Style: American Amber Ale Brewed: September 8, 2013 Bottled: October 9, 2013 OG: 1.065 FG: 1.015 ABV: 6.6% Grains 5 lbs Rahr Pale Malt 1 lb. Caramel Malt 60L 1 lb. Munich Malt Hops 60 min: 1oz Cascade (Ray's Hops) 40 min: 1oz Cascade (Ray's Hops) 15 min: 1oz Cascade (Purchased Hops) Yeast American Ale (Wyeast #1056)
Ed’s brew-in-a-bag setup.
Hops from Ray Anderson.
Style: American Amber Ale Brewed: May 25, 2013 OG: 1.057 Grains 5 lb Rahr Pale Malt 1 lb Caramel Malt 60L 1 lb Munich Malt Hops 60 min: 1oz Cascade 15 min: 1oz Cascade Yeast American Ale (Wyeast #1056)
Ed’s brew-in-a-bag setup.
Ed’s second brew up at the Bayou, an American Amber this time around.
Style: American Amber Ale Brewed: April 27, 2013 Grains 4 lbs Rahr Pale Malt 0.5 lb. Caramel Malt 60L 0.25 lb. Munich Malt Hops 60 min: 1oz Cascade 15 min: 0.5oz Cascade Yeast American Ale (Wyeast #1056)
Style: American Amber Batch size: 5 gallons Brewed: August 3, 2013 Bottled: September 5, 2013 OG: 1.065 FG: 1.014 IBUs: 35 ABV: 6.7% Grains 5 lb Belgian Pale Malt 5 lb Munich Malt 1 lb Victory Malt 8 oz Biscuit Malt 4 oz Caramel Malt (80L) Hops 90 min: 1 oz Northern Brewer (9.6% AA) 15 min: 0.5 oz Cascade (6.7% AA) 0 min: 0.5 oz Cascade (6.7% AA) Yeast 2 liter starter of Denny's Favorite 50 (Wyeast #1450)
Style: Belgian Wit w/ Michigan Sour Cherries (Quelque Chose Clone) Batch Size: ~2 gal. Brewed: July 14, 2013 Bottled: August 5, 2013 OG: 1.070 FG: 1.017 IBUs: 50 ABV: 6.8% Grains 5 lbs Belgian 2-Row Pale Malt 3 lbs Belgian Wheat Malt 2 lbs Flaked Wheat Hops 60 min: 1 oz East Kent Goldings (5% AA) Additions 1.5 lbs Michigan Sour Cherries 1 week into fermentation. Yeast Belgian Witbier (Wyeast Labs #3944)