Belgian Mild

This was originally a 5 gallon starter beer for a Rochefort clone I want to brew later this spring for drinking next Christmas. Same grain profile, same hop prifie, same yeast. No Belgian sugar, low gravity, session beer. I changed my mind on the yeast and already brewed the Rochefort clone, so it's just going to be a Belgian session beer.
Volume 5.25 Gallons
Efficiency 75%

Grist:

Belgian Pilsner 8 lbs, 0 oz
Special B 0 lbs, 8 oz

Hops:
Styrian Golding Pellets 1 oz @ 60 mins
Hallertau Pellets, German .5 oz @ 30 mins
Hallertau Pellets, German .25 oz @ 5 mins

Other:
Orange blossom honey 8oz

Yeast:
Wyeast Labs Trappist High Gravity #3787

Mash in 3.5 gallons 165 degree water, target 152.
Mash out 1.25 gallons 170 degree water
Batch sparge 3.5 gallons water
Initial volume target = 7 gallons, going to boil a bit longer to reduce DMS in a mostly Pilsner grist.

Target OG 1.045
Actual OG 1.044

Update 6/7-very clove'y, FG 1.004, scary, going to let it sit for a while, but this might be my first dumped beer in a long time. Very disappointed in the thin body, the yeast chewed through this like a Saison yeast.

Santa's Little Helper-Trappist Inspired Strong Dark

Grist:

11.00 lbs. Pilsner Belgium

1.50 lbs. CaraMunich  Germany

0.25 lbs. Carafa Special Germany

0.50 lbs. Special B Malt Belgium

0.50 lbs Briess flaked corn USA

Sugars:

16 oz D-90 Dark Candi syrup-5 minutes

8 oz Tart cherry syrup-5 minutes

8 oz Belgian Rock candi-amber-5 minutes

Hops:

1.50 oz Styrian Goldings 60 minutes

.60 Hersbrucker German 30 minutes

.30 hersbrucker German 5 minutes

Other:

.20 oz Coriander Seed, crushed, 5 minutes

90 minute boil

Target OG 1.078

Actual OG 1075

Less evaporation rate than usual, ended with 5.75 gallons, so the gravity is a little light.

This beer was brewed for Christmas 2012 and will be cellared for 6 months. 

I'll update the progress, cheers!
Controlled fermentation through day three was 66 until active fermentation began (8 hours), then 62 for 48 hours. 


Update:
Gravity 5/10 1.013
Gravity 5/25 1.009 Est ABV 8.6%
Crash cooling today, 5/30 at 46 degrees for a week or so, then bottling

Big Timber Kriek

Grist:
10 lb Belgian Pale Ale
1 lb White Wheat
1 lb Flaked Oats
1 lb Flaked Corn
6 oz Aromatic
1 ox Flaked Barley

Hops:
1 oz Czech Saaz 3.0% AA 60 min
.25 oz Tettnang 4.3% AA 60 min
1 oz Czech Saaz 3.0 AA 5 min

Other:
4 oz amber candi sugar 1 minute
24 oz tart cherry syrup 1 minute

Yeast:
Wyeast Belgian Abbey 11 2 packs

90 minute boil, otbreak 1:49 am, hops 2:19am, 3:14am, sugars, 3:18am
chill to 70
Target OG 1.070
Actual OG 1.072

Bye Bye Miss American Rye

Summer session beer with the spicy taste of rye.

Grist:
6.25 lb rahr 2 row
1.75 lb Briess rye malt
.75 lb Briess caramel 40l

Hops:
1 oz liberty 60 min AA 3.9%
1 oz sterling 15 min AA 7.1%

Yeast:
S-05, ferment ambient (approx 65)

mash in 3.25 gallons 162 degree water 60 min 9:10pm
mash in 1.25 gallons 155 degree water 10 min 10:10pm
mash out 3.50 gallons 170 degree water
hotbreak 10:40pm

Target OG 1.042
Actual OG 1.044

one done, one to go, 12:16am

April-cot Ale

Grist:
8 lbs Briess 2-Row Brewer's Malt
2 lbs Crisp Maris Otter
8 oz Gambrinus Honey Malt
Hops:
.5 oz Centennial Pellets @ 60 min
.25 oz @ 30 mins


Apricot Flavoring- 1 can Vintner's Harvest Apricot Puree (49 oz) 2 to 3 days into fermentation

Yeast :
Wyeast Denny's Favorite 50

Bottling:
2-4 oz natural apricot flavoring added to the bottling bucket depending on desired flavor profile.

Mashed in 6:10pm, 4 gallons 166 degree water, target 154
Mash out 1 gallon 170 degree water
Sparge 3.5 gallons 168 degree water
Actual temp 6:20pm, 153.1
Mash out 1 gallon 170 degree water
Hotbreak 7:16pm
Chill 8:20pm
68 degrees 8:35pm

Update 3/28:
pitched 1 can Apricot puree at 8:30am and the yeasties went wild!

Update 4/22:
Bottled today, had almost 6 gallons of beer, so I may come in a little light in carbonation, and i used all 4oz of extract

Leroy Brown

An American Brown Ale incorporating a lot of left over grains and hops, fermented with two different yeasts.

Grist:
12lb 2 row
1lb white wheat
1lb crystal 40L
8oz chocolate malt
8oz flaked barley

Hops:
2 oz northern brewer 60 min
1 oz northern brewer 30 min
1.5oz cascade 10 min
1.5oz cascade 1 min

1-2 oz centennial dry hop (I'll evaluate it after I taste it and see how much of this potpourri flavor profile I need to have covered up.

Other:
3 oz belgian candi syrup left over from other brews 10 min

Yeast:
Wyeast PACMAN
Wyeast 1028 London Ale

Target OG 1.070
Actual OG 1.068

MASH IN 5.75 gallons 168 degree water, target 154, actual 153.8 degrees at 9:19pm, 152.4 9:55pm
MASH OUT 3.40 gallons 170 degree water
Pre boil volume 6.65 gallons
Post boil volume 5.50 gallons, but left some back in the fermenter due to the copious amounts of hop trub.

Update:
I racked this to a secondary and dry hopped with 1oz centennial on 04.27.12. Crash cooled it on 5/6 to 40 degrees and i am bottling it today at 45 degrees. Tastes pretty amazing right now, I'm really interested to see how these two yeasts played with one another.

Humulus Lupus C

Grist:
11 lbs 2-row
1 lb crystal 40

Hops:
.7 oz C 60 min AA10.6% 10pm
.9 oz C 20 min AA 10.6% 10:40pm
2 oz C 5 min AA 8.1% 10:55pm
1 oz C dry hop AA 8.1%
1/3 cup belgian dark candi sugar 10 min 10:50pm

Yeast:
Safale US-05 (American Ale) 2 packets

mash into 5.00 gallons 166 degree water, target 154 (actual at 10 minutes 154.8)
mash out 3.5 gallons 170 degree water
Target OG 1.064
Actual OG 1.061 (5.75 gallons of wort, my boil off rate was way low tonight, must be the warm air so early in the year, too much in the kettle for this recipe.)
I didn't use bags for the hops, so I'll purposely leave 1/2 gallon or so of wort behind.
Ferment at ambient basement temps, right now 64 degrees.

Update 4/22:
Bottle today, very malty, nice beer so far.