Quality Control Report (QCR)

Here is the scoop on how some of the recent recipes have turned out.
(All grades given by the National Association of Beer Tasting Research For the Gastronomique Brewing Company or NABTR for the GBC)

Wicked Hard Cidah!
Every time I drink this I am amazed on how it turned out. It has a perfect balance of sweetness that makes it a true session drink. I could easily sit down and drink this all day. The key to its success was the blend of juice, and the back sweetening process before kegging. This is a perfect 5% ABV. I did not want to make an apple wine so I did not add any sugar to the recipe. If you try this recipe I guarantee you will enjoy it.
GRADE = A+

Rock Face Pale Ale V3.0
This was the latest addition to my ongoing Pale Ale experiments. At first it was a little too bitter, but as it aged it got a lot smoother. A very drinkable beer with a big hop aroma, and crisp malt background. This is one of my favorite styles. I would recommend this recipe for beginners, due to the fact that the hop additions can mask some imperfections in the beer. The key is balance. The brewer must maintain appropriate levels of hop bitterness, flavor and aroma, with the malt sweetness providing the backbone. This recipe has all the classic American Pale Ale Characteristics. If you like Sierra Nevada you'll like this one.
GRADE = A

McCarthy's Irish Red
When I made this beer I was trying to clone Smithwick's, a malty beer with a touch of roast and a dry finish. Overall the beer was decent, although it was a little sweeter and more toasty then the original. Next time I brew this, which would be in November/December, I'll cut back on the specialty grains and try and mash at a lower temp. This should keep the roasty and toasty notes in check, and allow the beer to dry out a little more during fermentation If you like a big malty beer, then this is for you.
Grade = B

German~American Hefe Weiss

Yesterday I brewed up a batch of Hefe Weiss. Its a very simple recipe, and could be one of the easiest beers to brew. It has two types of grains and one hop addition. Franziskaner is a great commercial example of the style, and I made sure I had plenty on hand while brewing!

"Dank"
A German~American Heffe Weiss
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5lbs 10 oz American 2-row
5 lbs 10 oz wheat malt
29 g hallertau (4.2% AA) 60 min
2 pks Wyeast 3638

Mash with 3.64 gallons of water
Rest at 152 for 90 min
Boil for 75 Min
Pitch at 60 and ferment around 62

Batch Sparging
I add a gallon of near boiling water per 10 lbs of grain in the recipe for mash out. This thins out the mash wich allows the sugars to flow more freely, and raises the temp to halt enzymatic activity. It also makes up for grain absorption I then sparge with an amount of 180 degree water equal to the volume of the first runoff.

I used the US 2-row in place of the traditional pilsner malt found in Weiss beers. This beer is all about the yeast profile. A cool fermentation will get the right balance of banana, clove and spicy characteristics. I got a pre boil gravity of 1.046 at 7 gallons, and a starting gravity of 1.054 at 5.75 gallons. This beer is perfect for spring, warm weather, and opening day of baseball season! GO RED SOX!!

Use a blow off tube, wheat beers tend to be very active during fermentation! I'll let this ferment for about 10 days and then I'll keg or bottle. Cheers!
Q.C.R. Grade = B