JonKel Brewing

Brewlog and Recipes


Jonathan D. Kelley

Belgian Yeast Profile Data

  Tired of looking this data up between my books and online sources. Here’s one stop shop for Belgian primary yeast strain data.   Strain Chimay WY1214 / WLP500 Orval WLP 510 Westmalle WY3787 / WLP530 – Achouffe WY3522 / WLP550… Continue Reading →

Brew 15 – Jonktoberfest

Brew #15 This is a modified Oktoberfest/Marzen recipe found on the internet to scale from 5 to 8 gallons. I substituted Liberty hops and didn’t bother with a german malt like carapils that wasn’t available at my LHBS. (I think for head retention.)  … Continue Reading →

Starch gelatinization ranges

The two main enzymes active during the mash are alpha and beta amylase. Alpha amylase, which is most active in the 154-167F/68-75C range, creates longer sugar chains that are less fermentable, resulting in a beer with more body. Beta amylase,… Continue Reading →

Don’t ever boil gelatin: It’s a Myth.

According to Biobrewer from The Yeast Bay 2 years ago First of all, it actually says “Boil to dissolve” on LD Carlson Gelatin. Whether you boil or not makes no difference. Boiling the gelatin will not affect the performance, and this is… Continue Reading →

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