<_PERMID_>0 <_MOD_>2025-04-06 Selections 7372 1 0 1 1 <_XName>Selections 16 <_PERMID_>425 <_MOD_>2025-04-06 Panther Piss Classic IV LODO (4.8) Dick 2025-03-11 1992-02-01 1 896.0000000 1 704.0000000 0 0 0 0 0 -1 0 0 <_PERMID_>0 <_MOD_>2025-03-12 SS Brewtech Mash Tun 2021 3 0 1280.0000000 560.0000000 1 0.1200000 0.0000000 0.0000000 0 1 992.0000000 90.0000000 10.0000000 1 1 128.0000000 0.0000000 4.0000000 0.0000000 768.0000000 64.0000000 0.0000000 72.0000000 100.0000000 This is the first run at making a profile for the new SS Brewtech Infusion Mash Tun. 01.31.21 Adjusted Total Whirlpool Time to 60min. 0.0000000 1 60 <_PERMID_>0 <_MOD_>2025-03-12 Pre-Prohibition Lager Historical Beer BJCP 2015 0 27 -1 1 1.0440000 1.0600000 1.0100000 1.0150000 25.0000000 40.0000000 2.4000000 3.0000000 3.0000000 6.0000000 4.5000000 6.0000000 A clean, refreshing, but bitter pale lager, often showcasing a grainy-sweet corn flavor. All malt or rice-based versions have a crisper, more neutral character. The higher bitterness level is the largest differentiator between this style and most modern mass-market pale lagers, but the more robust flavor profile also sets it apart. History: A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them, but who had to adapt their recipes to work with native hops and malt. This style died out after Prohibition but was resurrected by homebrewers in the 1990s. Few commercial versions are made, so the style still remains mostly a homebrew phenomenon. Style Comparison: Similar balance and bitterness as modern Czech Premium Pale Lagers, but exhibiting native American grains and hops from the era before US Prohibition. More robust, bitter, and flavorful than modern American pale lagers, and often with higher alcohol. Aroma: Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, with a range of character from rustic to floral to herbal/spicy; a fruity or citrusy modern hop character is inappropriate. Clean lager character. Low DMS is acceptable. May show some yeast character, as with modern American lagers; allow for a range of subtle supporting yeast notes. Appearance: Yellow to deep gold color. Substantial, long lasting white head. Bright clarity. Flavor: Medium to medium-high maltiness with a grainy flavor, and optionally a corn-like roundness and impression of sweetness. Substantial hop bitterness stands up to the malt and lingers through the dry finish. All malt and rice-based versions are often crisper, drier, and generally lack corn-like flavors. Medium to high hop flavor, with a rustic, floral, or herbal/spicy character. Medium to high hop bitterness, which should neither be overly coarse nor have a harsh aftertaste. Allow for a range of lager yeast character, as with modern American lagers, but generally fairly neutral. Mouthfeel: Medium body with a moderately rich, creamy mouthfeel. Smooth and well-lagered. Medium to high carbonation levels. Comments: The classic American Pilsner was brewed both pre-Prohibition and post-Prohibition with some differences. OGs of 1.050–1.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1.044–1.048 after Prohibition. Corresponding IBUs dropped from a pre-Prohibition level of 30–40 to 25–30 after Prohibition. Six-row barley with 20% to 30% flaked maize (corn) or rice to dilute the excessive protein levels; modern versions may be all malt. Native American hops such as Clusters, traditional continental hops, or modern noble-type crosses are also appropriate. Modern American hops such as Cascade are inappropriate. Water with a high mineral content can lead to an unpleasant coarseness in flavor and harshness in aftertaste. A wide range of lager yeast character can be exhibited, although modern versions tend to be fairly clean. Anchor California Lager, Coors Batch 19, Little Harpeth Chicken Scratch http://www.bjcp.org <_PERMID_>0 <_MOD_>2025-03-12 Recirculation, Light Body 176.0000000 80.0000000 212.0000000 67.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_PERMID_>0 <_MOD_>2025-04-06 steps 7432 1 1 7149 2 <_XName>steps 16 <_PERMID_>0 <_MOD_>2025-04-06 Mash In 0 440.0000000 148.0000000 60.0000000 2.0000000 0.0000000 0.1200000 1280.0000000 67.0000000 560.0000000 0.0000000 80.0000000 0.0000000 176.0000000 164.2777467 0.0000000 <_PERMID_>0 <_MOD_>2025-04-06 Mash Out 0 281.6000000 158.0000000 30.0000000 2.0000000 0.0000000 0.1200000 1280.0000000 67.0000000 560.0000000 148.0000000 80.0000000 440.0000000 176.0000000 177.7594820 0.0000000 <_TExpanded>1 0 0 0 0 0 1 1280.0000000 560.0000000 0.1200000 <_PERMID_>0 <_MOD_>2025-03-12 Malt 0 0 1 0.0000000 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_PERMID_>0 <_MOD_>2025-03-12 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_PERMID_>0 <_MOD_>2025-03-12 Modern Lager 50.0000000 50.0000000 55.0000000 55.0000000 65.0000000 43.0000000 65.0000000 43.0000000 65.0000000 65.0000000 1 7.0000000 7.0000000 2.0000000 30.0000000 7.0000000 2 <_PERMID_>0 <_MOD_>2025-04-06 Ingredients 7405 1 1 7182 24 <_XName>Ingredients 16 <_PERMID_>0 <_MOD_>2025-03-25 Washington, DC 1160.9600000 1 7.5000000 38.0000000 9.4000000 19.4000000 32.7000000 35.6000000 10.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 640.0000000 Washington DC water profile from the Potomac River. Suburbs may vary. 0.0000000 0.0078125 1 <_PERMID_>0 <_MOD_>2025-04-06 Phosphoric Acid 85% 5 Water Agent 721.6000000 5 4.0000000 640.0000000 0.0000000 1.0000000 1 0 60.0000000 Multiply ml by 1.6954 to get grams at 20*C Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. 85.0000000 1 0 2 <_PERMID_>0 <_MOD_>2025-04-06 Gypsum (Calcium Sulfate) 5 Water Agent 721.6000000 1 3.0000000 640.0000000 0.0000000 0.1000000 1 0 60.0000000 Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 3 <_PERMID_>0 <_MOD_>2025-04-06 Calcium Chloride 5 Water Agent 721.6000000 1 1.0000000 640.0000000 0.0000000 0.1000000 1 0 60.0000000 Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. 0.0000000 1 0 4 <_PERMID_>0 <_MOD_>2025-03-12 Pilsner (Weyermann) Germany Weyermann 0 0 1 0.0000000 1 0.0000000 80.0000000 1.7000000 82.2300000 0.0000000 45.4545455 0 5 1.2000000 4.4000000 110.0000000 10.9000000 0.0000000 0 1 100.0000000 Pilsner base malt for all pilsners, lagers. Highly modified malt. 90.0000000 0.0781250 Pilsner Liquid Extract <_PERMID_>0 <_MOD_>2025-03-12 Pale Malt (6 Row) US US 0 0 1 0.0000000 1 0.0000000 48.0000000 2.0000000 76.0000000 0.0000000 27.2727273 0 6 1.5000000 4.0000000 150.0000000 13.0000000 0.0000000 0 1 100.0000000 Base malt for all beer styles 90.0000000 0.0800000 Pale Liquid Extract <_PERMID_>0 <_MOD_>2025-03-12 Corn, Flaked US 0 0 1 0.0000000 1 0.0000000 32.0000000 1.3000000 80.0000000 0.0000000 18.1818182 0 7 1.5000000 9.0000000 0.0000000 10.0000000 0.0000000 0 1 40.0000000 Generally a neutral flavor, used to reduce maltiness of beer Produces beer with a milder, less malty flavor Uses: Primarily for light Bohemian and Pilsner lagers 90.0000000 0.0800000 Sugar, Table (Sucrose) <_PERMID_>0 <_MOD_>2025-03-12 Rice, Flaked US 0 0 1 0.0000000 1 0.0000000 16.0000000 1.0000000 70.0000000 0.0000000 9.0909091 0 8 1.5000000 9.0000000 0.0000000 10.0000000 0.0000000 0 1 25.0000000 Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners 90.0000000 0.0800000 Rice Extract Syrup <_PERMID_>0 <_MOD_>2025-04-06 YOS charge (strike) 4 Oxygen scavenging 768.0000000 1 6.0000000 128.0000000 0.0000000 0.0500000 1 0 0.0000000 1g of yeast and 1g of sugar used to de-oxygenate strike and sparge water 0.0000000 1 0 9 <_PERMID_>0 <_MOD_>2025-04-06 Trifecta Mash 4 LODO 768.0000000 1 1.8000000 768.0000000 100.0000000 0.0500000 1 0 60.0000000 0.0000000 1 0 10 <_PERMID_>0 <_MOD_>2025-04-06 YOS charge (sparge) 4 Oxygen scavenging 768.0000000 1 4.0000000 768.0000000 0.0000000 0.0500000 5 0 0.0000000 1g of yeast and 1g of sugar used to de-oxygenate strike and sparge water 0.0000000 1 0 11 <_PERMID_>0 <_MOD_>2025-04-06 Phosphoric Acid 85% 5 Water Agent 439.3600000 5 4.5000000 640.0000000 0.0000000 1.0000000 5 0 60.0000000 Multiply ml by 1.6954 to get grams at 20*C Used to lower the pH of the mash without altering the water profile. Lower pH mashes generally improves head retention, increases extraction rate. 85.0000000 1 0 12 <_PERMID_>0 <_MOD_>2025-03-25 Cluster U.S. 0 0 7.0000000 4.8000000 7.6923077 0.0000000 0.2500000 16.0000000 60.0000000 0.0000000 Used for: General purpose bittering hop Aroma: Floral, slightly spicy. Sharp aroma and sharp flavor Substitutes: Eroica, Galena 194.4406400 3.0000000 0 6.3844933 13 0 1 1.0000000 <_PERMID_>0 <_MOD_>2025-04-06 Salt 5 Water Agent 721.6000000 1 2.0000000 640.0000000 0.0000000 0.1000000 0 0 60.0000000 Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing. 0.0000000 1 0 14 <_PERMID_>0 <_MOD_>2025-04-06 Cluster U.S. 0 0 7.0000000 4.8000000 15.3846154 0.0000000 0.5000000 16.0000000 20.0000000 0.0000000 Used for: General purpose bittering hop Aroma: Floral, slightly spicy. Sharp aroma and sharp flavor Substitutes: Eroica, Galena 194.4406400 3.0000000 0 9.5972078 15 0 1 1.0000000 <_PERMID_>0 <_MOD_>2025-04-06 O2 Wand 4 768.0000000 0 0.0000000 768.0000000 0.0000000 0.0000000 0 0 20.0000000 0.0000000 1 0 16 <_PERMID_>0 <_MOD_>2025-04-06 Whirlfloc Tablet 1 Clarity 768.0000000 13 1.2000000 640.0000000 0.0000000 0.1000000 0 0 15.0000000 Aids in clearing yeast and chill haze. Easy to use tablet form. 0.0000000 1 0 17 <_PERMID_>0 <_MOD_>2025-04-06 Cluster U.S. 0 0 7.0000000 4.8000000 15.3846154 0.0000000 0.5000000 16.0000000 10.0000000 0.0000000 Used for: General purpose bittering hop Aroma: Floral, slightly spicy. Sharp aroma and sharp flavor Substitutes: Eroica, Galena 194.4406400 3.0000000 0 7.8436088 18 0 1 1.0000000 <_PERMID_>0 <_MOD_>2025-04-06 Trifecta Boil 4 LODO 768.0000000 1 1.4000000 768.0000000 100.0000000 0.0500000 0 0 10.0000000 0.0000000 1 0 19 <_PERMID_>0 <_MOD_>2025-04-06 Servomyces 4 Yeast Nutrient 768.0000000 13 1.2000000 640.0000000 0.0000000 1.0000000 0 0 10.0000000 Yeast Nutrient. 0.0000000 1 0 20 <_PERMID_>0 <_MOD_>2025-04-06 Saaz U.S. 1 0 3.7500000 3.7500000 30.7692308 0.0000000 1.0000000 50.0000000 5.0000000 0.0000000 This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners. Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners Aroma: Seasoned herbal character Substitiutions: Czech Saaz, Polish Lublin, Sterling Storage: Poor 2-6% AA / 3-4.5% Beta 194.4406400 3.0000000 0 7.2343241 21 0 1 1.8900000 <_PERMID_>0 <_MOD_>2025-04-06 Saaz U.S. 1 0 3.7500000 3.7500000 30.7692308 0.0000000 1.0000000 50.0000000 0.0000000 0.0000000 This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners. Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners Aroma: Seasoned herbal character Substitiutions: Czech Saaz, Polish Lublin, Sterling Storage: Poor 2-6% AA / 3-4.5% Beta 194.4406400 3.0000000 0 6.3258034 22 0 1 1.8900000 <_PERMID_>0 <_MOD_>2025-04-06 Clearzyme 1 clarification 768.0000000 6 0.2500000 768.0000000 0.0000000 1.0000000 2 0 0.0000000 Clearzyme is a protease, or proteolytic, enzyme that partially or totally hydrolyzes peptide bonds in protein. The resulting protein fractions are then too small to bond with the polyphenols in hops. It also breaks down the gluten protein that causes allergic reactions. Beers made with barley and wheat that have had Clearzyme added typically show gluten levels below 20ppm. Store at temperatures under 70°F. Immediately recap bottle after each use. 0.0000000 1 0 23 <_PERMID_>0 <_MOD_>2025-04-06 SafLager German Lager DCL/Fermentis S-189 1 1 2 0.8000000 1.0000000 0.0000000 10.0000000 6.0000000 24 1 2025-03-11 2021-09-04 200.0000000 70.5000000 74.5000000 48.0000000 56.0000000 0 0 0 5 2003-06-14 Wide range of lagers and pilsners. Popular lager yeast strain. Produces wide range of continental lagers and pilsners. Clean finish. 1.6600000 <_TExpanded>1 0 0 0 0 0 <_PERMID_>0 <_MOD_>2025-04-06 AgeData 9361 1 1 9357 14 <_XName>AgeData 16 <_PERMID_>0 <_MOD_>2025-04-06 2025-03-11 16:36:28 54.0000000 1.0490000 0 0.6916667 <_PERMID_>0 <_MOD_>2025-04-06 2025-03-12 05:36:50 50.0000000 1.0490000 0 1.2333333 <_PERMID_>0 <_MOD_>2025-04-06 2025-03-13 09:18:37 50.0000000 1.0440000 0 2.3875000 <_PERMID_>0 <_MOD_>2025-04-06 2025-03-14 14:01:10 51.0000000 1.0370000 0 3.5840278 <_PERMID_>0 <_MOD_>2025-04-06 2025-03-15 11:19:02 52.0000000 1.0320000 0 4.4715278 <_PERMID_>0 <_MOD_>2025-04-06 2025-03-15 17:30:35 52.0000000 1.0300000 0 4.7291667 <_PERMID_>0 <_MOD_>2025-04-06 2025-03-16 00:51:00 53.0000000 1.0250000 0 5.0354167 <_PERMID_>0 <_MOD_>2025-04-06 2025-03-16 10:04:01 54.0000000 1.0200000 0 5.4194444 <_PERMID_>0 <_MOD_>2025-04-06 2025-03-16 21:51:22 57.0000000 1.0150000 0 5.9104167 <_PERMID_>0 <_MOD_>2025-04-06 2025-03-17 09:27:43 57.0000000 1.0100000 0 6.3937500 <_PERMID_>0 <_MOD_>2025-04-06 2025-03-17 21:27:10 53.0000000 1.0100000 0 6.8937500 <_PERMID_>0 <_MOD_>2025-04-06 2025-03-18 10:53:35 46.0000000 1.0080000 0 7.4534722 <_PERMID_>0 <_MOD_>2025-04-06 2025-03-19 13:55:51 41.0000000 1.0080000 0 8.5798611 <_PERMID_>0 <_MOD_>2025-04-06 2025-03-21 15:18:38 41.0000000 1.0080000 0 10.6375000 <_TExpanded>1 0 0 0 0 0 2 0 0 1.0490000 1 1.0080000 1 1.0180000 0 1.0110000 0 1152.0000000 1 1.0410000 1 1.0410000 1 03.11.25 All water built the night prior to brew day including, capden, salts, and YOS. Acid was administered to both vessels on the morning of brew day prior to firing the kettle. This batch deviates slightly from the standard recipe. I dropped the CA addion to 2mg and ommited the kettle top up additions of CA and calcium carbonate. I also dropped the kettle acid addition to 3.5mg (this proved to be a minor mistake) 1) Mashed in at 150F for 60min. 2) Second infusion hit 161F, recirculated for 30min, falling to 157F. 3) Initial numbers: pH 5.37 @ 1.051 4) Post-sparge, pre-boil entire runnings pH 5.38@ 1.041. Added 1ml of acid (this was a mistake, should've used 2) 5) Boiled 1hr, 20min hit all additions and hit them on time. Added 1ml of acid at 10min to counteract the late hops ski-jump. (this proved inadequate) 6) Final numbers: pH 5.37 @ 1.049 @ 7gal. Fermenter is full, with just two fingers of headspace at the top. This should fill a 6gal keg. The final pH is a problem. The wort is cloudy and tastes somewhat coarse. 2mg of acid added to the fermenter--you should trust your notes, dumbass. 7) Pitched at 54F onto a new pitch of two 34/70 sachets w/ zinc and Clearzyme. The ground water is getting warm, use ice next time. 8) Kegged on day 10 into an O2 purged 6gal keg with ascorbic acid and biofine clear. Filled full to 59lbs. Tastes fine, still quite cloudy. [Edit: it cleared up just fine after a day in the keg--stop dicking around and trust your notes, dumb ass] 06.21.24 This is just a simple re-brew. Only difference is using PAN and instant rice because the flaked varieties of both at the LHBS are outrageously priced. All water built two nights prior to brewday including campden, salts, YOS charge, and acid (4.5ml in both vessels--the water has become rather chunky in early summer w/ no rain). 1) Mashed in at 146F for 60min. 2) Recirculating at 162F for 30min. Fell to 158F. 3) Numbers for first runnings: pH 5.43 @ 1.056. 4) Pre-boil entire runnings: pH 5.41 @ 1.040 @ just over 9gals. 5) Added 1ml of lactic acid pre-boil, I'll add another at 20min to counter the ski jump. 6) Added 1ml lactic @ 20min. 7) Boiled 90, hit all additions and hit them on time. 8) Final numbers: pH 5.22, damnit, gave it an extra 1ml of lactic into the fermenter. OG is 1.052 @ 7gals. Pitched onto second generation Franconian Lager Yeast cake at 52F w/ 1.5min O2, clearzyme, and ionic zinc. TILT says 1.050, won't calibrate up to 1.052 (says 1.060 uncalibrated). Fermenter is *very* full. 9) Kegged at 16 days, tastes fine. Franconian lager yeast continues to underattenuate. I guess that's what it does. 05.07.24 Simple re-brew, nothing fancy. All water built the night prior to brewday including YOS, salts, campden, and acid. Went with 4ml of lactic in both vessels based upon current seasonal water performance. 1) Mashed in at 147F and let it go for 1h, 20min while I grabbed gas. 2) Recirculated at 158F for 30min. 3) Initial numbers: first runnings are pH 5.39 @ 1.057. 4) Final runnings: pH 5.39 @ 1.023 5) Combined runnings: pH 5.35...wow, added 2mg of phosphoric acid. Gravity is 1.038. Ran off a bit quicker than normal and that's evident in the lower pre-boil gravity. 6) Added an extra 1ml of Lactic acid at 15min in anticipation of pH skijump and to aid the finings. 7) Boiled 90min and hit all additions and hit them on time. 8) Using the pre-chiller and 20lb of ice. 9) Final numbers: pH 5.01! Whoohoo! OG is 1.047. Volume is 7gal. TILT says 1.047 (an hour later it's saying 1.050?). Tastes quite nice, sweet and mild. No signs of harshness. Should be good. 10) Hit it with clearzyme, ionic zinc, and 1min of O2 at pitching. Pitched onto 4-5th? generation of S-189 at 51F at 2.30pm on 05.05.24. Great brew day, was fast and tidy. 11) An hour after pitching the TILT decided it was OG 1.050 and subsequently didn't budge. Hmmm. Okay, I'm sure the OG is 1.047 although I can't re-test that, I've already cleaned up. I'm going to change the gravity to 1.050 in fermentation tracker and expect the FG to be 3 points high. 12) Quick start! It was throwing bubbles about 3hrs after pitching and it has dropped 2pts within 8hrs. 13) Kegged on day 14 w/ ascorbic acid and biofine. Tastes nice going into the keg. 14) 03.22.24 All water built the prior night including YOS, salts, campden, and acid. 1) Mashed in at 145F for 1hr. 2) Recirculating at 158F for, well, as long as it takes for the sparge water to come up to temp. 30mins, as it turned out. Who's a lucky bastard? Me! 3) First runnings are pH 5.49 @ 1.055. 4) Final runnings are pH 4.49 @ 1.015. 5) Entire runnings are pH 5.49 @ 1.040. Hit it with 1.5ml of lactic acid as it came up to the boil. 6) That took it down to 5.32, so I'll add 1ml at 20min, that should get a good finishing pH. 7) Boiled 80min and hit all additions and hit them on time. 8) Final numbers: pH 5.23 @ 1.051 @ 7gals. Damned finishing hops, bent it upward again. Don't be a pussy, use the full 2ml! That's what the data says, follow the data, dumbass! 9) Hit it with 1min of O2 and racked it onto 3rd generation pitch of S-189. Pitched at 56F (going to have to start buying ice again) at 5.00pm on Friday, 3,22.24. Fridge is set at 50F. TILT says 1.049. Tastes great, it's light, smooth, and sweet; color looks great. Should be a good batch. 03.11.23 It appears that DC water has finished with its Winter ;'22-23 soft water temper tantrum. Star San solutions are now clouding up as they used to do, so I'm going to go back to my old acid additions/pH management scheme. Also, I'm softening the mineral additions in this batch to see if I can round some of the sharper edges off of this beer. I'm off to an early start, so I may as well squander that early start by doing some yeast oxygen scavenging. What the hell, why not? 1) Grist milled the night prior, all water built the morning of brew day. Tried to use the old 2ml in the mash, 3ml in the sparge scheme, but it resulted in pH 4.2 mash liqour and pH 3.6 sparge liqour. That's not going to fly. Going to bail out some water and replace it with untreated. Mash water is at 5.5 w/ 1g per gal of yeast and sugar. Letting it rest for 1hr. Adjusted the sparge water to 4.92, that should be fine. It'll help to lower the pH to pre-boil and it shouldn't move the mash too much at that point. 2) Mashed in at 146F, letting it go for 50min before I fire up the sparge tank. That'll give it a bit longer and get it a bit drier. 3) Recirculated 30min at 155. 4) pre-sparge pH is 5.54. That'll work, would like it at 5.4, though. First runnings are 1.058, they taste fine. 5) Entire runnings, pre-boil are pH 5.52. I guess I can go back to the old system. I hit it with 1ml of LACTIC acid, just for fun. 1.042 at 8.25 gals 6) That took it down to 5.35, going to add .5 for last 5min. 7) Boiled 60 and hit all additions on time. it's a bit above 7gal in the kettle, so the fermenter should get a nice fill and there's a chance we can fill the 6gal keg. 8) Finished at pH 5.41. Damn. OG is 1.048, nice! Really delicious and the color is spectacular. 9) Pitched onto 2nd generation S-189 partial cake from Czech Lager at 61F (damnit, the ground water is already starting to warm up). Pitched on Saturday 03.11.2 at 3.00pm. 10) TILT calibrated up to 1.048, it thought it was 1.045. The fridge is scrubbing about 2F per hour, so we'll be okay on the warm pitch. 11) It was up and running by 5.00am the following morning, so that's a sub 12hr lag. That'll work. Forgot to add the clearzyme when filling the fermenter yesterday, added it this morning. 12) Kegged on day 23 into the 6gal keg. Beer looks reasonably clear, tastes great! It did suck a fair bit of yeast into the keg in the first half of the transfer, so what's in the keg looks like milk after the transfer. I hit it with lots of finings, so it should be good by the weekend. 13) It was kegged on a Monday, clear by Thursday, and brilliant by Sunday. Nice. 08.14.22 Nothing fancy, just a rebrew of a good beer. Switched finishing hops over to Saaz to help finish up an open bag of Saaz rather than open a new bag of H.Mittlefreu. Keeping my eyes on the pH this week after the pH4.6 fiasco on Blonde Mt. Hood last weekend. New pH probe standing by for the Apera, if necessary. [The meter looked good today and the pH acted as expected with the calibration from last weekend, so it looks like it wasn't a bad calibration and the probe seems to be good. I wonder what the hell happened last weekend? I guess the 4ml of acid in the mash last week just blew through my water's ability to buffer.] 1) All water built on the morning of brew day. Added campden, acid, and salts to the respective vessels. 2) Mashed in at 147 for 1hr. 3) Recirculation went in a little hot, settled at 162 for 45min. Fuck!!!!! Forgot to fire up the sparge water, it's going to be a 90min recirculation. Oh well. 4) Wound up recirculating for about 60min, fell to 158F. 5) Pre-sparge numbers are pH 5.45 (yeah!!!!!) at 1.061. Tastes great. 6) Sparge and run off lasted 52mins. 7) Post-sparge, pre-boil enitre runnings are pH 5.41 @ 1.047 at a full 8gallons. 8) Added 1ml of phosphoric acid while the kettle was heating to a boil. 9) Pulled a sample of the tail end of the runnings. Nice pH at 5.46 and 1.015. 10) Skimmed the foam aggressively while it came up to a boil and I backed off the gas while it started to boil. Hot break was greatly reduced, maybe too much? It was pretty tame. 11) Sample pulled at 20min is pH 5.18 @ 1.053 12) Added a bit less that .5ml of phosphoric acid to stave off the upward pH drift that seems to accompany my finishing hops. [Needed more, final pH was 5.25] 13) Boiled 60, brought it down to just under 7gal. Hit all additions and hit them exactly on time. 14) Chilled for 20 with August tap water, chilled another 40 w/ 20lbs of ice 15) Final numbers: Just shy of 7gals at 52F according to the TILT in the fermenter pH is 5.25 (damn!) at 1.055 (verified twice). Color is lovely, flavor is there. Bitterness doesn't have that harsh post-boil flavor, but I think that has to do with the hop stopper eliminating hop debris. Very herbal. This should be good. 16) Pitching onto 4th generation cake of Diamond Lager Yeast (P.P. Super Dry, German IV, and Super Dry again). 17) Pitched at 3.30pm on Sunday, August 14th 2022. Fucking TILT is showing 1.059, but the refractometer is double verified at 1.055. 16) On day two, it's shed at least 20pts. It's hard to tell, however, because the fermentation is so vigorous that the TILT is swing wildly from the mid-30's all the way down into the mid-20s. I entered a value that keeps the line straight, althoug it's likely lower...but I don't know how much lower. 17) Kegged at 21 days with fully purged keg and forced CO2 transfer. Final gravity on the TILT is 1.013, but I'm not really buying that. 18) Tastes fine at kegging. Hazy, not cloudy, hops are there, tastes clean but the yeast is getting in the way. Color is good, bit of corn sweetness peeking out. Nice to have that back. Should be good in a couple weeks. 03.27.22 This is a rebrew, but I'm going further down the LODO rabbit hole. Today we're using YOS. The water was measured last night and dosed with Red Star yeast and table sugar. This morning, I'll hit it with campden, acid, and the brewing salts. Otherwise, things should be much the same as usual. 1) Water measured into BK and HLT the night before and dosed w/ 1g/gallon of both yeast and sugar. The water sat ~11hrs prior to heating. Campden, acid, and salts were added the following morning...although it feels like there's a better way to do that. 2) Mashed in at ~148F. The Mash tun was saying 155, but the thermapen was saying high mid 140's, eventually the tun settled on 148F. Mashed at 148F for 70min. 3) Pumped mash out water over from the kettle for the first time. Worked well. Still have to figure out how to get the last 1/2gal over, though. Just make an extra 1/2gal I guess and discard what isn't needed. 4) Recirculated for 70min, finished at 160F. 5) pre-sparge pH is 5.28 at 1.065. 6) End of runnings is pH 5.14 at 1.026. 7) Combined runnings, pre-boil are pH 5.23 at fuck! I dumped the sample. 8) Boiled 60 and brought it down to the 7gal marker. 9) Hit all additions on time. 10) Finished numbers are pH 5.22 (That's just a smidge outside the 5.0-5.2 range, it'll be fine) at 1.054 with a very full 6gals into the fermenter. 11) Pitched at 56F (the ground water is getting warmer, damn!!!) with a 5th generation pitch of S-189. Oxygen for 70sec. Pitched at 3.45pm on Sunday, 3.27.22. 12) Kegged on 5.07.22 at day 41 in the fermenter. Tastes great going into the keg and is nice and clear. The keg was treated with finings and vitamin C. 13) 02.12.22 This is a rebrew of Panther Piss Classic II with two changes: 1) I've finally mixed up a batch of LODO Trifecta and know how to use it, so it's going in the beer; 2) I've added 1oz of Haller at 5min, trying to up the hops aroma and taste. I've also bumped the acod addition up by 1ml each in the MLT and HLT to better reflect how the water has been performing in the past couple months. 1) Built all water on the morning of brewday. Campden, acid, and salts all added. 2) Going to mash this one long and low like German Pils III. 3) Mashed in at 143, that's a smidge lower than I wanted, but it'll work. I'll let it go 90, then recirculate 45. 4) Mashed for 1hr, 45min. MLT fell to 140F. Recirculation is settling at 156F. 5) Recirculated 45min fell to 153F from 157F. 6) Pre-sparge runnings are pH 5.30 @ 1.070. Cripes! 7) Final runnings at end of 45min sparge are pH 5.17@ 1.016. 8) Combined, pre-boil runnings are pH 5.29 @ 1.050!!!! Just shy of 8gals. This will be a short 1hr boil. PH is dead in the middle of the 5.2-5.4 sweet spot. Nice. 9) Boil salts went into the kettle durning sparge. 10) 1.054 at 30min. It's gonna be beeeeeeg! 11) Boiled 60min and hit all additions on time. Final kettle volume is 7gals on the nose. 12) Damnit! Finishing pH is 5.3. Should've added the extra 1ml of acid. Meh, it'll turn out fine. 13) Holy shit. OG is 1.059 via the refractometer. I checked that twice. OG is 1.059. 14) Pitched onto 3rd generation S-189 w/ 1.5min of O2. 15) Starting conditions: 6gallons at 1.059 pitched at 50F. 16) Fermentation was fast, crashed during the first week and allowed to hold at 40F for about 3 weeks. 17) Kegged at 28 days, looked quite clear going into the keg and tasted great. Just a touch of green apple. That'll age out in a week or two. It's going to be great. 18) 12.18.21 Goals: This is a re-brew of Panther Piss Classic II. The only area of change in this itteration is an attempt to push the pH down a bit in the last 10min of the boil by addint .5ml of phosphoric to bring the finishing pH down from 5.3 to closer to 5.2. 1) All water prepped the morning of brewday. 2) Mashed in and only hit 145F. No worries, I'll just mash 90min. The mash out will bring it up to 165F and it'll make for a nice, dry, step-mashed beer. It'll be great. 3) Mashout hit 156F. Hmmm. 4) Recirculated 1hr. Ran off 9gallons(!) 5) Entire runnings are 5.53. Hmmm. Adding 1ml of phosphoric. Entire runnings are 1.040 6) pH 5.33 w/ 10 left, adding .5ml acid 7) Boiled 120 minutes and took it down to the 7gallon line. Made all additions and hit them on time. 8) Final Numbers: final pH is 5.28 going into the fermenter, OG is 1.050, TILT says 1.051. Pitched at 54F w/ two sachets of S-189 at 6.00pm on Saturday night. Fermenting this one in the brewbucket becuase the fridge is occupied with Leaving DC Pale Ale. 10.16.21 Goals: Panther Piss Classic was amazing, but I'm out of Liberty hops and it's been almost a year since I did a CAP with Clusters/Haller. This is a re-brew with different hops and hopping schedule. 1) All water prepared the morning of brew day. 2) Mashed in at 152F. 9.30am. 3) Mashed 2hrs, fired up the mashout charge, but then turned it off, so 2hr mash it is. 4) Recirculated for 45min. Nice, clear run off. Gorgeous! 5) Pulled a full 8gals into the kettle. 6) Finished runnings are pH 5.37 @ 1.024 7) Entire combined runnings are pH 5.34 @ 1.043 8) Boiled 90, broght it down to a smidge under 7gal and hit all additions on time. Zero fuck ups. 9) Chilled to 41F and left it to settle out in the kettle for 30mins. 10) Pitched onto 3rd generation pitch of S-189 (Panther Piss Classic, German Pils II) and dumped an aggressive amount of material from the previous batch. Hit it with 3min of 02 because the stone is running slowly. 11) Finishing pH is 5.30 and OG is 1.055 at well over 6.5 gallons. I got 6 gallons in the fermenter and had plenty left over in the kettle. 14) Forgot to bump the fridge up to 48F so it spent the first 24hrs at 40F, but it still started up quickly. About 12hrs lag time. 13) Past 1/2 gravity during the morning of day four. Started bumping the temp up after work on day 4. 13) Bumped again after work on day 5. I'd like to get this one finished up quickly so that I can crash it for a full two weeks. 14) Hit TG on day 7, starting crash to 40F. 15) Fully crashed on day 9, lost another point on the way down. Really good attenuation on this one, just shy of 78%. 16) 08.04.21 This is a cobbled together recipe to use the final 5lbs of pils malt from last spring's 55lb sack. Water was made on the morning of brew day, usinig experience from Infusion Helles and Emergency Cream Ale 1.1. 1) Mashed in at 150F. 2) Mashed for 70min. 3) Recirculating with the recirculation manifold for the first time. Going to recirculate for 30min. I want to be very clear going into the kettle. 4) Recirculated for 1hr. Pre-sparge pH is 5.33. Nice! Runnings are gin clear, nice, too! Pre-sparge gravity (including mash out addition) is 1.060. 5) Kettle salts added during runoff. 6) Sparged for 90min. Collected exactly 8gal @ 1.045. Post-sparge with entire runnings is pH 5.32 in the kettle prior to boil. 7) Really solid hot break. It tried to climb out of the kettle, but I caught it. Nice! 8) Post boil ph is 5.30. Damn. Finished wort tastes pretty good, though. 9) Exactly 6gal into the fermenter at 1.055. 10) Pitched two sachets of S-189 at 54F at 5.06pm on 9.4.21 11) Kegged at 21 days w/ closed transfer onto biofine clear. Full keg, it pushed out of the CO2 port. Beer is still fairly cloudy going into the keg, glad I put the biofine in there. pH going into the keg is 4.26. Ideal range is 4.2-4.6, so we're calling that a win. Beer tastes fantastic, the Liberty hops are very much present with a nice floral note and a hint of fruity-ness. YUM!!!!!! I think the salt is a major improvement. This beer tastes really 3D 30.0000000 01.12.22 This is good. Very, very, good. Call it PPC III and move forward with new dot versioning. I think the softer water is a success, it lets the hops and the malt stand up a bit more and linger on the tongue without the finish being slammed shut by dryness. This is good. Appearance: Brilliantly clear straw with gold highlights. Big, starkly white head that sticks around and laces. Enticing. Aroma: Simple. Herbal, asprin-ey hops hit the nose first, then crackers and a bit of malt sweetness. Nothing overwhelming, just neat and focused. Its nose lets you know what it's going to do. Taste: The hops hit first, herbal and floral followed by Clusters rough edges. Next the grain shows up crackers and bit of sweetness, even a touch of honey. Then the hops follow up again to close it out. The hops on the finish are a bit coarse, but I think this has to do witth the fact that the beer is only 30 days old. Overall: This is an excellent beer. Possible thoughts for improvement...The grist is great, the water is great, neither requires improvement. Depending upon how this beer matures, the hop bill could use some cleaning up. The 10min Cluster addition could be halved, or even eliminated. The 5 and KO additions could also be halved. This is a strong grain bill that is standing up against an impressive hop bill, but the hops are running the show. I think the beer could be improved by a bit more ballance. 2.3000000 5.3700000 1 5.2000000 88.0000000 0 5.3700000 1 1.0200000 1 1.0360000 1.0360000 30 155.0000000 0 4.8000000 0.0000000 0 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 1 0 0 0 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 120 0 0 0 0 4.2600000 0.0000000 30.0000000 <_TExpanded>1 0 0 0 0 0