From “Secrets From the Master Brewers”

5 lbPale 2-Row Malt
5 lbWheat Malt
5/8 ozTettnanger Hops
5/8 ozTettnanger Hops
5/8 ozTettnanger Hops

Wyeast 3068 Yeast

OG: 1.05, FG: 1.012

Mash grains at 152-155 dF for 60 min. Sparge and collect wort. Bring wort to a boil and add 5/8 oz Tettnanger hops. Boil fo 60 min, adding 5/8 oz Tettnanger hops after 30 minutes and 5/8oz Tettnanger hops during final 5 minutes. Cool wort to 70-72 dF and pitch yeast. Ferment for 5 to 7 days at 70-72 dF. Transfer to a secondary fermenter, and ferment an additional 7 days. Drop the temperature to 45 dF for the final 2 days of secondary conditioning. Bottle or keg. Age 5 to 7 days before serving.


From https://www.brewersfriend.com/homebrew/recipe/view/448502/hazy-juicy-ipa

Grain Bill:

1 lb American = Carapils

AmountFermentablePPG%Bill %
1 lbAmerican – Carapils (Dextrine Malt)331.86.7
2.65 lbFlaked Oats332.217.8
11 lbAmerican – Pale 2-Row371.873.8
4 ozwheat flour king arthur111.7%
AmountVarietyTypeAAUseTimeIBUBill %
2 ozWarriorPellet16Boil60 min98.8614.3%
2 ozCitraPellet11Whirlpool @ 212 deg F0 min14.3%
2 ozAmarillloPellet8.6Whirlpool @ 212 dF0 min14.3%
2 ozMosaicPellet12.5Whirlpool
0 min14.3%
2 ozCitraPellet11Dry Hop3 days
2 ozMosaicPellet12.5Dry Hop3 days14.3%
2 ozAmarilloPellet8.6Dry Hop3 days14.3%

Mash Guideline

4.6 galsingle infusioninfusion154 dF60 min
1.7 galFly Sparge168 dF

Starting Mash Thickness: 1.5 qt/lb

Yeast: Omega Yeast Labs – DIPA Ale

Attenuation 81%, Flocculation Medium-low, Optimum Temp: 65-72 dF, No Starter, Fermentation Temp: 63 dF


Mash all grain 60 min @ 154, fly sparge until 7.0 in boil kettle. Boil, add warrior, 20′ hop stand with 6oz hops. Rack to fermenter, pitch omega yeast. When krausen begins to fall around day 5-6, add dry hops. Let sit on dry hops 3 days, cold crash 2 days. Rack to keg.

OG 1.062, FG 1.012, ABV 6.51%, IBU 98.86, SRM 4.26

Day-of (2/16/2020) specific notes:

Had trouble with temperature, but kept it around 154, then rose to 160’ish before sparging. Dry-hopped at beginning (soaked in mild phosphoric acid). Purchased grain from Fermentation Solutions in Campbell, but hops and yeast from MoreBeer.





8 lb (3.63 kg) Pilsner malt  (GR340)
1 lb (0.45 kg) Vienna malt (GR410)
8 oz (227 g) wheat malt (GR390)
2 oz (57 g) Caramunich malt (substituted CaraBelg malt) (GR454)


Recipe called for:
1 oz (28 g) Fuggle [5% AA] at 30 minutes
1 oz (28 g) Styrian Goldings [5.5% AA] at 10 minutes

Here’s what I did:

65 min w/ Styrian Goldings [1.9%AA]

45 min w/ Fuggle [5% AA]

Mash temperature of 150dF, for 60min.

Original Gravity: 1.051

Gravity when transferred to secondary: 1.026

Final Gravity: ___

Chou Chou Recipe – 12/29/18

Grain bill:  13.2 2-row barley (Morebeer:  GR-306) ; 1lb carapils (Morebeer:  GR-480)

Grain in at 140 dF.  Wait 15′.  Heat to 151 dF.  Stay at temp for 75′.  Sparged @ 170dF.  SG = 1.062 (5g)

Boil.  Put in Goldings (0.75′ with 4% alpha) for 50′

{Should have put in 2 parts:  (0.325 w/ 4% alpha) for 30′ then (0.325 w/ 4% alpha) for 30′

At 60′ put in 0.5 oz of 4% alpha Hallertau Mittelfru for 30′.  Added 10oz of 45 candy sugar syrup.

At 90′ (flameout) put in 0.5oz of 4% Hersbrucker at flameout w/ 18g of coriander and orange peel.

SG = 1.082.  Cool overnight, then pitched yeast.

Netgear Readyshare USB3.0

Just thought I’d share my experience with the Netgear R6400 Router and its Readyshare Feature.  I added a Seagate Expansion Desktop (external USB3.0) drive (5 Tb).  I wanted to support both Windows and Mac OSX machines, so I ended up re-partitioning the Seagate drive using the Windows 10 (windows button+r, typing compmgmt.msc), clicking on Disk Management.

I created 3 partitions (2Tb NTFS, 2Tb empty, and 1 Tb NTFS).  Then on a Mac, I used the disk utility to create a Mac HFS+ partition with the empty 2Tb empty.  Just to test with Time Machine, I did a backup to this partition.

I then plugged the drive into the Netgear R6400.  The drive ended up corrupting the HFS+ partition, so I brought it back to the Mac to repair.  After repairing, it seems to work appropriately when plugged back into the Netgear.

So far so good!  It does mean I have separate drives for Windows/Mac, but the drive is big enough that it works.

Maibock – 12/23/2013

Grain bill:

  • 5.5 lb Vienna (GR410)
  • 5.5lb Pilsner (GR310)
  • 1lb German Munich (GR400)
  • 1lb Caramalt (10degL) {substituted for 1lb Cara Hell}


  • 1 oz Hallertau Mittelfruh (4.3% AA) & 1 oz Tettnanger (4.6% AA){ boil for 60 min}
  • 1 oz German Hersbrucker (2.3% AA, 8.8% Beta) {boil for 15 min}

17 qt Strike Water, heated to 165F.  Put grain in and mash @ 150-155F.

Sparged @ 170F.

Pitched yeast @ ~85F.

Original gravity:  1.060/15%




Evacutinus – Dark Weizenbock

Today (12/15/13), we’re going to try a recipe from “Secrets From the Master Brewers”:  Evacutinus.

Evacutinus is styled after Schneider’s Aventinus, a Dark Weizenbock.


  • 7 pounds 2-row pale malt (Morebeer GR300)
  • 9.25 pounds wheat malt (GR390)
  • 0.5 pounds crystal malt – 60L (GR560).  Recipe called for 80L
  • 1.25 pounds munich malt (GR400)
  • 0.7 pounds carafoam malt (GR451).  Recipe called for 11L caramalt
  • 0.5 pounds carafa special malt 2  (GR691) .  Recipe called for carafa or other dark crystal malt
  • 1.25oz German Northern Brewer hops (60min)
  • 1.25oz German Northern Brewer hops (steep for 10min)
  • Belgian Trappist Yeast (White Labs WLP500)


  • Mash grains for 60-90 min (6gal H2O) at 152-155F.  Sparge and collect wort.
  • 60min boil w/ 1.25oz German Northern Brewer hops
  • Turn off heat, steep for 10min w/ 1.25oz German Northern Brewer Hops


This time, I put the grain in when I heated the water up to 155F but it scorched a bit on the bottom.  Next time, I’ll just heat the water up to temperature, pour it into the mash tun, and then add the grains.

After primary fermentation, the beer tasted a bit on the hoppy side, but after secondary fermentation, it mellowed out and tastes quite like Aventinus.

Initial gravity reading 1.055/14.0 @ 75-80F (adjusted to 1.057 IG).

Transferred to keg:  1/1/2014.  Final gravity reading 1.016/4.5 @ 60F



Dr. Cheech’s Christmas Brew (Nutcracker Porter)

Originally brewed in Nov, 2013.

Grain Bill:

  • 10 lbs British Pale (MoreBeer GR350)
  • 1 lb Munich (GR400)
  • 1 lb Crystal 40L (GR540)
  • 1 lb Crystal 75L (GR575)
  • 8 oz Carapils (GR450)
  • 12oz Chocolate (GR600)
  • 8oz Black Patent (GR610)


  • 1 oz British Kent Goldings (Bittering hops boiled for 60min)
  • 1 oz Willamette (Flavoring hops boiled the last 30min)
  • 2 oz Willamette (Aroma hops boiled for last 1 minute)

Other ingredients:

  • 8 oz Cocoa Nibs & Cocoa Powder (unsweetened – added to secondary fermentation for 3 weeks)
  • ~8 mL Hazelnut Extract (added at bottling)

Bottled Nov 30th, 2013.