Grains
10 lb Belgian Pilsner
.25 lb Belgian Aromatic
.75 lb Rye

Other
1 lb Candi Sugar
1 lb Corn Sugar

Hops
3 oz Styrian Goldings (bittering)
.3 oz Styrian Goldings (flavor)
.5 oz Saaz (flavor)
.5 oz Cascade (aroma)

Mashed all the grain with ~3.5 gallons of water at 150 deg F for 60 minutes. Sparged with 4 gallons of water at 170 deg F for about 45 minutes.

Brought to boil and added the bittering hops and sugar. Boiled for 45 minutes. Added flavor hops boiled for 12 minutes then added aroma hops and boiled final 3 minutes.

Cooled to ~75 deg F and transfered to a glass carboy.

Pitched one vial of White Labs WLP570 Belgian Pale yeast.

O.G. 1.075

Grains
4 lb British 2-Row
4 oz Crystal 60L Malt
4 oz Chocolate Malt
8 oz Oatmeal

Hops
.75 oz Kent Goldings (bittering)

Mashed all the grain with ~1.5 gallons of water at 150 deg F for 60 minutes. Sparged with 2 gallons of water at 170 deg F for about 45 minutes.

Brought to boil and added the bittering hops. Boiled for 60 minutes.

Cooled to ~75 deg F and transfered to a glass carboy.

Pitched one vial of White Labs WLP004 Irish Ale yeast.

O.G. 1.050

Here’s the ingredient list:

Grain and Fermentables
8.50 lb Belgian CaraPilsner Malt
.25 lb Caramel 20L Malt
2 oz Belgian Caramel Vienna Malt
2 oz Belgian Aromatic Malt
9.2 oz Clear Candi Sugar

Hops and Spices
.3 oz Centennial Hop pellets (bittering)
.5 oz Styrian Goldings (flavor)
.25 oz Styrian Goldings (aroma)
.5 tsp ground Coriander
.5 tsp Sweet Orange Peel

Mashed all the grain with 2.8 gallons of water at 150 deg F for 90 minutes. Sparged with 2 gallons of water at 170 deg F for about 30 minutes.

Added candi sugar and brought wort to a boil. Added bittering hop and boiled for 60 minutes. Added flavor hop and .25 tsp of coriander and boiled for another 10 minutes. Added aroma hop plus .25 tsp of coriander and orange peel and boiled for a final 5 minutes.

Cooled to ~75 deg F and transfered to a 3 gallon carboy.

Pitched one activator packet of Wyeast 3787 Trappist High Gravity yeast.

O.G. 1.100

This is the Belgian IPA fermenting. I’ve never seen such an active fermentation before.

11.5 lb German Pilsner
.5 lb Cara-Munich
.5 lb Munich
.5 lb Crystal 60º

Mashed grains with 3 gallons of 155º water for 90 minutes.

Sparged with 5 gallons of 170º water for about 45 minutes.

Hops:
1.5 oz Centennial (pellets) bittering (45 minutes)
1 oz Goldings (whole leaf) + .5 oz Cascade (pellets) (12 minutes)
.5 oz Cascade (pellets) (last 3 minutes)

Pitched dry safale yeast at 75º.

Racked to Secondary, added 1 oz Cascade (pellets)
O.G. 1.051
F.G. 1.008
abv 5.6%

4.25 lbs 2-Row
4.25 lbs American Pale
1.25 lbs Rye
1.25 lbs Vienna
.5 lbs Crystal 15L
.25 lbs Carafa Special II

Hops
.75 oz Columbus? Pellets <— I can’t remember if this was columbus or not
.5 oz Columbus Pellets
1 oz Cascade

Mashed the grains in 3 gallons of water at 155º F for 60 minutes. Sparged with 4.5 gallons of water at 180º F for a final boil volume of 7.5 gallons.

Added the .75 oz of bittering hops at once the wort was brought to boil. After 15 minutes of boiling I added the .5 oz flavor hops (Columbus). Added the Cascade at flame out for aroma. I also added 1 tab of Whirfloc for the last 20 minutes (helps with clarity).

O.G. 1.055
F.G. 1. 010
abv ~ 6%

Steeped grains til boil:

1 lb. Wheat
1 lb. Crystal 20
1/2 lb. Cara Pils
1/2 lb. Vienna

Added 7 lbs extra light DME and 1 lb candi sugar.

Added bittering hops for 30 mins of boil:

1 oz Perle hops

then added 1 oz Styrian hops for last 30 mins.

O.G. 1.080

2 3lb can John Bull Dark Malt Extract
.25 lb Roasted Barley
.25 lb Chocolate Barley
2.5 oz Fuggles hop pellets
1 vial White Labs Irish Ale Yeast

Steep Roasted and Chocolate Barley in 2 gallons of water while bringing to a boil. Remove grains and add 2 cans of extract. Bring to boil and add Fuggles hops. Boil for 45 minutes then add to 3 gallons of water and cool to 75 deg F. Hydrometer reading 1.050. Pitched yeast.

O.G. 1.050

Steeped Crystal and Rye Malts while heating to ~180 Deg F. Brought to boil and added 2 cans of Amber LME. Then added 1 oz Chinook for boil. Added 1 oz Cascade for last 2 mins of boil for armoa. Steamed Oak chips to sanitize and added to fermenter.

O.G. 1.050
F.G. 1.010

Transferred to secondary. Has a nice flavor even uncarbonated.

Wyeast 1084 Irish Ale Yeast
Probable Origin: Dublin, Ireland
Beer Styles: Dry Stout, Milk Stout, Oatmeal Stout, and Porter
Commercial examples may include: Guinness, Beamish Stout, and Murphy’s Stout
Unique properties: This yeast ferments extremely well in dark roast worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced and rich with fermentation temperatures above 64º F, (18º C). Flocculation is low to moderate with filtration typically required. Alcohol tolerance is approximately 10-11% ABV. Flocculation – medium; apparent attenuation 71-75%.

O.G. 1.055

A brew by my good friend Joe Loveless. I haven’t brewed this one myself but wanted to catalog it nonetheless. He says it’s very good. We shall see