02/22/2015 – Brew day 5 lbs – Blacklands “brown” malt Strike water: 6.25 qts water (169 degrees F) Mashed at 153 degrees F for 90 min Sparged with 4 qts 170 F water 0.5 oz – Challenger (60 min – 8.5 % alpha) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) Poured on top of the yeast cake from brew #74 (Wyeast 1098 British Ale Yeast) Topped up to 5 gal and shook to…
02/22/2015 – Brew day Water Chemistry: 3.5 gal – RO water 0.5 g – chalk (calcium carbonate) 1 g – Epsom salt (magnesium sulfate) 2 g – gypsum (calcium sulfate) 1 g – calcium chloride 1 lb – Briess Caramel 40 9.15 lbs – Gold LME 1 oz – Centennial hop pellets (60 min) 1 oz – Centennial hop pellets (20 min) 1 tsp – Irish Moss (15 min) 0.5 tsp – Yeast nutrient (15 min) 2 oz – Centennial…
02/15/2015 – Brew day 2.5 lbs – Pale Ale malt 1 lb – Flaked oats 1 lb – Chocolate male 0.5 lbs – Crystal 60L malt 0.5 lbs – De-Bittered Black malt 2 oz – Black Patent malt 4 lbs, 13 oz – Amber LME 26 oz – Lactose Milk sugar 1 oz – Nugget hop pellets (60 min) 0.25 oz – Summit hop pellets (60 min) 1 – WhirlFloc (15 min) 1 – BrewVint Yeast Fuel (15 min) 2…
02/072015 – Created a starter 1.5 L starter of Wyeast 1728 Scottish Ale yeast 02/09/2015 – Brew Day 0.5 lbs – English Roasted Barley 0.5 lbs – English Black Malt 0.5 lbs – English Chocolate Malt Steeped for 30 min at 170 degrees F 6 lbs – Dark LME 1.75 oz – Summit hop pellets (60 min) 6 lbs – Dark LME (20 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) 8 oz…
01/24/2015 – Made a starter Usual process 1 liter starter Wyeast 1098 British ale yeast 01/25/2015 – Brew day 0.5 lbs – Briess Caramel 90 (steeped for 20 min as 3.5 gal of water heated to 170 F) 3 lbs – Amber LME 2 oz – Cascade hop pelettes (60 min) 9 lbs – Amber LME (15 min) 1 oz – Willamette (15 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) Aerated with…
11/22/2014 – Brew Day 1.25 lbs – Flaked Oats 1 lb – Crystal 40L malt 1 lb – Pale malt 0.5 lbs – Flaked Barley Mashed at 155 degrees F for 55 min 1 lb – Light DME 5 lbs – Extra pale LME 1 oz – Galena hop pellets (60 min) 1 oz – Glacier hop pellets (15 min) 1 tab – Whirl Flock (15 min) 1 capsule – Yeast fuel (15 min) 8 oz – New Sweden Fikablend…
11/14/2014 – Created a yeast starter Made by Michael in the evening… typical process used (fill in later) Wyeast 1056 American Ale Yeast 11/16/2014 – Brew day 1 lb – Flaked Rye 10 oz – English black malt 10 oz – English roasted barley 5.2 oz – Baird’s light carastan 5.2 oz – Crystal rye 8 oz – Crushed toasted pecans Added cold and steeped for 30 minutes while 2.5 Gal of spring water rose to 170 degrees F. Sparged…
11/08/2014 – Brew Day Did a double batch this time. Each should have the recipe listed below. However, it’s just a wee bit possible that something will be off, because we accidentally bought grain for four (4) batches, not two. We had to manually mix up the complete grain bill and then divide in half to get our double batch. Oops. But the wort color looked good, so we’re choosing to be optimistic… the other half was already used to make…
9/28/2014 – Brew Day Did a double batch this time. Each should have the recipe listed below. However, it’s just a wee bit possible that something will be off, because we accidentally bought grain for four (4) batches, not two. We had to manually mix up the complete grain bill and then divide in half to get our double batch. Oops. But the wort color looked good, so we’re choosing to be optimistic. We made a large starter 24 hours in…
09/13/2014 – Brew Day http://www.austinhomebrew.com/Beer/Seasonal-Beers/AHS-Chocolate-Orange-Holiday-Ale-21B.html 0.5 lbs – Crystal 40L malt 2 lbs – Pale ale malt 1 0z – Black patent malt 0.75 lbs – Chocolate malt 5 lbs – Munich LME 1 lb – Malto dextrin 1 oz – Magnum hop pellets (60 min) 1 – Chocolate orange holiday pack (Cinnamon, sweet orange peel, bitter orange peel) (15 min) 0.5 tsb – Yeast nutrient (DAP) (15 min) 1 tsp – Irish moss (15 min) 2 oz – Belgian…