Barking BuddyNamed for our dog Buddy, who died last year.Chris Swingley18-February-2017Crisp Maris Otter Pale Malt571gap 0.7 mmBriess 6-Row Malt229Willamette1Willamette1U.S. Fuggle1Fairbanks city water35¼1 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation10½Gypsum188% lactic acid1⅓2588% lactic acid2Safale S-04 dry yeastStarted 15 minutes ahead in ¼ cup of 80°F water.Drill aerator for three minutes after pitching63Five Star Defoamer 1051010 gallon Igloo Cooler10½1571.5148Temperature 145°F, 1 quart boiling sparge water added to raise to 150°F2518017585½64Temperature peaked at 68°F.681.018 at transfer.8501.810-Dec-20161.03565%334.31.04010.074%1.0092.376.93.24.0160.33Old AlexiNamed for our cat Alexi, who died in 2003.Chris Swingley29-October-2016Briess 6-Row Malt637gap 0.7 mmCrisp Maris Otter Pale Malt637Wheat Malt16Rye Malt16Crystal 40L16Crystal 80L16Golding1Northern Brewer2Golding1Fairbanks city water40¼1 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation19½Gypsum788% lactic acid116¼88% lactic acid3Safale US-05 dry yeast63Safale S-04 dry yeastStarted 15 minutes ahead in ¼ cup of 80°F water.Drill aerator for three minutes after pitching63Five Star Defoamer 1051010 gallon Igloo Cooler241631.5153Strike water at 173°F, temperature range 153—148°F.102101686¼16816885½63Temperature peaked at 68°F.681.018 at transfer.8501.810-Dec-20161.06965%51161.07518.271%1.0184.674.85.87.5160.33Harris RoadA Belgian farmhouse ale named after the farm my parents owned in Penfield, New York.Chris Swingley22-October-2016Briess 6-Row Malt539gap 0.7 mmCrisp Maris Otter Pale Malt539Wheat Malt323Tettnanger1Northern Brewer1Tettnanger1Fairbanks city water38¾1 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation19½Gypsum788% lactic acid3Probably too much acid for the amount of gypsum added.19¼88% lactic acid3Safbrew T-58Yeast sprinkled directly onto wort.Drill aerator for three minutes after pitching63Five Star Defoamer 1051010 gallon Igloo Cooler19½1571.5151Strike water at 169°F, temperature range 151—147°F.8½21016810¾16816885½63Temperature peaked at 68°F.681.020 at transfer.8501.819-Nov-20161.06265%3151.06415.767%1.0164.174.04.96.3160.33Road ClosedWe had to close Miller Hill for the second year in a row and this beer spent a month in the primary fermentor while we waited for the road to dry up.Chris Swingley23-April-2016Briess 6-Row Malt754gap 0.7 mmAmerican Munich 10L323Wheat Malt215Flaked Maize18Tettnanger1Chinook½Hallertauer1Fairbanks city water38¾1 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation19½Gypsum788% lactic acid319¼88% lactic acid3Danstar Belle SaisonStarted 60 minutes ahead in ¼ cup of 80°F water.Drill aerator for three minutes after pitching63Five Star Defoamer 1051010 gallon Igloo Cooler19½1581.5149Temperature range 151—148°F.8½21016810¾16816885½63Temperature peaked at 68°F.661.010 at transfer.8501.8fined with ½ t gelatin in ¼ cup water heated to 150°F29-May-20161.06065%2071.06716.473%1.0030.895.36.78.4160.33Original Piper'sNamed after our red dog Piper, who died in 2012.Chris Swingley20-Mar-20166-Row Malt7½71gap 0.9 mmCrystal 60L127Chocolate Malt21Flaked Maize219Flaked Barley42Cane Sugar8added to offset bad mash efficiencySimcoe½Simcoe½Fairbanks city water36½1 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation1688% lactic acid1Safale US-05 dry yeastStarted 30 minutes ahead in ¼ cup of 80°F water.Drill aerator for three minutes after pitching64Five Star Defoamer 1051010 gallon Igloo Cooler161631.5153Temperature range: 153 - 150°F.21½1801688¼5½64Temperature range 64 - 68°F8501.8fined with ½ t gelatin in ¼ cup water heated to 150°F16-Apr-20161.05270%31121.05212.962%1.0082.184.14.55.8160.33Dog BarnNamed after the dog barn that keeps our six dogs warm in the winter.Chris Swingley20-Feb-2016 – 21-Feb-2016Crisp Maris Otter Pale Malt10100German Herkules½German Northern Brewer1Cluster1Fairbanks city water371 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation1588% Lactic Acid2Safale US-05 dry yeastStarted 30 minutes ahead in ¼ cup of 80°F water.Drill aerator for three minutes after pitching64Five Star Defoamer 1051010 gallon Igloo Cooler151601.5150141°F at the end of the mash, SG 1.036.221831687¾5½Wort prepared Saturday afternoon, boiled the next day. First wort
hops remained in the wort overnight.Final volume 4½ gallons, added ½ gallon distilled water to fermentor.64signs of fermentation after 24 hours668501.819-Mar-20161.05270%386.21.05212.970%1.0082.0584.04.55.8250.52BullyNamed after our dog Lennier.Chris Swingley23-Jan-2016 – 24-Jan-2016Maris Otter Pale Malt637conditioned, gap 0.9 mmDark Munich Malt531Vienna Malt318Brown Malt16Pale Malt, baked 45 minutes @ 225°F, 30 minutes @ 300°F, 20 minutes @ 350°FCrystal 60L16Chocolate Malt42Black Barley Malt11U.S. Goldings1German Herkules¾Fairbanks city water40½1 Campden tabletRemoves chlorine ion and chloramine, reduces oxidationSafale S-04 dry yeast1 quart rinsed yeast from previous recipe (Kentucky Common)Drill aerator for two minutes after pitching65Five Star Defoamer 1051510 gallon Igloo Cooler19½1621.2152strike water @ 172°F addd to tun → 165°F + grain = 152°F. 149°F at the end of the mash.9½21016811½168168Vorlauf 6 q wort after each addition.85 1/8Wort prepared Saturday morning, boiled the next day. First wort
hops remained in the wort overnight. Pre-boil gravity 1.051.−15°F during boil.64vigorous fermentation six hours after pitchingtemperature range 62–68°F688501.820-Mar-20161.07970%41281.07718.768%1.0174.376.76.27.9190.40Squirrel KillerNamed after our dog Monte who is obsessed with catching squirrels.Chris Swingley17-Jan-2016 – 18-Jan-20166-Row Malt441conditioned, gap 0.9 mmMaris Otter Pale Malt2½26Flaked Maize220Rye Malt110Black Barley Malt2½2Crystal 120L26Cluster½U.S. Golding¾Fairbanks city water36½1 Campden tabletRemoves chlorine ion and chloramine, reduces oxidationSafale S-04 dry yeastStarted 15 minutes ahead in ¼ cup of 80°F water.Drill aerator for three minutes after pitching66Five Star Defoamer 1051010 gallon Igloo Cooler14½1581.5151strike water @ 168°F addd to tun → 162°F + grain = 151°F. 147°F at the end of the mash.22183168Stuck once during sparge, vorlauf 6 q wort before draining.84½Wort prepared Sunday afternoon, boiled the next day. First wort
hops remained in the wort overnight. Pre-boil gravity 1.032.Some boil-over, excessive evaporation.½ gallon boiled, cooled water added to fermentor.64temperature range 62–67°Factive fermentation the next morning after pitching, finished on day three.688501.815-Feb-20161.04870%23131.04811.970%1.0112.876.43.84.8190.40Devil DogNamed for our dog, Kiva, who we called devil dog because of her dark
fur, bright blue eyes, and mischievous personality.Chris Swingley26-Dec-2015Crisp Maris Otter Pale Malt9½58conditioned, gap 0.9 mmBriess 6-Row Malt318Breiss Rye Malt318Breiss Crystal 80L16Northern Brewer1German Herkules2¼UK Fuggles2Willamette¾Fairbanks city water40¼1 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation19¾88% Lactic Acid4½Safale US-05 dry yeastPitched onto yeast cake from previous recipe (Cream Ale)Drill aerator for two minutes after pitching6810 gallon Igloo Cooler19¾1671.2151149°F at the end of the mash.8½21016812168168Vorlauf 6 q wort after each addition.85¾Wort prepared Saturday afternoon, boiled the next day. First wort
hops remained in the wort overnight.Hard to maintain a steady boil with outside temperatures near
−20°F.64temperature range 62–68°Fobvious fermentation within four hours of pitching, fermentation done on day 4, 1.020 on transfer to secondary.688501.820-Feb-20161.08070%106141.08019.370%1.0205.173.86.17.9190.40Solstice Cream AleA cream ale brewed a day before Solstice, 2015.Chris Swingley20-Dec-2015Crisp Maris Otter Pale Malt556gap 0.9 mmFlaked Maize222Briess 6-Row Malt111Cane Sugar1Willamette½Willamette¾Fairbanks city water361 Campden tabletRemoves chlorine and chloramine, reduces oxidation125.2 pH Stabilizer1Safale US-05 dry yeastStarted 15 minutes ahead in ¼ cup of 80°F water.Drill aerator for three minutes after pitching6510 gallon Igloo Cooler121601.5149major issues with Monster Mill, eventually got grain through it.
2 q of sparge water heated to 180°F, added to mash to hit 149°F.
145°F at the end of the mash.24179168Recirculate 1½ gallons before running into kettle. Stuck after about
four gallons, second run went smoothly.85½64obvious bubbling after 18 hours, foamed into airlock on days 4 and 6. 1.018 on day 6.688501.815-Jan-20161.05270%174.51.05112.669%1.0123.0775.74.05.1250.523-Jan-2016: After one week in the keg, cloudy, fine white foamy head,
excellent flavor and color. Corn flavors, especially on finish, bit of
a yeast bite.Dog Barn ESBNamed after last fall’s big project, a dog barn for our six dogs.Chris Swingley5-Jun-2014 – 6-Jun-2014Crisp Maris Otter Pale Malt1091Crystal 40L19Liberty1Liberty2Liberty1Fairbanks city water431 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation16.588% Lactic Acid2Wyeast 1098 British AlePitched directly from smack pack.Drill aerator for three minutes after pitching6810 gallon Igloo Cooler16.51601.5150149°F at the end of the mash.26.5177168Stuck once, should have done a two-batch sparge. Yielded 9.5 gallons of wort.9.254.5Wort prepared Thurday afternoon, boiled the next day. First wort
hops remained in the wort overnight. Lost half a gallon to
boilover.6666Topped off fermenter with 1/2 gallon water8501.818-Jul-20141.05670%40101.05513.870%1.0153.8272.34.25.4250.52Mr. Silly IPANamed after Lennier, our hound-mix “puppy.”Chris Swingley6-Oct-2012Crisp Maris Otter Pale Malt1499Chocolate Malt21Cane Sugar (added due to poor mash yield)17Willamette1Chinook1.5U.S. Fuggles1Fairbanks city water371 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation2188% Lactic Acid25.2 pH Stabilizer1White Labs WLP007 Dry English Ale YeastPitched onto yeast cake from previous recipe (Taiga Dog)Drill aerator for two minutes after pitching6610 gallon Igloo Cooler211631.5153145 F at the end of the mash1121016871681687.55.566668501.815-Dec-20121.07370%57121.07317.762%1.0174.3375.65.87.4250.52Taiga Dog AK MildA mild session beer. Named for our dog Nika who enjoyed bounding through the boreal forest on hikes and logging trips. She would have been sixteen yesterday.Chris Swingley29-Sep-2012Crisp Maris Otter Pale Malt577Chocolate Malt11Rye meal77
Mixed with 1/4 pound 2-row, 1 1/2 quarts 160°F water, held at 148°F
for 15 minutes. Heated to boiling, allowed to simmer for 30 minutes,
added to main mash water in mashing step 2.
Cane Sugar1U.S. Fuggles1Fairbanks city water301 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation888% Lactic Acid25.2 pH Stabilizer1White Labs WLP007 Dry English Ale Yeast1 quart starter (vial -> 1 quarts), occasionally stirred, cooled, decanted, warmedDrill aerator for two minutes after pitching6610 gallon Igloo Cooler81601.5151146 F at the end of the mash2217516875.566668501.827-Oct-20121.03670%1961.04010.077%1.0092.3176.93.24.0250.52Old Alexi Stock AleAn old ale which will be racked onto the dregs of the Old Alexi that was originally brewed in 2004 and has been restocked several times over the years.Chris Swingley9-Sep-2012Crisp Maris Otter Pale Malt853gap 0.9 mm, wettedGambrinus Organic Pale Malt533Munich Malt17Breiss Carmel Malt (80L)83Flaked Barley83Chinook1Willamette1Willamette1Fairbanks city water401 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation2088% Lactic Acid25.2 pH Stabilizer1Wyeast 1084 Irish Ale YeastPitched onto yeast cake from previous recipe (Piper’s)Drill aerator for two minutes after pitching6810 gallon Igloo Cooler201641.25150Temperature range: 150 - 148 F.8.521016811.51681688.05.5Gravity 1.047 at start of boil66Temperature range 68 - 70 F658501.84-Feb-20101.07270%42201.07718.774%1.0205.172.75.97.5190.40Piper's Red AleRecipe based on Jeff Renner's McGinty's Irish-American Red Ale, from the HBD. Named after our red dog Piper. I make this beer a lot and it's excellent.Chris Swingley2-Sep-2012Crisp Maris Otter Pale Malt441gap 0.9 mmGambrinus Organic Pale Malt330Flaked Maize220Crystal 60L65Flaked Barley63Chocolate Malt21U.S. Fuggle (2009)1.5U.S. Fuggle (2009)1.5Fairbanks city water151/2 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation5.2 pH Stabilizer1Wyeast 1084 Irish Ale YeastPitched directly from smack pack.Drill aerator for two minutes after pitching6810 gallon Igloo Cooler151631.5153Temperature range: 153 - 148 F.221701588.05.566Temperature range 64 - 68 F661.016 at transfer.8501.87-Oct-20121.05270%23121.04912.166%1.0133.372.73.74.7160.33Epoch Ice Storm Old AleWe had a historical rain event this November where almost an inch of rain fell in the Fairbanks area. The only other time so much rain fell during a Fairbanks winter was 1937. As such, this beer is named after that event.Chris Swingley26-Nov-2010Gambrinus Organic Pale Malt638gap 0.9 mm, wetted, double-groundCrisp Maris Otter Pale Malt638Breiss Rye Malt16Briess Vienna Malt16Breiss Carmel Malt (40L)16Breiss Carmel Malt (60L)83Breiss Chocolate Malt21Palisades1.5Palisades1.5U.S. Fuggle1.5Fairbanks city water401 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation2088% Lactic Acid25.2 pH Stabilizer1Wyeast 1764 Rogue Pacman YeastPitched onto yeast cake from previous recipe (Piper’s)Drill aerator for two minutes after pitching6410 gallon Igloo Cooler201651.25154Temperature range: 154 - 152 F.8.521016811.51681688.05.566Temperature range 68 - 70 F658501.84-Feb-20101.08079%66161.08019.379%1.0205.173.76.27.9190.40Piper's Red AleRecipe based on Jeff Renner's McGinty's Irish-American Red Ale, from the HBD. Named for our red dog Piper. I make this beer a lot and it's excellent.Chris Swingley, Alyson, Tom, Ann20-Nov-2010Crisp Maris Otter Pale Malt441gap 0.9 mmGambrinus Organic Pale Malt330Flaked Maize220Crystal 60L64Flaked Barley64Chocolate Malt21U.S. Fuggle1.5U.S. Fuggle1.5Fairbanks city water151/2 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation88% lactic acid1Wyeast 1764 Rogue Pacman Yeast2 quart starter (pack -> 2 quarts wort), cooled, decanted, warmedDrill aerator for two minutes after pitching6210 gallon Igloo Cooler151671.5156Temperature range: 156 - 152 F.221801688.05.566Temperature range 64 - 68 F661.017 at transfer.8501.818-Dec-20101.04670%28121.05112.677%1.0123.175.74.05.1160.33Harris RoadA Belgian farmhouse ale named after the farm my parents owned in Penfield, New York.Chris Swingley2-July-2010Gambrinus Organic Pale Malt540gap 0.9 mm, wetted, twice groundAmerican Munich 10L324Briess 6-Row Malt216Wheat Malt216Flaked Maize0.54Corn Sugar1.0U.S. Sterlng1U.S. Sterling1U.S. Sterling1Fairbanks city water38.251 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation18.088% lactic acid2Wyeast 3711 French SaisonNo starter, pitched directly from XL pack (100 billion cells, supposedly)Drill aerator for three minutes after pitching7010 gallon Igloo Cooler18.01581.5149Temperature 147 F at the end of mash.9.521016810.751681687.55.570Temperature peaked at 74 F.661.013 at transfer.8501.827-Aug-20101.06278%2861.06215.278%1.0123.179.85.26.6160.33Old AleHaven't come up with a name yet.Chris Swingley5-Mar-2010Gambrinus Organic Pale Malt14.595Briess Special B Malt83Breiss Chocolate Malt32Chinook1U.S. Fuggle1U.S. Fuggle1Fairbanks city water39.51 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation1988% Lactic Acid3Wyeast 1056 American AlePitched onto yeast cake from previous recipe (Crazy Kittens Porter)Drill aerator for two minutes after pitching6810 gallon Igloo Cooler191661.2515220.51801707.15.568Temperature range 68 - 70 F658501.820-Jun-20091.08070%47171.06515.957%1.0164.174.35.06.5190.40Crazy Kittens PorterNamed for our kittens.Chris Swingley26-Feb-2010Gambrinus Organic Pale Malt988Breiss Black Barley Malt85Briess Caramel Malt 80L85Breiss Chocolate Malt42Chinook0.75U.S. Fuggle0.5Fairbanks city water361 Campden tabletRemoves chlorine ion and chloramine, reduces oxidationWyeast 1056 American AleNo starter, pitched directly from XL pack (100 billion cells, supposedly)Drill aerator for two minutes after pitching6610 gallon Igloo Cooler131671.25152231761687.05.568668501.82-April-20101.04970%33301.04912.170%1.0123.0774.83.84.9250.52New Shed HefeweizenNamed for the shed I built last summer.Chris Swingley30-May-2009Gambrinus Organic Pale Malt433Briess 6-Row Malt216Brewcraft Red Wheat Malt541Great Western White Wheat Malt18U.S. Tettnanger2.0U.S. Tettnanger2.0Fairbanks city water38.251 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation1888% Lactic Acid3.6White Labs WLP380 Hefeweizen IV Yeast2 quart starter (vial -> 2 quarts), stir plate, cooling, decanting.Drill aerator for two minutes after pitching6610 gallon Igloo Cooler181631.5150Mash temperature range 152 -- 148 F7.521016812.751681688.55.568Temperature peaked at 72 F during active fermentation.668501.827-June-20091.05370%2051.05112.667%1.0123.0775.74.05.1250.52Devil DogNamed for our dog, Kiva, who I like to call devil dog because of her dark fur, bright blue eyes and mischievous personality.Chris Swingley11-Apr-2009Crisp Maris Otter Pale Malt9.559Briess 6-Row Malt318Breiss Rye Malt318Breiss Crystal 80L83Briess Extra Special Malt41U.S. Sterling12007 harvest Simcoe32007 harvest Willamette1.5Kent Goldings0.5Fairbanks city water40.251 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation2488% Lactic Acid4.5Wyeast 1332 Northwest AlePitched onto yeast cake from previous recipe (Piper's Irish Red Ale)Drill aerator for two minutes after pitching6810 gallon Igloo Cooler241631.51529.52101686.751681688.55.5Lost around two gallons (!) during chilling68Temperature range 68 - 70 F658501.820-Jun-20091.06770%97111.08019.376%1.0205.173.76.27.9190.40Tasted great, nicely balanced strong beer. Unfortunately, my beer line leaked and I lost the whole batch.Piper's Red AleRecipe based on Jeff Renner's McGinty's Irish-American Red Ale, from the HBD. Named for our red dog Piper. I make this beer a lot and it's excellent.Chris Swingley4-Apr-2009Crisp Maris Otter Pale Malt441Briess 6-Row Malt330Flaked Maize220Crystal 60L85Flaked Barley43Chocolate Malt21Kent Goldings1Kent Goldings1.5Fairbanks city water371 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation1588% lactic acid1Wyeast 1332 Northwest Ale2 quart starter (pack -> 2 quarts wort), cooled, decanted, warmedDrill aerator for two minutes after pitching6410 gallon Igloo Cooler151671.5154Temperature range: 154 - 153 F.221801688.05.566Temperature range 64 - 68 F661.017 at transfer.8501.82-May-20091.04670%28121.04310.768%1.0102.676.13.44.3160.33One-eyed SquirrelNamed after a one-eyed squirrel we had in our yard this fall.Chris Swingley25-Oct-2008Crisp Maris Otter Pale Malt885Briess Caramel Malt 60L110Briess Special Roast85Sterling1Cascade2Kent Goldings1Fairbanks city water36.5Potassium Metabisulfide solution (50ppm)4Removes chlorine ion and chloramine, reduces oxidation14.25Gypsum2Adds 383 ppm sulfate, 159 ppm calcium; lowers mash pH.White Labs WLP023 Burton Ale YeastPitched directly from vial.Drill aerator for three minutes after pitching6410 gallon Igloo Cooler14.251631.5153Started at 159 F, cooled to 154 F.22.5178168Initially got a stuck sparge, second run went smoothly.85.566568501.823-Nov-20081.04775%57121.05613.882%1.0184.666.83.95.0160.33Piper's Red AleRecipe based on Jeff Renner's McGinty's Irish-American Red Ale, from the HBD. Named for our red dog Piper. I make this beer a lot and it's excellent.Chris Swingley7-Jun-2008 -- 8-Jun-2008Crisp Maris Otter Pale Malt441Briess 6-Row Malt330Flaked Maize220Crystal 60L85Flaked Barley43Chocolate Malt21U.S. Fuggle1U.S. Fuggle1.5Fairbanks city water371 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation15Gypsum188% lactic acid0.7Wyeast 1056 American AleNo starter, pitched directly from XL pack (100 billion cells, supposedly)Drill aerator for three minutes after pitching7210 gallon Igloo Cooler151671.5152Temperature range: 155 - 149 F.221801688.05.568661.012 at transfer.8501.85-Jul-20081.04670%28121.04110.262%1.0102.675.03.24.0160.33Excellent, as usual.Barking Buddy Blizzard BitterNamed after our dog Buddy, who we like to call "Mr. Buddy." I made this a couple years ago and it was a fantastic beer. Nicely balanced with a lot of both malt and hop flavors. As I brewed it this year, we're in the middle of getting three to six inches of snow, so I added blizzard to the title.Chris Swingley9-Apr-2008 -- 10-Apr-2008Crisp Maris Otter Pale Malt9100Columbus0.25Northern Brewer0.25Northern Brewer1.25Willamette1Fairbanks city water36.51 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation13.5Gypsum1Adds 80 ppm Calcium, 192 ppm Sulfate88% Lactic Acid1.3Wyeast Labs 1028 London Ale YeastNo starter, pitched directly from XL pack (100 billion cells, supposedly)Drill aerator for three minutes after pitching6610 gallon Igloo Cooler13.51571.5150Temperature range 155 F -- 146 F.231811688.05.5Wort prepared on Wednesday, boiled the next day (first wort hops remained in the wort overnight)66668461.822-May-20081.04575%4251.05112.685%1.0123.0775.74.05.1250.52Devil DogNamed for our dog, Kiva, who I like to call devil dog because of her dark fur, bright blue eyes and mischievous personality.Chris Swingley2-Apr-2008 -- 3-Apr-2008Crisp Maris Otter Pale Malt1273Breiss Rye Malt318Breiss Crystal 80L16Briess Special Roast83Willamette1U.S. Fuggle1Simcoe2Willamette1Columbus1Fairbanks city water40.25Potassium Metabisulfide solution (50ppm)4Removes chlorine ion and chloramine, reduces oxidation24.75Gypsum2adds 91 ppm Calcium ion, 220 ppm SulfiteWyeast 1056 American AlePitched onto yeast cake from previous recipe (New Dog Porter)Drill aerator for three minutes after pitching6410 gallon Igloo Cooler24.751631.5152Temperature range 154 F -- 148 F.9.521016861681688.55.5Wort prepared on Wednesday, boiled the next day (first wort hops remained in the wort overnight)66Temperature range 62 - 75 F65Gravity 1.022 at transfer8501.819-Jun-20081.07670%87131.08618.479%1.0205.175.46.88.7190.40New Dog PorterNamed for Koidern.Chris Swingley22-Mar-2008 -- 23-Mar-2008Crisp Maris Otter Pale Malt977Breiss Carmel Malt (80L)18Breiss Carmel Malt (40L)18Breiss Black Barley Malt84Breiss Chocolate Malt42U.S. Fuggle1U.S. Willamette1U.S. Fuggle1U.S. Willamette1Fairbanks city water37Potassium Metabisulfide solution (50ppm)4Removes chlorine ion and chloramine, reduces oxidationWyeast 1056 American AleNo starter, pitched directly from XL pack (100 billion cells, supposedly)Drill aerator for two minutes after pitching6810 gallon Igloo Cooler17.751651.5154Temperature range 157 F -- 151 F.6210168141681687.54.7Wort prepared Saturday afternoon, boiled the next day (first wort hops remained in the wort overnight)66Half a gallon of warm water added to bring up fermentation volume to 5 gallons, temperature to 68 FTemperature range 64 - 68 F608501.810-May-20081.05065%30261.06616.181%1.0184.671.64.96.3190.40Snowplow StoutClassic dry stout using my Solstice Stout recipe (but named for the big snowfall of 2007-2008).Chris Swingley20-jan-2008 / 21-jan-2008Crisp Maris Otter Pale Malt8.080Flaked Oats1.010Breiss Black Roasted Barley (Light version)1.010Simcoe1Fairbanks city water361 Campden tabletremoves chlorine ion and chloramine, reduces oxidationGypsum2/3Adds 20 ppm Calcium ion, 48 ppm Sulfite (shooting for Dublin water)Baking soda1 2/3Adds 165 ppm carbonate ion, 65 ppm Sodium ionWyeast 1056 American AleNo starter, pitched directly from XL pack (100 billion cells, supposedly)Drill aerator for two minutes after pitching6010 gallon Igloo Cooler151631.5153221801687.54.566658501.81-Mar-20081.04570%38241.05012.464%1.0123.175.23.95.0190.40Piper's Fat BellyThis was supposed to be Piper's Irish-American Red Ale, but I didn't have the ingredients I needed and I got a badly stuck mash. It actually tastes pretty close to Piper's, so we'll call it Fat Belly.Chris Swingley30-Dec-2007Crisp Maris Otter Pale Malt6.058Briess 6-Row Malt2.019Flaked Maize2.019Flaked Barley4.03Chocolate Malt3.01U.S. Fuggle0.5U.S. Fuggle1.5Fairbanks city water15Gypsum188% lactic acid0.7Wyeast 1056 American Ale1 quart starter (pack -> 1 quarts)Drill aerator for two minutes after pitching6010 gallon Igloo Cooler151671.5150221801688.05.062628501.827-Jan-20081.04670%28111.04010.061%1.0092.376.93.24.0160.33No crystal 40, badly stuck mash: who knows what this will taste like.Idiot MildThis was supposed to be the AK mile from David Sutula's book but when I looked at the ingredients, I didn't have any maize (so I substituted flaked barley). Not only that I only realized during the chilling that I'd forgotten to add the sugar. Hence, Idiot Mild.Chris Swingley22-Jul-2007Castle Pilsner Malt691Flaked Barley0.58Chocolate Malt1.251Northern Brewer1Fairbanks city water35Potassium Metabisulfide solution (50ppm)4Removes chlorine ion and chloramine, reduces oxidationWyeast 1056 American AleWort pitched onto yeast cake from previous recipe (Procrastination Ale)Drill aerator for two minutes after pitching6410 gallon Igloo Cooler101581.5149Temperature range 151 F - 148 F. -->
251801687.55.566688501.820-Aug-20071.02970%27201.0338.378%1.0082.075.32.63.3160.33Procrastination AleI should be doing a bunch of stuff around the house. Instead, I'm brewing beer.Chris Swingley15-Jul-2007Castle Pilsner Malt889Briess Special Roast111Willamette1Simcoe1Willamette1Fairbanks city water36.5Potassium Metabisulfide solution (50ppm)4Removes chlorine ion and chloramine, reduces oxidation13.5Gypsum2Adds 383 ppm sulfate, 159 ppm calcium; lowers mash pH.Wyeast 1056 American AlePitched directly from smack pack.Drill aerator for two minutes after pitching6810 gallon Igloo Cooler13.51631.5153Temperature range 153 F - 154 F.231801687.55.566688501.812-Aug-20071.03865%5581.04010.068%1.0102.674.43.13.9160.33Harris RoadA Belgian farmhouse ale named after the farm my parents owned in Penfield, New York.Chris Swingley1-Jul-2007Castle Pilsner Malt758American Munich 10L217Wheat Malt217Flaked Maize18Cane Sugar1Willamette1Northern Brewer1Willamette1Coriander seed, ground8Bitter orange peel, ground8Grains of Paradise, ground2Fairbanks city water38Potassium Metabisulfide solution (50ppm)4Removes chlorine ion and chloramine, reduces oxidation18Gypsum1.25Adds 200 ppm sulfate, 84 ppm calcium88% lactic acid1.25White Labs 565 Belgian Saison2 quart starter (vial -> 2 quarts wort), cooled, decanted, warmed70Drill aerator for two minutes after pitching10 gallon Igloo Cooler181581.5149Temperature range 153 F - 147 F.9.521016810.51681687.55.5My low yield is probably because I didn't boil long enough. I had wort left over after chilling.72708501.88-Sep-20071.06170%3661.05513.663%1.0102.681.14.65.9160.33Watershed HefeweizenNamed for the shed that houses our above-ground water tank.Chris Swingley20-Apr-2007 -- 21-Apr-2007Castle Malt Pilsner6.050Great Western White Wheat Malt6.050U.S. Hallertauer1.0U.S. Hallertauer1.0Fairbanks city water38.25Potassium Metabisulfide solution (50ppm)4Removes chlorine ion and chloramine, reduces oxidation1888% Lactic Acid3.6White Labs WLP380 Hefeweizen IV Yeast2 quart starter (vial -> 2 quarts), stir plate, cooling, decanting.Drill aerator for two minutes after pitching6610 gallon Igloo Cooler181631.5156Mash temperature range 158 -- 153 F7.521016812.751681688.05.564Temperature peaked at 70 F during active fermentation.648501.819-May-20071.05370%2051.05313.170%1.0164.0868.93.84.8250.52Pull Pull Pull, Run Run Run (3XPR)A strong ale, named for our sled dogs who love to race.Chris Swingley10-Feb-2007 -- 11-Feb-2007Crisp Maris Otter Pale Malt13.2590Great Western 2-Row Malt1.07Breiss Carmel Malt (40L)8.03Northern Brewer2Simcoe2U.S. Fuggle2Fairbanks city water39.5Potassium Metabisulfide solution (50ppm)4removes chlorine ion and chloramine, reduces oxidation22Gypsum2adds 90 ppm Calcium ion, 216 ppm Sulfite88% Lactic Acid1Wyeast 1056 American AleWort pitched onto yeast cake from previous recipe (Piper's)Drill aerator for two minutes after pitching6410 gallon Igloo Cooler221651.5153156 F - 150 F -->
8.521016891681688.05.566658501.828-Apr-20071.06770%9281.06516.468%1.0205.169.04.86.2190.40Piper's Red AleRecipe based on Jeff Renner's McGinty's Irish-American Red Ale, from the HBD. Named for our red dog Piper. I make this beer a lot and it's excellent.Chris Swingley3-Feb-2007Great Western 2-Row Malt4.040Crisp Maris Otter Pale Malt3.2532Flaked Maize2.020Crystal 40L8.05Flaked Barley4.02Chocolate Malt2.01U.S. Fuggle0.5U.S. Fuggle1.5Fairbanks city water37Potassium Metabisulfide solution (50ppm)4Removes chlorine ion and chloramine, reduces oxidation15Gypsum188% lactic acid0.7Wyeast 1056 American Ale2 quart starter (vial -> 2 quarts), continuously stirred, cooled, decanted, warmedDrill aerator for two minutes after pitching6410 gallon Igloo Cooler151671.5150Temperature range: 156 - 144 F.221801688.55.566661.012 at transfer.8501.83-Mar-20071.04670%28121.04511.269%1.0112.874.93.54.4160.33Excellent, as usual.Cat BarfChris Swingley24-Dec-2006Crisp Maris Otter Pale Malt1487Briess Flaked Maize145Briess Flaked Wheat125Breiss Carmel Malt (60L)83German Northern Brewer1German Northern Brewer2Yakima Goldings2Fairbanks city water40.25Potassium Metabisulfide solution (50ppm)4removes chlorine ion and chloramine, reduces oxidation24Gypsum2adds 90 ppm Calcium ion, 216 ppm Sulfite88% Lactic Acid1Wyeast 1056 American AleWort pitched onto yeast cake from previous recipe (Solstice Stout)Drill aerator for two minutes after pitching6410 gallon Igloo Cooler241591.5151154 F - 147 F11.521016851681688.05.566Temperature range 63 - 66 F65Gravity 1.024 at transfer8501.87-Mar-20071.07670%60101.07418.068%1.0225.669.05.36.9190.40Solstice StoutClassic foreign export stout, brewed near to the Winter Solstice.Chris Swingley15-Dec-2006 -- 16-Dec-2006Crisp Maris Otter Pale Malt1272Briess Flaked Barley212Breiss Carmel Malt (80L)16Briess Roast Barley (300L)16Briess Black Barley Malt83Chocolate Malt41Magnum0.5Magnum1.5Willamette2.0Fairbanks city water41Potassium Metabisulfide solution (50ppm)4Removes chlorine ion and chloramine, reduces oxidation25Gypsum1/2Adds 22 ppm Calcium ion, 54 ppm Sulfite (shooting for Dublin water)Baking soda1Adds 156 ppm carbonate ion, 61 ppm Sodium ionWyeast 1056 American Ale3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmedDrill aerator for two minutes after pitching6410 gallon Igloo Cooler251631.5153154 F - 145 F9.52101686.51681688.05.565Temperature range 62 - 68 F65Gravity 1.019 at transfer8501.827-Jan-20071.07465%65371.06215.266%1.0184.669.94.55.8190.40Snow DogI originally intended to brew a dark mild, but changed it to a bitter at the last minute. We'll see how it comes out.Chris Swingley4-Nov-2006Crisp Maris Otter Pale Malt670Briess Munich Malt (10L)112Briess Vienna Malt111Breiss Carmel Malt (60L)86Breiss Black Barley Malt21Magnum1Magnum0.5Willamette1Fairbanks city water36.5Potassium Metabisulfide solution (50ppm)4Removes chlorine ion and chloramine, reduces oxidation13Gypsum1Adds 80 ppm Calcium, 192 ppm SulfateWyeast Rogue Pacman Ale Yeast3.5 quarts 1.036 starter (vial -> 3 quarts + 1 pint after stirring, cooling, decanting).Drill aerator for three minutes after pitching6410 gallon Igloo Cooler131591.5150Initial temp 149 F, 1 quart drawn off and boiled, 151 F start, 142 F end.23180168Water was actually closer to boiling and grist temperature was 180 F.7.55.566temperature from 61 - 66 degrees1.009 at transfer to secondary668461.816-Dec-20061.04070%3913 -->
1.0379.366%1.0082.0577.93.03.8250.52New Dog PorterNamed for our newest dog Koidern. I made this as a robust porter a few months ago, but I wasn't happy with it, so I'm trying it again as a brown porter.Chris Swingley6-Oct-2006 -- 7-Oct-2006Crisp Maris Otter Pale Malt764Briess Munich Malt (10L)218Breiss Carmel Malt (80L)19Breiss Carmel Malt (60L)85Breiss Black Barley Malt84U.S. Goldings1U.S. Willamette1U.S. Goldings1U.S. Willamette1Fairbanks city water37Potassium Metabisulfide solution (50ppm)4Removes chlorine ion and chloramine, reduces oxidationWyeast Labs 1028 London Ale Yeast3.5 quarts 1.036 starter (vial -> 3 quarts + 1 pint after stirring, cooling, decanting).Drill aerator for three minutes after pitching6810 gallon Igloo Cooler16.51651.51555.521016815168168Wort prepared after work on Friday, boiled the next morning (first wort hops remained in the wort overnight)7.75.566Temperature range 66 - 72 F658501.818-Nov-20061.04970%30261.05112.673%1.0143.671.73.84.8190.40Smooth, easy to drink porter. Roasted tones and bitterness are both there in good proportions. I think I've finally found a good starting point for a standard brown porter recipe.Devil DogNamed for our dog, Kiva, who I like to call devil dog because of her dark fur, bright blue eyes and mischievous personality.Chris Swingley8-Sep-2006 -- 9-Sep-2006Crisp Maris Otter Pale Malt744Great Western 2-Row Malt531Breiss Rye Malt319Breiss Crystal 80L62Briess Extra Special Malt42Breiss Crystal 60L42U.S. Goldings1U.S. Fuggle1Chinook2U.S. Goldings1U.S. Fuggle1Fairbanks city water40.25Potassium Metabisulfide solution (50ppm)4Removes chlorine ion and chloramine, reduces oxidation24Gypsum2adds 91 ppm Calcium ion, 220 ppm SulfiteWhite Labs WLP007 Dry English Ale YeastPitched onto yeast cake from previous recipe (Piper's Irish Red Ale)Drill aerator for three minutes after pitching6810 gallon Igloo Cooler241631.51539.52101686.75168168Wort prepared after work on Friday, boiled the next morning (first wort hops remained in the wort overnight)8.75.566Temperature range 66 - 73 F65Gravity 1.017 at transfer8501.825-Nov-20061.07270%79131.07317.771%1.0164.177.05.97.5190.40Piper's Red AleRecipe based on Jeff Renner's McGinty's Irish-American Red Ale, from the HBD. Named for our red dog Piper. I make this beer a lot and it's excellent.Chris Swingley1-Sep-2006 -- 2-Sep-2006Briess 6-Row Malt4.040Crisp Maris Otter Pale Malt3.2532Flaked Maize2.020Crystal 60L8.05Flaked Barley4.02Chocolate Malt2.01U.S. Goldings0.5U.S. Goldings1.5Fairbanks city water37Potassium Metabisulfide solution (50ppm)4Removes chlorine ion and chloramine, reduces oxidation15Gypsum188% lactic acid0.7White Labs WLP007 Dry English Ale3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmedDrill aerator for two minutes after pitching6710 gallon Igloo Cooler151681.5156Temperature 153 F at the end of mash.22180168Wort prepared after work on Friday, boiled the next morning (first wort hops remained in the wort overnight)8.755.566Temperature range 66 - 68 F.661.013 at transfer.8501.830-Sep-20061.04670%28121.04811.974%1.0123.174.33.74.7160.33Excellent, as usual.Cat on a LapChris Swingley19-Aug-2006Castle Malt Pilsen643Briess 6-Row Malt322Crisp Maris Otter Pale Malt214Amber Malt17Pale Malt, baked 45 minutes @ 225 F, 30 minutes @ 300 FGreat Western Wheat Malt17Briess Flaked Maize17Corn Sugar2U.S. Hallertauer1U.S. Hallertauer1Fairbanks city water39Potassium Metabisulfide solution (50ppm)4Removes chlorine ion and chloramine, reduces oxidation21Gypsum1.5Adds 200 ppm sulfate, 84 ppm calcium88% lactic acid1.5Wyeast 3787 Trappist High Gravity Ale3 quart starter (pack -> 3 quarts wort), cooled, decanted, warmed66Drill aerator for three minutes after pitchingRed Star Montrachet Active Dry Wine YeastActivated in 1/4 cup warm water, pitched into keg at day 52.6510 gallon Igloo Cooler211581.5151Temperature 146 F at the end of mash.10.52101687.516816885.570Temperature peaked at 72 F.661.032 at transfer1.028 after 7 days1.026 after 23 days1.026 after 51 dayspitched dry yeast on day 52, lost some beer to foaming.8501.810-Nov-20061.07270%368 -->
1.07217.565%1.0266.662.54.76.1160.33In case you can't tell from the recipe, I had trouble getting the yeast to finish. I'm discovering that Belgian yeasts are very touchy about temperature changes. Anyway, this one isn't very good. Way to sweet, especially with the low hop bitterness.Barking BuddyNamed after our dog Buddy, who we like to call "Mr. Buddy". I made this back in November and it was a fantastic beer. Nicely balanced with a lot of both malt and hop flavors. Surprisingly complex for a beer with only one kind of grain and a single hop variety. This time around I'm using Wyeast's British Ale (1098).Chris Swingley1-Jul-2006Crisp Maris Otter Pale Malt9100Chinook0.25U.S. Goldings0.25U.S. Goldings1.5U.S. Goldings1.0Fairbanks city water36.5Potassium Metabisulfide solution (50ppm)4Removes chlorine ion and chloramine, reduces oxidation13.5Gypsum1Adds 80 ppm Calcium, 192 ppm Sulfate88% Lactic Acid1.3Wyeast 1098 British Ale3.5 quart 1.036 starter (vial -> 3 quarts + 1 pint after stirring, cooling, decanting).Drill aerator for three minutes after pitching66Irish Moss0.2510 gallon Igloo Cooler13.51571.5148231811688.05.566temperature from 66 - 70 degrees1.008 at transfer to secondary668461.812-Aug-20061.04270%335 -->
1.04210.570%1.0102.5675.63.34.2250.52Watershed HefeweizenNamed for the shed that houses our above-ground water tank.Chris Swingley17-June-2006Castle Malt Pilsen6.050Great Western White Wheat Malt6.050U.S. Hallertauer1.0U.S. Hallertauer1.0Irish Moss0.25Fairbanks city water38.25Potassium Metabisulfide solution (50ppm)4Removes chlorine ion and chloramine, reduces oxidation1888% Lactic Acid3.6White Labs WLP380 Hefeweizen IV Yeast2.5 quart starter (vial -> 2 quarts + 1 pint after stirring, cooling, decanting).Drill aerator for two minutes after pitching6610 gallon Igloo Cooler181621.5153Final mash temperature 144 F7.521016812.751681688.15.566668501.815-Jul-20061.05570%2051.05714.072%1.0143.5774.54.45.6250.52New Dog PorterNamed for our new dog Koidern.Chris Swingley28-May-2006Crisp Maris Otter Pale Malt1183Briess Caramel Malt 80L1.511Chocolate Malt105Black Patent Malt21U.S. Goldings1.0Chinook1.0Northern Brewer1Fairbanks city water39Potassium Metabisulfide solution (50ppm)4removes chlorine ion and chloramine, reduces oxidationWhite Labs WLP023 Burton Ale Yeast3.5 quart starter (vial -> 3 quarts + 1 pint after stirring, cooling, decanting).Drill aerator for two minutes after pitching6610 gallon Igloo Cooler201631.5155153 F at the end of the mash8.521016810.51681687.55.5Water heater burst, didn't start the boil until the next morning (29-May).Didn't boil as vigorously as usual, resulting in more than 5 gallons and a lower yield.66668501.823-Jul-20061.06070%50291.05614.765%1.0205.0865.64.15.3250.52Hop BittersHop Bitters was the name of the Rochester, NY American Association baseball team. They played a single season in 1890, finishing with a record of 63 and 63. The American Association was absorbed by the National League in 1890. Hop Bitters was a best selling snake-oil patent-medicine of the era. This recipe is based on late nineteenth century India Pale Ale recipes.Chris Swingley22-Apr-2006Crisp Maris Otter Pale Malt1381Briess 6-Row Malt319Northern Brewer1Chinook1.25U.S. Goldings1Fairbanks city water40.25Potassium Metabisulfide solution (50ppm)4removes chlorine ion and chloramine, reduces oxidation24Gypsum2adds 90 ppm Calcium ion, 216 ppm Sulfite88% Lactic Acid1White Labs WLP022 Essex Ale YeastTop crop from previous recipe stored under distilled water in fridge, pitched into 1 quart sterile wort a few days early, crash cooled, decanted, warmed.Drill aerator for three minutes after pitching66Irish Moss0.2510 gallon Igloo Cooler241591.515011.521016851681688.05.566Temperature range 65 - 70 F65Gravity 1.021 at transfer8501.88-July-20061.07470%5571.07818.974%1.0184.675.86.27.9190.40Taiga Dog MildA dark mild session beer. Named for our dog Nika who enjoys bounding through the boreal forest on hikes and logging trips.Chris Swingley, Harper Simmons8-Apr-2006Crisp Maris Otter Pale Malt572Briess Caramel Malt 60L114Flaked Maize109Chocolate Malt65Corn Sugar12U.S. Goldings1.0U.S. Goldings0.75Fairbanks city water35.5Potassium Metabisulfide solution (50ppm)4removes chlorine ion and chloramine, reduces oxidation10.588% Lactic Acid0.7White Labs WLP022 Essex Ale Yeast3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmedDrill aerator for two minutes after pitching6610 gallon Igloo Cooler10.51631.5153147 F at the end of the mash25175168Stuck mash, resolved with 1/2 pound barley hulls7.55.566668501.83-Jun-20061.03970%21181.04010.072%1.0123.0760.72.93.7250.52Harris RoadA Belgian farmhouse ale named after the farm my parents owned in Penfield, New York.Chris Swingley17-Mar-2005Crisp Maris Otter Pale Malt4.033Briess 6-Row Malt3.025American Munich 10L3.025Wheat Malt1.512Flaked Maize0.55Corn Sugar1.0U.S. Goldings1.0Northern Brewer1.25U.S. Goldings1.0Coriander seed, ground8Bitter orange peel, ground8Grains of Paradise, ground1Fairbanks city water38.251 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation18.0Gypsum1.25Adds 200 ppm sulfate, 84 ppm calcium88% lactic acid1.25White Labs 510 Bastogne Belgian Ale Yeast3 quart starter (vial -> 3 quarts wort), cooled, decanted, warmed68Drill aerator for three minutes after pitching10 gallon Igloo Cooler18.01581.5149Temperature 146 F at the end of mash.9.521016810.751681687.55.570Temperature peaked at 74 F.661.013 at transfer.8501.826-May-20051.06270%367 -->
1.05613.863%1.0143.670.04.35.5160.33Piper's Red AleRecipe based on Jeff Renner's McGinty's Irish-American Red Ale, from the HBD. Named for our red dog Piper. I make this beer a lot and it's excellent.Chris Swingley11-Feb-2006Briess 6-Row Malt4.040Crisp Maris Otter Pale Malt3.2532Flaked Maize2.020Crystal 60L8.05Flaked Wheat4.02Chocolate Malt2.01U.S. Goldings0.75U.S. Goldings1.25Fairbanks city water371 Campden tabletremoves chlorine ion and chloramine, reduces oxidation15.0Gypsum1.088% lactic acid0.7Wyeast 1056 American Ale2 quart starter (vial -> 2 quarts), continuously stirred, cooled, decanted, warmedDrill aerator for three minutes after pitching65Irish Moss0.2510 gallon Igloo Cooler151651.5153Temperature 149 F at the end of mash.221801687.55.566Temperature range 65 - 66 F.661.012 at transfer.8501.811-Mar-20061.04670%28121.04411.066%1.0112.874.33.44.3160.33Solstice StoutClassic dry stout, brewed near to the Winter Solstice.Chris Swingley28-Dec-2005Crisp Maris Otter Pale Malt8.080Flaked Barley1.010Black Roasted Barley1.010Chinook1Fairbanks city water361 Campden tabletremoves chlorine ion and chloramine, reduces oxidationGypsum2/3Adds 20 ppm Calcium ion, 48 ppm Sulfite (shooting for Dublin water)Baking soda1 2/3Adds 165 ppm carbonate ion, 65 ppm Sodium ionWhite Labs WLP007 Dry English Ale Yeast3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmedDrill aerator for three minutes after pitching6610 gallon Igloo Cooler151631.51536210168151681687.55.566658501.88-Feb-20061.04570%38501.05112.679%1.0123.175.74.05.1190.40Devil DogBased on Denny Conn's Rye-PA, but simplified somewhat. Named for our newest dog, Kiva, who I like to call devil dog because of her dark fur and bright blue eyes.Chris Swingley11-Dec-2005Crisp Maris Otter Pale Malt1276Breiss Rye Malt319Briess Extra Special Malt83American Crystal 60L42Northern Brewer1Chinook2U.S. Goldings1U.S. Goldings1Fairbanks city water40.251 Campden tabletremoves chlorine ion and chloramine, reduces oxidation24Gypsum2adds 91 ppm Calcium ion, 220 ppm SulfiteWhite Labs WLP007 Dry English Ale Yeast3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmedDrill aerator for three minutes after pitching61Irish Moss0.2510 gallon Igloo Cooler241621.515392101687.251681688.05.566Temperature range 63 - 70 F65Gravity 1.020 at transfer8501.825-Feb-20061.07370%73141.07317.770%1.0174.375.65.87.4190.40Barking BuddyNamed after our dog Buddy.Chris Swingley19-Nov-2005Crisp Maris Otter Pale Malt9100U.S. Goldings1.0U.S. Goldings1.5U.S. Goldings1.0Fairbanks city water36.51 Campden tablet13.5Gypsum1Adds 80 ppm Calcium, 192 ppm Sulfate88% Lactic Acid1.3Wyeast 1056 American Ale3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmedDrill aerator for three minutes after pitching65Irish Moss0.2510 gallon Igloo Cooler13.51571.5148231811688.05.566temperature from 64 - 66 degrees1.010 at transfer to secondary658461.831-Dec-20051.04270%335 -->
1.04411.073%1.0102.5676.63.54.4250.52Ivan the GreatNamed for our black cat Ivan. It's my 50th beer, so I figured I should make something special.Chris Swingley5-Nov-2005Crisp Maris Otter Pale Malt1260Dark Munich Malt 30L210Crisp Brown Malt210Briess Caramel Malt 60L210Roasted Barley210Chinook3U.S. Goldings1.0Fairbanks city water511 Campden tabletremoves chlorine ion and chloramine, reduces oxidation30Baking Soda2.5Adds 121 ppm Sodium, 309 ppm Bicarbonate to lower acidity of mashWhite Labs WLP017 Whitbread Ale YeastPitched onto yeast cake from previous recipe (winter ale)Drill aerator for three minutes after pitching6810 gallon Igloo Cooler301581.51491119416810168168Mash drained before adding first charge of sparge water105.5Friggin' chiller plugged up after about a gallon was collected. The remainder was cooled outside (5 hours @ -10 F), poured through a strainer into bucket, aerated again66Temperature range 70 - 66 F.1.044 at transfer to secondary (54% apparent attenuation!)668501.825-Mar-20061.08681%115801.10023.879%1.0256.3273.47.710.0250.524-Apr-2006 -- Good beer. Bitterness nicely balances the really high gravity and under-attenuation. I probably wouldn't make it again, at least not in a keg, but it was a good 50th beer.Duesenberg Winter AleNamed for our first sled dog, Duesenberg. Duesenberg's littermates are all named after luxury cars, with Duesenberg being the coolest and most obscure. Duesenberg was a U.S. luxury automobile manufacturer from 1913 to 1937.Chris Swingley29-Oct-2005Crisp Maris Otter Pale Malt1190Briess Special Roast126Briess Munich Malt 10L84U.S. Hallertauer1.0Chinook0.75Cascade1.0White Spruce new growth, lightly crushed2Grains of Paradise, ground4Fairbanks city water38.251 Campden tabletremoves chlorine ion and chloramine, reduces oxidation18.25Gypsum1.5Adds 88 ppm Calcium, 212 ppm SulfateWhite Labs WLP017 Whitbread Ale Yeast3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmedDrill aerator for three minutes after pitching7010 gallon Igloo Cooler18.251661.5154151 F at the end of the mash.5.520516814.51681688.05.566Temperature range 70 - 66 F.1.023 at transfer to secondary668501.824-Dec-20051.05770%35101.05914.571%1.0246.0758.23.64.6250.52Mud Pit PorterStrongly hopped Northwest-style robust porter. Named for what our dog yard looks like now that we've gotten rain virtually every day in September.Chris Swingley1-Oct-2005Crisp Maris Otter Pale Malt980Briess Caramel Malt 60L19Crisp Brown Malt137Black Patent Malt63Chocolate Malt21U.S. Goldings1.0Chinook0.75U.S. Goldings1.0Fairbanks city water381 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation.Wyeast 1021 Steinbart Ale Yeast3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmedDrill aerator for three minutes after pitching6610 gallon Igloo Cooler171631.5153149 F at the end of the mash.6.520516814.51681688.05.566Temperature range 70 - 66 F.1.017 at transfer to secondary668501.826-Nov-20051.05170%50271.05413.374%1.0153.8271.34.05.1250.52Piper's Red AleRecipe based on Jeff Renner's McGinty's Irish-American Red Ale, from the HBD. Named for our red dog Piper. I make this beer a lot and it's excellent.Chris Swingley17-Sep-2005Crisp Maris Otter Pale Malt4.2542Briess 6-Row Malt3.030Flaked Maize2.020Crystal 60L8.05Flaked Barley4.02Chocolate Malt2.01Willamette0.75Willamette1.25Fairbanks city water371 Campden tabletremoves chlorine ion and chloramine, reduces oxidation15.0Gypsum1.088% lactic acid0.7White Labs WLP010 Tenth Anniversary Ale Yeast3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmedDrill aerator for three minutes after pitching68Irish Moss0.2510 gallon Igloo Cooler151651.5154Temperature 147 F at the end of mash.221791687.55.568Temperature range 70 - 66 F.661.014 at transfer.8501.815-Oct-20051.04670%28121.04811.970%1.0143.670.03.54.4160.33Dogyard XXX AleA special Burton Ale based on Ballantine's version, which was brewed for employees and VIP's for Christmas gifts in the 1930's and 40's.Chris Swingley27-Aug-2005Crisp Maris Otter Pale Malt16.089Great Western Carastan Malt1.06Crystal Malt, 40L1.05English Challenger2.0U.S. Willamette2.0English Kent Goldings1.0English Kent Goldings1.0Irish Moss0.25Fairbanks city water41.51 Campden tablet27Gypsum2.3Adds 95 ppm Calcium, 229 ppm SulfateWhite Labs WLP023 Burton Ale Yeast3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmedDrill aerator for two minutes after pitching6810 gallon Igloo Cooler271571.514814.5180168Mash drained, heated to 180 F and re-sparged after adding sparge water.8.05.068Temperature peaked at 72 F during active fermentation. 1.018 at transfer to secondary.658452.210-Dec-20051.08470%69131.08019.368%1.0164.0878.96.68.4250.52Watershed HefeweizenNamed for last summer's major construction project -- the shed for our new above-ground water tank.Chris Swingley5-June-2005Dingemans Pilsner Malt6.050Great Western White Wheat Malt5.042Briess Red Wheat Malt1.08U.S. Hallertauer1.0U.S. Hallertauer1.0Irish Moss0.25Fairbanks city water38.251 Campden tablet1888% Lactic Acid3.6White Labs WLP380 Hefeweizen IV Yeast3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmedDrill aerator for two minutes after pitching6810 gallon Igloo Cooler181621.51517.521016812.751681688.05.565Temperature peaked at 72 F during active fermentation.658501.816-Jul-20051.05570%2051.05413.370%1.0143.5773.24.15.2250.5227-Aug-2005 -- Excellent, as always. Fantastic banana and clove flavors, great head, very smooth and easy to drink. The yeast clears after a couple months, but it still tastes fantastic.Chatanika Cream AleBased on Jeff Renner's Classic American Cream Ale recipe from the HBD.Chris Swingley22-May-2005Dingemans Pilsner Malt7.2566Briess 6-Row Malt1.09Corn meal2.7525
Mixed with 1.0 pound 6-row malt, 5.5 quarts 163 F water, held at 153 F for 30 minutes.
Heated to boiling, allowed to simmer for 30 minutes, added to main mash with 2 quarts
60 F water in mashing step 2.
Czech Saaz1.5Czech Saaz2.5Czech Saaz1.0Fairbanks city water37.51 Campden tabletremoves chlorine ion and chloramine, reduces oxidation16.588% Lactic Acid3.4Lowers mash pHWhite Labs WLP029, German Ale / Kolsch3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmedDrill aerator for two minutes after pitching66Irish Moss0.510 gallon Igloo Cooler9.01571.21432.0601.5152Includes corn meal, malt, 7.5 quarts water. (Overall addition at 173 F when mixed with main mash.)5210168161681687.55.5651.010 at transfer to secondary. Tastes of sulfur and grapefruit.658501.83-Jul-20051.05170%3641.05012.669%1.0092.381.44.25.4170.3527-Aug-2005 (12 weeks) -- Good beer, but with several flaws. The beer is still cloudy, and it's got a bit too much of a grapefruity bite from the corn and yeast. Probably should reduce the corn slightly and use a different yeast (probably the Ballantine / Chico variety so it'll clear).Taiga Dog MildA dark mild session beer. Named for our dog Nika who enjoys bounding through the boreal forest on hikes and logging trips.Chris Swingley30-Apr-2005Crisp Maris Otter Pale Malt4.549Briess Victory Malt2.022Briess Munich Malt 10L1.516Briess Caramel Malt 60L8.05Briess Special Roast4.03Briess Extra Special Malt4.03Chocolate Malt3.02U.S. Willamette1.0U.S. Wilammette1.0Fairbanks city water and 13 quarts unprocessed birch sap (1.006)36.751 Campden tabletremoves chlorine ion and chloramine, reduces oxidationWhite Labs WLP022 Essex Ale Yeast3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmedDrill aerator for two minutes after pitching68Irish Moss0.2510 gallon Igloo Cooler13.751621.5153147 F at the end of the mash72041681616816885.5681.018 at transfer to secondary66dextrose8611-Jun-20051.04070%2619 -->
1.04611.480%1.0164.0864.43.13.9250.5227-Aug-2005 (15 weeks) -- Great dark mild, filled with rich fruty flavors. Perhaps a bit too malty for a true session beer, but still very good.Breakup AleChris Swingley9-Apr-2005Crisp Maris Otter Pale Malt9.2590Crystal Malt, 60L1.010Willamette1.0Northern Brewer1.25Willamette1.0Cascade1.0Irish Moss0.25Fairbanks city water37.251 Campden tabletremoves chlorine ion and chloramine, reduces oxidation15.25Gypsum1.25Adds 88 ppm Calcium, 212 ppm SulfateWhite Labs WLP810, San Francisco Lager2 quart starter (vial -> 2 quarts), continuously stirred, cooled, decanted, warmed64Drill aerator for two minutes after pitching10 gallon Igloo Cooler15.251621.5153151 at end of the mash6.521016815.51681688.05.562Temperature range 58 - 63 F.601.018 at transfer, tastes great.dextrose7921-May-20051.04870%38101.05313.177%1.0174.367.03.74.7230.4827-Aug-2005 (18 weeks) -- Good beer, not great. Hop flavors are a bit harsh and not very crisp.Harris RoadA Belgian farmhouse ale named after the farm my parents owned in Penfield, New York.Chris Swingley4-Mar-2005Dingemans Pilsner Malt6.7557American Munich 10L3.2528Wheat Malt1.2511Flaked Maize0.54Corn Sugar1.0Willamette1.0Northern Brewer1.25Willamette1.0Coriander seed, ground8Bitter orange peel, ground8Grains of Paradise, ground1Fairbanks city water38.251 Campden tabletRemoves chlorine ion and chloramine, reduces oxidation17.5Gypsum1.25Adds 200 ppm sulfate, 84 ppm calcium88% lactic acid1.25White Labs 565 Belgian Saison2 quart starter (vial -> 2 quarts wort), cooled, decanted, warmed68Mixed with bottle harvested yeast from Ommegang's Hennepin farmhouse saison.Drill aerator for three minutes after pitchingWyeast 1056 American Ale2 quart starter (vial -> 2 quarts wort), cooled, decanted, warmed68Pitched on day 20 into secondary.10 gallon Igloo Cooler17.51581.5149Temperature 144 F at the end of mash.921016811.751681687.55.572At day two: very little foam, G 1.040, roused yeastDay four: G 1.033Day seven: G 1.017, roused.681.017 at transfer, quite cloudyDay twenty: G 1.016, pitched second yeast.dextrose7914-May-20051.06170%367 -->
1.06014.769%1.0164.072.44.55.8160.33Great beer. Very lightly colored with a light, stable head. Excellent balance of sweetness, spiciness and Belgian yeast flavors. Probably should have been better attenuated for the style, but it's a great beer.Piper's Red AleRecipe based on Jeff Renner's McGinty's Irish-American Red Ale, from the HBD. Named for our red dog Piper. I brewed a similar recipe (#26) last year and it was excellent.Chris Swingley5-Feb-2005Crisp Maris Otter Pale Malt2.525Briess 6-Row Malt2.020Dingemans Pilsner Malt2.020Flaked Maize2.019Flaked Barley1.010Crystal 60L0.55Chocolate Malt2.01Willamette0.7Willamette1.25Fairbanks city water371 Campden tabletremoves chlorine ion and chloramine, reduces oxidation15.0Gypsum5.088% lactic acid0.7Wyeast 1056 American Ale2 quart starter (smack pack -> 2 quarts wort), cooled, decanted, warmedDrill aerator for three minutes after pitching66Irish Moss0.2510 gallon Igloo Cooler151651.5153Temperature 149 F at the end of mash.221791687.55.568Temperature range 68 - 64 F.651.012 at transfer.8501.85-Mar-20051.04467%2612 -->
1.04611.469%1.0112.875.43.64.6160.3317-Mar-2005 (6 weeks) -- I really like this beer. Nice and
light, great head retention, good color and enough corn that
you can taste it.Gone Awrye IPABased on Denny Conn's Rye-PA, but simplified somewhat. A wide range
of brewing disasters contributed to a slow start to fermentation, a low
yield, and less beer than expected. I'll have to make this again and
re-evaluate rye in an IPA.Chris Swingley16-Jan-2005Crisp Maris Otter Pale Malt11.572Breiss Rye Malt3.019American Crystal 60L1.259Willamette1.0Chinook1.5Willamette1.0Cascade1.0Fairbanks city water40.51 Campden tabletremoves chlorine ion and chloramine, reduces oxidation24Gypsum2adds 91 ppm Calcium ion, 220 ppm SulfiteWyeast Labs 1028 London Ale YeastNo starter, pitched directly from XL pack (100 billion cells, supposedly)Drill aerator for three minutes after pitching68Irish Moss0.2510 gallon Igloo Cooler241601.5149I had to use a secondary thermometer which probably isn't as accurate as the one I normally use.9.521016871681688.05.5Only managed to collect 4 gallons -- hose braid in pot didn't work very well!68Temperature range 66 - 68 F66Gravity 1.019 at transfer, still fermenting8501.81-Apr-20051.07270%7613 -->
1.07017.168%1.0154.176.15.67.1 -->
190.40Solstice StoutA modern Irish dry stout, brewed on the weekend of the Winter Solstice. Similar to last year's Solstice Stout but with a bit more variety in the dark roasted malts. Same classic Irish Stout 8:1:1 ratio of pale malt, flaked barley and roasted malts.Chris Swingley26-Dec-2004Crisp Maris Otter Pale Malt8.080Breiss Flaked Barley1.010Dark Roasted Barley8.05Chocolate Malt4.03Breiss Roasted Barley (300 L)4.02Northern Brewer1.5Fairbanks city water361 Campden tabletremoves chlorine ion and chloramine, reduces oxidationGypsum2/3adds 20 ppm Calcium ion, 48 ppm Sulfite (shooting for Dublin water)Baking soda1 2/3adds 165 ppm carbonate ion, 65 ppm Sodium ionWhite Labs WLP022 Essex Ale YeastTop crop from previous recipe stored under distilled water in fridge, pitched into 1 quart sterile wort a few days early, crash cooled, decanted, warmed.Drill aerator for three minutes after pitching68Irish Moss0.2510 gallon Igloo Cooler151631.51536210168151681688.05.5Spigot got plugged with hops during chilling, requiring some hot wort transfers.68Temperature range 68 - 66 F667 days at 64, 5 days at 548501.827-Feb-20051.04570%3650 -->
1.04912.176%1.0153.868.53.54.4 -->
190.4022-Mar-2005 (12 weeks) -- I've made this beer before, and I like
it. It's light and easy to drink, but still creamy, dark and
roasted.Regency PorterA historic brown porter, characterized by a 7:2:1 ratio between pale,
brown and black malts that was common in the early 1800's. Black patent
malt, used to darken beer brewed with more efficient pale malt instead of an
all-brown malt grist, was patented in 1817 (British Patent Number 4112) and
was already in use at Whitbread's Brewery that same year.The name comes from the period in British History known as the Regency after
Prince Regent assumed the throne in 1811 when his father went mad.Chris Swingley4-Dec-2004Crisp Maris Otter Pale Malt6.569Crisp Brown Malt1.2513Flaked Barley1.010Black Patent Malt9.06Chocolate Malt3.02U.S. Willamette1.0U.S. Willamette1.0Fairbanks city water37.251 Campden tabletremoves chlorine ion and chloramine, reduces oxidationGypsum1adds 29 ppm Calcium, 70 ppm Sulfite (shooting for London water)Pickling salt1/4adds 34 ppm Sodium, 53 ppm Clorine ion (probably reduced by Campden)White Labs WLP022 Essex Ale YeastTop crop from previous recipe stored under distilled water in fridge, pitched into 1 quart sterile wort a few days early, crash cooled, decanted, warmed.Drill aerator for three minutes after pitching72Irish Moss0.2510 gallon Igloo Cooler14.251641.5154145 at the end of the mash6.520516816.51681687.755.0Outdoor temperature 0 F, causing greater evaporation, lower final volume, and higher starting gravity.681.016 at transfer to secondary668501.812-Feb-20051.04370%2730 -->
1.04811.971%1.0164.0865.83.34.2250.5214-Mar-2005 (14 weeks) -- Excellent beer. Not very bitter compared to a Northwest-style porter, but
it's rich, creamy and malty with just enough bitterness and roasted flavor to balance the sweetness.Taiga Dog MildA dark mild session beer. Named for our dog Nika who enjoys bounding through the boreal forest on hikes and logging trips.Chris Swingley14-Nov-2004Crisp Maris Otter Pale Malt5.570American Crystal 60L1.013Flaked Maize12.09American Crystal 80L4.03Briess Roast Barley (300L)4.03Flaked Wheat3.02U.S. Cascade1.0U.S. Cascade0.75Fairbanks city water35.51 Campden tablet12.0Gypsum3.0White Labs WLP022 Essex Ale Yeast3 quart starter built up from a slant (20 ml -> 300 ml -> 3 quarts), cooled, decanted, warmedDrill aerator for two minutes after pitching, again three hours later6810 gallon Igloo Cooler12.01591.5150145 at the end of the mash23.51851697.55.5681.013 at transfer to secondary668501.89-Jan-20051.03770%2616 -->
1.04010.075%1.0123.0769.32.93.7250.5210-Mar-2005 (17 weeks) -- Virtually gone. Nice color, great
balance, excellent mild. Except: the same soapiness as in
Barking Buddy -- I think it's a Cascade bite, and that I may
be particularly sensitive to this flavor.Barking BuddyNamed after our dog Buddy.Chris Swingley10-Oct-2004Crisp Maris Otter Pale Malt7.078American Munich 10L1.011American Munich 30L1.011U.S. Willamette1.0U.S. Cascade1.1U.S. Cascade1.0Fairbanks city water36.51 Campden tablet13.5Gypsum4.088% Lactic Acid1.1White Labs WLP022 Essex Ale Yeast3 quart starter built up from a slant (20 ml -> 300 ml -> 3 quarts), cooled, decanted, warmedDrill aerator for two minutes after pitching, again three hours later68Irish Moss0.2510 gallon Igloo Cooler13.51571.514823.01811688.05.565temperature from 63 - 66 degrees1.013 at transfer to secondary648501.818-Dec-20041.04270%308 -->
1.04411.073%1.0112.8174.33.44.3250.5228-Nov-04 (7 weeks) -- Nice and clear, great copper color. Light, and
easy to drink, but hop bitterness has a bit of strange bite to it that I
can't put my finger on. Maybe the secondary fermentation was too short and
there's still stuff in suspension. It probably needs to age another month.23-Jan-05 (15 weeks) -- Almost gone. Still have a soapy aftertaste that I
think is due to the Cascade hops. Taiga dog has the same flaw. I think I may
not like Cascade for much other than dry hopping.Old AlexiNamed after our cat Alexi. Recipe modified from a Terry Foster old
ale recipe from BYO, September 2004.I'm planning on using this batch as the progenitor of a Solera ale,
named and described by Jeff Renner in a January 2002 Zymurgy article and on
the HBD. I'll drain half to three-quarters of the keg and then top off the
remainder with a new batch. As the beer ages, it should develop some true
old ale character. As tribute to a great cat, Old Alexi will always be with
us.Chris Swingley5-Sep-2004Crisp Maris Otter Pale Malt12.080American Munich 10L1.07American Munich 30L1.07American Crystal 60L1.06U.S. Willamette2.5U.S. Willamette1.5Fairbanks city water39.81 Campden tablet18Gypsum2.088% Lactic Acid1.221.888% Lactic Acid3.0White Labs WLP033 Klassic Ale Yeast3 quart starter, built up from tube (tube, 1 pint, 3 quarts), cooled, decanted, warmedDrill aerator for two minutes after pitching, again three hours later68Irish Moss0.25Gone Awry IPA2Dogyard XXX Ale2Devil Dog Rye IPA2Hop Bitters210 gallon Igloo Cooler18.01681.21556.521016815.31681688.05.565temperature from 63 - 66 degrees1.019 at transfer to secondary64dextrose8119-Dec-20041.06970%3514 -->
1.07317.774%1.0184.5874.25.77.2250.5224-Mar-2005 (29 weeks) -- Awesome beer. Malty, sweet, slightly bitter finish. Rich fruity overtones.Ivan StoutAn annual winter stout named after our black cat Ivan. This year's recipe is based on a spiced stout from Randy Mosher's Radical Brewing.Chris Swingley17-Jul-2004Crisp Maris Otter Pale Malt10.070American Crystal 80L1.510Roasted Barley1.510Flaked Barley0.755Quick Oats0.755U.S. Willamette3.0U.S. Willamette3.0Juniper berries, crushed146 oz bourbon, 21 daysCoriander seed, ground76 oz bourbon, 21 daysVanilla Extract0.56 oz bourbon, 21 daysAllspice0.256 oz bourbon, 21 daysGround Cinnamon0.256 oz bourbon, 21 daysFairbanks city water39.51 Campden tabletWhite Labs WLP023 Burton Ale Yeast3 quart starter built up from a slant (20 ml -> 300 ml -> 3 quarts), cooled, decanted, warmedDrill aerator for two minutes after pitching6810 gallon Igloo Cooler21.751661.51566.7521016811.0168168Stuck first sparge -- collected 3 of 4 gallons, added 1/2 pound rice hulls, proceeded to second sparge. Full volume collected.8.05.0Larger hop mass resulted in more wort held by the hops. Should have reduced boiling time to 75 minutes.6664Temperature 68 at pitching, hit 75 on day 2, cooled to 68 eight hours laterdextrose8011-Sep-20041.06570%5840 -->
1.06616.171%1.0184.5871.64.96.3250.5217-Oct-04 (13 weeks) -- Good color and head but cloudy looking. Not very well balanced. Overly bitter, with a strange baking soda aftertaste. Not my finest effort. I don't taste the spices at all.2-Dec-04 (20 weeks) -- Still cloudy, but nice and thick. The baking soda aftertaste has disappeared and the vanilla is definitely discernable. Unfortunately, the juniper berries overpower everything. If I were to make this again, I'd probably halve the spices, and the juniper even more.Summer Solstice AleBrewed during the long summer days surrounding the Solstice, where we get more than 20 hours of daylight in Fairbanks.Chris Swingley19-Jun-2004Crisp Maris Otter Pale Malt5.7548Dingemans Pilsner Malt4.033Flaked Maize1.2511Flaked Wheat1.08U.S. Goldings3.0U.S. Goldings1.0Coriander seed, ground0.3Grains of Paradise, ground0.3Candied ginger, diced0.5Fairbanks city water38.251 Campden tablet1888% Lactic Acid3.620.588% Lactic Acid3.3White Labs WLP022 Essex Ale Yeast3 quart starter built up from a slant (20 ml -> 300 ml -> 3 quarts), cooled, decanted, warmedDrill aerator for two minutes after pitching76Wort cooled in kegerator down to 70 after four hours10 gallon Igloo Cooler18.01571.51489.521016810.751681688.06.5I wound up discarding a fair amount of wort, which explains my low efficiency.
The pre-boil gravity was 1.042, which should have yielded an SG of 1.061. Sparge less volume or boil longer.6862dextrose8031-Jul-20041.05670%475 -->
1.05313.166%1.0164.0868.93.84.8250.5217-Oct-2004 (17 weeks) -- Excellent light summer ale. It was a little harsh and cidery tasting initially (like for the first three months!), but it has mellowed into a great beer. Refreshing, crystal clear and nicely balanced. Hint of sweetness balances the bitterness without feeling heavy. Spices are muted and only the ginger comes through.28-Nov-2004 (28 weeks, last pint) -- This turned out to be a fantastic beer once it had aged a few months. I didn't detect the coriander or grains of paradise directly, but that may be because I don't really know what they taste like. The ginger was a great complement to the hop and corn flavors that dominated the flavor profile.Watershed HefeweizenNamed for this summer's major construction project -- the shed for our new above-ground water tank.Chris Swingley29-May-2004American Wheat Malt6.554Dingemans Pilsner Malt5.546Rice Hulls1.0U.S. Hallertauer1.0U.S. Hallertauer1.0Fairbanks city water41.51 Campden tablet1888% Lactic Acid3.623.588% Lactic Acid3.8White Labs WLP380 Hefeweizen IV Yeast3 quart starter, built up from tube (tube, 3 quarts), cooled, decanted, warmedDrill aerator for two minutes after pitching7010 gallon Igloo Cooler18.01621.51527.5210168161681688.05.56565dextrose803-Jul-20041.05570%195 -->
1.05212.967%1.0123.0776.24.15.2250.5225-Jun-04 (4 weeks) -- One week after priming it tastes excellent.
Spicy clove flavor, light in color, very drinkable. Clove flavor
emphasized over bananna flavors. Still may be a bit sweet from the
priming sugar.6-Sep-04 (14 weeks) -- Great beer, cleared after about 8 weeks, but the
clove and spice flavors still carry through. Excellent lighter beer and
a great thirst quencher.Rubber Boots ESBA heavy session beer brewed during breakup, when the snow melts and
the mud compels Fairbanks residents to wear rubber boots. Eight percent
crystal, 4 percent wheat and 1% roast barley for color.Chris Swingley24-Apr-2004Crisp Maris Otter Pale Malt7.055Dingemans Pilsner Malt4.032American Crystal 80L0.54American Crystal 40L0.54American Malted Wheat0.54Briess Roast Barley (300L)2.01U.S. Fuggles1.75U.S. Goldings1.5U.K. Fuggles0.5U.S. Willamette0.25Fairbanks city water15Gypsum5.023.5Gypsum8.0White Labs WLP033 Klassic Ale Yeast3 quart starter, built up from tube (tube, 3 quarts), cooled, decanted, warmedDrill aerator for two minutes after pitching7010 gallon Igloo Cooler15.01661.21537.5200168161681688.05.56865dextrose805-Jun-20041.05770%3714 -->
1.06215.276%1.0112.8181.55.36.7230.4817-October-2004 (26 weeks) -- Rich, heavy bitter. Flavors are a bit muddy, and the bitterness has an unusual earthy tone that I'm not too fond of (maybe the Fuggles?), but it's a reasonable beer.Old Topper IPABased on an India Pale Ale brewed in Rochester, NY in 1906. Old Topper was the flagship brand of the Rochester Brewing Company, which was in operation from 1889 to 1956.Chris Swingley10-Apr-2004Dingemans Pilsner Malt11.575Flaked Maize2.013Brown Malt1.510Pilsner Malt, baked 45 minutes @ 225 F, 30 minutes @ 300 F, 20 minutes @ 350 FBriess Roast Barley (300L)4.02U.K. Fuggles1.5U.K. Fuggles3.0U.S. Willamette1.0Fairbanks city water15Gypsum4.025Gypsum7.0White Labs WLP022 Essex Ale Yeast1 gallon starter, built up from tube (tube, 500 ml, gallon)7010 gallon Igloo Cooler15.01641.0150920316816168168Stuck mash -- dumped out grains, replaced hose braid with false bottom, sparged as normal.8.05.56562dextrose8026-Jun-20041.06770%7617 -->
1.07017.171%1.0205.0870.25.16.5280.581-May-2004 (3 weeks) -- Tasted during packaging. Surprisingly, not much bitterness is evident. It may turn out to be more like a strong bitter or even a mild!17-Oct-2004 (27 weeks) -- Great hop flavor and aroma. Still a fairly bitter beer, probably a tad out of balance. Nice color and great head retention.6-Dec-2004 (34 weeks) -- Excellent. Perfect balance between malt and hops. Great beer. Aging for 8 months really does the trick!Delahanty XXX MildRecipe formulated from Harrison. 2003. Old British Beers. XXX Mild, 1899, Hook Norton Brewery. Recipe number 78, Page 55. Named for Ed Delahanty who hit .410 for the Philadelphia Phillies in 1899.Chris Swingley20-Mar-2004Crisp Maris Otter Pale Malt10.2585Flaked Rice1.513Briess Roast Barley (300L)4.02Corn Sugar1.0Willamette3.0Fairbanks city water12Gypsum2.0Salt0.588% lactic acid1.32688% lactic acid4.2White Labs WLP023 Burton Ale YeastYeast cake from previous batch, stored in fridge for 1 week, decanted, 1 quart fresh wort added a few hours before pitching.6810 gallon Igloo Cooler12.01711.01569187168161681688.05.5686512532.01-May-20041.06268%3715 -->
1.06716.474%1.0143.5778.25.57.0180.381-May-2004 (6 weeks) -- Nice and malty, hint of bitterness, rich flavors. A bit cloudy.24-Jun-2004 (14 weeks) -- Well rounded, malty beer. Still cloudy, but it tastes great.Ambeardextrous BitterDark ordinary bitter, based on information from p. 272 Real Ale Almanac, Beartown Brewery, UK.Chris Swingley7-Mar-2004Crisp Maris Otter Pale Malt4.047Dingemans Pilsner Malt3.2538Flaked Wheat13.010Amber Malt5.04Dingemans Pilsner, baked 45 minutes @ 225 F, 30 minutes @ 300 FBriess Roast Barley (300L)1.01Fuggles1.25Fuggles1.0Goldings1.0Fox Spring water8.5Gypsum5.0Canning salt0.588% lactic acid0.332488% lactic acid5.5White Labs WLP023 Burton Ale Yeast2 quart starter, built up from slant (20 ml, 50 ml, 500 ml, 2 quarts)7210 gallon Igloo Cooler8.51691.0154261781687.55.56660dextrose8224-Apr-20041.03667%2910 -->
1.0389.571%1.0061.5483.83.34.2130.2724-Apr-2004 (7 weeks) -- Light color and body, nice head, easy to drink. Bitterness seems a bit rough and not very hoppy -- more like
cidery.19-Jun-2004 (15 weeks) -- Bitterness mellowed some, but the hoppiness is still quite sharp. I'll bet I went a bit overboard on the gypsum
and wound up with more sulfate than I would have liked. Maybe it's better not to come all that close to Burton-on-Trent's 600+ ppm sulfate. It's
still a nice beer, refreshing and very drinkable.Piper's Red AleRecipe based on Jeff Renner's McGinty's Irish-American Red Ale, from the HBD. Named for our red dog Piper.Chris Swingley15-Feb-2004Briess 6-Row Malt4.039Crisp Maris Otter Pale Malt2.524Flaked Maize2.020Flaked Barley1.010Crystal 40L0.55Briess Roast Barley (300L)3.02Goldings1.25Goldings0.7Fairbanks city water12.0Gypsum5.088% lactic acid0.72488% lactic acid4White Labs WLP023 Burton Ale YeastPitched onto yeast cake from 1850 London Porter batch.7210 gallon Igloo Cooler121651.2154241771687.55.56865dextrose10813-Mar-20041.04461%2315 -->
1.04210.564%1.0082.080.43.54.4160.33Ready in time for St. Patrick's Day (4 weeks). Nice head, great corn flavor and sweetness nicely offset by a hint of hop bitterness. No hop flavor despite flavor addition. Color is too light for the style, almost pink rather than red or dark copper.May-2004 (11 weeks) -- Still delightful, light, easy to drink. Great subtle flavors.1850 London PorterRecipe formulated from Harrison. 2003. Old British Beers. Recipe number 97, Page 60.Chris Swingley8-Feb-2004Crisp Maris Otter Pale Malt11.579Brown Malt2.2515Maris Otter, baked 45 minutes @ 225 F, 30 minutes @ 300 F, 20 minutes @ 350 FBlack Patent Malt13.06Goldings2.0Goldings2.0Water Wagon water6.088% lactic acid5.25White Labs WLP023 Burton Ale Yeast2 quart starter, built up from slant (20 ml, 50 ml, 500 ml, 2 quarts)7410 gallon Igloo Cooler15 quarts 176 F water151681.01548200168151681687.55.57065dextrose8126-Jun-20041.06068%4028 -->
1.06415.770%1.0205.167.64.55.8200.421-May-2004 (13 weeks) -- Excellent, very creamy porter. Not much bitterness, but good roast flavors.1885 Scotch AleRecipe formulated from Harrison. 2003. Old British Beers. Recipe number 83, Page 56.Chris SwingleyKevin Hannah10-Jan-2004Crisp Maris Otter Pale Malt1689Amber Malt211Maris Otter, baked 45 minutes @ 225 F, 30 minutes @ 300 FWillamette2.0Horizon0.5Fuggles0.5Water Wagon water12.0Gypsum7.088% lactic acid2.66.088% lactic acid4Wyeast #1728 Scottish Ale Yeast1000 ml 1.030 canned wort, started 1 day earlier72Irish Moss110 gallon Igloo Cooler19 quarts 171 F water181681.01528210168151681688.05.568Gravity 1.060 at transfer to secondary!65dextrose8224-Apr-20041.07867%40191.08019.467%1.0225.671.26.07.7280.58Insufficient aeration resulted in poor performance of yeast, especially under high gravity conditions of the wort.26-Apr-04 (15 weeks) -- Phenolic, alcohol flavors and mouthfeel. Lots of strange esters and other off-flavors present. Definitely not appropriate for a Scotch Ale. I'll have to make this one again, but properly aerate the wort. Maybe pitch over the yeast cake from a low gravity ale.24-Jun-04 (28 weeks) -- Still tastes funky, hard to drink. I'll keep it around since it's in bottles, but I don't think it will improve. The recipe is good, I just didn't execute it very well.Solstice StoutAn attempt at a modern Irish dry stout, similar to Guinness. Brewed on the Winter Solstice.Chris Swingley21-Dec-2003American 2-row8.080Flaked Barley1.010Black Roasted Barley1.010Horizon1.25Water Wagon water13.5Left open 4 daysEpsom Salts2.5Canning Salt7.088% lactic acid (added to mash)14.588% lactic acid (added to 4.5 gallons sparge water)4White Labs WLP023 Burton Ale Yeast500 ml 1.030 canned wort, started 2 days earlier6810 gallon Igloo Cooler14 quarts 170 F water131711.3156Cooled with lid off to 154 F211791687.05.5Lost 2 quarts when burner almost tipped over (melted a hole in the snowpack)6558Added 2 quarts boiled, cooled water to make up missing volumedextrose80Innoculated beer with 50 mL wort from Scotch Ale (Wyeast 1728, actively fermenting)7-Feb-20041.04266%4050 -->
1.04711.772%1.0102.578.74.05.2 -->
190.40An excellent Irish Dry Stout -- roasted bitterness, great creamy head, dry finish. Burton Ale Yeast really adds to the flavor profile of this batch.Fairbanks Pale AleA nice American Pale Ale.Chris Swingley25-Oct-2003American 2-row9.576American Munich2.016American Crystal 40L1.08Chinook0.75Cascade1.0Cascade1.0Cascade1.0Pioneer Wells waterWhite Labs WLP001 California Ale1 pint 1.030 canned wort, pitched at 75 F7210 gallon Igloo Cooler13.25 quarts 180 F water12.51691.01538.5210168141681687.05.56865dextrose8920-Dec-20031.05060%3591.05513.668%1.0092.383.14.86.0220.46Great Cascade hop flavor, strong grapefruit notes, nice copper color, excellent head. Not much hop aroma. Over-carbonated by the end. Bitterness and flavor lasted throughout the five months it lasted.Smoky Brown BastardSo named because it took on the smoky flavor from the yeast cake from my smoked porter, and most of the grains were surplus from other batches.Chris Swingley27-Sep-2003American 2-row6.063American Munich1.516American Crystal 40L1.010American Wheat8.05Caramunich4.03American Chocolate4.03Chinook0.5Kent Goldings0.5Pioneer Wells waterWyeast 1056 American AlePitched onto yeast cake from previous recipe (smoked porter)72Irish Moss110 gallon Igloo Cooler11.5 quarts 176 F water9.51751.01570.5551.05154221851687.05.56865dextrose9215-Nov-20031.03760%19261.04210.568%1.0092.378.13.44.350.10Easy to drink, nice brown color, very clear, light carbonation. Picked up a significant smoky flavor from the smoked porter yeast cake. Started to get a bit stale after a couple months in the bottle.Whistling Swan PorterA robust alder-smoked porter similar to the Alaskan Brewing Company version, and brewed from the recipe in the July 2003 Zymurgy.Chris SwingleyKevin Hannah20-Sep-2003American 2-row13.068Smoked 2-row2.915American 2-row, wetted, alder smoked 2+ hours, dried in 200 F ovenAmerican Crystal 80L81.5American Chocolate412.0American Black Patent12.04American Cara-Pils2.01Chinook1.0Kent Goldings1.0Pioneer Wells waterWyeast 1056 American Ale800 mL water, 2.5 ounces DME, 1.5 t yeast nutrient, pitched at 75 F7210 gallon Igloo Cooler16.5 quarts 168 F water16.51701.0150Temperature of mash was too cool. Use Tm of 2 F if tun is preheated.6212165141701687.05.56865dextrose10424-Jan-20041.06460%45721.06415.760%1.0205.167.54.55.8310.60After two months in the bottle, the smoke flavor is very apparent and is very similar to Alaskan Smoked Porter. No faults.Old Winter AleAn old ale style, brewed in anticipation of a snowy winter.Chris Swingley2-Aug-2003American 2-row15.083American Crystal 40L3.017Kent Goldings1.0Kent Goldings2.0Kent Goldings1.0Pioneer Wells waterWhite Labs WLP002, English Ale Yeast900 mL water, 2.5 ounces DME, 1.5 t yeast nutrient, pitched at 75 F7010 gallon Igloo Cooler4 quarts 180 F water16.51800.91567.1196168141681687.05.56665dextrose10413-Sep-20031.07460%41141.07017.057%1.0225.667.14.96.3290.60Fantastic, rich old ale. Very malty, dark copper color, nice balance between bitterness and sweetness.Even after seven months, still tastes great.Bathtub Ring AleBased on Jeff Renner's Classic American Cream Ale recipe from the HBD. Something went awry and it got pretty sour by the end, hence the name.Chris Swingley5-Jul-2003American 2-row9.075Corn meal3.025
Mixed with 1.0 pound 2-row, 6 quarts 165 F water, held at 153 F for 20 minutes
Heated to boiling, allowed to simmer for 35 minutes, added to main mash with 3 quarts
water in mashing step 2.
Saaz0.75Saaz1.0Saaz1.0Pioneer Wells waterWhite Labs WLP001, California Ale700 mL water, 3/4 cup DME, 1 t yeast nutrient, pitched at 60 F74Irish Moss0.510 gallon Igloo Cooler4 quarts 180 F water8.01651.01403.0701.4150Includes boiling corn meal, 7 quarts water2.02121.6155Target was 156 F, step used to get close211651657.05.56060dextrose1271.04860%3731.04912.261%1.0102.678.74.05.1170.35Great color, clarity. Taste became quite sour and astrigent after a few weeks in the bottle. I suspect water chemistry and a high sparge pH.(Several weeks later) -- or perhaps an infection. . .Free the SteamAnchor Brewing holds the trademark for the "Steam" name, even thought it was a common term at the turn of the 20th century. I'll still call mine a Steam beer.Chris Swingley7-Jun-2003American 2-row11.2592American Crystal 60L1.08Northern Brewer1.25Northern Brewer0.75Northern Brewer0.5Pioneer Wells waterWhite Labs WLP810, San Francisco Lager700 mL water, 3/4 cup DME, 1/4 t yeast nutrient, pitched at 72 F7410 gallon Igloo Cooler5 quarts 210 F water12.251691.01471.252101.1150Target was 152 F, step used to get close191801656.05.56060dextrose1271.04860%3731.04611.557%1.0102.677.43.74.7230.48Excellent balance, much fuller than Anchor Steam. Color a bit darker than Anchor.Summer HefeweizenBrewed to be a light, easy drinking beer in anticipation of the summer.Chris Swingley13-Apr-2003American Malted Wheat6.555American 2-row4.7541Crystal 20L0.54Rice Hulls1.0Hallertauer0.5Hallertauer0.5Hallertauer0.5Pioneer Wells waterWhite Labs WLP320, American Hefeweizen700 mL water, 3/4 cup DME, 1/4 t yeast nutrient, pitched at 72 F7010 gallon Igloo Cooler12.751721.015451801656.55.56565dextrose0.8751.05170%1471.04811.966%1.0133.372.43.64.6250.52Stuck StoutChris Swingley8-Feb-2003American 2-row7.558American Malted Wheat2.015Crystal 80L1.511Quick Oats1.08Roasted Barley0.54Black Patent Malt0.54Cascade2.0Fuggles0.5Cascade0.5Pioneer Wells waterWyeast #1332 (Northwest Ale)Pitched onto yeast cake from previous recipe (porter)756 gallon plastic bucket131741.01566.5180165Stuck mash, had to re-set mash, recirculate7.05.56262dextrose0.751.05660%53651.06014.764%1.0143.676.74.65.9250.52First Fairbanks PorterChris Swingley2-Feb-2003American 2-row9.078Crystal 80L1.09Chocolate Malt1.09Black Patent Malt0.252Caramunich0.252Cascade2.0Cascade0.5Fuggles0.5Pioneer Wells waterWyeast #1332 (Northwest Ale)756 gallon plastic bucket11.51771.01600.5701.041585.751801657.55.56262dextrose0.751.04865%41541.04811.965%1.0133.3272.13.64.6220.46Portland PorterChris Swingley24-Feb-1994Malt Extract5.0Pale Malt3.0Crystal Malt, 80L1.0Chocolate Malt0.5Black Patent Malt2.0Northern Brewer1.25Cascade0.5Cascade0.5Porland City Water5.0Baking Soda2.0Gypsum2.0Table Salt1.0Wyeast #1084 (Irish Ale Yeast)1/2 gallon water, 11 oz DME, 1/4 t yeast nutrient, pitched at 80 F742 pots5.01641.21562.01801656.05.070Added cold water to fill fermenter70dextrose0.51.05948401.06014.765%1.0123.0779.24.96.3Portland Ordinary BitterChris Swingley1-Sep-1993Pale Malt7.75Crystal Malt, 80L0.25Goldings1.25Goldings0.5Goldings0.75Porland City Water5.0Gypsum11.3Epsom Salts3.1Wyeast #1056 (American Ale Yeast)2 liters water, 1/3 cup DME, 1/4 t yeast nutrient, pitched at 80 F742 pots8.01621.01555.01801656.05.070Added cold water to fill fermenter70dextrose0.51.03255%2491.04210.572%1.0092.3180.03.44.3Last Davis StoutChris Swingley18-Sep-1992Pale Malt8.0Crystal Malt, 40L1.0Chocolate Malt0.5Roasted Barley0.5Northern Brewer1.0Northern Brewer1.0Davis Food Co-op Purified WaterWyeast #1098 (British Ale Yeast)3 cups 1.020 G wort, pitched at 78 F762 pots8.01400.81320.81555.01801655.04.580Added cold water to fill fermenter80dextrose0.51.04244501.05914.582%1.0092.3184.15.26.6Deci-PorterChris SwingleyMichael Marchetti15-Nov-1991Klages Malt8.0Vienna Malt1.5Crystal Malt, 40L2.0Chocolate Malt1.0Dextrine Malt0.5Black Patent Malt0.25Northern Brewer0.5Northern Brewer0.5Willamette1.0Willamette0.5Cascade1.0Davis City waterWyeast #1084 (Irish Stout Yeast)1 quart water, 6 T cup DME, pitched at 76 F762 pots14.01401.21282.01555.01801655.04.580Added cold water to fill fermenter80dextrose0.751.04235401.04210.560%1.0102.5675.63.34.2First All-grain AleChris SwingleyMichael Marchetti7-Jul-1991Klages Malt5.0Vienna Malt2.0Dextrine Malt0.75Crystal Malt, 80L0.75Northern Brewer1.0Hallertauer0.25Northern Brewer1.0Hallertauer1.0Northern Brewer1.0Davis City waterWyeast #1056 (Chico Ale Yeast)1 quart water, 6 T cup DME, pitched at 76 F762 pots8.01301.01251.01565.01801655.04.580Added cold water to fill fermenter80dextrose0.751.0506691.0256.344%1.0061.5475.62.02.5270.56 -->
Burch Pale AleChris SwingleyMichael Marchetti12-Apr-1991Light Dry Malt Extract3.5Klages Malt5.0Munich Malt1.0Crystal Malt, 40L0.5Eroica0.8Cascade0.8Cascade0.5Cascade0.5Cascade0.5Davis City water2.0Boiled, cooledWyeast #1056 (Chico Ale Yeast)1 quart water, 6 T cup DME, pitched at 76 F762 pots8.01301.81241.81381.81511.81552.01801653.53.080Added cold water to fill fermenter80dextrose0.751.04640101.04611.91.0082.0582.84.15.2Opened second bottle (1 May): Very slight fizz, no head or carbonation. Excellent aroma, taste, quite bitter.Raspberry Imperial StoutChris SwingleyMichael Marchetti1-Mar-1991Dark Dry Malt Extract5.0Light Dry Malt Extract5.0Crystal Malt, 40L1.0Chocolate Malt14.0Roasted Barley14.0Black Patent Malt14.0Frozen red raspberries5.0Eroica2.0Eroica0.5Hallertauer0.5Cascade2.0Davis City water2.0Boiled, cooledWyeast #1007 (German Ale Yeast)802.01.7580Added cold water to fill fermenter80dextrose0.751.10070851.10028.31.0235.8375.57.910.2Opened first bottle (20 May): Excellent head. Raspberry aroma, very slight raspberry taste. Slightly sour (raspberry). Medium bitter finish. Overall quite smooth, creamy, rich. Very alcoholic. Quite spectacular -- and only a month and a half down the road!Earthquake Brown AleChris SwingleyMichael Marchetti23-Feb-1991Light Dry Malt Extract5.0Crystal Malt, 20L1.0Crystal Malt, 40L1.0Chocolate Malt2.0Roasted Barley2.0Black Patent Malt2.0Dextrine powder4.0Hallertauer1.0Cascade0.5Hallertauer0.5Davis City water1.0Chalk dust0.125Boiled, cooledWyeast #1098 (British Ale Yeast)701.01.080Added cold water to fill fermenter80dextrose0.751.05035201.05012.41.0102.5679.34.15.2Opened first bottle (15 Mar). Weak fizz, average head, excellent taste.Zymurgy India Pale AleChris SwingleyMichael Marchetti30-Jan-1991Light Dry Malt Extract7.0Crystal Malt, 20L1.0British Pale Ale Malt0.5Brewers Gold1.0Cascade1.0Cascade0.5Davis City water2.5Boiled, cooledWyeast #1056 (Chico Ale Yeast)851.51.080Added cold water to fill fermenter80dextrose0.751.07160101.07117.31.0092.3186.76.48.2Opened first beer (20 Feb): Good fix, fair head, excellent taste / complexity. Still mildly sweet from dextrose.Burch Irish StoutChris SwingleyMichael Marchetti3-Jan-1991John Bull Light Malt Extract3.3John Bull Dark Malt Extract3.3Dry Light Malt Extract1.0Roasted Barley1.0Northern Brewer1.5Northern Brewer1.0Cascade0.5Davis City water2.5Boiled, cooledRedstar dried beer yeast (2 packets)861.51.080Added cold water to fill fermenter80dextrose0.751.06150101.06115.01.0174.3371.14.55.8Tasted good after a week and a half in the bottle, but will doubtless improve with time. Very thick body, average head, quite bitter. Flavor of barley comes through clearly. Haven't compared with Guiness, but it is quite similar, although not as crisp. Perhaps in a couple more weeks.EDME Light Beer KitChris SwingleyMichael Marchetti21-Nov-1990EDME Hopped Malt Extract3.5Dextrose1.6Davis City waterEDME dried active beer yeast801.251.080Added cold water to fill fermentor80dextrose0.751.03325101.0338.31.0102.5669.12.43.0Foul tasting, like yeast or cider that has gone bad. Very well carbonated, acidic, bitter from the yeast taste. Still relatively cloudy. Give me ahead ache. Don't try using dextrose instead of malt extracts!John Bull Amber KitChris SwingleyMichael Marchetti16-Nov-1990John Bull Hopped Amber Malt Extract3.3Australian Dried Light Malt Extract1.0Davis City waterRedstar dried active beer yeast801.51.080Added cold water to fill fermentor80dextrose1.51.03325101.0338.31.0102.5669.12.43.0
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