4 Dog Brewery

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...