Chocolate Milk Stout

 

OG 1.051

FG 1.017

7lbs Marris Otter Malt

1lb Pale Chocolate Malt

6oz Midnight Wheat Malt

4oz Carafa III Malt

1lb Lactose

1oz  Hallertauer Tradition Hops

White Labs wlp002 English Ale Yeast

6oz Cocoa Nibs

2 Vanilla Beans

Mash grain @ 153f for 60min, collect wort and batch sparge.

60 Minute boil with 1oz of Hallertauer @ :60 and 2oz Cocoa Nibs @ :10.

Cool wort, pitch yeast and ferment at room temp.

When terminal gravity is reached rack to secondary onto the 2 Vanilla Beans & remaining 4oz Cocoa Nibs. Secondary for approx. 1 week.

Bottle carbonate with 1/2cup cane sugar.

 

Centennial Rye Pale Ale

OG 1.052
FG 1.015

7lbs Marris Otter Malt
2lbs Rye Malt
1/2lb Victory Malt
1/2lb Honey Malt
2oz Centennial Hops
US-05 Dry Yeast

Mash grain at 150f, Sparge at 175f.

60 minute boil with 1oz Nelson Sauvin at :60 and :15.

Ferment at room temperature.

Bottle carbonate with 1/2cup cane sugar dissolved in 2 cups of water.

 

Nelson Sauvin Brown Ale

OG 1.056
FG  1.014

9lbs Pale Malt
1lb Special B Malt
1/2lb Crystal 60 Malt
2oz Nelson Sauvin Hops
WLP029 Kolsch Yeast (or any neutral yeast)

Mash grain at 150f, Sparge at 175f.

60 minute boil with 1oz Nelson Sauvin at :60 and :15.

Ferment at room temperature.

Bottle carbonate with 1/2cup cane sugar dissolved in 2 cups of water.

Sorachi Ace Kolsch

OG 1.057
FG 1.010

10lbs Pilsner Malt
1lb Crystal 15
2oz Sorachi Ace Hops
WLP029 Kolsch Yeast

Mash grain at 150f, Sparge at 175f.

90 minute boil with 1oz Sorachi at :30 and :10.

Ferment in a cool place.

Bottle carbonate with 1/2cup cane sugar dissolved in 2 cups of water.

Westmalle Dubbel Clone Take Two

Tried another Westmalle Dubbel clone recently. This time I used Candi Syrup Inc recipe. It turned out very nice. Here are their instructions:

OG 1.063
FG 1.010

10lbs Belgian Pilsner Malt
1lb Belgian Caramunich
1lb D90 Candi Syrup
1oz Saaz Hops 60min
1oz Tettnang Hops 15min
0.5oz Styrian Goldings Hops 10min
WL530 or WY3787 Yeast (Pitch 160 to 170 billion cells)

NARRATIVE: Mash in at 150f for 60 minutes, Mash out at 170f for 20 minutes. 90 minute boil. Chill to 65 F. Oxygenate 60 seconds. Ramping primary slowly to 74 F over 6 days. Rack to to secondary at 60F. Crash at 50F for 5 weeks. Bottle prime with Golden Candi Syrup at 29 g/gallon. Hold bottles at 78F for 2 weeks for initial carbonation. Cellar up to 12 months flavor development.

Dry Hopped Saison

7lbs Pale Malt
3lbs Wheat Malt
1lb Clear Candi Syrup
3oz East Kent Goldings Hops
Zest of one Lemon
Wyeast 3711 French Saison

OG 1.062
FG 1.004

Mash at 150f and sparge at 175f.

Boil collected wort for 90 minutes with the following additions: 1oz EKG @ :60, 1oz EKG @ :20 and the zest of one lemon @ :20.

Cool wort, pitch yeast and ferment warm (Up to 26c(80f)) for 1 week.

Rack to secondary and allow to settle for 1 week.

Bottle carbonate with 1/2cup sucrose. This yeast carbonates quickly.

Here are some photos:

Smashed Cascade IPA

10lbs Pale Malt
5 oz Cascade Hops
Pacman Yeast

OG 1.048
FG 1.010

This was a simple one. Just pale malt and 3.5oz of cascade divided at :60 :30 and :10. Then the remaining 1.5oz of cascade was dry-hopped in the secondary. Here are some photos:

 

Blueberry Saison

OG 1.054
FG 1.004

5lbs Wheat Malt
3lbs Pale DME
1oz  Hallertau (@ 60min)
1oz  Hallertau (@ 30min)
1oz Saaz (@ 10min)
Wyeast 3711 French Saison
6lbs frozen Blueberries (In Secondary)

This one turned out alright. I don't think I would make it again though. I think fruit is more suited to a yeast that does not ferment out all the sugars. Tastes slightly medical. Here are some shots:

Bag of Crap Ale

I made this beer with all my left over supplies that were living in the freezer. It was a 3g batch that was 50/50 wheat and pale malt, some crystal and dme. Hopped it 1.5oz of assorted left over hops. For yeast I used pacman yeast that I re-cultured from two Yellow Snow IPA bottles. Got to love free beer! Here are some photos:

Mill Street Lemon Tea Beer Clone

5 Gallon Batch
OG 1.057 (acutal OG 1.054)
FG 1.014 (actual FG 1.010)

5lbs Wheat Malt
5lbs Pale Malt
2oz Saaz Hops (1oz @ 60min & 1oz @ 10min)
3 Earl Grey Tea Bags (1 at flame out and 2 in secondary)
Lemon Zest from 1.5 Lemons (in secondary)
Munich German Wheat Dry Yeast

Turned out good but needs a little tweaking. Here are some photos: