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8 lbs American Red Ale Syrup

1 oz Fuggles hops (boiling) 75 minutes

1 oz Kent Goldings U.K. hops (boiling) 75 minutes

.5 oz Kent Goldings U.K. hops (finishing) 15 minutes

.5 oz Kent Goldings U.K. hops (aroma) 3 minutes no heat

California Ale Yeast from SLV Brewing

O.G.   0.60

7 lbs Light Amber Malt Extract

.55 lbs British Roasted Barley

.5 lbs American Crystal Barley

.3 British Black Patent Barley

1 oz Galena hops (boiling) 60 minutes

aged in the keg for 8 weeks

Best beer in a long time

7.5 lbs of Light Amber extract

.55 lbs British Roasted Barley

.5 lbs American Crystal Barley

.255 British Black Patent Barley

1 oz Galena hops (boiling) 60 minutes

California Ale Yeast from SLV Brewing

We found this receipt from Mr. Steve’s Beer Supply store, prosthetic and we do the additional dry hopping that he suggests.  Our first batch was a startling success.  Instead of comments ranging from courteous “that’s drinkable” to “yeah, medical it has that noticeable homebrew aftertaste”, this batch of Porch Night Pale Ale received nothing but flattery.

7 lb s Muntons Light Bulk Malt Extract

1/2 lb of crystal malt

1 oz Centennial hops – bittering (1 hr.) 7-10 HBU

1/2 oz Centennial hops the last 15 minutes

1/2 oz. Centennial hops for last 5 minutes

White Lab WLP 001 Califronia Ale yeast

1 oz Centennial *leaf* hops, Alpha 9.3% for dry hopping

PROCESS:   Primary fermentation took place in a rather warm basement at about 80F.  After 8 days we added the dry hops.  After two weeks we racked it and will let it clear a bit more and keg in about one week.   Sampling it during racking, it was very hoppy, with no off-flavors.   Has some suspended yeast that we expect to settle over the next week.

*** This keg is kicked.  Enjoyed by all who tasted it–especially Patrick 🙂

11 lbs Raw Honey
1.1 lbs Corn Sugar
Tea:
11 bags Stash chai black & green tea
11 bags Stash chai green tea
5 tsp Yeast Nutrient
2 tsp Gypsum
1/4 tsp irish moss (clarifying agent)
White Labs Pitchable Liquid Yeast: Sweet Mead Wine Yeast WLP720

Heat up about 2.5 gallons water (steep tea while heating up….cut heat around 180 degrees F)
remove tea bags
add yeast nutrient and gypsum
dissolve honey and corn sugar
Transfer to carboy (cool)
Add cold water to until volume reaches 5 gallon
pitch yeast when appropriate temperature

*Started on Feb 13th, recuperation 2010 in 6 Gallon glass carboy with airlock.

**Racked on Feb 27th, order 2010 into 5 gallon glass carboy
yeast is still very active with some foam at top of carboy, population health but felt necessary to rack in order to lose the sediment; still very sweet to taste; spices from tea VERY present; brownish yellow color; no signs of infection, but nevertheless feeling concerned about flavor–question whether we we added too much tea and the choice of using “sweet mead” yeast as opposed to champagne yeast strain.

***Racked again (need to look up date). Far more clear now; no sign of infection; tastes of spices from tea still notable but not off setting; still sweet, but definitely mellowing

****Bottled (June 2010–need to look up exact date). Clear; quite good; flavor from tea still present, but much more subtle. Didn’t add any priming sugar as it seemed strange to carbonate this type of mead.

*****Sampled a bottle with some friends at a Halloween party.  So far so good–those who had a sampled expressed approval.  Carbonated–even without the priming sugar.  Thinking we should have let is sit in the carboy a bit longer before bottling. Going to wait until the New Year to try another bottle.

We found this receipt from Mr. Steve’s Beer Supply store, anemia and we do the additional dry hopping that he suggests.  Our first batch was a startling success.  Instead of comments ranging from courteous “that’s drinkable” to “yeah, cheap it has that noticeable homebrew aftertaste”, prescription this batch of Porch Night Pale Ale received nothing but flattery.

7 lb s Muntons Light Bulk Malt Extract

1/2 lb of crystal malt

1 oz Centennial hops – bittering (1 hr.) 7-10 HBU

1/2 oz Centennial hops the last 15 minutes

1/2 oz. Centennial hops for last 5 minutes

White Lab WLP 001 Califronia Ale yeast

1 oz Centennial *leaf* hops, Alpha 9.3% for dry hopping

PROCESS:   Primary fermentation took place in a rather warm basement at about 80F.  After 8 days we added the dry hops.  After two weeks we racked it and will let it clear a bit more and keg in about one week.   Sampling it during racking, it was very hoppy, with no off-flavors.   Has some suspended yeast that we expect to settle over the next week.
Brewed 07/16/2010 @ 13:55:00 in Alamosa, order CO

8 lbs Dark Amber Extract
.5 lbs Chocolate Malt
.5 lbs Black Patent Malt
2 oz Magnum Hops
2 oz Centennial Hops (finishing)
1 oz fresh spruce branch tips (finishing)
1 Tbs Irish Moss (finishing)

Fresh California Ale Yeast from SLV Brewing stock

Boiled wort for 70 minutes total