WhiteHausBrews - Homebrewer Profile

WhiteHausBrews

WhiteHausBrews

3/22/2018
16
6
Biscoff Cookie

Biscoff Cookie

by WhiteHausBrews on 6/20/2018
All Grain | 5 Gallon(s) | Unknown Style | 5.4 % ABV
Not sure how to make this yet. Wheat/MO base. Rich, brown sugar and Cinnamon flavors. Sweet. Biscuity The recipe for the cookie includes these spices: 2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ginger 1/4 tsp allspice 1/4 tsp cloves 1/4 c brown sugar 1 tsp vanilla extract
Pale Oat Mild

Pale Oat Mild

by WhiteHausBrews on 6/17/2018
All Grain | 5.5 Gallon(s) | Unknown Style | 3.5 % ABV
Inspiration from Experimental Brewing podcast, recipe by Drew Beechum
Green Tea Beer

Green Tea Beer

by WhiteHausBrews on 6/11/2018
All Grain | 3 Gallon(s) | German Pilsner (Pils) | 4.1 % ABV
Goal volume into fermenter: 2 Gal Add 1 Gal concentrated tea to bottling bucket along with fermented beer Total volume: 3 gal
Table Beer trial 1

Table Beer trial 1

by WhiteHausBrews on 6/1/2018
All Grain | 2.25 Gallon(s) | Unknown Style | 2.9 % ABV
Inspiration for my own table beer based off Le Petit Prince clone recipe
3 - Mango Mandacca Saison

3 - Mango Mandacca Saison

by WhiteHausBrews on 6/1/2018
All Grain | 5 Gallon(s) | Saison | 3.9 % ABV
(Scaled based on master recipe to provide unique tasting notes) Split batch #3 from 2 Gallons master, 3 Gallons 2nd runnings Add first wave of dry hops at peak krausen (biotransformation) and other wave 3-5 days before bottling Table sugar fermentable in the form of mango puree/chunks to better estimate ABV consider only adding spice tincture to 1/2 of the bottles
2 - Plain Session Mandacca Saison

2 - Plain Session Mandacca Saison

by WhiteHausBrews on 6/1/2018
All Grain | 2 Gallon(s) | Saison | 5.7 % ABV
(Scaled based on master recipe to provide unique tasting notes) Split batch #2 from 1 Gallon master and 1 Gallon 2nd runnings
1 - Strong Mandacca Saison

1 - Strong Mandacca Saison

by WhiteHausBrews on 5/27/2018
All Grain | 2 Gallon(s) | Saison | 8.9 % ABV
(Scaled based on master recipe to provide unique tasting notes) Split batch #1 from 2 Gallons master
Master Mandacca Saison

Master Mandacca Saison

by WhiteHausBrews on 5/12/2018
All Grain | 5 Gallon(s) | Saison | 5.8 % ABV
Recipe Inspiration: www.greatfermentations.com/session-season-saison-recipe/ https://beerandbrewing.com/funkwerks-tropic-king-recipe/ WATER Use 60% RO with 40% tap water (5G:3G) Volume: Mash 6G, Sparge 2G - 1G loss to grain absorption - 1.25G loss to boiling/cooling - 0.25G loss to trub = 5G in fermenter MASH Volume: 6G Strike 154; Mash 147 (60-90min) Add 2g NaCl to mash to balance SO4:Cl ratio Add 0.8g MgCl to mash Add 5ml lactic acid to mash to target mash pH of 5.4 SPARGE Dunk sparge 2G ...
Tripel Trouble

Tripel Trouble

by WhiteHausBrews on 5/11/2018
All Grain + Extract | 5 Gallon(s) | Belgian Tripel | 8.3 % ABV
Inspired by Tripel Karmeliet clone recipes Recipe inspiration: www.homebrewtalk.com/forum/threads/tripel-karmeliet-clone.496272 www.brewersfriend.com/homebrew/recipe/view/339793/tripel-karmeliet-clone https://www.homebrewtalk.com/forum/threads/karmeliet-clone.226744
Oatmeal Stout v2

Oatmeal Stout v2

by WhiteHausBrews on 4/29/2018
All Grain | 5.5 Gallon(s) | Oatmeal Stout | 5.5 % ABV
Clone Of Hillbilly honeymoon

Clone Of Hillbilly honeymoon

by WhiteHausBrews on 4/29/2018
All Grain | 5 Gallon(s) | Witbier | 6.8 % ABV
Credit to Brewdog333 for the inspiration. Thanks Brewdog!
Black Diamond - Coffee/Chocolate Stout

Black Diamond - Coffee/Chocolate Stout

by WhiteHausBrews on 4/12/2018
All Grain | 5.75 Gallon(s) | American Stout | 6.2 % ABV
(Aromatic and biscuit replaced victory due to unavailability) Recipe inspiration: beerandbrewing.com/make-your-best-oatmeal-stout homebrewersassociation.org/homebrew-recipe/robs-oatmeal-stout-2/ beerrecipes.org/Recipe/1209/double-chocolate-oatmeal-stout.html?gb=np&fpop=1
MoreBeer Pale Ale - Extract

MoreBeer Pale Ale - Extract

by WhiteHausBrews on 4/9/2018
All Grain + Extract | 5 Gallon(s) | American Pale Ale | 5.9 % ABV
1st brew, recipe came with the starter kit (MoreBeer Pale Ale)
Clone Of Heavenweisen - unaltered

Clone Of Heavenweisen - unaltered

by WhiteHausBrews on 4/9/2018
All Grain | 5 Gallon(s) | Weizen/Weissbier | 6.7 % ABV
Dunkel Weizen - White Haus Brews

Dunkel Weizen - White Haus Brews

by WhiteHausBrews on 4/5/2018
All Grain | 5 Gallon(s) | Dunkelweizen | 5.4 % ABV
Honey Bee Wheat - Extract

Honey Bee Wheat - Extract

by WhiteHausBrews on 3/22/2018
All Grain + Extract | 5.5 Gallon(s) | American Wheat or Rye Beer | 5.5 % ABV
1 - Strong Mandacca Saison

Brew Session: 1 - Strong Mandacca Saison

by WhiteHausBrews on 6/16/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Parti-gyle batch #1 2 Gallons from boil #1 Clocks in around 10% (>100% AA) YEAST June 12th PM – 1L/100 DME starter on stir plate June 13th PM – cold crash June 14th AM – Decant to 400 mL and Step up to 1900 mL with 1.5L/150g DME on stir plate June 15th AM – Cold crash in fridge June 16th AM - Decant and allow to warm. Add fresh wort when available on stir plate Pitched at 11pm on 6/16 at 64 deg Overnight consistently low 60's down to 62 in AM on 6/17 Throughout day warmed to 66, and heat added around 5PM up to 68 WATER 6G RO with 4.5G tap 1.6g CaCl2 3g NaCl 8.6ml lactic acid Estimated water profile based on Bru'N Water spreadsheet CA 83 | Mg 15 | Na 50 | SO4 115 | Cl 81 | SO4:Cl ratio: 1.4 Documented OG based on measured OG (1.051) and expected amount of increase with sugar addition SUGAR Added on _____ dissolved in ___ml water
2 - Plain Session Mandacca Saison

Brew Session: 2 - Plain Session Mandacca Saison

by WhiteHausBrews on 6/16/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Parti-gyle batch #2 1 Gallon from boil #1 1 Gallon from boil #2 Clocks in around 7.3% (>100% AA) YEAST June 12th PM – 1L/100 DME starter on stir plate June 13th PM – cold crash June 14th AM – Decant to 400 mL and Step up to 1900 mL with 1.5L/150g DME on stir plate June 15th AM – Cold crash in fridge June 16th AM - Decant and allow to warm. Add fresh wort when available on stir plate Pitched at 11pm on 6/16 at 64 deg Overnight consistently low 60's down to 62 in AM on 6/17 Throughout day warmed to 66, and heat added around 5PM up to 68 WATER 6G RO with 4.5G tap 1.6g CaCl2 3g NaCl 8.6ml lactic acid Estimated water profile based on Bru'N Water spreadsheet CA 83 | Mg 15 | Na 50 | SO4 115 | Cl 81 | SO4:Cl ratio: 1.4 2nd mash Water warmer 1G at a time and recirced in bucket to temp of around 140, ending at 122 after about 90min 1G top off added to volume of 5.5G pre 2nd boil 0.35oz Azzacca added FWH but only boiled about 10-15min prior to chilling Documente
3 - Mango Mandacca Saison

Brew Session: 3 - Mango Mandacca Saison

by WhiteHausBrews on 6/16/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning
Parti-gyle batch #3 2 Gallons from boil #1 3 Gallons from boil #2 Clocks in around 4.5% YEAST June 12th PM – 1L/100 DME starter on stir plate June 13th PM – cold crash June 14th AM – Decant to 400 mL and Step up to 1900 mL with 1.5L/150g DME on stir plate June 15th AM – Cold crash in fridge June 16th AM - Decant and allow to warm. Add fresh wort when available on stir plate Pitched at 11pm on 6/16 at 64 deg Overnight consistently low 60's down to 62 in AM on 6/17 Throughout day warmed to 66, and heat added around 5PM up to 68 WATER 6G RO with 4.5G tap 1.6g CaCl2 3g NaCl 8.6ml lactic acid Estimated water profile based on Bru'N Water spreadsheet CA 83 | Mg 15 | Na 50 | SO4 115 | Cl 81 | SO4:Cl ratio: 1.4 2nd mash Water warmer 1G at a time and recirced in bucket to temp of around 140, ending at 122 after about 90min 1G top off added to volume of 5.5G pre 2nd boil 0.35oz Azzacca added FWH but only boiled about 10-15min prior to chilling Documented OG base
Black Diamond - Coffee/Chocolate Stout

Brew Session: Black Diamond - Coffee/Chocolate Stout

by WhiteHausBrews on 5/4/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
WATER Source: 100% Tap water Starting profile: Ca 159 | Mg 34 | Na 33 | SO4 267 | Cl 13 | S04:Cl: 20.5 Additions: 7.2g NaCl (Canning Salt) Ending profile: Ca 159 | Mg 34 | Na 127 | SO4 267 | Cl 157 | S04:Cl: 1.7 YEAST STARTER Started: 5/3 1100 Recipe: 0.5G water and 8oz DME made Target OG 1.040; Actual: 1.047 Cold crashed: 5/4 overnight Decanted and warmed on 5/5 with 0.5G fresh wort added from mash MASH Style:Overnight Mash BIAB Strike: 164 Pre mash vol: 6.75 Goal start mash temp: 154/5F; Actual: 157 F Projected mash pH: 6.01 Duration: 14 hours End mash temp: 141F (dropped 16F) Bag removed to drip and squeezed Post mash vol: 5.5 Grain absorption: ~0.1G/lb Sparge 1G @ 175F w/ squeeze to top off kettle BOIL Start of boil vol: 6.75 Added steep: 0.75G End vol: 6 (1.5G loss from boil evap and trub in kettle) FERMENTATION Pitch temp: ~78 Lag time: 2 hours Temp initially cooled to mid/low 70's but vigorous start bumped it up to high 70's overnight w
Honey Bee Wheat - Extract

Brew Session: Honey Bee Wheat - Extract

by WhiteHausBrews on 3/25/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
- 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 water Estimated water profile (based on my well water sample next door) Ca 159 | Mg 34 | Na 33 | SO4 267 | Cl <10 | S04:Cl: >25
MoreBeer Pale Ale - Extract

Brew Session: MoreBeer Pale Ale - Extract

by WhiteHausBrews on 2/11/2018
 Water Infusion  Mash/Boil  Fermentation  Conditioning  Tasting
Uncontrolled temp ferment range 62-67. Lagtime 40hrs. Total ferment time 11 days. "cold crash" overnight in garage down to 48 prior to bottling Water Profile: filtered but untreated neighbors well water Estimated water profile (based on my well water sample next door) Ca 159 | Mg 34 | Na 33 | SO4 267 | Cl <10 | S04:Cl: >25
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