2012 Dec 29 - #17 – All Grain Dark Pilsner

2013 Jan 6 - #17 – All Grain Dark Pilsner

-3lbs Bohemian Pilsner 155F for 60m

-2lbs 150L Crystal

-3/4 oz Hallertau 45m

-1/4 oz Hallertau 15m

- 1 TSP irish moss 15 m

- 1 TSP Lavender 15 m

-(NYC tap water)

-Fermentis S23 lager           

-(Brewers Best conditioning tabs)

-OG=1.038

12/12/2013 – one week later OG= 1.018. Definite fresh grains. This is a big difference from malt liquid extract. Barley scent. Light hops. Hard to distinguish. Tastes balanced already. Hop is noticeable in taste. Lavender is subtle. SRM 40?

-1/20/2013 - 1.009 or 1.010 second day gravity . Bottled. 3.7% ABV

-2/10/2013 – tastes like a stout. Not bad. I need to use less hops next time. It was about 32 Tinseth.

All Grain Dark Pilsner - making of video

and check out this beer pong table:

2012 Dec 15 - #16 – Vienna Biscuit

2012 Dec 15 - #16 – Vienna Biscuit

- 3 lbs brewers 6 row –steeping at 150F for 60min

- 1lb  biscuit malt –steeping at 150F for 60min

- 1lb Vienna LME from Mr.Beer in boil

- 3/4 oz Sazz at boil for 45 min

- 1/4 oz Saaz flavoring 15 min

- 1 TSP irish moss 15 min

- 1/4 TSP lavender 15 min

-Fermentis S23 lager

-NYC tap water

-OG = 1.032

12/22/2012 – 1.008. Nice and toasty. On the dry side. Earthy and light. 3.7% ABV. 12/23/12 – bottled.

1/12/2013 – tastes like Blue Point NYC

1/16/2013 – optimal conditioning reached. Perfect.

1/23/2013 – lavender balanced out well!

2012 Nov 11 - #15 – Heavy Pilsner

2012 Nov 11 - #15 – Heavy Pilsner

- 1lb Bohemian Pilsner Malt 140F towards 150F  for 60 min

- 5 lbs of extra pale LME

- 60 min boil

- 1/2oz Fuggle 45min

- 1/4oz Hallertau 15 min

- 1/4 TSP lavender

- 1  TBSP irish moss 15 min

- Fermentis S23 lager

11/11/2012 – OG = 1.069

11/17/2012 – gravity 1.029

11/25/2012 – bottled 1.018

12/7/2012 – fridged

12/9/2012 – early opening. Nice floral to fruit essence. Hops are moderate. Spice.Orange ghost scent. Good pilsner! I like it. Very hearty at this early stage. 6.6%ABV.

12/25/2012 - Some people have claimed hat it reminds them of Coors light. It is probably true when served really cold.

12/27/2012 – aging this one is worth it. I need to figure out the all grain version for this recipe. People loved this one.

1/16/2013 – when I said heavy, I meant that it was on the malty side but it was pretty well balanced.

2012 Oct 1st - #14 – Bruce’s Amber Cara Ale

2012 Oct 1st - #14 – Bruce’s Amber Cara Ale

-140F steeping 1lb Caraamber for 10 minutes

-150F steeping 1lb Caraamber for 30 minutes

-5 lbs of Amber liquid Malt

-1/4 cup clover honey

-60 min boil

-1/2oz Hallertau 45min

-1/4oz Hallertau 15 min

-1 ½ TSP irish moss 15 min

-Muntons Ale Yeast 6g

-OG= 1.070

10/07/2012 – OG = 1.020 ( I want 1.009)

10/14/2012 – OG=1.020  - added extra yeast and kept keg inside.

10/18/2012 - OG=1.018  Bottled. Great fall aroma. Honey. High alcohol. Plan for 8%. Tastes strong. Banana. Good bitter. Full body.

10/28/2012 - Opening Caraamber one week early. Nice into fall ale. Banana clove. Oktoberfest like. Creamy head- Beige colored. Nice reddish color. 6.8% ABV

11/1/2012 – fridged

11/4/2012 – longer conditioning works better for this one. This was like an Oktoberfest or a good fall ale. very warming.

2012 Sept 3 - #13 – Bruce’s Biscuit and Lavender Ale

2012 Sept 3 - #13 – Bruce’s Biscuit and Lavender Ale

-150F steeping 8oz Biscuit for 30 minutes

-3lbs of extra pale liquid Malt

-65 min boil

-1/4oz Fuggle 45min

-1/8oz Fuggle 20 min

-1/16oz lavender 20 min

-1 ½ TSP irish moss 20 min

-Muntons Ale Yeast 6g fermenting at 80F – OG= 1.038

9/8/2012 – gravity = 1.010. Slight aromatic floral smell. Earthy, biscuit. Summery. Light. Airy.

9/15/2012 - Biscuit lavender ale FG 1.009. Bottling day. It's light and hearty. I get a high end and bottom end. Final priming should balance it out. Dry ale.

9/22/2012 - One week early from bottle. Tastes great! Very aromatic and full bodied. The biscuit is hearty. Carbonation was perfect in ½ liter bottles.

9/23/2012 – it has a nice fruit like essence. Crisp and clear.

2012 August 25 - #12 – Bruce’s Amber Ale

2012 August 25 - #12 – Bruce’s Amber Ale

-150F steeping 1lb Caramunich for 30 minutes

-3lbs of Amber liquid Malt

-60 min boil

-1/4oz Tettnanger 45min

-1/8oz Tettnanger 15 min

-1 ½ TSP irish moss 15 min

-Muntons Ale Yeast 6g fermenting at 80F – very vigorous.

OG= 1.040

9/2/2012 – gravity = 1.009. Smells balanced. Malty side. Tastes like a good summer ale. The bitter is perfect. English yeast worked fast.

9/3/2012 – FG = 1.009. bottled today. Dry side.no clouds.light body. 4% ABV

9/16/2012 - Pretty good at 2 days fridged. I need another week in the fridge. Light hops. Sweet and balanced. Love it when I can taste the grain.

9/17/2012 – I think the carbonation is too light. I reintroduced fresh yeast back at room temperature.

9/23/2012 – Re-carbonation was a success! Much better now.

2012 July 22 - #11 TSING TAO CLONE from austinhomebrew.com OG= 1.050

2012 July 22 - #11 TSING TAO CLONE from austinhomebrew.com OG= 1.050 (2.5 gallon batch)

3lbs extra pale extract

¼ lb crystal 10L malt grains

½ lb rice syrup solids

White Labs American Pilsner Lager WLP840

BrewVint Yeast Fuel ½ pill

.5% alcohol boost

bittering ¼ oz Tettnang, 3/8 oz Saaz

flavoring 1/8 oz Saaz

fermenting at 55F

8/4/2012- gravity = 1.011. tasted normal. No sourness.

8/5/2012 – gravity = 1.009

8/5/2012 – bottled

8/19/2012 – Open the first bottle one day early and it was awesome. Not quite Tsing Tao but very close. No sourness. On the bitter side. Pretty much perfect. The best one so far. I would use less hops next time.

1/5/2013 – Aged bottle for 5 months. Very good except for the initial yeast aroma.