Tradition! I’m trying now to start one of my own right now; a while back I decided that Every Time I Rye Pale Ale would become one of my ‘flagship’ brews. Big, spicy, bold…I wanted to work on this beer to make sure it brought it. However, what was cool was that my first version of this brew was actually wet hopped with cascade from my backyard last year. This year I decided to do the same only bigger and better. This recipe used 7 ounces of wet fresh cascade cones from the ‘rents back yard ( note, I assume 1 ounce wet = 0.25 ounce dry) and then 2 more whopping dry ounces of the same variety! Happy Harvest!


Ingredients
Fermentables
9.00 lb Pale Malt (2 Row) US (2.0 SRM) 70.0 %
2.00 lb Rye Malt (4.7 SRM) 15.6 %
1.00 lb Special Roast (50.0 SRM) 7.8 %
0.60 lb Victory Malt (25.0 SRM) 4.7 %
0.25 lb Carapils (1.5 SRM) 1.9 %

Hops
1.00 oz Cascade – Store Pellets [6.10%] (60 min) 18.1 IBU
0.60 oz Cascade – Store Pellets [6.10%] (30 min) 8.4 IBU
2.00 oz Cascade – Harvest Wet [5.50%] (15 min) 4.1 IBU
2.00 oz Cascade – Harvest Wet [5.50%] (10 min) 3.0 IBU
1.00 oz Cascade – Harvest Wet [5.50%] (5 min) 1.6 IBU
2.00 oz Cascade – Harvest Dried [5.50%] (Dry Hop 3 days)

Misc
Half Tablet of Whirlfloc

Yeast
2 pkg dry Safale US-05

The Brew
Soundtrack: Every Time I Die duhhhh, NPR
Brew Beer: Bachelor party last night…ugh…


Stats
Batch Size: 5 gal
Mash: 4.5 gal [1.4 qt/lb] @ 151F for 60min, 4 gal sparge @ 168F for 15 min
RA Target: 31
Water adjustment: 2/3 tsp Gypsum, 1 1/2 tsp Epsom Salt, 1/4 tsp Salt into 8 gal Chicago water
Mash pH: 5.4
Boil Duration: 60min
Original Gravity: 1.071
Final Gravity:
Est. ABV:
IBU: 35 [Tinseth]
Color: 11 SRM
Fermentation: 67F
Carbonation:
Brewed: 8/29/10
Kegged:

More firsts! This time I am diving into saison (farmhouse ale) territory. I am a bit late to this summer favorite, but I have little doubt it will be refreshing nonetheless. My spin uses these new (?) hops, Pacific Jade, out of New Zealand for both bitterness and aroma. I have read this yeast is really finicky so I am crossing my fingers I don’t have too many problems. I am fermenting it in my computer room which – when I close the AC vent and door – sticks around 80F. Comfortable for the beer but not for me. Brewing: it takes sacrifice.


Ingredients
Fermentables
9.00 lb Belgian Pale (2.0 SRM) 80.4 %
0.50 lb Caramunich Malt (56.0 SRM) 4.5 %
0.50 lb Rye Malt (4.7 SRM) 4.5 %
0.50 lb Wheat, Flaked (1.6 SRM) 4.5 %
0.20 lb Acid Malt (3.0 SRM) 1.8 %
0.50 lb Dextrose (Briess) (1.0 SRM) 4.5 %

Hops
0.50 oz Pacific Jade [13.30%] (60 min) 22.2 IBU
0.50 oz Pacific Jade [13.30%] (5 min) 4.4 IBU

Misc
Half Tablet of Whirlfloc

Yeast
1 Pkg Belgian Saison Yeast (Wyeast Labs #3724) pitched from starter

The Brew
Soundtrack: As Tall As Lions, La Dispute
Brew Beer: water…shhh…i was very hungover.


Stats
Batch Size: 5.25 gal
Mash: 3.75 gal [1.4 qt/lb] @ 149F for 90min, 4.75 gal sparge @ 168F for 15 min
RA Target: 85
Water adjustment: 1/3 tsp Chalk, 1/4 tsp CaCl, 1/3 tsp Baking Soda into 8 gal Chicago water
Mash pH: 5.5
Boil Duration: 60min
Original Gravity: 1.067
Final Gravity:
Est. ABV: 7.0%
IBU: 27 [Tinseth]
Color: 7 SRM
Fermentation: 80F
Carbonation:
Brewed: 8/13/10
Kegged:

Ready, aim, brew. This is my first attempt at a kolsch. It is a style that I haven’t found a lot of commercial examples of for whatever reason or another, but the BJCP description always leaves my mouth watering. It is a style perfect for summer session drinking, and I hope to have this kegged and ready quickly (note I will not be doing the usual cold-conditioning for this style though, I don’t have the ability quite yet).


Ingredients
Fermentables
8.00 lb Pilsner (2.0 SRM) 85.1 %
1.00 lb Wheat, Flaked (1.6 SRM) 10.6 %
0.40 lb Acid Malt (3.0 SRM) 4.3 %

Hops
2.00 oz Select Spalt [3.90%] (60 min) 27.6 IBU

Misc
Half Tablet of Whirlfloc

Yeast
1 Pkg Kolsch Yeast (Wyeast Labs #2565) pitched from starter

The Brew
Soundtrack: NPR
Brew Beer: Half Acre’s Gossamer Golden Ale


Stats
Batch Size: 5.0 gal
Mash: 3.3 gal [1.4 qt/lb] @ 149F for 60min, 5 gal sparge @ 168F for 15 min
RA Target:
Water adjustment:
Mash pH: 5.5
Boil Duration: 60min
Original Gravity: 1.054
Final Gravity:
Est. ABV:
IBU: 28 IBU
Color: 4 SRM
Fermentation: 66F
Carbonation:
Brewed: 8/13/10
Kegged:

This was the first brew in the new apartment. New stove, new layout; lots of new challenges. Can’t call it a ‘calibration’ beer though because this sucker will be piny, hoppy and tasty. Plan is to keg 3 gallons of this to enjoy poolside at Adam’s who coincidentally helped me brew this baby.


Ingredients
Fermentables
10.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) 88.1 %
0.60 lb Victory Malt (25.0 SRM) 5.3 %
0.45 lb Special B Malt (180.0 SRM) 4.0 %
0.30 lb Carapils (Briess) (1.5 SRM) 2.6 %

Hops
1.00 oz Centennial [8.50%] (75 min) 30.1 IBU
1.00 oz Centennial [8.50%] (15 min) 14.3 IBU
2.00 oz Centennial [10.00%] (Dry Hop 3 days)

Misc
Half Tablet of Whirlfloc

Yeast
Safale US-05 (Fermentis #US-05)

The Brew
Soundtrack: A really boring World Cup Final, Four Year Strong, Hit the Lights
Brew Beer: MANY. But you should see here.


Stats
Batch Size: 5.25 gal
Mash: 3.75 gal [1.3 qt/lb] @ 150F for 60min, 5 gal sparge @ 168F for 15 min
RA Target:
Water adjustment:
Sparge: 5 gal sparge at 170F
Efficiency: 80%
Mash pH: ???
Boil Duration: 75min
Original Gravity: 1.061
Final Gravity: 1.012
Est. ABV: 6.4%
IBU: 45
Color: 14 SRM
Fermentation: 68F
Carbonation: 2.6 volumes
Brewed: 7/11/10
Kegged: 7/27/10

Forged in the deepest darkest studio apartments in downtown Chicago during a thunderous storm, this belgian dubbel is the first beer in a while use unique yeast. For this bubbling concoction, I am focusing on making a dark and dangerous trappist ale. It will be the last beer brewed in this small space, for next month we upgrade to a muchhhhhhhhh bigger place. That will call for a muchhhhhhhhh bigger housewarming brew, right?


Ingredients
Fermentables
9.00 lb Pilsner (2.0 SRM) 74.7 %
0.50 lb Caramunich Malt (56.0 SRM) 4.1 %
0.50 lb Melanoiden Malt (20.0 SRM) 4.1 %
0.35 lb Special B Malt (180.0 SRM) 2.9 %
0.20 lb Chocolate Rye Malt (250.0 SRM) 1.7 %
1.50 lb Turbinado (10.0 SRM) 12.4 % [into primary to continue vigorous ferment]

Hops
1.60 oz Saaz [3.90%] (75 min) 20.5 IBU

Misc
Half Tablet of Whirlfloc

Yeast
Wyeast Trappist High Gravity #3787

The Brew
Soundtrack: Chicago thunder and lightning
Brew Beer: Weekend Warrior Wheat v2.0 right out of the fermenter (while kegging)


Stats
Batch Size: 5.25 gal
Mash: 4 gal [1.52 qt/lb] at 150F for 60 min
RA Target: 85
Water adjustment: 0.3 tsp chalk, 0.2 tsp CaCl, 0.3 tsp baking soda [into 8 gal Chicago water, targeting Chimay-like]
Sparge: 4.5 gal sparge at 168F
Efficiency: 85%
Mash pH: 5.4
Boil Duration: 75min
Original Gravity: [broke hydrometer!]
Final Gravity:
Est. ABV: 7.5%
IBU: 20
Color: 17 SRM
Fermentation: 70F
Carbonation: 2.7 vol CO2
Brewed: 5/31/10
Kegged:

I’m on a roll now! This malt mill has kicked my production into high gear. This time around I wanted to make a nicely (not overbearing) smoked porter. I smoked 1.75 lbs of munich myself using cherry and alder wood. It gave a very delicate and almost fruity smoke that I am excited to see how it plays off the chocolate-y malts of the bill. Summery? No. Heavy metal? Yes.


Ingredients
Fermentables
10.00 lb Munich Malt (9.0 SRM) 73.5 %
1.75 lb Smoked Malt (9.0 SRM) 12.9 % [smoked with cherry, alder wood]
0.75 lb Chocolate Pre (350.0 SRM) 5.5 %
0.35 lb Black (Patent) Malt (500.0 SRM) 2.6 %
0.50 lb Caramel Malt – 40L (40.0 SRM) 3.7 %
0.25 lb Caramel Malt – 80L 6-Row (80.0 SRM) 1.8 % [mix and match crystal leftovers]

Hops
1.00 oz Nugget [12.50%] (60 min) 39.4 IBU
0.60 oz Williamette [4.90%] (30 min) 7.1 IBU

Misc
Half Tablet of Whirlfloc

Yeast
Safale US-05
Safale S-04

The Brew
Soundtrack: Cartel, then Jenny watching Julie and Juliet…not metal. :(
Brew Beer: Lindemans Gueuze


Stats
Batch Size: 5.25 gal
Mash: 4.5 gal [1.32 qt/lbs], 60 min at 152F
RA Target: ~80 (slightly high…)
Water adjustment: 0.2 tsp chalk, 0.5 tsp gypsum, 0.3 tsp epsom salt, 1 tsp baking soda, 0.5 tsp salt (into 8 gal. Chicago water, targeting a ‘harder’ London profile)
Sparge: ~4.5 gal, 15 min at 168F (batch)
Efficiency: 75% (brewhouse)
Mash pH: (could not read due to color bleed)
Boil Duration: 60 min
Original Gravity: 1.070
Final Gravity: 1.017
Est. ABV: 7.0%
IBU: 47
Color: 37 SRM
Fermentation: 5 days at 65F
Carbonation: 2.4 vols
Brewed: 5/15/10
Bottled: 6/15/10

Original photo credit: Andrew Huff


Alright. Lets get this show back on the road. I have recently got a lot of gear that should keep me brewing much more steadily, most prominently a JSP Maltmill. This brew is a re-brew (re-interpretation) of my old weekend warrior wheat for my friend’s graduation party. I am aiming for a highly drinkable/flavorful summer beer. With all the tweaks, I am excited to see if this does the trick.


Ingredients
Fermentables
7.00 lb Pale Malt (2 Row) US (2.0 SRM) 65.1 %
3.00 lb Wheat, Flaked (1.6 SRM) 27.9 %
0.75 lb Orange Blossom Honey (1.0 SRM) 7.0 %

Hops
1.00 oz Tettnang [3.50%] (60 min) 12.7 IBU
1.00 oz Tettnang [3.50%] (30 min) 9.8 IBU
0.50 oz Cascade [5.40%] (15 min) 4.9 IBU
0.50 oz Citra [11.10%] (5 min) 3.6 IBU
0.50 oz Cascade [5.40%] (Dry Hop 5 days)
0.50 oz Citra [11.10%] (Dry Hop 5 days)

Misc
Half Tablet of Whirlfloc
7.00 oz Rice Hulls (Mash, before lauter)

Yeast
Safale WB-06
Safale US-05

The Brew
Soundtrack: Mae, Four Year Strong
Brew Beer: The Bruery Saison De Lente


Stats
Batch Size: 5.25 gal
Mash: 4.25 gal [1.70 qt/lbs], 20 min at 125F, decoct ~1.5 gal, bring mash to 150F for 60 min
RA Target: ~28
Water adjustment: [3 gallons of distilled, 5 gallons of chicago tap], 0.1 tsp NaCl, 0.25 tsp CaCl2, 0.15 tsp Gypsum
Sparge: ~4.5 gal, 15 min at 168F (batch)
Efficiency: 80% (into kettle)
Mash pH: 5.4
Boil Duration: 60 min
Original Gravity: 1.055 (est. w/ honey addition to primary)
Final Gravity:
Est. ABV: 6%
IBU: 30
Color: 4 SRM
Fermentation: 5 days at 68F
Carbonation: 2.5
Brewed: 5/9/10
Kegged:

Water is crucial to making great beer. Why is Dublin water excellent for stouts? Why does Burton make great pale ales? It’s all about the water baby. To help me learn water adjustments and to satisfy my geek-out requirements, I built a water analysis tool. Fundamentally, it is built on top of the excellent spreadsheet from John Palmer with powerful pH analysis from Braukaiser (seriously, go read this guy’s white paper right now, good stuff). Not only does it combine a bunch of great analytical tools, I also built macro’s that automatically solve for the required salt additions to reach a target water profile (in a somewhat unoptimized nonetheless effective way right now).
COMMENTS ENCOURAGED!


Give it a shot for yourself: Download here.
Let’s call this the beta testing release without any instructions provided.

Please note at this time this spreadsheet’s macros will ONLY function in MS Excel. Sorry open sourcers, I feel your pain.

THE CLOAK – American Imperial Stout
Ingredients
Fermentables
12.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) 77.4 %
1.00 lb British Caramalt/Carastan (3.0 SRM) 6.5 %
1.00 lb Caramel Malt – 120L (Briess) (120.0 SRM) 6.5 %
1.00 lb Roasted Barley (300.0 SRM) 6.5 %
0.50 lb Chocolate Malt (450.0 SRM) 3.2 %

Hops
1.80 oz Centennial [8.80%] (75 min) 48.8 IBU
1.10 oz Centennial [8.80%] (15 min) 14.1 IBU
1.00 oz Pearle [7.50%] (2 min) 1.9 IBU

Yeast
Safale US-05


The Brew
Soundtrack: USA v. Canada hockey game
Brew Beer: Bells Hopslam, Weekend Warrior Wheat


Stats
Batch Size: 5.0 gal
Mash: Strike 22 qt @ 158F for 60min
RA Target: 185
Water adjustment: 1 tsp Chalk, 1.5 tsp Baking Soda, 0.5 tsp Table Salt (into 8 gal strike water)
Sparge: Sparge 15.5 qt @ 168F for 15min
Efficiency: 82%
Mash pH: 5.8
Boil Duration: 75min
Original Gravity: 1.084
Final Gravity: 1.014
Est. ABV: 9.2%
IBU: 65
Color: 42
Fermentation: 65F for 7 days
Carbonation: 2.5
Brewed: 2/28/10
Bottled: 3/27/10

THE DAGGER – Black IPA
Ingredients
Fermentables
(second runnings of above)
1.00 lb Turbinado (10.0 SRM)
0.30 lb Roasted Barley [steeped]
0.50 lb Chocolate Pre [steeped]

Hops
.50 oz Centennial [8.80%] (60 min) 23.9 IBU
0.50 oz Centennial [8.80%] (30 min) 18.3 IBU
0.70 oz Cascade [5.40%] (10 min) 7.4 IBU
1.00 oz Liberty [4.00%] (Dry Hop 3 days)

Yeast
Safale US-05


Stats
Batch Size: 4 gal
Mash: -
RA Target: -
Water adjustment: 1 tsp Epsom salt
Sparge: 5.5 gal @ 168F
Efficiency: -
Mash pH: -
Boil Duration: 60min
Original Gravity: 1.034
Final Gravity: 1.008
Est. ABV: 3.4%
IBU: 50
Color: 50 SRM
Fermentation: approx 68F for 7 days
Carbonation: 2.5
Brewed: 2/28/10
Kegged: 3/13/10

Isn’t she/he (needs a name…) beautiful! I was having a terrible week…two actually. 60hr+ of work in each. I was exhausted, tired and realized I still had Xmas money, so I invested in steel. Right now the scottish 80/- is inside carbonating for it maiden voyage. Looking forward to a long happy life together.