Brew No. 14: ChoColburn
brewed: March, 2011
4.5lb Light DME
12oz lactose
3lbs crisp pale chocolate malt
2oz fuggles hops @ 60mins
1oz Kent Goldings hops @ 15mins
IRISH MOSS for clarity
White Labs London Ale Yeast
OG 1.060
FG 1.017
IBU 29
SRM 44 (super dark... think black hole)
ABV 5.6%
Notes: Very sweet, thick, viscous, delicious. Not too heavy, not bitter. Caramel and coffee flavors and big chocolate at the end. Chocolate almost sticks to your teeth afterward. Nice dark brown head and very dark liquid. Lovely and delicious.
Brew No. 13: My Cherry Valentine
brewed: January, 2011
4.5lb Light DME
0.5lb Wheat DME
2.75lb honey malt
2oz cascade hops @ 55mins
1oz cascade hops @ 15mins
IRISH MOSS for clarity
White Labs California Ale Yeast
4oz Cherry extract and 3oz clover honey added after primary fermentation
OG 1.060
FG 1.014
IBU 42
SRM 14
ABV 6%
Brew No. 12: Rick's Red
brewed: December, 2010
bottled: December 24th, 2010
4.5lb Amber DME
1.25lb Weyermann Cara Red
3oz Crisp Roasted Barley
1oz Williamette @ 60 mins
0.5oz Cascade @ 20 mins
0.5oz Williamette @ 17 mins
0.5oz Cascade & 0.5oz Williamette @ 2 mins
White Labs Irish Ale Yeast
-Used tap water - GREAT choice
-Used secondary fermentor - GREAT choice
-next batch look into clarifiers
-bottled with table sugar and honey - honey flavor remains strong!
OG 1.048
FG 1.014
IBU 27.7
SRM 17.3
ABV 4.45
notes - after one week of conditioning: flavors of honey, caramel, sausage (??). May go great with sausage! DELICIOUS. Full, malty, sweet, refreshing (for a red!), great carbonation, bright aroma, medium head retention (so far). I love this one! May be my second favorite... could have a chance at first with a little time.
Brew No. 11: Wassailweizen
brewed: October 25, 2010
6lb wheat DME
1lb british malted barley
1lb 40L malted barley
1lb carapils
1.5oz tettnaner hops @ 60mins
o.5oz tettnanger hops @ 17 mins
hefe yeast WLP300
0.5oz bitter orange peel
2 tsps cinnamon
1 tbs whole cloves
1 gallon apple juice
apple juice added after primary fermentation
OG: 1.053
IBU: 26
SRM: 12
ABV: 7%
Brew No. 10: Jim Whitaker's Bittakers ESB
6lb golden light DME
4 oz crisp black malt
3 oz Kent Goldings (UK) @ 50
1oz Fuggles @10
London Ale yeast
OG 1.055 (medium high body)
IBU 50 (pretty bitter)
SRM 16 (dark amber)
ABV 5.11 (medium-high)
notes: not good at the beginning, but with about a month in the bottle, it's a very drinkable, tasty, toasty bitter.
Brew No. 9: Soren Kierkegaard's Theology and Beer Belgian Dark Strong Honey Ale
brewed for the summer event: Beer and Theology, hosted by Brett Caudill.
7lbs Amber DME
4.5lbs Caramel Munich
2oz Styrian Golding pellets @60
1cup honey
OG >1.085
FG 1.020
IBU 24 (medium)
SRM 26 (brown)
ABV >9%
notes: best beer I've brewed yet. may be the best beer I've ever sipped. Absolutely delicious!
Brew No. 8: Graduation English Pale Ale
brewed 4/29/2010
4lb light DME
2lbs belgian pale ale
1lb honey malt
6oz dark crystal malt
4oz 2-row caramel 80L
1oz cascade @ 60
2oz cascade @ 40
1oz cascade @ 6
1oz cascade dry hopped
english ale yeast
OG 1.056 (medium body)
FG 1.014
IBU 42.4 (bitter)
SRM 10.4 (golden)
ABV 5.5% (medium-high)
notes: not the greatest batch I've ever made. Sorry calvin. it tasted okay, just not amazing.
Brew No. 7: Sherconn Tiger Belgian Golden Strong Ale (a wedding beer)
brewed: 2/28/2010 with Jono
6lb light DME
2lb wheat DME
1.25 lb wheat
1lb belgian pilsner
1oz Saaz @ 60
1oz Saaz @ 30
1oz cascade @20
apple slices @10 (jono's idea)
belgian strong ale yeast
OG 1.085 (huge body)
FG 1.014
IBU 25 (medium bitterness)
SRM 4.34 (orange color)
ABV 9.3% (knock your socks off)
notes: perfect for a wedding celebration! drink it slow - soooo good.
Brew No. 6: Chocolate Mint Stout
brewed: 12/20/2009
5lb light DME
1.25lb chocolate malt
14oz wheat malt
12oz lactose
.5oz warrior pellets @30
2 ghiradelli 100% cacao bars
1tbs peppermint extract
peppermint leaves
British Ale yeast
notes: sweet, chocolatey, delicious, no mint taste, deep brown
OG 1.060
FG 1.018
IBU 18.9
SRM 38
ABV 5.5%
Brew No. 5: Tim's Weizen
For this beer, the ingredients don't matter. Sure, it was a delicious hefeweizen with lots of citrus and stuff. I brewed this beer with Jon Foreman (of Switchfoot) as a gift to his brother Tim (of Switchfoot). I went to their Christmas party where I shared the beer with Tim, Jon, Chad, and Jerome. Pretty cool.
OG 1.045 (medium-light body)
FG 1.011
IBU 9.5 (not bitter)
SRM 3.17 (light)
ABV 4.45% (medium)
Brew No. 4: Maple Ale
brewed: 11/5/2009
5lb Amber DME
1.625lb 2-row caramel 60L
1lb white wheat
1oz centennial @ 60
.5oz cascade @ 30
1 cup maple syrup @ 5
white labs east coast ale yeast
bottled with 1cup maple syrup
notes: OG 1.057
Brew No. 3: Sunny Citrus IPA
brewed: 7/28/2009 with Connor and Anthony
4.5lb palt malt
1lb crystal malt 40L
1lb carapils
1lb wheat malt
3lb light DME
.5oz Golding @ 60
2oz Cascade@ 20
2oz Columbus dry hopped
California Ale yeast
bottled: 8/8/2009
notes: citrusy and grapefruity! orange color, perfect bitterness, large white head, sweet and refreshing
Brew No. 2: Hazelnut Brown Ale
6/29/2009
.5lb crystal malt
.25lb black malt
.5lb cracked, toasted hazelnuts
3lb amber DME
3lb dark DME
1.5oz fuggles @ 60
.5oz fuggles @ 9
english ale yeast
notes: used CVS purified water - BAD CHOICE. fermentation slow start
bottled on 7/5/2009
