Calls for 7 lbs light liquid malt per 5 gal. 

Kolsch/Lugtread 

Pre boil 1035 at 160 = 1.057  11.5 gal

Added .5 gal:  1.025 at 196 = 1.059
Added 1 gal:   1.022 at 196 = 1.056

1.030 at 178 = 1.058

Og 1032 at 90.5 = 1.036

Calc fg: 1011
Kolsch fg: 1014
Lugtread fg: 1016

Boil kettle volume 11.5 gal
Pre boil Og: 1072
Post boil OG: 1070
Calc fg: 1021

7 days sg: 1030
14 days sg: 1020

Czech delight
Boil kettle volume 11.5 gal
Pre boil OG: 1054 @ 68f
Post boil OG: 1052 @65f
Calc fg: 1012

6 days sg: 1020
13 days sg: 1015
14 days sg: 1014

Mashed with 5.5 gals
Topped up to 13 gal in boil kettle

Pre boil sg:         1040
13 gallons

Post boil: (in fermentor)
11.25 gal
IG: 1043


IG: 1044
Fg: 1012 WL
Fg:  1011 Wyeast 

Pre boil OG: 1042 13 gal
Post boil OG: 1048
Fg: 1010

Notes
4 cinnamon sticks
2 vanilla bean, split
10 cloves
20 blades of mace
1tsp nutmeg
Steeped separately and added at end of boil

Pre boil OG: 1052 6 gal @84f (bad)
Post boil OG: 1066 5.5 gal @ 70f
Fg: 1022

1020 at day 12
1016 at day 17 jan 31

1018 @day 12
1014 jan 31

1015 on jan 31 day 4 (messy bucket)
1012 on jan 31 day 4 (clean bucket)

Per boil sg: 1046
Post boil sg: 1052
8days sg:1010

Gilded Blond
Lycisca
Valeria Messalina
Wolf girl

Sg 7 days: 1018

Pre boil SG: 1044 @84F. = 1047
Pre boil SG: 1047 @69F

Green zip tie=s-23

OG(s-23): 1060
OG(Wyeast): 1058

Sg(s-23) day 4: 1042
Sg(Wyeast) day 4: 1054

Sg(s-23) day 12: 1020
Sg(Wyeast) day 12: 1030

Sg(s-23) day 20: 1018
Sg(Wyeast) day 20: 1018

Top (w-34/70)
Bottom (s-23)

Day4:
W-34/70: 1020-1022
S-23: 1026

Day 10: 
W-34/70: 1017
S-23: 1018

Day 18:
W-34/70: 1013
S-23: 1012

Day 24:
W-34/70: 1011
S-23: 1011

Started with hot water
11:10 mash in
4:00 finished. 
Hop stopper clogged. Auto siphoned to carboys. 
Only got 10 gallons in carboys. 

Pre boil sg: 1060
Post boil sg: 1066

Diluted with .5gallons 
New volume: 11 gallons across 2 carboys

OG: 1060

Day after diluting, carboys blew off 

Cold crashed on day: 11

Kegged day: 14

Fg: 1010

Bottom of fridge

Sg day 16: 1010

Top of fridge

OG:

Sg day 16: 1018
Sg day 21: 1015

Top shelf

Og: 1048

Sg@day 10: 1012

Bottom shelf 
Og: 1045

Sg@day10: 1010

Pre boil sg: 1052
Post boil sg: 1058

Narrow neck carboys

Pre boil sg: 1059

First runnings: 1066
Pre boil sg(refract): 1037
Pre boil sg: 1040

Post boil sg(refract): 1041
Post boil sg: 1044

Danby fridge set to 4

6 weeks after brew it tastes great!
Laggered under pressure for 2+ weeks. 

Inventory adjusted. 

Used 6x 1.3 kg Muntons plain malt extract. 
Weight was 2lbs per container. 

Preboil volume was 13.25 gal
(forgot to compensate for volume of extract which was 1.25 gal)

Pre boil SG: 1055 (refract)
Pre boil SG: 1052 (hydrometer)

Post boil SG: 1060


    

Pre boil og: 1067
Og: 1072 ( 9 Gallons)

Diluted to 1057 ( 11 gallons )

Refract 1054

Og: 1056

Diluting to 1050 with tap water

Added 3 packets of s23 to one carboy and 4 packets of w34 to the other. 

Don't know why I put so much yeast. Wasn't thinking. 

S23 - 2 weeks: 1016

S23 - 3 weeks: 1015
W34 - 3 weeks: 1016

Swirled batches at 3 weeks

Cold crashed a day later - 3C

Fg(S23):   
Fg(W34):  

Og: 1060

Sg: 1011 (9 Days)
Added dry hops at 9 days

Moosehead clone recipe

One s04
One  s23

Oaky flavor in both versions

Dry hoped 1/2 with 3 oz Amerillo 
Other half with crystal and citra. 

The Amerillo dry hoped wasn't as good as 
the crystal/citra dry hop. 


Use 3oz of citra and crystal for 10gal. 

Mashed this one at 150. Would be better at 
154 or higher. 

Ore boil sg 44
Post boil sg 45
Volume 13.75 gal
Ore boil volume 14.25 gal

Too much water. 
Boil off calc wrong
Fixed to 1ga/h boil off

1012 on May 16. Day 6. Fast!
1012 on May 22. 

Very good!!

Pre boil sg 1044 (refract)
Pre boil sg  10?? (hydrometer)

At 45% power level during boil of 13.25 gal

Post boil sg 1049 (refract)
Post boil sg 1050 (hydrometer)

Pre boil sg: 1042
Post boil sg: 1044

Initial taste is sour!
We will let this lager for a while. 

Bad. Dumped it. 

Somehow deleted this. 

Sg was bang on or so. 

1010 fg on May 30. 

Not bad. Came out a bit spicy. Infection??

Pre boil gs: 1035
Og: 1054

Temp was high. 160 ish
System was not working well. 

91.8% marris otter
5.5% caramunich I
2.6% carabihemian

Hops:

Fuggles
Goldings 
Legacy

Ibu: 32


Could try S04 as it is an English ale yeast



Mashed at 158

Tested after 3 weeks. Needs more time. 

On Nov 16th. Taste great! 2
Months from brew day. 

Drinking the last keg on New Years. Taste great. 
A bit sweet but good. 3 months of lagering. 

Dry hopped 5g with 3oz Centenial
Dry hopped 5g with 3oz Simcoe

After 8 days

Centenial hoped version is very smooth with great 
smell as opposed to the simco which is a bit harsh.  
Centenial rocks!

Add 2 cans pumpkin to mash and 2 cans to boil.  
1 can = 796ml pure pumpkin. 

Add pumpkin pie spice to flavor when serving or when kegging. 

Add 1tsp of pumpkin spice per 5 gallon. 

For 2 tsp of pumpkin spice use:

1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves


Perfect pumpkin ale. 2 thumbs up. 

I personally would maybe add some more hops to bitter it a bit.  

Maybe a bit maltier would be better.  Mash higher. 

Has a bit of a twang to it. Sour? Maybe?

Don't remember that from last nights sampling. 
Might be from the small keg.  Hmmm

K, something is wrong with this brew. 
Not good. Aging not helping.  

Might have fermented a bit on the hot side? 
Was just left in my basement.  

Has a bit of a twang to it. Sour? Maybe?

Don't remember that from last nights sampling. 
Might be from the small keg.  Hmmm

Nope, it all has a spicy taste. 

Added juice from 1 pomegranate to 1/2 keg.  
Need to double that.  
So, juice from 4 pomegranates per keg.  

Hallertau in one carboy and crystal in the other.  

Put 1 oz chinook in the small carboy. 

Hallertau batch is awesome!

2 oz of 2011 hallertau. Unknown AA

Pre boil sg: 1036
Post boil sg: 1044

Jan  25, 2015 - delicious. Almost 2 months lagering. 

11 lb 6 oz marris
Up to 17 lbs 12 oz pilsner 
Rest bohemian pilsner

Possible Beer Names

Mix Mash
Bitter Mutt

1018 on Sunday Nov 30. 9 days
Too cold?

Notes:

Allspice berries added without crushing
Cloves added without crushing
Orange peals were grated. Just the peel, not the rine. 

Water was adjusted to balanced. 
Ca: 50 Mg: 10 Na: 18 Cl: 70 SO4: 70

Added 150 ml molasses at 25 min. 

Possible Name: Winter Wood

1024 after 8 days

Subbed cascade for centennial.  We shall see. 

Using Hana ph meter, we want. Ph of 5.2-5.4(145-165)  
instead of 5.4-5.6 (room temp)

A higher ph (more basic) -> sweater beer
A lower ph (more acidic) -> drier beer

Measure ph. Add 1/2 ml of 88%lactic acid 
Stir and remeasure. 
It usually takes 1 or 2 ml at most for a mash of this size. 

Sparge water should be 5.6 to 5.8

Pre boil ph should be around 5.0-5.5. 

Mash ph was 5.38 with no adjustments. 
Mash 5.35 after 0.5 ml
Sparge water at 5.83

Pre boil sg: 1054
Expecting post boil sg: 1058-1061
Need to see what boil off is. 
How many gallons per hour. 

Was 1g/hour

May dilute to get more. 

Diluted to 1053 from 1058. Made an extra 3.5 gallons or so  

Efficiency was close to 90%. 

New Vol = (OG x Vol)/targetSG

15.87 = (58 x 14.5)/53

Dry hopping at day 9
Carboy 1 - 1.5 hallertau, 2 cascade
Carboy 2 - 1.5 hallertau, 1.65 Centenial 
Carboy 3 (small) - 1 hallertau, 1 mosaic 

Using Hana ph meter, we want. Ph of 5.2-5.4(145-165)  
instead of 5.4-5.6 (room temp)

A higher ph (more basic) -> sweater beer
A lower ph (more acidic) -> drier beer

Measure ph. Add 1/2 ml of 88%lactic acid 
Stir and remeasure. 
It usually takes 1 or 2 ml at most for a mash of this size. 

Sparge water should be 5.6 to 5.8

Pre boil ph should be around 5.0-5.5. 



Mash ph was 5.41 with no adjustments. 

Original sparge water ph was 7.1 or so

Can't seem to get an accurate reading with the ph meter.  
Arggg!

Pre boil sg: 1054
Post boil SG: 1060

At day 9:sg=1012

Taken from popular mechanics 

EdWort's Haus Pale Ale

This recipe was provided by Ed Wort from 
Bee Cave, Tx. Ed Wort is a moderator of homebrewtalk. 

Wort describes this as "a beer that everyone likes. 
It's light, crisp, dry, and very tasty."

Original recipe has Nottingham dry yeast. 

Pre boil sg: 1042

Boiling: 240 at 65% power. 
Setting initially at 212. Then 213. 
Boiling at 212.9-213.4 for 14.5 gallons. 
At 70% it wants to boil over. 

Post boil og: 1053

Took 2.5 h to do boil to carboy. 


Tasted excellent on March 4th.  
So 2-3 weeks of lagering after kegging. 

I still detect a bit of souring. Hmmm. 
No sweetness to this brew at all. 

Didn't do ph adjustments
Did  water adjustments. 

Did this brew over 2 days. 
Added grain with mash temp at 158. 
Took 20+ minutes to get back to temp. 

Next time, need to have temp higher and adjust it 
down just after adding the grain. 

Added the hops after chilling directly to the carboy. 
Hoping for no infection.  Time will tell. 

This beer is the winner!
Loved it. 

Put too much in the Bk. 
Have 15.25 gals with a pre boil OG of 1044. 

Pretty good. Not my favorite but people like it. 

3 weeks later it is a really good beer. 
Nothing bad to say about this beer. Great beer. 

Grind the toasted barley in. Burr grinder and add it to 
the mash after it has competed. Then stir the mash well and 
start mash out. 

To get the sour twang, add a drop of lactic acid to a 
pint and then pour your pint. 
---

My notes: 

Recipe called for Marris Otter but I was out so I subbed 
some bohemian Pilsner and some Melanoiden(biscuit). 
We shall see. 

I used whole hops from 2011. 

Also, I just ground up the toasted barley normally and 
added it to the mash at mash out. 

1015 after 5 days. 

I cold crashed 1 carboy after 6 days. Kegged at 7 days. 
Tastes great. Very much like Guinness. No twang but could 
play with the lactic acid to see. 

Cold crashed another carboy at 7 days. Need to check fg to see. 


-- tasting notes--  

Turned out great! Maybe less roasted barley or special b next time. 
Would think this would be creamy with nitrogen and a stout faucet. 

Mixed this with some of my honey ale (1/4-1/3 stout to honey) 
tasted amazing. 

Didn't do ph adjustments
Did  water adjustments. 

Did this brew over 2 days. 

Added grain with mash temp at 172. (Hlt at 178) Mash temp dropped 
to 157 after adding grain and then slowly went up to 162 and 
then back down to temp. The Recirc into the herms caused the 
temp to raise up. Need to take this into consideration next time. 
About 30 mins was spent at 162-158. 

Next time, add grain to mash at about 170. 


Subbing Columbus(Tomahawk) for warrior. 

Dry hopped at day 7. 

Lagering technique taken from:

Http://brulosophy.com/methods/lager-method/

Step 1: Primary Fermentation
Chill wort to pitching temp of 48°-53°F (9°-12°C), pitch 
adequately sized starter (decanted), set regulator to initial 
fermentation temp between 50°-55°F (10°-13°C), and leave the 
beer to ferment until it is at least 50% attenuated. 

Step 2: The Ramp Up
Once 50% attenuation is reached, remove the probe from the 
side of the fermentor so it measures ambient temp in the chamber 
and start bumping the regulator up 5°F every 12 hours until 
it reaches 65°-68°F (18°-20°C). Allow the beer to remain at 
this temp until fermentation is complete and the yeast have 
cleaned-up after themselves, which can take anywhere from 
4 to 10 days.

Step 3: The Ramp Down
When FG is stable and no diacetyl or acetaldehyde is detected 
in the beer, begin ramping the temp down in 5°-8°F increments 
every 12 hours or so until it reaches 30°-32°F (-1°-0°C). 
Allow the beer to remain at this temp for 3-5 days, during 
which it will begin to drop clear.

---

I started at 50F/10C with the probe on the side of the carboy. 

Need to start changing temp when it gets to 1034. 

Day 5 - sg: 1042 at 66F
Day 7 - sg: 1042 at 50F. Corrected 1040
Day 12 - sg: 1026 at 50F. Corrected to 1024

Day 12 - Set ferm temp to 12.8F or 55F

Removed heater from fridge as it seemed to cause it to heat 
up to quickly. 

Day 14 - set it to 15.5C or 60F
Day 15 - set to 18.3C or 65F

Didn't do ph adjustments
Did  water adjustments. 

Did this brew over 2 days. 

Subbing Columbus(Tomahawk) for warrior. 
Used 8oz centennial because I was out of Amarillo. 

Dry hopped at day 7. 
Cold crashed at day 13. Sg was 1012. 
So dry hopped for 6 days before cold crashing. 

Og: 1050

All new recipe. Ad hoc. A little bit of Melanoiden to 
give it a biscuit taste. 

Chilled to 76

Then added yeast and setup in fridge. Fridge set to 50 
with probe attached to carboy. 

Now just wait, and wait and wait.....

Day 14: Sg: 1022
Day  18: Raised temp to 55
Day 19:  Raised temp to 60
Day 22:  Raised to 65
Day 25: Sg: 1011 - Cold crashed - temp 37

Changed this up a bit. Different ingredients and no dry hop. 
Moved dry hops to 0 minute and added more 60 min hop. 

Also change boil to 60 mins and added changed grain bill. 
Essentially a totally different brew. 

Day 11: Sg: 1012
Day 14: cold crashed
Day  22: kegged

Tasting notes after force carbing:
- taste good. Not very bitter. Bit of a malty flavor. 
Maybe a bit light but quite enjoyable. 

Maybe a bit more bitter next time. 
- did use hops from Joel's hop buy which could be questionable. 

Batch Notes

Tweaked this recipe. Change malt bill. 
Also, didn't use any rice hulls although I should have. 
Probably should have used 2 lbs. got a low flow and somewhat 
stuck sparse. Curious to see what my pre boil Sg is. 

Og: 1044. Not adding rice hills was a bad idea. 
Day 2: Vigorous fermentation. Added blow off tube. 

Day 14: 1015 Odd. Figured it would be all done. 

Day 18: 1012 cold crashing now. 

--
Recipe Notes

Add 2 cans pumpkin to mash and 2 cans to boil.  
1 can = 796ml pure pumpkin. 

Add pumpkin pie spice to flavor when serving or when kegging. 

Add 1tsp of pumpkin spice per 5 gallon. 

For 2 tsp of pumpkin spice use:

1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves

Perfect pumpkin ale. 2 thumbs up. 

I personally would maybe add some more hops to bitter it a bit.  

Maybe a bit maltier would be better.  Mash higher. 

Didn't do ph adjustments
Did  water adjustments. 

Did this brew over 2 days

Changed a few things. 

- Added a lb of carafoam to the mash. 

- used Amarillo for the 60min hop
- accidentally added the 5 min hop at 10

Somehow I ended up with an OG: 1052
Maybe I shorted the mash by 5lbs of 2 row
Weird. 

1/2 batch dry hopping with 3oz Amarillo 
1/2 with 1.5 oz citra and 1.5 oz crystal

My notes: 
Tweaked from last time. Used Maris and Melanoiden. 

Also, I just ground up the toasted barley normally and 
added it to the mash at mash out. 

Once mash out temp was reached. 

Mass dilution. 
Added grain to mash tun then added 
10 gal water at 168

Mash temp seemed to go down to 132F
Took a while for it to get to 150. 
Need to investigate mash temp probe. 

Going to boil for 10 gal batch and dilute when going into 
carboys with previously boiled water. 

Aiming for:
Boil size: 10.8Gal
Pre boil OG: 1089
OG:  1094

Something wrong

OG: 1074
Vol: 4gal

Ok. Split batch and diluted to 8gal. 
OG (9 hours after pitch): 1045

Dry hopped one carboy with 1 oz palisade

---

Tasting notes:

Good. Kinda watery. Maybe cuz of the dilution. 
Interesting taste. No complaints. 

Forgot to take a gravity reading as it was really late. 
Will take one this morning.  

OG (9 hours after pitching): 1050

Dry hoped one carboy with 1 oz centennial 

---
Tasting notes:

Pretty good. Both versions (hoped vs not) are very good. 

I think I like the hopped one a bit more. So drinkable.  Yum! 


Final gravity seems to be 1016. Weird. 

Better dry hopped. 

Mass dilution

Doing 24gal

Expected og: 1.119 after boil
Dilute to 1062

Ok. So that was stupid!

Too much malt. Couldn't even get it all in the Keggle.  
Had to scoop half a bucket out just to get it to flow. 
Even then this was a shit show. 

Temp was everywhere. Sparge was stuck or flowing slow.   
52 lbs of grain does not work in a Keggle. 
A ratio less then 1.5 is a bad idea. 

So, ended up with 15gal at 1052

Changed this up a bit. 

Different ingredients. 

Carafoam and crystal 20 from 2012

Pre boil Sg: 1048
Post boil Sg: 1054
Post boil sg2(fermentor): 1052

Added the 2nd batch of cascade at 15. Adjusted recipe. 

Accidentally stopped the brew 5 minutes early.  Oh well.