Remember for later posts...

-Raspberry hefenweizen

6.0 lbs. German Wheat Malt

2.0 Rahr Two-Row (note: perhaps not adequately crushed)

1/2 lb. Carapils

1.0 lbs flaked wheat

Total: 9.5 lbs.

19 qts of water to 135-- doughed in, temp dropped to ~125

~9.5 qts of thick mash removed for decoction; boiled for 10 minutes

~3/4 of thick mash added; temp up to 145-50 (ish)

At 15 minutes, added rest of boiled thick mash. Temp up to 150

After 30 min total, took 9 qts of thin mash and boiled for 10 min.

(No notes after this!-- Recipe suffered from terrible mash efficiency, due mostly I think to shoddy temperature readings, not enough barely malt for enzymes, and not a good enough of a crush on the 2-row. But in the future, REMEMBER TO TAKE DETAILED BREWING NOTES!)

Also, after primary, added 2.5 lbs of fresh (then frozen) raspberries and 1 lb of invert sugar to secondary. After 10 days of a true secondary fermentation, bottled (on 6/25/10).

Wit Weasel

Slightly better mash efficiency, but still low. However, much better attenuation (FG @ 1.004).

Bottled on 6/22/10 with invert sugar, boiled with two cups of water, the zest of one orange, and an ounce of whole coriander (in addition to the 1 oz of ground stuff added to the boil).

Still, after about a week in the bottle, it tastes a bit watery and flat (not lacking effervescence, but a flat taste). Adding a slice of orange helps, but the neither the coriander, lemon grass, or orange peel seems to come out on its own.

4 lbs German Wheat

4 lbs Belgian Pils

12 oz flaked wheat

12 oz flaked oats

1/2 oz Hallertauer @ 60 min

1 oz Strisselspalt @ 15 min

Wyeast Belgian Witbier

OG: 1.037

FG: 1.004

Alice's Akrasia

Doing really well-- brewed on 6/14/10-- racked to secondary 6/25/10.

Grain bill:

%	LB	OZ	MALT OR FERMENTABLE	PPG	°L
57%	9	1	Belgian Pils	37	1
15%	2	6	German Two-row Pils	36	2
13%	2	0	Candi Sugar, Clear	38	0
7%	1	1	Belgian Biscuit Malt	35	24
6%	1	0	German Wheat	39	2
2%	0	4	Aromatic Malt	36	26
1%	0	2	Belgian Special B	30	160
	15	14

Hops:

USE	TIME	OZ	VARIETY	FORM	AA
boil	60 mins	1.5	Goldings	pellet	5.0
boil	15 mins	1.0	Perle	pellet	8.0
boil	1 min	0.5	French Strisserspalt	pellet	3.0

Made starter with White Labs Abbey Ale about 24-30 hours in advance. We've never seen anything close to this kind of explosive activity. We must have lost 2 qts. in the blow-off-- great sweet smells underlying with raisins and caramel.

First time we used the NEW MASH TUN

Also, had a bunch of sparge left, so made a "smaller beer" out of two or so gallons we had left called "Little Alice". Fashioned the fermentation vessel out of the starter jug, adding a haphazard drilled screw top, but it tasted pretty great the other day, complete with a sherry-ish taste (possibly from acetic acid) that was not altogether undesirable.

Also, with Alice, I've started to implement the traditional stage mash, added varying amounts of hot water at varying degrees, but for the mashout, I'll remove a sufficient amount of thin mash to boil and add back to the mash for mashout (...mash). Again, must be more scrupulous about temperatures, but Alice was a step up from the two wheat beers.

Carrie Nation II

%	LB	OZ	MALT OR FERMENTABLE	PPG	°L
89%	10	4	American Two-row Pale	37	1
10%	1	2	Briess Crystal 80L	33	70
1%	0	2	Cara-Pils/Dextrine	33	2
	11	8

Hops:

USETIMEOZVARIETYFORMAAboil60 mins1.0Simcoepellet13.0boil15 mins0.5Centennialleaf10.0boil5 mins0.5Centennialleaf10.0boil1 min2.0Centennialleaf10.0