| Date Added | Name | Style | ABV | Amount | |
|---|---|---|---|---|---|
| 5/15/2021 |  California Common |
California Common | 4.5 % | 12 Gallon(s) | |
| 5/7/2020 |  American Pale Ale |
American Pale Ale | 4.6 % | 46 Liter(s) | |
| 4/26/2020 |  5 |
Unknown Style | 4.0 % | 46 Liter(s) | |
| 5/8/2019 | Kals EPA Plus |
American Pale Ale | 5.3 % | 45.4 Liter(s) | |
| 9/17/2016 |  MaltHopMashUp |
American IPA | 6.0 % | 30 Liter(s) | |
| 6/26/2016 | NZ IPA |
Unknown Style | 4.7 % | 22.7 Liter(s) | |
| 6/6/2016 |  Dry Irish Stout |
Irish Stout | 4.2 % | 23 Liter(s) | |
| 5/14/2016 | Kals Electric IPA |
American IPA | 5.0 % | 23 Liter(s) | |
| 9/1/2015 |  Sleigh Ride |
American Amber Ale | 4.5 % | 23 Liter(s) | |
| 7/31/2015 |  Clone Of wit1.0 |
Witbier | 4.9 % | 23 Liter(s) | |
| 7/22/2015 |  Boddingtons Cream Ale |
Cream Ale | 5.2 % | 23 Liter(s) | |
| 7/19/2015 | She Duvel |
Belgian Golden Strong Ale | 9.0 % | 23 Liter(s) | |
| 7/7/2015 | Oggtoberfest |
Märzen | 5.1 % | 19 Liter(s) | |
| 7/7/2015 |  Clone Of The Bay Ginger Beer |
American Wheat Beer | 4.4 % | 30 Liter(s) | |
| 6/8/2015 | steveo favourite |
American IPA | 6.7 % | 23 Liter(s) | |
| 6/3/2015 | Clone Of IPA 1 |
American IPA | 7.0 % | 18.9271 Liter(s) | |
| Date Added | Name | Style | ABV | Amount |
SteveO
4/25/2020 12:00:00 AM
bottled 24 X 1L 21 X 0.45L 9X0.65L 11X 0.5Ln= 44.8L
SteveO
9/15/2019 12:00:00 AM
doubled the recipe. Store didn't have any NZ hops, so I used Citra, Idaho 7, and Azacca as replacements.
SteveO
5/11/2019 12:00:00 AM
7Kg * 2.00/Kg = 14.00 for 2row. 1.588Kg * 5.49/Kg = 8.72 for Vienna. 0.34Kg * 5.49/Kg =1.87 for crystal 40360g hops *0.125$/g = 45.00 for hops Dry Hops 3.99, Total = 73.58/80 0.5L glasses = $0.92 per pint. Just the ingredients.Needed ~ 5g lactic acid to pH mash to 5.29. It took substantially more, probably 10-20g to pH spare water from 6.8 to 5.8.Gravity on 20190518, 7d post pitch = Brix 7.2 1.0285. Actually this wasn't corrected, should have been ~1.011 - already doneWaited three more days ...
SteveO
4/7/2019 12:00:00 AM
Treated water with campden tablets for 40min (while heating), added brewing salts (0.25g CaSO4, 1.9g MgSO4, 7.5g CaCO3). Oops- completely forgot to add 2g of Baking Soda. Strike 71?C, 12L. Mashed 90 min 3Kg Maris Otter & 0.8 Kg flaked oats. Added 400g roast barley after mash, while heating to mash-out. Mash out for 10 min at 75?C. Transfer to boil kettle. Stop when reach the 29l mark. Heat to boil for 60 min. 30g EKG at 60min, 30g EKG at 30 min and 30g yeast nutrient 1 whirfloc at 10 min. ...
SteveO
9/18/2016 12:00:00 AM
9/25- Transferred from primary to secondary to add hops for 7 day dry hopping
SteveO
7/3/2016 12:00:00 AM
Nelson Sauvin is 12.4. Subsituted Motueka (7.8) for Kohatu and El Dorado (12.5) for Galaxy Add 7g CaSO4Add 3g MgSO4Add 1g NaClAdd 2g CaCl21/2 to strike water, other half of salts to wortpHed sparge water with lactic acid ~30l with 1 Tsp lactic acid brought pH from 6.95 to 5.891.051 original gravity on 3rd July, 1.012 gravity on Morning of 9 July.Added 28g Nelson Sauvin, 28g Motueka, 28g El Dorado on 9 July for dry hopping. Rack on the 16th and bottle.
SteveO
6/19/2016 12:00:00 AM
0.5g CaSO4, 1.5g NaCl, 2.5g CaCl2, 0.5g MgSO4
SteveO
6/4/2016 12:00:00 AM
salts into strike water-1g CaSO4, 1g MgSO4, 0.4g NaCl, 4g CaCl2. No lzctic acid to mash. acidify sparge water with about 2g lactic acid. 2L starter of Wyeast 1388 cold crashed for 2 days, volume reduced to 0.5L prior to pitching.
SteveO
4/30/2016 12:00:00 AM
1X pot metabisulfite tablet ato strike water, 1 to sparge water. 8g CaSO4, 3g MgSO4, 1g NaCl, 2g CaCl2 - 1/2 to strike water other half at boil. Am Pitching with Wyeast 1056 starter. First Batch of season 2016 with new electric brewery control panel. Awesome. Used 5ml 40% lactic acid to bring pH to 5.45 (at 65?C).
SteveO
9/6/2015 12:00:00 AM
2015 Christmas beer - Winter ale Forgot to pH with 5.2. ABV estimated at 5.3% with my OG and FG readings
SteveO
8/23/2015 12:00:00 AM
Actually added 8.6L H2O at 56°C to grains and had a protein rest for 30 min at 49°C. Added 5L boiling water to raise temp to 66°C at t=30 to start sach rest.
SteveO
7/26/2015 12:00:00 AM
Added 2L of water to fermenter to bring vol to 23L and OG to 1.086. Measured 21L at 1.094/ 22 Brix. Transfer to secondary on 1 August gravity at 1.038. Still bubbling away on 11 August and yeast have not settled yet
SteveO
7/5/2015 12:00:00 AM
19.5 L strike water at 74 in the keggle turned into a mash at 66 rather than 67.2
