Batch #161 - Fresh Hops Pale Ale

Fresh, local hops flowers picked the day before brewing.  Our apricot tree hosted a beautiful array of transplanted Vagneur Ranch hops, which were combined in this brew with fresh hops from Basalt Mountain Garden's guest yurt vine.

2-Row Barley base malt
Basalt Mountain Gardens fresh leaf hops
Vagneur (a la Maude) fresh leaf hops
Safbrew T-58 dry yeast

Brewed 28-August-2016

Batch #160 - German Altbier

Ziggy (aka Zig-Zag) has earned his place on a beer label, and he could care less.

Barley Malt, Munich Malt, Caramel #120L Malt (for color), Centennial and Czech Saaz whole leaf hops, Safale German Ale Yeast.
Brewed 7.August.2016

Batch #159 ~ Extra Bitter Red Ale

 

Batch #158 ~ Belle Saison Farmhouse Ale

 

Batch #157 ~ Abbey Red Ale

 A couple of college buddies from Colorado College, Java Tunson and our daughter March Thompson, both Doctors now!  Here they're hanging out at the Peter Estin Hut, between outings in the snow.

Abbey Red Ale
Brewed 9.Apr.2016
Grain:
25# Breiss brewers malted barley;
2.5# Caramel 120L malted barley;
Hops:
1.0 oz Czech Saaz whole dried hops (AA 3.4%);
2.0 oz Willamette  whole dried hops (AA 6.2%);
2.0 oz Columbus whole dried hops (AA 16.6%);
1 tsp Irish Moss
Yeast:
Saffbrew Abbaye Ale - exp. 09/2016
New bottling sugar - 5.0 oz in 5-gal bottling session resulted in FOAMY BEER, even explosive.

Batch #156 ~ Juniper Golden Ale

Brewed 20.Mar.2016
22.25# Breiss brewers malted barley;
2.25# Munich malted barley;
2.25# Crystal 60L;
4.0 oz. Cascade dry whole hops;
0.5 oz Juniper berries dried, crushed, floated in boil for last 15.minutes, with 1 tsp Irish Moss;
Yeast: Danstar "Windsor", exp. 11/2016
Finished at 6.0% abv

Batch #155 ~ Cool Porter

 This is my third batch of Ale brewed outdoors in mid-Winter, by choosing a sunny day predicted to be close to 55°F (we do get these during the Winter, at least once or twice a month), and setting up my brewing gear on the front porch, which will collect enough sun to reach 65 - 70° for four hours, from 10:30 am until 2:30 pm, just perfect for an all-grain brewing session.

Brewed 12.Feb.2016
25# Breiss 2-row malted barley;
2# "Coffee malt" barley;
1# "Black roasted" barley;
2.0 oz Willamette dry whole leaf hops;
2.0 oz Cascade dry whole leaf hops;
1.5 oz Zeus dry whole leaf hops;
Yeast: Safale US-04, exp.06/2016
Finished at 5.5% a.b.v.

Batch #154 ~ Habanero Red Ale

I haven't made this Ale since 2012, but have had inquiries from friends about it, so here it comes again!

Brewed 23.Jan.2016
26# Breiss 2-row barley malt;
1.5# "Coffee Malt";
2.0 oz. Cascade dry whole hops;
4.0 oz. Willamette dry whole hops;
1.0 Tbs. Irish Moss;
Yeast: Safale US-05 American dry ale;
Adjunct flavor:
1/8 tsp. Habanero pepper, dried and ground to powder, then re-hydrated in 1 cup of simmering water, with dissolved bottling sugar 5.0 oz, mixed thoroughly into finished beer at bottling time.
Finished at 6.5% abv