www.rideside.net

Cross-posted from 48bottles.com:

2010JAN09

13lb American 2 Row
1/2lb Crystal 10L
1/2lb Crystal 20L
~4g mash water, strike @ 175F

one step infusion mash 50min (136F)

~5g sparge water @ 175F, collecting 7g

Boil

75min:
1oz Magnum (11.0%)

0min:
1oz Centennial (?%)

2010JAN10

OG: 1.055

Pitched White Labs California Ale Yeast WLP001

2009DEC03

3oz ginger root
4T lemon juice
3T orange juice
3/4cup cane sugar (~half turbinado "raw", ~half white)
4 1/2 quarts water

60min:
Combined chopped ginger root, juices, sugar, and 1.5 quarts water. Brought to boil and simmered.

0min:
Added 3 quarts water.

Activated 1 package Red Star Champagne Yeast in 1/4cup 105F water.

Pitched yeast.

8 16oz. bottles

(source)

2009NOV21

12lb American 2 Row
1lb Crystal 20L

~4.5g mash water, strike @ 175F

one step infusion mash 60min (156F)

~4.5g sparge water @ 175F, collecting 6g

Boil

75min:
1oz Northern Brewer (10.6%)

0min:
1oz Centennial (9.1%)

OG: 1.072

Pitched White Labs California Ale Yeast WLP001

(source)

----

2009DEC03

Racked to secondary

Dry hop:
2oz Centennial (9.1%)

Forgot to take a sample.

----

2009DEC20

FG: 1.011 (8.1% ABV)

Primed with 2/3 cup cane sugar
42 12oz. bottles

I've come to the conclusion that tgl has a good thing going with his brew batch reports. They may (or in some cases may not) make for good online conversational fodder, but in any case Rideside serves him well as a fancy electronic log notebook for the recording of his recipes and comments on how the beverages eventually turn out.

2009OCT01

5gal Russell Orchards Apple Cider Ipswich, MA (unpastuerized, no preservatives, $6.25 a gallon)
1pkg Red Star Pasteur Champagne dry yeast

Activated the yeast in a hydrometer's worth of cider warmed to ~100F

OG 1.042

----

2009DEC03

Primed with 3/4 cup of brown sugar. 43 12oz. and 4 16oz. bottles.

FG 0.977(~ 6% ABV)

Extremely dry, clean taste, balanced. Clearest batch yet. No off flavor. A bit bitter, like apple _seeds_. Consider adding sugar (up to 1lb/1gal cider) next time.

2009SEP27

6.5lb American 6 Row
1lb Crystal 60L
2lb Flaked Maize

~3g mash water, strike @ 175F

one step infusion mash 60min (150F)

~6g sparge water @ 175F, collecting 6g

2lb corn sugar

Boil

60min:
1oz Tetnang pellets (5.1%)
0.5oz "Tet" pellets (3.8%)

40min:
1.5oz Cluster pellets (8.9%)

5min:
0.5oz Saaz pellets (3.0%)

OG: 1.055

Pitched White Labs California Ale Yeast WLP001

2009FEB26

1gal water
1lb Cara Aroma Crystal 120L

Boil

6.6lbs Cooper's Light Malt Extract

Boil, covered.

0min:
1/2cup oak chips
1oz Fuggles pellets (6%)

15min:
1oz Fuggles pellets (6%)
End boil

Let sit one hour, covered.

4 gal water in fermenter.
Added wort to fermenter.

Pitched English Ale Yeast, WLP002.

Topped to 5gal.

(source)

2008NOV09

18.5 lb Pilsner
1 lb Vienna

5gal strike water @ 168F

one step mash infusion 45 minutes

5gal sparge water @ 168F

1.5 lb Light Candy Sugar

Boil

60 min:
1.5oz Tettanger (3.9%)

30min:
0.5oz Tettanger (3.9%)
0.5oz Saaz

10min:
0.5oz Saaz

Pitched Wyeast Lab. Activator 3787 Trappist High Gravity

OG 1.106

(source)

2008NOV07

5gal Carlson Orchards Apple Cider Harvard, MA (pasteurized)
1pkg Red Star Pasteur Champagne dry yeast

Activated the yeast in a cup of cider warmed to ~100F

2008OCT05 (first all grain!)

6lb American 6 Row
1lb Crystal 53-72L
2lb Flaked Maize

2.75g mash water, strike @ 175F

one step infusion mash 60min (154F)

~6g sparge water @ 178F

1.5lb corn sugar

Boil

70min

60min:
1.5oz Tettanger (3.9%)

20min:
0.5oz Tettanger (3.9%)
0.5oz Cascade (5.5%)

5min:
0.5oz Saaz (3.2%)

Pitched Wyeast Lab. Activator 1056 American

OG: 1.056

(source)
(howto)