I was asked how I manage to do this. Easy, weigh out your recipe prior to brew day, mill your grain the night before or that day, mash in at lunch (this shouldn’t take you long), go back to work, get home and start your first runnings. Works for me…

Recipe: Doing Well Bitter
Brewer: Tim Gorman
Style: Special/Best/Premium Bitter
TYPE: All Grain

Recipe Specifications
————————–
Batch Size: 40.00 L
Boil Size: 48 L
Estimated OG: 1.047 SG
Estimated Color: 11.3 SRM
Estimated IBU: 32.6 IBU
Brewhouse Efficiency: 72.50 %
Boil Time: 90 Minutes

Ingredients:
————
Amount

6.50 kg     Maris Otter (Crisp) (4.0 SRM) 77.84 %
0.75 kg     Munich II (Weyermann) (8.5 SRM) 8.98 %
0.45 kg     Carafoam (2.0 SRM) 5.39 %
0.45 kg     Caramel/Crystal Malt -120L (120.0 SRM) 5.39 %
0.20 kg     Victory Malt (25.0 SRM) 2.40 %
28.30 gm    Crystal [3.30 %]  (60 min) (Aroma Hop-Steep)
28.30 gm    Pearle [7.00 %]  (60 min) 12.3 IBU
28.30 gm    Pearle [7.00 %]  (45 min) 11.3 IBU
28.30 gm    Goldings, East Kent [5.00 %]  (30 min) 6.1 IBU
28.30 gm    Crystal [3.30 %]  (15 min) 2.9 IBU
1.00 items  Whirlfloc Tablet (Boil 15.0 min)
London ESB Ale (Wyeast Labs #1968) [Cultured]

Mash Schedule: My Mash
Total Grain Weight: 8.35 kg
—————————-

Double Infusion, Medium Body
Step Time     Name               Description                         Step Temp
15 min        Protein Rest       Add 17.37 L of water at 55.6 C      50.0 C
270 min       Saccrification     Add 15.41 L of water at 89.3 C      66.7 C

Anyways, I came up with this Marzen (ish) recipe. I mashed in during my lunch break from work and started the first runnings as soon as I got home. I wasn’t rushed and it was all done around 9PM. The wort tasted great, so I am looking forward to some of this around Christmas.

Recipe: Last Minute Lager
Brewer: Tim Gorman
Asst Brewer:
Style: Oktoberfest/Marzen (sort of)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
————————–
Batch Size: 40.00 L
Boil Size: 46.95 L
Estimated OG: 1.053 SG
Estimated Color: 11.6 SRM
Estimated IBU: 23.9 IBU
Brewhouse Efficiency: 72.50 %
Boil Time: 75 Minutes

Ingredients:
————
Amount      Item
7.00 kg     Pilsner (Weyermann) (1.7 SRM) 75.59 %
1.50 kg     Munich II (Weyermann) (8.5 SRM)16.20 %
0.33 kg     Vienna Malt (Weyermann) (3.0 SRM) 3.56 %
0.23 kg     Caramunich II (Weyermann) (63.0 SRM) 2.48 %
0.10 kg     Carafa I (337.0 SRM) 1.08 %
0.10 kg     Special B Malt (220.0 SRM) 1.08 %
42.00 gm    Pearle [7.00 %]  (60 min) 17.7 IBU
28.30 gm    Crystal [3.30 %]  (60 min) (First Wort Hop) 6.2 IBU
0.53 tsp    Irish Moss (Boil 10.0 min)
1 Pkgs      Bavarian Lager (Wyeast Labs #2206) Starter

Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 9.26 kg
—————————-
Double Infusion, Medium Body
Step Time     Name               Description                         Step Temp
30 min        Protein Rest       Add 17.37 L of water at 55.6 C      50.0 C
270 min       Saccrification     Add 15.41 L of water at 89.3 C      66.7 C

So in the next week or so, I have a Belgian Pale Ale planned and then move on to a Dubbel. The Dubbel is what I have been looking forward to brewing and I am going to make the Pale Ale to build up the yeast for the Dubbel. Once the fermentation is complete, I am going to do the unthinkable and bottle them. YIKES!!!!

I am also going to brewing a number of English Ales and German Lagers. Can’t wait!!!

Cheers,

Tim

Again, it was beautiful warm autumn day so brewing outside was not an issue. I ended up starting this one late in day as the kids had the day off from school and some of their friends called for them to come over for a visit.

You maybe wondering why I did a protein rest for this ale as I usually don’t. The reason is simple, the protein rest does not create dough balls when I mash-in at that lower temperature, like the higher temperature mash-in does. So, it’s just easier.

This beer is pretty much ready for kegging now. I haven’t check the gravity but this beer should come in around 3.5%ABV. A good session beer.

I am crossing my fingers on this ale. My last few didn’t turn out very well, but I think it was because of under pitching of the yeast and this might have happened to this also.

Recipe: Deerwood Bitter
Brewer: Tim Gorman
Style: Standard/Ordinary Bitter
TYPE: All Grain

Recipe Specifications
————————–
Batch Size: 40.00 L
Boil Size: 48.17 L
Estimated OG: 1.040 SG
Estimated Color: 10.7 SRM
Estimated IBU: 34.5 IBU
Brewhouse Efficiency: 72.50 %
Boil Time: 90 Minutes

Ingredients:
————
Amount      Item
6.00 kg     Maris Otter (Crisp) (4.0 SRM) 85.35 %
0.45 kg     Carafoam (2.0 SRM) 6.40 %
0.25 kg     Victory Malt (25.0 SRM) 3.56 %
0.22 kg     Special B Malt (220.0 SRM)  3.13 %
0.11 kg     Caramel/Crystal Malt – 40L (45.0 SRM) 1.56 %
28.30 gm    Crystal [3.30 %]  (60 min) (Aroma Hop-Steep)
44.00 gm    Northern Brewer [6.00 %]  (60 min) 17.7 IBU
28.30 gm    Pearle [7.00 %]  (30 min) 10.2 IBU
28.30 gm    Pearle [7.00 %]  (15 min) 6.6 IBU
1 Pkgs      London ESB Ale (Wyeast Labs #1968) [Starter 12Yeast-Ale

Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 7.03 kg
—————————-
Double Infusion, Medium Body
Step Time     Name               Description Step Temp
15 min        Protein Rest       Add 13.19 L of water at 55.6 C 50.0 C
75 min        Saccrification     Add 11.42 L of water at 89.9 C 66.7 C

This was my first brew day since early spring and with no distractions, the brew day went off without a hitch. I missed my target mash temp, but that was an easy fix with some cold water. The fermentation took off quickly, 2 hours later and there was a good head of krausen.

Currently, it is fermenting at 10C and I will lager it around 1C until I can’t stand it and need some beer. The brew should come in at just below 4%ABV. More of a lawnmower beer, but also a good ’sit down and have a few and not get too tipsy’ beer.

Recipe: autumn lager
Brewer: Tim Gorman
Style: Lite American Lager
TYPE: All Grain

Recipe Specifications
————————–
Batch Size: 40.00 L
Boil Size: 45.79 L
Estimated OG: 1.040 SG
Estimated Color: 3.0 SRM
Estimated IBU: 11.7 IBU
Brewhouse Efficiency: 72.50 %
Boil Time: 60 Minutes

Ingredients:
————
Amount      Item
5.75 kg     Pale Malt (2 Row) Canada (2.0 SRM) 79.31 %
1.50 kg     Corn, Flaked (1.3 SRM) 20.69 %
14.00 gm    Pearle [7.00 %]  (60 min) 6.4 IBU
22.00 gm    Crystal [3.30 %]  (60 min) (First Wort Hop) 5.3 IBU
0.53 tsp    Irish Moss (Boil 10.0 min)
2 Pkgs      SafLager West European Lager (DCL Yeast #S-23)Yeast-Lager

Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 7.25 kg
—————————-
Double Infusion, Light Body
Step Time     Name               Description Step Temp
10 min         Protein Rest       Add 13.63 L of water at 55.6 C 50.0 C
75 min        Saccrification     Add 12.11 L of water at 86.7 C 66.7 C

From Crossfit Fredericton:

The Prostate Cancer Fundraiser was a HUGE SUCCESS!! Thank you to everyone who raised money and participated in the Fight Gone Bad workout in Fredericton! Here are the final numbers:

CrossFit Fredericton $4302 USD
CrossFit Dieppe $1912 USD
CrossFit Moncton $1841 USD
CrossFit Bathurst $1000 USD
CrossFit Kinetics $795 USD
GRAND TOTAL $9,850 USD

That’s $10,756 CAD from Atlantic Canada Gyms! Please visit www.fgb4.org for the international total!

There is going to be a fight in downtown Fredericton and everyone is invited.

CrossFit is holding their fourth annual Fight Gone Bad Fundraiser for Prostate Cancer on September 26 at 10am at George Street Middle School. This international fundraiser involves a public workout where proceeds will go towards Prostate Cancer Canada. This year’s goal is to raise more than $1 million between all International Regions.

The workout (named Fight Gone Bad) is three rounds, five minutes each, with a minute rest between each round – mimicking the time domain of UFC fights. The rounds consist of five different exercises and your score is based on how many repetitions you can complete. The exercises include Wall Ball, High Pull, Box Jump, Push Press, and Rowing. After finishing the workout, UFC Champion BJ Penn gasped, “It was like a Fight Gone Bad!”

The event is being organized through the collective efforts of the regional CrossFit affiliates that include; CrossFit Bathurst, CrossFit Dieppe, CrossFit Fredericton, CrossFit Halifax, CrossFit Kinetics (located in Halifax), and CrossFit Moncton.

Everyone is encouraged to come by to take part in the workout or make a donation to support the athletes who are raising awareness for this cause. All fitness levels welcome – no experience necessary.

For more information on Fight Gone Bad or to make a donation please visit www.fgb4.org or contact Canada East coordinator Anthony Bainbridge of CrossFit Fredericton at (506) 450-5587

I had a great time wrting this tune. Hope you enjoy it.

More to come later….

I made the brew lower in alcohol % from the actual style guidelines, as my goal was to have a nice sharp bitter pils to my liking and be able to drink a few without the alcohol taking over.

My only worry when kegging this brew was that I didn’t do a check list to make sure that I had everything that I need to keg (CO2, dispensing line, clean taps etc). The dispensing line and taps were not a major worry. It was when I put the CO2 line on the keg post that I got worried…nothing or very little was coming out. It turned out it was just one of my valves that wasn’t opened. (Which reminds me to take my CO2 tanks in to get them refilled.)

After a few days in the keg and being fully carbed up to style, to my tastes, it was just what I was looking for. Crisp, dry and a nice hop bitterness bite that isn’t overpowering. Success…

Cheers,

Tim

“In the Middle Ages, brewers had a difficult time brewing good-tasting beers during the hot summer months when the brew could easily become infected with air-born bacteria. To have an ample supply of saleable beer on hand during the summer, brewers worked overtime in March to brew an extra strong and well-hopped beer that would keep for a long time. Märzen is German for March, so the beer came to be known for the month in which it was brewed.

In time, the March beer turned into an October beer. When the summer was over and it was safe to resume brewing again, the brewers needed to empty their kegs to make room for the new brews. That meant that Märzen had to be finished off in a hurry. Throw a little bit of merriment into the mix, and you’ve got an Oktoberfest with a Märzen beer party. Modern Märzen, like Oktoberfestbier, is always well-aged, usually for at least four to eight weeks. It is usually amber in color and has an alcohol content of 5 to 6.2%.”

- German Beer Institute