Brother Levonian Saison

Fermentables:

2 lbs Vienna malt

1 lb flaked wheat

0.5 lb flaked oats

6 lbs ultralight LME

12 oz  white refined cane sugar (sucrose)

Adjuncts:

2 oz Saaz hop pellets  @ 60 min

1 oz Hallertau Mittlefru hop pellets  @ 60 min

1 oz Tettnanger hop pellets @ 20 min

1 oz Kent Goldings hop pellets @ 0 min

0.5 oz fresh orange peel @ 0 min

76 g wildflower honey @ 0 min

1/4 tsp. ground black pepper @ 0 min

1/4 tsp powdered turmeric  @ 0 min

0.5 Saaz hop pellets @ dry hop

Yeast:

1 vial White Labs WLP565 Belgian Saison I Ale Yeast

PROCEDURE

Steeped grains between 140 and 160 F for 30 mins. Removed grains, and brought wort to boil.

Added malt extract and cane sugar. Pre-boil volume 6.5 gals.

Proceeded with remaining additions as scheduled.

Pitched yeast at 79°F. 

 

OG: 1.062

FG:

Club DOZE Team Competition Brew - Altbier

 Beer brewed with fellow Club DOZE Team Altbier members for internal club team competition.

 

OG: 1.052

FG: 1.007

Est. ABV: 5.91%

Brother Levonian saison

 Brew date: 13 Aug. 2022

Kegging date: 5 Sept. 2022

Final yield in keg: 4.5 gals. 

SRM: ± 14

OG: 1.075  FG: 1.008

ABV: 8.79%

 

INGREDIENTS

0.5 lb flaked oats

2 lbs Vienna malt

6 lbs Brewmaster ultralight  liquid malt extract

1 lbs Briess Bavarian Wheat dry malt extract

12 oz white sugar @ 60 mins

3 oz. Czech Saaz hop pellets (4.5% AA) @ 60 mins

1 oz. German Tettnanger hop pellets (4.4% AA) @ 20 mins

1 oz. Czech Saaz hop pellets (4.5% AA) @ 0 mins

0.5 oz Kent Goldings hop pellets (5.5% AA) @ 0 mins

0.5 oz. fresh mandarin orange peel @ 0 min

0.25 tsp. ground black pepper @ 0 min

0.25 tsp. turmeric powder @ 0 min

292 grams orange blossom honey @ 0 mins

1 pack White Labs Saison Ale Yeast WLP565

0.5 oz. Kent Goldings hop pellets (5.5% AA) @ dry hopping

PROCEDURE

Steeped grains between 140 and 160 F for 30 mins. Removed grains, and brought wort to boil.

Added malt extract. Pre-boil volume 6.5 gals.

Proceeded with remaining additions as scheduled.

Pitched yeast at 79 F.  Fermented for 23 days between 71 and 75 F.

 

 

Brew day!

 

The Dark Heart of DOZE imperial American porter

Brewed April 6th, 2021, using the DOZE Black IPA extract kit from MoreBeer! as a base.

 

Ingredients

• 14 lbs Briess ultralight LME
• 3 lbs Briess ultralight DME
• 12 oz Briess Crystal 60L malt
• 8 oz Weyermann Carafa Special 2 (415-450 L) malt
  
• 8 oz UK pale chocolate malt (220 L)
• 8 oz Briess Victory malt (28 L)
• 1.5 oz Magnum (12.1% aa) hop pellets, at 60 min
• 1 oz Cascade (5.7 aa) hop pellets, at 10 min
• 1 oz Cascade (6.5% aa) hop pellets, at 10 min
• 1 oz Cascade (6.6% aa) hop pellets, at 1 min
  
• 1 tab Whirfloc clarifier, at 5 mins
  
• 2 vials White Labs WLP90 San Diego Super Yeast
• 1 oz Simcoe (13.6% aa) hop pellets, at dry hopping
• 1 oz Centennial (8.9% aa) hop pellets, at dry hopping
• 0.5 oz Cascade (6.5% aa) hop pellets, at dry hopping

 

90 minute boil.

Pitched yeast at 74°F ( 23 °C). Fermented 48 days at 64-70°F (17-21°C).  Dry-hopped on day 41, kegged on day 48.

Allowed to rest 5 weeks in keg at room temperature, and 12 weeks at 45°F (7°C).

OG: 1.103

FG: 1.028

Est. ABV: 9.84%

Single-hop (HBC 472) Pale Ale (v. 2)

 

Brewed on Nov. 14th, 2020

 

7 gals water

1 tab Camden salts (water treatment)

8 lbs Ultra-light LME

1 oz. 2018 harvest Yakima HBC-472 hop pellets (8.7% aa) @ 60 min.

1.5 oz. 2018 harvest Yakima HBC-472 hop pellets (8.7% aa) @ 10 min.

1.5 oz. 2018 harvest Yakima HBC-472 hop pellets (8.7% aa) @ 0 min.

1 tab Whirfloc clarifying agent @ 10 min.

1 pack White Labs WLP-90 yeast

 

Pitched yeast at 73°F (23°C)

Fermented for 39 days at temps. ranging from 63°F to 70°F (17°C - 21°C)

OG: 1.044

FG: 1.008

ABV: 4.73%

Dweazel

Brewed 8 March 2020

Ingredients:
 8 lbs pale liquid malt extract
1 oz. Columbus/Tomahawk/Zeus hop pellets (15% aa) @ 30 min
1 oz. Zappa hop pellets (6.4% aa) @ 10 min
1 oz. Zappa hop pellets (6.4% aa) @ 0 min
1 tab. Camden salts  (water treatment)
1 tab. Whirfloc clarifier @ 10 mins
6 gals water
1 pack White Labs WLP90 San Diego Super Yeast



Pitched yeast at 71°F (21°C)
Forty-two days fermentation at 62°F-65°F (16°C-18°C)
OG: 1.061
FG: 1.012

Aromas of ripe mango. Flavor notes of ripe mango, apricot, canned peaches.