Recent Batches
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041 - Belgian Wit
With flaked wheat you will be relying on the diastatic power of the base malts (the wheat is unmalted). For this reason we are adding a bit of 6-row ...
Posted Feb 2, 2014, 3:06 PM by Joel Morris
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037* Porter
Posted Nov 2, 2013, 12:05 PM by Brian Wigand
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036* Red Headed Stepchild- Irish Ale
Brewed 10/27/2013 with The Saint!!!Wyeast 1084- Irish AleOG: 1.061*We used the same grain bill as Red Beard but used Irish yeast instead of Scottish ...
Posted Nov 2, 2013, 12:04 PM by Brian Wigand
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035* Palpatine- Imperial IPA
Brewed 10/26/2013 with JOEL!!! Dan, Luis, Eddie, Wilson, Edmond, Craig, James, Dannica, Isaac, Jan + Hannah, Jason, Darryl, Shawn, WesWhite Labs 007- English Dry AleOG: 1.07
Posted Nov 2, 2013, 12:02 PM by Brian Wigand
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034* Red Beard Revised
Brewed 9/14/2013 with The Gamez family, Wes and family, JennCalOliveWyeast 1728- Scottish AleOG: 1064FG: 1.022Added 1lb of of Victory- I should have been ...
Posted Nov 2, 2013, 11:59 AM by Brian Wigand
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033* Red Beard
Brewed 8/15/2013 Wyeast 1728- Scottish AleOG: 1.060FG: 1.022
Posted Nov 2, 2013, 11:54 AM by Brian Wigand
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032* American Pale
Brewed 7/24/2013 with Eddie and WilsonWhite Labs 001- California AleOG: 1.056FG: 1.022
Posted Nov 2, 2013, 11:53 AM by Brian Wigand
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031* Red Beard- Scottish Ale
Brewed 7/3/2013 with Cal, Jenn and OliveWyeast 1728OG: 1.060FG: 1.015
Posted Nov 2, 2013, 11:50 AM by Brian Wigand
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030* Imperial IPA
OG: 1.072White Labs 007 Dry English Ale
Posted Jun 2, 2013, 12:07 PM by Brian Wigand
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029* Scottish Ale
YEAST STRAIN: 1728 | Scottish AleIdeally suited for Scottish-style ales, and high-gravity ales of all types. Can be estery with warm fermentation temperatures.Origin: Flocculation: highAttenuation: 69 ...
Posted May 27, 2013, 8:01 AM by Brian Wigand
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028* Russian Imperial Stout- "La Brea"
Wyeast 1318 London Ale IIIBrewed in honor of National Homebrewer Day. Giving the imperial stout a second go with a different recipe and improved setup. Calling this one "la ...
Posted Jun 2, 2013, 12:10 PM by Brian Wigand
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027* Dogfishhead 90 Min Clone
OG: 1.074The gravity came out closer to the target than last time. I attribute this mainly to my new set-up
Posted Apr 6, 2013, 1:45 PM by Brian Wigand
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#026* Scottish Ale
YEAST STRAIN: 1728 | Scottish AleIdeally suited for Scottish-style ales, and high-gravity ales of all types. Can be estery with warm fermentation temperatures.Origin: Flocculation: highAttenuation: 69 ...
Posted Mar 16, 2013, 6:42 PM by Brian Wigand
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025* Fat Tire +1 Clone
WYEAST 1214This one kind of got away from me during the boil. I ended up adding some top water to bring the post boil to 5 gallons. I was ...
Posted Mar 8, 2013, 7:09 PM by Brian Wigand
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024* Dogfishhead 90 Minute IPAClone
Made this one before and it turned out so good that I wanted to try it again. I did the same hopping as before. My original gravity was a little ...
Posted Feb 9, 2013, 3:35 PM by Brian Wigand
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023* Imperial Stout
Brewed 2/1/13My friend Matt wanted to brew and financed this batch.Yeast: Wyeast 1968XL London ESB Liquid Yeast OG: a heavy 1.06
Posted Feb 9, 2013, 3:27 PM by Brian Wigand
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022 - 2012 Christmas Ale
Brewed 23 December 2012This is the first batch we tried brewing with our new 20 gallon mash tun with SS insert bottom. This new system is direct fire and ...
Posted Dec 24, 2012, 10:27 AM by Joel Morris
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021* - Scotch Ale
YEAST STRAIN: 1728 | Scottish AleIdeally suited for Scottish-style ales, and high-gravity ales of all types. Can be estery with warm fermentation temperatures.Origin: Flocculation: highAttenuation: 69 ...
Posted Oct 27, 2012, 10:58 PM by Brian Wigand
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020* - Samaranth
YEAST STRAIN: 1762 | Belgian Abbey II™High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish, low ester profile.Origin: Flocculation: mediumAttenuation: 73-77 ...
Posted Oct 27, 2012, 9:53 AM by Brian Wigand
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019* - Dogfish Head 90 Min IPA
The IBU's on this calculation are probably inaccurate. The total boil was 90 minutes and all the hops were mixed together and evenly added at 10 minute intervals. My ...
Posted Jul 11, 2012, 11:46 AM by Brian Wigand
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