| Date Added | Name | Style | ABV | Amount | |
|---|---|---|---|---|---|
| 12/26/2018 |  DadBob the Elder |
Double IPA | 8.0 % | 5 Gallon(s) | |
| 12/26/2018 |  Lil' Squirt Session IPA |
American Pale Ale | 4.5 % | 5.5 Gallon(s) | |
| 12/26/2018 |  Bradford Wit |
Witbier | 5.1 % | 5 Gallon(s) | |
| 12/26/2018 |  Farmhouse sour |
Lambic | 7.0 % | 5.5 Gallon(s) | |
| Date Added | Name | Style | ABV | Amount |
polastre
7/6/2018 12:00:00 AM
7/13/2018 Move from primary to secondary, add dry hops in bag
polastre
4/15/2018 12:00:00 AM
Fermentation ChecksDateTemperatureGravityNotes04/22/2018 4:15pm— degF1.009Before adding Passionfruit Puree04/22/2018 4:16pm— degF1.012After adding Passionfruit Puree and racking in secondary (with dry hops)05/06/2018 12:31pm— degF1.008final gravity before bottling and priming sugar (5oz)Age & PackageVolume Bottled/Kegged 550.0 floz Date Bottled/Kegged05/06/2018Priming SugarSucrose (Table Sugar)Priming Sugar Amount 5.0 oz Aging Time 2.0 weeks
polastre
9/30/2017 12:00:00 AM
Mash ScheduleStrike grains with 3.55 gal of water at 166.4 ?F. Mash at 154 ?F for 60 min. Vorlauf and lauter 2.07 gal in your first runnings. Add 4.43 gal of sparge water at 168 ?F. Vorlauf and lauter 4.43 gal in your second runnings. Your combined runnings should be 6.5 gal.3.4-3.5 gal at 167F Added .5 gal boiling to bring water from 149 to 154
polastre
4/26/2017 12:00:00 AM
Move to secondary 5/19/201704/26/2017 6:20pmMash @ 152F for 60 min 7 gallon boil for 90 min 1L yeast starterOG: 1.06005/19/2017 9:57amMoved to secondary in glass carboy.Added dregs during move to secondary from: Belching Beaver Brewery: Sour Series Batch #3 2 stage starter: 100ml starter for 1 week, moved to 500ml starter for 1.5 weeks.FG: 1.00208/20/2017 8:35pmGravity 1.000 No noticeable sour tones, mostly tastes like a farmhouse saison
