1417 chocobo ranch aka. "smith & nathan" brewery.

Introduction:
I was originally inspired and introduced to homebrewing by a section in the old Hippycore "Soy Not Oi" vegan cookbook back in 1991. Short on cash, and with a thirst for good beer, I finally got around to brewing while living at the 1417 Chocobo Ranch in the spring of 1998. I did crazy amounts of brewing in that house between the spring of 1998 and the spring of 1999. There were a lot of experiments, lots of poor attenuation and dodgy sanitation and temperature control, but it was a great time to learn. This page is a small document of the brewing that occurred at that place. There are a few old obsolete artifacts in here for the observant: 2-Row Klages, Eroica hops, probably more.. Except for this introduction, I left the page just as I'd written and constructed it back in October of 1998. 1417 Ranch brewing helped pave the way for 461 Brewing.
Thanks to Phil at Fermentation Frenzy for the majority of the recipes, and for tons of help in the beginning. Thanks to Naveen, Ack and Chocobo for imbibing along the way. All photos by Naveen except for the one of him sleeping which I probably took. -Nate 12/17/2007

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

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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.

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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.

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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

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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

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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

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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


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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

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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

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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

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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)

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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)

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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

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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: 

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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 

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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

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