Imperial stout brewed at the lake house, while simultaneously watching the Redskins season opener.  It was the debut of RG3, in which he exceeded everyone's (soaring) expectations of him.  I should call it "RG3 RIS," but since there is no label and there's no way I'm fitting that on a bottle cap, doesn't much matter.

RG3 RIS:

12 lbs. dark LME
1 lbs crystal 120
1/2 lb chocolate malt
1/2 lb black malt
1/2 lb brown sugar

1 oz. Summit hops (approx 15%) @ 60 minutes

made a pint starter of some US-4 dry yeast

Cheers to a good season for the 'Skins - hopefully we'll put a few of these beers away while watching the games.

Cottage stout

12 oz chocolate malt
12 oz carafa iii
1 lb crystal 90
8 oz crystal ?
6 oz carapils

12 lbs amber lme

1 oz summit @ 60
1/2 amarillo, 1/2 falconer's @ 10

First brew at the cottage

Cottage View IPA

6 lbs of amber gold lme

Grain:
1 lb honey malt
3/4 lb maris otter
1/4 lb crystal 60

1.1 oz fresh summit at 60
.5 oz summit at 15

3 gallon boil

Saison

Brewed on August 9

1L starter of saison yeast 3724
mashed one pound of pale and aromatic malts
9.5 lbs of extra light and wheat LME

1.5 oz of Vanguard hops @ 60
1 oz Vanguard hops at 0

topped-off to about 7 gallons
OG around 1.05

*Update on 8/14 at noon, gravity sitting predictably at 1.03...
* Update 9/8, gravity at 1.013

Dunkel?

5/8
Melissa really wanted to re-use the yeast from the Weisenbock (her first time re-pitching yeast) so we brewed an all grain batch (first time doing all grain) with the English Pale malt that we won at the Charlottesville Brewers' club in March. Also added ~ 4oz chocolate malt, 4oz Special B, and 4oz Caramel Wheat.

Messed up the first time as we let some of it get too hot on the stove. Composted that batch.

3-4 gallons
6lbs 5oz of grains
Not quite a pound of wheat malt extract

two days later it seems almost done

6/10 - Bottled

Dandelion Wine

The Dandelion wines from last year taste pretty okay. The one that's hopped (with Simcoe, we assume) tastes very tropical and fruity, like guava. I likened it to the candies you get at the end of a Vietnamese dinner. I wish we'd done more with that. I'll be sure to add Simcoe to the next Dandelion wine.

Speaking of which, I picked ~250 dandelion heads a few days ago. I didn't really pluck off all the green parts because, I'm lazy, and I've read that you really don't have to. So it's about a quart of dandelions, which would, by my estimation, make about 1/2 gallon of dandelion wine, but I'd rather just make a bigger batch and then add things to each bottle after fermentation is done. So, once the rains stop this week I'll harvest more dandelions.

I'd also like to make a dandelion mead.

Dunkelweizen

7.5 wheat lme
2.55 lbs. Munich Malt(light) 1.033 10
0.35 lbs. Special B Malt 1.030 120
0.35 lbs. Crystal 40L 1.034 40
0.125 lbs. Carafa Special 1.030 40

Weihenstephan yeast, starter

.5 hallertauer, .25 horizon hops at 60