12/29/2013 – Brew Day 0.75 lbs – Belgian Caramel Pils 0.25 lbs – Briess Caramel 120 6 lbs – Pilsen LME 1 lb – Light Pilsen DME 1 oz – Chinook Hop Pellets (60 min) 1 tsp – Irish Moss (15 min) 0.5 tsp – Yeast Nutrient (15 min) 0.5 oz – Chinook Hop Pellets (10 min) 0.5 oz – Chinook Hop Pellets (1 min) 1 oz – Chinook Hop Pellets (dry hopped in secondary) Specialty grains steeped for 20…
11/21/2013 – Brew Day 1.5 lbs – Pale ale malt 1 lb – Munich malt 8 oz – Cara Munich Malt 8 oz – Crystal 120L Malt Mashed @ 155 degrees F for 1 hr 5 lb – Munich LME 1.5 oz – German Hallertau hop pellets (60 min) 0.5 tsp – Yeast nutrient (15 min) 1 tsp – Irish moss (15 min) 0.5 oz – Cascade hop pellets (15 min) 0.5 oz – Cascade hop pellets (5 min) Strained…
11/12/13 – Brew Day 1.25 lbs – Pale ale malt 1 lb – Rye malt 0.5 lbs – Crystal 120L malt 0.5 lbs – Caravienne malt 0.5 lbs – Caramunich malt 5 lbs – Extra pale LME 1 oz – Styrian golding hop pellets (60 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) 0.5 oz – Willamette hop pellets (15 min) 0.5 oz – Willamette hop pellets (5 min) Shook to aerate O.G.:…
11/07/2013 – Brew Day 0.25 lbs – English chocolate malt 0.25 lbs – Belgian special B malt 0.25 lbs – Belgian biscuit malt 0.25 lbs – Briess special roast malt 6 lbs – Maris otter LME 1 oz – Fuggle hop pellets (60 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) Aerated by shaking Fermented with Danstar Nottingham Ale Yeast O.G.: 1.045, 11 Degrees Brix Fermented at 68 degrees F 11/21/2013 – Racked…
This was made with Norman Creek Honey and will be served at MaC. This is a modification of the AHS Smoked Porter recipe (like Brew #30) with honey added as well as maltodextrin to compensate for the drying effect of the honey. I intend to substitute 3.5 lbs of LME for 3 lbs of honey and will add 12.5 oz of maltodextrin. This modification is based on the BYO Vol. 18, No. 2 article called Brewing with Honey. 10/23/2013 –…
09/30/2013 – Picked up Fruit (Shipped from Lodi, CA) 2 Lugs: 37 lbs, 34 lbs 50 ppm – K-Meta 10/01/2013 – Pitched Yeast O.G.: 27.6% Brix pH: 3.9 TA: 6.0 g/L Added to each fermenter (expected 2.5 gal each)… 3 g – RC-212 Yeast 3.75 g – Go-Ferm 1.25 g – Fermaid-K 2.5 g – Opti-Red 38 g – Tartaric Acid 10/03/2013 – Second Round of Fermaid-K @ 12% Brix 1.25 g – Fermaid-K 1 qt – Distilled water Added…
09/30/2013 – Picked up Fruit (Shipped from Lodi, CA) 3 Lugs: 35 lbs, 34lbs, 35 lbs. Crushed into 2 fermenters 50 ppm – K-meta 10/01/2013 – Pitched Yeast O.G.: 28 degrees Brix pH: 4.02 TA: 5.8 g/L In each of the 2 fermenters (expected 3.75 gal)… 4.5 g – RC-212 Yeast 5.63 g – Go-Ferm 3.75 g – Opti-Red 1.88 g – Fermaid-K 71.25 g – Tartaric Acid 10/03/2013 – Second Round of Fermaid-K @ 13% Brix 1.88 g –…
09/30/2013 – Collected Juice 50 ppm K-Meta Pectic Enzyme 10/01/2013 – Pitched Yeast O.G.: 22.1% Brix pH: 4.02 TA: 4.6 g/L 6 g – D-47 yeast 7.5 g – Go-Ferm 3 g – Fermaid-K 10/02/2013 – Added Acid To raise TA to 7 g/L: 54.7 g Tartartic Acid 10/03/2013 – Second Fermaid-K Addition 3 g – Fermaid-K @ 12% Brix 11/09/2013 – Added Bentonite 11/23/2013 – Racked to secondary 01/19/2014 – Racked again This time the wine is extremely clear….
09/28/2013 – Brew Day 1 lb – Crystal 150L malt 1.5 lbs – Pale ale malt 1 lb – Flaked oats 0.5 lbs – Pale chocolate malt 1 lb – Crystal 60 malt 6 lbs – Dark LME 1 oz – Horizon hop pellets (60 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) 1 oz – UK Kent Golding hop pellets (5 min) 6 oz – Maple sugar (4 min) 32 fl oz…
Based on the recipe here. 09/18/2013 – Sour Mash 3 lbs – 2-Row 1 lb – Malted Wheat 0.5 lb – Malted Rye 2 gallons of strike water at 161 degrees F. Mashed at 152 degrees F for an hour. Cooled to 120 degrees F by adding 1 gallon if cold spring water. To inoculate, added: 0.75 lb – Un-milled 2-Row Covered the surface of the mash with saran wrap and floated CO2 on the surface. Soured mash at 110…