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Brew Logs

Last updated 20170224

I started using BeerSmith in June 2011 and hacked up some XSLT to take the BeerXML exports from BeerSmith and generate this table and the detail pages.

My record keeping isn't really all that great, but I'm getting better. I try and keep most input values at 0 until I've actually measured them to at least show when I've forgotten a measurement.

Anyway, for what it's worth, simply click the details link on the right to see the recipe details.

Name	Date	Style	OG	FG	ABV	IBU
Milk Stout (BST5)	01 Nov 2014	Sweet Stout	13.3 °P	-Infinity °P	0.0 %	25.6 IBUs	Details [X] Close Milk Stout (BST5) Brewed by Jerimiah on 01 Nov 2014. Fermentables: 2.95 kg Pale Malt (2 Row) US (56.5 %) 0.42 kg Roasted Barley (8.0 %) 0.31 kg Caramel/Crystal Malt - 60L (6.0 %) 0.31 kg Chocolate Malt (6.0 %) 0.31 kg Munich Malt (6.0 %) 0.26 kg Barley, Flaked (4.9 %) 0.20 kg Oats, Flaked (3.9 %) 0.45 kg Milk Sugar (Lactose) (8.6 %) Hops: 12.0 g Magnum (60.0 min) 28.0 g Williamette (10.0 min) Mash: B: 67 C / 153 F (Medium Body): Conversion: Infusion at 67 °C for 60.0000000 min Mash Step: Temperature at 75 °C for 0.0000000 min Fermentation: American Ale (Wyeast Labs 1056) at 20 °C Notes:
Roggenbier (BCS) (BST5)	25 Oct 2014	Roggenbier (German Rye Beer)	14.7 °P	-Infinity °P	0.0 %	17.2 IBUs	Details [X] Close Roggenbier (BCS) (BST5) Brewed by Jerimiah on 25 Oct 2014. Fermentables: 2.50 kg Rye Malt (44.4 %) 1.39 kg Munich Malt - 10L (24.8 %) 1.20 kg Pilsner (2 Row) Ger (21.3 %) 0.42 kg Caramunich Malt (7.4 %) 0.06 kg Acid Malt (1.1 %) 0.06 kg Carafa II (1.1 %) Hops: 28.0 g Tettnang (60.0 min) 9.0 g Saaz (15.0 min) Mash: A: Beta Glucan + 67 C / 153 F (Medium Body): Beta Glucan: Infusion at 44.5 °C for 20.0000000 min Conversion: Infusion at 67 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Weihenstephan Weizen (Wyeast Labs 3068) at 19.4 °C Notes: OG 1.058 at 24.4C corrects to 1.060
Schwarzbier (BCS) (BST5)	18 Oct 2014	Schwarzbier (Black Beer)	12.8 °P	2.8 °P	5.4 %	26.7 IBUs	Details [X] Close Schwarzbier (BCS) (BST5) Brewed by Jerimiah on 18 Oct 2014. Fermentables: 2.30 kg Munich Malt (51.3 %) 1.73 kg Pilsner (2 Row) Ger (38.7 %) 0.14 kg Caramel/Crystal Malt - 40L (3.2 %) 0.14 kg Chocolate Malt (3.2 %) 0.08 kg Carafa II (1.9 %) 0.08 kg Roasted Barley (1.9 %) Hops: 47.0 g Hallertauer (60.0 min) 14.0 g Hallertauer (20.0 min) 14.0 g Hallertauer (0.0 min) Mash: Single Infusion, Light Body, No Mash Out: Mash In: Infusion at 65.6 °C for 75.0000000 min Fermentation: Bohemian Lager (Wyeast Labs 2124) at 10 °C Notes: OG 1.052 at 13.5 corrects to 1.052. 20141019 pitched starter at 10 C 20141025, 1.023 at 19C, corrects to 1.024. Raising to 16.5C to acommodate the roggenbier. 20141101, 1.011 at 16.5C 20141102, chilling 2C/day. Accidentally dumped an American II starter into it. Woops.
Mild (BCS) (BST5)	04 Oct 2014	Mild	8.8 °P	3.3 °P	2.9 %	14.7 IBUs	Details [X] Close Mild (BCS) (BST5) Brewed by Jerimiah on 04 Oct 2014. Fermentables: 2.50 kg Pale Malt, Maris Otter (82.5 %) 0.22 kg Caramel/Crystal Malt - 40L (7.4 %) 0.17 kg Caramel/Crystal Malt -120L (5.6 %) 0.11 kg Chocolate Malt (Pale) (3.6 %) 0.02 kg Black (Patent) Malt (0.8 %) Hops: 24.0 g Fuggles (60.0 min) Mash: B: 69 C / 156 F (Heavier Body): Conversion: Infusion at 68.9 °C for 60.0000000 min Mashout: Temperature at 75 °C for 0.0000000 min Fermentation: Windsor Yeast (Lallemand -) at 19.4 °C Notes: First runnings 14.8 P Pre boil 7.8 P 20141005, pitched 1 pkg Windsor, rehydrated per instructions at 19C. Injected O2 per usual. OG 1034 at 19, corrects to 1035 20111027 1.014 at 5.5C corrects to 1.013
Porter (NB) (BST5)	30 Aug 2014	Robust Porter	15.3 °P	4.6 °P	5.9 %	44.9 IBUs	Details [X] Close Porter (NB) (BST5) Brewed by Jerimiah on 30 Aug 2014. Fermentables: 4.30 kg Pale Malt, Maris Otter (76.0 %) 0.45 kg Chocolate Malt (Pale) (8.0 %) 0.45 kg White Wheat Malt (8.0 %) 0.23 kg Black (Patent) Malt (4.1 %) 0.23 kg Caramel/Crystal Malt - 80L (4.1 %) Hops: 28.0 g Chinook (60.0 min) 14.0 g Goldings, B.C. (15.0 min) 14.0 g Goldings, B.C. (5.0 min) Mash: B: 67 C / 153 F (Medium Body): Conversion: Infusion at 67 °C for 60.0000000 min Mash Step: Temperature at 75 °C for 0.0000000 min Fermentation: American Ale II (Wyeast Labs 1272) at 19.4 °C Notes: 20141011 1019 at 6.5 corrects to 1018
APA Light (BST5)	09 Aug 2014	American Pale Ale	9.2 °P	-Infinity °P	0.0 %	17.3 IBUs	Details [X] Close APA Light (BST5) Brewed by Jerimiah on 09 Aug 2014. Fermentables: 3.25 kg Vienna Malt (91.5 %) 0.25 kg Honey Malt (7.0 %) 0.05 kg Acid Malt (1.4 %) Hops: 10.0 g Cascade (60.0 min) 10.0 g Amarillo Gold (30.0 min) 10.0 g Amarillo Gold (2.0 min) 10.0 g Cascade (2.0 min) Mash: B: 69 C / 156 F (Heavier Body): Conversion: Infusion at 68.9 °C for 60.0000000 min Mashout: Temperature at 75 °C for 5.0000000 min Fermentation: American Ale (Wyeast Labs 1056) at 19.4 °C Notes: 20140823, 1.008 at 21.5
Bohemian Pilsner (BCS) (BST5)	03 Aug 2014	Bohemian Pilsner	13.7 °P	2.8 °P	5.9 %	40.6 IBUs	Details [X] Close Bohemian Pilsner (BCS) (BST5) Brewed by Jerimiah on 03 Aug 2014. Fermentables: 4.50 kg Pilsner (2 Row) Ger (92.4 %) 0.27 kg Cara-Pils/Dextrine (5.5 %) 0.10 kg Acid Malt (2.1 %) Hops: 47.0 g Saaz (60.0 min) 57.0 g Saaz (30.0 min) 28.0 g Saaz (15.0 min) 28.0 g Saaz (0.0 min) Mash: B: 64 C / 147 F (Very Light Body): Conversion: Infusion at 64 °C for 90.0000000 min Mashout: Temperature at 75 °C for 0.0000000 min Fermentation: Bohemian Lager (Wyeast Labs 2124) at 10 °C Notes: 3.77 L starter for WY Bohemian Pils MFG 20140714 started 0802. Mash pH 5.18 at 65 F. 90 minute mash. 20140804: Decanted and pitched starter, injected O2 per usual. Wort had a sikly looking film on top. Accidentally set controller to 18C, so pitched too high. Set to 8C and chilling overnight. Also just realized I mixed up the mash temp and went way too low. Maybe it will under-attenuate like all my other lagers. 0805 AM: Controller shows 14C, fermentation is vigorous. 0812 PM: Eventually got down to 8C. Fermentation slowing visibly, raised to 15C. 0818 PM: 1.022 at 22C. Crashing. Still some activity. Sweetness is OK, bitterness is a bit much. A note of that onion like thing I got on the Helles, but very faint. 20140906: Been in the keezer for the last 2 weeks. 1.011. Has that onion/garlic note in the nose. Flavor is light and sweet, but the bitterness is a bit harsh.
Peach Wheat Base (BST5)	06 Jul 2014	Fruit Beer	13.0 °P	-Infinity °P	0.0 %	15.9 IBUs	Details [X] Close Peach Wheat Base (BST5) Brewed by Jerimiah on 06 Jul 2014. Fermentables: 2.25 kg Pale Malt (2 Row) US (50.0 %) 2.25 kg White Wheat Malt (50.0 %) Hops: 26.0 g Goldings, East Kent (60.0 min) Mash: B: 69 C / 156 F (Heavier Body): Conversion: Infusion at 68.9 °C for 60.0000000 min Mashout: Temperature at 75 °C for 0.0000000 min Fermentation: American Ale (Wyeast Labs 1056) at 16 °C Notes:
Berliner Weisse (BCS) (BST10)	31 May 2014	Berliner Weiss	-Infinity °P	-Infinity °P	0.0 %	6.9 IBUs	Details [X] Close Berliner Weisse (BCS) (BST10) Brewed by Jerimiah on 31 May 2014. Fermentables: 2.80 kg Pilsner (2 Row) Ger (49.0 %) 2.80 kg White Wheat Malt (49.0 %) 0.11 kg Acid Malt (1.9 %) Hops: 50.0 g Saaz (15.0 min) Mash: B: 65.5 C / 150 F (Light Body): Conversion: Infusion at 65.5 °C for 60.0000000 min Mashout: Temperature at 75 °C for 0.0000000 min Fermentation: European Ale Yeast (Wyeast Labs 1338) at 19 °C Notes: Made 10 gallons of wort, but only soured half so I could back blend in case it got too sour. Pitched lacto 24 hours prior to saccharo. It didn't sour quickly or very much, so the non-sour batch got drank on July 4. 20140906, sourness is subdued, but very well balanced. Time to chill and keg.
BB2014 - Regal Pale Ale (BST5)	30 Apr 2014	American Amber Ale	11.4 °P	1.5 °P	5.2 %	22.1 IBUs	Details [X] Close BB2014 - Regal Pale Ale (BST5) Brewed by Jerimiah on 30 Apr 2014. Fermentables: 3.85 kg Pale Malt, Maris Otter (81.7 %) 0.28 kg Caramel/Crystal Malt - 20L (6.0 %) 0.20 kg White Wheat Malt (4.2 %) 0.14 kg Caramel/Crystal Malt - 80L (3.0 %) 0.14 kg Caravienne Malt (3.0 %) 0.10 kg Acid Malt (2.1 %) Hops: 11.0 g Nugget (60.0 min) 28.0 g Cascade (5.0 min) 11.0 g Nelson Sauvin (5.0 min) 28.0 g Cascade (60.0 min) 28.0 g Nelson Sauvin (60.0 min) Mash: B: 67 C / 153 F (Medium Body): Conversion: Infusion at 67 °C for 60.0000000 min Mash Step: Temperature at 75 °C for 0.0000000 min Fermentation: American Ale (Wyeast Labs 1056) at 19.4 °C Notes:
APA Light (BST5)	27 Apr 2014	American Pale Ale	7.3 °P	1.5 °P	3.0 %	34.3 IBUs	Details [X] Close APA Light (BST5) Brewed by Jerimiah on 27 Apr 2014. Fermentables: 2.50 kg Vienna Malt (96.2 %) 0.10 kg Acid Malt (3.8 %) Hops: 10.0 g Amarillo Gold (60.0 min) 10.0 g Cascade (60.0 min) 10.0 g Amarillo Gold (30.0 min) 10.0 g Cascade (30.0 min) 10.0 g Amarillo Gold (2.0 min) 10.0 g Cascade (2.0 min) Mash: B: 69 C / 156 F (Heavier Body): Conversion: Infusion at 68.9 °C for 60.0000000 min Mashout: Temperature at 75 °C for 5.0000000 min Fermentation: American Ale (Wyeast Labs 1056) at 19.4 °C Notes:
English Barleywine - Gyle BST5	24 Mar 2014	English Barleywine	27.8 °P	6.8 °P	12.5 %	50.6 IBUs	Details [X] Close English Barleywine - Gyle BST5 Brewed by Jerimiah and assisted by The Trasks on 24 Mar 2014. Fermentables: 11.00 kg Pale Malt, Maris Otter (93.5 %) 0.33 kg Caramel/Crystal Malt -120L (2.8 %) 0.33 kg Caramunich Malt (2.8 %) 0.11 kg Acid Malt (0.9 %) Hops: 28.0 g Goldings, East Kent (60.0 min) 28.0 g Horizon (60.0 min) 15.0 g Magnum (60.0 min) 17.0 g Goldings, East Kent (20.0 min) 17.0 g Goldings, East Kent (1.0 min) Mash: A: 65.5 C / 150 F (Light Body): Conversion: Infusion at 65.5 °C for 60.0000000 min Fermentation: London Ale Yeast (Wyeast Labs 1028) at 19.4 °C Notes:
Hefeweizein (BST5) (BCS)	08 Mar 2014	Weizen/Weissbier	12.6 °P	2.6 °P	5.4 %	10.8 IBUs	Details [X] Close Hefeweizein (BST5) (BCS) Brewed by Jerimiah on 08 Mar 2014. Fermentables: 2.30 kg Pilsner (2 Row) Ger (48.9 %) 2.30 kg White Wheat Malt (48.9 %) 0.10 kg Acid Malt (2.1 %) Hops: 23.0 g Saaz (60.0 min) Mash: B: 67 C / 153 F (Medium Body): Conversion: Infusion at 67 °C for 60.0000000 min Mash Step: Temperature at 75 °C for 0.0000000 min Fermentation: Weihenstephan Weizen (Wyeast Labs 3068) at 16.5 °C Notes:
Irish Red (BST5) (BCS)	16 Feb 2014	Irish Red Ale	14.9 °P	4.1 °P	5.9 %	19.2 IBUs	Details [X] Close Irish Red (BST5) (BCS) Brewed by Jerimiah on 16 Feb 2014. Fermentables: 5.10 kg Pale Malt, Maris Otter (90.9 %) 0.17 kg Caramel/Crystal Malt - 40L (3.0 %) 0.17 kg Caramel/Crystal Malt -120L (3.0 %) 0.17 kg Roasted Barley (3.0 %) Hops: 35.0 g Goldings, East Kent (60.0 min) Mash: Single Infusion, Light Body, No Mash Out: Mash In: Infusion at 65.6 °C for 75.0000000 min Fermentation: Irish Ale (Wyeast Labs 1084) at 19 °C Notes:
American Brown (BST5C) (BCS)	18 Jan 2014	American Brown Ale	12.8 °P	2.1 °P	5.8 %	32.8 IBUs	Details [X] Close American Brown (BST5C) (BCS) Brewed by Jerimiah on 18 Jan 2014. Fermentables: 4.50 kg Pale Malt, Maris Otter (87.2 %) 0.23 kg Caramel/Crystal Malt - 40L (4.5 %) 0.23 kg Chocolate Malt (4.5 %) 0.10 kg Caramel/Crystal Malt - 80L (1.9 %) 0.10 kg Victory Malt (1.9 %) Hops: 13.0 g Magnum (60.0 min) 28.0 g Cascade (15.0 min) 28.0 g Amarillo Gold (2.0 min) 22.0 g Cascade (2.0 min) Mash: B: 66.5 C / 152 F (Medium Body): Conversion: Infusion at 66.5 °C for 60.0000000 min Mashout: Temperature at 75 °C for 0.0000000 min Fermentation: American Ale (Wyeast Labs 1056) at 19.4 °C Notes:
APA Light (BST5)	05 Jan 2014	American Pale Ale	11.4 °P	2.3 °P	4.8 %	32.4 IBUs	Details [X] Close APA Light (BST5) Brewed by Jerimiah on 05 Jan 2014. Fermentables: 3.00 kg Vienna Malt (78.9 %) 0.50 kg Biscuit Malt (13.2 %) 0.30 kg Wheat, Torrified (7.9 %) Hops: 10.0 g Amarillo Gold (60.0 min) 10.0 g Cascade (60.0 min) 10.0 g Amarillo Gold (30.0 min) 10.0 g Cascade (30.0 min) 10.0 g Amarillo Gold (2.0 min) 10.0 g Cascade (2.0 min) Mash: A: 69 C / 156 F (Heavier Body): Conversion: Infusion at 68.9 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: European Ale Yeast (Wyeast Labs 1338) at 19.4 °C Notes:
Helles Bock (BCS) (BST5)	29 Nov 2013	Mailbock/Helles Bock	16.7 °P	4.6 °P	6.7 %	24.2 IBUs	Details [X] Close Helles Bock (BCS) (BST5) Brewed by Jerimiah on 29 Nov 2013. Fermentables: 4.75 kg Pilsner (2 Row) Ger (63.6 %) 1.50 kg Vienna Malt (20.1 %) 1.00 kg Munich Malt (13.4 %) 0.22 kg Acid Malt (2.9 %) Hops: 16.0 g Magnum (60.0 min) Mash: A: 69 C / 156 F (Heavier Body): Conversion: Infusion at 68.9 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Bavarian Lager (Wyeast Labs 2206) at 12.2 °C Notes: Inventory lied about Munich, so subbed 1.5 kg of Vienna. Tried to fly sparge for the first time. The whole thing ran in about 15 minutes, which is apparently too fast. After draining the MLT for cleaning, last runnings were 4.5 P. Pitched slurry from a 4L starter at 10C. 20131207, 1.040, starting to raise to 15C.
Winter Warmer (NB) (BST5)	09 Nov 2013	American Amber Ale	15.1 °P	4.3 °P	5.9 %	39.8 IBUs	Details [X] Close Winter Warmer (NB) (BST5) Brewed by Jerimiah on 09 Nov 2013. Fermentables: 5.22 kg Caramel/Crystal Malt - 60L (88.5 %) 0.45 kg Chocolate Malt (7.6 %) 0.23 kg Pale Malt, Maris Otter (3.9 %) Hops: 56.0 g Willamette (60.0 min) 28.0 g Willamette (10.0 min) Mash: A: 66.5 C / 152 F (Medium Body): Conversion: Infusion at 66.5 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Scottish Ale (Wyeast Labs 1728) at 19.4 °C Notes:
Brickwarmer Holiday Red (NB) (BST5)	03 Nov 2013	American Amber Ale	11.4 °P	2.8 °P	4.6 %	38.7 IBUs	Details [X] Close Brickwarmer Holiday Red (NB) (BST5) Brewed by Jerimiah on 03 Nov 2013. Fermentables: 3.63 kg Pale Malt, Maris Otter (69.7 %) 0.68 kg Mild Malt (13.1 %) 0.45 kg Wheat, Torrified (8.6 %) 0.23 kg Caramel/Crystal Malt - 80L (4.4 %) 0.11 kg Caramel/Crystal Malt - 30L (2.1 %) 0.11 kg Chocolate Malt (Pale) (2.1 %) Hops: 21.0 g Magnum (60.0 min) 28.0 g Styrian Goldings (10.0 min) Mash: A: 66.5 C / 152 F (Medium Body): Conversion: Infusion at 66.5 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: London Ale Yeast (Wyeast Labs 1028) at 19.4 °C Notes:
Bourbon Barrel Porter (NB) (BST5)	12 Oct 2013	Robust Porter	12.8 °P	3.6 °P	5.0 %	44.6 IBUs	Details [X] Close Bourbon Barrel Porter (NB) (BST5) Brewed by Jerimiah on 12 Oct 2013. Fermentables: 4.30 kg Pale Malt, Maris Otter (76.0 %) 0.45 kg Chocolate Malt (Pale) (8.0 %) 0.45 kg White Wheat Malt (8.0 %) 0.23 kg Black (Patent) Malt (4.1 %) 0.23 kg Caramel/Crystal Malt - 80L (4.1 %) Hops: 28.0 g Chinook (60.0 min) 14.0 g Goldings, B.C. (15.0 min) 14.0 g Goldings, B.C. (5.0 min) Mash: A: 67 C / 153 F (Medium Body): Conversion: Infusion at 67 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Scottish Ale (Wyeast Labs 1728) at 19.4 °C Notes: 20131029, racked to secondary and added 2oz american medium plus toasted oak cubes and the pint of bourbon they had been soaking in since brew day. 1.013 at 20 C.
Blonde (BCS) (BST10)	04 Oct 2013	Blonde Ale	11.4 °P	2.1 °P	5.0 %	17.3 IBUs	Details [X] Close Blonde (BCS) (BST10) Brewed by Jerimiah on 04 Oct 2013. Fermentables: 10.40 kg Pale Malt, Maris Otter (94.4 %) 0.50 kg Munich Malt (4.5 %) 0.12 kg Acid Malt (1.1 %) Hops: 56.0 g Willamette (60.0 min) Mash: A: 65.5 C / 150 F (Light Body): Conversion: Infusion at 65.5 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Safale American (DCL/Fermentis US-05) at 19.4 °C Notes: Split into 2 fermenters, one pitched with Nottingham and the other US-05. Both rehydrated per instructions and dosed with 60 seconds of O2. Accidentally left the temperature controller at near 0 C, and didn't catch it until after pitching. Pitched close to 7 C and didn't start heating until Monday. Both have kraeusen today (Tuesday). 20131110, nottingham is 1.008 for 5.0% ABV 20131110, US-05 is 1.008 for 5.0 ABV
DQ SMaSH 2013 (Amarillo)	10 Sep 2013	American Pale Ale	13.5 °P	3.3 °P	5.5 %	47.7 IBUs	Details [X] Close DQ SMaSH 2013 (Amarillo) Brewed by Jerimiah on 10 Sep 2013. Fermentables: 2.88 kg Vienna Malt (99.0 %) 0.03 kg Acid Malt (1.0 %) Hops: 14.0 g Amarillo Gold (60.0 min) 14.0 g Amarillo Gold (30.0 min) 14.0 g Amarillo Gold (2.0 min) Mash: A: 67 C / 153 F (Medium Body): Conversion: Infusion at 67 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: American Ale (Wyeast Labs 1056) at 19.4 °C Notes:
DQ SMaSH 2013 (Cascade)	10 Sep 2013	American Pale Ale	13.5 °P	3.3 °P	5.5 %	30.8 IBUs	Details [X] Close DQ SMaSH 2013 (Cascade) Brewed by Jerimiah on 10 Sep 2013. Fermentables: 2.88 kg Vienna Malt (99.0 %) 0.03 kg Acid Malt (1.0 %) Hops: 14.0 g Cascade (60.0 min) 14.0 g Cascade (30.0 min) 14.0 g Cascade (2.0 min) Mash: A: 67 C / 153 F (Medium Body): Conversion: Infusion at 67 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: American Ale (Wyeast Labs 1056) at 19.4 °C Notes:
Roggenbier (BCS)	03 Aug 2013	Roggenbier (German Rye Beer)	14.0 °P	3.6 °P	5.7 %	16.3 IBUs	Details [X] Close Roggenbier (BCS) Brewed by Jerimiah on 03 Aug 2013. Fermentables: 2.83 kg Rye Malt (45.1 %) 1.58 kg Munich Malt - 10L (25.2 %) 1.36 kg Pilsner (2 Row) Ger (21.7 %) 0.45 kg Caramunich Malt (7.2 %) 0.06 kg Carafa II (0.9 %) Hops: 28.0 g Tettnang (60.0 min) 9.0 g Saaz (15.0 min) Mash: A: 68 C / 153 F (Medium Body): Conversion: Infusion at 68 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Weihenstephan Weizen (Wyeast Labs 3068) at 19.4 °C Notes: Milled at 0.019 and the lauter was stuck beyond belief. Lautered by hand, no sparge. Proceeded as usual. Lots of grist in the fermenter. Wort doesn't taste as sweet as gravity indicates. 1.053 at 30.3 corrected to 1.057. 20130828, chilling to 0C. 20130903, 1.015 at 6.3 adjusts to 1.014
Saison (BCS)	27 Jul 2013	Saison	15.8 °P	2.8 °P	7.1 %	21.7 IBUs	Details [X] Close Saison (BCS) Brewed by Jerimiah on 27 Jul 2013. Fermentables: 4.76 kg Pilsner (2 Row) Ger (78.7 %) 0.34 kg Munich Malt (5.6 %) 0.34 kg White Wheat Malt (5.6 %) 0.10 kg Acid Malt (1.7 %) 0.06 kg Caramunich Malt (0.9 %) 0.45 kg Cane (Beet) Sugar (7.4 %) Hops: 28.0 g Hallertauer Mittelfrueh (60.0 min) 19.0 g Saaz (60.0 min) 16.0 g Horizon (2.0 min) Mash: A: 64 C / 147 F (Very Light Body): Conversion: Infusion at 64 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Belgian Saison (Wyeast Labs 3724) at 20 °C Notes: Pitched WY3724 mfg. 20130616 into 1.42 L, 10 P starter. Starter and yeast were at room temp (about 24 C). Stuck the whole mess on the stir plate in the garage at about 30 C. Doughed in at 64 C. Dropped to ~62 C after 60 mintues. 21 Brix, but iodine test was positive for starch. Added 1 L water to 65 C. After 25 minutes, wort was very sweet, still measured 21 Brix and iodine test was inconclusive. Started runoff. First runoff was slow, so added a couple handfulls of rice hulls for the second runnings. Collected 7.2 gallons. Colledted 21 L, OG 1.062 @ 28 C, corrected 1.065. 20130729, PM, power outage late yesterday evening with no resolution in sight, so held off on pitching. Put the starter in the fridge with the rest of the batch to try and equalize temps as much as possible. Power came back on at around 11 AM, pitched at 5:30 PM. Injected O2 as usual. Starter didn't settle much, decanted a bit, but ended up pitching about 1.5 L. 6 Brix. Was spicy and mildly phenolic. Controller at 20 C. 20130730, AM, increased to 21 C. 20130802, PM raised about 2 C per day because it was fermenting very quickly. At 27 C now, and seems quiet. 20130903 PM, 1.011 at 28.8 corrects to 1.014. Been at 30 ish for about 3 weeks because it stuck at 1.030. Tastes spicy, slightly phenolic and of course not dry enough. Yeast still in suspension, very slow activity. Going to give it another few days.
English Barleywine	21 Jul 2013	English Barleywine	24.6 °P	5.8 °P	11.0 %	39.5 IBUs	Details [X] Close English Barleywine Brewed by Jerimiah on 21 Jul 2013. Fermentables: 11.00 kg Pale Malt, Maris Otter (93.5 %) 0.33 kg Caramel/Crystal Malt -120L (2.8 %) 0.33 kg Caramunich Malt (2.8 %) 0.11 kg Acid Malt (0.9 %) Hops: 40.0 g Horizon (60.0 min) 17.0 g Goldings, East Kent (20.0 min) 17.0 g Goldings, East Kent (1.0 min) Mash: A: 65.5 C / 150 F (Light Body): Conversion: Infusion at 65.5 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: London Ale Yeast (Wyeast Labs 1028) at 19.4 °C Notes: Throw the recipe out the window. Brewday notes: Doughed in with 26 L of water and seemed to settle at 66 C. Lots to stir, tough to know if the temperature was consistent. Mash for an hour. First runnings at 23.8 Brix on the refractometer, only 12.5 L collected. Wanted 26 L total after second running, so added 13.5 L. Second runnings were at 14.4 Brix. Collected 25.6 L at 19.6 Brix total between first and second runnings. Added about 20 L for the third runnings. Ran off and collected them at 6.8 Brix for the small beer. Big beer gravity seemed low, so boiled for about 90 minutes before the 60 minute addition. Hopped for measured gravity and volume based on the recipe. Came out identical amounts. Hopped small beer with 17 g of Fuggle at 60. Collected 3 gallons at 1.033. Big beer was 4.6 gallons at 1.105. Big beer got a 4 L starter with WY 1028, mfg 20130616 on the morning of the 22nd. Small beer got rehydrated US-05 which was repackaged by AHS at the same time. After work the big beer had a large kraeusen, and by 11 PM had overflowed and made a mess. Temperature controller was at 20 C for both beers. Seemed warm the morning of the 23rd, so reduced to 19 C. Raised to 20 C that evening and then to 21 C the morning of the 24th as fermentation was slowing dramatically. Read about 14 brix the evening of the 24th. 20130727, small beer measures 1.008 at 22 C 20130729, big beer measures 1.022 at 23 C, corrected to 1.023. Very fruity nose. Tastes a bit sweet still. Bitterness is a tad harsh. Can taste the alcohol, though I don't detect any fuesel character. 20130802, small beer has been at room temp (75-80F) since 7/29. Big beer has been increasing 2 C per day to 27 C since 7/31 and is now at room temp. 20130811, big beer measures 1.0205 at 23.8C, corrects to 1.022. Fruityness has mellowed, still quite sweet. Alcohol is warming and a touch of fuesel character. Hop bitterness is subdued, some bitterness from alcohol. 20130828, small beer was dropped to ~0C about 2 weeks ago, big beer went to 17C 2 weeks ago, then to 0C this morning.
Cerveza de Mesa	15 Jun 2013	Blonde Ale	8.0 °P	1.5 °P	3.4 %	13.9 IBUs	Details [X] Close Cerveza de Mesa Brewed by Jerimiah on 15 Jun 2013. Fermentables: 3.00 kg Pale Malt, Maris Otter (90.9 %) 0.15 kg Biscuit Malt (4.5 %) 0.15 kg Honey Malt (4.5 %) Hops: 21.0 g Fuggles (60.0 min) 21.0 g Fuggles (2.0 min) Mash: A: 67 C / 153 F (Medium Body): Conversion: Infusion at 67 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Nottingham (Danstar -) at 20 °C Notes:
Jerimiah's Red Bearded Ale	08 Jun 2013	American Amber Ale	13.5 °P	3.3 °P	5.5 %	42.1 IBUs	Details [X] Close Jerimiah's Red Bearded Ale Brewed by Jerimiah on 08 Jun 2013. Fermentables: 4.00 kg Pale Malt, Maris Otter (79.6 %) 0.60 kg Caramel/Crystal Malt - 40L (11.9 %) 0.30 kg Caramel/Crystal Malt - 80L (6.0 %) 0.08 kg Acid Malt (1.5 %) 0.05 kg Roasted Barley (1.0 %) Hops: 35.0 g Cascade (60.0 min) 35.0 g Cascade (30.0 min) 35.0 g Cascade (2.0 min) Mash: A: 69 C / 156 F (Heavier Body): Conversion: Infusion at 68.9 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Nottingham (Danstar -) at 16.7 °C Notes:
DQ Group Summer Ale 2013	01 Jun 2013	Specialty Beer	14.2 °P	2.6 °P	6.3 %	57.3 IBUs	Details [X] Close DQ Group Summer Ale 2013 Brewed by Jerimiah on 01 Jun 2013. Fermentables: 3.28 kg Pale Malt, Maris Otter (59.8 %) 1.13 kg Pilsner (2 Row) UK (20.6 %) 0.57 kg White Wheat Malt (10.4 %) 0.08 kg Acid Malt (1.5 %) 0.43 kg Brown Sugar, Light (7.8 %) Hops: 100.0 g Fuggles (60.0 min) 54.0 g Willamette (5.0 min) Mash: A: 150 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 65.6 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: ( ) at 19.4 °C Notes: Decanted and pitched 3068 starter 20130602. Airlock clogged and blew out after work on Monday the 3rd. Rigged 7/16" blowoff. Returned to airlock Wednesday afternoon. Removed from fridge after 10 days to room temp at 75F. Overwhelmingly bitter. Bitterness mellowed after 7 days. Still quite sharp and it may be masking some chlorphenolics, but I can't tell. Started chilling 20130625. Gelatin to carboy 20130630. Kegged 20130704. Bitterness is still quite sharp. Distinct clove phenolic, little to no banana. Maybe the clove and the heavy bitterness are interacting badly, but I still get some unpleasant chlorphenolic character.
Rye Blonde	01 Jun 2013	Blonde Ale	9.7 °P	1.3 °P	4.4 %	23.5 IBUs	Details [X] Close Rye Blonde Brewed by Jerimiah on 01 Jun 2013. Fermentables: 2.00 kg Pale Malt, Maris Otter (50.0 %) 1.00 kg Munich Malt - 10L (25.0 %) 1.00 kg Rye Malt (25.0 %) Hops: 35.0 g Fuggles (60.0 min) 28.3 g Willamette (2.0 min) Mash: A: 150 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 65.6 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Nottingham (Danstar -) at 20 °C Notes: Rehydrated Nottingham per instructions and pitched 20130602. Didn't start. Sprinked non-rehydrted Nottingham Morning of 20130604. Had 1" kraeusen after 48 hours. Dumped.
Sort of Lazy Afternoon Wit	27 Apr 2013	Witbier	12.6 °P	2.8 °P	5.2 %	22.1 IBUs	Details [X] Close Sort of Lazy Afternoon Wit Brewed by Jerimiah on 27 Apr 2013. Fermentables: 2.50 kg Pilsner (2 Row) Bel (50.7 %) 2.25 kg Wheat, Flaked (45.6 %) 0.11 kg Munich Malt (2.3 %) 0.07 kg Acid Malt (1.4 %) Hops: 34.0 g Hallertauer Mittelfrueh (60.0 min) Mash: A: 156 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 68.9 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Belgian Witbier (Wyeast Labs 3944) at 20 °C Notes:
Jerimiah's Red Bearded Ale	21 Apr 2013	American Amber Ale	13.5 °P	3.3 °P	5.5 %	71.1 IBUs	Details [X] Close Jerimiah's Red Bearded Ale Brewed by Jerimiah on 21 Apr 2013. Fermentables: 4.00 kg Pale Malt (2 Row) US (82.2 %) 0.45 kg Caramel/Crystal Malt - 40L (9.3 %) 0.23 kg Caramel/Crystal Malt - 80L (4.7 %) 0.10 kg Acid Malt (2.1 %) 0.09 kg Roasted Barley (1.8 %) Hops: 35.4 g Amarillo Gold (60.0 min) 35.4 g Amarillo Gold (30.0 min) 35.4 g Amarillo Gold (2.0 min) Mash: A: 153 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 67.2 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Nottingham (Danstar -) at 16.7 °C Notes:
Blonde	06 Apr 2013	Blonde Ale	10.9 °P	2.6 °P	4.4 %	24.6 IBUs	Details [X] Close Blonde Brewed by Jerimiah on 06 Apr 2013. Fermentables: 2.00 kg Pale Malt (2 Row) US (49.0 %) 2.00 kg Vienna Malt (49.0 %) 0.08 kg Acid Malt (2.0 %) Hops: 42.5 g Hallertauer Mittelfrueh (60.0 min) 28.3 g Hallertauer (2.0 min) Mash: A: 150 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 65.6 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Nottingham (Danstar -) at 20 °C Notes:
Lazy Afternoon Wit	18 Mar 2013	Witbier	12.3 °P	2.6 °P	5.2 %	17.2 IBUs	Details [X] Close Lazy Afternoon Wit Brewed by Jerimiah on 18 Mar 2013. Fermentables: 2.50 kg Pilsner (2 Row) Bel (50.7 %) 2.25 kg Wheat, Flaked (45.6 %) 0.11 kg Munich Malt (2.3 %) 0.07 kg Acid Malt (1.4 %) Hops: 34.0 g Hallertauer Mittelfrueh (60.0 min) Mash: A: 156 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 68.9 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Belgian Witbier (Wyeast Labs 3944) at 20 °C Notes:
CYBI Black Butte Porter	16 Feb 2013	Robust Porter	13.3 °P	2.6 °P	5.8 %	27.4 IBUs	Details [X] Close CYBI Black Butte Porter Brewed by Jerimiah on 16 Feb 2013. Fermentables: 4.80 kg Pale Malt (2 Row) US (75.9 %) 0.63 kg White Wheat Malt (10.0 %) 0.32 kg Caramel/Crystal Malt - 80L (5.1 %) 0.19 kg Cara-Pils/Dextrine (3.0 %) 0.19 kg Chocolate Malt (3.0 %) 0.19 kg Pale Chocolate Malt (3.0 %) Hops: 17.0 g Magnum (60.0 min) 7.0 g Cascade (15.0 min) 7.0 g Mt. Hood (5.0 min) Mash: A: 153 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 67.2 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: ( ) at 20 °C Notes: OG 1.054 20130310 FG 1.010
Vienna Cascade SMaSH	01 Jan 2013	Blonde Ale	13.3 °P	5.1 °P	4.5 %	29.8 IBUs	Details [X] Close Vienna Cascade SMaSH Brewed by Jerimiah on 01 Jan 2013. Fermentables: 4.50 kg Vienna Malt (98.7 %) 0.06 kg Acid Malt (1.3 %) Hops: 56.0 g Hallertauer Mittelfrueh (60.0 min) 28.0 g Hallertauer Mittelfrueh (2.0 min) Mash: A: 153 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 67.2 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Nottingham (Danstar -) at 20 °C Notes:
Jerimiah's Red Bearded Ale	29 Dec 2012	American Amber Ale	13.5 °P	4.3 °P	5.0 %	44.8 IBUs	Details [X] Close Jerimiah's Red Bearded Ale Brewed by Jerimiah on 29 Dec 2012. Fermentables: 4.00 kg Pale Malt (2 Row) US (82.2 %) 0.45 kg Caramel/Crystal Malt - 40L (9.3 %) 0.23 kg Caramel/Crystal Malt - 80L (4.7 %) 0.10 kg Acid Malt (2.1 %) 0.09 kg Roasted Barley (1.8 %) Hops: 35.4 g Cascade (60.0 min) 35.4 g Cascade (30.0 min) 35.4 g Cascade (2.0 min) Mash: A: 153 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 67.2 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Nottingham (Danstar -) at 16.7 °C Notes:
Milk Stout (extra wort)	03 Nov 2012	Sweet Stout	15.8 °P	6.6 °P	5.1 %	23.8 IBUs	Details [X] Close Milk Stout (extra wort) Brewed by Jerimiah on 03 Nov 2012. Fermentables: 4.82 kg Pale Malt (2 Row) US (56.8 %) 0.68 kg Roasted Barley (8.0 %) 0.51 kg Caramel/Crystal Malt - 60L (6.0 %) 0.51 kg Chocolate Malt (6.0 %) 0.51 kg Munich Malt (6.0 %) 0.42 kg Barley, Flaked (5.0 %) 0.35 kg Oats, Flaked (4.1 %) 0.68 kg Milk Sugar (Lactose) (8.0 %) Hops: 19.1 g Magnum (60.0 min) 53.4 g Williamette (10.0 min) Mash: Single infusion 67.5, single batch sparge with mashout: Conversion 67.5: Infusion at 67.5 °C for 60.0000000 min Mashout: Infusion at 75.5 °C for 5.0000000 min Fermentation: ( ) at 20 °C Notes: I increased this batch size by 50% to collect an addional 9.5 L to combine with cider for a dark graff. Unfortunately the first run got stuck several times in a row. I used most of the sparge water to try and get things running. In the end, I had to just run very slowly. I was able to run all of the water through, but for some reason was about 2 gallons short. Need to check BeerSmith's work. Ended up with about 21 liters into the fermenter at 1.065. Pitched half of a WY 1065 starter that was larg enough for 10 gallons. 20121110: 1.025 at 18 corrected to 1.026 20121115: 1.024 at 23 corrected to 1.026. Chilling.
Dunkelweizen	20 Oct 2012	Dunkelweizen	11.9 °P	2.8 °P	4.8 %	12.0 IBUs	Details [X] Close Dunkelweizen Brewed by Jerimiah on 20 Oct 2012. Fermentables: 2.70 kg White Wheat Malt (57.4 %) 1.80 kg Munich Malt (38.3 %) 0.10 kg Acid Malt (2.1 %) 0.10 kg Chocolate Malt (2.1 %) Hops: 21.0 g Hallertauer Mittelfrueh (60.0 min) 7.0 g Hallertauer Mittelfrueh (15.0 min) Mash: A: 156 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 68.9 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Weihenstephan Weizen (Wyeast Labs 3068) at 21 °C Notes: 1.046 at 25C corrects to 1.048 20121104 1.011 at 17
CYBI Black Butte Porter	13 Oct 2012	Robust Porter	13.5 °P	2.8 °P	5.8 %	27.3 IBUs	Details [X] Close CYBI Black Butte Porter Brewed by Jerimiah on 13 Oct 2012. Fermentables: 4.80 kg Pale Malt (2 Row) US (75.9 %) 0.63 kg White Wheat Malt (10.0 %) 0.32 kg Caramel/Crystal Malt - 80L (5.1 %) 0.19 kg Cara-Pils/Dextrine (3.0 %) 0.19 kg Chocolate Malt (3.0 %) 0.19 kg Pale Chocolate Malt (3.0 %) Hops: 17.0 g Magnum (60.0 min) 7.0 g Cascade (15.0 min) 7.0 g Mt. Hood (5.0 min) Mash: A: 153 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 67.2 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: ( ) at 20 °C Notes: 20121020 1.011 at 17 and tastes delicious. Very clear already.
Cerveza de Mesa	05 Oct 2012	Blonde Ale	8.8 °P	1.3 °P	3.9 %	21.3 IBUs	Details [X] Close Cerveza de Mesa Brewed by Jerimiah on 05 Oct 2012. Fermentables: 3.25 kg Vienna Malt (98.6 %) 0.05 kg Acid Malt (1.4 %) Hops: 35.0 g Hallertauer Mittelfrueh (60.0 min) 28.0 g Hallertauer Mittelfrueh (2.0 min) Mash: A: 153 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 67.2 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Nottingham (Danstar -) at 20 °C Notes: 1.033 at 24C, corrects to 1.035 20121013 FG 1.005 at 12.9 C corrects to 1.005. On 30psi. 20121015, delicious.
Hefeweizein	30 Sep 2012	Weizen/Weissbier	2.6 °P	1.3 °P	0.6 %	10.7 IBUs	Details [X] Close Hefeweizein Brewed by Jerimiah on 30 Sep 2012. Fermentables: 2.40 kg White Wheat Malt (55.8 %) 1.80 kg Pale Malt (2 Row) US (41.9 %) 0.10 kg Acid Malt (2.3 %) Hops: 21.0 g Hallertauer Mittelfrueh (60.0 min) Mash: A: 156 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 68.9 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Weihenstephan Weizen (Wyeast Labs 3068) at 21 °C Notes:
Blonde	01 Jul 2012	Blonde Ale	11.6 °P	1.3 °P	5.5 %	34.0 IBUs	Details [X] Close Blonde Brewed by Jerimiah on 01 Jul 2012. Fermentables: 3.86 kg Pale Malt (2 Row) US (83.5 %) 0.68 kg Munich Malt (14.7 %) 0.08 kg Acid Malt (1.7 %) Hops: 42.5 g Mt. Hood (60.0 min) 28.3 g Mt. Hood (2.0 min) Mash: A: 150 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 65.6 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Nottingham (Danstar -) at 20 °C Notes: OG 1.043 at 27 corrects to 1.047 Dumped, chlorphenolic, suspect wild yeast infection.
Terrapin RyePA CYBI - Scaled	24 Jun 2012	American IPA	12.6 °P	1.3 °P	6.0 %	64.1 IBUs	Details [X] Close Terrapin RyePA CYBI - Scaled Brewed by Jerimiah on 24 Jun 2012. Fermentables: 3.55 kg Pale Malt (2 Row) US (66.6 %) 0.85 kg Rye Malt (15.9 %) 0.50 kg Munich Malt (9.4 %) 0.25 kg Victory Malt (4.7 %) 0.18 kg Honey Malt (3.4 %) Hops: 29.2 g Amarillo Gold (4320.0 min) 14.1 g Cascade (1.0 min) 11.6 g Magnum (60.0 min) 11.6 g Fuggles (30.0 min) 11.6 g Goldings, East Kent (20.0 min) 11.6 g Goldings, East Kent (10.0 min) Mash: A: 156 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 68.9 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: American Ale II (Wyeast Labs 1272) at 18.9 °C Notes: CYBI from HBT at http://www.homebrewtalk.com/f12/can-you-brew-recipe-terrapin-rye-pale-ale-178132/ Scaled from 6 gallons. Specifies dry hop 24 hours at 66F (18.9C) and remainder at 60F (15.6). 20120624, OG read 1.049 at 29 C corrected to 1.051 Dumped, chlorphenolic. Suspect wild yeast infectin.
NB Cream Ale	17 Jun 2012	Cream Ale	1.0 °P	2.6 °P	-0.8 %	25.3 IBUs	Details [X] Close NB Cream Ale Brewed by Jerimiah on 17 Jun 2012. Fermentables: 3.25 kg Pale Malt (2 Row) US (82.7 %) 0.35 kg Biscuit Malt (8.9 %) 0.25 kg Honey Malt (6.4 %) 0.08 kg Acid Malt (2.0 %) Hops: 28.4 g Cluster (60.0 min) Mash: A: 150 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 65.6 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: American Ale (Fermentis US-05) at 20 °C Notes: 20120624, read 1.006 corrected 1.010.. Forgot OG, guessing 1.039, 3.58% ABV
Gumballhead Clone	27 May 2012	American IPA	12.1 °P	1.3 °P	5.8 %	78.4 IBUs	Details [X] Close Gumballhead Clone Brewed by Jerimiah and assisted by Bruce on 27 May 2012. Fermentables: 2.30 kg White Wheat Malt (50.0 %) 1.80 kg Pale Malt (2 Row) US (39.1 %) 0.45 kg Caravienne Malt (9.8 %) 0.05 kg Acid Malt (1.1 %) Hops: 56.0 g Amarillo Gold (4320.0 min) 14.0 g Amarillo Gold (15.0 min) 14.0 g Amarillo Gold (5.0 min) 7.0 g Amarillo Gold (55.0 min) 7.0 g Amarillo Gold (0.0 min) 6.0 g Amarillo Gold (0.0 min) Mash: A: 156 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 68.9 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: American Ale II (Wyeast Labs 1272) at 20 °C Notes: OG read 1.045, corrected to 1.049 20120617, dumped
Lazy Afternoon Wit	22 Apr 2012	Witbier	12.1 °P	2.3 °P	5.2 %	20.9 IBUs	Details [X] Close Lazy Afternoon Wit Brewed by Jerimiah on 22 Apr 2012. Fermentables: 2.75 kg Pale Malt (2 Row) US (58.9 %) 1.60 kg White Wheat Malt (34.3 %) 0.25 kg Wheat, Flaked (5.4 %) 0.07 kg Acid Malt (1.5 %) Hops: 28.0 g Mt. Hood (60.0 min) Mash: A: 150 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 65.6 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Belgian Witbier (Wyeast Labs 3944) at 20 °C Notes: Started a 1 L 10 P starter the evening of the 20th. Should be plenty done by now, but I didn't catch any activity. Will check with the refrac and chill. Brew went well. The coriander got 2 1 second pulses in the spice grinder. I added the peel of one large fresh orange for about 80 grams total. Starting gravity 1.045 at 27.3 C. Corrected to 1.049. 20120430, I fear this beer is ruined. The temerature sensor fell off and out of the fridge and chilled it prematurely. Gravity today measured in the 1.027 range and it has a hint of chlorphenol. Going to try and warm and get fermentation going again. 20120527, kegged. Hydro read 1.007, corrected to 1.009. Very strong chlorphenoic taste. Bummer. 20120617, dumped
Terrapin RyePA CYBI - Scaled	07 Apr 2012	American IPA	12.6 °P	4.8 °P	4.2 %	65.9 IBUs	Details [X] Close Terrapin RyePA CYBI - Scaled Brewed by Jerimiah on 07 Apr 2012. Fermentables: 3.55 kg Pale Malt (2 Row) US (71.2 %) 0.50 kg Munich Malt (10.0 %) 0.50 kg Rye Malt (10.0 %) 0.25 kg Victory Malt (5.0 %) 0.18 kg Honey Malt (3.7 %) Hops: 29.2 g Amarillo Gold (4320.0 min) 14.1 g Amarillo Gold (1.0 min) 11.6 g Magnum (60.0 min) 11.6 g Fuggles (30.0 min) 11.6 g Goldings, East Kent (20.0 min) 11.6 g Goldings, East Kent (10.0 min) Mash: A: 156 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 68.9 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: American Ale II (Wyeast Labs 1272) at 18.9 °C Notes: CYBI from HBT at http://www.homebrewtalk.com/f12/can-you-brew-recipe-terrapin-rye-pale-ale-178132/ Scaled from 6 gallons. Specifies dry hop 24 hours at 66F (18.9C) and remainder at 60F (15.6). Made a 1.0L 10.0P starter per mrmalty.com calculator yesterday 20120406. Cascades didn't get here so I subbed Amarillo. Hydrometer read 1.0457 at 73.5F. It's new and was reading 3 points low with RO and 10P, AHS says it's calibrated to 60F, but that doesn't completely explain the difference. 20120408 PM, decanted and pitched starter at 18C. 20120409 PM, noticed the temperature was too low and bumped to 19C. 20120420 PM, racked to secondary with about 40 grams of Amarillo. 1.016 at 76.6F, corrects to 1.019. 20120501 PM, kegged. 1.019 at 4.5 C corrects to 1.019.
Vienna Mittelfrueh SMaSH	25 Feb 2012	Blonde Ale	8.5 °P	2.8 °P	3.0 %	21.7 IBUs	Details [X] Close Vienna Mittelfrueh SMaSH Brewed by Jerimiah on 25 Feb 2012. Fermentables: 3.25 kg Vienna Malt (98.6 %) 0.05 kg Acid Malt (1.4 %) Hops: 35.0 g Hallertauer Mittelfrueh (60.0 min) 35.0 g Hallertauer Mittelfrueh (2.0 min) Mash: A: 153 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 67.2 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Nottingham (Danstar -) at 20 °C Notes:
Helles Bock	25 Dec 2011	Mailbock/Helles Bock	19.5 °P	7.5 °P	6.8 %	25.0 IBUs	Details [X] Close Helles Bock Brewed by Jerimiah and assisted by Bruce on 25 Dec 2011. Fermentables: 4.54 kg Pilsner (2 Row) Ger (62.5 %) 2.50 kg Munich Malt (34.4 %) 0.22 kg Acid Malt (3.0 %) Hops: 28.3 g Hallertauer Mittelfrueh (60.0 min) 9.0 g Magnum (60.0 min) Mash: A: 156 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 68.9 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: ( ) at 12 °C Notes: 20111231, read 13 on the refrac, corrected to 8.5 P, 6.22% ABV 20120101, read 12.5 on the refrac, corrected to 7.7 P, 6.65% ABV 20120102 pm, read 11.2 on the refrac, corrected to 5.6 P, 7.77% ABV, raising to 20C for d-rest. 20120107 am, read 10.5 on th refrac, corrected to 4.45P, 8.37% ABV, still a bit of blowoff. Hydrometer reads 7P, 7.02% ABV. A fair amount of sulfur on the nose still as expected. More than a little fruity ester character and still quite sweet. No diacetyl. Going out of town for a week and going to leave in the house. Been hanging around 18 C. 20120114, back from travel, still 7P. Moving to cold storage near 0 C.
Milk Stout	11 Dec 2011	Sweet Stout	15.5 °P	8.0 °P	4.2 %	16.3 IBUs	Details [X] Close Milk Stout Brewed by Jerimiah on 11 Dec 2011. Fermentables: 3.20 kg Pale Malt (2 Row) US (56.8 %) 0.45 kg Roasted Barley (8.0 %) 0.34 kg Chocolate Malt (6.0 %) 0.34 kg Munich Malt (6.0 %) 0.34 kg Caramel/Crystal Malt - 60L (6.0 %) 0.28 kg Barley, Flaked (5.0 %) 0.23 kg Oats, Flaked (4.1 %) 0.45 kg Milk Sugar (Lactose) (8.0 %) Hops: 10.0 g Magnum (60.0 min) Mash: A: 153 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 67.2 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: ( ) at 20 °C Notes:
Dunkelweizen	03 Dec 2011	Dunkelweizen	13.5 °P	4.5 °P	4.9 %	18.0 IBUs	Details [X] Close Dunkelweizen Brewed by Jerimiah on 03 Dec 2011. Fermentables: 2.70 kg White Wheat Malt (57.4 %) 1.80 kg Munich Malt (38.3 %) 0.10 kg Acid Malt (2.1 %) 0.10 kg Chocolate Malt (2.1 %) Hops: 21.0 g Mt. Hood (60.0 min) 7.0 g Mt. Hood (15.0 min) Mash: A: 156 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 68.9 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Weihenstephan Weizen (Wyeast Labs 3068) at 21 °C Notes: Pitched the swolen yeast pack into a 10P starter a couple hours after finishing the brew. Kept it on the stir plate over night and tossed it in the fridge in the morning. Pitched the slurry into 20C wort and it was blasting away by morning.
Vienna Cascade SMaSH	27 Nov 2011	Blonde Ale	9.0 °P	4.0 °P	2.7 %	17.9 IBUs	Details [X] Close Vienna Cascade SMaSH Brewed by Jerimiah on 27 Nov 2011. Fermentables: 3.25 kg Vienna Malt (98.6 %) 0.05 kg Acid Malt (1.4 %) Hops: 21.0 g Cascade (2.0 min) 21.0 g Cascade (60.0 min) Mash: A: 153 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 67.2 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Nottingham (Danstar -) at 20 °C Notes:
Jerimiah's Red Bearded Ale	06 Nov 2011	American Amber Ale	13.5 °P	4.5 °P	4.9 %	44.5 IBUs	Details [X] Close Jerimiah's Red Bearded Ale Brewed by Jerimiah on 06 Nov 2011. Fermentables: 4.00 kg Pale Malt (2 Row) US (82.9 %) 0.45 kg Caramel/Crystal Malt - 40L (9.4 %) 0.20 kg Caramel/Crystal Malt - 80L (4.1 %) 0.10 kg Acid Malt (2.1 %) 0.07 kg Roasted Barley (1.5 %) Hops: 35.0 g Cascade (60.0 min) 35.0 g Cascade (30.0 min) 35.0 g Cascade (2.0 min) Mash: A: 153 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 67.2 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Nottingham (Danstar -) at 16.7 °C Notes:
NB Cream Ale	26 Oct 2011	Cream Ale	10.5 °P	5.0 °P	3.0 %	26.7 IBUs	Details [X] Close NB Cream Ale Brewed by Jerimiah on 26 Oct 2011. Fermentables: 3.25 kg Pale Malt (2 Row) US (82.7 %) 0.35 kg Biscuit Malt (8.9 %) 0.25 kg Honey Malt (6.4 %) 0.08 kg Acid Malt (2.0 %) Hops: 28.4 g Cluster (60.0 min) Mash: A: 150 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 65.6 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: American Ale (Fermentis US-05) at 20 °C Notes:
Willamette IPA	26 Oct 2011	English IPA	17.0 °P	7.5 °P	5.3 %	86.5 IBUs	Details [X] Close Willamette IPA Brewed by Jerimiah on 26 Oct 2011. Fermentables: 4.75 kg Pale Malt (2 Row) US (72.0 %) 0.65 kg Caramel/Crystal Malt - 40L (9.8 %) 0.65 kg Munich Malt - 10L (9.8 %) 0.30 kg Acid Malt (4.5 %) 0.25 kg White Wheat Malt (3.8 %) Hops: 56.0 g Williamette (4320.0 min) 56.0 g Williamette (60.0 min) 56.0 g Williamette (1.0 min) 28.0 g Williamette (20.0 min) 28.0 g Williamette (10.0 min) Mash: A: 156 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 68.9 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Nottingham (Danstar -) at 20 °C Notes:
Vienna Cascade SMaSH	02 Oct 2011	Blonde Ale	9.0 °P	3.5 °P	2.9 %	17.9 IBUs	Details [X] Close Vienna Cascade SMaSH Brewed by Jerimiah on 02 Oct 2011. Fermentables: 3.25 kg Vienna Malt (98.6 %) 0.05 kg Acid Malt (1.4 %) Hops: 21.0 g Cascade (60.0 min) 21.0 g Cascade (2.0 min) Mash: A: 153 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 67.2 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Nottingham (Danstar -) at 20 °C Notes:
Jerimiah's Red Bearded Ale	03 Sep 2011	American Amber Ale	14.0 °P	1.3 °P	6.9 %	44.3 IBUs	Details [X] Close Jerimiah's Red Bearded Ale Brewed by Jerimiah on 03 Sep 2011. Fermentables: 4.00 kg Pale Malt (2 Row) US (82.2 %) 0.45 kg Caramel/Crystal Malt - 40L (9.3 %) 0.23 kg Caramel/Crystal Malt - 80L (4.7 %) 0.10 kg Acid Malt (2.1 %) 0.09 kg Roasted Barley (1.8 %) Hops: 35.0 g Cascade (60.0 min) 35.0 g Cascade (30.0 min) 35.0 g Cascade (2.0 min) Mash: A: 153 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 67.2 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Nottingham (Danstar -) at 16.7 °C Notes: 20110909, pitched the following morning, was bubbling away by Monday. Peaked at maybe 1.5cm kraeusen and pooped out by Wednesday evening. Typical Nottingham.
Dunkelweizen	27 Aug 2011	Dunkelweizen	13.3 °P	1.3 °P	6.4 %	18.0 IBUs	Details [X] Close Dunkelweizen Brewed by Jerimiah on 27 Aug 2011. Fermentables: 2.70 kg White Wheat Malt (57.4 %) 1.80 kg Munich Malt (38.3 %) 0.10 kg Acid Malt (2.1 %) 0.10 kg Chocolate Malt (2.1 %) Hops: 21.0 g Mt. Hood (60.0 min) 7.0 g Mt. Hood (15.0 min) Mash: A: 156 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 68.9 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Weihenstephan Weizen (Wyeast Labs 3068) at 21 °C Notes: Forgot to treat the strike water with calcium chloride and ascorbic acid. Added it to the masthout and sparge water. Not too worried about pH because of the sauermalz, but the chloramine is always an issue. Made a 1.75L starter on Thrusday right after it arrived from AHS. Smack pack went from the shipmient into the ferm fridge at about 18C. Ruptured the nutrient pack to let the yeast start while I prepared the starter. 10P. Pitched the swolen pack into the chilled starter and set on the stir plate over night. It looked like the stir bar got thrown off, but I'm not sure because of the foam. I added some anti-foam and re-set the bar. It was stable all day until I got back from work. Was down to 7P, so I put it in the keezer to chill. Brewed Saturday, warmed decanted and pitched Sunday morning. Injected O2 as usual. Had 1cm kraeusen within a few hours and good CO2 production. 20110829, big mess this morning. I smelled fermenting wort as soon as I walked into the garage. The airlock was clogged. I decided to replace it and as I was closing the door the fridge, the dust cap blew off and yeasty foam started spewing out of the airlock. I shook to cut some of the kraeusen down, added a good dose of anti-foam and replaced the airlock. Much slowed this afternoon. Nothing like a good fast healthy fermentation. Sticky mess has a nice banana odor. 20110909 kegged last weekend. Still a little low in carbonation, but quite good. Bitter roastiness from the chocolate malt is a little stronger than I'd like. Maybe reduce to 50 grams next time. Clove/banana balance favors the banana. Need to ferment a little cooler. I suspect the yeast I used last time at this same temperature was a little stressed so it came out more phenolic. This fermentation was very healthy and vigorous and the temperature probably got elevated.
Jerimiah's Red Bearded Ale	20 Aug 2011	American Amber Ale	2.6 °P	1.3 °P	0.6 %	44.7 IBUs	Details [X] Close Jerimiah's Red Bearded Ale Brewed by Jerimiah on 20 Aug 2011. Fermentables: 4.08 kg Pale Malt (2 Row) US (82.7 %) 0.45 kg Caramel/Crystal Malt - 40L (9.2 %) 0.23 kg Caramel/Crystal Malt - 80L (4.6 %) 0.09 kg Roasted Barley (1.7 %) 0.09 kg Acid Malt (1.7 %) Hops: 35.4 g Cascade (60.0 min) 35.4 g Cascade (30.0 min) 35.4 g Cascade (2.0 min) Mash: A: 153 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 67.2 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: American Ale (Fermentis US-05) at 16.7 °C Notes: Suspect this got infected. Horrible phenolic and acidic flavors. Dumped and brewed a new one.
Cherry Blonde	06 Aug 2011	Blonde Ale	13.5 °P	1.3 °P	6.6 %	11.0 IBUs	Details [X] Close Cherry Blonde Brewed by Jerimiah on 06 Aug 2011. Fermentables: 3.63 kg Pale Malt (2 Row) US (82.6 %) 0.68 kg Munich Malt (15.5 %) 0.09 kg Acid Malt (2.0 %) Hops: 14.2 g Mt. Hood (60.0 min) Mash: A: 153 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 67.2 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: American Ale (Fermentis US-05) at 20 °C Notes:
2-Row Willamette SMaSH	29 Jul 2011	Blonde Ale	10.0 °P	1.3 °P	4.6 %	24.2 IBUs	Details [X] Close 2-Row Willamette SMaSH Brewed by Jerimiah and assisted by Misty on 29 Jul 2011. Fermentables: 3.18 kg Pale Malt (2 Row) US (98.0 %) 0.06 kg Acid Malt (2.0 %) Hops: 28.4 g Williamette (2.0 min) 28.4 g Williamette (60.0 min) Mash: A: 153 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 67.2 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Nottingham (Danstar -) at 20 °C Notes:
Vienna Cascade SMaSH	24 Jul 2011	Blonde Ale	2.6 °P	1.3 °P	0.6 %	19.7 IBUs	Details [X] Close Vienna Cascade SMaSH Brewed by Jerimiah on 24 Jul 2011. Fermentables: 2.27 kg Vienna Malt (98.0 %) 0.05 kg Acid Malt (2.0 %) Hops: 21.3 g Cascade (60.0 min) 21.3 g Cascade (2.0 min) Mash: A: 153 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 67.2 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Nottingham (Danstar -) at 20 °C Notes:
Pilsner/Mittelfrueh SMaSH	02 Jul 2011	German Pilsner (Pils)	11.8 °P	1.3 °P	5.6 %	30.1 IBUs	Details [X] Close Pilsner/Mittelfrueh SMaSH Brewed by Jerimiah and assisted by Brandon on 02 Jul 2011. Fermentables: 3.97 kg Pilsner (2 Row) Ger (97.8 %) 0.09 kg Acid Malt (2.2 %) Hops: 28.4 g Hallertauer Mittelfrueh (60.0 min) 28.4 g Hallertauer Mittelfrueh (30.0 min) 28.4 g Hallertauer Mittelfrueh (5.0 min) Mash: A: 153 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 67.2 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Weihenstephan Lager (DCL Yeast W34/70) at 20 °C Notes:
Jerimiah's Red Bearded Ale	04 Jun 2011	American Amber Ale	13.0 °P	3.3 °P	5.3 %	69.2 IBUs	Details [X] Close Jerimiah's Red Bearded Ale Brewed by Jerimiah on 04 Jun 2011. Fermentables: 4.08 kg Pale Malt (2 Row) US (83.5 %) 0.45 kg Caramel/Crystal Malt - 40L (9.3 %) 0.23 kg Caramel/Crystal Malt - 80L (4.6 %) 0.09 kg Acid Malt (1.7 %) 0.04 kg Roasted Barley (0.9 %) Hops: 35.4 g Amarillo Gold (60.0 min) 35.4 g Amarillo Gold (30.0 min) 35.4 g Amarillo Gold (2.0 min) Mash: A: 153 F Single Infusion, Batch Sparge with Mashout: Conversion: Infusion at 67.2 °C for 60.0000000 min Mashout: Infusion at 73.9 °C for 5.0000000 min Fermentation: Nottingham (Danstar -) at 16.7 °C Notes:

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