*******************************************************************************************************************************
12/22/24 Propane filled. 4.1 gallons. I brewed 11 batches since last refill. Takes about .37 gallons per batch so would have been pushing it to go one more.
*******************************************************************************************************************************
Click on pic for larger version.
.
VIDEO on this beer.
.
.
Grains: 6 lbs Rahr Premium Pils
.5 lbs Root Shoot C-15 (a Crystal I assume)
2 lbs torrefied rice
Hops: 7g Chinook 14.5% AA 60m
21g Chinook 14.5% AA after boil, wort cooled to 186, then added these and held 15m.
Yeast: Imperial Global, starter made night before from washed yeast
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date: 01/11/25 01/22/25
Gravity: 1.047 1.006
% Alcohol:
Notes:
-10.5 quarts 165 > 150. Checked mash tun for leaks/spills and none were found. After 1 hour > 149. Add 6 quarts boil > 162. This was a mistake. I should have prob just used the full 8 quarts but I thought with the smaller grain bill it might be too much water or raise the temp too much. But in the end I only got 6 gallons pre boil. It was enough but just not what I expected. 14 brix. Added 3 gallons 179 > 167. 7 brix. Had 6 gallons of 10.5 brix. Ended with like 4.9 gallons so added about 1 pint of water, and 1L yeast starter. Had a little trouble with last bit running out on second runnings so had to move grain aside and create a channel for wort to flow into filter.Then it ran out. Was fermenting later than night. In the morning it is at 48F.
01/16/25 Took a reading. Didn't write it down but I think it was around 1.028. Had mostly been fermenting in upper 40s.
01/17/25 Brought up to kitchen in the evening after another 34 hours or so of cold fermenting.
01/22 Got down pretty low. Added gelatin. Was like 43F racking into keg. Some hop in aroma? Taste is clean. Not overly bitter. Bitter enough? Will see how IBUs come across once carbonated. Perhaps the Crystal adds a touch of sweetness.
02/13/25 Been drinking on this and.... maybe it has some diacetyl? Chip thought maybe DMS but I don't really agree. And I never get DMS although I have not used this Premium Pils as much as other Pils malts (you might do a longer boil to minimize chances of that character). In recent tastings, however, it might be getting less? I hope so. Time will tell. Otherwise it is clear and tasty enough although I probably could have bittered it slightly more (like the below beer).
02/24 That slight off flavor seems to be less. Did the tasting with Dawson and it really was not much of a drawback, if it was even discussed all that much. This beer could have been more bitter though. Live and learn. This beer looks great, nice color, clear as anything, and maybe just a touch more color from the C-15.
.
.
.
Grains: 9 lbs Dingemans Pils
1 oz (28g) Carafa III Special Dehusked
Hops: .5 oz CTZ 14.2% 60m
.5 oz CTZ 14.2% 0m 15m hop stand
Yeast: Global lager. Started made night before from washed yeast, 2nd generation (work ok?)
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date: 02/01/25 02/14/25
Gravity: 1.048 1.007
% Alcohol:
Notes:
-11.25 qts 167 > 153 > ice >150. After 1 hour > 149. Add 8 qts boil > 164. 14 brix. collect about 3.2 gallons. (kept .5 qt for yeast starter). Add 3 gallons 177 > 167. 6 brix. Hadd 6.5 gallons of 10 brix. Boiled some in one pot for 45m (or was it more like an hour?) Got about 4.8 gallons in fermenter so added 1 qt water and adjusted gravity down from 1.050. Was at about 48 next morning and not fermenting actively yet. Aerated with pure O2.
02/02 Next day by 2:30 pm it still was not doing much active fermenting (was only about 48F) so I just swirled up another jar of washed yeast and dumped it right into the fermenter.
02/06 Took a reading. 1.016. Little lower than I expected so I wonder if the extra pitch of yeast helped jump start it more. Been mostly at about 50-52. Brought it upstairs in the morning to warm up.
02/10 1.008 it looks like. Prob can bring downstairs. Taste is decent. No off flavors. Some lingering bitterness but overall kind of malty. Guess it should be ok.
02/14 Somewhat clear going into keg. Added gelatin. About 40F. I feel like "amber pils" might work for a name since it is basically a pils but definitely darker than a usual one. This might have more bitterness than the Chinook Lager but I also added 2x the bittering hops, so that makes sense.
.
.
.
.
Click on pic for larger version.
.
.
VIDEO on this beer.
.
.
Grains: 12 lbs Dingemans Pils
1.5 lbs Barke Munich
Hops: 1 oz Cryo Cascade 11% AA 75m
Yeast: Imperial L18 GOAT lager, fresh pouch, starter made night before
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date: 03/01/25 03/14/25
Gravity: 1.065 1.011
% Alcohol:
Notes:
- 16.5 qts 165 > 152 > ice > 150.After 1 hour > 150. Add 8 qts boiling > 162. 15.5 brix. 4 gallons. Add 3 gallons 180 > 168. 8.5 brix. Had 7.2 gallons 13 brix. Ended with a little over 5 gallons even before adding starter. Aerated with pur O2 for little longer than usual, maybe 90 seconds. Was fermenting at 54 or so most of the time. More activity and krausen going a bit over 24 hours after pitching.
03/06 took reading. 1.022. Brought upstairs to warm up and finish. Very yeasty in flavor. Some hop flavor? Too early to tell but hopefully will be ok.
03/14 7.1% alc. Added gelatin. It is fairly clear but should get more so. Taste is more bitter than a traditional Maibock due to the hop addition. Not too much so and that will probably mellow. Malt character is good. Kind of a strong beer. Time will prob do it ok. Was getting maybe a soapy flavor but no idea why or where that would have come from. Maybe it's because I just brushed my teeth.
04/21 This came out all right. It has more bitterness than a typical Maibock, but less overall hop punch than one of my IPLs or a Cold IPA. For a MacGuyver beer it's fine but I'm ready to make some intentional beers.
.
.
.
.
Beer Name: Proper Sake Co. White Koji Ale (More Beer kit)
Don's More Beer affiliate link. Please click if wanting to order anything from More Beer! Thanks.
Click on pic for larger version.
.
VIDEO on this beer
.
Grains: 8 lbs Briess Pils
3.5 lbs white wheat
Hops: .25 oz Cascade 5.7% AA 60m
.75 oz Cascade 5.7% AA 10m
.5 oz Cascade 5.7% AA 0m
1 oz Huell Melon, dry hop added 3 days before packaging
Yeast: Imperial Juice, starter made night before
Misc: 10 oz White Koji. -2 oz added into main mash and held for the 60m with all the grains. -8 oz added before adding mash out water.
Brew Date:
Rack to Secondary:
Keg Date:
Date: 03/27/25 04/10/25
Gravity: 1.064 1.012
% Alcohol:
Notes:
- was starting MN Senate job the next day so quickly decided to get this brewed. 14.3 qts 163 > 147. Included 2 oz of the white koji. After 1 hour > 142? This surprised me. No idea why it would have dropped so much. Believe I even had a blanket over the mash tun. Hopefully no big deal (did get more than the expected gravity out of of the grain). Added 8 qts boiling > 161. 3.9 gallons of 16 brix. Add 3 gallons of 180 > 166. 8.5 brix. Had 7.1 gallons of 12 brix. Boiled some on 2 pots on stove for 45m or so. Ended with 5 gallons before adding yeast starter. No pure O2. Left it cool at first, low to mid 60s. Then brought up stairs. On 2nd night it was foaming out of the airlock and up to 72. Scooped out the krausen from top area of Bubbler 4 times or so. Put lid and airlock back on. In morning, no more foam had moved up into airlock and temp was around 70. So peak temp was 72 which is still not up to the posted max high of range of 74. When tasting wort sample on brew day, there might have been the slightest bit of a not-normal flavor, something besides the sweet malt flavor. We will see.
04/06 After all the blow off and mess I assumed it would be done fermenting. But it was only down to 1.020 and still tasted yeasty and really not that great. That was about 5 days ago. Since then I've been swirling it several times a day. Krausen has been slowly dissipating. Took another reading today and it's down to 1.014. Taste is better. Kind of has an orange juice taste, or like fermenting orange juice. Definitely is some other flavor going on that would not normally be there w/o the koji. Glad it fermented lower. Will still prob give it a few more days at warmer temp.
04/10 added dry hops on 04/08. Did they add anything? Taste is different. I think it will be all right. There is some kind of mouthy sour note. You feel it and taste it? I think there is a bit of an alc flavor at this point. 6.5%. Dry hops seemed to had settled to the bottom which was nice. Krausen was finaly 100% gone. I think with some carbonation, bit of aging, and clarifying this could be a unique, differnet refreshing beer, probably good for warm weather.
05/22 did the video last weekend. This turned out very nice. 6.8% alc is kinda high I suppose. I get a lot of orange flavor, almost like orange juice. It has a softness overall, kind of like a juicy hazy although that is not the kind of beer it is. It also has spicy notes of coriander, maybe pepper. If you watch the video Chip and Dawson are getting lots of different flavors too. Impressive contribution from the white koji and this is very tasty. If I have to pick one beer style it is most like I'd say Wit.
.
.
.
.
Grains: 7 lbs Weyerman oak-smoked wheat
Hops: 1 oz German Perle 5.2% AA 60m
Yeast: Safale K-97 (5g out of 11.5 g packet)
Misc: .7 lbs (about 11 oz) rice hulls
Brew Date:
Rack to Secondary:
Keg Date:
Date: 04/18/25 04/27/25
Gravity: 1.030 1.006
% Alcohol:
Notes:
- thought it was going to be over 1.030 so not sure what happened. Wonder if my pre boil brix reading was not accurate of entire kettle.
8.75 qts 165 > 150. After 1 hour > 148. Add about 10 qts of 190 > 161. (added in rice hulls). 14 brix, 3.2 gallons. Add litttle over 3 gallons of 182 > 172 > ice > 168. 4 brix. Thought I had 6.2 gallons of 7 brix but it must have been a little lower. Ended with 5 gallons before adding in dry yeast. Took a little over a day to really get going (was colder, around 60, and only pitched half the packet) but eventually got a good krausen and was in the mid 60s (brought it upstairs).
04/27 I think it JUST got up to 3% alc. Yeah 3.15%. Added gelatin. I mean, what can I expect from a beer with so little malt? I think that is a question to be asked. Does this even qualify as a session beer or is it too low of alc? It tastes ok, it's just very light. There is a delicate smoke character that you would think might be stronger. I get some hop bitterness. Yeast seems fairly non descript. I have not had too many examples of this style but I have to think it's somewhat in line with expectations. It started fermenting slow and that was some concern but eventually got going and seems to have finished fine.
05/22 Pretty interesting drinking this. It sort of feels like an NA beer or maybe hop water, something without much body or alc. But it does have at least 3% alc. And the flavor is not bad for what it is. I think it's true to style. The smoke character is somewhat sublte for 100% smoked malt, but enjoyable. I will see if I get even more acclimated and appreciative of it, or if this low of an alcohol beer is not my thing.
.
.
.
.
Beer Name: Omake Japanese Rice Lager
.
VIDEO on this beer.
Grains: 6 lbs Crisp Torrefied rice
6 lbs Rahr Premium Pils
Hops: 2 oz Hallertau Mittelfruh 2.6% AA 60m
1 oz Perle 5.2% AA flameout. held for 15m.
Yeast: Imperial L55 Kanpai lager yeast, starter made night before
Misc: 8 oz rice hulls stirred in after mash was done
Brew Date:
Rack to Secondary:
Keg Date:
Date: 05/03/25 05/14/25
Gravity: 1.063 1.011
% Alcohol:
Notes:
- 15 qts 162 > 147. after 1 hour > 147 (covered with lots of blankets). Stirred in rice hulls. Add 8 qts boiling > 160. Collected 4 gallons of 15 brix. Add 3 gallons of 183 > 168. 8.5 brix. had 7.1 gallons of 12-13 brix. Boiled some on 2 pots for a long time BUT one of them got too low. I even added more wort from big brew kettle. I wonder if the rice wort evaporated faster? One of the stove top pots started to turn into syrup and had a light burnt taste, so I did not add that back in. Bummer. Prob would have added 3-5 more gravity points. Added the one pot in, though. Aerated with pure O2. had just about 5 gallons after adding starter. has been fermenting 52-55. Took reading on 05/07 and it is only down to 1.035. Will give a couple more days and then bring to warmer space (mostly because I might be going out of town on that day).
05/14 6.8%. Not very clear. Added gelatin but beer was already like 65F. CO2 ran out when filling tank. I mean, it's tasty enough. No off flavors. Maybe a hint of alc. Not very bitter. It's over twice as alcoholic as the Grodziskie. Huh. Should be good.
06/29 This indeed turned out nice. But as you can see in the video, I'm not sure if it is a necessary beer to make. That is the thing I liked about the lower alc rice lager from 2024 was how delicate, sweet, light and unique it was. This just drinks more like a Maibock even though it's remarkably made with 50% rice. I'm guessing the extra alcohol kind of fills out the body and flavor. Anyway, it's good, clean, tasty. Just maybe not the best use of rice in this way.
.
.
.
.
****************************************************
CO2 tank filled (by Beth) at Weber and Troseth. cost $17. Seemed like it didn't last as long as some but looking at my records, that tends to happen. So not sure if I use more some tanks, or a place gives me one that isn't all the way full, or what
***************************************************
Beer Name: Wasatch Premium Brown (from Session Beers)
Click on pic for larger version.
.
VIDEO on this beer.
.
.
Grains: 6 lbs Simpsons Finest pale
2 lbs Munich
1 lbs Caramel 80
40g (~1.5 oz) Special III Carafa dehusked
Hops: .5 oz oz Cascade 6.1% 75m
.5 oz Cascade 6.1% 45m
.5 oz Chinook 14.5% 15m
.5 oz Chinook 14.5% 0m
Yeast: Safale US05 - 11g
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date: 05/31/25 06/11/25
Gravity: 1.047 1.011
% Alcohol:
Notes:
-12 qts 165 > 152 > heated some in a pot, added back in > 155. After 1 hour > 154. Wanted to mash higher so did this step to raise it up to desired mash temp. Add 2 gallons boiling > 165. 14 brix. 3.2 gallons. Added 3 gallons 178 > 169. 6 brix. Had 6.7 gallons 10 brix. Boiled some in one pot for a while. Ended up adding 1 qt of water at end and adjusted gravity down from 1.050. Pitched packet of yeast. Fermenting whole time around 62-64. Maybe the highest was 65.
06/11 Got lower than I kind of expected or even hoped for. I've always wondered how much the mash temp affects the final gravity. I even did the extra step to raise the temp up to 155 after I missed it by a few degrees initially. Some hops in nose and some kind of malt character. Taste is overall decent. It seems balanced between hop bitterness, flavor and some light malt body. I thought the malt body might be more. There is more to it than the 3% Grodziskie, for sure. This beer is 4.73% so I mean, it has 50% more alc than that beer. You can tell it's not 5 or 6% though. I think if I want to brew a lower alcohol beer this is probably more in line with what I want in body and flavor. I think this turned out pretty well and I'm only drinking the flat, young hydrometer sample.
.
.
.
.
Beer Name: Biere de Garde (kit from More Beer)
Click on pic for larger version.
.
VIDEO on this beer.
.
Dono's More Beer affiliate link
Grains: 13 lbs Pils
2 lbs Munich
1 lb Abbey
12 oz Caramel Munich
12 oz Special B
8 oz White Wheat
= 18 lbs total
Hops: 1 oz Northern Brewer 7.5% AA 60m
Yeast: 20g of Cellar Science Monk dried yeast (1.66 packets)
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date: 06/21/25 07/16/25
Gravity: 1.078 1.014
% Alcohol:
Notes:
I ended with 5.5 gallons. If I had been able to boil off down to 5, it would have been more like 1.085. It was 90F and humid so I don't think as much boiled off.
20 qts 164 > 151. heated some up and added back in > 154. After 1 hour > 153. Added 1 qts boil > 164. 18 brix, 4.5 gallons. Added 3 gallons 178 > 166. 11 brix. Had 7.5 gallons of 16 brix.
Did not rehydrate yeast or use pure O2 because it was dried yeast. Wort is around 65. Going to use ice jugs in a tub with blankets and try to keep it cool. Fermented around 68. Highest I saw was 69. Then it was getting down to 64.
06/28 took reading. 1.015. 8.27% alc. Looks done but I'll see if it drops any more at all. Warming, boozy, sweet, strong, light Belgian yeast character. Not bad but at 1 week old it's going to need some time. That's why I'm brewing a Patersbier the following weekend so that can go on tap first while the BdG ages a bit.
07/07 Just a note to say I brewed the following weekend (Patersbier) so I could ferment and keg that beer BEFORE this one. That would give this one an extra week or so of aging.
07/16 Brewed and kegged the Patersbier before this. Let it age a bit. Now it's 8.4%. So I bottled 3 bottles to cap with cork and cage but I realized after the fact I had the racking cane all the way down in the slurry. Ugh. I wondered why it was filling so slow. I noticed it when racking some into the keg as it was going slow, too. So i fixed that. Any extra sediment in the kegs will get pulled out (did not use gelatin). But the stuff in the bottles will remain there and settle to the bottom. Maybe it will mean there is enough yeast to carbonate, ha. Malty orange and alcohol in aroma. Strong, smooth flavor with light alcohol burn. OK medium alc burn? I mean, it's not bad but it is a strong one. I suppose it should be one for a 8 or 10 oz snifter glass and not a pint pour. I'm sure it will mellow with time so I'll have to brew other beers around it and try to leave it on tap for a while.
.
.
.
.
Grains: 10 lbs Dingemans pils
Hops: 2 oz Saaz 2.5% 60m
1 oz Saaz 2.5% 0m hop stand for 15m
Yeast: Imperial Gnome, starter made night before
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date: 06/28/25 07/07/25
Gravity: 1.052 1.009
% Alcohol:
Notes:
12.5 qts 161 > 151. After 1 hour > 150. Add 8 qts boiling > 166. got 3.5 gallons of 13.5 brix. Added 3 gallons of 178 > 169. 6.5 brix. Had 6.8 gallons of 10 brix. Boiled some in two pots for quite a while. Ended with just under 5 gallons before adding yeast starter, and about 5 gallons after adding it. Did not do pure O2. Was 64-65 next morning with some ice jugs and a krausen is forming.
07/07 Did not add gelatin. Figured I'd just let it clear with time. Fermented mostly in the 65 F range, plus or minus a degree. Still had a small krausen when kegging. Taste is ok, at like 74F. Some Belgian yeast character, almost a hint of alc warmth. I think it's going to be good but will need some time. Hop bitterness or aroma? Hard to say. Yes there is a mild bitterness. 5.6% alc.
.
.
.
Beer Name: Grodfather (bigger Grodziskie)
Grains: 14 lbs Weyerman oak smoked wheat
Hops: 1 oz Perle 5.6 % AA 60m
1 oz Hersbrucker 3.3% AA 60m
Yeast: Imperial Dieter yeast, starter made night prior
Misc: 1 lb rice hulls
Brew Date:
Rack to Secondary:
Keg Date:
Date: 08/23/25 08/28/25
Gravity: 1.055 1.011
% Alcohol:
Notes:
- 18.75 qts 165 > 153. Rice hulls included in main mash. After 1 hour > 152. Add 8 qts boil > 163. 13.5 brix. Collect 4 gallons but not all ran out. Add 3 gallons 174 > 165. 7.5 brix. Had 7.4 gallons of 10 brix. Boiled main pot for 10m before adding hops and 2 pots on stove were also boiling. Got it all down nicely to 5 gallons before adding starter. Started fermenting actively by next morning. Kept 65-67 entire time. Was done in a few days and kegged on the Thursday after brewing Saturday mostly to get it ready for Ivar and Johnnys visit which was starting that Thursday night. Kegged off remaining 64 oz and 25 oz of Patersbier before keg ran out.
08/28 Add gelatin but beer was 70F. Hopefully it will get clear. Not clear now. Some smoke in aroma. Decent smoked flavor. Some bitterness from yeast? hops? Ideally would have let sit for a few more days but was rushing it to get it carbonated and ready for their 2.5 week visit. Hopefully will be ok soon and even better after a month.
.
.
.
.
Beer Name: Snowflake Smoked Porter (More Beer kit)
Click on pic for larger version.
.
Dono's More Beer affiliate link
VIDEO on this beer.
.
.
Grains: 10 lbs British Pale
2 lbs Weyermann Rauchmalt
1.5 lbs Crystal 40L
4 oz Carafa II
Hops: 1.5 oz Northern Brewer 9% AA 60m
1 oz Kent Goldings 4.3% AA 10m
.5 oz Northern Brewer flame out. let sit 10m or so.
Yeast: Imperial House, starter made night before
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date: 09/01/25 09/11/25
Gravity: 1.066 1.013
% Alcohol:
Notes:
- 17.5 qts 166 > 155 > ice > 153. After 1 hour > 152. Add 8 qts boil > 163. 16 brix. 4.1 gallons. Add 3 gallons 180 > 168. 8 brix. Had 7.4 or 7.5 gallons of 12 brix. Boiled some in 2 potson stove. Boiled all of it 10m before adding first hops to main kettle. Ended with right about 5 gallons before adding starter. Was 63 at pitching and fermetning that night. Never got more than about 67 and seemed to be mostly done after 4 days or so. Brewed on Mon and on Fri there was no krausen left at all.
09-11 Kind of a brown porter in color. Aroma? Taste is not overwhelmingly great, but not bad. Not very smokey. Might not even know there was any in there, at this point. Little bit of ashy, charcoal kind flavor which now that I write that out, could be the smoke. Not a bitter astringent taste you get from highliy kilned malts. Seems decent. Some hop bitterness. I mean, it should be a perfectly quaffable Fall beer. 7% alc.
11/23/25 This is drinking nice. It's a solid porter, just not smokey. I don't even think I'd guess there is smoked malt if I didn't know.
.
.
.
.
Beer Name: Helles (with Mandarina Bavaria)
Click on pic for larger version.
.
VIDEO on this beer.
.
Grains: 10 lbs Pils (6 Dingemans, 4 Rahr Premium)
.5 Munich
.5 Carapils
Hops: 1 oz Perle 5.6% AA 60m
1 oz Mandarina Bavaria 8.3% AA 0m. held for 15m
Yeast: Imperial Alpha Lager (starter made night before)
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date: 10/11/25 10/25/25
Gravity: 1.055 1.009
% Alcohol:
Notes:
-13.75 qts 164 > 152. After 1 hour > 151. Add 8 qts boil > 165. 13.5 brix, 3.8 gallons. Add 3 gallons 172 > 165. 6.5 brix. Had 6.8 gallons of 11 brix. Boiled some in 2 pots. Ended with 5 gallons before adding starter. Aerated with pure O2. Fermenting actively next morning around 58. Trying to cool it down with ice jugs but might end up being at uppper end of range.
10/15/25 Been fermenting at 56, swapping 4 ice jugs every 12 hours. Thought it might get cooler but I think that temp won't affect the taste. Down to 1.019 so moved it out of closet into main basement area (maybe like 63 or so). Very yeast, so has a yeast bite, but also a hop bitterness and maybe a tart orange flavor. Little bit of grassy hops? The question is will the 1 oz of hop stand hops make this taste diff than my dozens of other Helles and Pilsner beers with no hop stand.
10/25 fermented in the upper 50s for the most part. Kind of at the upper end of the range but still 'cool.' Added gelatin at kegging. I think there is some hops in the aroma? more than usual. Also, maybe more of a hop flavor? I will have to look up the notes on that M.B. hop but it would seem like it did contribute aroma, flavor and perhaps bitterness. Should be more apparent once on tap and carbonated.
11/05 opened keg, added more gelatin to cold beer. Wasn't getting clear yet and wanted to expedite the process.
11/23/25 This beer is so good. I almost do wonder if the Alpha yeast is extra nice. It is crisp and clean, even more than most of my other lagers. The one oz hop stand addition made a significant difference than if I had not done it, and that has been interesting to enjoy.
.
.
.
*******************************************************************************************************************************
11/10/25 Propane filled. 3.1 gallons. It had been 12 batches since I last got it filled so I thought I should do it. I was surprised to see it only took 3.1 gallons. Maybe it did not get fully filled? Maybe I haven't been boiling as vigorously? Doesn't make much sense but it's supposed to be filled now.
*******************************************************************************************************************************
Grains: 13 lbs Rahr Premium Pils
.5 lbs Caramel 20L (could not get Carastan)
.5 lbs Carapils
Hops: 2 oz Sultana (pack said Denali) 12.6% AA. Chip thinks they are from 2021-22 but Denali became Sultana in 2019 so not sure.
1 oz Chinook 11.8% 0m. Hopstand for 15m.
2 oz Sultana. Was cooled to 179. Added these and then they were in for 20m or so.
Yeast: Imperial Alpha, washed from above, starter made night before
Misc: 1 lb white sugar added about 30m into boil.
Brew Date:
Rack to Secondary:
Keg Date:
Date: 11/22/25
Gravity: 1.075
% Alcohol:
Notes:
- 17.5 qts 166 > 152. After 1 hour > 150. Add 8 qts boiling > 163. Collect 4.4 gallons of 16 brix. Add 3 gallons 180 > 168. 8 brix. Pot was VERY full, close to 8 gallons. 12 brix. It was so full I had to pull some out, chill it down, and store in the fridge over night. I boiled some in 2 pots and in the garage for 10m before adding hops. Then during hop stand I was still boiling some in 1 pot on the stove. Actually got it all boiled down to 5 gallons before adding yeast starter, hence the slightly higher gravity. Aerated with pure O2. Was fermenting the next morning around 54. Using ice jugs and will monitor temperature.
.
.
.
.
Beer Name:
Grains:
Hops:
Yeast:
Misc:
Brew Date:
Rack to Secondary:
Keg Date:
Date:
Gravity:
% Alcohol:
Notes:
.
.
.
.
© 2025 Don Osborn