#124 Oberon Solson

Bell's Oberon is a wheat ale fermented with Bell's signature house ale yeast, mixing a spicy hop character with mildly fruity aromas. The addition of wheat malt lends a smooth mouthfeel, making it a classic summer beer.

American Wheat Beer
Batch Size : 5.00 gal     13.9 IBUs Estimated.
OG: 1.057 SG     FG: 1.015 SG
Mash: Single Infusion, Light Body, No Mash Out
Boil: 60 minutes

Fermentables

Fermentables
8.0 oz	Caravienne Malt (22.0 SRM)	Grain
8.0 oz	Munich Malt - 10L (10.0 SRM)	Grain
7 lbs 3.2 oz	Wheat Malt Syrup (NB) (4.7 SRM)	Extract
60 min
1.00 oz	Hallertauer [4.80 %]	12.0 IBUs
5 min
1.00 oz	Saaz [3.75 %]	1.9 IBUs
Yeast
1.00 oz	Saaz [3.75 %]	1.9 IBUs

#122 Blind Pig - Russian River (122/182)

Full-bodied, very hoppy, citrus, pine, fruity notes with nice dry, bitter finish!

A speakeasy, also called a blind pig or blind tiger, is an establishment that illegally sells alcoholic beverages.

In 1994, Vinnie Cilurzo (now Co-Owner/Brewmaster of Russian River), a business partner and an investor opened Blind Pig Brewing Company in Temecula, California. They owned it for about 3 years during which time Vinnie earned awards at the Great American Beer Festival and the critical acclaim of being the first brewer to make a Double I.P.A. commercially (Blind Pig Inaugural Ale in 1994).

Blind Pig - Russian River  American IPA
Batch Size : 5.50 gal     73.8 IBUs Estimated.
OG: 1.068 SG     FG: 1.016 SG
Mash: Single Infusion, Medium Body, Batch Sparge
Boil: 75 minutes 

Boil (75 min Boil)
12 lbs 8.0 oz	Pale Malt (2 Row) US (2.0 SRM)
12.0 oz	Cara-Pils/Dextrine (2.0 SRM)
8.0 oz	Caramel/Crystal Malt - 40L (40.0 SRM)
8.0 oz	White Wheat Malt (2.4 SRM)
75 min
1.50 oz	Chinook [13.00 %]	59.7 IBUs
30 min
0.50 oz	Cascade [5.50 %]	6.2 IBUs
15 min
1.00 oz	Cascade [5.50 %]	8.0 IBUs
0 min
0.50 oz	Amarillo Gold [8.50 %]	0.0 IBUs
0.50 oz	Simcoe [13.00 %]	0.0 IBUs
Dry Hop 10 Days
1.00 oz	Centennial [10.00 %]	0.0 IBUs
0.50 oz	Amarillo Gold [8.50 %]	0.0 IBUs
0.50 oz	Cascade [5.50 %]	0.0 IBUs
0.50 oz	Simcoe [13.00 %]	0.0 IBUs
Yeast
1.0 pkg	California Ale (White Labs #WLP001) [35.49 ml]	Yeast

#119 John Q Adams

 

This is the John Q Adam Marblehead from Northern Brewer.  This was a nice beer, but not sure this one will be able to make it into the rotation for next year.

Batch Size : 5.00 gal     30.6 IBUs Estimated.
OG: 1.048 SG     FG: 1.015 SG
Boil: 60 minutes 

Steep
0.5 lbs	Briess Crystal 60L
Boil (60 min)
6 lbs	Pilsen Malt syrup
1 lbs	Briess Amber DME
60 min
0.5 oz	German Hallertau	60 min
0.5 oz	German Hersbrucker	60 min
45 min
0.5 oz	German Hallertau	45 min
30 min
0.5 oz	German Hersbrucker	30 min
15 min
0.5 oz	German Hersbrucker	15 min
0 min - Flameout
0.5 oz	German Hersbrucker	0 min
Yeast
	Wyeast 2112 California Lager Yeast Optimum temp: 58°-68° F

Fermented in Conical @ 68° F

#117 Double Chocolate Stout

Keep Calm and Drink Chocolate Beer

This was my one of my first all-grain brews which I purchased from Adventures in Homebrew.  The Double Chocolate Stout  is a great Sweet Stout that we are finally enjoying 9 months after being brewed.  This beer just seemed to be better suited for the cooler weather of fall and has been great.

Batch Size : 5.25 gal     36.9 IBUs Estimated.
OG: 1.054 SG     FG: 1.011 SG
Mash: Single Infusion, Medium Body
Boil: 60 minutes 

Fermentables

60 min Mash @ 154°
Amt	Name
7 lbs	Pale Ale Malt 2-Row (Briess) (3.5 SRM)
1 lbs	Chocolate Malt (350.0 SRM)
1 lbs	Crystal 40, 2-Row, (Great Western) (40.0 SRM)
8.0 oz	Roasted Barley (300.0 SRM)
8.0 oz	Wheat, Flaked (1.6 SRM)
1 lbs	Milk Sugar (Lactose) [Boil for 5 min](0.0 SRM)
60 min Boil
1.00 oz	Cluster [7.00 %] - Boil 60.0 min		27.2 IBUs
15 min
1.00 oz	Goldings, East Kent [5.00 %] - Boil 15.0 min		9.6 IBUs
1 min
6.00 oz	Bakers Chocolate
Yeast
1	British Ale Yeast (Wyeast Labs #1098) [124.21 ml]

#115/135 There She Gose Again

This is a great beer published in BYO, http://byo.com/hops/item/2349-gose by Justin

Burnsed Issue: May/Jun 2011

Gose is a top-fermented beer that originated in Goslar, Germany. It is brewed with at least 50% of the grain bill being malted wheat.

Dominant flavours in Gose include a lemon tartness, a herbal characteristic, and a strong saltiness (the result of either local water sources or added salt). Gose beers typically do not have prominent hop bitterness, flavours, or aroma. The beers typically have a moderate alcohol content of 4 to 5% ABV.

Because of the use of coriander and salt, Gose does not comply with the Reinheitsgebot. It is allowed an exemption on the grounds of being a regional specialty. It acquires its characteristic sourness through inoculation with lactic acid bacteria after the boil.

Gose belongs to the same family of sour wheat beers which were once brewed across Northern Germany and the Low Countries. Other beers of this family are Belgian Witbier, Berliner Weisse, Broyhan, Grätzer.

Gose was delivered, still fermenting quite vigorously, in barrels to the Schänke. It was stored in the cellar with the tap bung closed but the shive hole left open, so that the still-active yeast could escape. Only when the fermentation had slowed to a point where no yeast was emerging from the shive hole, was the Gose ready to bottle. The barrel was emptied into a tank, from whence it was filled into the characteristic long-necked bottles. These were not closed with a cap or cork, but with a plug of yeast (Flor) which naturally rose up the neck as the secondary fermentation continued.

16th Century	Gose was first brewed in the early 16th century in the town of Goslar, from which its name derives. It became so popular in Leipzig that local breweries started to make it themselves.
1800s	Gose was considered to be the local style of Leipzig and there were countless Gosenschänke in the city.
1939	Rittergutsbrauerei Döllnitz was the last brewery producing Gose
1945	Gose disappeared with the closing of the brwery
1949	Gose reappears when the tiny Friedrich Wurzler Brauerei opened at Arthur-Hoffmann-Straße 94 in Leipzig. Friedrich Wurzler had worked at the Döllnitzer Rittergutsbrauerei and was the only person who knew the secret of brewing Gose.
1950s	Wurzler handed on the secret recipe to his stepson, Guido Pfnister
1966	Pfnister died and the brewery closed and Gose disappeared again
1985	Lothar Goldhahn, who was restoring a former Gosenschenke, Ohne Bedenken, decided that it was only fitting that the revived pub should sell Gose. After quizzing drinkers to ascertain its precise characteristics, Goldhahn began to search for a brewery to produce his Gose. None of the local breweries were keen on making such an odd beer, so eventually he chose the Schultheiss Berliner-Weisse-Brauerei on Schönhauser Allee in East Berlin. The first test brews were made in 1985 and production started in 1986.[1]
1988	Gose disappeared again
??
Today

There She Gose Again 

(5 gallons/19 L, all-grain)

OG = 1.048  FG = 1.012  

IBU = 12  SRM = 4  ABV = 4.7%

Ingredients

Steep 149°F for 60 minutes - 4 Gallons of water
5.0 lbs	wheat malt
3.25 lbs	German Pilsner malt (2 °L)
0.5 lbs	Rice Hulls
Steep 144-149°F for 45 minutes
2.0 lbs	acidulated malt (2 °L)**/***
Mash Out at 168°F
.
60 min
0.50 oz	2.8 AAU Santiam hops
15 min
1 tbs	Irish Moss
10 min
1.0 oz	ground coriander seed
0.75 oz	sea salt
Fermentation
1.0 pkg	White Labs WLP029 (German Ale/Kölsch Yeast) or Wyeast 1007 (German Ale) yeast

** On the most recent version we increased the acidulted malt to 2.5 lbs.  We were not sure if we actually got any additional sour notes with the increase.

*** There appears to be a limit of how much sour you can add using this method.

#114 Craigs Travelin Ale

#114 Craig's Travlin Man Ale  American Pale Ale 

Although we liked the beer.  The bitterness did not come through.  I would have liked this beer to show a little more bitterness.  Next time I plan to add .5-.75 oz of Cascade or .25-.5ox Northern Brewer at 60 minutes to add to the hoppiness.  


Batch Size : 5.00 gal     23 IBUs Estimated by Beersmith
OG: 1.062 SG     FG: 1.015 SG
Mash: Single Infusion, Light Body, No Mash Out
Boil: 75 minutes 

Boil (75 min Boil)
Amt	Name
1 lbs	Honey Malt (25.0 SRM)
8.0 oz	Crystal 15, 2-Row, (Great Western) (15.0 SRM)\
4.0 oz	Carastan (30.0 SRM)
8 lbs	MoreBeer Ultra Light DME (2.3 SRM)
75 min
1.00 oz	Cascade [5.50 %]		14.0 IBUs
25 min
0.50 oz	Northern Brewer [8.50 %]		7.2 IBUs
5 min
0.50 oz	Cascade [5.50 %]		1.3 IBUs
1 min
0.50 oz	Northern Brewer [8.50 %]		0.4 IBUs
Yeast
	Safale American (DCL/Fermentis #US-05) [50.28 ml]

Dogfish Inspired Homebrew Competition Results

So I entered my first homebrew competition with a pumpkin beer inspired by Dogfish's pumpkin beer.  Below are the scores for the beer at the WortHog competition.

Judge	Appearance (15%) (0-3 points)	Aroma (20%) (0-4 points)	Taste (50%) (0-10 points)	Overall Impression (15%) (1-3 points)	Total	Notes
RK	2	2	5	1	10
Mike	3	2	5	1	11	can smell squash & butternut.  Had better aroma as it warmed, but initially something was off with the arom.  The flavor seems to go through 3 stages - the middle being astringent
A S	3	2	5	1	11	Nice color, good carb, slightly astringent, apple like
Cathy	3	2	5	2	12	Balance off
Robert	2	2.5	5.5	2	12	Not too much on the smell but strong taste; probably because it is a little cooler than the others. nice color; strong taste maybe too strong and not smooth enough
Tim F	2.5	2.5	5.5	1.5	12	butterscotch aroma, cloying moutfeel, tough aftertaste
Rob F	3	4	5	1	13	Too heavy on spices can't find the beer
Erin	3	2	6	2	13	No real aroma, perfect apperance, definitely taste the veg/pumpkin
Stuart	2	2	7	2	13
Chad	2	3	7	2	14	Good Clarity, thin head, off nose vegetable with cinnamon, good full mouthfeel
David T	3	3	6	2	14	Amber color, clear, pumpkin pie spices with some sweetness and cherry,  medium body, some sweetness
Brent	3	3	6	2	14	Looks nice, buttery aroma, mild pumpkin aroma, good beer but a little off
Clint	3	3	6	2	14	Nice good clarity, cookie/grahma cracker aroma, sweet, spicy, dark sugar flavor.  A little out of balance.  a bit thick on the mouthfeel
Ron	3	3	9	3	15	Clear, red color with good persistent head.  aroma is quite sweet, a little spicy, good balance in the taste with an interesting finish
Jym Femer	3	2	8	2	15	Nice good aroma
Wendall	3	3	7	2	15	Good job - not over-spiced
Nick	2	2	9	2	15	head retention well, strong amber color, caramel honey aroma, slight banana aroma.  spice seems muttled with sweet honey/butterscotch flavor.  biterness/mat balance well, sweet but odd taste.  good beer well developed, but falls on complexity
Chris Bleam	3	3	8	2	16
MW	3	3	7	3	16	clean good carbonation, good mouth feel
JG	3	4	7	2	16
Sachin	3	2	8	3	16	butter aroma, good taste overall.  Interesting aroma would drink regularly.
Josh	3	2.5	9	2	16.5	Nice flavor overall balanced clear beer with great pumpkin profile
Melisande	2.5	2.5	9	2.5	16.5	Butterscotch aroma.  A very nice beer - only really took points off for butterscotch aroma
Rob B	3	3	9	3	18
Average	2.75	2.63	6.83	2	14.1	Rated as a good beer.  Definitively room for improvement

#111/123 Russian River Consecration

Dark Ale aged in Cabernet Sauvignon barrels from local wineries. It is aged for 4 to 8 months with black currants, brettanomyces, lactobacillus, and pediococcus added to each barrel. Rich flavors of chocolate truffle, spice, tobacco, currants, and a bit of Cabernet. Very full-bodied, sip slowly!

Availability

Pub draft and bottles, local distribution draft and bottles, limited draft and bottles to most distributors, seasonal

Original Gravity: 1.078 Alcohol by Volume: 10.0% Color: Reddish brown Sourness: High

Steep
8.0 oz	Acidulated Malt
4.0 oz	Special V
4.0 oz	Carafa
90 min Boil
8.0 lbs	Ultralight Malt Extract
0.5 lbs	Dry Malt Extract
1.0 lbs	Dark Belgian Candi Syrup
1.0 lbs	Corn Sugar
0.5 oz	Styrian Goldings	??? IBUs
30 min
1.0 oz	Sterling	??? IBUs
1 min
1.0 oz	Sterling
Yeast
1.0 pkg	Abbey Ale

Fermentation Schedule

Primary
72°	2-3 then free rise
76°	to finish out (Target Gravity 1.016)
Secondary Part I  7-8 weeks
	Brettanomyces
?? lbs	Black Currants
Secondary Part II 4-6 months or until desired sour level is reached Vinnie does not bottle if the gravity is over 1.008
	Lactobacillus
	Pediococcus
	or
	Roeselare (WY3763) which contains boh bacteria
Secondary Part III Until desired oak level is reached
??	Consecration Oak Chunks

Sour
A Lesson on Sour Ales at Russian River Brewing

Matching specific wines to specific beers.  tend to use French oak

Beer	Wine Barrel	Flavors	Barrel Aging
Suplication	Pino Noir	cherries - dried fruit - sour	12-18 months
Temptation	Chardony		9-15 months
Concecration	American oak Cabernet Sauvignon	dried curents fruit	6-9 months

Mashing at 159-160 degrees

Underpitch yeast Belgian yeast

Spin to get belgian yeast out

Add Brett

Barrels

The Barrels are used about 3 times for 4-12 months:

• 1/3 first use
• 1/3 second use
• 1/3 last use - There is probably pretty little gained by the third usage.

MoreBeer Russian River Brewing:

• Part 1 Brewsculpture
• Part 2 Beginning to now
• Part 3_Hops) 
• Part 4 Sour Barrel Program

part 3 

Mike "Tasty" McDole's Russian River Brew day

http://www.slideshare.net/bschmaltz/r-rsour-beerpresentation

Sour Beer Beersmith podcast 

http://sourbeerblog.com/russian-river-consecration/

http://www.brewingkb.com/homebrewing/60-gallon-consecration-clone-brew-day-3962.html

Vinnie Cilurzo of Russian River Q&A! - Embrace the Funk

http://embracethefunk.com/2011/08/02/vinnie-cilurzo-of-russian-river-qa/

Fermentation Nation - Rare Barrel
http://fermentationnation.net/2015/08/episode-19-charlotte-oktoberfest-jay-goodwin-of-the-rare-barrel/

Embrace the Funk Recipes
http://embracethefunk.com/brewing-recipes/

Videos - Milk the Funk
http://www.milkthefunk.com/wiki/Videos

#110 Affligem Noel

Affligem, in the hop growing area of Aalst, is the oldest abbey in Flanders, founded in 1074. It is said that the Benedictine monks of this abbey introduced hops to Belgian brewing. Their brew house was destroyed in World War II and the brew master asked a nearby brewery, Brouwerij De Smedt to brew their beer. Because De Smedt had modern brewing equipment, the abbey s brew master, Friar Tobias tailored the Affligem beers to be brewed the modern way. This is called Formula Antiqua Renovata , (Ancient Recipe Renewed).

The Christmas Ale, brewed once a year is a potent, warming beer, dark and chocolately like the Dubbel, buttery and full of honey like the Tripel. It enters with a creamy, tightly beaded head with Belgian lace and a lovely deep garnet color. The nose, a complex blend of alcohol, malt, subtle hops, spice (cinnamon) and chocolate promises the flavor, which mimics the aroma. It finishes dry, with a hint of chocolate and cinnamon. A wonderful Belgian beer to celebrate the holiday season.

The following is based on the recipe from Beer Captured by Szamatulski.

Ingredients

Steep 155 for 45 minutes
1.75 lb	Belgian Pale Ale Malt
4.0 oz	Aromatic Malt (26.0 SRM)
4.0 oz	Biscuit Malt (26.0 SRM)
2.0 oz	Chocolate Malt
8.0 oz	Cara Munic Malt
2.0 oz	Honey Malt
Boil (60 min Boil)
7 lbs	Extra Pale Extract
1 lbs	Clear Candi Sugar
2 lbs	Extra Light DME
4 oz	Malto Dextrin
60.0 min
0.75 oz	Styrian Golding (some suggest .93 oz)
0.50 oz	Challenger (some suggest adding this at 90 mins instead)
15.0 min
2 lbs	Extra Light DME
0.50 oz	Styrian Golding some suggest 1/8 tsp cinnamon
5.0 min
0.50 oz	Styrian Golding
Fermentation
1.0 pkg	White Labs Trappist Ale 500 WLP545

BV: 9.1%, IBU: 26



Belgian Strong Ale

#99 New Glarus Brewing Wisconsin Belgian Red

This is a great fruit beer that is worth trying if you ever get to Wisconsin.  This is the top rated fruit beer on Beer Advocate. Wanting to make this at home, I have search the internet for the best recipes and have brought the information from those site here to allow other to compare.  I make no claim of ownership of these and have given proper reference to each of these so that you can also use the original sources in your desire to make a great beer.

My 1st batch didn't really have the amount of Cherry flavor that I was hoping.  It is still a nice drinking beer.  I will probably try to add some dried sour cherries to the next attempt.

1st Batch		2nd batch
3.00 lbs	Wheat Malt	3.00 lbs	Wheat Malt
2.50 lbs	DME Golden Light	2.50 lbs	DME Golden Light
6.0 oz	Crystal 40L	6.0 oz	Crystal 40L
0.5 oz	Roasted Barley	0.5 oz	Roasted Barley
1 oz	Hallertauer pellet (60 min.) aged 2 hrs 150*	1 oz	Hallertauer pellet (60 min.) aged 2 hrs 150*
1 ea	Trappist Ale WLP 500	1 ea	Trappist Ale WLP 500
32 oz	Cherry Juice Concentrate	49 oz	Vintners Harvest Sweet Cherry Puree
		80 oz	Kirkland Tart Montmorency Dried Cherries
Steep @ 150ºF - 20 minutes
Fermentation		Fermentation
Ferment at 65ºF - one week. Secondary cherry juice concentrate Secondary fermentation at 65ºF  Add oak chips during the final week to 10 days.		Ferment at 68ºF - 14 days. Secondary Cherries -  14 days Add oak chips during the final week to ten days.

Included below are the the best Wisconsin Belgian Red recipes that I have found to date:

• Zymurgy July/August 2007 by Amahl Turczyn Scheppach
• BitBucket from Kirkland, Washington on ratebeer
• Michael from the Brewing Network

Microbus Brewery has a good write up from brew day.

Zymurgy July/August 2007
All-Grain			Extract
5.0 lb	Two-Row Pale Malt		4.0 lb	Light Malt Extract
2.0 lb	Wheat Malt		1.5 lb	Wheat Malt Extract
6.0 oz	40L Crystal Malt		6.0 oz	40L Crystal Malt
0.5 oz	Belgian Roast Barley		0.5 oz	Belgian Roast Barley
1.0 oz	Hallertau aged hops (1 year)		1.0 oz	Hallertau aged hops (1 year)
4.0 qt	Knudsen Just Tart Cherry Juice		4.0 qt	Knudsen Just Tart Cherry Juice
0.25 oz	Boiled, toasted oak chips (optional)		0.25 oz	Boiled, toasted oak chips (optional)
	Belgian Wheat Ale or Ale Yeast			Belgian Wheat Ale or Ale Yeast
Directions
Mash @ 156° 60 min Sparge and Lauter - 4.5 gal			Steep @ 150° 30 min
Fermentation
Secondary with cheery juice and ferment for 1 week Chill to 32-35 and lager for 4-6 weeks Oak Chips during last week
Bottling
Heavy champagne-styl 750ml bottles with .75 cup of corn sugar/ 5 gallons

BitBucket from Kirkland, Washington on ratebeer

3.50 lbs	Pale 2-Row
1.50 lbs	Crystal 20L
2.00 lbs	Wheat
0.50 lbs	Special B
1 oz	Hallertauer leaf hops* (60 min.)
1 ea	Abbey Ale yeast - White Labs WLP 530 - or - Wyeast 1762
32 oz	Montmorency Cherry Juice Concentrate
8 oz	Black Cherry Juice Concentrate
.25 oz	French or Hungarian Oak Chips
Note
* The hops should be aged. If aged hops are not available, substitute by heating new hops in an oven over low heat (150 degrees) for 2 hours, then let them rest for 24 hours before use.
Mash
Mash @ 154ºF - 60 minutes Don’t run off more than 5.25 gallons. You’ll need headroom when you add the concentrate.
Fermentation
Ferment at 65ºF - one week. Secondary cherry juice concentrate, avoiding any aeration. Secondary fermentation at to 65ºF until fermentation is complete Add oak chips during the final week to ten days.
Total concentrate should be enough to make 2.5 gallons of juice. This translates roughly to the pound of Door County cherries in each 750ml bottle. You could bump the malt up a bit if you want a higher alcohol brew.

Michael from the Brewing Network
6 lbs	Pale Ale malt (your choice) or use 100% Breiss Wheat extract
4 lbs	Wheat Malt (your choice) or use 100% Breiss Wheat extract
8-9 HBU hopping (I use Crystal and Willamette)
1 oz	Crystal @ 20 min
1 oz	Willamette @ 20 min
1 tsp	kettle finings at 10-15 @ min
1 oz	Crystal @ 7 min
1 oz	Willamette @ 7 min
	Close lid at KO for 15-20 min, then chill to 60°F
	Wyeast 3787 Belgian Trappist Ale yeast (at least 5-6 oz per 5 gal)
Secondary
20# of dark red cherries per 5 gallons *OR* 1 can Oregon Fruit Co. Sweet Cherry Puree  Age 1 month

Wisconsin Cherries

#96 Westvleteren 12 (XII)

Discussed as potentially one of the best beers in the world, this was one of the beer that I felt that I needed to try.  I used the recipe from Candi Syrup and converted it to an extract.  If the beer is really that good, the it will be good with extract as well.  Don't be a snob.

** This was more than I was prepared for when I started.  This is much more about controlling the temperatures during fermentation than anything.  If you do not have a temperature controlled fermenter, then this is more than you are ready.  The recipe requires that you control the temperature for 12 weeks with temperatures changing from 50°F to 85°F at different stages.  My suggestion would be a BrewPi.

** You need a big starter.  I wound up with my first stuck fermentation this time and realize that this was due to lack of planning on my part.  We will work to save this, but we could have done better.  I will probably create a controlled fermenter or two for the future after this experience.

All-Grain			Extract
12.0 lb	$	Belgian Pilsner – Dingeman’s		9.0 lb	$31.00	Pilsen LME
2.0 lb	$1.99	Belgian Pale – Dingeman’s		2.0 lb	$	Belgian Pale – Dingeman’s
0.1 lb	$2.49	Dingemans Debittered Black Malt		0.1 lb	$	Dingemans Debittered Black Malt
0.15 lb	$2.29	Dingemans Special B Malt		0.15 lb	$	Dingemans Special B Malt
3.0 lb	$6.49	D-180 Candi Syrup		3.0 lb	$	D-180 Candi Syrup
1.0 oz	$	Brewers Gold @ 60 min		1.0 oz	$	Brewers Gold @ 60 min
1.0 oz	$	Hersbrucker @ 30 min		1.0 oz	$	Hersbrucker @ 30 min
1.0 oz	$	Styrian Goldings @ 15		1.0 oz	$	Styrian Goldings @ 15
WLP 530 or WY3787 “Westmalle” Strain –2250 - 2500ml stir-plate starter.
Notes 90 Min Boil
Chill to 65°F Oxygenate for 90 seconds Let rise to 85°F over 5 days and then fall to 70-72°F over the next 5 days. Secondary
Rack to secondary at 1.012-1.014 and keep cool 50-55°F for 10 weeks
90 Min Boil
Bottle prime with a re-pitch starter of WLP530 Abbey Ale and D-180 at 38-40g/gallon Cellar for 6 months

Beersmith has a similar recipe

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• Online Directories: Pub Discounts, Homebrew Supply Shops, Homebrew Clubs, US and International breweries.
• Keep up to date on homebrew/beer-related Government Affairs issues.

Pub Discount Program*

AHA members receive discounts on beer, food and merchandise at participating locations across the US. Stay up-to-date with the most current listing of Pub Discount Program online.

* Must be 21 with valid ID to receive discounts. Discounts subject to change.

AHA Rallies

These fun events, hosted by Brewers Association members, are free to AHA members. Most rallies feature special release beers, VIP brewery tours, a chance to meet the brewers and door prizes. See AHA Rallies to find a rally near you.

AHA National Homebrewers Conference

The world's largest educational homebrewers gathering. Join hundreds of your fellow homebrewers at this fun-filled annual event! AHA members receive discounts on registration. See National Homebrewers Conferencefor more information.

AHA National Homebrew Competition

The world’s largest beer competition. Enter your best brews to compete for the Homebrewer of the Year award! AHA members receive discounted entry fees. See National Homebrew Competitionfor more information.

Government Affairs & Homebrew Legalization

The American Homebrewers Association works with local homebrewers to legalize homebrewing in states where homebrewing is not yet legal. As a part of the Brewers Association, the AHA also alerts members of issues affecting their local breweries and the rights of beer connoisseurs.

Great American Beer Festival® Members-Only Tasting Session & Entrance

The Saturday afternoon session of the Great American Beer Festival (GABF) is open exclusively to AHA and Brewers Association members! AHA & BA Members also have their own entrance to the festival for the evening sessions of GABF.

Great American Beer Festival® Pro-Am Competition

Award-winning AHA members team up with Brewers Association Member Breweries for this unique competition held each year at the GABF. See Great American Beer Festival Pro-Am for more information.

AHA Governing Committee Voting Rights

Every AHA member's voice is needed when it's time to elect your AHA Governing Committee. The AHA Governing Committee helps guide the AHA and two representatives sit on the Brewers Association Board of Directors.

AHA Club-Only Competitions

The Club-Only Competitions program offers registered AHA homebrew clubs an opportunity to compete nationwide with other homebrew clubs. Each competition concentrates attention on a specific style of beer or mead, giving clubs the opportunity to educate their members in these styles by focusing on them at club meetings or tasting events.

Club Resources

The AHA Clubs Program supports nearly 1000 registered homebrew clubs worldwide.

Book Discounts

AHA members receive pre-publication discount offers on all new releases from Brewers Publications.

Lallemand Scholarship

The Lallemand Scholarship is awarded to a member of the AHA, and provides full tuition to the World Brewing Academy's Concise Course in Brewing Technology, held at the Siebel Institute in Chicago, Illinois, and valued at USD $3,035. The winner also receives a USD $1000 stipend to assist with travel and accommodation expenses.

BrewTechTalk Email Forum: BrewTechTalk is a volunteer-run email forum for AHA members

Note: This is a non-returnable / non-refundable item. Each code is unique to you and once they are given out they may not be re-used.