Nicolet Brewing

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

2008-06-16T19:52:00.000-07:00

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

2008-06-16T19:43:00.000-07:00

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

2008-06-16T19:32:00.000-07:00

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

2008-06-16T18:37:00.000-07:00

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.