Some raspberry amber photos :)

Brown ale!

Recipe:

6 lbs amber malt extract

1 lb light amber extract (dry)

2 oz Perle hops

16 oz 40L Belgian Caramunich

4 oz chocolate malt

8 oz munich

1332 Northwest Wyeast

1 tsp Irish Moss

Brix: 12.8% Specific Gravity: 1.052

This beer smells AMAZING!!! I can't wait until it's ready!

Seep all the grains as the water heats up. As boil approaches, remove the grain and add the malt extract. Stir occasionally. Once boil is reached, put in 1 oz of hops. At 40 minutes, add Irish Moss. At 45 minutes of boil, at 1/2 oz of hops. At 55 minutes, add the rest of the hops. Boil is done at 60 minutes.

In addition, we managed to get 49 bottles out of the raspberry amber batch. The color is beautiful! It is by far one of the prettiest beers I have ever seen, I can't wait to taste it! We're gonna let it sit in the bottles for 7-10 days, then we'll be sure to give you an update :)

That's all for now! Brew day #2 complete! Time for a celebratory beer :)

Bottling Today, as well as brewing a new batch. First, the raspberry beer.

Measured brix now is 5.8%, which is higher than before and means the beer is 4.4% ABV. Who knows why this difference is. The only way to be totally sure will be to measure the beer out of a bottle, and make the beer again and see if it turns out the same.

The new beer is a brown ale. Exciting!

-Patrick

New brix reading!

Brix = 4.1, so, according to www.onebeer.net our current ABV is 5.6% !! :)

It's alive!

This is my first time posting a video so we'll see if it works...

This didn't start fermenting right away. Possibly because it was outside (temp around 45-50')? I moved the beer inside today (temp around 65') and it started bubbling.

Twitter

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https://twitter.com/mtolympusbrew

Day 1, Hooray!

Hello world! We are Erin and Patrick, aka Mt. Olympus Brewing!

We are two friends living in Seattle, WA who have decided to start a brewery! Patrick has been a home brewer since 2003. Erin is a wanna-be entrepreneur. We are both beer lovers and decided this is the perfect way for us to combine our talents and pursue something that we love!

We hope you will follow us on our journey :)

~First Beer~ -- Raspberry Brew--

Recipe:

Volume: 5 gallons
Ingredients:
Malt:
6 lbs bulk malt pale syrup

Grains:
3/4 lbs German Wheat
1/2 lbs English Crystal
1/2 lbs Belgian Caramunich
1/4 lbs Dextrin

Boiling Hops:

1 oz Mount Hood hops (5.2% AA)

Finishing Hops:
1 oz Centennial hops (8.5% AA)

Yeast:

Wyeast American #1056

Other:
60 oz Raspberries

Cooking notes:
Seaping grain until water boils. Add malt and boiling hops.
Boiling for 55 minutes, add finishing hops and go for 5 more minutes. Once boil is done, begin ice bath to cool. Add berries at about 180' F. Wait until wort chills to 75' F and pour wort through strainer into the first fermentor. Add the rest of the water to get up to 5 gallons and pitch yeast.

Brix - 10.8 %

Specific Gravity - 1.044