Return of the Resurrection?

Transferred our "Up Wit the Sun" to the secondary fermenter tonight when we got back from the homebrew store with supplies to resurrect our Resurrection Ale... guess it's the second coming... More tomorrow!

Resurrection Ale has been bottled.

We bottled the Resurrection Ale last night. It's kind of light in flavor, but the hops are super aromatic and delicious. And, with a FG of 1.014 (OG=1.044), this pale ale is not light in "kick" (~3.9%ABV).

Up Wit the Sun

We've decided on a name for our new brew: Up Wit the Sun

Brewing this very instant!

We're brewing creatively right now... a Belgian witbier with orange blossom honey, cara cara orange zest, and coriander. It doesn't have a name yet, but here's the recipe:

"Mash" Ingredients: 0.25 lbs flaked oats

Boil Ingredients: 4 lbs. Briess pilsen light dry malt extract, 1 lb. Briess bavarian wheat dry extract (60% wheat, 40% barley), 0.5 lbs McClure's Orange Blossom Honey, 0.8 oz. Hallertau hop pellets

Flavor Ingredien

ts: 0.8 oz. Styrian Goldings hop pellets, 0.25 lbs. McClure's Orange Blossom Honey, 1/2 cara cara orange peel (zest) and juice, 0.3-0.4 oz. crushed coriander

Aroma Ingredients: 0.8 oz. Hallertau hop pellets, 0.25 lbs. McClure's Orange Blossom Honey, 1/2 cara cara orange peel (zest) and juice, 0.3-0.4 oz. crushed coriander

Yeast: White Labs Belgian Wit Ale (WL400)
Priming Sugar: 5 oz corn sugar

Procedure:

Steep mash ingredients in about 1 gal. H2O @ 145-165F. Add about 2 gal H2O and boil ingredients, then boil for 1 hour, stirring frequently. The extracts from the oats will stick to the bottom without frequent stirring. Add Flavor ingredients then boil an additional 15 min. Add aroma ingredients, boil 3 minutes. Bring to 5 gal. in primary fermenter, cool to 78F and pitch yeast! OG =1.053

Resurrection Ale Recipe

Five gallons brewed in the fashion of "Tits Up in the Mud Pale Ale" from Papazian's The Homebrewer's Companion.

Mash Ingredients: 0.35 lbs. Caramel malt (40L)

Boil Ingredients: 6 lbs. Briess golden light malt extract, 1.5 oz. Kent Goldings hop pellets, 1 tbl. gypsum

Flavor Ingredients: 0.5 oz. Styrian Goldings hop pellets

Aroma Ingredients: 0.5 oz Kent Goldings hop pellets

Dry Hop Ingredients: 1.25 oz. Cascade hop pellets

Yeast: White Labs Pacific Ale Yeast (WLP041)

Priming Sugar: 0.25 lb corn sugar

Procedure:

Mash: Steep crushed malt in 2gal H2O at 150F for 30min.

Boil: Add "Boil Ingredients" and boil for 45 min.

Flavor: Add "Flavor Ingredients" and boil an additional 15 minutes.

Aroma: Turn off heat, add "Aroma Ingredients" and steep for 2-3min.

Cool wort and primary ferment. We transferred to secondary fermenter after 11 days, then added the "Dry Hop Ingredients" after 3 days. Allowed to secondary ferment with dry hops for an additional 12 days then bottled using 0.25lb corn sugar for priming. OG =1.044