The Next Club Meeting is June 2nd in Woodland Hills. Come have a beer or join us for the Mayfaire Festival on May 18th in Acton!
The bro Porter
A porter I brewed with my bro. A nice easy drinking porter with toasty and roasted flavors and coffee on the nose. Enjoy the recipe and cheers.
Mexican Xmas
2nd Version of this Mexican hot chocolate (champurrado)inspired milk stout for xmas.
Very Berry Melomel
Attempting to produce a semi-sweet mead with 14% alcohol and 2% residual sugar. If it comes out even half as good as Wickham's killer raspberry melomel, I'll be well pleased.
Lime Mint Soda
When it's too hot to brew I make up a batch of soda. Lately on my days off, the last thing I want to do is stand in the blistering hot sun for a whole brew session. My kegs go empty and I grow thirsty, this soda pop recipe is my quick fit.
Gang of Four (Minus One) Cream Ale
Cereal mash cream ale using Quaker Quick Grits and six-row barley
Oceanside Rye IPA / Yorkshire Lad Rye
Another split batch of beer to provide cannon fodder for the SCHF. The Oceanside proved to be very popular with a sweet flavor from the large dose of Citra in the finish.
King Leopold's Ghost
This is one of my favorite and personal recipe, I've brewed a version of this beer every year since 2006. This was the last beer I brewed for 2011 on 11-11-11 around 11pm. This version of my "Imperial Porter" was used "Beanie's Double Smoked Bourbon" custom malt.
Bar, Bean & Brew (Coffee Porter)
This beer could easily be mistaken as a breakfast drink with the addition of coffee and chocolate, but it is probably best saved for after dinner. The specialty comes in adding one 85% dark chocolate bar (I used Lindt 3.5oz bars) for the full 60 minute boil and one 70% dark chocolate bar in the last 5 minutes. I know there are more effective ways to add the chocolate flavor but there was some magic in adding full chocolate bars that I could not resist. The beer fermented at around 68 degrees for two weeks in the primary, and then a further two weeks in the secondary. A day before kegging, I cold brewed 4oz of medium roast coffee in a French Press (the ratio is 1 part coffee to 4 parts water) and let it steep at room temperature for a day. The cold brewed coffee was then strained in the French Press and added to the keg. Finally, I racked the beer on top of that into the keg and sealed it up. Enjoy the breakfast, err, dinner drink.
BV's Dunkleweizen
After 3 trips to Germany in the space of a year, Brian Vessa was hot to brew the trendiest beer style in Europe these days -- Dark Wheat Beer, or Dunkleweizen. Here is the recipe he came up with.
Belgian Spiced Mead
Delicious. Let age in carboy 1 year before bottling.