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Sunday, June 12th, 2005
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6:16 pm - Spanish Rye Porter
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1.5 lbs Rye
.5 lbs Toasted Rye
2 lbs English Brown
.5 lbs Chocolate
2 lbs Flaked Barley
3.25 lbs Light DME
1 cup Brown Sugar
1 oz whole Willamette (60 min)
1 oz whole Kent Goldings (20 min)
1 oz whole Kent Goldings (5 min)
1 tbs Irish Moss
900ml Irish Ale Yeast
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Toasted .5 lbs of the Rye in the oven for 30 min at 400 degrees.
Used yeast starter. Swirled about 25 times.
Kettle as a mash turn worked very well.
Barley and rye made lautering difficult.
DME made no boil overs!
2.25 gallons in mash and 3 gallons for lautering made 4 gallons after boil. 1 - 1.5 gallons boiled off during boil and mash.
O.G. 1.042
Very nice brown color, right between brown ale and stout.
Might want to put the hops in the bag next time.
Racked prematurely, added 1 lbs of light DME and 2 cups of brown sugar.
Took gravity reading. 1.014, wow that wasfast.
Tasted test. It's amazing, bitter sweet chocolate then spicy rye. Best recipe yet.
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| Wednesday, May 18th, 2005
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7:45 pm - Belgian Amber Ale
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My first Mash-Extract Brew:
Mashed:
2 lbs Dingmans Pale
1 lbs Dingmans Aromatic
1 lbs Dingmans Caramel Pils
Boiled:
6.6 lbs Munich Extract from Alexander's
3 lbs Amber Belgian Candy Sugar
3 oz Saaz (boiling 60 min)
1 oz Saaz (auroma 15 min)
1 tbs Crushed Cooriander (15 min)
1 tps Irish Moss (15 min)
Had trouble keeping temperature in cooler. Started with 1.5 gallons and added 1 gallon of boiling water. The temperature only went up to ~140 degrees. Added about 1.5 more gallons to get to ~160.
Mash was at 140 for 10 min, 150 for 10 min, and 160 for 20 min. I hope everything is ok. Using bucket and strainer was a good sparging system.
O.G. 1.067
IBU 30-35
(perfect)
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| Monday, April 11th, 2005
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7:30 pm - Second Try
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I tried the second jug of beer which had aged for alomst one month.
The flavor is more complex
Alchol content seems higher
Hops are high but very complementary compared to the first sample
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| Tuesday, March 29th, 2005
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4:35 pm - First taste of IPA
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I love the color. Nice orange brownish red.
It needs more body, its very watery. I assume this is due to the extra used.
I like the hoppiness, but I think its too much. Can hardly smell the cascades. The columbus over powers your pallate.
The alchol content is ok.
Carbination level is low.
Very enjoyable at warmer temperature.
I think I transfered to secondary too early.
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| Thursday, February 17th, 2005
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11:49 pm - New Wold Order Pale Ale
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New Wold Order Pale Ale
The Boogey Men Are Coming...
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I'll be the one to protect you from
Your enemies and all your demons
I'll be the one to protect you from
A will to survive and a voice of reason
I'll be the one to protect you from
Your enemies and your choices, Son
They're one in the same
I must isolate you
Isolate and save you from yourself
Swayin to the rhythm of
The New World Order and
Count the bodies like sheep
To the rhythm of the war drums
...Go Back To Sleep!
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Supplies arrived today:
8 lbs William's American Light Malt Extract
3 lbs Crushed 15 degree Crystal Malt
2 oz Columbus Hops 14.5 Alpha Acid % (bittering)
2 oz Cascade Hops 5.4 Alpha Acid % (aroma)
125 ml 1098 British Ale Yeast
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The following events take place beginning on President's Day Weekend.
These events occur in real time.
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2/17/04
9pm - Started yeast packet
12:10am - Filled pot with ~4 gallons of cold water. Placed crushed grain in water. Will steap overnight, and begin boil tomorrow evening.
12:19am - Yeast packet is already swollen to 1.5 inches!
Note: "...the very very active yeasties are very very happy..." -B
2/18/05
4:30pm - Started heating the wort. At 170 degrees removed bag of crystal malt. Brought wort to boil and added malt extract, and returned to boil.
Note: Took gravity reading. 1.070
6:15pm - Wort boiling for 10 minutes, added columbus hops.
Note: Columbus hops smelled amazing while they were boiling
7:00pm - Add cascade hops.
7:10pm - Removed wort from heat, and placed in cold bath. Went to see Constantine.
Note: The wort has a lot of particles floating in it.
12:20am - Wort is in fermenter yeast is pitched. OG is 1.050 at 75 degrees, ~1.052 at 60 degrees.
2/19/05
1:30pm - The fermentation bucket is wrapped in a flece blanket for insulation. Already the airlock is moving rapidly. There appears to be foam all the way to the top of the bucket. Fingers are crossed hoping that the yeast will be healthy and desired finishing gravity will be reached.
10:30pm - Noticed earlier that the airlock was overflowing. Measured beer temperature and it was 75 degrees. The high temperature and added sugar are adding to the high fermentation rate. Platic cover is missing, so I placed plastic bag and rubber band over top of airlock to prevent lock from being ejected again and to limit the amount of bubbling over.
2/22/05
6:15pm - Transfered the beer to secondary fermenter to remove it from dead yeast, krasen, and grain particles. There was a lot of sediment in the bucket. Will leave the beer in secondary fermenter for two and a half weeks to help clearify the beer.
current mood:  confused
current music: BLH
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(comment on this)
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| Saturday, January 1st, 2005
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11:10 am - My First Original Recipe
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8 lbs American Amber Malt Extract
2 oz Cascade Pellet Hops 5.4 Alpha Acid % (boiling)
2 oz Chinook Pellet Hops 12.2 Alpha Acid % (aroma)
125 ml London 1028 Yeast
59 IBU's according to Hop Calculator
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12/31/04
Started yeast at 5pm. Placed in frying pan on stove at 80 degrees.
Yeast packet at 1 1/2 inches at 12am.
1/1/05
Boiled approx. 3.5 gallons of hot bath water (pot 60% full).
Added malt and returned to boil at 10:27am.
A couple of boil overs. Removed lid and stirred wort.
Added Cascade hops at 10:32am.
Note: Cascade hops are a wonderful citrus and floral smell, that reminds me of Mac and Jack.
More boil overs, and hop residue on side on pot. Removed lid and stirred.
Added Chinook hops at 11:20am.
Note: The Chinook smells of sweet, woods, apple, pear, and licorice. Reminds me of Piranha.
Placed wort in cold water bath at 11:27am.
Note: Pot of wort will float if too much water is added to the bath tub!
100 degress at 12pm. Drained and refilled tub with cold water.
80 degrees at 12:20pm. Trasfered to fermentation tank. Let over one inch of trub in the pot. I think this is too much to leave behind. Added yeast.
Note: Wort has a nice amber/bronze color, not orangish color desired.
Starting gravity is 1.043 at 70 degrees, therefore it is 1.044 if taken at 60 degrees. Expected finishing gravity is 1.012, with alcohol content 4.0%. This is less than desired.
1/2/05
8:30am, very slow airlock activity has begun.
Note: Should use 6 lbs of American Light and 6 lbs of American Amber malt extract to achieve desired color and alcohol content
5:30pm, over one inch on foam observable in the frementer. Airlock activity has increased to a moderate level.
1/3/05
48 hours after adding yeast the brew is fermenting nicely, the C02 is expelled from the ailock once per second. I think this yeast is healthier than in the previuos batch. Alcohol content of first attempt was noticable weak, hopfully this batch will be closer to 4%.
1/4/05
Frementaion is not as fast as yesterday. Foam is settling to the bottom. Temperature in the closet is 65 degrees.
1/5/05
Frementation has become slow again. Will take gravity reading on 1/12/05
1/12/05
Gravity reading 1.015. Will check again in three days.
1/15/05
Checked gravity again this morning an found no change, 1.015. Bottles and equipment are sanitising.
Alcohol content is as follows:
% by weight = Original Gravity - Specific Gravity * 105
% by volume = % by weight * 1.25
This batch:
% by weight = 1.042 - 1.015 * 105 = 2.835
% by volume = 3.54375
Primmed with 3/4 cup cf corn sugar, and bottled.
Note: Brut champagne bottle uses a larger bottle cap size and would not work.
Beer is aging, will put first container in frig on 1/29/05.
current mood:  hopeful
current music: NBC's pathetic attempt at sports coverage
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(comment on this)
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| Saturday, November 20th, 2004
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1:15 pm - Brewing From William's Brewing . com
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The first beer ever brewed in this facility. It came out a bit slim in it's alcohol content and a little watery on the first gallon of three tested. By the third gallon, each brewing longer than the one before, it seemed the flavor and alcohol levels were much better. This was the trial run. The labels were designed by a close friend for her artistic abilities and sheer ironic wit.
FRONT AND BACK LABELS
The Hollow
Temporarily Pacifying
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J.P.
Dark Red Ale
November 2004
</font>
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current mood:  chipper
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(comment on this)
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