23152 - Homebrewer Profile

23152

23152

4/4/2016
22
23

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

Orange tomahawk

Orange tomahawk

by 23152 on 7/29/2017
All Grain | 5.25 Gallon(s) | Weizen/Weissbier | 5.2 % ABV
CITRUS BOMB

CITRUS BOMB

by 23152 on 7/15/2017
All Grain | 5.25 Gallon(s) | American IPA | 6.8 % ABV
FLAME OUT HOPS: Add at flameout and circulate for 20 minutes.
MIRROR POND PALE ALE PART 3

MIRROR POND PALE ALE PART 3

by 23152 on 7/14/2017
All Grain | 5.25 Gallon(s) | American Pale Ale | 6.4 % ABV
Original recipe called for 90 minute boil. I accidentally put hops in at beginning of boil instead of waiting 30 minutes. Due to 60 minute boil, OG was 1.054, so I added 1lb of honey. Made my OG, but honey is highly fermentable and FG was 1.010 instead of 1.014. Slight flavor difference and color difference
Pliney the elder

Pliney the elder

by 23152 on 6/11/2017
All Grain | 5.25 Gallon(s) | Imperial IPA | 8.6 % ABV
22n' Juicy - NEW ENGLAND IPA

22n' Juicy - NEW ENGLAND IPA

by 23152 on 5/5/2017
All Grain | 5.25 Gallon(s) | English IPA | 6.4 % ABV
HOPS: FLAME OUT HOPS- ADD AT FLAME-OUT AND ALLOW WORT TO COOL TO 180DF. HOP-STAND HOPS- ADD AT 180DF WORT AND ALLOW TO STAND FOR 20 MINUTES THEN CHILL TO 64DF. ******NOTE******* I added the whirlpool hops at flameout. Hit it with the drill and let it sit for 20 minutes. DRY HOPS (6 OZ TOTAL): MIX AND DIVIDE DRY HOPS INTO THREE EQUAL PORTIONS (2 OZ). FIRST DH: @ 2 DAYS AFTER ACTIVE FERMENTATION. SECOND DH: @ END OF ...
BACKDOOR SCULPIN

BACKDOOR SCULPIN

by 23152 on 4/21/2017
All Grain | 5.25 Gallon(s) | American IPA | 6.4 % ABV
FERMENTATION: Pitch 2000ml starter at 64DF. Ferment at 66 for 3 days. Allow temp to rise to 72DF over the next week. FLAMEOUT HOPS: Whirlpooled with drill and allowed to swirl for 15 DRY HOPS: Add at day 8 for 2 days COLD CRASH: 24 hrs NEXT TIME: Use corn sugar or honey to boost gravity OR calculate recipe with lower efficiency. Gravity came up a little short due to amount of absorption from hops. I did not want to lose volume so I just settled with 1.062.
MIRROR POND PALE ALE PART 2

MIRROR POND PALE ALE PART 2

by 23152 on 4/16/2017
All Grain | 5.25 Gallon(s) | American Pale Ale | 5.3 % ABV
2000 ml yeast starter made prior. Spun for 48 hours then crashed in fridge.
MIRROR POND PALE ALE

MIRROR POND PALE ALE

by 23152 on 2/24/2017
All Grain | 5.25 Gallon(s) | American Pale Ale | 5.2 % ABV
Goldy Hops- Golden IPA

Goldy Hops- Golden IPA

by 23152 on 2/8/2017
All Grain | 5.25 Gallon(s) | American IPA | 7.2 % ABV
2000 ML yeast starter made 3 days prior with 1056 on stir plate. Ferment at 65DF for 2 weeks primary then cold crash before kegging. DH added at day 7 of fermentation. Cold crash at 46DF for 2 days prior to kegging
KICK OFF - DOUBLE IPA

KICK OFF - DOUBLE IPA

by 23152 on 1/2/2017
All Grain | 5.25 Gallon(s) | Imperial IPA | 8.5 % ABV
Make a 2000ml starter 2 days prior from existing starter from last batch. Only use fresh lemon zest from 3 lemons Add lemon zest at 5 minutes NOTE: Add 2 zested lemon dry hopped into keg if not enough citrus Add 1 lb honey to boil. Will ferment down, but leave aroma. 3oz citra leaf hops add into hopback and run hot wort (post boil) into large aluminum kettle for cooling. Hops will also act as filter for spices, hops, lemon zest, and trub.
SANTAS PHAT SACK- RUSSIAN IMPERIAL STOUT

SANTAS PHAT SACK- RUSSIAN IMPERIAL STOUT

by 23152 on 12/27/2016
All Grain | 5.25 Gallon(s) | Russian Imperial Stout | 10.2 % ABV
*****REINTEGRATED MASH***** Added 30 oz of Kraken Rum to secondary. Cocoa nibs and 2 vanilla beans soaked in Rum for 2 days prior. .40 (ABV) x 33 oz / 640 (oz beer)= 1.8 10.2= 12% ABV
GREEN MACHINE

GREEN MACHINE

by 23152 on 12/21/2016
All Grain | 5.25 Gallon(s) | American IPA | 6.8 % ABV
THE IRISH GUATEMALAN- DARK MOCHA STOUT

THE IRISH GUATEMALAN- DARK MOCHA STOUT

by 23152 on 12/17/2016
All Grain | 5.5 Gallon(s) | Foreign Extra Stout | 6.4 % ABV
1600ml starter of 1056 pitched at 2100. Add 1.5 ABV after adding 25oz Jameson 6.5 1.5=8%
DBL CITRA IPA 2

DBL CITRA IPA 2

by 23152 on 11/25/2016
All Grain | 5.5 Gallon(s) | American IPA | 6.2 % ABV
HEARNSZ IPA 2

HEARNSZ IPA 2

by 23152 on 11/15/2016
All Grain | 5.5 Gallon(s) | American Pale Ale | 5.7 % ABV
2000ml starter was made 2 days prior. Crashed the night prior to brewing. Mash ph at room temp: 5.4 Pre boil: 1.040 Post boil / starting: 1.050 Aerated for 15 minutes prior to pitching Pitched at 1645hours Set at 65 deg for 14 days The following morning at 0630, the carboy was full to the top of krausen and was very active. Required a blow off hose and a bucket. 3 oz of Summit DH were added to primary on 12/17 2 oz cascade DH were added to primary on 12/20 12/24 :FG 1.009 ABV 5.3%. Cold ...
SPIT OR SWALLOW

SPIT OR SWALLOW

by 23152 on 8/2/2016
All Grain | 5.5 Gallon(s) | American IPA | 7.3 % ABV
DEF IIPA

DEF IIPA

by 23152 on 7/6/2016
All Grain | 5.5 Gallon(s) | Imperial IPA | 8.0 % ABV
2 DRY HOPS. #1, 7 DAYS INTO FERMENTATION. #2, 14 DAYS INTO FERMENTATION. AFTER #1, RACK OFF AND INTO SECONDARY FOR SECOND DRY HOP WHICH LASTS AN ADDITIONAL 7 DAYS.
BIG FOOT DOUBLE IPA

BIG FOOT DOUBLE IPA

by 23152 on 6/5/2016
All Grain | 5.5 Gallon(s) | Imperial IPA | 7.8 % ABV
DOUBLE CITRA IPA

DOUBLE CITRA IPA

by 23152 on 5/27/2016
All Grain | 5.5 Gallon(s) | American IPA | 6.2 % ABV
ORIGINAL RECIPE CALLED FOR 1 OUNCE OF CITRA.......1 ADDITIONAL OUNCE HAS BEEN ADDED FOR LAST 1 MINUTE OF BOIL.
HEARNSZ IPA

HEARNSZ IPA

by 23152 on 5/9/2016
All Grain | 5.5 Gallon(s) | American IPA | 6.6 % ABV
BLONDE WIFES ALE

BLONDE WIFES ALE

by 23152 on 4/26/2016
All Grain | 5 Gallon(s) | Blonde Ale | 4.7 % ABV
ALL CENTENNIAL IPA

ALL CENTENNIAL IPA

by 23152 on 4/13/2016
All Grain | 5 Gallon(s) | American IPA | 6.9 % ABV
Orange tomahawk

Brew Session: Orange tomahawk

by 23152 on 8/6/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
MIRROR POND PALE ALE PART 3

Brew Session: MIRROR POND PALE ALE PART 3

by 23152 on 7/14/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Pliney the elder

Brew Session: Pliney the elder

by 23152 on 6/11/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
22n' Juicy - NEW ENGLAND IPA

Brew Session: 22n' Juicy - NEW ENGLAND IPA

by 23152 on 5/10/2017
 Water Infusion  Mash/Boil  Fermentation  Tasting
BACKDOOR SCULPIN

Brew Session: BACKDOOR SCULPIN

by 23152 on 4/23/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
ADDED 1 OZ OF CASCADE DH TO KEG ON 5/20. GREAT INPROVEMENT TO BEER, BUT STILL NOT FRUIT-LIKE.
MIRROR POND PALE ALE PART 2

Brew Session: MIRROR POND PALE ALE PART 2

by 23152 on 4/16/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
MIRROR POND PALE ALE

Brew Session: MIRROR POND PALE ALE

by 23152 on 2/24/2017
 Water Infusion  Mash/Boil  Fermentation  Tasting
Goldy Hops- Golden IPA

Brew Session: Goldy Hops- Golden IPA

by 23152 on 2/17/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
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
KICK OFF - DOUBLE IPA

Brew Session: KICK OFF - DOUBLE IPA

by 23152 on 1/8/2017
 Water Infusion  Mash/Boil  Fermentation
Wow what a day.......I learned a lot 1: 17 lbs of grains had a pre boil gravity of 1.053 2: Added honey which made it 1.066 3: pre boil volume was 7.5 gal 4: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 points 6: Hopback didn't work. Would not siphon when jar got full. Dumped whole hops into kettle. Screen was put on the kettle prior to help filter hops. 7: There was a lot of hop oils floating in the kettle which was awesome.... I hope 8: Just made 5 gallons into carboy 9: set at 65 deg SUMMARY: Plan for a lot of wort loss when using whole hops. NOTE: I later learned that lowering your brewhouse efficiency 10% is very common and should be done when brewing high gravity beers 1.080>. Due to using the same amount of water for twice the amount of grains it is hard to extract the
SANTAS PHAT SACK- RUSSIAN IMPERIAL STOUT

Brew Session: SANTAS PHAT SACK- RUSSIAN IMPERIAL STOUT

by 23152 on 12/28/2016
 Water Infusion  Mash/Boil  Fermentation  Tasting
. Maltlicker's bottle size represents 750ml size (25.4 oz), the most popular one. 45% of that can be rounded to 11.5 oz of alcohol. The net size is the bottle plus the batch, in oz. Divide the alcohol oz by the total oz. 11.5 / 665.4 = .017 or 1.7% alcohol by volume added to the base beer.
GREEN MACHINE

Brew Session: GREEN MACHINE

by 23152 on 12/26/2016
 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 hours. Cold crashed on 12/7. Bottled on 12/8 with 4.5 gal and used 90 grams corn sugar. Beer current temp was 34DF. OG: 1.065 FG: 1.010= 7.1?V
THE IRISH GUATEMALAN- DARK MOCHA STOUT

Brew Session: THE IRISH GUATEMALAN- DARK MOCHA STOUT

by 23152 on 12/21/2016
 Water Infusion  Mash/Boil  Fermentation  Tasting
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 sparge water out. The extra 1/2 gal lowered the gravity. OR, take off 1/2 gallon to the sparge water and tilt the HLT when it reaches the end of sparging. Jameson added on 1/10 along with cocoa nibs into carboy.... given a stir
HEARNSZ IPA 2

Brew Session: HEARNSZ IPA 2

by 23152 on 12/10/2016
 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.
DOUBLE CITRA IPA

Brew Session: DOUBLE CITRA IPA

by 23152 on 11/25/2016
 Water Infusion
DBL CITRA IPA 2

Brew Session: DBL CITRA IPA 2

by 23152 on 11/25/2016
 Water Infusion  Mash/Boil  Fermentation
Had 3 quarts of wort left over in mash tun. I intentionally added over 1/2 gallon of water into HLT against brewgr calculations. Brewgr calculations were spot on. Sparge went for 40 min. Next time, leave the extra water in the HLT, but dont tilt the pot to get the rest out of the bottom. From now on, use 1.2 for mash/water ratio. 2000ml starter was made 2 days prior. Crashed the night before. Nutrient was added post boil. Boiled cooled and yeast nutrient was pitched into water. Mash ph at room temp: 5.6 Pre boil: 1.045 Post boil / starting: 1.060 Aerated for 15 minutes prior to pitching Pitched at 1625 hours Set at 65 deg for 10 days, 68 for another 5 The following morning at 0630, the carboy was full to the top of krausen and was very active. Required a blow off hose and a bucket. 3 oz of FF was added to primary on 12/5. 12/8: FG 1.006! ABV 7.0%. Cold crashed at 48deg for 24 hours. Keg on 12/9. 20psi and rolled for 2 min. Set for 2 days, then dropped down to 10
SPIT OR SWALLOW

Brew Session: SPIT OR SWALLOW

by 23152 on 8/12/2016
 Water Infusion  Mash/Boil  Fermentation
ADDED 1.5 lbs OF SUGAR AT 5 minutes NO HOP BAG WAS USED. METAL SCREEN BLOCKS OUT HOPS AND USES THEM AS A FILTER.
DEF IIPA

Brew Session: DEF IIPA

by 23152 on 7/8/2016
 Water Infusion
DEF IIPA

Brew Session: DEF IIPA

by 23152 on 7/8/2016
 Water Infusion  Mash/Boil  Fermentation
HEARNSZ IPA

Brew Session: HEARNSZ IPA

by 23152 on 7/1/2016
 Water Infusion  Mash/Boil  Fermentation  Tasting
MASH PH AT ROOM TEMP ESTIMATED 5.60
BIG FOOT DOUBLE IPA

Brew Session: BIG FOOT DOUBLE IPA

by 23152 on 6/14/2016
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Hop bags used for 6 ounces of hops, not first 3 ounces.
DOUBLE CITRA IPA

Brew Session: DOUBLE CITRA IPA

by 23152 on 5/27/2016
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
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 WITH GRAIN BAG. AN ADDITIONAL 1 OUNCE OF CITRA HOPS WAS ADDED (TOTAL OF 2). 6.5 GALLONS WAS POST BOIL WHICH IS A SOLID NUMBER. LEAVES ENOUGH BEHIND IN POT TO STILL OBTAIN 5.5 GAL OF WORT TO FERMENT. BELOW WATER INFUSION REPORT IS ACCURATE AND SHOULD BE USED FOR FUTURE BATCHES. THERE WAS NO YEAST STARTER USING WYEAST 1056. PITCHED AT 70 DEGREASE INTO 2 GALLONS OF WORT AT 2140 HOURS. AFTER CARBOY WAS FULL, AIRRATED FOR 20 MINUTES WHILE I CLEANED EQUIPMENT. TEMP SET AT 65 FOR FISRT 10 DA
BLONDE WIFES ALE

Brew Session: BLONDE WIFES ALE

by 23152 on 4/28/2016
 Water Infusion  Mash/Boil  Fermentation  Conditioning
ALL CENTENNIAL IPA

Brew Session: ALL CENTENNIAL IPA

by 23152 on 4/13/2016
 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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