4

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

Had a twang but 11 months later it was good. 
Darker than it should be. 
Didn't like it for a long time. 

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

Next time, less Crystal and more bittering. 

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

Accidentally stopped the brew 5 minutes early.  
Oh well. 

Mash

Ph(Hannah): 5.38
Ph(cheap): 5.50

HLT 
Ph(Hannah): 7.10
Ph(cheap): 7.55

Dry Hopped at day 4. 
Cold crashed 1 carboy at day 9 I order to have 
some for New Years. 

Fg at day 9: 1016

Mash

Ph(Hannah): 5.35 with no adjustment. 
Pre boil Sg: 1056
Post boil Sg: 1060 or 1062

So, apparently I didn't swirl the immersion chiller 
and the first 5gal was around 70f and the 
second 5g was about 90f. 

So, I chilled the second carboy in cold water until 
it got to 70f or so. 

Did water adjustments to balanced and mash ph was 5.4 
without adjustment. So nothing added. 

Set HLT to 160. Then mashed in and set it to 152. 
Mash temp equalized at 149. Perfect. 
Apparent issue with micro controller has caused no logging. 
Sucks cuz it seemed pretty good. 

Hit my numbers. Made almost 12 gallons. 

After 2 weeks it's at 1012. Cold crashed started. 
Kinda a buttery taste to it. Diacetyl. Hmmm
Hope that disappears. We shall see.
Could also be the centennial dry hops.  
Still very drinkable. 
These comments are all from the sample jar. 

Double batch. Diluting to 24 gal. 

Water balanced to
Ca: 54, Mg: 10, Na: 19, Cl: 75, SO4: 74

Mashed with 12 gal instead of 13. 

Set HLT to 160.  Mashed in and set HLT to 152. 
Pretty much perfect. 

Ph Mash: 5.4-5.5 
Water PH: 7.5

No mash adjustment done. 

Ended up using 3 oz hallertau 2011 ?AA 
and 3 oz hallertau 2012 5.6%AA


K, so massive boil over. Lost a lot. 
Ended up with 15g at 1054. Before boil. 
Only used 4 oz of hops. Rest was wet and garbage. 

Going to dilute with 4 extra gal to get 3 kegs. 

Ended up diluting with enough water to get 1048 some how.  
Weird. 
So, probably diluted with an extra 5-6 gal and ended up with 
about 18 gal in the carboys. All good considering. 

I'm curious about my efficiency. 
Might have been pretty high. 

Took about 48 hours to show any good sign of fermentation.  
After the morning of the third day it had a heathy crosen.(sp?)

Balanced to 
Ca: 50, Mg: 11, Na: 19, Cl: 72, SO4: 73

Pre boil Sg: 1042

Post boil at 66f is 1044. 

Subbing chinook for centennial. 

Pre boil Sg: 1070 at room temp

OG: 1058

Substituted Columbus for centennial. 
Also added flaked barley. A mix of my cream ale and blonde. 

Mashed in around 153. Had to add ice to get it to there.  

Ph about 5.6

Did water chemistry for 15gal and 8gal

Mashed with 8 gal water

Milled the grain a week or so ago. 

Mashed in with hot at 160 (162 in HLT). 
Addition of grain brought mash temp down to 151.3 or so. 
Could have mashed in with mash water at 158 
to get slightly better. But all good. 

After 5 mins of mash, temp rose to 152.8. 
After 10 mins, rose to 155. 

Preboil sg: 1047

Day 15 fg: 1012. Started cold crashing. 

Did water adjustments

Mashed in with mt temp at 162. Dropped to 153. 
Set HLT to 160. 

Looks like it hit 158 in the mash. 

Pre boil SG: 1060

1015 on day 15 so letting it sit a little while longer. 

Tweaked. 

Crystal 20 added
Perl used as bittering hop

After 16 days: fg: 1012

Changed this up a bit. 

Different ingredients. 

Day 15: sg 1016
Tastes delicious. Should just keg it now but I'll leave it 
for a couple more days. 

Double batch. Diluting to 24 gal. 

Water balanced to
Ca: 54, Mg: 10, Na: 19, Cl: 75, SO4: 74

Mashed with 12 gal instead of 13. 

Set HLT to 160.  Mashed in and set HLT to 152. 
Pretty much perfect. 

Pre boil sg: 1074

Boiled over again maybe 20 min into boil. 

Dons carboys at 5g at 1040

My carboys at 6g and 1038

Jan 19 - Delicious.  So at least 3 weeks lagering. 

Second runnings from previous batch. Had 5gal and 
added 1 gal city water. 

Pre boil sg 1020. 

Trying to do 5gal is hard with my setup. The element is 
so high it's hard to chill. Min size is 5gal. 
6gal is better which is what I did. 
Temp prob is too high and doesn't register. 
I used 50% power which made for a vigorous boil. 

Double batch. Diluting to 24 gal. 

Water balanced to
Ca: 54, Mg: 10, Na: 19, Cl: 75, SO4: 74

Mashed with 12 gal

Set HLT to 160.  Mashed in and set HLT to 152. 

Pre boil sg: 1060 , hmmm
Og: 1068

Diluted to 5.5 gal. 
Og: 1042

Fg (14 days): 1010
Taste good. 
Ready to keg but we will leave that till tomorrow. 
Tired!

Cold crashed at about day 18. 
Keggged 1 keg 2 days later. 
Tastes great but still a bit green. 

Second running

Og: 1030

Sample tested quite bitter and not very sweet. 

Used 24g S04 in each carboy. Noticed temp dropped to 
16c when it should have stayed at around 20c. 
Looks like it cut out early. 


Day 15: sg 1018
Clear and tasty with a bit of a charcoal/burnt taste to it. 
I recon it would be delicious cold and carbed. 

Gonna swirl it and leave it for now. 
Temp in fermentor is now 20c

Didn't do ph adjustments
Did  water adjustments.
Used hot water. 
Did this brew over 2 days. 

Mash temp was a bit all over the place since 
I was running on 1 pump. 

Using 5 hop socks. 
65% power on element for first 30 the down to 60%. 
Good vigorous boil - temp 213.6

Missed adding the 5 min hops until 2 min 
left so extended the boil by 3 min. 

Amarillo was hop pellets 
- brand VGXP01 AA 7.0 Beta 5.6 Lot P92-YLUAMA5145

Dry hoped day 7 with hop union crystal and citra. 

Can't wait!

Cold crashed 1 carboy after 15 days. FG: 1016
Needed it for a party. 

Og:

Fermenting at 16C

Took forever to be great. But it did get there eventually. 

Changed this up a bit. 

Tastes great!

Didn't do ph adjustments
Did  water adjustments.

15g hlt/8g Mash

Gypsum: 1.5/0.8g
Calc Chloride: 9.6/5.1g
Epson Salt: 6.2/3.3g
Baking Soda: 0.8/0.4g

HLT set to 162

Mashed in and set hlt to 158. 

Pre boil og 1060
Og: 1058

Double batch. Diluting to 20 gal. 

Water balanced to
Ca: 54, Mg: 10, Na: 19, Cl: 75, SO4: 74

Mashed with 12 gal

Set HLT to 160.  Mashed in and set HLT to 152. 

Pre boil sg: 1064, should have been 1071
Og: 1066

Diluted to 5.0gal. Added 2g water to 3g wort
Og: 1040

SG (19 days): 1006
Tasted a bit green but great color
Cold crashed 

Not my favorite. Seems a bit on the sour side. 

Didn't do ph adjustments
Did  water adjustments.

15g hlt/8g Mash

Gypsum: 1.5/0.8g
Calc Chloride: 9.6/5.1g
Epson Salt: 6.2/3.3g
Baking Soda: 0.8/0.4g

Recipe changed slightly. 
Added 1/4 lb of Carafoam 
and 1/4 lb of caramunich

HLT set to 168

Mashed in and set hlt to 158. 
Hit desired mash temp in 7 minutes. 

Pre boil og 1048
Og: 1055

Hops:
Mosaic 2014 11.6%
Centennial 2017 7.8%
Cascade 2016 7.6%


Fermented in fridge with no temp control. 
Stayed at 70 for a few days while active. 

At 7 days I went to dry hop and noticed it was at 60. 
So I added heating belts and assumed it would get 
too hot. 

A few days later, I checked on it and it was at 90f. 
Unplugged everything and left it. 

We shall see. 

OG (day 13): 1012
Cold crashed. Tasted a bit more bitter than expected. 

Kegged on May 13th (day 29) Tasted great. 
A lot like Jopen surprisingly! Very good. 

I had one carboy that sucked in water/sanitizer 
from the blowoff. Probably an extra 1/2 gallon 
into 1 carboy. Haven’t tasted or kegged that one yet. 

The carboy that sucked in water kinda sucks. 
Not hoppy at all and kinda bland. 

Did water adjustments 

Pre Boil SG: 1075!

Accidentally ran cold water through immersion 
chiller at 15min. RealiZed immediately but it took the 
temp down to 207. Then issues with the bcs turning off! 
Got it back to a rolling boil at 0 mins. 

Post Boil SG: 1050! (WTF?)

K, need to fix my volumes. Had a fair amount 
left in the brew kettle. 

Need to revert back to batch sparging. 

Todo: record volumes on sight gauges. 

Day 7: Dry hoped 1g/carboy
Day 11: sg = 1007
Day 12: Cold crash

Didn't do ph adjustments
Did  water adjustments.

15g hlt/8g Mash

Gypsum: 1.5/0.8g
Calc Chloride: 9.6/5.1g
Epson Salt: 6.2/3.3g
Baking Soda: 0.8/0.4g


HLT set to 168

Mashed in and set hlt to 156. Mashed at 154. 

Did batch sparge. Got 4-5 gallons initially and 
then added 9 gal to mash tun. 
Recirculated for 10 mins before sparring to kettle. 
Got 13.5 gallons in boil kettle. 

Pre boil og 1051

Boiled at 65% power. 

Og: 1058

Amarillo hops were assumed to be 7% at the time. 
They were from a group buy in Nov 2018 
from 2017 growing season. 
Stored in zip locks in the freezer. 

Threw hops in the kettle without hop sock. 

Accidentally added 5 min hops at 15. 
Revised recipe for batch. 
Will be a 40 ibus higher.  

Fermented in fridge at 67F. 

Dry Hoped at day 7

Amarillo hops were from 2017 with 9.1% AA


Day 14: SG 1012. Cold crashing to 2C

Taste: citrus comes through in taste. 
Not overall nosey. 
Would be nice if it had more nose. 

— last time—
2 oz of 2011 hallertau. Unknown AA

Pre boil sg: 1036
Post boil sg: 1044


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

— this time —

Ended up with 14.5 gallons in the boil kettle. 
Pre Boil OG: 1043


Fermented at 65F for 36 hours or so. 
Changed temp to 55F. 

June 2nd (4 weeks, 2 days) 
- FG 1012
- cold crashed to 2C

Didn't do ph adjustments
Did  water adjustments.

15g hlt/8g Mash

Gypsum: 1.5/0.8g
Calc Chloride: 9.6/5.1g
Epson Salt: 6.2/3.3g
Baking Soda: 0.8/0.4g

Recipe changed slightly. 
Added 1/4 lb of Carafoam 
and 1/4 lb of caramunich
Mashing at 154

HLT set to 162

Mashed in and set hlt to 154. 
Hit desired mash temp in 7 minutes. 

Pre boil og 1048
Og: 1055

Hops:
Mosaic 2014 11.6%
Centennial 2017 7.8%
Cascade 2016 7.6%

Fermented at 70

Day8:
Add dry hops

1- mosaic 2oz, cascade 2oz
2- citra 2oz, crystal 1.5 oz

Day 15: cold crash

Subbed Maris Otter(Simpson’s) for Can2Row


Didn't do ph adjustments
Did  water adjustments.

15g hlt/8g Mash

Gypsum: 1.5/0.8g
Calc Chloride: 9.6/5.1g
Epson Salt: 6.2/3.3g
Baking Soda: 0.8/0.4g

Mashing at 154

HLT set to 162

Mashed in and set hlt to 154. 
Hit desired mash temp in 7 minutes. 

Pre boil og 1060
Og: 1060

Fermented at 68

Day8:
Add dry hops

1- mosaic 1.5oz, 1.5oz citra 
2- citra 1.5oz, crystal 1.5 oz

Day 15: cold crash

The citra/crystal combination is better 
than the mosaic/citra. 
The mosaic/citra is a bit more bitter. 

Reduced hops to 2oz

Didn't do ph adjustments
Did  water adjustments.

15g hlt/8g Mash

Gypsum: 1.5/0.8g
Calc Chloride: 9.6/5.1g
Epson Salt: 6.2/3.3g
Baking Soda: 0.8/0.4g


Mashed in at 160. Set hlt to 150. 

One carboy got more trub (with prob)

After 2 weeks it had fermented out to 1014

April 26 - finally good

— 2 times back —
2 oz of 2011 hallertau. Unknown AA

Pre boil sg: 1036
Post boil sg: 1044


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

— last time —

Ended up with 14.5 gallons in the boil kettle. 
Pre Boil OG: 1043


Fermented at 65F for 36 hours or so. 
Changed temp to 55F. 

June 2nd (4 weeks, 2 days) 
- FG 1012
- cold crashed to 2C