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!

Brew Day: 7/17/14
Transfer Day: 7/23/14
Bottle Day: 8/3/14


  • 1 lb malted wheat grain
  • 3 lbs Breiss Bavarian dry wheat extract
  • 3.3 lbs Mallard Malts liquid wheat extract
  • 1 oz German Perle
  • 1 oz German Smaragd
  • 1 oz German Mandarina Bavaria
  • 1 package Wyeast German Wheat
  • 1 tbsp Irish Moss (for clarity)
  • 3 lbs. 1 oz Red Raspberry Puree

Original Gravity: 1.049
Transfer Gravity: 1.012
Final Gravity: 1.010

Estimated ABV: 5.12%


Brew Day – 7/17/14

1. Break open yeast packet.


2. Bring 2.5 gallons of water to a temperature of 160 degrees. Then, add 1 lb malted wheat grain.


3. Steep the grain between 150-160 degrees for 30 minutes

4. Add 2.5 gallons of water to brew kettle and start boil. When the water is boiling, add all malt extract.







5. Hop schedule:

  • 0:60 – Perle
  • 0:30 – Mandarina Bavaria
  • 0:05 – Smaragd

6. After one hour of boiling, take the brew kettle off of the heat and into the ice bath.


7. Once the wort has cooled to ~80 degrees, siphon to the primary fermenter (in the bottling bucket) and pitch the yeast.




Transfer Day — 7/23/14

1. Clean and sanitize secondary fermenter (glass carboy) and all utensils.


2. Pour contents of raspberry puree into secondary fermenter.


3. Transfer beer into secondary fermenter to mix with raspberry puree.


4. Cap with bubbler and bring the secondary fermenter back into the closet.

Bottle Day — 8/3/14

1. Sanitize all equipment.

2. Transfer all beer into bottles and growlers.

3. Save a bit of uncarbonated beer for final gravity reading.


This was our second Raspberry Wheat and the big difference was using raspberry puree as opposed to a mixture of real raspberries and raspberry jam (with no preservatives). Preparing the raspberry flavoring for the beer was pretty labor intensive, so this method was definitely a little easier to do. The sediment level seemed to be pretty high, just like the first Raspberry Wheat. This beer was good, but really sweet and tasted best just one or two at a time.

Brew Day: 5/03/14
Bottle Day: 5/26/14

Original Gravity: 1.058
Final Gravity: 1.000
ABV: 7.7%


  1. 5 lbs pure, raw and unprocessed natural honey.
  2. 3 lbs plain extra light dry malt extract
  3. 1 packet (11.5g) Safale US-05 dry ale yeast
  4. 3 oz. Mt Hood Hop pellets
  5. 2.5 tsp.  yeast nutrient
  6. 1 tsp. Irish Moss (for clarity)
  7. 1 oz (5 candies) Cascade Hop Candies

Brew Day–5/3/14


1. Make a yeast starter. Stir 1 tsp of dry malt extract in with one cup of warm degree water. Cover with saran wrap and wait until  minutes. Add one teaspoon of dry malt extract and make sure yeast is active after around 30 minutes.

2. Heat 1 gallon of water in pot and boil 2.5 gallons of water in the brew kettle.

3. Add hot water (~160 degrees) to primary fermenter. Start dissolving honey with the hot water to make must.

4. Start heating another 1 gallon of water in pot. Add to must after it has reached ~160 degrees. Add 2.5 tsp of yeast nutrient. Add another half gallon of hot water, bringing the total volume of must to around 3 gallons.

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

6. Add Irish Moss (for clarity) to the wort with 15 minutes left in boil.

7. Add hops to the wort.

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

8. Combine wort and must in the primary fermenter.

9. Cool wort to ~70 degrees.

10. Pitch yeast from yeast starter.

Bottle Day–5/26/14

1. Boil water for priming sugar. When water is boiling, add priming sugar and stir until dissolved. Remove from heat and cover.

2.Transfer beer from fermenter to bottling bucket.

3. Add dissolved priming sugar.

4. Transfer beer to bottles and growlers, then cap ’em up!

 This beer turned out really well. It was such a good summer beer… really light and crisp, yet alcoholic and kind of dry. The honey flavor really shined through and the hops were the icing on the cake. Without a ton of sediment, this was the type of beer that you could drink 3 or 4 of on a Friday night in summer and just feel great!

Brew Day: 4/27/14
Transfer Day: 5/8/14
Bottle Day: 5/26/14

Original Gravity: 1.056
Final Gravity: 1.018
ABV: 5.1%


  • 1 package 2278 Czech Pils Wyeast
  • ~1 lb. of Pilsen grain
  • 6 lbs Pilsen Malt Extract Syrup
  • 1 lb. Pilsen Dry Malt Extract
  • 1 oz Czech Saaz Hop Pellets (3.0% Alpha)
  • 1 oz Czech Saaz Hop Pellets (4.0% Alpha)
  • 1 oz Liberty Hop Pellets (4.5% Alpha)
  • 1 Tsp. Irish Moss


Brew Day–4/27/14

1. Break the yeast packet to activate.

2. Crush the Pilsen Grain thoughourly. (As best as possible without a mill).

3. Heat ~ 1 gallon of water to 160 degrees. Then pour the crushed grain into the brew kettle to begin the partial mash. Mash the grain for one hour.

4. Sparge the wort with ~2.5 gallons of hot water.

5. Start the boil.

6. Once the wort is boiling, add all malt extract. Stir frequently to avoid burning the bottom of the kettle.

7. Add hops. Hop schedule:

  • 0:60-1 oz Liberty
  • 0:30-1 oz Czech Saaz (4% Alpha)
  • 0:10 -1 oz Czech Saaz (3% Alpha)

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

9. Fill a Tupperware bin full of cold water and frozen 2-liter pop bottles. After 60 minutes of boiling, take the brew kettle off the heat and move it to the wort cooling container.

10. The initial gravity was really high (likely because of the smaller wort volume), so we added a few cups of tap water to dilute the wort a bit.

11. Once the wort has cooled to ~ 70 degrees, pitch the yeast.

12. Seal the glass carboy and place it in the closet for fermentation.

Transfer Day–5/8/14
1. Transfer beer from glass carboy to secondary fermenter.

Bottle Day–5/26/14

1. Boil water for priming sugar. When the water is boiling, add priming sugar and stir until dissolved completely. Take off heat and cover.

2. Thoroughly sanitize instruments, bottles, and growlers.

3. Transfer beer to bottling bucket.

4. Add priming sugar and stir into the beer.

5. Transfer beer from bottling bucket to bottles and growlers.

6. Cap ’em up!

7. Fill the fridge with the bottled beer for aging.

The Pilsner tasted really bad for a long time–there were strong banana flavors, it wasn’t very carbonated, and just generally nasty. That makes it a little easier to age properly, however. After about three months from bottling, we starting tasting the Pilsner again and it was significantly better. We bottled in late May and were enjoying the Pilsner all throughout the fall. The final flavor was really light and crisp, yet slightly maltier and more flavorful than your typical big-name lager. It was a great session beer and super tasty on a warm fall afternoon!

Brew Day: 3/15/14
Transfer Day: 3/25/14
Bottle Day: 4/2/14

Original Gravity: 1.080
Transfer Gravity: 1.013
Final Gravity: 1.012
ABV: 9.1%


  1. 6 lbs. Plain Extra Light Dry Malt Extract
  2. 3.3 lbs. (one can) Extra Light Liquid Malt Extract
  3. 1 package (11.5 g) Safale US-05 American Dry Ale Yeast
  4. 13.35 ounces Cascade Hop pellets
  5. 1 ounce Cascade Hop (full leaf–for dry hop)
  6. 1 Tbsp. Irish Moss (for clarity)
  7. 5 oz. Priming Sugar


Brew day–3/15/14
1. Make yeast starter

    • Pour a glass of lukewarm tap water (80 degrees)

    • Add yeast

Cascade Single-Hop IPA

    • Add a bit of dry malt extract (~2 tbsp.)

2. Boil 5 gallons of water

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

4. Add hops

  • 0:60 – 4.5 oz
  • 0:45 – 3.5 oz
  • 0:10 – 2.7 oz
  • 0:05 – 2.6 oz

5. Add Irish moss (for clarity) at 0:15 left in boil.

6. Get ice bath ready. Put ice chunks into Tupperware bin with water.

7. After 0:60 minutes of boiling, move the brew kettle to the ice bath.

8. When wort has cooled to Transfer wort into primary fermenter with auto-siphon.

9. Pitch yeast and aerate thoroughly.

Transfer Day–3/25/14

1. Sanitize thoroughly: auto-siphon, glass carboy, carboy plug, hop bag.

2. Fill hop bag with full leave Cascade hops.

3. Shove the hop bag into the glass carboy.

4. Transfer beer into glass carboy.

Bottle Day–4/2/14

1. Add priming sugar to approximately 1 cup of boiling water. Stir until sugar is dissolved completely.

2. Sanitize auto-siphon, bottling bucket, and brew paddle.

3. Transfer beer to bottling bucket and add priming sugar.

4. Sanitize all bottles and caps.

5. Bottle the beer.

6. Cap bottles.

7. Store in the aging cellar/closet for carbonating.

This one turned out really good!! It had a really tasty citrusy and hoppy flavor. The high alcohol content wasn’t overpowering, but you could taste it and definitely feel it after a couple!


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