Decided to brew another iteration of the pale I brewed a couple weeks ago (here). I thought the Vienna contribution was a little over the top, so toned it back a touch, also moved to a more moderate hop schedule. I liked the Citra, but thought it was a bit one dimensional. Will see how this works out!

Pale III

Style: American Pale Ale





0.5/5/Crystal 60L





Am. Ale yeast (1056)

Stats: SRM 6.8, IBUs 31.8, ABV 5.0% (Est. O.G. 1.049, measured 1.050)


4.4.15 Made 1 liter starter using 1056, strong fermentation overnight, should be good

4.5.15 4.5 gallons strike water, mash at 151F, subbed citra/Amarillo combo for Columbus as bittering hop due to availability. Heated 4 gal sparge water.



More taps to fill! The lack of availability of reasonable English styles here, particularly on draft, has me motivated to try and keep some of that sort of thing around. Took a stab at a Northern English Brown this time around!

Northern English Brown II

Style: Northern English Brown



8.0/82/Maris Otter

1.0/10/Flaked Oats

0.5/5/Pale Chocolate





Stats: SRM 20, IBU 21, 5.0% ABV


1.2L starter prepared 3.14.2015, Wyeast 1318 London III. Pitched ~800 mL, Expected O.G. 1.046 @5.5gal (70% eff), final kettle vol 5.5 gal, measured O.G. 1.054 (eff ~82%). Hit volumes ideally @ 1gal/hr boil off, 0.5 gal dead volume in mash under false bottom (5.5 gal into chiller). Kept 2 vials of starter slurry for later use.

F.G. 1.016, kegged 4.1.15, near perfect vol. into keg. Initial tasting has me thinking a slightly more assertive hop presence might help, but I think proper carbonation should help. Noticed a fair amount of yeast still in suspension, maybe start cold crashing before I keg, have to remember.


Citra Pale Ale

Style: Am. Pale Ale



8/68/Pale Brewers Malt

3/25/Vienna Malt

0.75/6/Crystal 40L






Stats: SRM 6, IBUs 39, 5.4% ABV


Pitched 1pkg us-05 dry yeast

Kegged 3.16.15, US-05 took much longer to drop bright than I recall, Probably won’t keep up with it. Need a new American strain to keep around…


Just the other day I noticed the potential for a beer shortage approaching, thus, decided it was a good plan to pull the trigger on a brew session today. After procuring a large cup of coffee, I set about the house in search of inspiration, which came in the form of unused hops in the freezer, which I can’t bring myself to throw out. As such, the hop bill on today’s brew was a bit less organized than I’m accustomed to, but I decided to throw in the kitchen sink and brew up sizable amber IPA, hoping to showcase the over-ripe tropical fruit profile of NZ Galaxy with some balance from various american varieties.

Beamsplitter amber IPA

Predicted O.G. 1067, F.G. 1012

13 SRM, ~65 IBU’s



2-Row pale malt (Malteurop)-70%

Light munich-25%

Crystal 80L-4%

Pale Chocolate-1%



@60 min, 1.25 oz Nugget

@5 min, 1oz Centennial, 1oz Galaxy, 0.5oz Zeuss

@1 min, 1oz Centennial, 1oz Williamette, 1 oz Galaxy

Dry Hop: 1 oz Centennial, 2 oz Galaxy (7days)

Yeast: US-05

Given my druthers, I think I would have opted for columbus in place of the Nugget, Williamette and Zeuss, and added some in the dry hop, but none in the fridge, so this is what I’ve got.


For best result, apply at high volumes.


Brewed again today, with the roommates this time. The suggestion was something in line with Manny’s pale ale from Georgetown brewery. As such, I did some snooping, reading and thinking and came up with something I hope proves itself as a reasonable starting place. I like the simplicity, though typically I find myself avoiding cascade hops so it’ll be interesting to see how I feel about the result here. The brew went pretty swimmingly, we ended up overshooting the gravity slightly, but i’m hoping it stays a little more full bodied, as Manny’s isn’t a particularly dry pale.

Batch size: 5.5 gallons, predicted O.G. 1057, Color: 7 SRM, Bitterness: 35 IBU’s


2-Row (10 lbs/83%)

Crystal 45L (1 lb/8%)

Carapils (1 lb/8%)


0.75 oz Magnum @ 60 min

0.5 oz Cascade @ 5 min

0.5 oz Cascade @ 1 min

1 oz Cascade dry/keg hops

US-05 yeast.

Irish moss in the kettle.

As of now, Georgetown’s website says they use Summit hops, presumably for the bittering addition, however these were unavailable and I thought I had seem somewhere that magnum had been used at some point, and in the long run it will probably have little to no effect on the flavor (plus we don’t have any of the real version to compare to, so it’s not a big deal). Anyways, the measured O.G. fell somewhere around 1058, which puts us a full 6 points higher than the real deal, but I doubt we’ll see fermentation all the way to 1010 as is suggested on Georgetown’s website (here) so we might break even (typically I’ve been seeing terminal gravities in the 1014-1016 range).


First brew of the new year! I’ve been brewing sporadically the last several months, but par usual life keeps my time to brew pretty limited. ┬áDecided to finally try my hand at a smoked porter. It’s a style I’ve nearly always enjoyed, but never brewed, maybe because it is a little less universal than some other styles. Anyways, I think this one will turn out a little less smokey than I intended, but this is ok.

Recipe (5.5 gallons)

Predicted stats:

O.G. 1052

IBU: 28

Color: 23 SRM


2-Row (9 lbs/81%)

Crisp Pale Chocolate (0.75 lbs/6%)

Smoked Malt (0.5 lbs/4%)

Medium Crystal (0.5 lbs/4%)

Carafa (0.25 lbs/2%)


1oz Centennial @60



I used the weyerman beechwood smoked malt, which I think has a less burly smoke flavor than some other options, and I think it may turn out a bit more background than I had initially intended. Also, the centennial I got was a touch on the low AA side, so I supplemented accordingly with a touch of UK Challenger I had leftover from an ESB I brewed about a month ago. Mashed at 153*F, collected 6.75 gallons pre-boil volume. Hoping to ferment in the low 60*F range.


After a somewhat lengthy hiatus, I’m back set up brewing. After a year without convenient brewing accommodations and some readjustment to the new digs, I’m pleased to be brewing again (with some regularity). As such, I’ll try and keep up on things here a bit more.

Brewed friday (12.6.13),

Challenger ESB (5.5 gallons)


9lbs Crisp Maris Otter

2lbs Munich malt

0.5lbs crisp medium crystal


1oz UK Challenger @60min

1.5oz UK Challenger @5min

1oz Willamette @5min

1.5oz UK Challenger @1min

1oz Willamette @1min

Pitched 1pkg S-04, vigorous fermentation within 12 hours.

Brewing notes: I under-accounted for boil off, as such I managed to collect about 5 gallons, this put S.G. at 1060, rather than the 1055 predicted.