Wednesday, January 4, 2017

2015 Kansas City Bier Meister Competition Recipe - Raspberry Stout

---------- Forwarded message ----------
From: Matt Koval <>
Date: Tue, Mar 3, 2015 at 5:20 PM
Subject: Kansas City Bier Meister Competition Recipie
To: "" <>

Hello Jeremiah....

Thanks for your comments on my Raspberry Stout during last months competition... you indicated on the score sheet that you'd like the recipe.... here's how I made it, you may have to adapt for your system..

Hope it turns out for you..!


5 gallon batch
OG - 1.066
FG - 1.018

10 lb Maris Otter
0.75 lb Chocolate Wheat Malt
0.75 lb Caramel 80L
0.5 lb Black Patent

Strike - 4 gallons distilled water + 1 tsp calcium chloride heated to 172F
Dough in and rest at 155F for 60 minutes
Vorlauft until clear
Fly Sparge with 2 gallons distilled water heated to 175F
Collect ~4.5 gallons runnings

Boil - 60 minute total
  -  1 oz nugget hops - 60 min
  -  1/2 lb lactose - 15 minutes
  -  1 tsp wyeast nutrient - 15 min

Chill to ~65F and transfer to carboy.
Top up to 5 gallons with DI water and shake to aerate
Pitch 1.5 liter starter of London Ale III (Wyeast 1318)

Ferment in swamp cooler at 65F for 14 days

Rack to secondary and add:
  -  4 oz Cacao Nibs (the ones I used were from Ghana)
  -  2 oz Watkins Raspberry Extract (Walmart)

Swirl once a day for 7 days
Add gelatine (1pk Knox dissolved in 1 cup boiling water) to clarify (~3 days)
Transfer to keg, chill and force-carbonate to taste.

Thursday, November 10, 2016

BrewPi is AWESOME!

initial results with incorrect sensor assignments

After correcting the sensor assignments

I still have a bit of cleaning up, but she's working like a charm now.

Monday, October 17, 2016

#042 Gotslindricka Clone


Smoke malt 7.5lbs 2-Row (BestMalz was unavailable) with applewood to satisfaction.
Substituted Wormwood for Sweet Gale (I know, not the same thing, but should be interesting)

Date: 2016.10.15
Begin Time:
End Time:
Chilled to 74° F

BrewPi profile created for fermentation
Pitched approx time: noon
-2 gallons = OMEGA Bit O' Funk

slight signs of fermentation present


I guess I originally had a default of a min @ 33.8 and it created some issues until I figured out the issue..... looking good know!

Integrate counter flow chiller with plate chiller as pre-chiller with cleaning pump and cooler with ice water.
The recipe called for Sweet Gale which is nearly impossible to source. I was able to find it at two sites but it wasn't worth the cost of shipping for. $10 for herb and $10 for shipping in the end.



Thursday, August 25, 2016

Electric Panel Build - IN PROCESS - PART 1

Getting Started

Measure twice, cut once

Greenlee hole punch

Be Patient

The Guts

Originally I was going to build a 120V system with plans to upgrade to 220V down the road.

I switched gears and decided to opt for a 50A system with DIN rails

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Beginning to take shape

Basement Work Station

Switched to Back to Back system now, relocated switch and added yellow LED for corresponding PID (heating Element)


These will be housed in the HLT and BK
There is already a RIMS unit fully built and ready for power wire to be attached.


Element Enclosures


It's time to start cleaning up the Keezer

UPGRADE: prepping for a new Keezer Facia 

 I acquired this from the local home depot in the clearance rack, I believe I'll be able to make this $10 look great!


Starting to take shape

Wednesday, June 15, 2016

Tuesday, May 24, 2016

#039 v1, v2, v3 / Belgian Wit, Belle Saison, 1056 + Belle Saison

#039 Belgian Wit, Belle Saison, 1056 + Belle Saison

Considering I had over spiced my previous batches, I assumed the characteristics would still exist in the yeast cakes. I planned to get something nice out of this yeast, and that's what I did. The Belle Saison might have been my favorite of the 3 batches. I added some ginger tincture to the wit this time around but wasn't completely satisfied with the results.

The Belle Saison+1056 ended up pretty tasty with an off-the-cuff attempt at a margarita beer.
-lime (juice and pulp, freshly squeezed)

I really enjoyed it and took this to pour at the Parkville Microfest under the KCBM as SOBs (South of the Borders Saison).

Sunday, March 20, 2016

#038 Belgian Wit, Belle Saison, 1056 + Belle Saison

#038v1, 38v2, 38v3
The King's Triple Wit

A bit clear for a wit

This was way too much zest!
(less is more)

2oz of each ingredient was supposed to leave a surplus
of ingredients for future batches.

Keep those stir bars out of your carboys.