TonyKZ1 wrote:I brewed an all grain 1G batch of Every Day IPA from Brooklyn Brew Shop, it took awhile longer as most AG recipes would compared to an extract recipe, but it's a learning experience too I guess.
Tony, was this your first AG? I recall from other threads you were using MrB/BD extracts before.
Nah, actually my second but I'm thinking this one will turn out a whole lot better than the first one I did a few months ago, as this set of instructions was much better and I've learned a few things since then. I'm still doing the Mr. B/BD extracts for the most part though, but I'm doing more 1G recipes (extract & AG) now too, to try brewing different styles of beers that those two don't offer. I have yet to make a 5G recipe and then split it between my 2 BD LBC, but I'll be doing that eventually too, I guess.
Last edited by TonyKZ1 on Wed Oct 07, 2015 7:10 pm, edited 1 time in total.
Inkleg wrote:Here's the results from the Tart of Darkness
Hey, looks like some of mine
I'll take that as a compliment.
Naked Cat Brewery On Tap
Yazoo Sue Smoked Porter
Octoberfest
Le Petite Saison
Czech Pale Lager
A Toast to Big Fuzzy Russian Imperial Stout at 10%
Belgian Blond
Flower Power IPA
4 Kilts Clueless Belgian Strong
One Wort Two Yeast with Wyeast 2206
One Wort Two Yeast with WLP940
Shipwreck Saison
MrBandGuy wrote:Brewed up an Old Rasputin clone today. Went well, and got an extra gallon to play with. Reckon I'll add some bourbon to that for a special treat mid winter.
@MrBandGuy:
Can you share the recipe for this? Was it yours or something that's out there, or a combo?
Actually, I'm preparing to bottle 5gal of watermelon wine.
"Filled with mingled cream and amber
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain
-- Quaintest thoughts -- Queerest fancies
Come to life and fade away;
Who cares how time advances?
I am drinking ale today."
Brewed up a Maris otter and falconers flight SMaSH I like to call MOFF diver. Original recipe was a double ipa, but this one is more in the pale ale range.
JimH wrote:Brewed up a Maris otter and falconers flight SMaSH I like to call MOFF diver. Original recipe was a double ipa, but this one is more in the pale ale range.
Love the MOFF SMaSH! I did one and called it "Grand MOFF IPA" because I'm a Star Wars dork.
What is best in life?" "To crush your enemies -- See them driven before you, and to hear the lamentation of their women!"
Brewed 5 gallons of a new Irish Red. This will be my 3rd Red.
Ann Arbor Red - 7.2 lbs pale LME, 1 lb Crystal 120, 8 oz Carapils, 2 oz EKG, S-05 yeast.
Michigan Red - 6 lbs pale LME, 8 oz Crystal 120, 6 oz Amber, 1 oz Northern, 1 oz Fuggle, S-05 yeast.
Irish Red (yet to be named) - 6 lbs pale LME, 1 lb Crystal 10, 3 oz Special B, 2 oz Roasted Barley, 2 oz EKG, S-04 yeast.
I have over 9,000 posts on "another forum", which means absolutely nothing. Mr. Beer January 2014 Brewer of the Month with all the pomp and circumstance that comes with it...
Certificate in Brewing and Distillation Technology
Beers I regularly brew:
Bell's Best Brown clone
Irish Hills Red - I call this "Ann Arbor Red"
Mackinac Island Red - I call this "Michigan Red"
Oatmeal Stout - I call this Not Fat, Stout - Oatmeal Stout
Bottled 5 gallons of Ann Arbor Red on 4/18/17. Bottled 5 gallons of Michigan Red on 5/8/17.
Brewed in 2017 - 22.13 gallons (19.91 in 2012, 48.06 in 2013, 61.39 in 2014, 84.26 in 2015,46.39 in 2016)
Brewed in lifetime - 282.14 gallons
Drinkable beer on hand - 13.58 cases, with 6.11 cases ready in May and early June.
Average cost per 12 pack through all beer brewed - $6.27(ingredients only)
Hey Rick, If you don't mind me asking, what was your procedure on these?
I'd assume it'd be similar to other 5G extract recipes with steeped grains?
1) heat 2.5G water up to around 160*F, steep the grains for 30-45mins, remove grains.
2) remove from heat, add malt extract.
3) return to heat, bring to boil for 30-60min, add bittering hops at beginning of boil and then flavoring or aroma hops towards the end of boil.
4) cool down to 70-75*F or so, put in the 2 fermenters (yea, I'd have to split them into two 2.5G fermenters also) and add yeast.
Close. I steep for 30 minutes. I always boil for an hour. I cool to 95 - 100, because when I divide the wort into two LBKs, which already have a gallon of refrigerated water in them, and then top off to 2.5 gallons, it comes to around 62 degrees. If you cool too far, it will be way too cold.
I have over 9,000 posts on "another forum", which means absolutely nothing. Mr. Beer January 2014 Brewer of the Month with all the pomp and circumstance that comes with it...
Certificate in Brewing and Distillation Technology
Beers I regularly brew:
Bell's Best Brown clone
Irish Hills Red - I call this "Ann Arbor Red"
Mackinac Island Red - I call this "Michigan Red"
Oatmeal Stout - I call this Not Fat, Stout - Oatmeal Stout
Bottled 5 gallons of Ann Arbor Red on 4/18/17. Bottled 5 gallons of Michigan Red on 5/8/17.
Brewed in 2017 - 22.13 gallons (19.91 in 2012, 48.06 in 2013, 61.39 in 2014, 84.26 in 2015,46.39 in 2016)
Brewed in lifetime - 282.14 gallons
Drinkable beer on hand - 13.58 cases, with 6.11 cases ready in May and early June.
Average cost per 12 pack through all beer brewed - $6.27(ingredients only)
I have over 9,000 posts on "another forum", which means absolutely nothing. Mr. Beer January 2014 Brewer of the Month with all the pomp and circumstance that comes with it...
Certificate in Brewing and Distillation Technology
Beers I regularly brew:
Bell's Best Brown clone
Irish Hills Red - I call this "Ann Arbor Red"
Mackinac Island Red - I call this "Michigan Red"
Oatmeal Stout - I call this Not Fat, Stout - Oatmeal Stout
Bottled 5 gallons of Ann Arbor Red on 4/18/17. Bottled 5 gallons of Michigan Red on 5/8/17.
Brewed in 2017 - 22.13 gallons (19.91 in 2012, 48.06 in 2013, 61.39 in 2014, 84.26 in 2015,46.39 in 2016)
Brewed in lifetime - 282.14 gallons
Drinkable beer on hand - 13.58 cases, with 6.11 cases ready in May and early June.
Average cost per 12 pack through all beer brewed - $6.27(ingredients only)