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2021 Batch 11 - Digital Haze IPA (kit)

In a previous post I shared the recipe for the Digital Haze IPA kit that was offered to attendees of HomeBrewCon 2021.  Today, I decided to brew the kit. It was at that point that I realized the 8 ounce package of Carapils was missing from my kit.  I decided to swap in some Pilsner malt I had that I wanted to use up - so what you see below is slightly different from the actual kit from Brewer's Best.  Refer to the link above it you want the exact kit recipe. Ingredients 4 pounds Pilsen DME 1 pound Corn Sugar 8 ounces White Wheat Malt 8 ounces Flaked Oats 1.5 pounds German Pilsner Malt (8 oz. to replace Carapils, plus 16 "just because") 1 package Lallemand Voss Kveik yeast 1/4 tsp. Brewtan B (boil, 10 min.) - added to reduce oxidation 5.5 gallons of RO water, treated with: 1g Baking Soda 6.5g Calcium Chloride 3.3g Epsom Salt 1.5g Gypsum 2g Magnesium Chloride 1 Tbsp. pH 5.2 Stabilizer (optional, to hold pH at 5.2) Brewfather estimates the beer to have the following charact
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Recipe: Digital Haze IPA 2021 Kit from Brewer's Best and Yakima Chief Hops

This was a limited edition kit announced during the Soluble Hop Compounds Tech Talk from Yakima Chief and Brewers Best at HomeBrewCon 2021.  Since you might not have a chance to pick up the kit, or you might at least be wondering what's in it, I'm reproducing the recipe below for reference.  I just received my kit today (and haven't brewed it yet, more on that later). The kit came with a bottle opener, some literature from Yakima Chief and Brewer's Best, a set of adhesive labels for the bottles, bottle caps, and priming sugar for bottling.  Unfortunately, mine seemed to be missing the 8 ounces of Carapils. Ingredients 4 pounds Pilsen DME 1 pound Corn Sugar 8 ounces Wheat (malted wheat, not flaked) 8 ounces Carapils 8 ounces Flaked Oats 3 one-ounce packages of Cryo Pop(tm) Hops 1 package of Lallemand Voss Kveik Yeast Beer characteristics from the sheet: IBUs:   16-19 ABV:   4.8% to 5.4% OG: 1.046 - 1.049 SG FG:   1.008-1.011 SG Color: Hazy Pale Straw Batch Size: 5 gal

2021 Batch 10 - High Rye Mash

While cleaning, reorganizing, and inventorying my brewing area, I discovered a bunch of rye malt that I had purchased early in 2020.  It's almost certainly stale by now, so it's not going to make a very tasty beer.  However, it will give me a chance to see what it would be like to mash a brew that contains a high percentage of rye in the grist.  I found a recipe online that is purported to be the grain bill used by Brown-Forman to make Woodford Reserve Rye.  Although I can't legally turn this into a whiskey, there's nothing illegal about making the mash just for fun and dumping it out.  In the process, I should learn something about how a whiskey is mashed and the potential problems a distiller might encounter using a high amount of rye in the grain bill.  That will be helpful in brewing beers with a fair amount of rye.  And someday, if laws in the United States change to allow home distilling, I'll have some experience mashing in a whiskey. The purported Woodford R

2021 Batch 7 - Hemp-infused Rye Pale Ale 1.0

Label Peelers had a sale on hemp for homebrewing purposes a few weeks back, and I picked up a package of their Hawaiian Haze hemp variety.  It should be noted that this is NOT a variety of marijuana, but a legal hemp product that does not contain the psychoactive compound THC which causes the "high" feeling but does contain some amount of CBD (which does not get a person high but purports to have anti-inflammatory and other health benefits).  I'd had a commercial beer flavored with some hemp compounds and thought it was interesting, so I decided to try such a beer for myself... because I can. According to the label on the package of hemp, it contains less than 0.3% THC and 14.3% CBD.  I added a half ounce to this three gallon recipe, with a small amount going in early in the boil to release CBD and the rest going in at whirlpool to release flavor and aroma compounds (and probably a lesser amount of CBD). The base recipe here started out as an American Homebrewers Associat

2021 Batch 6 - Mandarin Orange Wine 1.0

While watching an episode of Moonshiners recently, I saw Mark Ramsey and Digger Manes create a moonshine mash using nothing more than cans of Mandarin Oranges, sugar, and yeast.  Mark and Digger had a problem with their mash, however, in that they did not account for the acidic content of the oranges.  This acidity caused the yeast to go dormant or die out.  To counteract that, they added baking soda (and maybe some fresh yeast) to jump-start the fermentation.  When a nearby grocery chain had a deal on Mandarin Oranges, I decided to try making a mandarin orange wine myself. Ingredients 5 cans (15 oz. each) of Mandarin Oranges in light syrup 1/2 tsp. Gypsum 1/2 tsp. Yeast nutrient 8 pounds of table sugar (cane sugar) 2 gallons of RO water heated to 150F 2.5 tsp. baking soda (see Post-Brew Notes and Observations) 1 Tbsp. DADY (distiller's yeast) Enough additional RO water to reach 5 gallons in the fermenter Brewing process: Clean and sanitize the fermenter Begin heating the RO water

2021 Batch 5 - Rice Wine 5.0

I'm doing yet another batch of Rice Wine since I still have plenty of rice and Angel Yeast on hand.  I had some issues with the last batch that I want to be sure I've sorted out. Ingredients 15 pounds of Kroger-brand long-grain White Rice 40 grams of yellow-label Angel Yeast 1/2 tsp. Gypsum 1/2 tsp. yeast nutrient (Fermaid O) 3 gallons of RO water, heated to 177F Additional RO water to get to 5 gallons of fermenter volume As with previous batches, the process for this one is: Heat 3 gallons of RO water to 177F Place 15 pounds of rice in a sanitized fermenter Pour the heated water over the rice and let it sit for at least one hour (I did overnight) Add cold water to the 5-5.5 gallon mark in the fermenter When the temp is 90F, add the Angel yeast and stir well Clean and sanitize your stirrer, you'll need it later Seal the fermenter and hold temp at 90F For days 1-3, stir the contents of the fermenter twice daily with the cleaned and sanitized spoon.  After day 3, leave the fe

2021 Batch 4 - Rice Wine 4.0

Since I've still got plenty of rice on-hand and plenty of yellow-label Angel Yeast, I decided to do a few more batches of rice wine.  I'll look for something fun to do with it later.  I've about got this down to a science.  Sanitize a fermenter, load it with 15 pounds of rice, add 178F water, wait until the temperature drops down to around 90F, and pitch the Angel Yeast. Ingredients 15 pounds Nishiki rice 3 gallons of water at 178F 1/2 tsp. Gypsum 1/2 tsp. Fermaid O yeast nutrient 1 tsp. Alpha Amylase 1.5 gallons cold water 40 grams Angel Yeast Note:  Gypsum is added for water conditioning.  Fermaid O and Alpha Amylase are not strictly necessary, but I've been adding them because I have a good supply of both.  I add the Amylase when I add the hot water, to help break down the rice some before I pitch the yeast mix. Brewing process: Begin heating 3 gallons of water to 178F Sanitize 7 gallon fermenter Dump 15 pounds of rice into fermenter Add Gypsum, yeast nutrient, and a