Still getting the brew log online. This batch is one of my favorites and it is probably because I screwed up and had to use about 3 cups of molasses in this batch to replace some leaked malt extract.
Here is the ingredients:
6 lbs. Dark Malt Extract
1 oz. Willamette Bittering Hops
1 oz. Fuggles Aroma Hops
1/2 lbs. Chocolate Malt
1/2 lbs. Carapils Malt
1 Pkt. Nottinghamm Dry Yeast
O.G. 1.043
F.G. 1.015 after 1 week
F.G. 1.011 after 4 days in secondary fermenter
From Wind River Brewing Co.
Price: $25.95
Brew Date: 4/26/2009
10.5.09
Batch Number 3: Gopher Pale Ale - Wind River Brewing Co.
Great batch of beer that went way too quickly at a party we had for Cat's Ph.D. defense.
Ingredients:
3 lbs. Gold Malt Extract
3 lbs. Amber Malt Extract
1 oz. Willamette Hops Bittering
1 oz. Fuggles Aroma Hops
1/2 lbs. Carmel Malt
1/2 lbs. Carapils
1 pkt. dry yeast
O.G. 1.050
F.G. 1.010
Did a short secondary fermentation on this one.
Brewed on 4/25/09
Bottled on 5/6/2009
Ingredients:
3 lbs. Gold Malt Extract
3 lbs. Amber Malt Extract
1 oz. Willamette Hops Bittering
1 oz. Fuggles Aroma Hops
1/2 lbs. Carmel Malt
1/2 lbs. Carapils
1 pkt. dry yeast
O.G. 1.050
F.G. 1.010
Did a short secondary fermentation on this one.
Brewed on 4/25/09
Bottled on 5/6/2009
10.3.09
Batch Number 2: D.J. Emery's Special Bitter
I have recreated my brew log starting from the beginning where details are sparse at best, vague at worst. The posts do not reflect when the posting was made exactly, but when I brewed the beer.
This was a great brew recipe from Jason Emery. The style is one of my favorites and this beer was fantastic in hop, taste, body....everything.
Ingredients:
6 lbs. Dried Amber Malt Extract
3 oz. Cascade Hops
1 oz. Willamette Hops
2 tsp. Irish Moss
1 pkt. Wyeast London ESB Yeast
Straight forward on the brewing, fermenting, etc.
Notes: Some bottles weren't carbonated well, others too well. Very malty taste, leads me to think I should have allowed to attenuate more or 2nd fermentation after the 1 wk. in primary fermentation. Another note, need a good bottling cane, too much o2 during bottling. As it aged, it really became a great beer and I will brew again some day!
This was a great brew recipe from Jason Emery. The style is one of my favorites and this beer was fantastic in hop, taste, body....everything.
Ingredients:
6 lbs. Dried Amber Malt Extract
3 oz. Cascade Hops
1 oz. Willamette Hops
2 tsp. Irish Moss
1 pkt. Wyeast London ESB Yeast
Straight forward on the brewing, fermenting, etc.
Notes: Some bottles weren't carbonated well, others too well. Very malty taste, leads me to think I should have allowed to attenuate more or 2nd fermentation after the 1 wk. in primary fermentation. Another note, need a good bottling cane, too much o2 during bottling. As it aged, it really became a great beer and I will brew again some day!
25.2.09
Batch Number 1: Oatmeal Stout
Not much detail on this batch, but it was my first batch and I didn't keep good notes on the first one. Bad me!
Brewed on Sat. Feb. 14th, 2009. Batch was from Homebrewers Outpost and was a partial mash kit w/ liquid and dry malt extracts. This is one of the two kits I used a liquid yeast with.
O.G. - 1.053
F.G. - 1.018 after 6 days and 8 days
Bottled on Feb. 22nd, 2009 w/ Jason Emery.
Brewed on Sat. Feb. 14th, 2009. Batch was from Homebrewers Outpost and was a partial mash kit w/ liquid and dry malt extracts. This is one of the two kits I used a liquid yeast with.
O.G. - 1.053
F.G. - 1.018 after 6 days and 8 days
Bottled on Feb. 22nd, 2009 w/ Jason Emery.
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