Dark Rye IPA

Can a beer be a dark anything and I Pale A at the same time.  Judy thinks it is a contradiction in terms, so maybe this should be titled ID(dark)A, or hopped dark ale.  Brewing this beer for the
45th (?) Allen Christmas Party.  It is the dark rye IPA recipe with double the Simcoe in the secondary.

I have been milling Blue Ox malt grains myself and  think that the efficiency has been down.  This batch a ran the grains through the mill twice which seemed to help.

10 gallons, all grain

Grains:
     Blue Ox Malt                20
     Rye                                 3
     Special B                        1
     Wheat                             1
     Carapils                             12 oz

Hops:
     Columbus 15.2%      1 @ 60 min
     Summit 15%             1 @ 30 min
     Summit                     2 @   1 min
     Simcoe 11.6%           4 in secondary*  (double original recipe)

Yeast:
     Safale S05                 2

Brewed 11/20/2016   OG 1042
Secondary  11/28/2016  1012
Second 5 gallons kegged 1/3/2017

Cider 2016

The apples at Sunnycroft were good but not as abundant as 2015 when branches were breaking from the crop. Sarah, Gareth, S and O came to Maine for cider weekend 2016 and helped with the harvest.  Most of the apples were from our trees with perhaps a bushel from Winnie's trees.  We ended up with 23 gallons.

10/15/2016

5 gallon to be sweet carbonated cider.  2 tablets of Campden added.

5 gallon to be hard cider for Gareth,  Lalvin K1-V1116 wine yeast

5 gallon to be vinegar for Russ, Lalvin K1-V116 wine yeast

8 gallon sweet cider, frozen

Vinegar

Some may think that this subject may be not appropriate for this blog, but I believe that because of the yeast addition and the already accepted cider posts that vinegar is not that much of a stretch.

We, at Sunnycroft, have an abundance of apples, so the obvious next step is vinegar.  After attending a talk by Sewall's Orchard about cider vinegar at The Common Ground Fair this year, we had the knowledge and the Mother needed to begin.  In a nutshell the process is to ferment the cider with wine or cider yeast for a year and then add the Mother to the fermented cider for another year.

Batch 61
     2014 Sunnycroft Cider put into growler with about 1 oz of Sewall's Cider Vinegar batch 67

Insanely Hopped Fresh Hop Ale

Insanely Hooped Fresh Hop Ale 2016

10 gallon, all grain seasonal fresh hop ale brewed with proprietary Sunnycroft and Bird Brook Hop Farms

Grains:
     Blue Ox Malt                    20
     Brown malt                            4 oz
     Crystal 10                           1
     Carapils Malt                      2
     Biscuit Malt                           5 oz

Hops:
     Sunycroft                            5.6 oz     60 min
     Bird Brook                          3.6          15 min
     Bird Brook                          4              after boil, steep for 30 min

Yeast:
     Safale us-05

Brewed 9/21/2016
     OG  1040
     Transfer 10/29    1012

Hops 2016

The summer was hot and dry so we decided  to harvest early, August 15.  The cones were plentiful but small, total for this year (wet) 1 lb 4.8 oz, which dried to 5.6 oz  Bird Brook Farm had a banner year and donated 7.6 oz.  Mathias took about that much for his brewing.

Basically Great Porter (Brewers Cup 2016)

10 gallon, all grain entry for the Brewers Cup 2016, with a nod to and hopefully some votes from our guest Irish judges

Grain:
     Blue Ox pale malt                          20 lbs
     Belgian Special B                             2 lbs
     English Brown malt                            12 oz
     Briess Chocolate malt                         12 oz
     Biscuit malt                                         12 oz
     Belgian Munich malt                          12 oz
     Wyermann Melanoidin malt                 4 oz

Hops:
     Cascade 4.8%                           4 oz 60 min
     Cascade                                    1 oz 15 min

Yeast:
     Safale us 05                                 2

Brewed 8/2/2016  OG 1.034
Secondary 8/10/2016  1.014

Kama Galaxy Session IPA

5 gallons extract (adapted from Northern Brewer Kama Citra Session IPA)

0.75 lbs Crystal 40

6 lbs Golden DME

0.5 oz Centennial @ 8.5% AA (60 min.)
1 oz Cascade @ 6.8% AA (20 min.)
1 oz Cascade @ 6.8% AA (10 min.)
1 oz Galaxy @ 15.2% (flameout, resting for 10 min.)

1 oz Galaxy @ 15.2% (Dry hop at secondary transfer)
1 oz Cascade @ 6.8% AA (Dry hop at secondary transfer)

Safale US-05 Ale Yeast

Pitched: 5/8/16  OG 1.060
Secondary: 5/31/16 SG 1.012
Kegged: 6/12/16 SG 1.012

Notes: There was nothing whatsoever wrong with the original Kama Citra, but the hops available locally at the time of brewing necessitated some adaptation and renaming...