Alan Mead's Brewing Log

Batches:

American Brown
Celis Gran Clone
Adaven Arries Pale Ale
Labor Day Pale Ale
West Coast Stout


American Brown

Brewed May 16, 1999

Ingredients for 5 US gallons:

4lb Alexander's Brown Ale Syrup
3lb Pale malt
2lb Munich malt
2lb Crystal malt, 60 °L
1/4lb Roasted barley
1oz Fuggles whole hops, 4.1% AAU (75 min)
1/2oz Chinook whole hops, 14.1% AAU (75 min)
1/2oz Cascade whole hops, 6.1% AAU (20 min)
1/2oz Fuggles whole hops, 4.1% AAU (10 min)
1/2oz Cascade whole hops, 6.1% AAU (10 min)
1/2oz Fuggles whole hops, 4.1% AAU (20 min)
Wyeast No. 1056 American Ale liquid yeast culture
1cup corn sugar (priming)

Original specific gravity: 1.064
Final specific gravity: in progress
Boiling Time: 75 min
Primary fermentation: in progress

Brewer's Specifics

Struck with 7 quarts (1.75 g) 176F water. Stabilize about 158F. Held over 90 minutes. Sparged with 14 quarts (3.5 g) 172F water to yield about 4.5 g sweet liquor. Boiled 75 minutes with the noted additions. Force chilled and syphon into primary. Toped off with fresh water to 5 g mark. Pitched about third of a liter of slurry from previous brown ale batch.

This recipe was extensively modified from the one presented by Michael Sackett for the gold winning English Brown in the 1996 AHA NHC (where Matt and I took first in the regionals and third in the nationals in the Mild & Brown Ale category). Sackett provided unrealistic quantities (he must have Dave Miller-like extractions), his was an English style, and I had the Alexanders handy.



Celis Gran Clone

Brewed May 16, 1999

Ingredients for 5 US gallons:

8lb pale 2-row
2lb Munich malt
2lb Wheat malt
3.7HBU Fuggles whole hops (.9 oz x 4.1 AAU; 60 min boil)
3.7HBU Fuggles whole hops (.9 oz x 4.1 AAU; 30 min boil)
1/2oz bitter orange peel (10 min boil)
1.5oz Saaz hops (10 min boil)
1oz ground coriander (10 min boil)
3lb honey (10 min boil)
Ask Joel what yeast...
3/4cup cane sugar (priming)
 
Brewed on: May 16, 1999
Original specific gravity: 1.082
Bottled on: in progress
Final specific gravity: in progress
Boiling time: 60 min

Brewer's Specifics

Struck with 2.25g 149F water, stabilizes at 130F 30 minutes. Added 2g boiling water and stabilize at 155F. Held mash about 2 hours in a picnic cooler. Sparge with 4g 175F water. Force chilled. Pitch active starter.


Adaven Arries Pale Ale

Brewed May 16, 1999

Ingredients for 4 US gallons:

10lb pale 2-row
1lb Crystal malt (60L)
.5oz Cascade 6.1 AAU (3 HBU; boil 60min)
.5oz Chinook 14.1 AAU (7 HBU; boil 60min)
.5oz Cascade whole hops (15 min)
.75oz Cascade whole hops (5 min)
1oz Cascade whole hops (dry hop)
Wyeast American Ale culture
1c. priming sugar
 
Original specific gravity: 1.049
Boiling time: 60 minutes
Primary fermentation: glass
Brewed on: May 16, 1999

Brewer's Specifics

Mash in 2g 149F water to rest 130F 30 minutes. Infused 2g boiling water to rest at 155F 60 minutes. Sparge with 4g 175F water to collect about 5.8g. Boiled 60 minutes. Cooled, aerated, pitched yeast.

Further instructiosn as as follows:
Ferment at cool room temperature 4-5 days. Rack to secondary, dry hop. After two weeks, bottle. Avoid aeration, except as noted, to preserve hop flavor and aroma.

This recipe is based on, and almost identical to, the Sierra Nevada Pale Ale clone presented by Ray Daniels in the Summer 98 Zymurgy.

I cannot believe the sucky extraction. No biggie I guess but only about 70% of what I normally get and a miserable half of the theoretical maximum. I used the same equipment as the other brews. Possible, I did not control temperatures well enough... The sparger also leaked a bit (but I thought only a little). This effectively means I have one gallon of a lighter beer than I targetted

Labor Day Pale Ale

Brewed September 4, 2000

Ingredients for 5 US gallons:

6.5lb pale 2-row
.75lb Crystal malt (30L)
1lb cane sugar
1lb light brown sugar
.75oz Chinook ~11 AAU (8.3 HBU; boil 60min)
.5oz Cascade 6.1 AAU (3 HBU; boil 30min)
.5oz Cascade whole hops (10 min)
.5oz Cascade whole hops (0 min)
1oz Cascade whole hops (dry hop) (proposed)
EDME activated dry yeast
2.5 tsp gypsum
 
Original specific gravity: 1.047
Boiling time: 60 minutes (VERY approximate)
Primary fermentation: glass
Brewed on: September 4, 2000

Brewer's Specifics

Everything went wrong... Approximately 30 min. 140F, then added boiling water to 159F, held about 60 minutes. Sparge with 4g 182F water to collect about 5g. Boiled 30 minutes then rested overnight. Next morning, boiled 30 minutes, cooled, aerated, pitched yeast.

This recipe is loosly based on the Sierra Nevada Pale Ale clone presented by Terry Foster in the second Pale Ale book. I modified the recipe assuming less extract and a 2.2 lbs can of light hopped malt extract which I ended up tossing as suspect (hence the sugar).

Note, to get these extractions, which weren't too bad, I had to use the considerable liquor in the bottom of the lauter tun after removing the top bucket. I also had to be patient in drawing off all the liquor from the boil kettle.


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West Coast Stout

Brewed November 8, 2001

Ingredients for 5 US gallons:

1lb pale 2-row
.5lb Crystal malt (30L)
1lb wheat malt
6.6lb Northwestern Dark Malt Extract Syrup
1oz Chinook ~11 AAU (11 HBU; boil 60min)
.5oz Cascade 6.1 AAU (2 HBU; 30min)
.5oz Cascade whole hops (15 min)
.5oz Cascade whole hops (0 min)
Wyeast Irish ale yeast
 
Original specific gravity: 1.034
Final specific gravity:
Boiling time: 60 minutes (approximate)
Primary fermentation: glass
Brewed on: November 8, 2001
Racked on:
Bottled on:

Brewer's Specifics

Steeped grains in 150F water all afternoon (5 hours). Not sure full grain bag allowed great hydration (but long steep should handle conversion). Sparged briefly by dunking in water. Surprised that the extract was so low... suspect that the package was either short-changed or mislabled. I haven't used extract in a while, I think the bags were a little small. This beer was brewed with Bob Rasmus. Fermented in my garage where the temperature varied from about 55F to 70F (I'd guess 62F as an average).


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Copyright (c) 1998-2001 by Alan D. Mead / amead@soltec.net