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Monthly Archives: December 2012

Today we brewed a pale ale.  A little acidulated and wheat, plus crystal 120 on 17 lbs of two row make the body of this beer.  Hops include Colombus, Cascade, Centennial, Citra and Simcoe. 

Pretty straightforward, but we will ferment it on the 001 & 002 yeast cakes from the “right to work Jack” we brewed last week.  We had Brad as an assistant brewer and a number of guests keeping us company.  This led to a very mellow brew day.





We decided, over many great Christmas beers, to brew a clone of Firestone Walker’s Union Jack.  We call ours Right to Work Jack.

No Citra boxed us out of an IPA like the ones I had during my visits to Russian River and Lagunitas the week before.  We both like the UJ a lot so it was a natural choice.

We did have a hard time getting Cascade so we used Ahtanum which we had in one of Boston Brewing’s single hop Latitude 48 beers.

We hit our numbers and all went well.  Looking forward to trying this hoppy beer.  I think we bought two pounds of hops for ten gallons of this one. We even decocted this one to have a two step mash.





We made a clone of Southern Tier’s imperial milk stout named creme brulee.  We had not tried the beer but it sounded pretty good.  Famous last words…

The beer involved an impossibly huge amount of grain.  Think barley wine quantities. 

We had to do a thicker mash than we wanted as our mash tun was too small for what I remember as 38lbs of grain.  Add some caramelized sugar and you have a lot of fermentables.  We missed our target OG by more than a few points. 
We made ten gallons of this, and given our poor efficiency, we also ran 5 gallons of second runnings for a party guile.

The Creme Brulee tasted pretty good while still, but should be very good when we get out gassed.

The party guile is an excellent deceivingly dark lawnmower beer.  Light hoped and light body.  Best part: it was free.


I can’t believe we have not posted since September.  Shameful.

Lots of fun beer things have happened.  Our Oktoberfest event went off without a problem. 

We did, however, make way too much beer.  We brought almost 70 gallons of beer and served only half that much.

Popular styles included the Kolsch, strong Belgian, and Heffeweisen.  The Oktoberfest was a hit as well.


We built the above contraption to serve from our chest freezer.  Instead of a collar  we made a wedge that we could close the lid on but leave the freezer unadultered.  It worked perfectly.  Six taps at one time. Looked pretty professional too.