| Date Added | Name | Style | ABV | Amount | |
|---|---|---|---|---|---|
| 3/7/2025 |  ROB Kolsch 030925 |
Kölsch | 4.6 % | 5.5 Gallon(s) | |
| 2/7/2025 |  Brew buddy brown 021525 |
British Brown Ale | 5.0 % | 11 Gallon(s) | |
| 1/20/2025 |  Irish extra stout 021425 |
Irish Extra Stout | 5.9 % | 5.5 Gallon(s) | |
| 1/17/2025 |  IrishRed012425 |
Irish Red Ale | 5.9 % | 5.5 Gallon(s) | |
| 12/27/2024 |  Edmund Fitzgerald 123024 |
American Porter | 5.9 % | 5.75 Gallon(s) | |
| 11/26/2024 | Christmas 112724 |
Winter Seasonal Beer | 7.3 % | 5.75 Gallon(s) | |
| 10/28/2024 |  Pumpkin 110224 |
Fruit and Spice Beer | 5.8 % | 5.75 Gallon(s) | |
| 10/3/2024 | stencil stout clone |
American Stout | 6.3 % | 5.5 Gallon(s) | |
| 9/5/2024 |  Brown 090624 |
American Brown Ale | 6.3 % | 5.5 Gallon(s) | |
| 8/7/2024 |  Oktoberfest 080924 |
Märzen | 6.5 % | 5.5 Gallon(s) | |
| Date Added | Name | Style | ABV | Amount |
bpaman91
20 days ago
9:35 - mash started11:10 - boil started 12:15 - 1.040 gravity, added 12oz table sugar 12:25 - added hops @ 185deg12:30 - 1.045 gravity12:45 - removed hops12:50 - started chiller1:05 - pitched yeast @ 65deg
bpaman91
about a month ago
8:55 - mash started 10:30 - boil started 12:00 - airlock put on fermenter
bpaman91
2 months ago
9:20 - mash started(added water additions before grain)12:00 - boil started1:20 - split wort into 3 fermenters
bpaman91
2 months ago
To cold to user outside faucet. Placed kettle in snow stirring occasionally. It took 3 hrs and 45 minutes to get down to 80. I then transferred to the fermenter and pitched the yeast 4 hrs after the boil was done.
bpaman91
3 months ago
bpaman91
4 months ago
9:35 Mash started @ 152.411:25 boil started12:50 pitched 12oz trub from pumpkin ale kegged 5 days earlier 12/20/24- kegged(wasn't happy with the spice level)- made a tincture in a 4oz jar w/ 3 cinnamon sticks, 1tsp ginger, 1/2tsp nutmeg, and 1/4 tsp cloves in 80 proof double chocolate vodka. 12/23/24- strained tincture- added 3.5oz to keg
bpaman91
5 months ago
- roasted 10 lbs butternut squash sprinkled with cinnamon sugar and brown sugar for 1.5 hours at 350 degrees. - collected 5lbs. 8ozs. after peeling. 10am 11/2/24Mash started @ 10:25 153deg10:35 added squash and 4 gallons water @157deg. Closed lid w/temp of 153deg- pitched 8 ozs trub from American stout I kegged a week earlier 11/22/24- kegged 1.008 ( fermenter sucked back about 16oz starsan solution during cold crash)
bpaman91
6 months ago
- 8am Mashed in 149deg- 8:15 added 2qts 190deg water new temp 150deg- 9:50 stirred mash - 10am started draining - 10:30 started heating - 10:50 boil started
bpaman91
7 months ago
-this is a tweaked variation of a brown ale brewed 1 year ago. -added cascade hops because I had a half an ounce available and wanted to increase the ibu's.-Mash started at 8:45 am-stirred mash @ 11:45-drained @ 12:05-boil started @12:35-Fermented for 2 weeks at 65deg-cold crashed for 2 days at 35deg
bpaman91
8 months ago
- 8:20am Added grains to 5 gallons @ 160 degrees reached mash temp of 148.5 - 8:55am added 3.65 gallons @157.5 degrees reached mash temp of 150.3 - 9:20am drained mash tun @ 149.5 degrees - 9:50am boil started- 11:00am checked gravity 1.049- added 1 lb table sugar after heat was off for ten minutes, and brought back to 200 degrees.- 11:25 checked gravity 1.060- 2:10pm put beer into chest freezer @ 82 degrees - fermented @ 56deg for 10 days.- ramped temp to 68deg for 4 days.- cold crashed to ...
bpaman91
9 months ago
-mashed @ 128 for 30 minutes -raised temp to 148 for 2 hours -Sugar and ginger at 15 min.-coriander and alligator pepper at flame out.
bpaman91
10 months ago
Mashed for 15 min. @ 148 added 152.4 degree water new temp 148.6 mashed for another 45 min
bpaman91
about a year ago
146 at 11:45Added sparge volume at 175 degrees at 12:10Closed mash @157 degrees.155 at 1pmBoil started 1:40
bpaman91
about a year ago
bpaman91
about a year ago
bpaman91
about a year ago
bpaman91
about a year ago
bpaman91
about a year ago
Mashed in @ 10:4012:20 boil started 11/13/23Added 4oz cocoa nibs to 8oz 70 proof double chocolate vodka.11/14/23Added vodka and nibs to fermenter.
bpaman91
2 years ago
- roasted 10.75 lbs butternut squash sprinkled with cinnamon sugar and brown sugar for 1.5 hours at 350 degrees. - collected 4 lbs 5oz after peeling. - blended pumpkin with 64 ozs water and heated to 145 and added it to 1/2 the mash water .- added 2nd half of water to mash tun to reach strike temperature. - mount hood hops were 4.9? and hallertau mittelfruh were 5.5% didn't change hop schedule. - pitched 12 ozs trub from American brown ale I brewed a week earlier and kegged when brewing this. ...
bpaman91
2 years ago
bpaman91
2 years ago
bpaman91
2 years ago
bpaman91
2 years ago
bpaman91
2 years ago
bpaman91
2 years ago
bpaman91
2 years ago
3-10-239:25am - mash in10:25 - 1st runnings 3.3 gal 10:30 - added sparge water10:50 - 2nd runnings 3.2 gal11:10 - boil started 3-26-23-hydrometer reading 1.008-added dry hops4-1-23-hydrometer reading 1.006-kegged
bpaman91
2 years ago
-Fermented with trub from Irish stout kegged the day before. -added sparge water at 45 minutes
bpaman91
2 years ago
changed hops to 2.5 oz. first wort only, and increased boil time to 75 min.
bpaman91
2 years ago
161 strike water. Closed mash at 10amBoil started at 11:50pitched yeast @ 1:10pm
bpaman91
2 years ago
Weighed 4 broken cinnamon sticks .8oz
bpaman91
2 years ago
-10:10 mashed in-11:40 boil started-12:50 started chilling -1:15 stopped chilling @73 deg
bpaman91
2 years ago
- Cut and roasted 2 butternut squashes ( 11lbs.) Collected 5lbs. 10ozs. prepared.- didn't factor the squash in calculating the mash temp. and started @ 141deg.- added my sparge water 15 min. in at 164 degrees. It raised the mash to 148.5deg.- thought my runnings were low and added .5gal water collected 8 gal.
bpaman91
3 years ago
1st runnings 1.087
bpaman91
3 years ago
bpaman91
3 years ago
-Stirred mash at 50 minutes 152deg. - racked onto 4.5 lbs. frozen raspberries on 7/9/22 (1.008 s.g. )
bpaman91
3 years ago
pitched safbrew wb-06 4 days after brewing
bpaman91
3 years ago
a little more bitter than I like on taste when kegging.
bpaman91
3 years ago
bpaman91
3 years ago
bpaman91
3 years ago
Grain was 64 deg. Mash tun was164 deg.
bpaman91
3 years ago
bpaman91
3 years ago
bpaman91
3 years ago
Brewed 12/4/21, dry hopped 12/7/21, kegged 12/14/21
bpaman91
3 years ago
bpaman91
4 years ago
-brewer's best kit. added 5ozs. dextrose to boil.-started with 4.5 gal. water.-heated to 160 and added grain bag.-steeped 20 min. and removed bag.(wort temp. 148F)-added whirfloc tablet at 45min.-added pumpkin pie spice at 50min.-chilled beer to 80F and poured into fermenter.-topped with 2 gal. bottled spring water.-pitched yeast at 75F.
bpaman91
4 years ago
bpaman91
4 years ago
-tap water 8ph, 130ppm- added 3lbs. 2ozs. each blackberries and raspberries to 3.5 gal. batch, and 5.5lbs. blackberries and 5 lbs. raspberries to 6 gal. batch 4 days after pitching yeast(7/28/21).- added bentonite per directions on package 3 weeks after pitching yeast(8/14/21).- kegged beers 4 weeks after brewing(8/21/21).- kegged 2.5 gals. with ph of 3.64 final gravity 1.005- kegged 5 gals. with final gravity of 1.014
bpaman91
4 years ago
bpaman91
4 years ago
bpaman91
4 years ago
added sparge water 20 minutes into the mash (153 deg.) resulting in a mash temp of 154.5
bpaman91
4 years ago
-used R O water that sat out overnight, 7.68ph . added 26.25g CaCl2 (5g/gal) new ph 7.09 4/29/21-stick blended 6lbs.4oz. thawed frozen raspberries and added to fermenter 5/15/21-kegged 2.5 gallons, bottled 3 16oz. bottles w/2 sugar cubes and 1 12oz. w/1 sugar cube-final ph 3.36
bpaman91
4 years ago
2/27/212:20 mashed in 8.5 gal.3:20 drained mash 7.75 gals 1.048Added 1st hops3:50 boil started4:20 2nd hops4:35 added whirfloc tablet and chiller 4:50 turned off heat and turned on chiller4:58 realized I forgot lactose. Turned off chiller and turned burner on.5:25 added lactose5:40 turned off heat and turned on chiller6:00 75 deg. pitched yeast 3/21/21-dry hopped with 2 oz. galaxy 3/25/21-kegged beer final gravity 1.016
bpaman91
4 years ago
2/13/21- Only 6 gallons of sparge water fit in mash tun. Added remaining .5 gal. while draining mash. - split batch, thin fermenter 5.5 gals. us-05 yeast, fat fermenter 6 gals. Nottingham yeast 3/6/21- kegged thin fermenter 1.012 fg. 3/14/21- kegged fat fermenter 1.010 fg.
bpaman91
4 years ago
-toasted oats @275 deg. for 40 minutes the day before-brewing 11 gallons to ferment 2 5.5 gallon batches.-1 batch will get a fresh packet of Nottingham yeast. ( thin fermenter )-1 batch will ferment w/12oz. trub from brown ale kegged the day before. (yeast was originally used for a spiced ale and then the brown ale) (fat fermenter) 2-6-21- removed 3 gal. from fat fermenter f.g. 1.006 (2.5 inches from top of 4 gal. pot)- heated 3 gal. to 175(40 min.) and kept between 175 and 178 for 35 ...
bpaman91
4 years ago
bpaman91
4 years ago
12-4-20: -split into 2 fermenters. fat fermenter had 8 oz. trub from spiced Xmas ale(Nottingham) . thin fermenter had Safale S-0412-27-20: -kegged thin fermenter fg 1.018 -added 1 Tbs. Potassium Sorbate and 1/4 tsp. Potassium Metabisulphite to fat fermenter1-1-21: -kegged fat fermenter fg 1.007 on top of 28 oz. home made maple syrup
bpaman91
5 years ago
bpaman91
5 years ago
- pitched 8 oz. trub from golden strong ale (wlp099) into short fermenter, and pitched 8 oz. trub from moktoberfest ale (Nottingham) into tall fermenter.-10/17 : kegged Nottingham batch 1.005 final gravity- added 8 oz. toasted coconut to wlp099 fermenter-10/24 : kegged coconut (wlp099) batch 1.008 final gravity
bpaman91
5 years ago
1st wort gravity 1.0892nd runnings 1.029White fermenter Nottingham yeast. Clear fermenter saflager s23.Pitched at 73 degrees kegged both on 9/12/20. final gravity 1.010 for both
bpaman91
5 years ago
bpaman91
5 years ago
bpaman91
5 years ago
-used 12 oz. trub from Belgian wit kegged 2 days prior. Belgian wit was fermented with fermentis K-97
bpaman91
5 years ago
5/12/20 -added 4 lbs. frozen wild blueberries thawed to 1 fermenter.
bpaman91
5 years ago
racked to secondary with a 1.007 gravity. dry hopped with 1.75 ozs. citra hops.
bpaman91
5 years ago
bpaman91
5 years ago
bpaman91
5 years ago
- started at 8:30 AM-added strike water and didn't consider pumpkin temp. temp in mash started at 145. After 20 min. added remaining water at 162 deg. closed mash at 150 deg. finished mash 40 min. later at 150 deg.-added spices w/15 min. left in boil.-pulled hop bag out of wort and squeezed out liquid after starting chiller.- wort chilled to 78 deg. in 20 min.- finished at 12:30 PM
bpaman91
6 years ago
-added 5 gal. water @ 165 to start mash @ 153.5 deg. 20 minutes later added 4 gal. @ 155 deg. after 60 minutes total I drained the mash tun.-10/25/19 killed the yeast.-10/28 kegged 5 gallons on 28 oz. Grandpa Charlie's maple syrup( hyd. sample pre syrup was very tasty)
bpaman91
6 years ago
kegged on 9/27/19. bottled 5 @12oz. w/1 sugar cube each
bpaman91
6 years ago
bpaman91
6 years ago
bpaman91
6 years ago
32 deg outside . brewed under tent w/patio heater on. On 3-20-19 I primed 1 gallon w/ 0.65 oz. table sugar(boiled in 1 cup water and cooled). I then bottled 10 12 oz. bottles and kegged 4.5 gallons.
bpaman91
6 years ago
temp. outside started at 45 deg F and ended at 49 deg F
