Celebrator Doppelbock Clone

5 gallons, extract

12 oz Munich II
8 oz Crystal 60
5 oz Chocolate

6.6 lbs Light LME
3.3 lbs Maris Otter Light LME

1 oz Hallertau @ 4.7% AA (60 min.)
0.75 oz Northern Brewer @ 8.6% AA (60 min.)
0.5 oz Hallertau @ 4.7% AA (15 min.)

1 tsp Irish Moss (15 min.)

WLP833 German Bock Yeast

Pitched: 11/14/2013 OG 1.080 @ ~68F
Secondary: 11/30/2013 SG 1.026
Kegged: 1/12/2014 FG 1.026

Notes: I fermented the primary in the cellar at a temperature of 52-58F depending on the day. There was very vigorous initial action and then solid bubbling for another week or so. The secondary is in the garage at a temperature fairly close to the air temperature, but clad in a sleeping bag for some extra insulation. The liquid is hovering around 40F.

Rye IPA

Rye IPA
(10 gallons)
11/14/2013

14.0 lbs Valley Malt pale malt
4 lbs rye malt
2 lbs crystal special B

1.5 oz Warrior (60 min)
1.0 oz Simcoe (30 min)
1.0 oz Simcoe (5 min)

yeast:
safale S-04 (plastic)
Lallemand BRY-97 (carboy)

1.5 qt/lb of grain
Infusion mash 156 for 75 min
70 min boil

1.051 OG on 11/14

Cider

MacIntosh Cider
5 gal
pressed 10/5/13  OG 1053
Safale 04
kegged 11/13/13

Ben's Lager var.

Grain:
     Valley Pilsner     8 lbs
     Munich               0.5
     Caramal pils       0.5
     Carapils              0.5
     Crystal 20          0.5

Hops:
     Saaz                   2 oz 60 min
     Saaz                   1 oz 20 min
     Summit              0.5 oz 5 min
     Saaz                   1 0z 5 min
     Summit              0.5   1 min
     Saaz                   0.5   1 min

Secondary:
     Saaz        0.5
     Summit   0.5


Yeast  Safale 04  (expiration 1/2013)

Brewed 11/13/13  OG  1031

Belgian Pale

Belgian Pale
(5 gallons)
11/6/2013

10.0 lbs Valley Malt pilsner malt
3.0 lbs Valley Malt rye malt
1.0 lbs Valley Malt Special B

0.5 oz warrior (60 min)
0.5 oz warrior (30 min)
1.0 oz simcoe (5 min)

yeast:
wyeast 3522 belgian ardennes

1.5 qt/lb single infusion
water at 180, mash start at 153
Infusion mash 153 for 75 min
60 min boil

1.055 OG on 11/6
1.017 secondary on 11/10 (lambic carboy)
1.014 keg on 12/29

Pilsner

Pilsner
(5 gallons)
10/31/2013

10.0 lbs Valley Malt pilsner malt
1.0 lbs Carahell

1.0 oz mount hood (60 min)
0.5 oz mount hood (30 min)
0.5 oz mount hood (5 min)

yeast:
wyeast 2278 czech pils

1.5 qt/lb single infusion
water at 180, mash start at 155
Infusion mash 155 for 60 min
60 min boil

1.040 OG on 10/31 (4 days room temp, 7 days cellar)
1.013 secondary on 11/11 (root cellar)
1.013 keg on 1/3

Oatmeal Stout

Grain bill:
Valley malt pale    8 lbs
Flaked Oats           1 lbs
Roasted Barley   0.5 lbs
Chocolate malt   0.5 lbs
Crystal 20* L     0.5 lbs

Hops:
Summit 14.2   1 oz  60 min

Yeast:
Safale  S 04

OG           10/2/13       1.048
Transfer  10/9/13       1.016
Keg         10/18/13      1.014

60 min boil