2020 Homebrew Log

Beer Name: Tropical Stout Take #2

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VIDEO of making this beer.

Grains: 10 lbs Marris Otter

8 oz Roasted Barley

8 oz Chocolate malt

1 lb Double Roated Crystal (DRC)

8 oz Carafa III

Hops: 1 oz Magnum 12.7% AA 60m

Yeast: Washed 2112 CA Lager from above. One Liter starter made day before.

Misc: 1 lb piloncillo/panela brown sugar bought at ethnic grocery (Dragon Foods in St. Paul, Hispanic section).

Brew Date: Rack to Secondary: Keg Date:

Date: 01/05/2020 01/18/20

Gravity: 1.069 1.019

% Alcohol:

Notes:

- 14.5 qts 166 > 155 > ice > 152. After 1 hour > 149.

- Add 8 qts boil > 164. Collected 3.8 gallons of 17.5 brix.

- add 3 gallons 179 > 168. 7.5 brix. Had 7.2 gallons 12.5 brix.

- boiled some on stove for 45m or so.

- aerated with pure O2 for a minute.

- put a bit over 5 gallons in fermenter, used fermcap, added 1 liter starter, and still dumped a pint or two of wort down the drain. Didn't reduce it quite enough but got OK SG.

- had 1" krausen in the morning, about 18 hours after pitching. Was at 60F.

01/15 1.020. Kinda high but ok? Burnt sugar or molasses in aroma. Dark malts. Taste is bitter from malts, maybe some hop bitterness then a viscous sweet malt body but finishes with a touch of burnt toast. Maybe the high FG is OK. Quick start to fermentation and been warm enough in low 60's for some time so think it must be done.

01/18 Pretty tasty. Wonder how it compares to a real Tropical Stout. I should go read about it for the tasting video.

Beer Name: Helles (decoction)

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VIDEO on this beer.

original decoction VIDEO.

Grains: 9 lbs Weyermann Barke Pils

.5 lbs Carapils

.5 lbs Munich

Hops: 1 oz German Hallertau 4.1% AA 60m

Yeast: Imperial Harvest -1 L starter made 24 hours prior.

Misc:

Brew Date: Rack to Secondary: Keg Date:

Date: 01/19/20 02/02/20

Gravity: 1.055 1.009

% Alcohol:

Notes:

- 20 qts (higher than usual, for the decoction) 143 > 134. Pulled 8 qts of somewhat thin mash, not as thick as I did other times. Heated that to 150 and held for 10 min. Then heated to a boil and boiled for 10 min. Added all back into mash and it was 158. Should have only added a little at a time. Added ice > 151. Held for 30 min > 148. Hope that did not mess anything up.

- first runnings were 17 brix and had ~ 3 gallons but not all of it ran out. Added 3 gallons of 190 > 166. 2nd runnings were 7 brix. Had 6.5 gallons of 12 brix. Lautering was not as bad today, maybe because decoction mash was thinner and thus less husks got more broken down? Got 4.8 gallons and topped off to 5 gallons with starter. Fermenting around 57F. Started pretty quickly, within hours it was going.

02/02 No gelatin. Somewhat clear. No off aroma, no butter. Taste is somewhat crisp. Little bit of bitterness. Not overly malty. Think it will be good. Decoction do anything?

Beer Name: Bird vs Fish India Pale Lager

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VIDEO tasting notes on this beer.

Grains: 13 lbs Weyermann Barke Pils

.5 lbs Carapils

.5 lbs Carastan 30-40L

Hops: 1 oz Chinook 10.3% AA first wort hop

1 oz Chinook 10.3% AA 15m

1 oz Falconer's Flight 10.2% AA flameout. for 15 min.

1 oz Citra 12.4% AA flameout. for 15 min.

1 oz Falconer's Flight 10.2% AA After first charge, then left for 15 min.

1 oz Citra 12.4% AA After first charge, then left for 15 min.

Yeast: Imperial Harvest, from washed yeast above -1 L starter made day before.

Misc: 2 cups white sugar added around 30m into the boil.

Brew Date: Rack to Secondary: Keg Date:

Date: 02/09/20 03/04/20

Gravity: 1.072 1.013

% Alcohol:

Notes:

- 18 qts 165 > 151. After 1 hour > 148. Add 2 gallons boiling > 163. Collected 4.4 gallons of 16.5 brix.

- add 2.5 gallons of 178 > 166. Second runnings were 9 brix. Boiled a gallon on the stove for an hour. Ended with just under 5 gallons and then after adding starter it was up to 5 or just over. Aerated with pure O2.

-fermenting around 56 deg.

- took a gravity reading after 10-14 days and it was not that low, like 1.019 or something. this was during diacetyl rest. So started swirling it once or twice a day. After a while, it had dropped to a nice FG.

03/04/20 Orange Aroma. Firm bitterness kind of like IPLs with a hop shot. Chinook, piney. Some malt balance. Finishes kind of bitter. Pretty much what I was trying to make.

04/02/20 This beer is just great. Smells wonderful and has a great hop punch with solid balance.

- I'm not sure exactly when this ended, but I think it was around 3 months after brewing. It was great to the very last drop.

Beer Name: Vienna-ish Lager

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VIDEO on this beer.

Grains: 6 lbs Vienna

4 lbs Barke Pils

.5 lbs CaraMunich 47L

Hops: 1 os Perle 5.2% AA 60m

Yeast: Imperial Yeast L09 Que Bueno

Misc:

Brew Date: Rack to Secondary: Keg Date:

Date: 03/01/20 03/15/20

Gravity: 1.055 1.010

% Alcohol:

Notes:

-13 qts 166 > 150. After 65m > 147. Add 8 qts boiling > 166. 14 brix. Collected 3.5 gallons. Add 3 gallons of 174 > 167. Second runnings 6 brix. Ended up with 7.2 gallons of 11.5 brix. Boiled some on stove for 45m or so. Boiled big kettle for maybe a few min before adding hops. Ended with just under 5 gallons and then yeast starter brought it up to a bit over 5. Fermenting at 48F. Started bubbling same day of pitching yeast.

03/15 No gelatin. Not as dark as it could be for a VL. Malt aroma, ~Munich so it must be that Vienna. Bready, biscuit sweetness. Taste is clean, low hop, much like a Helles. Nice yeast. Should be good. Oh I see there is Caramunich. There is a little crystal like Munich sweetness, maybe from that malt.

05/04 Did the tasting with Chip recently. It has gotten better, little cleaner and crisper. Maybe that is the laagering time. This year's Helles got better right up to the end, too. And the IPL is drinking great, at coming up on 3 months old. Apparently this one might actually be in spec for a Vienna lager as far as color since it could be "copper."

05/27/20 About the same as last update. Must be almost gone. Could stand it slightly less sweet, so maybe less Vienna? I think it ended up being to style but I feel like it could be a little drier somehow.

Beer Name: Promise of Dawn Pale Lager

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VIDEO on making this beer.

Grains: 11 lbs Barke Pils

2 oz Perla Negra (highly kilned, dehusked)

4 oz Crisp Crystal 60

Hops: 5 ml hop shot for bittering, 60m

2 oz Southern Promise unknown AA% - cooled to 180 after boil, then hopstand for 15m

2 oz Southern Dawn 13.5% AA - cooled to 180 after boil, then hopstand for 15m

Yeast: Imperial Que Bueno yeast, washed from above, starter made night before.

Misc:

Brew Date: Rack to Secondary: Keg Date:

Date: 03/28/20 04/13

Gravity: 1.058 1.011

% Alcohol:

Notes:

-14 quarts 165 > 152. After 1 hour > 149. Add 8 qts boiling water > 166. 15 brix.

Add 3 gallons 176 > 167. 7.5 Brix. Had 6.8 gallons of 12.5. Boiled some on stove.

- cooled to 183 (let sit for about 15m after boil) before adding hop stand hops. Added all 4 oz at once and let sit for 15m.

- fermenting at around 50F.

04/13 Aroma? Taste is interesting, diff hop characters. Not too bitter, thankfully. Hop shot? Juniper flavor, orange rind, lemon? A nicely bittered but balanced beer. Like a Pale Ale except lager. Good start.

- in conclusion these hops were OK and maybe a little diff than others I am more familiar with, but they were not as unique and interesting as New Zealand hops, another southern hemisphere type. Not sure I would explore them too much in the future but it was fun to give them a try.

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5/22/20 CO2 tank was empty, which was odd as it was only about 6 months since last fill. Not sure what happened. Don't appear to be any leaks. Maybe it was not entirely filled for me? Got it exchanged at Oxygen Service on Pierce Butler for about $21, more than I usually pay for a fill or exchange but I needed it done.

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Beer Name: Italian Pils take #2

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VIDEO on this beer

Grains: 10.25 lbs Barke Pils

.25 lbs Crisp Crystal 60L

Hops: .5 oz German Perle 8.7% AA 60m

2 oz German Tettnang 3.5% AA at flame out, for 20m.

1 oz German Tradition 6.1% AA, after it had cooled to about 183. Held for 15m.

1 oz German Hallertau 3.0% AA, after it had cooled to about 183. Held for 15m.

.5 oz German Perle 8.7% AA, after it had cooled to about 183. Held for 15m.

Yeast: Imperial L28 Urkel, starter made night prior.

Misc:

Brew Date: Rack to Secondary: Keg Date:

Date: 04/25/20 5/09/20

Gravity: 1.054 1.009

% Alcohol:

Notes:

-13 qts 165 > 152 > ice > 150. After 75m > 147. Add 2 gallons boiling > 164. Collected 3.5 gallons 14 brix.

- added 3 gallons 180 > 169. 2nd runnings were 6 brix. Had 6.8 gallons of 11 brix so boiled some on stove for 45 min (maybe should have done 20-30m).

-ended with 4.75 gallons of 1.057. So added 1 qt of water and reduced gravity by 5% to 1.054.

-aerated with pure O2. fermenting around 53F. Started in less than 25 hours.

5/09 Not vey clear but ok light, straw color. Some home aroma? Hmm. Taste is crisp, med bitterness, hop flavor with good Barke Pils malt. Will be nice on a hot day. We'll see if hop character comes forward more with carbonation and some laagering.

07/22/20 This keg kicked. It got more clear. It never had the hop aroma I wanted. I might just give up on trying to make a type of Pils with an aroma that is what I would expect it to be and just focus on making German/Czech styles. Fun to try but IDK if I see what the big deal is all about.

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filled CO2 at Oxygen Service on Pierce Butler for $21 which seemed kind of high but NB was still not open. Seemed like it ran out sooner than usual (around a year) so maybe tank I got from NB wasn't full? Or maybe the kombucha takes up that much more CO2 in that little keg?

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Beer Name: Raspberry Wheat Lager

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VIDEO on this beer.

Grains: 8 lbs Rahr Premium Pils

2 lbs White Wheat

Hops: .5 oz Chinook 10.3% AA first wort hop

.5 oz Chinook 10.3%. AA 0 min

Yeast: Wyeast Que Bueno, washed from above, starter made a few hours prior to pitching.

Misc: 7.5 lbs raspberries added on about the 4th day of fermentation.

Brew Date: Rack to Secondary: Keg Date:

Date: 05/23/20 06/04 06/06

Gravity: 1.050 1.008 1.008

% Alcohol:

Notes:

- 13 qts 160 > 150. After 1 hour > 147.

- Added 3 gallons boiling > 166 or so. collected 3.3 gallons 14.5 brix.

- add 3 gallons 177 > 169. 6.5 brix.

- had 6.9 gallons of 10 brix, boiled a gallon or so on stove for 45m or so.

- fermenting next day at 63F. Was at that temp for a few days, now closer to 65F. Any diff from warmer ferment?

06/04 Pulled fruit and racked. Raspberry in nose. Some hop bitterness but not too much. Rasp character in beer. No off flavor from warmer lager ferment. Wheat? Kind of hard to say. Maybe there a little. Should be good.

06/06 Vienna Lager ran out last night so I guess this secondary time is short. It's an interesting beer. Fairly fruity with the raspberry. Too much? Will palate get tired of the flavor? It's kind of "beery" too so I guess we'll see.

-This ended up being decent and well received. It retained some fresh, tart raspberry character until the end. Often I would blend some of it with the Wit in the glass, but it was drinkable on its own too.

Beer Name: Wit

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VIDEO on this beer.

Grains: 6 lbs Rahr Pils

3 lbs Pale Wheat

1.5 lbs flaked wheat

Hops: 1 oz German Tradition 6.2% AA 60m

Yeast: Imperial B44 Whiteout, starter made night before (foamed out of the Erylmeyer flask)

Misc: .5 lbs rice hulls stirred into mash after mashing for 1 hour.

.5 oz bitter orange peel 15 min

1 tsp crushed coriander seeds 15 min

.5 oz bitter orange peel 0 min

1 tsp crushed coriander seeds 0 min

Brew Date: Rack to Secondary: Keg Date:

Date: 06/14/20 6/26/20

Gravity: 1.050 1.009

% Alcohol:

Notes:

-made a starter the night before and within a couple hours it was foaming under the foil and down the flask and onto the counter.

- 13 qts 165 > 154 > stir > 153. After 1 hour it was 151. Stirred in 1/2 lb rice hulls.

- added 8 qts boiling water > 167. Collected 3.5 gallons of 13.5 brix.

- added 3 gallons 172 > 165.

- 2nd runnings were 7.5 brix. Had 6.9 gallons of 11.5 brix. Boiled some on stove for a while.

- ended with 5 gallons.

-did NOT aerate with pure O2 because it seemed I had plenty of active, healthy yeast, and I was splashing into the fermenter anyway.

- took off within hours. Fermenting 68-69F.

6/26 took reading couple days ago and it was 1.013 and still bubbling. So even though this yeast started fast it took a while to finish. I'm happy with this FG now though. Tastes great just like a Wit should.

7/07 did the tasting yesterday. Tastes great. Just what I wanted. Yeast was a little bit to handle with all the foaming in the starter and the blow off but it contributed a very nice pillowy, soft effect to this good summer drinking beer.

-This beer was delightful until the last glass in late August.

Beer Name: Otterdal Kveik

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VIDEO on this beer.

Grains: 12 lbs Rahr two row

Hops: 1 oz Amarillo 8.4% 60m

Yeast: 1 tbsp yeast slurry from Otterdal beer made last Sept and kept in fridge.

Misc:

Brew Date: Rack to Secondary: Keg Date:

Date: 7/19/20 7/26/20

Gravity: 1.054 1.009

% Alcohol:

Notes:

- 15 qts 165 > 160 > ice > 151. after 1 hour > 148. 8 qts boil > 165. First runnings 15 brix, 4 gallons. Added 2.5 gallons 170 > 165. 2nd runnings were 7.5 brix. Had 6.8 gallons of 12.5 brix. Ended up with a little over 5 gallons. No pure O2. Made "starter" 2 hours prior. Pitched at 88F. Had on porch. Was going on first night 88F. Was 86F in the morning and into blow off bucket. The next night it was down to 85F. It was going in the low 80s and after a few days was in upper 70s

-7/26 Cloudy, prob lot of yeast still in suspension. Pineapple, mango aroma. Taste is juicy almost like fruit juice. Amarillo hop, lemon flavor or? Maybe the orange it says it gives. Yeast in the beer is giving a lot of flavor too. I think it will be a little better when some of that drops out and it gets slightly clearer. It's decent enough and about what I was trying to make, just an easy summer drinking to grab a glass of and enjoy. Nice that the old slurry worked fine. I collected the slurry from this beer now.

9/15/20 This beer is pretty solid. I like it a little better when some of the yeast drops out and the yeast character decreases slightly. It's mostly a spritely, lemony kind of refreshing summer beer.

Beer Name: New Zealand Kveik IPA

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VIDEO on this beer.

Grains: 12 lbs Rahr Pils

.5 lbs Carastan 30-40L

.5 lbs Carahell 11L

Hops: 1 oz Wakatu 7.4% AA first wort hop

2 oz Green Bullet 12.8% flameout, hop stand 15m

2 oz Waimea 17.8% after 15m temp was 183, then added these. Hold for 15m.

Yeast: Sigmund Gjernes kveik, 1 tbsp slurry added to starter when collecting first runnings, about 2 hours before pitching.

Misc:

Brew Date: Rack to Secondary: Keg Date:

Date: 7/25/20 8/08/20

Gravity: 1.062 1.008

% Alcohol:

Notes:

-16 qts 164 > 153. After 60m > 149. add 8 qts boiling > 165. First runnings were 15 brix, 3.5 gallons. Add 3 gallons 180 > 168. second runnings were 9 brix. Had 7 gallons of 13 brix. Boiled some on stove (kitchen was hot!) for 45m or so. Ended with 5 gallons in fermenter. Fermented 86-88F and was done in 2-3 days.

7/28 was really slowing down so took reading. About 1.010. Wow. Much faster than Otterdal which took a week and/or was still bubbling with a big krausen. Orange/tangerine aroma. Limey bitterness. Dang maybe it will be ok. Hope there is not too much Kveik flavor and just a little bit.

8/08 Saved slurry. Orange aroma. Taste is nice. Bright hop character, some malt, little bit of alc warming. Seems like a "thickness" from yeast flavor even though low FG. Needs cooling and carb. Could be ok.

9/05/20 This beer is drinking nice. Strong lime aroma and flavor, also juicy orange and tangelo flavors. These NZ hops have proven themselves again. Oh, also some firm, strong piney bitterness. The beer does finish pretty bitter which coaxes the next sip. Pretty happy with this. I think the Sigmund yeast is taking a back seat, so maybe it can be used to ferment "cleaner" beers. Might make a Pils or Helles recipe with it before it gets too cold.

Beer Name: Oak-Smoked Wheat Kveik

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Grains: 6 lbs Weyermann oak smoked wheat

4 lbs Rahr Pils

Hops: 2 oz Saaz 2.7% AA 75 min

1 oz Saaz 2.7% AA flameout

Yeast: Sigmund Gjernes, slurry from previous beer, activator made 2 hours before pitch

Misc: rice hulls stirred into mash after 1 hour.

Brew Date: Rack to Secondary: Keg Date:

Date: 8/31/20 9/04/20

Gravity: 1.045 1.009

% Alcohol:

Notes:

-12.5 qts 167 > 154. after 1 hour > 151. Add 8 qts boiling > 167. collected 3.5 gallons 12.5 brix. Added 3 gallons 180 > 169. 2nd runnings - 5 brix. Had 6.5 gallons of 10 brix.

Boiled a little longer as gravity was not coming up. Started fermenting within a few hours and was in the upper 80s. Was pretty much done fermenting after 24-48 hours, so stayed at that temp for the majority of the fermentation.

9/04 Slight smoke aroma. Taste is dominated by yeast bitterness, so much yeast still in suspension since it is about 5 days old. Hopefully that will drop out some and flavor of malt can come through more.

Beer Name: Kveik Pils Experiment (German Pils with Kveik yeast)

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VIDEO on this beer.

Grains: 10 lbs Weyermann Bohemian Pils

Hops: 1 oz German Perle 4.5%AA 60m

1 oz German Perle 4.5% AA 0m

Yeast: Sigmund Gjernnes from 2019. activator made couple hours before pitching

Misc:

Brew Date: Rack to Secondary: Keg Date:

Date: 9/13/20 9/25

Gravity: 1.049 1.008

% Alcohol:

Notes:

- 12.5 qts 162 > 152. after 1 hour > 149. Add 8 qts boiling > 166. Got 3.3 gallons of 13 brix. Add 3 gallons 175 > 168. 6 brix. Had 6.7 gallons of 10 brix. Boiled a gallon on the stove for 30m and then added into rest of batch. Had just under 5 gallons but when adding 1L starter it was about up to 5. Was fermenting at 88 after putting electric blanket on it. Otherwise was around 74 at first. Most of the fermentation would have completed with it being in the mid to upper 80s.

9/25 Darker than you'd think for 100% Pils. Maybe yeast still in suspension is causing that? I did add gelatin to try and make it clear. Orange aroma? Hmm. Not very Pils like. Thick mouthfeel? Yeast? Kind of soft. Little bit of bitterness. Prob be an ok drinker but not maybe like a lager. Would have to try one of those other Kveik strains said to be better for that.

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9/15/20 filled propane tank. it had run out during beginning of Kveik Pils so used gas grill one

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Beer Name: Black is Beautiful Imperial Stout

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Learn about this project HERE.

VIDEO on this beer.

Grains: 10 lbs two row

1 lb black patent

1 lb Double Roasted Crystal 120L

2 lbs flaked oats

1 lb flaked barley

1 lb chocolate malt

8 oz chocolate rye

8 oz roast

Hops: 1 oz Chinook 10% AA 60m

2 oz Cascade 6% AA 20m

2 oz Cascade 6% AA 10m

Yeast: Imperial Darkness yeast A10. 1.5L starter made 24 hours prior

Misc: 1 lb white sugar

Brew Date: Rack to Secondary: Keg Date:

Date: 10/10/20 10/19/20

Gravity: 1.086 1.020

% Alcohol:

Notes:

-boiled for 30m before adding first hops. Started with 7 gallons and ended with just under 5 gallons in fermenter. Boiled a little on stove for a half hour, too.

- 22 qts 165 > 154. After 1 hour > 151. Did not add mash out water at first but was having a hard time getting wort out. It was running, but very slowly. Added 1 gallon boiling water. Did not help much. Just let it run, though, and got 3.3 gallons of 17.5 brix.

-added 2 gallons of 184 > 161. 12 brix. Then I had a little over 6 gallons so I added 1 more gallon of hot water.

- had 7 gallons of 15 brix.

- aerated with pure O2 for 2 min. It was fermenting within a couple hours and stayed 70-72 even though the room was only about 63. Even put some ice jugs under a tshirt to try and keep it from getting warmer. After 48 hours fermentation is slowing now.

10/14 1.021. Got down pretty low very quickly. The yeast starter (made in the morning the day before) was not showing much of any activity by the time I went to bed. Thankfully in the morning it looked better, and apparently got the job done.

10/19 Adding 8 oz of lactose (dissolved in a pint of water and boiled) because it was very roasty, dry, bitter, and kind of acrid. Burnt coffee, burnt toast. If I can just dial that back a little it should be better. Finishes with a lingering burnt flavor in throat. Less of that would be nice. Fermentation was good, 70-72F.

11/16 A month in and this is much better. Needed a little time to mellow and that is understandable. I think the lactose was a good call too.

03/24/21 Still on tap and still drinking nice. Maybe a little more mellow but I still think the lactose, in this particular case, was a good idea. Next time I'd make it I might dial back some of those grains.

Beer Name: Southern Passion Blonde (recipe from Craig at Lunar Brew in South Africa)

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VIDEO on this beer.

Grains: 9.5 lbs Rahr Pale

.5 lbs Dingemans Biscuit

Hops: 2.1g Southern Passion 60m (yes, that small of an amt)

3.1g Southern Passion 30m

22.8g Southern Passion. flame out. Let sit for 15m.

Yeast: Safale US-05 dried yeast just pitched into wort.

Misc:

Brew Date: Rack to Secondary: Keg Date:

Date: 10/31/20 11/11

Gravity: 1.048 1.007

% Alcohol:

Notes:

Craig saw the Southern Dawn video I made on that beer and emailed me. He suggested I might try his favorite South African hop, Southern Passion, and make a beer that he makes for his brewery.

-12.5 qts 166 > 156 > ice > 153. After 1 hour > 149. Added 8 qts boiling > (did not record the temp). Collected 3.4 gallons of 13.5 brix. Added 3 gallons of 180 > 172 > ice > 168. 2nd runnings were 6 brix. Had 6.5 gallons of 10.5 brix. Held overnight. In morning it was 131F. Ended with 5 gallons. Did not aerate with pure O2.

11/11 Fairly clear. Pine/lime aroma. Reminds me of Ten Buck ales I used to make in general flavor. Some bitterness. Mango? Basically a light pale ale. Should be ok. Will be interesting just how much character 1 oz of this hop can impart.

12/21 Turned out pretty nice but I think I would like a tiny bit more character, more hops. Maybe even just using 1 more oz at flame out. I suppose it did get to be bitter enough and doesn't taste unbalanced. But a tiny bit more aroma and flavor from the SP hop might be nice.

Cider Name: Cider One

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Fermentables: 5 gallons apple juice from annual club buy

Yeast: 2 packets of Lalvin 71B

Misc: 1 lb white sugar

1 lb brown sugar

Brew Date: Rack to Secondary: Keg Date:

Date: 11/07/20 12/13/20 12/27/21

Gravity: 1.063 .997 .992

% Alcohol:

Notes:

Gravity before adding sugar: 1.050. Fermenting in the low 60s.

12/13 quite cloudy. tastes fine, like usual.

12/27/21 It ever so slowly is getting clearer. There was some sediment like midway down but it's just going to end up in the keg. Added 2.5 tsp sorbate to carboy, then racked into keg. Added 3 cans apple juice concentrate. The pre-sweetened cider is super dry. I don't think they usually get even this low. However, it's not too bad. I wonder if there is more residual yeast or particulates that somehow soften the flavor. Hopefully it will be about as good as most of them.

Cider Name: Cider Two

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Fermentables: 5 gallons apple juice from annual club buy

Yeast: 2 packets of Lalvin 71B

Misc: 1 lb white sugar

1 lb brown sugar

Brew Date: Rack to Secondary: Keg Date:

Date: 11/07/20 12/13/20 06/13/21

Gravity: 1.063 .997 .990

% Alcohol:

Notes:

Gravity before adding sugar: 1.050. Fermenting in the low 60s.

12/13 quite cloudy. tastes fine, like usual.

06/14/21 Added Super Kleer and it still did not get clear. Weird. And it dried out a little more. It tastes ok, but even drier than usual. I added my 3 cans of concentrate (no sorbate) so it should be ok after that. Just odd that neither of these has gotten clear after all this time even though I did everything the same.

12/25/21 Never did get clear. Took above pic before it ran out. Tasted nice until the end though.

Beer Name: Sudkruez Pils from Mashmaker book

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VIDEO on this beer.

Grains: 9.5 lbs Werermann German Pils

.5 lbs Weyermann Carafoam

Hops: .75 oz Motueka 5.5% AA 60m

1 oz Pacific Jade 13.4% (could not find NZ Pacifica) 0 min

.25 oz Motueka 0 min

Yeast: Imperial Harvest L17. 1 l starter made night before

Misc:

Brew Date: Rack to Secondary: Keg Date:

Date: 11/28/20 12/06

Gravity: 1.045 1.007

% Alcohol:

Notes:

12.5 qts 163 > 149. After 65m > 147. Add 8 qts boiling water > 165. 14 brix. 3.2 gallons. Add 3 gallons 174 > 168. 7 brix. had 6.5 gallons of 10 brix.

-did not use pure O2. Was fermenting pretty soon and is going at 52-54.

-12/02 brought to dining room to warm up. Main fermentation has slowed.

12/06 Lighter in color like it should be. Bitter. Limey? Lager character. Kinda dry. Will have to look up hops and see expected flavors. Seems good enough. Hopefully not too dry/bitter. Not very clear and did not add gelatin.

-In the video you can see how this beer had some diacetyl, so much that I wanted to do something about it. So after it was on tap for a while I brought the keg upstairs. I made a 1L yeast starter and when it was at high krausen, pitched it into the keg. I bled off the CO2 constantly for a couple days. On around day 3 I tasted it and the taste was gone! The beer became 100% better and I was thrilled. It drank perfectly up until the last pour.

Beer Name: Pre-Pro Triple Grain Amber Lager (from Mashmaker or GrowlerMag)

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VIDEO on this beer.

Grains: 8 lbs Rahr Pils

.5 lbs Briess Caramel 20L

1.5 lbs flaked maize

.25 lbs Chocolate rye

Hops: .5 oz Cluster 6.9% AA 60m

.25 oz Cluster 6.9% AA 20m

.25 oz Cluster 6.9% AA 0m [not called for in recipe]

Yeast: Imperial Global lager. Starter made night before.

Misc:

Brew Date: Rack to Secondary: Keg Date:

Date: 12/19/20 12/28/20

Gravity: 1.052 1.006

% Alcohol:

Notes:

-13 qts 165 > 152 > ice > 149. Mashed for 90m. Was 145 after that. Add 2 gallons boiling > 162. Collected 3.6 gallons 14.5 brix. Add 3 gallons 182 > 169. Second runnings where 6 brix. Had 6.7 gallons of 11 brix. Boiled 10 min before adding hops. Ended with 5 gallons in fermented. Aerated with pure O2. Fermenting 50-52F.

12/28 Not any diacetyl so that is good. Amber color. Clean, semi dry taste. Corn? Light body? Think I can taste the corn a little. Should be a good drinker. Kind of like a Vienna lager w/o the Vienna malt.

02/09/21 This beer turned out wonderfully. It has a very rich malt character that is a little bit different from the corn. The hop addition is light but there is a hint of bitterness. It is clean with no diacetyl or off flavors. Just a yummy, beer that is kind of like a thicker Vienna lager or something.

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