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…