Home Brew , Family , Mt Bikes
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| Date Added | Name | Style | ABV | Amount | |
|---|---|---|---|---|---|
| 8/2/2021 |  Heatwave Mango Wheat Beer |
American Wheat Beer | 5.1 % | 11 Gallon(s) | |
| 8/2/2021 |  Homegrown Hop Honey Brown Ale |
American Brown Ale | 5.5 % | 11 Gallon(s) | |
| 7/22/2021 |  Big Red Imperial Red Ale |
Unknown Style | 9.9 % | 11 Gallon(s) | |
| 2/12/2021 |  Em IPA |
American IPA | 7.6 % | 11 Gallon(s) | |
| 12/1/2020 |  Ambr A |
American Amber Ale | 5.7 % | 11 Gallon(s) | |
| 11/10/2020 |  Triple Threat Cottage House Saison DM |
Saison | 5.3 % | 16.5 Gallon(s) | |
| 10/31/2020 |  Cascadian Dark Ale |
Specialty IPA - Black IPA | 7.1 % | 11 Gallon(s) | |
| 7/11/2020 | Clone Of Strawberry Blonde Ale |
Blonde Ale | 4.7 % | 11 Gallon(s) | |
| 6/3/2020 | Strawberry Blonde Ale |
Blonde Ale | 5.1 % | 11 Gallon(s) | |
| 5/9/2020 |  Porter of some sort |
American Porter | 5.2 % | 11 Gallon(s) | |
| Date Added | Name | Style | ABV | Amount |
BrewDaddyBikes
2 years ago
Liquid French saison and American yeast. Used crystal 10 instead of 15. 1.008 FG for merica and 1.016 for frenchy Used two warflock and yeast nutrient at 15 minSparse l l l l l l l lMash l l l l l l l i Could not get OG no hydrometer
BrewDaddyBikes
4 years ago
152 mash outside kettle, 155 middle141 outside, 149 middle
BrewDaddyBikes
4 years ago
Mash 155 start at center; 151 at edges. End of mash temp 149 center, 142 edges9 pounds fully ripe (and sweet!) Mexican mango added after 10 days fermentation. ABV 5.0% before fruit addition. Fruit pulled after just under 2 weeks. ABV 5.25% (FG 1.010).
BrewDaddyBikes
4 years ago
Mash 151 on outside 157 in da middleAfter 15 days fermentation it was at 1.027 @ 8.5?vDry hopped at 15 days for 3.5 days
BrewDaddyBikes
4 years ago
Added 7lbs raspberries per 5 gallons on 7/29/21 to sit for a week to 10 days, in primary.
BrewDaddyBikes
4 years ago
Came out with 14.75 gal hmmm, prob too much boil off? Too much water loss priming pump?Hazy: 5.53%Heff: 5.63%Saison: 6.03% ABV
BrewDaddyBikes
5 years ago
Got 153F at start of mash 149F at endAdded 52ph stabilizer to mash (forgot to mix in at first)1.054 pre boil gravityAbout 75% brewhouse efficiencySafale Kegging Day FG 1.012; Calculated ABV 6.8% London Ale Kegging Day FG 1.022;Calculated ABV 5.25%
BrewDaddyBikes
5 years ago
Additions: 1.4 oz lemon zest; 0.7 oz crushed coriander seed; 1.2 oz culinary lavender. Added at 8 min before end of boil. Efficiency for this session was calculated at 60-62%. We milled our own grain today.
BrewDaddyBikes
6 years ago
150f pre mash , 147f post mash83-90% effeciancy?? Yeesh hahaNo water chemicals usedDid not use right water hoseNo fining ingredients No yeast nutrientOG 1.056FG 1.004
BrewDaddyBikes
7 years ago
1026 152F....1.032 163Fnottingham yeast was put into the fermenter with the black dot..saf04 was put in the other.2 packs eachFG 1.028 Nottingham 3.68?VFG 1.029 saf04 3.54?V..... not sure why yeast did not attenuate better. Maybe I should have hydrated the yeast instead of just adding dry?? But both buckets were same FG. Maybe too many starchy (complex) sugars?either my boil off is close to 3 gal an hour or I calculated the volume wrong and did not sparge enough...cleaned kettles with pbw this ...
BrewDaddyBikes
8 years ago
BrewDaddyBikes
8 years ago
HLT: 4.09GAL ... SPARGE: 4.25GAL @181Fishfirst strike for protein rest: 3.05GAL @141F to get 130F for 20 min. THICK MASH1gal boiling water from keggle to get to 148F for 50 min, now about 1.5qts water to grain.
BrewDaddyBikes
8 years ago
azscoob's recipe from Homebrewtalk.com:Recipe Type: All Grain Yeast: Wyeast 3711 Yeast Starter: Always Batch Size (Gallons): 5.5 Gallon Original Gravity: 1.062 Final Gravity: 1.002 IBU: 36.3 IBU Boiling Time (Minutes): 60 Min Color: 7.5 SRM Primary Fermentation (# of Days & Temp): 14 Days at 68 Degrees Additional Fermentation: 14 days at room temp Tasting Notes: Citrus and fruit phenols up front balance nicely with earthy hops, great mouthfeel Cottage House SaisonBJCP ...
BrewDaddyBikes
9 years ago
In primary for almost two weeks. Dry hopped with 1oz Simco and 1oz Amarillo for 1 week in secondary.
BrewDaddyBikes
9 years ago
BrewDaddyBikes
9 years ago
Primary from 5/1-5/13 (12 days), Secondary on 5/13, cold crashed with gelatin on 5/20 (total secondary: 9 days), bottled on 5/22.
BrewDaddyBikes
9 years ago
BrewDaddyBikes
9 years ago
6.5 PH when mash was stirred in. When 5.2Stabilizer was added it ended the PH at 5.5ish.When I went to batch sparge I used 191F water, which now I know is too hot. I brought my mash to around 175F. I'm not too worried, but lower next time.Yeast was pitched at around 7:15PM on 2/21/16. 2L starter that was shaken periodically. 71.5% efficiancy. Needed a blow off tube during primary.2/29/16: Put into secondary, the gravity reading was 1.013. However, there was a lot of yeast in suspension so I am ...
BrewDaddyBikes
9 years ago
Using Saf-04 (washed yeast from 11/10/15). Yeast starter started on 1/3/16; about 70oz. My brewhouse efficiency was about 62%. I guess this was expected as it is a higher OG beer (suppose to be at 1.081). I ended with an OG with 1.070.Pitched yeast around 3:30pm on 1/5/16. Had to use a blow off tube half way through the next day (craziness happening for about 2 days). During high krausen the temperature was around 66F. After temperatures ranged -64F. I'm trying to use a heat strap to raise the ...
BrewDaddyBikes
9 years ago
I filter my water slowly through 4 large charcoal elements to get rid of the crap in my tap water, especially the chloramine. Plus I use 1/4 of a campden tablet just in case I don't get rid of the chloramine. I ended up using all my sparge water so I ended up with just 5.5 gal pre boil; so I just went with it and ended up with 4 gal post boil. Still 70-75% efficiency!! I had trouble using my plate chiller so I had to use a an ice bath, I will get better...Gravity reading on 12/23/15: 1.034 ...
