This beer is being made for NCHF. Dave P. gave the idea of using pecans and the recipe comes from Harry which originally was from a Grain Trust meeting. Pecans are added at packaging time and some of the Maris Otter is toasted before mashing. Due to time constraints, I'll be doing an overnight mash.
The Headquarters club was giving away hops at Clandestine, so this seemed like a good way of using them. Unlike the previous beer, I didn't add dextrose (because I forgot to buy it at MoreBeer and couldn't find it elsewhere), so the OG should be lower than (AO).
Similar to: Citra++ (AO)
Another Belgian Dubbel for the Winter. Based on the notes from last time, I said I'd like it to be a bit more sweet, so I replaced some of the grain with 4oz of Special B.
Similar to: Winter's Night (Belgian Dubbel) (BR)
Dry Irish Stout with coffee beans made for NCHF 2023.
Similar to: McLiliDan's Dry Irish Stout (BS)
Dark, very low gravity Saison made with second runnings from CF and our nectarines. I have no clue how this will turn out, but I need to get the nectarines out of the freezer.
I'm hoping to brew more often, and will need something to replace the Scotch Ale (CC). This should be fairly similar to (AX), but some of the Pilsner malt will be from Mecca Grade and some of the roasted malts will be replaced by the barrel aged malt. Also, I'll try to up the pH of the water in order to round out the finish a bit more than last time. Finally, I'm going to do a second beer with the second runnings.
Similar to: Black Ruby (Baltic Porter) (AX)
Similar to the hoppy lagers I've done in the past, but this time, I'm adding some dark malt to try to make a black IPL. Rather than use 3oz of acidulated malt like normal, I'm using 5oz of Carafa II.
Similar to: Citra Pils (BX)
Second runnings from CC. Added 3 gallons of water to CC's mash and sparged what I could. I'll most likely end up throwing in some fruit to this.
I'm surprised I haven't brewed a scotch ale in so long. Hoping for a big, malty brew.
Similar to: Strong Scotch Ale (McZainasheff's Wee) (Y)
Got some Sourvisiae dry yeast from Derek W. and threw in some home grown nectarines.
First time using the Barrel Aged malt. I'm hoping this turns out to be a real smooth stout, so I'm keeping the roast real low.
Similar to: Oaky Seas (Vanilla BCBS Clone) (BC)
Brewed with Josh's Jaqs cereal for the GOAT. This was a crazy brew day as it's also when Joy went to the ER. Hence the super long mash.
A beer I've done several times during the winter months. An easy drinking hoppy lager.
Similar to: Citra Pils (AW)
Several Sudzer members got the same ingredients and a vial of yeast from Cliff, all brewed the same beer, and then combined it in a barrel (I believe red wine barrel) at Mike's house, where it sat until it was kegged and redistributed to the brewers.
First beer since COVID hit. I basically brewed this with whatever I had around the house.
Haven't made a milk stout in a while. This should be fairly sessionable.
Similar to: Imperial Milk Stout w/ Vanilla and Cocoa Nibs (AI)
A beer made for St. Patrick's day. Inspired by Charlie P.s Dusty Mud Recipe.
Haven't made a Belgian Dubbel in a while.
Similar to: Barrel Aged Belgian Dubbel (U)
Split batch with BP. Same wort and yeast, just different hops.
First time using my homegrown Cascade hops. This will be a split batch with BQ.
Split batch with the Sudzer Solera. The yeast was a combination of a Saison yeast and a Brett that Cliff cultured.
This is a split batch beer. This half will go to Mike C.'s house to be put in a barrel with similar beer brewed by other members. This will be the start of an ongoing Sudzer Solera project. The other half of this beer will be used for BN.
Got another vial of Kveik from Cliff. Doing a similar recipe to BI, but with Lemon Drop hops.
Similar to: Kveik NEIPA (100% Strata) (BI)
Decided to do a split batch and add some adjuncts. Intentionally going real heavy on the coconut.
Similar to: Schwarzbier (AR)
Brewing ten gallons in order to do a split batch and add coconut to the other 5 gallons.
Similar to: Schwarzbier (AR)
First time using both Kveik and Strata. The Kveik came in a vial from Cliff.
Fruit was from Marc-Andre's house.
Similar to: Apricot Kettle Sour (AM)
A beer made for Grandma.
Similar to: Citra++ (AO)
Decided to not waste the runoff from (BC). Pitched dregs from Beatification.
Inspired by Vanilla BCBS, this is an attempt to make a big, oak-aged imperial stout with a big vanilla presence.
Altbier yeast was given to us by Gigayeast at a Sudzers meeting.
Got a small vial of Bell's yeast from Cliff. Propped that up in an attempt to make a Two Hearted clone.
First time using a malt from Admiral, so keeping the recipe really simple to let the malt shine through.
This beer was brewed by WoW at Santa Clara Valley Brewing and then the wort was given away. It was brewed as a British Brown Ale. An email was sent giving all the brew-day information, which is what I copied into here. I kegged 5 gallons of it.
Ingredients were from Beer and Wine Maker of America. Recipe is from Jamil Z.
Another attempt at an easy drinking hoppy lager.
Similar to: Hoppy Pils Citra (AQ)
Split batch with (AU) but added jack fruit to this carboy instead of peaches. See (AU) for the brew information.
Similar to: Apricot Kettle Sour (AM)
Split batch with (AV). Doubled up the recipe from (AM) in an attempt to make two batches of kettle sour with different fruits.
Similar to: Apricot Kettle Sour (AM)
Made a quick extract Pale Ale-style brew with some hops sitting in the freezer.
Sudzers had a comp to brew Anchor Steam, so this was my attempt.
Similar to AK, but single infusion and different hops + 2oz more.
Similar to: Hoppy Pils Mosaic (AK)
My typical Saison recipe, this time brewed with an experimental Saison yeast that Gigayeast gave to us and then was propagated up by Jared.
Similar to: Saison (H)
An attempt to make a Bruery White Chocolate clone. A wheat wine with vanilla and cocoa nibs.
First multi-step mash beer. Looking to make a hoppy, easy drinking lager.
Extract sour beer made with dregs from Saison Bernice.
First time using my own mill and first time building up water. Using a recipe that I've done a few times in the past. Mill set at 4/100 inch. Got 10 gallons of water from Glacier dispenser; last maintenance 8/26/2015
Similar to: Saison (H)
Doing the wheat beer thing again, but this time with lychee instead of blood orange.
Similar to: Blood Orange Hefe (F)
First attempt at making a hoppy red ale. This beer will be poured at NHC 2015 Club Night in San Diego.
A second attempt at a parti-gyle. Adding some dark grains and a bunch of adjuncts to get something dark and flavorful.
Got some yeast from Dave and trying to make something with a high ABV. Pitching a lot of yeast, so attenuation shouldn't be an issue.
A true pumpkin stout, with some pumpkin added to the kettle. No herbs and spices.
Redoing one of the recipes that I've been most happy with.
Similar to: Saison (H)
Recipe is from Brewing Classic Styles.
Wanted to make a drinkable session IPA. Something with lots of hops but not much alcohol.
This is the third use of the Balcones Blue Corn Whisky barrel.
One of my favorite styles. Really trying to get the malty, caramel flavors. Putting it into the Balcones Barrel used in (N).
First time using bacteria to try to make a sour beer. Co-pitching the lactobacillus with yeast.
No starter, recipe from Brewing Classic Styles. Was supposed to use WLP011 and 3# Wheat, but shop was out.
First extract brew in a while. Enjoyed this pale ale recipe the first time I did it, so tried it again with Cascade instead of Citra.
Similar to: Citra Pale Ale (C)
Beer made by Sudzers every year. This beer was blended with ~45 gallons of Dark Matter made by other Sudzers and put into a barrel.
This was made from an experimental Belgian Yeast that Gigayeast gave the Sudzers. A member propped up the yeast and many of us made beer with it. Malt + hops are very similar to (H).
Similar to: Saison (H)
Beer was made with yeast given to the Sudzers by the Gigayeast folks at one of our meetings.
Pretty much the same as H but with some added spices.
Similar to: Saison (H)
Initial attempt at an Arrogant Bastard Clone. First beer where I made a starter.
The yeast was given from the folks at Gigayeast, so I brewed up my first Saison.
First all grain beer made using Brew in a Bag method. Like the beers before this, it was brewed in the Mountain View apartment's kitchen.
This beer was brewed for Facebook's first homebrew competition. The recipe was inspired by a recipe from Sam Calagione.
Recipe is another take on B. B had no real body and wasn't smokey/roasted enough. Altering the steeping grains to see if we can get a fuller body and more roasted flavor. Everything else will stay the same as much as possible.
Similar to: Porter (B)
Extract brew and highest ABV so far. An attempt to brew one of my favorite styles.
Extract kit from MoreBeer, brewed in kitchen on stovetop in Mountain View apartment.