New Year's Eve Stout

It was New Year's Eve and I felt the need to bring in the new year with a brew session.  I had been sampling a lot of stouts in the fall and wanted to brew a dry stout.  I used my CB20 system and had great results with my efficiency, hitting all of my numbers.  Most likely this was due to a longer mash with a protein rest and a mashout.  I always do a mashout, but I think the protein rest really helps with the CB20 system.  I kegged this beer and it was really good.  I wouldn't hesitate to make it again.  Perfect to style.

Grains:

7# 2-row

2# flaked barley

1# black roasted barley - crushed to dust

Mash at 120.0 F 15 min

150.0 F 60 min

170.0 F 10 min

Additions:

60 min boil

2 oz EKG at 60 min

Wyeast 1084 Irish Ale Yeast 1.5L starter

Ferment at 65 for first 1/3 raise to 71 last 1/3

OG 1050

Mosher’s Ideal Stout Water Profile

Belgian Wit

I originally brewed this beer for my father after he won the national championship as a keepsake and was very pleased with the way it turned out.  I typically try to brew for the season but wanted to have something lighter on tap come January.  I used my CB20 system and had to bump my grain bill a little bit to hit my target numbers.  I am still getting used to the ins and outs of my setup.  The beer was very good on tap and I enjoy the wit yeast a lot.  I will definitely make this recipe again and again.

Grains:

5# pils

3# flaked wheat

1# flaked oats

1# wheat

Mash at 122 for 30 mins

154 for 30 mins

168 for 10 mins

Additions:

60 min boil

0.50 oz Cascade at 45 mins

0.18 oz Orange Peel, Bitter at 15 mins

0.18 oz Orange Peel, Sweet at 15 mins

0.35 oz Coriander Seed at 15 mins

0.50 oz Cascade at 10 mins

WLP400 Belgian Wit Ale raised on 1.5L starter

Ferment at 66

OG 1048

Water Adjustments (tsp)

.6 Epsom Salt

.102 Chalk

Ca=36

SO4=61

Mg=17

Na=27

Cl=70

Carb=67

Hard=162

Alk=59

Green Flash West Coast IPA

Green Flash is another brewery that I truly admire.  Their hoppy beers were some of the first beers that instigated my lupulin threshold shift.  This recipe came from Jamil's show CYBI and is a fantastic recipe.  Three separate friends did blind taste tests (including my sister) and each picked this homebrew over the commercial example.  Needless to say, I was pretty excited with the results.  My process is finally coming into its own.  I used my CB20 system for this brew.  This is a very nice, very hoppy, beer not for the faint of heart. 

14# 2-row

1.31# c-40

1.31# carapils

Mash at 152

Additions:

90 min boil

0.50 oz. Simcoe 90 min.

0.2 oz. Columbus 90 min.

0.25 oz. Columbus 60 min.

0.25 oz. Simcoe 60 min.

0.25 oz. Columbus 30 min.

0.25 oz. Simcoe 30 min.

0.75 oz. Columbus 15 min.

0.75 oz. Simcoe 15 min.

1.00 oz. Cascade 10 min.

0.50 oz. Columbus 1 min.

0.50 oz. Simcoe 1 min.

0.50 oz. Amarillo Dry Hop

0.50 oz. Centennial Dry Hop

0.50 oz. Columbus Dry Hop

0.50 oz. Simcoe Dry Hop

0.20 oz. Cascade Dry Hop

S-05 at 68

OG 1070

Vista, CA Water Profile
Water Adjustments (tsp)	Ca=57
.854 Epsom Salt	SO4=136
.825 Baking Soda	Mg=22
.155 Canning Salt	Na=71
1.254 Gypsum	Cl=88
	Carb=147
	Hard=233
	Alk=122

Vienna Lager

Having visited Mexico several times and having enjoyed some Modelo Negros there, I have an affinity for dark lager.  Vienna lager is a style that pretty much died out over the years but was carried on by some Austrian brewers who emigrated to Mexico in the 19th century.  I wanted to try my hand at a Vienna lager and brewed the below recipe.  I used my CB20 system and hit my marks pretty easily.  The lager yeast was extremely slow to start and I had to raise my fermentation temp a bit to kick things off and then lower it.  I did a diacetyl rest as well.  This beer was fantastic and I can't wait to brew it again.

Grains:

8.8# Gr. Vienna (4L)

2.58# Gr. Munich (6L)

.51# Gr. CaraVienne

.08# Chocolate Malt

Mash at 121 for 30 minutes

137 for 30 minutes

152 for 60 minutes

Additions:

60 min boil    

.175 Czech Saaz (2.5%) FWH

2.1 oz German Halleterau (4.5%) at 60 min

.7 oz Czech Saaz (2.5%) at 20 min

.525 oz Czech Saaz (2.5%) at 0 min

Munich Lager 2308    2 week primary

6 week lager

OG 1050