Schwarzbier 3V Conical v2_1

Recipe Info
Recipe: schwarzbier_3v_2
Style: Schwarzbier 8B BJCP 2015
Author: 
Date: 07-08-2020

RecipeGuideline MinGuideline Max
OG1.0491.0461.052
FG1.0111.0101.016
Color33.117.030.0
ABV5.04.45.4
IBU30.020.030.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 18.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.78 G
Volume: 9.26 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.043
Predicted Mash Run-off: 6.12 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight% by WeightNameYieldSRM
11.500 Lb62.0 %Pilsen (Barke Pils)78.31.5
5.000 Lb27.0 %Munich Dark (Weyermann Munich II)76.112.7
1.500 Lb8.0 %Carafa Special I (Weyermann)65.0337.5
0.500 Lb3.0 %Carafa Special III (Weyermann)65.0525.5

Hops

WeightNameAAUTimeUseIBUs
1.0 OzMagnum12.060 minsBoil26.0
1.0 OzTetnang4.215 minsBoil5.0

Yeast

AmountName
2.000 unitsGerman Lager White Labs WLP830

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 4.16

CaMgNaClSoBicarbonate
Water7321302430
Mash74321949830
Sparge60321818330
Final9442912212641
Target7500000

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 4.0 g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.000 G
Percent RO / Distlled: 0 %
Water Used: 5.000 G

Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 2.0 g

Notes

150f 60 mins
169f 10 mins

Pitch at 48f
48 hours to 50f
2 weeks then raise to 60f for 1 week
D test then crash to 34f for 2 weeks

Brewing Notes:
3-24-21 1L Starter from harvested yeast
pitched @ 3pm
3-26 slow bubbling by night ~24 up to 49F
3-27 slow steady 50F
3-31 slow steady
4-8 raised to 60F (no heating pad, just ambient)
4-16 fg 1.020 (a bit high 🙁 )
dtest cold: clean warm: clean
cold crash to 35F for 4 days
4-27 racked to keg

turned out really well. classic german style.
wouldn’t change a thing.
good at 2 weeks of lagering
peaked at 4 weeks of lagering

Grid NEIPA 3V v1_3

Recipe Info
Recipe: grid_neipa_ipa_3v_v2
Style: American IPA 21A BJCP 2015
Author: 
Date: 11-27-2020

RecipeGuideline MinGuideline Max
OG1.0691.0561.070
FG1.0151.0081.014
Color4.46.014.0
ABV7.05.57.5
IBU55.040.070.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 27.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 10.44 G
Volume: 12.6 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.060
Predicted Mash Run-off: 8.01 G
Target Starting Boil Volume: 12.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.5 G

Fermentables

Weight% by WeightNameYieldSRM
21.000 Lb78.0 %2-row American Malt (Rahr)81.31.8
2.500 Lb9.0 %Wheat – White Malt (Briess)85.02.3
2.500 Lb9.0 %Flaked Oats (Briess)70.02.5
1.000 Lb4.0 %Carapils (Briess)74.01.3

Hops

WeightNameAAUTimeUseIBUs
1.0 OzMagnum12.060 minsBoil20.0
3.0 Ozstrata10.320 minsAroma15.0
3.0 Ozctz13.120 minsAroma20.0
3.0 Ozstrata13.13.0 daysDry Hop0.0
3.0 Ozctz 10.33.0 daysDry Hop0.0

Yeast

AmountName
1.000 unitFlagship Imperial A07

Misc

AmountNameTimeUse
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.53

CaMgNaClSoBicarbonate
Water7321302430
Mash673211155230
Sparge53321944930
Final975331688047
Target7500000

Water Profile Name: 
Target Profile Name: standard

Mash Water
Total Water Treated: 39.747 G
Percent RO / Distlled: 0 %
Water Used: 10.500 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 7.0 g
Lactic Acid: 7.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Sparge Water Adjustments
Gypsum: 1.0 g
Calcium Chloride: 3.0 g

Notes

Mash 150 for 60
Mash out 168 for 10

Pitch at 67 and raise to 68 after 24
Half of dry hop day 3
Day 6 drop come and add other half of dry hop
Day 9 drop cone
Day 14 d test and once clean cold crash

Brewing Notes:
3-11-21 normal 3v brew day. no issues. pitched @ 3:30pm
@9pm slow bubbling
3-12 fermenting hard
3-13 still ripping
3-14 steady bubbling but slowed a little
3-15 steady but slow steady. first 1/2 of dry hop
3-16 ~6 sec
3-17 dropped cone. 2nd half of dry hop
3-18 ~9 sec
3-19 ~ 6 sec
3-20 ~9 sec dropped cone
3-21 ~12 sec
3-22 ~24 sec
3-23 ~17 sec
3-24 ~13 sec raised to 70F
kept bubbling to finally stopped
3-31 fg 1.012
dtest cold: clean; warm: seems clean
will retest once more to be sure
4-4 dtest cold: clean, warm: clean
dropped to 35F for cold crash
4-8 racked to kegs

this beer was ok but still having hop creep issues and not a big fan of cal ale for neipa


thoughts on things to try:
rva/boddingtons strain
cryo hops?
50F dry hop
focus on 7.5% beers -> this one had lower abv and it was noticeable in the mouth feel

German Pilsner 3V Conical V2_1

I feel this recipe is pretty well nailed down. Really good. Now I’m just messing around with different malts and hops. This go around is with Weyerman’s Barke Pils and Tetnang. Summary: this is my favorite so far. Barke is just awesome.

Recipe Info
Recipe: german pilsner 3v conical 2
Style: German Pils 5D BJCP 2015
Author: 
Date: 07-08-2020

RecipeGuideline MinGuideline Max
OG1.0491.0441.050
FG1.0111.0081.013
Color3.62.05.0
ABV5.04.45.2
IBU45.022.040.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 17.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.47 G
Volume: 8.87 G
Temp: 149.0 F

Boil Info
Kettle Gravity: 1.042
Predicted Mash Run-off: 5.9 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight% by WeightNameYieldSRM
16.000 Lb91.0 %Pilsner (weyermann barke pils)80.01.8
1.500 Lb9.0 %Vienna Malt (weyermann)79.03.4

Hops

WeightNameAAUTimeUseIBUs
1.25 OzMagnum12.060 minsBoil32.0
2.0 Oztetnang6.015 minsBoil13.0

Yeast

AmountName
2.000 units *** repitch from last beerGerman Lager White Labs WLP830

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.43

CaMgNaClSoBicarbonate
Water7321302430
Mash723213017930
Sparge673213016730
Final1014304425244
Target750002000

Water Profile Name: 
Target Profile Name: hoppy

Mash Water
Total Water Treated: 28.769 G
Percent RO / Distlled: 0 %
Water Used: 7.600 G

Mash Water Adjustments
Gypsum: 5.0 g
CC: 4 g
Lactic Acid: 7.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.175 G
Percent RO / Distlled: 0 %
Water Used: 6.175 G

Sparge Water Adjustments
Gypsum: 4.0 g
CC: 3g

Notes

Mash 152F 60 mins
169f 10 mins

Pitch at 48f
48 hrs to 50f
Hold to 2 weeks
Raise over 48hrs to 60
Hold through 3 weeks
Lager for 2 weeks

Carb to 2.5 vols 


Brewing notes:
2-17-21 2L starter w/ 200mL tick slurry
2-18 normal brew day pitched @ 3pm
2-19 @8am slow bubbling raised to 49F
@8 pm ~20 sec raised to 50F
2-20 slow and steady
2-24 slowing a little
2-28 ~4 sec. raised to 60F
3-7 ~28 sec
3-11 FG 1.016
DTest Cold: Clean Warm: Clean 🙂
cold crash to 35F
3-16 harvested yeast ~250mL thin slurry (~400mL total liquid)
3-17 racked to keg. 4.5G in one, 2G in the other for total of 6.5G

Great beer!

Grid NEIPA 3V v1_2

Recipe Info
Recipe: grid_session_ipa_3v_v1
Style: Specialty IPA 21B BJCP 2015
Author: 
Date: 11-27-2020

RecipeGuideline MinGuideline Max
OG1.0531.0501.085
FG1.0121.0081.018
Color3.75.040.0
ABV5.53.010.0
IBU49.040.0100.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 21.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 8.56 G
Volume: 10.24 G
Temp: 154.0 F

Boil Info
Kettle Gravity: 1.047
Predicted Mash Run-off: 6.68 G
Target Starting Boil Volume: 12.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.5 G

Fermentables

Weight% by WeightNameYieldSRM
16.000 Lb76.0 %2-row American Malt (Rahr)81.31.8
2.000 Lb10.0 %Wheat – White Malt (Briess)85.02.3
2.000 Lb10.0 %Flaked Oats (Briess)70.02.5
1.000 Lb5.0 %Carapils (Briess)74.01.3

Hops

WeightNameAAUTimeUseIBUs
1.0 OzMagnum12.060 minsBoil22.0
2.0 Ozbru-113.120 minsAroma15.0
2.0 OzAzacca10.320 minsAroma12.0
2.0 Ozbru-113.13.0 daysDry Hop0.0
2.0 OzAzacca10.33.0 daysDry Hop0.0

Yeast

AmountName
1.000 unit ***actually 200ML compact repitchFlagship Imperial A07

Misc

AmountNameTimeUse
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.47

CaMgNaClSoBicarbonate
Water7321302430
Mash813211355930
Sparge53321944930
Final964291637541
Target7500000

Water Profile Name: 
Target Profile Name: standard

Mash Water
Total Water Treated: 32.176 G
Percent RO / Distlled: 0 %
Water Used: 8.500 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 7.0 g
Lactic Acid: 5.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Sparge Water Adjustments
Gypsum: 1.0 g
Calcium Chloride: 3.0 g

Notes

Mash 154 for 60
Mash out 168 for 10

Pitch at 67 and raise to 68 after 24
Half of dry hop day 3
Day 6 drop come and add other half of dry hop
Day 9 drop cone
Day 14 d test and once clean cold crash

Brewing notes:

2-3-21. Normal 3V brewday. pitched @ 2:30 pm. no starter. just 200mL repitch from blond ale. 64F
@9pm bubbling slowly
2-4 strong bubbling raised to 68F
2-5 strong bubbling
2-6 strong bubbling but slowed a little. first 1/2 of dry hop.
2-8 ~11 sec
2-9 ~11 sec. dropped cone. added 2nd dry hop.
2-10 ~10sec
2-12 dropped cone
2-13 ~11 sec
2-15 ~21 sec
2-17 no bubbling
FG 1.010
Diacetyl test: cold – clean. warm – butter. raised to 70F
2-21 DTest. cold-clean warm-butter but seems lower?
2-24, 2-26, 2-28, 3-3, 3-5 tested again but warm – butter
3-7 DTest cold-clean, warm-clean

Grid Blonde 3V Conical v1_4

Recipe Info
Recipe: grid blonde v1_4
Style: Blonde Ale 18A BJCP 2015
Author: 
Date: 11-24-2020

RecipeGuideline MinGuideline Max
OG1.0471.0381.054
FG1.0101.0081.013
Color4.13.06.0
ABV4.83.85.5
IBU27.015.028.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 17.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.47 G
Volume: 8.87 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.041
Predicted Mash Run-off: 5.9 G
Target Starting Boil Volume: 11.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.0 G

Fermentables

Weight% by WeightNameYieldSRM
16.000 Lb91.0 %2-row American Malt (Rahr)81.31.8
1.000 Lb6.0 %Carapils (Briess)74.01.3
0.500 Lb3.0 %Honey Malt (Gambrinus)83.025.0

Hops

WeightNameAAUTimeUseIBUs
0.5 OzMagnum12.060 minsBoil12.0
2.0 OzIdaho 712.020 minsAroma15.0

Yeast

AmountName
1.000 unitFlagship Imperial A07

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.50

CaMgNaClSoBicarbonate
Water7321302430
Mash62321986330
Sparge763211157330
Final924281429140
Target7500000

Water Profile Name: 
Target Profile Name: standard

Mash Water
Total Water Treated: 28.391 G
Percent RO / Distlled: 0 %
Water Used: 7.500 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 4.0 g
Lactic Acid: 4.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 4.0 g

Notes

Ferment 68f for 2 weeks

12-30-20 1L starter of imperial cal ale
12-31 changes: 4 -> 5mL of lactic acid
move start temp to 172 since i undershot
bring down sparge to 175 not 180F
figured out why helles was high. did 0.5G too little of start volume based on old numbers 🙁
normal brew day
pitched @ 1:30 pm
@8pm already slow bubbling
1/1/21 happy new year! going full bore & looking good
1/2 steady bubbling
1/4 ~15 sec
1/5 ~23 sec
1/6 no bubbling
1/14 diacetyl test. cold: clean. warm: clean
cold crash
1/21 collected yeast. ~300mL
racked to two kegs – ~4G and ~2.5G for ~6.5G total
1/23 on draft. really nice beer.

Helles 3V Conical v2_1

Recipe Info
Recipe: helles 3v conical 2
Style: Munich Helles 4A BJCP 2015
Author: 
Date: 07-08-2020

RecipeGuideline MinGuideline Max
OG1.0491.0441.048
FG1.0111.0061.012
Color4.23.05.0
ABV5.04.75.4
IBU26.016.022.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 17.9 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.59 G
Volume: 9.03 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.042
Predicted Mash Run-off: 5.99 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight% by WeightNameYieldSRM
16.500 Lb92.0 %Weyermann Barke Pils78.31.5
1.400 Lb8.0 %Weyermann Munich II76.112.7

Hops

WeightNameAAUTimeUseIBUs
0.7 OzMagnum14.460 minsBoil22.0
1.0 OzTetnang4.115 minsBoil4.0

Yeast

AmountName
2.000 unitsImperial Yeast Global

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.43

CaMgNaClSoBicarbonate
Water7321302430
Mash65321789830
Sparge753218711130
Final10853312716147
Target7500000

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 3.0 g
Lactic Acid: 6.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.750 G
Percent RO / Distlled: 0 %
Water Used: 6.750 G

Sparge Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 3.0 g

Notes

Mash 150f 60 mins
169 10 mins 

Pitch at 48f
Raise to 50f over 24 hrs
Hold 2 weeks
Raise to 60 over 48 hrs
Hold through 3 weeks
Lager 1 month

Carb to 2.5-2.6 vols

12-21-20 1L starter of Imperial Global (german lager)
12-22 Regular 3V brewday
pitched @ 1:45pm @ 48F
12-23 @8am no bubbling
@Noon very slow bubbling – raised to 49F
@10pm raised to 50F
12-24 -> 31 slow steady bubbling
1-1-21 happy new year! ~5 sec
1-2 ~27 sec
1-4 no bubbling
1-5 raised to 60F
1-6 no bubbling
1-13 FG 1.014
diacetyl test. cold: clean. warm: clean 🙂
cold crash to 35F
1-21 collected yeast ~200mL
1-27 racked to kegs ~6.5G

American Stout 3V Conical v1

Recipe Info
Recipe: american_stout_3v_1
Style: American Stout 20B BJCP 2015
Author: 
Date: 09-14-2020

RecipeGuideline MinGuideline Max
OG1.0701.0501.075
FG1.0151.0101.022
Color45.730.040.0
ABV7.15.07.0
IBU61.035.075.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 24.75 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.73 G
Volume: 11.72 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.060
Predicted Mash Run-off: 7.51 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight% by WeightNameYieldSRM
21.000 Lb85.0 %Maris Otter (Crisp)82.03.0
1.250 Lb5.0 %Chocolate Malt (Simpsons)67.0430.0
1.250 Lb5.0 %Crystal, Medium (Simpsons)76.055.0
1.250 Lb5.0 %Roasted Barley (Simpsons)74.0550.0

Hops

WeightNameAAUTimeUseIBUs
2.0 OzMagnum12.060 minsBoil44.0
2.0 OzColumbus/Tomahawk/Zeus (CTZ)15.520 minsAroma17.0

Yeast

AmountName
1.000 unitCalifornia Ale White Labs WLP001

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.46

CaMgNaClSoBicarbonate
Water7321302430
Mash503211062430
Sparge793211572430
Final864311783544
Target7500000

Water Profile Name: 
Target Profile Name: standard

Mash Water
Total Water Treated: 37.854 G
Percent RO / Distlled: 0 %
Water Used: 10.000 G

Mash Water Adjustments
Calcium Chloride: 6.0 g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 4.000 G
Percent RO / Distlled: 0 %
Water Used: 4.000 G

Sparge Water Adjustments
Calcium Chloride: 4.0 g

Notes

Cool to 66
Pitch and raise to 68 over 1 day
Hold for 2 weeks

12-3-20 Normal 3V Brewday
Pitched ~300mL thick slurry @ 1:20pm
9pm slow bubbling – raised to 68F
12-4 strong bubbling
12-5 slowed a little but still going strong
12-6 slowed a bit more but still steady
12-7 ~3 sec
12-8 ~6 sec
12-9 ~14 sec
12-11 no bubbling
12-18 FG 1.022
D-Test Cold: clean. Warm: clean 🙂
crash to 35F
nice beer. solid bitterness. nice hop character.
12-21 racked to keg

Sweet Stout 3v Conical v1

Recipe Info
Recipe: sweet_stout_3v_1
Style: Sweet Stout 16A BJCP 2015
Author: 
Date: 09-12-2020

RecipeGuideline MinGuideline Max
OG1.0621.0441.060
FG1.0211.0121.024
Color35.230.040.0
ABV5.54.06.0
IBU26.020.040.0

Brewery Info
Efficiency: 72 %
Attenuation: 67 %

Mash Info
Weight: 20.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 8.25 G
Volume: 9.85 G
Temp: 154.0 F

Boil Info
Kettle Gravity: 1.054
Predicted Mash Run-off: 6.45 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight% by WeightNameYieldSRM
17.000 Lb85.0 %Maris Otter (Crisp)82.03.0
1.500 Lb8.0 %Crystal, Medium (Simpsons)76.055.0
1.500 Lb8.0 %Milk Sugar (Lactose)76.10.0
0.750 Lb4.0 %Roasted Barley (Simpsons)74.0550.0
0.500 Lb3.0 %Chocolate Malt (Simpsons)67.0430.0
0.250 Lb1.0 %Black Malt, Black Patent (Crisp)75.0680.0

Hops

WeightNameAAUTimeUseIBUs
2.0 OzChallenger6.760 minsBoil26.0

Yeast

AmountName
1.000 unitflagship A07

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 Yeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 4.39

CaMgNaClSoBicarbonate
Water7321302430
Mash593213024188
Sparge643213024204
Final854294233271
Target7500000

Water Profile Name: 
Target Profile Name: standard

Mash Water
Total Water Treated: 31.230 G
Percent RO / Distlled: 0 %
Water Used: 8.250 G

Mash Water Adjustments
CC: 6.0g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.000 G
Percent RO / Distlled: 0 %
Water Used: 5.000 G

Sparge Water Adjustments
CC: 3g

Notes

Mash at 154 f
Cool to 65f
Pitch below 68 and raise to 68 once ferment started
2 weeks

11/5/20 normal 3V brewday. pitched 400mL thick slurry @ 1:50pm
11/6 @8am rippin’
@10pm up to 68F
11/7 still rippin’
11/8 ~7 sec
11/9 no bubbling
11/10 no bubbling
11/19 diacetyl test cold: clean warm: clean
cold crash
11/21 dropped to collect yeast
racked to keg ~6.5G
11/28 put on draft @ 38F @ 12psi

really excellent beer.

Schwarzbier 3V Conical v2

Recipe Info
Recipe: schwarzbier_3v_2
Style: Schwarzbier 8B BJCP 2015
Author:
Date: 07-08-2020

RecipeGuideline MinGuideline Max
OG1.0491.0461.052
FG1.0111.0101.016
Color33.117.030.0
ABV5.04.45.4
IBU30.020.030.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 18.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.78 G
Volume: 9.26 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.043
Predicted Mash Run-off: 6.12 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight% by WeightNameYieldSRM
11.500 Lb62.0 %Pilsen (BestMälz)78.31.5
5.000 Lb27.0 %Munich Dark (BestMälz)76.112.7
1.500 Lb8.0 %Carafa Special I (Weyermann)65.0337.5
0.500 Lb3.0 %Carafa Special III (Weyermann)65.0525.5

Hops

WeightNameAAUTimeUseIBUs
1.0 OzMagnum12.060 minsBoil26.0
1.0 OzHallertau Mittelfrüh4.215 minsBoil5.0

Yeast

AmountName
2.000 unitsGerman Lager White Labs WLP830

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 4.16

CaMgNaClSoBicarbonate
Water7321302430
Mash74321949830
Sparge60321818330
Final9442912212641
Target7500000

Water Profile Name: 
Target Profile Name: standard

Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
Calcium Chloride: 6.0 g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.000 G
Percent RO / Distlled: 0 %
Water Used: 5.000 G

Sparge Water Adjustments
Calcium Chloride: 4.0 g

Notes

152f 60 mins
169f 10 mins

Pitch at 48f
48 hours to 50f
2 weeks then raise to 60f for 1 week
D test then crash to 34f for 2 weeks

10/21/20 1L starter of 150mL slurry from german pils
10/22 normal 3v brewday
pitched @ 3pm @ 48F
SHOOT FORGOT TO O2! ARGHHHH!
10/23 No bubbling, leaving for weekend
10/25-29 slow steady bubbling
10/30 starting to slow a little
10/31-11/1 ~12 sec
11/3 no bubbling
11/4 set temp to 60F
11/10 no bubbling
11/12 diacetyl test cold: clean, warm: clean 🙂
FG 1.017
cold crash to 35F for a few days before racking to keg
11/16 dropped cone and kegged 35F @ 10psi
11/28 put on draft, 38F @12 PSI
awesome! really nice beer!
12/20 edge from dark malt is finally smoothing out. seems like 4 weeks lagering is about right

American porter 3v conical v1

Recipe Info
Recipe: porter_3v_1
Style: American Porter 20A BJCP 2015
Author: 
Date: 09-13-2020

RecipeGuideline MinGuideline Max
OG1.0551.0501.070
FG1.0121.0121.018
Color33.822.040.0
ABV5.64.86.5
IBU35.025.050.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 19.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 8.09 G
Volume: 9.65 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.048
Predicted Mash Run-off: 6.34 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight% by WeightNameYieldSRM
17.000 Lb87.0 %Maris Otter (Crisp)82.03.0
1.000 Lb5.0 %Chocolate Malt (Simpsons)67.0430.0
1.000 Lb5.0 %Crystal, Medium (Simpsons)76.055.0
0.500 Lb3.0 %Black Malt, Black Patent (Crisp)75.0680.0

Hops

WeightNameAAUTimeUseIBUs
1.0 OzMagnum12.060 minsBoil25.0
2.0 OzWillamette5.115 minsBoil10.0

Yeast

AmountName
1.000 unitCalifornia Ale White Labs WLP001

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 4.44

CaMgNaClSoBicarbonate
Water7321302430
Mash613213024193
Sparge643213024204
Final854294133270
Target7500000

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
CC: 6g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.000 G
Percent RO / Distlled: 0 %
Water Used: 5.000 G

Sparge Water Adjustments
CC: 3g

Notes

Mash at 152f
Cool to 66f
Ferment at 68f for 2 weeks

10/1/20 Normal 3V Brewday. Pitched no starter imperial @ 1:15pm @ 66F
@10pm @67F
10/2 @8am fermenting hard
@1pm @68F
10/3 still rocking
10/4 ~5 sec
10/5 ~18 sec
10/6 ~25 sec
10/7 ~37 sec
10/8 ~43 sec
10/9 no bubbling
10/13 fg 1.016
10/15/20 diacetyl test. cold: clean, warm: clean 🙂
10/19 harvested yeast
racked to keg ~6.5g
put @ 30 psi @ 8pm
10/20 turned to 14 psi @ 8pm