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.