| Date Added | Name | Style | ABV | Amount | |
|---|---|---|---|---|---|
| 2/4/2018 |  Hefeweizen |
Unknown Style | 5.5 % | 5 Gallon(s) | |
| 1/6/2018 |  Robust Porter |
American Porter | 5.3 % | 5 Gallon(s) | |
| Date Added | Name | Style | ABV | Amount |
bstiber
4/15/2018 12:00:00 AM
step mash protien rest @ 110 f for 20 min. scarrification rest @ 152 for 60 min. mash out @ 168 for 5 min. sparge with170 f water. distilled water additions of 0.5 g gypsum, 0.2 g salt, 0.4 g epsom salt, 1 g pickle crisp, and 0.3 g chalk per 4 gal distilled water
bstiber
4/15/2018 12:00:00 AM
step mash protien rest @ 110 f for 20 min. scarrification rest @ 152 for 60 min. mash out @ 168 for 5 min. sparge with170 f water. distilled water additions of 0.5 g gypsum, 0.2 g salt, 0.4 g epsom salt, 1 g pickle crisp, and 0.3 g chalk per 4 gal distilled water
bstiber
2/10/2018 12:00:00 AM
step mash protien rest @ 120 f for 20 min. scarrification rest @ 152 for 60 min. mash out @ 168 for 5 min. sparge with170 f water. distilled water additions of 0.5 g gypsum, 0.2 g salt, 0.4 g epsom salt, 1 g pickle crisp, and 0.3 g chalk per 4 gal distilled water
bstiber
1/6/2018 12:00:00 AM
1.030 gravity on 1/19
