Batch 19, Red Ale

Batch #19, May 16, 2005


Malt extract:
7 1/2 pounds amber malt extract

Grain:
1 1/2 lbs crystal 120L

Hops:

1/2 oz Perle	30 min
1/2 oz Cascade	10 min

Yeast:
Wyeast #1056 American Ale Yeast from batch 15

OG: 1.054
FG: 1.012

Kegged: May 29, 2005

Comments: Like batch 17, some off flavors, probably due to unstable fermentation temperatures. Drinkable, but not great.

Batch 18, Moose

Batch #18, May 15, 2005


Malt extract:
7 1/2 pounds amber gold malt extract

Grain:
1/2 pound crystal malt 80L
2 oz Breiss chocolate malt
1 oz black patent malt

Hops:

1 oz Kent Golding	60 min
1/2 oz Mt. Hood	30 min
1/2 oz Cascade	10 min

Yeast:
Wyeast #1056 American Ale Yeast from batch 15

OG: 1.030 - low again...?
FG: 1.010

Kegged: May 29, 2005

Comments: Like batch 17, some off flavors, probably due to unstable fermentation temperatures. Drinkable, but not as good as previous batches.

Batch 17, Cascade, one of the wedding beers

Batch #17, May 15, 2005

My daughter is getting married, so this batch and the next two are intended to be ready by the wedding day.

Malt extract:
6 3/4 lbs pils extract (bulk, Larry's was out of gold)

Malted grain:
1 lb crystal 20L


Hops:

1/2 oz Perle	60 min
1/2 oz Nugget	30 min
1/2 oz Cascade	10 min
1/2 oz Cascade	7 days
1/2 oz Mt. Hood	7 days

Yeast:
Wyeast 1056 from batch 15

OG: 1.040
FG: 1.010

Steep the grains in boil pot with 6 quarts water for 30 minutes at 155 F, sparge, remove.
Add malt extract, bring to boil.
Hop per schedule.
1 tsp Irish moss at 10 min.

Kegged: June 2, 2005

Comments:
All 3 of the wedding beers had some off flavors. I think it's because the weather is warming and the fermentation temperature did not stay very stable.

Batch 16, Black Diamond Porter

Batch #16, May 1, 2005

Malt extract:
7 1/4 pounds gold extract (bulk)

Malted grain:
6 oz chocolate malt
6 oz black patent malt
8 oz honey malt
8 oz crystal malt 10L
4 oz Victory malt

Other:
8 oz malto-dextrin, for body

Hops:

1 1/2 oz Galena	60 min
1 oz Nugget	60 min
1 oz Cascade	30 min
1/2 oz Mt. Hood	15 min

Yeast:
Wyeast 1056 from batch 14

OG: 1.057
FG: 1.012

Steep the grains in boil pot with 6 quarts water for 30 minutes at 158 F, sparge, remove.
Add malt extract and malto-dextrin.
Hop per schedule.
1 tsp Irish moss at 10 min.

Kegged: May 15, 2005