Batch Catalogue


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041 - Belgian Wit

posted Feb 2, 2014, 3:05 PM by Joel Morris   [ updated Feb 2, 2014, 3:06 PM ]



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 pale which has a high diastatic power.  It is also recommended that you use a step mash and perhaps even extand the mash to 90 minutes.

037* Porter

posted Nov 2, 2013, 12:05 PM by Brian Wigand


036* Red Headed Stepchild- Irish Ale

posted Nov 2, 2013, 12:04 PM by Brian Wigand

Brewed 10/27/2013 with The Saint!!!
Wyeast 1084- Irish Ale
OG: 1.061

*We used the same grain bill as Red Beard but used Irish yeast instead of Scottish.  Just for fun.

035* Palpatine- Imperial IPA

posted Nov 2, 2013, 12:02 PM by Brian Wigand

Brewed 10/26/2013 with JOEL!!! Dan, Luis, Eddie, Wilson, Edmond, Craig, James, Dannica, Isaac, Jan + Hannah, Jason, Darryl, Shawn, Wes
White Labs 007- English Dry Ale
OG: 1.07

034* Red Beard Revised

posted Nov 2, 2013, 11:59 AM by Brian Wigand

Brewed 9/14/2013 with The Gamez family, Wes and family, JennCalOlive
Wyeast 1728- Scottish Ale
OG: 1064
FG: 1.022

Added 1lb of of Victory- I should have been doing this all along- originally halved the recipe incorrectly.  Tastes delicious.  Slightly roastier.

033* Red Beard

posted Nov 2, 2013, 11:54 AM by Brian Wigand

Brewed 8/15/2013 
Wyeast 1728- Scottish Ale
OG: 1.060
FG: 1.022

032* American Pale

posted Nov 2, 2013, 11:52 AM by Brian Wigand   [ updated Nov 2, 2013, 11:53 AM ]

Brewed 7/24/2013 with Eddie and Wilson
White Labs 001- California Ale
OG: 1.056
FG: 1.022


031* Red Beard- Scottish Ale

posted Nov 2, 2013, 11:49 AM by Brian Wigand   [ updated Nov 2, 2013, 11:50 AM ]

Brewed 7/3/2013 with Cal, Jenn and Olive
Wyeast 1728

OG: 1.060
FG: 1.015

030* Imperial IPA

posted Jun 2, 2013, 12:07 PM by Brian Wigand

OG: 1.072
White Labs 007 Dry English Ale

029* Scottish Ale

posted May 27, 2013, 8:01 AM by Brian Wigand





YEAST STRAIN: 1728  |  Scottish Ale

Ideally suited for Scottish-style ales, and high-gravity ales of all types. Can be estery with warm fermentation temperatures.

Origin: 
Flocculation: high
Attenuation: 69-73%
Temperature Range: 55-75° F (13-24° C)
Alcohol Tolerance: approximately 12% ABV


OG: 1.060- exact same OG as the last time I brewed this.  This recipe was halved to make 5 gallons.

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