4 Dog Brewery

Murphy 11 Gallons ( 5.5 gal in each carboy ) 22 lbs. Pearl 2 lbs. Munich malt type 1 1 lb. Muntons Crystal 60 1 oz. Warrior 15.75 AA - 60 min. 1 oz. Amarillo 8.2 AA - 10 min. 1 oz. Centennial 9.0 - AA - 10 min. 1 oz. Amarillo - 8.2 AA - 0 min. 1 oz. Centennial - 9.0 - AA - 0 min. 2 oz. Amarillo - 8.2 AA - dry hop ( 1 oz. in each carboy ) 2 oz. Centennial - 9.0 AA - dry hop ( 1 oz. in each carboy ) US-05 70/30 RO/WELL O.G. - 1.050 F.G. - % - SRM - 6.8 BU - 31.3 Mashing the Pearl, and munich malt only. Adding the C-60 at the end of the mash.The hops had a lower AA than I thought. If I make this again, buy an oz. more of each aroma hop. Yeast finally pitched @ 3 pm. I'll never rehydrate dry yeast again. Took over an hour. Nope, either sprinkle on top with more yeast or use liquid yeast. It did have a very active fermentation though. Nice smell. This turned out to be a good beer. The best in 6 years of trying to brew this style. Lose the C-60 in future recipes...

Cujo 11 Gallons - TOSSED THIS OUT AS IT HAD A BIG, CLOYING TASTE AND GETTING WORSE. Busy time of year for brewing. Today and boxing day. Also Dec. 29. Beer for everyone!!!!!!! Nope, not this time. The 5 L flask fell off of the stir plate and spilled all of it on the office floor. Didn't break though, but no Helles for awhile. 22 lbs. Pearl malt 2 lbs. Muntons Crystal 60 8 ozs. UK Chocolate malt ( 475 srm ) 8 ozs. Chocolate Wheat - Hi Hitler ( 375 srm ) 6 ozs. Carafa Special III - Hi Hitler ( 500 srm ) 28.35 grams Wye Target - 11 AA - 60 min. 28.35 grams Wye Target - 11 AA - 30 min. Wyeast 1468 West Yorkshire 70/30 RO/WELL I mashed the Pearl malt only. Added the C-60 at the end of the mash I cold steeped the dark grains the day before in cold RO water at 2qts./lb. ( 2.6 L RO water ). O.G. - 1.045 - 75% F.G. - % - SRM - 23 BU - 27 FTBS 

2 Brewhouse Lager kits on sale at Costco for $19.97 each. Regular price was $38.00 and the wine store sells them for $42.00 each. Definitely a bargain as long as they aren't out of date. The date is June 19, 2014. That would put them at 5 months old. Maybe. O.G. - 1.044 F.G. - 1.012 % -     4.2 SRM - 3 BU - 10 Wyeast German Ale 1007 and US-05. The 1007 was way cleaner than the dry yeast.

Cujo Bitter 11 Gallons 22 lbs. Pearl Malt 1.19 lbs. Muntons Crystal 60 8 ozs. Acid Malt 56.70 grams Northdown ( 9.40 AA ) - 60 min. US-05 ( 2 each ) 100% RO water 4 grams Gypsum in mash and boil 4 grams Calcium Chloride in mash and boil O.G. - 1.050 - * 86% *                      This brew had a pastey, unpleasant taste. Dumped it. F.G. - 1.014 % - SRM - 6.8 BU - 31 FTBS

                                                              STOREY STOUT A long, overdue stout. This is a 4% beer. Hopefully it has a lot of roast character and will be served on beer gas with my stout faucet. 12 gallons 16 lbs. Pearl 2 lbs. Weyermann Carafa Special III 1 lb. Muntons Chocolate 1 lb. Flaked Oats 2 oz. Northdown ( 9.40 AA ) 60 min. US-05 100%  CITY WATER mash - 1.24 qts.lb. grain/water ratio O.G. - 1.042 * 87% *                    F.G. -  1.015 % -     3.55 SRM - 34 BU - 31 Hooked up ny stout faucent for the first time in 5...

                                                                 Maggie Helles 15 Gallons I am finally getting around to brewing styles of beer that I have been reading about for 30 freaking years, but was always too chicken to brew. This will be my third lager this year. My first one was okay, but I got sulphur from pitching too high ( 60 F ). My second was pitched @ 46 F and it turned out okay. This one can't hide behind a big malt bill like my Maggie Marzen. Just pitch the big starter of yeast @ 44 F - 46 F and you will be fine. ( I pitched @ 46 F ) 20 lbs. Bohemian Pils Malt - ( 93% ) 1.50 lbs. Munich Malt Type 1 ( 6 L ) - ( 7% ) 86.50 grams Hallerta...

15 Gallons I am just making beer to keep the pipeline somewhat full. First time using Wyeast 1007 German Ale. 22 lbs. Bohemian Pils 1.50 lbs. Toasted Wheat Flakes 141.74 grams Saaz - ( 3.05% AA ) - 60 min. Wyeast 1007 German Ale - ( 4.5 L starter ) 75/25 RO/Well O.G. - 1. 054 ( 91% ) F.G. -  1.014 % -       5.3 SRM - 3.2 BU - 24.5 This took way too long to get going. I pitched at 60 F but the decanted flask of 1007 was maybe too cool at 54 F. It finally got going good @ around 30 hours. I didn't use a step starter like I usually do. I didn't have time so I just made a 4.5 L starter. I have one more pack of this yeast and will do a stepped up starter next time to see if there is a shorter lag time. Got a lot of BU from the sample taken at day 9. Of course the sample taken was near the bottom of the conical. I did notice a slight cloying flavour from the wort on brew day, but gelatin sometimes takes it away after clearing it up. I can t...

This was packaged as a lager with Coopers ale yeast. You would think that they know what they are doing by now. I topped up the 15 L of wort with unboiled well water. I did use too much water and had a hard time aerating it with oxygen. The last kit from them had a FG of only 20. Dumped it. This one got down to 12 using US-05 sprinkled on top. I went on holiday to Panama and kegged it. It does taste like beer, very lite beer. I bought this at Costco and I hope they get in other styles as this is a summer beer. All in all, it is a good beer. It did take me over an hour to get it done as I had trouble with aeration from my aerator which is cross threaded and I need to buy a new one. O.G. - 1.042 F.G. - 1.012 % -     3.9 SRM - 3 BU - 10 FTBS

15 Gallons I have been looking at this style for 7 years now and never brewed it. I always thought that a big, rich lager like is just too hard to brew. Well, I'm gonna give it a go now. I just have enough time to brew this and go on our trip to Panama City. I had around 50% of the ingredients in my basement already, so this didn't cost me a lot, except for the yeast. I am using up all of my hops and most of my little bags of spare malt I have. I am going to ferment this @ 44F for day one and let it slowly rise to 50 F on day 2-3 and keep it there for the duration of the fermentation process. I won't have a lot of time to give it a lot of attention, so set it and forget it. Ingredients 8 lbs. Munich 1 6 lbs. Vienna 5 lbs. Pilsner 3.5 lbs. OiO 1 lb. Carafoam 1.23 lbs. Muntons Crystal 60 18.9 g Perle ( 7.8 AA ) - 60 min. 43 g Hallertaur Tradition ( 7 AA ) - 60 min. WLP940 Mexican Lager ( 2 vials stepped up to 1.75 ml/degrees plato ) 70/30 RO/WELL Mash - ...

                                                                        JSHRMA 15 Gallons Brew 2 of a double brew day. This is a low abv bitter that hopefully will turn out okay. I have brewed this 3 times and 2 were okay and the third was an astrigent tea bag. I still don't know what happened. I thought about going with 70/30 RO/WELL water with this brew. The recipe doesn't require a real English or Burton water profile. I am not looking for that, just a nice tasting brew with beer gas. The one thing about brewing 15 gallons is possibly ending up with 15 gallons of bad beer. 19 lbs. Pearl Malt 1 lb. Muntons Crystal 60 56.7...

This is a double brew day all in carboys. This will help the pipeline. The recipe has changed a bit from the previous one but mostly will be the same. I am keeping the volume the same as the boil is 90 min. 15 Gallons 19 lbs. Pilsener 4.5 lbs. OiO 1.34 lbs. Munch type 1 1 lb. Carafoam 1 lb. Carahell 28.35 g Perle ( 7.8 AA ) 60 min. 28.35 g Tettnang ( 4.3 AA ) 60 min. 28.35 g German Hallertauer Whole ( 3.3 AA ) 40 min. 28.35 g German Hallertauer Whole ( 3.3 AA ) 0 min. Wyeast 1056 American Ale/US 05 split between 2 carboys 70/30 RO/City Mash - 10 gallons O.G. - 1.056 F.G. -  1.010 % -     6 SRM - 6 BU - 23 FTBS I don't like this beer. I think it was too much late additions of the whole hops. I have gone through this before with a single flameout addition and I didn't like it, but no, did I pay attention to that beer? Nope, and this is what I get. It has a kind of slick, hop taste which IMO is too much. Will never do it again.The US-0...

This is what I brewed back in 2011 and it turned out to be a very good beer. Here goes nothing..... 19 lbs. Weyermann Pils Malt 1 lb. Munich Malt Type 1 1 lb. Carafoam 1 lb. Carahell Malt 62 g Hallertauer Tradition ( 7 AA ) - 60 min. Wyeast 1098 British Ale 70/30 RO/WELL QTS/LB. - 1.60 - 10 G in mash and sparge O.G. - 1.046 - 84% F.G. - 1.010 % -  4.7 SRM -5.7 BU - 25 FTBS and the LCBO This brew is for our guests from Burlington who are coming here in late August. Finished in 5 days. Has a slight cloying taste, but it is still very early. I turned down the mill to it's original position. Grains were cracked, but just. Sampled on Fri Aug 9. Cloying taste has gone and been replaced with a nice beer. Good hop BU along with a sweet malt flavor which is a cross between Munich and Pils malt. This is what I have been wanting in my beers but just didn't get there. I guess I will stick with 1098 as it is a good neutral and attenuating yeast. I can also use it in my b...

Put together a partial mash Stout. It took me 3 1/2 hours to do, so I didn't save a ton of time but clean up was a breeze. I was a little worried that with all that extra water I added it would not be black. It is, at least my flashlight didn't go through at all. Going good  on day 2. Murphy's Stout My cat is named Murphy and my stout tap is Murphys too. 6 lbs. dark liquid malt extract. 5.6 ozs. Weyermann Carafa III Special Dehusked Malt 5.6 ozs. Muntons Crystal 40 5.6 ozs. Muntons Crystal 75 1 oz. EKG ( 7.2 AA ) US-05 ( not rehydrated ) Well water O.G. - 1.048 F.G. - % - SRM - 29 BU - 25 ( after 30% BU loss with a 12 L boil ) I boiled 12 L on the stove. I got a lot of evaporation ( 4 inches ). I ended up with a little over 2 gallons in the carboy after a 60 min boil. I used my IC to cool it down. It went very quick as it was 61 F before I had a chance to check it. I had to add a lot of straight well water to bring it up to a little below 5 gallons. The...

Made a Coopers Bitter Kit. Kit - 3.75 lbs. 8 ozs. DME - Amber 8 ozs. DME - Light 8 ozs. corn sugar Nottingham The gravity was only 1.041. I checked it on July 13 and it seemed to be done. 1.020. I can't figure out why it quit on me. Temp was 68 F. It didn't taste that great, but I will keg it sometime and maybe it will be better in a month or so. O.G. - 1.041 F.G. - 1.0 SRM - 9 BU - 25 Tossed it.

11 Gallons - Carboys Today I am finally using my WLP940 Spic Lager yeast that I have been building up and storing in the fridge all winter. 22 lbs. Pilsner Malt 2 lbs. Toasted Wheat Malt 63 g Hallertauer Tradition ( 7 AA ) WLP940 Mexican Lager Yeast 70/30/RO/CITY O.G. - 1.052 F.G. -  1.010 % -       5.5 BU - 25 SRM - 5.4 FTBS  I am certain this brew will take 3 weeks to finish. Should of brewed this in April. Next time.Today is July 17 and it is still going, but slowing down. Have to keg by July 21st though. I hope I don't get a lot of sulphur/buttered popcorn taste like I usually got in my previous lagers. This yeast is supposed to clean up quickly and throw none of that, at least the reviewers said that. Hope they didn't lie. No, they didn't. A very clean lager, actually my first lager that I didn't dump. I did make one 2 years ago which had some sulphur in and did clean up in a few weeks. This does have a slight sulphur...

                                                         LAMB & SLAUGHTER This is my bitter that will be served with beer gas. My stout faucet doesn't really work that great, but it is old. I need a new SS stout faucet. 22 lbs. Pearl Malt 2 lbs. Muntons Crystal 60 80 g Goldings pellet hops - 60 min. ( AA 5.5 ) 34 g Goldings pellet hops - 0 min. ( AA 5.5 ) Wyeast 1318 III London Ale 4 g Gypsum + 4 g Calcium Chloride + 8 ml Lactic Acid in mash 4 g Gypsum + 4 g Calcium Chloride in boil kettle 100% RO water * I bought these Golding hops from Brew Kettle. They didn't smell anything like my usual EKG variety, so I am wondering if they are US Goldings or UK Goldings that are old and not fresh. They...

MILL HOUSE 11 Gallons I bought a can of Cutthroat West Coast Style Ale ( BC ) from our local Communist liquor store and thought it was a real nice beer. Very malty with hints of honey malt and C hops. This is my first attempt at a clone. 22 lbs. UK Pearl malt 1.5 lbs Honey malt 18 L 1.5 lbs. Munich malt 6 L 1 lb. Carafoam 2 L 1 lb. Muntons Crystal 60 45 g Hallertauer Tradition ( 7 AA ) - 60 min. 45 g Cascade ( 7.1 AA ) - 60 min. 70 g Cascade ( 7 AA ) - 0 min. 56 g Cascade ( 7 AA ) - dry hop CITY/RO - 50/50 Wyeast 1056 O.G. - 1.057 F.G. -  1.014 % -       5.7 SRM - 8 BU - 35.4 FTBS

                                                                 BROTHER CHRIS 5 gallons 15 lbs. OIO 2 row 2 lbs. Belgian Candi Sugar ( 45 SRM ) 1 lb. Belgian Candi Sugar ( 1 SRM ) 1 lb. corn sugar 1 oz. Perle @ 60 min. ( 7.8 AA ) 1 oz. Tettnang @ 60 min. ( 4.4 AA ) Wyeast 1762 Belgian Abbey Ale II 2 qts./lb - water/lbs grain ratio 5 g sypsum, 5 g cal chloride, 3 g epsom salts in mash only 7.5 gal mash water 5 gal RO water in sparge with no mineral additions ( I used 4 ) O.G. - 1.070 - 75% ( I wanted around 80% ) F.G. -  1.013 % -      7.5 SRM - 9.2 BU - 34.2 This has a nice deep copper hue to it. The hydrometer sampl...

                                                              JSHRMA 15 Gallons 22 lbs. Pearl 18.5 ozs. Muntons Crystal 60 EKG plug hops - 1 oz. 60 min. ( 4.7 AA ) Northdown plug hops - 1 oz. 60 min. ( 10.60 AA ) EKG pellet hops - 1 oz. 15 min. ( 7.2 AA ) 1275 Thames Valley Wyeast 100% RO water with brewing salts Mash - 7 ml Lactic Acid, 5 g gypsum, 5 g Calcium Chloride Boil - 4 g gypsum, 5.5 g Calcium Chloride O.G. - 1.052 F.G. -  1.014 % -    5 SRM - 7.4 BU - 29 This really slowed down on day 4. I thought for sure I would get a stuck fermentation but it fermented to 14. I didn't use any epsom salts for fermentation help but it turns out I did...

                                            11 Gallons ( Carboys ) 22 lbs. Pearl Malt 1.19 lbs. C- 60 ( Muntons ) 8 ozs. Acid Malt 4 g Gypsum - Mash and boil. 4 g Calacium Chloride - Mash and boil. Wyeast British Ale 1098 60 g EKG - 7.2 AA - 60 min. 25 g EKG - 7.2 AA - 0 min. 100% RO water O.G. - 1.054 - 93% F.G. - 1.016 % - 5 SRM -6.8 BU - 24.5 FTBS

15 Gallons 22 lbs. Pilsner Malt 1 lb. Munich 1 lb. Carahell 10 L 1 lb. Carafoam 8 ozs. Acid Malt 63.30 g Hallertauer Tradition - 7 AA ( 60 min ) 51 g Hallertauer ( whole ) - 3.3 AA ( 0 min ) Wyeast 1056 4.2 g Calcium Chloride in mash, no salts in sparge. 10 Gallons DI in mash 5 Gallons RO + 5 Gallons DI in sparge keg. O.G. - 1.060 - 96% EFFICIENCY!!!!!!!!WTF? F.G. - 1.014 % - 6 SRM - 6 BU - 24.4 Fermented it @ 62 F. It finished in around 5 days. Kegged on day 15. FTBS

15 Gallons Back In The Day ( A 15 year old recipe ) Feeding the pipeline which at the moment is empty. Really sucks. 22 lbs. Cnd 2 row 2 lbs. Oven Toasted 2 Row ( 350 F for 20 min. ) 8 ozs. Acid Malt ( 2% ) 57.5 g Hallertauer Tradition - ( 7 AA ) - 60 min. Wyeast 1056 4.5 L starter Well water in mash 50/50 RO/Well water in sparge tank O.G. - 1.053 - 88% F.G. - % - SRM - 6.6 BU - 23 FTBS

                                           JUST SITTING HERE RESTING MY ARM 11 Gallons 22 lbs. Pearl Malt 2 lbs. Muntons Crystal 60 Northdown Plugs - 1 oz. ( 10.60 AA ) - 60 min. EK Goldings Plugs - 1 oz. ( 7.1 AA ) - 60 min. Wyeast 1469 West Yorkshire 100% Well Water 2 vials of clarity ferm ( not totally convinced this stuff works ) O.G. - 1.052 - 89% F.G. - 1.014 % - 5 SRM - 8.4 BU - 23 FTBS This yeast was stepped up twice cause I got sick and couldn't use it. It started early ( 3 hrs. ). Going good a few days later. A big thick, brown layer of krausen with a lot of chunks swirling around in the carboy. I will bottle condition one carboy and keg the other. I am experimenting with polyclar to see if it clears so I can hopefully get clear beer in the bottle...

15 Gallons 22 lbs. Weyermann Pilsner Malt 1 lb. Toasted Wheat Flakes 2 oz. Hallertauer Tradition ( 7% AA ) - 60 min. Wyeast 1056 American Ale ( 4 L starter ) 50/50 City/RO water O.G. - 1.056 F.G. - 1.014 % - 5.5 BU - 23 SRM - 3 FTBS TAX FREE BEER The first runnings were clear going into the kettle. However, the second runnings were very hazy. I couldn't figure out why. It bothered me until after I cooled it as fast as I could. The final wort was clear, or as clear as it always has been. I should of added a gallon of water since I was short in the kettle. This is why my OG was so high. I had a bit of trouble with the lid on the Conical as I didn't see any activity in the blow off jar. I have to be careful with the lid seal as it costs $20 - $30.      GOOD BEER - KEGGED MARCH 9                                                  ...

                                                                  Brother Cujo 15 Gallons This is a scaled down version of Brother Chris. 22 lbs. Cnd 2-row 1 lb. Aromatic malt 1 lb. Belgian Golden Candi Sugar 1 lb. Corn sugar 85.05 grams Spalt Select ( 6.3% AA ) - 60 min. 28.35 grams Hersbrucker ( 2 % AA ) - 0 min. Wyeast 1762 Abbey Ale II City water in mash ( 1/4 Campden Tablet ) Well water in sparge ( city water had shit in it, so I dumped it ) 2 Vials Clarity Brew O.G. - 1.054 - 87% Efficiency F.G. - 1.010 % - 5.8 BU - 30 SRM - 4.5 FTBS The top picture I took on kegging day. Wow!!! Haze city. It is most likely starch haze. If it doesn...

Knuckle Head Lager 10 Gallons - 2 carboys First time using this yeast, WLP940 Mexican. This is apparantly White Labs best lager yeast. We will see. I have to use up this Kolsch yeast as it is getting near the end of the BB date. 22 lbs. OiO Canadian 2 row. 1 lb. Toasted Wheat Flakes 38.4 g German Perle - 60 min. - 7.8 AA 13 g German Perle - 60 min. 10.2 AA 28 g Hersbrucker - 0 min. 2 AA 2 vials of WLP940 Mexican Lager - 2.5 L starter ( Carboy 1 ) 2 vials of WLP029 Kolsch - 2 L starter ( Carboy 2 ) 6.50 gallons RO water in mash 2.50 gallons city water w/ campden tablet 5 gallons RO water in sparge tank 5 gallons city water in sparge tank w/campden tablet 2 vials of Clarity Ferm O.G. - 1.050 F.G. - % - BU - 25 SRM - 3.2 FTBS

                                                            Needlers Mill - Millbrook 15 Gallons This is a new recipe for a Canadian Amber Ale. I hope to get enough of a hop aroma in this because of 8.3% Crystal 60. I am using 112 g ( 4 ozs. ) of Cascade hops at the end of the boil. 22 lbs. OiO Canadian 2 row 2 lbs. Muntons Crystal 60 56 g Horizon - 11 AA - 60 min. 112 g Cascade - 6.4 AA - 0 min. City of Peterborough water treated with Campden tablets. 3 Sachets Nottingham O.G. - 1.052 F.G. - % - BU - 35.4 SRM - 7.7 FTBS

Thought I would try an extract kit that in my opinion is way better than any kit in a can. 5 Gallons 3 lbs. Very light LME 3 lbs. Amber LME 56 g Willamette - ( 5.3% AA ) 28 g UK Challenger - ( 8.9% AA ) Wyeast London Ale III 1318 ( 1 L starter ) City of Peterborough water w/1/4 Campden tablet O.G. - 1.044 ( estimated from Promash ) F.G. - % - SRM - 6 BU - 25 This took 3 hours to make. Trying to get 3 gallons to boil on my stove took awhile. I pre-boiled city water the day before and dumped it in a sanitized pail. Hope it stayed sanitized. I used Fermcap in the boil and had to stir it the whole 15 minutes because there was a lot of activity coming from the bottom of the pot. I definitely need a bigger pot if I want to make this again. Unfortunately the stove most likely will not boil a full wort and I don't want use it for this anyway. I quit using stoves 10 years ago and don't want to go back. Electric pots are still the way to go. If I do this again, I will do...