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…
05/05/2016 – Created a starter WLP036 -White Labs Dusseldorf Alt Yeast 05/07/2016 – Brew Day Big Brew Day at Austin Homebrew Supply! Strike-Team-Chanukah-Altbier-–-All-Grain- 10 gallon Batch 14 lbs – 2-Row Malt 4 lbs – Carapils Malt 2 lbs – Caramel Malt (60L) 9 oz – Chocolate Malt (400L) 2 oz – Magnum hop pellets (60 min, 13.2% AA) 1 tsp – yeast nutrient (15 min) 2 tsp – Irish Moss (15 min) 2 oz – Columbus hop pellets (5 min,…
Concept Images – Feb 2016 Manufacturing – March 2016 Project Complete – April 2016
03/27/2016 – Brew Day 1 lb Coffee Malt 3/4 lb Pale Ale Malt 1/2 lb Special 8 Malt 1/4 lb Black Roasted Barley 1 lb Munich Malt 2 oz De-Bittered Black Malt 8 oz Malto Dextrin 3 lb Extra Pale Extract 3 lb Munich Extract 1 oz Nugget Hops (14.9 alpha acid) @ 60 min 1/2 oz Cracked Cardamom Seed @ 15 min Whirlfloc @ 15 min Yeast Fuel @ 15 min Poured vigourusly to aerate. O.G.: 1.055, 15.0 degrees…
15 # 6-Row Malt 1 # Crystal 10L Malt 1/2 # Munich Malt 4 # Flaked Maize 2 oz Tradition (alpha 4.1%, beta 4.9%) – 60 min 1/2 oz Hallertau (alpha 6.9%, beta 5.6%) – 15 min 1/2 oz Hallertau (alpha 6.9%, beta 5.6%) – 5 min 1 Mexican Oak Tree Leaf in Fall colors – 0 min Yeast: Wyeast Pilsen Lager 2007 Note: We used two smack-pack packages of yeast. One was about a year old, and appeared to…
2/14/2016 – Brew Day All Grain Ingredients 11.5 lbs. Rahr 2-row Pale 0.5 lbs. Briess Caramel 80L 0.375 lbs Weyerman Carafa III 0375 lbs. English Chocolate Malt 1 oz. Summit (Alpha 17.2%) 1 oz. Chinook (Alpha 11.2%) 2 oz. Centennial (Alpha 8.7%) 2 oz. Cascade (Alpha 4.8%) 1 lb. Corn sugar Wyeast 1272 American Ale Yeast II White Labs Clarity Ferm Mash Schedule: Single Infusion Sacch’ Rest: 152 degrees F for 60 minutes Boil Additions & Times 1 oz. Summit…