I Love Liquids

I made Kvass

I made Banana Cider

86: Biggest Dick IPA (2 Gallon batch, est ABV 6.9%, IBU 47.5, 30 minute boil, 45 minute mash, whirlpool from 170 to 130 degrees)

5# Pilsner Malt

0.25# Honey Malt

0.25# Special Roast

0.25# carafoam

0.25# carahell

0.33 oz Mosaic 30 minute Whirlpool

0.5 oz Nelson Sauvin 30 minute Whirlpool

0.25 oz Citra 30 minute Whirlpool

S-04 Yeast

1L Guava Nectar added when fermentation started to slow

0.33 oz Mosaic dry hop 3 days

0.5 oz Nelson Sauvin dry hop 3 days

0.25 oz Citra dry hop 3 days

Got some mess-up order grains for my LBHS so I added some to this recipe (carahell, carafoam, special roast) wish I didn’t add the special roast, but this will be drinkable.

I’ve lost track of numbers. But I took a week off in between jobs and got back into fermentation.

I’ve made 2 ciders, guava soda and a beer. bottled some kombucha with guava this morning.

I think it’s batch 85 fermenting - Azacca Saison, a rebrew of sorts. (Link)

2.5 Gallon

2.6# Amber LME

0.35 oz Azacca @ 60 minute

0.3 oz Azacca Whirlpool 170 degrees 15 minute

Belle Saison Yeast

0.35 oz Azacca Dry Hop for 3 days

#84 is A Black Ale with Cacao nibs and Amarillo Hops 3.4% ABV, 33 IBU

#83 was a Spicy Mexican Hot Chocolate Stout with cacao nibs, peppers 8.5% ABV, 31 IBU (too spicy, but my friend loved it, and he paid for it so I’m pleased)

2.5 Gallon, 69% Estimated Efficiency, 4.7% ABV

3# Maris Otter (Thomas Fawcett)

1# Brown Malt (Thomas Fawcett)

0.5# Pilsner (avangard)

1 oz Roasted Barley (Muntons)

0.25 oz Apollo 45 minute Boil

0.25 oz Apollo 15 minute Steep

1/2 package US-05

0.25 oz Apollo 3 Day Dry Hop

0.25 oz Apollo 10 Day Dry Hop

Looking forward to this brew. I loved the last brown Ales I’ve made. Especially the Brown IPA with Columbus and Apollo hops. It was very dank and flavorful. 

1 gallon Recipe, 45 minute Boil BIAB 152 Degrees

2.5# Pilsner (Avangard)

0.25# Sucrose

0.25 tsp Amylase Enzyme

0.25 oz Nelson Sauvin 45 minute Boil

0.25 oz Nelson Sauvin 15 minute Steep

US-05 (Start at 63F, End at 68F)

0.25 tsp Amylase Enzyme after 7 days of fermentation

0.5 oz Nelson Sauvin 5 Day Dry Hop

Here’s what I made until now

74. American Pale Lager - Cascade 75. Saison - Mosaic, Centennial 76. Saco Shit IPA - Simcoe, Nelson, Ahtanum 77. Saison with Huell Melon, Mandarina Bavaria (Leaf Hops) 78. Porter with Cluster 79. Bitter Black Ale with Simcoe and Cascade

The plan tonight is to do an overnight mash. I’ll be making a Black Lager (with roasted barley added after cold-steeping in pre-boiled and chilled water and after the boil). I’m nervous to see how much my temperature drops in my stainless steel pot. I’ll be wrapping it with a towel and setting in our guest room. The inspiration for the beer name was hearing about a UFC fighter named Khabib Nurmagomedov fighting a bear as a child. Originally I was to call this Little Black Bear.

Bottled Twice Last week! Two Brown Lagers no less!

Hash. Brown. Lager. : Link

and

Supper’s Ready Brown Lager: Link Renamed from Let’s get Weird Porter

Hash. Brown. Lager. Tasting Notes

Got some new toys. pH meter, digital thermometer, big stainless steel pot. 

Let’s Get Weird Porter?

2 Gallon, 65% Estimated Efficiency

3.3# Pilsner Malt Weyermann

1.1# Wheat Malt Weyermann

0.14# 120L 

3 oz Cold-steeped Roasted Barley Munton

Mashed at 154 for 60 minutes

Boiled 90 minutes

Apollo 17.8% for 90 Minutes

S-23 Yeast

I wanted to brew something that was cheap. so I reused yeast, used hops I had lying around and got 50% off grains from a botched order at my LHBS. so 2 gallons for $5? yeah, not not going to be amazing, but it is cheap. I’m going to split batch it at secondary and do a coconut curry porter with about 3/4 of it.

UPDATE! 

Brewing tomorrow. Looking for that biscuity/nutty malt background to a dank earthy hop-forward kick in the face. Loved the first Brown IPA I made: here

2.5 Gallon

BIAB estimated efficiency 65% 60 minutes at 152 Fahrenheit, 60 minute boil 

OG 1.062

IBU 68

SRM 20

5# Maris Otter, Thomas Fawcett

1# Brown Malt, Crisp

0.25# Extra Special Malt, Briess

0.5 oz Columbus 14.5% for 15 minutes

0.5 oz Apollo 17.8% for 15 minutes

S-23 Reused Yeast from Brut Redux IPA: Here

0.5 oz Columbus 14.5% Dry Hop 3 days

0.5 oz Apollo 17.8% Dry Hop 3 days

Bottled up batch #68 Brut Redux IPA

Recipe: Here

Successful Brewday at Nick’s House. It’s cooling down to fermentation temperature now in my new wine fridge.

Big Black ____ IPA

2.5 Gallons

6.9% ABV, 74 IBU, 30 SRM

6 oz Roasted Barley Munton’s Steeping grains

3# Golden Light DME Briess

1# Bavarian Wheat DME Briess

0.5 oz Eureka 18.1% 60 minutes

0.5 oz Amarillo 8.6% at Flameout

0.5 oz Denali 13.4% at Flameout

US-05 Yeast

Tried my hand at making some traditional Russian/Eastern European Kvass.

1 loaf of sourdough bread

1 cup Sugar

1 handful of raisins

1/2 packet of bread yeast

My First Batch in about a year. It’s a re-brew, redo of the last time I worked with Nelson Sauvin. I had to substitute Hallertau Blanc the last time I tried, and it wasn’t as fascinating. This time I doing simple recipe, effective sanitation and temperature control. and complicating with true Lager Yeast. I’m glad it got cold so temperature control wasn’t as much an issue. I got a Wine Fridge for fermenting the next batch.

This batch will be champagne-y with some dankness. some sweetness from honey malt. But it should be an easy to drink IPL. I’m on day 7 today. so I’m in the start of ramping up the temperature for Diacetyl Rest.

BIAB 1 Gallon Recipe 65% Estimated Efficiency Mash with 7 Quarts at 148 Degrees

2.5# Pilsner Weyermann 1.5 oz Honey Malt Gambrinus 0.25 oz Nelson Sauvin 12% 60 Minute Boil 0.25 oz Nelson Sauvin 12% 15 Minute Steep/Whirlpool at 170-140 Degrees S-23 Fermentis Western European Lager Yeast 0.50 oz Nelson Sauvin 12% Dry Hop 7 Days

Started Fermentation around 50 Degrees Farenheit for 5 Days, Slowly rising to 63 Degrees for 5 Days, Dry Hop During Diacetyl Rest, Then Bottling