---ANNANDALE ALES--- (Medium-gravity ales brewed from malt extract with steeped grains, focusing on fermentation by-products, malt flavors and alcohol over hop flavor/aroma) FREQUENTLY BREWED FAVORITES New Rapture [belgian abbey ale] (6.9%ABV, 19IBU, light red-brown) Just Around Midnight [american imperial chocolate milk stout] (7.9%ABV, 53IBU, black) FUTURE EXPERIMENTS Xocolatl [belgian-aztec imperial porter] (8.5%ABV, 29 IBU, dark brown) Circumambulator [doppelbock (lager)] (6.7%ABV, 22IBU, brown) Vagabond Gingered Ale Kumdis Island Spruce Beer PAST EXPERIMENTS Philosophia [english toffee barleywine] (9.5%ABV, 53 IBU, dark amber) Marin [rosemary brown ale/gruit] (6.1%ABV, ~35IBU, dark brown) Except as noted, use the following procedure to brew the ales below: (brewing, 3 hours) 1. bring 2.5 gallons of water to boil (steep grains for 30 min @ 160, remove) 2. clean/sanitize airlock, stopper, thermometer, measuring cup, funnel, strainer in aerating bucket, then pour into fermenter & cap, rinse everything 3. add malt extracts, bring to boil. boil for 60 minutes (add bittering/flavoring/aroma hops and clarifiers as scheduled) 4. fill bath with cold water/ice, cool wort there below 80 5. strain/sparge w/clean cold water to aeration bucket, top to 5 gal, blend 6. measure and record original gravity 7. big waterfall transfer (10 times) between kettle/bucket to aerate, transfer to fermenter, cool to 72 8. pitch yeast at 72, shake vigorously (5min) to aerate, airlock fermenter 9. maintain 70-75 until visible signs of fermentation, then 65-70 (primary fermentation) store at 65-70 in 6 gallon carboy until krausen has subsided (~7 days) (racking, .5 hour) 1. clean/sanitize second carboy, hose/cane 2. rack beer from primary into secondary without aeration, attach stopper/lock 3. measure and record post-primary gravity (secondary fermentation) store at 65-70 in 5 gallon carboy until fermentation is complete (~14 days) (bottling, 2.5 hours) 1. clean/sanitize bucket/spigot, hose/cane/wand, bottles/caps 2. add 1.25 cups extra light DME boiled in 2 cups water to bottling bucket 3. measure and record post-secondary gravity 4. rack beer into bucket on top of priming solution without aeration 5. attach hose to spigot and bottle filler wand to hose, open spigot 6. for each bottle: press wand to bottom, fill to top, set cap on top 7. cap all the bottles (bottle conditioning) store at 65-70 for 2 weeks+ (opening) 1. measure and record final gravity 2. drink! enjoy! New Rapture [belgian abbey ale] 3.3# Briess Traditional Dark LME (24 gp) 3.3# Briess Golden Light LME (24 gp) 1.5# Munton's extra light DME (13 gp) 1/2# dark candi sugar syrup (5 gp) 1/2# special B (150L crystal) malt (2 gp) 1.5 oz Styrian Goldings pellets [60] 3.4%AA 25% util (19 IBU) 1 tsp Irish Moss [15] 1 vial White Labs Abbey Ale Yeast (73% att) (Target: OG 1.073 FG 1.020 6.9% ABV 19 IBU) Ferment: 2 weeks primary, 3 weeks in bottle. Just Around Midnight [american imperial chocolate milk stout] 6.6# Briess Traditional Dark LME (48 gp) 3.5# Munton's Amber DME (29 gp) 1# Chocolate Malt (3 gp) 1/2# Black Patent Malt (2 gp) 1/2# 70L Crystal Malt (2 gp) 1/2# Roasted Barley (2 gp) 1# Rolled Oats 1/2# Lactose [15] (contributes ~5 gp to OG/FG but not fermentable) 1oz Horizon pellets [60] 12%AA 25% util (45 IBU) 1oz Cascade pellets [15] 7.8%AA 7% util (8 IBU) 1oz Willamette pellets [1] 4.2%AA 3oz (1 cup) cocoa powder [60] 1 tsp Irish Moss [15] 1 vial White Labs Pacific Ale Yeast (70% att) (Target: OG 1.092 FG 1.031 7.9% ABV 53 IBU) Ferment: 1 week primary, 2 weeks secondary, 2 weeks in bottle. Marin [rosemary brown ale/gruit] 6.6# Briess Traditional Dark LME (48 gp) 1.5# Munton's extra light DME (13 gp) 1/2# 70L crystal malt (2 gp) 1/4# black patent malt (1 gp) 1/2# Biscuit malt 1.5 oz Willamette pellets [60] 4.3%AA 25%util (24 IBU) 1/2 cup fresh rosemary leaves, tightly packed [60] 1/4 cup fresh rosemary [15] 1/4 cup fresh rosemary [1] 1 tsp Irish Moss [15] 1 vial White Labs Pacific Ale yeast (65% att) (Target OG 1.073 FG 1.026 6.1% ABV ~35 IBU) Ferment: 1 week primary, 1 week secondary, 2 weeks in bottle. Circumambulator [doppelbock] 6.6# Northern Brewer Munich LME (48 gp) 3.3# Briess Pilsen Light LME (24 gp) 1/2# chocolate malt (2 gp) 2 oz Hallertau pellets [60] 3%AA 25%util (22 IBU) 1 tsp Irish Moss [15] 1 vial White Labs Oktoberfest/Marzen Lager yeast (70% att) (Target: OG 1.074 FG 1.022 6.7% ABV 22 IBU) Ferment: 1 week primary @ 55, 3 weeks secondary @ 40, 1 week in bottle @ 68, cellar @ 55. Xocolatl [belgian-aztec imperial porter] 6.6# Briess Traditional Dark LME (48 gp) 3# Munton's Amber DME (25 gp) 1# Chocolate Malt (3 gp) 1/2# 120L Crystal Malt (2 gp) 1/4# Black Patent Malt (1 gp) 2 cups honey (1.4#) (11 gp) 1oz Cascade pellets [60] 7.8%AA 25% util (29 IBU) 1/2oz Willamette pellets [1] 4.2%AA 3oz (1 cup) cocoa powder [60] 1 tsp Irish Moss [15] 1 vial White Labs Abbey Ale Yeast (73% att) (Target: OG 1.090 FG 1.024 8.5% ABV 29 IBU) Prepare spice mixture a day in advance, then add when racking to secondary: several ounces of your favorite bourbon 2 ancho chilis (minus seeds) 2 vanilla beans, scraped 2 tsp ground cinnamon 1 tsp ground cloves Ferment: 2 weeks primary, 2 weeks secondary, 2 weeks in bottle.