Kama Citra v.3

5 gallons extract

0.75 lbs Crystal 40

6 lbs Golden DME

0.5 oz Centennial @ 10.6% (60 min.)
1 oz Cascade @ 7.8% (20 min.)
1 oz Cascade @ 7.8% (10 min.)
1 oz Citra @ 13.3% AA (flameout, resting for 10 min.)

1 oz Citra @ 13.3% AA (Dry hop at secondary transfer)
1 oz Cascade AA @ 7.8% (Dry hop at secondary transfer)

Safale US-05 Ale Yeast

Pitched: 8/15/18  OG 1.050
Secondary: 8/28/18 SG 1.014 [Dry-hopped on this date also]
Kegged: 9/7/18 SG 1.012

Notes:

Nice little bit of carbonation on transfer to keg, even before CO2.

Coconut Porter

Stolen from a recipe of Northern Brewer, Koa Coconut Porter.

Grains:
     American 2 row pale malt         10  lbs
     Chocolate malt                              10 oz
     Caramel 40L                                   8 oz
     Black malt                                       6 oz

Hops:
     Challenger    9.6%                 1 oz 60 min
     Fuggle   4.9%                        1 oz 10 min
     East Kent Golding   5.3%     5 min

Other additions:
     Amber Candy Sugar   1 lb  added during boil for 10 min
     Shredded coconut roasted 300* until golden brown  to secondary

Yeast:
     Safale S-05

Brewed  April 9, 2018  OG 1.062
Transferred to secondary with 12 oz roasted coconut 4/16/18 1.012
Kegged May 3

Citra Lager

The cellar (fermentation room) is 50* so it seemed like a good time to brew a lager.  I bought some base malt at the Fair Share Co-op and was looking at their hops and there was the Citra.  So here is the recipe, a lager finished with Citra in the secondary.

Grains:
Maris Otter        10 pounds
Munich malt        6 oz

Hops:
Amarillo          8.0%     1 oz     60 min
Amarillo                       1 oz     30 min
Cascade           4.8%     1 oz     15 min

Citra               12.3%    1 oz secondary

Yeast              Saflager  34/70

Brewed        1/17/2018  OG 1040
                    1/23/2018         1012  Citra added

Black IPA v.2

5 gallon extract

8 oz Victory
8 oz Caramel 80L
3 oz Chocolate Wheat
4 oz Chocolate Malt

3.3 lbs dark LME
3.3 lbs amber LME
1 lb amber DME

1 oz Cascade @ 5.3% AA (60 min.)
1 oz Columbus @ 13.4% AA (15 min.)
1 oz Chinook @ 14.3% AA (10 min.)

WLP 041 Pacific Ale Yeast

Pitched 11/4/2017 OG 1.060
Secondary
Kegged 12/26/17 SG 1.020

Notes: this had a stronger starting gravity, and looks like it's a little stronger on the hop front (due to variations in the AA values of the hops harvest), so we'll see how it turns out.

Not for the first time, we didn't go through a darker beer very quickly -- thinking we should brew IPA/single-hop pale ale type beers more or less exclusively for on-tap service given how the other styles linger in the keg.

Fresh Hop Brown Ale 2017

2017 produced 6 oz of Sunnycroft hops and instead of brewing a lighter ale, we decides to add some body to the hops and try a Brown Ale with the hops.

All grain, 5 gallons

Grain
     Marris Otter        8
     Chocolate            1/2
     Special B             1/2
     Biscuit                 1/2
     Crystal                 1/2

Hops
     Sunnycroft            4 oz 60 min
     Sunnycroft            2 oz 5 min

Yeast
     Safale us 05

Brewed 10/30/17 

Cider Weekend 2017

Transferred 5 gallon for Gareth to keg

Transferred 5 Gallons for Russ to carboy and pitched the Mother for apple cider vinegar.

Made 18 gallon from Sunnycroft, Winnie's, and Gass fields.

     5 for Gareth pitched with White Labs English Cider Yeast.
          1/14/2018  Transferred cider to secondary
               2.5 gallons mixed with 1 pound honey, 1 ground orange peel, 3 T ginger, 1/2 t amylase, 1/2 package of rasberries.
               2.5 gallons left plain.
          6/4/2018  Bottled,  primed with total of 3.8 oz of dextrose split between both 2.5 gallon batches.


     5 for Mark pitched with Safcider.

Unseasonably warm with temps in mid 70's.  Hornets all over, Gareth was stung twice.

Sunnycroft apples very diseased with apple maggot fly.

Porter

Porter

10 gallon, all grain recipe from previous porter but with some changes as noted * original in ( )

Grains:
     Blue Ox Pale Malt         20
     Briess Caramel 40L         1
     Briess Black Malt            1.5
     Briess chocolate Malt         5 oz*  (1.5 chocolate)
     Melanoidin                         4 oz * (new)

Hops:
    Summit   15%    2.3 oz       60 min
    Fuggles   5.1%   3               15 min
    Cascade  4.8%  2                  5
    Fuggle               1.6              5
    (all original hops were chinook 10%, 3 at 60, 1 at 15, and 1 at 5)

Yeast:
     Safale S05

Brewed 6/16/2017 OG 1054
Transferred                   1012