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1 | Beer Type | IBUs (Higher = more bitter) | ABV | SRM [color (higher = darker)] | Notes, more/general info | yeast(s) | Jake's notes | Tasting notes | Date brewed | Other noteable dates | recipe link | Table beer/split notes |
2 | On Tap/Ready | |||||||||||
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10 | Fermenting/Aging | |||||||||||
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13 | Summer Stout | 25 | A light roast stout with a quick turn around and easy drinking in the heat | us05 v s04 | Added chocolate malt right before sparging - boil water looked like rusty water, reminded me of 'KY Com'; | |||||||
14 | Brett Pale "Brett Mower" | 23.8 | 5.7 | 11.2 | Belg Pale meets 100% Brett - a summer drinker | OLY Blends, basement v 2nd floor | Shocking low efficeiency do to oversparging, and sparging too quickly, smelled real nice. May have been the wrong time to add the thyme, will see... | |||||
15 | Grapefruit Session Sasion | 21 | 4.5% | 3 | A mashup of a few sytles I've been having an ich to do | OLY-500 vs Rosealre | Juice, freeze and add at bottling? Likely will do this with 100% wheat. Add critters to half, other half will get juice. Meh, fuck 100% wheat ( I kept forgetting rice hulls) | OLY-500 is simply wonderful; 2 gallon bottled with the rest kegged and gifted to BIL. He's already kicked it. Haven't tasted the rosealare (gen 3) version yet | ||||
16 | Wheat Wine | 40+ | 11-14% | 20 | Barley wine meets wheat | As close to 100% wheat as I can. | Tasted a bit, seemed really nice, moved to secondary 7.1; | |||||
17 | First Solera | 26 | 5.20% | 4.8 | A chain of deliciousness | WL-670 | First one I forgot the honey, messed up measurement on a bottling and added ~6oz to one half of the 8/9 gallons | |||||
18 | Sour Quad | 26 | 10.00% | 16 | The biggest of the big as far as belgium beers go, will pitch brett b with oak in secondary | I want a mellow 'chewy' brew that can sit for a long time. | Quite "roasty" pre ferment. Tempted to NOT add bugs. 1.31 - tasted and quite happy to have added critters. Getting drier, ECY04 is lending a nice acidity. Really interesting. | 9/25/2013 | ||||
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20 | To Brew - "On Deck" | |||||||||||
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23 | Neo-Pils | 27 | 5 | 3 | A macro meets heirloom & brett | s-23 v cal comm (OLY brett blend @ bottling) | Unsure the color contribution the multicolored grits will lend to the beer | |||||
24 | Standard Pale | 30 | 6 | Skeeter pee???? | ||||||||
25 | Second Solera | 4.8 | ||||||||||
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27 | To Brew - Short List | |||||||||||
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29 | Calabasa Blanco Clone | Copy - or attempt at one - of a Jolly Pumpkin Ale | Top 5 beers, want 5 gallons. | |||||||||
30 | Standard 'Pale' | |||||||||||
31 | EXP IPA v2 | |||||||||||
32 | Small Sour | |||||||||||
33 | "nut" brown | |||||||||||
34 | Earl Gray IPA | "C" hops to compliment the burgamont | Will look at doing a cold brew to avoid pulling too much tanin into the beer | |||||||||
35 | Dandelion Mead | "Regular Strength" Mead w/ dandelion | Pulled about a quart of flowers, will need to add citrus fruit, and raisins | |||||||||
36 | Mole Stout | Travis's "spicy" beer? | ||||||||||
37 | Tamarind Sasion | very tart fruit, used to make an almost lemonade-like drink | Get a sasion nice and tart/sour from the fruit. Have to find the paste | |||||||||
38 | 6x Solera | 4 | A complex trail that my require it's own spreadsheet | Brew a sour every two months for a year stright, and blend from there. | ||||||||
39 | Tea Saisons | 8 | 1 gallon split batches featuring herbal/tea blends | |||||||||
40 | Graff | 30 | Apple/Beer Hyrbid | Find and follow a recipe. Uninspiring, but need guidence | ||||||||
41 | Gose | <6 | 5.00% | 2 | Coriander, salt, and tart | Yet another wheat beer, similar to the berliner but salty | ||||||
42 | Red Rye Farmhouse | 15-20 | 5.00% | Spicy, red, and quenchable | Another use for 25lbs of rye, will break it down and add "critters" | |||||||
43 | Mexican Dark | 9 | 5 - 6% | 27 | Soft wand warm, good in cool and warm weather; like XX Dark | Add Agave, rice, and maze (find maze) | ||||||
44 | Vegabond Ginger Beer | 30 | Dark beer with ginger | Brewed before, want to use ginger shoots this time - gentle ginger less burn, more floral; add wheat to 'calm' heat? | ||||||||
45 | Juniper Beer - IPA? | IPA, meet Gin | Tempted to soak oak in gin to really push it | |||||||||
46 | Heaven and Hell | Dark and light beer meant to be served together, either 'on top' or side by side. Small bottles? | ||||||||||
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48 | To Brew - "Soon" | |||||||||||
49 | Kriek | 1 - 2 | 5 - 6% | 0 | Fruit beer, slightly tart & heavy handed fruit flavor | |||||||
50 | Barley Wine | 50-100 | 7 - 11% | 14 | Huge beer, for sipping. "One and done" | One day... | ||||||
51 | Mint Metheglin | Mint Mead | For 1gal batch, sparkling, - bomber series? | |||||||||
52 | Pulque | Agave 'beer' | For 1gal, smaller bottles. | |||||||||
53 | Sima | Nortic lemon drink. Bottled with two rasins. Love that. | ||||||||||
54 | Cherry Stout | 35 | 6.00% | 50 | Dark and full of rich cherry, perfect for fall | Cherry season - will wait for sour cherry season and rack onto them of a dark kirek brew | http://cobdavis.com/beer/2013/Cherry%20Stout.html | |||||
55 | Rye Wit | 15 | 5.00% | 5 | Wit with Rye instead | Poking around for ideas to use rye. Liked the sound of this one. -- Putting this one the backburner | http://cobdavis.com/beer/2013/Rye%20Wit.html | |||||
56 | Traditonal Mead | |||||||||||
57 | Dry Mead | |||||||||||
58 | Chocolate Peanut Butter Stout | Got to use that p.nut extract somehow | Ugh... | |||||||||
59 | Sour straight mead | |||||||||||
60 | Melomel(s) | |||||||||||
61 | Lavender Rosemary Metheglin | |||||||||||
62 | Vanilla Metheglins | |||||||||||
63 | "Sasion Mead" | |||||||||||
64 | Sparkling Ale | 50 | 4-5% | 3 | Like Pale Ale only much more sessionable | Make for contracting winter beer? Brew for early spring? | ||||||
65 | Chocolate Wheat | 10 - 25 | 3.8 - 5% | 2 | Wheat beer with chocolate, what is not to love? | Want to try a chocolate wheat beer. Simple wheat beer, and will rack ontop of good quality chocolate bars. Small batch? | ||||||
66 | Meh, "eventually" | |||||||||||
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68 | Dortmunder | 45 | 4 - 5% | 7 | darker, traditional, and amazingly tasty | |||||||
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70 | California Common | 35 - 45 | 5.00% | 12 | think "Anchor Steam" | |||||||
71 | Kotikalja | |||||||||||
72 | Spruce Beer | Want to find young growth and use trimmings as mash screen | ||||||||||
73 | Pumpkin Ale? | 27 | 7- 8% | 15 | Maybe make a 'good' one? | I just realized I don't really like these. | ||||||
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76 | Cellar | |||||||||||
77 | Hard Cider | 0 | ~9% | Is a 'dark' cider due to the addition of molasses. | Bottled all up, there are many versions of this. Next year: no molasses! | Too 'heavy' tasting. Will be great in late fall. Mull with spices? - Will hold rest till fall, only ~10 left | ||||||
78 | Beglian Blonde | 20 | 6.70% | 5 | A blonde ale, yum | A test of sorts of S-33.Want a >50% wheat mash plus to use some unprocessed sugar - find. // bottled last gallon, 1118: souring still taking place. | Quite nice, good 'drinking' beer; a touch too much "spice" needed a little 'funk' - looking forward to the soured version// soured version is 'best' beer I've made so far. Need to bottle remaining. | 1/19/2013 | Kegged 2/9/13 | http://cobdavis.com/beer/2013/BelgPale.html | ||
79 | House Beer | 23 | 5.30% | 6. | Farmhouse ale - Rye, Honey, a touch of honey malt, and some unmalted wheat | Something I highly enjoy and won't get board of, I want to refine my process with this beer, fix it and make it perfect. Brew it 3-5 times a year. Golden-colored ale with American Farmhouse yeast pitched? Reuse over&over? | On tap - really quite nice. Maybe a little to bitter, but may cut down after carbbed. 3 other gallons going to sit for some time - put in champane bottles? | 5/25/2013 | Kegged 6/26/13 | |||
80 | Coffee "Wit" | 38 | 5.00% | 22 | Fairly standard 'brown porter' recipe but used wit yeast | Not sure why we didn't use the german yeast, but i pulled the wit yeast and pitched that. The roast overpowered it all anyway | Powefully over roasted, not even remotely lovely. Too roasted/bitter to enjoy - not for me. | s: 'Camp fire' | ||||
81 | House v2 | 25.5 | 5.90% | 5 | Think I added honey in v1, but for sure added it this go-round; worried about temps | 2.16 - drank 1 gallon over the weekend, need to save and bottle the rest 2.1 - still 'young' and very 'funky'; ~3.1, One of my favorite beers I've ever made | Added Pom seeds to 2nd Gen 1 gallon batch - 1/14/14 | |||||
82 | Hydromel | 0 | 6.00% | 1 | Bottled solo yeasts in 'gingeroo' bottles, all is bottled and away - put 1 gallon on 5 heavy pinches of lavendar for one week | Could very well be 'infected' - it's infected | ||||||
83 | Kolsch | 24.6 | 4.60% | 3 | Split betwen kolsch and rosealare; 1.31 - brought the later home to warm up and finish | 3.1 Kolsch is brought home and kegged, easy drinking, nice - bottled all of the BTR and blended 2.19 - really fruity and almost no funky/tart AT ALL | 1/14/2014 | |||||
84 | Wheat IPA | 30 | 7.00% | 10 | IPA, meet wheat | US05 v Anchorage Brewing Dregs | Avoid 'over sweet' and "wheat" pitfalls | Might be between not hoppy enough and too hoppy, strange | ||||
85 | Session Braggot | 10 - 20+ | 4.00% | 2 | Beer/mead hybrid, low(er) abv | S23 v WL3763 (G2) | 1/2 to Rosealre cake, 1/2 to Lager | Rose version was quite nice, and likely would have cleaned up more with age - Kicked by Finn | 1/31/2014 | |||
86 | Mary's Wheat (Love-in-Idelness) | 4.70% | 4 | Vanilla Lavender Wheat | wb-06 v OYL500 | VERY light on the lavender | Likely too bitter to be enjoyed 'quenchingly' - simple base beer besides, easy on the vanilla and 2tbsp of lavendar for 3day (1 day too many) - vanilla beans were cut and left in. We'll see what comes of it; OYL500 MURDERED the sugars getting it down to 1.001. Very pepper/bubblegum saison. | |||||
87 | Bullfrog Amber | 30 | 6.30% | 13 | Amber for brewhouse "owner" | WL1335 v WL1275 | Simple, malty brew for evening relaxation | Went sick with Pedio - if it doesn't clean up, will add Brett to smooth it out. ; Shockingly nice; 1335 is much more 'caramel/malt' while 1275 plays up a much more delecate, almost fleeting floral note | ||||
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