Brew #104 – Blue Oyster Stout

Brew #104 – Blue Oyster Stout

10/27/2018 – Brew day 5 gallon batch 8 lbs – Maris Otter malt 2 lbs – Flaked Barley 1 lb – Flaked Oats 1 lb – Chocolate malt 0.5 lbs – Rauch malt 0.5 lbs – Carafa III (debittered black) malt 0.5 lbs – 120 L Crystal malt 1 oz – Fuggle hops (60 min – 4.3% AA) 1 oz – Glacier hops (60 min – 4.4% AA) 96 – Oyster shells (60 min) 1 pint – Oyster liquor (60…

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Smoked Bacon

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10/20/2018 – Started cure 12 lb – Pork Belly (skin removed) 0.6 g / lb – Fresh cracked black pepper 1.4 g / lb – Prague Powder #1 13 g / lb – Salt 16 g / lb – Maple sugar 0.14 g / lb – Dry thyme 1 / 4 lbs – Bay Leaf

Norman Creek Sangiovese 2018 / Watson

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Doug Norman of Norman Creek Vineyards contributed 140# of crushed grapes to each of the two TwiddleNutz proprietors, Michael Watson and Joe Hershberger.  We each got 70# of must mechanically destemmed and crushed, and 70# manually stomped in a big vat by the harvest team (which was a LOT of fun).  All the grapes came from the same grape harvest, so they should be pretty similar except for handling.  They do come from multiple rows of vines, so possibly some…

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Brew #103 – Check Pills

Brew #103 – Check Pills

08/03/2018 – Yeast starter 1.5 L starter Pitched WLP802 – White labs – Czech Budejovice Lager Yeast Fermented on a stir plate in the fermentation chamber at 50 degrees F. 08/04/2018 – Brew day 10 gallon batch 15 lbs – Weyermann German Pilsner Malt 3 lbs – Avangard German Pilsen Malt 8 oz – Crystal 10L Malt Mashed at 153 degrees F 2 oz – Nugget hop pellets (60 min) 2 oz – Saaz hop pellets (15 min) 2 capsules…

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Brew #102 – Irish Red for NITech

Brew #102 – Irish Red for NITech

07-21-2018 – Brew day Mom and pop were here for a visit, but I hadn’t gotten the NITech beer brewed yet, so with only 2.5 weeks to go before the science fair, I had to squeeze a brew in. Not exact the same Irish red recipe I’ve brewed in the past, due to the homebrew shop being sold and the available recipes changing. I didn’t feel like specifying all the details of the old recipe and the new one seems…

afterbeat

Brew #101 – Castle Quad

Brew #101 – Castle Quad

08/20/2017 – Brew Day NOTE: This was a double batch, so for brew day, we used 2x each ingredient as listed below. 19.5 lbs – Belgian Pale Ale Malt 0.5 lb – Munich Malt 0.25 lb – Chocolate Malt 2 oz – Biscuit Malt 11 oz – Cara Munich malt 1 lb Dark Candi Sugar (add after mash, after wort comes to boil) Yeast: White Labs Trappist Ale 500 Hops Additions: 60 minutes – bittering hops 3 HBU x 2…

302-724-2672

Brew #100 – Lemongrass Blond #4

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07/23/2017 – Brew Day Used lemongrass from Ray Kong’s garden! 5 lbs – Extra pale LME 1 lb – Corn sugar 1 oz – Brewer’s Gold hop pellets (8.9 AA – 60 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) 1 oz – Lemongrass (5 min) Cut lemongrass into 3 – 4 inch blades and added directly to the boil. Passed it through a colander to keep the grass out of primary. Just poured vigorously to…

ortho

Brew #99 – Breakfast Stout

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7/6/2017 – Brew Day Malt 28 lbs – Pale Malt 3 lbs – Flaked Oats 1.5 lbs – Roast Barley 1.5 lbs – Belgian Chocolate 1 lb – Belgian Debittered 1 lb – 120L Crystal Hops 2 oz – Nugget (15% aa) @ 60 min 2.5 oz – Willamette (5% aa) @ 25 min 3.5 oz – Willamette (5% aa) @ 10 min Other 5 oz – Cocoa powder @ 15 min 4 oz – Cocoa nibs @ 15 min 4…

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Brew #98 – Banner Whiskey Barrel Porter

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05/28/2017 – Brew day 16 month old grain that was crushed on brew day. Will be interesting to see how well it kept. 9.5 lbs – English Maris Otter malt 1 lb – Wayermann Pale wheat 1 lb – English Chocolate malt 0.5 lbs – English Black malt 0.5 lbs – English Dark Crystal 1 oz – Chinook hop pellets (11.2% AA, 60 min) 0.5 oz – US Goldings hop pellets (4.6% AA, 15 min) 1 tsp – Irish moss…

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Brew #97 – Rye Brett Rye Porter with Rye

(808) 943-8798

09/23/2016 -Brew day 4 lbs – Rye malt 1 lb – Blacklands “crystal” malt 20 oz – English Crystal Rye malt Mashed at 155 F for 1 hr 10 oz – Chocolate malt Added at the end of mash Added 1 oz German Hallertau hops (Alpha: 2.7% Beta: 3.8%) at 60 minutes O.G. – 6.3 degrees Brix (1.025 by direct conversion).  May yield ~2.2% ABV. 11/06/2016 – Racked on top of Funky Black Rhino #4 after kegging that beer. F.G….

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