Brew Day–12/21/15

Bottle Day–

Original Gravity–

Final Gravity:


-6 lbs Dark Liquid Malt Extract

-3.15 lbs Superstructure Liquid Malt Blend (for IPA)

-6 oz Fuggle hop pellets

-4 oz Chinook hop pellets

-1 package Safale-04 English Ale Yeast

-1 Tbsp Irish Moss (for clarity)



  1. Get 5 gallons of water boiling
  2. When the boil is rolling, add all malt extract
  3. Add hops:
  • 0:60 – 2 oz Chinook
  • 0:45 – 2 oz Chinook
  • 0:30 – 2 oz Fuggle
  • 0:15 – 2 oz Fuggle
  • 0:05 – 2 oz Fuggle

4. With 10 minutes left in the boil, add Irish Moss (for clarity)

5. After an hour of boiling, turn the burner off.

6. Add a half gallon of cold water to the wort, and use the wort chiller to drop the temperature to ~90 degrees F.


Brew Day: 12/6/15

Original Gravity: 1.040

Final Gravity: 1.020

Estimated ABV %:


-6 lbs Light Malt Extract Syrup

-8 oz Calypso Hop Pellets (13.3% alpha)

-Safale US-05 Ale Yeast

-1 tablespoon Irish Moss (for clarity)

-1/2 cup white sugar


  1. Rinse out equipment
  2. image
  3. Get 5 gallons of water boiling on the propane burner.


  1. When water is boiling, add extract.


  1. Add ~6.5 oz hops over the course of the hour boil
    1. 0:60
    2. 0:45
    3. 0:30
    4. 0:15
    5. 0:00 (end of boil)
    6. image
  2. Add 1 tbsp Irish Moss (for clarity), with 15 minutes left in the boil.
  3. After boiling the wort for one hour, turn the burner off and hook up the wort chiller to the hose
  4. Run the wort chiller until temperature falls to under 90 degrees F.
  5. Aerate, then pour the wort through a mesh bag into the sanitized conical fermenter.
  6. Pitch yeast.
  7. image image image image


Bottle Day–12/21/15

  1. Flush the yeast from the bottom of the conical fermenter.
  2. Start ~2 cups of water boiling and dissolve 1/2 cup white sugar for the carbonation primer.
  3. Add sugar water in with the beer and stir it in.
  4. Bottle the beer in all bottles.

Brew Day: 10/25/15

Bottle Day: 11/8/15

Original Gravity: 1.060
Final Gravity: 1.010
Estimated ABV: 6.77%


-1 lb 60L Carmel speciality grain
-0.5 lb Biscuit
-0.5 lb Victory
-3.3 lbs Amber Liquid Malt Extract
-3.3 lbs Extra Light Liquid Malt Extrat
-1 lb Light Dry Malt Extract
-3 oz Mt. Hood hop pellets
-1 packet Safale US-05 yeast
-1 lb dark brown sugar
-1/2 cup brown sugar
-pumpkins (2 small ones)
-1/2 oz ginger root
-1 cinnamon stick
-1/2 tsp nutmeg
-1 tsp Irish Moss
-1/2 tsp vanilla
-1/2 tsp allspice
-5 whole cloves
-1/2 cup vodka

Brew Day–10/25/15

1. Slice pumpkins and bake in oven for one hour at 350 degrees.

2. Scoop pumpkin innards into 5 gallons of water and place on the propane burner.


3. Bring water and pumpkin mixture to ~160 degrees. Add grain and steep for 50 minutes.


4. Sparge grain: pour partial mash wort over grain in a strainer.



5. Crank up the propane burner and get the mixture boiling.

6. When the wort is boiling, add all sugar (dry malt, liquid malt, and brown sugar).




7. Add hops: 1/2 ounce every 15 minutes, one ounce at the end of the boil.



8. At 45 minutes into the boil, add spices (ginger, nutmeg and cinnamon) along with Irish Moss (for clarity).

9. After boiling for one hour, remove from heat and start the wort chiller.


10. When the wort has cooled to below 90 degrees, pour through a strainer to the fermentor.



11. Take gravity reading.


12. Pitch yeast.

Flush yeast–11/5/15

Bottle Day–11/8/15

1. Empty yeast catch again and take some beer for gravity measure.


2. Start boiling about a cup of water. Add 1/2 cup brown sugar and dissolve to make carbonation primer.

3. Mix 1/2 tsp vanilla, 1/2 tsp allspice, and 1/2 cup vokda for extra seasoning mixture.

4. Add seasoning mixture and priming sugar to beer and mix it in.


5. Fill growlers and bottles.


Flavor Profile:


Brew Day: 8/23/15

Bottle Day: 9/28/15

Original Gravity: 1.050

Final Gravity: 1.004

Estimated ABV: 6.08%



  • 3 lbs Plain Wheat dry malt extract
  • 3.3 lbs Wheat liquid malt extract
  • 1 lb American Wheat grain
  • 1 oz US Hallertau hop pellets
  • 1 oz US Saaz hop pellets
  • 1 oz Mt. Hood hop pellets
  • 1 packet dry wheat beer yeast
  • 1 tbsp Irish Moss (for clarity)
  • 2 cups (plus more) fresh raspberries

Brew Day — 8/23/15

1. Boil 4 gallons of water in the brew kettle over the burner.

2. Steep one gallon of water and the grain at 170 degrees for 30 minutes.

3. Prepare sanitizer bath and sanitize all equipment (conical fermenter, siphon and hoses, brew paddle, etc…).

4. When the water in the brew kettle is boiling, add all malt extract.

5. Combine steeped grains to brew kettle.

6. Add hops

  • :50 mins – Mt. Hood
  • :30 mins – US Saaz
  • :05 mins – US Hallertau

7. With 15 minutes left in the boil, add 1 tbsp of Irish Moss (for clarity).

8. After one hour of boiling, remove the brew kettle from the burner and add ~2 cups of fresh raspberries.

9. Use the wort chiller to bring the wort temperature down to ~90 degrees.

10. Transfer the wort to the conical fermenter by pouring from the brew kettle over a mesh bag to trap any sediment.

11. Oxygenate the wort.

12. Add one gallon of cool water.

13. Pitch yeast.

Flavor Profile:

This wheat beer is subtly flavored with the raspberry, which adds a perfect fruity kick. It is a tasty, easy drinking beer. Definitely tasty, I don’t think that a stronger raspberry flavor would have added anything positive to the beer flavor, and I prefer the more balanced flavor that allows the wheat flavor to shine through a bit more.

Brew Day: 5/18/15
Transfer Day:
Bottle Day:

Original Gravity: 1.055
Final Gravity:
Estimated ABV:


  • 3.3 lbs Extra Light Malt Syrup
  • 3 lbs Extra Light Dry Malt Extract
  • 5 oz Citra Hops (~14% Alpha)
  • Safale-05 yeast

Brew Day–5/18/15

1. Wash all equipment and utensils. Get a sanitizer bath ready and sanitize all equipment.

2. Fill the brew kettle with 5 gallons of fresh water. Begin the boil by setting the brew kettle on the propane burner.



3. When the water begins to boil, add all malt extract.


4. Add hops:

  • 1:00
  • 0:30
  • 0:15
  • 0:00 (end of boil)

Video credit: Jack Krouse

5. After boiling for an hour, turn the burner off and remove the brew kettle from the heat. Fill up a tupperware bin with cold hose water and set the brew kettle in the ice bath.


6. Cool the wort to around 90 degrees F.


7. Once the wort is cooled, transfer from the brew kettle to primary fermenter.


8. Sprinkle in the yeast.


9. Take a gravity reading with the hydrometer.


Brew Day: 4/19/15

Transfer Day: 5/14/15

Bottle Day: 5/15/15

Original Gravity: 1.071

Final Gravity: 1.005

Estimated ABV: 9.5%


  • 2 gallons of organic apple juice
  • 2 ounces of Citra hops (13.2% alpha)
  • 3 lbs light dry malt extract
  • 5 lbs of pure clover/basswood honey
  • 1 packet champagne yeast
  • 1 tsp Irish Moss (for clarity)
  • 2 campden tablets
  • 1 tsp pectic enzyme

Brew Day–4/19/15

1. Boil 2 gallons of water.
2. On the other burner, mix all honey with half gallon of warm water.
3. When the brew kettle is boiling vigorously, add all malt and hops.
4. Boil for one hour.
5. While boiling, continue to stir both pots–ensure brew kettle doesn’t burn the bottom and gently stir honey water to dissolve.
6. Sanitize big mouth bubbler.
7. Combine 1 gallon of cold water, the wort from the brew kettle, dissolved honey water, and all apple juice in the big mouth bubbler.
8. Stir vigorously to oxygenate the wort. Add campden tablets and pectic enzyme.
9. Seal bubbler and take gravity measure.
10. Pitch yeast.

Transfer Day–May 14, 2015

1. Transfer beer from glass carboy to plastic fermenter. Taste test.

Bottle Day–May 15, 2015

1. Sanitize all equipment.

2. Transfer beer from plastic fermenter to bottling bucket.

3. Take the gravity and taste test.

3. Fill growlers. Put carbonation drops in four growlers and a Grolsch bottle. We didn’t put any additional sugars in four growlers.

Brew Day: 3/14/15

Bottle Day: 4/1/15


Original Gravity: 1.055

Final Gravity: 1.014

Estimated ABV: ~5.5%


  • 1.5 lbs Dark Malt Extract Syrup
  • 1 lb Extra Light Dry Malt Extract
  • 3 lbs Maris Otter Light Malt Extract Syrup
  • 3 oz UK First Gold
  • 2 oz UK Target
  • 2 oz UK Phoenix
  • 1 tbsp Irish Moss (for clarity)

Brew Day — 3/14/15

1. Fill beer kettle with 3 gallons of water and bring to a boil.


2. When water is boiling, add all malt extract and boil for one hour.




3. Add hops:

  • 1:00 – 2 oz UK Target
  • 0:45 – 2 oz UK Phoenix
  • 0:30 – 1 oz UK First Gold
  • 0:15 – 1 oz UK First Gold
  • 0:05 – 1 oz UK First Gold


4. With 15 minutes left in the boil, add 1 tbsp of Irish Moss (for clarity).


5. After boiling for 60 minutes, turn heat off and add 2 gallons of cold water to bring total volume to 5 gallons.


6. Sanitize big mouth bubbler.


7. Filter wort through a mesh bag from brew kettle into the primary fermenter.



8. Cool the wort in the bathtub ice bath.



Bottle Day:

1. Sanitize all equipment.


2. Transfer beer into bottling bucket.

3. Put fizz drops in bottles in growlers. One drop per bottle, three drops per growler.

4. Use bottling wand to transfer beer into bottles and growlers.


5. Cap bottles and growlers and let the beer age for a week or two.


The ESB is well carbonated and relatively clear, definitely a success! There is a bitter and hoppy essence, which is exactly what the goal was, but has a pretty generic homebrew-ey flavor that we have had in a lot of our beers regardless of flavoring and styles. The color is wonderful and it tastes light but flavorful. Definitely a tasty beer!

Brew Day: 2/15/15
Bottle Day: 3/1/15

Original Gravity: 1.056
Final Gravity: 1.018
Estimated ABV: 4.99%


  • 1 Lb. English Chocolate Malt
  • 1 Lb. Briess Caramel 80L Malt
  • 3 Lbs. Plain Extra Light Dry Malt Extract
  • 3 Lbs. Dark Malt Extract Syrup
  • 1 oz UK Fuggle hop pellets (5.1% alpha)
  • 1 oz US Williamette hop pellets (4.7% alpha)
  • 1 oz US Goldings hop pellets (4.5% alpha)
  • 1 oz Cascade raw hops (7.7% alpha)
  • 1 tsp. Irish Moss (for clarity)
  • Safale 04 English Ale yeast
  • Carbonation drops

Brew Day — 2/15/15

1. Fill brew kettle with ~3 gallons of water, bring to 160 degrees.

2. Add chocolate and caramel malts into the grain bag and steep for around 30 minutes, holding the temperature between 150-170 degrees F.IMG_1930


3. After 30 minutes of steeping the grain, remove the grain bag, let the excess water drain out, and put the brew kettle on full heat.


4. Bring water to a boil.

5. When the water is boiling, add all malt extract.




6. Add hops:


  • 1:00 – 1 oz Cascade and 1 oz Goldings
  • 0:15 – 1 oz UK Fuggle
  • 0:05 – 1 oz US Williamette


7. With 15 minutes left in the boil, add Irish Moss (for clarity).


8. Sanitize big mouth bubbler primary fermenter and siphon.

9. Filter wort through grain bag to decrease sediment.



10. Add cold water to wort until total volume is around 5 gallons.


11. Oxygenate the wort by stirring vigorously.


12. Cool wort to ~90 degrees by setting the fermenter outside. Meanwhile, take the original gravity.


13. Pitch yeast.

Transfer Day — 3/1/15

1. Sanitize all equipment: auto-siphon, bottles and growlers, caps, and bottling bucket.


2. Transfer beer from fermenter to bottling bucket.


3. Place one carbonation drop into each beer bottle before filling with beer, and place three carbonation drops into each growler. Then, fill each container with beer and cap.


3. Take gravity measure.


Brew Day: 12/10/14
Bottle Day: 12/31/14

Original Gravity: 1.060
Final Gravity: 1.024
Estimated ABV: 4.73%


  • 6 lbs Dark Mart Extract Syrup
  • 1 lb Briess Caramel 80L Malt
  • 1 lb English Chocolate Malt
  • 1 lb English Roasted Barley Malt
  • ~5lbs Sweet Cherry Puree (About 1.75 cans)
  • 1 oz UK Fuggle Hop Pellets (alpha 5.1%)
  • 1 oz US Williamette Hop Pellets (alpha 4.7%)
  • 1 oz US Goldings Hop Pellets (alpha 4.5%)
  • 1 packet Safale S-04 Dry Ale Yeast
  • 1 tsp Irish Moss (for clarity)
  • Fizz Drops (carbonation tablets) – one per 12 oz/16 oz bottle, two per 22 oz/750 mL bottle, four per growler


Brew Day — 12/10/14

1. Sanitize all equipment


2. Fill brew kettle with 1.5 gallons of water to begin the partial mash and heat to ~150 degrees.

3. Add all three pounds of malt into the mesh brew bag and let the partial mash sit for 35 minutes.


4. Sparge the mash with 1.5 gallons of warm water.




5. Add warm water through the brew bag (essentially keep sparging…) until 4 gallons of wort is in the brew kettle.

6. Put the brew kettle onto the propane burner and start the boil.


7. When the wort is boiling, add liquid malt and boil for 60 minutes.


8. Hop schedule:

  • 0:60 – Add Fuggle and Williamette hops
  • 0:05 – Add Goldings hops

9. Bring brew kettle inside to stovetop for ease of use.


10. With 15 minutes left in the boil, add Irish Moss (for clarity).

11. With 5 minutes left in the boil, add all contents of cherry puree.


12. After 60 minutes of boiling, cool the wort in a tupperware bin filled with cold water and snow. Add ~1 gallon of cool water to wort.

13. Once wort has chilled, transfer wort to big mouth bubbler and pitch yeast. Take gravity measure.



Bottle Day — 12/31/14

1. Sanitize bottles, growlers, bottling bucket and all equipment.



2. Transfer beer into bottling bucket.



3. Add more cherry flavor.


4. Fill growlers and bottles with beer, add carbonation tablets and cap.


The cherry stout was a very overcarbonated, but tasty brew.


Cider Collection Day: Sunday, October ?
Pitched Yeast: October 16
Bottle Day:

Original Gravity: 1.050
Final Gravity:


  • A shit-ton of apples
  • 5 teaspoons yeast nutrient
  • 2.5 teaspoons pectic enzyme
  • One packet of Safale-04 American Ale Yeast


1. Arrive at Kris’s Cider Fest. Eat a lot of hot dogs.

2. Press a lot of apples into 5 gallons of cider.

3. Add 5 Campden tablets to neutralize wild yeast and bacteria.

4. Wait 48 hours.

5. Add pectic enzyme, yeast nutrient and yeast.

6. Wait __ weeks and bottle!

Brew Day: 9/25/14
Bottle Day: 10/16/14

Original Gravity: 1.087
Final Gravity: 1.019
Estimated ABV: 8.93%


  • 1 LB Chinook Hop Pellets
  • 12 LBS Gold Malt Extract Syrup
  • 1 Packet 1056 Wyeast American Ale Yeast
  • 1 Tbsp Irish Moss
  • 5 oz. priming sugar


Bottle Day — 9/25/14

1. Break yeast packet starter.

2. Boil 4 gallons of warm tap water.


3. When the water is boiling, add all malt extract syrup.


4. Add hops sporadically throughout the boil process.


5. After one hour of boiling, remove from the burner and cool to ~90 degrees F.

6. Once the wort has cooled, pitch the yeast and fill the big mouth bubbler airlock.



Bottle Day — 10/16/14

1. Boil around one cup of water and dissolve contents of priming sugar package.

2. Sanitize bottling bucket, siphon, and all bottles.


3. Transfer beer into bottling bucket.


4. Add priming sugar mixture.

5. Bottle into growlers and bottles.




Brew Day: 8/04/14
Bottle Day: 8/26/14

Original Gravity: 1.072
Final Gravity: 1.003
Estimated ABV: 9.06%


  • 5 lbs pure, raw and unprocessed honey
  • 3.15 lbs light malt extract syrup
  • 1 lb extra light dry malt extract
  • 1 gallon organic, unfiltered, pasteurized apple juice
  • 3 oz Mt. Hood hop pellets
  • Yeast

Brew Day — 8/04/14

1. Sanitize all equipment.


2. Combine 2 gallons of warm tap water with the entire contents of the honey jar. Mix until completely dissolved.

3. Add apple juice to honey mixture.

4. Begin boil of 2 gallons of water.

5. When the water is boiling, add all malt extract.





6. Add hops:

  • 0:60 – 1 oz Mt. Hood
  • 0:30 – 1 oz Mt. Hood
  • 0:05 –  1 oz Mt. Hood



7. After an hour of boiling cease the boil and cool wort. Transfer the wort to fermenting bucket, which is holding the honey apple mixture.

8. Pitch yeast.


Bottle Day — 8/26/14

1. Sanitize all equipment.

2. Transfer beer into bottling bucket.


3. Fill bottles and cap, fill growlers and cap, set in the closet to carbonate.


MMM, what to say about this delicious one?? Our apple ale was really tasty, our honey ale from earlier in the summer was delicious, why not combine it all? This was a really high gravity beer, which is probably explained by the great amount of malt that we put into two gallons in the boil as well as a high-sugar mixture of honey and apple juice. The flavor was evenly spread between all three pieces, which was really awesome. There was the tart and sweet apple cider flavor; the sweet, dry flavor of the honey; the malty, hoppy, beery characteristics of the beer. You could taste the high alcohol content in the aftertaste–almost the fire-breath sensation after taking a shot. A pint of Honey Apple Ale and you will feel a little loopy. Two pints and it’s a party!


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