SteveO

SteveO

Member Since 6/3/2015
16 Recipes Created
14 Brew Sessions Created

New Recipe

Date Added Name
5/15/2021 California Common California Common
5/7/2020 American Pale Ale American Pale Ale
4/26/2020 5 5
5/8/2019 Kals EPA Plus Kals EPA Plus
9/17/2016 MaltHopMashUp MaltHopMashUp
6/26/2016 NZ IPA NZ IPA
6/6/2016 Dry Irish Stout Dry Irish Stout
5/14/2016 Kals Electric IPA Kals Electric IPA
9/1/2015 Sleigh Ride Sleigh Ride
7/31/2015 Clone Of wit1.0 Clone Of wit1.0
7/22/2015 Boddingtons Cream Ale Boddingtons Cream Ale
7/19/2015 She Duvel She Duvel
7/7/2015 Oggtoberfest Oggtoberfest
7/7/2015 Clone Of The Bay Ginger Beer Clone Of The Bay Ginger Beer
6/8/2015 steveo favourite steveo favourite
6/3/2015 Clone Of IPA 1 Clone Of IPA 1
Date Added Name

Brew Session: Dry Irish Stout

SteveO 4/25/2020 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

bottled 24 X 1L 21 X 0.45L 9X0.65L 11X 0.5Ln= 44.8L

Brew Session: NZ IPA

SteveO 9/15/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

doubled the recipe. Store didn't have any NZ hops, so I used Citra, Idaho 7, and Azacca as replacements.

Brew Session: Kals EPA Plus

SteveO 5/11/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

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 ...

Brew Session: Dry Irish Stout

SteveO 4/7/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

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. ...

Brew Session: MaltHopMashUp

SteveO 9/18/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

9/25- Transferred from primary to secondary to add hops for 7 day dry hopping

Brew Session: NZ IPA

SteveO 7/3/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

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.

Brew Session: Dry Irish Stout

SteveO 6/19/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

0.5g CaSO4, 1.5g NaCl, 2.5g CaCl2, 0.5g MgSO4

Brew Session: She Duvel

SteveO 6/4/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Tasting Notes

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.

Brew Session: Kals Electric IPA

SteveO 5/15/2016 12:00:00 AM
  • Water Infusion

Brew Session: steveo favourite

SteveO 4/30/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil

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).

Brew Session: Sleigh Ride

SteveO 9/6/2015 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

2015 Christmas beer - Winter ale Forgot to pH with 5.2. ABV estimated at 5.3% with my OG and FG readings

Brew Session: Clone Of wit1.0

SteveO 8/23/2015 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

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.

Brew Session: She Duvel

SteveO 7/26/2015 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

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

Brew Session: steveo favourite

SteveO 7/5/2015 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

19.5 L strike water at 74 in the keggle turned into a mash at 66 rather than 67.2

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