Alcohol alters mood. What non-alcoholic options are available?
coffee
chocolate
chamomile
lavender (https://www.healthline.com/health/anxiety/lavender-for-anxiety#most-effective-use)
ashwagandha root (https://www.healthline.com/nutrition/ashwagandha)
reishi mushroom
Inspiration:
https://www.brewcabin.com/hazy-ipa/
https://www.ballastpoint.com/wp-content/uploads/2019/06/Hazy-IPA-All-Grain-Recipe.pdf
https://www.themadfermentationist.com/2017/07/cryo-lupulin-neipa-citra-mosaic.html
Recipe Specifics
--------------------
Batch Size (Gal): 0.6
Total Grain (Lbs): 1.7
Max OG: 1.1
Anticipated OG: 1.075
Brewhouse Efficiency: 75 %
Wort Boil Time: ~60 Minutes. Boil to 5.3lb or 7.1lb including pot.
Grain/Sugar
--------------
------
0.2 oz Simcoe 12.9% AA @ mashout. (need ~100 IBUs addition here)
0.2 oz. Columbus (Pellet 16.10% AA) @ 60 min.
0.4 oz. Amarillo (Pellet, 8.50% AA) @ 0 min.
0.3 oz. Columbus (Pellet, 16.10% AA) @ 0 min.
0.2 oz. Simcoe (Pellet, 12.90% AA) @ 0 min.
Dry Hops
0.078 oz. Centennial (Cryo, 18.50% AA)
0.076 oz. Simcoe (Cryo, 23.50% AA)
Extras
-------
0.24 g Yeast Nutrient @ 10 min to end of boil.
Yeast
------
White Labs IPA Yeast
Water Profile
----------------
Start with 1 gallon Brita filtered
SF Bay Area water + potassium metabisulfite (for chlorine removal) 2.59/1.564 mg/liter x 3.785 liters = 6.27 mg
Calcium Chloride + Gypsum
Total Water Needed [?]: 0.98 Gallons
Mash Schedule
-------------
Recipe Specifics
--------------------
Batch Size (Gal): 0.75
Total Grain (Lbs): ?
Anticipated OG: 1.075
Wort Boil Time: 60 Minutes
Grain/Sugar
--------------
------
0.1 oz Simcoe ( %) (60 min)
Extras
-------
0.2 g Yeast Nutrient @ 10 min to end of boil.
Yeast
------
2.3g Safale US-05
1.7g Safale s-04
Water Profile
----------------
Start with 1 quart Whirlpool filtered
https://www.growlerwerks.com/blogs/news/beer-science-force-carbonate-homebrew-using-ukeg-pressurized-growler
Step 4 - Sterilize your uKeg using a beer-safe sterilization solution like Iodophore.
Step 5 - Charge your uKeg regulator cap using a 16gram CO2 cartridge. See How To Video.
Step 6 - Be sure to also sterilize the CO2 cartridge holder on the bottom of your regulator cap, after the cap is charged, and before you place the cap onto the uKeg.
Step 7 - Begin transferring your beer into a bucket. Make sure your tap is unlocked and open so beer fills the tap assembly during the fill. Then place the transfer hose into the bottom of the ukeg. This minimizes contact with oxygen.
NOTE: Do not fill the ukeg above the fill line, which is at the bottom of the neck. Allow at least 4 inches of head space below the level of the beer and the top of the uKeg. This provides ample space for CO2 diffusion into your beer.
NOTE: Do not use priming sugar in the uKeg. The CO2 supply will provide all the carbonation you need. Priming sugar could lead to fermentation in the uKeg and the products of that fermentation can cause your uKeg to become clogged. Priming sugar could also cause the uKeg to over-carbonate your beer.
Step 8 - Place the regulator cap onto the uKeg. Be sure the tap is closed and the tap lock is in the locked position.
Step 9 - Purge oxygen from the head. Do this by turning the selector dial on until the regulator opens. You will hear a hiss of CO2 gas. Turn the selector dial off. Then un-screw the cap until the pressure is released. Repeat three times. This ensures no oxygen is left in the head space above your beer.
Step 10 - Tighten the cap to a firm hand tight. Then turn the selector dial up to 15 psi.
Step 11 - Let the ukeg carbonate. Do this by putting the ukeg inside your refrigerator and letting it happily absorb CO2 on its own.
Step 12 - Gently agitate the uKeg, one to three times per day, to speed up carbonation. Do not shake the uKeg, place it on its side, or invert the uKeg. This could cause beer to seep into the regulator cap.
Step 13 - The beer will taste carbonated after a day or so, but won't be fully carbonated until about three days. At that point, all of the CO2 in the cartridge will be diffused into your beer. The beer is now fully carbonated and should still show full pressure on your gauge. However, you will find it quickly runs out as your first beer is poured. That's expected, and it's time to replace the cartridge to provide enough CO2 to dispense your beer. The next step is how to replace the cartridge safely.
If you have a uKeg 64, you can avoid the following steps by buying the 16 gram cartridge sleeve adapter and using 16 gram CO2 cartridges; These hold enough CO2 to both carbonate and dispense a uKeg 64 (half-gallon). We do not currently offer a sleeve or CO2 larger than 16 gram, so with the uKeg 128 (one gallon) you will have to replace the CO2 using the following steps:
https://www.brewersfriend.com/homebrew/recipe/view/977665/boddingtons-clone
https://byo.com/article/brewing-with-wheat/
While its use is virtually unheard of in the US, wheat flour has been an acceptable brewing addition in the UK. Soft wheat flour, with its relatively lower protein, is preferred (homebrewers might try cake flour). In order not to interfere with good lautering, it should be well mixed with the crushed malt. At preparations of about 10 percent of the grist, it is an inexpensive method of enhancing head retention in British-style ales.
Recipe Specifics
--------------------
Batch Size (Gal): 0.6
Total Grain (Lbs): 1
Max OG: 1.0604
Anticipated OG: 1.048
Anticipated SRM: ?
Anticipated IBU:
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes. Boil to 5.3lb or 7.1lb including pot.
Grain/Sugar
--------------
------
0.13 oz German Tradition ( %) (60 min)
0.13 oz Amarillo ( %) (60 min)
Yeast
------
3g Safale S-04
Water Profile
----------------
Start with 1 gallon Brita filtered
SF Bay Area water + potassium metabisulfite (for chlorine removal) 2.59/1.564 mg/liter x 3.785 liters = 6.27 mg
Total Water Needed [?]: 0.98 Gallons
Mash Schedule
-------------
Recipe Specifics
--------------------
Batch Size (Gal): 0.6
Total Grain (Lbs): 1
Max OG: 1.0628
Anticipated OG: 1.05
Anticipated SRM: ?
Anticipated IBU:
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes. Boil to 5.3lb or 7.1lb including pot.
Grain/Sugar
--------------
------
0.1 oz Columbus ( %) (60 min)
Extras
-------
0.14g Whirfloc @ 15min
0.2 g Yeast Nutrient @ 10 min to end of boil.
Yeast
------
3g Safale US-05
Water Profile
----------------
Start with 1 gallon Brita filtered
SF Bay Area water + potassium metabisulfite (for chlorine removal) 2.59/1.564 mg/liter x 3.785 liters = 6.27 mg
Total Water Needed [?]: 0.98 Gallons
Mash Schedule
-------------
Do you need to rehydrate dry yeast? The answer is no.
https://shop.textalk.se/shop/11011/files/Fermentis/02_Fermentis_E2U.pdf
https://oregonbrewlab.com/hopped-up-cocktails/
2 oz of fresh [your favorite] hops from your garden, a friend, or your neighborhood friendly LHBS
1 liter 190 proof Ethanol (as classy or as bottom shelf vodka as you prefer)
2 quart Mason jars
Mesh strainer
Cheesecloth (optional)
Recipe Specifics
--------------------
Batch Size (Gal): 0.5
Total Grain (Lbs): 0.81
Max OG: 1.0632
Anticipated OG: 1.05
Anticipated SRM: ?
Anticipated IBU: 24
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Grain/Sugar
--------------
------
0.09 oz German Tradition (5 %) (60 min)
Extras
-------
0.13g Whirfloc @ 15min
Yeast
------
2g Safale BE-256
Water Profile
----------------
Start with 1 gallon Brita filtered
SF Bay Area water + potassium metabisulfite (for chlorine removal) 2.59/1.564 mg/liter x 3.785 liters = 6.27 mg
Total Water Needed [?]: 0.89 Gallons
Mash Schedule
-------------
Ran all grains through crusher twice
10:27p mash out 1.016 @ 134F 8.737 lb (pre cane sugar) (~1.048 corrected for 68F @ 0.5 gallon)
10:45p boiling. add hops. add cane sugar
11:27p add whirfloc
11:37p flameout and chill wort in ice bath
12:01a chilled to 70. 4.969lb. pitch dry yeast
Recipe Specifics
--------------------
Batch Size (Gal): 0.5
Total Grain (Lbs): 0.75
Max OG: 1.057
Anticipated OG: 1.04
Anticipated SRM: ?
Anticipated IBU: 0
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Grain/Sugar
--------------
100% - 0.75 lbs. 2 row (Max PPG: 60.7)
Hops
------
None
Extras
-------
Whirfloc @ 15min
Yeast
------
Safale US-05
Water Profile
----------------
30 oz leftover bisulfite water from milk stout
84.6 oz brita filtered Bay Area water
Total Water Needed [?]: 0.89 Gallons, 3.35 Liters
Mash Schedule
-------------
Sacch Rest - 70 min @ 151F
1 gallon fermenter jar: 2.211 lb
1 gallon fermenter jar lid with hole: 0.035 lb
1 gallon fermenter + lid + airlock + water: ~2.381 lb
Instant pot new pot (no cup markings): 1.79 lb
Instant pot old pot (cup markings): 1.83 lb
Growlerserks Ukeg go 64: 44.75 oz or 2.8lb
Crystal Geyser bottle with cap: 0.139lb
Grain: $3.35
Hops: $2.90
Yeast: $1.62
Ingredients total: $7.87
Salts, sugars, water, cleaning supplies, energy: ~$2.50
Total: ~$10.37
https://www.themadfermentationist.com/2014/12/coconut-vanilla-milk-stout-recipe.html
Recipe Specifics
--------------------
Batch Size (Gal): 0.5
Total Grain (Lbs): 1.143
Max OG: 1.081
Anticipated OG: 1.056
Anticipated SRM: 37.6
Anticipated IBU: 30.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 65 Minutes
Grain/Sugar
--------------
70.2% - 0.82 lbs. Maris Otter (Max PPG: 60.7)
14.0% - 0.16 lbs. Quaker Quick Oats (Max PPG: 10.2)
7% - 0.081 lbs. Crystal 55L (Max PPG: 5.51)
3.5% - 0.041 lbs. Crisp Roasted Barley (Max PPG: 2)
3.5% - 0.041 lbs. Weyermann Chocolate Wheat (Max PPG: 2.2)
1.8% - 0.015 lbs. Nescafe classico
Hops
------
0.1 oz. German Tradition (Pellet 5.20% AA) @ 60 min.
Extras
-------
Whirfloc @ 15min
0.1 lbs. 20 minutes medium low skillet toasted Coconut @ Fermentor (Bagged coconut, tied up to stay submerged.)
1 tsp vanilla extract @ keg
0.023 lb Lactose @ Keg
Yeast
------
Pliny clone yeast slurry (decanted wash) - 0.1lb
Water Profile
----------------
Start with 1 gallon Brita filtered
SF Bay Area water + potassium metabisulfite (for chlorine removal) 2.59/1.564 mg/liter x 3.785 liters = 6.27 mg
Chalk Ca target=100ppm, SF ~15ppm Need 85ppm 85/105 = 0.81 g added to mash
Mash Schedule
-------------
Sacch Rest - 70 min @ 152F
