Solidarity Black English Mild

I love The Brewing Network and all of their shows.  Last January they had Eagle Rock Brewery on Can You Brew It.  I've never been to Eagle Rock Brewery but the recipe sounded so tasty and delicious I had to scribble down the recipe and brew it.  Below is the actual recipe converted into 5 gallons.  I rounded the 5.3 oz below to 6 at my LHBS's.  I have to admit, it is one of the most complex recipes I've brewed so far.  I had a little bit of a line forming behind me waiting for the scale as a frantically grabbed an ounce of this and that.

Picture Credit Eagle Rock Brewery

Alroy Irish Red

I've never brewed a Irish Red before.  I feel better already with that off my chest.  Normally I brew hop forward, Belgian style or a stout.  I am brewing this Irish Red (Style 9D) for a friendly brew off with 7 other home brewers.  With a malt forward classical beer like this, the recipes grain bill and yeast choice are my primary focus. Right now I have the recipe in its basic outline using Marris Otter and Belgian Munich as the base grains.  Getting the deep red color will be from a dab of Roasted Barley, Crystal 20 and Crystal 120 additions.  The hops will be Williamette and Northern Brewer.  For the yeast I am creating a huge starter of WLP028, Edinburgh Scottish Ale.  To recreate some of the carmelization that is noted in most of the commercial styles I pre-heated my boil kettle with water. During my sparge (I sparge VERY slow BTW) I turned the burner on full force. 

I am hypothesizing that the heat, sugar and air will create some Melanoidin flavors without the addition of Melanoidin malt.  Since I will not have a side by side comparison at the end I will have to go by feel on this one. 

Silk Stout

This is an old favorite of mine, a clean simple dry stout similar to Guinness.  This will be served on Nitro Gas on my Keggor.  I'm looking to mash a little high to keep some of the dextrins and  simple starches in the final product.  It has been about 3 years since I brewed this recipe and I hope some of my acquired brewing skill will reflect in the final product.

Silk Stout

Dry Stout

 

Type: All Grain	Date: 2/11/2012
Batch Size: 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.87 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 80.00
Taste Notes: This is an old favorite of mine. This has been brewed by 4 other homebrewers with great results.
Ingredients
Amount Item Type % or IBU 6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 57.14 % 2 lbs Munich Malt - 10L (10.0 SRM) Grain 19.05 % 1 lbs Barley, Flaked (1.7 SRM) Grain 9.52 % 1 lbs Black (Patent) Malt (500.0 SRM) Grain 9.52 % 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.76 % 1.00 oz Northern Brewer [8.50 %] (60 min) Hops 26.1 IBU 1.00 oz Goldings, East Kent [5.00 %] (0 min) Hops - 1 Pkgs English Ale (White Labs #WLP002) [Starter 35 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.048 SG	Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.016 SG	Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 4.26 %	Actual Alcohol by Vol: 4.43 %
Bitterness: 26.1 IBU	Calories: 224 cal/pint
Est Color: 32.5 SRM	Color: Color
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body	Total Grain Weight: 10.50 lb
Sparge Water: 4.85 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
Temperature Mash, 1 Step, Full Body Step Time Name Description Step Temp 60 min Saccharification Add 13.13 qt of water at 170.5 F 158.0 F 10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
This will be run on Beer Gas (Nitro)
Created with BeerSmith

Evergreen Pale Ale

On my quest to find the perfect Pale Ale I am going to start with an all Cascade Hopped beer.  The recipe is a lot like Sierra Nevada's Pale Ale recipe (but not a clone).  In my past attempt of getting the perfect pale ale I think I undershot the recipes and made more of a lame blond type of beer.  This time I am going to make something more suited to my pallet.  I'm planning on brewing this Sunday Morning.

Evergreen Pale Ale

American Pale Ale

 

Type: All Grain	Date: 1/15/2012 (1 of 2 this day)
Batch Size: 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.87 gal	Asst Brewer: Danny Schroeder/Aydan Lewis
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 80.00 % 1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 8.00 % 1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.00 % 1.00 oz Columbus [14.00 %] (60 min) Hops 41.3 IBU 1.00 oz Amarillo [8.50 %] (Dry Hop 3 days) Hops - 2.00 oz Cascade [5.50 %] (HopBack @Serving) Hops - 1.25 oz Cascade [5.50 %] (15 min) Hops 9.8 IBU 1.00 oz Cascade [5.50 %] (5 min) Hops 3.1 IBU 0.50 oz Cascade [5.50 %] (0 min @195 degrees) Hops - 1.00 oz 8.0 oz Cascade [5.50 %] (HopRocket/Transfer) Turbinado Sugar (10.0 SRM) Sugar 4.00 % 1 Pkgs Pacific Ale (White Labs #WLP041) [Starter 35 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.057 SG	Measured Original Gravity: 1.058  SG
Est Final Gravity: 1.018 SG	Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.15 %	Actual Alcohol by Vol: 5.12 %
Bitterness: 54.4 IBU	Calories: 256 cal/pint
Est Color: 10.8 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 12.00 lb
Sparge Water: 8.31 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp 60 min Step Heat to 151.0 F over 0 min 165.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Created with BeerSmith

4 C's Double IPA

Rye has always scared me, I have thoughts of rye bread as a child always brings back bad memories of biting into a great look piece of bread and getting a tart, somewhat spicy flavor.  This chain of events somehow always ends in my tossing out a otherwise great sandwich.  Now, I have grown, a little over the years but for the most part anything with rye makes me look for the alternative.

Then one day at Obrien's Pub in San Diego I had a Rye IPA from Alpine Brewing Company called Nelson.  This was brewed with Nelson hops.  These hops are grown in New Zeland, and by all accounts one of the most unique hops I personally have ever tried. 

I have no other way to describe the taste of the Nelson other than mind blowing.  This beer was clean, crisp and spicy.  The combination of the Nelson and the Rye was a match made in heaven.  This started my journey onto the idea of Rye brewing.  Now keep in mind, if you love Rye, this is not a new brewing idea at all.  Just from my perspective the thought of brewing with something that I traditionally hated was not something that I ever conceived before.  Would other things work?  Mustard for example?  Probably not, but now I know that thinking outside the box in brewing could change things for the better. 

Getting back on track, my passion for homebrewing was started by the IPA.  Russian River, Alesmith, Alpine and other San Diego breweries make the best IPA's in the country.  The blending of hops, malt and residual sugar is amazing.  My other personal favorite is Mermaid Red by Coronado Brewing Co.  I've had other red's but they always lack the crispness of the Coronado's.  Somehow the idea of blending all of the above started to grow in my head.  The thoughts of a hop layered, sunshine red, malt bomb just seams so satisfying to me.  So I started working on this recipe a couple of months back.  The idea was simple, a malty, hop ridden shot of sunshine.  With the current backlog of session beers in the fermentor I wanted something a little stronger, maybe in the 8% range.  The end result is below.  The 4 C's comes from the 4 hops in the beer.  Chinook, Cascade, Columbus and Cenntennial.

**Entered into NHC 2012**
 

Farmhouse Table Saison

With the bottle dregs from my Rayon Vert Saison progressing nicely.  I have decided to brew a Saison instead of the Woody Wood Pecker I planned on.  This recipe is from The Mad Fermentationist , Personally I have never brewed with Rye in a Saison before so I am excited to brew this and add the Dreg's from the Rayon Vert in Secondary. 

Farmhouse Table Saison

Brett Saison

 

Type: All Grain	Date: 12/17/2011
Batch Size: 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.87 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): TBA	Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 9 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 69.23 % 3 lbs Rye Malt (4.7 SRM) Grain 23.08 % 1.50 oz Saaz [5.80 %] 30 Min Hops 22.7 IBU 1.00 oz Saaz [5.80 %] 10 min Hops 5.5 IBU 1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 7.69 % 1 Pkgs Belgian Style Saison Ale Yeast Blend (White Labs #WLP568) [Starter 50 ml] Yeast-Ale 1 Pkgs Dreg Yeast (Lewybrewing/Rayon Vert) Yeast-Ale
Beer Profile
Est Original Gravity: 1.060 SG	Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.014 SG	Measured Final Gravity: 1.004 SG
Estimated Alcohol by Vol: 6.00 %	Actual Alcohol by Vol: 7.4 %
Bitterness: 28.1 IBU	Calories: 196 cal/pint
Est Color: 4.8 SRM	Color: Color
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body	Total Grain Weight: 12.00 lb
Sparge Water: 4.56 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
Temperature Mash, 1 Step, Full Body Step Time Name Description Step Temp 60 min Saccharification Add 15.00 qt of water at 161.4 F 150.0 F 10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 63.0 days
Storage Temperature: 52.0 F
Notes
This is off the Madfermentationist's website. I am using the Dreg's from a Rayon Vert from Green Flash. (Dregs from 3, 12 oz bottles) The brett will be added when transferring into 2ndary.
Created with BeerSmith

Update #1

The last day of 2011 and I choose to spend my day moving beers around.  I got to try this when transferring to secondary and it is awesome, one of my best Belgian/Farmhouse beers to-date.  What did I do next?  Added Brett.  Yup, I added the dregs from my Rayon Vert Dreg flask.  From this date I am giving it one month to add a little but of funk.

Update #2

I was kind of expecting this beer to change quickly.  The cloudiness is a little painful as I know Brett will clear the beer over time.  So waiting more than a month might be in order.  At this point (1-12-12) I still have very high expectations for this beer but waiting is killing me.

Update #3

Today I keged this beer.  8 Months after expected.  Going to cold crash for a couple of weeks and bottle with my beer gun.

Update #4

Tasting Notes and final thoughts.  


 

Obsidian Stout

With summer coming and the weather getting cold, I thought a nice mid ABV Stout on Guinness Gas would be great.  Plus my wife loves them.  This is from the Brewing Network's "Can you Brew it?" show.

Obsidian Stout

American Stout

 

Type: All Grain	Date: 12/6/2011
Batch Size: 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.87 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 80.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 72.20 % 1 lbs 6.9 oz Black (Patent) Malt (500.0 SRM) Grain 8.60 % 1 lbs 1.6 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.62 % 10.6 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3.97 % 10.6 oz Munich Malt - 20L (20.0 SRM) Grain 3.97 % 10.6 oz White Wheat Malt (2.4 SRM) Grain 3.97 % 1.8 oz Roasted Barley (300.0 SRM) Grain 0.66 % 1.05 oz Chinook [13.00 %] (60 min) Hops 33.3 IBU 1.05 oz Williamette [5.50 %] (30 min) Hops 10.8 IBU 1.05 oz Northern Brewer [8.50 %] (5 min) Hops 4.3 IBU 1.20 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc 1 Pkgs Dry Yeast 05 Yeast-Ale
Beer Profile
Est Original Gravity: 1.078 SG	Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.017 SG	Measured Final Gravity:  TBA
Estimated Alcohol by Vol: 7.92 %	Actual Alcohol by Vol: TBA %
Bitterness: 48.5 IBU	Calories: 240 cal/pint
Est Color: 45.5 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 16.62 lb
Sparge Water: 8.86 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp 60 min Step Heat to 149.0 F over 0 min 149.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
This was the 6th generation of WLP001. Brewed with the 2nd trial of Fargo Session Pale. This is the recipe from, "You can brew it" on the Brewing Network.  Planning to Ferment at 65 for 4 days then let it ramp up to 71 degrees.
Created with BeerSmith

Update #1

I have to say, this beer was brewed for my wife who loves the roasted notes that go along with a good stout or even a porter.   This has now been on tap for over 2 weeks and the beer is very clean with a mocha colored head.  I am looking for the original clone beer to compare but I am having trouble locating one.  Taste, color and clarity are top notch. 

Marathon Session Pale

Continuing on my Session style beer mission, I am going to be doing a sMasH styled beer.  This is a "Single Malt and Single Hop" recipe.  I'll be using Marris Otter for all of the grain.  The primary idea for this recipe is for a simple easy drinking, lager style ale.  Or better yet a Kolsch-ish beer.

Marathon Session Pale

American Pale Ale

 

Type: All Grain	Date: 11/19/2011
Batch Size: 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.87 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 0.00	Brewhouse Efficiency: 80.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 100.00 % 0.50 oz Palisade [7.50 %] (60 min) Hops 12.3 IBU 2.00 oz Palisade [7.50 %] (Dry Hop 3 days) Hops - 1.00 oz Palisade [7.50 %] (1 min) Hops 1.1 IBU 0.50 oz Palisade [7.50 %] (0 min) (Aroma Hop-Steep) Hops - 1 Pkgs California Ale (White Labs #WLP001) [Starter 35 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.040 SG	Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.009 SG	Measured Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 4.07 %	Actual Alcohol by Vol: 4.29 %
Bitterness: 13.3 IBU	Calories: 173 cal/pint
Est Color: 3.9 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 8.00 lb
Sparge Water: 4.83 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp 20 min Step Add 12.00 qt of water and heat to 150.0 F over 20 min 150.0 F 40 min Step Heat to .0 F over 20 min 178.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Fermented @67 for 7 days.  Transferred on the 8th day.  2ndary will be at 72 for 3 days.  Then cold crashing it for 7 days @36
Created with BeerSmith

Update #1

Honestly, it's a little bland and boring.  Currently it is cold crashing in the fridge at 36 degrees.  When I have a open tap I will give a better update.  But for now this sMasH beer might be a bust.

Update #2

It is becoming very Kolsh like.  In fact, tonight I am bring it to a New Years party. 

Fargo Lane Pale Ale

I am off for a couple weeks around Christmas and I am looking for a clean Session Pale Ale to drink around the house.  I am expecting a 4.5 % ABV.  Normally I do not brew these types of beers but a lot of thought went into the recipe.

	Fargo Lane Pale
American Pale Ale

 

Type: All Grain	Date: 11/19/2011
Batch Size: 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.87 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 80.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 60.00 % 2 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 25.00 % 1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 10.00 % 8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 5.00 % 0.50 oz Chinook [13.00 %] (60 min) Hops 19.9 IBU 1.00 oz Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops - 0.50 oz Amarillo Gold [8.50 %] (10 min) Hops 4.7 IBU 1.00 oz Amarillo Gold [8.50 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 oz              Citra [12.00%] (Dry Hop 3 Days)                         Hops                -
Beer Profile
Est Original Gravity: 1.049 SG	Measured Original Gravity: 1.043
Est Final Gravity: 1.013 SG	Measured Final Gravity: 1.08
Estimated Alcohol by Vol: 4.69 %	Actual Alcohol by Vol: 4.6 %
Bitterness: 24.7 IBU	Calories: 187 cal/pint
Est Color: 5.3 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 10.00 lb
Sparge Water: 4.32 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp 60 min Step Add 15.00 qt of water and heat to 149.0 F over 2 min 149.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 7.0 days
Storage Temperature: 52.0 F
Notes
Fermented @67 for 7 days.  Transferred on the 8th day.  2ndary will be at 72 for 3 days.  Then cold crashing it for 7 days @36
Created with BeerSmith Update #1  Today (11-27-11) I moved over this beer to Secondary.  The gravity right now is 1.008  So this puts it at 4.6% ABV  This is right where I wanted this beer.  The taste right now is perfectly balanced with the Amarillo and the citra hops.  All aroma.  It does however need a little clearing.  Looking at cold crashing it for a week and then doing a drop of Gelatin.  Update #2 After letting the beer cold crash @36 for a week I am currently let it prime up to serving temperature.   It should be ready to serve by Weds this week (12-7-11).   Update #3 This beer is currently priming and the taste is so good uncarb'ed, that I choose to brew it again last weekend with the same yeast (cake) as the Fargo #1.  Interestingly enough, this is the 6th generation of this yeast.  Starting about 2 months ago.  It will be interesting to see if the yeast its holding up well after so many brewing sessions.  Even as this beer is a low alcohol yeast.  Only a couple of changes, well 3 changes were adding the Flaked Barley (1 pound), not adding Citra in the aroma (dry Hop) and this time not forgeting to add the whilfloc tablet.   Update #4 Most people think this might be the best Session beer I've ever done.  The citra hops, after about a month created such a great flavor profile.  The 2nd batch of this Fargo Pale is without the citra, looking back this might be a big mistake.  I am going to brew this again with the citra added back and see how it is.

Farmers Daughter Red(Flanders Red)

This will be a collaboration with Danny at DeeperRootsBrewing.com  You can read the processes in the BeerSmith notes but in a nut shell we will be brewing a 12 gallon batch and splitting it.  Then using different yeast/processes to sour the beer.  This is our 1st sour attempt and to be honest I'm fired up about it.

Farmer's Daughter Red (sour) 12 Gallon

Flanders Red Ale

 

Type: All Grain	Date: 11/11/2011
Batch Size: 12.00 gal	Brewer: Chris Lewis
Boil Size: 13.74 gal	Asst Brewer: Danny Schroeder
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 80.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 10 lbs Vienna Malt (3.5 SRM) Grain 34.48 % 9 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 31.03 % 6 lbs Munich Malt (9.0 SRM) Grain 20.69 % 1 lbs Aromatic Malt (26.0 SRM) Grain 3.45 % 1 lbs Caramunich Malt (56.0 SRM) Grain 3.45 % 1 lbs Special B Malt (180.0 SRM) Grain 3.45 % 1 lbs Wheat Malt, Dark (9.0 SRM) Grain 3.45 % 1.40 oz Goldings, East Kent [5.00 %] (60 min) Hops 9.1 IBU 2 Pkgs Belgian Sour Mix 1 (White Labs #WLP655) [Add to Secondary] Yeast-Ale 2 Pkgs California Ale (White Labs #WLP001) [Starter 35 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.070 SG	Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.016 SG	Measured Final Gravity: ? SG
Estimated Alcohol by Vol: 7.12 %	Actual Alcohol by Vol:  %
Bitterness: 9.1 IBU	Calories:  cal/pint
Est Color: 15.9 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 29.00 lb
Sparge Water: 6.35 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp 40 min Temp Add 43.50 qt of water and heat to 154.0 F over 2 min 154.0 F 10 min Step Heat to 168.0 F over 2 min 168.0 F 40 min Sparge Add 0.00 qt of water at 170.0 F 170.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 378.0 days
Storage Temperature: 68.0 F
Notes
This will be a 12 gallon split batch with me and Danny (DeeperRootsBrewing.com) I will take 6 and he will take 6 for a net of 10 gallons total after trub loss. We will pitch Batch #1 with Cal Ale WLP001 and Batch #2 will have S-05 and WLP655 (sour) After fermentation on batch #1 will will drop a second WLP655. After 6 months we will blend together and store.
Created with BeerSmith

Update #1

Today (11/12/11) We brewed this beer,  yeast was added at 62 degree on both carboys.

Update #2

Friday night (11/18/11) I transferred the beer into another carboy for souring/aging.  The beer was at 1.030 which is a lot higher than I expected.  But sticking to the plan, I added the Brett mix from White Labs.  2 days later I have a nice layer growing as you can see below...

Update #3

As of this morning (12-4-11) the beer has cleared out and has lost its krausen.  I see some activity around the sides of the carboy, but not much that can be described as a pellical.  I am waiting for some sort of activity.  Once we have that I will take a picture and update this post.

Update #4

Today (12-13-11) I am added the Oak Cubes from my Kate the Great Russian Imperial Stout.  They were aged for about 6 months in the 14% Beer.  Before that they were soaked in Bourbon for 3 weeks.

Above is Danny's Brett 1st beer carboy.  Personally I love the red color on the bottom picture.

Update #5

Today, 12-31-11 this is the current state of the Flanders Red, nice and pelically  (Don't even know if that is a word)

Update #6

The beer is starting to get really good and sick.  The pellical is looking great. 

Update #7

Last night I racked the beer into another keg to put the next generation of Flanders Red in.  rightfully named Farmers Bitch. The beer will stay under a blanket of Co2 until I blend with Jeff and Danny.

What is left of the pellical

A wonderful red color

A stray Oak Cube left over after racking

Janet's Brown Ale (Tasty's)

This recipe is from Mike "Tasty" McDole, an award winning homebrewer and a Brewcaster on the Brewing Network's "The Sunday Session"  This recipe is a tribute to his late wife Janet.  Russian River brewed this beer for this years NHC (2011) in San Diego.  With that said, I have been tweaking and dialing in the recipe for just over a year now.  I know Tasty has a couple of variants of this beer with different levels of ABV.   I think I found the right level of IBU's and the right level of alcohol for me tastes.

This is a very hoppy brown ale that requires a couple of transfers to get nice and clear.  Personally, I wanted to keep this beer around 7.1%.  Any higher than that, kind of puts it on a different level.  I want to be able to have 3 or so and unwind in front of the TV or play some cars with my son.

Here is the recipe on its current state..This is my 5th attempt at brewing it.  Currently my 5th is in secondary at 1.010 FG.  I should have it on tap by mid next week.   This beer along with Blackout IPA are my only 2 beers that are in rotation at my house. 

Janet's Brown #5

American Brown Ale

 

Type: All Grain	Date: 10/28/2011
Batch Size: 6.00 gal	Brewer: Chris Lewis
Boil Size: 5.72 gal	Asst Brewer: Danny Schroeder
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 40.0	Brewhouse Efficiency: 80.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 73.62 % 1 lbs 4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 7.67 % 1 lbs 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.67 % 1 lbs White Wheat Malt (2.4 SRM) Grain 6.13 % 8.0 oz Chocolate Malt (350.0 SRM) Grain 3.07 % 4.8 oz Carafa III (525.0 SRM) Grain 1.84 % 2.00 oz Centennial [10.00 %] (Dry Hop 3 days) Hops - 1.50 oz Northern Brewer [8.50 %] (60 min) Hops 33.1 IBU 1.00 oz Northern Brewer [8.50 %] (15 min) Hops 10.9 IBU 1.50 oz Cascade [5.50 %] (10 min) Hops 7.8 IBU 1.50 oz Cascade [5.50 %] (1 min) Hops 0.9 IBU 1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc 1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
Beer Profile
Est Original Gravity: 1.093 SG	Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.020 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 9.55 %	Actual Alcohol by Vol: 7.05 %
Bitterness: 52.7 IBU	Calories: 285 cal/pint
Est Color: 30.7 SRM	Color: Color
Mash Profile
Single Infusion, Full Body Step Time Name Description Step Temp 60 min Mash In Add 20.38 qt of water and heat to 152.0 F over 0 min 152.0 F 10 min Mash Out Add 8.15 qt of water and heat to 168.0 F over 0 min 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 0.0 days
Storage Temperature: 0.0 F
Notes
Used WLP001 from one vile. Created a large starter and split it with my Blackout #2. Hit all my numbers in relation to Janets #2
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Pumpkin Ale

Tis the season for great beer to warm you up...Oh wait it's hot as hell outside.  But give this a month or so and it will be ready to drink when the day is shorter and the lights are longer. 

Pumpkin Ale

Spice, Herb, or Vegetable Beer

 

Type: All Grain	Date: 9/17/2011
Batch Size: 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.87 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 80.00
Taste Notes: Pumpkin Ale recipe taken from HomeBrewTalk Great reviews On-line so far.
Ingredients
Amount Item Type % or IBU 9 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 79.17 % 2 lbs Munich Malt (9.0 SRM) Grain 16.67 % 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.17 % 0.75 oz Northern Brewer [8.50 %] (60 min) Hops 18.2 IBU 1.00 oz Williamette [5.50 %] (30 min) Hops 12.0 IBU 1.20 items Whirlfloc Tablet (Boil 15.0 min) Misc 1.50 tsp Nutmeg (Boil 10.0 min) Misc 1.50 tsp Nutmeg (Boil 5.0 min) Misc 2.50 tsp Cinnamon Gound (Boil 10.0 min) Misc 3.63 lb Pumpkin Extract (Boil 90.0 min) Misc 1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Beer Profile
Est Original Gravity: 1.058 SG	Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.015 SG	Measured Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 5.62 %	Actual Alcohol by Vol: 7.50 %
Bitterness: 30.2 IBU	Calories: 200 cal/pint
Est Color: 7.0 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 12.00 lb
Sparge Water: 3.81 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp 60 min Saccharification Mash Add 18.00 qt of water at 162.8 F 153.0 F 10 min Mash Out Add 0.00 qt of water at 168.0 F 168.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
This was my 3rd brew on this day. Started at 2:39 PM With a 14 brix 1st runnings.
Created with BeerSmith UPDATE #1 Well this was a long day brewing but worth it.  Doing 3 beers one day with buddies coming over to drink was interesting.  I was a little low on my numbers but I took out the 2# of DME on the recipe.  I think if this ends up around 6 % ABV it will be a great fall time beer.  Currently it is fermenting well in my Fermentation Chamber at 68 for 3 days and I just raised the temp to 69 yesterday.  After that I will do a Hydro test and cold crash it for a week.   UPDATE #2  Yesterday during the Chargers game I transferred the beer into secondary.  I got a FG reading of 1.006 bringing in 7.5% ABV  This is without the 2#'s of DME that I left out of the recipe.  A little to strong for this style but I am keeping an open mind.  With the massive amounts of trube left in the primary I have a feeling that I will be around 3.5 gallons when it is ready to serve.   As you can see I have a good 5 inches or more of pumpkin filling at the bottom of the carboy.  This one also came about a 1/2 inch from popping the top off of the airlock.  At also was the last of the 3 to really get going during fermentation.  But finishing at 1.006 I think the yeast did its job well. Update #3 This was served at our annual Halloween party.  We managed to kill of all 4 gallons in a couple of hours.  It was a big hit and the recipe was on target.  This is defiantly a need to brew again beer.

RoseMary IPA

I have to be honest, this one is a little nerve racking...having never brewed a Rosemary beer before, but I am going to go on "gut feelings" for the amount of Rosemary.  This will be added to secondary.   If I keep the 5 gallon batch together I'm thinking about an ounce would work out great to start out. If I split the batch I might get a little overboard and blend back into the other 2.5 gallons of base beer.  More to come....

Rosemary IPA

American IPA

 

Type: All Grain	Date: 6/26/2011
Batch Size: 5.00 gal	Brewer: Chris Lewis
Boil Size: 5.72 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 80.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 7 lbs 0.3 oz Pale Malt (2 Row) US (2.0 SRM) Grain 53.85 % 4 lbs 0.2 oz Pale Malt, Maris Otter (3.0 SRM) Grain 30.77 % 1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 7.69 % 1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7.69 % 1.00 oz Citra [12.00 %] (Dry Hop 3 days) Hops - 0.50 oz Citra [12.00 %] (60 min) Hops 17.8 IBU 1.00 oz Chinook [13.00 %] (60 min) Hops 38.6 IBU 1.00 oz Citra [12.00 %] (60 min) Hops 35.6 IBU 0.50 oz Citra [12.00 %] (10 min) Hops 6.5 IBU 0.50 oz Citra [12.00 %] (0 min) Hops - 0.50 oz Simcoe [13.00 %] (0 min) Hops - 0.83 oz Rosemary (Primary 1.0 days) Misc 1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
Beer Profile
Est Original Gravity: 1.076 SG	Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.017 SG	Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 7.73 %	Actual Alcohol by Vol: 6.92 %
Bitterness: 98.6 IBU	Calories: 275 cal/pint
Est Color: 7.1 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 13.03 lb
Sparge Water: 7.29 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp 60 min Step Heat to 152.0 F over 0 min 152.0 F 25 min Step Add 0.00 qt of water at 168.0 F 168.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 0.0 days
Storage Temperature: 0.0 F
Notes
Started at 7:27 AM 1st runnings were 15 Brix. Did not take a 2nd runnings Brix reading. Pre-boil was 14 Brix. Final Brix was 15.5. Started the boil at 9:22 AM finished at 10:26 AM
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