recipes |
---|
Punk Rock Pale Ale | |
---|---|
batch #2, boil 3/1/98 5 gal. extract, 3gal. wort topped off w/ water. ingredients:
secondary: 3 wks. OG: 1.068 @ 67F FG: 1.025 @ 72F notes: a bit too sweet. no head. not bitter enough. little hop aroma. improvements: yeast starter, whole hops. |
Ack Batch |
---|
bacth #3, boil 3/7/98 5 gal. extract, 3gal. wort topped off w/ water. ingredients:
tunes: pink floyd primary: 7 days. secondary: 3wks. OG: 1.038 @ 67F FG: 1.022 @ 73F notes: pleasant nutty tones, low alcohol content, a bit too much extract twang, small head after 2wks. in the bottle. improvements: yeast starter, avoid alexander's amber in pale ales. |
Oatmeal Stout #1 |
---|
batch #4, boil 3/14/98 5 gal. extract, 3gal. wort topped off w/ water. ingredients:
tunes: samael, demon burger, cradle of fries, hecate enthroned. corporate black metal. primary: 7 days. secondary: 3wks. OG: 1.043 @ 70F FG: 1.030 @ 64F notes: awesome head, black as night, sweet, near perfect complexity. improvements: add more grains/extract. |
Lucifer Ale |
---|
batch #5, boil 3/21/98 5 gal. extract, 3gal. wort topped off w/ water. ingredients:
primary: 7 days. secondary: 3wks. gravity: OG: 1.052 @ 68F FG: 1.023 @ 67F notes: perfect hop aroma after 1wk. in the bottle. clear, golden. improvements: yeast starter, dry hopping. |
CRUCIBLE NT WHEAT batch #6, boil 3/28/98 5 gal. extract, 3gal. wort topped off w/ water. 5gal. spring water 6.1lb. alexander's 60% wheat malt extract .5lb carapils 1.5oz. crystal 4.9%AA (60min.) .5oz. tettenauger 4.55%AA (2min.) 1oz. gypsum white labs pitchable hefeweizen yeast tunes: beethoven sym. 3,5,6,9. horovitz playing chopin primary: 7 days. secondary: 3wks. OG: 1.021 @ 66F FG: ? notes: excellent banana flavor, clear, golden. improvements: convert to all-grain --
WANKER ALE batch #7, boil 4/3/98 10gal. extract 10gal. spring water 11.95lb. pale malt extract 1lb. carapils 1.3lb. victory malt 1lb. red flaked wheat 1lb. crystal malt 40L 2/3oz. burton water salts 2oz. fuggle 4.9%AA (60min.) 2oz. kent goldings 5.4%AA (5min.) tunes: motorhead, antisect, EoM, primary: 7 days. secondary: 3wks. 1st. 5gal: white labs pitchable burton ale yeast OG: 1.053 @ 67F FG: 1.014 @ 71F 2nd. 5gal: white labs pitchable english ale yeast OG: 1.053 @ 67F FG: 1.020 @ 71F notes: no head until 2wks. in the bottle, creamy, rich, a bit cloudy. improvements: convert to all-grain. --
SATANIC PORTER C8H10N4O2 POWERED batch #8, boil 4/8/98 10gal. extract 12gal. sunnyvale tap water 9.15lb. alexander's amber malt extract 1lb. black patent malt 1lb. chocolate malt 1lb. belgian roasted barley .5lb. carapils malt 1/3oz. burton water salts (papain, gypsum) 2oz. fuggle whole 4.75%AA (60min.) 2oz. fuggle whole 4.75%AA (30min.) 1lb. honey 1pot ethopian coffee tunes: emperor, immortal primary: 7 days. secondary: 3wks. 1st. 5gal.: white labs pitchable english ale yeast OG: ? FG: ? 2nd. 5gal.: white labs pitchable irish stout yeast OG: ? FG: ? notes: strange, interesting, bitter, chaotic, improper amount of extract, not strong enough. improvements: this is what happens when you swill while brewing. --
SATANIC STOUT batch #9, boil 4/15/98 10gal. extract 12gal. sunnyvale tap water 13lb. alexander's pale malt extract 1lb. carapils malt .5lb black patent malt 1lb. belgian roasted barley .5lb chocolate malt 3oz. northern brewer whole (8.8%AA) 1lb. rolled oats 1lb. dark brown sugar primary: 7 days. secondary: 3wks. 1st 5gal: wyeast 1028 (london) wine bottle starter, 1day. OG: ? FG: carboy SHATTERED from pressure during primary! 2nd 5gal: wyeast 1084 (irish) wine bottle starter, 1day. OG: ? FG: ? notes: strong, dark, rich head improvements: add flaked barley for creaminess, more hop bitterness --
MAERZEN VON LEIDEN batch #10, boil 4/22/98 10gal. extract 12gal. sunnyvale tap water 13.75lb. alexander's malt extract 4oz. MFB kiln-coffee malt (170L) 1.72lb german caramunich malt .95lb german munich malt .7lb carapils malt 2oz. hallertauer whole (4.2%AA) 2oz. tettenager whole (4.5%AA) 1st 5gal: wyeast 2206 primary: 14 days. secondary: 1 month. 1.5 months in bottle for lagering before consumption --
TRAINSPOTTING SCOTCH batch #11, boil 5/2/98, bottle 5/30/98 10gal. extract 10gal sunnyvale tap water 15lb. alexanders pale male extract 1/3oz. LD Carlson's burton water salts (papian & gypsum) 1lb. crystal malt (80L) 1lb. carapils malt 1/2lb. scottish chocolate malt 4oz. munich malt. 4oz. MFB kiln-coffee malt 170L 4oz. kent goldings whole (5.4%AA) 2X wyeast starters scotch ale (1728) OG: 1.051 FG: 1.015 @ 66F london ale (1028) OG: 1.051 FG: 1.020 @ 68F primary: 7 days. secondary: 1 month. at least 1wk. in bottles before consumption --
NORDIC BLACK METAL ODIN ALE batch #12, boil 5/16/98, bottle 6/6/98 10gal. all-grain 11gal. sunnyvale tap water 16lb. klages 2-row 2lb. german vienna malt 1lb. crystal malt (60L) 1lb. red flaked wheat 3oz. vangard (boil) (4.7%AA) 2oz. vangard (finish) (4.7%AA) 2X wyeast starters swedish ale yeast (wyeast 1742) OG: 1.059@65F FG: 1.018@69F --
HABENERO DRUNX STOUT aka. INFINITE DARKNESS STOUT batch #13, boil 5/23/98 bottle 6/19/98, 6/20/98 10 gal. all-grain 10 gal. sunnyvale tap water 16lb. klages 2-row 1lb. wheat malt 1lb. 120L crystal malt 1lb. chocolate malt 2lb. roasted barley 1lb. rolled oats 1lb. flaked barley 2oz. galena whole (boil) (13.0%AA) 1oz. galena whole (30min.) (13.0%AA) First Place, Stout Category. 1998 Northern CA Small Brewer's Festival 2X wyeast starters wyeast 1084 (irish) OG: 1.063 @ 64F FG: 1.029 @ 69F wyeast 1318 (london III) OG: 1.063 @ 64F FG: 1.030 @ 69F --
BASTARD BITTER batch #14, boil 5/30/98, bottle 6/27/98 10gal all-grain 14lb hugh bard pale malt 2lb hugh bard carastan malt 2oz. fuggle (first wort hopped + 60min. boil) 2oz. kent goldings (5.4%AA) 1/2oz. irish moss 1/2oz. gypsum 2X wyeast starters wyeast 1318 (london III) OG: 1.054@69F FG: 1.017@69F wyeast thames valley OG: 1.054 @ 69F FG: 1.017@67F --
TWILIGHT PALE ALE batch #15, boil 6/13/98 11gal. all-grain grains: 14lb 2-row klages 1lb. belgian caravienne 1lb. high bard carastan 1lb. carapils malt 1lb. organic crystal malt (40L) mash schedule: 18lb. grain, 5.5gal. mash @ 150F, 2hr. hops: 1.5oz. mt. hood (5.3%AA) (.75 @ 60min., .75 @ 30min.) 1.5oz. cascade (6.1%AA) (.75 @ 15min., .75 @ 5min.) water salts: 1oz. gypsum, 1oz. irish moss flakes yeast: wyeast 1056, 2X 'wine bottle' starters gravity: OG: 1.054 @ 69F FG: 1.014 @ 67F / 1.013 @ 68F --
MAZE OF TORMENT PALE ALE batch #16, boil 6/20/98 10gal. all-grain grains: 15lb. 2-row klages 1lb. organic crystal malt (40L) 1lb. honey malt mash schedule: 17lb. grain total, 4.5 gal. mash @ 150F for 2 hr. hops: 2oz. perle (6.7%AA) (first wort hopped + 60min. boil) 2oz. cascase (6.1%AA) (1oz. 15 min, 1oz. 5min.) water salts: 1oz. gypsum, 1oz. irish moss flakes yeast: wyeast 1056, and wyeast american II, 2X wine bottle starters gravity: 1056 OG: 1.045 @ 75F, FG: 1.010 @ 76F (7/29/98) AM II OG: 1.045 @ 75F, FG: 1.017 @ 68F (8/1/98) -- CHOCOBO RANCH STRONG ALE batch #17, boil 6/28/98 10gal. all-grain grain & fermentables: 20lb. 2-row klages 2lb. munich malt 1lb. honey malt 2lb. crystal malt (40L) .5lb scottish chocolate malt 1lb. flaked barley 1.3lb. powdered sugar mash schedule: 27.8lb. fermentables, 7.5gal. infusion mash 2hr. hops: 4.5oz. centennial (11.0%AA) (first wort hopped during sparge + 60min boil) 4oz. cascade (5.5%AA) (1oz. 30min., 1oz. 15min, 1oz. 5min.) water salts: 1oz. gypsum, 1oz. irish moss flakes yeast: wyeast 1056 (american), wyeast 1388 (belgian) gravity: 1056: OG: 1.063 @ 69F, FG: 1.017@ 72F (8/9/98) 1388: OG: 1.063 @ 69F, FG: 1.017@ 70F (8/2/98) -- BARLEY WINE OF THE PANTHEON batch #18, boil 7/3/98 10gal. all-grain grain @ fermentables: 30lb. 2-row klages 2lb. wheat malt 2lb. crystal malt (60L) .5lb. scottish chocolate malt 1lb. german munich malt 1lb. flaked barley 2lb. light brown sugar (added @ boil) mash schedule: 36.5lb. grain, (2.75*3.65) 10.03gal. 2-step decotion mash, as described in Marc de Jonge's Decoction Mashing FAQ hops: 4.5oz. cluster whole (7.0%AA), first wort hopped + 60min. 3.5oz. cascade whole (5.5%AA), 1oz @ 15min, 1oz @ 5min., 1.5oz. @ 2min. water salts: 1oz. gypsum yeast: wyeast 1056, wyeast 1388 (belgian strong ale) 2X wine bottle, alexander's extract pale starters, 7/2/98 plus 1qt. 1056 & 1388 slurry starters from Chocobo Ranch Strong Ale. gravity: 1056: OG: 1.100@67F, secondary: 1.020@71F 1388: OG: 1.100@67F, secondary: 1.030@70F -- CIRRHOSIS ORGANIC PALE ALE batch #19, boil 7/18/98 10gal all-grain 17lb. organic 2-row (sasketchewan) 2lb. organic crystal (40L) 1lb. organic carapils 1lb. organic munich mash schedule: 21lb. grain, (2.75@2.1) 5.77gal. water simple infusion mash hops: 4oz. perle whole (5.5%AA), first wort hopped + 60min. 4oz. cascade whole (5.5%AA), 1oz@30min., 1oz@15min, 2oz@2min. water salts: none. yeast: wyeast 1338, wyeast 1056 2X wine bottle starters w/ alexander's pale extract 7/17/98 gravity: 1056: OG: 1.065@74F, FG: 1338: OG: 1.065@74F, FG: -- WEST COAST DEATH CRUSH PALE ALE batch #20, boil 8/2/98 10gal. all-grain 15lb. 2-row klages 1lb. victory malt 1lb. vienna malt 1lb. crystal malt (80L) 1lb. carapils mash schedule: 19lb. grain, 2hr. infusion mash 5.23 gal. water hops: 2oz. northern brewer (8.8%AA), first wort hopped + 60min. 2oz. perle (6.7%AA), 45min. 2oz. cascade whole (5.5%AA) 10min. water salts: none. yeast: wyeast 1332 (new pacific northwest strain). pitchable XL pack. wyeast 1056 (slurry from cirrhosis organic) gravity: 1332: OG: 1.058 @ 72F FG: 1.014 @ 72F dry hopped 2oz. cascade 1056: OG: 1.058 @ 72F FG: 1.010 @ 66F bottle: 1332: 9/5/98, tunes: Mayhem -- BLACK WIZARDS PALE ALE batch #22, boil 8/21/98 10gal. all-grain. 15lb. 2-row klages 1lb. belgian caravienne 1lb. victory malt 2lb. crystal malt (10L) mash schedule: 19lb. griain, overnight infusion (2.75*1.9) 5.23gal. water. hops: 3oz. perle (6.7%AA) first wort hopped + 60min. 3oz. cascade (5.5%AA) 2oz. 15min. 1oz. 2min. water salts: 1oz. irish moss flakes yeast: wyeast 1332 (wyeast pacific northwest) pitchable XL pack wyeast 1187 (wyeast red/ wormwood) pitchable XL pack gravity: 1332: OG: 1.055 @ 69F FG: 1.022 @ 63F bottled 10/3/98 1187: OG: 1.055 @ 69F FG: 1.020 @ 63F bottles 10/11/98 --