|
APA 110l
|
American Pale Ale
|
110 Litres |
1.047 |
1.009 |
4.96 |
31.14 |
6.6 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 125 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2015 6:45 AM |
Notes: Make 20 litre starter day before, 2 packs US05, lightly hopped pale all 4% (1.04 SG)
Pitch when wort at 17C
HOPS - maybe shift mid boil hops to flameout hops for smoother bittering |
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NorMalt Lutra
|
German Pilsner (Pils)
|
45 Litres |
1.05 |
1.011 |
5.07 |
27.64 |
3.55 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 55.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 2.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 30 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2021 3:25 PM |
| Notes: Ferment at 0.8 bar. |
|
|
27A - Gose
|
Gose
|
24 Litres |
10.033 |
1.547 |
4.48 |
6.02 |
2.99 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 9.3 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2020 6:07 PM |
| Notes: Good opportunity to try out the recently released Philly Sour yeast. This could end up as a blend later if there's too much acidity. the first batch will be establishing a baseline. |
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Hoppy Lager
|
American Light Lager
|
3 Gallons |
1.045 |
1.01 |
4.56 |
20.84 |
4.79 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/29/2018 4:50 AM |
| Notes: |
|
|
Fresh Squeezed Pale Ale
|
American Pale Ale
|
12 Gallons |
1.049 |
1.009 |
5.22 |
42.7 |
8.27 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/28/2017 3:48 AM |
| Notes: I was just trying to clean out some bins of grain on this, normally I wouldn't add this many different grains I would keep it to 4 at the most |
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|
Beyond The Stars NE IPA
|
American IPA
|
2.5 Gallons |
1.066 |
1.017 |
6.42 |
82.41 |
6.81 °L
|
1.4K |
0 |
|
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|
| Boil
Size: 3.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.047 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 6/6/2017 3:55 AM |
Notes: From distilled water:
CaCl2 (Calcium Chloride) - 7 grams (1.6 tsp)
CaSO4 (Gypsum) - .5 grams - (.1 tsp)
Epsom Salt - 4 grams (.9 tsp)
Fermentation Notes:
Will start at 68F for first 3 days then will dry hop round 1 and let rise to 70-71F for remainder of fermentation dry hopping rd 2 on day 7 and sampling / checking gravity. Will likely use hop bags due to lots of hop trub. Will also cold crash this batch.
Fail #1 - I forgot to pull the yeast smackpack out of the fridge in advance, so at brew start I put upstairs (where it's generally 80) and let it inflate for 4-5 hours.
1. Used distilled water and added salts as described, mash went well and temps stayed right around 152 in the water, around 156 if I put the thermometer in the grain near the bottom. Stirred every 15 mins and checked temps until mash ended. Pulled bag and let drip before squeezing and moving into a pot. Let drain longer and poured that wort while I heated to boil.
2. Started boil and hopped as listed. Finished boil and cooled with an immersion chiller to 160. I targeted 170 but it cools fast so I went with 160 to Hop Stand using a hop bag for 30 mins.
3. I continued cooling to 80 which is about as low as it'll go and transferred via ball valve and tube into my fermenter. I pulled a sample and took a gravity reading which was right on 1.066.
Fail #2 - I forgot to insert the pickup tube in my ss brewtech mini so that sucked but didn't feel like risking oxidization by messing with it. I'll filter it on the way out...
4. I placed my fermenter in my chamber and cooled to about 67 then pitched my inflated smack pack that sat out for about 5 hours before pitching.
Fail #3 - I made another process error and didn't shake the fermenter to aerate. What can I say, it was 1:30am. I realized this the next morning and shook.
5. I left town overnight and came back, fermentation is going and blow off tube in sani water jug is bubbling away. Dry hop 1 will happen tomorrow night 3 days in.
6. Dry Hop 1 went will using a hop bag and stainless spoon to push bag through krausen layer to try and sink it. I raised the ferm temp to 70-71 for remaining ferm.
7. At 7 days I dropped Dry Hop 2 via sani'd bag, and took a sample gravity reading which read 1.014, which was about 5 points lower than brewer's friend had expected. At this point I dropped the temp to 41 to cold crash and left for 2 days.
8. After cleaning, sanitizing, and co2 purging the keg, I transferred from the SS mini using spigot + tubing and filtered through a sanitized muslin bag to catch any hop debris. I clogged the keg last time so was not going to do that again. I also put a screen on the dip tube in the keg to prevent clogging.
8. After a very easy transfer, as all hop trub clumped at bottom, I put pressurized and purged the keg again to seal the lid and set at 2.3 CO2 vols for set and forget method. I pulled a sample and did another reading, and as expected, it was 1.014 meaning it was complete.
Upon initial sample, it was pretty aromatic although not as much as I expected. It has very low bitterness and is very smooth. I'll be excited to try once fully carbonated to see if this came out as Juicy as expected. I really don't like dry hopping in bags, but since last time I lost so much beer/wort to hop trub and also had keg clogging issues, I decided to try it this time. One additional thing it may have helped with is reducing bitterness from the wort/beer not sitting on hop trub for so long. The last batch had a huge amount of trub that was transferred into the keg which I believe increased aroma, but impacted overall bitterness and taste.
Tasting Updates: Beer is smooth but has a bit of a yeasty / alcoholic taste. My belief is that this came from forgetting the yeast aeration step as well as only fermenting for a week before cold crashing. Other than that beer is decent and has notes of grapefruit, faint banana, light citrus. For the aeration issue, I bought an aeration pump kit. |
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RAGING RED IRISH ALE - TRUE SUB
|
Irish Red Ale
|
93 Litres |
1.058 |
1.012 |
6.05 |
29.04 |
14.84 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 94.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 81 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2017 1:12 PM |
| Notes: |
|
|
Kjeller 5 Cascadian Pale Ale 50l
|
American Pale Ale
|
50 Litres |
1.051 |
1.009 |
5.49 |
34.41 |
4.06 °L
|
1.4K |
4 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: 6 gram/liter |
Creation
Date: 4/28/2016 3:23 PM |
Notes: Varm opp til vannet har nådd 71 grader, ha oppi posen og deretter maltet(kornet). Pass på at den ikke klumper seg. Da vil temperaturen falle til ca. 66 grader. La stå i en time. Prøv å holde temperaturen jevn med å isolere med f.eks. ei dyne.
Når det har gått 60 minutter snørper du sammen posen og lar den renne av seg over kjelen. Sett gjerne ei rist i mellom. Skyll over med skyllevannet.
Sett så varmen på fullt og vent til det starter å koke. Kan fort ta opp til 45 minutter før det starter å koke, kommer an på effekten. Ha oppi humle når det begynner å koke. Følg oppskriften.
Når det har kokt i 45 minutter har du oppi vørterekjøleren (15 før kokeslutt).
Når det har kokt i 60 minutter skrur du av varmen. Kjøl så ned vørteren og før det over til et godt vasket og desinfisert gjæringskar- husk å desinfisere slangen.
Ha oppi gjæra (bare strø den forsiktig over toppen) og risk karet godt i 5 minutter for å få inn oksygen. (Dette er viktig).
Lå stå i to uker, for så å flaske ølet med 6 gram sukker per liter øl. Blandes ut som en sukkerlake i omstikkingskaret. La flaskene stå romtemp i to uker for karbonering før de kjøles og serveres. Nyt! :-) |
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Rochelle, Rochelle
|
Berliner Weisse
|
6 Gallons |
1.036 |
1.003 |
4.35 |
1.97 |
3.02 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 120 |
Boil Gravity: 1.036 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2016 6:58 PM |
| Notes: |
|
|
Holiday Porter
|
American Porter
|
5.5 Gallons |
1.058 |
1.016 |
5.47 |
27.96 |
33.98 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 68 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2015 5:03 PM |
| Notes: |
|
|
American Pale Ale V1.0
|
American Pale Ale
|
10 Litres |
1.052 |
1.01 |
5.63 |
48.98 |
5.73 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 16.34 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 52.1 g |
Creation
Date: 8/21/2012 2:30 PM |
| Notes: |
|
|
Firestone Walker Union Jack Clone
|
American IPA
|
5.25 Gallons |
1.071 |
1.023 |
6.31 |
78.24 |
6.38 °L
|
1.4K |
0 |
|
|
Author:
|
|
Fishingeek
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/29/2015 7:31 PM |
Notes: TheBN's Union Jack Clone scaled to 5.25 gallons.
Firestone Walker, Union Jack - Can You Brew It 07-19-10
Rhar malt was used at Firestone Walker, but things are different now. See http://www.firestonebeer.com/beers/products/union-jack for more information.
Pitch and Ferm at 62F and raise to 66F after 24-36 hours.
1st dry hopping in primary at .5 degree plato before final gravity is reached. Secondary only needed if not using conical. Secondary drop hopping for final 4 days.
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|
German Pils
|
German Pilsner (Pils)
|
5 Gallons |
1.043 |
1.009 |
4.44 |
50.97 |
3.49 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.93 Gallons |
Boil Time: 90 |
Boil Gravity: 1.031 |
Efficiency: 55 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2015 1:46 PM |
Notes: - Pitch at 49 deg.
- Ferment to 90% atten. (2 weeks)
- Rack, reduce temp to 32 deg. (2 weeks)
- Rack, raise temp to 68 deg. (3 days)
- Reduce to 32 deg. (2-6 weeks)
Reference: https://byo.com/hops/item/1183-northern-german-pils-style-profile |
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Zombie Dust
|
American IPA
|
5 Gallons |
1.065 |
1.016 |
6.35 |
90.76 |
8.22 °L
|
1.4K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 69.8 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2015 7:49 PM |
| Notes: |
|
|
Evil Dead Red
|
Irish Red Ale
|
5 Gallons |
1.054 |
1.01 |
5.76 |
38.32 |
18.29 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 30 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/6/2011 1:14 AM |
| Notes: Have made this beer twice.. this first recipe, with American Hops got a Honourable Mention at a local beer competition with the only negatives being that the American hops detracted from the style. |
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Andrew's Coco
|
Specialty Beer
|
5.5 Gallons |
1.06 |
1.014 |
6.01 |
35.49 |
24.24 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2014 11:52 PM |
Notes: Single step, 154
90 minute mash
60-75 boil
Brewed 9/12
1.064 start
Moved to secondary 9/26
Adding last batch coconut 9/30
Kegged 10/23
not enough nut flavor
consider carmel 60 next time.
Adding 2 oz french chips soaked in 1 c bourbon on 10/19/14
Color appears darker than depicted. |
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Cottage House Saison Fuckup
|
Saison
|
5.5 Gallons |
1.054 |
1.011 |
5.68 |
38.28 |
3.57 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: Bottle |
Priming Amount: N/A |
Creation
Date: 7/11/2014 1:19 AM |
Notes: Add Honey and black pepper w/5 mins left in boil.
Changes from original:
Hop schedule from http://www.themadfermentationist.com/2009/11/hoppy-french-saison.html
Fermenting warmer after initial pitch at 70 and keeping around there for a day then going up to ambient
Pulled off a bit less than a gallon and fermented w/T-58 |
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Sierra Barbara
|
American Pale Ale
|
18.93 Litres |
1.058 |
1.016 |
5.45 |
37.41 |
10.85 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 26.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 69 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: DME |
Priming Amount: 188 |
Creation
Date: 10/22/2013 4:44 PM |
| Notes: |
|
|
Garadar Clefthoof Brown
|
American Brown Ale
|
5.5 Gallons |
1.052 |
1.013 |
5.13 |
16.9 |
26.43 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2013 6:23 PM |
| Notes: This is Northern Brewer's Nut Brown Ale with a few improvements: 1# Dark DME, 4 oz. maltodextrin (30 min), 4 oz. dextrose (30 min), 1 oz. UK Goldings (15 min), and Irish Moss (15 min). |
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|
Pilsner
|
German Pilsner (Pils)
|
4 Gallons |
1.05 |
1.013 |
4.93 |
37.23 |
3.37 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/14/2013 4:23 PM |
Notes: 2L starter.
Pitch yeast starter @ 40. Wort @ ~45.
Ferment @ 50 for 14 days
Diacetyl rest @ 60 for 2-3 days
Ferment @ 50 for 7 days
Rack to secondary, ferment 3 weeks @ 34 |
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