andersonfam.org

This is Northern Brewer’s version of Bell’s Two Hearted Ale.

Specialty Grains

• 1 lb. Briess Caramel

Fermentables

• 9.3 lbs. Gold LME

Boil Additions

• 1 oz. Centennial (60 mins)
• 1 oz. Centennial (20 mins)
• 2 oz. Centennial (5 mins)

Other

• 1 oz. Centennial (dry hop)

Yeast

• Wyeast 1084 – Irish Ale

Notes

• 2/11/05 – Made starter.
• 2/12/05 – Brewed. Brew session was fairly uneventful…well that is…until this little distraction. Pitched yeast around 2:30PM. Oxygenated for 20 seconds. Bigtime blowoff by 11:00PM
• 2/13/05 – Swapped blowoff tube for airlock. Airlock is still bubbling around twice a second. The room it’s sitting in is about 68°, and the fermentation has kept itself around 74° since last night. I closed the vent in that room to cool things down a bit, as I don’t want any off-flavors from high-temp. As a sidenote, the entire upper level of my house smells like Centennial hops. I love it!
• 3/11/05 – Transferred to secondary. Gravity: 1.014.
• 4/14/05 – Bottled. FG 1.014. Tastes great so far, so it can only get better as it carbonates/conditions.
• 4/22/05 – Wow. First bottle cracked. It’s only been in the bottle a little over a week, so it’s a bit under-carbed, but I’ll say it again…wow. This is set up to be, perhaps, the single best batch of homebrew I’ve made up till this point. I’ll be making this again…soon.

Note: this is an adaptation of Northern Brewer’s Dark Cherry Stout recipe.

Specialty Grains

• 1/2 lb. Simpson’s Dark Crystal
• 1/2 lb. Crisp Roasted Barley
• 1/2 lb. Crisp Black Malt

Fermentables

• 3.3 lbs. Gold LME
• 3 lbs. Dark DME

Boil Additions

• 1 oz. Northern Brewer (60 mins)
• 1 oz. Willamette (1 min)

Other

• Frozen Raspberries (5 x 10 ounce bags)

Yeast

• Wyeast 1028 – London Ale

Notes

• 10/8/04 – Made starter and pitched yeast. Active fermentation within an hour.
• 10/11/04 – Was planning on brewing yesterday, but unfortunately I was put out of commission for most of the day by a nasty headache. So it’s gonna have to be tonight.
• 10/11/04 – This evening, I boiled up another ~400mL wort and added it to the starter to give the little yeasties something to do while they’re waiting for the big batch tomorrow night
• 12/21/04 – Okay – I have no excuses. It’s over two months later, and I haven’t brewed yet. Today I stopped by NB to pick up the grains for this batch. I’m planning on brewing on Friday, as I have the day off and Meghan’s working.
• 12/26/04 – Finally! Brewed today. Came very close to the target gravity of 1.053….mine was 1.050. Pretty close if you ask me…anyways, I pitched a 650 mL starter around 1800 hours, and there was the beginnings of fermentation activity within two hours.
• 12/27/04 – 0900 hours – 1 inch or so of kreusen…
• 12/28/04 – Fermentation is coming along nicely. No blowoff so far, but the kreusen is sitting at about 2 inches or so.
• 2/11/05 – Flash pasturized 5 10 ounce bags of frozen raspberries, dumped them into the bottom of a 6 gallon carboy, and then racked on top. Gravity 1.014.
• 2/13/05 – Tasted a small sample from the carboy, and man, does it taste incredible. Great raspberry flavor, yet not overpowering. Note to self about next time, crush berries. The fermentation is progressing quite slowly, as most of the sugar is trapped inside of the raspberries.
• 2/17/05 – Transferred off of the raspberries into the tertiary. Gravity 1.008. Promash says that this is about 5.5% ABV.
• 3/11/05 – Bottled. Gravity at bottling: 1.008.

I’ve been at the hobby of homebrewing for about two years now. Up until this point, I have kept a dead-tree brew log, which is great, but I’ve been wanting to get a log online in an easily-accessible, searchable format…so here it is. If you find my comments helpful, that’s great, but these are here mostly for my own recordkeeping.

So…to catch up, I’m going to post all of the recipies I’ve made so far.

Check it out here.

Specialty Grains

• 1 lb. Simpson’s CaraMalt

Fermentables

• 9.3 lbs. Gold LME

Boil Additions

• 1 oz. Nugget (60 mins)
• 1 oz. Fuggle (30 mins)
• 1 oz. Kent Goldings (10 mins)
• 1 oz Fuggle (1 min)

OG =

Notes
All I can say about this brew is that I’m glad it ended up tasting remotely like beer. The reason I say this is due to the fact that in the middle of the boil, the tornado sirens went off, and I had to shut down the burner and head into the house till the storm blew over. This meant that all the boil timings were way off. Because of this, it became much more hoppy than I would have liked. It’s okay now, but I’m still waiting for it to mellow out a bit. I’d like to try it again sometime when there are no tornados around.

Specialty Grains

• .25 lb. Crisp Chocolate
• .25 lb. Dingeman’s Special B
• .25 lb. Dingeman’s Biscuit
• .25 lb. Briess Special Roast

Fermentables

• 6 lbs. Gold LME

Boil Additions

• 1 oz. Challenger (60 min)
• 1 oz. Fuggle (1 min)

Yeast

• Wyeast 1028

OG = 1.044.

Notes

• 1/31/04 – pitched starter
• 4/18/04 – transferred to secondary
• 5/2/04 – FG 1.01
• 10/31/04 – I’m currently finishing up the last bottle of this batch, and it’s good….as usual. Not great, though. I think I like the rev1 recipe w/ the brown sugar. I may do that again next time.