Gooseberry saison

5 gallon batch
8 pounds pilsner
5 pounds wheat
mashed at 145 for 90 minutes
WKV hops
1 oz at 60
1/2 oz at 10
1/2 oz at 0
Bell saison yeast
add gooseberries (5 pounds) when finished for one week.

Gooseberry Mead

6/10/2018
Started a 5 gallon batch of mead, ten pounds of clover honey used 2 packs of Lalvin K1-V1116 yeast. on 6-11, added 10.5 pounds of gooseberries, fermenting in a 74 degree room.

Cider time

Kegged two batches of cider from Aunt Karolyn's trees. Both batches were around three quarter Golden Delicious and one quarter MacIntosh (tho they don't look like Macs, might be another late fall apple). One batch was a pound of clover honey and a pound of dark brown sugar, the other the same except light brown sugar. At kegging, I liked the latter more. Both used Wyeast Cider Yeast. Off the yeast cakes I started a batch of Cyser, 5 pounds of clover honey and Shop and Saves apple juice. This juice has won me many awards in the past. The other yeast cake I used Old Orchard frozen concentrate, cheaper still. I intend to dry hop this one with Loral hops.
I also kegged 5 gallons of perry from pears picked off a pear tree in the Hill neighborhood. It was a very old pear tree with pears shaped like apples, it made a very good perry. Had 1.5 gallons or so left over, added a 1/3 cup of sugar to scrub out oxygen, when it clears again I will bottle!

Loral Pilsner

20 pounds of Pilsner

Mash at 148 75 minutes

Hop Schedule
100% Loral
1 oz at 75
.7 oz at 60
1 oz at knockout.

Mash with 6 gallons at 170
Sparge with 9 gallons at 170

Gooseberry Champaigne

5 gallon batch,
18 pounds of gooseberries
Mash, add water to 6 gallons
Campdon tablet and pectin enzyme
24 hours later
Added 4 pounds of sugar and 1 pack of 1118 Yeast on 6-10

Cider!

2 gallons Musselman cider
3 gallons Everyday Essential cider
1 pound clover honey
1 pound light brown sugar
Cider House Selecy premium cider yeast

ESB

10 gallon batch today

20 pounds of pale ale malt
1 pound 135L Crystal
Mashed at 152 70 minutes

3 ounces West Kent 60
1 ounce of WG at 30
2 ounces of WG at 15
2 ounces of WG at 0

Half fermented on S04, the other half on Windsor.
It was interesting, the Windsor tasted slightly "thinner" at kegging than the S04, otherwise the esters were pretty much the same. Fermenting at 70-72, I'm quite happy with the turnout. The S04 is dry hopped with Brambling Cross the S04 with EKG.

A Welsh Ale

10 pounds of Maris Otter
1.5 pounds of toasted Maris Otter
1 pound Carastan
.25 pounds roasted Barley
2 pounds rolled barley
1 oz Northdown at 60
1 oz Fuggles at 10
Fermented on Wyeast Cask Ale

Porter today

All grain batch,
8 pounds Mo
1.5 lbs of carasten
1.5 pounds of brown
.5 pounds of chocolate malt
Mashed at 152
50 minute boil (ran out of propane)
1.1 ounce fuggles at 45
1.1 ounce of fuggles at 5
Fermenting on yeast fro the 1968 bitter

Need to keep updating.

The brewery has been busy lately. After taking my job at Urban Chestnut Brewery, I sort of left home brewing go slack. But, I'm back at it. Tried a few batches of extract with grains brewing. The first two batches were bitters, using 6 pounds of liquid extract in each and a quarter pound of crystal 135. The first used Maris Otter syrup, EKG hops, and Wyeast Cask Ale yeast. The other used NB golden syrup, with Fuggle hops and Wyeast 1968 yeast. Both are clearing having fermented out in a week. The next batch was a saison, 6.6 pounds of Muntain light and two pounds of dried wheat extract. Used Fuggles and will add gooseberries at the end of fermentation. Will be going back to all grain after this, was a bit disappointed in the Saison color, seemed too dark.
Today, I'm putting together a 5 gallon batch of cider. The plan is to fill my keezer again!

American Ale

In honor of the Fourth

18 pounds of Maris Otter
1 pound of Carastan
Mashing at 150 for 90 minutes.

Bitter

June 28.
14 pounds of Maris Otter
.7 pounds 135L crystal
2 ounces EKG 60
1 ounce EKG at 15
Split batch
5 gallons on S-04
5 gallons on Wyeast 1968
will dry hop both in keg with 1 ounce of EKG

Second Cider

On the first yeast cake I added 5 gallons of apple juice and 1.75 pounds of turbinado sugar!!!!

Gooseberry Saison

I'll start by saying the only thing saison about this is that I used saison yeast, Bell's Saison.
Grain bill
5 pounds of Maris Otter
4 pounds of white wheat malt
Boil
1 oz Fuggles at 60
1/2 oz Fuggles at 15
1/2 oz Fuggles at 0
Fermented till gravity was at 1.010 then added 7 pounds of gooseberries.


On tap for the 4th weekend. Gooseberry flavor compliments the saison very nicely.

I'm back brewing!

Started out with a cider,
5 gallons of Shop&Save Apple Juice
1 pound Brown sugar (light)
Wyeast cider yeast.
Looking forward to cider on tap again!

On tap now, dry and inviting!

Special Bitter

Brewing a special bitter. Here's the recipe:
10 gallon batch

16 pounds of Golden Promise
1 pound of 135L Crystal Malt

Adding West Golding
2 oz  at 60
2 oz at 45
1 oz at 0

Fermenting on Wyeast 1968

Cherry mead

The last of the honey (12-15 pounds) and the cherries (20 pounds) are mixed together with two packets of 71B-1122. Tasty results are expected! On day 2 the gravity is 1.138! Fermenting away nicely, by no means total volume. When the cherry flavor peaks, I'll rack to secondary and most likely will have to add a gallon of water!

Cyser

Started it tonight,
So far
7 pounds of honey
3 gallons of apple juice
On cider yeast.
Might increase this to a 5 gallon batch.Converted this to a 5 gallon batch on 10/17

Gooseberry Mead

5 gallon batch
12 pounds of honey (Creve Couere)
to 5 gallons
2 packs of 71B-1122

Sack Mead

5 gallon batch
15 pounds of Creve Couere Honey
1 tsp Fermaid
2 packets of Red Star Montrachet Yeast