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.