Hoppy Brown

grain:

- 22 pounds Briess Pale Ale Malt

- 1 pound Briess Caramel 80
- 1 pound Briess Chocolate

hops:
- 3 ounces Nugget whole hops 90 minutes
- 1 ounce Centennial whole hops 20 minutes

- 1 ounce Centennial whole hops flame out

yeast:
- White Labs California Ale harvested
- Fermentis US-05 harvested

10 gallons

90 minute mash
0 minute mark @ 150 degrees

15 minute mark @ 150 degrees
90 minute mark @ 144 degrees

10 degree Brix pre boil

11 degree Brix post boil (gentle boil?)

Porter

grain:
- 20 pounds 6 ounces Crisp Maris Otter Pale Ale Malt

- 3 pounds Briess Pale Ale Malt
- 3 pounds Briess Caramel 60
- 2 pounds 2 ounces Briess Chocolate

hops:
- 3 ounces Nugget whole hops 90 minutes
- 2 ounces Nugget whole hops 30 minutes

yeast:
- White Labs California Ale harvested
- Fermentis US-05 harvested

10 gallons

90 minute mash
0 minute mark @ 158 degrees
30 minutes mark @ 152 degrees
90 minute mark @ 148 degrees

13 degrees Brix pre boil

15 degrees Brix post boil

American Pale Ale

American Pale Ale

grain:
- 18 pounds Crisp Maris Otter Pale Ale Malt
- 1 pound Briess Caramel 60
- 2 ounces Briess Chocolate

hops:
- 2 ounces Nugget whole hops 90 minutes
- 2 ounces Nugget whole hops 30 minutes

yeast:
- White Labs California Ale harvested
- Fermentis US-05 harvested

10 gallons

90 minute mash (100 minutes actually)
0 minute mark @ 156 degrees
30 minutes mark @ 152 degrees
100 minute mark @ 148 degrees
Pre boil Brix 8 degrees ... Too much sparge water. 

American Pale Ale

American Pale Ale

grain:
- 16 pounds Crisp Maris Otter Pale Ale Malt
- 2 pound Briess Caramel 60
- 4 ounces Briess Chocolate

hops:
- 2 ounces Nugget whole hops 60 minutes
- 2 ounces Nugget whole hops 30 minutes

yeast:
- White Labs California Ale
- Fermentis US-05

10 gallons

90 minutes mash @ 156 degrees

10 degrees Pre boil Brix

California Ale tasting notes:

- Dry hopped in keg with 1/3 ounce Nugget whole hop

- firmly bitter. Earthy hop flavor and aroma. Bitterness lingers. Perfect bitterness. 

- orange / copper color

- cloudy

- easy drinking

- medium to medium heavy body

- no roasty flavors from chocolate malt

- good brew. Age for 3-4 weeks before serving. Replace Nugget flavor hops with more delicate aroma hop next time. Same with aroma Nugget hops. 

American Red Ale and Pale Ale

grain:
- 14 pounds Maris Otter Pale Ale Malt blend (red ale)
- 1 pound Caramel 80 (red ale)
- 2 ounces Fawcett pale chocolate malt (red ale)

- 18 pounds Maris Otter Pale Ale Malt blend (pale ale)

hops:
- 2 ounces Colombus whole hops 90 minutes (red ale)
- 2 ounces Summit whole hops 30 minutes (red ale)

- 2 ounces Chinook whole hops 90 minutes (pale ale)
- 2 ounces Ahtanum whole hops 30 minutes (pale ale)

yeast:
- red ale American yeast from American Style English Bitter
- pale ale West Workshire yeast from American Style English Bitter

American Style English Bitter

grain:
- 18 pounds Muntons Maris Otter
- 1 pound Muntons Crystal Malt 60

hops:
- 2 ounces Centennial whole hops 90 minutes
- 2 ounces Citra whole hops 30 minutes

yeast:
- Wyeast American Ale
- Wyeast West Yorkshire Ale

5 gallons x 2 batches notes

- low mash temperature (145?)
- American ale on tap is well balanced. A bit thin. Definitely shoot higher. Good brew though.

Imperial IPA and Amber Ale

grain (both):
- 30 pounds Muntons Maris Otter Pale Ale malt blend
- 1 pound Briess Caramel 10
- 1 pound Briess Caramel 40
- 1 pound Briess Munich

grain (Amber Ale added after first runnings taken for IPA):
- 10 pounds Muntons Maris Otter Pale Ale malt blend
- 2 pounds Briess Caramel 40
- 2 pounds Briess Caramel 120
- 1 pound Briess Munich
- 1 pound Briess Vienna

hop (IPA):
- 1/2 ounce Columbus whole hops (60 minutes)
- 1/2 ounce Columbus whole hops (30 minutes)
- 1 ounce Cascade whole hops (30 minutes)
- 1/2 ounce Columbus whole hops (20 minutes)
- 1 ounce Cascade whole hops (20 minutes)
- 1/2 ounce Columbus whole hops (10 minutes)
- 1 ounce Cascade whole hops (10 minutes)

hop (Amber Ale):
- 2 ounces Columbus whole hops (60 minutes)
- 2 ounces Columbus whole hops (10 minutes)
- 2 ounces Cascade whole hops (10 minutes)

yeast: White Labs San Diego Super Strain from 2012 Harvest Ale

comments:
Parti-gyle style with large addition of base malt to the second runnings to boost gravity.
batch size: 5 gallons (IPA) and 10 gallons (Amber Ale)
ambient outdoor temperature: not recorded
ambient basement temperature: 68 degrees Fahrenheit

gravity pre boil (IPA): 17.5 degrees Brix
gravity post boil (IPA): 20 degrees Brix (not recorded but fuzzy remembered)
gravity pre boil (Amber Ale): 13 degrees Brix
gravity post boil (Amber Ale): 15.5 degrees Brix
first runnings mash start at 6:50 AM at 150

7:30 AM at 148
mash end 8:20 at 148

second runnings mash start at 8:30 AM at 150

mash end 10 AM at 148

-notes:
- this about sums it up

- fall descending on the brewery

 - amber ale mash near the end ... filled to the brim

 - racking amber ale to carboy

 - lots of spent grain and hops destined for the compost

- fermentation chamber; top row left to right: 2012 Harvest Ale (Denny's Fav 50), Imperial IPA, Imperial Stout; bottom row left to right: Amber Ale, Amber Ale, Mild Ale.

The Imperial IPA and Amber Ale started fermenting within hours.  Fermentation is strong, foam blown off into unseen container to the bottom left.