Date Added | Name | Style | ABV | Amount | |
---|---|---|---|---|---|
3/25/2025 | ![]() |
American Porter | 5.7 % | 18 Liter(s) | |
2/5/2025 | ![]() |
Saison | 4.9 % | 21 Liter(s) | |
6/8/2024 | ![]() |
Specialty IPA - White IPA | 6.2 % | 20 Liter(s) | |
11/20/2023 | ![]() |
Oud Bruin | 5.9 % | 23.0002 Liter(s) | |
8/16/2023 | ![]() |
Specialty IPA - Black IPA | 8.5 % | 12 Liter(s) | |
8/11/2023 | ![]() |
Belgian Tripel | 8.7 % | 11 Liter(s) | |
7/21/2023 | ![]() |
Saison | 4.0 % | 25 Liter(s) | |
3/4/2022 | ![]() |
Weissbier | 4.9 % | 19.9998 Liter(s) | |
2/4/2022 | ![]() |
Belgian Blond Ale | 6.7 % | 18.9271 Liter(s) | |
12/27/2021 | ![]() |
Mixed-Fermentation Sour Beer | 5.8 % | 20 Liter(s) | |
Date Added | Name | Style | ABV | Amount |
Brew #93...
First Brewzilla brew
Brew no. 56. Yeast (3787) starter made 24 hrs before brewing; pitched 200 ml at 18C.
Brew #53
Repitched Belgian Saison II (WLP566) in 500 ml DME at 20C, Brew Day -1
Mash temp was a little lower than I wanted. Heated her up but it wasn't a great mash. Cacao nibs go in to secondary, 10 days or so.
Step mash. No lemon peel added. Added 287 gm sucrose day 4.