WhiteHausBrews

WhiteHausBrews

WhiteHausBrews

Member Since 3/22/2018
16 Recipes Created
6 Brew Sessions Created

New Recipe

Date Added Name
6/20/2018 Biscoff Cookie Biscoff Cookie
6/17/2018 Pale Oat Mild Pale Oat Mild
6/11/2018 Green Tea Beer Green Tea Beer
6/1/2018 Table Beer trial 1 Table Beer trial 1
6/1/2018 3 - Mango Mandacca Saison 3 - Mango Mandacca Saison
6/1/2018 2 - Plain Session Mandacca Saison 2 - Plain Session Mandacca Saison
5/27/2018 1 - Strong Mandacca Saison 1 - Strong Mandacca Saison
5/12/2018 Master Mandacca Saison Master Mandacca Saison
5/11/2018 Tripel Trouble Tripel Trouble
4/29/2018 Oatmeal Stout v2 Oatmeal Stout v2
4/29/2018 Clone Of Hillbilly honeymoon Clone Of Hillbilly honeymoon
4/12/2018 Black Diamond - Coffee/Chocolate Stout Black Diamond - Coffee/Chocolate Stout
4/9/2018 MoreBeer Pale Ale - Extract MoreBeer Pale Ale - Extract
4/9/2018 Clone Of Heavenweisen - unaltered Clone Of Heavenweisen - unaltered
4/5/2018 Dunkel Weizen - White Haus Brews Dunkel Weizen - White Haus Brews
3/22/2018 Honey Bee Wheat - Extract Honey Bee Wheat - Extract
Date Added Name

Brew Session: 1 - Strong Mandacca Saison

WhiteHausBrews 6/16/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Parti-gyle batch #12 Gallons from boil #1Clocks in around 10% (>100% AA)YEASTJune 12th PM – 1L/100 DME starter on stir plateJune 13th PM – cold crashJune 14th AM – Decant to 400 mL and Step up to 1900 mL with 1.5L/150g DME on stir plateJune 15th AM – Cold crash in fridgeJune 16th AM - Decant and allow to warm. Add fresh wort when available on stir platePitched at 11pm on 6/16 at 64 degOvernight consistently low 60's down to 62 in AM on 6/17Throughout day warmed to 66, and heat added around 5PM ...

Brew Session: 2 - Plain Session Mandacca Saison

WhiteHausBrews 6/16/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Parti-gyle batch #21 Gallon from boil #11 Gallon from boil #2Clocks in around 7.3% (>100% AA)YEASTJune 12th PM – 1L/100 DME starter on stir plateJune 13th PM – cold crashJune 14th AM – Decant to 400 mL and Step up to 1900 mL with 1.5L/150g DME on stir plateJune 15th AM – Cold crash in fridgeJune 16th AM - Decant and allow to warm. Add fresh wort when available on stir platePitched at 11pm on 6/16 at 64 degOvernight consistently low 60's down to 62 in AM on 6/17Throughout day warmed to 66, and ...

Brew Session: 3 - Mango Mandacca Saison

WhiteHausBrews 6/16/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Parti-gyle batch #32 Gallons from boil #13 Gallons from boil #2Clocks in around 4.5%YEASTJune 12th PM – 1L/100 DME starter on stir plateJune 13th PM – cold crashJune 14th AM – Decant to 400 mL and Step up to 1900 mL with 1.5L/150g DME on stir plateJune 15th AM – Cold crash in fridgeJune 16th AM - Decant and allow to warm. Add fresh wort when available on stir platePitched at 11pm on 6/16 at 64 degOvernight consistently low 60's down to 62 in AM on 6/17Throughout day warmed to 66, and heat added ...

Brew Session: Black Diamond - Coffee/Chocolate Stout

WhiteHausBrews 5/4/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

WATERSource: 100% Tap waterStarting profile: Ca 159 | Mg 34 | Na 33 | SO4 267 | Cl 13 | S04:Cl: 20.5Additions: 7.2g NaCl (Canning Salt)Ending profile: Ca 159 | Mg 34 | Na 127 | SO4 267 | Cl 157 | S04:Cl: 1.7YEAST STARTERStarted: 5/3 1100Recipe: 0.5G water and 8oz DME madeTarget OG 1.040; Actual: 1.047Cold crashed: 5/4 overnight Decanted and warmed on 5/5 with 0.5G fresh wort added from mashMASHStyle:Overnight Mash BIAB Strike: 164Pre mash vol: 6.75Goal start mash temp: 154/5F; Actual: 157 ...

Brew Session: Honey Bee Wheat - Extract

WhiteHausBrews 3/25/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

- OG assumed based on SG of 5G wort (1.043) with addition of honey mixed with 0.5G boiled water (0.6G total @ 1.081) 2 days into fermentation- Ferment temp uncontrolled (range 64-67)- According to my calculations, yeast attenuation was ~80% instead of the expected 72-74% typical range for the WLP320 strain- bottle conditioned in slightly warmer area of house (range 69-73 deg)Water Profile: filtered but untreated neighbors well waterEstimated water profile (based on my well water sample next ...

Brew Session: MoreBeer Pale Ale - Extract

WhiteHausBrews 2/11/2018 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning
  • Tasting Notes

Uncontrolled temp ferment range 62-67. Lagtime 40hrs. Total ferment time 11 days."cold crash" overnight in garage down to 48 prior to bottlingWater Profile: filtered but untreated neighbors well waterEstimated water profile (based on my well water sample next door)Ca 159 | Mg 34 | Na 33 | SO4 267 | Cl 25

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