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2021 Batch 15 - English Dark Mild Ale

From the first time I tried one at The Winking Lizard Tavern many years ago, I've been a fan of the English Dark Mild Ale style. It's a nice mix of roasty malt flavors without the heaviness of a porter or stout, which makes it easy to drink year-round. The recipe below is adapted from the Hey Man Dark Mild recipe by Nic Pestel of Missoula, MT.  Nic won a gold at the 2018 NHC in Portland, OR, with the original version.  This variant changes the original recipe in the following ways: Swapped Maris Otter for the original's Montana 2-row Pale Malt Swapped Munich DME for the original's Munich 10L Malt Replaced the original's Dextrin Malt with some Pilsner (since I had no Dextrin or similar on hand) Swapped Lallemand CBC-1 dry ale yeast for the original's Wyeast 2112 California Lager Yeast, mostly because I didn't want to deal with a lager and the CBC-1 should be fairly neutral yeast Adjusted IBUs based on my hops' Alpha Acid levels Changed the first hops add
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2021 Batch 14 Corn Tripel

The American Homebrewer's Association web site lists a recipe for a " Corn Tripel " (a Belgian style Tripel Ale brewed with corn as part of the grist).  I decided to brew that beer today, tweaked a little for my system and preferences. Ingredients 8.25 pounds Belgian Pilsen malt 1.25 pounds Flaked Corn (Maize) 10 ounces Clear Candi Sugar Rocks 0.25 ounces Hallertau Magnum hops 11.6%AA (FWH) 0.50 ounces Styrian Goldings hops 1.3% AA (30 min.) 0.50 ounces Hallertau Mittelfruh hops 3.8% AA (15 min.) 0.50 tsp. Irish Moss (15 min.) 0.50 tsp. Yeast Nutrient (15 min.) 0.125 tsp. Brewtan B (mash) 0.25 tsp. Brewtan B (boil, 20 min.) 1 package Wyeast 3787 Trappist High Gravity 5 gallons RO water, treated with: 1 gram Calcium Chloride 1 gram Table Salt 0.5 grams Epsom Salt 3 grams Gypsum 1 gram Magnesium Chloride 1 ml. Lactic Acid 88% solution Use 3.75 gallons for mash, 1.25 gallons for sparge Note: If I was brewing this again, I'd do 3.75 gallons mash, 1.75 sparge, for 5.5 tot

2021 Batch 13 - Belgian Dark Strong

If you've followed this blog for any length of time, you're probably aware that I'm really fond of Belgian ales, especially the Belgian Dark Strong Ale.  A few weeks back, I purchased a large container of Briess Sparkling Amber liquid malt extract (LME) at a discount.  I wondered if this extract could be used to produce a reasonable Belgian Dark Strong Ale with a relatively short brew day.  This batch is my attempt to prove or disprove that theory. Ingredients 6 pounds of Breiss CBW Sparkling Amber LME 16 ounces Crystal 80L malt 2 ounces Special B malt 12 ounces Brun Fonce candi sugar 0.5 ounces Hallertau Magnum @ 11.6%AA (FWH) 1.0 ounces Hallertau Mittelfruh @ 3.8% AA (5 min.) 1.0 ounces Czech Saaz @ 3.8% AA (5 min.) 1/2 tsp. Brewtan B (boil) 3/4 tsp. Irish Moss 1/2 tsp. Yeast Nutrients Dublin Ohio tap water According to Brewfather, the beer will have the following qualities: Batch Size:   3.0 gallons Original Gravity:   1.095 SG estimated (1.095 SG actual) Final Gravity:

2021 Batch 12 - Barleywine

As happens periodically in the home brewery, I find a lot of grain that needs to be turned into beer quickly before it gets stale.  That usually results in some crazy high-gravity beer experiment, like today's American Barleywine batch. I decided to really bump close to the limits of Lallemand CBC-1 (Cask and Bottle Conditioning) dry yeast for this batch, by aiming for a wort that would ferment out to something around 16% ABV.  It's fairly common to make a beer like this using only base malt, but I wanted a little more complexity to mine, so I'm using a small amount of Special B and English Medium Crystal. Ingredients 4 pounds Briess 2-row Brewer's Malt 12.75 pounds Maris Otter Malt 1 pound German Pilsner Malt 3 pounds Belgian Pale Ale Malt 8 ounces Special B Malt 8 ounces Medium Crystal Malt 16 ounces Demerara Sugar 1/2 tsp. Irish Moss 1/4 tsp. Brewtan B in the mash 1/2 tsp. Brewtan B in the boil (20 min) 1 tsp. Yeast Nutrient 1 ounce Bravo hops (60 min.) 1 ounce Cente

2021 Batch 11 - Digital Haze IPA (kit)

In a previous post I shared  the recipe for the Digital Haze IPA kit  that was offered to attendees of HomeBrewCon 2021.  Today, I decided to brew the kit.  It was at that point that I realized the 8 ounce package of Carapils was missing from my kit. I decided to swap in some Pilsner malt I had that I wanted to use up - so what you see below is slightly different from the actual kit from Brewer's Best. Refer to the link above it you want the exact kit recipe. Ingredients 4 pounds Pilsen DME 1 pound Corn Sugar 8 ounces White Wheat Malt 8 ounces Flaked Oats 1.5 pounds German Pilsner Malt (8 oz. to replace Carapils, plus 16 "just because") 1 package Lallemand Voss Kveik yeast 1/4 tsp. Brewtan B (boil, 10 min.) - added to reduce oxidation 5.5 gallons of RO water, treated with: 1g Baking Soda 6.5g Calcium Chloride 3.3g Epsom Salt 1.5g Gypsum 2g Magnesium Chloride 1 Tbsp. pH 5.2 Stabilizer (optional, to hold pH at 5.2) Brewfather estimates the beer to have the following chara

Recipe: Digital Haze IPA 2021 Kit from Brewer's Best and Yakima Chief Hops

This was a limited edition kit announced during the Soluble Hop Compounds Tech Talk from Yakima Chief and Brewers Best at HomeBrewCon 2021.  Since you might not have a chance to pick up the kit, or you might at least be wondering what's in it, I'm reproducing the recipe below for reference.  I just received my kit today (and haven't brewed it yet, more on that later). The kit came with a bottle opener, some literature from Yakima Chief and Brewer's Best, a set of adhesive labels for the bottles, bottle caps, and priming sugar for bottling.  Unfortunately, mine seemed to be missing the 8 ounces of Carapils. Ingredients 4 pounds Pilsen DME 1 pound Corn Sugar 8 ounces Wheat (malted wheat, not flaked) 8 ounces Carapils 8 ounces Flaked Oats 3 one-ounce packages of Cryo Pop(tm) Hops 1 package of Lallemand Voss Kveik Yeast Beer characteristics from the sheet: IBUs:   16-19 ABV:   4.8% to 5.4% OG: 1.046 - 1.049 SG FG:   1.008-1.011 SG Color: Hazy Pale Straw Batch Size: 5 gal

2021 Batch 10 - High Rye Mash

While cleaning, reorganizing, and inventorying my brewing area, I discovered a bunch of rye malt that I had purchased early in 2020.  It's almost certainly stale by now, so it's not going to make a very tasty beer.  However, it will give me a chance to see what it would be like to mash a brew that contains a high percentage of rye in the grist.  I found a recipe online that is purported to be the grain bill used by Brown-Forman to make Woodford Reserve Rye.  Although I can't legally turn this into a whiskey, there's nothing illegal about making the mash just for fun and dumping it out.  In the process, I should learn something about how a whiskey is mashed and the potential problems a distiller might encounter using a high amount of rye in the grain bill.  That will be helpful in brewing beers with a fair amount of rye.  And someday, if laws in the United States change to allow home distilling, I'll have some experience mashing in a whiskey. The purported Woodford R