Boston-based research scientist. Home brewer since 2007.
Date Added | Name | Style | ABV | Amount | |
---|---|---|---|---|---|
7/16/2023 | ![]() |
American IPA | 6.6 % | 5 Gallon(s) | |
6/6/2023 | ![]() |
American Pale Ale | 5.8 % | 5 Gallon(s) | |
4/2/2023 | ![]() |
Unknown Style | 6.6 % | 5 Gallon(s) | |
3/5/2023 | ![]() |
Baltic Porter | 8.2 % | 5 Gallon(s) | |
4/30/2022 | ![]() |
Unknown Style | 7.5 % | 5 Gallon(s) | |
3/22/2022 | ![]() |
Unknown Style | 7.3 % | 10 Gallon(s) | |
3/13/2022 | ![]() |
American Pale Ale | 5.4 % | 5 Gallon(s) | |
2/20/2022 | ![]() |
American IPA | 4.9 % | 5 Gallon(s) | |
5/22/2021 | ![]() |
American IPA | 4.5 % | 5 Gallon(s) | |
5/7/2021 | ![]() |
Czech Premium Pale Lager | 3.5 % | 5 Gallon(s) | |
11/7/2020 | ![]() |
American Brown Ale | 4.9 % | 5 Gallon(s) | |
10/3/2020 | ![]() |
American Pale Ale | 5.6 % | 5 Gallon(s) | |
6/27/2020 | ![]() |
Weissbier | 5.1 % | 5 Gallon(s) | |
3/22/2020 | ![]() |
American IPA | 4.9 % | 5 Gallon(s) | |
2/16/2020 | ![]() |
Baltic Porter | 8.4 % | 5 Gallon(s) | |
1/25/2020 | ![]() |
American Brown Ale | 5.5 % | 5 Gallon(s) | |
8/10/2019 | ![]() |
Unknown Style | 6.8 % | 5 Gallon(s) | |
7/13/2019 | ![]() |
Unknown Style | 5.2 % | 5 Gallon(s) | |
6/15/2019 | ![]() |
Unknown Style | 6.4 % | 5 Gallon(s) | |
3/30/2019 | ![]() |
Unknown Style | 8.6 % | 5 Gallon(s) | |
2/17/2019 | ![]() |
Czech Premium Pale Lager | 6.2 % | 5 Gallon(s) | |
1/20/2019 | ![]() |
Baltic Porter | 8.4 % | 5 Gallon(s) | |
Date Added | Name | Style | ABV | Amount |
Step Mashing: 122 protein rest for 20 min 148 beta rest for 45 min 155 alpha for 15 and mash out at 160 for 10. Sparge at 170.
Protein rest started a bit high: 135 at strike, left it 40 min to drop to 128 by the end.
brew day was a 95 day. AC on full blast directed at kettle delayed boil by an hour or so. accidentally started with hop schedule from hiatus interruptus, so I just kept that 0.5 oz amarillo at 60 and added another 1 oz of simcoe
Forgot to add the corn sugar to the boil, so I boiled 20 oz of water and mixed in corn sugar. With yeast and all its 6 gallons. Lots of hop trub is a bummer and my yeast starter looked very clumpy, so hopefully yeast health is okay.
added 3 grams of CaSO4 in 8.82 total gallons of Boston Tap Water to up SO4 for SO4/Cl ratio of ~1.5. Calcium ends up bringing residual alkalinity to 37, may be too high for pils, but whatevsMash went backwards - overshot and hit 154, left to cool to 146 over 1 hr. OG spot on, as was final volume - keep same equipment profile and do 1.25 mash thickness. still 72-60 F in carboy next day, fermentation took right off nigh before.