#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)

#13 Pumpkin Stout

The second beer of our double brew day. This beer was made with canned pumpkin and the boil was extremely dark. Thanks to a mix of add-in spices a smell similar to Cinnabon was in the air. Once in the carboy tucked away in the basement we thought we were done with this one for a while. Not so. The next morning I checked on the beer and it had foamed through the airlock and was hissing like an angry snake. I decided to let it calm down a little before attempting to clean and replace the airlock. Within a hour, the airlock must have clogged and it and the stopper completely blew out of the carboy. Black stout hit every wall and even the 8-foot ceiling. What a mess. Since the airlock broke, a new one was fashioned out of a tube which allowed the beer to continue foaming for another day. Day three it finally settled down to a gentle fermentation.

Lesson Learned: Use different airlock for primary fermentation.

During bottling we were unsure of the final fate of this beer. It had an unusual aroma of peperoni. We thought the beer had spoiled, but decided to bottle it anyways.

This beer definitely tasted like a chocolately stout. Here's to rescuing out-of-control beer! -Jeff

The Vitals
Name: Pumpkin Stout
Source: Own Recipe
Add-ins/ons: Cinnamon, nutmeg, ginger
OG: 1.064
FG: 1.020
ABV%: 5.8%
Bottled: 11/6/2010
Brewers: Aaron, Dane, Jeff, Steve

Recipe (5-gallon Extract)
6 lbs Dark DME

1 lb Light DME

1 lb Chocolate Malt

1/2 lb Roasted Barley

1/2 lb Black Patent Malt

1 lb Flaked Oats

5 - 15oz cans Solid Pack Pumpkin (boil with grains)

1 oz Magnum Hops (60 minutes)

1 oz Fuggle Hops (5 minutes)

Spices (Cinnamin, Ginger, Nutmeg, Vanilla) - 15 minutes)

Yeast - White Labs WLP004 Irish Ale Yeast

2/3 Cup Corn Sugar for bottling

#12 Octoberfest

Time for the fall beers. This was the first double beer brew day plus we bottled the Pumpkin Ale. BNB established a Twitter account today so all can follow us. Thanks Dane!
-Jeff

The Vitals
Name: Hoptoberfest
Source: Own recipe twist on Brewer's Best German Oktoberfest kit
Add-ins/ons: 1 lb Dark Brown Sugar with LME/DME, 1 oz Cascade Hops (60 minutes), Dry hopped (2 oz Hersbrucker oz)
OG: 1.060
FG: 1.006
ABV%: 7.1%
Bottled: 11/6/2010
Brewers: Aaron, Dane, Jeff, Steve

#11 Pumpkin Ale

When starting the primary fermentation this beer had a ton of solids
-Jeff

This beer was brewed with fresh pumpkin. Three sugar pumpkins purchased and roast for about 30 minutes, then skin removed and put into the kettle with the adjunct grains for pre-boil. The beer smelled great, and the pumpkin was reused to make amazing pumpkin bread and pumpkin bars.
-Aaron

The Vitals
Name: Pumpkin Ale
Source: Own Recipe
Add-ins/ons: Various Spices
OG: oops - hydrometer broke, but wort tested next day at 1.072
FG: 1.014
ABV%: 7.6%
Bottled: 9/25/2010
Brewers: Aaron, Dane, Jeff

Recipe (5-gallon Extract)
7 lbs Light DME

1 lb Flaked Oats

8 oz Caramel 40L Malt

8 0z Munich Malt

4 oz Toasted Malt

5 lbs Pumpkin (prepared as noted above and steeped with grains)

1 lb Dark Brown Sugar (60 minutes)

1 oz Galena Hops (60 minutes)

1/2 oz Tettnang Hops (25 minutes)

1/2 oz Tettnang Hops (5 minutes)

Spices (1.5 tsp Nutmeg, 1.5 tsp Allspice, .5 tsp Cinnamon, .5 tsp cloves) - 15 minutes

Yeast - White Labs WLP002 - English Ale

2/3 Cup Corn Sugar for bottling

#10 Continental Pilsner

This beer was brewed on a 104F day, and thus was named Perspiration Pilsner. Since we do not have a fridge for cold fermenting yet, we used Dry American Ale Yeast at a fermentation temperature of 65-70F. -Jeff

The Vitals
Name: Perspiration Pilsner
Source: Kit
Add-ins/ons: Honey
OG: 1.050
FG: 1.013
ABV%: 4.85%
Primary Fermentation: (16 days)
Secondry Fermentation: (16 days)
Bottled: 8/25/10
Brewers: Dane, Jeff

Recipe (5-gallon)
12 oz Pilsen
8 oz. Carapils Dextrine
3.3 lbs Pilsen LME
2 lbs Pilsen DME
3 oz. Kit Hops (unkown)
Dry American Ale Yeast

Steep grains in 2.5 gallons of water at 160F for 20 minutes
Remove grains and increse to boil
Add LME, 2 tbsp honey and 1 oz hopps - boil 40 min
Add 1 oz hopps - boil 5 min
Add DME - boil 5 min
Add 1 oz hopps boil 10 min
Cool to 60F - add yeast

#9 California Common

Another attempt to make a lighter beer.  This was a last minute "let's brew" decision and this kit seemed appropriate, and it was.  Turned out to be a great beer.
-Aaron

The Vitals
Name: California Common (Steam Beer)
Source: Kit
Add-ins/ons: None
OG: 1.049
FG: 1.013
ABV%: 4.725%
Brewers: Aaron, Steve

#8 Black 60 Minute IPA

Second full brew (all brewers present). The recipe was based on Dogfish Head 60 Minute IPA made black with Carafa II. More hops added than recipe called for. Hop plugs added. -Aaron

This beer was brewed on one of the hottest days of the year, July 4. It was the first beer that was continously hopped throughout the 1-hour boil. I was not expecting such a hoppy taste from this dark beer, but this is my favorite so far. -Jeff

"I want to freeze it in the winter and skate on it and then melt it in the springtime and drink it!!" This beer seem sto keep getting better with age. -Dane

The Vitals

Name: Black 60 Minute IPA

Source: Ingredients - own recipe

Add-ins/ons: Extra hops

OG: 1.076

FG: 1.020

ABV%:7.35%

Brewers: Dane, Aaron, Steve, Jeff

Recipe (5-gallon Extract)

8 lbs Light DME

12 oz Caramel 60L Malt

1 lb dehusked Carafa II

1 oz Warrior hops

2 oz Simcoe hops

1 oz Palisade hops

1 oz Amarillo hops

Yeast - Wyeast 1187 Ringwood Ale

2/3 Cup Corn Sugar for bottling

Hop Schedule:

Combine 1 oz of Warrior, Simcoe, Palisade hops. Continuously hop throughout the boil.

1/2 oz Amarillo hops at end of boil

Dry hop in Secondary Fermentation with 1/2 oz Amarillo and 1 oz Simcoe hops

#7 Summer Ale

Steve's solo brew. - Aaron
"Sorry Steve, this beer tastes like lysol" - Jeff
"Almost like a mimossa" - Dane

The Vitals
Name: Summer Ale
Source: Kit
Add-ins/ons: Extra citrus
OG: 1.046
FG: 1.010
ABV%: 4.70%
Brewers: Steve