cj8scrambler
Well-Known Member
On Monday I will be sending out beer to jnorris, Brewsmith and Joebou4860. I am a new brewer that got started last Christmas with a Mr. Beer kit gift from my in-laws. Don't worry, I won't be sending out my results from Mr. Beer. I quickly moved to extract brews and more recently have started all grain brewing. I have included 4 different beers in the swap. The first 3 beers (Chinook IPA, Barleywine and Kolsch) are extract brews and the 4th beer (Best Bitter) is my first attempt at all grain. I'm a little embarrassed by the quality of the Best Bitter, so I've included a 5th mini bottle of Barleywine as well. I only included the Best Bitter because I'm looking for some help in identifying what that very distinct and unexpected flavor is.
Northern Brewer Chinook IPA extract kit
Malt Extract
2 gallon partial boil. Added water and pitched yeast @ 1.052 and fermented for 9 days then transferred to 2ndary @ 1.021. After 14 days, primed with 7/8 C corn sugar and bottled.
Northern Brewer Barley Wine extract kit
Malt Extract
3 gallon partial boil. Added water and pitched (onto IPA yeast cake) @ 1.092 and fermented for 14 days then transfered to 2ndary @ 1.033. Added dry champaign yeast then racked again after 6 days @ 1.027. After 12 more days racked again at 1.026. After 30 more days primed w/ 5 oz corn sugar then bottled then cellared.
Northern Brewer Kolsch extract kit
Malt Extract
4 Gallon partial boil. Added water and pitched yeast at 1.053 and fermented for 12 days then racked to 2ndary @ 1.018. Conditioned for 24 days in upper 50 degree range. Primed with 1 C corn sugar and bottled.
Morebeer Best Bitter all grain kit
Grains
Did a single step mash with 2 sparges to get 5.8 G @ 1.037. Boiled for 90 mins, cooled, racked to bucket and ended up with 2G @ 1.062 (left too much break material behind). Reboiled / cooled addtional water and diluted wort to get 4.8G @ 1.044. Pitched yeast and fermented for 6 days to 1.019 and racked to 2ndary. 5 days in 2ndary then kegged, force carbed at 12psi, and bottled with beer gun.
Northern Brewer Chinook IPA extract kit
Malt Extract
- 6 lbs Pale Malt Syrup
- 1 lb Extra Light DME
- 3/4 lb Dingemans Caramel Pils
- 1/4 lb Briess Caramel 120
- 1 oz. Chinook (60 min)
- 1/2 oz. Chinook (10 min)
- 1/2 oz. Chinook (1 min)
- 1 oz. Chinook (dry hopped)
- Wyeast #1056 - American Ale Yeast
2 gallon partial boil. Added water and pitched yeast @ 1.052 and fermented for 9 days then transferred to 2ndary @ 1.021. After 14 days, primed with 7/8 C corn sugar and bottled.
Northern Brewer Barley Wine extract kit
Malt Extract
- 6 lbs Gold Malt Syrup
- 6 lbs Dark Malt Syrup
- 1 lb Dingeman's Special B
- 1 lb Dingeman's Biscuit
- 1 oz. Northern Brewer (60 min)
- 1 oz. Cascade (30 min)
- 1 oz. Fugle (1 min)
- Wyeast #1056 - American Ale Yeast
3 gallon partial boil. Added water and pitched (onto IPA yeast cake) @ 1.092 and fermented for 14 days then transfered to 2ndary @ 1.033. Added dry champaign yeast then racked again after 6 days @ 1.027. After 12 more days racked again at 1.026. After 30 more days primed w/ 5 oz corn sugar then bottled then cellared.
Northern Brewer Kolsch extract kit
Malt Extract
- 6 lbs Pale Malt Syrup
- 1 lb Light DME
- 1 1/2 oz. Hallertauer (60 min)
- 1/2 oz. Hallertauer (10 min)
- Wyeast #2565 - Kolsch
4 Gallon partial boil. Added water and pitched yeast at 1.053 and fermented for 12 days then racked to 2ndary @ 1.018. Conditioned for 24 days in upper 50 degree range. Primed with 1 C corn sugar and bottled.
Morebeer Best Bitter all grain kit
Grains
- 9 lbs British Pale
- 1/2 lb Carastan
- 1 oz. Kent Goldings (60 min)
- 2 oz. Kent Goldings (5 min)
- 2 oz. Kent Goldings (1 min)
- Wyeast #1968 - London ESB
- Whirfloc clarifier
Did a single step mash with 2 sparges to get 5.8 G @ 1.037. Boiled for 90 mins, cooled, racked to bucket and ended up with 2G @ 1.062 (left too much break material behind). Reboiled / cooled addtional water and diluted wort to get 4.8G @ 1.044. Pitched yeast and fermented for 6 days to 1.019 and racked to 2ndary. 5 days in 2ndary then kegged, force carbed at 12psi, and bottled with beer gun.