Recipe Type: All Grain Yeast: WLP001 Yeast Starter: Yeast Cake from Batch 50 Batch Size (Gallons): 8 (8 gallon boil, 6.5 fermentation topped up at kegging) Original Gravity: 1.066 Final Gravity: IBU: 25 Boiling Time (Minutes): 60 Color: 5.5 Primary Fermentation (# of Days & Temp): Secondary Fermentation (# of Days & Temp): 8# 2-row 8# Maris Otter 4oz C60 […]
Archive for the ‘Uncategorized’ Category
Batch 52: Blue Bench Blonde Ale
Batch 51: Shichimi Saison
Recipe Type: All Grain Yeast: WLP565 Yeast Starter: no, but used 2 vials Batch Size (Gallons): 8 gallon Original Gravity: Final Gravity: IBU: Boiling Time (Minutes): 60 Color: Primary Fermentation (# of Days & Temp): Secondary Fermentation (# of Days & Temp): grain hops 1 Whirlfloc 1 tsp Gypsum per 5gal hot liquor (3tsp Gypsum) 0.5oz shichimi need to find […]
Batch 44: Sarah’s Good Morning Breakfast Stout
Batch 43: Columbus IPA
added 2tsp Gypsum 11# Pearl Malt 8oz Torrified Wheat 4oz C60 90 minute boil 2 oz CTZ 10 min 1oz CTZ 5 min 1oz CTZ 1 min Mash temp began at 152*, ended 148* OG 1.060 UPDATE 10/8/14: KEGGED with 1oz Cole Hops (Cascade), force-carbed, FG = 1.007 (~7% ABV). After one day, lost pressure due […]
Batch 42: Dark English Mild
Added 0.5tsp gypsum, ~1 tsp calcium carbonate to total volume of strike/sparge water ~3.75 gal water stopped at 165* (crept up to ~172 as it was sitting) 6# Pearl malt 1# Brown malt 12oz C60 12oz Pale Chocolate 4oz C120 mash temp at 156* to start, ending mash temp 152* collected 6.5 gallons of wort […]
Batch 37: Ryeteous IPA!
2.5 gallon batch, 1 vial of WLP001 added 2.5 tsp gypsum to filtered water crushed grain 2 nights beforehand: 6# munton’s pearl malt 8oz rye 2oz C60 2oz Caraaroma mashed in with 2.5g water at 165*, mash began at 151* at 7:21p, at 8:53p, 146*, first sparge started second sparge, ~2.125g 171* water collected ~3.25g […]