A Common Armadillo

grain:
- 19 pounds 2-row
- 1 pound crystal 40

hop:
- 1 ounce Magnum for 60 min
- .5 ounce Armarillo for 50 min

- .5 ounce Armarillo for 40 min

- 1 ounce Armarillo for 30 min
- 2 ounce Armarillo for 20 min
- 2 ounce Armarillo for 10 min
- 2 ounce Armarillo at flame out

yeast:
White Labs San Francisco Lager Yeast

comments:
Malty and extremely hoppy.

gravity:

- first sparge @ 16 Brix

- second sparge @ 12 Brix

- final measurement after dried extract additions roughly @ 15 Brix ... about a 6%

notes:
First signs of fermentation at about 11 hours after pitching.  Very active on the second day.

This brew was supposed to be a ten gallon batch.  Only harvested about 8 - 9 gallons.  One full 6.5 carboy and one third full 6.5 carboy.  Unsure what will become of the two gallons yet.  May bottle.

Willy the Common

grain:
- 16 pounds 2-row
- 2 pounds crystal 40
- 1.5 pounds carapils

hop:
- 1 ounce Magnum for 60 min
- 1.5 ounce Willamette for 30 min
- 1 ounce Willamette for 20 min
- 1.5 ounce Willamette for 10 min
- 2 ounce Willamette at flame out

yeast:
White Labs San Francisco Lager Yeast

comments:
Going for a malty beer with plenty of hops. A bit of a crisp aftertaste from the yeast.

notes:
19 hour lag time prior to Primary fermentation. Fine for a 10 gallon batch split into 2 five gallon carboys. Carboy temperature currently 61 degrees, right in the middle of the range for this yeast. Fermentation smells more pungent than I remember from the last Common.