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The Beer Grid

Batch No. Name Style Brewed On O.G. F.G. ABV Cal Est. IBU Mash Temp Mash Eff. Days in Prim. Days in Sec. Yeast App. Att. Rating Availability Notes
1 Blackacre Butte Porter 7 June 2009 1.030 1.006 3.1% 129 38.5 152° 38% 8 4 1318 London Ale III 80%     Mash was more of a long steep than a real mash; gravity discrepancies*.
2 Blackacre Butte #2 Porter 20 June 2009 1.050 1.008 5.5% 215 33.1 152° 62% 15 6 1318 London Ale III 84% 3.70 93 Gravity discrepancies*.
3 Seven-Eleven Porter Porter 11 July 2009 1.046 1.010 4.7% 199 40.5 156° 67% 7 7 1028 London Ale 78% 3.05 80 Gravity discrepancies*.
4 Foam Dome Stout Stout 19 July 2009 1.051 1.009 5.5% 220 48.8 154° 68% 6 17 1084 Irish Ale 82% 3.45 63  
5 Mulligan ESB ESB 1 August 2009 1.056 1.012 5.8% 243 53.4 148° 69% 10 15 1968 London ESB 79% 2.45 530 First use of tap water instead of spring water.
6 Brevity Wit Witbier 7 September 2009 1.040 1.004 4.7% 170 23.0 152° 68% 6 20 3944 Belgian Witbier 90% 3.95   First use of adjunct flavoring ingredients (coriander and orange peel).
7 Djibouti Smoked Porter Porter 13 September 2009 1.046 1.008 5.0% 198 44.7 152° 55% 20 14 1318 London Ale III 83% 3.45    
8 Procrastination Oatmeal Porter Porter 4 October 2009 1.064 1.010 7.1% 275 36.7 147° 79% 13 11 1084 Irish Ale 84% 3.70 272 This was supposed to be a stout, but ended up more porter-looking.
9 Blackacre IPA IPA 11 October 2009 1.052 1.006 6.0% 222 80.8 152° 76% 17 17 1272 American Ale II 88% 3.65   First batch brewed with homegrown hops.
10 Bar-None Brown Brown Ale 18 October 2009 1.068 1.006 8.1% 289 65.9 151° 65% 27 47 1187 Ringwood Ale 91% 3.80 267 First batch brewed using a yeast starter.
11 Terrible Tripel Tripel 31 October 2009 1.080 1.004 10.0% 337 29.7 152° 73% 29 32 3787 Trappist High Gravity 95% 3.20 251 Used a starter for this brew.
12 Dummkopf Dunkelweizen Dunkelweizen 15 November 2009 1.057 1.007 6.6% 243 20.4 150° 90% 46 37 3068 Weihenstephan Weizen 88% 3.25 175 Grain sat milled, but unused, for two weeks before I brewed this batch.
13 Black Ryeday Rye Beer 29 November 2009 1.062 1.009 6.9% 266 56.8 150° 90% 32 37 1272 American Ale II 85% 3.75 346 IPA-style rye beer.
14 The Elder Porter 31 January 2010 1.052 1.011 5.4% 225 0.0 154° 83% 27 7 1318 London Ale III 79% 3.65 79 First attempt at an un-hopped ale.
15 Brevity Wit #2 Witbier 7 February 2010 1.039 1.004 4.6% 166 17.6 152° 70% 20 7 3944 Belgian Witbier 90% 3.90 28 One of first two kegged beers.
16 Helmut Kölsch Kölsch 28 February 2010 1.035 1.004 4.1% 149 36.2 152° 61% 13 19 2565 Kölsch 89% 3.40 112 Did not hit target efficiency.
17 EKG IPA IPA 6 March 2010 1.054 1.007 6.2% 231 87.5 152° 74% 19 30 1272 American Ale II 87% 3.80 113  
18 Red Nose Amber Pale Ale 13 March 2010 1.048 1.001 6.2% 202 36.9 152° 65% 19 36 1056 American Ale 98% 3.10 218 Did not hit target efficiency.
19 Northwest Not-So-Imperial IPA IPA 27 March 2010 1.057 1.010 6.2% 245 171.6 152° 47% 28 13 1272 American Ale II 82% 3.75 37 Efficiency disaster.
20 Blackacre American Stout Stout 3 April 2010 1.049 1.008 5.4% 211 60.1 151° 70% 34 14 1056 American Ale 84% 3.90 150 Used yeast cake from batch #18.
21 Ol' Smokey Porter 25 April 2010 1.046 1.008 5.0% 198 29.9 156° 60% 12 14 1728 Scottish Ale 83% 3.45 234 Re-crushed small amount of grist in food processor as an experiment.
22 Backbreaker Wee Heavy Wee Heavy 8 May 2010 1.101 1.030 9.3% 443 26.5 158° 79% 13 28 1728 Scottish Ale 70% 4.00 225 Used yeast cake from batch #21.
23 24 Hour Mild Mild Ale 15 May 2010 1.028 1.003 3.3% 119 11.7 152° 86% 6 6 1028 London Ale 89% 3.70 56 Dark mild ale.
24 Pyatiletka Stout Russian Imperial Stout 3 July 2010 1.086 1.024 8.1% 376 56.5 156° 62% 29 43 1028 London Ale 72% 4.10 223 Used a yeast starter.
25 Heat Wave Hefeweizen Hefeweizen 10 July 2010 1.044 1.006 5.0% 188 21.9 152° 83% 22 0 3068 Weihenstephan Weizen 86% 3.85 61 First time I've brewed without using a secondary.
26 Nugget IPA IPA 1 August 2010 1.052 1.008 5.8% 223 107.1 154° 85% 27 15 1332 Northwest Ale 85% 3.70 34 First time I've dry-hopped anything.
27 Cherry Brevity Witbier 28 August 2010 1.048 1.007 5.5% 206 16.8 152° 80% 15 21 3944 Belgian Witbier 85% 3.55 106 First fruit brew.
28 Employment Singel Belgian Pale Ale 19 September 2010 1.050 1.007 5.6% 214 36.7 151° 79% 14 23 1214 Belgian Abbey 86% 3.65 90  
29 Proposition 29 California Common 3 October 2010 1.050 1.007 5.6% 214 44.9 150° 81% 14 14 2112 California Lager 86% 3.95 27 First lager.
30 Thanksgiving Tripel Tripel 17 October 2010 1.074 1.004 9.2% 312 27.5 150° 75% 35 0 1214 Belgian Abbey 95% 4.35 181 Used yeast cake from batch #28.
31 Mediterranean Baltic Baltic Porter 31 October 2010 1.072 1.014 7.6% 311 43.7 154° 68% 77 0 2112 California Lager 81% 3.75 70 Used yeast cake from batch #29.
32 Mulligan IPA IPA 21 November 2010 1.046 1.007 5.1% 197 226.3 150° 68% 56 0 1272 American Ale II 85% 3.80 23  
33 Kölsch II: the Kölschening Kölsch 22 January 2011 1.052 1.007 5.9% 222 36.2 150° 80% 15 0 2565 Kölsch 87% 3.60 44  
34 Hoppy Hefeweizen Hefeweizen 23 January 2011 1.050 1.007 5.6% 214 42.4 153° 81% 7 7 3068 Weihenstephan Weizen 86% 3.85 34  
35 Noble Mild Mild Ale 30 January 2011 1.030 1.006 3.1% 129 15.8 150° 73% 7 0 1968 London ESB 80% 4.00 36  
36 Post-Gluten Prometheus Gluten-Free 5 February 2011 1.047 1.005 5.5% 200 23.1 N/A N/A 18 0 WB-06 Wheat Beer 89% 2.55 298 First extract brew.
37 Blackacre Special Bitter ESB 13 February 2011 1.053 1.008 5.9% 227 47.7 154° 74% 29 0 1968 London ESB 85% 3.60 62 Used yeast cake from batch #35.
38 Bulldog Brown Ale Brown Ale 26 February 2011 1.043 1.007 4.7% 185 27.8 148° 70% 16 0 1968 London ESB 84% 4.15 64 Used yeast cake from batch #35.
39 Two Bails Cream Ale Cream Ale 6 March 2011 1.036 1.004 4.2% 153 22.2 148° 73% 27 0 1056 American Ale 89% 3.70 35  
40 Hallertauer IPA IPA 19 March 2011 1.052 1.010 5.5% 224 52.8 155° 74% 29 0 1099 Whitbread Ale 81% 3.90 73 First use of my own malt mill.
41 Amarillo IPA IPA 2 April 2011 1.051 1.006 5.9% 218 79.3 149° 73% 15 0 1272 American Ale II 88% 3.90 103  
42 Blackacre Butte #3 Porter 9 April 2011 1.049 1.010 5.1% 212 32.3 152° 65% 35 0 1318 London Ale III 80% 3.85 115  
43 Hail to the Spring Pale Ale 17 April 2011 1.048 1.006 5.5% 205 42.2 152° 77% 27 0 1056 American Ale 88% 3.90 100 Used yeast cake from batch #39.
44 Château Saison Saison 25 April 2011 1.055 1.000 7.2% 230 40.6 147° 74% 64 0 3711 French Saison 100% 3.80 78 First beer fermented in the dark.
45 Five Seas IPA IPA 15 May 2011 1.064 1.008 7.3% 273 122.3 148° 69% 44 0 1272 American Ale II 88% 4.00 53 Used yeast cake from batch #41.
46 Vienna Hefeweizen Hefeweizen 19 June 2011 1.040 1.006 4.5% 171 33.4 146° 68% 9 0 3068 Weihenstephan Weizen 85% 3.90 67 FG revised on 8/1/11.
47 Tyo's Fourth of JulIrish Red, White & Brew Irish Red 4 July 2011 1.054 1.007 6.2% 231 24.6 151° 75% 25 0 1084 Irish Ale 87% 3.85 123  
48 Chernobyl Stout Russian Imperial Stout 29 July 2011 1.126 1.040 11.3% 554 52.9 157° 72% 38 0 1084 Irish Ale 68% 3.90 711 Used yeast cake from batch #47.
49 Big Nose Blonde Blonde Ale 22 August 2011 1.040 1.006 4.5% 171 38.4 150° 72% 15 0 1084 Irish Ale 85% 3.80 4 Used yeast cake from batch #47.
50 Drain Clog Dubbel Dubbel 18 November 2011 1.058 1.010 6.3% 250 46.1 151° 66% 31 0 1214 Belgian Abbey 83% 3.65 151  
51 CitrAmarillo IPA IPA 25 November 2011 1.056 1.006 6.6% 239 109.7 148° 76% 24 0 1332 Northwest Ale 89% 4.15 54 Dry hops added 5 days into fermentation.
52 Blackacre Pilsner Pilsner 30 November 2011 1.054 1.006 6.3% 230 29.4 149° 87% 19 0 2278 Czech Pils 89% 4.00 117  
53 Lynnwooder Gose Gose 20 December 2011 1.043 1.010 4.3% 187 17.3 150° 82% 104 0 3056 Bavarian Wheat Blend 77% 3.65 132  
54 Viena Mexicana Vienna Lager 4 January 2012 1.048 1.006 5.5% 205 26.3 149° 83% 89 0 2308 Munich Lager 88% 4.05 77  
55 Snowstorm Mild Mild Ale 19 January 2012 1.033 1.006 3.5% 142 25.6 152° 87% 74 0 1187 Ringwood Ale 82% 3.75 138 Brewed using snow as only water source.
56 Houblon Saison Saison 22 April 2012 1.050 1.004 6.0% 212 154.9 146° 72% 24 0 3711 French Saison 92% 4.00 69 Dry hops added 7 days into fermentation.
57 Centennial IPA IPA 30 April 2012 1.054 1.007 6.2% 231 107.6 149° 81% 16 0 1728 Scottish Ale 87% 3.95 53 Dry hops added 7 days into fermentation.
58 Black Grätzer Grätzer 19 May 2012 1.055 1.012 5.6% 238 53.2 149° 88% 51 0 3056 Bavarian Wheat Blend 78% 4.05 115  
59 Edinburgh Ale Wee Heavy 19 May 2012 1.096 1.018 10.2% 414 29.7 157° 77% 51 0 1728 Scottish Ale 81% 4.00 201 Used yeast cake from batch #57.
60 Flemish Delight Oud Bruin 28 May 2012 1.048 1.006 5.5% 205 12.6 150° 84% 42 239 3522 Belgian Ardennes 88% 3.90 68 First sour ale.
61 Two-Row Tripel Tripel 4 August 2012 1.074 1.002 9.4% 311 38.9 149° 74% 50 0 3522 Belgian Ardennes 97% 3.65 137 Used yeast cake from batch #60.
62 Burton IPA IPA 23 September 2012 1.054 1.007 6.2% 231 52.9 146° 80% 13 0 1272 American Ale II 87% 3.90 113 First use of brewing salts.
63 Honey Saison Saison 23 September 2012 1.063 1.026 4.8% 282 60.3 149° 85% 27 0 3724 Belgian Saison 59% 3.88 109 Ran into the 3724 trap: underattenuation.
64 Citra Stout Stout 6 October 2012 1.052 1.005 6.2% 221 50.3 147° 85% 124 0 1056 American Ale 90% 3.88 68  
65 Blackacre Brown Porter Porter 6 October 2012 1.050 1.006 5.8% 213 28.3 154° 85% 124 0 1335 British Ale II 88% 3.65 75  
66 Hot! Honey Blonde Blonde Ale 20 October 2012 1.045 1.004 5.4% 191 21.7 150° 88% 110 0 1007 German Ale 91% 3.70 28  
67 Pale Blue Eyes Pale Ale 10 February 2013 1.047 1.005 5.5% 200 55.6 148° 84% 24 0 1469 West Yorkshire Ale 89% 4.00 68  
68 Red Flanders Flanders Red Ale 24 February 2013 1.047 1.003 5.8% 199 12.7 152° 82% 10 300 3787 Trappist High Gravity 94% 3.73 117  
69 Troublesome Tripel Tripel 9 March 2013 1.075 1.007 8.9% 319 23.7 152° 73% 28 0 3787 Trappist High Gravity 91% 3.53 133 Used yeast cake from batch #68.
70 New Hop IPA IPA 9 March 2013 1.051 1.006 5.9% 218 124.3 151° 77% 28 0 1272 American Ale II 88% 4.05 99 Dry hops added 14 days into fermentation.
71 Honey Weiss Hefeweizen 23 March 2013 1.053 1.006 6.2% 226 32.2 150° 86% 53 0 3068 Weihenstephan Weizen 89% 3.50 94  
72 Mongo Imperial IPA 6 April 2013 1.082 1.005 10.1% 346 111.1 151° 74% 146 0 1272 American Ale II 94% 3.65 99 Used yeast cake from batch #70.
73 Another 24 Hours Mild Ale 15 May 2013 1.033 1.005 3.7% 141 14.6 152° 92% 8 0 1318 London Ale III 85% 3.85 86  
74 24 Hour Common California Common 15 May 2013 1.034 1.004 3.9% 145 36.1 148° 93% 8 0 2112 California Lager 88% 3.75 51  
75 Session Saison Saison 30 August 2013 1.037 1.000 4.8% 155 48.0 152° 91% 123 0 3711 French Saison 100% 3.60 61  
76 Smoky New Year Porter 1 January 2014 1.050 1.010 5.2% 216 44.9 149° 83% 43 0 1318 London Ale III 80% 3.93 34  
77 Kriek Lambic Lambic 4 January 2014 1.052       16.5 149° 82% 13   3724 Belgian Saison        
78 Drunken Cream Ale Cream Ale 22 February 2014 1.044 1.004 5.2% 187 21.9 149° 73% 21 0 1056 American Ale 91% 3.98 29 OG suggests pre-boil reading and efficiency may be too low.
79 Woody's Challenge IPA IPA 1 March 2014 1.059 1.006 6.9% 251 102.5 150° 79% 23 0 1272 American Ale II 90% 3.93 103 Dry hops and oak added 11 days into fermentation.
80 Blackacre Scottish Export 80/- Scottish Ale 1 March 2014 1.056 1.010 6.0% 241 27.4 155° 83% 23 0 1728 Scottish Ale 82% 3.73 34 Boiled down 12 quarts of first runnings to about 4 quarts to caramelize some of the wort.
81 Lager of Syrinx California Common 15 March 2014 1.053 1.013 5.2% 231 65.5 154° 82% 43 0 2112 California Lager 75% 3.85 69  
82 Wee Heavier Wee Heavy 12 April 2014 1.100 1.026 9.7% 436 43.3 160° 79% 35 0 1728 Scottish Ale 74% 3.93 107 Used yeast cake from batch #80.
83 Sunday Stout Stout 27 April 2014 1.052 1.009 5.6% 224 35.2 153° 77% 20 0 1056 American Ale 83% 3.83 107 Used yeast cake from batch #78.
84 Borkie's OPA Pale Ale 27 April 2014 1.050 1.008 5.5% 215 59.6 150° 78% 20 0 1272 American Ale II 84% 3.73 98 Used yeast cake from batch #79.
85 Delightful Dunkelweizen Dunkelweizen 31 May 2014 1.041 1.005 4.7% 175 30.6 151° 70% 57 0 3068 Weihenstephan Weizen 88% 3.73 36  
86 No-Style Wild a.k.a. Get Tart Wild Ale 31 May 2014 1.052       50.5 154° 72% 56   1214 Belgian Abbey        
87 5th Brewiversary Maple Porter Porter 7 June 2014 1.058 1.007 6.7% 248 27.2 157° 66% 50 0 1098 British Ale 88% 3.90 36  
88 Tyo's Tripel Tripel 27 July 2014 1.070       28.0 152° 66%     1214 Belgian Abbey       Used yeast cake from batch #86.
89 Seven Twenty-Seven Belgian Pale Ale Belgian Pale Ale 27 July 2014 1.046       32.3 150° 63%     1214 Belgian Abbey       Used yeast cake from batch #86.
*Gravity discrepancies due to readings not being temperature-controlled, so OG and FG may be off by a point or two.

Charts:

Mash Efficiency by Batch:
Batches per Month:
Beer Styles:
Fermentation Time - Attenuation Relationship:
Yeasts Used: