07/21/2019 – Brew Day Used lemongrass from Ray Kong’s garden! Still going strong! 5 lbs – Extra pale LME 1 lb – Corn sugar 1 oz – Brewer’s Gold hop pellets (8.9 AA – 60 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) 0.7 oz – Lemongrass (5 min) Cut lemongrass into 3 – 4 inch blades and added directly to the boil. Passed it through a colander to keep the grass out of primary. Just…
10/27/2018 – Brew day 5 gallon batch 8 lbs – Maris Otter malt 2 lbs – Flaked Barley 1 lb – Flaked Oats 1 lb – Chocolate malt 0.5 lbs – Rauch malt 0.5 lbs – Carafa III (debittered black) malt 0.5 lbs – 120 L Crystal malt 1 oz – Fuggle hops (60 min – 4.3% AA) 1 oz – Glacier hops (60 min – 4.4% AA) 96 – Osprey Point Malpeque Oyster shells (60 min) 1 pint –…
08/03/2018 – Yeast starter 1.5 L starter Pitched WLP802 – White labs – Czech Budejovice Lager Yeast Fermented on a stir plate in the fermentation chamber at 50 degrees F. 08/04/2018 – Brew day 10 gallon batch 15 lbs – Weyermann German Pilsner Malt 3 lbs – Avangard German Pilsen Malt 8 oz – Crystal 10L Malt Mashed at 153 degrees F 2 oz – Nugget hop pellets (60 min) 2 oz – Saaz hop pellets (15 min) 2 capsules…
07-21-2018 – Brew day Mom and pop were here for a visit, but I hadn’t gotten the NITech beer brewed yet, so with only 2.5 weeks to go before the science fair, I had to squeeze a brew in. Not exact the same Irish red recipe I’ve brewed in the past, due to the homebrew shop being sold and the available recipes changing. I didn’t feel like specifying all the details of the old recipe and the new one seems…
08/20/2017 – Brew Day NOTE: This was a double batch, so for brew day, we used 2x each ingredient as listed below. 19.5 lbs – Belgian Pale Ale Malt 0.5 lb – Munich Malt 0.25 lb – Chocolate Malt 2 oz – Biscuit Malt 11 oz – Cara Munich malt 1 lb Dark Candi Sugar (add after mash, after wort comes to boil) Yeast: White Labs Trappist Ale 500 Hops Additions: 60 minutes – bittering hops 3 HBU x 2…
07/23/2017 – Brew Day Used lemongrass from Ray Kong’s garden! 5 lbs – Extra pale LME 1 lb – Corn sugar 1 oz – Brewer’s Gold hop pellets (8.9 AA – 60 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) 1 oz – Lemongrass (5 min) Cut lemongrass into 3 – 4 inch blades and added directly to the boil. Passed it through a colander to keep the grass out of primary. Just poured vigorously to…
7/6/2017 – Brew Day Malt 28 lbs – Pale Malt 3 lbs – Flaked Oats 1.5 lbs – Roast Barley 1.5 lbs – Belgian Chocolate 1 lb – Belgian Debittered 1 lb – 120L Crystal Hops 2 oz – Nugget (15% aa) @ 60 min 2.5 oz – Willamette (5% aa) @ 25 min 3.5 oz – Willamette (5% aa) @ 10 min Other 5 oz – Cocoa powder @ 15 min 4 oz – Cocoa nibs @ 15 min 4…
05/28/2017 – Brew day 16 month old grain that was crushed on brew day. Will be interesting to see how well it kept. 9.5 lbs – English Maris Otter malt 1 lb – Wayermann Pale wheat 1 lb – English Chocolate malt 0.5 lbs – English Black malt 0.5 lbs – English Dark Crystal 1 oz – Chinook hop pellets (11.2% AA, 60 min) 0.5 oz – US Goldings hop pellets (4.6% AA, 15 min) 1 tsp – Irish moss…
09/23/2016 -Brew day 4 lbs – Rye malt 1 lb – Blacklands “crystal” malt 20 oz – English Crystal Rye malt Mashed at 155 F for 1 hr 10 oz – Chocolate malt Added at the end of mash Added 1 oz German Hallertau hops (Alpha: 2.7% Beta: 3.8%) at 60 minutes O.G. – 6.3 degrees Brix (1.025 by direct conversion). May yield ~2.2% ABV. 11/06/2016 – Racked on top of Funky Black Rhino #4 after kegging that beer. F.G….
08/23/2016 – Brew Day IPA Water: 7 gal – Distilled water 0.7 g – Calcium Carbonate 1.5 g – Calcium Chloride 1.5 g – Magnesium Sulfate 3.0 g – Gypsum 10.5 lbs – Rahr 2-row malt 1.5 lbs – Munich malt 8 oz – Carapils malt 8 oz – medium Crystal malt Mashed in a 28 qt square cooler for the first time With a strike temp of 166 degrees F, 4 gal of water added to the mash tun…