Brew #9 Irish Red Ale

Irish Red Ale (5 Gal)

Ingredients:

  • 7.5 lbs. 2 – row
  • 0.75 lb. Caramel 190L
  • 0.3 lb. Briess Roasted Barley
  • 0.2 lb. Chateau Biscuit
  • 0.15 lb. Chocolate Malt
  • 1 oz Willamette (60 min)
  • 1 oz Kent Gold (30 min)
  • Wet Yeast – California Ale Yeast (WLP 001)
  • 13.35 quarts of mash water
  • 5 gal of rinse water

Mash: 154° F for 15 min

Mashout: 170° F for 10 minutes

Start 9/16/17 @

Served as: Draft CO2

Results: Pretty good, definitely one of the better beers.

Brew #8 Irish Red Ale

Irish Red Ale (5 Gal)

Ingredients:

  • 7.5 lbs. 2 – row
  • 3/4 lb. Pale Wheat
  • 1/2 lb. Special Roast
  • 1/4 lb. Biscuit
  • 1/4 lb. Roasted Barley
  • 1 oz Willamette (60 min)
  • 1 oz East Kent Golding (30 min)
  • Wet Yeast -British Ale Yeast (WLP005)
  • 12.35 quarts of mash water
  • 5 gal of rinse water

Mash: 154° F for 15 min

Mashout: 170° F for 10 minutes

Start 6/4/17 @

Served as: Draft CO2

Results:  A nice summer ale. Light and drinkable with a bit of bitterness at the end.

Brew #7 Chocolate Peanut Butter Stout

Chocolate Peanut Butter Stout (5 Gal)

Ingredients:

  • 9.5 lbs. 2 – row
  • 1 lb. Caramel Malt 80L
  • 1/4 lb. Roasted Barley
  • 1/4 lb. Black Patent Malt
  • 1/4 lb. Chocolate Malt
  • 1/2 lb. unsweetened baking chocolate
  • 1 oz Fuggle (60 min)
  • 1/2 oz Fuggle (30 min)
  • 1/2 oz Fuggle (15 min)
  • Wet Yeast – California Ale Yeast (WLP002)
  • 14.625 quarts of mash water
  • 5 gal of rinse water

Mash: 153° F for 15 min

Mashout: 170° F for 10 minutes

Start 2/6/17 @

Served as: Draft Nitro

Results:  A great desert beer. Has a nice subtle chocolate peanut butter flavor.

Brew #6 Railside Red Ale

Railside Red Ale (5 Gal)

Ingredients:

  • 12 lbs. 2 – row
  • 1 lbs Carmel 80L
  • 4 oz Carmel 60L
  • 8 oz White Wheat
  • 1 oz Black Patent
  • 10 oz Flaked Barley
  • 1 oz Columbus (60 min)
  • 1 oz Centennial (15 min)
  • 1 oz Hallertau (15 min)
  • 1/2 TBS Irish Moss
  • Wet Yeast – California Ale Yeast (WLP001)
  • 17.5 quarts of mash water
  • 5 gal of rinse water

Mash: 153° F for 15 min

Mashout: 170° F for 10 minutes

Start 11/12 @ 14.7 Brix

Served as: Draft Nitro

Results:  I used too much water in the mash and to boil it off for an extra hour. After some leaking CO2 regulators to other logistical issues this nitro beer is up and running!

Brew #5 Saison

Saison (5 gal)

Ingredients:

  • 10 lbs. Belgian Pale malt
  • 0.75 lbs Briess Caramel 20
  • 2.5 oz Hersbrucker (60 min)
  • 0.5 oz Hersbrucker (10 min)
  • Dry Yeast – WYEAST 3724 BELGIAN SAISON YEAST
  • 14 quarts of mash water
  • 5 gal of rinse water

Mash: 149° F for 60 minutes

Mashout: 170° F for 10 minutes

Served as: Draft CO2 40° F @ 20 PSI

Results: Ehh not my favorite

Brew #4 IPA

Dead Ringer® IPA All-Grain Kit (10 Gal)

Ingredients –

  • 11 lbs. Rahr 2-Row
  • 1 lbs. Briess Caramel 400
  • .75 oz. Centennial (60 min)
  • 1 oz. Centennial (20 min)
  • 2 oz. Centennial (5 min)
  • 1 oz. Centennial (Dry hopped)
  • Dry yeast – Safale US-05
  • 15,5 quarts of mash water
  • 5 gal of rinse water

Mash: 152° F for 60 minutes

Mashout: 170° F for 10 minutes

Served as: Draft CO2 @ 40 ° F and 20 PSI

Results: Good! This is the first beer that I have on draft and it is so much better. I am NEVER going back to bottling. It is such a hassle compared to kegging. Also i might add that I also acquired a propane burner which is ideal for larger batches and can keep the brewing outside.

 

Brew #3 Multigrain Red Ale

Dawson’s Multigrain Red (10 Gal)

INGREDIENTS –

  • 7.75 lbs. Rahr 2-row pale
  • .5 lbs. Weyermann Caramunich II
  • .25 lbs. Weyermann Caramel Wheat
  • .25 lbs. Weyermann Chocolate Rye
  • 1 oz. Willamette (60 min)
  • .75 oz. Willamette (30 min)
  • .25 oz. Willamette (0 min)
  • Dry Yeast – Safale S-04 Ale Yeast
  • 11.375 quarts of mash water
  • 5 gal of rinse water

Mash: 152° F for 60 minutes

Mashout: 170° F for 10 minutes

Served as: Bottle

Results: Good! let me tell you, bottling 100 beers was not fun. I am going to look into better alternatives.

Brew #2 Irish Red Ale

Irish Red Ale (5 Gal)

Ingredients –

  • 7.5 lbs. Rahr 2-Row Pale
  • 0.75 lbs. Belgian Caramel Pils
  • 0.25 lbs. Briess Special Roast
  • 0.125 lbs. Belgian Biscuit malt
  • 0.125 lbs. English Chocolate Malt
  • 0.75 oz. Willamette (60 min)
  • 0.75 oz. US Goldings (30 min)
  • Dry Yeast – Danstar Nottingham Ale Yeast
  • 11.375 quarts of mash water
  • 5 gal rinse water

Mash: 153° F for 60 minutes

Mashout: 170° F for 10 minutes

Served as: Bottle

Results: Still voted as #1

 

Brew #1 Nut Brown Ale

Nut Brown Ale (5 Gal)

Ingredients:

  • 7.5 lbs English Maris Otter
  • 0.25 lbs. English Chocolate Malt
  • 0.25 lbs. Briess Caramel 120
  • 0.25 lbs. Belgian Biscuit
  • 0.25 lbs. Briess Special Roast
  • 1 oz. US Fuggle (60 min)
  • Dry Yeast – Fermentis Safale S-04
  • 11 qts of mash water
  • 5 gal rinse water

Mash: 154° F for 60 minutes

Mashout: 170° F for 10 minutes

Served as: Bottle

Results: Okay, good first attempt. It is definitely drinkable and tastes good but it is overall a pretty average and forgettable beer.