Fermentis

American Mahogany Ale

Recipe

Water Profile

Calcium: 50ppm

Magnesium: 5ppm

Sodium: 27ppm

Sulfate: 50ppm

Chloride: 60ppm

Bicarbonate: 85ppm

Malt BILL

80% Briess Ashburne Mild

10% Briess Caramel 120

10% Briess Victory

Hop Schedule

35 IBU Mellennium @ 60min

Yeast

Fermentis US-05

Process

Mash In @ 60C,

Beta Rest @ 60C, 30min

Alpha Rest @ 70C, 30min

Mash Out @ 78C, 15min

Boil, 60min

Force Chill

Closed Ferment @ 21C, 7 Days

OG: 11.9P — IBU: 35 — ABV: 4.6%

Aroma

Specific Aromas

Dark Caramel, Bread, Freshly Milled Malt

Flavor

Specific Flavors

Dark Caramel, Bread Crust, Slight Wood

Overall

Impression

Slightly Bitter, Slightly Sweet, & Very Drinkable

Positives

Attractively colored ale that remained interesting to drink & never fatigued the palate

Next Time

Increase the original gravity to add more body & alcohol

Preference

A poll on people's preference for the ale, updated regularly, based on a scale of 1-5 & organized by # of people for each rating.
“This reminds me of Sam Adams Boston Lager! It is delicious!”
— A.B.

Belgian Gold Ale

Recipe

Malt

75% Briess Brewer’s

25% Briess Red Wheat

Hop Schedule

20 IBU Hallertau Mittelfruh @ 60min

12 IBU Hallertau Mittelfruh @ 20min

1 IBU Hallertau Mittelfruh @ 1min

Yeast

Fermentis Safale BE-134

Process

Mash In @ 50C, 15min

Beta Rest @ 60C, 30min

Alpha Rest @ 70C, 30min

Mash Out @ 78C, 15min

Boil, 75min

Force Chill

Closed Ferment @ 25C, 7 Days

OG: 12.6P — IBU: 33— ABV: 6.7%

Aroma

Specific Aromas

Apricot, Clove, Slight Coriander

Flavor

Specific Flavors

Dried Apricot, Clove, Slight White Pepper

Overall

Impression

Moderate, Flavorful, & Slightly Biting

Positives

Moderately successful blend of unique flavors & aromas from a Belgian or Saison-style yeast, presented with a pleasantly soft mouthfeel.

Next Time

Replace the base malts with a bill that has more presence & backbone, ferment at a lower temperature to dampen the phenols & esters, & use a hop with higher Alpha Acid content to reduce the amount of plant material (there is a slight unpleasant Earthy aftertaste that may be a result of the sheer amount of hop material)

Overall Preference

A poll on people's preference for the ale, updated regularly, based on a scale of 1-5 & organized by # of people for each rating.
“It is nice & dry. I like it, though I don’t like beer-y beer. ”
— C.C.

Dark Ale

Recipe

Water Profile

Calcium: 50ppm

Magnesium: 10ppm

Sodium: 15ppm

Sulfate: 75ppm

Chloride: 63ppm

Bicarbonate: 40ppm

Malt Bill

92.5% Briess Pale Ale

5% Briess Caramel 40

2.5% Briess Black Roasted Barley

Hop Schedule

33 IBU East Kent Golding @ 60min

Yeast

Fermentis Safale US-05

Process

Mash In @ 67C, 5min

Saccharification Rest @ 67C, 90min

Mash Out @ 78C, 15min

Boil, 75min

Forced Chilled

Closed Ferment @ 20C, 7 Days

OG: 13.1P — IBU: 33— ABV: 5.5%

Aroma

Specific Aromas

Toffee, Dried Dark Fruit, Chocolate

Flavor

Specific Flavors

Caramel, Dried Dark Fruit, Wood, Chocolate

Overall

Impression

Balanced, Drinkable, Slightly Bitter

Positives

Beautiful ruby color, deep & complex while remaining drinkable

Next Time

Reduce the bitterness, use a lighter roast malt, increase the mouthfeel

Preference

A poll on people's preference for the ale, updated regularly, based on a scale of 1-5 & organized by # of people for each rating.
“It’s good! It’s roasty... & chocolatey. I’m going to miss this one, it is yummy.”
— My Wife