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.