American Cucumber Wheat

I've had the ingredients sitting there for awhile but hadn't gotten around to brewing it until today. I've been really wanting to play with different fruit and vegetable additions. This thread on homebrewtalk sparked my interest in using Cucumbers in an American Wheat. Sounds like it would of been perfect on a hot summer day but should still be enjoyable now. I plan on putting a portion of the batch onto cucumbers, another gallon or two onto mangos and maybe keeping a gallon without fruit.
This batch also was almost entirely all grain with only a pound of extract used. I may try an all grain batch next, I always thought I couldn't really do all grain on my stove but this has changed my opinion.
The grain bill was very simple this time and I've decided to keep my future grain bills as simple as possible.

UPDATE- My First Pelicle and A Cucumber Wheat
 

Specifics 
Batch Size: 5 gallons
Anticipated SRM: 4.1
Anticipated IBU: 22.8
Wort Boil Time: 60
Original Gravity:  1.047
Grain
3 lb Wheat Malt
4 lb Two Row
1 lb Wheat DME

Hops
.5  oz Warrior (16.7%) @ 60 min

 Yeast
Dry Nottingham Ale

Citra Cream Ale

I've been brewing alot of darker beers and wanted to brew something up light, refreshing and something that would help convert BMC drinkers. A cream ale is what was needed! A  packet of Citra hops had been sitting in my fridge for awhile and it seemed the right time to use it. I would be able to use only Citra since a cream ale doesn't need high IBU's, which would let me taste what exactly Citra brings to the party. I followed Jamil's Cream recipe with a little modification, I used 2 pounds of Maris Otter and a pound of 6 Row.

Specifics 
Batch Size: 5 gallons
Anticipated SRM: 4.7
Anticipated IBU: 18.9
Wort Boil Time: 60
Original Gravity:  1.045

Grain
4 lbs Extra Light DME
1 lb Table Sugar
1 lb American 6 Row
2 lbs Maris Otter
1 lb Flaked Maize

Hops
.5 oz Citra (13%) @ 60 min
.25 oz Citra (13%) @ 5 min

 Yeast
Safbrew US-05

Milk Stout Started

This originally started as a Northern Brewer Dry Irish Stout kit and I added 1 pound of Lactose to sweeten it up. I just hope that one pound of sugar will be enough to get that sweet dessert style beer I'm hoping for.
The strong smell of coffee with a small touch of bitterness coming through from the hops filled the room during the whole boil. The wort was pitch black and had a gravity of 1.052 when the Wyeast 1056 American Ale smack pack was pitched. Within hours it was bubbling away.

-Northern Brewer Dry Irish Stout Kit
-Wyeast 1056 American Ale Yeast
-1 Lb of Lactose Sugar

This brewing session cemented the fact that I need a wort chiller before the next brew session, the old ice bath in the sink is not working well enough. I will probably DIY the wort chiller and save some money hopefully.

Bottled and Kegged the Amber Ale

I tapped one of the mini kegs of American Amber Ale. I split the 5 gallon batch between two mini kegs and bottles. So at this point its been carbonating with priming sugar for a week and then force carbonated over night. It was a Brewers Best brand kit.

It poured a dark amber color and a small tan head that diminished after a couple minutes. The ale has a nice mild aroma with the hops really coming through more than anything else. Mouthfeel is thinner than I'd like and is on the bitter side with no real strong malt taste coming through. But the beer is definitely young at this point and I'm excited to see how it matures. Hopefully the malt will come through as it gets older and the bitterness will diminish.

American Amber

This is the first post and didn't document this batch as well as I should of. It is Brewer's Best American Amber. It was put into primary on March 19 and the primary fermentation seems to of slowed down at this point.