IPA homebrew

November 8, 2010

Brewed: October 9, 2010
Dry Hopped: October 26, 2010 in secondary
Bottled: November 1, 2010

Extract
OG: 1.052 (or more… things got a bit blurry toward the end of this brew day)
FG: 1.018
ABV: 4.7%
IBU: 86

Ingredients:

  • 6 lbs gold DME
  • 3.3 lbs amber LME
  • 4 oz Galena (13.2%a)
  • 3 oz Perle (7.5%a)
  • Nottingham dry yeast

Schedule:

  1. 1 oz Galena at 60
  2. 1 oz Perle at 20
  3. 1 oz Galena at 10
  4. 1 oz Perle and 1 oz Galena at 0
  5. 1 oz Perle and 1 oz Galena dry in secondary

Nottingham yeast pitched dry, not reconstituted or in starter.

We kegged this one. I haven’t had a chance to taste it yet, though Angelos (below) says it’s good. 🙂

Collaborators:


Maple Honey Porter homebrew

November 8, 2010

Brewed: October 9, 2010
Bottled: November 1, 2010

Extract with adjuncts and malt tea
OG: 1.055*
FG: 1.012
ABV: 5.9%*
IBU: 82*

* (can’t be certain, much sampling going on during brew day)

Ingredients:

  • 2 lbs 2-row
  • 0.75 lb Crystal 120L
  • 0.5 lb Chocolate malt
  • 0.25 lb Black patent
  • 3.3 lbs Amber LME
  • 32 oz pure maple syrup
  • 1 lb natural clover honey
  • 1.75 oz Galena (13.2%a)
  • 1 oz Cascade (7.5%a)
  • WLP007 dry English ale yeast

160 degree tea of all grains in 5.5 gallon boil water.

Addition of LME, syrup and honey prior to boil.

Schedule:

  1. 1 oz Galena at 60
  2. 0.75 oz Galena at 30
  3. 1 oz Castade at 2

WLP007 yeast pitched from vial, not in starter.

Color is pitch black yet pours clean and clear. No head but mild carbonation on the tongue. Little nose, though slight hints of maple syrup present. Very smooth, light to moderate body. More maple on the tongue with charred grain notes and light malt sugars. Bitter, but up front only. Finish is clean with lingering bitterness. This one will be quite good given time to mature.

Collaborators:


Amber homebrew

November 7, 2010

Brewed: October 9, 2010
Dry Hopped: October 26, 2010 in secondary
Bottled: November 1, 2010

All-grain
OG: 1.060
FG: 1.012
ABV: 6.5%
IBU: 46

Ingredients:

  • 9 lbs 2-row
  • 2 lbs Munich
  • 0.5 lb Crystal 40L
  • 0.5 lb Crystal 80L
  • 1.25 oz Chinook (11.4%a)
  • 1.5 oz Perle (7.5%a)
  • Nottingham dry yeast

152 degree mash with 160 degree sparge

Schedule:

  1. .75 oz Chinook at first wort
  2. 1 oz Perle at 15 minutes remaining
  3. .5 oz Chinook and .5 oz Perle dry hop in secondary

Nottingham yeast pitched dry, not reconstituted or in starter.

Color is a nice medium amber with rose hues, not terribly clear though that may break over time. Pours with a thick, spongy head. Excellent lacing. Nice caramel and light grassy notes on the nose. More solid grassiness on the tongue with nice light malt notes. Beer is light bodied with a full flavor, very bitter, with a clean dry finish. Highly drinkable, extremely enjoyable.

Collaborators: