FatePHD - Homebrewer Profile

FatePHD

FatePHD

7/6/2018
6
6
Horsemans head pumpkin ale

Horsemans head pumpkin ale

by FatePHD on 9/23/2018
All Grain | 2.5 Gallon(s) | American Amber Ale | 5.5 % ABV
Amber ale brewed with cubed roasted pumpkin and spices. Base amber has spicy / caramel flavors and is bottled with light brown sugar as primer for additional caramel flavor. Spice ratio: 3 ground cinnamon 1 ground nutmeg 1 ground ginger .5 vanilla extract Use 1 - 2 tsp for 5gal;
Absence o Flight

Absence o Flight

by FatePHD on 8/20/2018
All Grain | 5 Gallon(s) | Sweet Stout | 9.8 % ABV
Recipe under construction. Brew at your own risk. I wouldn't recommend it yet though. Goal is something close to the "Absence of Light" Peanut Butter Chocolate Milk Stout made by 4 Hands Brewing in St. Louis, MO. Recipe started from a blog post I found, but will be heavily modified. Notes to self: - Peanut butter flavor/aromatics options: - powdered extract during mash/secondary - PB captain crunch in mash/dry hop - freeze organic pb to separate out oil, then mix into ...
Rust Bucket Amber Ale - mk.2

Rust Bucket Amber Ale - mk.2

by FatePHD on 8/19/2018
All Grain | 1.25 Gallon(s) | American Amber Ale | 5.5 % ABV
Swapped out chocolate malt for Crystal 15 and slightly more Victory malt. Rust Bucket mk. 1 was closer in color to a brown ale. Also reduced liquid volume, and altered hop profile to suit end goal of creating a floral/spicy Amber as a base for a pumpkin ale.
Rust Bucket Amber Ale

Rust Bucket Amber Ale

by FatePHD on 7/8/2018
All Grain | 1.25 Gallon(s) | American Amber Ale | 5.6 % ABV
Cloned from "Rusty Trombone Amber Ale" by @brewmasterbryan. Modifications made based on what I had available on hand.
Stone Crushed IPA

Stone Crushed IPA

by FatePHD on 7/6/2018
All Grain | 1 Gallon(s) | American IPA | 6.2 % ABV
Citrus IPA
Bad Bad Leroy Brown Ale

Bad Bad Leroy Brown Ale

by FatePHD on 7/6/2018
All Grain | 1 Gallon(s) | American Brown Ale | 5.8 % ABV
It's dangerous to go alone, take this.
Horsemans head pumpkin ale

Brew Session: Horsemans head pumpkin ale

by FatePHD on 9/23/2018
 Water Infusion  Mash/Boil
1.25 Gal Batch ************************ Brew Day: ******** Note: Used Crystal 77 instead of Cyrstal 70. Strike temp: 162 F Mash temp: 152 F Mash time: 60 min Hit mash with heat every 15 min for 30 seconds. Mash volume: 20.8 cups water Sparge volume 20.8 cups water 355g Roasted pumpkin (1lb prior to roasting) 5.5g Brewer's Gold (add @ start of boil) 5.5g E.K. Golding (add @ 15 min remaining) pinch of Irish moss (add @ 10 min remaining) 5.5g Brewer's Gold (add @ flameout) 1tsp Spice mix @ flameout 0.4tsp Vanilla extract @ flameout Steep for 10 min after flameout before cooling quickly O.G. = 1.048 pH = ? (forgot to measure) 1.2 tsp Safale-05 dry yeast. Note: Too much water. Reduce sparge by 3 cups. Spice mix is spot on, but pumpkin flavor was not very strong. For next batch, use at least 2lb raw pumpkin per gallon. Roast pumpkin the previous night and then store in the fridge (bring to room temp during mashing). Note: If pumpkin is added to the ma
Horsemans head pumpkin ale

Brew Session: Horsemans head pumpkin ale

by FatePHD on 9/23/2018
 Water Infusion  Mash/Boil  Fermentation
2.5 Gal batch ************************ Brew Day: ******** Note: Used Crystal 77 instead of Cyrstal 70. Strike temp: 162 F Mash temp: 152 F Mash time: 60 min Hit mash with heat every 15 min for 30 seconds. Mash volume: 40 cups water Sparge volume: 28.8 cups water 710g roasted pumpkin (2lb prior to roasting) 11.3g Brewer's Gold (add @ start of boil) 11.3g E.K. Golding (add @ 15 min remaining) big pinch of Irish moss (add @ 10 min remaining) 11.3g Brewer's Gold (add @ flameout) 2tsp Spice mix @ flameout 0.8tsp Vanilla extract @ flameout Steep for 10 min after flameout before cooling quickly O.G. = 1.044 pH = ? (forgot to measure) 1.2 tsp Safale-05 dry yeast in each 1 gal fermenter Note: Too much water. Reduce sparge by 6 cups. Spice mix is spot on, but pumpkin flavor was not very strong. For next batch, use at least 2lb raw pumpkin per gallon. Roast pumpkin the previous night and then store in the fridge (bring to room temp during mashing). Note: I
Rust Bucket Amber Ale - mk.2

Brew Session: Rust Bucket Amber Ale - mk.2

by FatePHD on 9/2/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
************************ Brew Day: ******** Note: Used Crystal 77 instead of Cyrstal 70. Strike temp: 162 F Mash temp: 152 F Mash time: 60 min Hit mash with heat every 15 min for 30 seconds. 5.5g Brewer's Gold (add @ start of boil) 5.5g E.K. Golding (add @ 15 min remaining) pinch of Irish moss (add @ 10 min remaining) 5.5g Brewer's Gold (add @ flameout) Steep for 10 min after flameout before cooling quickly O.G. = 1.050 pH = 5.0 1 tsp Safale-05 dry yeast. Note: Low on liquid, had to add a cup of water to the fermenter. While cleaning up, there was a LOT of liquid left in the grain that could very easily have been drained into the wort prior to boiling. Would almost certainly have made the difference. Slightly darker ruddy color than last time. Very strong caramel flavor, pleasant hoppy aroma, not much bitterness. Flameout addition seemed to do the trick for the aroma that was missing from the last brew. pH = ? (forgot to record) O.G. = 1.053 ***********
Rust Bucket Amber Ale - mk.2

Brew Session: Rust Bucket Amber Ale - mk.2

by FatePHD on 8/19/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
************************ Brew Day: ******** Note: Used Crystal 77 instead of Cyrstal 70. Strike temp: 162 F Mash temp: 152 F Mash time: 60 min Hit mash with heat every 15 min for 30 seconds. 5.5g Brewer's Gold (add @ start of boil) 5.5g E.K. Golding (add @ 15 min remaining) pinch of Irish moss (add @ 10 min remaining) 5.5g Willamette (add @ 5 min remaining) O.G. = 1.050 pH = 5.0 1 tsp Safale-05 dry yeast. Note: Perfect liquid amounts. Filled 1 gal in the fermenter, plus a little extra for measuring gravity, with the remaining liquid containing trub. O.G. lower than predicted by Brewgr, likely due to limitations of equipment. Color ended up being very rusty, almost half way between an IPA and a Brown. Might look into changing grain bill to alter color slightly to get more of a red hue. ************************ Fermentation: *********** Left in 1 gallon carboy at room temperature in a dark closet Fermented for 1 week (1gal batches tend to finish fermentin
Rust Bucket Amber Ale

Brew Session: Rust Bucket Amber Ale

by FatePHD on 8/4/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning
************************ Brew Day: ******** Note: Used Crystal 77 instead of Cyrstal 70. Strike temp: 162 F Mash temp: 152 F Mash time: 60 min Kept in warm oven during mash to maintain temp. Measured temp every 20 min, lost 1-2 degrees over 60 min. 5g Mosaic for 45 min (add @ 15min into boil) 6g Amarillo for 15 min (add @ 45min into boil) pinch Irish Moss for 10 min (add @ 50min into boil) 6g Amarillo at flameout O.G. = 1.043 pH = 5.0 1 tsp Safale-05 dry yeast. Note: O.G. lower than expected; however, there was 7.75 cups wort left in the brew kettle after transferring 1 gal to the carboy (including trub volume). Next time, reduce sparge water by 4 cups. Change "Batch Size" to 1.25 gal. For a 1 gallon fermentation volume, you will not need 0.5 gal left in the brew kettle, as there is not that much trub (0.25 gal will suffice). Note: Consider using Nugget instead of Mosaic hops next time. ************************ Fermentation: *********** Left in 1 ga
Bad Bad Leroy Brown Ale

Brew Session: Bad Bad Leroy Brown Ale

by FatePHD on 7/7/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Mashed 20 min at 105 F, followed by 40 min at 152 F. Pinch of Irish Moss added at 10 min remaining on boil. Lower than predicted gravity, but well within the margin for a brown ale (predictions made using brewgr). Racked roughly 14 cups of wort into the carboy before trub clogged the racking cane. 2 cups bottled water added to fermenter to reach 1 gal total fermentation volume. 1 tsp dry Safale-05 yeast used (fermenting only 1 gal total volume). Measurements taken at 1 gal total volume: pH = 5.0~5.1 O.G. = 1.044. For the next brew session, consider scaling up to 1.5 gal batch (2.5 gal boil) to allow for boiling losses and trub volume. O.G. probably lower due to equipment limitations. Mash and sparge performed using large muslin bag, likely resulting in lower than anticipated efficiency owing to temperature gradations within the mash. Note: Willamette hops have a very pleasant aroma. Consider adding a small amount at 15min or at flameout. *** Fermentation *** Allowed
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