2013 December - #24 – BPS 6 ROW SAAZ LAGER– all grain

2013 December - #24 – BPS 6 ROW SAAZ LAGER– all grain

6 row malt	5 lbs. 8 oz.	2 °L	1.036	1.059	100%
2 row	8 oz.	2 °L	1.036

Saaz (Czech)	0.5 oz.	4.5	Boil	30 min.	Pellet	12
Saaz (Czech)	0.25 oz.	4.5	Boil	10 min.	Pellet	3
Saaz (Czech)	0.25 oz.	4.5	Boil	5 min.	Pellet	2

Fermentis Saflager S-23

12/1/2013 – OG= 1.047

12/14/2013 – OG=1.011 Almost champagne like

12/29/2013 - Saaz lager biscuit malt like Russian beers. Aroma cider, low bitters, moderate carbonation. Matrix. White head.

12/31/2013 - a better balance for the saaz lager now. A simple beer. Bread like. Easy.

2013 Oct - #23 – BPS Pumpkin Ale – all grain

2013 Oct - #23 – BPS Pumpkin Ale – all grain

Gunter's wildflower.15 oz libbys pumpkin

American 6-row Pale	1 lbs.	2 °L	1.033	1.010	18%
American 2-row Pale	1 lbs.	2 °L	1.037	1.011	18%
Crystal 60	1 lbs.	60 °L	1.033	1.010	18%
CaraMunich	1 lbs.	56 °L	1.033	1.010	18%
Melanoidin Malt	1 lbs.	20 °L	1.037	1.011	18%
Honey	8 oz.	0 °L	1.035	1.007	9%

East Kent Goldings (Usa)	0.5 oz.	5	Boil	25 min.	Pellet	12
East Kent Goldings (Usa)	0.25 oz.	5	Boil	10 min.	Pellet	3
East Kent Goldings (Usa)	0.25 oz.	5	Boil	5 min.	Pellet	2

Yeast Nutrient	Other	0.5 tsp.	Boil	10 min.
Pumpkin Spice	Spice	0.375 oz.	Boil	10 min.
Pumpkin	Flavor	1 lbs.	Mash	60 min.
Irish Moss	Fining	1 tsp.	Boil	15 min.

Muntons Standard Yeast

10/13/2013- OG=1.053

10/19/2013 – one week gravity check 1.020

10/27/2013 – 1.018. bottled today

11/13/2012-Wow foamy pumpkin ale. Clear. Head dissipating. Sweet barley smell. Spices.

11/18/2013-Still gushing dag habits. At least it's not under carbonated.

12/12/2013-Better clarity. Need to put one more can of pumpkin next time.

2013 Sept 8 - #22 – Oktoberfest Summer Ale – all grain

2013 Sept 8 - #22 – Oktoberfest Summer Ale – all grain

-       2lbs German 2 row pilsner

-       2 lbs Munich

-       2 lbs Vienna

-       90m mash 60m boil

-       4 oz honey

-       Amarillo ¼ oz 25m

-       Fuggles ¼ oz 10m

-       Fuggles ¼ oz 5m

-       Muntons Standard

-       Irish 15m

-       Yeast nutrient ½ TBS

-       OG 1.051 at 60F (SRM8Tinseth16Eff60%) I did not tilt to get the rest of the mash out. Sparge took 10 minutes with 1 gallon.

9/14/2013 – 1.019

9/18/2013 – 1.011

9/19/2013 – bottled at 1.011

This is a good one to condition long to get clarity. Not what I expected. A good Belgian ale. Not my intent. Pretty good and balanced.

2013 July 07 - #21 – Bavarian Hefeweissen – all grain

2013 July 07 - #21 – Bavarian Hefeweissen – all grain

-

German Pilsner 2-Row

4 lbs. 8 oz.

Red Wheat

4 lbs. 8 oz.

CaraPils

8 oz.

Corn Sugar (Dextrose)			4.5 oz.
Haulertau Germany (Germany)	0.75 oz.	5.25		Boil	60 min.		Pellet

Haulertau Germany (Germany)

0.25 oz.

5.25

Boil

5 min.

Pellet

German Wheat 3333	75	Low	63 °F	75 °F
Yeast Nutrient	Other	0 oz.	Boil	15 min.
Irish	Fining	1 tsp.	Boil	15 min.

155F. 60m.

same day, yeast were vicious. strong apple scent. foaming at the mouth. surprised. about 2 hours in.

1.070 calibrated to 60F. Efficiency compensated.

you didn't compensate for IBU at current efficiency. IBU is high at 27 Tinseth.

2013 July 7 - 1.065 OG . Bavarian Hefeweissen at 90F.

2013 July 13 - Wheat beer gravity check 1.010

2013 July 14 – 1.009

2013 July 14 Bottled

2013 July 27 - Wheat ale. Condition 2 weeks. Floral fruity spice aroma. Taste hearty spice bite. Balanced ale. 8%ABV