CheeseNips - Homebrewer Profile

CheeseNips

CheeseNips

2/15/2017
18
11
Christmas Gingerbread Willage Stout

Christmas Gingerbread Willage Stout

by CheeseNips on 9/20/2017
All Grain | 6 Gallon(s) | American Stout | 8.5 % ABV
I have a backlog of beer and not enough bottles, so I want to brew something that I can age in secondary for a while. Xmas ale time. I'm looking for a gingerbread type flavor on this one, so I'm modifying a milk stout to start. I'm going 90 minutes on the boil for melanoidin production. Grain choices are: NW Pale Ale for base malt, Victory for sweetness and bread flavor, chocolate malt for it's flavor, roasted barley for a touch of coffee flavor, oats for viscosity, lactose for sweetness ...
Duke City Brown Ale

Duke City Brown Ale

by CheeseNips on 9/17/2017
All Grain | 11.5 Gallon(s) | American Brown Ale | 5.6 % ABV
For this iteration of my brown ale series, I am looking to emphasize nutty flavors. I will use Victory in place of C40 and put in at 15%, highest recommended amount for brown ales. Also, I lowered the Chocolate malt amount to decrease the chocolate flavor and lower the color. I swapped out the Imperial Darkness yeast to drop the tangy flavor that it imparts, using the cleaner American Ale II from Wyeast. Grain choices are: Northwest Pale Ale for base malt/color/flavor, Victory malt for ...
O Chefeweizen

O Chefeweizen

by CheeseNips on 9/17/2017
All Grain | 11.5 Gallon(s) | Weizen/Weissbier | 5.4 % ABV
Version 2 of my wheat beer progression, coming with the Portuguese handle this time. I'm going to increase the wheat contribution of the grain bill to over 50%, switch from german pilsner to belgian, and switch from Munich 20L to aromatic malt; El Jefeweizen was a solid start, but I'm looking for a touch of malt flavor and more phenolic in the aroma and flavor. I'm going 1 degree warmer on the mash to increase dextrins for more viscosity on mouthfeel. To increase the fruit contribution, I'm ...
Punkin Chunkin Pie

Punkin Chunkin Pie

by CheeseNips on 9/7/2017
All Grain | 6.5 Gallon(s) | American Amber Ale | 6.2 % ABV
Modified Amber malty water profile: Ca 60ppm, Mg 6ppm, Na 14ppm, SO4 50ppm, Cl 45ppm, HCO3 100ppm I want to mash the pumpkin rather than boil as reports I've read mention lots of trub as a result of adding to boil, and I want to avoid the mess. Grain choices are: Northwest Pale malt as base for flavor and color, Victory malt @ 8% for biscuit flavor and color, and Belgian Aromatic @ 5% for malt flavor. Adjunct choices are: light brown sugar to add a little flavor as well as to round out the ...
Northwest Fresh Hop 2017

Northwest Fresh Hop 2017

by CheeseNips on 8/13/2017
All Grain | 11.65 Gallon(s) | American Pale Ale | 6.6 % ABV
Water profile: Ca 75ppm, Mg 5ppm, Na 10ppm, SO4 150ppm, Cl 50ppm, HCO3 0ppm A friend grows Cascade, Mt Hood, and Nugget hops. So, I got 38oz of fresh hops, but the varieties were all mixed together. As such, I'm going to bitter with Magnum pellets and then use the fresh hops for flavor and aroma. My grain choices are: Western Malt's Northwest Pale Ale malt for base malt to add slight flavor and color, honey malt for flavor and to enhance hops. I'm going to mash a couple degrees hotter to ...
Peanut Nutter Cherry Saison

Peanut Nutter Cherry Saison

by CheeseNips on 8/2/2017
All Grain | 5 Gallon(s) | Saison | 6.1 % ABV
I'm going to divide this into 3 fermenters when primary is completed in order to add different amounts of Peanut Butter and Cherry puree. My divisions will be: A=8oz Cherry/2oz PB, B=6oz cherry/3oz PB, and C=4oz cherry/4oz PB. Any remaining beer I'll throw in with the cherry saison secondary as I'm making just a cherry saison 5 gallon batch at the same time.
Your Left My Right Milk Stout

Your Left My Right Milk Stout

by CheeseNips on 7/19/2017
All Grain | 5 Gallon(s) | Sweet Stout | 5.4 % ABV
Target water profile: Calcium 100ppm, Magnesium 5ppm, Sodium 100ppm, Sulfate 50ppm, Chloride 150ppm, Bicarbonate 265ppm - modified London dark ale water profile with Chloride 3 times Sulfate, Sodium and Chloride both greater than or equal to 100ppm, target mash pH of 5.53. Thicker mash of 1.25qt per pound mash water.
Ch-Ch-Ch-Cherry Saison

Ch-Ch-Ch-Cherry Saison

by CheeseNips on 7/15/2017
All Grain | 5 Gallon(s) | Saison | 6.1 % ABV
Originally, I was going to go with a Hainaut, BE water profile but I just couldn't hit the bicarbonate level (350ppm) and get anywhere near the proper mash pH so I am opting for higher sulfates to accentuate spiciness of the hops - also adding coriander in boil to accentuate spiciness - and higher chloride to accentuate sweetness of the cherry. Calcium is a little lower than I'd've liked. Target Water Profile: 42ppm Ca, 8ppm Mg, Na 35ppm, SO4 104ppm, Cl 75ppm, HCO3 0ppm. Basis behind my ...
Great Fermentations Brain Eater

Great Fermentations Brain Eater

by CheeseNips on 6/29/2017
All Grain | 5 Gallon(s) | American IPA | 7.2 % ABV
Northern Brewer Dead Ringer

Northern Brewer Dead Ringer

by CheeseNips on 6/16/2017
All Grain | 5 Gallon(s) | American IPA | 6.4 % ABV
Water profile: Ca 75ppm, Mg 5ppm, Na 10ppm, SO4 150ppm, Cl 50ppm, HCO3 0ppm
North By Northwest NEIPA

North By Northwest NEIPA

by CheeseNips on 6/15/2017
All Grain | 5 Gallon(s) | American IPA | 6.7 % ABV
Water profile is 60ppm Ca, 8ppm Mg, 9ppm Na, 140ppm SO4, 180ppm Cl, 25ppm HCO3, Mash pH of 5.3
Jim Baumanns Milk Stout

Jim Baumanns Milk Stout

by CheeseNips on 6/7/2017
All Grain | 5 Gallon(s) | Sweet Stout | 5.9 % ABV
Target water profile: Calcium 100ppm, Magnesium 5ppm, Sodium 100ppm, Sulfate 50ppm, Chloride 150ppm, Bicarbonate 265ppm - modified London dark ale water profile with Chloride 3 times Sulfate, Sodium and Chloride both greater than or equal to 100ppm, target mash pH of 5.53. Thicker mash of 1.25qt per pound mash water.
Northern Brewer Grapefruit Pulpin

Northern Brewer Grapefruit Pulpin

by CheeseNips on 5/19/2017
All Grain | 5.75 Gallon(s) | American IPA | 7.5 % ABV
Mash at 150F with 4.5 gallons, Sparge water @ 170F with 7 gallons
Northern Brewer Saison

Northern Brewer Saison

by CheeseNips on 5/3/2017
All Grain | 5 Gallon(s) | Saison | 5.6 % ABV
Mash of 3.5gallons @ 149F, Sparge of 5 gallons @ 170F, Northern Brewer calls for OG of 1.056 so adjusted down from 75% to get that
Troegs Nugget Nectar Clone

Troegs Nugget Nectar Clone

by CheeseNips on 3/29/2017
All Grain | 9 Gallon(s) | Imperial IPA | 7.5 % ABV
Mash at 152F via 8 gallons of strike water at 166F, 10 gallons of sparge water at 170, 60min boil, Nugget addition goes in at right away before boil, Tomahawk goes in at flame out, can substitute Simcoe for Nugget, 1oz of Nugget goes in as dry hop
El Jefeweizen

El Jefeweizen

by CheeseNips on 2/25/2017
All Grain | 10 Gallon(s) | Weizen/Weissbier | 5.0 % ABV
I'm going to split the wort into 2 fermenters, using a different yeast strain in either fermenter to compare flavors. First strain is Imperial's Stefon and the second is Wyeast 3068. Adding a Ferulic Acid rest (http://beerandwinejournal.com/german-wheat-beer-iii/) prior to acidifying the mash with lactic acid; Bru'n water identifies pH of 5.7 with mineral additions alone, so I will play off that first and then add 0.5mL/gallon of lactic acid to get final mash pH of 5.4. The only problem with ...
Terrapin Rye Clone

Terrapin Rye Clone

by CheeseNips on 2/15/2017
All Grain | 5 Gallon(s) | American Pale Ale | 5.4 % ABV
Water profile: Ca 75ppm, Mg 12ppm, Na 35ppm, Sulfates 120ppm, Cl 100ppm, Bicarbonate 0ppm
Do You Know the Way Brown Ale

Do You Know the Way Brown Ale

by CheeseNips on 2/15/2017
All Grain | 5 Gallon(s) | American Brown Ale | 5.5 % ABV
Target Water Profile: Ca 52ppm, Mg 17ppm, Na 20ppm, SO4 50 ppm, Cl 50ppm, HCO3 150ppm
O Chefeweizen

Brew Session: O Chefeweizen

by CheeseNips on 9/29/2017
 Water Infusion  Mash/Boil
Duke City Brown Ale

Brew Session: Duke City Brown Ale

by CheeseNips on 9/19/2017
 Water Infusion  Mash/Boil
Punkin Chunkin Pie

Brew Session: Punkin Chunkin Pie

by CheeseNips on 9/12/2017
 Water Infusion  Mash/Boil  Fermentation
Didn't roast the pumpkin as it was canned, so already processed enough in my mind. No problem with sparge as I thoroughly stirred in the pumpkin pulp and used 1/2 lb of rice hulls. The temp for mashing was low despite 11 degree higher mash in so I had to heat the mash tun to 156 from 146, and final mash temp dropped to 151. Normally my temps stick exactly, so the pumpkin seems to have made a difference. First wort pull 1.071, very clear and very orange. Final product smelled right and a small taste had me thinking the flavor will be spot on as well, so let's see what happens in three weeks. The plate chiller worked better this time as I set it in a bowl and controlled the flow so as to ensure my desired temperature was hit, so I took the wort down from boiling to 85F, which is nice; I still don't think there is a time savings as it took nearly 30 minutes to chill 6.5gallons, which is what my immersion chiller was good for. Still, perhaps it's more hygienic, it promotes a bette
Northwest Fresh Hop 2017

Brew Session: Northwest Fresh Hop 2017

by CheeseNips on 9/6/2017
 Water Infusion  Mash/Boil  Fermentation
Brewed with my new plate chiller. It was a small learning curve. The biggest detail is that I can't let the kettle valve be full open as it only takes it down to 95F or so from 180F. As a result, the Denny's Favorite yeast batch was probably in the carboy in the mid-90s when I pitched the yeast, which doesn't really concern me too much as yeast proofing temps go up to 105F; even still, it may promote too many esters and downplay the hops. The Imperial Dry Hop yeast batch was down in the low-80s when I pitched, so it will be interesting to compare the fermentations. Overall, the plate chiller is nice from the standpoint that it's one extra link when draining the kettle to get immediately chilled wort, but it is slow as well as messy. Time-wise, I'm not sure that I saved anything. Mess-wise, I want to put it in a shallow container next time I brew to catch all of the spill that results when taking off the connexions. 5.5 gallons in PET carboy, 6.15 gallons in glass carboy 9/
Ch-Ch-Ch-Cherry Saison

Brew Session: Ch-Ch-Ch-Cherry Saison

by CheeseNips on 8/11/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Need 1.6L yeast starter with 165g of DME for proper cell count. 8/11/17 - Only had 1.5oz of both Northern Brewer and Saaz hops, so pushed Northern Brewer hop addition back to 60 minutes to hit target IBUs. I want to ensure the bitterness is there to help balance the sweetness of the cherry. Im not using airlocks, just foil, to reduce back pressure in the carboy to ensure yeast attenuation. 1.046 preboil gravity @ 11.4 gallons so I need to boil down to about 10 to hit desired OG. 8/23/17 - moving to secondary. Cherry puree is going down first as well as ground coriander and orange peel, beer on top. Gravity reading of 1.010, so it's done fermenting. I will attribute the lack of back pressure via foiling the mouth of the carboy as the basis for the low gravity already. Also, moved 3L to bottles due to lack of space in other carboys. It'll be 3 weeks for those to carbonate as I used tabs. 9/5/17 - bottling today. Hydrometer sample had no discernible cherry flavor. I'm
Do You Know the Way Brown Ale

Brew Session: Do You Know the Way Brown Ale

by CheeseNips on 7/21/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
7/19/17 - Imperial Darkness yeast starter of 1.6L @ 1.033 gravity today, preparing for brew day on 7/21 7/21/17 - The temperature gauge on my mash tun is slow to adjust so I'm using digital thermometer in conjunction with the dial and ensuring proper temps now. Pulling 1.084 (temp corrected from 1.072) on first runnings and pulled as low as 1.013 (temp corrected from 1.003). Volumes for mash and sparge were spot on as calculated by Brewgr. Whirlpool hop addition was closer to 165F, still at 10 minutes. Original gravity of 1.057 with 5.6 gallons is 83% efficiency, which I am very happy with. 7/22/17 - Primary fermentation is close to being complete: all foam has dissipated in 24 hours but there is still a lot of movement. I think there was 400mL of yeast slurry added, so I hope I didn't overpitch too badly. 8/10/17 - Bottled today, just about 5 gallons due to yeast and trub. I hit the exact OG/FG numbers. The beer was nutty with roasted malt notes. The yeast flavor is t
El Jefeweizen

Brew Session: El Jefeweizen

by CheeseNips on 7/6/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
I'm going to under pitch the yeast to increase ester profile. Will pitch 200 billion cells despite calculated requirement of 250 billion cells per Brewer's Friend calculator. Need 1.1L water with 103.6g DME for 1.033 SG wort. I'd like to get this going tonight for my brew day on 7/6. I will only do a starter for the Wyeast strain as Imperial touts itself as 200 billion cells in the can. 7/6 - I went with a mash thickness of 1.5qt/lb to reduce sparge volume and, hopefully, to increase sugar conversion efficiency a little bit. Mash mineral additions went it with Ferulic acid rest, waited to add lactic to mash till after that was done since Ferulic acid conversion is better suited to a higher pH, 5.7. Ferulic acid rest was closer to 113F (max allowed apparently) due to the fact that the temp didn't drop at all with grain addition from 116F so I had to add quite a bit of ice to get it down. Went with a 20 minute acid rest instead. Substituting Millennium hops with CTZ and Styria
Northern Brewer Dead Ringer

Brew Session: Northern Brewer Dead Ringer

by CheeseNips on 6/19/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Kit comes with 5oz of Centennial hops so, as I'm dry hopping with El Dorado hop hash, I will incorporate a whirpool hop addition using 1.25oz of Centennial meant for dry hop and 0.7oz of Magnum hops left over from a previous brew; whirpool performed by steeping at 180 for 20 mins. Using too much sparge, I'm getting lower efficiency than I should; should be 80% but I'm only hitting about 75%. I will use Brewgr recommended sparge volume next time rather than Palmer's 1/2 gallon per pound of grist. Other than that, brew went as expected if not slow due to addition of 20 minute whirpool hop addition. The Imperial Dy Hop yeast is slow to get going compared to other strains, even though I started it 24 hours prior. 6/21/2017 - primary fermentation is essentially done. The beer didn't foam with the Imperial yeast as much as it usually does with Wyeast or White Labs. Through the airlock, lots of hop smell event still, so I think the whirlpool hop addition makes a big impact. I'm l
Jim Baumanns Milk Stout

Brew Session: Jim Baumanns Milk Stout

by CheeseNips on 6/9/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Everything went as expected except for the sparging. Sparging resulted in low gravity after 5 gallons of runnings so dialled down the burner to reduce boil off. Had about 4.5 gallons of finished wort. Very clean wort into the fermenter. 6/10/2017 - Primary fermentation ended after 24 hours. I am impressed by the power of Imperial's Darkness strain, which I started with DME dissolved to 1.033 gravity. Not sure if I want to secondary this as I might bottle sooner than later given how quickly the primary finished up. 6/21/2017 - This beer is done, though I won't have time to bottle until 6/30. 6/26/2017 - Found some time today but wanted to take a gravity reading first before I committed to bottling. I took a gravity reading and got 1.022. I want to see this down in the 10-teens, preferably, so I will wait until 6/30. I took a sip from the hydrometer flask and it tasted pretty good, maybe a little bit of a tang at the end. I feel that Imperial yeasts might not be the bes
Northern Brewer Grapefruit Pulpin

Brew Session: Northern Brewer Grapefruit Pulpin

by CheeseNips on 5/19/2017
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Manipulated mash and sparge water via Bru'n water calculations to achieve target IPA water profile. Even though I had pH strips, it was difficult to get a reading where I had a lot of confidence, but I feel like I achieved a pH in the low 5's - between 5.0 and 5.5. Reducing the running rate to roughly 1gal/10min greatly increased my efficiency, which had been closer to 60% in previous beers. Northern Brewer recipe card identifies an OG of 1.065 while I achieved 1.070, so I am pleased with that. Racked to secondary on 5/26. 2oz grapefruit peel with kit and entire grapefruit (no peel) soaked in vodka for 2 days and added to secondary on 6/1. Bottled today on 6/15. Final gravity of 1.011, just as predicted. Tasting the beer, lots of grapefruit flavor and some bitterness, not much hop forward flavor as I was expecting given the water adjustments. Color is darker than predicted SRM, more of an orange but not amber, and cloudy. I haven't been happy with Northern Brewer recommen
Northern Brewer Saison

Brew Session: Northern Brewer Saison

by CheeseNips on 5/3/2017
 Water Infusion  Fermentation  Conditioning  Tasting
Bottled on 6/12/2017. Used 10% increase in dextrose from NB priming calculation recommendation. After a week in bottles, the beer went from cloudy to crystal clear, not sure why. Quite a lot of yeast collection on the bottom of all the bottles. The color of the beer is darker than predicted, by at least a few degrees SRM - somewhere between 12-15 rather than 7 - perhaps because the burner was hotter than needed and I caramelized the sugar. Great flavor from the yeast, but it took nearly 6 weeks for it to hit 1.010 gravity, needing lots of additional agitation to get the yeast going. I wish I had done water profile adjustment on this one but I hadn't read up on it completely at the time. 6/21 Bottle conditioning complete 6/22 Tried another beer and it wasn't quite done carbonating, poured from a 48oz bottle. I'm going to let this sit for another few days before trying again. 6/26 All done carbonating, definitely needed the full 2 weeks for bottle conditioning
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