Shane's Last Stand Brew #2

Same recipe as before with filtered water and original gravity of 1.068

Guinness Clone

Brewed on: 10/05/2013

Starting Gravity: 1.022

American Wit Bier

Brewed on 09/13/2013

Pumpkin Ale / Pumpkin Saison

Brewed on 09/27/2013



Recipe was an adaptation of the Pocahontas Pumpkin Ale/Saison D'Potiron recipe found in Zymurgy's Pumpkin Beer issue for September/October 2013.

10 gallons

20 lbs of two-row malt
1 lb 60 crystal malt
1 lb victory malt
1 lb melanoid malt
1 lb rice hulls
6 cans of pumpkin
2 lb maple syrup (end of boil)
2 lbs orange blossom honey (end of boil)
1 lb Magnum (leaf)
1 tbsp pumpkin pie spice (end of boil)

Half of the pumpkin was added during mash and half was added during boil.

Starting Gravity - 1.056

Shane's Last Stand

Brewed on 09/05/2013

Inspired by the Shipwreck IPA, this brew is going to be epic!

10 lbs Pale Malt (2 row) US
1 lb Caramel/Crystal Malt - 60L
1 lb Honey Malt
1 oz Palisade (@ 60 min)
1 oz Citra (@15 min)
1 oz Citra (@5 min)
2 oz Orange Peel, Sweet (@5 min)

1 lb Missouri Wildflower Honey (@ 0 min)

We fermented this with Nottingham 05

Orange Hefenweizen

Brewed on 07/29/13

2.5 gallons boiled and placed into fermenter, 3 gallons in wort.

Recipe is a variation taken from Sam Calagione, founder of Dogfish Head Craft Ales

3.5 Gallons of water

@Boiling add
6.6 lbs. Light Liquid Wheat Malt Extract


@Second Boiling add
0.5 oz. Hallertau Hop Pellets (4.5% AA) boiled 60 minutes

1 oz. Saaz Hop Pellet (4.3% AA) boiled 20 minutes
0.5 oz. Hallertau Hop Pellets (4.5% AA) boiled 10 minutes
Wyeast 3068 or 3638 or White Labs WLP 300 or 380

Fermentation was a little violent, but under control.  After 14 days in primary beer was transferred to secondary with corn sugar and bottled.

The beer was fully carbonated after 5 days in the bottle.  

Starting Gravity - 1.040

Ending Gravity - 

Brown Ale

Brewed on 07/21/2013, Kegged on 8/06/2013

First attempt at creating a recipe using BeerSmith 2

5 lb, 8 oz Pale Malt (2 Row) Belgian
1 lb, 8 oz Cara-Pils / Dextrine
1 lb Caramel / Crystal Malt
8 oz Chocolate Malt
1 oz Goldings (boil 60 min)
1 oz Hallertauer (boil 15 min)
1 oz Fuggle (boil 5 min)

Fermentation:

Yeast - Nottingham Yeast (Lallemand)

I added the additional .25 of each at 45 min & added the .75 oz of Fuggle 5 min. before finishing.

Starting Gravity - 1.040
Ending Gravity - 1.010

4.7%

Hefenweizen

Brewed on 07/01/2013

Recipe is a variation taken from Sam Calagione, founder of Dogfish Head Craft Ales

6.5 Gallons of water

@Boiling add
6.6 lbs. Light Liquid Wheat Malt Extract


@Second Boiling add
0.5 oz. Hallertau Hop Pellets (4.5% AA) boiled 60 minutes

1 oz. Saaz Hop Pellet (4.3% AA) boiled 20 minutes
0.5 oz. Hallertau Hop Pellets (4.5% AA) boiled 10 minutes

Wyeast 3068 or 3638 or White Labs WLP 300 or 380

Fermentation was a little violent, but under control.  After 8 days in primary, it was moved to secondary where it sat for another 8 days.

Light Pilsner

Brewed on 06/04/2013

6.5 gallons of water


@Boiling
6.5 lbs of Pilsner Crushed Grain  (for 1 hour in cooler)

@2nd Boiling
1 "bowl" of Saaz hops

@30 minutes
1 "bowl" of Saaz hops &
1 Irish Moss tablet

@55 minutes
1 "bowl" of Saaz hops

This beer ended up being very weak in terms of flavor, but tasted better out of the tap then it did out of the bottle.  It was force carbonated.

Red Ale

Brewed on 05/10/2013

6 Gallons of Water

@Boiling
6 lbs Sparkling Amber Malt Extract

@Second Boiling
1 oz Mt. Hood


@30 minutes
1 oz Saaz

@55 minutes
1 oz Saaz


Alcohol Percent: 3.6%

Light Lager

Brewed on 5/10/2013

Water - 6 gallons

• 2 tsp gypsum

@First Boiling (220°F) / (removed from heat)

• 6.5 lbs light malt (liquid)

@Second Boiling (220°F) 

• 1 oz Saaz hops (flavoring)

@30 min.

• 1 oz Saaz hops (flavoring)
• 1 tsp Irish Moss

@55 min.

• 1/4 oz US Saaz hops (aromatic)

Shipwreck IPA

Brewed on 03/02/2013

Water - 6 Gallons

@Boiling (220 degrees F)
1 lb Honey Malt
6 lbs Golden Light DME (extract)

@Second Boiling
9 HBU bittering hops

@40 min.
Flavoring hops
1 oz Centennial
2 oz Cascade

@45 min.
1 lb Honey
1 oz sweet orange peel

Fermentation:
1 package Safale S-05 American Ale Yeast

Force Carbonated with CO2 in Keg

Orange Summer Ale

Brewed on 03/25/2013

Water - 6 gallons

• tsp gypsum

@165°F

• 3.3 lbs extra light malt (liquid)
• 2 lbs extra light malt (extract)
• 1 lb flaked rice (steeped)

@Boil (220°F)

• 1/2 oz Hallertau hops
• 1 tsp Irish Moss

@30 min.

• 1/2 oz Hallertau hops

@45 min.

• 1 oz Sweet Orange Peel

@55 min.

• 1 oz US Saaz hops     

Light Lager / Blackberry Light Lager - DUMPED

Brewed on 03/02/2013

Water - 6 gallons

• 2 tsp gypsum

@First Boiling (220°F) / (removed from heat)

• 6.5 lbs light malt (liquid)

@Second Boiling (220°F) 

• 1/2 oz Hallertau hops (flavoring)

@30 min.

• 3/4 oz Hallertau hops (flavoring)
• 1 tsp Irish Moss

@55 min.

• 1/4 oz US Saaz hops (aromatic)

Fermented (6 days):

• Liquid Lager Yeast

Secondary (6 days):

• Split the batch in two and added blackberries to 2.5 gallons
• The batch with blackberries added was kegged

Extra Light Lager

Brewed on 02/10/2013

Light Lager on the left, Extra Light Lager on the right

Water - 5 gallons

• tsp gypsum

@First Boiling (220°F) / (removed from heat)

• 6.5 lbs extra light malt (liquid)

@Second Boiling (220°F) 

• 1/2 oz Hallertau hops (flavoring)

@30 min.

• 3/4 oz Hallertau hops (flavoring)
• 1 tsp Irish Moss

@55 min.

• 1/4 oz US Saaz hops (aromatic)

Fermented (6 days):

• Liquid Lager Yeast

Kegged and force carbonated with CO2

TASTING NOTES:

This beer when first tasted had a buttery flavor to it.  We found out it was because we did not let the beer settle long enough in secondary fermentation (i.e. we got excited).  This was caused from the Diacytal present in the beer still.  In the future we will be more careful about bottling/kegging our beer before it is ready.  This beer, with time, shared the characteristics with its brother the Light Lager, but was not to par for Davina's pallet.  The image above shows a comparison of the two beers.

Porter

Brewed on 02/08/2013

Water - 3 gallons

• 2 tsp gypsum

@First Boiling (220°F) / (removed from heat)

• 3.3 lbs dark malt (liquid)
• .5 lb dry light malt (extract)

@Second Boiling (220°F) 

• 1.25 oz Northern Brewer hops (flavoring)

@30 min.

• 1/2 oz Fuggle hops (flavoring)
• 1 tsp Irish Moss

@55 min.

• 1/4 oz Fuggle hops (aromatic)

Fermented (6 days):

• 1 pkg dry ale yeast

Bottled with 2.5 oz Corn Sugar

• 6 days at room temperature

TASTING NOTES:

It was intended to be a stout, but due to its lack of pronounced roasted malt flavor, it came off as more of a porter.  Which, as Davina would say, was a "major disappointment", but after a few weeks in the bottle is still enjoyable.  

Wheat Beer

Brewed on 02/01/2013

Water - 3 gallons

• 2 tsp gypsum

@First Boiling (220°F) / (removed from heat)

• 6 lbs wheat malt (liquid)
• **we forgot to add barely**

@Second Boiling (220°F) 

• 1 oz Hallertau hops (flavoring)

@30 min.

• 1 tsp Irish Moss

@55 min.

• 1/2 oz Cascade hops (aromatic)

Fermented (6 days):

• 1 pkg dry wheat yeast

Bottled with 4.5 oz Corn Sugar

• 6 days at room temperature

TASTING NOTES:

Our goal was to filter the yeast, hops, and other particles and create a Krystalweizen, but we ended up aerating it while transferring it to the secondary fermentation.  The beer is very bitter, almost sour. Though the after taste is better than the initial.

Light Lager

Brewed on 01/27/2013

Water - 3 gallons

• tsp gypsum

@First Boiling (220°F) / (removed from heat)

• 6.5 lbs light malt (liquid)

@Second Boiling (220°F) 

• 1/2 oz Hallertau hops (flavoring)

@30 min.

• 3/4 oz Hallertau hops (flavoring)
• 1 tsp Irish Moss

@55 min.

• 1/4 oz US Saaz hops (aromatic)

Fermented (6 days):

• Liquid Lager Yeast

Bottled with 4.5 oz Corn Sugar

• 6 days at room temperature
• 4 weeks refrigerated

TASTING NOTES:

Our first and most successful beer to date.  This lager is robust yet easy to drink.  It has flavors of honey and is slightly citric.