Whats Been Brewed

The Brew Wall (past brews)

Description	Primary	Secondary	Tap	Notes

Blew Moon C-1 September 24, 2006	9/24 - 10/3 Brew Session Worksheet Recipe	10/3 - 10/10	Bottled Only	Brew Notes
Chucks Porter August 20, 2006	8/20 - 8/27 Recipe	8/27 - 9/2	9/7 - 11/17
Lakewater IPA #1 March 31, 2006
Oatmeal Stout March 4, 2006
Grolch Lager Feb. 11, 2006 In the seventeenth century (Holland's Golden Age, when its Guilds became influential), the professional brewer was highly esteemed. A famous Dutch Master Brewer named Peter Cuyper of Grolle (present day Groenlo), was the first recorded owner of the famous Grolsch brewery, founded in 1615. In 1677, Cuyper was appointed Guild Master of all brewers in Grolle. He introduced his fellow-brewers to the best brewing methods and handed down secrets of brewing great beer to the younger generations. Peter Cuyper was responsible for refining the natural method of beer brewing. We still use his methods at Grolsch to the present day, almost four centuries later.	02/11 Brew day @ 7:00am 02/11 @ 11:35pm 67deg Pitch			Projected Results: OG: 1.056 FG: 1.013 SRM: 3.5 IBU: 29 ABV: 5.5%
Celis White Feb. 9,206 Celis White is a white wheat high fermentation beer with a touch of fruit and herbs. When served cold, it gets its cloudy white cover and refreshing light taste. Celis White is a delicious white beer that gets all the time it needs to develop naturally.	01/28 Brew day @ 8:00am 01/28 @ 11:55pm 60deg Pitch	02/04 @ 11:00am (70) Rack to Secondary	Keg: 02/09 @9:00pm (70/70) 1.011OG	Projected Results: OG: 1.084 FG: 1.011 SRM: 4 IBU: 16 ABV: 4.8%
Hop Ottin' IPA Jan 8, 2006 Is as hoppy as they come. The name means "hard working hops," in Boontling, and that tells it all. Generous additions of high-alpha Pacific Northwest hops added during a vigorous boil, plus traditional dry hopping, with whole hop cones, give this ale a delicious citrus aroma, and an intense hoppy bite. This IPA is a hop lover's dream.	Startup: 06/01/08 @ 9:00am Pitch: 06/01/08 @ 2:00pm			Projected Results: OG: 1.072-1.074 FG: 1.017-1.019 SRM: IBU: 90 ABV: 7.0%
Anchor Steam Ale Anchor Brewing Co., San Francisco, California, U.S.A. Steam beer is one of the few beer styles to have originated in the United States. The use of lager yeast gives Anchor Steam the smoothness of a lager with the fruitiness of an ale. The full-bodied beer has high carbonation with a creamy off-white head, a deep amber color, and a fruity, cirrus hop aroma with some malt. It has a clean, smooth, slightly bitter flavor with a refreshing finish.	Pitch Date: 10:30pm 7-18-02. Pitch Yeast - 60 deg F 7-19-02 06:00am: Maintaining 58 - 60 deg F 7-20-02 07:00am: Active Airlock 7-23-02 06:00am: Airlock - 1 at 4sec.	Racked to the Secondary Carboy on Friday 7-26-02 at 8:00pm.	Keg Date: 8/7/02 Tap Date: 8/8/02 Anchor Steam Ale How to do it
Blind Faith IPA Blind Faith IPA has an off white head which covers a multi-faceted copper beer with golden amber tints. Malt greets the nose and leads to a potent hop aroma. The hoppy bitterness in the flavor is tempered by malt and the finish is long and brimming with Cascade hops. Brewed for the hop lover and hippie in all of us!	Pitch Date: 10:00pm August 8, 2002; OG 1.055 adj. for 58deg.	Secondary Rack Date August 18, 2002 FG < 1.015 Blind Faith IPA Dry Hop Secondary	Keg Date 8/29/02 Tap Date 8/30/02
Weihenstephaner Hefeweissbier This Wheat has a creamy off-white head with a golden color. The wheat and spice aroma leads to a highly carbonated soft grainy flavor of wheat with a hint of tartness. It finishes light. This brewery is believed to be the world's oldest brewery. Benedictine monks founded a monastery in 725 A.D. and grew hops there beginning in 768A.D. Besides the brewery and restaurant on this site, it is also the home to the well-known school of brewing, the Weihenstephaner Institute. .	Pitch Date: 11:00am August 31, 2002; OG 1.053 adj. for 71deg.	Rack Date: 7:00am September 14, 2002; OG 1.025 adj. for 70deg.	Keg Date October/5/02
Witbier Belgian White (Wit) This one was Bottled 2006.10.10.	Lakewater Blew Moon So what is this style? First, it's a type of wheat beer. As with most wheat beers, the relatively high protein content leads to haze, giving the beer a light golden color and hence its name. Traditional recipes describe the grist as around 54% malted barley, 41% unmalted wheat, and 5% unmalted oats. The malt was made from two-row barley. Modern formulations rarely use this malt because it is expensive and difficult to obtain. Original gravity is usually around 1.044-1.048, and it is lightly hopped to less than 20 IBU. Hops are usually the low-alpha hops such as Styrian Goldings, Saaz, or Kent Goldings. Blue Moon Clone-1 Brew Notes as of 10-7-06.pdf Blue Moon Clone-1 Water Profile.pdf Brew Session Worksheet (Blew Moon Clone-1).pdf
Specialty Ready for Thanksgiving? Starter Date 2006.10.21 Wyeast 1056 Ale Bottled 2006.10.22	Pumpkin Ale Yep, Its that time again. This one will be the first all grain attempt at a Pumpkin Ale. Originally brewed in New England by the early colonists. Typically, fresh pumpkin, nutmeg, and cinnamon are used in the brewing process for Pumpkin Ale. These ingredients along with barley malt balances well with the floral hops. Overall, this medium-bodied ale should have a fruitiness that is not too sweet followed with a finish that is hoppy and dry. This is perfect for those cold autumn days and Halloween parties. Pix of the Brew day, click the pix for a larger view. Brew Recipe Brew Session Worksheet Brew Notes Pre Session Timer Window Pumpkin Ale.... the Movie (broadband) Yeast Harvesting from the Pumpkin Ale. Here is the 1056 Ale Yeast which was pitched from the primary into a 1050 Quart wort. Once it hits High it will be frozen for the Bank.
American Ale Keg 2006.12.23	LakeWater Common Ale - 2 Target Numbers: OG:1020 IBU:24 SRM:17 ABV:3.2 We are looking for a casual beer to add to the every day brew. Our though is one which is rich in medium bodied malt flavor as has as low bitterness stage as well. We used a simple blend of grains for the mini-mash to get the body to a smooth and somewhat rich malt flavor. Then added both light and amber dry malt extract to the boil to get the fermentable within target. For hops, the Amarillo Gold was chosen as the aroma hop which should start the beer off in the right direction. Using a small amount of Nugget hops for the boil should give us a low bitterness and the Liberty hops for flavoring should balance the malt flavor. For this session we added Melinodion to the grain bill and conditioned the water to a Bert style. We also upped the yeast starter to 850ml pitch rate. Brew Notes
American Ale Pitch Date: 2006-12-31 Secondary: 2007/1/21 Keg: 2007/2/11	New Years Eve Ale 2006-12-23 1084 Starter New Years Eve Ale Brew Session-1 Notes New Years Eve Ale Brew Session-1 Recipe