#17 Scottish Heavy

Brew date 12/21/08
Bottle date

Mini-Mash

In Theory - Clean malty and slightly sweet with little or no hop flavor.

OG 1.048
FG 1.014
ABV Anticipated 4.6
Approx IBU

Extra Pale LME 3.3lb
Golden DME 1lb 6oz

2-Row 1lb 2oz
Crystal 40L 1lb 2oz
Honey Malt 9oz
Crystal 120L 5oz
Chocolate Malt 2oz

Goldings 1oz 60 min


Washed Wyeast American Ale 1056

Mashed at 158 - strike temp was 168

#16 Hammer & Nail

Brew date 12/13/08
Bottle date

Mini-Mash

In Theory - a deceptive combination of malts and hops to provide a dark beer with a lighter, more balanced flavor. It isn't too light, it isn't too heavy, it isn't too sweet, it isn't too bitter

OG 1.042 - WAY lower the advertised - AHS got their recipe wrong - no more recipes from them

FG
ABV Anticipated
Approx IBU

Extra Pale LME 4lb

Pale Ale 1.75lb
Crystal 60L 0.5lb
Chocolate Malt .25
Special Roast .5

Willamette 1oz 60 min
Willamette 1oz 15 min

Wyeast British Ale 1098


Mashed at 153 - strike temp was 164

#15 American Amber

Brew date 12/05/08
Bottle date

Mini-Mash

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

OG 1.056
FG 1.012
ABV Anticipated 5.7%
Approx IBU

Extra Pale LME 3.3lb
PaLE dme 1.2LB

2-row 2.5 lb
Crystal 90L 0.5lb
Victory Malt 0.25lb
Munich 6.1oz
Biscuit Malt 3oz

Perle 0.56oz 60 min
Mt Hood 0.50 oz 15 min
Glacier 0.25 oz 5 min

Wyeast American Ale 1056


Mashed at 153 - strike temp was 164
Added 2/3 teaspoon of Gypsum

50z of corn sugar

#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

#10 Hazel's Nutty Nectar

Taste = 38 (out of 50)
Brew date 10/19/08
Bottle

Mini Mash

In Theory - Dark brown in color with a hazelnut aroma, a rich nutty flavor and a smooth malty finish.

OG 1.060, 0.004 higher then anticipated - perhaps the 1 cup DME in mash.
FG 1.014
ABV 7.3%
Approx IBU
approx BU:GU

1 cup DME for lower PH in mash

Mash temp fluctuated between 148 and 155 for 45 minutes

Extra Pale LME 5.5lb Extra Pale LME

Munich 1/2lb
Crystal 90L 0.5lb
Crystal 120L 0.5lb
Victory Malt 0.25lb
Chocolate Malt 0.125lb
2-Row 2lbs


Pearl 1oz 60min
Saaz 1/2oz 25 min
Saaz 1/2oz 5 min

Starter was a mix of

Wyeast All-American Ale 1272
White Labs California Ale V 051
made a starter 4 days before brew day

Fermentation was at 68 degrees

#9 Sean's West Coast Blaster

Taste = 43 (out of 50)

Brew date 10/07/08
Bottle 10/30/08

Extract

Recipe from Brewing Classic Styles

In Theory - big, bold statements balancing lot's of citrusy hops and specialty malts

OG 1.069
FG
ABV
Approx IBU 80
approx BU:GU 1.15

Extra Pale LME 6.1lb
Extra Pale DME 3.0lb

Munich 1.olb
Crystal 40L 1.0lb
Crystal 120L 0.5lb
Victory Malt 0.5lb
Chocolate Malt 3.0oz

Horizon 1 oz 60min
Cascade Fresh dried 1oz 10 min
Centennial 1 oz 10 min
Cascade Fresh whole 5oz 4min
Centennial 1 oz 0 min

Wyeast American Ale 1056 - made a starter 1 days before

Fermentation was at 68 degrees

I screwed this one a little - I made the recipe for a Mini Mash by converting 0.7 Munich LME to 1lb of Munich Grain. THEN - I forgot and steeped instead of mashing. I realized this and added ice to cool the wort then added 0.9lb extra of Extra Pale DME for a total of 3lbs so I would not lose the sugar from the too hot steep.

The OG came out a tad high(sue to the extra DME) but I probably got the flavor from the Munich grain. I'm thinking my FG would be high also but the extra DME might take care of that. Should be interesting. The hops were fresh and picked 1 week earlier.

Fantastic IPAish Ale - Love it - will brew again - very hoppy and balanced.

#8 Black Cat MILD

Taste = 25 (out of 50)
Brew Date - Sept 28 2008
Bottle Date - Oct 20 2008

Mini-Mash

AHBS Mini Mash Kit

In Theory - Dark, refreshing beer with a distinct chocolate malt flavour and a smooth hoppy finish.

OG 1.035
FG 1.012
ABV 3.0%

Extra Pale LME 3.5lb

Pale Ale 1.5 lbs
Crystal 60L 6 oz
Chocolate Malt 10oz

Peated Malt 1/2 oz - This malt is lightly peated and is primarily used to enhance flavor in Scottish-type ales. While the malt is in the kiln, peat moss outside the kiln is smoked over slow burning coals. The smoke is allowed to drift above the malt, providing the unique smoked peat aroma and flavor. Peated malt is also used in the production of some of Scotland's fine scotches. Usage rate is 1-10% of the total grain bill. The rule is to use sparingly because the flavor of peated malt can easily take over.

Fuggels 3/4 oz 60 min
Fuggels 1/4 oz 15 min

Whirlfloc 15 min
Yeast additive 10 minutes

White Labs English Ale 002 - A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.

Chris White, president of White Labs, discusses White Labs English Ale 002.
===================
Everything went smoothly

#7 Number Seven

Taste = 20 (out of 50)


This brew turned out crappy - not sure what went wrong but it tastes like a batch of balloon wine I made in high school.


Brew Date Sept 21 2008
Bottle Date Oct 12 2008

Mini-Mash

AHBS Mini Mash Kit

In Theory - Walnut-like color and palate of hazelnuts. Crystal malt and aromatic hops. Long clean finish.

OG 1.050
FG 1.015
Approx IBU 20
Approx BU:GU 40
4.6% ABV


Extra Pale LME 5.5lb

2-Row 2.5 lbs
Victory Malt 0.5 lb
Crystal 60L 5 oz
Chocolate Malt 3oz

Yakima Goldings 1 oz 60 min
Fuggels 0.5 oz 15 min

Whirlfloc 15 min
Yeast additive 10 minutes

Burton Ale 023 White Labs -From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts.
Attenuation: 69-75%
Flocculation: Medium
Optimum Fermentation Temperature: 68-73°F
Alcohol Tolerance: Medium

#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.