just ordered a new brew pot from morebeer.com. 15 gallon kettle should be here next week. this sure will help allow for full boils on 5 or 10 gallon batches, and hopefully no more boil-overs. got the kettle with a ball valve and extra 1/2" coupler attached. hell yea.

Style: Belgian Specialty Ale	OG: 1.057
Type: All Grain	FG: 1.017
Rating: 4.0	ABV: 5.24 %
Calories: 188	IBU's: 18.94
Primary: 14 days @ 68°F	Volume: 5 Gallons
Secondary: 14 days @ 68°F	Efficiency: 70 %
Aging: 0 days @ 00°F	Color: 15.9 SRM

Grains & Adjuncts
10.00 lbs	Pale Malt (2 Row) US
0.50 lbs	Caramel/Crystal Malt -120L
0.50 lbs	Caravienne Malt
0.25 lbs	Honey Malt
2.00 ozs	Roasted Barley
2.00 ozs	Special B Malt
Hops
1.00 ozs	Glacier - 60 mins
1.00 ozs	Williamette - 1 mins
Yeasts
1.0 pkg	Safale S-04 - Fermentis
Additions
1.00 each	Whirlfloc Tablet - 15 mins / Boil
1.00 tsp	Ginger Powder - 3 mins / Boil
1.00 tsp	All Spice - 3 mins / Boil
2.00 tsp	Cinnamon Powder - 3 mins / Boil
Notes
Mash Schedule: 155 - 60 min 170 - 10 min

Style: Robust Porter	OG: 1.063
Type: All Grain	FG: 1.016
Rating: 4.0	ABV: 6.16 %
Calories: 206	IBU's: 37.23
Primary: 7 days @ 68°F	Volume: 5 Gallons
Secondary: 7 days @ 68°F	Efficiency: 70 %
Aging: 21 days @ 35°F	Color: 34.5 SRM

Grains & Adjuncts
8.75 lbs	Pale Malt (2 Row) US
1.50 lbs	Munich Malt - 10L
1.00 lbs	Caramel/Crystal Malt - 40L
0.50 lbs	Chocolate Malt
0.36 lbs	Black (Patent) Malt
0.36 lbs	Caramel/Crystal Malt - 60L
0.25 lbs	Cara-Pils/Dextrine
0.25 lbs	Coffee
Hops
0.50 ozs	Fuggles - 60 mins
1.50 ozs	Goldings, East Kent - 60 mins
0.50 ozs	Fuggles - 15 mins
0.50 ozs	Goldings, East Kent - 15 mins
Yeasts
1.0 pkg	American Ale - Wyeast Labs 1056
Additions
4.00 oz	Coconut - 2 mins / Boil
8.00 oz	Coconut - 7 days / Secondary
Notes
Toast the unsweetened coconut flakes on a cookie sheet for 15 min @ 325, until edges are golden brown. Add 4oz to last 2 mins of boil. Later, add 8oz of toasted flakes to secondary, as if dry-hopping. Mash schedule: 154° - 60 mins 170° - 10 mins

Style: American Pale Ale	OG: 1.053
Type: All Grain	FG: 1.013
Rating: 4.0	ABV: 5.24 %
Calories: 173	IBU's: 28.83
Primary: 7 days @ 68°F	Volume: 5 Gallons
Secondary: 10 days @ 68°F	Efficiency: 70 %
Aging: 0 days @ 00°F	Color: 6.5 SRM

Grains & Adjuncts
8.00 lbs	Pale Malt (2 Row) US
2.00 lbs	Vienna Malt
0.50 lbs	Caramel/Crystal Malt - 40L
Hops
1.00 ozs	Cascade - 60 mins
0.50 ozs	Cascade - 30 mins
0.25 ozs	Cascade - 15 mins
0.25 ozs	Cascade - 5 mins
Yeasts
1.0 pkg	American Ale - Wyeast Labs 1056
Additions
1.00 oz	Whirlfloc Tablet - 15 mins / Boil
Notes
Mash schedule: 152° - 60 min 170° - 10 min

Style: Robust Porter	OG: 1.054
Type: All Grain	FG: 1.014
Rating: 4.0	ABV: 5.24 %
Calories: 177	IBU's: 22.50
Primary: 7 days @ 68°F	Volume: 5 Gallons
Secondary: 10 days @ 68°F	Efficiency: 70 %
Aging: 0 days @ 00°F	Color: 21.3 SRM

Grains & Adjuncts
10.00 lbs	Pale Malt (2 Row) US
0.25 lbs	Chocolate Malt
0.50 lbs	Caramel/Crystal Malt - 80L
3.00 ozs	Black (Patent) Malt
Hops
1.50 ozs	Fuggles - 60 mins
0.50 ozs	Fuggles - 0 mins
Yeasts
1.0 pkg	British Ale - Wyeast Labs 1098
Additions
1.00 each	Whirlfloc Tablet - 15 mins / Boil
1.00 tsp	Gypsum - 60 mins / Boil
1.00 lb	Honey - 0 mins / Boil
Notes
Mash Schedule: 152 - 60 min 170 - 10 min Add honey after flame out, before cooling.

so far the abominale is delicious and still carbonated in the bottle


doin work with a berrill maker stein

dunkillmaker has been moved to the keezer. OG 1.044, FG 1.016 (a little lower OG and a little higher FG than expected). Hoping this one turns out tasty an not too sweet.

the finished product. labels and all.




very limited edition of only 24.
you must be pretty damn special to get one.


video of kris slappin' on some labels:

bottled and dipped the abomin-ale tonight. sprayed beer all over our faces. also tasted the nessie. delicious.



merrill doin' what he does best... work.




dippin'




approved.






ABOMIN-ALE


video of the action:

Style: Dunkelweizen	OG: 1.056
Type: All Grain	FG: 1.014
Rating: 4.0	ABV: 5.50 %
Calories: 183	IBU's: 15.72
Primary: 10 days @ 62°F	Volume: 5 Gallons
Secondary: None	Efficiency: 70 %
Aging: 0 days @ 00°F	Color: 15.1 SRM

Grains & Adjuncts
6.60 lbs	White Wheat Malt
3.30 lbs	Munich Malt - 10L
8.80 ozs	Caramunich Malt
2.60 ozs	Carafa II
Hops
1.00 ozs	Hallertauer - 60 mins
Yeasts
1.0 pkg	Weihenstephan Weizen - Wyeast Labs 3068
Additions
(none)
Notes
Mash Schedule: 154° - 60 min 170° - 10 min Make a yeast starter.

tasted the abomin-ale. success. bottling will be going down next thursday. brewed up a dunkelweizen last night. were calling it dunkillmaker. session went pretty good. we ended up hitting an OG of 1.044. A little lower than we had hoped, but it should still be delicious. currently fermenting spot on at 62°. here's some pics from the brew session:

first pour


kris admiring the flavor of joy.










wish i could take a bath in this.


2 kettles at a full boil


cant brew without these.

made a yeast starter last night for the dunkelmaker going down on thursday. this particular recipe called for either 2 packets of wyeast 3068 or a single packet turned starter. i made this 2 days in advance of the brew day to ensure the yeast is ready to do work.



needed to make a starter:
yeast of choice
1/2 cup of DME
1 qt of water (4 cups)
sauce pan w/ lid
funnel
growler w/ stopper and airlock


directions:
bring water to boil, remove from heat, add DME, boil for 10 min. from this point forward everything must be completely sanitized to prevent contamination. place sauce pan in cold ice bath, stir occasionally and cover with lid. once cool, pour wort into growler using funnel, then add the yeast. give it a shake, put on the airlock, and your done.

updated the keezer today. put a berrillmaker logo on it and wiped it clean. next on tap will be the nessie pale ale. not counting abomin-ale since its going straight into the bottles. i also tapped out the pumpkin ale this morning, then ran some hot water through the keezer lines to give them a well deserved cleaning.

Size: 5.25 gal
Est. OG: 1.055 (1.048 - 1.060)
Est. FG: 1.014 (1.010 - 1.016)
Boil Time: 60 min
Primary: 7 Days @ 67°
Secondary: 10 Days @ 67°
Mash Schedule:
157° - 60 min
177° - 10 min

Notes: Make a yeast starter.

dry hopped nessie this morning. got a chance to try out the little hop ball. we'll see how it works out.

hooked up the gas for the abomin-ale on 11/26 and moved nessie from primary to secondary on 11/29. dry hop additions will be added tomorrow. this pale ale smelled mighty fine when racking.