AG92 – Columbia

Type: American Amber Ale Date: 21 Jan 2016
Batch Size : 30.00 l Brewer: Jono Thompson
Taste Notes: A pale ale, slightly bitter, finished with Columbia hops which give a unique, pungent kick of hoppiness and notable twist of lemon citrus

Ingredients

Mash Ingredients

Amt

Name

Type

#

%/IBU
5.40 kg Pale Malt, Maris Otter (5.9 EBC) Grain 3 93.1 %
0.40 kg Wheat Malt, Ger (3.9 EBC) Grain 4 6.9 %

Boil Ingredients

Amt

Name

Type

#

%/IBU
17.00 g Magnum [12.00 %] – Boil 60.0 min Hop 5 16.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6
10.00 g Columbia [5.50 %] – Boil 10.0 min Hop 7 1.8 IBUs
20.00 g Columbia [5.50 %] – Boil 0.0 min Hop 8 0.0 IBUs

Beer Profile

Measured Original Gravity: 1.046 SG Measured Final Gravity: 1.010 SG
Bitterness: 18.5 IBUs Actual Alcohol by Vol: 4.7 %
Est Color: 8.3 EBC

AG91 – Wreckless

Type: American Pale Ale Date: 21 Jan 2016
Batch Size : 30.00 l Brewer: Jono Thompson Ray Towle
Taste Notes: Repeat of a very popular beer!

A Pale ale with plesent hoppy, floral aroma.

Ingredients

Mash Ingredients

Amt

Name

Type

#

%/IBU
5.40 kg Pale Malt, Maris Otter (5.9 EBC) Grain 3 100.0 %

Boil Ingredients

Amt

Name

Type

#

%/IBU
25.00 g Magnum [12.00 %] – Boil 60.0 min Hop 4 27.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5
25.00 g Magnum [12.00 %] – Boil 10.0 min Hop 6 10.1 IBUs
37.00 g Cascade [5.50 %] – Boil 0.0 min Hop 7 0.0 IBUs
25.00 g Magnum [12.00 %] – Boil 0.0 min Hop 8 0.0 IBUs

Beer Profile

Measured Original Gravity: 1.043 SG Measured Final Gravity: 1.010 SG
Bitterness: 38.0 IBUs Actual Alcohol by Vol: 4.3 %
Est Color: 8.0 EBC

AG90 – Belgium Dubbel

Type: Belgian Dubbel Date: 09 Jan 2016
Batch Size : 25.00 l Brewer: Jono Thompson Paul Horton
Taste Notes: Special Brew for Christmas 2016!

The dubbel is more clearly defined. Brown ales of different sizes, flavors, and production methodologies have been made in monasteries for a long time, but in 1926, the style took its modern form when the Westmalle monastery released a beer called Dubbel Bruin. The beer was a success and a wave of imitators solidified dubbel as a recognized style.
The dubbel are reddish brown-colored ales of moderate strength (think 6-8% ABV) that, nowadays, are made not just in monasteries, but by secular breweries around the world. Classically, they are made with an ingredient that you might not expect: heavily caramelized beet sugar. The sugar imparts much of the deep color characteristic to this style and lightens the beer in body, fermenting completely and creating a bunch of alcohol along with it. It also leaves behind a pleasant raisin-like flavor. The type of yeast used for fermentation is important as well, yielding a wide range of fruity, peppery, and spicy flavors that give the style a deep complexity and low level of residual sugar.

Ingredients

Mash Ingredients

Amt

Name

Type

#

%/IBU
5.00 kg Pilsner (2 Row) UK (2.0 EBC) Grain 3 75.8 %
0.50 kg Wheat Malt, Ger (3.9 EBC) Grain 4 7.6 %
0.35 kg Caramunich Malt (110.3 EBC) Grain 5 5.3 %

Boil Ingredients

Amt

Name

Type

#

%/IBU
0.50 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 6 7.6 %
0.25 kg Candi Sugar, Dark (541.8 EBC) Sugar 7 3.8 %
20.00 g Progress [6.25 %] – Boil 60.0 min Hop 8 11.8 IBUs
10.00 g East Kent Goldings (EKG) [5.00 %] – Boil 60.0 min Hop 9 4.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10
20.00 g Target [11.00 %] – Boil 10.0 min Hop 11 7.6 IBUs

Beer Profile

Measured Original Gravity: 1.056 SG Measured Final Gravity: 1.010 SG
Bitterness: 23.7 IBUs Actual Alcohol by Vol: 6.0 %
Est Color: 30.6 EBC

AG89 – Belgium Tripple

Type: Belgian Tripel Date: 09 Jan 2016
Batch Size : 25.00 l Brewer: Jono Thompson Paul Horton
Taste Notes: Special Brew for Christmas 2016!

The origin of the tripel is a matter of much debate, too. One thing is certain: like the dubbel, the modern tripel was popularized by the Westmalle monastery. Also like the dubbel, the tripel is brewed with a good portion of beet sugar included in the recipe, but this time, the sugar isn't caramelized. It still raises the alcohol level and lightens body, but it doesn't impart significant color—the beer's beautiful golden hue comes primarily from the use of lightly kilned malt. Expect a beer filled with apple, pear, citrus, or banana-like fruitiness, clove-like or peppery spice, and a drying but (ideally) subtle hit of alcohol on the finish. Slightly stronger than dubbel, tripel boasts a lofty ABV of around 7-10%, but remains dangerously drinkable.

Ingredients

Mash Ingredients

Amt

Name

Type

#

%/IBU
5.50 kg Pilsner (2 Row) UK (2.0 EBC) Grain 3 74.8 %
0.75 kg Wheat Malt, Ger (3.9 EBC) Grain 4 10.2 %
0.10 kg Caramunich Malt (110.3 EBC) Grain 5 1.4 %

Boil Ingredients

Amt

Name

Type

#

%/IBU
1.00 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 6 13.6 %
30.00 g Magnum [12.00 %] – Boil 60.0 min Hop 7 28.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8
20.00 g Saaz [3.75 %] – Boil 10.0 min Hop 9 2.2 IBUs

Beer Profile

Measured Original Gravity: 1.071 SG Measured Final Gravity: 1.009 SG
Bitterness: 31.0 IBUs Actual Alcohol by Vol: 8.2 %
Est Color: 8.1 EBC