https://wiki.malakagawa.work/api.php?action=feedcontributions&feedformat=atom&user=126.94.160.236 2026-09-22T19:18:09Z User contributions MediaWiki 1.44.6 https://wiki.malakagawa.work/index.php?title=Hazy_IPA&diff=29 2025-07-13T07:16:42Z

<p>126.94.160.236: </p> <hr /> <div>== [[Malt Bills]] ==<br /> '''CBB Hazy Now:''' <br /> <br /> * Green Cheek - 60 Pilsner (gambling’s) 30 unmalted wheat, 10 oats (he wants white ipa of hazies). Then uses Belgian candy sugar and brewers crystals. Uses biogluconase in mash for the run off<br /> * Fidens - rahr 2-row for everything. 75, 20 flaked oats, 5 chit. Chit really helps with foam (when they did side by sides) he doesn’t go too hard with proteins cause they can have too many polyphenols that give hot burn <br /> * North Park - 60 pils (Briess), faucet malted oats, beat chit malt. Also uses brewers crystals. Uses Belgian candy sugar for triples and quads when adding hops so he doesn’t stress yeast. <br /> <br /> '''CBB 340 - Calusa (hazies):''' <br /> <br /> * Weyerman bohemian floor malted. Pilsner malt is a little sweeter that balances hops. <br /> * Uses marris otter sometimes, has a session hazy that uses that as the base. <br /> * 70 base malt, 20 wheat, 10 oats<br /> '''CBB 246 - Slice:'''<br /> <br /> * big on weyermann pils for hazies, likes the protein make up<br /> * usually 70-80% base<br /> * 20-30% flaked stuff/unmalted stuff. Chit/spelt<br /> * 3-5% carafoam <br /> <br /> <br /> [[Category:IPA]]</div>

126.94.160.236 https://wiki.malakagawa.work/index.php?title=Malt_Bills&diff=28 2025-07-13T07:15:15Z

<p>126.94.160.236: </p> <hr /> <div>This is general malt bill advice, for specific styles search that styles page. <br /> <br /> '''CBB 246 - Slice:'''<br /> <br /> * Uses a mix of Pilsners<br /> * Likes gambrinus Pilsner cause it’s so lean <br /> * Some malts and hops match well. Nelson matches gambrinus cause it’s so lean, but it’s too lean for competition beers (they’ve gotten knocked for it). [[NZ hops]] match it so well<br /> * Rahr is good cause has more “shoulders” <br /> * PNW doesnt pop as much with gambrinus<br /> [[Category:Malt]]</div>

126.94.160.236 https://wiki.malakagawa.work/index.php?title=Malt_Bills&diff=27 2025-07-13T07:14:44Z

<p>126.94.160.236: Created page with &quot;This is general malt bill advice, for specific styles search that styles page. &#039;&#039;&#039;CBB 246 - Slice:&#039;&#039;&#039; * Uses a mix of Pilsners * Likes gambrinus Pilsner cause it’s so lean * Some malts and hops match well. Nelson matches gambrinus cause it’s so lean, but it’s too lean for competition beers (they’ve gotten knocked for it). NZ hops match it so well * Rahr is good cause has more “shoulders” * PNW doesnt pop as much with gambrinus&quot;</p> <hr /> <div>This is general malt bill advice, for specific styles search that styles page. <br /> <br /> '''CBB 246 - Slice:'''<br /> <br /> * Uses a mix of Pilsners<br /> * Likes gambrinus Pilsner cause it’s so lean <br /> * Some malts and hops match well. Nelson matches gambrinus cause it’s so lean, but it’s too lean for competition beers (they’ve gotten knocked for it). [[NZ hops]] match it so well<br /> * Rahr is good cause has more “shoulders” <br /> * PNW doesnt pop as much with gambrinus</div>

126.94.160.236 https://wiki.malakagawa.work/index.php?title=Hazy_IPA&diff=26 2025-07-13T07:11:28Z

<p>126.94.160.236: Created page with &quot;== Malt Bills == &#039;&#039;&#039;CBB Hazy Now:&#039;&#039;&#039; * Green Cheek - 60 Pilsner (gambling’s) 30 unmalted wheat, 10 oats (he wants white ipa of hazies). Then uses Belgian candy sugar and brewers crystals. Uses biogluconase in mash for the run off * Fidens - rahr 2-row for everything. 75, 20 flaked oats, 5 chit. Chit really helps with foam (when they did side by sides) he doesn’t go too hard with proteins cause they can have too many polyphenols that give hot burn * North Park...&quot;</p> <hr /> <div>== [[Malt Bills]] ==<br /> '''CBB Hazy Now:''' <br /> <br /> * Green Cheek - 60 Pilsner (gambling’s) 30 unmalted wheat, 10 oats (he wants white ipa of hazies). Then uses Belgian candy sugar and brewers crystals. Uses biogluconase in mash for the run off<br /> * Fidens - rahr 2-row for everything. 75, 20 flaked oats, 5 chit. Chit really helps with foam (when they did side by sides) he doesn’t go too hard with proteins cause they can have too many polyphenols that give hot burn <br /> * North Park - 60 pils (Briess), faucet malted oats, beat chit malt. Also uses brewers crystals. Uses Belgian candy sugar for triples and quads when adding hops so he doesn’t stress yeast. <br /> <br /> <br /> '''CBB 340 - Calusa (hazies):''' <br /> <br /> * Weyerman bohemian floor malted. Pilsner malt is a little sweeter that balances hops. <br /> * Uses marris otter sometimes, has a session hazy that uses that as the base. <br /> * 70 base malt, 20 wheat, 10 oats</div>

126.94.160.236 https://wiki.malakagawa.work/index.php?title=Dark_Malts&diff=25 2025-07-13T07:07:17Z

<p>126.94.160.236: Created page with &quot;== &#039;&#039;&#039;Cold Steeping Dark Malts:&#039;&#039;&#039; == use 2 quarts of water per lb of grain.  1.8 liters of water per .45kg grain == &#039;&#039;&#039;Left Hand Brewing&#039;&#039;&#039; == Make sure Chocolate Malt is about twice the roasted barley so its not too bitter. Heavy Barley = bitter sweet&quot;</p> <hr /> <div>== '''Cold Steeping Dark Malts:''' ==<br /> use 2 quarts of water per lb of grain.  1.8 liters of water per .45kg grain <br /> <br /> == '''Left Hand Brewing''' ==<br /> Make sure Chocolate Malt is about twice the [[roasted barley]] so its not too bitter. Heavy Barley = bitter sweet</div>

126.94.160.236