Brewed 10/29/2006. Brewing one pumpkin beer wasn't enough for the
year, so I decided to get a second ale in the fermenter. I used a
light blonde ale base, Great Western 2-Row, some Weyermann Vienna, and
a touch of Caravienne. Then the oddities came in. Skipping the
pumpkin, I opted for a mixture of Butternut, Sugar Loaf, and Red Kuri
squashes. Throw in some cinnamon, nutmeg, and allspice with the boil
to really get that fall flavor in there. Willamette hops for
bittering with Columbus for flavor and aroma. Gravity 1.052.
Brewed 10/15/2006. So I'd already done a belgian oatmeal porter, and a rye stout, how about a belgian rye
porter? I basically followed the porter recipe, using flaked rye
instead of oatmeal. Added a touch of roasted barley for kicks. A
combination of columbus and willamette hops were littered throughout
the boil. Gravity 1.064.
Brewed 10/1/2006. I'd tried american
pumpkin ales, british styles too,
so why not belgian? It looked good on paper anyway. Belgian pilsner
malt with the usual assortment of specialty malts, three pounds of
pumpkin meat, how could I go wrong? Overall the belgian yeast stole
the show, the pumpkin flavor doesn't really come through. A failure?
No way! It's still a really good brew, kind of saison-style. A
variety of hops for bittering with saaz for aroma. Gravity 1.068.
Brewed 9/24/2006. A recent trip to a brewpub had reminded me how much
I really liked a good brown ale. With some Rogue Pacman yeast on
hand, I didn't need any more of an excuse to brew up a batch.
Judicious uses of specialty malts in a typical northwest fashion:
Belgian Biscuit, Canadian Honey malt, dark crystal, and some chocolate
malt for color. Magnum hops bittered, followed by Willamette some for
flavoring. Gravity 1.058.
Brewed 9/17/2006. Rogue had just released their Pacman yeast on an
unsuspecting homebrew crowd. I had to get a package of this fabled
yeast and give it a go. Getting close to the holiday season, I
decided to make a winter ale loosely based on the Elysian's Bifrost
strong ale. Lots of Great Western 2-row, some munich malt, crystal,
and a handful of black patent malt for color. Chinook hops bittered,
along with an additional dose of chinook and styrian goldings for
aroma. A helping of buckwheat honey was also added at the end of the
boil. It fermented in the upper 60's, which I learned is outside the
suggested range for Pacman yeast. Oops. Good beer nonetheless.
Brewed 7/30/2006. I guess I always need an amber beer at hand. Even
though I've brewed the base beer close to a dozen times, the
variations are endless. This one came very close to Mac & Jack's or
Mannie's pale ale. Chinook and amarillo hops to bitter, amarillo for
aroma, then centennial hops in the keg. Fermented with Wyeast 1056
for a good american ale crispness. Gravity 1.056.
Brewed 4/2/2006. Based upon the Elysian's Dragonstooth recipe, but
substituting in rye instead of oatmeal. Both rye flakes and rye malt
were used, along with plenty of roast barley. The first runnings were
boiled down to a devilishly thick concoction before being added back
to the main boil. Excellent flavor, very good beer. Gravity 1.068.
Brewed 3/25/2006. Another cream ale, this time using exclusively
amerillo hops. Pretty straight forward, excellent clean flavor from
Wyeast 1056 American Ale yeast. Gravity 1.050.
Brewed 1/1/2006. Why not ring in the new year with a brew session?
Not much else is going on during new years except some football games.
This brew was much like previous ambers. I did mix it up a bit by
using some Belgian Special B malt and using Wyeast 1332, their
northwest ale yeast. Gravity 1.056.
Brewed 10/9/2005. For the 2005 pumpkin brew I went with an amber base
style and added three sugar pumpkins in with the grain. A total of 2
1/2 pounds of pumpkin meat was in the mash. For the hell of it I
added in the pumpkin guts and seeds too, which was another 1 1/2
pounds. A bit of spices at the end of the boil from allspice and
nutmeg. The boil ended with a 1/2 pound of apple blossom honey being
added to the mix. Great flavor, good color, and just enough pumpkin
flavor. Gravity 1.055.
Brewed 8/28/2005. Back to what I do best: a nice amber ale. Nothing
terribly out of the ordinary here: Great Western 2-row, Weyermann
Munich, some crystal malt and biscuit malt. Columbus hops to bitter,
Amarillo for flavor, with more Amarillo and some home-grown Centennial
for aroma. Gravity 1.054.
Brewed 5/29/2005. I was going for something like Snoqualmie's Spring
Seasonal: a belgian style with northwest hops. This offering turned
out pretty good, but not quite there. A generous amount of flaked
wheat helped quite a bit, along with some coriander. Gravity 1.060.
Brewed 5/15/2005. Porter is an excellent ale, everybody loves a
porter! And why not? It's so open to interpretation. Occasionally
you'll see interesting variations like "oatmeal porter" or "belgian
porter". So I went off the deep end, throwing in oatmeal, northwest
hops, and fermenting with a belgian yeast. Crazy? Not really, this
was one fine brew! Think of a robust porter with a creamy oatmeal
flavor and estery flavor from belgian yeast. Made it to the best of
show round at a local competition. Gravity 1.064.
Brewed 2/27/2005. A Classic American Cream Ale, in a northwest
fashion. Cascade hops for bittering, aroma, and dry hop. Gravity
Brewed 2/6/2005. Brewed with Klages 2-row, Munich, Vienna, and
Biscuit Malts. Lots of hops. Gravity 1.082.
Brewed 1/23/2005. Originally I intended to do something similar to my
previous amber, but I ended up with
something a bit higher in gravity than I expected. This really wasn't
much different than the previous recipe; I upped the amount of biscuit
malt and reduced the crystal slightly. The mash temperature was high
at 156F. Amarillo hops bittered, Willamette for flavor, and a healthy
dose of both again for aroma. I then dry hopped with Amarillo to push
it over the top. Due to the high mash temperature, brew had a lot of
body. The bittering was just enough to offset the sweetness, and the
aroma and flavor were in-yer-face big. One of my best beers. Gravity
Brewed 12/18/2004. My annual lager recipe turned out much better than
previous years. This dunkel was 55% Munich malt, 25% pilsner malt, a
chunk of melanoidin malt, some crystal, and a handful of black patent
for color. Tettnanger hops were used sparingly to provide just enough
bitterness and a hint of flavor. I've got to say it came out pretty
good in the keg. I bottled some of it as well, the bottling wasn't
quite as good as the keg. Gravity 1.066.
Brewed 11/7/2004. This one is quickly becoming a mainstay of my
brewing. I'm continueing to experiment with the recipe, this time
substituting a chunk of the 6-row with Vienna malt. I also switched
the yeast to Wyeast 1332 NW Ale yeast. I kegged the whole mess and
served it at a party in early December where it was well received.
Brewed October 17, 2004. Lacking a better name (mainly 'cause it's a
new beer), this year's pumpkin beer was a monstrosity. A good chunk
of klages 2-row malt, a helping of crystal malt, generous amounts of
Munich and honey malt barley, and 5 pounds of baked pumpkin meat make
up this beast. Did I mention that using this much pumpkin makes for a
sparge from hell? I used about 3/4 pounds of rice hulls to aid in the
sparge, but I don't think that helped much. Amarillo hops were the
exclusive hop in this mess, with a half ounce at 30 min for flavor and
the same at 2 min for aroma. A miniscule amount of nutmeg, cloves,
allspice, and cinnamon were added for a kick too. I repitched the
same yeast (Wyeast 1332 -- NW Ale Yeast) as the previous couple
batches, which is further than I've gone with a yeast before. The
starter wort fermented quite well and was nearly drinkable on it's
own. This brew turned out excellent, really good pumpkin flavor.
Brewed September 24, 2004. This was a revamp of my previous stout, with a slight drop in gravity. The
roasted barley and chocolate malt were kept the same for a monsterous
roasted coffee-like taste, and the same amount of oats were in the
batch for the oatmeal stout smoothness. It's nowhere near session
beer gravity, but compared to the previous stout it's a "more than
one" beer, whereas the previous recipe was much higher gravity. I
used my homegrown Centennial hops for the first time in this batch for
aroma. Upon transferring to the secondary I decided that those
Centennial hops are crap and salvaged the hop flavor by dry hopping
with a small amount of Willamette. This brew received 28 points at
the 2004 Novembeerfest (no thanks to the homegrown hops). Gravity
Brewed July 26, 2004. I've never brewed with rye before, so this was
an experiment more than anything else. I was shooting for something
light, American wheat-ish possibly (using rye instead of wheat). Five
pounds Klages 2-row, 3 pounds malted rye, another pound of malted rye
that I toasted, a good chunk of Vienna malt, and finally a helping of
crystal made out the grain bill. A combination of East Kent Goldings
and Mt.Hood hops were used, just enough to balance the malt without
getting too bitter. The yeast was Wyeast 1332, Northwest Ale. I
entered this as an American Wheat/Rye at the 2004 Cascade Brewers
Guild X-Brew competition where it scored a measly 20 points. The
judges commented it didn't have the "wheat" character, well duh, it's
a rye! Gravity 1.054.
Classic American Cream Ale #2
Brewed May 18, 2004. This is a great summer beer, no doubt about it.
Much like the first but this time it was
fermented with Wyeast 1318 (London Ale III) and kegged instead of
bottled. Gravity 1.052.
American Amber Ale
Brewed April 21, 2004. Another modification of my ever evolving
pale/amber ale recipe, this time using a base of Klages 2-row, some
Munich, Biscuit, crystal, and CaraMunich. An ounce and a half of East
Kent Goldings at 60 minutes and another half at 30 minutes made it a
bit more bitter than I was expecting. The Centennial and Amarillo
finishing hops gave it a good kick too. Dry hopped with Amarillo.
Harvest Ale 2004
Brewed February 27, 2004. It's a two barleywine year, this ale and
the previous should keep me stocked
through the winter 9 months away. The grain bill for this is nearly
all Maris Otter, some crystal, some sorghum syrup, and 4 pounds of dry
extract since my mash tun is only 5 gallons. I had ordered a pound of
East Kent Goldings from Hops
Direct and used half of them in this ale. Bottled after two
months, this is my heaviest brew to date. This beer scored 27 points
at the 2004 Cascade Brewers Guild X-Brew; the judges reported it
having too much hop flavor and not enough malt complexity. Gravity
Irish Red Ale
Brewed February 19, 2004. Rough draft guidelines published by the
BJCP were out for Irish Red, and no, it's not like Killian's. I
attempted a batch using a base of Maris Otter, some crystal, a touch
of Munich malt, and a bit of roasted barley. Bittered with East Kent
Goldings and Willamette, then flavored with Goldings. Seemed like a
good idea, it was decent tasting but really lacked something. I
believe it may of got oxidized somewhere along the way, it never had
that "fresh" taste. The roasted barley was also a bit much, a couple
ounces is plenty for this style. Gravity 1.055.
Brewed January 19, 2004. First brew of 2004 was a lager. I've never
been good with lagers, and this one turned out marginal. Cold weather
helped, but I never got it down to lagering in the sub-40 degree
range. Gravity 1.064.
Double Diamond Barleywine 2004
Brewed December 8, 2003. Getting better with the barleywines: this
American Style Barleywine used eleven pounds of Maris Otter, a pound
of dark crystal, half pound of Biscuit malt, and four and a half pound
of dry extract. A lot of Columbus and Centennial hops gave it good
flavor. Then more Centennial were used in dry hopping. And then even
more. Trying the bottled product in July 2004, it still seems a bit
rough but is mellowing. By November this really came around, taking
best in show at the 2004 X-Brew with 39 points. It also received
first place in the Strong Ale category at the 2004 Novembeerfest with
36 points. Gravity 1.107.
Brewed November 18, 2003. I further refined my Pink Slip recipe, completely dropping
the wheat malt, and using a slightly darker crystal malt. This one
ended up coming out more bitter than the previous batches. Gravity
Brewed November 2, 2003. This is a hefeweizen, darker in color that
most hefeweizens, but not dark enough to be a dunkelweizen. It's
extremely light tasting despite the fact that half the grain bill is
Munich malt. Gravity 1.053.
Extra Pumpkin Bitter
Brewed October 14, 2003. I had been doing the same pumpkin beer from a recipe books
for the past years, but I wanted to try something new and original. I
decided to put pumpkin into an ESB recipe. An ESB is a style that is
strong enough to deliver solid flavor but not harsh enough to mask the
pumpkin flavor. I used three small sugar pumpkins for this, cooked
and added to the mash with the grain. A good helping of pumpkin pie
spice with some additional ginger and nutmeg really got the
traditional pumpkin pie flavor going. This produced a spiced English
style bitter, and their was enough pumpkin in there that you got a
good hint of pumpkin flavor. I really liked it. The judges at the
2003 Novembeerfest did too, giving it 34/50 points and 1st place in
the Fruit/Herb/Vegetable category. Gravity 1.055.
XXXX Stout -- Elysian Dragon's Tooth Stout Clone
Brewed September 21, 2003. The Elysian Brewery was kind
enough to send me the recipe for their stout. I made a couple slight
modifications and brewed up a batch. It was about this time I found
out the thermometer I use for brewing was miscalibrated by about 5
degrees, as a result this stout turned out much sweeter than
anticipated. Still it managed to pull off 32.5/50 points at the 2003
Novembeerfest, enough to earn 3rd place in the porter/stout category.
A Saison Named Sue
Brewed September 12, 2003. I really like Snoqualmie Falls Brewery's
Spring Seasonal. It's kind of a Belgian Saison style, with some
northwest hops thrown in for a kick. So I formulated up the recipe
and during the brew I heard the news that Johnny Cash passed away.
Somehow I doubt Johnny was a fan of Belgian Saison, but one of the
greats needed a beer named his honor. Gravity 1.072.
Eli's Knave Porter
Brewed August 24, 2003. I called up a buddy of mine seeing if he was
interested in brewing a beer (it gets boring by myself!). We talked
and decided to do a porter, so I pulled out my Playin' Hooky recipe and converted
it to an extract brew for simplicity. I probably should of kept it
all-grain, but I didn't want to scare anyone off with that many
details. It came out decent; it could of used a little more malt
backing but besides that it was a good extract brew. Gravity 1.053.
Pink Slip Pale Ale
Brewed July 17, 2003. Cadence decided to cut staff, and I was one of
the people to get the boot. With nothing better to do, I decided to
brew up another beer. I followed my standard Pale Ale recipe, with a few
modifications. I dropped the honey, since it wasn't really
appropriate for a pale ale, the Munich and wheat malts were doubled,
and finally I decided to substitute Amarillo hops for the Cascade hops
I'd been using. This produced an excellent northwest style ale, very
hoppy with a good malt backing. I entered it as an American Pale Ale
at the 2003 Puyallup Fair where it got 1st place in it's category with
37.5/50 points. The judges comments were a humorous contradiction.
Judge one, "this is a nice pale ale balanced towards the hops." Judge
two, "this is a good pale ale balanced towards the malt." I also
entered in at the 2003 Novembeerfest, this time as an American Amber
Ale, where it also scored 1st in it's category with 37/50 points (I
think one of the judges had a stick up her ass, giving it 34 points --
the other two judges gave it 37 & 38 points). Gravity 1.052.
Classic American Cream Ale
Brewed June 7, 2003. I found this recipe on the
web, and unlike other recipes you find online people were actually
talking good about this one. It's mainly 6-row malt, which I'd never
used before. It also had 2 pounds of polenta (corn meal), which I'd
also never used before. The timing is a little tricky for this brew,
but it's well worth it for a summer brew. I entered this at the 2003
Puyallup Fair where it scored 2nd place in the Light Ale category with
American Pale Ale #1
Brewed May 18, 2003. This ale turned out a very well tasty, hoppy,
malty beer. I used the hop schedule from Maura's Bride Ale. The malts were
mainly Maris Otter, some crystal malt, and a bit of Munich, biscuit,
and wheat. A pound of buckwheat honey was thrown in which really
darkened it up. Gravity 1.055.
Brewed April 4, 2003. Both Amy & I really like the (old) Blind Pig
Dunkelweizen from Leavenworth Brewery. I used a recipe similar to
Leavenworth's but this didn't turn out too good. The beer was too
bitter and the yeast was too German for it to be anywhere near Blind
Pig. Gravity 1.060.
Brewed January 12, 2003. The New Year brought with it better beers
than I'd ever done before. January started off with an English style
Barleywine, without doubt the best barleywine I've brewed to date
(mainly it's the first drinkable barleywine I've done). The recipe is
somewhere between J.W. Lee's Harvest Ale and Harvey's Elizabethan Ale.
Done entirely with imported East Kent Golding hops (ok, I used a few
domestic Goldings for bittering, but it was entirely EKG for
flavor/aroma). The biggest flaw is I bottled it too early, so this
beast is a bit over carbonated. Gravity 1.097.
Playin' Hooky Porter #2
Brewed December 27, 2002. With the success of the first Playin' Hooky Porter, I qualified
for the Master Championship of
Amateur Brewing. I decided to brew a second batch of the porter.
I knew this batch didn't turn out half as good as the previous, but it
was the only thing I had available for the invite-only competition so
I went ahead and sent it in. At MCAB V it scored a measly 30 of 50
points. It was also entered in a Las Vegas competition where it
scored a non-impressive 23 points, and the Cascade Brewer's Guild
competition where it scored 24 points.. Gravity 1.063.
Brewed November 2, 2002. I thought this turned out half decent, it
was an all grain attempt at the hellesbock Amy & I brewed. This one
scored a laughable 23/50 points at the 2003 Cascade Brewer's Guild
Cascadia Cup. It deserved better than that, closer to 30. Whatever.
Playin' Hooky Porter
Brewed September 17, 2002. This was the first batch where I did a
mash. No more extract! Well, not much anyway -- I could only mash
about 12 pounds of grain, so high gravity beers need some extract to
supplement. This porter turned out really good, so good in fact that
it took First Porter at the Brews Brother's 2002 Novembeerfest,
scoring 42 points. Gravity 1.060.
Prancing Pony Mead
Brewed August 22, 2002. I'd had a mead only once before, so I thought
I'd try brewing one. I mixed a couple honey varieties for this mead:
45% fireweed, 45% blackberry, and 10% buckwheat honey. It turned out
ok, but I don't think mead is my thing (brewing or consuming, that
is). Gravity 1.090.
Dicken's Strong Christmas Ale #2
Brewed July 28, 2002. This was the second time I brewed this batch,
and it came off much better than the first. It was entered in the
2003 Cascade Brewer's Guild Cascadia Cup where it scored 35/50 points.
Brewed July 18, 2002. This was a slight modification of Maura's, but came off a lot better.
Brewed June 23, 2002. The was loosely based on a recipe from Clone
Brews. This was also based on the first beer I had judged. For
some reason I entered it as an American Brown style ale -- it's
probably closer to an American Amber. Anyway, it scored 31.5 points
at the Oregon Brew Crew's 2002 Fall Classic. Gravity 1.057.
Brewed May 26, 2002. My second barleywine was slightly better than
the first, but not by far. It was aptly named Nyquil Flavored
Barleywine. 'Nuff said. Gravity 1.104.
Brewed May 12, 2002. This was probably my first good pale ale. The
recipe was taken from The Homebrewer's Recipe Guide, it was
kind of funky with a pound of honey and a half pound of flaked barley.
In hindsight I'd replace those ingredients with malt. The hopping
schedule was excellent, I still use it for the pale ales I do today.
Starts with Willamette for bittering, Mt.Hood for flavor, and Cascade
for aroma and dry hopping. Gravity 1.051.
Brewed April 13, 2002. I had just picked up Clonebrews by Tess
Szamatulski and Mark Szamatulski. Clonebrews is on par with
The Homebrewer's Recipe Guide. I'll leave it at that.
Brewed January 12, 2002. Another extract beer, lager yeast but not
really a lagered. Gravity 1.056.
The Great Pumpkin Ale #2
Brewed September 23, 2001. This was the second time I tried this recipe. This incarnation had
much more pumpkin and made some other minor changes. Gravity 1.042.
Brewed August 27, 2001. I continued to modify recipes from The
Homebrewer's Recipe Guide, this one being a German Alt style that
I based it upon. For some reason I thought it'd be good to add a
bunch of apples to this. It turned out pretty bad. Gravity
Sierra Nevada Pale Ale Clone
Brewed July 8, 2001. At this point I wasn't sure if my beers were
just lacking, or if the recipe book had it's faults. In hindsight I'd
guess both were true. Anyway, The Homebrewer's Recipe Guide
had a "clone" section, so I tried brewing one so I could compare it to
an off-the-shelf product. It wasn't very close, but it wasn't all
that bad. Gravity 1.039.
Empire Strikes Bitter
Brewed June 11, 2001. I decided to take some time away from The
Homebrewer's Recipe Guide for a change and come up with my own
recipe for an ESB. This was before I'd heard of recipe calculators
and I didn't have the library of brewing books I now have. When I
bought the ingredients, the homebrew store clerk snickered, "uh, did
you come up with this recipe on your own?" Gravity 1.045.
British Mild Ale
Brewed June 3, 2001. All these brewers on the net were talking about
how good milds are, so I figured I'd try one. Pull out The
Homebrewer's Recipe Guide, look up mild, and whip some shit up.
And it was shit. I don't think Mild is for me. Gravity
Basic Helles Bock
Brewed May 6, 2001. Something must of gone right, cause this lager
wasn't half bad. The recipe was hella simple, from The
Homebrewer's Recipe Guide again. Amy brewed this one. Or, I did
the work and Amy kinda threw hops in the kettle. Something like that.
We didn't quite make bock gravity but it was still good. Original
John Barleycorn Must Wine
Brewed April 15, 2001. Back to The Homebrewer's Recipe Guide I
went for a barleywine recipe. I must of picked the worst one of the
bunch. Anyway, this monstrosity cost an arm and a leg for
ingredients. I let it age for 8 months or so. It probably wasn't
finished fermenting when I bottled it, the only thing worse than the
extreme carbonation was the atrocious taste. I kept hoping it would
get better but ended up pouring the remaining dozen bottles down the
drain in November 2003. Original gravity 1.086.
Elephant Oatmeal Stout
Brewed February 19, 2001. Having seen enough of The Homebrewer's
Recipe Guide, I ventured out on my own. Using dark liquid malt
extract, flaked oats, some specialty grains, Fuggles and Cascade hops
I tried an oatmeal stout. It wasn't bad, but left a lot to be
desired. For some reason I primed it with molasses. I don't know
what that was about. Gravity 1.042.
Western England Oak Leaf Brown
Brewed January 13, 2001. This wasn't actually that bad. Kent
Goldings hops to bitter, with Perle for flavor -- which in hindsight
seems a bit backwards. I'm undecided on Perle hops, whether I like
them or not. I'll thank The Homebrewer's Recipe Guide for this
one. Gravity 1.044.
Doppel Your Pleasure
Brewed November 5, 2000. I remember liking it at the time. In
hindsight I'm sure it was pretty bad. Attempting lagers wasn't a good
idea. A monstrosity from The Homebrewer's Recipe Guide.
Dicken's Strong Christmas Ale
Brewed October 9, 2000. The recipe list for this beer is a mile long.
Lots of spices, honey, and Cascade hops to finish. This should of
been brewed six months prior to Christmas, it was pretty rough early
on. Kudos to The Homebrewer's Recipe Guide. Gravity 1.072.
The Great Pumpkin Ale
Brewed September 23, 2000. This recipe used a monster sized pumpkin,
cut up and thrown into the boil along with cinnamon, nutmeg, and
allspice. The Homebrewer's Recipe Guide strikes again.
Brewed August 20, 2000. This was a lager, or at least supposed to be.
I didn't really know what lagering was at the time. Another recipe
from The Homebrewer's Recipe Guide. Gravity 1.049.
Brewed June 25, 2000. This was a kit from a homebrew shop. Original
Brewed May 22, 2000. Two pounds of honey, bittered with Northern
Brewer, flavored with Willamette hops. Gravity 1.050.
Recipe from The Homebrewer's Recipe Guide, Higgins, Kilgore &
Last modified: Mon Oct 30 09:20:21 PST 2006