WJVB

WJVB

Member Since 3/27/2013
17 Recipes Created
5 Brew Sessions Created

A newbie who tends to stay on hoppy side of life. Primarily extract brewing but venturing in to the pond of partial mashing.

New Recipe

Date Added Name
2/22/2019 CS1 CS1
1/20/2019 2019 Lighter BW 2019 Lighter BW
1/14/2019 Second 45.2019 IPA Second 45.2019 IPA
10/22/2017 Snow White Barleywine Snow White Barleywine
2/2/2017 Simplified Double Trouble Simplified Double Trouble
1/25/2015 NB Cascade Mtns IIIPA Knockoff NB Cascade Mtns IIIPA Knockoff
1/25/2015 NB Dead Ringer IPA Knockoff NB Dead Ringer IPA Knockoff
1/25/2015 NB Barley Wine - Kicked up NB Barley Wine - Kicked up
12/14/2014 Powmewow Porter Powmewow Porter
12/14/2014 RedAmber Ale RedAmber Ale
6/25/2014 HNY 2014.1 HNY 2014.1
4/19/2014 Hoppy New Year - 2015 Hoppy New Year - 2015
1/17/2014 Eleven Eleven
12/23/2013 2014 Hoppy New Year 2014 Hoppy New Year
9/29/2013 GF #2 Allouez IPA GF #2 Allouez IPA
4/6/2013 Imperial Stout Imperial Stout
3/29/2013 GF #1 IPA Summer GF #1 IPA Summer
Date Added Name

Brew Session: Second 45.2019 IPA

WJVB 4/13/2019 12:00:00 AM
  • Boil
  • Fermentation
  • Conditioning

cold day, 4/24, the airlock was not balanced so went to secondary.

Brew Session: NB Cascade Mtns IIIPA Knockoff

WJVB 2/14/2015 12:00:00 AM
  • Boil
  • Fermentation

This is a extract with steeping grains. Boiled and added water for final product.

Brew Session: HNY 2014.1

WJVB 7/11/2014 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

bitter, with limited up front aroma. Dry hops will help in secondary

Brew Session: 2014 Hoppy New Year

WJVB 1/4/2014 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

will leave in secondary for a minimum of 4 weeks,good alcohol, lots of reasonable bittering from cascades and amarillo a minimum of 14 days.all back end hops. Good flavor and looks to be good head.

Brew Session: GF #1 IPA Summer

WJVB 4/21/2013 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

added 1 T Amylase Enzyme at beginning of Sacchariification Restpost mash brix 3.1pre boil Brix 9.1- after the addition of White Sorghum MEpost mash Brix 15.10 SafeAle 05 Final Brix was 5, raw beer was ... somewhere between 8 and 8.5 abvWe actually had to take this one to the tertiary fermentation. The raw beer was somewhat bitter tasting.

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