Investigation IPA

This IPA was an investigation into the brewing process known as batch sparging. My usual process of using a fly sparge was resulting low efficiency. I feel this was due to channeling in the grain bed caused by poor mash tun drainage design. Efficiency was still poor with using the batch sparge, so I now will seek to improve my grain milling process from a grinding action to a crushing action.

This beer was brewed on 10/22/17 using Canadian 2 row malt, Maris Otter malt, and Carastan malt along with Citra and Cascade hops. It was fermented with California Ale Yeast WLP001 at 68°F with a warmer rest after 7 days to insure complete fermentation. Dry hopped with Azacca hops. Recipe can be found here.

6.3% ABV
1.060 OG
1.012 FG
50 IBU
8 SRM

Lady Midday

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Fuk boi: Imperial Blonde

Brewed with 7 pounds each of Marris Otter and 2-Row base malts. Mashed at 148°F for 65 minutes and fly sparged. I used Cascade hops at 60 and 10 minutes. I threw in 2 pounds of corn sugar to push up the abv and dry it out. A 2 liter yeast starter of wlp001 "California ale yeast". Original gravity was 1.082 and was fermented at 68° for 7 days, then ramped up 72 for 7 days.  Final gravity was 1.017, which was not as dry as I wanted. I had planned to dry hop this beer with cascade and citra hops, but after tasting it, I decided it was not worth another 2 ounces of hops to improve this beer. It is not what I was going for, but is drinkable and 8.5% ABV.
I call this beer "Fuk boi" due to its lack of substance and character. Its only real purpose is to help get you piss drunk and is lackluster at doing that. Will not be brewed again.

Strong Apple Cider

Made with 17 cans of Kroger frozen concentrated apple juice and enough water to make 4.5 gallons. I added 4 teaspoons of yeast nutrient and 1 pack of Mangrove Jack M02 Cider Dry Yeast. Fermented for 14 days at 68. Og 1.064, sg 1.002, 8%ABV. Kegged and carbonated. Just like colt45, it works every time.

London-Style ESB

Special Holiday Release Trio 2015

Three special holiday releases have been brewed for the celebration season this year.

First up is a spiced American Brown ale. Brown, victory, special B, and chocolate malts combine with Willamette hops for a light, smooth texture with a hint of spice. Nutmeg, cinnamon, cloves and ginger meld with the spicy esters of English ale yeast for a delicate finish. This is a sessionable ale containing 4.5% ABV.

Next is American pale ale, 6% ABV. Canadian two row, carastan, biscuit and victory malt with Centennial and Willamette hops.  

Finally, a hard cider, 6% ABV, completes the trio. This cider was fermented on the dregs of the spiced brown ale but not much of the spiced flavor transferred to the cider. The result is a crisp semi-sweet cider. This cider was treated with potassium sorbate and potassium metabisulfate at kegging to prevent refermentation after bottling. It is still advisable to keep bottles under 40°F or there's a real chance of over carbonation and glass failure. 

These special holiday release beverages are now on tap. Bottles are available on a limited basis but just ask. I bet you'll get one.