Brewer 111053 - Homebrewer Profile

Brewer 111053

Brewer 111053

11/2/2016
24
20
Pivo Hoppy Pils

Pivo Hoppy Pils

by Brewer 111053 on 9/4/2017
All Grain | 6 Gallon(s) | German Pilsner (Pils) | 4.4 % ABV
from BYO book on homebrewing. The Pivo Pils recipe in book had just 9 lbs Pilsner. This is the HOP schedule from the original recipe. I added additional malts based on marshall's recipe at http://brulosophy.com/2017/07/10/fermentation-temperature-pt-8-lager-yeast-wyeast-2124-bohemian-lager/
Cali Common

Cali Common

by Brewer 111053 on 9/4/2017
All Grain | 6 Gallon(s) | California Common Beer | 5.0 % ABV
Reference Jamil at BYO for orig ingredient. That one has 20% spec malts. I cut down a bit to get OG to 1.055. A temperature around 150 to 154 ?F (66 to 68 ?C) creates wort with a nice balance between fermentable and non-fermentable sugars. Use a lower temperature when using lower attenuating yeasts or higher starting gravities. Use a higher temperature when using higher attenuating yeasts or making lower gravity beers yeast
Saison du

Saison du

by Brewer 111053 on 9/4/2017
All Grain | 6 Gallon(s) | Saison | 6.5 % ABV
20. IPA - Galaxy Equinox

20. IPA - Galaxy Equinox

by Brewer 111053 on 8/31/2017
All Grain | 6 Gallon(s) | American IPA | 5.8 % ABV
from Zymurgy Jan 2017 issue. Supposed to use 1968 but it was out of stock. Using 005 which does not atten as well. May decide to low and high mash to make up for this. Recipe had mash of 154 but I want to dry this IPA below 1.017 so I'm using 2 steps. Yeast: Aug, 9, 2017 SECOND Hochkurz MASH routine....see below!!!!!!!!!!!! BrewSession missed by 5 points. Recipe had 1.062 but actual 1.057. That was 11/.5/.5/.5
19.  Vienna Lager

19. Vienna Lager

by Brewer 111053 on 8/5/2017
All Grain | 6 Gallon(s) | Vienna Lager | 5.3 % ABV
Out of Zurmgy mag. FIRST Hochkurz MASH routine....see below!!!!!!!!!!!!
18. Saison du Nelson-Jade

18. Saison du Nelson-Jade

by Brewer 111053 on 8/5/2017
All Grain | 6 Gallon(s) | Saison | 6.5 % ABV
17.  Alt

17. Alt

by Brewer 111053 on 8/5/2017
All Grain | 6 Gallon(s) | Northern German Altbier | 4.9 % ABV
Based on: http://www.beerinfinity.com/brewing-an-altbier/ Kaiser: Temp: 56-65F Yeast: April 12, 2017 Filter bags left before: 18
16. German Helles

16. German Helles

by Brewer 111053 on 7/17/2017
All Grain | 6.1 Gallon(s) | Munich Helles | 4.7 % ABV
Marshall used Yellow Bitter profile on BruWater with ph 5.2
15. Kolsch - Pilsner-Wheat-Sunflower

15. Kolsch - Pilsner-Wheat-Sunflower

by Brewer 111053 on 7/5/2017
All Grain | 5.5 Gallon(s) | Kölsch | 5.0 % ABV
Use Unmalted wheat as placeholder for Malted Sunflower seeds. 6 gallon recipe: 8 - Pil 1 - Wheat .3 - Acid 1 - Sunflower 35 ppg 2.5 saaz - 90 min .5 hall - 10 min .5 saaz - 0 min Yeast - WLP029 - May 4, 2017
14. Saison du Mosaic-Tettnang

14. Saison du Mosaic-Tettnang

by Brewer 111053 on 5/12/2017
All Grain | 6 Gallon(s) | Saison | 6.8 % ABV
Yeast - May 8
13. Kolsch - Pilsner-Kolsch-Wheat

13. Kolsch - Pilsner-Kolsch-Wheat

by Brewer 111053 on 5/4/2017
All Grain | 5.9 Gallon(s) | Kölsch | 4.7 % ABV
Zymurgy Jan. 2017 I reduced batch to 5.9 (running low on grain) to put at 1.049 with 78% eff. Orig brew was 1.051 (i think came out to 1.049) with 3.5 SRM, 26.1 IBU Orig use German Pilsner (which is 38 ppg) and 8.75 lb gave 1.052 ; however, Barley Haven was out and substituted Chateau Pilsner (Belgium) at 37 ppg gives 1.051. Orig recipe called for 152 Mash...I decided to go 151 based on others recipes lower. Orig had 24.4 (brewgr) Orig had Saaz, 1.25, 90 min, 4.8, 22.6 Hal ...
11. ESB - Challenger EKG

11. ESB - Challenger EKG

by Brewer 111053 on 4/17/2017
All Grain | 6 Gallon(s) | Extra Special/Strong Bitter (English Pale Ale) | 4.9 % ABV
12. Hefe

12. Hefe

by Brewer 111053 on 4/9/2017
All Grain | 6 Gallon(s) | Weizen/Weissbier | 4.7 % ABV
yeast - Mar 22
9. Saison du Mosaic

9. Saison du Mosaic

by Brewer 111053 on 3/27/2017
All Grain | 6.4 Gallon(s) | Saison | 6.7 % ABV
Last minute (after grains crushed) I wanted to lower ABV so I bumped up Batch to 6.4 (OG 1.058) and adjusted 1st hop from .5 to .6 Gordon note: We account for whirlpool isomerization at the brewery, so homebrewers may want to increase the 60-minute bittering addition. Orig recipe had 10.12 Pils and 2.12 Munich I think. I only ordered 10 lbs Pils so added a bit more Munich. Orig hop schedule: 27 IBU (brewgr) Rakau - .5 - 60 - 12.0 Rakau - .5 - 10 - 12.0 Opal - .67 - 0 - 6.5 Rakau - .67 ...
10. Cali Common - Jamil

10. Cali Common - Jamil

by Brewer 111053 on 2/24/2017
All Grain | 6 Gallon(s) | California Common Beer | 5.0 % ABV
Reference Jamil at BYO for orig ingredient. That one has 20% spec malts. I cut down a bit to get OG to 1.055. A temperature around 150 to 154 °F (66 to 68 °C) creates wort with a nice balance between fermentable and non-fermentable sugars. Use a lower temperature when using lower attenuating yeasts or higher starting gravities. Use a higher temperature when using higher attenuating yeasts or making lower gravity beers yeast Feb 16, 2017
8. Kolsch

8. Kolsch

by Brewer 111053 on 2/20/2017
All Grain | 6 Gallon(s) | Kölsch | 4.9 % ABV
Zymurgy Jan. 2017 Orig use German Pilsner (which is 38 ppg) and 8.75 lb gave 1.052 ; however, Barley Haven was out and substituted Chateau Pilsner (Belgium) at 37 ppg gives 1.051. Orig recipe called for 152 Mash...I decided to go 151 based on others recipes lower. Orig had 24.4 (brewgr) Orig had Saaz, 1.25, 90 min, 4.8, 22.6 Hal .5, 10 min, 2.7, 1. Saaz, .5, 0, 4.8 , 0
6. Irish Red - 2

6. Irish Red - 2

by Brewer 111053 on 2/20/2017
All Grain | 6 Gallon(s) | Irish Red Ale | 5.4 % ABV
from clone of brew 1 is was: 1057, 15.2, 25.4, 5.6 1) fix IBU 2) refill propane 3) Use FermCap idiot Yeast is 1/25/17
5. ESB

5. ESB

by Brewer 111053 on 1/30/2017
All Grain | 6 Gallon(s) | Extra Special/Strong Bitter (English Pale Ale) | 4.9 % ABV
Orig recipe is 1.055 w/ 9.2 MOP, .8 Car35, .5 EDC120, .25 Vic. NOTE: I wanted to use Challenger as bittering (1 oz) but they were out. Sub Willamette. At BarleyHaven pick Simpson DRC for Cry120L. Yeast. Feb 23
4. Dunkel - 2

4. Dunkel - 2

by Brewer 111053 on 1/24/2017
All Grain | 6 Gallon(s) | Dunkelweizen | 4.9 % ABV
- The 1st brew I did it had 5 lb Pale Wheat, but I actually used 4.5 of White Wheat to reduce grain for low Hop IBU. - The 1st brew also had Batch Size at 4.4 and Eff at 76 which had a OG of 1.050 and 14.9 IBU. - After 3rd brew of Saision I adjusted this to 5/84% (Ending Kettle Eff) to reflect actual 1.048 OG. I poured the entire kettle thru bag into Ferm. Jamil is 15 IBU...which is at 1oz at 4.0; however, my Hallertau is only 2.7 so it drops so I bumped up hop boil time to 75 mins and will ...
7. Saison du Mosaic

7. Saison du Mosaic

by Brewer 111053 on 1/23/2017
All Grain | 6 Gallon(s) | Saison | 7.2 % ABV
Gordon note: We account for whirlpool isomerization at the brewery, so homebrewers may want to increase the 60-minute bittering addition. Orig recipe had 10.12 Pils and 2.12 Munich I think. I only ordered 10 lbs Pils so added a bit more Munich. Orig hop schedule: 27 IBU (brewgr) Rakau - .5 - 60 - 12.0 Rakau - .5 - 10 - 12.0 Opal - .67 - 0 - 6.5 Rakau - .67 - DryHop - 12.0 Yeast - March 1, 2017
3. BH Farmhouse Ale

3. BH Farmhouse Ale

by Brewer 111053 on 1/1/2017
All Grain + Extract | 6 Gallon(s) | Saison | 6.1 % ABV
NOTE: I fixed this from 5.6/82 to 6 gal/ 83% to reflect the 1.053 OG I got. Going forward I'm going to use this as KettleEnd Eff and use 0 for trub knowing that I will loss .5 in Trub. I used 3.5 grams of Grains of Paradise at Flameout based on comments about it being strong. I believe Recipe called for 1 Tbsp...somewhere around 8 grams...maybe much more.
HomeBrewMart Session Saison

HomeBrewMart Session Saison

by Brewer 111053 on 12/25/2016
All Grain | 5.5 Gallon(s) | Unknown Style | 3.6 % ABV
1. Irish Red

1. Irish Red

by Brewer 111053 on 11/10/2016
All Grain | 4.9 Gallon(s) | Irish Red Ale | 5.6 % ABV
Thomas Fawcett Maris Otter Malt Briess Roasted Barley Malt Note: When I brewed 1st time I had 2-row below instead of Maris Otter (which i used) so when i fixed it the OG went up 2 points.
2. Dunkel

2. Dunkel

by Brewer 111053 on 11/2/2016
All Grain | 5.1 Gallon(s) | Dunkelweizen | 4.6 % ABV
- The 1st brew I did it had 5 lb Pale Wheat, but I actually used 4.5 of White Wheat to reduce grain for low Hop IBU. - The 1st brew also had Batch Size at 4.4 and Eff at 76 which had a OG of 1.050 and 14.9 IBU. - After 3rd brew of Saision I adjusted this to 5/84% (Ending Kettle Eff) to reflect actual 1.048 OG. I poured the entire kettle thru bag into Ferm. Jamil is 15 IBU...which is at 1oz at 4.0; however, my Hallertau is only 2.7 so it drops so I bumped up hop boil time to 75 mins and will ...
20. IPA - Galaxy Equinox

Brew Session: 20. IPA - Galaxy Equinox

by Brewer 111053 on 9/21/2017
 Water Infusion  Mash/Boil  Fermentation
Propane start: 36.08 (just filled) Propane end: 33.28 Filter bags remaining after this session: 10. Water: Lactic - none in mash or sparge. Ph of 5.39 using 2:1 sulfate to chloride. Brew Time: start: 6:45 flame on. 11:15 in ferm. 4 1/2 hours. 45 min cleanup. Starter: - Did starter on Monday (9/18) with planned brew day on Thursday (9/21). - WLP005 was about 40 days old ( 8/9/17 ) from Manf date. - BF is 5.5 gal/ 1.062 batch to give target pitch rate of 317 B cells for PB 1.0 and 237 B at PB.75. - BF computes to 1.9 L (195 grams DME) starter for 345 B cells using Braukasier setting. - Did a 2.25 L Water to Boil ( 1.9 L plus 350 ml ) - with yeast starter with 195.1 grams DME. - Finished around 1.85 L ish with ? OG with 13 min boil. - Cooled in pot to 72...added yeast....shaked 1 min....added Fermcap. - Put on Stir Plate in bath with heater set to 73. - Let go for 23 hours at 80 ish room temp...great looking yeast bed on bottom!!! Mash: (
19.  Vienna Lager

Brew Session: 19. Vienna Lager

by Brewer 111053 on 8/28/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Propane start: 26.8 Propane end: 23.18 REFILL before next Brew!!! Filter bags remaining after this session: 12. Water: 1.8 ML in mash. I'm NOT sparging so NONE in other water. Yeast: (dry) - using 2 packs of 34/70. (73 - 6 for 15 to 30 then stir ) - Usage notes: - (1) During mash/boil get the water boiled ( 8 ounces for 2 packs ) and let cool on counter. - (2) BEFORE chill (yeast should be around 75 ish per packet ) sprinkle yeast in and let sit 30 mins while cooling. - (3) After cool STIR yeast and then transfer. Should sit another 30 mins. First brew to use kettle as BIAB instead of cooler!!!!! Mash: ( Grain crush setting is now 36. (25 & 11) ) - Heated water to 160....too hot...took to long to cool.!! - Mash-in at 154 ( rest was 145 ) ...it was 147 after lots of stirring....left lid off for 5 mins to cool and left at 146.3 - NOTE: for above i should have followed directions below and did 152 strike !! - At 20 mins after stir it
18. Saison du Nelson-Jade

Brew Session: 18. Saison du Nelson-Jade

by Brewer 111053 on 8/21/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Propane start: 32.18 (I think) Propane end: 28.46 Filter bags remaining after this session: 14. Water: 2 ML in mash. Putting .7 in Sparge. Yeast: (dry) - using 2 packs of Belle Saison. - Usage notes: - (1) At 30 mins to go boil water ( 8 ounces for 2 packs so do 10 ) in micro and let cool on counter. - (2) At end of chill (water should be around 90 per packet ) sprinkle yeast in and let sit 15 mins. This gives me time to transfer. - (3) After transfer is complete stir yeast and let sit at least 5 more minutes while do O2. - (4) Bring temp of yeast down to pitch temp slowly....then pitch. Mash: - Grain crush setting is now 36. (25 & 11). - Heated water to 178 in pre-heated tun for about 5 mins - Mash-in at 167 (16 over 151) ...it was 167.5 at mash in... Stirred and it was 152.2 - At 18 mins it was 151.8. - At 40 mins it was 150.5. - At 75 mins it was 148 ish. - Mashed for 75 mins. Sparge: - Heat to 180 with 25 mins left in mas
17.  Alt

Brew Session: 17. Alt

by Brewer 111053 on 8/14/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Propane start: 36.9 (just filled) Propane end: 33 Filter bags remaining after this session: 16. Water: No Lactic needed in water. Starter: - Did starter on Friday (8/11) with planned brew day on Monday (8/14). - Imperial Kaiser yeast was about 4 months old ( 4/12/17 ) from Manf date. - BF is 5 gal/ 1.051 batch to give target pitch rate of 239 B cells for PB1.0 and 179 B at PB.75. - BF computes to 1.7 L starter for 272 B cells using Braukasier setting. - Did a 2.05 L Water to Boil ( 1.7 L and 350 ml ) - with yeast starter with 174.6 grams DME. - Finished around 1.75 L ish with ? OG with 13 min boil. - Cooled in pot to 70...added yeast....shaked 1 min....added Fermcap. - Put on Stir Plate in kitchen. - Let go for 24 hours at 80 ish room temp...great looking yeast bed on bottom!!! Mash: - Grain crush setting is now 36. (25 & 11). - Heated water to 178 in pre-heated tun for about 5 mins - Mash-in at 166 (16 over 150) ...it was 166.2 at mash in
16. German Helles

Brew Session: 16. German Helles

by Brewer 111053 on 7/31/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Propane start: 27.6 Propane end: 23.7 Water: - used 2 ml of lactic in mash water but decided not to use any in sparge. Yeast: - using 2 packs of 34/70. - Usage notes: - (1) At 30 mins to go boil water ( 8 ounces for 2 packs so do 10 ) in micro and let cool on counter. - (2) At end of chill (yeast should be around 75 ish per packet ) sprinkle yeast in and let sit 15 to 30 mins. This gives me time to transfer, etc. - (3) After transfer is complete stir yeast and let sit at least 5 more minutes....then pitch. Mash: - Grain crush setting is 40. (25 & 15). - Heated water to 180 in pre-heated tun (poured outside) for about 5 mins - Mash-in at 166 (16 over 150) ...it was 166.2 at mash in... - Stirred and it was 150.8. (Nice) - At 15 mins it was 150.5 to 151. (Nice) - At 35 mins it was 149.3...added some water and it was 150.4. - At 55 mins it was 149.5 - Mashed for 75 mins. Sparge: - Heat to 180 with 25 mins left in mash - Water comes down
15. Kolsch - Pilsner-Wheat-Sunflower

Brew Session: 15. Kolsch - Pilsner-Wheat-Sunflower

by Brewer 111053 on 7/13/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Starter: - Did starter on Monday (7/10) with planned brew day on Thursday (7/13). - WLP029 yeast was about 2 months old ( 5/4/17 ) from Manf date. - BF is 5.5 gal/ 1.051 batch to give target pitch rate of 197 B cells. - BF computes to 1.2 L starter for 226 B cells using PB.75 setting. - Did a 1.55 L Water to Boil ( 1.2 L and 350 ml ) - with yeast starter with 123 grams DME. - CRAP! Did not select C.White stirplate so the 226 B is not correct. I - Finished around 1.2 L ish with ? OG (nice) with 13 min boil. - Cooled in pot to 71...added yeast....shaked 1 min....added Fermcap. - Put on Stir Plate in upper bath. - Let go for 24 hours at 80 ish room temp. Mash: - Grain crush setting is 40. (25 & 15). I used setting of 70 to double crush sunflower seeds. - Heated water to 180 in pre-heated tun (poured outside) for about 5 mins - Mash-in at 167 (16 over 151) ...it was 167 at mash in... - Stirred and it was 150 ish. - At 10 mins it was 151.5 to 152. - At 25 mi
14. Saison du Mosaic-Tettnang

Brew Session: 14. Saison du Mosaic-Tettnang

by Brewer 111053 on 6/8/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Starter: - Did starter on Monday (6/5) with planned brew day on Thursday (6/8). - Wyeast 3711 yeast was about 1 month ( 5/8/17) from Manf date. - BF is 5.5 gal/ 1.058 batch to give target pitch rate of 223 B cells. - BF computes to 1.25 L starter for 225 B cells. - Did a 1.6 L Water to Boil ( 1.25 L and 350 ml ) - with yeast starter with 128 grams DME. - Finished around 1.3 L to 1.35 L ish OG ? with 13 min boil. I did add 400 ml of extra this time. - Cooled in pot to 71...added yeast....shaked 1 min....added Fermcap. - Put on Stir Plate in upper bath. - Let go for 24 hours at 74 ish room temp. Mash: - Grain crush setting is 35. (25 & 10) - Heated water to 180 in pre-heated tun (poured outside) for about 5 mins - Mash-in at 168 (17 over 151) ...it was 168 at mash in... - Stirred and it was 151 ish. - At 10 mins it was 150 ish...added some water got it to 152.3. - At 30 mins it was 151.3. - At 50 mins it was 150 ish. - Mashed for 70 mins. It finished as 149 i
13. Kolsch - Pilsner-Kolsch-Wheat

Brew Session: 13. Kolsch - Pilsner-Kolsch-Wheat

by Brewer 111053 on 6/1/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Starter: - Did starter on Monday (5/29) with planned brew day on Thursday (6/1). - White Labs WLP029 (Kolsh) yeast was about 1 month ( 5/5/17) from Manf date. - BF is 5.4 gal/ 1.050 batch to give target pitch rate of 190 B cells. - BF computes to .75 L starter for 200 B cells. - Did a 1.1 L Water to Boil (.75 L 350 ml ) - with yeast starter with 75 grams DME. - Finished around .75 I think at OG 1.037 with 13 min boil. - Cooled in pot to 70...added yeast....shaked 2 min....didn't add Fermcap. - Put on Stir Plate in upper bath with heater at 73. - Let go for 23 hours at 74 ish room temp. Mash: - Grain crush setting is 35. (25 & 10) - Heated water to 180 in pre-heated tun (poured outside) for about 5 mins - Mash-in at 167 (16 over 151) ...it was 166.5 at mash in... - Stirred and it was 150 ish. - At 8 mins it was 150...added some water got it to 152. - At 25 mins it was 151...added some water and it was 151.5. - At 40 mins it was 150...added a bit and 151.
12. Hefe

Brew Session: 12. Hefe

by Brewer 111053 on 4/28/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Starter: - Did starter on Tuesday (4/25) with planned brew day on Friday. - Wyeast 3068 yeast was Manf date of 3/22 ( so 1 month old). - BrewF called for .7 L at 5.4 gal/ 1.049 batch to give 187 B cells. - I will trim to .5 L for 171 B cells....to under pitch a bit. - Used .85 L water at boil ( .5 L add 350 ml ) with 50 grams DME. - OG came out to 1.042 with 13 min boil. Seem to be about ? L. - Cooled in pot to 68...added yeast....shaked 2 min....added Fermcap. - Put on Stir Plate in upper bath with heater at 70 at 4:00 PM. - Let go for ? hours at 70 ish room temp. Mash: - Grain crush setting is 35. (25 & 10) - Heated water to 180 in pre-heated tun (poured outside) for about 5 mins - Mash-in at 168 (16 over 152) - Stirred and it was ? ish. - At 10 mins it was 151...added some water got it to 152. - At 25 mins it was 151...added some water and it was 152. - At 40 mins it was 151...added a bit and 151 ish. Sparge: - Heat to 180 with 25 mins left in
11. ESB - Challenger EKG

Brew Session: 11. ESB - Challenger EKG

by Brewer 111053 on 4/20/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Starter: - Did starter on Monday (4/17) with planned brew day on Thursday. - Wyeast 1968 yeast was Manf date of 2/23 ( so 2 months old). - MrMalty called for 1.5 L at 5.4 gal/ 1.055 batch to give 207 B cells. - Used 1.9 L water at boil (1.5 L add 400 ml ) with 150 grams DME. - OG came out to 1.0?? with 13 min boil. Seem to be about 1.6 L. - Cooled in pot to 72...added yeast....shaked 2 min....added Fermcap. - Put on Stir Plate in upper bath with heater at 72 at 3:00 PM. - Let go for 24 hours at 72 ish room temp. Mash: - Grain crush setting moved from 32 to 33. (25 8) - Heated water to 180 in pre-heated tun (poured outside) for about 5 mins - Mash-in at 168 (16 over 152) - Stirred and it was ? ish. - At 8 mins it was 151.5 ish. - At 20 mins it was 151.8 - added some water and it was 152. - At 60 mins it was 150.5 Sparge: - Heat to 180 with 25 mins left in mash - Water comes down to 178 ish then dunk for 10 mins and stir (right at 168 after s
10. Cali Common - Jamil

Brew Session: 10. Cali Common - Jamil

by Brewer 111053 on 4/13/2017
 Water Infusion  Mash/Boil  Fermentation
Starter: - Did starter on Monday (4/10) with planned brew day on Thursday. - Wyeast 2112 yeast was Manf date of 3/1 ( so 26 days old). - MrMalty called for 1.64 L at 5.5 gal/ 1.056 batch to give 215 B cells. - Used 2.04 L water at boil (1.64 L 400 ml ) with 164 grams DME. - OG came out to 1.0?? with 13 min boil. Seem to be about 1.6 ish. - Cooled in pot to 72...added yeast....shaked 2 min....added Fermcap. - Put on Stir Plate in upper bath with heater at 72 at 4:00 PM. - Let go for 24 hours at 72 ish room temp. Took: 1/2 hour from turning on flame to getting mash-in done. Mash: - Heated water to 180 in pre-heated tun (poured outside) for about 5 mins - Mash-in at 169 (16 over 153) - Stirred and it was 152 ish. - At 10 mins it was 153 - i added a tiny bit of water. - At 25 mins it was 152.7 - added a bit more water. Sparge: - Heat to 180 with 25 mins left in mash - Water comes down to 178 ish then dunk for 10 mins and stir (right at 168 after st
9. Saison du Mosaic

Brew Session: 9. Saison du Mosaic

by Brewer 111053 on 3/30/2017
 Water Infusion  Mash/Boil  Fermentation  Tasting
Starter: - Did starter on Monday (3/27) with planned brew day on Thrusday. - Wyeast 2112 yeast was Manf date of 2/16 ( so almost 2 months old). - MrMalty called for 1.64 L at 5.4 gal/ 1.062 batch to give 232 B cells. - Since this is a High Grav ( over 1.060 per BF) I will bump up to 1.6. ( Est 251 B cells) - Used 1.95 L water at boil (1.6 L 350 ml ) with 160 grams DME. - OG came out to 1.037 with 13 min boil. Seem to be about 1.53 L instead of 1.6. - Cooled in pot...added yeast....shaked 2 min....added Fermcap. - Put on Stir Plate in upper bath with heater at 74. - Let go for ?? hours at 74 ish room temp. - Ended up Over pitching quite a bit as the OG only came out to 1.054. Mash: - Heated water to 180 in pre-heated tun (poured outside) for about 5 mins - Mash-in at 167.5 (16.5 over 151) - Stirred and it was 150.3 - At 8 mins it was 150 ish so i added a bit of water and it is 151 ish. - At 25 mins it was 150 ish - added a bit and stayed 150.5 to 151.
8. Kolsch

Brew Session: 8. Kolsch

by Brewer 111053 on 3/23/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Starter: - Did starter on Monday (3/20) with planned brew day on Thursday. - White Labs WLP029 (Kolsh) yeast was about 2 months ( 1/25/17) from Manf date.. - MrMalty called for 1.3 L at 5.4 gal/ 1.051 batch to give 189 B cells. - Did a 1.6 L Water to Boil (1.3 L 300 ml ) - with yeast starter with 130 grams DME - Finished at 1.250 L at OG ? with 13 min boil. Yikes....lost 350 ml in 13 min. - Cooled in pot...added yeast....shaked 1 min....added Fermcap. - Put on Stir Plate in upper bath with heater at 73. - Let go for 26 hours at 74 ish room temp. Mash: - Heated water to 180 in pre-heated tun (poured outside) for about 5 mins - Mash-in at 168 (17 over 151) - Stirred - At 10 mins (after good stir) it was 153 ish...stirred down to 151.5 - 152. - At 25 mins it was 151.5 ish - At 40 mins it was 150. - At 65 mins it was Sparge: - Heat to 180 with 30 mins left in mash - Water comes down to 178 ish then dunk for 10 mins and stir (right at 168 after stir)
7. Saison du Mosaic

Brew Session: 7. Saison du Mosaic

by Brewer 111053 on 3/9/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Starter: - Did starter on Monday (3/6) with planned brew day on Thrusday. - Wyeast 3711 (French Saison) yeast was about 2 weeks from Manf date.. - MrMalty called for 1.18 L at 5.25 gal/ 1.062 batch to give 226 B cells. - Since this is a bit High Grav ( over 1.060 per BF) I will bump up to 1.3 - Did a 1.5 L (1.3 L 200 ml ) yeast starter with 130 grams DME - OG came out to 1.0 ? with 12 min boil. Yikes....lost 250 ml in 12 min. Forgot to check OG. - Cooled in pot...added yeast....shaked 1 min....added Fermcap. - Put on Stir Plate in upper bath with heater at 74. - Let go for 26 hours at 74 ish room temp. Mash: - Heated water to 180 in pre-heated tun (poured outside) for about 5 mins - Mash-in at 168 (18 over 150) - Stirred and it was 151.5 - At 10 mins (after good stir) it was 150 ish. - At 40 mins it was 150 ish, added .4 ish gallon got it to 150 ish - At 70 mins it was 149 ish - note: I may have done 75 min Mash. Sparge: - Heat to 180 with 30 mins l
6. Irish Red - 2

Brew Session: 6. Irish Red - 2

by Brewer 111053 on 3/2/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Starter: - Did starter on Monday (1 / 27) with planned brew day on Thrusday. - White Labs 004 was about 1 month old. Manf Date: Jan 25, 17 - MrMalty called for 1.75 L at 5.25 gal/ 1.056 batch to give 205 B cells - Did a 2.1 L (1.75 L x .22) yeast starter with 175 grams DME. - OG came out to 1.0 ? with 15 min boil. - Added 20 seconds of O2 and pitched at 72. Set heater on 73 in bathroom. - Let go for ?? hours....nice yeast layer on bottom already before crashing. Water: - Latic Acid: I used .2 in Mash water and .4 (just doubled mash b/ vol) in Sparge (instead of 1 in sheet) Mash: - Heated water to 182 in pre-heated tun (poured outside) for about 5 mins - Mash-in at 171 (18 over 153) - Stirred and it was ? - At 8 mins (after good stir) it was 153,5 (nice) - At 35 mins it was 152 ish, added .5 ish gallon got it to 153 ish - At finish it was 153! Sparge: - Heat to 180 with 30 mins left in mash - Water comes down to 178 ish then dunk for 10 mins and st
5. ESB

Brew Session: 5. ESB

by Brewer 111053 on 2/16/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Starter: - Did starter on Tuesday (2/14) with planned brew day on Thrusday. - Wyeast 1968 (London ESB) yeast was about 1 month 1 week old from Prod date. - MrMalty called for 1.81 L at 5.25 gal/ 1.056 batch to give 201 B cells - Did a 2.2 L (1.81 L x .22) yeast starter with 181 grams DME - OG came out to 1.0 ? with 15 min boil. - Set temp to 72 at 7:00 PM. - Let go for 26 hours at 72....nice yeast layer on bottom already before crashing. Mash: - Heated water to 182 in pre-heated tun (poured outside) for about 5 mins - Mash-in at 172 (20 over) - Stirred and it was 154 ( 2 over) - At 5 mins it was 154, added 6 ice cubes, stirred for 5 mins easy, at 10 mins got it to 152 - At 19 mins it was 150 - 151, added .25 ish gallon got it to 151 ish - At 32 mins it was 151, added .75 gallon got it to 154...stirred a bit dropped to 152.5 ish - At finish it was 151.5 (NICE) Sparge: - Heat to 180 with 30 mins left in mash - Water comes down to 178 ish then dunk for 1
4. Dunkel - 2

Brew Session: 4. Dunkel - 2

by Brewer 111053 on 2/3/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Starter: - Did starter on Tuesday (1/31) with planned brew day on Friday. - Wyeast 3068 yeast was about 2.5 months old from Prod date (crap). - MrMalty called for 2.89 L at 5 gal/ 1.054 batch to give 189 B cells - MrMalty called for 2.43 L at 4.5 gal/ 1.050 batch to give 175 B cells - Did a 2.13 L (1.75 L x .22) yeast starter with 173 grams DME - OG came out to 1.038 with 13 min boil. - Pitched yeast around 70 and then set to 71 (wrapped in foil and sleep bag) - At 2 hours in bumped up to 72 for 24 hours then cold crashed. Mash: - Heated water to 180 ( 10) in pre-heated tun (poured outside) for about 5 mins - Mash-in at 172 (strike was 170) - Stirred and it was 152 (SHIT a 20 degree drop) - At 2 mins added .7 ish gallon got it to 154.5 - At 12 mins it was 153 , added .5 ish gallon got it to 155 - At 30 mins it was 153.5 - 154 , added .3 ish gallon got it to 154.5 - At 45 mins it was , added ish gln got it to Sparge: - Heat to 180 with 30 mins left in m
3. BH Farmhouse Ale

Brew Session: 3. BH Farmhouse Ale

by Brewer 111053 on 1/16/2017
 Water Infusion  Mash/Boil  Fermentation
Starter: - Did starter on Friday with planned brew day on Monday. - Wyeast 3711 yeast was about 31 days old from Prod date. - MrMalty called for 1.5 L at 5.25 batch to give 194 B cells - Did a 1.75 L (1.5 L x .16) yeast starter with 150 grams DME - OG came out to 1040 with 13 min boil. - Pitched yeast around 68.5 so I started it at 70 for a couple hours then bumped up to 71 - At 5 hours in bumped up to 72 for ? hours then cold crashed. Grain: - Mill seems to be on .32 when I milled this batch. Mash: - Aim for 166 ( 2) Strike by using 10 in a pre-heated tun (so heat mash water to 178 ) - Stirred and it was 146 (SHIT) - At 10 mins it was 146 , stirred adding 4 qts boil water got it to 154 now - Opened top/stirred and dropped to 152 - Opened again at 20 mins/stir dropped to 150.5 - At 45 mins at 148 - Waited too late to heat up sparge Mash went 65 mins Sparge: - Water up to 175 then dunk for 10 mins and stir - then drain up top and pour in mash with Po
2. Dunkel

Brew Session: 2. Dunkel

by Brewer 111053 on 12/22/2016
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Starter: - Wyeast 3068 yeast was about 35 days old from Prod date. - Did a 1 L yeast starter ( 90 grams DME and 1.2 Liters water) - OG came out to 1040 with 10 min boil. - Kept at 68 (to control size) for 24 hours then cold crashed. Grain: - Had used a .34 for Mill for Irish Red. - Mill seems to be on .32 when I milled this batch. Mash: - Mash water aim at 12 over Strike (178 when I poured) - let sit a bit a even out - mashed in at 166 after sitrring it was 148 - 7 mins later still 148 added 1.5 qt got it to 152 - at 35 mins it is 150 added 1.5 q got to 151 afte stir - pull out at 62 mins - it was Sparge: - Water up to 180 then dunk for 10 mins and stir - then drain up top and pour in mash Pre-Boil gravity is 1.034 which per BrewFriend from 7.5 to 5.2 gives 1.050 Afte-Boil gravity is 1.048 ( 11.9 Brix ) Fermentation: - Per Mr.Malty with the 1L starter and date and batch size I am right on as far as yeast count. - Cooled to 62 and pitched
1. Irish Red

Brew Session: 1. Irish Red

by Brewer 111053 on 12/11/2016
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Starter: - White Lab irish ale yeast was about 1 month old from Prod date. - Did a 1 L yeast starter. OG came out to 1044 with 15 min boil. Next time add more water. - Kept at 76 for 18 hours then cold crashed. Nice yeast layer. Mash: - water at 175 into room temp tun (next time go to 12 over Strike) - water at 164 when dough-in - checked at 8 mins and 149 (crap) - added 1.5 quart boil water got it to 151 - checked at 30 mins and 150 - added 1.5 quart boil water got to 151 after stirring - checked at 50 mins and 150.6 - added 1.2 quart boil water go to 151 ish after stirring - I believe Mash eff was 83% Boil: - pre-boil amount is 8 (est 7.8) - may need to adjust Mash/Grain for water !!!! - pre-boil gravity 1040 (crap - too good of eff ) - should have been much lower - added 2.25 qt water at 60 min into boil to offset the high gravity going into the boil! - let boil at total of 100 mins (added 10 mins) Ferm: - chilled to 67 (66 is pitch) - let sit for a
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