8/5/23-Monster Brew from Scholb. OG: 1.045, ABV~30 from Cascade. Added 2oz Hallertauer Magnum 12.9 @170F WP.
5/6/23-Mash was 240 minutes. Motueka only 1-60, 1-WP180F, 2-DH40F_2days. Pilsner & Brown Rice (Raw/Cereal Mash). Water Calcs are: Mash/Strike-6g Gypsum/CaSO4, 2g Epsom/MgSO4, 1g NaCl/Salt, 2g CaCL, 3ml Phosphoric 85%, AND Sparge-1ml Phosphoric 85%. So many issues this day with a double decoction and clogged filters, leaking cooling hoses and glycol chiller not chilling; not sure if this is going to work or not.
5/28/22-5G from Smog City Brewings Monster Brew Day. 1.046/25IBU. Hallertau Magnum and Saaz 2oz@/20MinWP, and a 2L pitch. Will only bring it up to 170F for the WP and add hops. Decent flavor, very light. I think it needs more body and more hops. Don't do lagers without dry hops anymore. Yeast is a little fruity, Maybe ferment colder?
6/10/22-D-Rest@75F. 6/13/22-CC@40F. 8/3/22-Kegged/Force-Carbed@36F
2/5/22-2nd attempt at lager.
2/11/22-Free rise to 70F.
2/14/22-Cold Crash & Dry Hop.
2/27/22-Finally got to move to purged keg with 1tsp Ascorbic Acid.
1# of cereal mash jasmine rice. changed the hops. Using Maris Otter. Changed the yeast, made a starter. I am going to use my pale ale minerals/acids since the RO system isn't up yet.
Mash: 2.5ml Phosphoric, 4g Chalk, 3g Epsom, 9g Gypsum
Sparge: 4ml Phosphoric
Boil: 3ml Phosphoric
3/18/22-Tapped. Flavors of cracker, lemon, jasmine flowers, minerals. Dry, no bubblegum! Yay! This was really good. Used Saaz/Huell Melon in equal bits.