31 December 2004

posted by benjy edwards

We took the last day of the year to brew our third clone of Burning River Pale Ale from Great Lakes Brewery.  At 70+ IBU, it’s hoppier than the commercial version, but uses the same hops, Northern Brewer and Cascade.  A couple
of points shy of the OG, ours reached 1.060.  It was the first time we used the portable water filter setup, with an unfiltered side for the counterflow chiller water and general cleaning.  It worked well, but the design needs modification so that it’s mounted better on the brewing structure.

The Commemoration Ale was racked to secondary on the same day.  We also used the new refractometer while brewing, which enabled us to approximate the specific gravity of the mash, the final runnings, and the wort before and during the boil.  The OG on the refractometer differed from the hydrometer reading, so maybe the refractometer needs to be more carefully calibrated.

18 December 2004

posted by benjy edwards

Another brewing Saturday.  This recipe was somewhat inspired by Sierra Nevada Celebration Ale, although really only the hops are true to the recipe.  I modified the grain bill by removing crystal malt, and adding 8 pounds of Munich, 2 pounds of wheat, and half a pound of aromatic.  The grist now reflects something like a German bock, but heavily hopped at about 70 IBU with Chinook and Cascade.  Named Boathouse Commemoration Ale, the OG was 1.070, and pitched onto the Dry English and English Ale yeasts from last week’s Boathouse Bitter.

The Boathouse Bitter was racked from the primary to the firkin, with 6 ounces of Kent Goldings plugs.  The gravity was 1.020, so no need for any primings.  The firkin will be tapped on Thursday, 23 December, but it was sampled on Saturday and found to be a very good beer.

11 December 2004

posted by benjy edwards

We brewed the Boathouse Bitter today, destined for the firkin.  Gravity was higher than target (OG 1.055), hopped mainly with First Gold plugs, with some Kent Golding plugs added at 5 minutes for aroma.  The yeast was two new vials that I started on Thursday, the English Ale and Dry English Ale.  In a week we’ll rack both carboys to the firkin and dry hop with plugs.

We also kegged two beers, the Christmas Ale and a brown ale brewed by John Brush.  The Christmas ale will be tapped tomorrow, since the season rapidly approaches.  Neither of the beers were dry-hopped, and both were force-carbonated.