Get you own Free Home Page
| Qty | Description |
| 7.6 lbs | Dark Extract |
| .5 lb | Roasted Barley Malt |
| .5 lb | Black Patent |
| .5 lb | Crystal Malt 20L |
| 2 oz | Northern Brewer Hops |
| 8 tsp | Gypsum |
| 1 vial | White Labs British Ale Yeast #WLP005 |
| Directions | |
| Bring 1.5 gallons of water with grains to a boil. Boil 5 minutes then remove grains. Add extract and hops, return to a boil for 60 minutes. Sparge to fermenter. | |
| Comments | |
| 03/22/08 | Pitched Yeast at 78 degrees F. Specific Gravity 1.048 (11) at 60 degrees F. |
| 04/06/08 | Kegged with 1/3 cup of corn sugar. Ending Specific Gravity 1.024 (6) at 60 degrees F. |
| Qty | Description |
| 5 lbs | Light Extract |
| 1 lb | Crystal Malt 40L |
| 1 oz | Willamette Hops |
| 2 oz | Goldings Hops |
| 1 vial | White Labs British Ale Yeast #WLP005 |
| Directions | |
| Bring 1.5 gallons of water and grains to a boil. Remove grains, add extract, and bring to a boil. Add .75 oz Willamette hops and .75 oz Goldings hops and boil for 30 minutes. Add .25 oz Willamette hops and .25 oz Goldings hops and boil for 15 minutes. Add .5 oz Goldings hops and boil for 15 minutes. Add .5 oz Goldings hops and boil for 2 minutes. Strain hops and sparge to fermenter. | |
| Comments | |
| 03/23/08 | Pitched Yeast at 68 degrees F. Specific Gravity 1.030 (8) at 60 degrees F. |
| 04/12/08 | Kegged with 1/3 cup of corn sugar. Ending Specific Gravity 1.008 (2) at 60 degrees F. |
| Qty | Description |
| 3 lbs | Dark Extract |
| 4 lbs | Light Extract |
| 1 lb | Crystal Malt 20L |
| 2 oz | Cascade Hops |
| 1 oz | Centennial Hops |
| 2 tsp | Gypsum |
| 1 vial | White Labs English Ale Yeast #WLP002 |
| Directions | |
| Bring 1.5 gallons of water with grains to a boil then remove grains. Add extract and gypsum and return to a boil. Add 2 oz of cascade hops boil for 55 minutes. Add 1 oz centennial hops and boil 5 minutes. Sparge to fermenter. | |
| Comments | |
| 04/12/08 | Pitched Yeast at 70 degrees F. Specific Gravity 1.044 (11) at 60 degrees F. |
| 05/01/08 | Kegged with 1/3 cup + 2 TBS of corn sugar. Ending Specific Gravity 1.016 (4) at 60 degrees F. |
| Qty | Description |
| 6 lbs | Briess Organic Pale Extract |
| 2.5 lbs | Briess Organic Pale Malt (2 row) |
| 1.5 lb | Organic Rye Flakes |
| .75 lb | Briess Organic Munich Malt |
| .5 lb | Briess Organic Caramel Malt 20L |
| .5 lb | Briess Organic Caramel Malt 60L |
| .75 oz | Organic New Zealand Pacific Gem Hop Pellets AA 16.3% |
| 1 oz | Organic New Zealand Pacific Gem Whole Hop AA 15.9% |
| 1 oz | Organic New Zealand Hallertaur Whole Hop AA 8.6% |
| 1 oz | Organic New Zealand Hallertaur Hop Pellets AA 8.9% |
| 1/2 tsp | Irish Moss |
| 2 tsp | Gypsum |
| 1 vial | White Labs Burton Ale Yeast #WLP023 |
| Directions | |
| Bring 2 gallons of water to 167 degrees F, add grains and a gypsum, and let stand for 1 hour. Sparge grains, bring to a near boil then add extract and bring to a boil. Add 3/4 oz of pacific gem hops, boil for 40 minutes. Add 1 oz pacific gem hops and 1/2 tsp irish moss, boil 15 minutes. Add 1 oz hallertaur hops, boil 5 minutes. Sparge to fermenter. | |
| Comments | |
| 05/17/08 | Pitched Yeast at 68 degrees F. Specific Gravity 1.050 (13) at 60 degrees F. |
| 05/24/08 | Racked to secondary fermentor with 1 oz of hallertaur hop pellets. |
| 06/08/08 | Kegged with 1/4 cup corn sugar. Ending Specific Gravity 1.008 (2) at 60 degrees F. |
| Qty | Description |
| 6 lbs | Briess Organic Pale Extract |
| .75 lbs | Briess Organic Pale Malt (2 row) |
| .75 lb | Organic Gambrinus Pilsner Malt |
| .5 lb | Gambrinus Organic Munich Malt |
| .75 lb | Briess Organic Caramel Malt 20L |
| .25 lb | Weyermann Organic Carahell Malt 60L |
| .25 lb | Organic Barley Flakes |
| .5 oz | Organic New Zealand Pacific Gem Hop Pellets AA 16.3% |
| 1 oz | Organic Kent Goldings Whole Hop AA 5.3% |
| .5 oz | Organic German Saphir Hop Pellets AA 4.1% |
| 1 oz | Organic Kent Goldings Hop Pellets AA 5.6% |
| 1 vial | White Labs Irish Ale Yeast #WLP004 |
| Directions | |
| Bring 2 gallons of water to 165 degrees F, add grains, and let stand for 1 hour. Sparge grains, bring to a near boil then add extract and bring to a boil. Add 1/2 oz of pacific gem hops, boil for 40 minutes. Add 1 oz kent goldings hops, boil 15 minutes. Add 1/2 oz of german saphir hops, boil 5 minutes. Sparge to fermenter. | |
| Comments | |
| 06/14/08 | Pitched yeast at 68 degrees F. Starting Specific Gravity 1.040 (10) at 60 degrees F. |
| 06/30/08 | Kegged with 1/4 cup corn sugar. Ending Specific Gravity 1.010 (3) at 60 degrees F. |
| Qty | Description |
| 5 lbs | Light Extract |
| .5 lbs | Organic Rye Flakes |
| 1 lb | Crystal Malt 20L |
| .5 lb | Crystal Malt 150L |
| 1 oz | Northern Brewer Hop Pellets AA 8.6% |
| 2 oz | Kent Goldings Hop Pellets AA 6.6% |
| 1/2 tsp | Irish Moss |
| 1 vial | White Labs British Ale Yeast #WLP005 |
| Directions | |
| Bring 1 1/2 gallons of water to 167 degrees F, add grains, and let stand for 1 hour. Remove grains, bring to a near boil then add extract, and bring to a boil. Add 1 oz of northern brewer hops, boil for 45 minutes. Add 1 oz kent goldings hops, 1/2 tsp irish moss, boil 10 minutes. Add 1 oz of kent golding hops, boil 5 minutes. Sparge to fermenter. | |
| Comments | |
| 07/19/08 | Pitched yeast at 65 degree F. Starting Specific Gravity 1.022 (6). |
| 08/07/08 | Kegged with 1/4 cup corn sugar. Ending Specific Gravity 1.011 (3) at 60 degrees F. |
| Qty | Description |
| 6.5 lbs | Organic Pale Malt Extract |
| .5 lbs | Briess Organic Organic Caramel Malt 20L |
| .5 lb | Briess Organic Caramel Malt 60L |
| 1 oz | German Perle Hop Pellets AA 8.5% |
| .5 oz | First Gold Hop Pellets AA 6.8% |
| .5 oz | New Zealand Saaz Hop Pellets AA 8.1% |
| 1/2 tsp | Irish Moss |
| 1 vial | White Labs San Francisco Lager Yeast #WLP810 |
| Directions | |
| Bring 1 1/2 gallons of water to 165 degrees F, add grains, and let stand for 30 minutes. Remove grains, bring to a near boil then add extract, and bring to a boil. Add 1 oz of german perle hops, boil for 40 minutes. Add .5 oz first golding hops, 1/2 tsp irish moss, boil 15 minutes. Add .5 oz of new zealand saaz hops, boil 5 minutes. Sparge to fermenter. | |
| Comments | |
| 08/17/08 | Pitched yeast at 76 degree F. Starting Specific Gravity 1.032 (8). |
| 08/31/08 | Kegged with 1/4 cup corn sugar. Ending Specific Gravity 1.010 (3). |
| Qty | Description |
| 7 lbs | Organic Pale Malt Extract |
| .5 lb | Briess Organic Caramel Malt 20L |
| .5 oz | German Perle Hop Pellets AA 8.5% |
| .5 oz | New Zealand Cascade Hop Pellets AA 8.6% |
| .5 oz | New Zealand Hallertaur Hop Pellets AA 8.7% |
| 8 lbs | Frozen Blackberry (thaw, crush, and strain) |
| 1/2 tsp | Irish Moss |
| 1 vial | White Labs Irish Ale Yeast #WLP004 |
| Directions | |
| Bring 1 1/2 gallons of water to 165 degrees F, add grains, and let stand for 20 minutes. Remove grains, bring to a near boil then add extract, and bring to a boil. Add .5 oz of german perle hops, boil for 40 minutes. Add .5 oz new zealand cascade hops, 1/2 tsp irish moss, boil 15 minutes. Add .5 oz of new zealand hallertaur hops, boil 5 minutes. Remove from heat, add blackberry juice, and steep for 15 minutes. Sparge to fermenter. | |
| Comments | |
| 09/06/08 | Pitched yeast at 74 degrees F. Specific Gravity 1.032 (8). |
| 10/03/08 | Kegged with 1/4 cup corn sugar. Ending Specific Gravity 1.010 (3). |
| Qty | Description |
| 7 lbs | Dark Malt Extract |
| .5 lb | Flaked Barley |
| .75 lb | Roasted Malt |
| .25 lb | Chocolate Malt |
| .25 lb | Black Patent |
| 1 oz | Northern Brewer Hop Pellets AA 7.1% |
| 1 oz | Kent Golding Hop Pellets AA 4.6% |
| 2 Tbs | Gypsum |
| 1/2 tsp | Irish Moss |
| 1 vial | White Labs English Ale Yeast #WLP002 |
| Directions | |
| Bring 1 1/2 gallons of water with gypsum to 165 degrees F, add grains, and let stand for 30 minutes. Remove grains, bring to a boil for 5 minutes then add extract, and bring to a boil. Add 1 oz of northern brewer hops, .5 oz kent golding hops, and boil for 40 minutes. Add .5 oz kent golding hops, 1/2 tsp irish moss, boil 15 minutes. Remove from heat. Sparge to fermenter. | |
| Comments | |
| 10/25/08 | Pitched yeast at 68 degrees F. Starting Specific Gravity 1.024 (7). |
| 11/08/08 | Kegged with 1/4 cup corn sugar. Ending Specific Gravity 1.016 (4). |
| Qty | Description |
| 7 lbs | Light Malt Extract |
| .5 lb | Flaked Barley |
| .75 lb | Crystal Malt 60L |
| .25 lb | Victory Malt (toasted) |
| 2 oz | Cascade Hop Pellets AA 5.0% |
| 1 oz | Northern Brewer Hop Pellets AA 7.1% |
| 1 oz | Galena Hop Pellets AA 12.0% |
| 1/2 tsp | Irish Moss |
| 1 vial | White Labs English Ale Yeast #WLP002 |
| Directions | |
| Bring 1 1/2 gallons of water to 165 degrees F, add grains, and let stand for 30 minutes. Remove grains, bring to a boil, add extract, and bring to a boil for 5 minutes. Add 1 oz. galena hops and .25 oz. northern brewer hops and boil 45 min. Stir in .75 oz. northern brewer hops and 1/2 tsp irish moss and boil 15 minutes. Remove from heat. Sparge to fermenter. | |
| Comments | |
| 11/15/08 | Pitched yeast at 64 degrees F. Starting Specific Gravity 1.036 (10) at 60 degrees F. |
| 11/19/08 | Began dry hopping with 2 oz cascade hops. |
|
Questions or comments e-mail me rjackman@geocities.com |
Leave questions or comments in guest book Guest Book |
Get you own Free Home Page