Batch #13: Ira Hayes American Indian Pale Ale (Timmy)

Due to cold weather, a few of our brews have had clean, neutral yeast character. In which case I decided to brew an American ale and use dry US-05, which is the exact same yeast as the famous "Chico" American Ale yeast that has a very clean yeast character. This brew should be a citrus, piney hop fiesta with the malt to back it up.

Ira Hayes American Indian Pale Ale
10-A American Pale Ale

Size: 4.94 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 191.58 per 12.0 fl oz

Original Gravity: 1.057 (1.045 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.015)
Color: 14.0 (5.0 - 14.0)
Alcohol: 5.66% (4.5% - 6.0%)
Bitterness: 40.51 (30.0 - 45.0)

Ingredients:

8 oz American Caramel 60°L
3 lbs Briess Dried Golden Light
4 lbs Pale Liquid
08 oz Dextrine Malt
1 oz De-Bittered Black Malt (Mout Roost 1400)
0.5 oz Columbus (13.5%) - added during boil, boiled 15 min
1 oz Cascade (5.5%) - added during boil, boiled 0.0 min
0.0 oz Amarillo (8.5%) - added during boil, boiled 0.0 min
1 oz Glacier (6.1%) - added during boil, boiled 60 min
0.0 ea Fermentis US-05 Safale US-05
0.5 oz Columbus (13.5%) - added during boil, boiled 5 min

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes:

Brewed 3/8/2008
O.G. 1.057
Dry Hopped 3/22/2008
F.G.: 1.010 (4/10/08)

Results generated by BeerTools Pro 1.0.29

Batch #12: Groundskeeper Willie's Wee Heavy (Chris)

Groundskeeper Willie Wee Heavy
9-E Strong Scotch Ale

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 271.95 per 12.0 fl oz

Original Gravity: 1.081 (1.070 - 1.130)
Terminal Gravity: 1.020 (1.018 - 1.030)
Color: 17.1 (14.0 - 25.0)
Alcohol: 8.04% (6.5% - 10.0%)
Bitterness: 28.08 (17.0 - 35.0)

Ingredients:
8 oz Crystal 60
4 oz Roasted Barley
4 lbs Alexanders Pale Liquid
3.52 lbs John Bull Maris Otter
3 lbs Muntons Dry Light
1 oz First Gold (7.5%) - added during boil, boiled 60 min
0.0 ea WYeast 1728 Scottish Ale

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes:

Brewed: 3/08/08
O.G.: 1.077
F.G.: 1.012
Racked to Secondary: 3/21/2008
Gravity: 1.021
Bottled:

Results generated by BeerTools Pro 1.0.29

Batch #11: George Orwell Brown Ale #3 (James)

George Orwell Brown #3
11-C Northern English Brown Ale

Size: 4.94 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 156.93 per 12.0 fl oz

Original Gravity: 1.047 (1.040 - 1.052)
Terminal Gravity: 1.012 (1.008 - 1.013)
Color: 19.6 (12.0 - 22.0)
Alcohol: 4.64% (4.2% - 5.4%)
Bitterness: 22.74 (20.0 - 30.0)

Ingredients:

0.5 lbs Munton's Crystal 60
0.3 lbs Munton's Chocolate Malt
0.5 lbs Briess Victory Malt
3.3 lbs Coopers Plain Light Malt Extract
2.0 lbs Briess Dry Traditional Dark Malt Extract
1.0 oz Kent Goldings (5.0%) - added during boil, boiled 60.0 min
0.5 oz Kent Goldings (5.0%) - added during boil, boiled 10.0 min
0.0 ea Wyeast 1338 European Ale

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes:

Brewed: 2/20/08
O.G.: 1.032
Bottled: 4/1/08

Results generated by BeerTools Pro 1.0.29

Batch #10A: Old Bolshie Amber #3 (JP)

Old Bolshie Amber Ale #3
10-B American Amber Ale

Size: 5.0 gal
Efficiency: 15.52%
Attenuation: 76.9%
Calories: 158.91 per 12 fl oz

Original Gravity: 1.048 (1.045 - 1.060)
Terminal Gravity: 1.011 (1.010 - 1.015)
Color: 15.0 (10.0 - 17.0)
Alcohol: 4.83% (4.5% - 6.0%)
Bitterness: 24.6 (25.0 - 40.0)

Ingredients:

1 lbs Crystal Malt 20°L
.5 lbs Dingemans Belgian Caramunich®
.5 lbs Briess Victory Malt
3.3 lbs Coopers Liquid Amber Extract
3.3 lbs Coopers Liquid Light Extract
1.0 oz UK Whitbread Gold Varieties (4.5%) - added during boil, boiled 60 min
.5 oz East Kent Goldings (4.5%) - added during boil, boiled 30 min
.5 oz East Kent Goldings (4.5%) - added during boil, boiled 5 min
8.00 fl oz WYeast 1084 Irish Ale

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes:

Brewed: 2/1/08
O.G.: 1.048
Secondary Fermentor: 2/20/08
S.G.: 1.010
Dry-hopped: .5oz Fuggles, .5oz Challenger
Bottled:
F.G.:

Results generated by BeerTools Pro 1.0.29

Batch #10: Old Bolshie Amber Ale #2 (JP)

Old Bolshie Amber Ale #2
10-B American Amber Ale

Size: 5.0 gal
Efficiency: 15.52%
Attenuation: 76.9%
Calories: 158.91 per 12 fl oz

Original Gravity: 1.048 (1.045 - 1.060)
Terminal Gravity: 1.011 (1.010 - 1.015)
Color: 15.0 (10.0 - 17.0)
Alcohol: 4.83% (4.5% - 6.0%)
Bitterness: 31.34 (25.0 - 40.0)

Ingredients:

1 lbs Crystal Malt 20°L
.5 lbs Dingemans Belgian Caramunich®
.5 lbs Briess Victory Malt
3.3 lbs Coopers Liquid Amber Extract
3.3 lbs Coopers Liquid Light Extract
1 oz Whitbread Gold Varieties (4.5%) - added during boil, boiled 60 min
.5 oz East Kent Goldings (4.5%) - added during boil, boiled 60 min
.5 oz East Kent Goldings (4.5%) - added during boil, boiled 30 min
8.00 fl oz WYeast 1084 Irish Ale

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes:

Brewed: 2/1/08
O.G.: 1.043
Bottled: 2/20/08
F.G.: 1.011
Tasting: (3/8/08): Wonderful! Served #10 at the Knights of St. Patrick Fellowship. Fully bodied, malty, great aroma...a real hit with the poker players.

Results generated by BeerTools Pro 1.0.29

Batch #8: Taft's Oatmeal Stout (Chris)

William Howard Taft Oatmeal Stout
13-C Oatmeal Stout

Size: 4.94 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 203.94 per 12.0 fl oz

Original Gravity: 1.061 (1.048 - 1.065)
Terminal Gravity: 1.015 (1.010 - 1.018)
Color: 24.8 (22.0 - 40.0)
Alcohol: 6.03% (4.2% - 5.9%)
Bitterness: 22.51 (25.0 - 40.0)

Ingredients:

1 lbs Crystal 80L
0.25 lbs Muntons Black Patent
6 oz Chocolate Malt
6.6 lbs Coopers Light
.5 lbs Crystal 64
1 oz EKG (4.5%) - added during boil, boiled 60 min
.5 oz Fuggles (4%) - added during boil, boiled 30 min
6 oz Flaked Oats
4.25 oz WYeast 1084 Irish Ale
1 tsp Irish Moss - added during boil, boiled 0.0 min

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes:

Brewed: 1/12/08
O.G.: 1.052
F.G.: 1.012
Bottled: 2/1/08

2/14/08: Very green, good taste, litle bitterness
3/1/08: More mature than last time, but no intense flavors, no real oatmeal taste, probably will take a long time to mature.

Results generated by BeerTools Pro 1.0.29

Batch #6: Von Stauffenberg's Assassinator Dopplebock (JP)

Von Stauffenberg's Assassinator Dopplebock
5-C Doppelbock

Size: 5.0 gal
Efficiency: 72%
Attenuation: 76.2%
Calories: 244.87 per 12 fl oz

Original Gravity: 1.073 (1.072 - 1.096)
Terminal Gravity: 1.017 (1.016 - 1.024)
Color: 21.9 (6.0 - 25.0)
Alcohol: 7.37% (7.0% - 10.0%)
Bitterness: 19.85 (16.0 - 26.0)

Ingredients:

1 lbs Crystal Malt 60°L
1 lbs German Dark Munich
1 lbs German Vienna
0.25 lbs English Chocolate Malt
.75 lbs Belgian Caramunich®
8 lbs Liquid Light Extract
1 oz Tettnanger (4.50%) - added during boil, boiled 60 min
1 oz Saaz (4%) - added during boil, boiled 5 min
0.0 ea Wyeast 2206 Bavarian Lager

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes:

Brewed: 12/29/07
O.G.: 1.042 (!!!)
Racked to Secondary: 1/12/2008

2/8/2008 - Gravity Reading 1.014

3/8/08: Sampled during brewing. Whoa! Amazing!

Bottled: 5/4/08

T.G.: 1.014

Results generated by BeerTools Pro 1.0.29

Batch #5: Rikki Tikki Tavi India Pale Ale (Chris)

RikkiTikkiTavi #1
14-A English IPA

Size: 4.94 gal
Efficiency: 72%
Attenuation: 77.6%
Calories: 213.01 per 12 fl oz

Original Gravity: 1.064 (1.050 - 1.075)
Terminal Gravity: 1.014 (1.010 - 1.018)
Color: 13.8 (8.00 - 14.00)
Alcohol: 6.54% (5.00% - 7.50%)
Bitterness: 55.18 (40.00 - 60.00)

Ingredients:
.5 lbs Light Brown Sugar
1.5 oz Challenger (7%) - added during boil, boiled 60 min
1 oz Fuggle (4%) - added during boil, boiled 15 min
1 oz Styrian Goldings (3.5%) - added during boil, boiled 1 min
8.3 ea 1028 London Ale Yeast
8 lbs Pale Ale Extract
.5 lbs Crystal 60
0.5 lbs Carapils
.5 oz Fuggles (4%) - added during boil, boiled 60 min

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes:

Brewed 12/20/2007
O.G.: 1.056
Bottled: 1/6/08
T.G.: 1.019
Tasting: (3/1/08): Beer really came into its own. Fully bodied, hoppy, fruity, smelled great!

Results generated by BeerTools Pro 1.0.29

Batch #3: Old Bolshie Amber Ale #1 (JP)

Old Bolshie Amber Ale
10-B American Amber Ale

Size: 5.0 gal
Efficiency: 15.52%
Attenuation: 76.9%
Calories: 158.91 per 12 fl oz

Original Gravity: 1.048 (1.045 - 1.060)
Terminal Gravity: 1.011 (1.010 - 1.015)
Color: 15.0 (10.0 - 17.0)
Alcohol: 4.83% (4.5% - 6.0%)
Bitterness: 31.34 (25.0 - 40.0)

Ingredients:

1 lbs Crystal Malt 20°L
.5 lbs Dingemans Belgian Caramunich®
.5 lbs Briess Victory Malt
3.3 lbs Liquid Amber Extract
3.3 lbs Liquid Light Extract
1.5 oz East Kent Goldings (4.5%) - added during boil, boiled 60 min
.5 oz East Kent Goldings (4.5%) - added during boil, boiled 30 min
8.00 fl oz WYeast 1084 Irish Ale

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes:

Brewed: 11/29/07
O.G.: 1048
Bottled: 12/11/07

Results generated by BeerTools Pro 1.0.29

Batch #2: Iron Drawers Honey Porter (Chris)

Iron Drawers Honey Porter
12-A Brown Porter

Size: 5.0 gal
Efficiency: 72%
Attenuation: 76.1%
Calories: 161.15 per 12 fl oz

Original Gravity: 1.049 (1.040 - 1.052)
Terminal Gravity: 1.012 (1.008 - 1.014)
Color: 27.5 (20.00 - 30.00)
Alcohol: 4.84% (4.00% - 5.40%)
Bitterness: 21.97 (18.00 - 35.00)

Ingredients:

.5 lbs British Black Patent
.5 lbs American Chocolate Malt
1 lbs Crystal Malt 40°L
3.33 lbs Liquid Light Extract
2.67 lbs Honey
.5 oz Perle (7.5%) - added during boil, boiled 60 min
.5 oz Fuggle (4.6%) - added during boil, boiled 30 min
.5 oz Fuggle (4.6%) - added during boil, boiled 5 min
8.00 fl oz WYeast 1084 Irish Ale

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes:

Brewed: 11/6/07
Bottled: 11/13/07
First bottle sampled on 11/15/07: amazing taste for so young a beer! Thick, rich porter with full brown head....honey sweetness really comes through
Second bottle sampled on 11/17/07 at UM-OSU game: Same great, rich porter taste! Everyone commented on lack of burned bitterness, wonderful sweet gloss from the honey

Results generated by BeerTools Pro 1.0.29

Batch #7: Nietzsche's (So) Bitter (James)

Another disappointing first attempt at what I hope will be a permanent fixture of the Wolf's Eye Brewery beer family. Like the first batch of George Orwell English Nut Brown Ale, this is an unadulterated recipe from one of our books, without any manipulation. Moreover, we are pretty damned sure that we added too much water to the fermenter, diluting whatever taste might have emerged. Oh well, back to the drawing board.

Nietzsche's (So) Bitter #1
8-B Special/Best/Premium Bitter

Size: 5.0 gal
Efficiency: 72%
Attenuation: 77.3%
Calories: 149.34 per 12 fl oz

Original Gravity: 1.045 (1.040 - 1.048)
Terminal Gravity: 1.010 (1.008 - 1.012)
Color: 11.7 (5.0 - 16.0)
Alcohol: 4.57% (3.8% - 4.6%)
Bitterness: 22.84 (25.0 - 40.0)

Ingredients:

1 lbs American Victory
.75 lbs Crystal Malt 20°L
.25 lbs American Vienna
4 lbs Alexanders Pale Liquid
1 lbs Muntons Dry Extra Light
1 oz East Kent Goldings (4.5%) - added during boil, boiled 60 min
1 oz Fuggle (4%) - added during boil, boiled 10 min
8.00 fl oz WYeast 1187 Ringwood Ale

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes:

Brewed: 1/6/08
O.G.: 1.042
Bottled: 1/26/08
T.G.: 1.008

First Taste:
1st bottle - flat, funky
2nd bottle - still green, no fruity esters, pleasant taste
3/1/08: Still not very interesting, tastes watery with just a hint of malt and hops

Batch #4: George Orwell Brown #2 (James)

George Orwell English Nut Brown Ale, take two. This was the first time we tinkered with a recipe, since the first batch of Orwell Brown was unanimously assessed to be a disaster. I rebuilt the recipe from the ground up, using books like Designing Great Beers. I wanted to change everything, beginning the search for the signature brown ale recipe for the Wolf's Eye Brewery. First to go was the Briess CBW Light, which Derek at MyLHBS confirmed was more watered-down than other extracts. I replaced it with 3.3 lbs of Coopers Plain Light Malt Extract at the beginning of the boil and 2.0 lbs of Briess Dry Traditional Dark Malt Extract as a late extract with 10 minutes left on the boil. I also replaced the Weyerman Carafoam with Briess Victory Malt, which is a standard brown ale specialty grain. The most controversial change in the recipe was the yeast, though I do not regret the decision now. Derek at MyLHBS listened to my request for a typical Wyeast English ale yeast, and made the out-of-the-box recommendation for Wyeast 1338 European Ale, which he said made great, full-bodied brown ales. The man knows of which he speaks, because this brown has grown to be an all-around fantastic beer, with strong caramel aroma, malty body, and strong finish. I am done tinkering with this one...we have a winner! I predict this beer will be one of the cornerstone recipes for Wolf's Eye for years to come.

George Orwell Brown #2
11-C Northern English Brown Ale

Size: 4.44 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 174.93 per 12.0 fl oz

Original Gravity: 1.053 (1.040 - 1.052)
Terminal Gravity: 1.013 (1.008 - 1.013)
Color: 20.5 (12.0 - 22.0)
Alcohol: 5.17% (4.2% - 5.4%)
Bitterness: 25.3 (20.0 - 30.0)

Ingredients:

0.5 lbs Munton's Crystal 60
0.3 lbs Munton's Chocolate Malt
0.5 lbs Briess Victory Malt
3.3 lbs Coopers Plain Light Malt Extract
2.0 lbs Briess Dry Traditional Dark Malt Extract
1.0 oz Kent Goldings (5.0%) - added during boil, boiled 60.0 min
0.5 oz Kent Goldings (5.0%) - added during boil, boiled 10.0 min
0.0 ea Wyeast 1338 European Ale

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes:

Brewed: 12/11/07
O.G.: 1.042
Bottled: 12/29/07

12/29/07: While still green, beer already has more body and chocolate flavors than first batch of G.O. Brown

1/19/08: Smells amazing and wonderful, complex taste of caramel and malt and just a hint of chocolate

2/20/08: Great aroma, great opening flavor, but thin finishing taste.

Knights of St. Patrick Men's Fellowship Night

Brothers:

As members of the Fraternal Order of the Knights of St. Patrick, it is imperative that we celebrate our patron saint's feast day in the appropriate manner. The Brewing Committee has prepared a double batch of the Old Bolshie Amber Ale for the occasion, which will be served according to the usual regulation; namely, a Brother in the Fraternal Order is not drunk if he can still hold on to one blade of grass and not fall off the face of the Earth. The Poker Committee, chaired by Brother Bruce, will be conducting the usual games of chance, subject to standard MMA "Octagon Rules."

Yours in St. Patrick,
Brother James