Penrose Mead

My collaboration with Kirkwood Brewing Station. In liquor stores now!

Saturday Kegging

Kegged the last three batches on Saturday. All three turned out really well, will be pleased to offer them in a "mix-a-case" at the auction. Will bottle in 10-14 days!

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!