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