#141 Berliner Weisse

Sour Kettling at 110 degrees

Berliner Weisse is a cloudy, sour, white beer of around 3% abv. It is a regional variation on the white beer style from Northern Germany, dating back to at least the 16th century.   The following produced 3.7 ABV, 3.4 ph, 120 calories, 1.037OG est.   “Modern” Berliner Weisse can be produced using a three step process.   Sour mash/kettle,  Pasteurize and  Ferment

Mash	150° - 60 min + 15 min boil + chil
4 lbs	Pilsen Malt
3 lbs	Wheat Pale Malt
8.0 oz	Munich
Kettle Sour	~2 days - 3.4 ph
110 degrees	Anova Sous Vide Precision Cooker
8.0 oz	2 row in muslin bag
1 pkgs	White labs WLP677
Boil
0.5 oz	Hallertau - Boil 60 min
Fermentation
1 pkgs	Yeast - Who knows.  Didn't take notes.  Would be good to know now

Used bricks to lift the pot up higher.
Otherwise the pot wanted to float

After getting scared by many articles and getting my ph low quickly, I added phosphoric and 6 tsp of lactic acid, but didn't appear to have great impact.  After the production of the wort, but before pitching the culture of Lactobacillus, some brewers like to slightly lower the pH of the wort with food grade lactic acid or phosphoric acid before adding the Lactobacillus. Acidifying the wort before pitching Lactobacillus has several benefits, such as discouraging unwanted microbes that may have accidentally been introduced into the wort, and helping to prevent Lactobacillus from degrading foam proteins. The idea is to get the wort down to a pH of 4.0 - 4.4 before adding Lactobacillus.

To address issues with the depth of the tub bricks were placed on the bottom of the tub before adding the brew pot.  The Anova sous vide device was attached to the side of the tub which acted as a larger vessel with water to keep the heat applied to the outside water.

The brewing pot was placed inside of a keg tub.  To protect the wort  a layer of plastic wrap set directly on top of the mash in the kettle to keep air away, while others purge the space above the mash with carbon dioxide.  Without eliminating oxygen there is the potential  for funky off-flavors and aromas can generally be avoided.

The Sous Vide was set for 110º F for approximately 2 days.  Continued Sour Kettling until 3.4 ph, about 2 days.  After tasting and talking with Jym F., I wish that I had let the ph continue until 3.1.  The beer was just not as sour as I had hoped.

Some key notes for kettle sours

• pH: pre-acidify to 4.0-4.5 (1 mL of 88% lactic acid = .1 shift in pH for 5 G of wort)
• Temperature: variable but… 106º-120º F (41º-49º C)
• CO2 & O2: depends on lacto source but CO2 blanket is recommended
• Time: variable, but usually 18-72 hours

My biggest changes for next time?
Grist Bill
Going forward there was probably not enough wheat malt in my grist bill.  A typical Berliner would have a grist bill contains 50–70% wheat malt, and the rest is pale barley malt. Until the middle of the last century, breweries also used smoked wheat malt in addition to regular wheat malt. Once one brewery began using unsmoked wheat malt, however, consumers seemed to prefer it, and so the other breweries followed as well.
The munich malt could also be removed.
ph
I would let the ph go lower next time.  I was worried about being too sour.  This was definitely not the case.
Carbonation
After tasting, I am going to increase the carbonation.

Additional Sources of Information

• Berliner Weisse - From Past to Present. Retrieved May 07, 2016, from https://www.morebeer.com/articles/berliner_weisse
• Milk The Funk Wiki. (n.d.). Retrieved March 15, 2016, from http://www.milkthefunk.com/wiki/
• Sour Beer Blending. (2016). Retrieved June 07, 2016, from http://sourbeerblog.com/sour-beer-blending/

#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

#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]

#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

#108 Pumking

Still in search for the perfect pumpkin beer. This attempt was Pumking from Austin Homebrew.

Amount	Description
8 lbs	LME
2.5 lbs	Base Grains
.75 lbs	Specialty Grains
4 oz	Lactose
7.2 oz	Maltose
1 TBS	Mccormick Pie Spice
1 Packet	Pie Spice from kit
1	English Ale Yeast
11 drops	Graham Cracker Flavor added at kegging

Tasting Notes: The initial glasses from the keg have too much spice. The cinnamon is a little too over-powering. The assumption is that this will become less noticeable over the next week or so from being in the kegerator.

#89 Chocolate Peanut Butter Brown Porter

Ken Wrightstone's Chocolate Peanut Butter Brown Porter was one of my favorites at the 2013 American Homebrew Conference in Philadelphia for club night.  You can follow Ken's brews at Wrightstone Brewing where he has recently listed the Holy Peanut Butter.  Although I normally provide the recipe, Ken has requested that I not share this one.  Since he was gracious enough to share, I will definitely hold my end of the deal.

Another good brew that was similar to Ken's at the conference was the homebrew version of Sweet Baby Jesus Chocolate Peanut Butter Porter , a past winner of the H.E.R.O. Homebrew Competition and brewed by DuClaw in Maryland.  Sweet Baby Jesus Chocolate Peanut Butter Porter started as a homebrew by Tony Huckestein and Doug DeLeo.  DuClaw H.E.R.O. homebrew competition and charity benefit beer competition with all the proceeds going to charity.

In the homebrew world, Midwest Supplies has a kit for Chocolate Covered BEAVR Nutz Extract Beer Kit based on the homebrew from the California-based homebrewing club “Brewing Enthusiasts of the Antelope Valley Region” (BEAVR).  This recipe was popular at the American Homebrewers Conference in 2011.

#29 AHS Belgian White Beer (16A) - Mini Mash

A malty, full-bodied, spicy amber beer that is similar in style to Paulaner Oktoberfest. This is an award winning recipe. 

BJCP Style 6B ABV 3.94 OG 1.041 FG 1.011 Calories 116 SRM 40.6

Grains 8 oz White Wheat 8 oz Cara Pils Malt Hops-Bittering .75 oz Perle Hops-Flavor .25 oz Perle Yeast WLP029 German Ale/Kolsh

Aroma: Light to moderate sweet malty aroma. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma,.

Appearance: Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.

Flavor: Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, wheat) can also be present. Caramel flavors typically absent. Low to medium esters optional, but are commonly found in many examples. Light to moderate hop flavor (any variety), but shouldn’t be overly aggressive. Low to medium bitterness, but the balance is normally towards the malt. Finishes medium-dry to somewhat sweet. No diacetyl.

Austin Homebrew Supply Session Series Blonde Ale

Brewed June 2, 2012
Kegged July 8, 2012
Tapped August 24, 2012

#73 Dogfish Pumpkin Ale (73/106)

My attempt to at Pumpkin.  Modified from the BeerSmith recipe Punkn Beer with the goal of something similar to DogFish Punkin. blade mace and vanilla bean in as well.

Steep
13 oz	2 Row
60 oz	Pumpkin (Libby's) Large Can
1 lb	Caramel/Crystal Malt - 60L
1 lb	Special Roast
Boil (60 min)
6 lb	Golden Light DME
1 lb	Brown Sugar
4 oz	Maltose
7.2 oz	Lactose
Hops/Additions
1 oz	Hallertauer (45 min)
1 oz	Hallertauer (5 min)
1 1/2 TBS	Pumpkin Pie Spice
Yeast
American Ale (Wyeast Labs #1056)
OG	1.077
FG	1.011
ABV	4.7%
IBU	7.1
Calories	260

	#106 (2014) Update - This was better

Steep  (60 min) 162F
13 oz	2 Row
2 lbs	350F 2 hour baked Butternut Squash
29 oz	Pumpkin (Libby's) Large Can
1 lb	Caramel/Crystal Malt - 60L
1 lb	Special Roast
Boil (60 min)
6 lb	Golden Light DME
3/4 lb	Brown Sugar
??	Molases
4 oz	Maltose
7.6 oz	Lactose
Hops/Additions
1 oz	Hallertauer (45 min)
1 oz	Hallertauer (5 min)
2 TBS	Pumpkin Pie Spice
Yeast
American Ale (Wyeast Labs #1056)

#70 Dragon Blood (Triple Berry Skeeter Pee)

I made my next batch of Skeeter Pee but this time the taste was non-existent.  I let this one sit in secondary for much longer and tasted it before adding the sugar at the end.  I also had a problem with the FG at 1.020. So I decided to create something similar to Dragon Blood as written up by DangerDave.

ABV: 10.4%

Ingredients:
Amt                   Name                                           
16.0 cup              Washington, DC
7 lbs                 Sugar, Table (16 cups)
                      DB (20 cups)
0.33 cup              Lemon Juice
Primary (Stir Ingredients)
64.00 oz              ReaLemon
0.75 tsp              Tannin
                      DB (1 tsp)
1.00 tsp              Yeast Energizer
                      DB (2 tsp)

3.00 tsp              Yeast Nutrient
                      DB (4 tsp)

Primary (~2 days)
1.00                  Yeast Slurry
Primary (~4 days - 1.050 SG)  (vigorously mix)
32.00 oz              ReaLemon
3.00 tsp              Yeast Nutrient
1.00 tsp              Yeast Energizer
Secondary (0.995-0.998 SG) (degas)(This never happend.)

Change to the plan.
10 days
6 lbs                 Kirkland - Rader Farms Frozen Berries 
                      Blueberries
                      Marionberries
                      Raspberries

Bottling/Kegging
2.50 tsp              Potassium sorbate (sorbate)
0.50 tsp              Potassium metabisulfite (Kmeta)
2.30 lb               Sugar, Table (Sucrose)6 cups of sugar

#61 Requiem Raspberry

A refreshing summer beer.  This was one of the most popular fruit beers on Home Brew Talk.

I made a minor change by using the Northern Brewer Gold Malt instead of 6.5 lbs of Light DME.

6lbs Northern Brewer Gold Malt
1 lbs 3.0 oz Light DME
12.8 oz Caramel/Crystal Malt - 40L 
2.4 oz Roasted Barley (300.0 SRM) 
1.00 oz Northern Brewer (60 min) 
0.50 oz Cascade (25 min)
0.50 oz Cascade (7 min)

A good refreshing drink after a day at the pool.

Primary:
7 days at 73 F
Nottingham Yeast

Secondary: 
7 days at 73 F
40 oz of organic raspberries (no sucrose)  

#60 Extra Hard Lemonade

VERY similar to Mikes Hard lemonade

Estimated OG: 1.046 SG
Estimated ABV: 5.9%
Estimated Calories: 112

Ingredients:
4 lbs Cane (Beet) Sugar 
7 Walmart Great Value: Lemonade, 12 Oz 
3 Walmart Great Value: Limeade, 12 Oz 
1 pkg Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) or Redstar Montrachet
1 tsp Yeast Nutrient


Primary: 18 Days @ ~70F
Secondary: Until Stable

Other Options Ingredients: • 2kg dextrose • 500g lactose • 12-24 lemons, sliced or chopped fine including peel • 5g yeast nutrient • 1 sachet SAFale yeast • Water to make up 22 litres of wort or Cranberry Lemonade

#58 Skeeter Pee

The original, inexpensive, quick, easy to make, easy to drink, naturally fermented, lemon, hot-weather, thirst quencher.

Batch Size: 5.00 gal
Boil Size: 2.30 gal
Estimated OG: 1.064 SG

Estimated Color: 1.9 SRM
Boil Time: 30 Minutes
ABV: 10.4%





Skeeter Pee
Ingredients:
Amt                   Name                                           
16.0 cup              Washington, DC
7 lbs                 Sugar, Table (16 cups)
0.33 cup              Lemon JuicE
Primary (Stir Ingredients)
64.00 oz              ReaLemon
0.75 tsp              Tannin
1.00 tsp              Yeast Energizer

3.00 tsp              Yeast Nutrient

Primary (~2 days)
1.00                  Yeast Slurry
Primary (~4 days - 1.050 SG)  (vigorously mix)
32.00 oz              ReaLemon
3.00 tsp              Yeast Nutrient
1.00 tsp              Yeast Energizer
Secondary (0.995-0.998 SG) (degas)
2.50 tsp              Potassium sorbate (sorbate)
0.50 tsp              Potassium metabisulfite (Kmeta)
1.00                  Sparkolliod - Clears without the Sparkolloid in 30-45 days
Bottling/Kegging (2 weeks after sparklloid)
2.30 lb               Sugar, Table (Sucrose)

After two weeks, the Skeeter Pee should be crystal clear. Rack into a clean, sanitized carboy, add 6 cups sugar, and stir to dissolve. Wait two weeks to be sure no new fermentation begins and bottle.

Notes from Lon DePoppe:
"Not a “hard lemonade” because too many people have tried the commercial versions and they tend to make a mental impression of what it’s going to taste like before trying it. When it doesn’t taste just like the commercial versions (which are usually 5% alcohol, lemon flavored malt beverages) they conclude that it’s a poor reproduction. This stuff isn’t a reproduction; it’s the original home-style without the big marketing budget and price tag. Please be advised that you need to keep an eye on those you serve this to. Because it drinks easily on a hot day and the alcohol is about double that of commercial hard lemonades and beer, it is easy to accidentally over consume; it sneaks up on you real fast."

If you don't have a slurry to start your batch.
Some people have had luck simply sprinkling the yeast on top of the must in the place of using a slurry.  Be cautioned though, that the ferment will take much longer to get started.  It helps to whip the must with a wire whisk to introduce lots of oxygen and keep the must warm.  Be prepared to wait up to a week to see signs of ferment.  An alternative method that has been successful is starting a 1 gallon batch of wine using frozen concentrate, letting it go for 5 days to a week to get good and active, and then using the whole thing in place of a slurry.