07/05/2014 – Make starter 100g – DME (we normally use 150g, but were short of DME) 1.5L – spring water 1/8 teaspoon – yeast nutrient Headwaters Ale Wyeast ACT1000 This is a special yeast, offered by Midwest Supplies. Here’s their description: “A clean, aggressive ale strain well suited for American style ales and German style ales. This strain does well at lower temperatures, but stays clean even at the warmer end of the temperature range. Though it is a slight…
05/09/2015 – Brew day 5 lbs – Blacklands “brown” malt Strike water: 3 gals water (158 degrees F) Mashed at 152 degrees F for 60 min Sparged with 3 qts 170 F water 0.5 oz – Norther Brewer hop pellets (60 min – 8.6 % alpha) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) Poured on top of the yeast cake from brew #79 (Safale US-05) Added ~12 oz – Steen’s Pure Cane Syrup Topped up…
05/2/2015 – Brew day This was a group brew for American Homebrew Association’s National Homebrew Day, May 2, 2015. There were three recipes: a Columbus Pale Ale, an Old School Barleywine, and one called Killer Kolsch. All recipes were available in either All Grain or Extract. Columbus Pale Ale – All Grain Columbus Pale Ale – Extract Old School Barleywine – All Grain Old School Barleywine – Extract Killer Kolsch – All Grain Killer Kolsch – Extract We met early on…
03/22/2015 – Brew day 1.5 lbs – Pale ale malt 1 lb – Munich malt 0.5 lbs – Cara Munich malt 0.5 lbs – Crystal 120 L Malt 5 lbs – Munich extrach 9 oz – Corn sugar 1.5 oz – Hallertau hop pellets (60 min) 0.5 oz – Cascade hop pellets (15 min) 1 capsule – Yeast nutrient (15 min) 1 tab – Whirlfloc (15 min) 0.5 oz – Cascade hop pellets (5 min) Shook to aerate O.G.: 1.056,…
03/10/2015 – Brew Day 1.25 lbs – Pale ale malt 1 lb – Rye malt 0.5 lbs – Crystal 120 L malt 0.5 lbs – Caramunich malt 0.5 lbs – Caravienne malt 5 lbs – Extra pale extract 9 oz – Corn Sugar 1 oz – Styrian Golding hop pellets (60 min) 0.5 oz – Willamette hope pellets (15 min) 1 – Yeast fuel (15 min) 1 – Whirlfloc (15 min) 0.5 oz – Willamette hope pellets (5 min) Shook to…
02/22/2015 – Brew day 5 lbs – Blacklands “brown” malt Strike water: 6.25 qts water (169 degrees F) Mashed at 153 degrees F for 90 min Sparged with 4 qts 170 F water 0.5 oz – Challenger (60 min – 8.5 % alpha) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) Poured on top of the yeast cake from brew #74 (Wyeast 1098 British Ale Yeast) Topped up to 5 gal and shook to…
02/22/2015 – Brew day Water Chemistry: 3.5 gal – RO water 0.5 g – chalk (calcium carbonate) 1 g – Epsom salt (magnesium sulfate) 2 g – gypsum (calcium sulfate) 1 g – calcium chloride 1 lb – Briess Caramel 40 9.15 lbs – Gold LME 1 oz – Centennial hop pellets (60 min) 1 oz – Centennial hop pellets (20 min) 1 tsp – Irish Moss (15 min) 0.5 tsp – Yeast nutrient (15 min) 2 oz – Centennial…
02/15/2015 – Brew day 2.5 lbs – Pale Ale malt 1 lb – Flaked oats 1 lb – Chocolate male 0.5 lbs – Crystal 60L malt 0.5 lbs – De-Bittered Black malt 2 oz – Black Patent malt 4 lbs, 13 oz – Amber LME 26 oz – Lactose Milk sugar 1 oz – Nugget hop pellets (60 min) 0.25 oz – Summit hop pellets (60 min) 1 – WhirlFloc (15 min) 1 – BrewVint Yeast Fuel (15 min) 2…
02/072015 – Created a starter 1.5 L starter of Wyeast 1728 Scottish Ale yeast 02/09/2015 – Brew Day 0.5 lbs – English Roasted Barley 0.5 lbs – English Black Malt 0.5 lbs – English Chocolate Malt Steeped for 30 min at 170 degrees F 6 lbs – Dark LME 1.75 oz – Summit hop pellets (60 min) 6 lbs – Dark LME (20 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) 8 oz…
1/25/2015 – Wine day Sanitized fermenter, added a half galllon of hot water, sprinkled in and dissolved two packages of bentonite, then added wine juice. Topped up to six gallons. Put grape skins into a sanitized bag, tied it off, added oak chips and stirred them in, then sprinkled yeast on top. That’s it. All up to nature, now. O.G.: 1.088, 21% Brix Also added 2 Tablespoons of yeast nutrient 2/1/2015 – Check Gravity, rack to secondary I.G.: 1.000, 9%…