The Barleywine is a boiling.
15 pounds Maris Otter
1.5 pounds Carastan
1 pound dark wheat malt
1 pound flaked barley
mashed at 150
90 minute boil
2 ozs of Willamette at 60 minutes
1 oz of EKG at both 30 and 15 minutes.
the OG is 1.092
This is going on the ESB yeast cake.

London Porter

A slight change to this brew this time. Used Willamette hops instead of Fuggles. Shouldn't change much at all. Also used Wyeast Cask Ale yeast

Brew Day

Will start the day by filling two kegs with APA out of the Brewhemoth. Then I will brew up a batch of the London Porter (love that beer), putting it on the yeast cake from the ESB. The ESB will either be kegged or racked to secondary depending upon whether its clear enough. Need to switch around taps, get Sue's Brew on tap for the holidays.

2010 HHHC Results

The competition is over, I received a third place for my cider, Strawberry Meads Forever not only won a gold but also Best of Show!!!!

Extra Special Bitter

ESB

8 lbs. - Two Row Pale Malt
1 lb. - 2 Row Malt (toasted @375 for 12 to 15 min.)
1 lb. -20L Crystal
1/2 lb. - Crystal Malt (60L)

Hop Schedule (52 IBU)

2 oz - Willamette (60 Min.)
.75 oz - Willamette (20 Min.)
1 oz - E.K. Goldings (10 Min.)

Yeast

Wyeast 1469 Yorkshire

Mash/Sparge/Boil

Mash at 152° to 154° for 60 min.
Boil for 60 minutes
Cool and ferment at around 68°

Dec. 4th Brewery work

Started the day by putting the Old Ale on oak. It has dropped down to a 1012-1011, way drier than I thought, but it does not taste dried out. Little to no Brett characteristics in it yet, those should come out over the next couple months. It had a malty taste with the black treacle in the background and fruit in the nose, pear mostly. Its on two ounces of lightly toasted American oak chips, will be tasting at intervals so I know when to pull off.
Next is to do a yeast dump on the APA and dry hop. Dry hopping with a half ounce each of Centennial and Cascade, and a quarter ounce of Chinook.

Tap line-up

The Rye Twist has been dropped an an American IPA took its place. Now on tap, Dry Stout, AIPA, Irish Red, Bitter and Lonon Porter.

American Pale Ale

Not the usual Penrose Pub APA, was out of rye, but put the following 10 gallon batch together, its already fermenting away in the Copper Clad Brewhemoth. ( a ten gallon batch)

15 pounds of Maris Otter
1 pound white wheat malt
2 pounds of 20L Crystal malt
1.3 oz of Chinook at 60 minutes
.5 oz each of Cascade and Centennial at 30, 15, and 1 minutes
2 packs of SO-5 yeast.

This will be dry hopped next week with all three of the above hops.

No Buck Old Ale

The name says it all, spent some 30 hours in the deer stand, did not see any bucks, nor does for that matter, Sunday rolled around and I decided to brew beer. Remade the Old Ale that took a first at the microfest.
8 pounds Maris Otter
1 pound 135L Crystal
1/2 pound roasted barley
1 1/2 pounds flaked barley
1 tin of Lyles Golden Syrup
1 tin of Lyles Treacle Syrup
1 ounce of Fuggles at 60 minutes
fermented with Wyeast Old Ale Blend 9097
This will age on American Oak.

New Tap Line-up

The Cider is tapped out, Cheswick Bitter is now on tap. The following ales are now being served, Cheswick Bitter, Dry Stout, Irish Red, Rye Twist APA, and London Porter. Awaiting its turn on tap is an American IPA.

London Porter

The Fuller's London Porter clone went on tap tonight. This is very good, and very close to what Fuller's taste like. Needless to say, I'm very happy with this.
The grozet finally tapped out, my Bitter is now being conditioned, I'm anxiously awaiting this one to be on tap!

A bitter in the Brewhemoth

Brewed a 10 gallon batch of bitter last night.

14 pounds of Maris Otter

.6 pounds of 135L crystal

1 oz Target 60 minutes

.5 oz Northdown

.5 oz Challenger

White Labs 005

Will be dry hopped with EKG

The picture is the krausen after just 10 hours in.

Kegged this yesterday. Using 3/8 tubing and 3psi of CO2, I filled both kegs in less than 5 minutes. And this is the best batch of bitter I have ever made! White Labs 005 is now my go to bitter yeast!

10/16 A clone of Fullers London Porter

8 lbs. Maris Otter
1 1/2 lbs. Brown malt
1 1/4 lbs. 40L crystal malt
4 oz. Chocolate malt

1 1/2 oz. Fuggles hops, 4.5% aa at 60 minutes
1/2 oz. Fuggles hops, 4.5% aa at 15 minutes

Starting gravity is 1.056. Bittering is 30 IBUs.
Mash at 154 deg F for one hour.

Using Wyeast 1098, I know, I should be using 1968, but the store was out. Really need to start my own yeast bank!
In secondary, taste fantastic!

Copper Clad Brewhemoth

Here it is, we copper plated the outside of a Brewhemoth, gives it that English Brewery look.

A Mead First!

Bottled the multiberry mead today. Absolutely fantastic, the currants shine but the other fruits are there. At 1022, it taste sweet to me.
At the present time, there are no fermenters with mead in them. None, no where! A strange event here. (No worries there are two with beer in them!)

10/10/10

Busy day in the brewhouse. The cran on cran is now bottled, 15 bottles now await consumption. The Dry (Irish) stout is kegged and being conditioned (taste great, nice and dry and roasty), the Irish Red is in secondary with some isenglass to make it pretty. It hit the mark right on, carmelly, toffee flavors up front, dry roasty finish. Also brewed an American IPA, 12 pounds Maris Otter, 1.5 pounds 45L Crystal. Following hop bill, .4 oz Chinook at 60,.5 oz Ckinook and .5 oz Centennial at 30 and at 10 minutes .5 oz each of Chinook, Centennial and Cascade. 2 packs of SO-5 for the yeast, will dry hop with 1 ounce each of Cascade and Centennial. Been a busy day. Its now 10/20, dry hopping! 10/24 racked again put on isenglass.

An Irish Red

Brewing an Irish Red today, on 10-4 (good buddy)
8 pounds Maris Otter
1.25 pounds Caramalt
.25 pounds of dark chocolate malt
1 pound flaked barley
1 hour boil with 1 ouncesBrewers Gold
Fermented on yeast cake from Dry Stout.

Schooner Results

The Peach Blossom Mead, Southern Pleasure, took third place this year there. Glad I was finally able to place at this competition, its a tough one!

Irish Stout

Sept 25th
Brewing an Irish Stout
6.5 pounds of Maris Otter
1 pound 300L roasted barley
1 pound of flaked barley
2 ounces of Fuggles hops at 60 minutes.
Wyeast Irish Ale yeast
Simple recipe, hope to brew an Irish Red on the yeast cake.
Racking to secondary today. Will add isenglass, keg in a week!

Another cider!

Mixed 4 gallons of Indian Summer cider (saw it a Wally World for under 4 bucks a gallon) with 4 pounds of light brown sugar. Added 12 ounces of crab apple cider. Hoping this will make a decent New England Cider. Time will tell.

Work Day

Yesterday at work, Josh and I brewed 15 gallons of Rye Twist! Its sitting in Josh's office now (the room is an ice box) fermenting away. Keith Guller (one of the owners) wanted us to donate a Brewhemoth and Penrose Kettle to a charity event in October, and suggested we serve some homebrew made in them. End result, a great day at work!
This was dry hopped Tuesday with three ounces of cascade. We will pull the cascade out on Monday, hopefully keg the end of next week.

Second runnings

Ran off another 6 gallons of wort off the barleywine. It came in at 1032 after the boil. Made this bitter an all Fuggles model, with one ounce at 60 minutes, 1/2 ounce at 15 and an ounce at knock out. I put the new wyeast str/

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Wyeast 1945 NB NeoBritannia

Item No: Y1945

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Availability: Out of stock.

$6.25

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Quick Overview

Product Description

This traditional English ale strain works well for a wide range of beer styles, from low-gravity bitters and milds to strong stouts, porters, and old ales. Due to the cells’ chain-forming characteristics, it is an excellent top-cropping yeast. Moderate ester profile makes it a great match for hop-driven beers like bitter and pale ale, but attenuative enough to handle higher-gravity malty styles. Excellent flocculation yields clear beer and allows for cask-conditioning. Ferment at the lower end of the temperature range for a cleaner finish, or utilize the upper end to enhance low-gravity beers with a more assertive ester profile.

Additional Information

Manufacturer	Wyeast
Yeast Format	Liquid
Yeast Type	Ale
Yeast Origin/Influence	British Isles
Min Fermenting Temp	66
Max Fermenting Temp	74
Flocculation	Medium-High
Min Attenuation %	72
Max Attenuation %	77

ain

Glad I ordered when I did!

Kegged this one today, the 23rd.

Sue's Brew

Started 9/11

20 pounds of Maris Otter
1/2 pound of victory
1 lb med crystal (65L)
1 lb dark wheat
mashed at 148 for 60 minutes.
Collect 7.5 gallons of wort
90 minute boil,
2 oz EKG 60 minutes
1 oz EKG 15 minutes
1 oz EKG at 3 minutes
Ferment on yeast cake from ESB (Wyeast 1968)

The following morning, there is three inches of foam on top and its bubbling away like mad!
Racked onto 1.25 ounces of EKG today. The fg is at 1.017 and it tasted great!
9-28 racked into a keg today. It'll be ready to drink by Christmas.

Brickyard Cider

5 gallons of Brickyard cider (blend of Paula Reds and Galas)
1 pound light brown sugar
1 pound clover honey
Wyeast 4766 Cider Yeast
Fermenting at 68 degrees

The key to this is the yeast. While my choice looks obvious, there are many people who choose other yeasts.
Racked to keg, fg at 1.000, tasty, let it clear and age.

Perry

Recipe
5 gallons of pear juice
1 1/4 pounds white sugar
Wyeast 4766 Cider Yeast

The pear juice came in at 1050, added enough sugar to raise it to 1060.
Fermenting at 68 degrees
Racked to keg, og is at 1.006, very tasty. In 6 months to a year, I'll be in heaven drinking this!

Time to get busy!

Returned from Iowa, have a batch of Perry to start, and a batch of Cider (mix of Paula Reds and Galas). Also need to start brewing in earnest, getting a bit low on the taps!

The day for ESB!

Brewing an old favorite, Trout Stream Ale. The first two times I brewed this, I actually drove out to Blue Springs CA, and brought home water from the spring house at the deserted farm there. While I no longer go to these extremes, its still a very tasty ale!
Grain bill

9.5 pounds Maris Otter
1 pound med crystal
1/2 pound light crystal
1/2 pound rolled barley.
1/2 pound Victory malt.
Mashed at 152 for 70 minutes
Hops bill
1 oz Northdown 60 min
1.3 oz EKG 30 min
.5 oz Fuggles 10 min
Will dry hop with an ounce of EKG
Used Wyeast 1968 yeast.
Full krausen the next day (20 hours later)

Strawberry mel

Racked, stabilized with potassium sorbate. Next week I'll back sweeten. Bought mesquite honey for this, am now thinking I need to get orange blossom to do this.
Its the 30th of August, back sweetening this with 1.5 pounds of Mesquite honey tonight. Hopefully, I'll be able to bottle in October!

Oaty Oatmeal Stout

Not much to do this afternoon, so I'm finally getting around to brewing an oatmeal stout with nothing but oats.
About 9 pounds of oatmalt
1.5 pounds of toasted (dark) oat grits and a pound of oatmeal
mash at 154 fo an hour
2 oz of Fuggles hops 60 minutes
fermented on yeast cake from the ABA (which I'm kegging today)
This one failed. Apperently, I don't know how to roast grain, as I got no color extraction. Not sure how much sugar is avaible in malted oats, but the 8 pounds I added yeilded a 1020 wort, after boiling down to 5 gallons, it might have approached 1025, hardly enough to bother with. Live and learn, barley has been the main brewing grain for good reasons!

Deep Forest Ale

After sipping on this for a few weeks, I decided it was a bit "sweet" and or lacking. So, today, the 13th of August, I added Wyeast 5151 Brettanomyces claussenii, which is an English strain of Brett. This should dry it out a bit, and lend a slight brett characteristic to the ale. Will know how it does in a month or two!

Multifruit Mel

Sitting with 3 gallons of straight cranberry blossom mead still clearing and a freezer full of fruit, I decided to combine the two. The first fruit addition will be 5 pounds of motecello cherries (tart pie cherries). These will go in tonight. Then some red raspberries, followed by blackberries, then the black raspberries. I plan to rack between each fruit addition so that I can judge how much of each needs added. It should end up as a complex fruit filled mead.
Its Friday the 13th, I added 2 pounds of blackberries and am thawing out a couple more pounds of blackberries and about 5 pounds of red raspberries to add tomorrow.
Added 3 1/4 pounds of red raspberries and another 2 1/2 pounds of blackberries on August 14th. Later this day, I added 2 pounds of black raspberries. This is going to be good!!!!
August 22nd. I added 2 pounds of peach blossom honey, one quart each of Trader Joes Just Blueberry juice, Hortex Black Currant nectar and Fructal Strawberry nectar. This should be done, unless after a month I decide a little more black raspberry is needed. I then topped off to five gallons with Black raspberry blossom mead (one gallon) and part of a bottle of sunflower blossom mead. Like I have previously noted, this will be GOOD!

They say 103 today

That doesn't slow me down, brewing an American Brown Ale today.

Malt bill
10 pounds of 2 row
.5 lbs. of crystal 65
.5 lbs of chocolate malt
.25 lbs. of Victory malt
.25 lbs. of dark wheat malt

Hop bill
.5 oz. Chinook 60 minutes
1.5 oz Cascade 15 minutes
2 0z. Cascade 0 minutes

US-05 Yeast

Further work

Both batches of Cheswick Bitter are in the Kegerator carbinating. When I return from vacation, they will be ready to drink!!!!
Also the Rye Twist has been dry hopped with an ounce of Cascade. When I get home, into a keg, and by the weekend, it'll be ready to quaff!

A Rye Twist

Many things to do, Stauderfest, Going to Robert's house for cool fresh ale.....but I'm out in 95 degree weather brewing up a batch of Rye Twist.

The Recipe (altered slightly due to an understocked grain bin)

7.5 pounds American 2-row
.75 pounds of light wheat malt
.75 pounds of rye malt
2 pounds of 60l Crystal
.75 pounds of Carapils

This will recieve .5 oz of chinook at 60 min,
and .5 oz of cascade at 30, 15 and 5 minutes and at knockout. Will dry hop next Friday with an ounce of Cascade. .
Using Saffale 005 Yeast.

Penrose Pub

Here are some updated pics of my brew room.

Chiswick Bitter

The recipe: (ten gallon batch)

14 pounds of Maris Otter
3/4 pound of 135L Crystal

1 ounce of UK Target 60 minutes
.5 ounces of UK Northdown 15 minutes
.5 ounces of UK Challenger at 15 minutes
3 ounces total of East Kent Golding (subject to change)
1.5 tsp of Irish Moss at 15 minutes

OG of 1.040

Using Wyeast 1968 on half and Danstar Windsor on the other half.

Day three now, first dry hop additions, on the 1968 batch, half ounce of East Kent Goldings, on the Windsor half, half ounce of Brambling Cross.

Tranferred to secondary. 1968 batch received another half ounce of EKG and the Windsor half received another half ounce of Brambling Cross. The EKG half is now in the kegorator chilling at 50 degrees while the Brambling Cross is cooling down to 68 degrees. In a week and a half, they will be kegged with another half ounce of each hop.

Busy night

Getting ready for the Grand Opening of the Penrose Pub this weekend. Will post pictures soon.
Last night I racked the mead off of the strawberries. Excellant flavor in this mead and the color is perfect. Let it sit and clear for several weeks, then bottle.
Finally kegged the Deep Forest Ale last night also. It took the oak flavor wonderfully, melted in with the spruce and maple syrup. It will be a fine sipping ale this winter!

Strawberry Mead

I'm placing 8 1/2 pounds of strawberries that Bill Garvey gave me with three gallons of Missouri Blueberry blossom honey mead that I started a while back. Hoping to end up with a semi-sweet to sweet strawberry melomel. A portion of this mead will go back to Bill for providing the fruit. I'm expecting great things out of this!
Bottled this on 10-3. Very tasty!

Olde Ale Revisited

Looks like I'll be brewing the old ale again this weekend. Will make a half gallon starter tonight with some yeast saved from the porter. A little brett, have a strain from England, should make the ale taste just right! Always good to brew!

Flashbacks

Thinking back on my early beginnings. Hard cider made in my dorm room at Southwestern in Winfield,Ks with bread yeast. I remember an elderberry wine I made while living at Pammel Court (Iowa State) that we had to mix with Sprite to drink. Finished off the whole gallon that night, Di and Jan got toasty. Beer and wine making with Linda in Winfield. The persimmon wine was ugly, cloudy, murky, a real witches brew, but it tasted quite good. And look at me now, 5 beers on tap......

New Kegerator!

While its not finished, here are prelim pictures.

And pictures of the inside, notice 5 kegs with room to either store bottled beers or condition an extra keg in line-up.
A little white paint on the outside, make a drip pan......life is great!

New Serving Vessel

Bought a freezer to serve beer from. Have my temp controller on it now. Its holding 4 kegs right now, when I make the collar (hopefully tomorrow) it will hold 5 kegs, with 5 faucets. Right now it has a couple picnic taps on the kegs. Should be nice!

WOO HOO

Received 3 Gold and one Silver certificate today from the American Homebrewwers Association! My barleywine and meads are Golden!!!!!

Brewing Porter today

Here's what I'm brewing this afternoon.
10 pounds American 2-row
6 oz 40L Crystal
6 oz 120L Crystal
6 oz Roasted Barley
1 pound Flaked Barley

Will mash at 154, add 1.3 oz EKG at 60 minutes.
Should be quite tasty!
Be starting the mash at about 1 p.m.
The brewday went very well. Anticipated fg was 1.061, actual was 1.060 with about an extra quart and a half of wort. Chilling with the new chiller did not go so well, might have been due to the leaf hops I used, effectively packing against the chiller and insulating it. Try again soon.

Kegged

The Grozet is kegged, slowly carbinating to a tingly 2.4 volumes of CO2.
What is Grozet? Its an ancient Scottish ale flavored with herbs (other than hops) and gooseberries. My version comes in at 8% ABV, a fine sipping ale.

Bubble, Bubble, Toil and Trouble.....

Penrose kettle in action....

New Yeast trial

Trying a new yeast out. Bought an out of date vial from MO Malt Supply (1/2 price) of the following.
* WLP006 Bedford British
Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.
Attenuation: 72-80%
Flocculation: High
Optimum Fermentation Temperature: 65-70°F
(18-21°C)
Alcohol Tolerance: Medium

I pitched it in a quart of 1.034 wort a couple days ago. Will pitch this in a half gallon of 1.034 wort today. The whole lot will then go to make a batch of porter, then I think I'll try to recreate the old ale on top of the resulting yeast cake. The fun never stops!

American Brown Ale

Brewed an American Brown tonight. Nice brown ale, taste of chocolate in the malt, well supported by Cascade Hops. Third time I've brewed this beer this year, a real crowd pleaser!

Racking day!

Dry hopping the IPA, an ounce each of Cascade and Centenial as its racked to secondary. In a week, I'll keg. Also going to rack over a few meads, get them off of the lees, the cran on cran, the cranberry blossom, the blueberry blossom and the cherry mead. Should keep me entertained for a while! Hopefully, I'll be brewing on Tuesday night!

National scores

Received my scoresheets from nationals. While I did not place, I did quite well, my cider scored a 37.5, highest score in that catagory was 41. My American Barleywine scored a 38.5,the black raspberry mead received a 39, and the cyser a 38. 3 of them made the excellant catagory, the cider missed it by a half point. No complaints, will do better next year.

Brewing IPA today

The grain bill is simple (5 gallon batch)....12 pounds of Maris Otter and 1.5 pounds of 45L crystal. Mashed at 154 for 60 minutes.
One hour boil, The hop bill is as follows.
.4 oz Chinook at 60 min.
.5 oz. Chinook at 30 min
.5 oz Centennial at 30 min.
.5 oz Centennial at 15 min
.5 oz Cascade at 15 min.

Will be dry hopped with an ounce each of Centennial and Cascade.

Off to go sparge!

Kegging Sunday

I kegged 9 gallons of bitter today. Looks like I need to bottle the Grozet soon. Going to go to step three on the deep Forest Ale later tonight. Rack to secondary and add a quart of maple syrup! Tomorrow I should be brewing up an American Brown Ale.

The Latest Medal

You asked for it Robert, here it is!

Microfest Homebrew Competition 2010

Heading down to Forest Park today to the Microfest. At 4 p.m. they are handing out the Homebrew awards. 70 dark ales were entered this year and my Historic Old Ale took the gold! I'm pretty darned pleased.

Microfest

Judging was fun, did my morning session with Bryan Clauser and the afternoon session with Sean Sweeney. Close to a 150 beers were evaluated Saturday, the other 40 or so Friday night. Judging, plus the severe storms in the area made for a great day.

No brewing this weekend

Down at Llewelyn's tonight for the Men Of Emmanual Social tonight. Tomorrow I'm at the Schlafley Tap Room from 8:30 till whenever (4 or 5) judging at the Microfest. Will need to rest up after all that! Hope one of my two entries gets a decent score.

Kegging today

First it was lunch at Schlafley Bottleworks, then after work it was down to Schlafley's Taproom to talk with Augie. Then back home, tried to keg the APA and the Bitter. My paintball regulator adapter thingy crapped out. No way to pump out of the Brewhemoth. With luck going downhill, I kegged the APA, put Isenglass in the Bitter, will keg in a couple weeks. I'm out of grain anyway, so I can't refill it right away. I need to redo my CO2 manifold system, so I have a CO2 tap outside the cold box, but then I'm planning on redoing that very soon. If nothing else this hobby keeps me out of the bars (OK, I was there twice today, but that was business). Kicking bak with a pint of APA right now.

Old Forest Ale Recipe

12 pounds Maris Otter
3/4 pounds 15L Crystal
1/2 pound 120l crystal
2 quarts spruce tips
mashed at 151
1 hour boil
2qts spruce tips
2 pounds dark brown sugar
3/4 ounce Northdown 60 minutes
1 ounce Fuggles 10 minutes
Fermented with Windsor yeast!
Maple syrup will be added in secondary and it will be aged on American Oak. This is a Forest Ale!

Brewing this as I type!

Old Forest Ale Coming soon

Went to Bob and Sue's to pick spruce tips. Will be brewing this ale, hopefully tomorrow night!

Tonight the latest batch of cider was bottled, half way between a cyser and cider. Excellant.
Also bottled the latest batch of Gooseberry Mead, Extremely good, really captured the tart gooseberry taste!

What's Brewing

In the fermenters at this time are the following

English Bitter
American Pale Ale
Grozet
Bluebery Blossom Mead
Cranberry Blossom Mead
Cran on Cran Mead
Apple cider
Gooseberry Mead
Cherry Mead
Black Raspberry Blossom Mead

Welcome to Penrose Picobrewery. I will try to keep everyone updated as to what is brewing, planned brews, awards won, and everything else that comes up.