| Date Added | Name | Style | ABV | Amount | |
|---|---|---|---|---|---|
| 4/11/2025 |  Saxon - the Isle of Pils |
Unknown Style | 4.8 % | 5 Gallon(s) | |
| 1/29/2025 |  Zombified |
American IPA | 7.5 % | 5 Gallon(s) | |
| 1/29/2025 |  Jamils Brown Porter |
English Porter | 6.4 % | 5 Gallon(s) | |
| 12/10/2024 |  Guinness clone |
Irish Extra Stout | 6.3 % | 6 Gallon(s) | |
| 11/4/2024 |  Von Trapp Quad |
Belgian Dark Strong Ale | 9.1 % | 6 Gallon(s) | |
| 10/25/2024 |  12 Dawgs |
Unknown Style | 7.7 % | 6 Gallon(s) | |
| 10/25/2024 |  Garbage pail stout |
Imperial Stout | 7.0 % | 4.25 Gallon(s) | |
| 10/22/2024 | Bourbon County Stout |
Imperial Stout | 10.7 % | 6 Gallon(s) | |
| 10/22/2024 | KBS Clone |
Unknown Style | 9.4 % | 6 Gallon(s) | |
| 9/24/2024 |  Bourbon Stout base |
Unknown Style | 9.2 % | 11 Gallon(s) | |
| Date Added | Name | Style | ABV | Amount |
Browniebuck
4 years ago
Browniebuck
5 years ago
Browniebuck
6 years ago
Browniebuck
6 years ago
Browniebuck
7 years ago
Browniebuck
8 years ago
Browniebuck
9 years ago
Browniebuck
9 years ago
Browniebuck
9 years ago
Browniebuck
10 years ago
Browniebuck
10 years ago
Browniebuck
10 years ago
Browniebuck
10 years ago
Browniebuck
10 years ago
Took first place at 2015 Dayton DRAFT Brewfest.
Browniebuck
10 years ago
Browniebuck
10 years ago
Browniebuck
10 years ago
Browniebuck
10 years ago
Browniebuck
11 years ago
Browniebuck
11 years ago
Add 16oz of blackstrap molasses in secondary for two weeks. Add 1oz of oak chips to secondary one week prior to bottling.
Browniebuck
11 years ago
Browniebuck
11 years ago
This will be a decoction mash. After the grains have been mashed in at 122F, I plan on pulling 10 qts of thick mash into a kettle. I'm going to do a short sacch rest before bringing the mash to a boil for 10-15 minutes. The mash will be returned to the mashtun until beta rest temp of 145 is reached. At the end of the beta rest I will pull off 5 qts of thick mash, do a short sacch rest, then bring it to a boil for another 10-15 minutes. This portion will be returned until alpha rest temp of ...
Browniebuck
11 years ago
Browniebuck
11 years ago
We did this as part of a partigyle batch. Heated a total of 8 gallons to split between two igloo mashtuns (4 gallons per mash tun). mashed in 13.2 lbs of grain in each mash tun. Overshot target temp of 150, settled in at 152.2. Steeped the specialty grains separately with 6 qts of water @ 150 & rinsed with 4 qts of water. Wound up with more runoff than anticipated (nearly 7 gallons instead of 6.5) so we did a 90 minute boil instead of planned 60. In the end OG still came in close to target. ...
Browniebuck
12 years ago
Mashed in 4 gallons of water at 170 degrees F, stabilized to strike temp of 153.5. Mashed for 60 minutes and sparged out with 5 gallons of 170 degree water. Approx 7.5 gallons of water in the boil. Had issues with timer on propane burner shutting off and having to reheat the kettle, and once had a boil off that put out the burner. Took a little over 2 hours to get 60 minutes of boil time. Cooled down to approx 78 degrees and poured off contents into primary fermentor. Pitched a one liter ...
Browniebuck
12 years ago
Over heated strike water for mash. Let it cool to around 172 degrees before adding to mashtun. Mashed in grains and recorded strike temp of 156, above the desired 154. Mashed for 60 minutes and batch sparged with 5 gallons of 170 degree water. Collected approx 7-1/4 gallons of wort pre boil. Boiled for 60 minutes at a moderate boil. Actually started this batch after the vanilla porter, but due to complications with a new burner used for the porter, this batch finished first. Cooled the ...
Browniebuck
12 years ago
Used strike water calculator to heat mash water. Mashed in grain, temp only reached 149 instead of target of 152. Sparged with 170 degree water to reach boil volume. Boiled for 75 minutes. Racked off to secondary on October 6th. Planned bottling date of October 16th.
Browniebuck
12 years ago
Browniebuck
12 years ago
We split this recipe up into two batches. One batch I fermented the normal way with the lid and airlock on. The second batch, which will wind up being the berry weizen, I did an open fermentation for the first 36 hours. First impression was a marked difference in the yeast. I cultured up a slurry from a weizen we did back in March and kept it in the refrigerator. In that batch I noticed a lot of banana esters. The repitched slurry, however, had a very prominent clove character and no ...
Browniebuck
12 years ago
Not my finest hour of brewing but I think that the resulting beer is still going to be very tasty after an intial wort sampling post cool down. Hit pretty close to strike temp for my wheat protein rest at 121. Heated up 5 qts of water and added in. Only hit 139 where I thought I would be at single step infusion temp of 152. Oops. No problem, I'll do a 50-60-70 mash. Heated up some more water to raise up to 158, only got to 156. Drew off one gallon of wort and heated to 170 degrees for ...
Browniebuck
12 years ago
Was supposed to be a mini batch initially. I heated 14 qts of water up to make strike temp. However, I overshot and added one qt of cold water to the mashtun to get temp down to 152.2. Again, when I heated sparge water, I overshot my temp of 170 and had to add about 2 qts of cold water to bring the temp down. So instead of having 3.8 gallons in the fermentor at an OG of 1.068 I wound up with 4.9 gallons at 1.052. Which is ok with me, the bittering ratio still comes out balanced and I will ...
Browniebuck
12 years ago
Achieved desired strike temp on mash and held for 60 minutes. Mash became stuck for a short time. Had to ladle out a large portion of mash and add water to thin out and get the wort flowing again. Slowly added back in the remainder of the mash and continued sparging until approx. 6.5 gallons of wort had been run off. Steeped caramel and chocolate malts in the runoff from the mashtun for approximately 30 minutes. Achieved a nice dark brown color and a rich chocolatey aroma. Transferred to ...
Browniebuck
12 years ago
Heated mash water to 170 degrees F and poured into mashtun. Mashed in 4# rye malt, 4# maris otter, 2# amber malt and 2# brown malt. Achieved mash temp of 157. Held for 60 minutes. Sparged with 5.0 gallons of water at 170 degrees F. Mash did get stuck briefly, but I was able to scoop out some of the mash and get the runoff going again. I may start using rice hulls in my mash to help with this problem. This beer did not finish out as low as I had calculated, so when I racked off to ...
Browniebuck
12 years ago
Collected approximately 6 gallons of wort and brought to boil. Added 1 oz. of Hallertauer hops at onset of boil. 1 oz of Hersbrucker hops at 30 minutes. 1 oz of Styrian Goldings at 15 minutes. Added 2 lbs of honey at 5 minutes.
