Busty Brewnette's "Not Tonight HONEY, I'm Tired" ALE

This beer was designed and brewed for my Bachelor Party with my groomsmen. It is an easily drinkable honey ale which makes for the perfect session beer. It pours a clear golden color with a firm white head and great lacing. It has a floral aroma with malt undertones. Its flavor is crisp with a nice malty balance and slight honey presence.

Style: Blonde Ale
OG: 1.040
FG: 1.002
ABV: 4.9
SRM: 6.4
IBU: 16.8
Batch Size: 5 gallon

Grain Bill:
4.0 lbs. Pilsener (2 row) German
4.0 lbs. Wheat Malt, German
1.0 lb Gambribus Honey Malt

Hop Bill:
.50 oz Cluster (60 min)
.50 oz Cluster (5 min)

Misc:
1 lb Clover Honey (Primary, 4 days OR when fermentation is 1 bubble ever 10 seconds)
1/2 tsp Irish Moss (15 min)

Yeast:
California Ale (White Labs #WLP001)

Procedure:
Single Infusion Mash at 154' for 60 minutes. Batch Sparge. Continue as usual.

Awards:
Bronze-2008 Wisconsin State Fair

Nicolet Brewing Winter Warmer

This Belgian Strong Dark Ale is a full-bodied high gravity ale perfect to warm your body during a cold winter night. It pours a dark black color with a frothy tan head. It has a roasted malt aroma with notes of coffee. Its flavor is complex with coffee notes up front, but then it quickly exhibits malty sweetness typical in most Belgian ales.

Style: Belgian Strong Dark Ale
OG: 1.078
FG: 1.019
ABV: 7.7%
SRM: 42.3
IBU: 17.8
Batch Size: 5 gallon

Grain Bill:
12 lbs. Marris Otter
2 lbs. Special B
1 lb. Munich Malt
1/2 lb. Black Patent Malt
.60 lb. Sucrose

Hop Bill:
1.00 oz Hallertau (60 min)
1.00 oz Saaz (5 min)

Misc:
1/2 oz Irish Moss

Yeast:
Abbey Ale (White Labs WLP# 530)

Procedure:
Single Infusion Mash at 158' for 45 minutes. Batch Sparge. Contuinue as normal.

Awards:
Silver-2008 Wisconsin State Fair

Nicolet Brewing Dubbel 'Em Up

This Belgian ale pours a nice amber color with a thick frothy head. It has a slightly sweet malty aroma with flavors or fig, caramel, and a touch of alcohol. Finishes smooth.

Style: Belgian Dubbel
OG: 1.062
FG: 1.005
ABV: 7.4%
SRM: 15.1
IBU: 15.4
Batch Size: 5 gallon

Fermentables:
4.3 lbs. Pale Liquid Extract
6 lbs. Pilsener (2 row) Belgium
.50 lbs. Aromatic Malt
.50 lbs. Biscuit Malt
1 lb. Amber Candi Sugar

Hop Bill:
1 oz. Hallertau (60 min)
.50 oz Saaz (5 min)

Misc:
1/2 tsp Irish Moss

Yeast:
Belgian Strong Ale (Wyeast Labs #1388)

Procedure:
Single Infusion Mash at 154' for 60 min. Batch Sparge. Continue as normal.

Awards:
Silver-2008 Wisconsin State Fair

Nicolet Brewing Defunct Ale

This beer was the first beer I brewed. It was a partial mash recipe kit and was rather harsh when young, but after it aged a few months, it mellowed out considerable and was quite enjoyable.

Style: American Pale Ale
OG: 1.052
FG: 1.012
ABV: 5.2%
SRM: 6.2
IBU: 42.0
Batch Size: 5 gallon


Fermentables:
6.6 lbs. Plain Light Malt Extract
12oz Crushed Crystal Malt

Hop Bill:
1 1/2 oz Cascade Hops (60 min)
1 1/2 oz Williamette Hops (5 min)

Yeast:
Nottingham Dry Ale Yeast

Procedure:
Steep grain in a mesh sack at 155'F for 30 minutes. Discard grain sack. Heat to a boil and continue as normal.