Beers

As promised, here is a little run-down of the brews what I've done brewed since the start of the year.

Peanut Butter Nutter Porter - 1/9/2012

Some brrs

Grain

3.2 kg Maris Otter Pale Ale Malt

2.2 kg Munich Malt

.25 kg Chocolate Wheat Malt

.3 kg Crystal 40°L Malt

.20 kg Black Malt

Hops

22 g Magnum (14.4% AA) - 60 m 

15 g Glacier (5.0% AA) - 30 m 

15 g Glacier (5.0% AA) - 15 m

Yeast

White Labs Burton ale yeast

Other

Add .5 kg powdered peanut butter to secondary fermentor

Cascadian Dark Ale (CDA) - 1/21/2012

That's 5 gallons to you, pilgrum

Grain

5.8 kg Maris Otter Pale Ale Malt

.5 kg Carafa II 

.13 kg Crystal 150°L 

.15 kg Crystal 15°L 

Hops

40 g Columbus (16% AA) - 60 m 

28 g Columbus (16% AA) - 15 m 

30 g Glacier (5.0% AA) - 10 m

15 g Glacier (5.0% AA) - 0 m

15 g Centennial (8.3% AA) - 0 m

22 g Centennial (8.3% AA) - dry hop

18 g Columbus (16% AA) - dry hop

Yeast

Safale US-05 dry ale yeast

Other

Added the dark grains to the sparge, rather than the mash, to decrease roast/bittering/astringent quality associated with mashing them.

Bohemian Pilsner - 1/28/2012

My god, man! It's...It's... 1.053!!!

Grain

4.45 kg Pilsner malt

.3 kg Cara-pils malt

Hops

80 g Saaz (2.8% AA) - 60 m 

77 g Saaz (2.8% AA) - 30 m 

30 g Saaz (3.4% AA) - 0 m 

Yeast

White Labs Pilsner lager yeast

Other

Pitched the yeast warmer this time (20C instead of 12C) and cooled down over 24 hours. Good airlock activity after one week.

All of these brews went really smoothly, and are now peacefully engaged in various stages of fermentation and conditioning. Well, except for one, maybe. But that's the subject of the next post..."Tears"