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.

2012 Harvest Ale

grain:
- 25 pounds Muntons Maris Otter Pale Ale malt
- 2 pounds Briess Caramel Malt 80
- 1 pound Briess Carapils

hop:
- 2 ounces homegrown Chinook wet hops (60 minutes)
- 5 ounces homegrown Cascade wet hops (20 minutes)

yeast: Wyeast Denny's Fav 50 and White Labs San Diego Super Strain

comments:
Annual 100% homegrown hop ale.  I hope it is hoppy.

batch size: 10 gallons

ambient outdoor temperature: not recorded
ambient basement temperature: 68 degrees Fahrenheit

gravity pre boil: 13.5 degrees Brix
gravity post boil: 15 degrees Brix

mash details:
- start at 6:30 AM at 152 degrees Fahrenheit
- end at 8 AM at 150 degrees Fahrenheit