23152

23152

Member Since 4/4/2016
24 Recipes Created
25 Brew Sessions Created

POLICE OFFICER IN THE BAY AREA. TOOK UP HOME BREWING AS A HOBBY.

New Recipe

Date Added Name
1/25/2021 TASTY BURPS NEIPA TASTY BURPS NEIPA
1/12/2021 IN A HAZE IPA IN A HAZE IPA
8/17/2019 BDAY HAZE  - 22nJuicy BDAY HAZE - 22nJuicy
12/17/2018 RABID YETI IMPERIAL STOUT RABID YETI IMPERIAL STOUT
5/17/2018 Experimental IIPA Experimental IIPA
1/21/2018 SANTAS lil SACK 2018 SANTAS lil SACK 2018
1/11/2018 THE STATIC IPA THE STATIC IPA
11/26/2017 Old N Raspy Part 2 Old N Raspy Part 2
7/29/2017 BELGIAN WIT BELGIAN WIT
6/11/2017 Pliney the elder Pliney the elder
5/5/2017 22n' Juicy - NEW ENGLAND IPA 22n' Juicy - NEW ENGLAND IPA
4/21/2017 BACKDOOR SCULPIN BACKDOOR SCULPIN
2/24/2017 MIRROR POND PALE ALE MIRROR POND PALE ALE
2/8/2017 GOLDYHOPS- Golden IPA GOLDYHOPS- Golden IPA
1/2/2017 KICK OFF - DOUBLE IPA KICK OFF - DOUBLE IPA
12/27/2016 SANTAS PHAT SACK 2017 SANTAS PHAT SACK 2017
12/21/2016 GREEN MACHINE GREEN MACHINE
12/17/2016 THE IRISH GUATEMALAN- DARK MOCHA STOUT THE IRISH GUATEMALAN- DARK MOCHA STOUT
11/15/2016 HEARNSZ IPA 2 HEARNSZ IPA 2
7/6/2016 DEF IIPA DEF IIPA
6/5/2016 BIG FOOT DOUBLE IPA BIG FOOT DOUBLE IPA
5/27/2016 DOUBLE CITRA IPA DOUBLE CITRA IPA
5/9/2016 HEARNSZ IPA HEARNSZ IPA
4/13/2016 ALL CENTENNIAL IPA ALL CENTENNIAL IPA
Date Added Name

Brew Session: IN A HAZE IPA

23152 1/22/2021 12:00:00 AM
  • Water Infusion

Brew Session: BDAY HAZE - 22nJuicy

23152 12/19/2020 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

Reverse osmosis water used. Filled 5 gallons into mash ton then 4.75 into HLT for heating water / sparge. Heating both mash water and HLT took a while, maybe next time consider heating mash water in boil kettle while heating HLT at the same time. Mashed at 148-150 solid for 60 minutes, stirring every 5 minutes or so due to recirculating causing too much clarity during mash.

Brew Session: RABID YETI IMPERIAL STOUT

23152 12/24/2018 12:00:00 AM
  • Water Infusion

FIRST 11 LBS OF GRAIN WILL HAVE A RATIO OF 2.0 FOR A FIRST RUNNING OF 4.10 GAL; USING 5.75 GAL WATER FOR STRIKE WATER. USE FIRST RUNNINGS FOR STRIKE FOR SECOND MASH. WILL HAVE TO HEAT FIRST RUNNINGS TO STRIKE TEMP. SECOND RUNNINGS WILL HAVE A RATIO OF 1.4, USING THE FIRST RUNNINGS TO STRIKE WITH. NO SPARGE NEEDED. ONLY FIRST RUNNINGS FROM BOTH MASHES ARE BEING USED.

Brew Session: Experimental IIPA

23152 8/16/2018 12:00:00 AM
  • Water Infusion

Brew Session: SANTAS lil SACK 2018

23152 1/21/2018 12:00:00 AM
  • Water Infusion

The first mash will have a 2.0 grain to water ratio for a first runnings of 4.32 gallons. That will get heated in the boil pot to strike temp for second mash. Second mash will have a 1.4 grain to water ratio for 4.32 strike volume. An extra long sparge time should be done to ensure good rinse of grains.

Brew Session: THE STATIC IPA

23152 1/11/2018 12:00:00 AM
  • Water Infusion

Brew Session: Old N Raspy Part 2

23152 11/26/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

I did not create this recipe in BrewGR prior to buying the ingredients. The original recipe called for 1.093 OG and a FG of 1.018. 1) I used too much water for the recipe being that it was a 5 gallon recipe, but had a 7 gallon boil. This is effects the OG because the wort is deluted after a 1 hour boil. There was 5.75 gallons put into the carboy. Also, this will effect the oevrall color becuase not the colors are not as condensed. 2) The yeast starter is the main reson for the abv loss. This ...

Brew Session: BELGIAN WIT

23152 8/6/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Brew Session: Pliney the elder

23152 6/11/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Brew Session: 22n' Juicy - NEW ENGLAND IPA

23152 5/10/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Tasting Notes

Brew Session: BACKDOOR SCULPIN

23152 4/23/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

ADDED 1 OZ OF CASCADE DH TO KEG ON 5/20. GREAT INPROVEMENT TO BEER, BUT STILL NOT FRUIT-LIKE.

Brew Session: MIRROR POND PALE ALE

23152 2/24/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Tasting Notes

Brew Session: GOLDYHOPS- Golden IPA

23152 2/17/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Brewday went well. Made all water marks. Pre boil 7 gal with a decent boil for 60. Post boil was 5.75 gal. Into fermentor was 5.1 with hop matter and trub left behind. NEXT TIME: Factor in an additional .25 or .50 gal for hop / trub loss..5 lb honey added at 24 hrs to make 1.067 OG mark. 2 tsp of Fermaid K added to 16 floz of bottles water and boiled for 5. Cooled and added to carboy

Brew Session: KICK OFF - DOUBLE IPA

23152 1/8/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

Wow what a day.......I learned a lot1: 17 lbs of grains had a pre boil gravity of 1.0532: Added honey which made it 1.0663: pre boil volume was 7.5 gal4:missed the 35 minute hops by 10 minutes so everything was offset 10 minutes.5: With the extra water, it lowered my gravity. Also missing the time on #4, decided to boil 20 extra minutes and add 3.7 ounces of corn sugar which gave me 2 gravity points6: Hopback didn't work. Would not siphon when jar got full. Dumped whole hops into kettle. ...

Brew Session: SANTAS PHAT SACK 2017

23152 12/28/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Tasting Notes

The first mash will have a 2.0 grain to water ratio for a first runnings of 4.32 gallons. That will get heated in the boil pot to strike temp for second mash. Second mash will have a 1.4 grain to water ratio for 4.32 strike volume. An extra long sparge time should be done to ensure good rinse of grains.

Brew Session: GREEN MACHINE

23152 12/26/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Strike volume and sparge water were met. Pre boil was 6.4 gallons. 5.5 was post boil before cooled. Only 4.5 gal went into fermentor. There was a total of 6.5 oz of hops into boil kettle. Whirlpool went for 10 or so minutes. Didn't really have good form. Wort took 25 minutes to cool and a lot of trub and hop matter went into carboy. NEXT TIME: Use a hop bag for late hops. ALSO: Factor in for wort loss due to hop absorption.There was no starter made. Only smack pack of 1056 pitched at 1930 ...

Brew Session: THE IRISH GUATEMALAN- DARK MOCHA STOUT

23152 12/21/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Tasting Notes

2000ml starter made on 12/17@2100 hours. Pitched at 2100 hrs on 12/21/16. Ferment at 66DF for 2 weeks in primary and 8 weeks in secondary. Original recipe build called for 5 gal batch with 6.5 gal boil to make 1.073. Ended up with a 7 gal boil and 5.5 gal batch which lowered my gravity to 1.063. After updating the water usage to what ACTUALLY occurred, the estimated gravity dropped to 1.066, which is what this brew ended up coming very close to. NEXT TIME: Dont tilt the HLT to get ALL of the ...

Brew Session: HEARNSZ IPA 2

23152 12/10/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

NOTE: Mash tun was cold and allowed temp to drop faster that expected. At 20 minutes, 2 qts156 degree water was added to pick water temp back up to 146.

Brew Session: DOUBLE CITRA IPA

23152 11/25/2016 12:00:00 AM
  • Water Infusion

Brew Session: DEF IIPA

23152 7/8/2016 12:00:00 AM
  • Water Infusion

Brew Session: DEF IIPA

23152 7/8/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

Brew Session: HEARNSZ IPA

23152 7/1/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Tasting Notes

MASH PH AT ROOM TEMP ESTIMATED 5.60

Brew Session: BIG FOOT DOUBLE IPA

23152 6/14/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Hop bags used for 6 ounces of hops, not first 3 ounces.

Brew Session: DOUBLE CITRA IPA

23152 5/27/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

STRIKE WATER WAS 159, MASH ONLY DROPPED TO 154 INSTEAD OF 150. TEMP HELD STRONG DUE TO AMBIENT AIR BEING 80 . 15 MINUTES INTO MASH, PH WAS 5.5 AT ROOM TEMP. ADDED ANOTHER 4ML OF LACTIC ACID. PH NOW 5.4, WHICH WAS THE DESIRED MARK. AGAIN, STARTED BOIL WITH 8 GAL OF WORT. 5.5 GAL INTO FERMENTER. ATTEMPTED TO USE GRAIN BAG TO FILTER HOPS WHILE TRANSFERING INTO CARBOY. FILTERED ABOUT 2 GAL, BUT FILTER BECAME TOO GUNKED UP. DID NOT USE HOP BAG DURING BOIL, OTHER WISE, I WOULD NOT HAVE HAD TO FILTER ...

Brew Session: ALL CENTENNIAL IPA

23152 4/13/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

3.5 grams gypsum, 2 grams ca chloride, 1 campden tablet for H2O. Add 4ml latic acid to mash (Est. 5.4 mash ph at room temp).

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