Hops in August 1999

Honey Brown Clone February 1998 5 gallons	Boil time: 90 minutes total Primary ferment: 1 week Secondary ferment: none Ingredients 3.3 pounds Munton’s Light Malt Extract (can) 1 pound light DME 1 pound honey ½ pound crystal malt grains ¼ pound black patent grains ¼ pound chocolate grains 2 oz Willamette hops Nottingham yeast 7/8 cup of corn sugar Method: Boil the grains for 45-60 minutes Remove the grains and add extract (liquid and powder) and honey, boil again Add 1.5 oz hops, boil for 45 minutes In the last 2 minutes of the boil, add the remaining 0.5 oz of hops Cool and pitch yeast at 75 degrees After 1 week, mix corn sugar in bottling bucket with wort and bottle Allow another week to mature Comments: We happily messed this recipe up and ended with 4 gallons of a darker wort with an excellent chocolate flavor. The original recipe called for a tablespoon of Irish Moss to be added with the boiling hops, but we had none and so went without.
Dark Brown Ale April 1998 5 gallons	Boil time: 105 minutes total Primary ferment: one week Secondary ferment: two weeks Ingredients 3.3 pounds Munton’s Light Malt Extract (can) 1 pound light DME 1 pound and 2 ounces of honey ½ pound crystal malt grains ½ pound chocolate malt grains ¼ pound black patent grains 1.5 ounces Willamette hops Nottingham yeast 7/8 cup of corn sugar Method: Boil the grains in 4 gallons of water, put another gallon in the carboy Boil for 60 minutes Remove the grains, add the extract (liquid and powder) and the honey, boil again Add 1.25 ounces of hops, boil for 45 minutes In the last 2 minutes of the boil, add another 0.25 ounces of hops Cool and pitch yeast at 75 degrees After one week, re-rack the wort. After two more weeks, mix the wort with the corn sugar in a bottling bucket and bottle. Allow another week to mature. Comments: This is a variation on the above recipe. We reduced the hops by ½ ounce, increased the honey by 2 ounces and increased the chocolate malt by ¼ pound. It ended up with the same sort of flavor and excellent head. The excessive time in the re-rack carboy was due to a busy schedule, but it was still fermenting at that time, so we figured it was ok – and it was.
Brown Ale with Molasses May 1998 5 gallons	Boil time: 105 minutes total Primary ferment: one week Secondary ferment: one week Ingredients 3.3 pounds Munton's Amber Extract 1 pound light DME 11 oz honey 5.5 oz molasses ½ pound crystal grains ½ pound chocolate grains ¼ pound black patent grains 1.5 oz fuggles ½ tsp Irish moss ¾ cup of corn sugar Method: Boil 3 gallons in the kettle, put 2 gallons in the carboy. Add grains before the boil, once boiling, continue for 60 minutes. After boiling for an hour, add the extract, DME, honey, molasses, Irish moss and 1.25 oz fuggles. Bring to a boil again and boil for 43 minutes. Last 2 minutes of the boil, add another ¼ oz of fuggles. Cool to 80 degrees. Transfer to carboy. Mix yeast in 2oz warm water, in a glass container, then pitch into the wort. Close and cover, put into a dark area. After one week, re-rack. After another week bottle ,mixing corn sugar into the wort. then wait another week to drink. Comments: Yet another variation of a tried and true recipe. I have been very satisfied with this, the molasses is merely a hint though. I may add more in the future and cut down the honey. The brew is very tasty, but lacks body. The foretaste and after taste are excellent, but there is a need for some body in the middle.
Almost A Stout July 1998 5 gallons	Boil time: 105 minutes total Primary ferment: one week Secondary ferment: one week Ingredients 3.3 pounds Munton’s Amber Extract 3 pounds Amber DME 8 oz molasses ½ pound crystal malt ½ pound chocolate malt ¼ pound black patent malt 2 oz fuggles ½ tsp Irish moss 7/8 cup corn sugar Nottingham ale yeast Method: Boil 3 gallons in the kettle and put 2 gallons in the carboy. Add grains before the boil and continue boiling for 60 minutes. Add extracts, molasses, Irish moss and 1 oz fuggles. Boil for another 43 minutes. Last 2 minutes of the boil, add another ½ oz fuggles. Cool to 80 degrees and transfer to carboy. Dissolve yeast and add to carboy. Re-rack after one week, bottle after another. Let carbonation develop for another 2 weeks before sampling. Comments: If kept cold, this one should store for a few months. The addition of 3 pounds of DME gave a good flavor and strong body. There is a sweet foretaste with a hint of molasses.
Brown Ale August 1998 10 gallons	Boil time: 90 minutes total Primary ferment: three days Secondary ferment: four days Ingredients ½ pound DeWolf/Cosyns Belgian Special B Malt ½ pound Crisp Morris Otter Pale 2 Row Malt 10 oz crystal malt 2 oz black patent malt 2 oz chocolate malt 6 pounds amber DME 6 pounds light DME 1 tsp Irish moss 1 oz hallertau hops 1 oz cascade hops Edme yeast ~2 cups corn sugar Method: Bring to boil, we put the grains in 2 bags since the bags were too small to handle all of them. After boil is achieved, remove the grains and add the extracts, Irish moss and ½ oz of hallertau and all of the cascade hops. In the last 2 minutes, add the rest of the hallertau to finish. Cool, divide up and put into 2 5 gallon carboys. Dissolve and pitch the yeast, mix well. Re-rack after a few days, bottle after a few more (add the corn sugar). Comments: This was not in the carboy for more than a week. The problem with this one was that I did not let enough time elapse between moving the carboy and performing the re-rack and the bottling. Thus, it was a pretty cloudy brew. But the different malts we used gave it a really floral bouquet.
Smoked Stout October 1998 5 gallons	Boil time: 105 minutes total Primary ferment: one week Secondary ferment: one week Ingredients 3.53 pound can Geordie’s Amber Malt Extract 3 pounds Munton’s Amber DME ½ pound chocolate malt ¼ pound black patent malt ½ pound German smoked malt 1/16 pound roasted barley malt ½ teaspoon Irish Moss 1.5 ounces fuggles Nottingham yeast 1+ cup corn sugar (priming) Method: Boil 3 gallons in the pot and put another 2 in the carboy. Add the grains and boil for about an hour. Remove the grains and add the extracts, Irish moss and 1 ounce of fuggles, boil for about 43 minutes. In the last 2 minutes of the boil, add another ½ ounce of fuggles. Cool to 80 degrees and pitch yeast, mix well. After one week in the fermenter, re-rack. Bottle after another week and use the rounded cup of sugar to prime. Comments: As with my other stout, this one needs some time for the carbonation to come in. Try one after a week, to get a feel for the flavor (clean up front, subtle aroma, but a strong finish). But most likely it will need two or three weeks to be ready. Be sure to put some aside and save for later. This batch should age well. And indeed it does. After a month the smoky flavor is pronounced. I still seem to have a problem creating a head with staying power.
Another Brown Ale November 1998 6 gallons	Boil time: 90 minutes total Primary ferment: one week Secondary ferment: one week Ingredients About 6 gallons of water ¾ pound crystal malt ¼ pound chocolate malt 3 pounds Munton's Amber DME 3.3 pounds Munton's Amber malt extract ½ teaspoon Irish Moss 1.5 ounces Tettnang hops 1 packet dry Nottingham yeast Method: Bring three gallons of water to a boil. Add the grains and steep at a boil for about 45 minutes. Remove the grains and add the extracts, Irish Moss and 1 ounce of the hops. Boil for another 43 minutes or so. Add another ½ ounce of hops for finishing. Cool to 80 degrees. Transfer to carboy, pitch yeast and mix well. After one week, re rack. After another week, add the corn sugar and bottle. After 2 weeks, it is ready to consume. Comments: Much the same as many previous brews, perhaps a bit too dark. There may be a slightly discernable hint of a more acidic hop, but I’m not sure. A good brew, but somewhat unremarkable.
First Lager December 1998 5.5 gallons	Boil time: 95 minutes total Primary ferment: one week Secondary ferment: three weeks Ingredients ~ 6 gallons water 6.6 pounds Glenbrew Light Malt Extract 1/8 pound Munton's Crystal Malt 1/2 pound Cara Pils Malt 1/2 pound German Crystal Malt 1/2 tsp Irish Moss 2 oz US Saaz hops 1/2 oz Tettnang hops 1 packet Superior Lager Yeast 1 level cup corn sugar Method: Bring 3 gallons of water to a boil. Add grains and boil for 45 minutes. Add extracts, 1.5 oz Saaz, 1/2 tsp Irish Moss. Boil for about 30 minutes. Last 15 minutes, add 0.5 oz Tettnang. Last 5 minutes, add 0.5 oz Saaz. Cool to 80 degrees. Transfer to carboy, pitch yeast and mix well. Leave at room temperature for 1 day, then move to a cooler area. Re-rack after one week. Bottle after another three weeks. Comments: After one week and the re-rack, there was a nice light flavor with strong honey overtones. After three weeks, it was still slowly fermenting, but I decided to bottle anyway. Unfortunately, there were not stable temperatures for the ferment, from 20 to 50 degrees. After bottling, it smells more like fruit than honey.
First Imperial Stout January 1999 5 gallons	Boil time: 90 minutes total Primary ferment: one Week Secondary ferment: one week Final Specific Gravity: 1.025 Ingredients ~6 gallons water 2 3.3lb cans Glenbrew Amber Malt Extract 1 3.3lb can Glenbrew Dark Malt Extract 1/2 pound German Crystal Malt 1/4 pound Roasted Barley Malt 1/2 pound Chocolate Malt 1/4 pound Black Patent Malt 1/2 tsp Irish Moss 2.25 oz fuggles Nottingham Ale Yeast Red Star Champagne Yeast 1 cup corn sugar Method: Bring 3 gallons of water to a boil. Add grains and boil for 45 minutes. Add extracts, 1.5 oz fuggles and Irish Moss. Boil for about 45 minutes. In the last 2 minutes of the boil, add the remaining fuggles. Cool to 80 degrees, pitch yeast and mix well. After 5 days, add the champage yeast. After 7 days, rerack. Mix in corn sugar and bottle after another week. Comments: There was not enough to taste during the rerack, quite a bit of sediment was produced. The addition of the champagne yeast did nothing to aid in the fermentation. It just went slowly for a week. After two weeks, I tested one, good carbonation, heavy and stong. Not much in the way of taste except for sweet. This would benefit from some smoked malt.
Second Lager February 1999 4.5 gallons	Boil time: 45 minutes total Primary ferment: three weeks Secondary ferment: two weeks Ingredients ~6 gallons water 6.6 pounds Munton's Plain Light Extract 2 oz US Saaz 1.5 oz Tettnang Morgan's Lager Yeast 3/4 cup corn sugar Method: Bring 3 gallons of water to a boil. Add extracts, 1.5 oz Saaz and 0.5 oz Tettnang. Boil for about 30 minutes. Add 1 oz Tettnang. Boil for 10 minutes. Add 0.5 oz Saaz. Boil for 5 minutes. Cool to 80 degrees, pitch yeast and mix well. After three weeks, rerack. The wort was stored in the garage for two weeks (~40 degrees) and then in the downstairs bathroom for another week (~60 degrees). There was a good deal of sediment at the first rerack. After another week, rerack again. Bottle after one more week. Comments: This was the first batch at the new house, so we'll see what effect the water has here. Without Irish Moss it came out a bit cloudy, but hopefully two reracks will fix that. Steady fermentation for four weeks. There is a real tang to the taste, I must have messed something up.
Brown Ale Variation March 1999 5.5 gallons	Boil time: 90 minutes total Primary ferment: one week Secondary ferment: one week Initial Specific Gravity: 1.11 Final Specific Gravity: 1.02 Ingredients ~6 gallons water ~1 pound crystal malt 1/4 pound chocolate malt 6 pounds Munton's light malt extract 1 pound Munton's dark dry extract 1/2 tsp Irish Moss 2 oz fuggles 1 Wyeast liquid European Yeast 1 cup corn sugar Method: Bring 3 gallons of water to a boil. Add grains and boil for 45 minutes. Add the extracts, Irish Moss and 1.5 oz of Fuggles. Boil for about 43 minutes. Add the remaining hops and boil for another 2 minutes. Cool to 80 degrees, pitch yeast and mix well. Comments: After one week, rerack. Stored in downstairs bathroom, temperature about 70 degrees.. After one week, many solids were produced. After another week, bottle. Good taste, but pretty neutral, the yeast imparted a nice flavor. Something is wrong with the specific gravity reading. Might be nice with more acidic hops and maybe a nutty flavor.
A Better Lager April 1999 5 gallons	Boil time: 90 minutes total Primary ferment: two weeks Secondary ferment: two weeks Initial Specific Gravity: 1.082 Final Specific Gravity: 1.012 Ingredients ~6 gallons of water 1/2 pound CaraPils 1/2 pound Crystal 7 pounds Muntons Light Malt Syrup 1/2 tsp Irish Moss 2 oz Czech Saaz 1/2 oz Tettnang 1/2 oz Fuggles 1 packet Wyeast Czech Pils #2278 1 cup corn sugar Method: Bring ~3 gallons of water to a boil. Add grains and boil for 45 minutes. Add the Irish Moss, 1 oz Saaz and all of the Fuggles and Tettnang, and the extract. Boil for ~43 minutes. Add the remaining hops and boil for 2 minutes. Cool to 80 degrees, pitch yeast, mix well. After two weeks, rerack. Rerack a second time after one more week and one week after that, add the priming sugar and bottle. Comments: Fermentation started at about 70 degrees and then moved into the garage where the temperatures were between 58 and 64. In the fermenter it looked very clear and almost orange in color. I am still having trouble with the Gravity readings. Probably the best beer I have made!
Blonde Ale June 1999 5.5 gallons	Boil time: 90 minutes total Primary ferment: one week Secondary ferment: 10 days Initial Specific Gravity: 1.08 Final Specific Gravity: 1.01 Ingredients ~6 gallons of water ~7 pounds Munton's Light Extract Syrup 1 pound Crystal 2 oz Chinook 1 oz Fuggles 1/2 tsp Irish Moss Nottingham Ale yeast 1 cup corn sugar Method: Bring 3 gallons of water to a boil. Add the grains and boil for another 45 minutes. Add the extracts, Irish Moss, all of the Fuggles and 1 oz Chinook. Boil for another 43 minutes. Add the remaining hops and boil for another 2 minutes. Cool to 80 degrees, pitch yeast and mix well. After one week, rerack. After another 10 days, bottle. It did not need another 10 days in the fermenter, but I was too busy. Comments: This tastes pretty good. There is a faint apple smell, but otherwise light and crisp. The Chinook ended up being much more bitter than I expected. This will need some time to mellow.
Mocha Porter July 1999 5 gallons	Boil time: 90 minutes total Primary ferment: one week Secondary ferment: two weeks Ingredients 5 gallons water 3 lb 10 oz Glenbrew Dark Malt Extract 1/2 pound Crystal Malt 1/3 pound Chocolate Malt 1/4 pound Black Patent Malt 1 packet Wyeast 1335 - British II 1/2 tsp Irish Moss 1 oz fuggles 2 oz Willamette 1 cup corn sugar 2 cups coffee 2 oz baker's chocolate Method: Bring 3 gallons of water to a boil. Add grains and boil for 45 minutes. Then add the Irish Moss, 1 oz Willamette, 1/2 oz Fuggles, extracts, coffee and melted chocolate. Boil for ~43 minutes. Add the remaining hops and boil for 2 minutes. Cool to 80 degrees, pitch yeast and mix well. Comments: Very little sediment in the bottles, I think all of that reracking is paying off. This tastes like any other porter I have made with the exception of a small aftertaste which may be the coffee. Perhaps next time I will put coffee grounds in the grain bag.
Oktoberfest 1 September 1999 5 Gallons	Boil time: 100 minutes total Primary ferment: One Week Secondary ferment: Two Weeks Ingredients ~5 gallons water 6 pounds light DME 1/2 pound Victory Malt 1/2 pound Crystal 120 malt 1/2 pound Cara-Pils 1 oz Hallertauer 1 oz Styrian Goldings 1 oz Spalt 1 packet Vierka Light Lager Yeast Method: Bring 2 gallons of water to a boil. Steep grains for 45 minutes. Add the extracts and the bittering (Hallertauer) hops. Boil for 30 minutes. Add the flavoring hops (Goldings). Boil for 25 minutes. Add the finishing hops (Spalt) and boild for 2 more minutes. Cool to 80 degrees and pitch the yeast. Mix well and move to a cooler location. Comments: This was actually a kit from a friend's brewery supply store: Homebrew Adventures . I goofed up and let this ferment in the 65 degree basement, so it was done in a day. There is an apple aroma, seems pretty yummy. This was only fully carbonated after about six weeks!
Brown Ale November 1999 5.5 gallons	Boil time: 90 minutes total Primary ferment: One Week Secondary ferment: Two Weeks Initial Specific Gravity: 1.076 Final Specific Gravity: 1.022 Ingredients ~5.5 gallons water 3.3 pounds Glenbrew Light Malt Extract 3 pounds Laaglander Dark DME 1/4 pound Crystal Malt 1/2 pound Two Row Pale Malt 1/4 pound Chocolate Malt 1/8 pound Black Patent Malt 2 oz Fuggles 1 oz Kent Goldings 1 package Nottingham Ale Yeast 1/2 tsp Irish Moss 1 cup Corn Sugar Method: Steep grains for 45 minutes while 3 gallons of water boil. Add extracts, 1 oz Fuggles, Irish Moss and boil for 30 minutes. Add remaining Fuggles, boil for 15 minutes. Add 1 oz Kent Goldings, boil for 2 minutes. Cool to 80 degrees, rehydrate yeast while cooling. Pitch yeast, add water to 5.5 gallons. Rerack after one week and bottle after one more. Comments: There was quite a bit of sediment for a dry ale yeast. Fermentation was at about 60 degrees and pretty constant. Fermentation was complete in about a week. Tastes excellent and clean while bottling.
Leigh's Strong Ale November 1999 6 gallons	Boil time: 90 minutes total Primary ferment: One Week Secondary ferment: Two Weeks Ingredients ~6 gallons water 6.6 pounds Glenbrew Amber Extract 1/2 pound roasted barley 1oz Kent Goldings 2oz Fuggles 1/2 tsp Irish Moss 1 packet Danstar Nottingham 1 cup priming sugar Method: Steep grains in water as it boils. Once boil is achieved, remove the grain bag and add the extracts, 1 oz Fuggles and Irish Moss. Boil for 30 minutes. Add the remaining Fuggles and boil for 15 minutes. Add the Kent Goldings and boil for 2 more minutes. Cool to 80 degrees and pitch yeast while cooling. Pitch yeast, add water to fill up carboy and move to basement. Comments: Tasted very good during the rerack. Not quite fully carbonated after two weeks in bottle. I originally started fermenting in the garage, but it was not above 50 degrees. This one did have a nice long and smooth ferment.
Honey Amber December 1999 5.5 gallons	Boil time: 47 minutes total Primary ferment: ten days Secondary ferment: four days Ingredients ~6 gallons water 6.6 pounds Glenbrew Amber Extract 2 pounds clover honey 2/3 pound 2 row pale malt 1/4 pound cara-pils malt 2 oz Kent Goldings 1 oz Fuggles 1/2 tsp Irish Moss 1 packet Danstar Nottingham 1 cup corn sugar Method: Steep grains while water boils. Remove grains and add extracts, honey, 1 oz Kent Goldings, Irish Moss and boil for 30 minutes. Add 1 oz Fuggles and boil for another 15 minutes. Add 1 oz Kent Goldings and boil for 2 more minutes. Rehydrate yeast, cool to 80 degrees and transfer to carboy. Comments: This fermented at 66 degrees for 8 days very well, just started to slow down prior to racking. Still a good amount of sediment before transferring to bottling bucket. Still no carbonation after two weeks, VERY strong honey flavor, maybe I overdid it.
Imperial Stout 2 January 2000 5 gallons	Boil time: 47 minutes total Primary ferment: one week Secondary ferment: one week Ingredients ~6 gallons water 1 pound Munton's Plain Light DME 9 pounds Munton's Plain Light Extract 1/2 pound Black Patent Malt 1/2 pound Chocolate Malt 1/2 tsp Irish Moss 2oz Northern Brewer 1oz Cascade 1 packet Danstar Nottingham 1 packet Red Star Champagne Yeast 1 cup corn sugar Method: Steep grains while water boils. Remove grains and add extracts, 1oz Cascade and Irish Moss, boil for 30 minutes. Add another ounce of Cascade and boil for 15 minutes. Add one ounce Northern Brewer, boil for 2 minutes. Cool to 80 degrees while rehydrating yeast. Pitch yeast and mix well. After one week, rerack and add champagne yeast. Bottle after one more week. Comments: After two weeks, this one is starting to carbonate, nice flavor. I may want to dry hop next time since even now the hop flavor is very mellow. There is a good amount of sediment in the bottles, I'm just thankful there's some carbonation. Hop-wise, this turned out nicely, also Alcohol wise. The brew is a little thin though, more body is needed.
Another Lager February 2000 5.5 gallons	Boil time: 47 minutes total Primary ferment: two weeks Secondary ferment: two weeks Ingredients ~6 gallons water 1/2 pound CaraPils Malt 1/2 pound 2 Row Pale Malt 6 pounds Munton's Plain Light Extract 1/2 tsp Irish Moss 2oz Czech Saaz 1/2 oz Tettnang 1/2 oz Fuggles 1 packet Wyeast #2278 Czech Pils 1 cup Corn Sugar Method: Steen grains while water 3 gallons of water boils. Remove grains, add extract, Irish Moss, 1 oz Saaz and the Fuggles and Tettnang. Boil for 45 minutes. Add the remaining Saaz and boil for 2 more minutes. Cool to 80 degrees, pitch yeast. Let ferment at 70 until fermentation begins then move to garage (45-50 degrees) Comments: Same as last year's April Lager, the temps are better suited in February though. This one is pretty yummy with a maltier flavor than I am used to. Little bitterness, good body for a lager.
Scotch Ale March 2000 5 gallons	Boil time: 47 minutes total Primary ferment: two weeks Secondary ferment: one week Ingredients ~6 gallons water 1 pound 2 Row Pale Malt 1/8 pound Chocolate Malt 2 oz Kent Goldings 7.5 pounds Munton's Plain Light Extract 1/2 tsp Irish Moss Wyeast #1728 Scottish 1 cup corn sugar Method: Steep grains while water boils. Add the extract and 1oz of Goldings, then boil for 30 minutes. Add Irish Moss and boil for 15 minutes. Add remaining Goldings and boil for 2 minutes. Cool, pitch yeast. Comments: This had excellent carbonation and a great color. The taste was off though, something must have been contaminated.
Brown Ale May 2000 5.5 galons	Boil time: 45 minutes total Primary ferment: three days Secondary ferment: three days Ingredients ~6 gallons water 1/2 pound Crystal Malt 1/4 pound Roasted Barley 1/8 pound Chocolate Malt 2.5 oz Fuggles 1 oz Northern Brewer 6 pounds Munton's Plain Light Extract 1/2 tsp Irish Moss Wyeast #1056 American Ale 1 cup corn sugar Method: Steep grains while water boils. Add extracts, 1.5 oz Fuggles. Boil for 30 minutes. Add remaining Fuggles, Irish Moss and boil for 13 minutes. Add Northern Brewer, boil for 2 more minutes. Cool and pitch yeast. Comments: Tasted good during rerack, but the secondary went too quickly, there was way too much sediment. The beer was far too carbonated, taste was also a little off
IPA 1 July 2000 5.5 gallons	Boil time: 45 minutes total Primary ferment: one week Secondary ferment: one week Ingredients ~6 gallons water 1/2 pound Crystal Malt 2 oz Cascades 2 oz Tettnang 1 3.3 pound can Glenbrew Amber 1 3.3 pound can Glenbrew Light 1/2 tsp Irish Moss True Brew #1098 British 1 cup corn sugar 1 tbsp oak shavings Method: Steep grains while water boils. Add extracts, oak shavings, 2 oz Cascades. Boil for 30 minutes. Add 1 oz Tettnang, Irish Moss and boil for 13 minutes. Add 1 oz Tettnang and boil for 2 minutes. Cool and pitch yeast. Comments: Not a bad brew but not bitter enough. Still tastes pretty funny sometimes. The next step is a thorough sterilization and to replace the siphon tube.
IPA 2 September 2000 5.5 gallons	Boil time: 45 minutes total Primary ferment: one week Secondary ferment: one week Ingredients ~6 gallons water 1 3.3 pound can Glenbrew Lisht 1 3.3 pound can Glenbrew Super Light 1/2 pound Crystal 40 1 oz Chinook 2 oz Cascades 1 packet Wyeast #1028 London Ale 1/2 tsp Irish Moss 1 cup corn sugar 1 tbsp oak shavings Method: Steep grains while 2 gallons of water boils. Add Extracts, 1oz Chinook, 1oz Cascades and boil for 30 minutes. Add Irish Moss, 1/2 oz Cascades and boil for 13 minutes.. Add 1/2 oz Cascades and boil for 2 minutes. Cool and pitch yeast. Comments: I usually boil three gallons to steep the grains in, this time I tried two, no real difference, but may be better to do in summer since there is less to cool. Still had a strange yeasty flavor. The next step is to replace the bottling wand. Some bottles were actually drinkable, others were drain fodder. Overall, it was properly bitter, but there was too much of a screwey yeast flavor to enjoy it.
Honey Amber December 2000 5.5 gallons	Boil time: 45 minutes total Primary ferment: three days Secondary ferment: four days Ingredients ~6 gallons water 1/2 pound Crystal Malt 40 1/2 pound Chocolate Malt 1/2 pound Flaked Barley 2 oz Northern Brewer 1/2 tsp Irish Moss 1 cup corn sugar Danstar Nottingham 2 3.3 pound cans Glenbrew Amber 1 pound honey Method: Steep grains and barley while 3 gallons of water boils. Add extracts, honey, 1oz Northern Brewer and boil for 30 minutes. Add Irish Moss, 1/2 oz Northern Brewer and boil for 13 minutes. Add remaining hops and boil for 2 minutes. Rehydrate yeast. Cool and pitch yeast. Comments: I've moved back to Dry yeast trying to track down the funky yeast flavors I keep getting. I've also replaced the bottling wand. I think the dry yeast might have done the trick, this is a great brew. The flaked barley does wonders for head retention. Good malty taste with slight sweetness.