This is a Northern Brewer allgrain kit I'm adding 4 oz of Oak Chips soaked in Rum to the primary.

BELGIAN DUBBEL (All Grain) - -1-2 weeks primary; 2-4 weeks secondary; 2 weeks bottle conditioning MASH INGREDIENTS -
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- -10 lbs. Belgian Pale malt -0.5 lbs Belgian Caramunich -0.25 lbs Belgian Special B MASH SCHEDULE: SINGLE INFUSION Sacch’ Rest: 151° F for 60 minutes
Mashout: 170° F for 10 minutes BOIL ADDITIONS & TIMES 1 oz Tradition (60 min)
1 lb Dark candi sugar (15 min)
1 oz Hersbrucker (10 min) YEAST Optimum temperature: 68-78°F BOIL ADDITIONS & TIMES -
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- -1 oz Tradition (60 min) -1 lb Dark candi sugar (15 min) -1 oz Hersbrucker (10 min) YEAST --WYEAST #1214 BELGIAN ALE YEAST. Optimum temperature: 68-78°

Dating back to monastic breweries in the middle ages, Dubbels are still produced at abbeys and monasteries in Belgium. This kit yields an authentic Trappist-style ale with a russet color, dense off-white head, and a host of flavors and aromas - spices, flowers, dried fruit, plums, raisins, rum, and toffee - arising from the interaction of grains, sugar, and yeast. A medium-full bodied, complex beer that pairs with everything from cheese to stew to dessert.

OG 1.065 READY: 2 MONTHS

Suggested fermentation schedule:

WYEAST #1214 BELGIAN ALE YEAST.

Almond Wine

These are the ingredients.

1 1/2 lb Raisins

2 cups Almonds

5 cups Sugar

1 tsp Yeast energizer

1 tsp Pectic Enzyme

1 Campton Tablet

Pasteur Champagne Yeast (Red Star)

Add the Almonds & Raisins with water in blender & blend.

Add "Mash" to pot & about 1 gallon of water & boil for 1 hour

Add 5 cups sugar to carboy.

Strain into carboy.

Add:

1 tsp Yeast energizer

1 tsp Pectic Enzyme

1 Campton Tablet

Shake well check gravity add water to get about 1.100

Add Pasteur Champagne (Red Star)

Wait for the Bubbles to start.

(Brewers love to watch bubbles)

My Phat Tyre Fermenting

http://www.youtube.com/watch?v=Ckr4en3suHA

Phat Tyre Ale

I'm doing step mash on this brew. Started @ 122 for 20 min  then raised it to 152 for 60 min.
Going to batch sparge my effciency seems to be higher by batch sparging. Going to mash out @ 170.

Kegarator Fermention Chiller

I used a non working freezer to cool my fermentation chiller

It is powered by a computer fan & a household thermostat.

All electric brewing

I have went to brewing with all electric. I use 2000watt water heater elements in my brew pot & strick water pot. After about 5 brews with my system I love it! Brewing indoors in the summer in Florida is great! It figures out to be alot cheeper then using propane it runs about  .75 a brew sesssion & I never worry about running out of propane in the middle of a boill.

PHAT TYRE AMBER ALE

 PHAT TYRE AMBER ALE (All Grain)

OG 1.052 READY: 6 WEEKS

Suggested fermentation schedule:

- -1-2 week primary; 1-2 weeks secondary; 2 weeks bottle conditioning

MASH INGREDIENTS

- -5 lbs. Belgian Pilsner malt

- -2 lbs. German Munich Malt

- -2 lbs. German Dark Munich Malt

- -0.50 lbs. Victory Malt

- -0.50 lbs. Breiss Crystal 60

MASH SCHEDULE OPTION A:

MULTI STEP

Protein Rest: 122° F for 20 minutes

Sacch’ Rest: 152 F for 60 minutes

Mashout: 170° F for 10 minutes

MASH SCHEDULE OPTION B:

SINGLE INFUSION

Sacch’ Rest: 152° F for 60 minutes

Mashout: 170° F for 10 minutes

BOIL ADDITIONS & TIMES

1 oz Perle (60 min)

1 oz Hersbrucker (15 min)

YEAST

If you chose dry yeast: SAFALE US-05. Optimum temperature: 59-75°F

If you chose liquid yeast: WYEAST #1762 BELGIAN ABBEY II. Optimum temperature: 65-75°F

BOIL ADDITIONS & TIMES

- -1 oz Perle (60 min)

- -1 oz Hersbrucker (15 min)

YEAST

- -If you chose dry yeast:SAFALE US-05. OPTIMUM TEMPERATURE: 59-75°F

- -If you chose liquid yeast:WYEAST #1762 BELGIAN ABBEY II. OPTIMUM TEMPERATURE: 65-75°F

Stir Plate

My new stir plate I made it from a computer fan & magnets out of an old hard drive.