The beer I attempted earlier with orange didn’t have much of an orange flavor in the end. Giving lemon a try this time, should be in time for a nice outdoor grilling time. Hopefully it turns out well.

Ingredients:

• 2.4lb Pilsner
• 4oz Cara Munich I
• 6oz Red Wheat
• 1oz hops, half at boil other half after 30 minutes
• 2 Lemons
• 12oz honey
• 2 lemons
• Belgian soasin yeast
• pinch of Irish moss

Estimated OG; 1.115

Final gravity: 1.020; 12.47%ABV

Brewed:3/30/14 Bottled:5/14/14

Steeped grains at 150~2 for 45 minutes. Put grains into strainer and poured 2 cups of boiling water over them, let the water filter through the grains and dumped the additional water to the pot of wort. Brought to a boil and added half of the hops, boiled for 30 minutes. While it was boiling I shredded the lemon peal, then pealed the lemon like an orange set tossed rind. After the 30 minutes was up I added the moss, hops, lemon, squeezing the sections of lemon before dropping them into the pot. Boiled the last 15 minutes, cooled to 70F, put into the jug, pitched the yeast and set downstairs for fermenting.

I just keep throwing things in the pot to see how they turn out. I have a good feeling about this one, I don’t know why.

Ingrediants:

• 1.5G Water
• 1lb Pilsner
• 1.5lb Dark Wheat
• .5 Light Munich
• 1 oz hops half at boil, other half at 30 mins.
• Wheat yeast
• Yeast Nutreint

Estimated OG:1.084

Brewed: 3/30/2014

Steeped grains at 155~3 for 45 minutes, strained grains into another pot, poured 2 cups boiling water over the grains. Added that to the pot while it was coming to a boil. Added first addition of hops at boil, 30 minutes after added second addition.

This is the first brew with a fansy smansy scale. So it should be easier to replicated properly in the future if it’s good. But after brewing I already want to remove some of the mint, lol.

Ingredients:

• 2lb Red Wheat
• 8oz Crystal 10(smells amazing, btw)
• 1.5 tsp hops at boil(Hallertau)
• .5 hops at 30 mins
• Half a cucumber
• 2 mint leaf sticks(about 10 leafs)
• 1 Lemon
• 12oz clover honey
• Lallemand ale yeast
• 1 tbs yeast nutrient

Estimated OG: 1.102

Brewed: 3/30/14

Brought water to 152~2 added grains and shredded lemon peal of lemon. Steeped for 45 minutes. While that was steeping pealed the lemon like an orange and cut pieces in half, also cut cucumber in slices. Brought the water to a boil added lemon pieces, cucumber, honey, and first hop addition. After 30 minutes added second hop addition. Cooled, put into the jug for fermenting, added activated yeast, swirled, added yeast nutrient. Capped with airlock, and now it’s time to wait.

Ingredients:

• 2 Cups 2-Row
• 1 Cup Crisp Brown
• 1/4 Cup Crisp Chocolate
• 1/4 Cup Crisp Crystal 45
• 1/4 Cup CaraMunich I
• 3 Tsp of hops
• 5.5 Quarts of Water
• Pinch of Irish moss.
• Lallemand Munich Ale Yeast

Brewed: 3/8/14

I lost my notes so I’m not entirely sure of the quantities. I know I adjusted the chocolate/45/Munich to lighten up the beer. The idea was to pull those grains before the steep time of 45 minutes complete. I’m guessing I pulled the grains after 15 minutes. This ended up cooling over night covered before putting into the jug for fermenting. I pitched the yeast nutrient on top of the brew at the end after pitching the yeast in the brew. This seemed to cruise the fermenting. Bottled yesterday(3/29/14). Seems the first batch’s fermentation was stalled, and just started back up the past week so it’s still going. I’m very excited to give these amber ales a try. Though they looked very dark during the fermentation in the jugs it definitely seems to have the right color when bottling the brew.