Urban Assault Pale Ale

This Pale Ale has a little more malty than most. I added the Ahtanum hops the last 5 min for a little grapefruit flavor and dryhopped after 6 days in the fermenter with 2 oz. of Cascade leaf hops.

1 lb. British Crystal 50-60L malt
12 oz. malted wheat specialty grains
6 lb. Gold liquid malt extract
1 oz. Mt. Hood bittering hops
1 oz. Ahtanum hops

2 oz. Cascade leaf hops for dry hopping

O.G.
F.G.

ABV

Mill Street Double IPA

This one will get you tipsy enough to think you are walking down Mill Street at 3 a.m.. 6 oz. of hops add great flavor. I used the leaf hops for the first time to dry hop they worked well.

8 oz. Victory specialty grains
12 oz. Caramel 60L
9.3 lbs. Gold Malt extract
1 oz. Chinook
1 oz. Cascade
1 oz. Centennial
1 oz. Crystal
2 oz. Cascade Leaf (dry hop)
White Labs California Ale yeast 001

O.G. 1.068
F.G. 1.013

ABV: 7.55%

Ohio Brown Ale

We brewed this one awhile ago, it has just taken me a little while to post.  A version of Newcastle but I think it is a bit different, very good at any rate.  This was a dry malt which is different than past beers.  It tasted like cake batter when the condensation hit the dry ingredients, not bad at all.  The only major change would be to add less sugar before bottling, it has a little to much carbonation when you pour the beer.  It creates a lot of head but after that is fine. 

Ingredients:

6 lb. of Muntons light Dried Malt extract,
13 oz. Crystal
3 oz. Chocolate malt,
1 oz. Challenger,
.5 oz. Kent Goldings pellet hops,
1 tsp. Irish moss

Steeped the grains for 25 minutes
OG was 1.058
let it sit for 14 days in the fermenter
Final reading was 1.020

ABV is 5.18%

Rye Aren't You Drinking This?

Rye adds a whole new demension to the flavor of your beer. I suggest trying a one(or three). You have to give it a couple of sips (think of the first time you had a really dry red wine: you have to give the taste buds a chance to wake up) but it tastes so good once it hits your lips. I have a feeling this one is gonna have a high ABV....


Ingredients:

12 oz. Rye Malt
4 oz. Wheat malt
6 oz. Caramel 40L
4 oz. Flaked rye specialty grains
6 lb. Wheat liquid malt extract
1 oz. French Strisselspalt bittering hops
1 oz. Hersbrucker pellet hops
White Labs American Hefeweisen Yeast

Steep Grains for 20 min at 165. Add Strisselspalt hops and boil for 60 minutes. Add the Hersbrucker hops after 30 minutes.

OG: 1.048
FG: 1.010

ABV: 4.99%

Hoppy McHopperson's Pale Ale

In retrospect, its not as hoppy as the title implies, but still a solid pale ale. The dry hopping is a good technique that adds a nice finish to this beer. It's probably the second best batch yet.

Ingredients:

4 gallons of tap water
8 oz. Caramel 10L
8 oz. Carapils
6 lbs of light malt extract
2 oz. Perle pelle hops
2 oz. Cascade pellet hops
White Labs California Ale Yeast
2 oz. Cascade pellet hops - reserved for dry-hopping


Steep grains at 155 for 30 minutes. Bring to a boil and add LME. Add 2 oz. of Perle bittering hops and boil for 60 minutes. Add 2 oz. of cascade hops the last 2 min of boil. After 3 days in primary add the additional 2 oz of cascade hops directly to fermenter.

OG: 1.046
FG: 1.010

ABV: 4.78%

Full Steam Ahead?? Name, Ideas?

Still working on the name for this one, on 2/26/11 Urban and I had a full beer evening.  We bottled King Romer's Cream Ale and Hoppy McHopperson Pale Ale, sampled the Boundary Waters Wheat and Bavarian Lager AND whipped up a batch of Full Steam Ahead (version of anchor steam) and a Rye Beer (name to come later from Urban, but I think Ry's Beer sounds good)...

Anyways, I bought a 8 gallon stock pot, yea that is a lot of chili, so we would have a big brewing pot as we get better at this brewing thing.  Here is the recipe:

I used 5.5 gallons of water for the boil
Steeped grains for 20 min at 155 degrees

1 oz. northern brewer hops - boil for 60 mins

1 oz cascade hops last 2 minutes

Pitch yeast at 80 degrees

The OG reading is 1.0458 taken at 80 degrees

Let it ferment for a couple of weeks then we bottle in preparation for our Weekend at Wesley's!

 

This turned out to be a really good beer.  Not exactly like Anchor Steam but a good beer that I would make again.

King Romer's Cream Ale

Urban and I decided to kill two birds with one stone last night and bottle the boundary waters wheat and Bavarian lager while brewing King Romer's Cream Ale (the cool thing about making your own beer is naming it too) and a version of an American Pale Ale (waiting on a cool name from Urban).  Overall, a success of brewing, bottling and consuming beer.

This will probably be one of my last Mr. Beer orders before I move up to the AAA ball.  It was a great start to get acquainted.  I found out I enjoy it so now it is time to move up to the next level.  Here is the recipe:

RECIPE INCLUDES:
1 Can High Country Canadian Draft HME
1 Pouch Booster
1 Packet Dry Brewing Yeast
1 Packet Glacier Pellet Hops (used the whole packet instead of half)

We bottled on 2/26/11.  I added 2.5 oz of corn sugar, slightly more than the Bavarian Lager in hopes it has a little more carbonation.  Let it sit for a couple of weeks.  After a prelim taste test the night of bottling we were both pleasantly surprised at this one so we will see how it ends up after carbonation.