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%

Reading My Recipes

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%

Reading My Recipes

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%

Reading My Recipes

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