Batch No.		Name	Style	Brewed On	O.G.	F.G.	ABV	Cal	Est. IBU	Mash Temp	Mash Eff.	Days in Prim.	Days in Sec.	Yeast	App. Att.	Rating	Availability	Notes
1		Blackacre Butte	Porter	7 June 2009	1.030	1.006	3.1%	129	38.5	152°	38%	8	4	1318 London Ale III	80%			Mash was more of a long steep than a real mash; gravity discrepancies*.
2		Blackacre Butte #2	Porter	20 June 2009	1.050	1.008	5.5%	215	33.1	152°	62%	15	6	1318 London Ale III	84%	3.70	93	Gravity discrepancies*.
3		Seven-Eleven Porter	Porter	11 July 2009	1.046	1.010	4.7%	199	40.5	156°	67%	7	7	1028 London Ale	78%	3.05	80	Gravity discrepancies*.
4		Foam Dome Stout	Stout	19 July 2009	1.051	1.009	5.5%	220	48.8	154°	68%	6	17	1084 Irish Ale	82%	3.45	63
5		Mulligan ESB	ESB	1 August 2009	1.056	1.012	5.8%	243	53.4	148°	69%	10	15	1968 London ESB	79%	2.45	530	First use of tap water instead of spring water.
6		Brevity Wit	Witbier	7 September 2009	1.040	1.004	4.7%	170	23.0	152°	68%	6	20	3944 Belgian Witbier	90%	3.95		First use of adjunct flavoring ingredients (coriander and orange peel).
7		Djibouti Smoked Porter	Porter	13 September 2009	1.046	1.008	5.0%	198	44.7	152°	55%	20	14	1318 London Ale III	83%	3.45
8		Procrastination Oatmeal Porter	Porter	4 October 2009	1.064	1.010	7.1%	275	36.7	147°	79%	13	11	1084 Irish Ale	84%	3.70	272	This was supposed to be a stout, but ended up more porter-looking.
9		Blackacre IPA	IPA	11 October 2009	1.052	1.006	6.0%	222	80.8	152°	76%	17	17	1272 American Ale II	88%	3.65		First batch brewed with homegrown hops.
10		Bar-None Brown	Brown Ale	18 October 2009	1.068	1.006	8.1%	289	65.9	151°	65%	27	47	1187 Ringwood Ale	91%	3.80	267	First batch brewed using a yeast starter.
11		Terrible Tripel	Tripel	31 October 2009	1.080	1.004	10.0%	337	29.7	152°	73%	29	32	3787 Trappist High Gravity	95%	3.20	251	Used a starter for this brew.
12		Dummkopf Dunkelweizen	Dunkelweizen	15 November 2009	1.057	1.007	6.6%	243	20.4	150°	90%	46	37	3068 Weihenstephan Weizen	88%	3.25	175	Grain sat milled, but unused, for two weeks before I brewed this batch.
13		Black Ryeday	Rye Beer	29 November 2009	1.062	1.009	6.9%	266	56.8	150°	90%	32	37	1272 American Ale II	85%	3.75	346	IPA-style rye beer.
14		The Elder	Porter	31 January 2010	1.052	1.011	5.4%	225	0.0	154°	83%	27	7	1318 London Ale III	79%	3.65	79	First attempt at an un-hopped ale.
15		Brevity Wit #2	Witbier	7 February 2010	1.039	1.004	4.6%	166	17.6	152°	70%	20	7	3944 Belgian Witbier	90%	3.90	28	One of first two kegged beers.
16		Helmut Kölsch	Kölsch	28 February 2010	1.035	1.004	4.1%	149	36.2	152°	61%	13	19	2565 Kölsch	89%	3.40	112	Did not hit target efficiency.
17		EKG IPA	IPA	6 March 2010	1.054	1.007	6.2%	231	87.5	152°	74%	19	30	1272 American Ale II	87%	3.80	113
18		Red Nose Amber	Pale Ale	13 March 2010	1.048	1.001	6.2%	202	36.9	152°	65%	19	36	1056 American Ale	98%	3.10	218	Did not hit target efficiency.
19		Northwest Not-So-Imperial IPA	IPA	27 March 2010	1.057	1.010	6.2%	245	171.6	152°	47%	28	13	1272 American Ale II	82%	3.75	37	Efficiency disaster.
20		Blackacre American Stout	Stout	3 April 2010	1.049	1.008	5.4%	211	60.1	151°	70%	34	14	1056 American Ale	84%	3.90	150	Used yeast cake from batch #18.
21		Ol' Smokey	Porter	25 April 2010	1.046	1.008	5.0%	198	29.9	156°	60%	12	14	1728 Scottish Ale	83%	3.45	234	Re-crushed small amount of grist in food processor as an experiment.
22		Backbreaker Wee Heavy	Wee Heavy	8 May 2010	1.101	1.030	9.3%	443	26.5	158°	79%	13	28	1728 Scottish Ale	70%	4.00	225	Used yeast cake from batch #21.
23		24 Hour Mild	Mild Ale	15 May 2010	1.028	1.003	3.3%	119	11.7	152°	86%	6	6	1028 London Ale	89%	3.70	56	Dark mild ale.
24		Pyatiletka Stout	Russian Imperial Stout	3 July 2010	1.086	1.024	8.1%	376	56.5	156°	62%	29	43	1028 London Ale	72%	4.10	223	Used a yeast starter.
25		Heat Wave Hefeweizen	Hefeweizen	10 July 2010	1.044	1.006	5.0%	188	21.9	152°	83%	22	0	3068 Weihenstephan Weizen	86%	3.85	61	First time I've brewed without using a secondary.
26		Nugget IPA	IPA	1 August 2010	1.052	1.008	5.8%	223	107.1	154°	85%	27	15	1332 Northwest Ale	85%	3.70	34	First time I've dry-hopped anything.
27		Cherry Brevity	Witbier	28 August 2010	1.048	1.007	5.5%	206	16.8	152°	80%	15	21	3944 Belgian Witbier	85%	3.55	106	First fruit brew.
28		Employment Singel	Belgian Pale Ale	19 September 2010	1.050	1.007	5.6%	214	36.7	151°	79%	14	23	1214 Belgian Abbey	86%	3.65	90
29		Proposition 29	California Common	3 October 2010	1.050	1.007	5.6%	214	44.9	150°	81%	14	14	2112 California Lager	86%	3.95	27	First lager.
30		Thanksgiving Tripel	Tripel	17 October 2010	1.074	1.004	9.2%	312	27.5	150°	75%	35	0	1214 Belgian Abbey	95%	4.35	181	Used yeast cake from batch #28.
31		Mediterranean Baltic	Baltic Porter	31 October 2010	1.072	1.014	7.6%	311	43.7	154°	68%	77	0	2112 California Lager	81%	3.75	70	Used yeast cake from batch #29.
32		Mulligan IPA	IPA	21 November 2010	1.046	1.007	5.1%	197	226.3	150°	68%	56	0	1272 American Ale II	85%	3.80	23
33		Kölsch II: the Kölschening	Kölsch	22 January 2011	1.052	1.007	5.9%	222	36.2	150°	80%	15	0	2565 Kölsch	87%	3.60	44
34		Hoppy Hefeweizen	Hefeweizen	23 January 2011	1.050	1.007	5.6%	214	42.4	153°	81%	7	7	3068 Weihenstephan Weizen	86%	3.85	34
35		Noble Mild	Mild Ale	30 January 2011	1.030	1.006	3.1%	129	15.8	150°	73%	7	0	1968 London ESB	80%	4.00	36
36		Post-Gluten Prometheus	Gluten-Free	5 February 2011	1.047	1.005	5.5%	200	23.1	N/A	N/A	18	0	WB-06 Wheat Beer	89%	2.55	298	First extract brew.
37		Blackacre Special Bitter	ESB	13 February 2011	1.053	1.008	5.9%	227	47.7	154°	74%	29	0	1968 London ESB	85%	3.60	62	Used yeast cake from batch #35.
38		Bulldog Brown Ale	Brown Ale	26 February 2011	1.043	1.007	4.7%	185	27.8	148°	70%	16	0	1968 London ESB	84%	4.15	64	Used yeast cake from batch #35.
39		Two Bails Cream Ale	Cream Ale	6 March 2011	1.036	1.004	4.2%	153	22.2	148°	73%	27	0	1056 American Ale	89%	3.70	35
40		Hallertauer IPA	IPA	19 March 2011	1.052	1.010	5.5%	224	52.8	155°	74%	29	0	1099 Whitbread Ale	81%	3.90	73	First use of my own malt mill.
41		Amarillo IPA	IPA	2 April 2011	1.051	1.006	5.9%	218	79.3	149°	73%	15	0	1272 American Ale II	88%	3.90	103
42		Blackacre Butte #3	Porter	9 April 2011	1.049	1.010	5.1%	212	32.3	152°	65%	35	0	1318 London Ale III	80%	3.85	115
43		Hail to the Spring	Pale Ale	17 April 2011	1.048	1.006	5.5%	205	42.2	152°	77%	27	0	1056 American Ale	88%	3.90	100	Used yeast cake from batch #39.
44		Château Saison	Saison	25 April 2011	1.055	1.000	7.2%	230	40.6	147°	74%	64	0	3711 French Saison	100%	3.80	78	First beer fermented in the dark.
45		Five Seas IPA	IPA	15 May 2011	1.064	1.008	7.3%	273	122.3	148°	69%	44	0	1272 American Ale II	88%	4.00	53	Used yeast cake from batch #41.
46		Vienna Hefeweizen	Hefeweizen	19 June 2011	1.040	1.006	4.5%	171	33.4	146°	68%	9	0	3068 Weihenstephan Weizen	85%	3.90	67	FG revised on 8/1/11.
47		Tyo's Fourth of JulIrish Red, White & Brew	Irish Red	4 July 2011	1.054	1.007	6.2%	231	24.6	151°	75%	25	0	1084 Irish Ale	87%	3.85	123
48		Chernobyl Stout	Russian Imperial Stout	29 July 2011	1.126	1.040	11.3%	554	52.9	157°	72%	38	0	1084 Irish Ale	68%	3.90	711	Used yeast cake from batch #47.
49		Big Nose Blonde	Blonde Ale	22 August 2011	1.040	1.006	4.5%	171	38.4	150°	72%	15	0	1084 Irish Ale	85%	3.80	4	Used yeast cake from batch #47.
50		Drain Clog Dubbel	Dubbel	18 November 2011	1.058	1.010	6.3%	250	46.1	151°	66%	31	0	1214 Belgian Abbey	83%	3.65	151
51		CitrAmarillo IPA	IPA	25 November 2011	1.056	1.006	6.6%	239	109.7	148°	76%	24	0	1332 Northwest Ale	89%	4.15	54	Dry hops added 5 days into fermentation.
52		Blackacre Pilsner	Pilsner	30 November 2011	1.054	1.006	6.3%	230	29.4	149°	87%	19	0	2278 Czech Pils	89%	4.00	117
53		Lynnwooder Gose	Gose	20 December 2011	1.043	1.010	4.3%	187	17.3	150°	82%	104	0	3056 Bavarian Wheat Blend	77%	3.65	132
54		Viena Mexicana	Vienna Lager	4 January 2012	1.048	1.006	5.5%	205	26.3	149°	83%	89	0	2308 Munich Lager	88%	4.05	77
55		Snowstorm Mild	Mild Ale	19 January 2012	1.033	1.006	3.5%	142	25.6	152°	87%	74	0	1187 Ringwood Ale	82%	3.75	138	Brewed using snow as only water source.
56		Houblon Saison	Saison	22 April 2012	1.050	1.004	6.0%	212	154.9	146°	72%	24	0	3711 French Saison	92%	4.00	69	Dry hops added 7 days into fermentation.
57		Centennial IPA	IPA	30 April 2012	1.054	1.007	6.2%	231	107.6	149°	81%	16	0	1728 Scottish Ale	87%	3.95	53	Dry hops added 7 days into fermentation.
58		Black Grätzer	Grodziskie/Grätzer	19 May 2012	1.055	1.012	5.6%	238	53.2	149°	88%	51	0	3056 Bavarian Wheat Blend	78%	4.05	115
59		Edinburgh Ale	Wee Heavy	19 May 2012	1.096	1.018	10.2%	414	29.7	157°	77%	51	0	1728 Scottish Ale	81%	4.00	201	Used yeast cake from batch #57.
60		Flemish Delight	Oud Bruin	28 May 2012	1.048	1.006	5.5%	205	12.6	150°	84%	42	239	3522 Belgian Ardennes	88%	3.90	68	First sour ale.
61		Two-Row Tripel	Tripel	4 August 2012	1.074	1.002	9.4%	311	38.9	149°	74%	50	0	3522 Belgian Ardennes	97%	3.65	137	Used yeast cake from batch #60.
62		Burton IPA	IPA	23 September 2012	1.054	1.007	6.2%	231	52.9	146°	80%	13	0	1272 American Ale II	87%	3.90	113	First use of brewing salts.
63		Honey Saison	Saison	23 September 2012	1.063	1.026	4.8%	282	60.3	149°	85%	27	0	3724 Belgian Saison	59%	3.88	109	Ran into the 3724 trap: underattenuation.
64		Citra Stout	Stout	6 October 2012	1.052	1.005	6.2%	221	50.3	147°	85%	124	0	1056 American Ale	90%	3.88	68
65		Blackacre Brown Porter	Porter	6 October 2012	1.050	1.006	5.8%	213	28.3	154°	85%	124	0	1335 British Ale II	88%	3.65	75
66		Hot! Honey Blonde	Blonde Ale	20 October 2012	1.045	1.004	5.4%	191	21.7	150°	88%	110	0	1007 German Ale	91%	3.70	28
67		Pale Blue Eyes	Pale Ale	10 February 2013	1.047	1.005	5.5%	200	55.6	148°	84%	24	0	1469 West Yorkshire Ale	89%	4.00	68
68		Red Flanders	Flanders Red Ale	24 February 2013	1.047	1.003	5.8%	199	12.7	152°	82%	10	300	3787 Trappist High Gravity	94%	3.73	117
69		Troublesome Tripel	Tripel	9 March 2013	1.075	1.007	8.9%	319	23.7	152°	73%	28	0	3787 Trappist High Gravity	91%	3.53	133	Used yeast cake from batch #68.
70		New Hop IPA	IPA	9 March 2013	1.051	1.006	5.9%	218	124.3	151°	77%	28	0	1272 American Ale II	88%	4.05	99	Dry hops added 14 days into fermentation.
71		Honey Weiss	Hefeweizen	23 March 2013	1.053	1.006	6.2%	226	32.2	150°	86%	53	0	3068 Weihenstephan Weizen	89%	3.50	94
72		Mongo	Imperial IPA	6 April 2013	1.082	1.005	10.1%	346	111.1	151°	74%	146	0	1272 American Ale II	94%	3.65	99	Used yeast cake from batch #70.
73		Another 24 Hours	Mild Ale	15 May 2013	1.033	1.005	3.7%	141	14.6	152°	92%	8	0	1318 London Ale III	85%	3.85	86
74		24 Hour Common	California Common	15 May 2013	1.034	1.004	3.9%	145	36.1	148°	93%	8	0	2112 California Lager	88%	3.75	51
75		Session Saison	Saison	30 August 2013	1.037	1.000	4.8%	155	48.0	152°	91%	123	0	3711 French Saison	100%	3.60	61
76		Smoky New Year	Porter	1 January 2014	1.050	1.010	5.2%	216	44.9	149°	83%	43	0	1318 London Ale III	80%	3.93	34
77		Kriek Lambic	Lambic	4 January 2014	1.052	1.003	6.4%	220	16.5	149°	82%	13	852	3724 Belgian Saison	94%	4.15	843	Ended up dumping this batch due to keg problems.
78		Drunken Cream Ale	Cream Ale	22 February 2014	1.044	1.004	5.2%	187	21.9	149°	73%	21	0	1056 American Ale	91%	3.98	29	OG suggests pre-boil reading and efficiency may be too low.
79		Woody's Challenge IPA	IPA	1 March 2014	1.059	1.006	6.9%	251	102.5	150°	79%	23	0	1272 American Ale II	90%	3.93	103	Dry hops and oak added 11 days into fermentation.
80		Blackacre Scottish Export 80/-	Scottish Ale	1 March 2014	1.056	1.010	6.0%	241	27.4	155°	83%	23	0	1728 Scottish Ale	82%	3.73	34	Boiled down 12 quarts of first runnings to about 4 quarts to caramelize some of the wort.
81		Lager of Syrinx	California Common	15 March 2014	1.053	1.013	5.2%	231	65.5	154°	82%	43	0	2112 California Lager	75%	3.85	69
82		Wee Heavier	Wee Heavy	12 April 2014	1.100	1.026	9.7%	436	43.3	160°	79%	35	0	1728 Scottish Ale	74%	3.93	162	Used yeast cake from batch #80.
83		Sunday Stout	Stout	27 April 2014	1.052	1.009	5.6%	224	35.2	153°	77%	20	0	1056 American Ale	83%	3.83	300	Used yeast cake from batch #78.
84		Borkie's OPA	Pale Ale	27 April 2014	1.050	1.008	5.5%	215	59.6	150°	78%	20	0	1272 American Ale II	84%	3.73	98	Used yeast cake from batch #79.
85		Delightful Dunkelweizen	Dunkelweizen	31 May 2014	1.041	1.005	4.7%	175	30.6	151°	70%	57	0	3068 Weihenstephan Weizen	88%	3.73	71
86		No-Style Wild a.k.a. Get Tart	Wild Ale	31 May 2014	1.052	0.998	7.1%	216	50.5	154°	72%	56	662	1214 Belgian Abbey	104%	3.75	843	Ended up dumping this batch due to keg problems.
87		5th Brewiversary Maple Porter	Porter	7 June 2014	1.058	1.007	6.7%	248	27.2	157°	66%	50	0	1098 British Ale	88%	3.90	243
88		Tyo's Tripel	Tripel	27 July 2014	1.070	0.998	9.4%	291	28.0	152°	66%	228	0	1214 Belgian Abbey	103%	3.23	671	Used yeast cake from batch #86.
89		Seven Twenty-Seven Belgian Pale Ale	Belgian Pale Ale	27 July 2014	1.046	1.001	5.9%	193	32.3	150°	63%	228	0	1214 Belgian Abbey	98%	3.80	36	Used yeast cake from batch #86.
90		Back On That Horse IPA	IPA	29 March 2015	1.054	1.004	6.6%	229	91.5	150°	75%	416	0	1056 American Ale	93%	2.88	238	Dry hops added 11 days into fermentation.
91		Nottingham Pale	Pale Ale	21 May 2016	1.039	1.005	4.5%	166	56.7	149°	69%	9	0	Nottingham Ale	87%	3.80	203
92		Rye Saison	Saison	21 May 2016	1.035	1.002	4.3%	148	61.1	152°	61%	9	0	3711 French Saison	94%	3.80	226
93		Kettle Sour Experiment	Wild Ale	30 May 2016	1.037	1.002	4.6%	156	22.3	151°	61%	261	0	1214 Belgian Abbey	95%	2.93	565	Had to add a second smack pack of yeast after a couple days of no visible activity.
94		London Brown	Brown Ale	20 February 2017	1.043	1.013	3.9%	189	25.9	150°	77%	27	0	1968 London ESB	70%	4.03	39	First beer brewed using lactose.
95		London Brown II	Brown Ale	19 March 2017	1.040	1.011	3.8%	175	26.3	150°	75%	47	0	A09 Pub	73%	3.93	57
96		Session IPA	IPA	5 May 2017	1.040	1.008	4.2%	173	89.7	150°	67%	60	0	1272 American Ale II	80%	3.55	153	Dry hops added 30 days into fermentation.
97		Saison Printemps	Saison	11 June 2017	1.054	1.008	6.0%	232	39.8	157°	63%	23	0	B56 Rustic	85%	3.50	166
98		London Porter	Porter	4 July 2017	1.057	1.008	6.4%	244	33.1	153°	77%	62	0	A09 Pub	86%	3.73	74
99		Blackacre Black Lager	Schwarzbier	4 September 2017	1.047	1.006	5.4%	201	30.6	149°	71%	41	0	2633 Oktoberfest Lager Blend	87%	3.55	36	Brewed for ATG Oktoberfest.
100		Batch 100 Cucumber Poblano Saison	Saison	19 November 2017	1.042	1.002	5.2%	177	38.5	151°	63%	56	0	3711 French Saison	95%	3.93	123	Cucumber added to primary after 24 days.
101		Batch 101 New England IPA	IPA	22 April 2018	1.049	1.008	5.4%	211	70.3	150°	62%	15	0	A38 Juice	84%	4.15	161	Brewed for ATG Brewers Night.
102		ATG Dark Mild	Mild Ale	6 October 2018	1.030	1.007	3.0%	130	17.0	148°	66%	9	0	A09 Pub	77%	4.00	58	This was a half-batch.
103		Na Zdrowie!	Grodziskie/Grätzer	16 June 2019	1.033	1.007	3.4%	143	33.2	149°	54%	7	0	G02 Kaiser	79%	3.65	4	This was a half-batch.
104		KAR-104	IPA	5 October 2019	1.057	1.008	6.4%	244	36.0	150°	72%	9	0	WLP518 Opshaug Kveik Ale	86%	3.95	3	This was a half-batch.
105		Down and Kuit in Lynnwood, WA	Kuit	3 January 2020	1.051	1.006	5.9%	218	25.7	153°	54%	30	0	G02 Kaiser	88%	3.53	105	Performed a lauter/sparge for about 20 minutes rather than my typical batch sparge.
106		Amarillo II: The Amarilloning	IPA	27 November 2020	1.047	1.005	5.5%	200	114.0	153°	69%	24	0	A38 Juice	89%	3.28	19	The hops used in this batch were pretty old.

*Gravity discrepancies due to readings not being temperature-controlled, so OG and FG may be off by a point or two.

Charts:

Mash Efficiency by Batch:

Batches per Month:

Beer Styles:

Fermentation Time - Attenuation Relationship:

Yeasts Used: