MAPLE SAP PORTER

For National Homebrew Day on May 4th, I had planned on whipping up a batch Maple Sap Porter, but the Box Elder (Manitoba Maple) trees that I tapped were not producing enough sap by Saturday, so I went with Plan B: A Black Saison. I made 10 gallons of that and will split the batch and infect 5 gallons with some Brett B.
Anyway, my friend who owns the trees told me on Sunday that the sap has stopped flowing and we netted about 3 gallons of sap. I picked up the sap and brewed a small batch of Maple Porter.

Sweet Box (Maple Sap Porter)
0.700 KG Pale Malt (Maris Otter)
0.600 Malteurop 2 row pale malt
0.150 Briess Munich 10L
0.040 Black Patent Malt
0.040 Chocolate Malt
0.030 Carafa II
boil 60 min 10.0G Goldings ~ pellet
boil 20 min 15.0G Goldings ~ pellet
boil 1 min 15.0G Goldings ~ pellet

I only used the Maple Sap and did not augment with water or any other fluid. I was boiling down a couple of liters to syrup consistency so I could put that at the end of the boil but I ended up burning it so I had to improvise. I collected some sparge runnings and put that on medium heat for about an hour and added that to the boil kettle at flameout. I am hoping it will end up a little sweet. I also used London III Wyeast 1318 which tends to lend a sweetness to the beer. I did not treat the sap in any way nor did I use any Irish Moss

This was all I was able to get from the experiment, but should be very interesting to taste it. I am very much looking forward to this.

Ale "X" Old Ale

On March 2, my wife, Stefanie, gave birth to a baby boy that we named "Alexander". In honour of this occasion, I will be making Ale "X",a 10% ABV OLD ALE that I plan to drink once a year for the next ten years.
A BJCP descriptor for an Old Ale: Flavor: Medium to high malt character with a luscious malt complexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped (the impression of bitterness often depends on amount of aging). Moderate to high fruity esters are common, and may take on a driedfruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port or Madeira. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none. Some wood-aged or blended versions may have a lactic or Brettanomyces character; but this is optional and should not be too strong.

ALE "X" Old Ale
5.0 KG Malteurop 2 row pale malt
3.0 Pilsner (2 Row) Ger
1.0 Wheat Malt
0.45 Flaked Barley
0.35 Crystal 75L
0.3 Cane Sugar Syrup
0.2 Honey
0.15 Black (Patent) Malt

60 grams Fuggles @60 min 4.5 AA
43 grams Perle @60 min 7.5 AA
1728 Wyeast with 3 liter starter

There is a very good chance that I will boil some first runnings for a time. I really like the effect that it gives, an almost burnt caramel taste and aroma. That lasts a long time which will add another layer to the taste profile. The sugars that I am using is straight from my cupboard. I am not going to bother going out of my way to get sugars, what I have laying around should suffice.
This should be a tasty beast if you are the type of person who hangs around the sharp cheese spread at high brow parties and forgets to mingle while you are drinking port and eating cheese.
This is a ten year journey. I hope all goes well.

FLANDERS

On may 19th, I wrote a post about making a Flander's Red. I even bought a pack of Roeselare yeast but I was slightly hesitant to use it because it was a year old when I bought it. My LHBS didn't bother getting anymore in because there wasn't much of a demand for it. So, I put my plans on making a sour beer on hold, until today. I had a friend go to Minneapolis a couple weeks ago and I asked him to bring back a pack of Wyeast's Roeselare yeast. He did, and today, I brewed a batch of Flander's.
Here is my recipe:
2.5KG Malteurop 2 row pale malt
1.5KG Vienna Malt
0.38KG Flaked Corn (Maize)
0.37KG Honey Malt
0.15KG Caraaroma
0.05KG Chocolate Malt

I pitched a pack of Wyeast's 1056 American Ale Yeast into the wort and I plan to wait a few days until the gravity drops to about 1.020, then I will rack into a secondary and pitch the Roeselare yeast. At some point, I will add some oak chips to give it a little woody taste. There are so many different ways to make a Flanders and the technique I am following is a faux blended Flanders. Usually, you ferment the wort with the Roeselare for a year and then you blend the beer with a younger batch. My way does not have the art to it that blending does, but this is my first sour so I figured I would play it safe.

Russian Imperial Stout

I just finished hand milling 21 pounds of grain for this beast of a beer that I will endeavour to make tomorrow. That took quite a while but it was worth it and that's pretty much the only exercise that I get.
I am quite excited about this one; I have not yet made a beer of this magnitude. I plan on bottling my Scottish Export 90 tomorrow and then I'll pour the chilled stout onto the yeast cake. This is going to be some nice, healthy yeast which will produce a hopefully awesome stout.
This is a typical bin-end beer in the sense that I am using all the leftover dark grains and bin ends that was sitting in my grain drawer. A compilation of some roasted, chocolate, caraaroma, and black malt with a touch of brown (because that's what I had)to give the beer a smorgasbord of flavour. Of course, it's not going to reach it's peak for about a year which is the sad part.

This dude is going to probably reach an OG of 1.093 and FG of 1.024 resulting in a 9% ABV beer. Well, here's the recipe:

TEARS OF THE TSAR

5.346 Kg Domestic 2-Row
2.255 Kg Maris Otter
.500 Kg Munich 10L
.674 Kg Flaked Barley
.331 Kg Roasted Barley
.250 Kg Chocolate Malt
.160 Kg Black Patent
.150 Kg Caraaroma
.100 Kg Brown Malt

38 grams Magnum @60 min
29 grams Golding @20 min

I will let it sit on the yeast cake for about 3 weeks and then bottle with about 4 oz dextrose (maybe less) and let it stew for several months.

UPDATE: I made this beast of a beer today and due to a little panic on my part and determination to not have poor efficiency, I ended up with an OG of 1.099. Pre-boil, it was sitting at 1.064 and from my experience, the post boil gravity is only about.010 above the pre-boil gravity. I took about 3 liters of wort from the boil kettle and boiled that on the stove top for 15 minutes. I also added 200 Grams of sucrose and 100 Grams of lactose for safety. I opted to boil for about 1 hour 40 minutes. I ended up with less wort than usual due to my antics so I am adding some water raise the level. That ended up dropping my OG to about 1.088. I think I should have left the quantity alone but I wanted more beer, but that's the way it goes.
Here's a picture of my mashtun brimming with 21 pounds of grain and 30 liters of water.

DUSSELDORF ALTBIER IN THE SUMMER

We have a tasting party in October, so I need to replenish my beer stock because it is severely diminished due to an unexpected rash of infected beers from an outside contaminate. I have a American Blond in the bottle and I need at least 6 or 7 more. My bright idea was to take a 'beer trip' with representation from the US, UK, France, Belgian, Germany and maybe one more.
I decided on making a Dusseldorf Altbier first then proceed to a Kolsch because that beer needs healthy, once used yeast to make it better. Also, these German ales are hybrids and they need a low fermentation temperature down to about 62F. The problem with this scenario is that it is the end of June and it is pretty freaking hot out there and me without a dedicated fermentation chamber. Well, I have a laundry sink and ice, so I will have to make the best out of this difficult situation.

Dusseldorf Altbier
3.9kg Pilsner
.500kg Munich 10L
.500kg Vienna
.110 Black Patent (last 30 mins of mash)

16G Magnum @60 min
19G Hallertau @20 min
20G Hallertau @1 min

1/2 tsp Calcium Chloride in Mash
2 ml of Lactic Acid in sparge water

Presently, the primary is sitting in my laundry sink full of water at about 57f. I need to maintain that temp for about 5 days then I can slowly warm it up. I have not yet decided whether to rack to secondary then commandeer the family fridge to lager it or just bottle then lager (after it has carbonated)
UPDATE: I bottled the beer last night and unfortunately, there was a distinct banana aroma. Sure, it may subside over time, but it is an indicator that the fermentation temperature was too high. I really need a freezer chest with temp control but no money for such extravagance. Sigh.

THE CALIFORNIA COMMON CHALLENGE

I received a gold medal for my California Common at the Aurora Brewing Challenge in Edmonton, Canada. That made me a qualifier for the 2013 MCAB (Masters Championship of Amateur Brewing. That beer only received 33 points out of a possible 50. So, that means I have to come up with a better recipe/technique to net me a gold in that category. I will be brewing a lot of my "Cali B" over the next 8 months or so to come up with my best entry.
That's all I have to say about that for now, but I will be posting my updates as I make the beer. Should be an interesting Steam Beer year but I will be brewing other beers for more competitions. I have only been brewing for a year but I think I'm going to shoot for the Canadian Brewer of the Year for 2013. This year, I'm in 19th place so far.

It's Time for a Flanders Red (in about 2 years)

I am conflicted. I was all set to make a Flander's Red and went out and bought the ingredients. The only pack of Roselare available was a year old so I bought it at a half off discount. I went home and Tweeted that I did that and Wyeast replied back to me stating that it won't be very good and I should buy the freshest stuff for the best results. So,I don't know what to do: Use the yeast as is or wait until the LHBS has it in stock.

Here's my recipe so far:
The Forgotten Flander's Red
3.00KG 2 Row Pale
1.400KG Vienna Malet
.588KG Flaked Corn
.500KG Honey Malt
.250KG Caraaroma

16 grams Fuggles

Roselare Yeast

I would just pitch the package in the cooled wort and let it sit for 12 to 16 months then blend with newer Flander's red. There are a lot of discussions on line on what type of carboy to use. Apparently, a plastic bucket will allow in too much oxygen and the glass carboy will prevent the requisite oxygen from getting in. A better bottle is supposed to let in a nice amount of oxygen. The Flander's is the only beer that requires the acetic acid (vinegar) flavour profile. There is also the technique of adding an oak stick in the carboy to let in oxygen and wood up the beer. I am going to pass on that. My better bottle is a little scratchy so I think I'll just use the glass carboy. A little vinegar flavour is all right by me.

Wyeast has gotten back to me stating that they would not know what bugs are still alive and that I can pitch another pack down the road (sooner than later).
So, that's what I'm going to do. Pitch the old roselare now and wait until a new pack arrives.

Head Retention

I have made over 20 beers with varying degrees of head retention from okay to good but since I tried a new technique, it is now awesome. My secret? I switched cleaning products. Previously, I just used dish soap to clean all my plastics and then rinsed my buckets et al as well as possible. Obviously, I sanitize after. I was aware of head retention problems due to soap but I figured if I rinsed thoroughly, it shouldn't be that big of a deal. Well, I was wrong. I switched to OxiClean two beers ago and now my head retention is phenomenal. The head remains right to the end of the beer. The only drawback is that I have to pour it more carefully or the head gets out of control and I need to wait until it calms down.
I know there are other variables to head retention but a proper cleaning will do wonders for retention.

TASTING PARTY #2

I'm having another tasting party tonight on St. Patrick's Day. It should be an awesome night. Chef Cindy has lined up a delicious selection of food that should pair perfectly with my beer. Obviously, I had some trepidation with a couple of my brews, specifically, the Witbier and the Belgian Blonde. I haven't used Belgian yeast before and was not prepared for the qualities that it lent to the ales. They had a strong phenolic aroma to it that did eventually subside. I'm used to drinking my beer without worry about 6 weeks after brewing but the Wit and especially the Belgian have taken more time to get up to snuff. I have a plan with the Witbier because it had a weird lake/hotdog aroma to it: I will cut up orange slices and add those to the glasses. Of course, I'm worrying too much but that is my shtick. Here are the pairings:

Scottish Export 80?

Well, sort of, it was intention to make a Scottish Export 80 but things got away from me. The OG for Ex 80 should be between 1.040 and 1.054. Mine turned out to be 1.062 which will probably end up being a 6% ABV. I expected a 1.050 because my efficiency has always been about 73%, now it's going to be about 84%.
There might have been a couple reasons for this (as well as I can deduce): 1. My new grain mill: the crush I am using is too fine for the amount of grain I'm using. 2. Maris Otter is a very clumpy grain, especially when it is finely ground so there is a lot more stirring than normal.
Regardless of all that, this beer turned out excellent even though I do not know what type of beer it is now. It's a little dark and a little strong for a Scottish 80 and doesn't fit the flavour profile of a wee heavy, but I might be able to fit it into an Irish Red category. I don't know. I'm going to take it to the beer club on Tuesday and see what they think it is.

PRICKLY THISTLE IRISH ALE
3.00KG Maris Otter
2.00KG Golden Promise
.260KG Brown Malt
.150KG Roasted Barley

39 Grams Fuggles 60 minutes

Wyeast 1728 Scottish
OG 1.062
FG 1.016

This beer was delicious, absolutely awesome. I feel kind of sad because I gave this beer away as a birthday gift.

YELLA: The Golden Ale

I have been slacking off with my blog lately. I've made quite a few beers since my November 28th post so I'm going to try and catch up with my past recipes. Part of my problem is that I discovered Hopville.com and have posted a lot of my recent recipes there. Here is the link for my brews.
Alright, I made an American Golden in December and it turned out very well. In fact, it won a silver medal at the Cowtown Homebrew Roundup in Calgary that was held in February. The coolest part of that win was the fact that I used Homegrown Hops for the flavour addition of the brew. Here is the recipe:

YELLA

4.55KG 2-Row Pale
1.00KG Vienna

28 Grams Brewer's Gold (5.5 AA) 60 minutes
28 Grams Brewer's Gold 30 minutes
15 Grams Golding 1 minute

Wyeast 1056 American Ale

154F Mash

Hopbursting a Lager

In the year since I started brewing, I have made 19 different ales. It was time to make my 20th beer a lager. It's a little tougher for me to make a lager because I don't have temperature control and that is quite important for that style of beer, but I decided to go forth and do my best.
At present, my lager is sitting in the laundry sink with 47F water. I have to regularly add ice to keep it at that temperature. My big concern is to get it to just above freezing for the long, 2 month lagering session. I haven't figured that one out yet. I might just maintain that in a secondary for a few weeks, then bottle. After it is done carbonating at room temperature, I will put the bottles in the fridge for a couple months.

Along with never making a Lager before, I decided to try hopbursting. That is the technique of putting all the hops in the last 20 minutes of the boil. This will omit the bitterness of a 60 minute hop addition and keep all the flavour and aroma. The downside is that you have to put a whole swack of hops to reach the requisite IBUs. I had to double the amount of Saaz in order to get to my IBU goal of 35.
I had planned on making a Bohemian Pilsner with Saaz hops, but unfortunately, the LHBS was out of Pilsner malt so I went with Vienna malt instead:

SUPER SAAZ ME
4.70 KG Vienna Malt
.280 KG Crystal 10L

65 Grams Saaz 20 min
65 Grams Saaz 15 min
28 Grams Saaz 10 min
28 Grams Saaz 5 min
13 Grams Saaz 1 Min
Saaz hops at 3.0 AA

saflager 189 Yeast

The Great Honey Brown Experiment

I have made a few honey beers in the past, one on purpose and the rest because I had a poor crush on the grains (not familiar with the LHBS grain mill). I know a low alcohol beer is not necessarily a bad beer and I rarely drink to get drunk but still, I like my ales to be at least 4.5% ABV or higher. No other reason than that's what I'm used to drinking.
I wanted to find out the different effects of honey during the boil phase and at the time of high krausen (peak fermentation). Online literature states that honey placed in the fermentor during high krausen will yield a sweeter, more honeyfied flavour whereas the beer with the honey placed in the boil will result in a dryer, and a possibly thinner brew with a higher alcohol level. But, of course, I want to find out for myself and also see what people actually prefer so I made two beers very similar to each other. Here are the recipes:

Honey Nut Brown 1
3.86 ^KG Pale 2 Row
.340^KGCrystal 120L
.40^KGBrown Malt
.06^KGChocolate Malt
.03^KGRoasted Malt
mash @ 156f

31 grams Cascade Hops @60 Minutes
29 grams Cascade Hops @30 Minutes
28 grams Fuggles Hops @5 Minutes

1 cup honey one day after primary (High Krausen)
2 Cinnamon sticks(Low Krausen)


Honey Nut Brown 2
3.86 ^KG Pale 2 Row
.340^KGCrystal 120L
.40^KGBiscuit Malt
.06^KGChocolate Malt
.03^KGRoasted Malt
mash @ 153f
31 grams Cascade Hops @60 Minutes
29 grams Cascade Hops @30 Minutes
28 grams Fuggles Hops @5 Minutes
1 cup honey at the end of boil
2 Cinnamon sticks(Low Krausen)

So, the differences between the two would be the honey placement time, slight mash temp difference and the substitution of Biscuit Malt for Brown Malt.
The OG for both beers was: 1.049
The FG of Honey 1: 1.013 = 4.8%ABV
The FG of Honey 2: 1.010 = 5.2%ABV

That would make Honey 1 a little sweeter than Honey 2, but I will not know the taste differences because it is still conditioning in the bottle. I usually wait about 2 weeks to taste the beer. Check back in a couple days and I should have the results.

UPDATE:
Well, the experiment, I believe, has turned out to be a little bit of a failure. Not that the beers were bad, they were both quite tasty; it was a variable that I didn't think was too big of a deal at the time: a hop sock. For the Sweet Brown, I used a hop sock and didn't use it for the Dry Brown. Apparently, you don't get as much hop flavour when you use the sock because there is little agitation when it is all balled up. Anyway, the Sweet Brown did not have much of a hop kick, and I could really taste the Brown Malt (which is a nice malt). It was a nice, smooth beer. The Dry Brown had a strong Cascade hop flavour. I believe that I read somewhere that drier beer brings out the hoppiness and this was quite the case. For 2 beers with almost exact same ingredients, it was amazing how different they tasted. This may have just been the case of the honey doing its job differently. The only way to know for sure is to redo the Sweet Brown again without the hop sock.
And, if you want a cinnamon flavour, 2 sticks did not do a damn thing. In the future, I would add at least 4 sticks to give it some sort of cinnamon kick.

RAMROD - Beer # 11

I was hoping to make an American Brown style beer with homegrown hops (thanks to Rod) but the LHBS did not have any Carafa Malt, so in a hasty decision, I went with Brown Malt. The beer turned more amber than brown due to the substitution and the taste will probably be considerably different. Definitely will not be as heavy or 'roasty' of a flavour profile but it should be reasonably biscuity/nutty due to the biscuit malt and my home toasted Oatmeal flakes that I added to the mash.
When coming up with this recipe, I thought about showcasing the hops that Rod gave me (Brewer's Gold and Willamette) but homegrown hops that haven't been tested can be fairly unpredictable and perhaps low in potency. That would be fine if I was making a summer session beer but winter is creeping up steadily so I figured I'd go the maltier way and produce a beer that would be more fitting for the Winnipeg Winter months.
My prediction for this beer: Low hop bitterness with a nice toastiness and a subtle nutty flavour. This should go very well with bacon and eggs.

RAMROD
4.65^KG / 10.25^LBS Domestic 2 row
.565^KG /1.25^LBSBiscuit Malt
.340^KG /12^OZBrown Malt
.260^KG /9^OZ Home Toasted Oats
60^Grams / 2^OzBrewers Gold Hops 60 mins
30^Grams / 1^OzBrewers Gold Hops 30 mins
8.5^Grams / .3^OzWillamette Hops 5 mins

(Rod's Willamette vine produced very little hop cones this year but his Brewers Gold was bountiful at about 9 ounces)

TASTING PARTY

Last week, I had a tasting party with 8 of my beers and 20 of my friends. All of the ales were paired with a delicious appy prepared by Chef Cindy of Peppercorn & Co. It was an awesome night with great feedback; Everybody loved the food and the beer and it was paced very nicely. There were a lot of people telling us that we should open a brewpub. That would be cool, but I need to perfect my craft a little more before I start considering that. Anyway, here are the beers used and their pairings.

The beers praised the most were: The Ginger Beer (A lot of people thought it would be a perfect Christmas beer), The Mango Wheat, and the Mint Porter.

Pumpkin Brew Day Turns into a Nightmare

This has been by far the longest, most frustrating brew day to date.

But I guess it is apropos for a Halloween beer to turn into a horror story.
I'll post the recipe and then explain what happened:

Hellish Halloween Harvest Beer
4.53 ^KG 10 ^LB Domestic 2 row pale
.43^KG1^LB Biscuit (Melanoiden) Malt
.22^KG1/2^LB Crystal Malt
2 small sugar pumpkins baked in the oven at 350 for one hour
2 orange sweet potatoes baked in the oven at 350 for one hour

I chose to mash the veggies instead of including them in the boil.
18 Grams / 1/2 Ounce Nugget Hops 60 mins
29 Grams / 1 Ounce Hersbrucker 5 mins
Wyeast 1275
(I bottled my British Mild tonight, and will rack on top of the yeast slurry)
I picked up my grains this morning and had my boys gut the sugar pumpkins and they had a great time doing it.

Everything went according to plan until it was time to chill the beer and that's where it all fell apart. The immersion chiller sprung a leak and gave the beer about 3 extra gallons of cold water. There was a lot of swearing. The only choice I thought I had was to boil to reduce back down to 5 gallons. Well, 4 hours later, I was finally able to put it in the bathtub full of cold water. I didn't dare try fixing or using the immersion chiller ( that would be just asking for more trouble).

I didn't know what to do regarding the hops or what the best method would be so I threw in 18 grams of nugget at 60 mins left in the boil and 29 grams of Hersbrucker at flameout. I wonder what the double dosing of the wort with the additional hops will lend to the beer? I tried the sweet wort and it tasted like a baby bitter but unfortunately, I didn't get any pumpkin notes. Of course, you shouldn't judge a beer on the first day so I will wait and find out.
Well, it is 4 AM and I think it's finally reached its pitchable temperature. Then, I'm off to bed. This was my first 14 hour brew day. I hope that never happens again.

Hop Harvesting

I was a little down when I realized that my hop vines were male. That meant there would be no cones for me to put in my beer and I would have to dig up all the rhizomes and try again next year. Luckily, my friend Rod had planted 2 hop varieties in May and in September, there were plenty of cones to be harvested. He also decided to donate those hops to me. I couldn't be happier.

This variety is Brewer's Gold which yielded about 9 ounces of bittering goodness and the other hops netted only 1 ounce of Willamette.
I have a concern about this though:
Brewer's Gold is considered to be a bittering hop because it's supposed to have a neutral aroma (although there is a distinct nondescript smell to these hops), but all the literature I have read about home grown hops state that since you do not know the AA of the hops, it's best to use them as aroma hops at the end of the boil. I think I might just say 'the hell to you internet' and put 2 ounces of BG at 60 minutes, 1 ounce of BG at 30 minutes and 1 ounce of Willamette at the end of the boil.
I will report back and see how that works. It won't be for a while though since I will be making a harvest beer next.

Triple Split Brew (Mild, Ginger, Pumpkin Pie)

Last weekend, I brewed 8 gallons of wort to get one 5 gallon carboy of British Mild, one 1 gallon growler of Pumpkin Pie beer, and one 1 gallon jug of Ginger beer:
British Mild
5.45^KG 12^LB Maris Otter 2 Row
.45^KG 1^LB Crystal 45 L Malt

60^GR 2^OZ Fuggles hops at 60 minutes
1275 Thames Wyeast
Nothing fancy there for the mild. It has just a little bitterness (29 IBU) but no flavour hops. I wanted to keep that end pure so when I added the adjuncts for the other beers, they wouldn't be competing with the aroma hops. This is also the first time trying Maris Otter and I wanted to see what it actually tasted like.
Ginger Beer: Near the end of the boil, I transferred about a gallon of wort into another brew pot and added a ^1/2 tsp of lime zest at 5 minutes left then about ^1/2OZ of grated ginger root at flameout.
Pumpkin Pie Beer: I mixed together^3/4teaspoon of McCormick mixed spice,^1/4teaspoon Cinnamon, 3 teaspoons dextrose into a cup with some water and microwaved that for about a minute. I put the mixture into a 1 gallon carboy and racked the British Mild into it.

Sad Day in Hopville

Remember that hopvine that was growing in my garden when I moved in? Well, as far as the internet goes, my vine is a male plant.

I was excited about my new "find" but now I realize that I have to dig up all those rhizomes come fall and prepare an area for new and improved female rhizomes. At least I'll probably know what type of hops they are.

SPLIT BREW (PORTERS)

I have decided to make two beers this weekend. One regular 5 gallon Mint Porter and one 1 gallon Vanilla Porter. I am using the same recipe for both and will be augmenting the grain bill to reflect a 6 gallon batch. I will put the mint/vanilla bean in after primary fermentation is complete.

MINT PORTER / VANILLA PORTER

4.87 KG / 10 LB 12 OZ Domestic 2 Row
.39 KG / 14 OZ Chocolate Malt
.39 KG / 14 OZ Oats (Quaker - cooked before I added it to the mash)

29 G / 1 ^OZ Golding Hop 60 Min
29 G / 1 OZ Golding Hop 20 Min
They were out of Golding so I picked up some nugget instead. It's pretty intense at 12.2 AA so I am just going:
20 G of Nugget 60 mins

1335 reharvested Wyeast

1.5 Oz of Vietnamese Mint from the garden
1/4 bean Vanilla Bean.
I will soak each adjunct in some Vodka or Bourbon 24 hours before placement in primaries.