Hoof Hearted Imperial Brown Ale

The taps are running a little low and it's time to brew again.  This time we're going big and brown!  The recipe for this ale is not mine, but that of Mike McDole whom I've mentioned before in this blog.  Mike's late wife, Janet, loved this imperial brown so he named it Janet's Brown Ale.  I've just added a little more whimsy to the name and label.  ;-)  I can't wait to smell the garage on Sunday when this is boiling away!

Here's the recipe and label:

Hoof Hearted
Imperial Brown
Author: Mike McDole

Size: 10.56 gal
Efficiency: 64.0%
Attenuation: 75.0%
Calories: 244.24 kcal per 12.0 fl oz

Original Gravity: 1.073 (1.056 - 1.075)
Terminal Gravity: 1.018 (1.010 - 1.018)
Color: 21.8 (6.0 - 15.0)
Alcohol: 7.22% (5.5% - 7.5%)
Bitterness: 61.6 (40.0 - 70.0)

Ingredients:
26.25 lb Pale Ale Malt
2.2 lb White Wheat Malt
2.75 lb Cara-Pils® Malt
2.75 lb Crystal Malt 40°L
1.1 lb Chocolate Malt
2.0 oz Northern Brewer (8.0%) - added during mash
2.5 oz Northern Brewer (8.0%) - added during boil, boiled 60 min
2.0 oz Northern Brewer (8.0%) - added during boil, boiled 15 min
3.2 oz Cascade (5.5%) - added during boil, boiled 10 min
3.0 oz Cascade (5.5%) - added during boil, boiled 0 min
3.0 ea Fermentis US-05 Safale US-05
4.0 oz Centennial (10.0%) - added dry to secondary fermenter

Results generated by BeerTools Pro 1.5.12

Life is Good Best Bitter

Almost a year since I brewed?  Yikes!
Since the weather has been warming up (the temps in Central California will hit 100 tomorrow) I've been drinking some English "bitter" style beers and am quite enjoying them.  They are very light with a great malt/hop flavor and not so bitter at all.  So, I'm going into the Wayback machine to brew a recipe from MoreBeer that I last brewed in 2004.  I've got the hops and grain all weighed out and I'll be setting up shop tonight for tomorrow's brew session.  Here is the label and the recipe.

Life is Good - Best Bitter
8-B Special/Best/Premium Bitter
Author: B3

Size: 11.52 gal
Efficiency: 64.0%
Attenuation: 75.0%
Calories: 145.81 kcal per 12.0 fl oz

Original Gravity: 1.044 (1.040 - 1.048)
Terminal Gravity: 1.011 (1.008 - 1.012)
Color: 10.93 (5.0 - 16.0)
Alcohol: 4.31% (3.8% - 4.6%)
Bitterness: 29.3 (25.0 - 40.0)

Ingredients:
19 lb British Pale Ale Malt
2.5 lb American Pale Ale Malt (To make up for a miscalculation in the British Malt)
1 lb Carastan 30/37
.4 lb Crystal Malt 40°L (To make up for a miscalculation in the Carastan)
1.0 tsp 5.2 pH Stabilizer - added during mash

2.0 oz East Kent Goldings (6.1%) - added during boil, boiled 60 min
4.0 oz East Kent Goldings (6.1%) - added during boil, boiled 5.0 min
4.0 oz East Kent Goldings (6.1%) - added during boil, boiled 1.0 min

2.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min
1.0 ea Yeast Nutrient (AKA Fermax) - added during boil, boiled 10 min

2.0 ea WYeast 1275 Thames Valley Ale

Results generated by BeerTools Pro 1.5.12

IT'S THE END OF THE WORLD AS WE KNOW IT!

You've seen the billboards.  According to some it's the end of the world this Saturday.  But, it can't be!  The CVBG Big Brew is that day and I get to participate!  So, in celebration of the world coming to an end I decided to brew this.  I made this recipe and label some time ago.  Now it has just a little more meaning......

Deliverance Double IPA
14-C Imperial IPA
Author: Wade Williams

Size: 5.5 gal
Efficiency: 64.0%
Attenuation: 75.0%
Calories: 269.07 kcal per 12.0 fl oz

Original Gravity: 1.080 (1.070 - 1.090)
Terminal Gravity: 1.020 (1.010 - 1.020)
Color: 9.68 (8.0 - 15.0)
Alcohol: 7.96% (7.5% - 10.0%)
Bitterness: 272.3 (60.0 - 120.0)

Ingredients:
16.68 lb American 2-row
0.55 lb Crystal Malt 40°L
0.55 lb White Wheat Malt
2.0 oz Chinook (13.0%) - added during boil, boiled 90 min
2.0 oz Warrior (16.0%) - added during boil, boiled 90 min
1.0 oz Simcoe (13.0%) - added during boil, boiled 45 min
1.0 oz Columbus (15.0%) - added during boil, boiled 30 min
1.5 lb Corn Sugar
2.25 oz Centennial (10.0%) - added during boil, boiled 0.0 min
1.0 oz Simcoe (13.0%) - added during boil, boiled 0.0 min
3.25 oz Columbus (15.0%) - added dry to primary fermenter
1.75 oz Centennial (10.0%) - added dry to primary fermenter
1.75 oz Simcoe (13.0%) - added dry to primary fermenter
3.0 ea White Labs WLP001 California Ale

Notes
Mash at 150 degrees

Results generated by BeerTools Pro 1.5.12

Orange Blossom Honey Cream Ale

The last keg of Weed Death Wheat Ale is about to blow and I need something on the lighter end of the flavor spectrum on tap for the summer months.  Now, it seems that every time I brew a "summer" beer I end up not liking it.  I think this comes from the fact that I just can't stand wheat beers.  Heck, I just haven't liked anything that I've brewed that ends up on this tap.  A cream ale seems like it could be more to my liking since I'm a fan of some Kolsch beers and this recipe uses Kolsch yeast and a Kolsch-ish recipe.  This recipe comes to us thanks to MuddyMikes on the MoreBeer Forums.  Here's the recipe and the label:

Orange Blossom Honey Cream Ale
6-A Cream Ale
Author: Wade L. Williams

Size: 11.04 gal
Efficiency: 64.0%
Attenuation: 75.0%
Calories: 151.0 kcal per 12.0 fl oz

Original Gravity: 1.046 (1.042 - 1.055)
Terminal Gravity: 1.011 (1.006 - 1.012)
Color: 6.04 (2.5 - 5.0)
Alcohol: 4.46% (4.2% - 5.6%)
Bitterness: 18.5 (15.0 - 20.0)

Ingredients:
14.06 lb English 2-row Pils
3.52 lb Corn Flaked (Maize)
1.17 lb German CaraHell
0.59 lb Belgian Aromatic
0.59 lb Biscuit Malt (Mout Roost 50)
1 oz Cluster Hops (7.0%) - added during boil, boiled 75 min
.5 oz Mt. Hood Hops (6.5%) - added during boil, boiled 75 min
1 tsp Wyeast Nutrient - added during boil, boiled 10 min
.5 oz Mt. Hood (6.5%) - added during boil, boiled 5 min
2 ea White Labs WLP029 German Ale/Kölsch

Notes
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 30

*** Pitch 2 lbs of California Orange Blossom Honey, dissolved in 2 cups of hot water, in primary fermentor 5 days after fermentation starts. ***

*** Pitch zest of  3 naval oranges into pramary fermentor 14 days after fermentation starts. ***

Results generated by BeerTools Pro 1.5.12

Atomic Punk Strong Ale

A brew day with six friends and then dinner for them and their wives, what could be better?  ;-)  Tomorrow (Saturday) will be one looooooooooong day!

Here's the updated recipe and label:

Atomic Punk

14-B American IPA

Author: Wade Williams

Size: 10.5 gal

Efficiency: 64.0%

Attenuation: 75.0%

Calories: 230.79 kcal per 12.0 fl oz

Original Gravity: 1.069 (1.056 - 1.075)

Terminal Gravity: 1.017 (1.010 - 1.018)

Color: 21.64 (6.0 - 15.0)

Alcohol: 6.82% (5.5% - 7.5%)

Bitterness: 95.7 (40.0 - 70.0)

Ingredients:

29.0 lb Pale Ale Malt

3.25 lb Special B - Caramel malt

1.0 lb Cara-Pils® Malt

1.0 tsp 5.2 pH Stabilizer - added during mash

50.0 g Chinook (13.0%) - added during boil, boiled 85 min

50.0 g Chinook (13.0%) - added during boil, boiled 45 min

50.0 g Chinook (13.0%) - added during boil, boiled 15 min

1.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min

1.0 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 10 min

50.0 g Chinook (13.0%) - added during boil, boiled 0 min

2.0 ea Fermentis S-04 Safale S-04

Notes

Mash at 148

Pitch @ 66-67 and let it rise naturally to 69 and hold it there until it's within a few points of finishing then ramp it up to 72.

Results generated by BeerTools Pro 1.5.12

Arrogant Bastard Clone

Props to Mike "Tasty" McDole for cloning this beer!  This beer will be next in my lineup and will be brewed by myself and six friends who purchased the brew session and dinner at the OLM School fundraiser.

Arrogant Bastard
14-B American IPA
Author: Tasty McDole

Size: 10.5 gal
Efficiency: 64.0%
Attenuation: 75.0%
Calories: 224.17 kcal per 12.0 fl oz

Original Gravity: 1.067 (1.056 - 1.075)
Terminal Gravity: 1.017 (1.010 - 1.018)
Color: 21.56 (6.0 - 15.0)
Alcohol: 6.62% (5.5% - 7.5%)
Bitterness: 95.7 (40.0 - 70.0)

Ingredients:
29.0 lb Pale Ale Malt
3.22 lb Special B - Caramel malt
1.0 tsp 5.2 pH Stabilizer - added during mash
50.0 g Chinook (13.0%) - added during boil, boiled 85 min
50.0 g Chinook (13.0%) - added during boil, boiled 45 min
50.0 g Chinook (13.0%) - added during boil, boiled 15 min
1.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min
1.0 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 10 min
50.0 g Chinook (13.0%) - added during boil, boiled 0 min
2.0 ea White Labs WLP001 California Ale

Notes
Mash at 148

Results generated by BeerTools Pro 1.5.12

Willamette IPA

'Tis time to brew an IPA again as the Mad Pig is almost gone.  I was thinking of re brewing the wildly popular Sick Puppy IPA again but I've had this pound of Willamette hops on hand for about a year and I've been searching for a brew to use them in.  After searching the interwebs one night I learned that Jamil Z had tried to clone Lagunitas IPA many moons ago and came up with a recipe that used all Willamette hops.  I'm not shooting for a Lagunitas clone (and most homebrewers know that this recipe doesn't come close) but I did use the Lagunitas malt schedule on this beer and replaced most of the hop additions with Willamette hops.  What I'm shooting for is a somewhat spicy IPA with a nose that will knock your socks off!  Of course, with all experiments, this may fail miserably, but I'm hoping for the best.  I just picked up my supplies today from Barley and Wine and I'll be brewing this Saturday at about 5 am hoping to be done by 10 am.

Here's the label and the recipe:

Willamette IPA
14-B American IPA
Author: Wade L. Williams

Size: 11.0 gal
Efficiency: 64.0%
Attenuation: 75.0%
Calories: 209.43 kcal per 12.0 fl oz

Original Gravity: 1.063 (1.056 - 1.075)
Terminal Gravity: 1.016 (1.010 - 1.018)
Color: 12.7 (6.0 - 15.0)
Alcohol: 6.19% (5.5% - 7.5%)
Bitterness: 48.2 (40.0 - 70.0)

Ingredients:
24 lb American 2-row
2.0 lb White Wheat Malt
1.8 lb Munich Malt
1.2 lb Crystal Malt 60°L
2.75 lb Crystal 15
1.75 oz Magnum (10.5%) - added during boil, boiled 60 min
.7 oz Glacier (5.5%) - added during boil, boiled 20 min (similar to Willamette and I want to get rid of them)
1.25 oz Willamette (4.7%) - added during boil, boiled 20 min
2 oz Willamette (4.7%) - added during boil, boiled 10 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min
1.0 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 10 min
4 oz Willamette (4.7%) - added during boil, boiled 1 min
4 oz Willamette (4.7%) - added dry to primary fermenter
2.0 ea WYeast 1968 London ESB Ale

Notes
Mash temp 158-160

Ferment temp: 66F for three days - slowly raise to 70F over the next 3-4 days

Results generated by BeerTools Pro 1.5.3