Blonde Ale Gone Bad (BAGB)

Well it's obvious by the name, what was supposed too be a simple brew day went dramatically wrong! So wrong that I will not even begin too document here in this post. But a quick run down would go something like this, no ice, dirty equipment and most importantly I forgot too purchase new strain (batch) of yeast. One of the best things I can say about brewing is the amount of creativity you are aloud too have with YOUR creation. I've never been a person to change my own oil or too even change my own tire. But I will say this I can make delicious great beer.....


Blonde Ale Gone Bad
Blonde Ale

Recipe Specs
----------------
Batch Size (G):                     5.0
Total Grain (lb):                    12.000
Total Hops (oz):                   2.08
Original Gravity (OG):          1.062  (°P): 15.2
Final Gravity (FG):               1.016  (°P): 4.1
Alcohol by Volume (ABV):  6.09 %
Colour (SRM):                     7.3   (EBC): 14.4
Bitterness (IBU):                   17.3   (Average)
Brewhouse Efficiency (%):     70
Boil Time (Minutes):              60

Grain Bill
----------------
11.500 lb American 2-Row (95.83%)
0.500 lb Crystal 60 (4.17%)

Hop Bill
----------------
0.42 oz Willamette Pellet (7.1% Alpha) @ 60 Minutes (Boil) (0.1 oz/Gal)
1.66 oz Styrian Golding Pellet (4.4% Alpha) @ 5 Minutes (Boil) (0.3 oz/Gal)

Misc Bill
----------------

Single step Infusion at 151°F for 60 Minutes.
Fermented at 64°F with Safale US-05

People's Brewing Company (Old Derby Ale Clone)

Awhile back I did a post regarding People's Brewing and the one time owner Theodore Mack, the first African American owned brewery in the United States and still (to my knowledge and research) the only ever since the closing of the brewery. I decided back in December that I would (if plausible) attempt to find and recreate what I believed to be these national treasures of brewing. The toughest part by fa was locating someone (anyone) who worked at the brewery who had any knowledge of recipes or the process in which these beers were developed, formulated and packaged. With luck and many emails I did find someone in Wisconsin (Madison) who knew of family members who could assist in my crazy research project that consumed my email and weeknights. With her help I was able to obtain two recipes that are from the brewery along with a test recipe that unfortunately was never produced due to the closing of the brewery. Below is the first recipe I attempted "Old Derby Ale".

Recipe Specs

----------------

Batch Size (G): 5.0

Total Grain (lb): 13.500

Total Hops (oz): 1.50

Original Gravity (OG): 1.067 (°P): 16.4

Final Gravity (FG): 1.017 (°P): 4.3

Alcohol by Volume (ABV): 6.58 %

Colour (SRM): 4.2 (EBC): 8.3

Bitterness (IBU): 26.7 (Average)

Brewhouse Efficiency (%): 70

Boil Time (Minutes): 60

Grain Bill

----------------

10.500 lb American 6-Row (77.78%)

3.000 lb Flaked Corn (22.22%)

Hop Bill

----------------

1.00 oz Cluster Pellet (5.7% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)

0.50 oz Cluster Pellet (5.7% Alpha) @ 20 Minutes (Boil) (0.1 oz/Gal)

Misc Bill

----------------

Single step Infusion at 153°F for 60 Minutes.

Fermented at 64°F with Danstar Nottingham

Though I do not have anyway of obtaining he original beers I would like to think this is a well representation of what Theodore Mack was producing during the height of People's Brewing. A light golden ale with easy characteristics on the tongue that would go well after a long day of work or enjoyed during the city nights with family!

Fruit Beers

Fruit beers! What can you say...Most people hate them or even believe they have no place in beers at all. I on the other hand believe fruit if well placed can even enhance a beer if done with the right fruit combination and recipe process. Slapping fruit into a beer just will not work (trust me I've tried) after many lessons and friends/family telling me to try again I now have a clear understanding of what will work and what fruit helps enhance my beers. Fruits such as cherries, kiwi's, strawberries and even bananas. What's also important is making sure you have a small/medium alcohol presence but is well balanced with the everything else.

Mixed Berry Wheat

Fruit Beer

Recipe Specs

----------------

Batch Size (G): 5.0

Total Grain (lb): 8.800

Total Hops (oz): 1.00

Original Gravity (OG): 1.064 (°P): 15.7

Final Gravity (FG): 1.016 (°P): 4.1

Alcohol by Volume (ABV): 6.29 %

Colour (SRM): 5.4 (EBC): 10.6

Bitterness (IBU): 27.6 (Average)

Brewhouse Efficiency (%): 70

Boil Time (Minutes): 60

Grain Bill

----------------

8.300 lb Liquid Malt Extract - Wheat (94.32%)

0.500 lb Crystal 15 (5.68%)

Hop Bill

----------------

1.00 oz Willamette Pellet (7.1% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)

Misc Bill

----------------

Fresh mixed berries (frozen then boiled/added 7 days after primary fermentation occurred)

Single step Infusion at 151°F for 60 Minutes.

Fermented at 73°F with Safale US-05