How much did you brew this year?

[Big K]

Taking a snippit from another forum...how much has everyone brewed this year? Here's my list...

Light Ale
Christmas Ale
Red Ale (2)
Robust Porter
Porter
Starbucks Dark Ale
Holiday Spice Dark Ale
Pale Ale

All 5 gallon batches for a grand total of 45 gallons this past year. Not bad for the first year brewing if I say so myself. :lol:

[TRAILER TRASH]

I dont make home brew (yet) but I've made 6 gallon of cranberry wine, 6 gallons pineapple wine, 1 gallon cherry cordial, 1 gallon blueberry cordial
and 2 1/2 quarts of Russian mors.

Maybe beer is next?

[Big K]

That sounds like some very tasty wine. SWMBO is envious.

[Northbound]

I brewed 15 batches of beer in 07, .
4 Amber ales
2 Wheat ales
1 IPA
1 APA
2 What I refer to as American Ale
3 Beligans
1 Copper Ale (BYO’s recipe)
1 ESB

Plus:
1 Cider
1Cyser w/#5 of honey
1Cyser w#10 of honey

1 quart of "Apple Jack"

Typically during the summer months I don’t brew at all, one reason is it is too hot, however, in early September I discovered Belgian Saisons, with that yeast fermentation temperatures can reach 85 degrees and it actually improves the beer.

[Big K]

Hey Northbound...you're an All Grain brewer aren't you? Do you have an extract recipe for that Belgian Saison?

[Frantz]

I put up the following

5 Gallons - Blackberry Current Merlot
5 Gallons - Strawberry Zinfadel
5 Gallons - Zweisgelt
5 Gallons - Raspberry Ice Wine
3 Gallons - Chocolate Orange Port
3 Gallons - Apple/Grape Wine
5 Gallons - Dry Red, cannot remember the name as it is all gone.

[Airoh]

2 batches of root beer
2 gallons low cal.
2 gallons regular(much better than low cal.)

6 gallons cider

6 gallons cyser

2 gallons hard lemonade

Cyser and lemonade have not finished yet.

[Nine Milly]

Hope to continue and grow the batch in 08!
6 gal. Indian Pale Ale (IPA)
6 gal. English lager
6 gal. Pumpkin Porter
6 gal. Hard Cider

[Northbound]

Hey Northbound...you're an All Grain brewer aren't you? Do you have an extract recipe for that Belgian Saison?

I don't remember how to convert grain to extract so I grabbed this recipe from BYO, the hop schedule is the same, I added more spices, coriander, chamomile, grains of paradise (pepper corns).

If you able to maintain a higher fermentation temperature (upper 70s to 80)switch the yeast to WLP 566, if you can’t find it I’ve had good luck with WLP 565.
Belgian Candy is expensive, IMHO, there are other non-refined sugars that work as well and aren’t so costly. I buy mine at Natural food stores or Trader Joe’s.

The cool thing about Belgian Farm House ales is there are no ridged guidelines, it very much free style.

Another point about saisons is they seem to evolve, when I racked my first one it tasted just like Juicy Fruit gum, I thought it was ruined, by the time I bottled much of that mellowed, a month later the flavor evolved again, four months later it has dried and lost the fruit gum flavor.

Brewery Ommegang Hennepin
(5 gallons, extract only)
OG = 1.070 FG = 1.008 IBUs = 24 ABV = 8.0%

Ingredients
6.6 lbs. Muntons light malt extract syrup
0.5 lbs. Muntons light malt extract powder
2 lbs. light candi sugar
6.5 AAU Styrian Golding hops (bittering hop)
(1.25 oz. of 5.25% alpha acid)
1.75 AAU Saaz hops (bittering hop)
(0.5 oz. of 3.5% alpha acid)
1 tsp. Irish moss
1 oz. dried ginger root
1 oz. bitter orange peel
White Labs WLP550 (Belgian Ale) or Wyeast 1214 (Belgian Abbey) yeast
O.75 cups corn sugar (for priming)

Step by step
Heat three gallons of water to boiling. Remove from heat and stir in the malt syrup, powder and candi sugar. Resume heating and bring the wort to a boil. Add Styrian Golding (bittering) hops, Irish moss and boil for 60 minutes. Add the ginger root and bitter orange peel for the last 15 minutes of the boil. Add 0.5 ounce of Saaz (aroma) hops for the last two minutes of the boil.

When done boiling, strain out hops, add wort to two gallons of cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68–70º F, and ferment for 10–14 days. Bottle your beer, age for two to three weeks and enjoy!

[twohats]

I have just starting brewing again. I just racked 10 gal. of Mead. 5 gal with some orange zest. and 5 gal with chi spice.

[Big K]

I don't remember how to convert grain to extract so I grabbed this recipe from BYO, the hop schedule is the same, I added more spices, coriander, chamomile, grains of paradise (pepper corns).

If you able to maintain a higher fermentation temperature (upper 70s to 80)switch the yeast to WLP 566, if you can’t find it I’ve had good luck with WLP 565.
Belgian Candy is expensive, IMHO, there are other non-refined sugars that work as well and aren’t so costly. I buy mine at Natural food stores or Trader Joe’s.

The cool thing about Belgian Farm House ales is there are no ridged guidelines, it very much free style.

Another point about saisons is they seem to evolve, when I racked my first one it tasted just like Juicy Fruit gum, I thought it was ruined, by the time I bottled much of that mellowed, a month later the flavor evolved again, four months later it has dried and lost the fruit gum flavor.

Brewery Ommegang Hennepin
(5 gallons, extract only)
OG = 1.070 FG = 1.008 IBUs = 24 ABV = 8.0%

Ingredients
6.6 lbs. Muntons light malt extract syrup
0.5 lbs. Muntons light malt extract powder
2 lbs. light candi sugar
6.5 AAU Styrian Golding hops (bittering hop)
(1.25 oz. of 5.25% alpha acid)
1.75 AAU Saaz hops (bittering hop)
(0.5 oz. of 3.5% alpha acid)
1 tsp. Irish moss
1 oz. dried ginger root
1 oz. bitter orange peel
White Labs WLP550 (Belgian Ale) or Wyeast 1214 (Belgian Abbey) yeast
O.75 cups corn sugar (for priming)

Step by step
Heat three gallons of water to boiling. Remove from heat and stir in the malt syrup, powder and candi sugar. Resume heating and bring the wort to a boil. Add Styrian Golding (bittering) hops, Irish moss and boil for 60 minutes. Add the ginger root and bitter orange peel for the last 15 minutes of the boil. Add 0.5 ounce of Saaz (aroma) hops for the last two minutes of the boil.

When done boiling, strain out hops, add wort to two gallons of cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68–70º F, and ferment for 10–14 days. Bottle your beer, age for two to three weeks and enjoy!

Thanks for sharing! Looks like I'll be broadening my brewing horizons this summer.

Cheers.

[walleyeman2006]

farmer style brandy.....very simple recipe ....dry white wine yeast a 4 gallon crock 10 to 12 pounds sugar quart of distilled water....i used about 8 lbs of black cherrys ....10 pounds of peaches......and 8 or 9 pounds of raspberrys..........i let the mix work in a cheese cloth coverd crock for two weeks to a month..no need to press ..the fruit will seperate on its own... make sure to pit everything you can though before starting....then move to a settling bottle to work to the right consistancy then add vodka until it stops working then add the same amount of vodka again.....the trick is to catch it sweet enough yet when you stop it from working....if you let a wine work all the way through and try to add vodka it turns out like wild irish rose lol..........i just taist as i go..

might be a little crude to some of you but it beats the heck out of flavored brandy from the store........

3 gals raspberry..

3 gals peach

3 gals black cherry....

maybe ill try some beer next year