End of the year porter

Remaking the London Porter, same recipe as before, can't wait.

80 Schilling Scottish Ale

7 pounds of Maris Otter
3 oz of roasted barley
1/2 oz EKG at 60
2 hour boil.
A bit too much roasted barley, fermenting with Wyeast Scottish Ale yeast.

11 Gallons of APA

18 pounds of Maris Otter
1 pound of Carastan

.8 oz Chinook at 60
.8 oz Cascade at 30
2 oz Cascade at 15

Fermenting at 67 with S-05

Brew day had a lot of misadventures. Worthless thermometers, bent shaft on my mill......amazing it turned out! Hit 1045 for an OG which put me at 70% efficiency, about par for when I batch sparge. The wort was a bit cloudy going in, its bubbling away like crazy this morning.

2012 HHHC

The perry took third this year, that was it for awards. Looking forward to seeing the score sheets and seeing how my other entries scored.
The Brewhemoth received the Darrel Cox award! I'm mighty pleased.

English Pale

Ten Gallon Batch

15 pounds of Maris Otter
1 pound 135L
1.5 oz Target at 60
2 oz EKG at 15
2 tsp Irish Moss at 15

Used 1968 yeast.

Old Ale Again

wyeast came out with 9097 again, Old Ale Blend, some English ale yeast and brett. Makes the best ale!

12 pounds of Maris Otter
1 pound of 135L
1/4 pound roasted barley
12 oz molassis at 5 minutes
90 minute boil
1.5 oz Bramling Cross at 60
1 oz Bramling Cross at 15
1 tsp Irish Moss at 15
Fermenting at 65 with 9097
Kegged today, 12-29. very tasty already, the Brett is already showing thru!

Big Buck Old Ale

Got my buck this year, so Big Buck Old Ale was on the menu.

12 pounds Maris Otter
1 pound Wheat malt
1 pound 80L Crystal
4 ounces Roasted Barley
90 minute boil
60 minutes 1 oz Willamette leaf
30 minutes 1/2 ounce Willamette leaf
15 minutes 2 ounces Willamette, 1 pound sugar,  1 tsp Irish Moss
Overshot volume, so missed gravity, collected 5.25 gallons of 1065 wort, about a gallon left in kettle.
Should be very tasty anyway.

Cyser 2012

On cider yeast cake, 4 pounds of local honey, 1 gallon + 9 liters of cider. Can't wait!!!!

Time for more Bitter

Making the Penrose Pub Bitter today.
7 pounds of Maris Otter.
6 ounces of 135L Crystal

1/2 ounce at 60 of Target
1/4 ounce each of Northdown and Challenger + 1 tsp of Irish Moss at 45.
Fermenting on Wyeast Yorkshire yeast at 67 degrees.

Belma Hops in American Wheat

5 pounds of Wheat Malt
5 pounds of Idapils

60 minute boil
30 minutes .5 oz of Belma
15 minutes .5 oz of Belma
0 minute 2 oz of Belma

Not sure this hops is living up to the hype. Did not get a lot of orange odor during any additions. Its fermenting like gang busters tho, will know in a couple weeks.

Kegged on Nov. 3rd. Early tasting notes, aroma is citrussy with distinct orange, which carries over to the flavor. Very good!
Poured the first pint on the 7th, this is a nice brew!

Irish Stout

5 gallon batch, simple grain bill, 7 pounds of Maris Otter, one pound of roasted barley. Mashing at 152 for an hour, batch sparging. Shooting for 32 IBU's with Northdown. Hopped with an ounce and a half of Northdown at 60 minutes. S-05 yeast, will ferment at 65. Simple, light, and refreshing!

Another cider

The perry was kegged, put 5 gallons of Shop & Save Cider on the dregs. This cider will be fruited, blended with mead and oaked (seperate batches). Easy recipe! Took three gallons and froze to a half gallon, making APPLEJACK! Most went out as Christmas gifts, and has been a big hit everywhere served. Saved back a 12 ounce bottle for UMMO Eis-anything.
The other two gallons were blended with a gallon of blackberry wine, cool and refreshing.

American Lager

 Ten gallon batch
14 pounds of Pilsner (Cargill)
2 pounds of flaked corn
mashed at 145 for two hours

1.5 oz of Mt Hood at 60
1 ounce Mt Hood at knockout
Fermenting with Saflager 23 (two packs per 5 gallon bucket)
Primary at 52
24 hours after pitching
9-29 gravity at 1010, started the diactyl rest. Hoping to get down to 1006.10-6, its lagering now, made to to 1008, taste good already, see how it is in a month!

PERRY

Not sure how this will turn out, used a 96 ounce can of Vitners Harvest Pear Concentrate, water to 4.5 gallons, 3 pounds of sugar and White Labs Cider Yeast. Hope this turns out, as I'm a few years from pear harvest!
Kegged today, fg at 1006, fairly clear. Taste....very thin, not a winner.
Age is treating this well. It took a third at the HHHC this year. Till my pear tree starts producing, I might be going this route.

Cider

5 Gallon Batch Started!
1 gallon Louisburg Cider
3 gallons of Indian Summer Cider
1 gallon Musselman Cider
1 pound golden brown sugar
1 pound of honey (clover)
White labs Cider Yeast

ESB

Ten gallon batch of ESB today!!!

10 gallon batch
15 pounds Maris Otter
2 pounds toasted Maris Otter
12 ounces 135L crystal
1 ounce Target at 60
1 ounce EKG at 30
1 ounce EKG at 0
Dry hopped with 2 ounces of EKG and added two packs of Isenglass on 9-15

APA

Simple recipe, 5 gallons
11 pounds of two-row
12 oz of Carastan

.2 oz Chinook at 60
.5 oz Centennial at 30
1 oz Cascade at 15

Will dry hop with .5 oz of each.

Safale-05 for my yeast, will ferment at 67

London Porter

Brewing again, London Porter,

8 pounds Maris Otter,
1.5 pounds brown malt
1.5 pounds carastan
.5 pounds chocolate malt

Due to new equipment messing my numbers, mashing at 158, no sparge method.

Added an ounce of EKG at 60, and another ounce (with Irish Moss) at 15.

Time to Streamline

Over the years I have accumulated way too much stuff, it's getting to the point where I cannot walk thru the pub anymore. So its time to cut back. Just how many corny kegs does one person need? How many fermenters? Slowly putting everything up for sale, it will be nice to have room once again.

107 APA

Predicting record highs in the 107-108 range, so I'm brewing an APA! A man has to have fun on his vacation, right? The grain......
Going to do a no-sparge at 150 degrees, a 11 gallon batch, 14 pounds of Idapils, 6 pounds of Vienna, 1.5 pounds of 60l Crystal.
At 60 minutes .8 ounces of Chinook, 1 ounce of Cascade at both 30 and 15 minutes and two ounces of cascade at knockout. And then the chill begins.
Note the pre-chiller in the cooler. Will ice that down when the temp drops to 120.

2012 Gooseberry Mead

This is a three gallon batch, started with 90 ounces of a local wildflower honey. Used Champaigne yeast, should produce a 10% mead. When the fermentation is 70% finished, I'll add gooseberries, and let it finish out.
Third of July and the gooseberries are going in. Six and a quarter pounds of this year's crop. Total goodness!
Racked to secondary on 7-24.

Time for a bitter

Another bitter being brewed.
10 gallon batch
15 pounds Maris Otter
10 ounces 80L Crystal
1 ounce Target at 60
1/2 ounce Challanger at 45
1/2 ounce Northdown at 45
2 tsp Irish Moss at 45
Did a no-sparge, wish I brewed this earlier!
The next day, at full krausen, hot today, mid 90's outside, high 70's indoors, temp controllwer to left is ambient below the fermenter.

The one to the right is the actual temp of the ale. Internal chillers are great!
Kegged on the third of July, force carbing one kegs worth so it can be served tomorrow. Finished at 1010, very tasty!

Birch Beer

A total change in direction, I made Birch Beer! Pam enjoys it very much.

Gooseberries almost ready to pick. Grozet and gooseberry mead time!


Picking away!

The harvest!

Long Form Perry Recipe

Starting my first ground up Perry batch. Hoping to have batch #1 in 5-6 years. Step Number One.
Plant tree.

Brewed 10 gallons of Petit de Saison on 5-12. Basically a double of the previous 5 gallon (used the yeast cake) Will brew a Biere de Garde on this yeast cake!

Tomorrow night, the Penrose Picobrewery will be serving 20-25 gallons of beer and mead at the MOE Trivia night. Should be a lot of fun!
20 gallons of beer  were consumed, 5 each of American Wheat, Classic American Pilsner, American Pale Ale and English Pale Ale. 2 gallons of the cherry/black raspberry mead were also enjoyed. It was a fun night!

4-21
Brewing a 5 gallon batch of Petit Saison.
5 lbs of Idapils
2.75 pounds of German Vienna
.75 pounds of flaked wheat.
Mashed at 151
1 oz Brewer Gold at 60
.25 oz Brewer Gold at 10
.25 oz Celeia at 10
.75 oz Brewer Gold at 2
.75 oz Celiea at 2
Hit 1038 3 points low, no sparge lost me a few points.
Pitched one pouch of Wyeast French Saison
Fermenting at room temperature.
On 4-29 dropped to 1008. Nice job, Spicy and quite drinkable. Let it go another week or two on the yeast and then keg.
5-10 still at 1008, cleared, pale straw in color, very tasty, will keg Saturday and use the yeast cake on a ten gallon batch.

ESB 4-7-12

No Sparge, ten gallon

20 pounds of Maris Otter
2.25 pounds 85L Crystal
15 gallons of 158 water
Mashed at 148 for 60 minutes
Yeilded 13 gallons of wort

2 oz Bramling Cross at 60
2 oz Bramling Cross at 30
2 oz Bramling Cross at 15
Irish Moss at 15
Kegged on 4-29.
While I enjoy the flavor of Bramling Cross, This ale was a bit of overkill. A slight flavor of Old Ale, the Black Currant flavors from the Bramling Cross give it the dark fruit flavors reminiscent of Old Ale. An interesting experiment would be to send it to a competition and enter as an Old Ale and an ESB. Maybe....

American Wheat 4-7-12

Ten gallon batch.
8.75 pounds white wheat malt
10 pounds Maris Otter
mashing at 151
1.5 oz of Saaz at 60 minutes
SO-5 yeast cake, fermenting at 68

APA

Rebrewed the APA today, added one extra pound of base grain as I did a no sparge. Otherwise the recipe is the same. Can't wait to see how it taste!

No Sparge Bitter

 
Heated 15 gallons of water to 154. Added
15 pounds of Maris Otter
3/4 pounds of 135L crystal,
mashing at 149.
Kegged this one today (4-7). I'm on my second pint, I admit its flat but it is oh so good.