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Historic Brews


Historic 2014 Brews

A Printer's Devil was an apprentice who got all the really dirty jobs - like cleaning ink from movable type, and then sorting the letters back into the type boxes. Covered with black ink, they looked like they came from the underworld.

Black IPA's were all the rage in 2012-2013, although I'm not sure why. Always après-garde, this intensely citrus and grapefruit IPA will be mightily disguised by the deep brown color.
Brew: November 2014 — Ready: late December 2014

For 10 gallons of finished beer
Amt Unit Description
2 tsp Gypsum (Calcium Sulfate)
23 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs Black (Patent) Malt (500.0 SRM)
2 lbs Crystal 60, 2-Row (60.0 SRM)
1 lbs Carapils (Briess) (1.5 SRM)
2 oz Amarillo [9.60 %] - First Wort 15.0 min
3 oz Citra [12.90 %] - Boil 60.0 min
2 pkg California Ale (White Labs #WLP001)
1 oz Amarillo [9.60 %] - Dry Hop 5 Days
1 oz Citra [12.90 %] - Dry Hop 5 Days
Review:    

Pole Climber – Telephone poles used to have spikes in them, so linemen could climb up the poles to make repairs. This 7.9% ABV Scotch Ale will get you started on your way up. Or knock you back down.

For 10 gallons of finished beer
Amt Unit Description
28 lbs Maris Otter (4.0 SRM)
2 lbs Crystal 60, 2-Row (60.0 SRM)
2 lbs Peat Smoked Malt (2.8 SRM)
2 lbs Victory Malt (25.0 SRM)
8 oz Roasted Barley (500.0 SRM)
2 oz Fuggles - US [4.20 %] - Boil 60.0 min
2 oz Goldings - US [5.30 %] - Boil 60.0 min
2 pkg Edinburgh Ale (White Labs #WLP028)

 

For 18 gallons of Edinburgh Water
Amt Unit Description
18 gal Water from Broad Run, Virginia
10.7 g Baking Soda (Mash 60.0 mins)
9.72 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)
9.28 g Epsom Salt (MgSO4) (Mash 60.0 mins)
2.01 g Chalk (Mash 60.0 mins)
0.7 g Salt (Mash 60.0 mins)
Review:    

Tsawwassen Ferry is a redux of the Chinooky Nanook of the North from this spring. I'll probably tone down the Chinook's distinctive aroma with Cascade or Belma a little in the final recipe - hence the name change to the ferry terminal near Vancouver.
Brew: September 2014 — Ready: Sept/October 2014

For 10 gallons of finished beer
Amt Unit Description
24 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs Crystal 60, 2-Row (60.0 SRM)
1 lbs Carapils (1.5 SRM)
2.5 oz Chinook [14.60 %] - Boil 60.0 min
2 oz Cascade [4.70 %] - Boil 10.0 min
2 pkg California Ale (White Labs #WLP001)
1.5 oz Cascade [4.70 %] - Dry Hop 5.0 Days
0.5 oz Chinook [14.60 %] - Dry Hop 5.0 Days
  Mash at 149 °F.
Review:  Unlike Nanook, this one didn't lose the Chinooky taste as time went on. A kind of dry bitterness lingered.   Bye-bye 2012-crop Chinook.

4Ps – No sooner did I finish drinking the last batch of this Dry Irish Stout than I wanted more. So did my friends. I made more.

For 10 gallons of finished beer
Amt Unit Description
11.00 lbs Pale Malt (2 Row) UK (3 SRM)
4.00 lbs Barley, Flaked (1.7 SRM)
2.00 lbs Roasted Barley (500 SRM)
0.25 lbs Acid Malt (3 SRM)
4.00 oz Goldings - US [5.3%] - First Wort 60 min
2.0 pkg Irish Ale Yeast (White Labs #WLP004)
  Mash at 152°F. Mill the Roasted Barley. Steep in 1 gallon (2 qts/lb) of 160°F water for 10-15 minutes. Strain through a fine sieve. Add to the boil during the last 10 minutes.

 

For 18 gallons of Dublin Water
Amt Unit Description
18 gal Water from Broad Run, Virginia
6.3 g Chalk
4.3 g Baking Soda
3.4 g Epsom Salt (MgSO4)
3.1 g Gypsum (Calcium Sulfate)
Review:     Just like last time - a nice dry stout with the classic slightly burnt flavour of Guinness.

Nanook Of The North was a 1922 Silent Film documentary about life in the Canadian arctic. Chinook rhymes with Nanook. Chinook hops gives this American IPA a spicy, piney, very distinctive grapefruit aroma.

For 10 gallons of finished beer
Amt Unit Description
24 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs Crystal 60, 2-Row (60.0 SRM)
1 lbs Carapils (1.5 SRM)
2.5 oz Chinook [14.60 %] - Boil 60.0 min
2 oz Cascade [4.70 %] - Boil 10.0 min
2 pkg California Ale (White Labs #WLP001)
1.5 oz Cascade [4.70 %] - Dry Hop 5.0 Days
0.5 oz Chinook [14.60 %] - Dry Hop 5.0 Days
  Mash at 149 °F.
Review:     The first tasting had a quite strong Chinook flavor. However, this mellowed nicely by drinking time. Will do this one again again!

A Gandy Dancer was a railroad worker. Railroad trains slowly push the tracks out of alignment on curves, and teams of gandy dancers with long iron poles would all heave-ho to push them back. Hard work in the hot sun requires a nice light beer.
Brew: Early February, 2014 — Ready: Late March, 2014

For 10 gallons of finished beer
Amt Unit Description
17.5 lbs Pilsner (2 Row) Ger (2.0 SRM)
1.5 lbs Munich Malt - 10L (10.0 SRM)
1.75 oz Tettnang [8.50 %] - Boil 60.0 min
2 pkg German Ale/Kolsch (White Labs #WLP029)
  Mash at 149°F.
Ferment at 65°F, primary and secondary
Lager at 38°F for 30 days
Review:   Early March sampling - delicious light beer with the unique taste from the Kölsch yeast. Will let it lager until late March.

Lime Scale Ale is a beer in the style of Bass Ale. Burton-upon-Trent's extremely hard water contains lots of calcium. Lime Scale is the buildup of calcium in water heaters and boilers.
Brewed: January 12, 2014 — Ready: Early February, 2014

For 10 gallons of finished beer
Amt Unit Description
20 lbs Pale Malt (2 Row) UK (3.0 SRM)
3.5 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
1 oz Fuggles - US [5.00 %] - Boil 60.0 min
2.5 oz Goldings - US [5.30 %] - Boil 60.0 min
1 oz Fuggles - US [5.00 %] - Boil 30.0 min
1 oz Goldings - US [5.30 %] - Boil 15.0 min
2 pkg Burton Ale (White Labs #WLP023)
1 oz Fuggles - US [5.00 %] - Dry Hop 5.0 Days
  Mash at 152°F.

 

For 18 gallons of Burton Upon Trent water
Amt Unit Description
18 gal Water from Broad Run, Virginia
62 g Gypsum (Calcium Sulfate)
36 g Epsom Salt (MgSO4)
17 g Baking Soda
2.7 g Chalk
0.7 g Calcium Chloride
Review:    T'was expected in early February, but this beer did not drop bright until early March. Not sure why - Hard Water Ale in early 2013 cleared quickly.

Old And In The Way was a bluegrass band featuring Jerry Garcia of Grateful Dead fame.  A step or decoction mash is traditional for this style.
Brewed: December 20, 2013 — Ready: Late February, 2014

For 10 gallons of finished beer
Amt Unit Description
14 lbs Pilsner (2 Row) Ger (2.0 SRM)
5 lbs Munich Malt - 10L (10.0 SRM)
2 lbs Crystal 60, 2-Row, (Great Western) (60.0 SRM)
3 oz Black (Patent) Malt (500.0 SRM)
3.25 oz Perle [7.20 %] - Boil 90.0 min
0.5 oz Tettnang - US [8.00 %] - Boil 15.0 min
2 pkg Dusseldorf Alt Yeast (White Labs #WLP036)
  Step Mash
125°F - 30 min, 148°F - 15 min, 160°F - 15 min
Boil 90 minutes.
Ferment at 62°F, primary and secondary
Lager at 38°F for 30 days
Review: Tasty  I'll have to find some Zum Uerige to compare. Next time - single infusion medium body. It dropped bright and was ready to serve in early February - much quicker than I expected.

A Grease Monkey was an entry-level auto mechanic who changed engine oil, greased the chassis, and did all the really dirty work. I was one once. Here's to you!.

For 10 gallons of finished beer
Amt Unit Description
20 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Carapils (1.5 SRM)
1 lbs Crystal 15, 2-Row (15.0 SRM)
1 lbs Crystal 60, 2-Row (60.0 SRM)
2 tsp Gypsum (Calcium Sulfate) (Boil 60.0 mins)
1.5 oz Citra [12.90 %] - Boil 60.0 min
0.75 oz Amarillo [9.60 %] - Boil 15.0 min
1 oz Amarillo [9.60 %] - Boil 5.0 min
2 pkg English Ale (White Labs #WLP002)
1 oz Citra [12.90 %] - Dry Hop 5 days
1 oz Amarillo [9.60 %] - Dry Hop 5 days
  Mash at 152°F.
Review: Delicious   Prominent grapefruit, orange, and melon taste and aroma. Subdued bitterness. Will brew this again in the spring.

Historic 2013 Brews

4Ps is a tribute to Ireland's Four Provinces, a wonderful Washington DC Irish pub from 1978 to 2012. 4Ps website

For 10 gallons of finished beer
Amt Unit Description
11.00 lbs Pale Malt (2 Row) UK (3 SRM)
4.00 lbs Barley, Flaked (1.7 SRM)
2.00 lbs Roasted Barley (500 SRM)
0.25 lbs Acid Malt (3 SRM)
4.00 oz Goldings - US [5.3%] - First Wort 60 min
2.0 pkg Irish Ale Yeast (White Labs #WLP004)
  Mash at 152°F. Mill the Roasted Barley. Steep in 1 gallon (2 qts/lb) of 160°F water for 10-15 minutes. Strain through a fine sieve. Add to the boil during the last 10 minutes.

 

For 18 gallons of Dublin Water
Amt Unit Description
18 gal Water from Broad Run, Virginia
6.3 g Chalk
4.3 g Baking Soda
3.4 g Epsom Salt (MgSO4)
3.1 g Gypsum (Calcium Sulfate)
Review: Delicious   The roasted barley gives a nice coffee-chocolate flavor. Lower in alcohol than Guiness's Irish (~4.2%) or American (~5%) versions.

Jennissey is a Cream Ale in the style of Rochester NY's Gennesse Cream Ale. It's named after my beautiful wife Jennifer Hennessey. The BJCP Style Guidelines call this "Lawnmower Beer". Brewed specially for my lawnmower friend Bruce Whiton.

For 10 gallons of finished beer
Amt Unit Description
11 lbs Pale Malt (6 Row) US
4 lbs Corn, Flaked
2 lbs Vienna Malt
1 lbs Munich Malt
1 lbs Caramel/Crystal Malt - 15L
2.5 oz Liberty [3.90 %] - Boil 60.0 min
1.5 oz Liberty [3.90 %] - Boil 10.0 min
2 pkg Cream Ale Yeast Blend (White Labs #WLP080)
  Mash at 152°F

 

For 18 gallons of Rochester, NY Water
Amt Unit Description
9 gal Water from Broad Run, Virginia
9 gal Water from Deer Park (R), Bottled Water
1.3 g Salt
1.1 g Baking Soda
0.7 g Epsom Salt (MgSO4)
Review: Umm.   This was slightly darker and had slightly more taste than the original. Perhaps replace the Munich malt with Carapils to get closer and give it better head retention. .

Exeter ESB is a standard English Pale Ale using standard English ingredients. The hops are British varieties.grown in the U.S.

For 10 gallons of finished beer
Amt Unit Description
18 lbs Maris Otter Malt (3.0 SRM)
3 lbs Victory Malt (25.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
3 oz Fuggles - US[4.50 %] - Boil 60.0 min
2 oz Goldings - US [5.30 %] - Boil 60.0 min
1 tsp Gypsum (Calcium Sulfate) (Boil 60.0 mins)
1 oz Goldings - US [5.30 %] - Boil 10.0 min
2 pkg British Ale (White Labs #WLP005)
  Mash at 152°F
Review: Good!   It's just a standard ESB.

Dumbe Blonde is another light, thirst-quenching "Lawnmower Beer" for the brutally hot days of August. And a reason to try out White Labs' German Ale/Kölsch yeast.

For 10 gallons of finished beer
Amt Unit Description
15 lbs Pale Malt (2 Row) US (2.0 SRM)
2.5 lbs Munich Malt - 10L (10.0 SRM)
0.5 oz Cascade [4.70 %] - First Wort 60.0 min
0.25 oz Chinook [14.60 %] - Boil 60.0 min
0.5 oz Belma [12.10 %] - Boil 30.0 min
1 oz Cascade [4.70 %] - Boil 10.0 min
2 pkg German Ale/Kölsch (White Labs #WLP029)
  Mash at 148°F
Review: Delicious!  Low ABV, but definitely not lawnmower – I think the Munich malt and Kölsch yeast combined to make this a great tasting beer. Will do it again.

Del Mar is another IPA in the style of Stone IPA. We used up the last of our 2011 Columbus hops. Del Mar is a community just north of San Diego.

For 10 gallons of finished beer
Amt Unit Description
24.5 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Crystal 15, 2-Row, (Great Western) (15.0 SRM)
1 lbs Crystal 60, 2-Row, (Great Western) (60.0 SRM)
1 oz Magnum [11.00 %] - Boil 75.0 min
1 oz Perle [7.00 %] - Boil 75.0 min
2 oz Cascade [4.70 %] - Boil 15.0 min
2 oz Columbus [16.10 %] - Boil 15.0 min
2 pkg English Ale (White Labs #WLP002)
1 oz Cascade [4.70 %] - Dry Hop 5.0 Days
1 oz Chinook [14.60 %] - Dry Hop 5.0 Days
  Mash at 148°F – Boil 75 minutes
Review: Good. More full bodied (more crystal malt) than Stone IPA. Cascade was used in place of Centennial - until this year's harvest comes in..

Whoopsey was a last-minute correction when I ordered the wrong yeast for Jennissey. But the starter was made, the grain was ground, and I just threw together some ingredients to make a lawnmower beer.

For 10 gallons of finished beer
Amt Unit Description
13 lbs Pale Malt (6 Row) US (2.0 SRM)
3 lbs Corn, Flaked (1.3 SRM)
1 lbs Vienna Malt (3.5 SRM)
8 oz Caramel/Crystal Malt - 15L (18.0 SRM)
0.75 oz Belma [12.10 %] - Boil 60.0 min
1 oz Cascade [4.70 %] - Boil 10.0 min
2 pkg American Ale Blend (White Labs #WLP060)
  Mash at 148°F – Mash ratio 1.50
Review: Tasteless Yellow Water. But two of my friends really loved it, so go figure. Chacun à son goût.

Vespucciland is an American Pale Ale using a lot of Columbus hops. America was named for Amerigo Vespucci, but shouldn't it have been called Vespucciland instead? Consume a few of these and confront that conundrum.

For 10 gallons of finished beer
Amt Unit Description
19 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Caramel/Crystal Malt - 15L (18.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
0.5 oz Cascade [4.70 %] - First Wort 60.0 min
1.25 oz Columbus [16.10 %] - Boil 60.0 min
0.75 oz Cascade [4.70 %] - Boil 15.0 min
2 pkg California Ale (White Labs #WLP001)
1 oz Cascade [4.70 %] - Dry Hop 5.0 Days
1 oz Columbus [16.10 %] - Dry Hop 5.0 Days
  Mash at 152°F
Review: Good. A standard American Pale Ale. Would probably benefit from using Centennial hops instead of the high-powered Columbus.

Uptown Brown is a redux of last winter's Downtown Brown, which I liked so much, I couldn't wait until winter. It's an American Pale Ale with a dark brown color and a nice malty, chocolately taste. This time around I used an English yeast.

For 10 gallons of finished beer
Amt Unit Description
19 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
12 oz Black (Patent) Malt (500.0 SRM)
12 oz Chocolate Malt (450.0 SRM)
0.60 oz Cascade [4.70 %] - First Wort 60.0 min
1.00 oz Columbus [16.10 %] - Boil 60.0 min
1.00 oz Cascade [4.70 %] - Aroma Steep 10.0 min
2 pkg Dry English Ale (White Labs #WLP007)
  Mash at 152°F
Review: Good. I seemed to like the Downtown Brown a little better, although it wasn't much different except for the yeast. Will do a Mid-town Brown this winter.

Hotel Del is a strong, hoppy, but light-colored American IPA in the style of San Diego's Stone IPA. It's named after the famous "Hotel Del Coronado " on Coronado Island (actually a peninsula).

For 10 gallons of finished beer
Amt Unit Description
24.50 lbs Pale Malt (2 Row) US (2 SRM)
1.00 lbs Crystal 15, 2-Row, (Great Western) (15 SRM)
1.00 lbs Crystal 60, 2-Row, (Great Western) (60 SRM)
1.00 oz Magnum [11.0%] - Boil 90 min
1.00 oz Perle [7.0%] - Boil 90 min
5.00 oz Cascade [4.7%] - Boil 15 min
2.00 oz Cascade [8.8%] - Boil 15 min (from 2011)
2.0 pkg English Ale (White Labs #WLP002)
1.00 oz Chinook [14.6%] - Dry Hop 5.0 Days
1.00 oz Cascade [4.7%] - Dry Hop 5.0 Days
  – boil 90 minutes
Review: Delicious! Slightly less hoppy (63 ibu) than Stone IPA (77 ibu), but more flavor and aroma hops.
We will definitely do this one again.

Super Dog is an English Brown Ale in the style of Newcastle Brown Ale, which is commonly known as "Dog", from the expression "I've got to see a man about a dog". Planned for 5.6% alcohol, Super Dog exceeded all expectations and came in at 6.0%. Quaff a six-pack of these and you'll feel quite super.

For 10 gallons of finished beer
Amt Unit Description
19 lbs Pale Malt (2 Row) Rahr US (2.0 SRM)
8 oz Cara-Pils/Dextrine (2.0 SRM)
8 oz Caramel/Crystal Malt - 60L (60.0 SRM)
8 oz Chocolate Malt (450.0 SRM)
8 oz Chocolate Malt - Pale (250.0 SRM)
1 oz Goldings - US [5.30 %] - First Wort 60.0 min
2 oz Fuggles - US [4.20 %] - Boil 60.0 min
1 oz Goldings - US [5.30 %] - Boil 10.0 min
1 pkg British Ale (White Labs #WLP005)
1 pkg English Ale (White Labs #WLP002)
  Mash at 150°F
Review: OK. Next time, reformulate with less Pale malt, some flaked corn, more Crystal, and WLP007 Dry English Ale yeast.

Early Spring is a hoppy IPA to celebrate warmer weather after months of those darker beers. The East Coast yeast tones down the hop bitterness, so I've added some extra flavor/aroma hops.

For 10 gallons of finished beer
Amt Unit Description
23 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
1 lbs Cara-Pils/Dextrine (2.0 SRM)
1 lbs Crystal 15, 2-Row, (Great Western) (15.0 SRM)
0.75 oz Cascade [8.80 %] - First Wort 60.0 min
1.25 oz Columbus (Tomahawk) [16.10 %] - Boil 60.0 min
0.75 oz Belma [12.10 %] - Boil 60.0 min
0.5 oz Cascade [8.80 %] - Boil 30.0 min
1 oz Cascade [8.80 %] - Boil 10.0 min
2 pkg East Coast Ale (White Labs #WLP008)
2 oz Cascade [8.80 %] - Dry Hop 5.0 Days
  Mash at 152°F
Review: OK. This had a different taste, and I have not used WLP008 - East Coast Ale yeast since.
Maybe it's just me.

Span The Pond is a cross between an English and American Pale Ale. The malt is mostly American, the hops are mostly English, but with some Belma for bittering. The yeast is English. This is a split batch - 5 gallons with WLP002 and 5 gallons with WLP005.

For 10 gallons of finished beer
Amt Unit Description
10 lbs Pale Malt (2 Row) US - Rahr (3.0 SRM)
9 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs Victory Malt (25.0 SRM)
1 lbs Cara-Pils/Dextrine (2.0 SRM)
1 lbs Caramel/Crystal Malt - 15L (18.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
2 oz Fuggles [4.50 %] - First Wort 60.0 min
1 oz Belma [12.10 %] - Boil 60.0 min
2 oz Goldings, East Kent [5.00 %] - Boil 10.0 min
1 pkg English Ale (White Labs #WLP002)
1 pkg British Ale (White Labs #WLP005)
  Mash at 150°F
Review: Good. Yes, it's a "mutt". But most of us in the US are English-American mutts. So is this beer.

Éirinn Go Beer is a Dry Irish Stout in the style of Guiness.
Think Guiness

For 10 gallons of finished beer
Amt Unit Description
- - Dublin Water
14 lbs Pale Malt (2 Row) UK (3.0 SRM)
4 lbs Barley, Flaked (1.7 SRM)
2 lbs Black (Patent) Malt (500.0 SRM)
3.00 oz Goldings - US [5.30 %] - Boil 60.0 min
2.00 oz Fuggles - US [4.20 %] - Boil 30.0 min
2.0 pkg Irish Ale Yeast (White Labs #WLP004)

The minerals were added to a cold carbonated keg so the chalk could dissolve, and then it was transfered to the HLT.

For 18 gallons of Dublin Water
Amt Unit Description
13 gal Washington, DC Water
5 gal Washington, DC Water, carbonated
16 g Chalk (Mash 60.0 mins)
4 g Baking Soda (Mash 60.0 mins)
3 g Epsom Salt (MgSO4) (Mash 60.0 mins)

Hard Water Ale is an Extra Special Bitter brewed with extremely hard water - think Bass Ale, from Burton-on-Trent.

For 10 gallons of finished beer
Amt Unit Description
18.00 gal Water - Burton On Trent, UK
18 lbs Pale Malt (2 Row) UK (3.0 SRM)
2 lbs Caramel/Crystal Malt - 15L (18.0 SRM)
2 lbs Victory Malt (25.0 SRM)
1.5 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
1.00 oz Fuggles - US [4.20 %] - First Wort 30.0 min
2.00 oz Goldings - US [5.30 %] - Boil 60.0 min
0.88 oz Chinook [13.00 %] - Boil 60.0 min
1.00 oz Fuggles - US [4.20 %] - Aroma Steep 2.0 min
2.0 pkg Burton Ale (White Labs #WLP023)
1.50 oz Fuggles - US [4.20 %] - Dry Hop 3.0 Days
  Mash at 152°F

The minerals were added to a cold carbonated keg so the chalk could dissolve, and then it was transfered to the HLT

For 18 gallons of Burton On Trent Water
Amt Unit Description
56 g Gypsum (Calcium Sulfate) (Mash 90.0 mins)
40 g Epsom Salt (MgSO4) (Mash 90.0 mins)
15 g Baking Soda (Mash 90.0 mins)
14 g Chalk (Mash 90.0 mins)

Historic 2012 Brews
#########

Downtown Brown is an American Brown Ale

This is really an American Pale Ale with a dark brown color and a nice malty, chocolately taste. The more I drink it, the more I like it. I prefer dark malty beers during the winter, so Downtown Brown is definitely on the list to do again next winter.

Before the weather gets too warm, I'll do it again but use either English Ale (WLP 002) or British Ale (WLP 005) yeasts - and see what that produces.

For 10 gallons of finished beer
Amt Unit Description
19 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
12.0 oz Black (Patent) Malt (500.0 SRM)
12.0 oz Chocolate Malt (450.0 SRM)
0.33 oz Cascade [8.80 %] - First Wort 60.0 min
1.00 oz Columbus (Tomahawk) [16.10 %] - Boil 60.0 min
0.50 oz Cascade [8.80 %] - Aroma Steep 10.0 min
2.0 pkg California Ale (White Labs #WLP001)
  Mash at 152°F

Belma Blast was an American Pale Ale to try out Hops Direct's new hops strain called Belma

Advertised: "Dual-Purpose variety - Alpha Acid 12.1% - A very clean hop, with a very orange, slight grapefruit, tropical (but not mango/guava, more like pineapple), strawberry, and melon."

My findings: the first few glasses out of the tap had a delicious mango taste. But the flavor quickly disappeared. Perhaps I should have used more late additions for flavor, but I think Belma is better used as a bittering hop. I plan to use it again in that capacity.

For 10 gallons of finished beer
Amt Unit Description
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 mins)
20 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Cara-Pils/Dextrine (2.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
2.50 oz Belma [12.10 %] - Boil 60.0 min
1.00 oz Belma [12.10 %] - Boil 5.0 min
2.0 pkg California Ale (White Labs #WLP001)
0.50 oz Belma [12.10 %] - Dry Hop 14.0 Days
  Mash at 152°F

Belmacade I split the Belma batch into 2 secondary fermenters. I dry-hopped this half with Cascade to see how much difference it would make. Since I'll have to taste them side-by-side, this will give me an excuse to drink twice as much beer.

My findings: same as Belma Blast.

Same as Belma Blast, except substitute:

Amt Unit Description
0.50 oz Cascade [8.80 %] - Dry Hop 14.0 Days

East Kent ESB uses imported English malt and hops. It's a little low in alcohol, so maybe "Best Bitter" would be a better appellation.

My brother and sister-in-law loved this beer, even though they are IPA-quaffing hop-heads. It was well-received at my 60th birthday party too. A crowd-pleaser that I'll brew again in 2013.

It had a nice malt-oriented balance, and probably fairly true to style.

For 10 gallons of finished beer
Amt Unit Description
18 lbs Pale Malt, Maris Otter (3.0 SRM)
4 lbs Victory Malt (25.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
4.00 oz Fuggles [4.50 %] - Boil 60.0 min
1.00 tsp Gypsum (Calcium Sulfate) (Boil 60.0 mins)
2.00 oz Goldings, East Kent [5.00 %] - Boil 10.0 min
2.0 pkg English Ale (White Labs #WLP002)
  Mash at 150°F

Indian Summer is a pretty standard American IPA.

Indian Summer was the hit of my 60th birthday party, but maybe the 6.6 ABV was a factor. Regardless, it was a crowd-pleaser, so I plan to do it again in 2013.

For 10 gallons of finished beer
Amt Unit Description
23 lbs Pale Malt (2 Row) US (2.0 SRM)
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
1 lbs Cara-Pils/Dextrine (2.0 SRM)
1 lbs Caramel/Crystal Malt - 15L (18.0 SRM)
0.75 oz Cascade [8.80 %] - First Wort 60.0 min
2.00 oz Columbus (Tomahawk) [16.10 %] - Boil 60.0 min
1.00 oz Cascade [8.80 %] - Boil 5.0 min
2.0 pkg California Ale (White Labs #WLP001)
1.00 oz Cascade [8.80 %] - Dry Hop 14.0 Days
  Mash at 152°F

Impaler is a hoppy version of an American Pale Ale

Impaler was the least successful beer at my 60th birthday party. Maybe it's a little too hoppy for the ABV, but I think people just got scared by the name. “Vlad the Impaler”, born in Transylvania, reputedly impaled the heads of tens of thousands of his enemies on spikes. Yeah, my PR department needs to rethink the name. Otherwise, not bad.

For 5 gallons of finished beer
Amt Unit Description
11 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
0.75 oz Cascade [8.80 %] - First Wort 30.0 min
0.75 oz Columbus (Tomahawk) [16.10 %] - Boil 60.0 min
1.00 oz Cascade [8.80 %] - Boil 5.0 min
1.0 pkg California Ale (White Labs #WLP001)
  Mash at 150°F

The Exploratory Brews

I had no idea what I was doing...

Over The Hop is Dr. Frankenstein's Monster

"Over Dose of Hops" would have been a better name. What was I thinking? I wasn't.

Oh yeah, it was supposed to be 6.2% ABV - not 4.7%

For 5 gallons of finished beer
Amt Unit Description
9.5 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
12 oz Caramel/Crystal Malt - 20L (20.0 SRM)
8 oz Cara-Pils/Dextrine (2.0 SRM)
8 oz Caramel/Crystal Malt - 15L (18.0 SRM)
1.5 oz Columbus (Tomahawk) [16.10 %] - Boil 60.0 min
1.5 oz Cascade [8.80 %] - Boil 30.0 min
1 oz Cascade [8.80 %] - Boil 10.0 min
1 pkg California Ale (White Labs #WLP001)
  Mash at 150°F

Paducah Pale was an experimental American Pale Ale

The hops were only boiled for 30 minutes, which reduced bitterness and added hop flavor. Then aroma hops were added at 5 minutes. A touch of Munich and Vienna malts gave it a touch of malty-sweet flavour. An interesting variation on an old favorite.

For 5 gallons of finished beer
Amt Unit Description
10 lbs Pale Malt (2 Row) US (2.0 SRM)
6 oz Caramel/Crystal Malt - 60L (60.0 SRM)
4 oz Munich Malt - 10L (10.0 SRM)
4 oz Vienna Malt (3.5 SRM)
0.75 oz Cascade [8.80 %] - Boil 30.0 min
0.5 oz Columbus (Tomahawk) [16.10 %] - Boil 30.0 min
1 oz Cascade [8.80 %] - Boil 5.0 min
1 pkg California Ale (White Labs #WLP001)
  Mash at 150°F

Quickie ESB is an American Extra Special Bitter

The only thing English about this Pale Ale is the English yeast, and the appellation "Bitter", the English name for Pale Ale. Otherwise, it's pretty much an American Pale Ale. Pretty tasty, though. And Bob's your uncle.

For 5 gallons of finished beer
Amt Unit Description
10 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
8 oz Munich Malt - 10L (10.0 SRM)
8 oz Vienna Malt (3.5 SRM)
0.75 oz Columbus (Tomahawk) [16.10 %] - Boil 60.0 min
1 tsp Irish Moss (Boil 10.0 mins)
1 oz Cascade [8.80 %] - Boil 10.0 min
1 pkg British Ale (White Labs #WLP005)
  Mash at 152°F

Highlands Hooch is an American Pale Ale

Originally called "Full Body", the name got changed when it was the featured beverage at the annual Highlands Chapter Pool Party. Medium alcohol and hops, with a light color.

For 5 gallons of finished beer
Amt Unit Description
12 lbs Pale Malt (2 Row) US (2.0 SRM)
12 oz Caramel/Crystal Malt - 60L (60.0 SRM)
4 oz Cara-Pils/Dextrine (2.0 SRM)
1 oz Cascade [8.80 %] - Boil 60.0 min
0.5 oz Columbus (Tomahawk) [16.10 %] - Boil 60.0 min
2 oz Cascade [8.80 %] - Boil 5.0 min
1 pkg California Ale (White Labs #WLP001)
  Mash at 152°F

La Jolla was named after a suburb of San Diego, but has no relation to the beer brewed there..

Alcohol should have been in the low 6's, but for some unknown reason, it only hit 4.7. Regardless, it tasted pretty good..

For 5 gallons of finished beer
Amt Unit Description
12 lbs Pale Malt (2 Row) US (2.0 SRM)
8 oz Caramel/Crystal Malt - 20L (20.0 SRM)
8 oz Caramel/Crystal Malt - 60L (60.0 SRM)
1 oz Cascade [8.80 %] - Boil 60.0 min
0.5 oz Columbus (Tomahawk) [16.10 %] - Boil 60.0 min
2 oz Cascade [8.80 %] - Boil 5.0 min
1 pkg California Ale (White Labs #WLP001)
  Mash at 152°F

Libo-Lico stands for Light-Body Light-Color

This wasn't too bad of an IPA, but for the English Ale yeast.

For 5 gallons of finished beer
Amt Unit Description
13 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM)
8 oz Caramel/Crystal Malt - 60L (60.0 SRM)
1.5 oz Cascade [8.80 %] - Boil 60.0 min
0.5 oz Columbus [16.10 %] - Boil 60.0 min
2 oz Cascade [8.80 %] - Boil 5.0 min
1 pkg British Ale (White Labs #WLP005)
  Mash at 152°F

Wien Waltz was an exploratory IPA.

The LHBS store convinced me that WLP005 was "the" yeast to use for India Pale Ales. I found out later that they were overstocked and needed to clear out inventory.

Regardless, I had no idea what I was doing, and changed insignificant amounts of other ingredients.

For 5 gallons of finished beer
Amt Unit Description
11.5 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
8 oz Vienna Malt (3.5 SRM)
0.5 oz Cascade [8.80 %] - Boil 90.0 min
0.25 oz Columbus (Tomahawk) [16.10 %] - Boil 90.0 min
0.5 oz Cascade [8.80 %] - Boil 60.0 min
0.25 oz Columbus (Tomahawk) [16.10 %] - Boil 60.0 min
0.5 oz Cascade [8.80 %] - Boil 10.0 min
1 oz Cascade [8.80 %] - Aroma Steep 1.0 min
1 pkg British Ale (White Labs #WLP005)
0.75 oz Cascade [8.80 %] - Dry Hop 14.0 Days
  Mash at 152°F

Tire Biter was the first batch - in my second go-round as a homebrewer. I wanted a strong hoppy beer - and I got exactly what I wanted. Nobody liked it, including me. But I drank it anyway - and loved it.

(Android Sisters:)
Porgy Tirebiter! He's a spy and a girl delighter.
Orgie Firefighter! He's just a student like you.
(Porgy:)
Like me?
(Android Sisters:)
Just a student like you!
- Peorgie's Song by Firesign Theatre
from the album, Don't Crush That Dwarf, Hand Me The Pliers

Recipes – unless otherwise specified – Yeast starter at 80% BeerSmith recommended level, stir-plate for 18-24 hours.
Single infusion mash for 90 minutes at specified temperature. Mash ratio 1.25 or 1.50 qt/lb. Mashout at 168°F. Fly sparge. Boil 60 minutes. Primary fermentation at 68-70°F for 10 days. Secondary at 68-70°F for 10 days (or more). Cold crash 38°F for 2 days (or more). Transfer to serving kegs, store at 38°F.

Broad Run, Virginia water:  Ca: 74 ppm   Mg: 10 ppm   Na: 6 ppm   SO4: 8 ppm   Cl: 15 ppm   HCO3: 96 ppm

No Clones!  All our beers are unique. While we do try to match the style of some famous brews, we don't try to clone them. We purchase a year's supply of whole hop flowers at the end of each growing season, and we limit the number of varieties to those we can use up in a year's time so they won't get stale. Life's too short to drink stale beer!

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