scbeernerd

scbeernerd

scbeernerd

Member Since 12/19/2016
18 Recipes Created
15 Brew Sessions Created

Beer nerd and homebrewer located in Charleston, SC.

IG: @scbeernerd

New Recipe

Date Added Name
8/10/2019 Football Beer - Kolsch Rebrew Football Beer - Kolsch Rebrew
6/29/2019 Wedding Neipa with pilsner base malt Wedding Neipa with pilsner base malt
3/17/2019 Wedding NEIPA Wedding NEIPA
3/14/2019 Penchant Rye Pale Ale Penchant Rye Pale Ale
3/12/2019 Wedding Saison Wedding Saison
3/5/2019 Wedding Kolsch Round 2 Wedding Kolsch Round 2
2/11/2019 Wedding Kolsch Wedding Kolsch
2/11/2019 4th Year non-wedding NEIPA 4th Year non-wedding NEIPA
9/30/2017 Fortunate Islands Clone Fortunate Islands Clone
9/22/2017 Arthuresque Arthuresque
9/1/2017 Pilsner Type Thing Pilsner Type Thing
8/13/2017 Random Saison Thing Random Saison Thing
3/20/2017 Down Under Vic Secret-Citra NEIPA Down Under Vic Secret-Citra NEIPA
2/14/2017 Adulting Adulting
1/16/2017 Grandmas Candy 2 Grandmas Candy 2
1/4/2017 Empiric Therapy Empiric Therapy
12/26/2016 Grandmas Candy Grandmas Candy
12/19/2016 Juicy NE IPA Juicy NE IPA
Date Added Name

Brew Session: Wedding Neipa with pilsner base malt

scbeernerd 6/29/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

Brew Session: Wedding NEIPA

scbeernerd 3/20/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

0.5 g/gal gypsum & 1.0 g/gal CaCl, all added to strike water. Liquor to grist ratio of 1.5. Lots of rice hulls. Heated strike water to 168.5 F, mash came in at 156.5F.Didn't have summit, so used citra for bittering instead :(Mash was a tad thin and had difficulty getting the grainbed to sit and consequently getting super clear wort. I think it should be fine, but I would have liked to see fewer flecks of grain heading for the kettle. Should lower the liquor to grist ratio down to 1.35 or 1.4 ...

Brew Session: Penchant Rye Pale Ale

scbeernerd 3/19/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

0.25 g/gal gypsum & 0.5 g/gal CaCl for water treatment. Liquor to grist ratio of 1.5 qt/lb. Mashed in with 4.6 gal of 168F water. After grain was fully soaked and a couple of good stirs, nailed target mash temp of 156F.Collected 2.5 gal first runnings, so will collect 4.2 gallons from the sparge. A little worried I may have gotten slightly too much grain in the kettle towards the end of collection, but whatever. Also only had 0.5 oz of summit for bittering, so I added 0.3 oz of AU Ella to the ...

Brew Session: Wedding Saison

scbeernerd 3/13/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Mashed in with 4 gal of 160F strike water for a starting mash temp of 148F. Added 1/2 campden tablet per 5 gal water, 0.75 g/gal gypsum and 0.3g/gal CaCl. Began recircuating mash 30 minutes in, took quite a while to start seeing clear wort, will likely use more rice hulls next time (I just haphazardly threw in a handful at mash in) - should start taking better measurements of rice hulls. Drained off 2.5 gal first runnings into the kettle and immediately placed on burner. Evaporated an ...

Brew Session: Wedding Kolsch Round 2

scbeernerd 3/5/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Initial mash temp (163F strike water) came in low at 143F. Added .25 gal boiling water to achieve mash temp of 152F.

Brew Session: 4th Year non-wedding NEIPA

scbeernerd 2/15/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Added 0.5g/gal gypsum and 1.0g/gal CaCl to strike water as it heated up. Listening to brulosophy podcast about the hop stand, which is talking about the importance of chilling to ~175F prior to adding the hop stand charge. Will not forget to do this today!Pre heated mash tun with ~2 gal of ~180F water. Doughed in with 171F strike water, mash came in a tad hot at 157.5F, so diluted with 0.25 gal distilled water, which brought the mash down to 155F. Then I realized I forgot to add in the flaked ...

Brew Session: Wedding Kolsch

scbeernerd 2/13/2019 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Went with a 50/50 dilution of home water and distilled water. Added 0.25g/gal gypsum and 0.75g/gal CaCl to both strike and sparge water. Side note - the silver scale that i bought at BES isn't super accurate and cannot measure fractions of grams (i.e., it can measure 3g or 4g, but no in between).Strike water heated to 163F and then mashed in. Mash ended up being slightly hot at 152.4F, not too bad for not having brewed in a year though.Grist ratio was 1.5 quarts per pound of grain, leading to ...

Brew Session: Fortunate Islands Clone

scbeernerd 9/30/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

Nailed mash temp of 155F. Added 2.7 oz Citra at whirlpool since I didn't want to keep 0.7 oz. Chilled to 65 F, pitched Melbourne Ale Yeast (WLP 059) after creating a starter for it that morning. Added 3.5 g gypsum and 2 g CaCl to both the strike and sparge water. Collected 2.1 gallons first runnings, 4.6 gallons from the sparge for 6.7 gallons total. 1.052 Original gravity. Left at 65 F to ferment.

Brew Session: Arthuresque

scbeernerd 9/24/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

Mashed in with 4.15 gal of 166.5 F water for target of 156F. Ended up getting initial mash temp of 154.5. Added another 1/2 gal of hot water to raise to 155.9 F. Subtracted extra 0.5 gal water from sparge volume, yielding an adjusted sparge volume of 4.0 gallons (as opposed to the theoretical sparge volume of 4.47 gal). Allowed to sit for 30 min and then began recirculation. Drained 2.35 gallons of first runnings. Added 4 gallons of 175F water to mash tun for mash out. Mash out temp: 168F. ...

Brew Session: Random Saison Thing

scbeernerd 8/13/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

Overshot mash temperature. Strike water was 161.5F, mash temp started out closer to 154F as opposed to 150F. Added 6g CaCl to the wort as it came to a boil. Added 8.5 oz of Briess Pilsen Light DME to the boil at 20 minutes in order to correct for lower gravity than anticipated. Whirlfloc at 20 minutes. Chilled to 185F, added 1 oz each of El Dorado, Citra, and Medusa hops, and allowed to steep for 20 minutes. Then chilled to 68F. Put in fermentation chamber at 68F and pitched cultures, allowed ...

Brew Session: Down Under Vic Secret-Citra NEIPA

scbeernerd 7/30/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation

Undershot pre-boil gravity, not paying close enough attention to proper strike & sparge water volumes. Pre-boil gravity was 1.030, so added 4 oz DME during the boil, ended up with a post-boil gravity of 1.056. Chilled to ~68F, put in fermentation chamber set at 65F. Pitched 3-4 hours later, WLP 008 (East Coast) in glass 3-gallon carboy, WLP 095 (Burlington) in plastic 3-gallon carboy at approx. 9 pm that night. No sign of activity the following morning (7/31/2017) at 8 am. First signs of ...

Brew Session: Grandmas Candy 2

scbeernerd 2/12/2017 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Fermentation
  • Conditioning

2 g of CaCl to strike water. Working with the recirculation pump was a pain. As per Chris, I need to have wort already flowing from the tun prior to starting the pump. Reduce the amount of midnight wheat significantly in the next batch. Replace with Maris Otter IOT maintain normal ABV.

Brew Session: Grandmas Candy

scbeernerd 12/28/2016 12:00:00 AM
  • Water Infusion

Brew Session: Juicy NE IPA

scbeernerd 12/21/2016 12:00:00 AM
  • Water Infusion
  • Mash/Boil
  • Conditioning
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