Milk the Funk Collaboration

	A	B	C	D	E	F	G	H	I	J	K	L	M	N	O	P	Q	R	S
1	Brewer	Date brewed	Grain Bill ratio (Brewer's Choice)	Water pH	Mash Temperatures	Wort pH	Cooling Method (Open cooled or not, coolship geometry, etc.)	Hops	S. Technique	Yeast/Bacteria Culture	Target OG	Actual OG	Total Volume after boil	pH of wort pre-fermentation	Lag time	Specific Gravity (multiple entries)	Titratable Acidity	Time Aged	Notes/Link
2	Mud King MTF Collaboration
3	Nick Hefferan	7-22-17	46% Pilsner (Av.) 41% Wheat (Av.) 5% steel-cut Oats 8% Raw sugar		Single infusion 149 F for 60 min		Immersion cooled to 90 F over 15 minutes	NONE - 2 sprigs each of BeeBalm, Motherwort, Sage	Glass Carboy temp 72 F increased to 78 F 1 degree/day near end of fermentation	Mud King (500mL prop)	1.046	1.049	5 gallons		8 hours	FG 1.002	Final pH 3.4	bottled 8-19-17, slow to carbonate, likely terminal acid shock	Mud King Gruit-witbier, very sour, honey and lemon flavor, grainyness, vineous aroma. Delightful beer once it carbonated in the bottle.
4	CE Eugene	7-30-17	73% pilsner( 50-50 blend of weyermann and briess), 30% white wheat	5.35	149F 75 minutes	currently 3.8	counterflow	65 grams sorachi ace at 5 minutes left (30ibu)	carboy, around 68 degrees	mudking 1L starter	1.033	1.035	5.5	forgot to take	less than 6 hours(pitched active starter				primaried with 8 # jams plums
5	Ken DeMarree	10/21/2017	70% NY Craft pale malt, 25% wheat, 5% Av. aromatic	5.4	151 infusion		Immersion to 68F	5IBU ea Hull Melon & Amarillo for 30-min; 5-min and whirlpool w/ 4g/gallon ea Hull melon & Amarillo, plus 2g/gal citra in whirlpool, total IBU expected ~ 18	glass carboy in basement, no temp control - typically @ ~68-70F	Mud king 400ml starter	1.042	1.045	2.5		<16 hours (didn't check before)				Split batch, ~2.5 (of 8) gallons on MK, Tasted on 12/9: no acidity (some tartness from wheat, not the culture), lemony aroma, belgian yeast character, dryness increases perception of bitterness.
6	Dan Lambert	10/21/17	60% Dingemans pils, 40% raw midwest red winter wheat	5.39	Funk Factory Turbid mash-118, 136, 148, 166		Immersion to 70F	2.5 IBU of 2.20% Saaz	better bottle 68 ambient, no temp control	Mud King .75L Starter	1.049	1.055	3		<8hr, pitched active starter				Split batch, 15g - 3 on MK
7	Logan Yates	10/28/17	43% British pale malt, 32% SC raw rye, 19% munich 10L, 4% C90, 3% acid malt		infusion at 149F, fell to 140 after 60 minutes		ice water bath to 70F	none	glass carboy, (ambient 70-75 degrees)	Mud King (500ml 7 day prop)	1.035	1.033	.6 gallons		<4hr, pitched 3-day-old starter			3 months, bottled mid January 2018, acid further developed in the bottle after 1 month, but low carbonation even by 2 April 2018	Second runnings of a 1.75gal batch, forward doughy grain flavor (more rye aroma than with an Alt strain), plenty thick glycerol mouthfeel for a ~3.5% beer, bright & tangy lemony acidity, some faint honey-and-hay like funk flavors but overall fairly clean
8	Aaron L'Heureux	11/11/2017	61.33% 2-Row Pale Malt, 25.44% Flaked Maize, 9.60% Flaked Rye, 2.40% Black Patent, 1.54% Crystal 120	5.35	Single Infusion 148 F w/ sparge for 60 min	5.3	Counterflow Chiller with the Grainfather	.5 oz of Galena (60 min) and .5 Saaz (0 min) 19 IBU	SS Chronical with temp control at 68F and let it rise to around 78 F near end of fermentation	Mud King 500 ML Prop	1.046	1.044	6 gallons	5.3	Airlock Activity after 12 hours of pitching	FG 1.006	ph 3.3	Transfered to keg to age for 6 months.	Adding an oak spiral to the batch after initial fermentation. Decided to keg this on 2/25/2018
9	Matthew Mullen	11/4/2017	47% Pilsner (Avengard), 29% White Wheat (Rahr), 24% Spelt (Valley Malt, MA)	Mashed at 5.31	148 F 60 minutes		Immersion chiller to 68	1 oz saaz (60 min) 3 oz Azacca whirpool (15 minutes at 170F) ~33 IBU	Glass Carboy 68F, Rise to 72F after 24 hours, rise to 74F after 72hours, Rise to 78F after 1 week.	Mud King 1L starter	1.04	1.044	5.5 gallons	5.5	Checked 12 hours later and fermenting vigorously	FG 1.006	Final pH 4.5
10	Joe Idoni	11/8/17	50% Pale (Weyermann), 40% Flaked Corn (OIO), 9% Rye Malt (Weyermann), 1% Carafa III (Weyermann)	First rest at 5.7pH, Second at 5.2pH	122F 30, 156F 75		Plate chiller to 80F	3 IBU Newport @ 60min		Mud King 1.8L	1.054		450L (118 gal)
11	Garrett Hickey/Luke Shropshire	11/16/17	Haus Malts (All Ohio Malt/Maltster) 66% Pilsner 11% Soft Red Wheat 11% Spelt 11% Malted Oats	8.5 Adjusted to 5.5ish with Phosphoric and Brewing Salts	Mash Temp: 156 Sparge: 180	5.8 whoops	2 Stage Water/Glycol Heat Exchanger	None	Neutral Wine Barrel - 59 Gallons	Mud King 5 Gallon Prop	1.05	1.051	16.9 bbls	5.53
12	Matthieu F (Spain)	11/15/17	Simpson Pale malt 88% Organic flaked spelt 22%		65c/149f	5.4	Plate chiller to 77f	None	PET Carboy 20c/68f constant room	Mud King 500 ML Prop	1.043	1.042	10L	5.5	Roughly 12h
13	Chris Anderson	11/29/17	69.9% Maris (TF), 9.7% Flaked Rye, 9.7% White Wheat (Rahr), 5.8% Perla Negra, 2.9% Honey, 1.9% Carafa III		152F Infusion		Immersion to 68F	12 IBU Azacca @ 15min	Glass carboy 68-70F indoor ambient	Mud King 500L Starter	1.045	1.046	.5g		~8 hr				Secong runnings off 5gal batch
14	Mike Walonen	10/31/17	79% avangard pilsner, 16% unmalted bulgar wheat, 5% dark munich		152F single infusion	5.4	ice water bath to 80F	.05 warrior first wort	fermented 68F 2 days, allowed to free rise to 72F room temperature	Mud King 500 ML Prop			3gal	5.4	roughly 8 hr				tasting notes: deep bright acidity, predominant overripe fruit flavor
15	Eddie Zinger	12/17/17	90% Pilsner, 5% Flaked Wheat, 5% Table Sugar	Mash at 5.25	150F Single Infusion		Immersion cooler to 70F	22 IBU of 3.5% Czech Saaz	Glass carboy fermented at 70F until airlock activity visually decreased. Bumped the temperature 1F every 12 or so hours until 74F. Held at 74F for about 4 weeks then let fall to ambient of ~58F.	Mud King 1L starter	1.048	1.049	5 gal		8 hr	FG 1.002		bottled 2/4/18 without additional yeast because it didn't taste overly sour
16	Matt Hollingsworth	17-12-17	59% Pils, 18% Flaked Wheat, 12% Wheat malt, 11% Mint Honey		158º, 168º for mash out.		Immersion chiller to 65ºF	4.7 ibus Tettnang, 20 gram charge for 60 minutes.	Glass demižon. Pitched at 65º, set to warm to 67º. Warmed to 72º the next day.	Mud King, 1L	1.065	1.062	~27 liters		42 hours.	1.029 @ 2 weeks, 53% attenuation.			Fermenting slowly. At 2 weeks in, 53% attenuation. Already lightly soured, though, and quite pleasant tasting and smelling.
17	Josh Regenold	12/28/17	57% Maris Otter, 19% Honey Malt, 14% Aromatic, 10% Munich	5.3	153 for 90 minutes		Ambient cooled in boil pot in 5°F garage	.5 oz Hallertau Mittreflueh 4% AAU for 120 minutes	PET Better Bpttle; 67° ambient	Mud King 500 ML Prop	1.045	1.044	2.5						2.5 G Batch. Added 4 oz maltodextrin in last 10 minutes of boil
18	Peter Gustafsson	12/28/17	72% Norwegian Pale Malt, 24% White Wheat, 4% Flaked Oats	~5.4	149F for 90 min, 168F mash out		Immersion Chiller to 68F	Southern Passion to 4 IBU	Pet carboy 70F	Mud king 1.8L starter	1.04	1.04	23 L
19	Brad Sheehan	12/30/17	Dingeman Pils 70%; Dingeman Wheat 13%; Digeman Aromatic 4%; Flaked Wheat 7%; Flaked Oats 7%	5.6	157.6 for 60 min; 167 mash out	5.31	Immersion Chiller to 67.5F	1 oz US Saaz (AA 5.3%) @60 min; 8.95 IBU calculated	Glass Carboy; 60° F (need a heater)	Mud King (500 ML; 1L; 1.5L)	1.05	1.053	6 gallons	5.31	50 hrs (light pelicle forming)				Cold snap in TX. 60F in my chamber. 60 hr no visable activity (pelicle forming); Very slow fermentation; raised temp to low 60's fermenting but slowly
20	Chad Jones	11/18/17	2lbs Dingemans Pale Ale Malt; 2lbs Briess White Wheat; 1lb Flaked Oats; 1lb Briess Golden Light DME		154F of 60 min		Immersion Chiller to 75F	1oz Saaz (3% AA) 30 min; 1oz Saaz 10 min	PET Better Bottle, Pitched at 75F and cooled to ambient 68F	Mud King (500 ML)	1.044	1.045	3.25 gal		Airlock activity within 7 hours	FG 1.005 (reached by 12/5/17)		Bottled 1/7/18	Pre carbonation taste notes: Clean fermentation characteristics, with orange citrus taste notes most present. Little to no acidity developed.
21	Jordan Chapman	12/11/17	All Epiphany (local maltster) except oats and unmalted wheat: 70% 2-Row, 13% Malted Wheat, ~3.5% of the following: Rolled Oats, Aromatic, Caramel 60, Chocolate, Unmalted Wheat	Meter broke	60 minutes 156-149		Water bath to 72	None	Glass Carboy 70 (controlled) for 2 months then basement (59-66)	Mud King 400ml	1.04	1.044	3 Gallons		<8 hours (vigorous fermentaiton by next morning)
22	Craig Norred	1/29/18	90% avangard Pils, 10% carapils	5.4	149 for 60 minutes		Immersion chiller to 56	1.5 oz saaz 60, 1 oz saaz 15, 1.5 5 minutes	Better bottle at ambient temperature	Mud king, 2 l stepped starter	1.45	1.55	5 gallons						Split with a pilsner, added passionfruit at start
23	Mike Via	10/19/2017	86% Avangard Pils, 9.5% White Wheat, 4.5% Avangard Cara Medium		151*F for 60 min		Immersion Chiller to 74*F	1oz Cascade at 60, 2oz Belma at 10 (22IBU total)	1 gallon portion pulled off main beer, 65*F in ferm fridge	Mud King primary		1.054	5 gallon/1 gallon split					Bottled at ~14 weeks	Hay, citrus, some funk, some acidity but subdued. Ugly Chunky fermentation, but flavors turned out pleasant. Can see why it's called Mud King :)
24	Kromme Haring / Wilder Wald	02/24/2018	38,9% Dingemans Pils. 33,3% Steinbach Rauchmalz, 27,8% Weyermann Oak Smoked Pale Wheat malt	5.3	60 minutes at 65C	5.44	Heat exchanger to 26C	300g Spalter Select (aiming 4IBU)	600 L is 650L plastic IBC, no temp control	10 liter mudking 4.	1.033	1.034	600L	5.56	Checked after 40 hours and fermenting mildly
25	Ethan Feldman	1/3/2018	48% pils DME, 48% wheat dme, .04 maltodextrin		extract		Topped with chilled distilled water	1 oz Hull Melon at 5 minutes	7 gallon fermonster, pitched at 75, ambient temp 70.	Mud King 1L starter	1.048	1.046	6
26	Kaleb West
27	Logan Yates	3/16/18	75% pale 2-row, 12% malted oats, 5% flaked oats, 5% golden naked oats, 3% special B		160 falling to 155 over 45 minutes		Water bath to 75	Summit at 15 minutes to 22 IBU	Glass carboy, pitched at 75 and bumped to 85 over first 48 hours, ambient since	Mud King 200ml slurry from 10/28/17 brew	1.036	1.036	.7 gallons		less than 8 hours
28	Mark Watkins	12/29/18	93% Barke Pilsner, 7% vienna		153 F 70 minutes		immersion chiller to 70 F	30 IBU citra in boil	10 gals split into 2 carboys	mud king 1.5 l starter	1.057	1.056	10 gal			1.004 at 4 weeks. Kegged half, bottled half.		kegged and chilled half at 4 weeks. Bottled half	Nice lemony notes. not much detectible funk. Reminds me of saison without the excess esters or glycerol
29	Dane Fitzgerald		10lb bel 2-Row , 2lbs rye, 2lbs Acid Malt , 2lbs Vienna		150 one hour	5	Ice bath	1oz bramling Cross & 1oz crystal @ 30mins	5 gal carboy @ ~70 one week	2L starter

	A	B	C	D	E	F	G	H	I	J	K	L	M	N	O	P	Q	R
1	0000005555555555555555555555555555555555555555555555555555555555555555555555555555555	Date brewed	Grain Bill (70 Pilsener / 10 Wheat / 10 Oats / 10 Rye)	Water pH	Mash Temperatures	Wort pH	Hops	S. Technique	Yeast/Bacteria Culture	Target OG	Actual OG	Total Volume after boil	pH of wort pre-fermentation	Lag time	Specific Gravity (multiple entries)	Titratable Acidity	Time Aged	Notes
2	Toolbox Brewing Company (Vista, CA)	3/29/2016	70% Rahr Old World Pils/10% Rahr White Wheat Malt/10% Golden Naked Oats/5% Weyermann Rye Malt/5% Rye Flakes	7.2	70 C single infusion	5.6	a few	Mixed in Oak	Sasison strain, wild sach, two brett, on lacto	11	11	240 gallons
3	Jan Kemker (www.brettanomyces.de, DE)	4/2/2016	45% Avangard Pils/25% Weyermann FM Pils/10% Avangard Wheat/10% organic flakes oats/10% Castle Rye Malt	na	65 C single infusion for 70min	na	mash hopped (handfull aged cascades), FWH 10 gr Hallertauer Mittelfrüh	Mixed in bucket	TYB Saison Blend, TYB Lochristi Brett Blend, Lacto Plantarum	10	11,5	10 gallons	na
4	Jeremy MacGregor (Brisbane, Australia)	2/4/2016	70% Weyermann Pilsner, 10% Weyermann Rye, 10% Thomas Fawcett Oat Malt, 10% Torrified Wheat	na	69° single infusion for 70min	na	Sorachi Ace: 70g total, most at whirlpool		M29 French Saison. Pomegranate Molasses, Beetroot	1.058	1.06	23L
5	Dionysus Brewing Co. (Kyle Pittser, Bakersfield, CA)	4/5/2016
6	Mark Baldwin (Nashville, TN)	4/3/2016	70% Avangard Pils, 10% Briess White Wheat, 10% Flaked Rye, 10% Rolled Oats	5.5 (mash pH)	152º for 90 minutes		9ibu of Gr Perle @ 60	Mixed in carboy	#1: 3031 + ECY02 in secondary. #2: 3726 + dregs (Fantome, Jolly Pumpkin, Crooked Stave)	1.047	1.045	12 gallons
7	Derek Springer (San Marcos, CA)	4/9/2016	70% Weyermann Pils, 10% Great Western White Wheat, 10% Flaked Rye, 5% Golden Naked Oats, 5% Flaked Oats	5.4 (mash)	131F - 10 min, 145F - 45 min, 158F 15 min, 168F 10 min	3.37	2 oz in whirlpool for 15 minutes	Kettle Sour - https://wp.me/P2yz8p-rB	WLP568 Belgian Style Saison Ale Yeast Blend co-pitched w/ OYL-218 All The Bretts	1.055	1.052	6	3.37	~8 hrs
8	Rudy Watkins & PJ Dunn	4/10/2016	70% Weyermann Bohemian Pils, 6% flaked oats, 10% malted rye, 9% malted spelt, 5% Raw red wheat (had to tweak to LHBS stock)	5.2	146 60 min		7 IBU magnum, 60 min. flameout 1oz each nelson, saaz	Lacto (brevis) co-pitch	WLP565, WLP566, Lochristi, Casey dregs, bottle dregs of Tired Hands Ourison	1.05	1.051	9 gallons	5.315	Minimal
9	DeWayne Schaaf (Cape Girardeau, MO)	4/24/2016	70% Dingemans Pils, 10% Briess Torrified Wheat, 10% Rolled Oats, 10% Spelt Malt	7.7	148 60 min	5.6	1oz belma @ 30	Mixed in Carboy	Backyard Isolate "Tomcat", Vrai, and C2C for Primary. Pitching dregs that contain Pedio (unknown source), WLP630, TYB Amalgamation, TYB Farmhouse Sour, Omega Where's the Funk into one carboy at 3 weeks in	1.051	1.053	10.5 gallons		6-10 hrs	1/30/17-1.003	1/30/14- 3.32ph		Fermentation temp 72F at 12 hours in. Vigourous.
10	Colton Schwartz	5/5/2016		7.1	154ºF 60 min	5.5	Dry Hopping to be determined	Sour Wort	OYL-605 (lacto plantarum), WLP-644, OYL-218		1.045	5
11	Karlo Berket (San Francisco, CA)	5/15/2016	70% Weyermann Pils, 10% Briess White Wheat Malt, 10% Flaked Oats, 5% Rye Malt, 5% Flaked Rye	na	156F 60 min	5.4	.5oz saaz @ 60	Mixed in Carboy	WLP611 (New Nordic), ECY-20 (Bug County)	1.055	1.054	6.2 gallons	5.5	< 12 hours	5/16: 1.024; 6/18: 1.009			pitched ECY20 three days after WLP611
12	Spencer Longhurst (Statesboro, GA)	5/24/2016	70% Weyermann Pilsner, 10% Canada Malting White Wheat, 10% Flaked Oats, 10% Flaked Rye	7.2	Double Decoction 122º-15mins,147º-35mins, 156º-30mins	5.5	6 IBUs of Cascade, first wort. .4lb/ bbl dry hop Cascade	Mixed Ferment in SS	Black Man American Sour Blend, Belle Saison	1.055	1.056	1bbl	5.5	5-6hrs	fg:1.008
13	David Mitchell (Victoria, BC)	21/4/16	70% Gambrins Pils 10% CMC Malted Wheat 10% Quaker Quick Oats 10% ? Rye Malt		66ºC 90 minutes		18g of Celeia @ 60 for 4.5 ibus	Mixed ferment in keg	3711, Yeast Bay L. Brevis, BSI B. Drei	none	11.1ºP	~40l						pitched lacto and brett three days after 3711
14	Timothy Hawley (Gainesville, NY)	7/4/2016	70% Avangard Pils, 10% Fawcett Wheat Malt, 10% Fawcett Crystal Rye, 10% Rolled Oats	6	148°F 60 min	5	.5 magnum @20, 1oz Nelson, 1 oz Wakatu @ FO	Kettle sour w/grain	3711	1.047	1.047	6			1.008
15	Bjarte Nataas (Bergen, Norway)	9/1/2016	70% Weyermann pils, 10% Weyermann spelt malt, 10% organic wheat, 10% organic rye	n/a	60C-30min, 70C-60min, 76-5min no sparge	5.4	16IBU Mittelfrüh leaves @60, 4IBU same @15	20% soured in erlenmeyer, added back after 24h	Lacto from probiotics & grains, Mangrove Jack M29 primary, Brett from Orval secondary	1.045	1.043	10 liters	n/a	6 hours				Added wort to rehydrated yeast after mash
16	Steve Carbonaro (Boulder, CO)	5/22/2016	70% Weyermann Organic Pilsner, 10% Flaked Oats, 10% Weyerman Rye Malt, 10% Wheat Malt		149*F 60 min	5.8	None	Sour Wort	2 Goodbell PlusShot, ECY08 Sainson Brasserie, BSI B. Drie	1.043	1.043	7 Gallons	5.7		5/23: 1.040(GB only) \| 5/31: 1.010 \| 9/5: 1.005			9/5: Racked ~5 Gallons onto 12lbs of Palisade peaches
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	A	B	C	D	E	F	G	H	I	J	K	L	M	N	O	P	Q	R
1	Brewer	15666666149	Grain Bill ratio	Water pH	Mash Temperatures	Wort pH	Hops	S. Technique	Yeast/Bacteria Culture	Target OG	Actual OG	Total Volume after boil	pH of wort pre-fermentation	Lag time	Specific Gravity (multiple entries)	Titratable Acidity	Time Aged	Notes
2	Kyle Pittser (CA) - Dionysus Brewing	7/29/2015	60% RAHR US 2-Row/40% Breiss White Wheat	7	Single Infusion 153F	5.95	Saaz (3IBU) - 60 Min. *0.05oz per gallon	Mixed Culture in SS then Aged in Oak	OYL- 605, OYL-212, Wyeast 5733	1.055	1.051	4.5	5.95					Will age in oak barrel after Primary Fermentation
3	Allen Quinn (MA)		60% RAHR American 2-Row/ 40% Breiss White Wheat Malt		2 Stage Decoction with Mashout - 122 135 158 168		Saaz (3IBU) - 50% at 90 min 50% at 15 min	Pitch & Wait	House Mixed Culture incl. various brett, sacch, lacto, pedio and other	1.054								With Cranberry, Orange and Ginger
4	Jeff Porn - Atom Brewing (CO)		60% Full Pint 2-Row/40% Malted Wheat		Single Infusion 155		3IBU Aged Saaz (4yr)	Mixed ferm in oak	Barrel fermentation with house cultures	1.055								age in oak barrel
5	Brandon Branscome (NC)	6/6/2015	60% American 2-Row / 40% Torrified Wheat	5.5	Single Infusion 155		Saaz 3IBUs - 60 min	Mixed Ferm in Glass	US-05 and dregs	1.050	1.047	5.5 gal		12 hrs
6	Ed Coffey (NJ)		60% American 2-Row / 40% Malted Wheat		Wort-Only Decoction - 120, 134, 158, 170		Aged something at 90 min 3IBU (or less)	Mixed Ferm in neutral oak	House mixed culture, naturally cooled in coolship.	1.055								aged in 15g oak barrel
7	Aaron Skiles (NC)		60% American 2-Row / 40% Torrified Wheat	MASH 5.5	Single Infusion 156		3 IBU Mash Hopped	Mixed Ferm in Glass	1. WLP 072- 2. Wyeast B Lambicus, TYB Beersel Blend 3. House Brett and Bacteria	1.053
8	David Fuller (OR)		60% GW 2-row / 40% Breiss White Wheat Malt	5.3 (mash)	Single infusion 158			Mixed in Better Bottle	House wild blend, Melange, Brett B+C, may split with house sour farmhouse blend	1.055								If it gets cool enough I'll try spontaneous again
9	Brett Smith (OH)	9/14/2015	60% pilsner/40% flaked wheat	5.4	Single Infusion 156		mash hopped 1/2 oz Cascade	pitch mixed culture	house blend created for this beer	1.055	1.054
10	Black Project Spontaneous & Wild Ales		60% Rahr 2-Row / 40% Rahr White Wheat		Single Infusion 146		<3 IBU Saaz in Coolship	Spontaneous via Coolship	Spontaneous	1.055			4					Trying this low mash temp and a hot fill of the barrels.
11	Dustin Carver (CA)	5/25/2014	60% Rahr 2-Row / 40% Briess White Wheat	5.3	Single Infusion 156		3 IBU - Hallertauer	Mixed Ferm in Stainless (Sanke) + Oak Cube	11.5 Gal - Started with Black Man Brewing A4 & F4 4 Gal with OYL-212. Combine once primary is finished.	1.055
12	Dennicio Reilley (CA)		60% RAHR US 2-Row/40% Breiss White Wheat	5.2	Single Infusion 150F		Saaz - 60 min	pitch & Wait	roesalare	1.055
13	Richard Preiss (ON)		60% OiO Canadian 2-row/40% Weyermann Wheat Malt		Single infusion 155F		3IBU Hallertau	Mixed fermentation in glass	Split batch with several custom-designed blends	1.055
14	Jeff Mello - Bootleg Biology (TN)	6/20/2015	60% Weyermann Pilsner Malt/40% Weyermann Wheat Malt		Single Infusion 156F		Aged Willamette (2YO)	Mixed fermentation in Better Bottle carboy	Bootleg Biology Sour Solera Blend	1.055	1.051							Filled pot with starchy mash runnings, boiled, add back into larger batch boil with converted mash sugars
15	Corey Eichelberger (IA)	7/11/2015	60% RAHR US 2-Row/40% Breiss White Wheat	5.4 (mash)	Single Infusion 156F		3 IBU Saaz at 60 min	Mixed ferm in plastic carboy	Blend created for this beer	1.055	1.052	5.25
16	Evan Bonsell & Justin Stein (ON)	6/20/2015	60% Canadian 2-Row / 40% Breiss White Wheat		Single Infusion - Evan?		Aged Saaz at 60 (<3 IBU)	Mixed ferm, plastic buckets	Split batches - "Team USA" WLP655 (Sour Mix I) + dregs from Jolly Pumpkin & Rueze vs. "Team Belgium" Wyeast 3278 (Lambic Blend) + dregs from Cantillon & Oud Beersel Gueze	1.055	1.054	2 x 5 gal
17	Mark Baldwin (TN)	6/30/2015	60% Weyermann Pilsner 40% Weyermann wheat		Single infusion 156F		Saaz - 60 min - 3IBU	Mixed ferm in PET carboy	ECY02 primary. Added Embrace the Funk dregs 9/23. JP Dregs added 10/15	1.05	1.048	5.25		8 hours				Racked to 5g glass carboy after primary. Added 30oz tart cherry concentrate 12/17
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	A	B	C	D	E	F	G	H	I	J	K	L	M	N	O	P	Q	R	S	T	U	V	W	X
1	Brewer	Date brewed	Grain Bill (60% Pilsener 40% raw wheat)	Water pH	Mash Temperatures	Wort pH	Hops	Cooling Method (Open cooled or not, coolship geometry, cooling time, covered or uncovered, etc.)	Ambient Nightime Temp	Overnight weather (rain, wind)	Intermediate cooling temps/cooling rate	Next day temp/Pitching Temp	Yeast/Bacteria Culture	Target OG	0	Boil length	Total Volume after boil	pH of wort pre-fermentation	Lag time	Specific Gravity (multiple entries)	Titratable Acidity	Time Aged	City/State/Country	Notes
2	Matt Hollingsworth	31-12-2016	35% Pils, 30% Pale, 35% unmalted wheat		Turbid mash-113-126-149-162-172		German Tettnanger 2.6% aa	Kettle left outside overnight. Initially entirely uncovered, added mesh bag over top 6 hours in.	-1º to -10º C	Very mild wind	@ 2:15 in, 121º F. @3:10 in, 105º. @ 14 hours, 45º F.	45º, then warmed to 67º.	None pitched.	1.055	1.051	260 minutes	25.5 liters		~48 hours.				Samobor, Croatia
3	Joe Idoni	25-2-2016	60% Pils, 40% Spelt	6.9	turbid	5.3	Hallertau 3.2%	Kettle left outside overnight covered by cheesecloth	39 - 31 F	7 - 9 mph with gusts of 26	176 @ 0m, 66 @ 6h 40m	66F	None	1.041	1.045	120 m	bigger than a breadbox		24 hours				Frederick (Braddock Mtn), MD, USA
4	Dan Lambert	18-3-2017	60% dingemans belgian pils, 40% red unmalted wheat (montana)		Funk Factory turbid mash	4.4.-4.6	Cz Saaz 1	Kettle left outside overnight, covered with cheesecloth - hops left in kettle.	50 - 31 deg F	10-12mph	160 deg at 1.5hr, 120 deg at 3hr, 90-100 at 5hr	60 deg (15hr later)	None	1.053	1.058	120 m	10 gallons	4.4-4.6					Wheaton, IL, USA
5	Cliff Sullivan	30-7-2017	70% weyermann pils, 30% gambrinus white wheat malt		149, 90 minutes	5.35	sorachi ace 14.3% 65 grams added at 5 minutes