7/5/24-MO + Centennial. Shooting for 30-35IBU, but there's no AA% on the hops. Starting with 8G instead of 7 because of Whole-Cone Hops and needing some wort for another starter. WP=Dip Hop.
Mash: 2.5ml 75% Phosphoric, 4g CaSO4, 9 CaCl, 3g MgSO4
Sparge: 4ml 75% Phosphoric
Kettle: 3ml 75% Phosphoric
8/5/23-Monster Brew from Scholb. OG: 1.043, ABV~30 from Cascade. Added 2oz Galena 14.9 @170F WP, 2oz Galena 14.9 @High Krausen, 2oz Galena 14.9 @CC 40F.
4/15/22-MO + CTZ. 1st Dry Hop 4/19/22-3rd day of active fermentation.
Mash: 2.5ml 75% Phosphoric, 2g CaSO4, 4.5 CaCl, 1.5g MgSO4
Sparge: 4ml 75% Phosphoric, 2g CaSO4, 4.5 CaCl, 1.5g MgSO4
Kettle: 3ml 75% Phosphoric
2/21/21-MO+Azacca. Always fruity and delicious.
Mash: 2.5ml 75% Phosphoric, 2g CaSO4, 4.5 CaCl, 1.5g MgSO4
Sparge: 4ml 75% Phosphoric, 2g CaSO4, 4.5 CaCl, 1.5g MgSO4
Kettle: 3ml 75% Phosphoric
2/6/21-Maris Otter+Comet (8.2%) I think I will be shooting for 50IBU for this recipe, whatever the hops used, as this is intended to be my SMaSH ale. I am still keeping a minimal amount of victory/amber/C40 in order to just round out flavors slightly. Infected! Poured onto the plants.
3/4G went into a separate fermenter with one seeded jalapeƱo to make chili beer. This was good.
**5/9/2020-Pilsner + Huell Melon (5.5%). So I was going to make a lager, but my cooling methods won't be sufficient given the temperatures lately. I am changing this recipe to fit a lager malt bill with Pale Ale/Strong Bitter hops and yeast. Adding Acid blend to lower ph, and putting this on the yeast of the previous IPA. Kegged & DH 5/17/2020. Interesting melon, not very bitter flavor.