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

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 #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 #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