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- Alpha Brew #1 -

All's fair in love and beer making

 

Beer Description: This is our very first brew...so we have a long way to go.

  • Date of brewing: Mar 21, 2003 12:00 AM
  • Name of brew: Alpha Brew #1
  • Volume of beer being brewed (batch size): 5 Gallons
  • List all ingredients and amounts used:
    1 pound Light Plisner Sugar
    6.6 pounds liquid Amber Light Malt extract (John Bull)
    1/2 ounce Caaz hops (flavor)
    1/2 ounce Caaz hops (aroma)
    1 pkg of Ale Yeast
  • Time of boil: 0:15
  • When and how grains and hops are added:
    At 10 minutes we added the flavoring hops, at 2 minutes we added the hops for aroma
  • Temperature of wort when yeast is added (pitched): 80+ degrees
  • Beginning specific gravity: 1.0542
  • Date beer was transferred (racked):
  • Date when bottled: Mar 31, 2003 12:00 AM
    • Amount of priming sugar: 3/4 cup
  • Ending specific gravity: 1.013
  • Comments and blow-by-blow descriptions worth saving for posterity:

Percent Alcohol By Volume: 5.41%

 

- Alpha Brew #2 -

A little bit of this, a little bit of that, and none of this other stuff

 

Beer Description: Alpha Brew #2 was supposed to be an IPA, but it came out with more of a "woody" tone and a little too brown in color to be an IPA. But it is a great beer, even though we really messed up the recipe.

  • Date of brewing: Mar 29, 2003 12:00 AM
  • Name of brew: Alpha Brew #2
  • Volume of beer being brewed (batch size): 5 gallons
  • List all ingredients and amounts used:
    6.6 lbs of John Bull Light Malt Extract
    1 lbs of Muntons Light Dry Extract
    .5 lbs of Crystal Malt 60L
    .25 lbs of Chocolate Malt
    .25 lbs of Carapils Malt
    3 oz of Goldings Hops (whole)
  • Time of boil: 0:15
  • When and how grains and hops are added:
    Grains were boiled (oops) for full 15 mins
    1 oz hops added at 5 minutes into boil
    1 oz hops added at 10 minutes into boil
    1 oz hops dry hopped for 5 days
  • Temperature of wort when yeast is added (pitched): 65 degrees
  • Beginning specific gravity: 1.0498
  • Date beer was transferred (racked):
  • Date when bottled: Apr 06, 2003 12:00 AM
    • Amount of priming sugar: 3/4 cup
  • Ending specific gravity: 1.01
  • Comments and blow-by-blow descriptions worth saving for posterity:
    The biggest thing we learned from this brew is that you do not want to boil the grains, only steep them. Oops.

Percent Alcohol By Volume: 5.22%

 

- Alpha Brew #3 -

Mmmm...beer!

 

Beer Description: Our first Bock, supposedly it is closer to a Dopplebock.

  1. Date of brewing: Apr 04, 2003 9:00 PM
  2. Name of brew: J.S. Bock
  3. Volume of beer being brewed (batch size): 5 Gallons
  4. List all ingredients and amounts used:
    2 3.52 ounce cans of plain amber mail extract syrup (John Bull Amber) 
    2 pounds of plain dried amber malt extract 
    1 pound munich malt 
    1/2 pound crystal malt 
    1/2 pound chocolate malt 
    3 ounces bittering hops (4.4% AA) 
    11.5 grams dried lager yeast
  5. Time of boil: 1:00
  6. When and how grains and hops are added:
    Munich, Crystal, and Chocolate grains were added to a steeping bag and added to the cold water and allowed to steep until the water had come to a boil. The 2 malt extracts were added after the grains were removed from the water and the water had returned to a boil. The bittering hops were also added at this time.
  7. Temperature of wort when yeast is added (pitched): 75 degrees
  8. Beginning specific gravity: 1.065
  9. Date beer was transferred (racked): Apr 13, 2003 8:00 PM
  10. Date when bottled: Apr 20, 2003 12:00 AM
    • Amount of priming sugar: 3/4 cup
  1. Ending specific gravity: 1.0209
  2. Comments and blow-by-blow descriptions worth saving for posterity:

Percent Alcohol By Volume: 5.79%

 

- Alpha Brew #4 -

No slogan yet. Have an idea? Tell us about it: ron@carriagetownale.com

 

Beer Description: This is a very bitter red ale that we are using as a test for the Fuzzy Red.

  1. Date of brewing: Apr 11, 2003 12:00 AM
  2. Name of brew: Rosies Red Bitter
  3. Volume of beer being brewed (batch size): 5 gallons
  4. List all ingredients and amounts used:
    6.6 lbs of Muntons Amber Extract 
    1/4 lbs of crystal malt 
    2 oz of roasted barley 
    2 oz of bittering hops 
    1/2 oz of flavoring hops 
    1/2 oz of aroma hops 
    1 pkg of ale yeast
  5. Time of boil: 1:00
  6. When and how grains and hops are added:
    All grains were steeped in brew pot until water began to boil. 
    2 hop plugs were added at the start of the boil for bittering 
    After 20 minutes ½ of hops was added for more bittering 
    Flavor hops added in last 10 minutes of boil 
    Aroma hops added in last 5 minutes of boil
  7. Temperature of wort when yeast is added (pitched): 65 degrees
  8. Beginning specific gravity: 1.04
  9. Date beer was transferred (racked): Apr 16, 2003 12:00 AM
  10. Date when bottled: Apr 23, 2003 8:00 PM
    • Amount of priming sugar: 5 oz
  1. Ending specific gravity: 1.0103
  2. Comments and blow-by-blow descriptions worth saving for posterity:
    dont wash the kitchen sink when playing with the bottle washer

Percent Alcohol By Volume: 3.9%

 

- Alpha Brew #5 -

Hippies, hippies...They want to save the world but all they do is smoke pot and play frisbee! -Eric Cartman

 

Beer Description: A brown ale. A very Strong brown ale.

  1. Date of brewing: Apr 19, 2003 9:00 PM
  2. Name of brew: Harvest Moon Brown Ale
  3. Volume of beer being brewed (batch size): 5 Gallons
  4. List all ingredients and amounts used:
    6.6 pounds plain light malt extract syrup (John Bull),
    3/4 pound crystal malt,
    3/4 pound mild malt,
    1/4 pound chocolate malt,
    1 ounce Vinotheque bittering 4.6% AA hops,
    1 package of ale yeast
  5. Time of boil: 1:00
  6. When and how grains and hops are added:
    Grains were added during the inital stages of the boil (before the water came to a boil), Hops were added at the begining of the boil
  7. Temperature of wort when yeast is added (pitched): 60 degrees
  8. Beginning specific gravity: 1.045
  9. Date beer was transferred (racked): Apr 28, 2003 7:30 PM
  10. Date when bottled: May 12, 2003 10:00 AM
    • Amount of priming sugar: 3/4 Cup
  1. Ending specific gravity: 1.0203
  2. Comments and blow-by-blow descriptions worth saving for posterity:

Percent Alcohol By Volume: 3.24%

 

- Alpha Brew #6 -

Alright Brain, you don't like me, and I don't like you. But lets just do this, and I can get back to killing you with beer.

 

Beer Description: One step closer to Mardi's Fuzzy Red. This is a Raspberry Wheat Beer that is more of what we were think MFR should be. The last red (Alpha #4) was way to bitter at bottling time, this should be about right.

  1. Date of brewing: Apr 26, 2003 8:00 PM
  2. Name of brew: Alpha Brew #6
  3. Volume of beer being brewed (batch size): 5 Gallons
  4. List all ingredients and amounts used:
    7 lbs. Wheat Liquid Malt Extract
    1/2 lbs. carapils malt
    1 oz. Sterling hops 4.3AA
    3 lbs. Red Raspberry Puree
    1 Tablet Irish Moss
    1 pkg. Ale Yeast
    4 oz. Raspberry Extract
  5. Time of boil: 1:00
  6. When and how grains and hops are added:
    Grains steeped till water came to boil, then removed
    At start of boil Wheat Extract, Hops, and Raspberry Puree added
    50 mins. into boil, Irish Moss was added
    Raspberry Extract to be added at bottling time
  7. Temperature of wort when yeast is added (pitched): 66
  8. Beginning specific gravity: 1.0501
  9. Date beer was transferred (racked):
  10. Date when bottled: May 20, 2003 12:00 AM
    • Amount of priming sugar: 3/4 Cup
  1. Ending specific gravity: 1.0125
  2. Comments and blow-by-blow descriptions worth saving for posterity:
    We added all 4oz of the Extract before tasting the beer. In hing sight, we should taste the beer before adding the extract, and add it in steps to get the desired amount of taste and aroma

Percent Alcohol By Volume: 4.94%

 

- Alpha Brew #7 -

Warm Piss is better

 

Beer Description: The next Mardi's Red Ale test batch. A Bright red pilsner with red rassberrys. Fresh red rassberries (frozen) were pureed in the blender and added directly to the wort for the 60 minutes of boil. What a great aroma!

  1. Date of brewing: May 03, 2003 10:00 AM
  2. Name of brew: Alpha Brew #7
  3. Volume of beer being brewed (batch size): 5 gallons
  4. List all ingredients and amounts used:
    1 pound Crystal 20
    7.04 pounds of John Bull Amber LME
    1 pound of Generic Light DME
    3.5 pounds (56 oz) of Fresh Rasberries
    1 tablet of Irish Moss
    12 oz of Liquid Plisner Yeast
    2 oz of U.K. Northern Brewer Hops 8% A.A.
    1 oz of CzechSaaz Hops 3% A.A.
  5. Time of boil: 1:00
  6. When and how grains and hops are added:
    Crystal 20 was steeped in the cold water while the water came to a boil, it was 35 minutes. Added the DME and LME and Rassberry Puree and N. Brewer Hops once the Crystal 20 was removed. Boiled for 60 minutes. Added the Saaz hops and the Irish Moss at 15 minutes.
  7. Temperature of wort when yeast is added (pitched): 66
  8. Beginning specific gravity: 1.0563
  9. Date beer was transferred (racked): May 17, 2003 9:00 AM
  10. Date when bottled: Jun 20, 2003 9:30 PM
    • Amount of priming sugar:
  1. Ending specific gravity: 1.0123
  2. Comments and blow-by-blow descriptions worth saving for posterity:
    This probably sat in the fermentor way too long.

Percent Alcohol By Volume: 5.78%

 

- Alpha Brew #8 -

Hot, I'll show you hot.

 

Beer Description: This is the first shot at the Toxic Stout, our Jalapeno pepper brew. It should be a little less coffee then a Guiness, possess a nice rust colored head, and a hot bite to knock you on your ass.

  1. Date of brewing: May 11, 2003 2:00 PM
  2. Name of brew: Rons Toxic Stout
  3. Volume of beer being brewed (batch size): 5 Gallons
  4. List all ingredients and amounts used:
    7lbs John Bull Dark LME
    2lbs M&F Dark DME
    .5lbs Chocolate Malt
    .25lbs Crystal Malt 90L
    .25lbs Roasted Barley
    .75lbs Black Patent Malt
    2oz Galena Hops 13%AA (pellets)
    1oz Fuggles Hops 4.5%AA (leaf)
    12oz Irish Ale Yeast
    24 Small Jalapeno Peppers
  5. Time of boil: 1:00
  6. When and how grains and hops are added:
    Grains were steeped for 20 mins
    DME, LME, and Galena was added at start of boil
    Fuggles was added last 20 mins
    Jalapeno peppers added durring bottling
  7. Temperature of wort when yeast is added (pitched): 70
  8. Beginning specific gravity: 1.0673
  9. Date beer was transferred (racked): Dec 24, 2011 12:00 AM
  10. Date when bottled: Jun 14, 2003 4:00 PM
    • Amount of priming sugar: 3/8 cup
  1. Ending specific gravity: 1.0203
  2. Comments and blow-by-blow descriptions worth saving for posterity:

Percent Alcohol By Volume: 6.17%

 

- Alpha Brew #9 -

No slogan yet. Have an idea? Tell us about it: ron@carriagetownale.com

 

Beer Description: Spanked Monkey

  1. Date of brewing: May 18, 2003 10:00 AM
  2. Name of brew: Spanked Monkey
  3. Volume of beer being brewed (batch size): 5 Gallons
  4. List all ingredients and amounts used:
    1/2 lb biscuit
    1 lb Carmel Wheat
    1/2 lb Choc Wheat
    8 lb Light DME
    2 oz Hersbrucker Hops 3% A.A.
  5. Time of boil: 1:00
  6. When and how grains and hops are added:
    Grains were steeped at 170 degrees in 2 gallons of water for 30 minutes, DME was added after grains were removed, 4 cups of 140 degree water was added, wort was brought to a boil (216 degrees) hops were all added and boiled for 60 mins. 1 gallon of 140 degree water was used to sparge the hops during straining into 1 gallon of cold water, 1 gallon of cold water was added to brew at end to bring to 5 gallons.
  7. Temperature of wort when yeast is added (pitched): 68
  8. Beginning specific gravity: 1.0732
  9. Date beer was transferred (racked): May 26, 2003 6:00 PM
  10. Date when bottled: Jun 20, 2003 9:39 PM
    • Amount of priming sugar:
  1. Ending specific gravity: 1.0173
  2. Comments and blow-by-blow descriptions worth saving for posterity:

Percent Alcohol By Volume: 7.34%

 

- Alpha Brew #10 -

No slogan yet. Have an idea? Tell us about it: ron@carriagetownale.com

 

Beer Description: A Corona clone

  1. Date of brewing: Jun 08, 2003 9:35 PM
  2. Name of brew: Alpha Brew #10
  3. Volume of beer being brewed (batch size): 5 Gallons
  4. List all ingredients and amounts used:
    3 lbs M&F Light DME
    4 lbs Alexander's Pale LME
    1 oz Hersbrucker Hops 4% A.A.
    4 oz 3 degree Light Crystal
    4 oz 40 degree Light Crystal
    4 oz 120 degree Light Crystal
    3 oz Black
    EasYeast American Lager yeast
  5. Time of boil: 1:00
  6. When and how grains and hops are added:
    Grain added to 12 quarts of 125 degree hot tap water.
    Mash started at 125 degrees for 30 mins.
    150 degrees for 10 mins.
    158 degrees for 20 mins.
    Sparged with 4 quarts of 170 degree tap water.
    Hops were added at the begining of the boil (when the wort returned to a boil after being sparged).
    Whirlfloc tablet added at last 20 mins of boil.
  7. Temperature of wort when yeast is added (pitched): 77
  8. Beginning specific gravity: 1.0548
  9. Date beer was transferred (racked): Jun 20, 2003 10:00 PM
  10. Date when bottled: Jul 12, 2003 10:00 AM
    • Amount of priming sugar:
  1. Ending specific gravity: 1.012
  2. Comments and blow-by-blow descriptions worth saving for posterity:
    Ok there were a few things I wasn't ready for with this brew. First this is my first true Temp Schedule mash. That being said, I had no idea that it would tack on an additional 2 hours just for the grains. Secondly, this brew requires that you try to boil as much of the wort as you can in your pot. I boiled 4 gallons (the max capacity of my pot), it takes about an hour to get the wort to a boil after sparging. At 1am I decided to call it a night, I decided to let the wort cool down by itself and I would pitch first thing in the morning (this also gave my yeast a chance to activate a bit further, since this is liquid yeast and I didn't activate it the night before as I should have). The temp of the wort, after pouring it into a gallon of cold water and adding an additional 3/4 of a gallon of cold water to top it off, fell at about 150 degrees. Thats the temp I left it to cool down from over night.

Percent Alcohol By Volume: 5.62%

 

- Alpha Brew #11 -

Lets hope this doesnt taste what it looks like.

 

Beer Description: This is our first atempt to make a lite beer. It is also the first recipe in which we are using rice to boost the alcohol. Here goes nothing.

  1. Date of brewing: Jul 23, 2003 12:00 AM
  1. Name of brew: Golden Ale
  1. Volume of beer being brewed (batch size): 5 Gallons
  2. List all ingredients and amounts used:
    3.3 lbs Mutons Light LME
    1 lbs Rice Syrup Solids
    1 lbs Light DME
    3 oz Crystal 20L
    3 oz Carapils
    1 oz 4.77AA Bitter Hops
    1 oz 4.37AA Finish Hops
    Canadian Ale Yeast
  3. Time of boil: 0:30
  4. When and how grains and hops are added:
    Grains steeped at 150 degrees for 20 minutes
    Bitter Hops added at start of boil
    Finishing Hops added last 2 minutes
  5. Temperature of wort when yeast is added (pitched): 80
  1. Beginning specific gravity: 1.0458
  1. Date beer was transferred (racked):
  2. Date when bottled:
    • Amount of priming sugar:
  1. Ending specific gravity:
  1. Comments and blow-by-blow descriptions worth saving for posterity:

 

- Alpha Brew #12 -

Help me, please!

 

Beer Description: The first all grain brew.

  1. Date of brewing: Jul 27, 2003 3:30 PM
  2. Name of brew: Brown Ale
  3. Volume of beer being brewed (batch size): 5 Gallons
  4. List all ingredients and amounts used:
    7 lbs Pale Malt 2 row
    1/2 lbs Chocolate Malt
    1/2 lbs Crystal 20L
    1 oz Northern Brewer 8 A.A. (60 min boil)
    1 oz Fuggles 5 A.A. (20 min boil)
    1 oz Fuggles 5 A.A. (5 min boil)
  5. Time of boil: 1:00
  1. When and how grains and hops are added:
    First all grain.
    2 gallons @ 154 degree mash for 45 mins
    1 gallons @ 170 degree mash out for 5 mins
    4 gallons @ 170 degrees sparge for 30 mins
    1oz Northern Brewer Hops added @ boil for full 60
    1oz Fuggles added @ 20 mins left
    1oz Fuggles added @ 5 mins left
  1. Temperature of wort when yeast is added (pitched): 79.9
  2. Beginning specific gravity: 1.0297
  3. Date beer was transferred (racked):
  4. Date when bottled:
    • Amount of priming sugar:
  1. Ending specific gravity:
  1. Comments and blow-by-blow descriptions worth saving for posterity:
    Fun Fun




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