4 Dog Brewery

MILLBROOK BLONDE ALE 11 Gallons 22 lbs. Bohemian Pilsner 2 lbs. Munich 6 28.35 g German Magnum - 12.4% AA - 60 min. 28.35 g Tettnanger - 3.2% AA - 0 min. US-05 75/25/CITY/RO I am using my last remaining glass carboy. Please don't cut an artery!!! This recipe is the only recipe I am making in 2016. I have no reason to make another style as my luck is bad brewing other beers. Just this recipe with lager yeast, kolsch yeast and maybe dry yeast to keep the pipeline full. Instead, concentrate on building a good stockpile of bottle conditioned beer for the summer. That way, you won't have to make beer in the heat of the summer. O.G. - 1.054 - 89% F.G. - % - SRM - 3.7 BU - 20 As usual, it still has a big krausen in both carboys with US-05. It will take at least 14 days to finish, or even longer. I will bring it out and toss it on the bench if I need room in the keezer. I put them on the brew cart with garbage bags over them to keg later. I do need them to be kegg...

11 Gallons Millbrook Blonde My 833 yeast didn't do anything when I made a starter. One vial was empty. I do not know what the hell happened. I tossed them and bought some dry yeast. 22 lbs. Bohemian Pilsner 2 lbs. Munich 6 28.35 g German Magnum - 12.4% AA - 60 min. 28.35 Tettnanger - 3.2% AA - 0 min. US-05 - 1 1/2 sachet in each carboy 1 tsp yeast nutrient 75/25 RO/City I am using new elements for this brew. The MT element would not come out, so I will go with the old one until all fermenters are full and then try again. I lowered the BU for this ale and my future lagers as I don't like the " soapy " hops but I bought 11 lbs. so I have to brew with it. I decided when I was actually brewing this to use my Magnum hops for a 60 min. addition. I then decided on brew day to add a small amount at flamout. Not a lot of flavour, but the wort was of course sweet. Nice colour. I did a whirlpool at the end of the cooling and it cleared nicely. I had a ton of trub...

Has a real nice colour to it. I had to toss 1-2 litres as it won't fit in the carboy. It says it is 6 US gallons though. S-04 yeast. I sprinkled it on top @ 64 F and took off the next day and fermented vigorously for 3-4 days. Never took a OG reading, ( could of used the tossed 1-2 L ). No matter. This will be ready for Jan. 1. The FG was 1.018. Too sweet but drinkable. If I ever buy this again, ( unlikely ) I will use Nottingham or US-05 but now S-04. Way to bread crust taste. Also, use more yeast. This fermented well and was quite active, but the end gravity was only 18. This may be an under attenuated wort and nothing will get it down. I will make my own brown ale next time if I really want one.

This finished in just under 4 days. Temp was climbing to 72 F, so I closed the door and it cooled to 68 F but no cooler. 15 g of Coopers yeast and 6 L of boiled and cooled RO water. Tastes like burnt wood. Not too bad over all.