A Review
Let's get caught up on what's brewing...
Batch 1
St. Crispin's Extra Special Bitter
OG: 1.049
A flavourful first brew with a large dosage of English hops. As of this posting I've got only three bottles left due to premature consumption after an infection scare.
Batch 2
St. Crispin's Scotch Barrel IPA
OG: 1.074
A bigger IPA pitched onto the ESB yeast cake. Around 7% ABV and also utilizing English hops and yeast. I added some oak chips marinated in Dewar's 12 Year Scotch for a nice addition of complexity, simulating a beer aged in barrels previously used for Scotch whisky. I've got a little over half the batch left in bottles.
Batch 3
St. Crispin's Bourbon Barrel Barleywine
OG: 1.122
A massively huge barleywine pitched onto the IPA yeast cake. I'm still trying to finish out the fermentation with enzymes and champagne yeast. I used brown sugar and molasses, and plan to add a large amount of oak chips, bourbon, and dry hops. This will require a lot of aging...don't expect it any time soon.
Batch 4
St. Crispin's Spiced Cyser
OG: 1.120
A strong mead with apple juice and spices. 12 pounds of orange blossom honey mixed with 3 gallons of apple cider from a local cider mill and a gallon of spiced "tea" (water boiled with spices). This is in secondary, bulk aging and slowly clarifying. Another one to wait a while on! It is around 14-15% ABV, so it is quite strong.
Batch 5
St. Crispin's Ginger Porter
OG: 1.056
A chocolatey porter using a quarter pound of fresh grated ginger and a pound of brown sugar (for a lighter body). Should be a thirst quenching brew with a lot of spiciness. This should be ready in another week or two, I'm eager to try it.
Batch 5
St. Crispin's 80 Shilling Ale
OG: 1.052
A malty Scottish ale of average strength with a small addition of peated malt. Kind of plain, but it should be excellent in its subtlety. I should be bottling this this weekend.
Batch 6
St. Crispin's Islay Wee Heavy Ale
OG: 1.100
A full 0.75 lbs of peated malt gave this brew a strong, smokey smell as I brewed it. A strong ale with minor hop presence. A malt monster. It is still sitting in primary and I am a bit anxious to see how it has attenuated. Once I transfer the 80 Shilling into bottles I can rack this into secondary...presumably this weekend.
Batch 1
St. Crispin's Extra Special Bitter
OG: 1.049
A flavourful first brew with a large dosage of English hops. As of this posting I've got only three bottles left due to premature consumption after an infection scare.
Batch 2
St. Crispin's Scotch Barrel IPA
OG: 1.074
A bigger IPA pitched onto the ESB yeast cake. Around 7% ABV and also utilizing English hops and yeast. I added some oak chips marinated in Dewar's 12 Year Scotch for a nice addition of complexity, simulating a beer aged in barrels previously used for Scotch whisky. I've got a little over half the batch left in bottles.
Batch 3
St. Crispin's Bourbon Barrel Barleywine
OG: 1.122
A massively huge barleywine pitched onto the IPA yeast cake. I'm still trying to finish out the fermentation with enzymes and champagne yeast. I used brown sugar and molasses, and plan to add a large amount of oak chips, bourbon, and dry hops. This will require a lot of aging...don't expect it any time soon.
Batch 4
St. Crispin's Spiced Cyser
OG: 1.120
A strong mead with apple juice and spices. 12 pounds of orange blossom honey mixed with 3 gallons of apple cider from a local cider mill and a gallon of spiced "tea" (water boiled with spices). This is in secondary, bulk aging and slowly clarifying. Another one to wait a while on! It is around 14-15% ABV, so it is quite strong.
Batch 5
St. Crispin's Ginger Porter
OG: 1.056
A chocolatey porter using a quarter pound of fresh grated ginger and a pound of brown sugar (for a lighter body). Should be a thirst quenching brew with a lot of spiciness. This should be ready in another week or two, I'm eager to try it.
Batch 5
St. Crispin's 80 Shilling Ale
OG: 1.052
A malty Scottish ale of average strength with a small addition of peated malt. Kind of plain, but it should be excellent in its subtlety. I should be bottling this this weekend.
Batch 6
St. Crispin's Islay Wee Heavy Ale
OG: 1.100
A full 0.75 lbs of peated malt gave this brew a strong, smokey smell as I brewed it. A strong ale with minor hop presence. A malt monster. It is still sitting in primary and I am a bit anxious to see how it has attenuated. Once I transfer the 80 Shilling into bottles I can rack this into secondary...presumably this weekend.
posted by SQLFunkateer at 5:35 PM
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