4 Dog Brewery

                                                                 BROTHER CHRIS 5 gallons 15 lbs. OIO 2 row 2 lbs. Belgian Candi Sugar ( 45 SRM ) 1 lb. Belgian Candi Sugar ( 1 SRM ) 1 lb. corn sugar 1 oz. Perle @ 60 min. ( 7.8 AA ) 1 oz. Tettnang @ 60 min. ( 4.4 AA ) Wyeast 1762 Belgian Abbey Ale II 2 qts./lb - water/lbs grain ratio 5 g sypsum, 5 g cal chloride, 3 g epsom salts in mash only 7.5 gal mash water 5 gal RO water in sparge with no mineral additions ( I used 4 ) O.G. - 1.070 - 75% ( I wanted around 80% ) F.G. -  1.013 % -      7.5 SRM - 9.2 BU - 34.2 This has a nice deep copper hue to it. The hydrometer sampl...

                                                              JSHRMA 15 Gallons 22 lbs. Pearl 18.5 ozs. Muntons Crystal 60 EKG plug hops - 1 oz. 60 min. ( 4.7 AA ) Northdown plug hops - 1 oz. 60 min. ( 10.60 AA ) EKG pellet hops - 1 oz. 15 min. ( 7.2 AA ) 1275 Thames Valley Wyeast 100% RO water with brewing salts Mash - 7 ml Lactic Acid, 5 g gypsum, 5 g Calcium Chloride Boil - 4 g gypsum, 5.5 g Calcium Chloride O.G. - 1.052 F.G. -  1.014 % -    5 SRM - 7.4 BU - 29 This really slowed down on day 4. I thought for sure I would get a stuck fermentation but it fermented to 14. I didn't use any epsom salts for fermentation help but it turns out I did...

                                            11 Gallons ( Carboys ) 22 lbs. Pearl Malt 1.19 lbs. C- 60 ( Muntons ) 8 ozs. Acid Malt 4 g Gypsum - Mash and boil. 4 g Calacium Chloride - Mash and boil. Wyeast British Ale 1098 60 g EKG - 7.2 AA - 60 min. 25 g EKG - 7.2 AA - 0 min. 100% RO water O.G. - 1.054 - 93% F.G. - 1.016 % - 5 SRM -6.8 BU - 24.5 FTBS