Category Archives: My Recipes

The Penguin

Posted on August 12, 2011 by Nathan

Wheat IPA OG: 1.065 5 Gallons 7 Weeks ABV: Started on 7-1-11 Yeast: Wyeast #3638 Bavarian Wheat Yeast Temp: 64-75° F Activated 4 hours before pitch Grains: .25 lb Special B .5 lb Biscuit .5 lb Briess Caramel 60 .25 lb German Pilsner Malt: 6.3 lbs Wheat … Continue reading →

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Peat Smoked Ale

Posted on August 11, 2011 by Nathan

Irish Red/Dundalk OG: 1.059 5 Gallons 7 Weeks ABV: 5.24 Started on 4-10-11 Yeast: Wyeast #1167 Ringwood Ale Yeast Temp: 64-74° F Activated 6 hours before pitch Grains: 1 lb Simpsons Caramalt .25 lb Simpsons Roasted Barley .5 lb Peat … Continue reading →

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Captain Red Beerd

Posted on August 9, 2011 by Nathan

Red Ale OG: 1.061 5 Gallons 8 Weeks ABV: 5.5 Started on 1-1-11 Yeast: Wyeast #1728 Scottish Ale Yeast Temp: 55-70° F Activated 6 hours before pitch Grains: .25 lb Simpsons Chocolate .5 lb Briess Caramel 120 .5 lb Caramunich II .25 lb Cherrywood Smoked Malt: 6.3 … Continue reading →

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Prairie Dog Drool

Posted on August 8, 2011 by Nathan

Honey Brown Ale II OG: 1.064 5 Gallons 7 Weeks ABV: 6.6 Started on 12-30-10 Yeast: Wyeast #1098 British Ale Yeast Temp: 64-72° F Activated 4 hours before pitch Grains: .5 Caramel 60 .25 lb Simpsons Chocolate .25 lb Belgian Special B .25 lb Dingemans … Continue reading →

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Black Paw

Posted on March 3, 2011 by Nathan

Creamy Dark OG: 1.074 5 Gallons 7 Weeks ABV: 7.0 Started on 11-13-10 Yeast: Wyeast #1318 London Ale Yeast Temp: 64-74° F Activated 6 hours before pitch Grains: 1 lb Simpsons Chocolate 1 lb German Munich .5 lbs Gambrius Honey … Continue reading →

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Snowy Peak

Posted on March 2, 2011 by Nathan

Vanilla Porter OG: 1.061 5 Gallons 7 Weeks ABV: 5.8 Started on 10-5-10 Yeast: Wyeast #1028 London Ale Yeast Temp: 60-72° F Activated 3 hours before pitch Grains: .5 lbs Caramel 60 .5 lbs Simpsons Chocolate .25 lbs Simpsons Black … Continue reading →

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Holiday Disaster

Posted on November 14, 2010 by Nathan

Holiday Spice OG: 1.062 5 Gallons 7 Weeks ABV: 6.0 Started on 11-5-10 Yeast: Wyeast #1332 Northwest Ale Yeast Temp: 65-75° F Activated 4 1/2 hours before pitch Grains: .5 lbs Caramel 60 .5 lbs Special B .15 lbs Simpsons … Continue reading →

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Typical Brew Process – Extract Brew

Posted on October 20, 2010 by Nathan

This is a pretty basic brew process for extract brewing, which is what most of my recipes are until I can afford to build a system and have enough room for all grain brewing. First place 2.5 to 2.75 gallons … Continue reading →

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Pumpkin

Posted on September 14, 2010 by Nathan

Pumpkin Ale OG: 1.055 5 Gallons 7 Weeks ABV: 5.5 Started on 8-12-10 Yeast: Wyeast #1056 American Ale Yeast Temp: 50-72° F Activated 3 hours before pitch Grains: 1 lb Caramunich II .5 lbs Belgian Biscuit 2 lbs Rahr 2 … Continue reading →

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Huitoberfest

Posted on September 14, 2010 by Nathan

Oktoberfest OG: 1.060 5 Gallons 8 Weeks ABV: 5.2 Started on 7-27-10 Yeast: Wyeast #22633 Oktoberfest Yeast Temp: 48-58° F Activated 3 1/2 hours before pitch Grains: 1 lb Weyermann Caramunich II .75 lbs German Dark Munich .75 lbs Belgian … Continue reading →

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