The Ramblings of a Hazy Mind

• Malts
• Color (Lovibond)
• Amount (lbs)
• 6 Row
• 6
• Crystal
• 10
• 1
• Flaked Maize
• 1
• Hops
• Alpha %
• Amount (oz)
• Mt. Hood
• 7.8
• 4
• Mt. Hood
• 7.8
• 2
• Yeast
• California Ale WLP #001 (Pitchable Liquid)
• German Lager WLP #830 (Pitchable Liquid)

• Malts
• Color (Lovibond)
• Amount (lbs)
• Pale 2-Row
• 6
• German Munich
• 6.5
• 4
• Roasted Barley
• 500
• 0.5
• Chocolate
• 338-432
• 1
• Belgian Special B
• 114
• 1
• Crystal
• 60
• 1
• Hops
• Alpha %
• Amount (oz)
• Saaz
• 1
• Saaz
• 1
• Yeast
• Dusseldorf Alt WLP #036

• Malts
• Color (Lovibond)
• Amount (lbs)
• Bamberg Pilsner
• 5
• Crystal
• 10
• 1
• Wheat Malt
• 1
• Hops
• Alpha %
• Amount (oz)
• Chinook
• 13.1
• 2
• Willamette
• 4.5
• 2
• Yeast
• California Ale WLP #001 (Pitchable Liquid)

• Malts
• Color (Lovibond)
• Amount (lbs)
• Bamberg Pilsner
• 7.5
• Belgian Aromatic
• 18
• 1
• Belgian Biscuit/Amber
• 20
• 1
• Crystal
• 10
• 1
• Wheat Malt
• 0.5
• Hops
• Alpha %
• Amount (oz)
• Kent Goldings
• 4.75
• 2
• Czech Saaz
• 3.5
• 2
• Yeast
• Belgian Golden Ale WLP #570 (Pitchable Liquid)
• Trappsit Ale WLP #500 (Pitchable Liquid)

• Malts
• Color (Lovibond)
• Amount (lbs)
• Great Western 6-row Domestic Malt
• 1.8
• 6
• Crystal
• 60
• 1
• Crystal
• 120
• 1
• Dextrin (Carapils)
• 1.5
• 0.5
• Hops
• Alpha %
• Amount (oz)
• Amarillo
• 8.5
• 4
• Yeast
• California Ale Yeast WLP #001 (Pitchable Liquid)

• Malts
• Color (Lovibond)
• Amount (lbs)
• Muntons 2-row Lager Malt
• 2.4
• 2
• Weyermann Bamberg Pilsner Malt
• 10
• Hops
• Alpha %
• Amount (oz)
• Domestic Hallertauer Loose Raw Hops
• 4.75
• 4
• Tettnanger Loose Raw Hops
• 4.00
• 4
• Yeast
• German Lager Yeast #WLP 830 (Pitchable Liquid)

Procedure

• Bring 14 liters of water 130° F
• Add crushed malted barley and hold at 120° F for 15 min.
• Add boiling water to raise to 145° F and hold for 35 min.
• Raise to 160° F and hold for 30 min.
• Finally raise temperature to 170° F to stop conversion.
• Sparge to 28 liters or until the brew pot is full, bring to a boil
• Add Hallertauer (bittering) Hops and boil for 40 minutes
• Add 2 oz Tettnanger (flavor) Hops and boil for 10 minutes
• Add 2 oz Tettnanger (aroma) Hops and boil for 10 minutes
• Cool to 70° F, pitch yeast, pour into primary fermenters (this batch was a 10 gallon batch)
• Once fermentation begins, keep fermenter at 55° F for 2 weeks
• Rack into secondary fermenters and keep for 1 week at 55° F
• Bottle or Keg (with appropriate priming sugar added) and condition for 1 week
• Drink your Homebrew!

• Malts
• Color (Lovibond)
• Amount (lbs)
• Muntons Light 2-Row Malt
• 8
• Caramel Malt
• 80
• 1
• Munich Malt
• 0.5
• Victory Malt
• 25
• 0.5
• Adjuncts
• Specs.
• Amount (oz)
• Roasted Barley
• crushed
• 2
• Hops
• Alpha %
• Amount (oz)
• U.K. Kent Goldings
• 4.75
• 2
• U.K. Fuggles
• 4.75
• 1
• Yeast
• Irish Ale Yeast WLP #004 (Pitchable Liquid)

Procedure

• Boil uncrushed caramel malt in 2 liters of water for 15 minutes.
• Strain to about 1 liter of thick ‘malt soup’
• Bring ‘malt soup’ all other malts and 9 liters of water to 140° F
• Hold at 140° F for 30 min.
• Add 4 liters of boiling water to bring temperature to 155-158&deg F and hold 30 min.
• Sparge to 28 liters or until the brew pot is full, bring to a boil
• Add U.K. Kent Golding (bittering) Hops and boil for 60 minutes
• Add 0.5 oz Fuggle (flavor) Hops and boil for 10 minutes
• Add 0.5 oz Fuggle (aroma) Hops and boil for 5 minutes
• Cool to 70° F, pitch yeast, pour into primary fermenter (should have about 21 liters)
• Once fermentation begins, keep fermenter at 70° F for 2 weeks
• Rack into secondary fermenter and keep for 2 weeks at 70° F (should have at least 19 liters)
• Bottle or Keg (with appropriate priming sugar added) and condition for 1-2 weeks
• Drink your Homebrew!

• Malts
• Color (Lovibond)
• Amount (lbs)
• Great Western 6-row Domestic Malt
• 1.8
• 7
• Adjuncts
• Specs.
• Amount (oz)
• Flaked Wheat
• flaked
• 16
• Raw Huckleberries
• pressed
• 32
• Hops
• Alpha %
• Amount (oz)
• Domestic Hallertauer Loose Raw Hops
• 4.75
• 4
• Domesitc Simcoe Loose Raw Hops
• 13.3
• 2
• Yeast
• American Hefeweizen #WLP 320 (Pitchable Liquid)

Procedure

• Bring 16 liters of water with 1/2 tsp. Gypsum to 145° F
• Add crushed malted barley and hold at 135° F for 30 min.
• Add 7.1 liters of boiling water with 1/2 tsp. Gypsum
• Hold at 155° F for 45 min. then raise to 158° F for 15 min.
• Sparge to 28 liters or until the brew pot is full, bring to a boil
• Add Hallertauer (bittering) Hops and boil for 58 minutes
• Add Simcoe (flavor/aroma) Hops and boil for 2 minutes
• Cool to 70° F, pitch yeast, pour into primary fermenter (should have about 21 liters)
• Once fermentation begins, keep fermenter at 55° F for 2 weeks
• Rack into secondary fermenter with berries and keep for 2 weeks at 55° F (should have at least 19 liters)
• Bottle or Keg (with appropriate priming sugar added) and condition for 1-2 weeks
• Drink your Homebrew!

• Malts
• Color (Lovibond)
• Amount (lbs)
• Cara Munich Malt
• 4
• Bries Organic Caramel Malt
• 3
• Simpson’s Peated Malt
• 0.25
• Hops
• Alpha %
• Amount (oz)
• Admiral Loose Raw Hops
• 13.0 – 16.0
• 3
• Yeast
• English Ale Yeast #WLP 002 (Pitchable Liquid)

Procedure

• Bring 16 liters of water to 145° F
• Add crushed malted barley and hold at 135° F for 30 min.
• Add 7 liters of boiling water to raise temp to 155° F
• Hold at 155° F for 45 min. then raise to 158° F for 15 min.
• Sparge to 28 liters or until the brew pot is full, bring to a boil
• Add Admiral (bittering) Hops and boil for 60 minutes
• Cool to 70° F, pitch yeast, pour into primary fermenter (should have about 21 liters)
• Once fermentation begins, keep fermenter at 70° F for 2 weeks
• Rack into secondary fermenter and keep for 2 week at 70-72° F
• Bottle or Keg (with appropriate priming sugar added) and condition for 1-2 weeks
• Drink your Homebrew!