#6 Flat Squirrel Amber

Taste = 38 (out of 50)

Brew date 8/30/08
Bottle date 9/29/08

Mini-Mash

AHBS Mini Mash Kit

In Theory - Toasty malt flavors (sorta like biscuits just pulled from the oven coasting in equilibrium with crisp hoppiness.

OG 1.050
FG 1.014
ABV 4.7%
Approx IBU 26
Approx BU:GU 52

Extra Pale LME 5lb

2-row 2.5 lb
Crystal 90L 0.5lb
Victory Malt 0.25lb
Munich 6oz
Biscuit Malt 3oz

Perle 0.75oz 60 min
Mt Hood 0.50 oz 15 min
Glacier 0.25 oz 5 min

Wyeast American Ale 1056 - made a starter 3 days before

5.0oz corn sugar for carbing.

One problem occurred with this when the mini mash temp soared to 170 for 10 minutes. Not sure what the effects will be!

NOTE - thermometer seemed to have a glitch and was reading 6-8 degrees too high. This along with the thermal pockets created temperature's that seemed high but in reality all went well with OG and FG right on.

Bottling tasting - tested a little weak in flavor - HOWEVER - I could not stop drinking the 1/2 bottle left over.

10/20/08 - tastes great and I'm very happy. Only 21 days in the bottle and it needs more aging but I'm very very happy with this one. A keeper.

The mini mash problem has made it a little sweeter as more unfermentable dextrose was converted with the higher. Notice 1.014 FG was suppose to be 1.012.

#5 Double Chocolate Stout - Bottle 9/21/08

Brew date August 17, 2008
Bottle date Sep 21 2008

Mini-Mash

In Theory - This smooth, rich and creamy stout is similar in style to Young's Double Chocolate Stout

OG 1.056
FG 1.012
Approx IBU 40
Approx BU:GU 75

Dark NME 5lb
Malto Dextrin 0.5lb =Malto dextrin is approximately 12% fermentable. It is used to increase body and creaminess, and also to add mouthfeel.

Maris Otter Pale Malt 2.5lb
Chocolate Malt 0.5lb
Roasted Barley 0.125 lb
Crystal 40L 0.25lb
Black Patent 0.125lb

Galena 1oz 60 min

Unsweetend Coco 1 oz 5 min

Yweast British Ale 1098

Used 3.75oz corn sugar for carbing.

10/20/08 - excellent brew - many people like this that do not normally like dark beer. This is another keeper. My goal is to make this just a tad rounder with maybe adding 1/5lb of Lactose. Also go with 0.6 Chocolate Malt. Probably only go with one of those at a time though.

#4 Uncle Nutty's Log Cabin Ale

Brew date 8/02/08
Bottled 9/7/08

Mini-Mash

AHBS Mini Mash Kit

In Theory - A delicate amount of Maple syrup is added to each barrel of our award winning Maple Nut Brown Ale to impart roasted sweetness. This addition balances the nut flavor produced by Munich caramel and chocolate malts used in the brewhouse, producing a drinkable dark amber ale with a relatively low alcohol content.

Extra Pale LME 5.5lb
Malto Dextrin 0.25lb - Malto dextrin is approximately 12% fermentable. It is used to increase body and creaminess, and also to add mouthfeel.

OG 1.055
FG 1.015
Approx IBU 42
Approx BU:GU 76

2-Row 2.5lbs
Munich Malt 0.75lb - Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will give a full malty flavor and aroma, and an orange-amber color. Small amounts added to the mash-in grist will improve the malty flavor
Crystal 90L 6oz - Crystal 90L will create a red to deep red color and has a pronounced caramel flavor, slightly hinting of burnt sugar and raisins.
Caramunich 6oz - Caramunich is a medium-amber Belgian/German crystal malt that will impart a rich, caramel-sweet aroma and full flavor. It will also impart intense color to the beer.
Chocolate Malt 4oz - rich roasted coffee/cocoa flavor when used in higher percentages, and that flavor is complimentary to porters, stouts, browns, and other darker beers.

Perle 1.5oz 60 min - CLEAN SPICY NEUTRAL
Mt Hood 0.125 15 min
Mt Hood 0.125 5 min

I'm suppose to add 1/2 cup Maple Syrup at botteling - OOPS!! I did not do this!! I honestly can not remember when I added this - I think at the end of the boil! hmmmm!

Wyeast London ESB 1968 - This extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making for a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness will increase with higher fermentation temperatures (70-74F, 21-23C). Diacetyl production is noticeable and a thorough rest is necessary. Yeast traps trub easily and autolysis during storage is accelaerated. A very good cask conditioned ale strain due to rapid and complete flocculation. Brilliantly bright beers are easily achieved without any filtration.

Racked into primary 8/24/08
Bottled 9/7/08
Tested 9/20/08 - fully carbonated - taste's pretty good. Very clear, Beautiful head.
This does have too much Maple syrup and because of this there seems to be a small metallic twang undertones. Only thing I can think off.

11/11/08 - twang is completely gone. Not sure what it was - perhaps hops?

I'm still interested in using Maple with a nut brown but will look more for recipes.

#3 Columbus Carriage Classic Ale -Excellent

Brew date - 7/27708
Bottled 8/24/08

Recipe form the book "Brewing Classic Styles" by Jamil and Palmer.

In Theory - Similar to an American Ale but with more body, more caramel richness and balance more towards malt then hops. Very very happy and I'll make this recipe again soon.

OG 1.054
FG 1.012
Approx IBU 14
Approx BU:GU 25
This are getting easier now with better cold breaks. Now 20 minutes 212 to 70.

This is the first brew I feel good about.

Amber LME 6.6lb
Munich LME 0.7lb

Crystal 40L 0.75lb - Caramel, or crystal, malts are produced by roasting, rather than kilning, green malt. This will caramelize the sugars in the grain and produce flavors and aromas not achievable in a drying kiln. Crystal 40L will create a light red color and has a medium toffee-like caramel sweetness. Sometimes this grain is called Carastan.

Crystal 120L 0.5lb - Crystal 120L will create a deep red color and has a pronounced caramel flavor combined with burnt sugar and raisin flavors.

Victory 0.5lb - Victory malt has an aroma of baking bread. That unique aroma is great in nut brown ales and other dark beers. Special malt processing develops the toasty, biscuity, nutty flavors that are distinctive in Victory malt.

I had to substitute hops from the recipe

Vanguard 1oz 60 min - Vanguard is a fairly new aroma hop similar in to the Hallertauer hop
Cascade 0.25 10min - FLORAL MINTY SPICY
Riwaka 0.25 10 min
Cascade 0.25 0min
Riwaka 0.25 0 min - Riwaka's powerful grapefruit citrus characteristics are breathtaking. It typically has higher than average oil, almost double that of its Saaz parent.

Moving the hops to later in the boil increases aroma and flavor while keeping the bitterness restrained

1 package Wyeast American Ale 1056 - Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool (60-66F, 15-19C) fermentation temperatures.

Used Whirlfloc for the 1st time.

Carbed with 3.8oz corn

tested 10/20/08 - Excellent brew. Very very happy and I'll make this recipe again soon. I will and more hops - perhaps Horizon if I can find it for bittering as it seems to lack a little on the back end.

#2 Who's Your Taddy Porter

Brew date = 2008-07-13

Recipe form the book "Brewing Classic Styles" by Jamil and Palmer.

In Theory - A fairly substantial English dark ale with restrained roasty characteristics.

OG 1.045
FG 1.012

Pale Ale Extract 6.8lb - added 1/3 at boil - rest 10 min

Brown Malt 1lb
Crystal 40L 1lb
Chocolate Malt 10.0oz

Fuggles 1.25oz 60 min
Fuggles 0.50 10 min

Two packages of Wyeast 1028 London Ale

Carbed with 2.5oz of Corn sugar

Two weeks in Primary
1 week in Secondary
Bottle 8/10/08


This is looking a little thin and I wonder if I boil it enough - I believe I did. We shall see.

Tasted 9/7/08 - 27 days after bottling and it was pretty darn good - NOT a porter but the carbonation has taken off and friends have said "This is pretty good".

It never really carbed up. taste's diluted but is OK. Just week. I call it a failure but it still contains alcohol and SOME flavor and people seem to like it.

I won't brew it again.

#1 Bascom Brown Ale - burned crap - move on

In theory - a smooth, moderately sweet, nut brown ale of low hop bitterness and soft character.

In reality - a scorched ale that was tossed down the drain after 4 weeks of bottle aging.

The LHBS told me a "tip" about putting a cover of a pot on the bottom of the pot while brewing to keep the wort from burning.

All this did was keep the hops trapped so they could REALLY burn.

ANY WAY
The brew's ingredients

Pale Malt Extract 6lb
Crystal 60L 1 lb
Chocolate, Buscuit or Brown Malt 4oz (I guess they could not make up their minds)

Bittering hops 1.00 oz 60 min - (it's all I know about them)
EK Goldings 0.50 oz 60 min
EK Goldings 0.25 oz 12 min
EK Goldings 0.25 oz 3 min

Wyeast -not a clue what it was and I don't care.

Move along.