| Date Added | Name | Style | ABV | Amount | |
|---|---|---|---|---|---|
| 12/2/2019 |  Dans Ale |
American Amber Ale | 5.5 % | 5.7 Gallon(s) | |
| 11/30/2019 |  Sea Donkey Belgian Pale Ale |
Belgian Pale Ale | 5.0 % | 5.7 Gallon(s) | |
| 7/13/2019 |  4 Bells Porter |
American Porter | 5.7 % | 5.7 Gallon(s) | |
| 1/4/2019 |  Lafitte Oatmeal Stout |
Oatmeal Stout | 5.9 % | 5.7 Gallon(s) | |
| 9/21/2018 | PBC Blackbeard Stout |
American Stout | 5.8 % | 5.7 Gallon(s) | |
| 10/21/2016 |  Tortuga Bay Pumpkin Spice Ale |
American Amber Ale | 5.8 % | 5.7 Gallon(s) | |
| 7/15/2016 |  Black Skull Stout |
American Stout | 6.0 % | 5.7 Gallon(s) | |
| 7/10/2016 | Cyclone Amber Ale |
American Amber Ale | 5.7 % | 5.7 Gallon(s) | |
| 5/26/2016 |  Captain's Daughter Vanilla Cream Ale |
Cream Ale | 5.2 % | 5.7 Gallon(s) | |
| 4/27/2016 |  Pillager Pale Ale --AIH SNPA-- |
American Pale Ale | 5.7 % | 5.7 Gallon(s) | |
| 4/27/2016 |  Anne Bonny Irish Red |
Irish Red Ale | 4.5 % | 5.7 Gallon(s) | |
| 4/18/2016 |  Blackbeard Stout |
American Stout | 5.5 % | 5.7 Gallon(s) | |
| Date Added | Name | Style | ABV | Amount |
Bear-meister
7/24/2022 12:00:00 AM
Bear-meister
7/13/2019 12:00:00 AM
Single stage mash. 1.057 OG... almost got my target. Hoping for 1.014 FG to get me to 5.64 ABV. Got to 5.4%. Close enough.
Bear-meister
9/30/2018 12:00:00 AM
Ran the grain through the mill twice. Then did a two-stage mash (@142 and @158). Sparged @165. Primary fermentation for 1 week.Transfer to 5 gal keg and chill (de-haze) for 1 week.Transfer to 5 gal keg and carbonate for at least 1 week before tapping.
Bear-meister
9/22/2018 12:00:00 AM
Ran the grain through the mill twice. Then did a two-stage mash (@142 and @158). First stage may have had the pH too high. I adjusted during the second stage. Sparged @165. Primary fermentation for 1 week.Transfer to 5 gal keg and chill (de-haze) for 2 weeks.Transfer to 5 gal keg and carbonate for at least 2 weeks before tapping.
Bear-meister
9/16/2017 12:00:00 AM
Water infusion numbers are for a single stage mash. I used 2-stage as described in Step 1 of the recipe.
Bear-meister
4/8/2017 12:00:00 AM
2-stage mash, 30 min @ 142 w/3.0 gal 156 water; 30 min @ 158 w/2.2 gal 185 water.
Bear-meister
4/8/2017 12:00:00 AM
2-stage mash, 30 min @ 142 w/3.0 gal 156 water; 30 min @ 158 w/2.2 gal 185 water.
Bear-meister
11/13/2016 12:00:00 AM
Bear-meister
10/23/2016 12:00:00 AM
Water infusion numbers are for a single stage mash. I used 2-stage. 3 gal @ 158 to get 142 rest for 30 min. Add 2 gal @ 188 to get 158 rest for 30 min.
Bear-meister
7/23/2016 12:00:00 AM
2-stage mash, 30 min @ 142 w/3.1 gal 155 water; 30 min @ 158 w/2.2 gal 185 water. PH was a bit low. Didn't have any buffering to raise it.
Bear-meister
6/18/2016 12:00:00 AM
Bear-meister
5/29/2016 12:00:00 AM
Overshot the pH adjustment. Still learning. Ended up .002 short on the OG, probably because of this. I let the mash get a little cool in my attempts to play with the pH levels. Won't let that happen next time.
Bear-meister
5/14/2016 12:00:00 AM
Mash efficiency sucked (~65%). Probable causes: mash pH was too high (5.8 estimated); grain was too coarse.Looking at 4.7-4.8% ABV if yeast attenuation is at 75%.Sparged at 165 for 40 minutes.Final ABV was a respectable 5.1%
Bear-meister
4/24/2016 12:00:00 AM
First session with new equipment and new recipe. First surprise was the thermal efficiency of the Igloo mash tun. Struck at 167, added grain, and temp dropped to 155, only off by 2 degrees from expected. However, I was surprised to find it at the same temp 60 min later. Was planning on 3-5 deg drop. I let the mash sit another 10 min with the cover off to try to get some small bit of temp reduction. Next time, I'll strike on the low side of the suggested water temp just to make sure, and try to ...
