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.