7.5lbs pale malt syrup
.5oz. Nugget (60min)
.5oz. Willamette (1min)
.5oz. Cascade (1min)

02-14-07

Start with 3 gallons distilled water in the brewpot

Raise temperature to 150¡f

Steep caramel grains at 150¡f for 30 minutes

Turn off heat (to avoid burning) and add malt syrup. Stir to mix.

Turn heat back on and raise to boiling.

Add .5 oz. nugget hops at beginning of boil and cover.
Boil for 40min, add the wort chiller.
Boil 19 more minutes, add Willamette and Cascade hops.
Boil for 1 more minute.

Cool with wort chiller. When cool, decant into plastic tub.

Top up to 5gal with distilled water.

Decant into pre-made yeast starters:

A - Irish yeast from secondary fermentation
B - Irish yeast fresh
C - California ale
D - Trappist yeast from batch 3a primary (1/2 cup)
E - Westmalle from bottle (2.5 cups)
F - Dry yeast (Safale US-56) 1 packet

starting gravity: 1.053

02-16-07

Checked on the jugs and found that F had blown its top off. Probably dry yeast crusted in the airlock, pressure built up, and it blew off. Messy. Cleaned the airlock and put it back in.

03-01-07

Decanted from primary to secondary fermenter jugs. Poured through a course kitchen strainer.

A - Overflowed badly during primary fermentation. Yeast and hops had formed a thick cake in the bottle neck just below the airlock. Carl thinks it smells a little off, Bob thinks it's OK.
B - Significantly lighter in color than A.
C - Smells good, kind of apple-ey.
D - Darker than B and C, looks a bit like A. Interesting since they're both re-used yeast.
E - Smells good, a lot like C.
F - Smells nasty in the original jug, probably from rotting stuff at the top, but smells better in the secondary jug.

04-12-07

Finally got around to bottling. Yeast had settled completely, beer was very clear.

Final gravities:
A - 1.011
B - 1.013
C - 1.010
D - 1.011
E - 1.009
F - 1.010