the liberties brewclub is currently working on it's 5th batch. yes! our 4th batch was a blond ale with white tea and agave nectar! the agave should contribute an alcoholic edge and a residual character, as the agave will be fermented dry and will only leave a touch of its presence, and will lighten the body while increasing alcoholic content of the brew. it is currently settled in the basement of olde cite cheese shop fermenting away while we concoct recipes for future batches.

in exciting news, we have distributed the results of our first batches, and i think we can all be proud in that we did not fuck them all up. which goes to show that the future will hold a diverse array of beers crafted in the true liberties fashion!

dry hopped pale hefe weizen

brew date: 3/18/2010
size: one 5 gallon batch

Recipe:

Preboil:

.25 oz Gambrinus Honey
.25 weyermann carafoam
.25 caraamber/crystal (need to double check)

Boil:
3.3 lbs wheat (60/40) LME (60 minutes)
3.3 lbs pilsen LME (60 minutes)
3.3 lbs wheat (60/40) LME (15 minutes)

Hops:

.75 oz yakima magnum (60 minutes)
.25 oz amarillo (15 minutes)
.25 palisade (15 minutes)
.5 oz amarillo (5 minutes)
.5 palisade (5 minutes)
.25 yakima magnum (5 minutes)
.25 oz amarillo (dry hop)
.25 palisade (dry hop)

yeast: WLP300 Hefeweizen Ale Yeast
.25

brew date: 2/17/10
size: 2 five gallon batches
Recipes:

Honey IPA

Pre-boil:
1lb briess caramel 10L
.5 lb Weyermann Carafoam
.25 lb Gambrinus honey malt

Boil
9.9 lbs superlight malt extract (25% 60 minutes, 75% 20 minutes)
1 lb clover honey (10 minutes

Hops:

1 oz centennial hops (60 minutes)
1 oz simcoe hops (60 minutes)
.5 oz sterling hops (60 minutes)

.5 centennial (10 minutes)
.5 amarillo (10 minutes)
.5 cascasde (10 minutes)

Dry Hop:

.5 centennial
.5 amarillo
.5 sterling
.5 cascasde

Yeast:

Wyeast 1272 American Ale II


Rye Brown Ale with Peppercorn


Preboil:

10 oz crushed British amber malt
10 oz crushed 60 Lovibond crystal malt
8 oz crushed light chocolate malt
2 oz roasted barley
1 pound flaked rye

Boil:

7.7 pounds liquid malt extract (60 minutes)
8 oz dark brown sugar (10 minutes)

Hops:

1/2 oz warrior hops (60 minutes)
1 oz vanguard hops

Additions:

2 teaspoons milled peppercorn (end of boil)

Yeast:

Wyeast 1187 Ringwood Ale