DavisBrew

DavisBrew

DavisBrew

Member Since 3/5/2013
29 Recipes Created
6 Brew Sessions Created

I've been brewing since my 21st birthday (Aug. 2010). After converting to an all-grain setup in December of 2012, I've been on pace for 25 brews a year. I enjoy dark and complex beers. Some of my favorite beers are porters and red ales.

New Recipe

Date Added Name
3/21/2015 The Chewfk The Chewfk
10/18/2014 English Pale English Pale
5/10/2014 Wedding Porter Part II Wedding Porter Part II
5/10/2014 Wedding Porter Part I Wedding Porter Part I
4/29/2014 Wedding Porter Wedding Porter
3/2/2014 Virginia Gold GF Virginia Gold GF
2/25/2014 Big Bills Porter AHA Big Bills Porter AHA
2/16/2014 ESB AHA ESB AHA
2/15/2014 Rat Dog Red Ale AHA Rat Dog Red Ale AHA
12/28/2013 Half Port Half Port
10/7/2013 Scottish Tape Scottish Tape
10/7/2013 Bloody Canuckles Bloody Canuckles
5/30/2013 Summer Wit Summer Wit
5/6/2013 Ty-Irish Ty-Irish
5/6/2013 Red Scare Red Scare
4/29/2013 Not-So-Noble Pils Not-So-Noble Pils
4/29/2013 Czech Pils Czech Pils
4/9/2013 American Tasteless American Tasteless
4/9/2013 Amber Lager Amber Lager
3/26/2013 Hoppy Baltic Porter Hoppy Baltic Porter
3/19/2013 Brown Town Brown Town
3/19/2013 T-Bone Scottish Ale T-Bone Scottish Ale
3/18/2013 Chocolate Stout Chocolate Stout
3/8/2013 Pasty Pale Ale Pasty Pale Ale
3/5/2013 Porter Porter
3/5/2013 Dark Lager Dark Lager
3/5/2013 I(heart)PA I(heart)PA
3/5/2013 Short and Stout Short and Stout
3/5/2013 DC ESB DC ESB
Date Added Name

Brew Session: Red Scare

DavisBrew 5/10/2013 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

120 minute mash of 3.5 gallons at 148 degrees F. Batch sparge 1.8 gallons at 170 degrees F. 1.5 teaspoons of gypsum added to beginning of mash to lower pH. Fermented with White Laps London Ale Yeast WLP013. 1/2 teaspoon of gelatin added to secondary for clarity. Still conditioning. More to come...

Brew Session: Not-So-Noble Pils

DavisBrew 5/5/2013 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

Full decoction mash as specified on recipe. White Labs Pilsner Yeast WLP800. Primary ferm. at 50 degrees F. Secondary ferm. at 45 degrees F. More to come...

Brew Session: Amber Lager

DavisBrew 4/19/2013 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

60 minutes mash of 4 gallons at 155 degrees F. Batch sparge at 170 degrees F. White Labs American Lager Yeast WLP840. Primary ferm. at 50 degrees F. Secondary ferm. at 34 degrees F. 1 teaspoon of gelatin added to secondary for clarity. 4.5 oz. of cane sugar for carbonating. More to come...

Brew Session: Pasty Pale Ale

DavisBrew 3/8/2013 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Tasting Notes

WLP001 White Labs California Ale Yeast

Brew Session: DC ESB

DavisBrew 2/1/2013 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

WLP013 White Labs London Ale Yeast Bottled with 4.5 oz. of regular table sugar.

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