I have been home brewing since 2013, like big flavorful beers, not afraid to experiment with some unusual ingredients.
Setup is pretty basic, 5 gal mash ton, 8 gal kettle. Ferment in Conical fermenter and 6 gal buckets.
Date Added | Name | Style | ABV | Amount | |
---|---|---|---|---|---|
4/11/2024 | ![]() |
Double IPA | 5.8 % | 7.5 Gallon(s) | |
2/18/2021 | ![]() |
Imperial Stout | 9.8 % | 8 Gallon(s) | |
7/18/2020 | ![]() |
American Pale Ale | 3.5 % | 8 Gallon(s) | |
5/11/2020 | ![]() |
Double IPA | 5.8 % | 7.5 Gallon(s) | |
8/17/2019 | ![]() |
Unknown Style | 3.9 % | 7.5 Gallon(s) | |
11/2/2018 | ![]() |
American Porter | 5.8 % | 7.5 Gallon(s) | |
3/25/2018 | ![]() |
Unknown Style | 5.8 % | 7.5 Gallon(s) | |
3/25/2018 | ![]() |
American IPA | 5.2 % | 8 Gallon(s) | |
3/15/2018 | ![]() |
American Light Lager | 4.4 % | 11 Gallon(s) | |
11/21/2017 | ![]() |
Czech Premium Pale Lager | 4.8 % | 8 Gallon(s) | |
10/19/2017 | ![]() |
Unknown Style | 6.9 % | 7 Gallon(s) | |
4/21/2017 | ![]() |
American Pale Ale | 6.7 % | 5 Gallon(s) | |
4/7/2017 | ![]() |
American Pale Ale | 5.7 % | 5 Gallon(s) | |
3/16/2017 | ![]() |
Sweet Stout | 6.5 % | 7.5 Gallon(s) | |
2/22/2017 | ![]() |
Belgian Tripel | 8.6 % | 6 Gallon(s) | |
12/29/2016 | ![]() |
Double IPA | 7.5 % | 6 Gallon(s) | |
12/23/2016 | ![]() |
Tropical Stout | 7.0 % | 4 Gallon(s) | |
8/5/2016 | ![]() |
American Wheat Beer | 6.7 % | 5 Gallon(s) | |
2/8/2016 | ![]() |
American Wheat Beer | 5.2 % | 5 Gallon(s) | |
12/14/2015 | ![]() |
American Barleywine | 9.0 % | 5 Gallon(s) | |
8/5/2015 | ![]() |
Schwarzbier | 9.0 % | 5 Gallon(s) | |
7/11/2015 | ![]() |
Irish Red Ale | 5.8 % | 6 Gallon(s) | |
2/9/2015 | ![]() |
American IPA | 6.0 % | 5 Gallon(s) | |
9/26/2014 | ![]() |
Double IPA | 7.5 % | 7.5 Gallon(s) | |
9/23/2014 | ![]() |
Imperial Stout | 8.9 % | 7.5 Gallon(s) | |
9/23/2014 | ![]() |
British Brown Ale | 6.0 % | 7 Gallon(s) | |
9/5/2014 | ![]() |
Imperial Stout | 13.6 % | 3 Gallon(s) | |
Date Added | Name | Style | ABV | Amount |
Mash temp started lower than anticipated because of issues with HLT. 16oz bottle of syrup added into fermenter. Fermentation temp climbed to 70
1.046@ 102°
6.04%
Mash was around 15 degrees colder than planned. Finished at 4.46%
Kegged half the batch on 1/15 gravity @ 1.03 = 4.2%
3gal went to age with brandy soaked cherry wood 6%
5.38%
1.016 on 11-11. Bottled at 6.43%
1.0 after primary 4% 1.008 before secondary. Back to 1.0 after secondary 1.05% 5% total.
Use rice hulls next time to increase sparge flow Bottled at 4.9%
1.006 on 5/2 also added dry hops. 6.3% abv
Ended at 4.86% added hazelnut flavor right before bottling
gravity 1.01 on 3/2 8.1%. Finished at 8.5%
Treated water with 1 campden tablet per 5 gallons. 1.014 on 2/18
Added molasses and agave with 8 min to go, stopped boil timer until boil resumed. 1/14 moved to secondary, added oak sticks, gravity at 1.002 7.74%
Added peppermint powder in last 5 min of boil, Gravity down to 1.021 on day 5, 4gal bottled at 5.12%
Added 1oz pellet centennial hops to fermenter on 11/26. Gravity was 1.02 on 11/26 8% finish
11/12: Emptied Yeast collected in conical fermenter11/14: Combined 2 day cold brew coffee (roughly 24 floz) 8oz ground rwandan beans with 1lb of brown sugar, heated slowly to fully dissolve sugar. This began secondary fermentation, transferred from conical to bucket while combining with coffee sugar mixture. FG of Original fermentation 1.012 which equates to 6.3%, OG of secondary fermentation 1.024. Final % to be determined.