#16 Homegrown ESB

This beer is truly a BNB original. The recipe was created by Aaron based on research, and the hops used were grown by Aaron's dad, Mike, in Michigan. This beer was brewed with both Tettnang and Williamette hops. Very low gravity as expected, so this will be a light beer to drink to go with all of our heavier beers.
-Aaron

The Vitals

Name: ESB
Source: Own recipe w/ homegrown MI hops
Add-ins/ons:
OG: 1.046
FG: 1.011
ABV%: 4.6%
Bottled: 12/12/2010
Brewers: Aaron, Mike (Aaron's Dad)

Recipe (5-gallon Extract)
6 lbs Light DME

10 oz Crystal 60L Malt

1 oz Williamette hops (60 minutes)

1 oz Tettnang hops (30 minutes)

1 oz Williamette hops (20 minutes)

1 oz Tettnang hops (5 minutes)

Yeast - Wyeast 1098 British Ale

2/3 Cup Corn Sugar for bottling

Note, one error we made was not having a scale to accurately weigh the hops. Turns out we massively (by 1/3) underestimated the amount of hops. This beer did NOT turn out to be an ESB, but did turn out to be decent.

#15 Marzen

A little late to be brewing a Marzen in November, however better late than never. This was our first chance to try our new thermostat regulator...and so far so good.
The beer was in Primary fermentation between 52-58 degrees for 3+ weeks.
-Aaron

The Vitals
Name: Marzen
Source: Recipe adapted from other on-line recipes
Add-ins/ons:
OG: 1.082
FG: 1.018
ABV%: 8.4%
Bottled: 01/20/2011
Brewers: Aaron, Steve

Recipe (5-gallon Extract)
7 lbs Amber DME

1 lb Light DME

1 lb Crystal 60L Malt

2 oz Hallertauer Hops (60 minutes)

.7 oz Tettnang Hops (5 minutes)

.3 oz Tettnang Hops (End of Boil)

Yeast - Wyeast 2206 Bavarian Lager

2/3 Cup Corn Sugar for bottling

Lager Fermentation, of course.

#14 60 Minute Black IPA Part II

This was the first attempt to repeat the favorite beer, Black IPA.  A couple substitutions were made with the hops. -Jeff

The Vitals
Name: Black IPA Part II
Source: Own Recipe
Add-ins/ons: None
OG: 1.078
FG: 1.015
ABV%: 8.3%
Bottled: 12/5/2010
Brewers: Jeff and Dan (Jeff's dad)