Thursday, October 20, 2016


I was brewing at my co-workers again. (well he isn't a co-worker any more Mike retired!)

We decided to make an OktoberAle (Oktoberfest with ale yeast instead of doing the whole lager thing. Most Oktoberfest are actually brewed in March so they are ready for September)

Not much to talk about this beer except that some of the people we brewed with jumped the gun at the 60 min mark and forgot to add the boil-out hops. I'm not happy about that because they were enjoying them selves just a little to much for a brew day. Not that drinking on brew day is bad, you just can't go over board when dealing with boiling liquids around.

So I ended up dry hopping it on bottling day so hopefully that will help a little bit. The beer is currently conditioning so I will be able to try in about a week.

Here are some pictures from brew day, I mostly got the grain crushing and mashing because I don't believe I have pictures of that step yet.

Bel Aire Amber

So I know it has been a little bit since I posted anything. Shame on me. I brewed a couple times over the summer.

I tried my hand at my first created recipe! An amber ale I named Bel Aire Amber. The name comes from the street my fiance and I just bought our house on!

The recipe is:

6.0 lbs of Amber Dry Malt Extract
1.0 lbs of Crystal 60L
1.0 oz Cascade Hops (First Wort Boil)
1.0 oz Willamette Hops @ 30 min
1.0 oz Centennial Hops @ 15 min
1.0 Units of Irish Moss @ 15 min
1056 WYeast

I didn't take readings but according to the brew calculator it is 5.7% ABV.

Here is the new set up in the new house, The Laundry room is now the brew house. It is nice to have access to the laundry sink right there. The wort boiling for the Bel Aire Amber.

Just another picture to see sort of how I have it set up. I really should take more pictures.

It tastes really good to me. and so far everyone who has tried it likes it!

I might try and make it again soon, to see how close I get it to this batch.