Osmosis Amoebas German Alt - 14

owner: Michael Erwin | started: 09/25/2008 | last updated: 11/17/2008
status: Finished
Pictures: http://www.facebook.com/photo.php?pid=30201812&l=3

Original Recipe: from Papazian.

6# German amber malt syrup
1.75 oz Northern Brewers or Perle hops (60)
.25# chocolate malt
.125# German Caraffe black malt
German ale-type yeast (safale K-97)
.75 cups corn sugar
OG:1.040-1.044
FG:1.007-1.011

Steep malts at 150-160F for 30 minutes.
Add extract and hops. Boil 60 minutes.
Add water up to 5 gallons.
Primary at ale temperature.
Secondary 2 weeks at 55F.

Alts:
2oz Perle to get 16HBU.
ordered 6# Briess Pilsen extract syrup

10/16/2008 - Had a few friends over to observe the process. Pizza and homebrew, can't beat that. Served up the ESB and the Pumpkin; they loved it, the ESB more so. Bought a 4-gallon kettle and used it for the first time. Makes life so much better. I was able to boil almost three gallons at a rolling boil, so I'm hoping the beer will appreciate the expense and effort.

10/16/2008 - SG:1.044. Pitched Safale K-97 at 74F.

10/26/2008 - SG:1.011. Weather has changed; temp is 64F. Ready to rack and put in the garage for lagering.

10/27/2008 - Racked to secondary. In the garage. Need to check temp later today.

10/28/2008 - Secondary is at 51F.

11/6/2008 - Bottled at SG 1.011. I used 1 cup of sugar to increase the carbonation when it's chilled. Perfect reddish brown color, perfect clarity, and flavor is dead-on for a Düsseldorfer. App Atten: 75%, ABV: 4.3%.

11/15/2008 - Perfect! A little bit green, but exactly what I was going for in this altbier. Nice thick head (about 3 inches worth!) that hung around for a while. Great clarity, and just the perfect amount of bite; not too much, not too little. Papazian wins again!

11/17/2008 - This beer is awesome!

Edwin Sandys Bitter - 13

owner: Michael Erwin | started: 09/11/2008 | last updated: 10/01/2008
Recipe: Edwin Sandys Bitter (ESB) | status: Fermenting

9/11/2008 -
Hops:
1oz Columbus (12.2%) (60)
.5oz Willamette (4.8%) (60)
.5oz Glacier (30)
.5oz Glacier (2)

Extracts: 1 can Muntons x-light, 1 can Muntons amber
Grains: 9oz Crystal 60L, 1oz black patent.
Yeast: Nottingham dry

9/12/2008 - SG:1.052, 75F.

9/18/2008 - Fermented around 70F for a week; active for about three days. Racked to secondary. Added gelatin. SG:1.012. Tastes just as great as the first batch, just like beer is supposed to taste. Edwin Sandys is back.

9/22/2008 - Bottled at SG:1.012, 77% apparent attenuation, 5.2% ABV. The gelatin really cleared it out. Looks awesome.

10/1/2008 - Oh, so good. Can't wait 'til it mellows out.

11/1/2008 - How did this one disappear so fast? Some to friends, some to me, and some held back for Christmas gifts. I'm beerless.