#70: I'm Calling it a Kolsch

German Ale WY1007 is up next, and I was puzzled as to what to do.  I considered an alt, but have a lot of darker beers in the pipeline already and was thinking more pale.  I became a fan of kolsch beers via Blackstone and Cool Springs Brewery, so I got to thinking more along that line.  The standard calls for a smooth, crisp beer of a straw yellow color, with low hop character and little to no hop aroma.  I decided on the low bitterness of the Canadian Blonde extract, but with a 20 minute boil of Perle to get up to the bitterness desired.  OG (of course) is lower than Mr. B estimate.  Though this isn't truly a kolsch, this should be a very nice session pale, hitting something like 140 cal per bottle.

#70: I'm Calling it a Kolsch

Kolsch

 

Type: Extract	Date: 12/17/2012
Batch Size: 2.12 gal
Boil Time: 20 min
Ingredients
Amount Item Type % or IBU 0.83 lb DME Golden Light (Briess) (4.0 SRM) Dry Extract 30.74 % 1.87 lb Canadian Blonde (2.0 SRM) Extract 69.26 % 0.50 oz Pearle [6.30 %] (20 min) Hops 16.1 IBU 1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale
Beer Profile
Est Original Gravity: 1.049 SG	Measured Original Gravity: 1.044 SG
Est Final Gravity: 1.012 SG	New Est. Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.87 %	New Est. Alcohol by Vol: 4.30 %
Bitterness: 29.1 IBU	Calories: 194 cal/pint
Est Color: 3.4 SRM

#69: Light #2

Eons ago, I made my first cut at a Light beer, using a Munton's Light LME and ale yeast. This was way back on my 20th brewday.  Seeing that this time I had the Budweiser lager yeast at my disposal, I decided to take another swing at this using the American Light HME. Dropped some remaining Mt. Hood at flameout. Hit the OG this time. Go figure. 

Should be tasty...

Light 
Lite American Lager 

Type: Extract
Date: 12/11/2012 
Batch Size: 2.12 gal

Ingredients

Amount Item Type % or IBU 
0.81 lb Booster (0.0 SRM) Adjunct 30.22 % 
1.87 lb Classic American Light (2.0 SRM) Extract 69.78 % 
0.60 oz Mt. Hood [6.00 %] (0 min) Hops - 
1 Pkgs Pilsen Lager (Wyeast Labs #2007) Yeast-Lager 

Beer Profile

Original Gravity: 1.048 SG
Est Final Gravity: 1.012 SG 
Estimated Alcohol by Vol: 4.69 % 
Bitterness: 11.0 IBU 
Est Color: 2.2 SRM

#68: Weizen 2

The weizen yeast is gettin' old, so it's time to get it in a fermenter. The obvious choice is the deluxe Bavarian Weissbier kit with the 3068 yeast instead of the packed dry wheat yeast. Decided to add some coriander and sweet orange peel to a boil with the golden LME just for funzies. Quick, smooth brewday, though I still didn't hit temps very well and had to ice bath for a while. Going to ferment cool to hopefully avoid bubble gum. OG is a fair bit lower than the advertised (not surprisingly)... RDWHAHB. Not a big wheat fan, but thinking this may be good...

#68: Weizen 2 

Type: Extract
Date: 12/10/2012 
Batch Size: 2.12 gal

Ingredients

Amount Item Type % or IBU 
1.87 lb Bavarian Weissbier (3.0 SRM) Extract 77.27 % 
0.55 lb BrewMax Golden LME (Wheat) (1.0 SRM) Extract 22.73 % 
0.33 oz Orange Peel, Sweet (Boil 5.0 min) Misc 
0.75 oz Coriander Seed (Boil 10.0 min) Misc 
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat 

Beer Profile

Est Original Gravity: 1.046 SG
Measured Original Gravity: 1.037 SG 
Measured Final Gravity: 1.009 SG 
Estimated Alcohol by Vol: 4.58 % 
Adj Est Alcohol by Vol: 3.64 % 
Bitterness: 17.7 IBU

#67: Oktoberfest Lager

More contest beer. Lager yeasts are next up in terms of expiration date, so I'll be doing two lagers this weekend, and then likely two lagers as soon as these clear the lager fridge. I had a can of Munich LME that I didn't use for another project, so that goes in with the Oktoberfest HME. Hit my OG perfectly. Pretty quick brewday. I didn't have my water chilled enough, so it took a bit longer to cool than anticipated, but otherwise perfectly smooth.

Oktoberfest (Mr. B ) 

Type: Extract
Date: 12/7/2012 
Batch Size: 2.40 gal

Ingredients

Amount Item Type % or IBU 
1.86 lb Oktoberfest Lager (10.0 SRM) Extract 52.39 % 
1.69 lb LME - Munich (8.0 SRM) Extract 47.61 % 
0.50 oz Tettnang [4.50 %] (0 min) Hops - 
1 Pkgs Bavarian Lager (Wyeast Labs #2206) Yeast-Lager 

Beer Profile

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.013 SG 
Estimated Alcohol by Vol: 5.27 % 
Bitterness: 16.2 IBU 
Est Color: 8.8 SRM 

#65: Abbey Dubbel

A rush to get some of the older yeasts in the free ingredients leads me to a third brew for this weekend.  Since these brewdays are so fast, I finished all three in less time than a normal AG day, but I'll have quite a bit to bottle on the back end, so gains here are losses later.  The final yeast that was close to expiration was the WY-3944 (Belgian Wit).  I'm not a big wheat fan, and in reading on this yeast, I found it can be used for dubbels and tripels as well.  I had intended to do an Abbey Dubbel recipe on the Mr. B site with the WY-3787 (Trappist Hi-Grav) that came with the free ingredients instead of the T-58 it called for, but I'll just do an AG with that yeast and use the the 3944 here.  OG was pretty much on par with the rest (lower than the unreasonable estimates).  Again, no worries...

#65: Abbey Dubbel

Belgian Dubbel

 

Type: Extract	Date: 10/13/2012
Batch Size: 2.12 gal
Ingredients
Amount Item Type % or IBU 2.86 lb Bewitched Amber Ale (15.0 SRM) Extract 83.87 % 0.55 lb BrewMax Smooth LME (80.0 SRM) Extract 16.13 % 0.50 oz Saaz [4.00 %] (0 min) Hops - 1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.066 SG	Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.016 SG	Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.48 %	Actual Alcohol by Vol: 5.74 %
Bitterness: 27.9 IBU	Calories: 212 cal/pint
Est Color: 19.1 SRM

#64: ESB

Next on the free ingredient extravaganza...

The WY-1968 (London ESB) yeast had the oldest manufacturer date.  Not yet expired, but within a month or so, and thus I started with this.  Seeing that it was an ESB yeast, I figured I'd try to make something similar to that.  I decided, since I had a couple cans of the Amber HME, to start with that, with a flame-out addition of Styrian Goldings.  OG was off (as expected) from their anticipated OG (not sure why they overestimate them so), but no worries...

#64: ESB

Extra Special/Strong Bitter (English Pale Ale)

 

Type: Extract	Date: 10/13/2012
Batch Size: 2.12 gal
Ingredients
Amount Item Type % or IBU 2.86 lb Bewitched Amber Ale (15.0 SRM) Extract 100.00 % 0.50 oz Styrian Goldings [5.40 %] (0 min) Hops - 1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
Beer Profile
Est Original Gravity: 1.057 SG	Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.017 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.18 %	Actual Alcohol by Vol: 4.69 %
Bitterness: 30.1 IBU	Calories: 212 cal/pint
Est Color: 11.7 SRM

EDIT (11/11/12):  Bottled today.  Got 22 bottles out of the deal.  FG 1.011, so nailed that pretty well for a 5% brew.  Very tasty...  The dryhop really does wonders with these kits.  Need to dryhop every one from here on out.

#63: Northwestern Pale Ale

Going to be a lot of Coopers/Mr. B brewing for the foreseeable future after winning $500 worth of ingredients (as well as $200 worth of equipment) in a contest introducing the new Coopers extracts.  A half hour brew session is nice in one respect, but I still long for the picking my own ingredients, choosing my own mash temps, etc. that all-grain gives me.  No matter...  these ingredients will not go to waste, and, again, with a limited brewing schedule due to a ton of kids activities, etc., this is the best way to get some brews in.  Though I'm going to have to stack in some AG or partial mash brew days for my sanity...

Of the ingredients I received, the WY1056 yeast was starting to swell, so I decided to use it first.  Obviously that yeast pairs well with an extract that mimicks (in name, at least) SNPA.  So we'll go with the Northwestern Pale Ale craft series extract straight up...  no additions (except for some yeast food), no grain steeps, no hop boils, no nothin'.  So this one went real quick.  The temps were a bit high after the wort was added to the cold water in the fermenter, so am currently cooling it a bit to try to get to 70 degrees before pitching.  OG is lower than their estimate (of course), but no worries...

#63: Northwestern Pale Ale

American Pale Ale

 

Type: Extract	Date: 10/13/2012
Batch Size: 2.12 gal
Ingredients
Amount Item Type % or IBU 2.86 lb Northwestern Pale Ale (4.0 SRM) Extract 100.00 % 1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Beer Profile
Est Original Gravity: 1.057 SG	Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.014 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.62 %	Actual Alcohol by Vol: 4.95 %
Bitterness: 40.1 IBU	Calories: 222 cal/pint
Est Color: 4.7 SRM

EDIT (11/11/12):  Bottled today.  22 bottles plus a 10oz tester.  Taste is a bit apple-y, with a slight bitter.  Could use more upfront hops.  Should have dry hopped.  But many don't taste great at bottling but come out nice in the end...

#58: Sorghum Pale Ale

Decided I needed to brew today, but didn't have time to invest in a full AG.  A friend had wanted to do a sorghum brew but has never gotten back with a time, so I decided to use the sorghum extract I had bought for that purpose to do a straight up sorghum pale ale similar in nature to the Briess recipe they offer on their website.  I had Columbus on hand, so I subbed for their Cascades, and I'm using S-33 instead of their Nottingham.  I also threw in a bag of Booster that I had laying about.  I originally intended to steep some gluten-free items (oatmeal and the like), but decided to do this one straight up and save the experimenting for the next go.  So, a simple SMASH-ish go-round and the first brew day since January.  Really need to get back into the swing this spring/summer...

EDIT:  Well, that was an interesting brew day for everything that didn't involve brewing.  First, I had been missing my volumes on the low side, and while trying to adjust, I ended up coming in a bit high this time.  No worries, though it may lead to a mess in a day or two when we krausen up.   Recipe adjusted above.

But now for the non-brewing...  while I was transferring the wort to the fermenter, our backyard gate apparently broke and our dog got loose.  She was easily recovered (the boys saw it happen and called her back almost immediately), but in the melee, I am certain that I did not aerate well enough.  I did, however, pitch an entire pack of S-33 instead of the half pack I intended, so hopefully that will make up for it.  I also gave it a late stir after pitching, so I'll likely be good.

The other non-brewing catastrophe is that my free lagering fridge that has been so handy (it sat right at 50 at its lowest setting, so it was perfect for lagers) looks like it gave up the ghost.  The good news for today is that I did an ale and the fridge is sitting pretty at 62 or so.  The bad news is that I just picked up some lager yeast for a new lager I intended to do today (until time got away) and had postponed until next weekend.  I guess that gives me a week to find a new solution or to get some ale yeast.

So...  Dog recovered, fence repaired, beer in (non-working) fermenting fridge.  I guess it all turned out OK...

EDIT:  Hit 1.021 in four days.  Primary seems to have settled down.  Gonna let this sit for another couple of weeks before I can bottle, but hydro pull tasted quite promising...

Sorghum Pale Ale

American Pale Ale

Type: Extract	Date: 4/22/2012
Batch Size: 2.75 gal
Boil Size: 3.02 gal
Boil Time: 60 min
Ingredients
Amount Item Type % or IBU 3.30 lb BriesSweet White Sorghum Syrup 45DE (3.0 SRM) Extract 80.29 % 0.50 oz Columbus (Tomahawk) [14.00 %] (20 min) Hops 29.0 IBU 0.50 oz Columbus (Tomahawk) [14.00 %] (5 min) Hops 9.5 IBU 0.50 oz Columbus (Tomahawk) [14.00 %] (0 min) Hops - 0.81 lb Booster (0.0 SRM) Sugar 19.71 % 1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale
Beer Profile

Est Original Gravity: 1.055 SG	Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.30 %
Bitterness: 37.4 IBU	Est Calories: 246 cal/pint
Est Color: 3.6 SRM                      First pour pic...

#52: Weisen

Continuing my revisiting of Mr. B recipes and extracts... 

I'm not a huge wheat fan (though I loves me a Gumballhead or Oberon), but I'm trying to gain a taste for it. This is the second time I've had the WW extract on hand. Last time (nearly two years ago, and near the beginning of my brewing adventure) I added it to the OVL from the variety pack and made something resembling the Prince Ludwig Lager, though I used Centennial instead of Saaz and also added some honey. It was so-so though drinkable.

This time, instead of trying to add it to something else, I went instead full bore into it, getting a wheat yeast and supplementing with wheat DME. Also threw in a touch of EKG I had left from another brew day just for fun.

I did the easy-peasy brew day on Monday night. Overfilled to the top of the Q as an experiment (figuring it's about 2.5 gallons). Odd that the OG was way over the estimate. I didn't weigh the DME. I wonder if they mismeasured at Rebel, as I get the same OG if I change the stats to 1.5 lb. Interesting...

I tested gravity tonight (something like 69 hours later)... 1.011! Below estimate! I guess I need to get some bottles ready... Wow... Munich tore it up...

Hydrometer taste is very encouraging. Banana and clove just as expected, but not overpowering. 
Wheat 
Weizen/Weissbier

Type: Extract
Ferment 7/11; bottled 7/24
Batch Size: 2.50 gal
Brewer: Swenocha

Ingredients

Amount Item Type % or IBU
1.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 45.25 %
1.21 lb Whispering Wheat (6.0 SRM) Extract 54.75 %
0.10 oz Goldings, East Kent [4.70 %] (30 min) Hops 1.6 IBU
1 Pkgs Munich (Lallemand #- ) Yeast-Wheat

Beer Profile

Est Original Gravity: 1.035 SG
Measured Original Gravity: 1.044 SG
Adj Est Final Gravity: 1.012 SG
Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.17 %
Actual Alcohol by Vol: 4.30 %
Bitterness: 9.7 IBU
Calories: 194 cal/pint
Est Color: 5.2 SRM

#50: Irish Red

Ahhh, number 50. Haven't brewed a lot lately, so just getting back in the swing of things this week.

Second of the Mr. Beer extract series. This one is one of the three (or so) with add-ons. Going for a nice Irish Red, and EKG and Mt. Hood sound like a good boil addition to me.


Irish Red Ale

Type: Extract
Date: 6/6/2011
Batch Size: 2.40 gal
Brewer: Swenocha
Boil Size: 2.75 gal Asst Brewer:
Boil Time: 60 min
Equipment: Brew Pot (4 Gallon)


Ingredients

Amount Item Type % or IBU
1.00 lb Amber Dry Extract (12.5 SRM) Dry Extract 33.11 %
1.21 lb Bewitched Red Ale (13.2 SRM) Extract 40.07 %
0.20 oz Mt. Hood [6.00 %] (60 min) Hops 9.0 IBU
0.20 oz Goldings, East Kent [4.70 %] (60 min) Hops 7.0 IBU
0.81 lb Booster (0.0 SRM) Sugar 26.82 %
1.00 pkg Nottingham yeast

Beer Profile

Est Original Gravity: 1.052 SG
Actual Original Gravity: 1.050 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.82 %
Bitterness: 25.0 IBU
Est Color: 8.1 SRM

#46: Prohibition Ale

A fellow poster on a homebrewing website graciously sent me a can of Premier Malt Extract. I couldn't justify not running it prohibition style, though adding 2lbs of sugar was quite a juxtaposition from my normal no adjunct stance. As mentioned before, my great grandfather followed the recipe provided by Pabst/Premier, so I'm totally curious to what the brew they did tasted like. I did change the process just a touch... they talked of dumping the sugar straight into the fermenter and then adding water and wort. I instead added the sugar to the boil, and then added the malt extract at flameout (just like a Mr. B brew).

The recipe stats below are a total guess, outside of the Brewsmith stats for table sugar and the actual OG. After getting the OG, I worked backwards to estimate the stats for the extract.  I have no idea on the IBU or the color...

Prohibition Ale

American Pale Ale

Type: Extract	Date: 4/17/2011
Batch Size: 5.00 gal	Brewer: Swenocha
Ingredients
Amount Item Type % or IBU 2.20 lb Priemer Malt Extract (3.0 SRM) Extract 52.38 % 2.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 47.62 %
Beer Profile
Est Original Gravity: 1.034 SG	Measured Original Gravity: 1.034 SG
Est Final Gravity: 1.009 SG	Measured Final Gravity: 1.002 SG
Estimated Alcohol by Vol: 3.21 %	Actual Alcohol by Vol: 4.16 %
Bitterness: 20.7 IBU	Calories: 144 cal/pint
Est Color: 2.2 SRM

At two weeks, I took a potential FG reading (2 weeks in the fermenter)...

1.002~!

Holy crap! I pulled and reseated the hydrometer 3-4 times just to be sure. The yeast kicked the snot outta that wort... Adjusted the readings above to reality...

I guess it's time to bottle...





Fast forward another week...


I made three sampler bottles that I intend to taste the next three weeks on this one.  The first is at 6 days in the bottle...

Has OK carb, but still needs some more carb time.  Pour is straw colored and pretty clear.  Very slightly ciderish on the nose and the taste, but not nearly as much so as I anticipated.  Lightly bittered, and lightly hopped.  Pretty smooth.  Really close to being pipeline ready, though I still plan to give it three to four weeks before throwing any volume of these into the fridge.  I anticipate this will be a good lawnmower/BMC friend brew based on this early tester.

#43: Dark Strong Ale

This was a straight-up Mr. Beer winter seasonal, trading the supplied US-05 yeast with Notty instead.  I don't do many malt extracts any more, and especially not an HME, but this one sounded interesting...

Dark Strong Ale

Old Ale

Type: Extract	Date: 2/21/2011
Batch Size: 2.12 gal	Brewer: Swenocha
Boil Size: 2.43 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Ingredients
Amount Item Type % or IBU 3.30 lb Dark Strong Ale (77.6 SRM) Extract 100.00% 1 Pkgs Nottingham (Danstar #- Yeast-Ale
Beer Profile
Est Original Gravity: 1.058 SG	Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.014 SG	Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.71 %	Actual Alcohol by Vol: 5.21 %
Bitterness: 66.0 IBU	Calories: 241 cal/pint
Est Color: 40.0 SRM

#39: Scottish Ale

Planned this as a collaboration brew with a fellow brewer.  I proposed the Scottish Ale and the carmelizing, and he provided the oak bourbon barrel and heather tips.  Worked out pretty well.  I originally intended to leave in the secondary barrel for two months, but sampled at one month and though the oak/bourbon was pretty strong, so I decided to bottle at that point.  I don't really intend to put this into the drinking rotation until the Fall.  We'll see if I can hold to that...

Scottish Ale

Scottish Heavy 70/-

Type: Partial Mash	Date: 1/30/2011
Batch Size: 2.40 gal
Boil Size: 3.30 gal
Boil Time: 60 min
Ingredients
Amount Item Type % or IBU 4.00 lb Mountmellick Light LME (3.0 SRM) Extract 68.84 % 1.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 17.21 % 0.51 lb Special B Malt (180.0 SRM) Grain 8.76 % 0.21 lb Biscuit Malt (23.0 SRM) Grain 3.62 % 0.09 lb Chocolate Malt (350.0 SRM) Grain 1.58 % 0.30 oz Nugget [13.00 %] (60 min) Hops 24.4 IBU 0.30 oz Mt. Hood [6.00 %] (20 min) Hops 6.8 IBU 0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc 1.00 oz Heather Tips (Boil 30.0 min) Misc 1.00 oz Heather Tips (Secondary 7.0 days) Misc 1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale
Beer Profile
Est Original Gravity: 1.081 SG	Measured Original Gravity: 1.082 SG
Est Final Gravity: 1.021 SG	Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.85 %	Actual Alcohol by Vol: 8.90 %
Bitterness: 31.2 IBU	Calories: 374 cal/pint
Est Color: 24.6 SRM Process: Caramelize 1/2lb light LME with 4 quarts water Mash grains for 60 min Boil, add remaining LME drop hops, heather, and whilfloc on schedule above Add carmelized wort at 5 minutes Add LME at flameout Cool, stir, pitch, stir Ferment for 7 days Transfer to  oak barrel secondary with other half of heather   Leave in secondary for two months (or to taste)

#38: International Market Ale

Had heard of people using maltose from the International Market in their beer, so when I was at the market and saw said maltose, I had to give it a go.  $6 in maltose, plus some scrap ingredients on hand made this a super cheap brew. 

Intermational Market Ale

American Pale Ale

Type: Extract	Date: 1/17/2011
Batch Size: 2.40 gal	Brewer: Swenocha
Boil Size: 3.30 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brew Pot (3 Gallon)
Ingredients
Amount Item Type % or IBU 0.42 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 10.88 % 3.00 lb International Market Malt Extract (4.0 SRM) Extract 77.72 % 0.44 lb Melanoiden Malt (20.0 SRM) Grain 11.40 % 0.15 oz Warrior [15.80 %] (55 min) Hops 18.6 IBU 0.40 oz First Gold [8.00 %] (21 min) Hops 16.0 IBU 0.20 oz First Gold [8.00 %] (7 min) Hops 3.4 IBU 0.20 oz Fuggles [4.00 %] (7 min) Hops 1.7 IBU 0.25 oz Glacier [5.60 %] (7 min) Hops 3.0 IBU
Beer Profile
Est Original Gravity: 1.052 SG	Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.013 SG	Measured Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 4.99 %	Actual Alcohol by Vol: 4.57 %
Bitterness: 42.8 IBU	Calories: 271 cal/pint
Est Color:  6.8 SRM Super clear and pretty darn tasty...

#35: Beta Prince Pale Ale 2

Alpha King is my favorite beer available in these here United States. I tried a clone very early (March?) that was tasty, but wasn't near enough to the real thing. Kinda butterscotch-y, if memory serves.

Well, I've learned a lot in the last 11 months, and it's time for another go. I basically took the BYO grain bill and Don Osborn's hop schedule (because it matched more closely to what is in Alpha King).   More complex from a recipe standpoint than the previous incarnation, where I pretty much focused on the hops and with with a base grain bill.


This one came out great.  Almost spot-on.


Beta Prince (take 2)
--------------------
Brewer: Swenocha
Style: American Pale Ale
Batch: 2.40 gal Extract with grains

Characteristics
---------------
Recipe Gravity: 1.068 OG
Recipe Bitterness: 67 IBU
Recipe Color: 13° SRM
Estimated FG: 1.017
Alcohol by Volume: 6.5%
Alcohol by Weight: 5.1%

Ingredients
-----------
CaraMunich 0.06 lb, Grain, Steeped
CaraPils 0.06 lb, Grain, Steeped
Crystal 60L 0.06 lb, Grain, Steeped
Light LME 4.00 lb, Extract, Extract
Melanoidin 0.06 lb, Grain, Steeped
Pale Malt (Belgian) 0.50 lb, Grain, Steeped
Special "B" (Belgian) 0.06 lb, Grain, Steeped

Cascade 1.00 oz, Pellet, 60 minutes
Warrior 0.33 oz, Pellet, 30 minutes
Centennial 0.50 oz, Pellet, 5 minutes
Centennial 0.50 oz, Pellet, 0 minutes

S-33 yeast 1.00 unit, Yeast

#34: Black Eye Mock

I took a Shiner Bock clone from BYO and ran it as a 'mock-bock' ale with Nottingham. From what I've read, I should bump the hops a bit higher than I would as a lager but otherwise run the same recipe, so I bumped the IBU from 17 to 21 (not a significant change, but...). 


Black Eye Mock
------------------------------------
Brewer: swenocha
Style: Traditional Bock
Batch: 5.00 galExtract

Characteristics
---------------
Recipe Gravity: 1.045 OG
Recipe Bitterness: 21 IBU
Recipe Color: 12° SRM
Estimated FG: 1.011
Alcohol by Volume: 4.3%
Alcohol by Weight: 3.4%

Ingredients
-----------
Light LME 3.30 lb, Extract, Extract
Corn Syrup 1.90 lb, Sugar, Other
Crystal 60L 0.66 lb, Grain, Steeped
Munich (US) 1.00 lb, Grain, Steeped
Roasted Barley 0.05 lb, Grain, Steeped
Six-row (US) 0.25 lb, Grain, Steeped

Brewers Gold 0.75 oz, Pellet, 60 minutes

Nottingham yeast 1.00 unit, Yeast


Result was unbelievably similar clone of Shiner.  Good reviews all around...