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:

Saison Dupont Clone

*adapted from Clone Brews
5 Gallon Batch
OG 1.066 (Actual OG 1.060)
FG 1.015 (Actual FG 1.000!!)

9lbs Pilsner Malt
1lb Wheat Malt
1lb Clear Candi Syrup
1/2lb Vienna Malt
1/2oz Bitter Orange Peel
1 3/8oz Fuggles Hops
3/4oz Willamette Hops
Wyeast French Saison 3711 

Mash and sparge at 150f.

Boil collected wort for 90 minutes with the following additions: 1 3/8oz Fuggels & 1/4oz Willamette @ :60 and 1/2oz Willamette & 1/2oz orange peel @ :45.

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 3/4cup sucrose, carbonation will happen quickly with this freakish yeast!

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Dunkel Bock

5 Gallon batch
Partial Mash
OG 1.072
FG 1.018

5lbs Pale DME
3lbs Wheat Malt
1lb Carastan Malt
1/2lb Vienna Malt
1/4lb Debittered Black Malt
1/4lb Chocolate Malt
1oz Northern Brewers Hops
2oz Hallertau Hops
Saflager S-23 Dry Yeast (2 would be best)

Mash gain at 150f in 7.5 quarts(Liters) of water for 60 minutes. Add collected wort to your brew pot, mix in DME, top up to approx. 6 gallons and bring to a boil.

Once boiling at 1oz northern brewers @ 0:60, 1oz Hallertau @ 0:30 and 1oz Hallertau @ 0:05.

Cool wort, aerate and pitch yeast.

Ferment cool until the krausen falls and then bring it up to room temp for 24hrs for a diacetyl rest.

Then transfer to a secondary and larger for 2-4 weeks.

Bottle with 1/2cup sugar dissolved in 2cups of water. Bottle carbonate at room temp. 

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Oktoberfest Recipe

 

5 Gallon Batch

OG 1.053

FG 1.015

5lbs Light Munich Malt

4lbs Pilsner Malt

1lb Caramunich Malt

1oz Challenger Hops

1oz Hallertau Hops

Wyeast Munich Lager 2308 (4L Starter)

Mash at 150f and sparge at 150f.

Boil collected wort for 60 minutes, with 1oz Challenger at 60 min and 1oz Hallertau at 15 min.

Cool, aerate and pitch the yeast slurry.

Ferment cool until the krausen starts falling and then bring it up to room temp for a diacetyl rest for 24hrs.

Transfer to a sterilized carboy and lager for as long as you can handle.

Bottle with 1/2 cup sugar solution and bottle carbonate at room temp.

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