Gone, But Not Forgotten Session Pale Ale

Probably to start this off, it should be mentioned that this beer costed $16.68 for 44 - 12oz bottles. Also, the name of this beer was developed about 5 months after it was brewed, when I was scrambling to remember what exactly happened on brew day! Luckily I found my receipt from the homebrew shop that helped me with the ingredient list. I was also able to collaborate some of the details out of text conversations between Brett (not brettanomyces) and myself.

Grain

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8lbs Great Western 2 row

1lb Gambrinus Munich Malt

Hops

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1 oz Citra

1 oz Summit

Yeast

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Safale S-04


Brew Day - 08/31/2014
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I don’t really know what happened this day.

Bottling - 11/23/2014

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90 day age! Yield: 36 - 12oz bottles, and 4 - 1.5 pint bottles.

OG: 1.040

FG: 1.006

ABV: 4.5% before bottle conditioning

First Taste - Fallbrook (12/28/2014) 
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I remember Andrew really really enjoying it. I gave him about 8 bottles to take to State College -- the ones we didn't finish at Fallbrook. I didn't really enjoy the brew and I think it was due to traveling. The yeast really flavor really takes over.

Last Taste - 3/6/2015

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Really really clean, clear, and crisp. The hop flavor was still coming through nicely but not overwhelming. I really enjoyed it despite the long wait. It was aging in the basement all winter on the cold cement floor - probably had something to do with the mouthfeel.

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Chrome Pocket Tripel

Grain
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15 lb American 2 Row
1 lb CaraPils

Hops
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2 oz Saaz
1 oz Kent Golding

Yeast
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1 liquid vial of Wyeast 1388 Belgian Strong

Other Adds
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1 lb Belgian Candy Sugar Amber
1 lb Honey
1 lb Brown Sugar

Mash Schedule
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Strike water at 162-164°F before mashing in. Heat 3 - 4 gallon of water for sparge to 165°F. Sparge time should be about 30-45 minutes. Desired boil starting volume is 6.5 - 7 gallons

Brew Day - 8/20/2015
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60 min - 1 oz of Saaz hops
30 min - Candy sugar and stir
20 min - 1 oz Kent Golding hops and a pinch of irish moss
15 min - Brown sugar and stir to avoid caramelization
10 min - 1 oz Saaz hops
5 min - Honey while stiring

Fermentation
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Start fermentation in fridge with temperature control. Primary fermentation took place for 7 total days. Started at 64°F and ramped it up to 70°F by the end of the week. Secondary fermentation took place for 17 more days at 70°F.

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Smoked Porter

Grain
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9 lb American 2 Row 
1 lb Munich
1 lb Crystal 80L
8 oz Chocolate Malt 
4 oz Black (Patent) 

Other Adds
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2 cups Brown Sugar
3/4 cup White Sugar
3 cup Oatmeal
.5 lb Smoked Malt (BBQ)
1/2 Tablespoon crushed black pepper (5 min)

Hops
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.5 oz Northern Brewer (60 min)
.5 oz Northern Brewer (30 min)
1 oz Fuggle (10 min)

Notes
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OG: 1.072 (app.)
FG: 1.012
ABV: 7.9
IBU: 30-35

Added small amount of cayenne pepper to some of the bottles. Approximately a "pinky" fingernail" sized piece of pepper with one seed. Delicious outcome.

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