This, in the past, has been a big favorite for us. Malty as all get-out with bitterness to match. In prior versions we had run it 5 gallons extract/specialty grains, this time around we went all grain. This was a cursed batch from the get go, the yeast starter didn’t start. Then while mashing the...
In the 2008 version we went all grain. Our mash efficiency was pretty bad, (sub 60%) but the clarity and flavor was pretty darn good, not bad for rookies. :) This was the same recipe that we used for the 2007 version except the extract was converted to grain (we used Dingemans Pilsen). The Numbers: SRM...
We brewed our Alder Smoked Porter. This particular brew takes even longer as we smoke our own malt, roughly 4.5 Lbs of Light Munich Malt over about a pound of Alder. Keeping the temperature low (<200 degrees). The final numbers for this really good beer, (as evidenced by how quickly it is going away...
This is our final extract brew before going "All Grain". After Fermenting it came in at 15.5% ABV (31 Proof!), a good staying at home sipping barleywine! The Numbers: SRM 24.8 IBU 132.6 ABV 15.5%
This is another of our once a year brews, instead of water we use maple sap as our brewing liquid. We are lucky enough to have someone nearby that makes maple syrup and they were able to give us 10 gallons of sap towards the end of the season. In addition to the sap we also use spruce essence and wintergreen...
I'm trying to brew this every year. This was an extract brew with a Belgian base and yeast, spiced with cinnamon, cloves, sweet candied orange peel and allspice. This came out great and aged very nicely. The Numbers: SRM 16.9 IBU 49.0 ABV 7.65%
