Bear-meister

Bear-meister

Bear-meister

Member Since 4/18/2016
12 Recipes Created
13 Brew Sessions Created

New Recipe

Date Added Name
12/2/2019 Dans Ale Dans Ale
11/30/2019 Sea Donkey Belgian Pale Ale Sea Donkey Belgian Pale Ale
7/13/2019 4 Bells Porter 4 Bells Porter
1/4/2019 Lafitte Oatmeal Stout Lafitte Oatmeal Stout
9/21/2018 PBC Blackbeard Stout PBC Blackbeard Stout
10/21/2016 Tortuga Bay Pumpkin Spice Ale Tortuga Bay Pumpkin Spice Ale
7/15/2016 Black Skull Stout Black Skull Stout
7/10/2016 Cyclone Amber Ale Cyclone Amber Ale
5/26/2016 Captain's Daughter Vanilla Cream Ale Captain's Daughter Vanilla Cream Ale
4/27/2016 Pillager Pale Ale --AIH SNPA-- Pillager Pale Ale --AIH SNPA--
4/27/2016 Anne Bonny Irish Red Anne Bonny Irish Red
4/18/2016 Blackbeard Stout Blackbeard Stout
Date Added Name

Brew Session: 4 Bells Porter

Bear-meister 7/13/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

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.

Brew Session: Pillager Pale Ale --AIH SNPA--

Bear-meister 9/30/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

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.

Brew Session: PBC Blackbeard Stout

Bear-meister 9/22/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

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.

Brew Session: Tortuga Bay Pumpkin Spice Ale

Bear-meister 9/16/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Water infusion numbers are for a single stage mash. I used 2-stage as described in Step 1 of the recipe.

Brew Session: Anne Bonny Irish Red

Bear-meister 4/8/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

2-stage mash, 30 min @ 142 w/3.0 gal 156 water; 30 min @ 158 w/2.2 gal 185 water.

Brew Session: Cyclone Amber Ale

Bear-meister 4/8/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

2-stage mash, 30 min @ 142 w/3.0 gal 156 water; 30 min @ 158 w/2.2 gal 185 water.

Brew Session: Black Skull Stout

Bear-meister 11/13/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Brew Session: Tortuga Bay Pumpkin Spice Ale

Bear-meister 10/23/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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.

Brew Session: Cyclone Amber Ale

Bear-meister 7/23/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

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.

Brew Session: Captain's Daughter Vanilla Cream Ale

Bear-meister 6/18/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Brew Session: Anne Bonny Irish Red

Bear-meister 5/29/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

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.

Brew Session: Pillager Pale Ale --AIH SNPA--

Bear-meister 5/14/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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%

Brew Session: Blackbeard Stout

Bear-meister 4/24/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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 ...

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