What’s Brewing/Aging/Drinking

As of 12/18/2012  This is whats happening lately…

  • On Tap…

 American Brown Ale: base malt of British Pale with a late dose of Northern Brewer hops. Toasty not roasty is the key to this beer.

Malts: British Pale, Brititsh amber crystal (40-60L), Special Roast, Victory, and Pale chocolate.

Yeast: WLP Cream Ale yeast blend

Hops: Magnum(bittering), Northern Brewer (flavor)

Fem Fetale / Wives Wheat : Due to repeated request from my better half, I brewed a “wit” like spiced american wheat beer. This is somewhat like a Blue Moon style because it has spices similar to whats used in a Belgian Wit. The difference is I used a clean ale yeast instead of the traditional Wit yeast, so no cloves and esters going on in this one. Chamomile, sweet orange peel, fresh coriander and citrusy american Simcoe hops were added in the flavor position: 1 minute before flame out and allowed to steep for over 30 mins. Part or my light summer series of brews.

Malts: German Pils (base), Victory, Special Roast

Hops: Magnum (bittering), Simcoe (flavor) Dry hopped with a small amount of some cascade and Nelson Sauvin.

Yeast: US-05

Spices: Sweet Orange Peel, coriander, Chamomile


Toasted Lager: home toasted pils, belgian pale malt, victory and special roast (of course), some light English crystal, and finally a touch of pale chocolate. Trying to really kick up the “toasty” notes in this beer. I used the great dry lager yeast saflager 34/70.


  • Fermenting now…
Irish Red Ale:  Impromptu red ale with 2 strains of English yeast. WLP002 and WLP013 – In a battle for the supreme yeast! Simple, straight forward red ale with east kent goldings on the finishing addition. Had a wicked blow off from this one.
Malts: British Pale base, dark English crystal 140L ,crystal 80L , torrified wheat, and a pinch of roasted barley
Hops: Magnum (bittering), East Kent Goldings (flavor-flamout/hopstand)
Yeast: White Labs 002 English Ale and White Lab 013 London Ale
N.C. Orchard Cider:  5 gallons worth of fresh, crushed and pressed NC apples! Kept it simple with just the juice, yeast nutrients, pectic enzyme, and WLP775 English Cider yeast. 5.7% ABV
  • Souring/Aging

Flanders Red: Employed the new White Labs Flemish Ale Blend. The blend was added to a very different style of wort. Flemish brewing goes against all the rules of traditional grain mashing in that you add unmalted and unconverted starches to the mash….on purpose! Lots of crystal and unmalted starches for the “bugs” to chew on. This is meant to be a long  aged brew…no drinking this one till at least a year. Until then, its tucked away safe!

Malts: Pilsner base, Vienna, unmalted wheat and rye, caramunich and pale chocolate for some color

Hops: a small dose of magnum: 11 IBUs

Yeast WLP665 Flemish Ale Blend

Read about it here: https://beaconhillsbrewhouse.wordpress.com/2012/11/01/flemish-red-featuring-fruitwood-aging/


  • Lagering/Aging:

Saison II (high gravity experiment): Sitting on cherry wood chips…considering souring with bottle dregs or Brett B and Lacto cultures. Stay tuned…


Premium American Lager: Nothing special with this one. I wanted to make a good session-able brew that was pretty straight forward…except for the fact that I used a 1/2 pound of oat malt for the adjunct. We’ll see how clear I can get it in the lagering process!

Malts: Pilsner base, Vienna, Oat malt, Acidulated malt, and pinch of chocolate for some color depth

Hops: Magnum (bittering) , Hallertaur (finish)

Yeast: saflager 34/70




  • Bottled

Sweet Mead – 11.5% ABV (BONE DRY)  1yr anniversary!!!!

Saison De Rojo: read here – https://beaconhillsbrewhouse.wordpress.com/2012/09/09/red-saison-first-runnings/

  • Recipes in the works:



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