La Trappe Quad clone
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Category: Ale
Sacred Cow IPA
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150° for 30 min Note: forgot to add the finishing hops so we added them to the dry hop
Deadly Brown Ale
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Mash in @ 80°Mash out @ 200°
Bourbon Barrel Oatmeal Imperial Stout
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Hold Mash at 150° for an hour. Add honey at 15 min left in boil. Cool. Pitched yeast the next day. After fermentation subsides, rack to secondary on the Oak chips (soak them in the Jack Daniels for 2 weeks prior)(add the whiskey too). Let sit for a week and then bottle. (we let it…
Emma’s Earthquake ESB
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90° for 15 minutes115° for 15 minutes140° for 20 minutes168° for 20 min180 for 20 min Used all homegrown hops. Using kegs now too. This is the first batch of beer made at Curt’s new house!
Dickens Christmas Ale
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Added all grains at 0° Rest @ 124 for 15 minRest @ 138° for 20 minRest @ 160° for 35 minRest @ 186° for 45 minSparged grains and added malt, honey, and NB hops. Boiled for 30 min and added Cinnamon, Nutmeg, Cloves and Ginger Boiled for another 30 min. Added Irish moss and Cascades…
First Anniversary Mead
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Dissolved honey in 1 gal of water and brought to boil. Added Irish moss and boiled for 15 minutes. Scraped off coagulated stuff off the top. Topped off with water Cooled to 75° and pitched yeast
Maple Porter
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Boil 30 minutes then add maple syrup and Irish moss. Stir occasionally to avoid burning the syrup. Boil another 30 minutes and add the Northern Brewer hops. Add the rest of the hops with 2 min left. Let this one age for at least a month to let the maple syrup mellow a bit. Then…
Big Barley Wine
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Rest @ 100° Rest @ 120°Rest @ 145°Rest @ 160° Champagne yeast added at the end of ale yeast fermenation (1st rack). Added more Champane yeast on 4/5/02. Added amylase on 5/20/02
Taj Mahal IPA
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Brought water up to 110° and added grainRest @ 116° for 15 minRest @ 160° for 50 minRest @ 180° for 30 minRemoved grain, brought to a boil, sparged and added Norther Brewer hops. Added 2 oz Cascade with 30 min left. Added 1 oz Cascade with 10 min left. Added 1 oz Cascade after…