First World Problem NEIPA 2018 (Citra/Apollo)

5 (3) gallons (want 6.5%)

10 lbs (6.3 lbs) 2 Row
1 lb (10 oz) White Wheat
1 lb (10 oz) Flaked Oats
0.5 lb (4 oz) Flaked wheat
6 (4 oz) carapils
6 oz (4 oz) corn dextrose or 6 oz (4 oz) honey malt instead

Mash at 150-153 F depending out outside temp

15 min boil (will only need to start with 3.5 gal. wort, since boil off rate is 2 gal/hr)
1 oz (0.75 oz) Citra 10 min
1 tsp (0.75 tsp) gypsum 10 min
0.5 tsp calcium chloride  10 min (2:1 Sulfate to Chloride Ratio)
(bottled water has 29 mg/l chloride and 6 mg/l sulfate)
3 oz (2.1 oz) Citra 0 min (whirlpool at 170 deg for 20 min)
pitch yeast at 70 deg

Cool to 70 F before pitching yeast
Safale  05 yeast  1318 or 007 or NE IPA farmhouse blend

Dry Hop (dryhop after about 3 days when active fermentation is still occurring)
2.75 oz (1.1 oz) Citra (1 oz Apollo) Dryhop - day 3 of fermentation
3 oz (2 oz) Citra (1 oz Apollo) Dryhop - day 6 of fermentation
Just add the first hops on day 3 of fermentation, then the second round on day 7, then keg on day 10 or 11

$32 (yeast, hops, specialty grains) + $6(base grains)+ $2(water) batch for 3 gallons
$40
~$1.65 per 16 oz can

16 days brew - drink

Notes:
Mashed at 148
Accidentally cooled to 140 then heated back up to 170 to whirlpool
pitched yeast at 72
temp of basement was 65-69
started boil with 3.75 gallons
finished boil with 3 gallons

1st dryhop on day 3 during active fermentation with 1.1 oz citra and 1 oz apollo,
2nd dryhop on day 6 with 2 oz citra and 1 oz apollo.
Cold crashed on day 10
Kegged on day 11 (only yielded 2.5 gallons.  Lost 1/2 gallon due to trub and hops)

This is the taste I was hoping for.  citrusy, with that earthy oniony.  Real nice nose.
I wonder if I should have added at least some crystal or honey malt for a touch of sweetness.

Incredible nose, extremely hoppy, cloudy and ugly light brownish.
Has almost enough body, but is lacking in malt character.  Needs some sweetness

Next time, I would reduce the hops by an ounce or 2 and add crystal 20 or 40 and some vienna

....and the first world problem is.....too hoppy

Beaver Oil - (Imperial Stout - Year 1)

Beaver Oil - Imperial Stout (8%)

13.5 lb 2 row barley
1 lb Special B 150
12 oz Roasted Barley
0.5 lb Munich 55 Malt
1 lb Pale Chocolate malt
0.5 lb Black Patent malt
1.5 lb Flaked Oats
4 oz Lactose 10 min.
1 tsp gypsum 10 min
1/2 tsp Calcium Chloride 10 min
4 oz cacao nibs (secondary) 1-2 weeks
2 oz cocoa powder at flameout
2 oz cold steeped coffee secondary 1 week
Oak Spirals (medium toasted oak)  soak in bourbon for 1 week then add to secondary for 1-2 weeks
1-2 oz per 5 gallons. 1-2+ weeks with chips. 1-2+ months with cubes


Mash at 153 deg for 60-90 min (actual may have been 148 deg, needed to start at 175 deg)
Safale 04 (cool wort to 65-70 F before pitching yeast) (cooled to 70 deg)
0.5 oz Magnum 60 min  (start with 6.5-7 gallons pre boil) (started with just under 7 gal and ended up with 5)
0.25 oz Magnum 10 min

Primary 1 week+
Secondary 2-3 weeks
Bottle Condition Months-Years

Original Gravity:
10.5% potential alcohol
82 specific gravity
20.5 brix

Gravity After 11 days:
2.5% potential alcohol
22 specific gravity
6 brix

Final Gravity:
3% potential alcohol
25 specific gravity
5.3 brix

Bottled on Dec. 29 Day 26,  Final gravity says 7.5%, which is strange since it was 8% after 11 days

Tasting Notes on January 14:
Nice nose of chocolate.  Very chocolaty with hints of vanilla and coffee.  The next time I would:
Eliminate lactose and replace with maple syrup or more malt
Eliminate powdered cocoa
More oak and maybe bourbon



Names:
Global Warmer
Tarred and Feathered
Bombogenesis
Black Gold
Tar Sands
Waste Oil
Indelible Ink
Vorlauf

Solar Flare - Berliner Weisse

5 (3) gallons

Original Recipe
3.5 (2.1) lbs Pilsner Malt
3.5 (2.1) lbs Wheat Malt
1/8 oz  cascade cones
handfull of pilsner for souring
Safeale 05

Mash at 150 and collect wort.  Once cooled to 110 deg, add pilsner in mesh bag for souring.  Let sit for 36 hours in small brew kettle.  Boil for 10 min and add hops at end.  Ferment until done and keg.

Actual Recipe (2.5 gallons)
2.25 lbs German Pilsner Malt
1 lb Flaked White Wheat
0.75 lbs Torrified Wheat
1/8 oz Cascade cones last 5 minutes
handfull of 2 row for souring
Safale 05

Soured for 42 hours then boiled for 15 minutes and added half a packet of yeast.  Kegged after 8 days of fermentation.

Estimated Alcohol - 4%

Drinkable in 2 weeks.  This was the quickest, easiest, cheapest beer to make.  Slightly sour with a pilsner biscuit backbone.  It was hard to carbonate this.  It doesn't hold a head.  Crushable!! Clean finish.

Raspberry syrup
2 tablespoons/12 oz glass

3/4 cup raspberries
3 cups water
simmer for 1 hour then strain out solids and add 1/3 cup sugar and chill

Harpoon IPA (Modern Brewer old recipe for reference)

7 lbs light malt extract

3/4 lb crystal 40

¼ lb toasted or victory

¼ lb wheat

1 oz. Nugget Hops (60 min.)

1 oz. Goldings (30 min.)

1/3 oz cascade (15 min.)

1/3 oz cascade (5 min.)

Dry hop w/ 1 oz cascade

ale yeast