| Date Added | Name | Style | ABV | Amount | |
|---|---|---|---|---|---|
| 11/5/2024 |  Clone Of Go Go Nadzilla Ale |
American Amber Ale | 5.6 % | 5 Gallon(s) | |
| 10/15/2024 |  Rabbit and The Bear |
German Pils | 5.2 % | 5 Gallon(s) | |
| 8/23/2024 |  Balls to the Wall |
Altbier | 5.0 % | 5 Gallon(s) | |
| 2/27/2024 |  Tater Wagon |
Alternative Grain Beer | 4.6 % | 5 Gallon(s) | |
| 2/14/2024 |  Clone Of The Badgers Wake |
Dunkles Bock | 6.7 % | 30 Gallon(s) | |
| 2/7/2024 | Clone Of Murder in the Red Barn |
Specialty Fruit Beer | 7.1 % | 2.9059 Gallon(s) | |
| 1/31/2024 |  Lost Legion Munster Altbier |
Experimental Beer | 6.3 % | 3 Gallon(s) | |
| 1/7/2024 |  Oscarfest 2024 |
Festbier | 5.5 % | 5 Gallon(s) | |
| 12/8/2023 | Go Go Nadzilla Ale |
American Amber Ale | 5.1 % | 3 Gallon(s) | |
| 12/3/2023 |  Accidental Dunkels Bock |
Doppelbock | 7.6 % | 5 Gallon(s) | |
| 10/11/2023 |  Biere de Garde M2 |
Bière de Garde | 6.9 % | 5 Gallon(s) | |
| 10/10/2023 |  The Badgers Wake |
Helles Bock | 6.7 % | 5 Gallon(s) | |
| 9/27/2023 | Hazy Shade of |
Specialty IPA - White IPA | 5.9 % | 5 Gallon(s) | |
| 9/26/2023 | Sunny Afternoon M2 |
German Pils | 5.2 % | 5 Gallon(s) | |
| 9/19/2023 |  Aint That Peculiar |
Old Ale | 7.8 % | 5 Gallon(s) | |
| 9/18/2023 | Midwinterblot |
Winter Seasonal Beer | 9.8 % | 5 Gallon(s) | |
| 8/27/2023 |  Murder in the Red Barn |
Specialty Fruit Beer | 7.7 % | 2.9059 Gallon(s) | |
| 7/14/2023 | Waterloo Sunset |
British Brown Ale | 5.8 % | 5 Gallon(s) | |
| 6/23/2023 | Aint Fiona Apple |
Fruit Lambic | 6.2 % | 3 Gallon(s) | |
| 4/30/2023 |  The Beer with No Name |
Baltic Porter | 8.3 % | 3 Gallon(s) | |
| 4/25/2023 |  Sunny Afternoon |
German Pils | 5.2 % | 2.5 Gallon(s) | |
| 4/24/2023 |  Ghost of a Smile |
Bière de Garde | 7.9 % | 2.5 Gallon(s) | |
| 4/15/2023 |  Red Roses For Me Cider |
Cider with Other Fruit | 21.5 % | 2 Gallon(s) | |
| 3/17/2023 |  Dirty Old Town Farmhouse Ale |
Roggenbier | 5.4 % | 11 Liter(s) | |
| 6/25/2022 |  Sour Nanna |
Berliner Weisse | 4.3 % | 2.5 Gallon(s) | |
| 1/13/2018 | Heather Ale |
Irish Red Ale | 5.5 % | 1 Gallon(s) | |
| Date Added | Name | Style | ABV | Amount |
Opus123
9/14/2024 12:00:00 AM
9/30 - Moved into the bottling bucket and added the dry hops and cognac chips in a bag. Tested Brix at 9.0 and tasted. It's pretty hot and boozy tasting. Original Brix 16.9, Finished Brix 9.0. According to https://www.brewersfriend.com/refractometer-calculator/, ABV = 6.9%. That seems low since you can feel the alcohol. Brix ABV calculator at Calconic says 7.9%. Seems likely it's around 7.5%.
Opus123
3/31/2024 12:00:00 AM
Struggled with getting high enough temps in the mash. Added a full lb. of pilsner extract before the boil and still did not hit target pre-boil gravity. Going into the fermenter, refractometer read Brix 9.7. 4/13 Had to travel so stayed in the fermenter for another week. Reading 4.5 Brix. Calculated 4.5% ABV. Moved to bottling bucket. Added gelatin. Color is light and cloudy.
Opus123
3/23/2024 12:00:00 AM
Opus123
1/1/2024 12:00:00 AM
Nadia helped me with it. Protein rest went well, but didn't hit the target mash temp with the next addition so had to heat up some wort to get it to 150F. Otherwise, everything went as planned. 1/11/24 Most hope activity is done. Added three cracked cardamom pods to the fermenter.
Opus123
12/2/2023 12:00:00 AM
I was .5lb short of pilsner, so added .5lb of Maris Otter. Wort is darker than expected and OG is lower. I'm pretty sure that I had Carafa 1 instead of Carafoam. Kept it at 52F and checked gravity on 12/12 - 1.028. Increased temp to 57F. to 12/17, not a lot of movement, so letting it sit at room temp for a couple of days to finish.
Opus123
8/27/2023 12:00:00 AM
Did everything per recipe, but calculated wrong and ended up one gallon short. Added a half gallon of fresh water at the end of boil. 9/2 There was a burn spot on the boil pan on brew day, so did a small tasting after a week. No burned flavor. Notes of citrus and cooling mouthfeel. 9/10 moved to secondary. Added 15oz of bing cherries that had been pitted, frozen, and then steamed up to 160F. Since I was so short on liquid, I also added 12oz of Old Orchard 100% apple juice concentrate and ...
Opus123
7/23/2023 12:00:00 AM
Used artesian water from Westfield. Substitued one pound of 2-Row Pale in place of one pound of Maris Otter. Used leftover Viking light chocolate malt from April. The protein rest went in at 133F and held 128F for 20 minutes. Sacc rest went in at 173F and started at 148 F and ended at 142 F after 60 minutes. Sparge went in at 182 F and held 174 F for 10 minutes. Broke my test jar so couldn't take OG reading.
Opus123
6/25/2023 12:00:00 AM
Strike water 2 gallons at 163F. At 30 minutes, added another 1.5 gallons at 168F. ~3 gallons sparge water at 172F. Ended up with just under 5 gallons in the boil. Added .5 Saaz at first wort, .5 Huell Melon at 60 and another .5 Huell Melon at 30. lifted the hops after 90 minutes, but continued the boil for another 30 minutes. Chilled and in fermented around noon. Bottled 7/15. Got 20 12oz bottles. Tasted OK for flat beer. The honeydew of the hops was really up front.
Opus123
4/16/2023 12:00:00 AM
Must was started on 4/14 with all the juices and wine tannins added and let sit overnight. On 4/15, added the yeast nutrient. Dissolved 1lb lactose in 2C water. Added about 4oz of fresh basil leaves with heating the water and lactose. Racked on 7oz fresh, sliced ginger and pitched yeast. Moved to secondary on 4/21. Gravity on 4/21 was already 1.018. No activity aftermoved to secondary. Bottled on 4/30. Bottled 6 liters with two carbonation drops per liter. The flavor on 4/21 was very ...
Opus123
4/15/2023 12:00:00 AM
Only used 1.5 gallons sparge water because my boil pan was too small. SG was light so added 10 priming tablets and a 1/4 of maple syrup. Also needed to add abou 1/2 gallon of water to get to 2.5 gallons of wort. Moved into secondary on 4/16 due to the amount of yeast in the primary. Tasted during transfer, very good. Got 18 12oz bottles on 4/23. Color and taste are very good. Taste is impressive for a flat beer.
Opus123
7/3/2022 12:00:00 AM
7/3 1lb Belgian Pilsner malt from Northern Brewer, 1lb Weyermann German Pilsner malt. 2lbs Briess White Wheat Malt. .25lb Carapils and 3 handfuls of rice hulls. (Forgot to tone down the grains to 1.75lbs. Will be thick.) Total weight with rice hulls was 4lb 3oz) 2 gallon Essential Everyday Spring Water to mash. Mashed at 154-151 F for 60 minutes and sparged with 1/2 gallon at 160. Chilled wort to 100 F in an ice bath. Starting PH was 5.5. Added Lactic acid to 4.3 PH. Added one quart ...
Opus123
3/10/2018 12:00:00 AM
Used .78lbs of the malt - was short honey and added sorghum syrup - was still a couple oz short
Opus123
1/19/2018 12:00:00 AM
