TwiddleNutz Homebrew

Loosely based on this recipe: http://www.homebrewtalk.com/f72/liberty-peach-berliner-weisse-sour-mash-351918/ 07/15/2014 – Mash Day 5 lbs – 2-Row Malt4 lbs – Red Wheat Malt 2.2 Gal – Strike water at 167 degrees F Mashed at 151 degrees F for 1 hr Cooled to 110 degrees F in an ice bath and by adding ice cubes to the mash Added 1 lb of unmilled 2-row to inoculate and put in the electric smoker at 110 degrees F for 72 hrs. 07/19/2014 – Brew Day The least foul-smelling sour mash…

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06/22/2014 – Brew Day 12 oz – Briess cherrywood smoked malt 10 oz – Caramunich III 6 oz – Gambrinus honey malt 2 oz – English chocolate malt 3 lbs – Amber DME 1 lb – Wheat DME 1 oz – Willamette hop pellets (60 min) 3.15 lbs – Dark LME (15 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) 30 mL – Bacon extract (0 min) Shook to aerate O.G.: 1.056, 14.1…

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The goal here is to make a double batch of a really simple, light, low-alcohol, low-bitterness beer for our friends who are generally into light ales.  We can use it as a gateway beer to get those as-yet-uncultured folks to try some of our more interesting beers. 5/7/2014 – Make starter 150g – DME 1.5L – spring water 1/8 teaspoon – yeast nutrient 1 vial – White Labs German Ale / Kolsch yeast (WLP029) Added to a 2L flask and placed…

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04/13/2014 – Started a sour wort 5 lbs – Extra pale LME 1 lb – Unmilled 2-Row malt (for lacto-bacillus) 3 gal – Spring water Warmed to 110 degrees F, covered wort surface with Saran wrap (to limit O2 exposure), and put in the smoker set to 110 degrees F (72 hrs) 04/16/2014 – Brew day 1 lb – Corn sugar 1 oz – Brewer’s Gold hop pellets (60 min) 1 teaspoon – Irish moss (15 min) 0.5 teaspoon –…

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04/10/2014 – Brew day 5 lbs – Extra pale LME 1 lb – Corn sugar 1 oz – Brewer’s Gold hop pellets (60 min) 1 tab – Whirl Flock (15 min) 1 capsule – Yeast fuel (15 min) 1 oz – Lemongrass (5 min) Shook to aerate O.G.: 1.045, 11.3 degrees Brix Fermented at 68 degrees F with White Labs German Ale / Kolsch yeast (WLP029) 04/16/2014 – Racked to secondary 05/05/2014 – Kegged Crystal clear F.G.: 1.005, 5.2 degrees…

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04/05/2014 – Brew Day 3 lbs – Pale ale malt 1 lb – Cara Munich malt 1 lb – Crystal 120L malt 2 lbs – Munich malt 10 lbs – Munich LME 3 oz – German Hallertau hop pellets (60 min) 2 tabs – Whirl Flock (15 min) 2 capsules – Yeast fuel (15 min) 1 oz – German Hallertau hop pellets (15 min) 1 oz – Centennial hop pellets (15 min) 1 oz – Centennial hop pellets (5 min)…

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From a recipe from a recipe at Barley Dog Brewery 03/09/2014 – Created a WLP001 yeast starter on a stir plate 03/10/2014 – Brew Day 2.5 lbs – Munich Malt 2 lbs – 2-Row (Pale) Malt 1.5 lbs – Brown Malt 1 lb – 120L Crystal Malt 0.5 lbs – 40L Crystal Malt 0.5 lbs – Chocolate Malt Mashed in a 5 gal Igloo drink cooler.  173 degrees F strike water, mashed at 153 degrees F.  Calculated incorrectly, so needed…

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02/23/2014 – Brew day Apple Cider started out at 1.052, 10.4 Degrees Brix Added 1 lb, 9 oz corn sugar to bring it up to 1.063, 14.1 Degrees Brix Fermented at 68 degrees F in the fermentation chamber with White Labs English Cider Yeast (WLP775) 03/10/2014 – Moved out of the fermentation chamber to make way for another beer 04/05/2014 – Racked to secondary Still very cloudy.  Hopefully another month or two will clear it up.  Maybe a cold crash…

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02/09/2014 – Brew Day 1.25 lbs – German Pilsner Malt 1.25 lbs – Red Wheat 0.5 lbs – Cara Pils Malt 5 lbs – Wheat LME 0.75 oz – Hallertau hop pellets (60 min) 0.5 tsp – Yeast nutrient (15 min) 1 tsp – Irish Moss (15 min) 0.25 oz – Hallertau hop pellets (5 min) Topped up fermenter to 4.75 O.G.: 1.052, 12.8 degrees Brix Fermented with White Labs Hefeweizen Ale Yeast (WPL300) at 68 degrees F 02/11/2014 –…

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02/01/2014 – Brew Day 1.75 lbs – Munich Malt 0.5 lbs – Caramunich Malt 0.5 lbs – Coffee Malt 0.5 lbs – Brown Malt 0.25 lbs – Black Patent Malt 5 lbs – Munich LME 1.5 lbs – Salvadorian Panela 1 oz – Brewers Gold Hop Pellets (60 min) 1 tsp – Irish Moss (15 min) 0.5 tsp – Yeast Nutrient (15 min) Mashed at 155 degrees F in the smoker Shook to aerate O.G.: 1.065, 15.3 degrees Brix Fermented…

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