Aubrey - Homebrewer Profile

Aubrey

Aubrey

10/4/2012
62
2
spring IPA

spring IPA

by Aubrey on 5/1/2018
All Grain | 3.5 Gallon(s) | American IPA | 5.7 % ABV
Brewed 5/1/18. Mashed for 90 minutes at 148F. First 1/2 oz. Columbus hops were first wort hops. Did a 10-minute hop stand at flameout (before starting chiller). OG = 1.060.
Dubbel

Dubbel

by Aubrey on 4/18/2018
All Grain | 4.75 Gallon(s) | Belgian Dubbel | 7.4 % ABV
Sour Witbier

Sour Witbier

by Aubrey on 2/14/2018
All Grain | 5 Gallon(s) | Witbier | 4.5 % ABV
Mashed 60 minutes at 150F. Started kettle souring on 2/14/18 at 6 p.m. with 3 GoodBelly StraightShots (plain) doing my normal procedure (bringing up to a boil, chilling down to 95, adjusting pH down to 4.3 which took 6 tsp lactic acid, pitching lacto, purging with CO2, covering with plastic wrap, waiting). My temp reading was slightly off because I didn't stir first, so I actually pitched at 105 ... then I let it free fall. 2/15/18 at 12:30 p.m. the pH had already dropped to 3.4 (temp was 78 ...
Pilsner

Pilsner

by Aubrey on 2/2/2018
All Grain | 5 Gallon(s) | German Pilsner (Pils) | 5.2 % ABV
Brew day 1/5/18. Used 158F strike water in the hopes of attaining a 145F step. Thick mash (3 gallons liquor for 12 lb grains). In hindsight, 160 would have been better because I had to add about an additional half gallon of hot water to get it to 145. Held at 145 for 40 minutes. Added 1.5 gallons of 188-degree water to bring it up to 155. Held at 155 for 20 minutes. Mashed out at 170. Vorlaufed, batch sparged. Collected 5.5 gallons in the kettle. 90-minute boil. Blended US Hallertau and Czech ...
Stout

Stout

by Aubrey on 1/18/2018
All Grain | 4 Gallon(s) | Oatmeal Stout | 7.5 % ABV
Brew day 1/30/18. Mashed at 153F for 90 minutes (5 gallons 165-degree strike water). Batch sparged (addtl ~2 gallons). 5.5-gallon boil for 60 minutes. OG = 1.072. 2 packets of yeast (1 was rehydrated). After losses, ended up with just over 4 gallons in my fermenter. FG stalled at 1.022, so I bottled on 2/23/18. This was higher (less attenuated) than I planned, but I was going for some residual sweetness, so it'll work. Tasted good. Bold IBUs complement the sweetness well. Hopefully it will ...
Doppelbock

Doppelbock

by Aubrey on 1/16/2018
All Grain | 4.5 Gallon(s) | Doppelbock | 7.8 % ABV
Brewed 1/26/18. 156-degree strike water (4.5 gal.) got me a 145-degree rest step, held it for 30 minutes. 190-degree water (1.5 gallons) brought the next rest up to 155, held it for 30 minutes. Topped with approx. 1 gallon, bringing the boil size to 5.5 gallons. Wort pH was 5.4. 90-minute boil. Contrary to what I have below, I ended up blending the three hops (4% AAU avg.) and added 1 oz at 60, 1 oz at 30, and 1 oz at 15. OG was 1.087. Pitched the yeast cake from my previously made pilsner and ...
IPA Jan 2018

IPA Jan 2018

by Aubrey on 1/6/2018
All Grain | 4 Gallon(s) | American IPA | 5.8 % ABV
Brew day 1/6/18. Mashed at 148F for 1 hour. Vorlaufed, drained, then added 2 gallons at 170, vorlaufed and drained. Right before flameout I added 2 oz of CTZ hop hash (unknown AAU; ranges from 16-32%). Whirlpooled with a stainless spoon for about 4-5 minutes, then did a hop stand for about 10 minutes before starting my chiller.
Fresh Hop 2017

Fresh Hop 2017

by Aubrey on 8/31/2017
All Grain | 4 Gallon(s) | American IPA | 6.8 % ABV
Brew day 9/1/17. Mashed at 150 for 100 minutes. Batch sparged. 2 oz of homegrown Cascade whole/leaf hops were freshly picked and added at 10 minutes. 1 oz Citra cryo powder added at flameout; hop stand for 15 minutes before beginning to chill. OG = 1.070. 9/7 added 1 oz LupuLN2 Mosaic to primary (purged with CO2 before closing lid, as a precaution). Bottled 9/15/17. FG = 1.014.
Chocolate Brown Ale

Chocolate Brown Ale

by Aubrey on 6/21/2017
All Grain | 3.75 Gallon(s) | American Brown Ale | 7.7 % ABV
Brew day 6/27/17. Mashed at 152 for 90 minutes. Batch sparged. OG = 1.073. Pitched 2 packets US-05. 7/7/17 racked onto 20 oz. Cholaca (liquid cacao) in the secondary. Bottled 8/2/17. FG = 1.014. ABV about 7.7
Sour Cherry

Sour Cherry

by Aubrey on 6/21/2017
All Grain | 5 Gallon(s) | Fruit Lambic | 6.5 % ABV
Brew day 6/27/17. Mashed at 138 for 20 minutes and 148 for 80 minutes. I intentionally sought a high alcohol content to counteract the dilution of the cherry juice in the secondary, plus I wanted a bit more alc than normal. Even though some of the juice will ferment, it still contains a lot of water, and I didn't want to dilute the beer too much. Kettle soured with 4 GoodBelly StraightShots (80 billion cells of L. Plantarum). After mashing like normal, I raised the wort temp up to a boil, then ...
Sour No. 16

Sour No. 16

by Aubrey on 1/15/2017
All Grain + Extract | 5 Gallon(s) | Unknown Style | 5.6 % ABV
Kettle sour. Mashed (1/15/17) at 152F for 90 minutes. Heated wort to 200, then chilled back down to 95. Pre-acidified with 3.5 tsp lactic acid, which brought pH down to 4.6 (figured it was close enough to the standard 4.5). Pitched 4 GoodBelly PlusShots (pomegranate / blackberry). 43 hours later (1/17/17), pH was 3.3, so I started the boil. At this point I added 1/3# Light DME and 1/2# CaraFoam (steeped at 148 for 30 minutes) to aid in head retention. 90-minute boil. OG was 1.054. 2/2/17 I ...
Trap Ale

Trap Ale

by Aubrey on 1/13/2017
All Grain | 5 Gallon(s) | Belgian Pale Ale | 5.7 % ABV
Mashed at 152 for 60 minutes. OG 1.063
Exp. IPA 1

Exp. IPA 1

by Aubrey on 1/13/2017
All Grain | 5 Gallon(s) | Unknown Style | 5.3 % ABV
Brew day 1/13/17. 90-minute mash at 148F. Added 2 tsp lactic acid to wort, causing pH to go from 5.9 to 5.3. Boiled for 60 minutes. After flameout, I did a 5-minute hop stand before wort chilling. OG = 1.058. On 1/20/17 I transferred the beer into a secondary and racked it onto 2 oz Cascade, 1 oz Mosaic and 1 oz Horizon. Gravity was 1.010.
Everyone in the Pool - Apricot sour ale No. 14a

Everyone in the Pool - Apricot sour ale No. 14a

by Aubrey on 12/1/2016
All Grain + Extract | 4 Gallon(s) | Unknown Style | 4.6 % ABV
Brew day 8/31/16. 4-gallon batch, extract only. Boiled DME for an hour with only one hop addition (1/4 oz T90 Aged Lambic hops for 60 minutes). The day before I made a lacto starter with GoodBelly (Lactobacillus Plantarum) plus dregs from one of my previous sour ales (11b). Fermented with Safbrew Abbaye yeast. OG was 1.054. 9/23/16 I racked it into a secondary and added 3 lbs. of Vintner's apricot puree. Meanwhile, on 11/29/16 I made a starter using dregs from Fond Tradition Kriek (2013) and ...
Brown Ale

Brown Ale

by Aubrey on 11/16/2016
All Grain | 3.5 Gallon(s) | Unknown Style | 6.0 % ABV
Brew day 11/16/16. Mashed at 152 for 90 minutes. Roasted 1.5 lbs raw pecans and 8 oz. coconut at 350 degrees for 15 minutes, and added all of it to the mash for the last 30-40 minutes. Batch sparged (with 170-degree water). OG = 1.062. Hoping I didn't go overboard on bitterness, but I like my browns to have a little assertiveness. Also, my volume was low ... and I imagine I'll have enough residual sweetness to balance it out.
Gose

Gose

by Aubrey on 11/15/2016
Extract | 5 Gallon(s) | Unknown Style | 4.9 % ABV
11/14/16 wort souring (kettle sour): Added 6# of DME to 6 gallons of water. Pasteurized by bringing to a boil (temps stayed above 180 for almost an hour). Chilled wort down to 100, then pitched 4 GoodBelly StraightShots and about 16 ounces of GoodBelly Probiotic drink with mango, which ended up totaling about 120 billion cells of Lactobacillus Plantarum. 11/16/16 pH was down to 3.3, so I started the 90-minute boil. Added the salt and coriander the last 5 minutes of the boil. OG = 1.052, pH =
Sour Ale No. 15

Sour Ale No. 15

by Aubrey on 11/1/2016
All Grain | 5 Gallon(s) | Unknown Style | 4.9 % ABV
This was my 15th batch of sour ale, but only my second kettle sour. Mashed 90 minutes at 150. Batch sparged. Wort souring began 11/2/16 at 1:30 p.m., started boil 11/4/16 at 7 a.m.; pH dropped down to 3.3 in that time. Preboil wort was 1.033. Adjusted pH to 4.5 with a few tsp of lactic acid. After bringing wort up to 200F, I chilled it to 100, then pitched 3 plain GoodBelly Straight Shots (equal to about 60 billion cells of L. Plantarum). 11/9/16 racked onto 3 lbs raspberry puree. Bottled late ...
Tis the Saison - Dark Winter Saison

Tis the Saison - Dark Winter Saison

by Aubrey on 10/12/2016
All Grain | 3.5 Gallon(s) | Unknown Style | 6.4 % ABV
Brew day: 10/12/16. 2-hour mash at 149. 90-minute boil. Last 10 minutes added spices (.5 oz crystallized ginger, .2 oz sweet orange peel, 1/2 tsp Grains of Paradise, 1/2 tsp Coriander). OG = 1.070. Pitched L. Delbrueckii, Brett Claus. & WL French Saison yeast all together in the primary.
Lucky 13 - Sour Ale

Lucky 13 - Sour Ale

by Aubrey on 8/30/2016
All Grain + Extract | 4.5 Gallon(s) | Unknown Style | 4.2 % ABV
This is No. 13 in my sour series and my first kettle sour. 8/29/16: Mashed at 153 for 90 minutes. Batch sparged. Filled kettle to 6 gallons, covered it, and let it cool to 120. Had to add 4 tsp of 88% lactic acid to get the pH down to 4.5. Hours later I Pitched an entire 32-oz carton of GoodBelly Probiotic drink (mango) containing Lactobacillus Plantarum. 24 hours later, the pH had already dropped to 3.6. Meanwhile, I made a starter with Safale K-97 dried yeast. At 40 hours, the pH was 3.1, so ...
Mildred - Flanders Red

Mildred - Flanders Red

by Aubrey on 7/28/2016
All Grain | 4 Gallon(s) | Flanders Red Ale | 4.6 % ABV
(No. 12 in my series.) Kettle boil 7/28/16. 75-minute mash at 150 degrees. Batch sparged. 75-minute boil. OG was 1.055. On 8/3/16 I added Brett Lambicus. Transferred to a secondary on 8/30/16 (gravity was 1.006) and racked the beer onto a white oak spiral that has been pre-soaking in cab sauv wine plus 4 lbs of red tart cherries and 16 ounces of red tart cherry juice. Bottled 3/2/17. Tasted great, with a nice cherry overtone and a pleasant tartness. Bottled with 2/3 cup of priming sugar in ...
Anatoli - Imperial Stout with Coconut and Vanilla

Anatoli - Imperial Stout with Coconut and Vanilla

by Aubrey on 7/27/2016
All Grain + Extract | 4 Gallon(s) | Russian Imperial Stout | 10.3 % ABV
Kettle boil 7/27/16. 90-minute mash at 154. 2-hour boil. Added 8 oz. of toasted (400 degrees for 10 minutes or so) coconut for last 5 minutes of the boil. OG was 1.098. Pitched 3 packets of US-05 dried yeast (rehydrated). On 8/15/16 I transferred the beer onto 3 vanilla beans and a white oak spiral that have been pre-soaking in vodka for at least a month. The gravity was 1.020. Bottled on 9/23/16. FG was 1.018. I bottled with a gram or two of CBC-1 yeast (rehydrated) and a half cup of priming ...
Sour Ale No. 11a and 11b

Sour Ale No. 11a and 11b

by Aubrey on 4/20/2016
All Grain | 5 Gallon(s) | Unknown Style | 5.3 % ABV
Brew day 4/20/16. Mashed at 152 for 2 hours. Batch sparged. 11a had first runnings (OG 1.067) and was fermented with BMY A4 (taste test 8/30 and it had no sourness from the lacto, so I added 10 oz of GoodBelly Probiotic with L. Plantarum). 11b had second runnings (OG 1.031) and was fermented with BMY G4 yeast.
Sour Ale No. 10

Sour Ale No. 10

by Aubrey on 4/1/2016
All Grain | 5 Gallon(s) | Straight (Unblended) Lambic | 4.1 % ABV
Brew day 4/1/16. Batch sparged. Black Man Yeast B4 Belgian Sour mix (yeast and lacto) in the primary, Brett Lambicus was pitched in the secondary (4/20/16). Bottled 11/3/16 with priming sugar and a bit of CBC-1 yeast. OG was 1.048. FG was 1.006. pH was 4.5.
Hop Project No. 4

Hop Project No. 4

by Aubrey on 1/28/2016
All Grain | 4.5 Gallon(s) | American IPA | 7.5 % ABV
Brew day: 2/24/16. Mashed at 149 for 75 minutes with 1/2 tsp Gypsum. "Hop Blend" = Simcoe, Satus, Amarillo, Galaxy and Citra = averaged 12.75% AA. OG = 1.070. Transferred to secondary on 3/4/16 and dry hopped with 2 oz. Jarrylo and 2 oz. Citra. Bottled 3/11/16. FG = 1.010
Sour Ale No. 9a and 9b

Sour Ale No. 9a and 9b

by Aubrey on 1/26/2016
All Grain | 6 Gallon(s) | Fruit Lambic | 4.3 % ABV
Brewed 2/5/16. OG was 1.041. Split the batch into two -- 9a is "Imogene" and 9b is "Josephine." 9a was transferred onto 2 oz Nelson Sauvin and 1 oz. Citra, and then racked off of it into a tertiary on 4/5/16. 9b was transferred onto 2 lbs of raspberries and 3 lbs puree on 2/23/16. Bottled both on 9/23/16.
Hoppy Czech Pilsener

Hoppy Czech Pilsener

by Aubrey on 12/18/2015
All Grain | 3.5 Gallon(s) | Bohemian Pilsener | 6.8 % ABV
Brew day 1/4/16. Attempted a triple decoction mash. 125 for 20 minutes; 150 for 30 minutes. Took almost an hour (with multiple pot boils) to get the mash from 125 to 150. 90-minute boil. Had a lot of liquid loss from all the hops; ended up with just 3.5 gallons. OG was 1.064. Plan to dry hop with 2 oz Saaz and 2 oz Tettnang. Transferred 1/15/16 and dry hopped with 2 oz. Saaz.
Hop Project No. 3

Hop Project No. 3

by Aubrey on 10/29/2015
All Grain | 4 Gallon(s) | American IPA | 6.0 % ABV
Brew day 10/30/15. OG 1.060. Hop blend was a mix of 2 oz. Nugget, 1 oz. Amarillo, 1 oz. Simcoe, 1 oz. Centennial, 1 oz. Columbus, and 2 oz. Mosaic, plus a Hop Shot added throughout. Xfer 11/6/15. Bottled 12/3/15. FG 1.012.
Imperial Pumpkin Ale

Imperial Pumpkin Ale

by Aubrey on 10/29/2015
All Grain | 3 Gallon(s) | Unknown Style | 10.9 % ABV
Brew day 8/2/15. Baked 60 oz pumpkin and 30 oz butternut squash for 1 hr at 400 with 1/2# brown sugar and some Ceylon cinnamon; added half to the mash and steeped the other half. Mashed at 152 for 60 minutes. Batch sparged. 90-minute boil. Added spices (1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cardamom, 1/8 tsp nutmeg, 1/8 tsp grains of paradise, 1/2 oz. orange peel) for the last minute of boil and for 10 minutes after flameout. In the secondary, I'll add 1/2 oz. vanilla and 3 cinnamon sticks ...
Sour Ale No. 7

Sour Ale No. 7

by Aubrey on 8/21/2015
All Grain + Extract | 5 Gallon(s) | Unknown Style | 6.4 % ABV
Brew day 8/5/15. 90-minute mash at 150. Pitched Black Man Yeast's (dried) American Sour Mix (A4), which is a blend of ale yeast and lacto. I also pitched about 8 ounces of finished beer from Sour Ale No. 6 (as I was bottling it). OG was 1.056. Transferred to a secondary on 8/21/15 (SG was 1.011), and racked it on top of 3 lbs of frozen raspberries along with 20 oz of tart cherry juice. Bottled 12/22/15. FG was 1.006.
Sour Ale No. 8

Sour Ale No. 8

by Aubrey on 8/18/2015
All Grain | 5 Gallon(s) | Unknown Style | 5.2 % ABV
Recipe in the works.
Pumpkin Ale 1.0

Pumpkin Ale 1.0

by Aubrey on 8/13/2015
All Grain | 4 Gallon(s) | Unknown Style | 6.0 % ABV
First pumpkin ale I've ever brewed. Brew day 8/19/15. Used 55 oz of pumpkin puree and 15 oz of butternut squash. Baked all of it at 400 degrees for 1 hour (turning every 15 minutes). Added half to the mash (90 minutes at 155) and half to the kettle as it was heating up to a boil (removed just before boil). 90-minute boil. At flameout, added 1/2 tsp allspice, 1/2 tsp nutmeg, 1/2 tsp powdered ginger and 2 cinnamon sticks. Batch sparged. Will add more cinnamon, nutmeg and 1 oz candied/dried ginger ...
Old School New School IPA

Old School New School IPA

by Aubrey on 8/11/2015
All Grain + Extract | 5 Gallon(s) | American IPA | 6.9 % ABV
Old-school hops; new-school hopping techniques (relatively speaking, of course). Brew day 8/11/2015. Mashed at 150 (batch sparged). Blended the four varieties of hops and added them at different intervals, along with doses of a HopShot (45 min, 30 min, 15 min, 1 min). OG was 1.050. Transferred to secondary 8/14/15. Bottled 8/25/15. FG was 1.009.
Mayan Stout

Mayan Stout

by Aubrey on 7/23/2015
All Grain | 4 Gallon(s) | Russian Imperial Stout | 11.6 % ABV
Brew day: 8/14/15. Mashed at 150 for 90 minutes. Steeped dark grains for a couple hours cold, then a couple hours at 140 degrees (2 quarts water per pound). Boiled for an hour or so to concentrate the wort, then I started my 60-minute countdown (for the hops). Added 3 cinnamon sticks and 2 oz cacao nibs at flameout for 10 minutes. Added 1/2 oz cinnamon sticks, chile pods, 2 oz cacao nibs, oak chips and vanilla in the secondary (pre-soaked the cinnamon, cacao, chiles and oak chips in 1 part ...
Liquid Rye Bread

Liquid Rye Bread

by Aubrey on 7/2/2015
All Grain | 5 Gallon(s) | American Pale Ale | 1.0 % ABV
Brew day: 7/16/15. 4.5 gallons strike water. Mashed at 150 for 90 minutes. Batch sparged. Four HopShot doses over the last 25 minutes of the boil. At flameout, I steeped about a half ounce of caraway seeds for approx 10 minutes. OG was 1.054. Bottled 8/5/15.
Lupulinsanity IPA

Lupulinsanity IPA

by Aubrey on 5/12/2015
All Grain | 4.5 Gallon(s) | American IPA | 5.9 % ABV
Brew day 5/14/15. Added 1.5 tsp gypsum to HL. Mashed at 148 for 60 minutes. No-sparge technique. OG 1.045. Transferred to a secondary on 5/29/15. Bottled 6/5/15. FG 1.006. (Yellow cap)
Chocolate Milk Stout

Chocolate Milk Stout

by Aubrey on 5/7/2015
All Grain | 5 Gallon(s) | Sweet Stout | 5.9 % ABV
Brew day 5/14/15. Mashed at 148 for 75 minutes. 75-minute boil. 12 oz. lactose boiled last 15 minutes. 4 oz. cacao nibs added at flameout. OG 1.053. Transferred into a secondary on 5/29/15. Bottled 6/5/15. FG 1.020. (blue cap)
Sour Ale No. 6

Sour Ale No. 6

by Aubrey on 3/10/2015
All Grain | 4 Gallon(s) | Straight (Unblended) Lambic | 7.2 % ABV
Brew day: 4/2/15. 90-minute mash. 90-minute boil. OG = 1.068. Pitched Lactobacillus (5335) and about 8 ounces of my Sour Ale No. 3. Racked to a secondary on 4/13/15 and added oak (oak cubes and a honeycomb) that was pre-soaked in white wine for two weeks, plus 16 ounces of apricot juice. 4/14/15 added dregs from Cascade Brewing bottle. Bottled 8/5/15.
Fruit Fusillade IPA

Fruit Fusillade IPA

by Aubrey on 2/6/2015
All Grain | 4.25 Gallon(s) | American IPA | 6.0 % ABV
Going for a moderately malty beer that's loaded with citrusy hops. Not really shooting for a particular style, though I suppose it'd be in the IPA category. Just playing around with a new malt and some new hops. Brew day 2/10/15. 75-minute boil. Hop schedule started at 50 minutes remaining. OG 1.062. Transferred to secondary on 2/20/15 and added 2 ounces of Lemondrop dry hops (pellets). Bottled on 2/27/15. FG=1.005
Spring Stout

Spring Stout

by Aubrey on 1/8/2015
All Grain | 4 Gallon(s) | Oatmeal Stout | 5.8 % ABV
Brew day: 1/16/15. 75-minute mash at 150. Batch sparge. 70-minute boil. OG: 1.060. Transferred to secondary on 1/21/15 and added about 10 oz. of concentrated, cold-pressed coffee. Bottled on 2/4/15. FG: 1.010. Tasted delicious at bottling. Very hoppy (piney, herbal and grassy) with a healthy amount of bitterness. Good chocolate and roast in the malts. Kind of like a bold and malty CDA.
Copeland SMASH

Copeland SMASH

by Aubrey on 1/8/2015
All Grain | 4.25 Gallon(s) | American Pale Ale | 4.4 % ABV
SMASH beer to test out a specialty malt called Copeland, made by Skagit Valley Malting in WA. Brew Day: 1/9/15. Mash: 152 degrees for 75 minutes with 3.75 gallons (1.5 quarts per pound of grain). Batch Sparge: After mashing, 2.75 gallons of wort was drained off. Then, 3 gallons of 170-degree water was added to the grains in the mash tun. After allowing it to sit for a minute, it was drained off. A total of about 5.75 gallons was collected for the boil. Boil Time: 60 minutes. OG was 1.045. ...
Session IPA

Session IPA

by Aubrey on 12/5/2014
All Grain | 5 Gallon(s) | American IPA | 5.3 % ABV
Hoppy, low-ABV IPA. Brew day 12/9/14. 60-minute mash at 150. OG: 1.044 Transferred to secondary on 12/16/14; gravity was 1.006. Bottled 12/28/14. FG = 1.005
Peanut Butter Brown Ale

Peanut Butter Brown Ale

by Aubrey on 10/8/2014
All Grain | 5 Gallon(s) | American Brown Ale | 5.5 % ABV
10/13/14: Brew day. Two pots: The 5-gallon pot had 4 gallons of wort and the 3-gallon pot had about a gallon of wort plus two, 6.5-oz jars of PB2 (dried peanut butter), plus about 20-30 ounces of water (to help rehydrate the PB2). Mixed everything together at the end. Used two smack packs of Wyeast 1098. Bottled 10/24/14.
Sour Ale No. 5

Sour Ale No. 5

by Aubrey on 10/8/2014
All Grain | 5 Gallon(s) | Straight (Unblended) Lambic | 4.9 % ABV
Brew day: 10/15/14. Pitched one smack pack of Wyeast Belgian Witbier yeast (3944), a 3-day-old starter with 3944 and dregs from a bottle of Cascade Kriek, and a smack pack of Lacto Brevis. OG: 1.056. Transferred into a secondary on 11/13/14 (nice sourness has already developed). Bottled 11/3/15. FG 1.008.
De Bom - Sour Ale No. 4

De Bom - Sour Ale No. 4

by Aubrey on 7/16/2014
All Grain | 5 Gallon(s) | Flanders Red Ale | 7.4 % ABV
Brew day: 7/29/14. Mashed at 155 for 90 minutes. OG: 1.062. 90-minute mash at 155 F. 90-minute boil. After chilling, I added some of my Lacto-Only Sour Ale (along with a bit of its trub), which had been fermenting for a couple weeks. I also pitched a smack pack of De Bom Sour Blend and a pouch of Lactobacillus Brevis. 9/22/14: Transferred to secondary and added 14 oz. red tart cherries and 20 oz. of 100% red tart cherry juice.
English Strong Ale

English Strong Ale

by Aubrey on 7/16/2014
All Grain | 3 Gallon(s) | Old Ale | 13.2 % ABV
Brew Day: 7/30/14. Mashed at 153F for 90 minutes. Batch sparged; only used the first running. 90-minute boil. OG = 1.114. Pitched two smack packs of Wyeast London Ale 1028. 9/22/14: Transferred to secondary and added 1 oz. med. oak cubes. Bottled 11/13/14.
LACTO LOVE - Lacto-Only Sour Ale - No. 3

LACTO LOVE - Lacto-Only Sour Ale - No. 3

by Aubrey on 7/15/2014
All Grain | 5 Gallon(s) | Fruit Lambic | 7.6 % ABV
With this beer, I'm going for a lacto-only sour ale (not a Berliner Weisse), similar to many beers made by Cascade Brewing of Portland, OR. Couldn't find a good clone recipe, though, so I just winged it. There are countless methods for creating sour ales, and after consulting with homebrewers in my club, reading the recently released American Sour Ales book and many threads online, I have decided to keep things relatively simple and easy: 90-minute mash at 155 F. 90-minute boil. Chill wort. ...
Unnamed IPA

Unnamed IPA

by Aubrey on 6/13/2014
All Grain | 5 Gallon(s) | American IPA | 6.5 % ABV
6/13/14: Brew Day. 5 gallons of strike water; 150-degree, 1-hour mash. OG = 1.054 -Vigorous airlock activity for only 2 days. By 6/17, gravity had dropped to 1.010. 6/26/14: Bottle Day. FG = 1.008
India Saison

India Saison

by Aubrey on 4/17/2013
All Grain + Extract | 4.5 Gallon(s) | Saison | 4.3 % ABV
Notes: Brew day 3/5/15. 148-degree mash for 1 hour, drained off (batch sparged), then added a couple gallons of 170-degree liquor for 15 minutes, then added that to the kettle. Thought I had more malt on hand than I actually did; fortunately I had a pound of light DME to supplement. 100-minute boil. Added 1 tsp calcium sulfate (gypsum) to the boil. [Dry yeast instructions & notes: rehydrate with 4 ounces of 86- to 92-degree water (sprinkle on water, do not stir, leave undisturbed for 15 minutes ...
Kriek Crossing Sour Ale

Kriek Crossing Sour Ale

by Aubrey on 2/15/2013
All Grain | 4.25 Gallon(s) | Fruit Lambic | 5.0 % ABV
2/19/13: Made starter (3 oz light DME, 1/4 t yeast nutrient and 1 qt. water) with the Belgian Ale 1214 yeast. 2/20/13: Brew day. OG 1.058. 3/7/13: Transferred to the secondary and added: 1/2# pitted dark sweet cherries (frozen), 1/2# raspberries (frozen), about 30 ounces (I drank some of the 32-ounce bottle) of Eden 100% Organic Montmorency Tart Cherry Juice, and topped it off with Brettanomyces Lambicus (Wyeast 5526). 6/11/14: Bottled with 2 Prime Dose capsules per 12-oz. bottle. FG: 1.012
Belgian-Style Dark Strong Ale

Belgian-Style Dark Strong Ale

by Aubrey on 2/13/2013
All Grain | 4 Gallon(s) | Belgian Dark Strong Ale | 10.6 % ABV
3/7/13: Made a large yeast starter. 2 quarts of water, 6 ounces of DME, 1/2 t yeast nutrient, and one bloated smackpack of Wyeast Trappist High Gravity (split all the contents between two Erlenmeyer flasks). By the next morning, both flasks were raging ... and actually foaming underneath the foil and down the sides. 3/8/13: Brew Day. 90-minute mash, 90-minute boil. OG was 1.080 (*1 lb. D-180 not included). 3/22/13: Boiled 1 lb. D-180 dark Belgian candi syrup 1 qt. water for 10 minutes, then ...
Chocolate Cascadian Dark Ale

Chocolate Cascadian Dark Ale

by Aubrey on 2/13/2013
All Grain | 3.7 Gallon(s) | American IPA | 6.2 % ABV
4/10/13: Brew Day. Boiled 4 oz. cacao nibs for 10 minutes.OG: 1.0584/15/13: Transfer to Secondary Day.4/25/13: Bottle Day. FG: 1.018
Mount Baker Barleywine

Mount Baker Barleywine

by Aubrey on 2/8/2013
All Grain + Extract | 4 Gallon(s) | American Barleywine | 10.0 % ABV
11/17/11: Soaked 2 oz. oak chips (medium toast) and 2 oz. oak cubes (medium toast) in Maker's Mark Bourbon.11/22/11: Brew day. OG was 1.100.12/2/11: Transferred to secondary; added the oak chips.1/11/12: Bottled. FG was 1.030.*IBUs from HopShot are not represented. In addition to the hops listed, I used a HopShot with this beer, adding small doses throughout the 60-minute boil. Spec sheet is here: http://www.northernbrewer.com/documentation/hopshot.pdf
No. 366 single-hop IPA

No. 366 single-hop IPA

by Aubrey on 2/1/2013
All Grain | 5 Gallon(s) | American IPA | 5.0 % ABV
Picked up some "Experimental 366" whole hops while at Sierra Nevada Beer Camp, so I decided to brew a single-hop beer with them. 2/13/13: Brew day. Mashed at 150 for 1 hour. Batch sparged. OG was 1.050.2/19/13: Transfer-to-secondary day.*2/28/13: Bottle day. FG was 1.008.*I accidentally dry hopped with 1 ounce of Columbus pellets (which were intended for my other IPA), so this isn't a 100-percent single-hop beer, but the 366 hop dominates for sure, and I don't even notice the Columbus aromas. ...
Cascolumbitra IPA

Cascolumbitra IPA

by Aubrey on 2/1/2013
All Grain | 4.75 Gallon(s) | American IPA | 5.1 % ABV
2/4/13: Brew day. OG was 1.050.2/11/13: Transferred to Secondary. 2/18/13: Bottled. FG was 1.008.
India Pale Lager

India Pale Lager

by Aubrey on 1/15/2013
All Grain | 4.5 Gallon(s) | Standard American Lager | 5.2 % ABV
1/18/13: Starter (3 oz light DME, 1/4 t yeast nutrient and 1 qt. water) 1/21/13: Brew day. Decoction mash. 30-minute protein rest at 125 F, then mash temp held at 148 for 1 hour. OG: 1.0482/6/13: Transferred to Secondary. Fermentation temp has been between 55 and 60.3/6/13: Moved fermenter to a warmer location (high 60s) to rest for a few days before bottling.3/12/13: Bottled. FG: 1.0104/1/13: Beer has carbonated, so I moved it to a beer fridge set to its warmest temp (38-40F). From here, I ...
Mutha Pucker Belgian-Style Sour Ale

Mutha Pucker Belgian-Style Sour Ale

by Aubrey on 11/30/2012
Extract | 4.5 Gallon(s) | Flanders Brown Ale/Oud Bruin | 7.3 % ABV
3/21/11: Kettle Boil, O.G. 1.0604/15/11: Transferred to a new carboy (gravity was 1.020) and added:- 100 ml Pediococcus- 2 oz. French Oak Cubes that were pre-soaked in red wine for 3 weeks- 2 lb. cherry puree9/30/11: Transferred to a new carboy and added dregs from a bottle of Russian River Consecration11/30/12: Transferred to a new carboy and added: - 1/2 lb. Belgian Dark Candi Sugar that was boiled for 15 minutes with a little wort from another beer- pitched some Belgian Abbey II 1762 yeast ...
Belgian Dark Ale

Belgian Dark Ale

by Aubrey on 11/19/2012
All Grain | 4.25 Gallon(s) | Belgian Dark Strong Ale | 8.9 % ABV
Batch sparged in a 10-gallon cooler for 90 minutes at 154.Star anise addition was 1/4 ounce boiled for 10 minutes.11/29/12: Yeast starter (2.5 oz. DME, 1/4 t yeast nutrient, 1 qt. H2O)11/30/12: Boil (75 minutes), OG was lower than expected (1.060) -- had lots of vapor loss due to the long boil, so I added water into the fermenter, and I might've added too much.12/14/12: Transferred to secondary. Added 2 oz. Hungarian oak cubes and 2 oz. French oak chips that were pre-soaked in spiced rum ...
Mint Chocolate Stout

Mint Chocolate Stout

by Aubrey on 10/9/2012
All Grain | 3 Gallon(s) | American Stout | 6.0 % ABV
NOTE: This was only a 3-gallon batch. Boil size was actually about 3.75 to 4. My OG was 1.043 and FG was 1.012.Mash temp was around 153.This beer turned out better than expected. But if I do it again, I'll up the chocolate (in the boil and secondary) and maybe even up the peppermint slightly. Mint came through nicely and all, but it faded as the beer aged in the bottles. And it was never overwhelming, even when it was young.
Citra Saison

Citra Saison

by Aubrey on 10/9/2012
All Grain | 5 Gallon(s) | Saison | 5.4 % ABV
I wanted a hoppy, spicy and dry saison (kind of like an "India Saison") with lots of citrus notes (especially lemon) and this didn't disappoint. I also wanted a hint of oak, but the oak chips kind of got lost in the background. I soaked 2 ounces of oak chips and 1 ounce of coriander seeds in Smirnoff Citrus for three weeks, then I added the tincture to the secondary.I really enjoyed this beer, but if I do it again, I'll use oak cubes for the tincture ... and I'll do an all-grain version.Mini ...
Black Hops Cascadian Dark Ale

Black Hops Cascadian Dark Ale

by Aubrey on 10/9/2012
Extract | 5 Gallon(s) | Unknown Style | 5.9 % ABV
Berliner Weisse

Berliner Weisse

by Aubrey on 10/9/2012
All Grain | 5 Gallon(s) | Berliner Weisse | 3.8 % ABV
- Lacto starter was 2 oz. Light DME, 1/8 tsp yeast nutrient, 16 oz. apple cider, 8 oz. water boiled, chilled, then added Wyeast 5335 Lacto- Kettle Boil 10/23/12 - 15-minute boil with 1 oz. Hallertau, 1 tsp yeast nutrient, 1 Whirfloc tabletOriginal Gravity was 1.038- 10/26/12 added Kolsch yeast- 11/2/12 transferred to the secondary- Wort ended up being more concentrated than planned due to more water loss than expected in the mash and boil, plus the yeast/lacto slurry sucked up some, so the beer ...
Super Hop Me IPA - V2

Super Hop Me IPA - V2

by Aubrey on 10/4/2012
All Grain | 5 Gallon(s) | American IPA | 5.6 % ABV
Kettle Boil: 11/9/12O.G. 1.054Xfer to Secondary: 11/19/12Dry hopped with 1 oz. Calypso hopsAdded 3/4 oz. French oak chips and 3/4 oz. zest (grapefruit and orange) pre-soaked in citrus vodka for 4 daysBottled 11/29/12F.G. 1.012
India Pale Lager

Brew Session: India Pale Lager

by Aubrey on 1/21/2013
 Water Infusion  Mash/Boil
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