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

Extract Milkshake IPA (18-1)

Milwaukee Milkshake (DO NOT GOOD THAT)

Drinkablilty: Mix of raw hops, grapefruit candies, resin, and a sweet cream dominate the smell.  Lactose adds a certain sweetness in aroma I wasn't expecting.  With the amount of Citra and El Dorado dry hop added during the dry hop (equivalent of 10 oz for 5 gallons), I anticipated more tropical fruit, but get the other end of the IPA spectrum is present in way of resin, citrus peel.
The first sip is all caramelized lactose.  Not sure if adding it at the end of the boil scorched the dairy sourced powder, but there is a present Werther's Originals flavor.  Underneath are candies grapefruit peel and coating vanilla.  Finishes sweet on the front and dry in the back.

Changes for next time: A very eh beer, not bad for the first brew but def some things I'd alter if i wanted to brew this style again. Dry extract and lactose are  too polarizing. I'd add some heft to the  grain bill in the way of an English base malt or protein rich adjunct, to support the sweet lactose. Also, drop the vanilla and let one of the others shine.  Between the vanilla, lactose, hops, and grapefruit peel there are too many competing factors, and vanilla is such a suppoting role, it probably wouldn't get an IMDB credit.  In summary, more meat from the grain, drop the 'nilla and pick a rounder flavored fruit.



Batch Size: 1.5 gal
IBU: 60
OG: 1.060
FG: 1.009
ABV: 6.69%
Boil Time: 60 Mins

Fermentables
-----------------
87 % - 1.25 lbs Light DME
13% - 3 oz Lactose


Mash
-------


Hops
-------
5 g Columbus (Pellet, 15.5% AA) @ 60 min
6 g Chinook (Pellet, 12.00% AA) @ 0 min
25 g Citra (Pellet, 12.00% AA) @ Day 2 Dry Hop
15 g Citra (Pellet, 12.00% AA) @ Terminal Dry Hop
15 g El Dorado (Pellet, 12.4% AA) @ Terminal Dry Hop

Other
-------
1.5 g Calcium Chloride @ Mash

.5 g Gypsum (Calcium Sulfate) @ Mash
1/4 Vanilla Bean @ 0 min
6 g Dried Grapefruit Peel @0 min

3 g Safale S-04 Ales Dry Yeast

Notes
-------
1/8/18 - Brewed
1/15 - Terminal Dry Hop (1.009)
1/17 - Bottled
1/29 - Sampled

Barrel Aged Breakfast Stout: Morning Wood

Recipe: Morning Wood

Style: Imperial Stout

TYPE: Partial Mash

Taste: (30.0) 

Batch Size: 5.00 gal   

Estimated OG: 1.113 SG

Estimated Color: 58.0 SRM

Estimated IBU: 93.6 IBUs

Brewhouse Efficiency: 70.00 %

Est Mash Efficiency: 70.0 %

Boil Time: 60 Minutes

Ingredients:

3 lbs 12.0 oz         Pale Malt 

1 lbs 12.0 oz         Roasted Barley 

1 lbs                      Special B Malt 

15.0 oz                  Chocolate Malt

8.0 oz                    Cara-Pils/Dextrine
8.0 oz                    Oats, Flaked 

9 lbs                      Light Dry Extract

2.00 oz                  Chinook [13.00 %] - Boil 60.0 min

2.00 oz                  Goldings, East Kent [5.00 %] - Boil 30.0 min

2.00 oz                 Coffee, Grounds (Boil 0.0 mins)

5.60 oz                 Cocoa Powder (Boil 0.0 mins) 

2.0 pkg               SafAle English Ale (DCL/Fermentis #S-04)

4.0 oz                Cocoa Nibs (Vanilla Vodka soaked) - Secondary

4.00 oz               Coffee (2/3 Hazelnut, 1/6 Tiramisu, 1/6 Caramel - Cold steep)             

Brewed: June 1, 2014

Secondary: June 23, 2014 - 14.5 Brix, 1.030 SG - Added Nibs
Added to Barrel: July 4, 2014 - 14.5 Brix
Added Coffee: July 10, 2014
Tertiary (Waiting an open keg): Sepember, 1 2014 - 16b

Bottled:

OG: 1.105

FG:

ABV:

Notes:
7/12 From Barrel: Sweet coffee chocolate, slightly boozy.  Little Bourbon.  Needs more barrel time. 

Rye Pale Ale: Mile Rye Club

Recipe: Mile Rye Club

Brewer: Bobby

Asst Brewer: 

Style: American Pale Ale

TYPE: All Grain

Taste: (30.0) 

Recipe:

Batch Size: 5.00 gal   

Estimated OG: 1.054 SG

Estimated Color: 5.8 SRM

Estimated IBU: 36.8 IBUs

Brewhouse Efficiency: 70.00 %

Est Mash Efficiency: 70.0 %

Boil Time: 60 Minutes

Ingredients:

8 lbs                 Pale Malt (2 Row) US (2.0 SRM)

2 lbs                 Rye Malt (4.7 SRM)

8.0 oz                Cara-Pils/Dextrine (2.0 SRM)    

8.0 oz                Caramel/Crystal Malt - 20L (20.0 SRM)

0.50 oz               Columbus (Tomahawk) [14.00 %] - Boil 45

0.50 oz               Cascade [5.50 %] - Boil 15.0 min

1.00 oz               Cascade [5.50 %] - Boil 5.0 min

1.00 oz               Cascade [5.50 %] - Boil 0.0 min

       

1.0 pkg               American Ale (Wyeast Labs #1056)

     

1.50 oz               Columbus (Tomahawk) [14.00 %] - Dry Hop

0.50 oz               Cascade [5.50 %] - Dry Hop 7.0 Days

Mash Schedule:

Mash In           Add 3.44 gal of water at 163.7 F        152.0 F       60 min        

Sparge: Batch sparge with 2 steps (1.23gal, 3.35gal) of 168.0 F water

Brewed: May 9, 2014

Secondary: May 13, 2014 - 1.008

Bottled: May 17, 2014

OG: 1.046

FG: 1.008

ABV: 5.5%

Notes: 6/4 - Grassy, little lemon and little to no rye.  Hazy straw.  Fingers width head that lingers.