So, basically the request from the wife was “Your beer is good, but can you brew one that’s a little lighter for me?”
1/18/2012 – This recipe is loosely style after the Bloomin Blonde Ale recipe from Mountain Homebrew in Kirkland, WA.

Ingredients:
Malt: 6 lbs. Briess Pilsen Light Dry Malt Extract
Grain: 1 lb. Crystal 20L
Hops: 1 oz. Crystal Hops @ boil OR Liberty Hops
1/2 oz. Cascade Hops @ boil
1 oz. Tettnanger Hops @ 30, 4.8 A
1/4 oz. Willamette Hops
1 oz. Tettnanger Hops @ 45, 2.9 B
Yeast: White Labs British Ale
Extras: 1 tsp Gypsum @ boil
1 tsp Irish Moss @ 45
3/4 cups bottling corn sugar for bottles, 1/2 cup if kegging

DarwinBrew BREWING NOTE(S):

1. 5 gallons tap water to start boil @ 150 deg. Add grains in large straining bag, tie & steep in boil for 20-30 minutes. Be careful not to scorch steeping bag.
2. After 20-30 minutes turn off fire or heat source to stop boil, lift, drain, & remove grains.
3. Stir in malt extract or dry malt. When completely dissolved return to flame and return to a rolling boil.
4. Once a rolling boil is achieved add 1 oz. Crystal Hops, 1/2 oz. Cascade Hops and 1 tsp gypsum. Use straining bags if you can to ease cleanup keep the beer a little cleaner. Start 60 minute timer.
5. @ 30 minutes add 1 oz. Tettnanger Hops & 1/4 oz. Willamette hops
6. @ 45 minutes add 1 oz. Tettnanger Hops & 1 teaspoon Irish Moss – don’t strain. Irish moss helps with clarity of the beer.
7. End boil – Fire off – remove from heat anf remove all hop bags
8. Use copper coil wort cooler or ice bath to cool down to 75-80° as fast as possible
9. Add completed wort to sanitized fermenter & top off to 5 gallons with fresh high clean water
10. When temp in fermenter is 70-80, take OG (Starting gravity or original gravity) reading with a hydrometer
11. Pitch brewers yeast per instructions on yeast packaging. I like to vigorously stir mine for a couple minutes to gets things mixed well.
12. Lock the fermenter and cap with your air lock

OG Measured @ 1.056 OG

Store at 65-75° & Wait 7-14 days to measure the Final Gravity
Anticipated OG should read ~1.053
Anticipated SRM: 6.0
Anticipated IBU: 23
Estimated ABV%: 5%
Estimated FG: 1.014

-darwinBrew,
DarwinBrew.com
EARTHAngler.com – fishTRACKER Fly Fishing Reports & Fly Fishing Locations in, Montana, Idaho, & Oregon. Washington

Tags: ale, beer, ferment, homebrew, hops, wort, yeast

12/31/2011 – Mountain Homebrew Ole Frosty Strong Ale Extract
Wintertime means hardy, strong winter ales and Ole Frosty is just what you need to get you through the cold months ahead. Rich, malty, overly hoppy and alcoholic, this beer will warm your soul with every sip! It uses unique New Zealand hops to give it a unique hop character.

DarwinBrew BREWING NOTE(S):
4:15 – 5 gallons tap water to start boil (40° outside)
4:30 – boil @ 150 deg.
4:35 – Add steeping grains in large straining bag for 20 minutes

• 1/2 lb Crystal 110° L
• 1/4 lb Crystal 60° L
• 1/2 lb. Crystal 20° L

After 20 minutes lift, drain, & remove grains
5:00 – turn off fire & stir in malt

• 6 lbs. Light Liquid Extract
• 2 lbs. Light Dry Extract

Once completely dissolved, return to a full rolling boil.
5:15 – add 2 oz. Nugget hops (12% AA)
Start 60 minute timer
5:45 – @ 30 minutes add 1/2 oz. Perle hops (6.5% AA)
6:00 – @ 45 minutes add 1 teaspoon Irish Moss – don’t strain. Irish moss helps with clarity of the beer.
6:10 – @ 55 minutes add 1/2 oz. Perle hops (6.5% AA)
6:15 – End boil Fire off
6:20 – Used copper coil wort cooler to cool down to 75-80°
6:45 – Added 1/2 gallons tap water
6:55 – Drain to conical fermenter, Added WYEAST 1187 RINGWOOD ALE (MFG 14DEC11) Activator pouch, AND WYEAST 1028 LONDON ALE (MFG 30NOV11) Activator pouch
7:00 – Locked and Loaded
Measured @ 1.060

Store at 65-75° & Wait 7-14 days to measure the Final Gravity
Anticipated OG should read ~1.062
Anticipated SRM: 12.8
Anticipated IBU: 48.2
Anticipated ABV%: 6%

-darwinBrew,
DarwinBrew.com
EARTHAngler.com – Get fishTRACKER for Fly Fishing Reports & Fly Fishing Locations in Washington, Montana, Idaho, & Oregon.

Tags: ale, beer, ferment, homebrew, hops, wort, yeast

BATCH #7 – 5/16/2010 – William’s Summer Ale

A special World Cup 2010 beer. A fine American Ale to round out the beverage selection for World Cup 2010 – June 12th, 2010 – USA vs. ENG

From William’s Brewing:
“Our Summer Ale is a light ale with a refreshing hop character, ideal for brewing and drinking during the warmer months. The alcohol level is on the mild side at approximately 3.8%, making this a good beer to drink when you want to be refreshed without drinking a heavy beer. The hop character, which includes Cascade and Hallertau hops, is noticeable, making this beer more flavorful than the typical commercial light lager beer. Alcohol: 3.8%, IBU’s 32.

Includes 6 pounds of blended malt extract, flavoring and aromatic hops, liquid yeast, and corn sugar for carbonation. Makes 5 gallons with a starting gravity of at least 1.039.”

DarwinBrew BREWING NOTE(S):
1:00 – 4 gallons tap water to start boil (65° outside)
1:15 – full boil
1:20 – William’s Summer Ale Wort in w/ fire off
1:30 – Reboil – kept boil at ~210°
1:35 – Added hops – (KCH075) Flavoring Hops
2:30 – Added hops – (KCC100) Aromatic Hops
2:30 – End boil Fire off
2:35 – Used copper coil wort cooler to cool down to 85°
2:50 – Added 2 gallons tap water
3:07 – Drain to primary & let settle
6:00 – Drain to conical fermenter
6:17 – Added WYEAST 1187 ALE (MFG 27APR10) Activator pouch
6:20 – Locked and Loaded

Wait 14 days to measure the specific gravity (should read 1.018)
5/31/10 – SG measures at 1.020, stir vigorously
6/2/10 – SG measures at 1.019
70° – moved to priming tank (bucket), vigorously stirred in 1/2 cup priming sugar
- bottled 33 16oz. flip tops.
- Store at 65-70° for 7 days to build natural carbonation

6/8/10 – move to refrigerator and get it ready for June 12, 11am USA vs. ENG. “The Stars and Stripes” against “The Three Lions”

-darwinBrew,
DarwinBrew.com
EARTHAngler.com – Get fishTRACKER for Fly Fishing Reports & Fly Fishing Locations in Washington, Montana, Idaho, & Oregon.

Tags: ale, beer, ferment, homebrew, hops, william's brewing, wort, yeast

BATCH #6 – 4/29/2010 – William’s Summer Ale

A special World Cup 2010 keg. A fine American Ale to round out the beverage selection for World Cup 2010 – June 12th, 2010 – USA vs. ENG
Staerted w/ a William’s Summer Ale, and then hopped it up w/ Simcoe and Liberty hops because they are traditional USA hops. Added a splash of fruit flavoring to it as well. So, in the end it is a DarwinBrew 2010 World Cup Summer Ale

From William’s Brewing:
“Our Summer Ale is a light ale with a refreshing hop character, ideal for brewing and drinking during the warmer months. The alcohol level is on the mild side at approximately 3.8%, making this a good beer to drink when you want to be refreshed without drinking a heavy beer. The hop character, which includes Cascade and Hallertau hops, is noticeable, making this beer more flavorful than the typical commercial light lager beer. Alcohol: 3.8%, IBU’s 32.

Includes 6 pounds of blended malt extract, flavoring and aromatic hops, liquid yeast, and corn sugar for carbonation. Makes 5 gallons with a starting gravity of at least 1.039.”

DarwinBrew BREWING NOTE(S):
9:15 – 4 gallons tap water to start boil (55° outside)
9:40 – full boil
9:40 – William’s Summer Ale Wort in w/ fire off
9:55 – Reboil – kept boil at ~210°
10:00 – Added hops – (KCH075) Flavoring Hops
10:20 – Added hops – 1oz. Simcoe Leaf Hops
10:40 – Added hops – 1oz. Liberty Pellet Hops
10:55 – Added hops – (KCC100) Aromatic Hops
11:05 – End boil Fire off
11:15 – Used copper coil wort cooler to cool down to 85°
11:20 – Added 2 gallons tap water
11:30 – Drain to primary & let settle
12:20 – Drain to conical fermenter
12:30 – Added WYEAST 1187 ALE (MFG 06APR10) Activator pouch
12:40 – 4oz. Peach (Brewcraft) Flavoring – USA
12:47 – Locked and Loaded

Produced only 3. gallons of beer – added ~2 gallons water

Wait 14 days to measure the specific gravity (should read 1.018)
5/13/10 – SG measures at X.XXX
5/15/10 – SG measures at X.XXX

68° – moved to priming tank (bucket), vigorously stirred in 1/2 cup priming sugar
- Drained to a sanitized brand new cornelius (corny) keg.
- Store at 65-70° for 7 days to build natural carbonation

TASTED VERY BITTER. I Kegged it anyway to see if it mellows or get better. We’ll see.

5/29/10 – for a more traditional flavor move to top secret spot (garage) in a cooler location for additional 9 days.
6/8/10 – move to refrigerator and get it ready for June 12, 11am USA vs. ENG. “The Stars and Stripes” against “The Three Lions”

-darwinBrew,
DarwinBrew.com
EARTHAngler.com – Get fishTRACKER for Fly Fishing Reports & Fly Fishing Locations in Washington, Montana, Idaho, & Oregon.

Tags: ale, beer, ferment, homebrew, hops, william's brewing, wort, yeast

So excited, got a new conical fermenter coming just in time to brew a bit more for the World Cup 2010 (USA vs. ENG).
Bought it a Stout Tanks & Kettles, was shipped to day.
I’ll let you know….

-darwinBrew,
DarwinBrew.com
EARTHAngler.com – Get fishTRACKER for Fly Fishing Reports & Fly Fishing Locations in Washington, Montana, Idaho, & Oregon.

Tags: beer, conical fermenter, ferment, homebrew

BATCH #2 – 10/5/2009     William’s Brewing German Ale

NOTE(S):
8:15pm: Started with 4 gallons boiling water, stirred in William’s German Ale kit wort
8:45pm: Reboil w/ wort
8:50pm: Added German Hops (KCH 112 kit pellets)
Boil
9:40pm: Added German Hops (KCH 075 kit pellets)
9:45pm: Stopped boil
Used copper coil wort cooler to cool down to 85
10:20pm: Added WYEAST 1187 RINGWD ALE – Activator pouch
10:30pm: Drained into sanitized fermenter.

Slight burnt wort in bottom of BrewKettle – a few burn flakes in silt, did not smell burnt
Produced only 3 gallons of beer – added 2 gallons water (start with 5 gallons boil next time)
After 11 days : 1.020

10/19/09
8pm – moved to primer, sugar added – let set covered for 1 hour to settle any trub/sediment reside.
9pm – Bottled 32 16oz. Fliptops.
10pm…waiting impatiently to drink

-darwinBrew,
DarwinBrew.com
EARTHAngler.com – Get fishTRACKER for Fly Fishing Reports & Fly Fishing Locations in Washington, Montana, Idaho, & Oregon.

Tags: ale, beer, ferment, german, homebrew, hops, william's brewing, wort, yeast

BATCH #1 – 8/10/2009   William’s Brewing American Summer Ale

NOTE(S):
8:28pm: Started with 4 gallons boiling water, Flame on
8:58pm: reached full boil, stirred in William’s Summer Ale kit wort
9:18pm: Reboil w/ wort
9:23pm: Added Flavoring Hops (KCH 075 kit pellets)
Boil
10:13pm: Added Aromatic Hops (KCH 100 kit pellets)
10:18pm: Stopped boil
Used copper coil wort cooler to cool down to 85deg – 20+ minutes
Transferred into sanitized fermenter
11:00pm: Added WYEAST 1187 RINGWD ALE (23June09) – Activator pouch

8/26/09
9-10pm – Bottled 35 3/4 16oz. Fliptops.
10pm…waiting impatiently to drink

-darwinBrew,
DarwinBrew.com
EARTHAngler.com – Get fishTRACKER for Fly Fishing Reports & Fly Fishing Locations in Washington, Montana, Idaho, & Oregon.

Tags: ale, beer, ferment, homebrew, hops, william's brewing, wort, yeast

BATCH #3 – 11/3/2009 – William’s Brewing Holiday Ale

A spiced Holiday Ale every year for the Fall and Winter Holiday seasons. A spiced honey brown ale, our Holiday Ale is spiced with orange peel, allspice and other spices. The spices balance the sweetness of the honey, and the resulting brown ale has a rich honey malt character and delicate bitterness.

Alcohol: 5.8%, IBU’s 35 Includes 9 lbs. of our blended malt extract and honey, mixed spices, flavoring hops, 125 ml of liquid ale yeast, and corn sugar for carbonation. Makes 5 gallons with a starting gravity of at least 1.058. Ease of Brewing: Beginner

BREWING NOTE(S):
8:00pm: Started boil of with 4.5 gallons clean tap water
8:30pm: Full Boil (41deg outside)
8:40pm: Stirred in William’s Holiday Ale kit wort
8:55pm: Reboil w/ wort
9:25pm: Added Hops (KCF 200 kit pellets)
Boil
9:50pm: Added Honey and Spice package
10:00pm: End boil
10:10pm:Used copper coil wort cooler to cool down to 80deg.
Let settle
10:45pm: Drain to fermenter
10:55pm:Added WYEAST 1028 London (#0736244, MFG:14SEP09)- Activator pouch

Slight burnt wort in bottom of BrewKettle – a few burn flakes in silt, did not smell burnt
Produced only 3 gallons of beer – added 2 gallons water (start with 5 gallons boil next time)

11/18/09

Bottled 28 16oz. fliptops. Looks good.

-darwinBrew,
DarwinBrew.com
EARTHAngler.com – Get fishTRACKER for Fly Fishing Reports & Fly Fishing Locations in Washington, Montana, Idaho, & Oregon.

Tags: ale, beer, ferment, homebrew, hops, william's brewing, wort, yeast

BATCH #4 – 2/3/2010 – William’s Brewing 30th Anniversary Ale

BREWING NOTE(S):
8:35pm: Full Boil  4 gallons (49° outside)
9:05pm: Stirred in William’s 30th Anniversary Ale kit wort
9:10pm: Reboil w/ wort
9:13pm: Added Hops (KCH75 kit pellets)
Boil @ 212°
9:40pm: Added Hops (KCP100 pellets)
10:00pm: Added Hops (KCP100 pellets)
10:05: End boil
10:10pm:Used copper coil wort cooler to cool down to 80°
10:20pm: Drain to Primary & let settle
10:50pm: Drain to Fermenter
11:05pm:Added WYEAST 1272 AM ALE II (#0732236, MFG:25Aug09)- Activator pouch

Produced only 3.6 gallons of beer – added 1+ gallons water

2/18/10 – SG measures at 1.016 – stirred a bit and resealed
2/21/10 – SG measured at 1.014 – transferred to siphonless, primed with sugar, and let it set for 2 hours. Bottled 34 16oz. fliptops. Put in 68°-70° dark room for 9-10 days.
3/3/10 – move cases to garage where temp should be constant 50°-60°
3/17/10 – move to backup refrigerator to prepare for consumption.

-darwinBrew,
DarwinBrew.com
EARTHAngler.com – Get fishTRACKER for Fly Fishing Reports & Fly Fishing Locations in Washington, Montana, Idaho, & Oregon.

Tags: ale, beer, ferment, homebrew, hops, william's brewing, wort, yeast

BATCH #5 – 4/6/2010 – William’s English Bitter

A special World Cup 2010 keg for our good British friends, the Lacey’s. Up next a fine American Ale to round out the beverage selection for World Cup 2010 – June 12th, 2010 – USA vs. ENG

The most popular draft beer in England, Bitter, despite its astringent name, has less hop flavor (bitterness) than pale ale. Bitter is known in England as a ‘session’ beer, which means it has a flavor people do not tire of when they are having a few, and the alcohol content is not so strong as to numb the brain during the drinking session, as the social custom in England requires that everyone in the group buy a round of 20 ounce pints smooth malty beer, balanced with a noticeable but not strong English hop bitterness. Bitter is traditionally served on draft, as the lower carbonation levels inherent in draft beer best showcase its smooth character.

Alcohol: 4.0%, IBU’s 31. 7 lbs. of blended malt extract, English Fuggle and Golding hops, 125 ml of liquid ale yeast, and corn sugar for carbonation. Starting gravity of at least 1.044.

BREWING NOTE(S):
8:32 – 4 gallons tap water to start boil (55° outside)
8:57 – William’s English Bitter Wort in w/ fire off
9:07 – Re-boil – kept boil at ~210°
9:12 – Added hops – (KCF125) Flavoring Hops
10:02 – Added hops – (KCG050) Aromatic Hops
10:07 – End boil Fire off
10:20 – Used copper coil wort cooler to cool down to 85°
10:30 – Drain to primary & let settle
10:55 – Drain to fermenter
11:05 – Added WYEAST 1028 London (0903061 MFG 09MAR10) Activator pouch

Produced only 3.3 gallons of beer – added ~1.5 gallons water

Wait 14 days to measure the specific gravity (should read 1.019)
4/19/10 – SG measures at 1.017
4/20/10 – SG measures at 1.016
68° – moved to priming tank (bucket), vigorously stirred in 1/2 cup priming sugar
- Drained to a sanitized brand new cornelius (corny) keg.
- Store at 65-70° for 7 days to build natural carbonation
4/27/10 – for a more traditional flavor move to top secret spot (garage) in a cooler location for 2 weeks.
5/12/10 – move to refrigerator and get it ready for June 12, 11am USA vs. ENG. “The Stars and Stripes” against “The Three Lions”

-darwinBrew,
DarwinBrew.com
EARTHAngler.com – Get fishTRACKER for Fly Fishing Reports & Fly Fishing Locations in Washington, Montana, Idaho, & Oregon.

Tags: ale, beer, ferment, homebrew, hops, wort, yeast