#70 Belgian Tripel

Brew date: April 19, 2018

Appearance: Straw gold color, very clean, slight haze characteristic of the style. Thick, billowy, sticky white head -- the wheat malt is very evident here. Very effervescent, champagne-like carbonation.

Aroma: More pilsner-esque than tripel. Not very fruity or flowery, more sweet grainy or spicy.

Taste: Strongly of wheat -- to a fault. I can't really get behind this beer as a tripel. Not nearly fruity, flowery, or soft enough. There isn't the nuance that this style demands. The flavor is grainy, and has a strong alcohol backbone. Almost like an imperial pilsner -- but not as clean.

Final Thoughts: While I received a lot of positive feedback on this beer, it's not at all what I had hoped for. The soft nuance, which is present in the best examples of this style, being totally absent here. Not that it's bad, just not what I wanted.

Next Time: Cut the flaked wheat by half, cut the sugar addition by a third, cut the gypsum by a half, and use a different yeast.

---

RECIPE TARGET

BATCH SIZE	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	1.081	1.018	8.35%	32	78%	3.81

---

ACTUAL

BATCH SIZE	1ST RUN	2ND RUN	PRE-BOIL	OG	FG
7 gal	1.077 (4 gal)		1.063 (7 gal)	1.082	1.010

Notes: pH levels, etc.

---

MALT

NAME	AMOUNT	%	BRAND
Pilsner	15 lbs	84.2	Avangard
Flaked wheat	10 oz	3.5	Briess
Acidulated	3 oz	1.1	Best Malz

Notes:

---

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	NOTES
Hallertau Blanc	1 oz	60 min	Boil	Pellet	7.2%	YCH
Wai-iti	1 oz	60 min	Boil	Pellet	2.5%	BSG
Hallertau Blanc	0.75 oz	15 min	Boil	Pellet	7.2%	YCH
Hallertau Blanc	0.25 oz	10 min	KO	Pellet	7.2%	YCH

Notes:

---

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	NOTES
Irish moss	1 t	15 min	Boil
Candi sugar (clear)	1 lb	10 min	Boil
Sugar	1 lb	10 min	Boil
Yeast nutrient	0.5 t	10 min	Boil

Notes:

---

YEAST

NAME	LAB	AMOUNT	TEMP: PITCH	TEMP: FERM	NOTES
3787 Trappist	Wyeast	2 packs	66F	72F	Keep at 70F

Notes:

---

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=H5YBTHG

NAME	AMOUNT	TIMING	NOTES
RO Water	5 gal	50-50 Mash/Sparge
Filtered Water	4.5 gal	50-50 Mash/Sparge
Gypsum	8 g	Mash
Calcium Chloride	5 g	Mash
Phosphoric Acid	9 mL	Mash	10% acid

Notes:

---

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	161 F	10 min	6 gal
Saccrification rest	150 F	60 min
Batch sparge	168 F	10 min	3.5 gal
Boil	212 F	60 min
Chill	72 F	15 min	Pitch

Notes:

---

FERMENTATION

TEMPERATURE	TIME	NOTES
72 F	0 min	Pitch yeast
72 F	3 days	Fermentation peak
70 F		Maintain until 5/1, let fall to room temp
66 F		Until 5/7, kegged

Notes:

#68 Luck O' the Lily Coffee and Cream Milk Stout

Brew date: Feb. 22, 2018

Appearance: Caramel-colored head, nice clean black-brown color.

Aroma: A rich and sweet coffee aroma, some other roastiness. Brownies-in-the-oven, fresh-brewed coffee.

Taste: Good coffee flavor, with hints of chocolate. Not much body for a "milk" stout -- the lactose seems nowhere to be found in the mouth feel. Some astringent flavor at the end, but not off-putting like at tapping. The bitter roast at the end turns slightly sweet from lactose. Finishes fairly dry -- with the roast barley doing its thing.

Final Thoughts: Sort of missed the mark on this one. The flavor is on, but the mouth feel just isn't what it should be. Next time, mash in a few degrees warmer, pump up the lactose, and maybe even add more flaked barley. Also, consider dropping the pH a bit more during the mash to minimize astringency.

Next Time: Consider an English yeast strain or something that adds more character.

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.067	1.017	6.6%	36	78%	30.65

ACTUAL

BATCH SIZE	1ST RUN	2ND RUN	Pre-Lactose OG	OG	FG	EFFICIENCY	NOTES
6.5 gal	4 gal @ 1.072	4 gal @ 1.034	1.062		1.028

FERMENTABLES

NAME	AMOUNT	%	BRAND
2-row	11.25 lbs	73.8%	Briess
Flaked barley	12 oz	4.9%	Briess
Roasted barley	10 oz	4.1%	Briess
Debittered black	9 oz	3.7%	Dingemans
Caramel 60L	8 oz	3.3%	Briess
Pale chocolate malt	7 oz	2.9%	Thomas Fawcett
Black malt	3 oz	1.2%	Briess
Acidulated malt	3 oz	1.2%	Best Malz

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Cascade	2 oz	60 min	Boil	Leaf	6%	Kraemer Brew

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	1 t	15 min	Boil
Lactose	12 oz	10 min	Boil
Cold brew coffee	32 oz	2 days	Secondary		See notes below
Lactose & Water	4 oz + 8 oz	0 min	Keg		See notes below

Notes: 8 oz Trader Joe's Italian Roast coarse ground coffee + 32 oz filtered spring water. Put in fridge for 2 days before adding during kegging. Decided to add additional lactose directly to the keg. Boil 4 oz lactose and 8 oz filtered spring water, chill for several days before adding to keg.

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
1056 American Ale	Wyeast	1.7 L starter	73-77%

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=X5DZDZT

NAME	AMOUNT	TIMING	OTHER
RO Water	4.5 gal	45-55 Mash/Sparge
Filtered Water	5.5 gal	55-45 Mash/Sparge
Gypsum	6 g	Mash
Calcium Chloride	3 g	Mash
Epsom Salt	1 g	Mash

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	161 F	10 min	6 gal
Saccrification rest	151 F	30 min
Batch sparge	168 F	10 min	4 gal
Boil	212 F	60 min
Chill	66 F	15 min
Fermentation	64-68 F	11 days	2/22 - 3/5
Chill	40 F	2 days	3/6 - 3/8

#69 Tutti Fruity Double IPA

Brew date: Feb. 22, 2018

Appearance: Light orange color, very slight haze.

Aroma: Mango, pineapple, citrus hop, some sweetness in the aroma, piny resinous on the backend, extremely faint ethanol.

Taste: Sweet fruit hop character, great even bitterness, dry finish but not over-much.

Final Thoughts: A really really great beer! I'd put it up against a lot of the IPAs out there... Excellent hop character, extremely good hop flavor -- bursting with mango, pineapple, and sweet orange. Not over bitter, with a dry finish but enough malt and resin in mouth to balance it all out.

Next Time: Don't change much. Keep the hopping schedule or add even more late additions.

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.084	1.021	8.3%	82	76%	11.5

ACTUAL

BATCH SIZE	1ST RUN	2ND RUN	PRE-BOIL	OG	FG	EFFICIENCY	NOTES
6.5 gal	4 gal @ 1.085	4 gal @ 1.044		1.082	1.012

FERMENTABLES

NAME	AMOUNT	%	BRAND
2-row	10.75 lbs	52.9%	Briess
Pale ale	7 lbs	34.5%	Briess
Cara 45	12 oz	3.7%	Dingemans
Carapils	10 oz	3.1%	Briess
Acidulated	3 oz	0.9%	Best Malz
Corn sugar	1 lb	4.9%

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Idaho 7	1.25 oz	60 min	FWH	Pellet	12.3%	BSG
Idaho 7	1 oz	15 min	Boil	Pellet	12.3%	BSG
Zythos	0.75 oz	15 min	Boil	Pellet	8.7%	YCH
Pacifica	0.5 oz	15 min	Boil	Pellet	5.1%	BSG
Idaho 7	1 oz	5  min	Boil	Pellet	12.3%	BSG
Pacifica	0.5 oz	10 min	Whirl	Pellet	5.1%	BSG
Zythos	0.5 oz	10 min	Whirl	Pellet	8.7%	YCH
Idaho 7	0.75 oz	11 days	DH	Pellet	12.3%	BSG - Added 2/25
Zythos	0.75 oz	5 days	DH	Pellet	8.7%	YCH - Added 3/3
Pacifica	1 oz	5 days	DH	Pellet	5.1%	BSG - Added 3/3

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	1.5 t	15 min	Boil

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
1056 American Ale	Wyeast	1.7 L starter	73-77%

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=9R4C63K

NAME	AMOUNT	TIMING	OTHER
RO Water	5 gal	48-52 Mash/Sparge
Filtered Water	5.5 gal	52-48 Mash/Sparge
Gypsum	8 g	Mash
Calcium Chloride	1 g	Mash

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	165 F	10 min	6.5 gal
Saccrification rest	152 F	60 min
Batch sparge	168 F	10 min	4 gal
Boil	212 F	60 min
Chill	78 F	15 min
Fermentation	68 F	9 days
Fermentation	70 F	5 days	Warm on 3/3
Chill	40 F	2 days	Chill on 3/7

#62 Lily White Session White IPA

Brew date: June 26, 2017

Appearance: Light straw gold, with very very slight haze. Thick foamy white head, almost marshmallow-y. Lacing sticks to the glass.

Aroma: Sweet honey floral orange, sweet citrus, orange blossom.

Taste: Light body, bitter but not biting at all, nice wheat character with some bready notes. Finishes dry and refreshing. 

Final thoughts: I am really very happy with the way this beer turned out! It's everything I could want in a session IPA with the added character from the wheat. The beer finishes dry and refreshing. Perfect for a hot summer day.

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
4.5 gal	60 min	1.042	1.010	4%	50	75%	4.78

ACTUAL

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.067	1.017	6.61%	82	75%	10.75

FERMENTABLES

NAME	AMOUNT	%	BRAND
Pale ale	4 lbs	57.1%	Briess
White wheat malt	3 lbs	42.9%	Briess

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Cascade	0.5 oz	60 min	FWH	Leaf	6%	Kraemer Brew
Mosaic	0.5 oz	60 min	FWH	Pellet	13.6%	YCH
Galaxy	1 oz	5 min	Boil	Pellet	11.6%	YCH
Cascade	1 oz	10 min	Whirlpool	Leaf	6%	Kraemer Brew
Mosaic	0.5 oz	10 min	Whirlpool	Pellet	13.6%	YCH
Galaxy	0.5 oz	7 days	Dry hop	Pellet	11.6%	YCH
Cascade	1.5 oz	7 days	Dry hop	Leaf	6%	Kraemer Brew
Galaxy	0.5 oz	3 days	Dry hop	Pellet	11.6%	YCH

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	1 t	15 min	Boil
Yeast nutrient	0.5 t	10 min	Boil

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
1098 British Ale	Wyeast	Slurry	73-75%	66-68 F

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=2ZZXCJQ

NAME	AMOUNT	TIMING	OTHER
RO Water	2.5 gal	36% Mash/Sparge
Filtered Water	4.5 gal	64% Mash/Sparge
Gypsum	7 g	Mash
Calcium Chloride	1 g	Mash
Filtered Water	0.5 gal	Post boil

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	158 F	10 min	4 gal
Saccrification rest	151 F	60 min
Batch spage	165 F	10 min	3 gal
Mash out	168 F	10 min
Boil	212 F	60 min
Fermentation	68 F	7 days

#67 Belgian Rye IPA

Brew date: Dec. 20, 2017

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.065	1.016	6.5%	83	78%	12

ACTUAL

BATCH SIZE	1ST RUN	2ND RUN	PRE-BOIL	OG	FG	EFFICIENCY	NOTES
6.5 gal	3.5 gal @ 1.076		8 gal @ 1.055	1.066		78%

FERMENTABLES

NAME	AMOUNT	%	BRAND
Pale ale	12.25 lbs	76.6%	Briess
Rye malt	2.75 lbs	17.2%	Briess
Caramel 60L	6 oz	2.3%	Briess
Cara 45	6 oz	2.3%	Dingemans
Acidulated	4 oz	1.6%	Best Malz

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Ekuanot	0.5 oz	60 min	FWH	Pellet	13.6%	BSG
Centennial	0.75 oz	60 min	Boil	Leaf	10%	Kraemer Brew
Cascade	0.5 oz	60 min	Boil	Leaf	6%	Kraemer Brew
Centennial	1 oz	10 min	Boil	Leaf	10%	Kraemer Brew
Ekuanot	0.5 oz	10 min	Boil	Pellet	13.6%	BSG
Cascade	1 oz	10 min	Whirlpool	Leaf	6%	Kraemer Brew
Ekuanot	0.5 oz	10 min	Whirlpool	Pellet	13.6%	BSG
Ekuanot	0.5 oz	9 days	Dry Hop	Pellet	13.6%	BSG - 12/24/17
Cascade	0.5 oz	5 days	Dry Hop	Leaf	6%	KB - 12/28/17
Centennial	1 oz	5 days	Dry Hop	Leaf	10%	KB - 12/28/17
Ekuanot	1 oz	5 days	Dry Hop	Pellet	13.6%	BSG - 12/28/17

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	1.5 t	15 min	Boil
Yeast nutrient	0.5 t	10 min	Boil

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
3522 Belgian Ardennes	Wyeast	1.7 L starter	72-76%	66 F

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=V3DHVK6

NAME	AMOUNT	TIMING	OTHER
RO Water	5 gal	50-50 Mash/Sparge
Filtered Water	5 gal	50-50 Mash/Sparge
Gypsum	8 g	Mash
Calcium Chloride	1 g	Mash

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	129 F	10 min	6 gal
Protein rest	122 F	20 min
Saccrification rest	152 F	45 min	Heated to 156 F and let fall to 148 F
Batch sparge	168 F	10 min	4.5 gal
Boil	212 F	60 min
Whirlpool	170 F	10 min	Whirlpool hops
Chill	70 F	15 min
Fermentation	66-70 F	7 days	Peaked at 70 F within 48 hrs
Chill	40 F	1 day	1/1/2017
Keg			1/2/2017

#66 Baltic Porter

Brew date: Dec. 20, 2017

Appearance: Pours a nice cappuccino-tan head. Color is very deep brown, almost cola-colored, with a red hue at the edges in the light. Difficult to really tell how clear the beer is, but who really cares with a beer this dark.

Aroma: First whiff is distinctly a malty-chocolate mash up. Going in for a second or third smell, I detect some earthy, herbal hop character. Very clean overall.

Taste: Sweet malt hits you right away, followed quickly by a distinctly herbal, earthy flavor. Repeat tastings give way to a clean, roastiness. A moderate bitter backbone definitely makes its presence known and as I continue quaffing that roast really starts to shine through. Nice thick creamy head and good body.

Final Thoughts: I really like this style, and think I pulled it off pretty well, but I'm a little disappointed in how the yeast accentuated the hop character. I don't think I care for the herbal-earthy quality -- not that it's in-your-face or anything, just that it's not my cup of tea pint of beer, even if it just stands out initially.

Next Time: Use a different lager strain -- something that finishes a little maltier would be fine. Definitely consider using a large yeast cake again -- I don't think I experienced any off effects of maintaining the yeast in the carboy.

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.074	1.017	7.5%	38.7	78%	27.6

ACTUAL

BATCH SIZE	1ST RUN	PRE-BOIL	OG	FG	EFFICIENCY	NOTES
6.5 gal	3.5 gal @ 1.080	7.5 gal @ 1.060	1.072		78%

FERMENTABLES

NAME	AMOUNT	%	BRAND
Munich (light)	10 lbs	55%	Avangard
Pale ale	6.25 lbs	34.4%	Briess
Cara 45	8 oz	2.7%	Dingemans
Chocolate malt	8 oz	2.7%	Briess
Black malt	7 oz	2.4%	Briess
Roasted wheat	5 oz	1.7%	Thomas Fawcett
Acidulated	3 oz	1%	Best Malz

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Sterling	2 oz	50 min	Boil	Pellet	7.4%	YCH Hops

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	1.5 t	15 min	Boil
Yeast nutrient	0.5 t	10 min	Boil

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
2124 Bohemian Lager	Wyeast	Slurry	73-77%	48 F

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=6D9SDB4

NAME	AMOUNT	TIMING	OTHER
RO Water	7.5 gal	75-25 Mash/Sparge
Filtered Water	2.5 gal	25-75 Mash/Sparge
Gypsum	2 g	Mash
Calcium Chloride	3 g	Mash
Epsom Salt	1 g	Mash

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	164 F	10 min	6 gal
Saccrification rest	152 F	60 min
Batch sparge	168 F	10 min	4 gal
Boil	212 F	60 min
Chill	58 F
Fermentation	48 F	10 days
Fermentation	60 F	4 days	12/28/17 - Allow to free rise
Chill	40 F	1 day	1/1/18 - Chill to clarify
Keg	40 F		1/2/18

#65 Winter Skal Clone - Amber Lager

Brew day: Nov. 13, 2017

Appearance: Sunburst orange with a very slight haze. Frothy thick white head.

Aroma: Spicy, sweet aroma strikes you right away. Some citrus character too upon repeat smelling.

Taste: Sweet malt gives way quickly to spicy hops. The liberty hops really shines through.

Final Thoughts: This beer has definitely gotten better as it's lagered -- with time bringing the malt and hop character into balance. Initially, I detected a lot of the honey biscuit malt. But this has faded slightly and now really helps to round out the flavor. Overall, really nice! A great effort to create something in the same vein as Capitol Brewery's Winter Skal -- one of my all-time favorites at this time of the year.

Next Time: Just give it more time.

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.061	1.015	6.08%	27	78%	13

ACTUAL

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.061		%	27	78%	13

FERMENTABLES

NAME	AMOUNT	%	BRAND
2-row	8.25 lbs	56.9%	Briess
Pilsner	1.5 lbs	10.3%	Avangard
Dark Munich	4 lbs	27.6%	Avangard
Caramel 60L	6 oz	2.6%	Briess
Honey Biscuit	3 oz	1.3%	Swaen
Acidulated	3 oz	1.3%	Best Malz

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Liberty	1.6 oz	60 min	Boil	Pellet	4.8%	YCH
Liberty	0.75 oz	10 min	Boil	Pellet	4.8%	YCH
Liberty	0.15 oz	10 min	Whirlpool	Pellet	4.8%	YCH

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	2 t	15 min	Boil
Yeast nutrient	0.5 t	10 min	Boil

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
2124 Bohemian Lager	Wyeast	2 L starter	73-77%	45-55 F
2124 Bohemian Lager	Wyeast	32 oz slurry	73-77%	45-55 F

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=9YX6VMW

NAME	AMOUNT	TIMING	OTHER
RO Water	7 gal	80-20 Mash/Sparge
Filtered Water	2.25 gal	20-80 Mash/Sparge
Gypsum	2 g	Mash
Calcium Chloride	3 g	Mash
Filtered Water	0.5 gal	Boil	Added near end of boil, reduce OG to 1.063

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	163 F	5 min	5.25 gal
Saccrification rest	152 F	35 min	Let fall to ~150 F
Batch sparge	160 F	10 min	4 gal
Boil	212 F	60 min
Whirlpool	170-160 F	10 min
Chill	60 F	20 min
Ferment	48 F	7 days
Warm	60 F	3 days	9/25/17 - Free rise
Warm	64 F	2 days	9/28/17 - warm
Chill	40 F	30 days	9/30/17
Keg	40 F		12/4/17