Double Shot of Brewing!

Just in case you forgot, this is also a cooking and brewing blog. I know, I know, there's been a little bit of meat log so far, and everything else has been tabletop gaming. (Still working on the write up for the Adepticon Warmachine Team Tourney...) BUT I do other things as well, and here's proof of it. Father of AngryElfBrewing came over yesterday morning and we brewed up a crazy idea he has. Wanting to make sure I could make use of the bonus labor when we have papa out for bottling... I figured it was a great time to start my next batch as well.

If you think a kitchen smells like a brewery after 1 batch... woofda after two in one day...

 

(10 gallons of goodness fermenting happily)

 Papa's English Brown Maple Ale

20 minute grain steep:

8oz Caramel 60L

4oz Chocolate

6oz Carapils

 

3.3lb Amber LME

2lb Amber DME

2.5oz Willamette Hops

(4.9 alpha, 3.5 beta)

1oz at 60min

1oz at 15min

0.5oz at 5min

 11g Danstar Nottingham Ale Yeast (dry)

2 tsp of Irish Moss added for clarity at 15 minutes remaining.

Instead of water,  3.5 gallons of raw Maple Sap was used for the boil.

After the boil we had JUST under 3 gallons, added 2 gallons of spring water.

Starting gravity was 1.050. 

At the 24 hour mark we already have 120+ bubbles/min out of the airlock.

Angry Elf's Honey Saison

(Recipe from Angry Elf's Brother)

30 minute grain steep:

8oz Honey Malt

8oz Munich

6lb Pilsen LME

2oz US Saaz Hops

(8.1alpha, 4.3 beta)

1oz at 60min

0.5oz at 30min

0.5oz at 15min

1 activator pouch Wyeast 3711 French Saison

2 tsp of Irish Moss added for clarity at 15 minutes remaining.

Total of 5 gallons reverse osmosis distilled water was used.

Ending volume again JUST shy of 5 gallons.

2 tsp of Wyeast wine nutrient blend used to put minerals in water.

Starting gravity was 1.040.

After 10 hours we are getting about 8-10 bubbles/min out of the airlock.