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.