Cascade Pale Ale

2.5 Gallon Batch

Grain Bill:

4.0 lb - Premium Canadian 2-Row Barley

1.0 lb - Caramel/Crystal 20 Malt

Hops:

14 g Cascade (30)

14 g Cascade (15)

Yeast:

BRY-97 American West Coast Ale (Dry)

Schedule:

Full Mash / No Sparge with RoboBrew

Full 30 Minute Boil with RoboBrew

Steps:

• Grains Milled by Short Finger Brewing
• Heated 15L mash water to 161F
• Added grains, temperature dropped to 158F
• Set mash temperature to 152F
• Mashed for 60 minutes
• Added 14g of Cascade at start of 30 minute boil
• Added 14g of Cascade and Whirlfloc tablet with 15 minutes of boil left
• Ran wort through counter-flow chiller to fermenter
• Collected just over 10L in fermenter.
• Measured 8.3 brix with refractometer after boil

PAC Brown Ale

Inspired by the strong but balanced 'Janet's Brown Ale' comes the PAC Brown Ale, named for the combination of Perle, Amarillo, and Cascade.

2.5 Gallon Batch

Grain Bill:

4.5 lb - 2 Row Malt
1.0 lb - Wheat Malt
.75 lb - Caramel Malt (60L)
.25 lb - Pale Chocolate Malt

Hops:

28 g Perle (60)
16 g Cascade (Split 15/10/0)
14 g Amarillo (Split 15/10/0)12 g Perle (Split 15/10/0)

Yeast:

BRY-97 American West Coast Ale (Dry)

Schedule:

Full Boil
60 Minute Boil
Fermented at 65 F for 1 Weeks
Natural Carb with Dextrose

Cascade Pale Ale

In attempt to get a second 'house beer' style I will be focusing a few smaller batches on playing around with Pale Ales.  The first thing I'm working towards is the hop profile.  In my first round of test batches I will be using 2 row with a small amount of Caramunich as the malt bill, Perle as the bittering hop base, and BRY-97 dry yeast.  The flavour/aroma hop will be in play with the first attempt using Amarillo, this second batch will use Cascade.

2.5 Gallon Batch

Grain Bill:

4.5 lb - 2 Row Malt
0.5 lb - Caramunich II Malt

Hops:

7 g Magnum (60)
14 g Cascade (10)

Yeast:

BRY-97 American West Coast Ale (Dry)

Schedule:

Full Boil
60 Minute Boil
Fermented at 65 F for 1 Weeks
Natural Carb with Dextrose

Amarillo Pale Ale

In attempt to get a second 'house beer' style I will be focusing a few smaller batches on playing around with Pale Ales.  The first thing I'm working towards is the hop profile.  In my first round of test batches I will be using 2 row with a small amount of Caramunich as the malt bill, Perle as the bittering hop base, and US05 dry yeast.  The flavour/aroma hop will be in play with the first attempt using Amarillo.

2.5 Gallon Batch

Grain Bill:

4.5 lb - 2 Row Malt
0.5 lb - Caramunich II Malt

Hops:

7 g Perle(60)
14 g Amarillo(10)

Yeast:

BRY-97 American West Coast Ale (Dry)

Schedule:

Full Boil
60 Minute Boil
Fermented at 65 F for 1 Weeks

Oktoberfest Ale

This batch was inspired by Brewing Classic Styles, however I am moving in a few weeks and won't have time for a full lager stage as well as wanting to double up with a Raspberry wheat fermenting at the same time.  With a time crunch and only one temp controlled cooler I decided to go off the books and make it as an ale with the lager like German Ale yeast.

5 Gallon Batch

Grain Bill:

5 lb - Pilsner Malt
3 lb - Vienna Malt

2 lb - Munich I Malt

2 lb - Munich II Malt
1 lb - Caramunich II Malt

Hops:

28 g Hallertauer (60)

14 g Hallertauer (20)

Yeast:

White Labs WP029 - German Ale / Kolsch

Schedule:

Full Boil (brought back the propane burner)
60 Minute Boil
Fermented at 65 F for 1 Weeks

Raspberry Wheat Ale

Another batch of the house fruit + wheat recipe, this time the fruit of choice is raspberries.  The plan is to have the batch brewed June 12th, leave it about a week to ferment and then a week on top of the raspberries before kegging.  This is my first batch since the move back to Ontario and I hope to have it ready to serve in the new house for any housewarming visitors.

5 Gallon Batch

Grain Bill:

6 lb - 2 row
6 lb - Wheat Malt
0.5 lb - Crystal 60L

Hops:

28 g Willamette (60)

Flavouring:

1.5 kg Frozen Raspberries (Added at Kegging)

Yeast:

White Labs WP001 - California Ale

Schedule:

Full Boil (brought back the propane burner)
60 Minute Boil
Fermented at 65 F for 1 Weeks
Left for a week on Raspberries in keg before transferring to serving keg.

Raspberry Wheat (Brewed with Hillcrest Brewing)

Another batch of this amazing Raspberry Wheat!  This time I went to a local u-brew with my recipe to get a scaled up batch brewed so that I could have the finished beer canned for easy transport and sharing.

It took some negotiating but the owner finally agreed to let me fine tune the recipe.  It was my first time brewing this recipe with extract instead of all grain and after researching I found a 50/50 2 row and wheat mix could be subbed with wheat extract (the owner wanted to use 50% light LME and 50% wheat LME).

~10 Gallon Batch

Grain Bill:

• Unknown amount of Wheat LME (enough to hit 5% ABV)
• 1 lb - Crystal 15L (steeped)

Hops:

• 2 oz Willamette (60)

Flavouring:

• 8oz Rasberry Extract (2 bottles, Added at Kegging)

Yeast:

• Unknown Dry Ale Yeast

Schedule:

• Full Boil (brought back the propane burner)
• 60 Minute Boil
• Fermented at 65 F for 2 Weeks
• Kegged at u-brew and then canned after carbonated.