Bastian Brewing

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Bastian Brewing

This is a home brewery and simply a page for me to share my various adventures in homebrewing. Reci

03/14/2026

Been close to two years since I brewed a batch. Inspired by a trip to Belgium (specifically the wonderful folks at De Dolle) I bring you “The Essence of Esen” a Belgian Dark Strong Ale. I’ll share the recipe if it’s good :)

12/21/2021

Just a little over 15 years ago I ventured into the world of homebrewing. The first batch I ever brewed was a Double IPA with all Simcoe hops. Needless to say I didn’t pay enough attention to the chapter on fermentation and that beer just didn’t turn out. The second beer I brewed was a Christmas Ale. That one…well it turned out quite a bit better and year after year I would brew a variation of that beer to hand out to friends and family on Christmas.

The last time I brewed this beer was back in 2016 but I decided to brew it again to commemorate the 15th Anniversary of the beer in 2021. The grain bill has changed up slightly over the years. I have tried different yeast strains, even a Belgian strain one year. The amount of orange zest I use has increased and the amount of vanilla beans decreased. This time around I decided to double dry hop it a bit more like a double IPA. This 2021 version has all the malty goodness the beer has always had, the spice mix is just about what it’s been year after year and the dry hopping adds an awesome touch of pine that has been missing from previous years.

The most exciting part of this years batch is the fact that is that beer has a brand new 15 Years label thanks to my good friend Paul Thens Paul has done labels for all the beers that I have been able to put into bottles the past few years and I can’t thank him enough! I hope everyone has an amazing Christmas and I hope to share this beer with many of you over the new month or two.

Here is the recipe:

11 Gallon Batch
90 Minute Boil

Grain
30 lbs of Golden Promise Malt
1 lb of Crystal 60
1 lb of Special B
¾ lb of Carafa Special II
½ lb of Chocolate Malt
2 lbs of Dark Belgian Sugar

Hops
3 ml of Hop Extract @ 60 min

Spices
6 cinnamon sticks
2 Vanilla Bean Split
3 tsp of Nutmeg (Ground)
3 tsp of All Spice (Ground)
1 tsp of Madagascar Clove (Ground)
Zest of 9 Navel Oranges and juice of two
All added at 1 minute left in boil.

Hops
2 oz Citra at KO
2 oz El Dorado at KO
3 oz Mosaic dry hop 2 days into ferment
2 oz Galaxy dry hop 2 days into ferment
5 oz Citra dry hop 10 final days of ferment

Yeast
California Ale Yeast

Targets
Pre-Boil Gravity = 1.077
OG = 1.088
FG = 1.018
ABV = 9.5%
IBU = 22

05/09/2020

Deathly Hallows is an Imperial Porter that I first brewed for our good friends Damico Ponzio and Caryn Sternstein wedding back in June 2017 (3 years is coming up soon kids!). For that event it was called Matrimony. The recipe hasn't changed too much, except this batch I decided to work in some toasted coconut. I've always loved how toasted coconut plays well with a porter.

Here is the recipe and some photos from brew day.

11 Gallon Batch
60 Minute Boil
Brew Day – 09 May 2020

Grain
24 lbs of 2 Row
4 lbs oats – toast the oats!!!! 350 F until golden (15 minutes)
2 lbs of Crystal 80
2 lb of Pale Chocolate
1/2 lb of Black Patent

Hops and Others
2 ml of Hop Extract @ 60 min
1 oz of Citra at 30
3 oz of Citra at KO
Add 8 Ceylon Cinnamon Sticks at 10 (2 oz)
16 oz of Toasted Coconut at KO

Yeast
Chico Yeast

Targets
Pre-Boil Gravity = 1.066
OG = 1.075
FG = 1.014
ABV = 8%
IBU = 40

05/08/2020

Time to get toasting! Stay tuned.

05/03/2020

Home deliver of Unlucky Wizard Hazy IPA!

04/13/2020

Well today is a work holiday at Dogfish Head so I decide to head to the garage to make another batch of Unlucky Wizard NEIPA. This time around I decided to change up the hops a bit (Galaxy, Mosaic and Citra). I'm also checking out this new hazy/juicy yeast strain from White Labs - Coast Haze Ale Yeast Blend. https://www.whitelabs.com/yeast-bank/wlp067-coastal-haze-ale-yeast-blend

11 Gallon Batch
60 Minute Boil
Brew Day – 13 Apr 2020

Grain
Golden Promise (69%)
Flaked Wheat (13.8%)
Flaked Oats (17.2%)

Hops
Boil Hops
5 ml of Cascade HopShot Hop Extract for 60 Minutes
4 oz of Citra for 5 minutes
2 oz Citra at KO
2 oz of Galaxy KO
2 oz of Mosaic KO

Dry Hops
2 oz of Citra Hops after 3 days of ferment
2 oz of Galaxy Hops after 3 days of ferment
2 oz of Mosaic Cryo Hops after 3 days of ferment
2 oz of Citra Hops after 5 days of ferment
2 oz of Galaxy Hops after 5 days of ferment
2 oz of Mosaic Cryo Hops after 5 days of ferment
Drop Fermenter to 42 F once beer finishes
Keg

Yeast
White Labs 067 Coastal Haze – Two packs with a starter

Targets
Pre-Boil Gravity = 1.055
OG = 1.063
FG = 1.010
ABV = 7%
IBU = 40 IBU

04/12/2020

Happy Easter

01/19/2020

Now in bottles! Thanks to Paul Thens for another amazing label.

01/04/2020

Brewing another batch of Red Door Saison. Half this batch is gonna be soured on raspberries. Also Sour Peach Red Door Saison is all bottled up. Just need to label the bottles and I’ll be sharing those bottles with you all soon!

07/31/2019

Fresh batch of Death Metal Imperial Stout in bottles and ready to share!

06/27/2019

Well at Dogfish Head we get our birthday as an official company holiday! Making for the perfect day to brew a batch of Death Metal Imperial Stout. The last time I brewed this beer was about 4 years ago and it's a beer I have been brewing for 15 years or so! This time around it's has it's own fancy label. Here is the recipe and some photos from the brew day!

11 Gallon Batch

25 lbs of (2 Row) Briess (58% of total grain bill)
6 lbs of Maris Otter Munton & Fison (14% of total grain bill)
3 lbs of English Roasted Barley Crisp (7% of total grain bill)
1 lb of English Black Malt Simpsons (2% of total grain bill)
2 lb of English Chocolate Malt Simpsons (5% of total grain bill)
2 lb of Briess Crystal 120 (5% of total grain bill)
2 lb of Weyermann Pale Wheat Malt (5% of total grain bill)
2 lb of Flaked Oats (5% of total grain bill)

Adjuncts (added to boil kettle at flame out)
2 lb of D-180 Dark Belgian Candi Syrup
15 oz of Golden Barrel Blackstrap Molasses

Hops
90 Minute Boil
10 mL of HopShot hop extract @ 60 minutes
3 oz of Centennial @ 15 minutes
3 oz of Centennial @ 5 minutes
2 oz of Centennial @ ko
4 oz of Amarillo @ ko

Extras
1 Vanilla Bean 7 days in Fermenter
12 oz of course ground coffee beans – cold steeped in the fermentor for 24 hours

Yeast
Chico

Mash
152 Degrees F

Boil
90 Minutes

Estimated Pre-Boil = 1.088
Estimated OG = 1.111
Estimated FG = 1.025-1.030
Estimated ABV = 11-12%
IBUs = 70ish

04/10/2019

Bottle Art

Address

Milton, DE
19968

Website

http://bastianbrewing.blogspot.com/

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