Posts Tagged ‘home brewing’

Brewed: Fat Sam NEIPA

Thursday, November 9th, 2017

Fat Sam NEIPA home brew is named for aforementioned character, Fat Sam, from the movie Fletch. The days that Chevy Chase was putting out great movies was short lived but they were nonetheless awesome. While watching Fletch, Fat Sam kept popping up in the front of my head. George Wendt always poses as a lovable role character in the movies and on television. It was time for Fletch to rightly honored: Fat Sam.

A hopped up American amber ale would probably have been more fitting, especially when one takes into account his quote: “I got some reds.”

Formulating the recipe for Fat Sam NEIPA

Continuing the quest for another NEIPA, I had decided that having high amounts of wheat and oats hadn’t been something that I brewed. I also hadn’t brewed a NEIPA with copious amounts of Mosiac and Citra. It seems that most of the “great” ones use one or the other or both. The Rakau was remnants sitting around from an earlier brew day. Enjoy!

Recipe for Fat Sam Neipa

General Information:
Brew Date: Thursday, November 09, 2017
Recipe Type: All Grain
Yeast: S-04, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.062
Finishing Gravity: N/A
IBU: 57.8
Color: 4.1 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 72.67%
Alcohol by Volume: N/A
Primary Fermentation: 9 days @68*F

Grain Bill:
10.00 pounds American 2-Row
2.00 pounds Flaked Oats
2.00 pounds Red Wheat

Mash:
Saccharification @152.8*F

Hop Bill:
1.00 ounces 2015 Citra @10 minutes
1.00 ounces 2016 Mosiac @10 minutes
2.00 ounces 2015 Rakau whirlpool, 20 minutes
2.00 ounces 2016 Mosiac whirlpool, 20 minutes
2.00 ounces 2015 Citra whirlpool, 20 minutes
2.00 ounces 2015 Rakau dry hop, 4 days
1.50 ounces 2016 Mosiac dry hop, 4 days
2.00 ounces 2015 Citra dry hop, 4 days

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls

Updates:

  • 2017-11-10: @66.1*F, medium fermentation.
  • 2017-11-11 (morning): @69.8*F, hard fermentation.
  • 2017-11-12 (evening): @67.1*F, slowing fermentation, added dry hops: 2.0 ounces 2015 Rakau, 1.5 ounces 2016 Mosiac, 2.0 ounces 2015 Citra. Placed on heat @70.0*F.

Useless Fact: Warren Buffet filed his first tax return at age 13 to report income from his paper route, and claimed a $35 deduction for use of his bicycle.

Home brew supplies gets a new home

Tuesday, November 7th, 2017

Scratch built shelves to house all my home brewing supplies.

I have been home brewing for ten years, give or take. It has been a wild ride. During that time I have tried many techniques, some fads and some that have built the foundation of how I continue to home brew.

Some of the techniques that I tried needed new equipment or adjustments to equipment that I already had on hand. Nonetheless, the accumulation of supplies had taken up a good portion of one basement corner. Everything was neatly on the floor but, due to size, the sheer amount of square footage eaten up was ridiculous, besides, it still looked messy. A thorn in my eye.

For a couple of months I had thoughts of creating some type of shelving. The shelving would solve multiple issues/problems:

  • Get everything off the floor. We have had water seepage in the past.
  • Give us back some room in the basement. We need more room for ball handling drills.
  • Turn the neat messiness into just neatness.

The shelves were inspired by shelves a friend had built in his basement to store all of his wife’s stuff. The unit would allow my grain storage, which on wheels, to easily slide in and out on the bottom while the plastic container protects against water. The upper shelves would allow for carboys, kegs, kettles, etc to fit together nicely.

After eight hours of work, fourteen feet of shelving had been completed. The shelving was put together using the following:

  • 2″ x 4″ – used to anchor the back part of each shelf to the wall.
  • 1″ x 4″ – used to create the horizontal structure for each shelf.
  • 1/2″ plywood – for the shelf top, ripped to 18″ wide.
  • 1″ drywall screws – secured the plywood.
  • 2 1/2″ screws – secured all 1″ x 4″ pieces to each other via toe-nailing.

I used all screws in order to allow for this to be taken apart. The 10′ shelf was on 24″ centers while the 4′ shelf was on 16″ centers. This was due to the fact of wanting to place bottled beer on the 4′ section. It is much sturdier. All legs were 24″ in height (this forced the kegs to a top shelf).

After cleanup, it was time to load up all the supplies into their new homes. A few rearrangements later and I think I had a good configuration.

There was the added bonus of ease of access to the supplies as well. Now I know I never need to purchase another carboy. Enjoy!

Useless Fact: Louis Chevrolet, the founder of Chevrolet, died bankrupt and poor working as a mechanic for the company he started.

Brewed: Lala American Barleywine

Saturday, October 21st, 2017

Lala American Barleywine was originally brewed last year for my second annual family reunion held on New Year’s day at my house. I brewed it three months early, it was all set for gathering. Unfortunately, due to my lack of experience carbonating high gravity home brews, the beer didn’t carbonate completely, basically leaving it flat. Being the first time I had officially and specifically brewed a home brew for my extended family, I decided not server that beer. Furthermore, after almost a year in the bottle, I decided to pour it out.

It was time to brew this beer again, hopefully in time for the third annual New Year’s day reunion. Since last year, I had looked into how to get a high gravity beer carbonated in the bottle. My local home brew shop has some very useful information (yes, I still like brick and mortar). They told me to use CBC-1 – Danstar yeast that is made for cask and bottle conditioning. Due to the high level of alcohol hydrating the yeast will be a must as well.

Formulating the recipe for Lala American Barleywine

The recipe isn’t any different than last time, from a percentage of ingredient standpoint. I took the 5.5 gallon recipe and pared it down to 3.0 gallons. If I screwed something up this time around, I didn’t want to be “stuck” with throwing away so much time and effort.

I did brew this about a month later than last year. I am worried about how harsh this beer might be, especially after the high fermentation temperature. I thought it was cool enough that the temperature wouldn’t shoot up, plus, as mentioned, I don’t brew high gravity all that often. I wasn’t expecting such a big boost in temperature. It should have been placed on temperature control. Lesson for next time. Enjoy!

Recipe for Lala American Barleywine

General Information:
Brew Date: Saturday, October 21, 2017
Recipe Type: All Grain
Yeast: S-05 and S-04, not hydrated
Yeast Starter: none
Batch Size (Gallons): 3.0
Original Gravity: 1.077
Finishing Gravity: N/A
IBU: 92.5
Color: 9.3 SRM
Boiling Time (Minutes): 120
Brewhouse Efficiency: N/A
Alcohol by Volume: N/A
Primary Fermentation: 30 days @68*F

Grain Bill:
7.50 pounds American 2-Row
6.00 pounds German Pilsner
0.50 pounds Carapils
0.50 pounds Caramel 60*L

Mash:
Saccharification @152.3*F

Hop Bill:
2.00 ounces 2016 Magnum @90 minutes
1.00 ounces 2015 Cascade @5 minutes

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls

Updates:

  • 2017-10-22: @68.7*F, added S-05 and @-04 packet.
  • 2017-10-23: @74.3*F, great fermentation, just too hot.
  • 2017-10-24: @72.1*F, great fermentation, still a bit hot.
  • 2017-10-26: @66.9*F, slow, at best, fermentation, put on heat @70.0*F to finish out.

Useless Fact: When California joined the Union, the capital was San Jose, then they tried to move to Vallejo and finally settled on Sacramento in 1854.

Brewed: Lack of Focus

Sunday, October 1st, 2017

Lack of Focus is a description of how I feel when it comes to home brewing. I go through periods of time where I am laser focused, not able to find enough time to brew all the ideas that are floating around in my head. These periods, with home brewing, typically last for months on end. Unfortunately, I recently have lost that focus. I no longer have an edge for home brewing. I need my mojo back!

I decided to spend some time cleaning my brewing kettle with steel wool. As you can see in the picture, it looks brand new. It sparkles. The trick is to clean it well after each use, rather than letting crap accumulate.

Formulating the recipe for Lack of Focus

Staying with Northeast India pale ales, I decided to try another first: oats and wheat. I am trying to get the hazy but glowing orange color that off the shelf NEIPAs display. Searching other recipes led me to the wheat and oat combo.

Over dry hopping could be a good cause for the lack of glow. I am begging to believe I have so much hop trub in suspension that it fights off the glow.

Bottling Day

Staying with my lack of focus theme, I forgot to cold crash this beer. I also added all ten ounces of dry hops at once. I was thinking of splitting them between primary and true dry hop but my schedule got the best of me. I threw them in together. Too much hop material without a cold crash. The beer was soupy, green. I should have paid more attention to the process. 24-48 hour at 37*F would have dropped it clean. Instead, I poured it out. My first drain pour of a non-sour beer in brewing career. So many first. Enjoy!

Recipe for Lack of Focus

General Information:
Brew Date: Sunday, October 01, 2017
Recipe Type: All Grain
Yeast: S-05, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.054
Finishing Gravity: N/A
IBU: 61.6
Color: 4.9 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 78.61%
Alcohol by Volume: N/A
Primary Fermentation: 8 days @68*F

Grain Bill:
5.50 pounds Maris Otter
3.00 pounds 2-row
1.50 pounds Oats
1.00 pounds Munich
1.00 pounds Red Wheat

Mash:
Saccharification @152.3*F

Hop Bill:
1.00 ounces 2015 Amarillo @ first wort
1.00 ounces 2015 Galaxy @15 minutes
1.00 ounces 2015 Sincoe @10 minutes
1.00 ounces 2015 Amarillo @5 minutes
1.00 ounces 2015 Galaxy @0 minutes
1.00 ounces 2015 Simcoe @0 minutes
4.00 ounces 2015 Amarillo @4 day dry hop
4.00 ounces 2015 Simcoe @4 day dry hop
2.00 ounces 2015 Galaxy @4 day dry hop

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls
~5.25 gallons of reverse osmosis water used

Updates:

  • 2017-10-02 (morning): @68.1*F, added S-05 packet.
  • 2017-10-03: @69.3*F, good fermentation.
  • 2017-10-05: @66.5*F, added dry hops, put on heat @70.0*F.
  • 2017-10-10: Attempted to bottle. Drain poured as I didn’t cold crash. Ten ounces of dry hops to much to handle – complete muck!

Useless Fact: Peanuts are one of the ingredients of dynamite.

Brewed: If you can read this, you don’t need glasses

Sunday, August 20th, 2017

2017 is turning into the year of tough to find time to home brew. Outside of brewing If you can read this, you don’t need glasses five days after Honey Pot Pale Ale with wet hops, second annual, it has been three months since I brewed up Schlap!.

Busy life and falling back to old hobby, fishing, has taken up a bunch of my time an enthusiasm. Jotting over to the local pound or river takes minutes, while the time duration of the act of fishing takes minutes to hours and anywhere in between. I don’t have to plan to go fishing. Hell, it can be a knee jerk reaction. Perfect for aforementioned craziness of life.

Formulating the recipe for If you can read this, you don’t need glasses

If you have been following along, Northeast India pale ales have been my obsession over the past year, if not longer. If you can read this, you don’t need glasses tries to quell the obsession.

The recipe is inspired by a recent article in Zymurgy magazine on the home brew winners. I looked through them all, multiple times, but the IPA section kept pulling me in (back). I noticed that the winner used two pounds of oats in his recipe, over 15% of the grist, something I have wondered about but never attempted.

As for the hops, I was shooting for fruity while attempting to use up more of the cheap 2015 hops I purchased at the beginning of 2017. I wanted to use up the Eureka and Equinox as I never liked the hops on their own but found them better in support and as late additions. The Mosaic is quickly becoming a NIEPA classic, while Galaxy packs a wonderful tropical punch.

I still have not graduated to treating my water (although I have picked up some small vials of chemicals at the local home brew shop). When making an IPA, or similar, I use about 60+% reverse osmosis water with tap water. My tap water is very hard. I have felt it has helped with the perceived bitterness of the beer. That could be the way I am adding the hops as well. Enjoy!

Recipe for If you can read this, you don’t need glasses

General Information:
Brew Date: Friday, August 25, 2017
Recipe Type: All Grain
Yeast: S-04 and S-05, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.067
Finishing Gravity: 1.010
IBU: 47.8
Color: 4.3 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 69.12%
Alcohol by Volume: 7.48%
Primary Fermentation: 8 days @68*F

Grain Bill:
7.25 pounds Pilsner
6.00 pounds 2-row
2.00 pounds Oats

Mash:
Saccharification @152.7*F

Hop Bill:
0.50 ounces 2015 Eureka @ first wort
1.00 ounces 2015 Eureka @10 minutes
1.00 ounces 2015 Equinox @10 minutes
1.00 ounces 2015 Mosiac @whirlpool for 20 minutes
2.00 ounces 2015 Equinox @whirlpool for 20 minutes
2.00 ounces 2015 Galaxy @whirlpool for 20 minutes
2.50 ounces 2015 Eureka @whirlpool for 20 minutes
2.00 ounces 2015 Galaxy @4 day dry hop
3.00 ounces 2015 Mosiac @4 day dry hop

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
1.0 pounds table sugar @15 minutes
4.0 quarts of rice hulls
~5.25 gallons of reverse osmosis water used

Updates:

  • 2017-08-20 (morning): @68.5*F, added 2/3 packet, each of S-04 and S-05.
  • 2017-08-27 (morning): @67.8*F, good fermentation.
  • 2017-08-29 (morning): @69.7*F, add dry hops.
  • 2017-09-02: cold crashed to 37*F.
  • 2017-09-03: Bottled with 3.50 ounces of priming sugar and 2.0 cups of water. 26, 22 ounce bottles. Bottle crown label: If.

Useless Fact: After the death of her husband, poet Percy Shelley, Mary Shelley (author of Frankenstein) kept his heart wrapped up in silk until she died.

Brewed: Schlapp!

Friday, May 26th, 2017

What did the five fingers say to the face? Schlapp!

It is amazing how funny something can become when you spend a ton of time driving to and from basketball practices and games. My eldest and I found it hysterical a few years ago while driving on Schlapp Road while threatening each other that our five fingers would slap them. It is easy to see how others wouldn’t find this amusing but, in the moment and, even today, this is still funny to my daughter and I. We still drive past the road, bringing up the saying, still bringing a smile to my face, thinking back to those days gone by and all the good times, no matter how corny.

My daughter recently told me that I should name a home brew Schlapp! How could I refuse.

Formulating the recipe for Schlapp!

I ran through some 30 bottles of home brew at a recent party, depleting any IPAs that I had laying around. I needed hops. Determining a good blend of hops seemed to be the toughest decision for this recipe.

The 10 or so pounds of hops in the basement freezer provided a cornucopia of possibilities. I decided that I wanted to use what I had left of Hallterau Blank and Mandarina Bavaria with the touch of Belma. I have brewed with Hallertau Blanc and Mandarina Bavaria, with Mandarina providing a profile that I really like. I used the Belma to understand what the hop can add, making it the largest portion of the hopping schedule. Enjoy!

Recipe for Schlapp!

General Information:
Brew Date: Friday, May 26, 2017
Recipe Type: All Grain
Yeast: S-04, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.065
Finishing Gravity: 1.008
IBU: 68.9
Color: 6.0 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 75%
Alcohol by Volume: 7.48%
Primary Fermentation: 8 days @68*F

Grain Bill:
13.00 pounds 2-row
1.00 pounds Oats
1.00 pounds Melanoiden

Mash:
Saccharification @148.3*F

Hop Bill:
1.00 ounces 2016 Belma @20 minutes
2.00 ounces 2016 Belma @15 minutes
1.00 ounces 2015 Belma @10 minutes
1.00 ounces 2016 Belma @5 minutes
2.00 ounces 2016 Belma @whirlpool for 25 minutes
1.00 ounces 2016 Mandarina Bavaria @whirlpool for 25 minutes
1.00 ounces 2016 Hallertau Blanc @whirlpool for 25 minutes
3.00 ounces 2016 Mandarina Bavaria @4 day dry hop
3.00 ounces 2016 Hallertau Blanc @4 day dry hop

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
0.5 pounds table sugar @15 minutes
3.0 quarts of rice hulls
~5.25 gallons of reverse osmosis water used

Updates:

  • 2017-06-04: Bottled with 3.50 ounces of priming sugar and 2.0 cups of water. 25, 22 ounce bottles. Bottle crown label: Sch.

Useless Fact: Walt Disney created multiple fake companies (like M.T. Lott Real Estate) to buy Florida land in the 1960s. This let him acquire what is now Disney World while avoiding suspicion and keeping prices low. The stores on Main Street shop windows are the names of those original companies.

Tasted: She Doesn’t Sweat Much For A Fat Girl

Thursday, May 11th, 2017

Looking “fat” in the glass.

She Doesn’t Sweat Much For A Fat Girl is the latest stab at a North East India Pale Ale (NEIPA). Since I missed the original gravity but such a large amount, I was worried how the bitterness would be perceived. I was also worried about the potential for booziness. That one is a bit more difficult to explain; how would missing gravity on the low side create alcoholic flavors/aromas. I have used the hops in this beer in the past, even when they had different names, but never in this quantity or together. Therefore the aroma and flavor will be a new and, hopefully, welcomed experience.

Look: Typical NEIPA that I have been brewing over the past year: brilliant, light gold color. Slight haze, less than normal since I took the beer down to 37*F for 24+ hours. An inch of white foam. Slightly rocky as it begins to recede. Great retention and sticky lace.

Aroma: Huge banana. It jumps out before the glass comes to the nose. Mango, apricot, orange, and papaya. Hints of resin, floral and lime. Completely hop forward, minimal malt sweetness.

Taste: Banana is once again the star. Lots of mango, orange and papaya. As it has aged a taste of berries has began. Light malt for balance. Minimal to no bitterness.

Body: Light body. Medium carbonation. Dry and crisp.

Overall: Probably the best nose of any beer I have ever brewed. The banana mixed with other tropical fruits are over the top, making for an enticing aroma. In spite of the huge hop aroma and taste, bitterness is subdued. Easy to drink. Aroma is the star.

My worries were split: one came true, one could be ignored. The bitterness wasn’t an issue at all. The beer was hop forward without a hint of bitterness, still the beer was balanced. I did feel that there was a late bite of alcohol in the taste. Hypersensitivity, real perception or I wanted to find alcohol. Something to continue to think about. The banana hop aroma and flavor was quite surprising based on the profiles of the individual hops. The surprise was appreciated. Enjoy!

Useless Fact: Astronauts aboard the ISS change clothes near a filter that sucks up the skin particles that would otherwise float around.

Tasted: Black Doug

Thursday, May 4th, 2017

This is the first beer I have ever dedicated to a movie. I might have to come up with one for each of the main characters in the Hangover series. It gives me more reason to have to watch one, two or all three of the movies again. Nothing for me to balk at.

Look: Pitch black. Opaque. Heaped helping of thick, tan foam covers. Froths as it recedes gently, leaving traces of past glory.

Aroma: A pleasant balance of maltiness and hops. Sweet caramel with traces of chocolate and rye. Orange, grapefruit, and pineapple aromas from the hops. Not overly hopped but pleasant and easy on the nose.

Taste: Like the nose, there is a good balance to the malt and hops. Generic base malt sweetness, chocolate and rye coexist. Orange and pineapple hops start in the middle, adding great balance and fullness to the beer. Minimal to no bitterness, possibly some from the touch of chocolate rye.

Body: Medium body. Tending towards the high end of carbonation. Clean but not crisp. Dries.

Overall: The most well balanced beer I brewed in a while, especially with the amount of hops used. Would brew this again without any changes. Solid beer.

Cascadian dark ale or black ale, which ever you prefer to call it, seems to have been a fad. I brewed one, since I hadn’t had one in a long time to see if I could revive the dying breed. As I mentioned, I would brew it again, but when? Friends don’t want to take it so having to hit up five gallons on my own in a timely manner is almost impossible. Enjoy!

Useless Fact: The poorest 5% of people in the U.S. are still richer than 68% of the world’s inhabitants.

Tasted: MaMoo

Tuesday, April 25th, 2017

MaMoo India pale ale was brewed with Vic Secret to not only try out the hop but because it is supposedly a replacement for Galaxy, which is hard to get and ridiculously expensive when it is available. I don’t want to lead you down the wrong path as Vic Secret is not cheap either. Damn southern hemisphere hops are ridiculously good but at a cost.

I have noticed that I am buying at least a pound of hops per month. At first I thought it was crazy to pick up that much hops but looking at recipes like MaMoo, I am tearing through a pound of hops, give or take, per brew day. Eventually I will have to buy multiple pounds as I will run out.

Look:Gold. Hazy, dirty cloudy. Beautiful inch of white foam covers. Above average retention while lacing is minimal.

Aroma: Hops jump from the bottle on opening, prior to the pour. Once poured, papaya, lime, orange, berry, traces of pine, and earthy. Minimal malt backbone.

Taste: Light malts up front: sweetness. Earthiness is probably the backbone of the hops, while tastes of orange, lime and pine mingle to create a pleasant flavor.

Body: Light-end of medium body. Light/Medium carbonation. Late bitterness but not sharp. Dries.

Overall: Another good beer, just not great. I need a bit more maltiness to my hoppy beers. Might have to up it a notch in the next few batches. Too bland.

Beer is really easy to drink. I was just expecting more from Vic Secret. After rereading the specs for Vic Secret seems like I would have been better off with earlier hop additions. Still the aroma, especially a couple weeks ago, was phenomenal. Beginning to think that north eastern ipas need a bit more malt to make them sexier. Enjoy!

Useless Fact: A single cigarette contains about 4,000 chemicals.

Brewed: She Doesn’t Sweat Much For A Fat Girl

Saturday, April 15th, 2017

I have a get together with friends most Thursday nights (I have mentioned this before – I even brewed TNBC One for the group). We call it the Thursday Night Beer Club (TNBC). During TNBC, especially when there is a full group and after a few beers, our conversations may cover a wide range of topics. What do you expect from a bunch of buzzed guys winding down the week. Somehow, someway the conversation went to the dark side. Rich was on a roll with part of a sentence ending in “she doesn’t sweat much for a fat girl.”

Of course we all laughed. I immediately stated that I had to make a beer with that name: She Doesn’t Sweat Much For A Fat Girl. I even created a place holder in beersmith so I wouldn’t lose the name.

Coming up with a home brew recipe for a beer with that name seemed easy: make a big, juicy north east IPA. The recipe below was inspired by the vision of a bunch of morons.

Home Brewing For She Doesn’t Sweat Much For A Fat Girl

There was a major mistake while brewing this beer: missing my gravity by 20 points. I figure this will come out in bitterness. When I start tasting, I will find out for sure.

While writing this blog entry, thinking through my process and rereading my notes, I realized there was another issue: raising fermentation temperatures from ~61*F t ~66*F in less than 12 hours. I think that puts a lot of stress on the yeast. I use a heat blanket made for heating plant roots. The lowest temperature is 68*F on the blanket. It might be time to look into and invest in heating options that starts in the high 50s/low 60s. allowing me to bump up it up a degree at a time. Enjoy!

Recipe for For She Doesn’t Sweat Much For A Fat Girl

General Information:
Brew Date: Saturday, April 15, 2017
Recipe Type: All Grain
Yeast: S-04, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.50
Original Gravity: 1.070
Finishing Gravity: 1.008
IBU: 87.0
Color: 5.2 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 70%
Alcohol by Volume: 8.14%
Primary Fermentation: 10 days @68*F

Grain Bill:
7.00 pounds Pilsner
7.00 pounds Maris Otter
1.00 pounds Oats
1.00 pounds Red Wheat

Mash:
Saccharification @150.4*F

Hop Bill:
1.00 ounces 2015 Azacca @ first wort
1.00 ounces 2016 Mandarina Bavaria @ first wort
1.00 ounces 2015 Azacca @20 minutes
1.00 ounces 2016 Mandarina Bavaria @15 minutes
1.00 ounces 2015 Azacca @10 minutes
1.00 ounces 2016 Mandarina Bavaria @5 minutes
3.00 ounces 2016 Rakau @whirlpool for 25 minutes
2.00 ounces 2015 Azacca @whirlpool for 25 minutes
4.00 ounces 2016 Wakatu @4 day dry hop
1.00 ounces 2016 Rakau @4 day dry hop
1.00 ounces 2016 Mandarina Bavaria @4 day dry hop

Extras:
1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
1.0 pounds table sugar @15 minutes
3.0 quarts of rice hulls
~6.0 gallons of reverse osmosis water used

Updates:

  • 2017-04-16 (morning): @62.3*F, added S-04 yeast.
  • 2017-04-16 (evening): @62.3*F, fermentation slowly starting.
  • 2017-04-17 (morning): @61.1*F, slow fermentation, added heat blanket @68*F.
  • 2017-04-17 (evening): @66.6*F, great fermentation.
  • 2017-04-18: @66.0*F, great fermentation continues.
  • 2017-04-19: slowing fermentation, added dry hops.
  • 2017-04-22: added to freezer set @37.0*F.
  • 2017-04-23: Bottled with 3.50 ounces of priming sugar and 2.0 cups of water. 25, 22 ounce bottles. Bottle crown label: FAT.
  • 2017-05-11: Tasted.

Useless Fact: Dolphins and whales squeal to express delight.

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