#14 One Putt Twelve IPA

In Theory - American malts and enormous hop additions give this beer a crisp finish and incredible floral hop aroma.

Brew date 11/23/08

OG 1.058
FG 1.013
Approx IBU
Approx BU:GU
ABV 5.9%

Extra Pale LME 5.5lb

2.5lb 2-Row
0.5lb Carapils
0.5lb Crystal 20L
0.5lb Munich

0.5oz Amarillo First WORT
1.0oz Centennial 60min
0.5oz Amarillo 60 Min
0.25oz Amarillo 40min
0.25oz Amarillo 30min
0.25oz Amarillo 20min
0.25oz Amarillo 15min
0.25oz Amarillo 5min
0.25z Amarillo Dry Hop day 6
0.25z Amarillo Dry Hop - secondary

Wyeast American Ale 1056

Full boil (actually two 1/2 boils) as I wanted to fully utilize the hops - partial boils really mess up hop utilization and cuts the IBUs basically in half if not more.

I mashed at a too hot 153ish for 45 minutes
4lb grain in 6 quarts of water - then steeped in 2g's of 170 degree water for 10 minutes.

Boiled in two pots for 1 hour - cooled and pitched yeast starter at 76 degrees. Fermentation started within 3 hours.

Main fermentation was at 68 and fell to 64 after 3 days.

#13 Milk stout

Brew date - 11/16/08
Bottled 12/10/08

In Theory - Not as hoppy and roasty as a dry stout, this beer has a sweetness from the addition of caramel malts and lactose (milk sugar). It is similar in style to Mackeson XXX Stout.

OG 1.064
FG 1.025 - high because of the high mash temp!
Approx IBU
Approx BU:GU
ABV 5.1%

Dark LME 5.0lb
0.75lb Lactose

2.0lb Maris Otter
0.5lb Carapils
0.5lb Crystal 60L
0.25lb Chocolate
0.25 Black Patent
0.25lb Black Roasted Barley

1.5oz Mt Hood 60 min

Wyeast British Ale 1098

Full boil (actually two 1/2 boils) as I wanted to fully utilize the hops - partial boils really mess up hop utilization and cuts the IBUs basically in half if not more.

I mashed at a too hot 158ish for 45 minutes so I took 1/4lb of Lactose out of the recipe.

3.61lb grain in 5.5 quarts of water - then steeped in 2g's of 170 degree water for 10 minutes.

Boiled in two pots for 1 hour - cooled and pitched yeast starter at 76 degrees. Fermentation started within 3 hours.

#12 Columbus Carriage Classic (Two)

Taste = 35 (out of 50) even with the mistake
Brew date - 11/08/08
Bottled 11/30/08

This is the 2nd time I brewed this beer. However I made one glaring mistake which was forgetting 2.2lbs of Pale Malt. I decided to do a Mini Mash and ordered all ingredients from AHS in one grain Bill - EXCEPT for the 2-row malt.

This will make the brew Extra Hoppy.

OG 1.044
FG 1.012
Approx IBU
Approx BU:GU
ABV 4.2%

Pale LME 3.3lb
Pale DME 1.2lb

Munich grains 1lb

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
Nugget 1oz 60 min -
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.

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.

Mashed at 154 for 45 minutes. Fermentation is at 64 to 66 degrees this might take away SOME of the hops!

Carbed will use use 4.5oz corn sugar to carb.

#11 Creamy Dreamy

Taste = 30 (out of 50) if you like this style
Brew date 10/31/08
Bottle 11/23/08

Mini Mash

In Theory - Very bright light yellow smooth Cream Ale.

OG 1.040
FG 1.010
ABV 3.9%
Approx IBU
approx BU:GU

2.1lb Extra Pale DME
2lb 2-row
2.5lb Flaked Corn
10oz Minute Rice

Hops

1 oz Williameette 60min
1 oz Crystal 60 min

Yeast Safale US-05 Dry yeast


added 1/2 cup of DME to mash
Mashed at 152 for 45 minutes

1lb DME into preboil (for the boil)

good boil.
Added Whirlfloc at 10 minutes
Added Yeast Nutrient at 10min
last lb of DME at 10 minutes

pitched yeast at 65 degrees

Big ferm was at 66 degrees