Still my hobby, I swear

12/2 - Bottled
11/28 - SG 1.015-6
11/25 - Zest and juice from 2 mikan boiled in half liter of wort, added to main brew.

Man, it was hot in Japan this summer. And when I was in the States with my beer toys, I never found time to brew. So finally, in November, it's cool enough that I can keep my apartment the right temp for fermenting, and I've got withdrawal bad enough to pay Japanese prices for ingredients. I feel so much better with this one chilling and waiting for the yeast pitch.

Batch #76

-1.5 kg Dry Malt Extract
-1 lb Aromatic (steeped)
-12.5 g Nugget, 11.4%AA (60min)
-12.5 g Nugget, 11.4%AA (20min)
-25 g Cascade (5min)
-25 g Cascade (1min)
-Fermentis Safale US-05 dry yeast, all 11.5g of it (Probably too much. Thanks, Jamil)
OG: 1.065
FG: 1.016
ABV: 6.4%
IBU:  80ish

Steeped grains in 12 L cool water with heat to 160F for ~45min. Dumped in extract, boiled for 60min. Clarifier at 10min. About 9 L after boil. Chilled, fermenting in 65-68F ambient.

I made a CDA

Update 4/27 - Tasty brew, hasty execution resulting in too much hop gunk in the bottles and hence some gushing. Really like the recipe, though!
Update 4/9 - SG 1.014, added dry hops.
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APRIL FOOL!

Why would I make something so unappealing as a CDA/BlackIPA/IBA when I could make a delicious WHITE IPA? So much of the tastiness.

Limited to what I have on hand, this beer will not be a SMASH, but a SMATH. Or, maybe more accurately a SMEBATH. Single Malt Extract Blend And Two Hops.

Batch #75
Zythos White
-1.25 kg Dry Wheat Malt Extract
-1 oz Hallertau, 3.9%AA (60min)
-1 oz Zythos, 10.9%AA (10min)
-0.5 oz each hop (2min)
-0.5 oz each hop (dry)
-WLP400 Belgian Wit yeast, 1L starter
OG: ~1.060 (~1.057 incl starter)
FG: 1.014
ABV: 5.6%
IBU: somewhere between 50 and 80. YOU do the math.

Boiled 11L, added extract. Hopped as above. Boiled off more than I expected. 7L into fermentation. Pitched 1L active yeast starter.

Impatience

Update 10/30 - Bottled.
Update 10/6 - Racked to secondary (10L keg).
Update 10/1 - SG ~1.012 or so. Dry hops added, primary oak pulled, secondary oak added. This one might need to sit for a bit to mellow. BONUS: I now roast coffee. :D
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Wooooooooooo!

Couldn't contain myself anymore and had to brew, temperature control be damned. I'm a little out of practice, and forgot the clarifier addition...gelatine it is, then. I have less space and equipment in Tokyo, so I'm running 10 liter extract batches for now, and chilling in the bathtub. First up is a semi-scaled version of the MoreBeer Firestone-Walker DBA clone kit. I scaled the extract, but left the steeping grains and monkeyed with the hop schedule a bit.

Batch #72
FW DBA Clone-ish thing, 2.5 gallons in fermenter
3 lbs Light DME
6 oz Aromatic
8 oz Crystal 75L
2 oz Crystal 120L
2 oz Pale Chocolate
1 oz Willamette, 4.7%AA (60m)
1 oz Kent Goldings, 7.2%AA (5m)
1 oz Kent Goldings (dry)
1 oz American Oak chips (split between primary and dry addition)
WLP005 - British Ale Yeast, 1 vial
OG: 1.050-1.052 (need a thermometer)
FG: 1.010-1.012
ABV: 5.2%
IBU: ~40

Steep grains cold, for first 35 minutes of heating (nearing 170F by my estimates). Pull grains out, bring to boil. Kill heat, add extract, bring to boil. Started with 12 liters water, expecting some loss between now and bottling. As I mentioned, I forgot my clarifier, so will definitely be using gelatine at the end of fermentation to clear this bad boy up.

Oh, and I have a 10L keg to haul to the office in the unlikely event that there are no major flaws.