Dawnbreaker IPA
|
English IPA
|
5.5 Gallons |
1.059 |
1.011 |
6.24 |
53.21 |
9.55 °L
|
1.2K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: 22.94 psi |
Creation
Date: 9/13/2016 7:01 PM |
Notes: two week in primary. 2 weeks in secondary. 2 weeks bottle condition. |
|
Villain's Dark Mild
|
Dark Mild
|
12 Litres |
1.04 |
1.013 |
3.56 |
21.32 |
21.64 °L
|
1.2K |
1 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2018 8:51 PM |
Notes: 67.5C mash for extra body (ended more like 66)
Ferment at 20 C / 68F for 8 to 10 days
Used half Oxford water treated overnight with activated charcoal to remove chlorine and half Aldi water with
Won the autumn Oxford Brewers Group competition
http://www.oxfordbrewers.com/contact-oxford-brewers/
|
|
Cat Scratch Barleywine
|
English Barleywine
|
5 Gallons |
1.117 |
1.022 |
12.41 |
43.19 |
28.57 °L
|
1.2K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.097 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/7/2018 9:01 PM |
Notes: |
|
24C - Bière De Garde
|
Bière de Garde
|
24 Litres |
1.074 |
1.013 |
7.97 |
26.52 |
13.44 °L
|
1.2K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 1.068 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2018 7:16 PM |
Notes: |
|
Mikkeller's Beer Geek Breakfast
|
Oatmeal Stout
|
4.5 Litres |
1.073 |
1.015 |
7.55 |
122.09 |
46.94 °L
|
1.2K |
0 |
|
|
Boil
Size: 6.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2017 9:46 AM |
Notes: |
|
Little Grizz (Grisette)
|
Saison
|
3.25 Gallons |
1.033 |
1.006 |
3.56 |
24.39 |
3.68 °L
|
1.2K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2017 1:44 AM |
Notes: Grisette is a historical session-strength wheat saison.
Style guidelines-
OG: 1.028 - 1.032
FG: 1.002 - 1.004
SRM: 3 - 10
IBU: 20 - 30
ABV: 3.1 - 3.9%
Start fermentation cooler, around 66-68, and let raise over 3 days to 73-74. Hold there until fermentation complete, about another 3 days. Then let fall/cool to 59, and hold for a week or so. Package and serve! |
|
Beyond The Stars NE IPA
|
American IPA
|
2.5 Gallons |
1.066 |
1.017 |
6.42 |
82.41 |
6.81 °L
|
1.2K |
0 |
|
|
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. |
|
Avery's Ale
|
American Wheat Beer
|
6 Gallons |
1.053 |
1.01 |
5.58 |
40.91 |
4.84 °L
|
1.2K |
0 |
|
|
Boil
Size: 7.13 Gallons |
Boil Time: 50 |
Boil Gravity: 1.044 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2017 1:37 PM |
Notes: Water additions: 4mL acid, 6g gypsum, 2g CaCl2
Total Water Needed 7.66 Gallons
Strike Water Temp 161 Fahrenheit
Total Mash Volume 8.52 Gallons
PreBoil Wort 7.13 Gallons
PostBoil Wort 6.00 Gallons
Into Fermenter 6.00 Gallons
Use 5mL hopshot instead of bittering hops
Split the dry hops 50/50 between fermenter and keg |
|
Zhulákaná Veverka ( Drunk Squirrel )
|
American Amber Ale
|
26 Litres |
1.048 |
1.01 |
5.06 |
29.51 |
17.34 °L
|
1.2K |
0 |
|
|
Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 69.5 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2017 5:09 PM |
Notes: |
|
Bavarian Dunkel Lager
|
Munich Dunkel
|
5.5 Gallons |
1.054 |
1.013 |
5.3 |
22.57 |
13.84 °L
|
1.2K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2016 5:38 PM |
Notes: All-grain brewers should boil their dunkel wort for 90-120 minutes. Extract brewers may employ a shorter boil, from 45 minutes to an hour. Add the bittering
hops 15 minutes into the boil — never earlier! German wort has plenty of proteins, and because uncoagulated proteins envelop unisomerized alpha acids, you
get less hops utilization out of your bittering hops. German brewers prefer to wait 15 minutes to let the proteins coagulate. Add the flavor hops 10-20 minutes
before the end of the boil (or as late as at shutdown). Add the aroma hops near, at, or shortly after the end of the boil.
Chill the wort to at least 55-65° F (13-18° C). The optimum primary fermentation temperature is 50-59° F (10-15° C). Use two packages, containers, or
pouches of yeast, or make a yeast starter to increase the yeast count. Vigorous primary fermentation usually takes about seven days. At a gravity of about 4-5°
P (1.016-1.020 SG), rack the brew into a secondary fermenter and leave it there for another two weeks.
Then transfer the beer for lagering. Lager your dunkel as close to the freezing point as is possible for about four to six weeks. You can lager at temperatures as
low as -2° C (almost 28° F). During lagering, the remaining yeast in suspension reabsorbs or reduces a good portion of its less desirable metabolic byproducts,
such as esters, aldehydes, fusel alcohols and diacetyl. This makes the beer taste clean and crisp. The yeast also scavenges oxygen, which increases beer’s shelf
life. After lagering, rack off the debris one more time and prime with about 1/2 cup of corn sugar or dried malt extract. Alternatively, add about half a teaspoon
of your priming agent into each 12-ounce bottle and siphon carefully out of the lagering container.
Horst Dornbusch is the author of “Prost! The Story of German Beer.” |
|
Here Comes The Hopsteeper
|
American Amber Ale
|
21 Litres |
1.044 |
1.011 |
4.34 |
35.9 |
9.49 °L
|
1.2K |
1 |
|
Author:
|
|
dunk
|
|
Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2013 6:37 AM |
Notes: |
|
Crosstown Traffic IPA Improved1
|
American IPA
|
11 Litres |
1.07 |
1.013 |
7.48 |
60.77 |
11.16 °L
|
1.2K |
0 |
|
|
Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2016 12:22 PM |
Notes: |
|
Wet Hopped "Kolsch"
|
Kölsch
|
2 Gallons |
1.058 |
1.014 |
5.81 |
41.22 |
4.19 °L
|
1.2K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.022 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2015 12:41 PM |
Notes: Wet-hopped with fresh homegrown Willamette. |
|
Goosey Gander
|
Irish Red Ale
|
22 Litres |
1.047 |
1.015 |
4.21 |
33.96 |
15.7 °L
|
1.2K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2015 2:36 PM |
Notes: |
|
Cream Ale
|
Cream Ale
|
7 Gallons |
1.047 |
1.011 |
4.8 |
19.59 |
3.02 °L
|
1.2K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2015 6:22 PM |
Notes: |
|
Jeff's Guinness II
|
Dry Stout
|
4.5 Gallons |
1.044 |
1.012 |
4.23 |
51.26 |
37.76 °L
|
1.2K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.028 |
Efficiency: 65 |
Mash Thickness: 2.38 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2015 3:02 AM |
Notes: 1 Imperial English
Ale Yeast.
The key to making a great clone is using roasted unmalted barley (or black barley) with a color rating around 500 °L. Do not use roasted barley (300 °L), roasted malt (500 °L) or black patent malt (500 °L).
To get that "Guinness tang," try this. After pitching the yeast to your stout, siphon 19 oz. of pitched wort to a sanitized 22 oz. bottle. Pitch bottle with a small amount of Brettanomyces and Lactobacillus. Cover bottle with aluminum foil and let ferment. When beer in bottle is done fermenting, pour it in a saucepan and heat to 160 °F (71 °C) for 15 minutes. Cool the beer and pour and pour it back in the bottle. Cap bottle and refrigerate. Add to stout when bottling or kegging. |
|
Dust Bowl Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.07 |
1.023 |
6.18 |
24.55 |
32.52 °L
|
1.2K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2015 1:53 PM |
Notes: |
|
SMaSH New Zealand
|
American Pale Ale
|
2.5 Gallons |
1.059 |
1.014 |
5.9 |
27.6 |
4.07 °L
|
1.2K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 4:41 PM |
Notes: This is an experiment brew. I actually used a 5 gal mash with 12lbs of 6 row pale malt, then sparged with 5 gal of water at 175F. Then I split the wort into two boil kettles one with Galaxy hops from Australia and one with Wai-iti hops from New Zealand. |
|
The Chook And Philly Kentish Brown Ale
|
Northern English Brown
|
25 Litres |
1.051 |
1.014 |
4.8 |
27.7 |
15.99 °L
|
1.2K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2015 8:45 PM |
Notes: mash 60min @66c mash out 76c 10mins, sparge 76c, boil 90mins. Rehydrate yeast. Dont over carb this brew, best around 2.0 |
|
Rueful Rye Ale
|
American Amber Ale
|
6 Gallons |
1.066 |
1.014 |
6.81 |
45.95 |
18.54 °L
|
1.2K |
0 |
|
|
Boil
Size: 8.1 Gallons |
Boil Time: 80 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: Keg with 10.89 PSI |
Creation
Date: 1/5/2014 9:57 AM |
Notes: A nice smooth rye/amber ale |
|
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