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Kevin Emmons
Worked at Clarkston Community Schools
Attended Bradley University
Lives in Michigan
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Kevin Emmons

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Beer Journal - MrE10 - Neart Douglass Scottish Ale (Strong Dark River)
4 oz Crushed Smoked Malt
4 oz Crushed Caramel 80L Malt
4 oz Crushed Chocolate Malt
1 oz Crushed Roasted Barley
Add to 2.5 gal water. Heat to 150oF. Steep for 20 min. Remove grains, heat to boil.

3.3 lbs CBW Sparkling Amber LME
1 lb CBW Sparkling Amber DME
Add to wort, return to boil.

0.5 oz HopUnion Northern Brewer hops (a=10.2%, b=5.2%)
Boil 30 minutes
1 Whirlfloc tablet
Boil 10 minutes
0.5 oz HopUnion Willamette hops (a=4.8%, b=3.8%)
Boil 5 minutes. Stop boil. Cool to 60 oF. Add water to 5 gal.

OG:

1 sachet (12 g) Lallemand Windsor Yeast

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Kevin Emmons

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Beer Journal - MrE9 - Pumpkin Ale II
1/2 lb Cara-Pils 20L
Add 3 gal water, heat to 150oF for 20 min. Remove grains and heat to boil.

3.3 lbs Amber LME
3.3 lbs Wheat LME
Return to boil.

1 oz Hallertau Bittering Hops
Boil 30 min.
15 oz Canned Libby's Pumpkin
Boil 15 min.
1 packet Spice, 1 Whirlfloc Tablet
Boil 15 min. Cool to 75oF. Pour into fermenter, add water to 5 gal.

OG: 1.034

1 packet Safale S-04 Ale Yeast
Pitch yeast. Ferment 7 days.

FG: 1.010 Alcohol Content: 3.2%
Bottled in 18-12oz & 13-22oz bottles with 5 oz corn sugar.

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Kevin Emmons

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Beer Journal - MrE7 - Guten Morgen Vienna Lager
1 lb Vienna Crushed Malt
8 oz Crushed Crystal Caramel 80L Malt
Add to 2.5 gal water. Heat to 150oF. Steep for 20 min. Remove grains, heat to boil.

3.3 lbs CBW Munich LME
1 lb CBW Sparkling Amber DME
1 lb Corn Sugar
Add to wort, return to boil.

1 oz HopUnion US Brewer's Gold hops
Boil 55 minutes

0.5 oz HopUnion UK Fuggle hops
Boil 5 minutes. Stop boil. Cool to 60 oF. Add water to 5 gal.

OG: 1.043

1 sachet (12 g) Brewferm Lager Yeast


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Kevin Emmons

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Beer Journal - MrE5 - Triple Chocolate Oatmeal Stout
1/4 lb Chocolate Barley
1/4 lb Chocolate Rye
1/4 lb Chocolate Wheat
1/4 lb Roasted Barley
1/4 lb Flake Oats
Add to 3 gal water. Heat to 150oF. Steep for 30 min. Remove grains, heat to boil, turn off heat.

6 lbs Muntons Dark Spray DME
4 oz Malto Dextrin
Return to boil.

1 oz Cluster Buttering Hops
Boil for 60 min. Cool down to 75oF. Transfer to Primary. Add water to 5 gal.

OG: 1.057

Safale S-04 Ale Yeast
Pitch yeast and store for 7 days.

FG: 1.020, Alcohol content 4.86%

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Beer Journal - NCRB (Noley Cannoly Root Beet)
2 oz. Rootbeer Extract
2 Tbs Vanilla Extract
3 Cups Brown Sugar
3 Cups Corn Sugar
1 Cup Granulated Sugar
4 Gal. Water
Heat to boiling, dissolve sugars. Cool to 100oF. Tasted: Very delicious.

1 pkg Wine Yeast - proofed in warm water
Pitch yeast. Bottle. Store for 1-2 weeks
Too much, too strong yeast. Bad flavor at 1 week, explode at 2 weeks. Recommend direct to keg.



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Beer Journal - MrE2 - Belgian Caramel Wit (Gouden Hond Wit)
12 oz. Crushed 2-row Pale Malt
12 oz. Flaked Wheat
6 oz. Crushed Munich Malt
6 oz. Crushed Caramel/30L
144oz. (1 gal + 16 oz) water
Heat to 155oF. Steep grains in bag for 45 mins. Keep water between 148 to 152 oF.
Drain grain bag, rinse grains with 1/2 gal of 150 oF water back into wort.

1 gal of warm water.
Bring to a boil.

3.3 lbs CBW Pilsen Light LME
Return to boil.

1 oz. German Hersbrucker hops
Boil 45 minutes

2 lb Bavarian Wheat DME
1 lb Blonde Belgian Candi Syrup
Boil 15 minutes, Terminate boil. Cool to 70 oF.
OG: 1.060

Yeast

Secondary Fermentation into Carboy, added gelatin.

SG: 1.060

Primed with 5 oz. Corn sugar.

FG: 1.011. Alcohol content: 6.4%
Bottled in 12oz. Bottles. Made 43 12oz.Bottles




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Finished up most of this maker project.  Just ordered a new digital thermostat so I can convert this from a static 32 degree freezer to an adjustable freezer/cooler/fermentation chamber.  Lastly, I need to insulate the lid.  I have a design in 3D CAD, just need to figure out how to program the CNC Mill at work to cut the insulation panel out of solid foam.
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Beer Journal - MrE8 - Independence Ale (MrB Patriot Lager Hacked)
3 gal Water
Heat to boiling, remove from heat

2 - 1.87 lb Cans of Mr. Beer Patriot Lager HME
Add to water, return to boil.

1/2 oz Willamette Hop Pellets, Alpha: 4.7%, Beta: 3.7%
Boil 30 min. Cool to 70oF. Transfer to Fermenter, screen off hops. Add water to 4 gal.

OG: 1.032, 3.4% ABV

2 pkg (5 g) Mr. Beer Brewers Yeast
Pitch yeast, seal fermenter for 7 days.

FG: 1.006

4 oz Priming Sugar + 2 cups water. Boil for ten minutes. Add to bottling bucket.

Made 35 12oz bottles

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Beer Journal - MrE6 - MrB Classic American Light Hacked
3 gal Water
Heat to boiling, remove fro. heat

2 - 1.87 lb Cans of Mr. Beer Classic American Light
Add to water, return to boil.

1/2 oz Willamette Hop Pellets, Alpha: 4.7%, Beta: 3.7%
Boil 30 min. Col to 70oF. Transfer to Fermenter, screen off hops. Add water to 4 gal.

OG: 1.030

1 pkg (0.388 oz or 11 g) Lallemand Nottingham Ale Yeast
Pitch yeast, seal fermenter for 7 days.

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Kevin Emmons

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Beer Journal - MrE4 - Potter Pumpkin Ale
1/2 lb Cara-Pils 20L
Add 3 gal water, heat to 150oF for 20 min. Remove grains and heat to boil.

3.3 lbs Amber LME
3.3 lbs Wheat LME
Return to boil.

15 oz Canned Libby's Pumpkin
Boil 30 min.

1 oz Hallertau Bittering Hops
Boil 45 min.

1 packet Spice
Boil 15 min. Cool to 75oF. Pour into fermenter, add water to 5 gal.

OG: 1.049

1 packet Safale S-04 Ale Yeast
Pitch yeast. Ferment 7 days.

FG: 1.010. Alcohol Content: 5.1%
Bottled in 12oz bottles. Made 45 bottles.

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Kevin Emmons

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Beer Journal - MrE3 - Red Ale (Dearg Madra Ale)
8 oz. Crushed Caramel 120L
1 oz. Crushed Chocolate Malt
320 oz. (2.5 gal) filtered water
Heat to 155oF
Steep grains in bag for 20 min. Keep water between 150 and 165 oF. Bring to boil.

6.6 lb Muntons Light LME
Return to boil.

1 oz. Hopunion UK Golding hop pellets, Alpha: 5.5
Boil 55 min.

1 oz. Hopunion UK Fuggle hop pellets, Alpha: 4.5, Beta: 2.8
Boil 5 min. Stop boil. Cool to 70 oF. Transfer to fermenter. Add water to 5 gal.

OG: 1.050

Lallemand Nottingham Ale Yeast

FG: 1.010. Alcohol Content: 5.25%

Added Raspberry flavor to half of batch. (Sú Craobh Dearg Madre Ale). 23 bottles of each.

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Kevin Emmons

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Beer Journal - MrE1 - Chocolate Irish Stout (O-Dog Stout)
4 oz. Crushed Roasted Barley
4 oz. Black Patent Malt
12 oz. Crushed Caramel 60L Malt
Steeped @ 160 oF for 20 min. Boil.

2 lb CBW Traditional Dark Dried Malt Extract
3.3 lb CBW Traditional Dark Liquid Malt Extract
8 oz. Maltodextrin
Heated until boil

1 oz. Hopunion Magnum Hop Pellets (alpha 13.7, beta 6.4)
Boil 55 min

0.5 Hopunion Northern Brewer Hop Pellets (alpha 10.3, beta 5.1)
Boil 5 min, terminate Boil

4 oz. Chocolate flavoring
Cool to 70 oF, add water to 5 gal. OG reading: 1.050

Yeast

Secondary Fermentation into Carboy. SG: 1.020

Primed with 5 oz. Corn sugar and gelatin. FG: 1.014, Alcohol content: 4.7%
Bottled in 12oz. Bottles. Made 43 12oz.Bottles




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Education
  • Bradley University
    2001
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Employment
  • Clarkston Community Schools
    Teacher
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