From: Luis Arencibia

Hi louie728

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louie728@bellsouth.net


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RE: hi

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______________________________
Fast ship? You mean you've never heard of the Millennium Falcon?

AHS Holiday Ale

Recipe:

1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain

0.50 lb White Wheat Malt (2.4 SRM) Grain

0.03 lb Chocolate Malt (350.0 SRM) Grain

7.00 lb Pale Liquid Extract (8.0 SRM) Extract

1.00 oz Cluster [7.00%] (60 min) Hops


45 min into boil Add 0.18 tsp Mace (Boil 15.0 min)

45 min into boil Add 0.38 tsp Nutmeg (Boil 15.0 min)

45 min into boil Add 1.75 tsp Cinnamon (Boil 15.0 min)

55 min into boil Add 1.00 oz Saaz [4.00%] (5 min)

Nottingham (Danstar #-)


10/2/10
I made recipe and had an OG of 1.054...  The fermentation started the next morning and was going strong...  Dry yeast seems to work the best for me...

10/9/10
I racked to secondary..  Tasted pretty good (hints of the spices and light in color).... Reading was 1.014 for a  5.24%.  Im leaving for two weeks in secondary....

10/24/10

Bottled

Alexander's Pinot Noir

9/26/10

I purchased this extract/concentrate back when I bought my equipment from Northern Brewer.  I decided to brew it today since I had some time on my hands.  I pretty much followed the can but added more sugar and cooked..

1 can of concentrate

5 1/4 cans of water 

6 cups of sugar (can said four but the % at five was like 21 even though it was warm... I decided this would probably be best)

I cooked to about 115-125 for like 30 minutes of more so that the sugar evenly dissolves... I am now letting the must cool down to room tempature so I can pitch the Lavin yeast I have...
OG 1.094

10/06/10

Racked to another container.. It actually tasted pretty good green but good...  I took a reading and it flew to the bottom (hydrometer didnt have enough space) must be at 1.000..... Looking at about 12.3%.. I thought this was going to be ruined because I didnt see any activity in my airlock....  I was wrong, must be a leak in my container.

11/7/10

racked and added potasium metaisulfite... tasted pretty dam good... 2 more weeks....

Petes Wicked Ale Clone recipe

I can never find this any longer so perhaps I can start brewing it some day..

Ingredients: (5 gallons)

• 8 oz 2-row Klages Malt
• 8 oz 60 Lovibond Crystal Malt
• 8 oz Special Roast Malt
• 4 oz Chocolate Malt
• 6.6 lbs Northwestern Gold Malt Extract (unhopped)
• 1.5 oz Brewer's Gold Pellets (bittering, 60 minute boil)
• 1 oz Brewer's Gold Pellets (last 10 minutes)
• Wyeast 1056 American Ale yeast
• 1/2 ounce Brewers Gold pellets (dry hopping)

Procedure:

Here is what I would suggest:

Add grains to a grain bag, steep in 2 Gal water at 155F for 45 mins to 1 hr, stirring occasionally. Remove grains, add extract and bring to a boi l.

Total boil time 75 mins.
-Boil for 15 mins, then add bittering hops.
-Continue for 50 mins, then add aroma hops (10 mins before knockoff)

Cool to pitching temp, pitch yeast (build a starter for the yeast)

Add dry hops after fermentation has completed, so the escaping gas will not carry your hop aroma out of the airlock. I would probably ferment in primary for a week, rack to secondary and add the dry hops after activity had subsided. Others have suggested using primary only, just wait till all fermentation activity has subsided.

AHS Chocolate Raspberry Stout

8/28/10

I purchased the Chocolate Raspberry Stout from AHS for a nice holiday stout this year.

Here is the recipe as follows:
Crushed Grains: (Added to 2.5 gallons of water to 155 then off heat and steeped for 25 minutes)
12 Oz Chocolate Malt
8 Oz Pale Malt
4 Oz Crystal 40L Malt
2 Oz Black Patent Malt
2 Oz Black Roasted Barley

Fermentables:
(Added after boil after the steep)
8 Oz Malto Dextrin
7 Lbs Amber Extract

Hops:

1 Oz Nugget (60 minutes after return to boil from frementable add)

Yeast:

White Labs London Ale (Liquid Yeast)

Extras:

1 Oz Belgian Coca Powder (Last 5 minutes of boil)
2 Oz Raspberry Flavoring (To be used at bottling)
BrewVint yeast Fuel (last 15 minutes of boil)

8/29/10

I pitched the yeast the night before and I had a OG of 1.060 ( I should have a FG of 1.0198 - 1.015.. The yeast is 67-75%)....  The next day not a bubble in my airlock or a bit of pressure at all..

8/30/10

I let it go till Monday, which by my instructions sent by AHS said that if no activity by now to stir.  I stirred and shook the fermentor like crazy at 7 AM (there were no signs of fermentation at all).  I also sent an email to AHS stating what has happended.  The spectacular customer service by AHS sent me a replacement yeast that afternoon.  I got home at around 7 PM and was delighted to see that the airlock was bubbling like crazy. I guess I will save the replacement yeast in the fridge and also when I order kits now I will order some dry yeast for the fridge for emergencies....

9/10/10

I racked to a secondary today the reading was 1.020 (seemed a little high to me but will have to check next week whe I bottle....

9/19/10

Getting ready to bottle the smell is great.  I will test the reading as soon as my bottles are out of the dishwasher.. Beer bottled FG is at 1.018...  For a Alcohol % of  5.24% Lets try it in three weeks

10/2/10

I tried after 2 weeks... Very harsh very green .... Maybe why they say to wait at least three weeks.....

10/9/10

I tried at three weeks a bottle half filled...  Which by the way let out alot more gas than a regular filled bottle.. It tasted alot better, but I think that if I leave for another week or two it is going to be great....  I have been noticing that in the bottle if you shine a light you can see like sugar/something floating on the top and with age this goes away.....

10/21/10

Ok I officially call this done now...  I tried last weekend and it was ok....  Tried today and it was outta site...  You gotta give this time to condition in the bottles...  I thought that I ruined this batch due to the long lag on the fermentation start....  looking good though...

Getting bottles ready for first batch

Ok it's only been a few days since I cooked up my first batch so I decided to get a jump on things. I read online that oxiclean  is pretty much the same thing as one step cleaner that a lot of home brewers use. I had a big bucket of the clorox version that is odorless so I decided to go ahead with it. I added 4 scoops to my cooler filled with water and 48 bottles fit pretty nice. I am gonna leave them in there for a few days then peel of the labels and rinse. I will also put the bottles in the dish washer for a rinse and heat cycle.  On bottling day I will rinse the bottles with sanitizer and go. 

Bottles soaking in oxiclean...

The bottle in the dishwasher for a rinse and heat cycle