Wedding Planner "Experimental" BavariAle

This extract recipe is modified from "Whitey's Gone Fishin' Pale Ale" in Papazian's "Joy of Homebrewing." We put the wrong yeast in by accident, after making up a beautiful 1gal start... the pitfalls of trying to brew two batches at once. We'll chalk this one up to "experimentation."

Boil (60min):
6.6lbs Golden Briess LME
1.0oz Amarillo Hop Pellets
Flavor hops (added at T=40min):
0.75oz Mt Hood hop pellets
Aroma Hops (added at T=60min for 2min)
0.5oz Saaz pellets
Yeast: White Labs Baravian Ale WLP351 (yeast "Activator" London Ale III (1318)
OG: 1.050
FG:1.006
ABV = 5.9%

The experiment was moved into the keg to carbonate yesterday. We also brewed the "correction" recipe yesterday, with a bit more hops:

Boil (60min):
6.6lbs Golden Briess LME
1.5oz Amarillo Hop Pellets
Flavor hops (added at T=40min):
0.75oz Mt Hood hop pellets
Aroma Hops (added at T=60min for 2min)
0.5oz Saaz pellets
Yeast: Safale Dry English Ale dry packet yeast

OG:1.046
SG (gravity going into the secondary): 1.011

FG: TBD
ABV: TBD

Too Pale Ale

Too pale ale, in honor of our skin tone this time of year.

Brewing starts as soon as the stove gets our mash water up to 165F...

This recipe is all ours, for a 6gal batch:

Mash (30min @ 158F):

8.5 oz Cara Belges

12.5 oz Crystal 40

Boil (60min):

6 lbs Munton's light DME

1 lb light wildflower honey

1 oz. Cascade hop pellets

Add 0.4 oz Cascade hops after 15 min and 0.3 oz after 30 min.

Flavor hops (added at T=45min): 0.5 oz Vanguard, 0.5 oz Willamette

Aroma hops (added at T=58min): 0.5 oz Vanguard, 0.5 oz Willamette

Dry hopping (Date TBD): 1.0 oz Willamette hop pellets

Yeast: White Labs Burton Ale (WLP 0023)

OG: 1.058

Resurrection Ale and Two Left Boots IPA

P.S. The Resurrection Ale turned out stupendous. Aging a few weeks in the bottle built up the body tremendously. We did revisit the recipe in May, this time using more acidic hops for the boil (1.5oz Columbus pellets), aroma (Sovereign pellets, 0.5oz) and dry hop (2oz. whole-leaf Willamette) and adding 1/2lb dextrine malt to the mash to increase body and head retention. This IPA turned out to be a real winner... That's Andrew holding up 2 samples of 2 Left Boots while we were brewing yesterday. Andrew named the beer in honor of me arriving in Maine to do field work after a 3 hour drive and realizing I had brought 2 Left Boots... ay yay yay. :)

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).

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