Brew Date: 19 Jul 2009
Bottle Date: 08 Aug 2009

Extracts:
Briess Light LME – 6 #

Steeping Grains:
Maris Otter Pale – 2 #
Melanoidin Malt – 0.5 #
Crystal Malt (120°L) – 0.5 #
Special Roast Malt – 0.25 #

Hops:
Kent Goldings (%5.0) – 60  min. – 1.5 oz.
Kent Goldings (%5.0) – 20  min. – 0.55 oz.
Kent Goldings (%5.0) – 60  min. – 0.9 oz.

Yeast:
Wyeast 1968 (London ESB Ale) – 2 packs

Adjuncts:
Whirlflock – 1 tablet
Wyeast nutrient – 1 tsp.

Process Notes:

Preboil Volume:
Postboil Volume:
Target OG: 1047
Target FG: 1012

Actual OG: 1053
Actual FG: 1013

Alcohol Percentage: 5.2% ABV

Bottling Notes:

Brew Date: 13 Jul 2009
Bottle Date: 08 Aug 2009

Extracts:
Pale LME – 10.75 #
Wheat LME – 2.0 #

Steeping Grains:
Roasted Barley (575° L) – 2.5 #
Chocolate Malt (475° L) – 2.5 #
Crystal (120° L) – 0.85 #

Steeped @ 150°F for ~40+ min. in 2 gal. water. Sparged with 1 gal @ 170°F.

Hops:
Northern Brewer (6.5% AA) – 60 min – 2.6 oz.
Northern Brewer (6.5% AA) – 30 min – 2.0 oz.
Northern Brewer (6.5% AA) – 15 min – 1.0 oz.

Kent Goldings (5.9% AA) – 15 min – 2.0 oz.
Kent Goldings (5.9% AA) – 3 min – 3.0 oz.

Kent Goldings (5.9% AA) – Dry – 2.0 oz.

Yeast:
Wyeast 1084 (Irish Ale) – made 1 gal starter with 2 packs.

Adjuncts:
French Oak wood cubes – med.toast – 1 oz – dry

Process Notes:
Fermenting at 73°F first day then ~70°F.

Preboil Volume: 7.6 gal.  (including extract)
Postboil Volume: 6.2 gal.
Target OG: 1100
Target FG: 1037

Actual OG: 1098
Actual FG: 1032

Alcohol Percentage: 8.5% ABV

Bottling Notes:
Bottled with 6oz. corn sugar

Munich Helles base – Vienna lager hops

Brew Date: 02 Jul 2009
Bottle Date:

Extracts:
Pilsner LME – 7.5 #
Munich LME – 0.5 #

Steeping Grains:
Melanoidin Malt – 0.25 #

Steeped for 30 min.

Hops:
Tettnanger (German)  (4.1% AA)  -  60 min. -  0.8 oz.
Hallertau (Tradition)  (5.8% AA ) – 60 min. – 1.0 oz.
Saaz (3.6 % AA) – 10 min. – 0.55 oz.

Yeast:
Wyeast 2308 (Munich Lager)  – 2 packs in 1 gal. starter.

Adjuncts:

Process Notes:
Did diacetyl rest on: 19 Jul 2009
Started lagering @ 40 °F on: 20 Jul 2009

Preboil Volume:
Postboil Volume:
Target OG:
Target FG:

Actual OG: 1062
Actual FG: 1014

Bottling Notes: Bottled 21 Aug 2009

Brew Date:

Recipe:
Bulk honey – 9.0#
Water – 2 gal.

Stats:
OG: 1.158
FG: 1.025

Notes: Date is bottling date. Not sure of brew date.

Brew Date: 09 Sep 2008
Bottle Date: 23 Sep 2008

Extracts:
Light LME – 7.0#
Munich LME – 1.1 #

Steeping Grains:
Crystal (40°L) – 1.0 #
Victory (28°L) – 0.5 #
Pale Chocolate (200°L) – 2.0 oz.

Hops:
Glacier hops (6.1%AA) – 60 min. – 1.1 oz.
Glacier hops (6.1%AA) – 15 min. – 1.5 oz.
Glacier hops (6.1%AA) – 1 min. – 1.4 oz.

Yeast:
Wyeast 2112 California Lager – 2 packs

Adjuncts:

Process Notes:
Ferment @ 62°F, lager at 55°F

Preboil Volume:
Postboil Volume:
Target OG:
Target FG:

Actual OG: 1054
Actual FG: 1020

Bottling Notes:

Brew Date:03 Aug 2008
Bottle Date:

Extracts:
LME – Qty #

Steeping Grains:
grain (°L) – Qty #

Hops:
hop (%AA) – time min. – Qty oz.

Yeast:
Wyeast no. (name) – packs

Adjuncts:

Process Notes:

Preboil Volume:
Postboil Volume:
Target OG:
Target FG:

Actual OG:
Actual FG:

Bottling Notes:

Brew Date: 03 May 2008
Bottle Date:

Extracts:
LME – Qty #

Steeping Grains:
grain (°L) – Qty #

Hops:
hop (%AA) – time min. – Qty oz.

Yeast:
Wyeast no. (name) – packs

Adjuncts:

Process Notes:

Preboil Volume:
Postboil Volume:
Target OG:
Target FG:

Actual OG:
Actual FG:

Bottling Notes:

Brew Date:06 Apr 2008
Bottle Date:

Extracts:
LME – Qty #

Steeping Grains:
grain (°L) – Qty #

Hops:
hop (%AA) – time min. – Qty oz.

Yeast:
Wyeast no. (name) – packs

Adjuncts:

Process Notes:

Preboil Volume:
Postboil Volume:
Target OG:
Target FG:

Actual OG:
Actual FG:

Bottling Notes:

Brew Date: 13 Jan 2008
Bottle Date:

Extracts:
Light LME – 9.0 #
Wheat LME – 1.75 #

Steeping Grains:
Roasted Barley – 2.25 #
Chocolate malt – 2.25 #
Crystal malt (120°L) – 0.75 #

Steeped in 2.5 gal. water.

Hops:
Northdown (7.2%AA) – 60 min. – 2.0 oz.
Northdown (7.2%AA) – 30 min. – 1.5 oz.
Northdown (7.2%AA) – 15 min. – 1.0 oz.

First Gold (7.5%AA) – 15 min. – 2.0 oz.
First Gold (7.5%AA) – 3 min. – 2.0 oz.
First Gold (7.5%AA) – Dry – 2.0 oz.

Yeast:
Wyeast 1084 Irish Ale – 4 packs

Adjuncts:

Process Notes:
1 0z. French oak, med. toast, cubes in secondary  (with dry hops)

To secondary on 24 Jan 2008 (Grav: 1.026)

Preboil Volume:
Postboil Volume: 5.5 gal.
Target OG:
Target FG: 1023

Actual OG: 1080 @ 70°F
Actual FG: 1026

Bottling Notes:

Bottled with 6 oz. corn sugar after 3 weeks.  (cellared 01 march 2008)

Brew Date:12 Jan 2008
Bottle Date:

Extracts:
LME – Qty #

Steeping Grains:
grain (°L) – Qty #

Hops:
hop (%AA) – time min. – Qty oz.

Yeast:
Wyeast no. (name) – packs

Adjuncts:

Process Notes:

Preboil Volume:
Postboil Volume:
Target OG:
Target FG:

Actual OG:
Actual FG:

Bottling Notes: