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

German Pilsner 3v Conical v2

Recipe Info
Recipe: german pilsner 3v conical 2
Style: German Pils 5D BJCP 2015
Author: Dennis Pike
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 (best malz)80.01.8
1.500 Lb9.0 %Vienna Malt (best malz)79.03.4

Hops

WeightNameAAUTimeUseIBUs
1.25 OzMagnum12.060 minsBoil32.0
2.0 OzMt. Hood6.015 minsBoil13.0

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: 5.43

CaMgNaClSoBicarbonate
Water7321302430
Mash723213017930
Sparge673213016730
Final1014304425244
Target750002000

Water Profile Name: carrboro
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: 8.0 g
Lactic Acid: 6.0 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: 6.0 g

Notes

Mash 149f 90 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 2.7 vols 



9/10/21 2L starter w/ 100mL of slurry from Helles
9/11 Normal 3V brewday. Pitched @ 2:30pm @ 49F
9/12 @8am no bubbling
@10pm very slow bubbling. set to 50F
9/13 ~10 sec
9/14-18 slow steady
9/19 ~3 sec
9/20-21 no bubbling
9/24 moved to 60F
9/25 ~16 sec
9/27 no bubbling
10/2 Diacetyl test cold: clean, warm: clean
cold crash for 4 days
10/6 racked to key (2 – 4.5g and 2.5g)
put @30psi
10/15 starting to drop clear. really nice beer

Helles 3v v2

Time to do a run of lagers for my imaginary brewery Grid. Similar to last Helles I brewed that turned out really well with just some minor tweaks of the hops.

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 %Pilsen (best malz)78.31.5
1.400 Lb8.0 %Munich Dark (BestMälz)76.112.7

Hops

WeightNameAAUTimeUseIBUs
0.7 OzMagnum14.460 minsBoil22.0
1.0 OzHallertau Mittelfrüh4.115 minsBoil4.0

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: 5.43

CaMgNaClSoBicarbonate
Water7321302430
Mash65321789830
Sparge753218711130
Final10853312716147
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
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

8/12/20 1.5L 2 pouch starter
8/14/20 normal 3v brew day. pitched @ 2pm EST
8/15/20 8am no activity, 8pm no activity
8/16/20 8am slow steady bubbling. raised from 49F to 50F
8/17/20 steady bubbling but not strong
8/18/20 picked up just a little. steadier bubbling.
8/19-22/20 slow steady bubbling
8/23/20 ~3 sec
8/24/20 ~5 sec
8/25/20 ~9 sec
8/26/20 ~11 sec
8/27/20 ~17 sec
8/28/20 no bubbling. raised to 60F. after warm up ~11sec
8/29-31/20 no bubbling
9/2/20 FG 1.014 tastes really good. clean.
9/4/20 FG 1.014 no change. diacetyl test – cold: clean, warm: clean 🙂
cold crash to 35F to harvest yeast
9/6/20 harvested yeast and only got 100mL 🙁
will need to let cold crash longer next time since I got plenty last helles but that was with a 9 day cold crash.
will need to grow this up for the next beer.
racked to keg & forced carb @ 30psi
tastes really good. hazy still.
5G to keg and ~2gallons left over which i can keg next time.
9/9/20 put on draft
9/12/20 just starting to clear up but still hazy
9/16/20 starting to get really good but still a little hazy. starting to see through it.
9/19/20 pretty clear. just a bit of haze.
9/21/20 pretty clear. really good. so seems a 2 week lager is good.
9/23/20 really getting good. not crystal clear but good clarity
9/27/20 dropped clear ~3 weeks of lagering
10/4/20 totally crystal clear ~4 weeks of lagering

really nice beer and best to put on draft around week 3.

grid neipa 3v v1_1

Recipe Info
Recipe: grid_neipa_3v_v1
Style: American IPA 21A BJCP 2015
Author: 
Date: 03-02-2020

RecipeGuideline MinGuideline Max
OG1.0701.0561.070
FG1.0151.0081.014
Color4.86.014.0
ABV7.25.57.5
IBU79.040.070.0

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: 150.0 F

Boil Info
Kettle Gravity: 1.061
Predicted Mash Run-off: 8.01 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
21.000 Lb78.0 %Canada malting pale ale malt80.02.0
2.500 Lb9.0 %Flaked Oats (Briess)70.02.5
2.500 Lb9.0 %malted oats70.02.0
1.000 Lb4.0 %Carapils (Briess)74.01.3

Hops

WeightNameAAUTimeUseIBUs
1.0 OzCtz13.960 minsFirst Wort24.0
2.0 Ozsimcoe15.030 minsAroma20.0
2.0 OzMosaic (HBC 369)12.230 minsAroma16.0
2.0 OzCitra13.930 minsAroma18.0
1.0 Ozsimcoe15.07.0 daysDry Hop0.0
1.0 OzMosaic (HBC 369)12.27.0 daysDry Hop0.0
1.0 OzCitra13.97.0 daysDry Hop0.0
1.0 Ozsimcoe15.05.0 daysDry Hop0.0
1.0 OzCitra13.95.0 daysDry Hop0.0
1.0 OzMosaic (HBC 369)12.25.0 daysDry Hop0.0

Yeast

AmountName
0.200 LLondon Ale III Wyeast Labs 1318

Misc

AmountNameTimeUse
0.500 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.52

CaMgNaClSoBicarbonate
Water7321302430
Mash703211195330
Sparge53321944930
Final1025341758348
Target75002002000

Water Profile Name: carrboro
Target Profile Name: neipa

Mash Water
Total Water Treated: 37.854 G
Percent RO / Distlled: 0 %
Water Used: 10.000 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 150 for 60 mins
Mashout 168 for 10 mins

Add Fwh during sparge

Pitch at 67 and hold 3 days
Raise to 73 one degree a day
When reaches 1.020 to 1.022 do 3 day dry hop then add second dry hop for 3 days

7/7/20 used all the cal ale for the last beer so build up a 1L starter pitch of london ale III.
7/8/20 normal 3v brewday. no issues. pitched @ 2:30pm @ 66f. raised to 67F @ 10pm.
7/9/20 @8am strong bubbling. raised to 68f.
7/10-11/20 steady bubbling
7/12/20 steady but starting to slow. first 1/2 of dry hop.
7/13/20- ~4 sec
7/14/20 ~6 sec
7/15/20 ~6 sec. 2nd half of dry hop.
7/16/20 ~5 sec
7/17/20 ~4 sec
7/18/20 ~6 sec. dropped cone. 1.024
7/19/20 ~10 sec
7/20/20 no bubbling when cooling ~7 sec when heating 1.023-1.024
7/21/20 ~14 sec
7/22/20 ~1.022-23. diacetyle test – cold: clean warm: a little butter. raised to 70F
7/24/20 1.020. still dropping so wait.

kept getting diactyl and gravity kept dropping to steady and clean on
8/2/20
8/3/20 cold crash
8/8/20 racked to keg. put on 30 psi overnight.
8/9/20 put on draught. really good. a bit of hop bite but minor.

ended up being a pretty good neipa but hops didn’t pop the way i wanted. assuming taking a full month to keg didn’t help. also thinking dry hop rates may be low. need to figure out this hop creep / diacetyl issue.

apa grid v1_1

Another run of imaginary brewery – Grid – light ales. blond > apa > ipa. this one I think had a bit of diacetyl in it but i didn’t want to admit it at the time 🙁

Recipe Info
Recipe: apa grid v1_1
Style: American Pale Ale 18B BJCP 2015
Author:
Date: 12-21-2019

RecipeGuideline MinGuideline Max
OG1.0591.0451.060
FG1.0131.0101.015
Color8.65.010.0
ABV6.04.56.2
IBU56.030.050.0

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: 32.0 F

Boil Info
Kettle Gravity: 1.051
Predicted Mash Run-off: 6.68 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
18.500 Lb88.0 %Brewer’s Malt, 2-Row, Premium (Great Western)80.02.0
1.500 Lb7.0 %Crystal, Medium (Simpsons)76.055.0
1.000 Lb5.0 %chit malt (BestMälz)78.31.4

Hops

WeightNameAAUTimeUseIBUs
1.25 OzColumbus/Tomahawk/Zeus (CTZ)14.060 minsBoil35.0
2.0 OzCascade4.720 minsAroma6.0
2.0 OzSimcoe12.420 minsAroma15.0
2.0 OzSimcoe14.16.0 daysDry Hop0.0
2.0 OzCentennial10.06.0 daysDry Hop0.0

Yeast

AmountName
0.200 LFlagship Imperial A07

Misc

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

Water
Predicted Mash Ph: 5.42

CaMgNaClSoBicarbonate
Water7321302430
Mash55321905930
Sparge703211086930
Final9853315510047
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: 4.0 g
Lactic Acid: 4.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

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

Notes

Ferment two weeks at 68f
0.5 oz of each hop on day 2
Remaining dry hop when done bubbling for 4 days roused once on day 2

5/25/20 pulled pitch from blond the same day. only 400mL w/ 150mL of yeast. hopefully ok.
normal 3V brewday. pitched @ 67F @ 2pm. slow bubbling at 8pm 🙂
5/26/20 steady bubbling and raised to 68F
5/27/20 steady bubbling
5/28/20 bubbling starting to slow
1/2 dry hop
5/29/20 back to steady bubbling
5/30/20 slow steady
5/31/20 dropped cone. added 2nd dry hop.
6/1/20 started to bubble again ~15 sec
6/2/20 ~7 sec but heating pads on. will check when pads off.
6/3/20 dropped cone. took sample. fg 1.014
no bubbling. tastes and smells really good.
6/4/20 no bubbling
6/5/20 no bubbling. took sample. 1.014.
d-test: cold: clean. warm: a bit o butter
6/7/20 1.014. cold: clean. warm: clean. a very minor off flavor but doesn’t seem like butter? cold crashing
6/9/20 transfer to keg. @30 psi @ 38f for 24 hours. got just under 5 gallons :(. with dry hop beers looks like a lose a fair amount of beer so bump those back to 9.5 gallons?

i did not take tasting notes but if memory serves this beer did end up showing diacetyle.

grid blonde v1_3

Starting another run of light colored beers for my imaginary brewery – Grid. This blonde is solid at this point. i do prefer the london fog and imperial juice versions better than the cal ale since they have a bit more body and ester profile.

Recipe Info
Recipe: grid blonde v1_3
Style: Blonde Ale 18A BJCP 2015
Author: Dennis Pike
Date: 12-21-2019

RecipeGuideline MinGuideline Max
OG1.0461.0381.054
FG1.0101.0081.013
Color4.33.06.0
ABV4.73.85.5
IBU28.015.028.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 16.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.16 G
Volume: 8.48 G
Temp: 32.0 F

Boil Info
Kettle Gravity: 1.040
Predicted Mash Run-off: 5.67 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
15.000 Lb91.0 %Brewer’s Malt, 2-Row, Premium (Great Western)80.02.0
1.000 Lb6.0 %chit malt (BestMälz)78.31.5
0.500 Lb3.0 %Honey Malt (Gambrinus)83.025.0

Hops

WeightNameAAUTimeUseIBUs
0.5 OzColumbus/Tomahawk/Zeus (CTZ)14.060 minsBoil15.0
1.0 OzNugget13.620 minsAroma9.0
1.0 OzCascade4.720 minsAroma3.0

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: 5.49

CaMgNaClSoBicarbonate
Water7321302430
Mash62321986330
Sparge62321986330
Final9853315510047
Target7500000

Water Profile Name: carrboro
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: 7.500 G
Percent RO / Distlled: 0 %
Water Used: 7.500 G

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

Notes

Ferment 68f for 2 weeks

5/13/21 made a 1L starter of WLP001 w/ canned wort. fermented normally.
5/14/21 normal 3V brewday. no issues. pitched @ 3pm.
5/15/21 steady bubbling
5/17/21 slow steady bubbling. definite blow off. should cut back 0.5 gallons in final gallons to 9G.
5/18/21 ~4 sec
5/19/21 ~5 sec
5/20/21 ~8 sec
5/21/21 ~17 sec
5/22/21 ~13 sec (heater on). took sample. 1.012. tastes awesome.
5/23/21 basically no bubbling
5/24/21 1.010 no bubbling. diacetyl test – cold: clean, warm: clean 🙂
cold crash to 35F and harvest tomorrow during brewday.
5/25/21. dropped yeast. not a very big pull. only 400mL before came out
5/26/21 racked to keg and put on 30psi
5/27/21 put on @ 14psi @ 38 F
5/30/21 carb is finally about right. low the first couple of days. starting to drop clear
6/6/21 completely clear

really nice beer!