------------------------------------------------------------------------------- Irish Style Red Ale Supplier: SF Brewcraft Grains: Weight (lb) Max GU Name ----------- ------ ------ 2.000 70 British 2-Row 0.500 18 Special Roast 0.250 7.5 Barley Flakes 0.125 3.2 Chocolate Malt ----------- ------ ------ 2.875 98.7 Totals Extract Potential: 98.7 GU * 68% / 5 Gal = 13.4 Cooking Time: 155 F, 45 Min (time for soaking) Malt and Stuff: Weight (lb) Max GU Name ----------- ------ ------ 6 210 Scotts Pale Malt Extract ----------- ------ ------ 6 210 Totals Extract Potential: 210 GU * 100% / 5 Gal = 42 Hops: 1.0 oz Bullion 60 min BEOB, pellets, 7.9 AA 0.5 oz Kent Goldings 30 min BEOB, pellets, 4.1 AA 0.5 oz Kent Goldings 10 min BEOB, pellets, 4.1 AA Water conditioners and clarifiers: 1.00 tsp Irish Moss 10 min BEOB (clarifier) Yeast: Nottingham Ale (11 g, dry) Priming: 4.5 oz dextrose Ageing: 2 week(s), 0.5 month(s) Estimates: Initial GU: 55.4 Initial SG: 1.055 Final SG: 1.016 ABV: 5.109% Brewing Dates: Brew / 1st F: 12/04/2004 (6) 2nd F: 12/10/2004 (20 / 26) Keg: 12/30/2004 (18 / 44) Tap 01/17/2005 (39 / 82) Fin: 02/26/2005 Measurements: Wort Boil Time: 60 min Mash Water: 2.5 Gal Fermeneter Water: 2.5 Gal Wort Yeast Pitch Temp: 73 F 1st F SG (OG): 1.055 2nd F SG: 1.019 Keg SG: 1.013 Tap SG (FG): 1.014 Apparent attenuation: 74.5% ABV: 5.4% Brewing Notes: - used tap water, 2.50 Gal - fermenters: plastic primary, 5 Gal carboy secondary - 2.5 Gal of water was not enough to totally immerse specialty grains while steeping. - used braun hand mixer to aerate wort. (5 mins) - pitched yeast directly into fermenter. - mixed wort + yeast with wood spoon. Fermentation Notes: - very slow fermentation lasting many days, probably due to cold temperatures. Notes: - forgot to remove the bubbler while transfering to the secondary fermenter. then i closed the airlock which caused a large ammount of air to bubble up through the beer. - noticed around 02/05/2005 (21 days tapped, 65 days old) that the beer had aquired an off smell and taste. almost cider like, a bit acetic or vinegary. a harsh biting flavor. may be a bit a metallic. aroma: blue cheese flavor: harsh, aftertaste of cardboard ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- Rich Red Ale Supplier: SF Brewcraft Grains: Weight (lb) Max GU Name ----------- ------ ------ 1.500 24 American 2-Row 0.500 12 Crystal 30L - 40L 0.500 18 Special Roast 0.250 6.5 Chocolate Malt 0.250 7.5 Barley Flakes ----------- ------ ------ 3.00 68 Totals Extract Potential: 68 GU * 68% / 5 Gal = 9.2 Cooking Time: 155 F, 40 Min (time for soaking) Malt and Stuff: Weight (lb) Max GU Name ----------- ------ ------ 6 210 Scotts Pale Malt Extract ----------- ------ ------ 6 210 Totals Extract Potential: 210 GU * 100% / 5 Gal = 42 Hops: 1.0 oz Chinook 60 min BEOB, pellets, 12.0 AA 0.5 oz Fuggles 30 min BEOB, pellets, 4.0 AA 0.5 oz Fuggles 10 min BEOB, pellets, 4.0 AA Yeast: Coopers Ale (7 g, dry) Priming: 4.5 oz dextrose Ageing: 2 week(s), 0.5 month(s) Estimates: Initial GU: 51.2 Brewing Dates: Brew / 1st F: 11/13/2004 (5) 2nd F: 11/18/2004 (11 / 16) Keg: 11/29/2004 (18 / 35) Tap 12/17/2004 (41 / 76) Fin: 01/27/2005 Measurements: Wort Boil Time: 60 min Mash Water: 3.0 Gal Fermeneter Water: 2.0 Gal 1st F SG (OG): 1.055 Keg SG: 1.017 Tap SG (FG): 1.017 Apparent attenuation: 69.1% ABV: 5.0% Brewing Notes: - used tap water - fermenters: plastic primary, plastic secondary - pitched yeast directly into fermenter Notes: - tasted noticeably smoother 12 days after tapping, a total of 47 days (6.7 weeks) after brewing, and 30 days (4.2 weeks) in the keg. ------------------------------------------------------------------------------- ------------------------------------------------------------------------------- Liberty Style Pale Ale Supplier: SF Brewcraft Grains: Weight (lb) Max GU Name ----------- ------ ------ 1.75 61.25 American 2-Row 0.50 15 Victory Malt 0.25 7.5 Barley Flakes 0.25 8.5 Crystal 10L ----------- ------ ------ 2.75 92.25 Totals Extract Potential: 92.25 GU * 68% / 5 Gal = 12.5 Cooking Time: 155 F, 40 Min (time for soaking) Malt and Stuff: Weight (lb) Max GU Name ----------- ------ ------ 6 210 Scotts Pale Malt Extract ----------- ------ ------ 6 210 Totals Extract Potential: 210 GU * 100% / 5 Gal = 42 Hops: 1.0 oz Centennial 60 min BEOB, pellets, 10.0 AA 0.5 oz Cascade 30 min BEOB, pellets, 5.6 AA 0.5 oz Cascade 10 min BEOB, pellets, 5.6 AA Yeast: Nottingham Ale (11 g, dry) Priming: 4.5 oz dextrose Ageing: 2 week(s), 0.5 month(s) Estimates: Initial GU: 54.5 Brewing Dates: Brew / 1st F: 10/23/2004 (5) 2nd F: 10/28/2004 (14/19) Keg: 11/11/2004 (14/33) Tap 11/25/2004 (46/79) Fin: 01/10/2005 Measurements: Wort Boil Time: 60 min Mash Water: 3.0 Gal Fermeneter Water: 2.0 Gal 1st F SG (OG): 1.055 Tap SG (FG): 1.010 Apparent attenuation: 81.8% ABV: 5.9% Brewing Notes: - used tap water - fermenters: plastic primary, plastic secondary - pitched yeast directly into fermenter Notes: - tasted noticeably smoother 34 days after tapping, a total of 67 days (9.6 weeks) after brewing, and 48 days (6.9 weeks) in the keg. ------------------------------------------------------------------------------