First Round National Awards

Three fermenters bubbling away

Yesterday was the big brew day. Started at 7 a.m. and finished at 5 p.m. The results? 19 gallons of Bitter, 10 gallons of American Brown, and 5 gallons of Porter. The first two are in Temperature controlled Brewhemoths, the last in a carboy. Ste out to fill the kegerator, think I accomplished that!

AHA NATIONALS

My Perry made it through the first round with a second place!
Received my score sheets today. 3 of my five entries made it to the best of show in their categories. The cider, perry and the multiberry mead. All three earned gold certificates as did my barleywine. The porter earned a silver certificate. All in all, I'm pleased very much with my scores!

An American Lager

15 gallon batch
20 pounds of pilsner malt
5 pounds of flaked rice
mashed for 2 hours at 145.
90 minute boil
2 ounces of Hallertou at 60 minutes
fermenting at 50 with Schlafly supplied lager yeast (WL830 according to Kent Robertson)

Perhaps the hardest brew I ever made. Light flavored, any flaws in my process will show up majorally.

Added the yeast at 55 degrees, should cool down to 50 before lag phase is over!

Its in the kegs as of last night. After a week of carbing and further lagering, keg 1 will be ready to drink!

Jockey Box

Brewing beer is half the battle, a nice serve is the other half. So I made a Jockey Box so that my ales can be served with class at picnics and other events. Another tap will be added in the middle. Its next event will be at the MOE Trivia Night.

Wheat ale!

Put up 10 gallons of an American Wheat Ale, 70% Pilsner Malt 30% Wheat Malt, 1 oz 0f EKG at 60 minutes (90 minute boil) 12 tea bags of chamomile tea at 1 minute. 1056 Wyeast. 1/2 of this will be put on gooseberries, the other half either straight or on sour pie cherries. Summer brews!!! Split this in half on Saturday, 1/2 on 5 pounds of Monticello Cherries, the other half on gooseberries.

Kegging tonight

The London Porter and the 60 Schilling are headed for the kegs tonight!

60 Schilling Scottish Ale

Second ten gallon batch for today. Filling those Brewhemoths up!

10 pounds of Maris Otter
2.5 ounces of roasted barley
90 minute boil
2.1 ounces of Fuggles at 60 minutes
White Labs Edimburg Yeast

Ten Gallons of Porter

Big brew day. The porter is in.
16 pounds of Maris Otter
3 pounds of Brown Malt
2.5 pounds of Carastan
1/2 pound of Chocolate malt.

3 oz Fuggles at 60
2 oz Fuggles at 15

On Cask ale yeast cake from bitter.

Bitter

Ten gallon batch of bitter today (finally).
15 pounds of maris otter
.75 pounds of 90L crystal.
1 oz Target at 60
.5 oz Northdown at 15
.5 oz Challenger at 15.
This will be dry hopped with EKG

This is also going into the externally chilled Brewhemoth, set at 65. Using Wyeast Cask Ale yeast.

Bitter

Will be putting a bitter together tomorrow after work. First usage of the Brewhemoth external chilled version.

Dry Hopping

The APA had the yeast dumped, and one ounce each of Cascade and Centennial added.

ESB

Racked the ESB over to secondary yesterday with an addition of isenglass. Should be ready to carbonate in a week!

APA today!

A ten gallon batch of APA!
15 pounds of Maris Otter
1 pound of wheat malt
2 pounds of 25l Crystal

.7 oz Chinook at 60
.5 oz Centennial at 30, 15 and 1
.5 oz of Cascade ot 30,15, and 1

Fermenting on two packs of SO-5

Kegging

Kegged this year's English Barleywine and this years version of the Old Ale. Both came out very good, the Barleywine reminded me of Fuller's Vintage Ale, which by BJCP standards, makes it an Old Ale. Anyway, its very drinkable. The old ale, this one has Brett in it is just starting to get the Brett characteristics, which are overshadowing the oak. May have to add more oak to this one!