Short and Shotty Sour 2 (18-7)

Batch Size: 1 gal
IBU: ~0
OG: 1.044
FG: 
ABV: -%
SRM: 3
Boil Time: 1 Mins

Fermentables
-----------------
94% - 1 lb Wheat DME (60% wheat, 40% pale)
6% - 1 oz Maltodextrin

Mash
-------

Hops
-------
1 pellet Simcoe @ 0 min

Other
-------
3 Fonteinen/Cantillon dregs

Notes
-------
3/5/18 - Brewed. Brought water up to boil, killed heat, added malt and pellet, chilled. 
6/21/18 - Bottled

Short and Shotty Sour 1 (18-3)

Batch Size: 1 gal
IBU: ~0
OG: 1.042
FG: 1.000
ABV: 5.54%
SRM: 3
Boil Time: 1 Mins

Fermentables
-----------------
95% - 1 lb Wheat DME (60% wheat, 40% pale)
5% - .8 oz Maltodextrin

Mash
-------

Hops
-------
1 large pellet Cascade (Pellet, 7% AA) @ 0 min

Other
-------
4 g Belle Saison Dry Yeast
Russian River dregs

Notes
-------
1/18/18 - Brewed.  Brought 1/2 gallon water to boil, killed heat, added DME and hop, and began to chill. Topped up to 1 gallon in fermentor.
3/1/18 - Added Maltodextrin
3/16/18 - Transfered
4/26/18 - Bottled

Coconuts and Creme Imperial Sweet Stout (18-7)

Batch Size: 1.25 gal
IBU: 54
OG: 1.086
FG: 1.027
ABV: 7.71%
SRM: 50+
Boil Time: 60 min

Fermentables
-----------------
49.8% - 3 lb Pale 2 Row
11.1% - 8.0 oz Flaked Oats
8.3% - 6.0 oz Bonlander Munich 10l
5.5% - 4.0 oz Caramel 40l
5.5% - 4.0 oz Chocolate Malt
5.5% - 4.0 oz Roasted Barley
5.5% - 4.0 oz Pale Chocolate
2.4% - 2.0 oz Midnight Wheat
0.3% - 1 Oreo Pie Crust (7g Sugar) - Added to Mash
5.5% - 4.0 oz Lactose - Added at Flameout

Mash
-------
2 g CaCO4
No Sparge - 2.8 gal water @ 166 F -> Target 156F

Hops v 
-------
9 g Columbus (15AA) @ 60 min

Other
-------
11 g Mangrove Jack M07 - British Ale
7 oz Toasted Unsweetened Coconut flakes 
1/2 Split Vanilla Bean

Notes
-------
4/1 - Brewed - overestimated total water usage, missed target by .012
4/4 - Added vanilla and coconut
4/15 - Bottled 

Oat IPA with White Grapes (18-6)

Batch Size: 2 gal
IBU: 38
OG: 1.059
FG: 1.008
ABV: 6.9%
SRM: 4
Boil Time: 60

Fermentables
-----------------
49.45% - 2 lb Pale 2 Row
49.45% - 2lb Flaked Oats
0.10%  - .8 oz Maltodextrin


Mash
-------
No Sparge - 3 gal water @ 166F

Hops
-------
5 g Columbus (Pellet, 15.00% AA) @ 60 min
7 g Columbus (Pellet, 15.00% AA) @ 0 min

28 g Nelson Sauvin @ Dry Hop
14 g El Dorado @ Dry Hop
14 g Citra @ Dry Hop
9 g Columbus @ Dry Hop
       Dry hops added in 2 separate additions.  Half at Day 3, half at terminal.  


Other
-------
2 old smack packs Wyeast 3726 - Farmhouse Ale
5 g S-05 Dry Ale Yeast
1.5 lb White Grapes added at terminal

Notes
-------
2/19/2018 - Brewed
2/25/2018 - Dry Hop #2; Grapes added (1.008)
3/5/18 - Crashed
3/12/18 - Bottled

Short and Shotty Cider (18-5)

Batch Size: ~1 gal
IBU: -
OG: 1.044
FG: 0.999
ABV: 5.9%
SRM: -
Boil Time: -

Fermentables
-----------------
100% - Indian Summer Apple Cider

Mash
-------

Hops
-------

Dry Hop:
  6g Cascade 
  3g El Dorado
  3 g Citra

Other
-------
6 g Belle Saison Dry Yeast

Notes
-------
2/4/18 - "Brewed."  Poured out ~4oz for a brix reading and to create some head space in the jug.  Pierced the lid and shoved a blow off tube through the new hole..
2/8/18 - Dry hopped (1.012)
2/11/18 - Crashed (.999)
2/14/18 - Bottled

Honey & Oats DIPA (18-4)

Dinkablility:  Pours a soft straw with a slight haze.  Aroma is muted given the amount of hops, but streaks of over ripened fruit and berries slight grainyness?.   Thinking the process of bucket brewing and bottling detracts from the pungentness of aroma.  But the flavor hot damn. Sips explode with full guava, mango, grapefruit.  This is the best tasting beer i think ive homebrewed.  Goes down so smooth.  No identify to the 10%iness. 

Changes for next time:  Up the mouthfeel.  I understand honey is very drying, add some maltodextrine to compensate? And figure out a way to up the aroma.  On the right track but needs elevation.  probalby up the bitterness a hair, a littttttle on the sweet side for my taste. 

Batch Size: 1.25 gal
IBU:69
OG: 1.065
FG:  0.985
SRM: 4
ABV: 10.4%
Boil Time: 60 Mins

Fermentables
-----------------
66.7 % - 2 lbs  Pale - 2 Row
16.7% - 8 oz Flaked Oats
16.7% - 8 oz Raw Honey


Mash
-------
No Sparge - 2 gal water @ 166F

Hops
-------
3 g Columbus (Pellet, 15.00% AA) @ 60 min
12 g Simcoe (Pellet, 12.70% AA) @ 0 min
6 g Citra (Pellet, 11.00% AA) @ 0 min

24 g Simcoe (Pellet, 12.70% AA) @ Dry Hop
6 g Citra(Pellet, 11.00% AA) @ Dry Hop
6 g El Dorado (Pellet, 15.70% AA) @ Dry Hop

Half dry hops at day 3, half at day 7.

Other
-------
7 g Safale S-05 Ale Dry Yeast

Notes
-------
2/3/18 - Brewed
2/9/18 - Dry hop #2 (SG 1.019)
2/14/18 - Crashed
2/17/18 - Bottled
2/26/28 - Tasted

Eis'd and Fruited English Strong (18-2)

Drinkablility: Over-carbonated and chunky, probably should have left it in some sort of tertiary for conditioning.   Poured the sample through a Randall Jr. to get the bits of berry out of the glass.

Deep berry, woodys, leather and tobacco aroma with some sweet chocolate.  Not as full as I had hoped,  most of the body comes from the yeast still in suspension, boozy.   

Changes for next time:  Over all pretty disappointed in the overall failure.  I'd defiantly give a tertiary period to let remaining particulates settle out after the large fruited addition.  Body needs a large bump up in mouthfeel to round out the booze.  

Batch Size: 1.25 gal
IBU: 25
OG: 1.070
FG: No idea
ABV: -%
SRM: 25
Boil Time: 60 Mins

Fermentables
-----------------
33.8 % - 1.5 lbs Vienna - German
33.8% - 1.5 lbs 2 Row
22.5% - 1 lbs Golden Naked Oats
5.6% - 4 oz Pale Chocolate
4.2% - 3 oz C-40L

Mash
-------
No Sparge
Strike 2.5 gal @ 165F - Target 156F


Hops
-------
8 g Cascade (Pellet, 7% AA) @ 60 min

Other
-------
2 g Calcium Chloride @ Mash

3 g Gypsum (Calcium Sulfate) @ Mash

8 g Safale S-04 Ales Dry Yeast

Notes
-------
1/17/18 - Brewed with 2 gals worth of melted snow!
Pulled 1 quart and reduced to syrup, added back to boil.
1/22/18 - 26 g bourbon soaked oak and 2.5 lbs (1 quart) mixed berry puree
1/28/18 - Eis'ed for 7 hrs,  netting .75 gal concentrate
2/11/18 - Sampled