Rye IPA the revenge

Emilie bought me a HUGE beer mug. That's my iPhone case next to the glass

Since this was accidently messed up when Scott and I brewed it, I thought it was only fitting that once a fermenter opened up (I kegged the 50 gallons in my garage), I give it another go.


Ingredients:
Grain:
11 lbs GW 2row
3 lbs GW Rye
2 lbs GW Munich 10L
2 lbs GW Crystal 15L
1 lbs Briess Red Wheat
0.5 lbs Grain Millers Flaked Wheat

Hops:
1.5 oz Chinook @ 60
1.5 oz Chinook @ 40
1.5 oz Simcoe @ 20
1.5 oz Simcoe @ 5
1.5 oz Simcoe Dry Hopped.

Yeast:
Wyeast 1056


Water:
4.2 gallons strike @ 162
Collected 2 gallons
4.3 gallons sparge @170
Collected 2 gallons on the first half and 2 gallons on the double batch


Notes:
7-28-2011--Small stuck mash. I redid my mash strainer and am going to rig something up to not have this happen again. OG was just under 1.090.
8-3-2011--Gravity at 1.011 and tasting great. I need to get to drinking to empty a keg. What a wonderful predicament.

Freaking Nuts IPA

Again, Scott brewed this one. We're not sure what hops were used when, nor do we know how much was used. We went a little nuts here (hence the name).
Ingredients:
Grain:
32 lbs GW 2row
3 lbs Briess Carapils
2 lbs GW Crystal 40

Hops: (again, total guess)
2 oz Millennium @120
2 oz Millennium @90
8 oz Mystery Hops (home grown in Scott's yard) @60
6 oz Mystery Hops @ 40
5 oz Willamette @30
2 oz Cascade @15
3 oz Willamette @0

Yeast:
Wyeast 1968 London ESB

Notes:
7-4-2011--Gravity at 1.094.
7-27-2011--Kegged in two cornies. Gravity down to 1.019. I'm going to force carb both cornies and start drinking on one, for quality control purposes.
8-3-2011--Holy crap. Holy freaking crap.

Rye IPA 1.2

Scott brewed this but it was part of the epic 50 gallon brew weekend at my place :)

Ingredients:
Grain:
22 lbs GW 2row
6 lbs GW Rye
4 lbs GW Munich 10L
2 lbs Briess Red Wheat
1 lbs Grain Millers Flaked Wheat

Hops:
1.5 oz Chinook @ 60
1.5 oz Chinook @ 40
1.5 oz Simcoe @ 20
1.5 oz Simcoe @ 5
1.5 oz Simcoe Dry Hopped.

Yeast:
Wyeast 1056

Notes:
7-4-2011--Gravity at 1.074.
7-6-2011--Realized that we didn't do the right amount of hops for a 10 gallon batch, we used the 5 gallon amount. Lame.
7-13-2011--Gravity down to 1.021
7-26-2011--Kegged.

Paul's Stout

Batch #2
Ingredients
Grain
14 lbs GW 2row
2 lbs Maltextro Black Malt
2 lbs Briess Roasted Barley
1 lbs GW Crystal 30
1 lbs GW Crystal 120
1 lbs Maltextro Dark Chocolate

Hops:
.7 oz Millennium @60
1 oz Cascade @20
1 oz Cascade @5

Yeast:
Pacman Slurry

Notes:
7-4-2011--Everything went smoothly, gravity came out to 1.052.
7-6-2011--Gravity's already down to 1.012
7-11-2011--Gravity still at 1.012, kegged.

Last Red Cent Imperial NW Red Ale 2.3

Same recipe as before, except I bumped up the first hop addition. This was the first of a 45 gallon brew day.

Ingredients:
25 lbs GW 2-row
4 lbs GW Light Munich
1 lbs GW Crystal 30
1 lbs GW Crystal 50-60
1 lbs GW Crystal 120
0.5 lbs Simpsons Pale Chocolate

Hops:
3 oz Millennium @60
2 oz Nugget @30
1 oz Cascade @10
1 oz Cascade @0

Yeast:
Wyeast Irish Ale 1084 yeast slurry

Notes:
7-4-2011--Stuck mash. But I ended up with really good efficiency. Gravity ended up to be 1.080
7-13-2011--Gravity at 1.010. I need some kegs to open up fo' real!
7-26-2011--Kegged.

God Judge America Pale Ale

Scott and I are gearing up for a 40 gallon brew day for the 4th of July. What better way to get ready, then to brew early? We decided to do a pale ale so we adapted Sierra Nevada Pale Ale clone. If you're wondering what's up with the name, I got into an argument with a friend the other day as to whether God has blessed America or if he is storing up wrath on the day of wrath when God's righteous judgment will be revealed. You'll never guess which side I'm on. Anyways, that and that it's almost America's birthday is the reason for the beer's name.

Ingredients:
Grain:
11.4 lbs GW 2-row
1.2 lbs GW Crystal 60

Hops:
.8 oz Milenium @60
.6 oz Chinook @30
1 oz Cascade @3
4 oz Willamette dry hopped 10 days

Yeast:
WLP 051 California V Ale slurry

Water:
4 gallons strike @ 162
Collected 2.25 gallons
4 gallons double batch sparge @170
Collected 1.25 gallons first sparge, 2.6 second sparge, then recirculated 3 times

Extra:
Whirfloc @20
Yeast Nutrient @20

Notes:
7-2-2011--I caved in and changed my sparge technique under Scott's recommendation. I used to heat my sparge water up to 180+ and recirculate (empty the sparge water and dump it back in again). I guess a true double batch sparge is sparging with half the water, dumping that in the kettle, then sparge the rest. I worked out well. Efficiency was around 80%.
7-17-2011--Bottled. FG was around 1.015+
8-1-2011--Had my first pint. Really, really tasty. Sort of a carmelly-hoppiness with a smooth finish. Yummy fo sho!