|
Blitzkrieg Hops
|
English IPA
|
18.9 Litres |
1.07 |
1.016 |
7.49 |
173.69 |
9.89 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 26.1 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/2/2016 10:46 AM |
| Notes: NHC 2009 Gold medal |
|
|
Alexandra 2022 10 Gal
|
Czech Premium Pale Lager
|
11 Gallons |
1.05 |
1.006 |
5.68 |
43.1 |
3.64 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 69 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2022 5:17 PM |
Notes: =============================
4/22/2021
brew day.
removing the hallertau mittelfruh and saaz in favor of nobility. adding some hallertau magnum i have in the fridge and then im going to have to add some warrior to get the rest of the way on ibu.
i picked up 10 gallons of glacier RO water from publix and added all treatments to strike water. next time prob need to get 15 gallons.
=============================
4/15/2021
copied into new recipe to change to 10 gallons. this time will be using reused bavarian lager 2206 yeast from maibock 5 gallon batch. i think half the cake in each fermentor will be ok.
Redoing the water, not sure what it was set to before....
appears there is no real way to get a decent water profile for light lager from my house water. hopefully i can get a couple of those 5 gallon jugs and not have to buy 10 damn gallon jugs from grocery
im not sure but i think i can just add all my water additions to the mash water and be done with it? use straight distilled for the sparge
=============================
8/12/2020
brew day. changing recipe to reflect saaz are actually 2.8 instead of 3.5. and i accidentally added .5 oz at 30 and flameout instead of .25 and .75 respectively.
=============================
8/11/2020
copied into a new recipe today to mess with water profile. thinking about starting with distilled or purified (not sure if this is the same as RO) and building. looked at the pilsner preset profile which is very soft but that is just base water and suggested will not work correctly for mash and yeast health! instead looking at actual target profiles for czech pils i found online, debating between two (one from AHA forum, other from braukaiser) link in the water profile.
be sure to add acid only to the mash.
=============================
7/12/2020
i rushed the end of this brew to have it ready for a trip to nj.
i believe i let it warm to 70 on day 10
cold crashed on day 11
kegged and carbed on day 12
canned on day 13
the cans turned out a little weird once we got to nj. diacetyl or dms or something. maybe a packaging issue.
when i returned home (day 25) the beer is still crisp fresh tasty and now clear.
overall i wouldnt be scared to try this fast fermentation schedule again, it turned out pretty clean. probably would want to start the diacetyl rest earlier and maybe for one more day. and it would be ideal to cold crash for at least a week before kegging. maybe two if you can stand it :-)
=============================
6/24/2020
kind of stuck the beer in the fridge without thinking about fermentation plan. i wish i had done the rustys' fast lager technique (pasted below) but its too late i think.
=============================
6/18/2020
brewed last night. original recipe i had 65% efficiency but came out at like 72. wanted to land at 4.9% but this will be 5.5%. oh well.
i think my efficiency is actually decent for 10-11 lbs grain, then goes down as i add more and more grain.
=============================
6/9/2020
heavily formulated from notes and sample recipe here : https://byo.com/article/bohemian-pilsener-style-profile/
=============================
not sure if i will use this on this brew but for reference, here is rusty's fast lager schedule :
1. 50deg for first 48 hours
2. raise one degree each day for 10 days
3. on day 11, allow temp to free rise to (warmest temp in brewery, but lets just say 70)
4. 9 days later start the cold crash |
|
|
Summer Saison
|
Saison
|
4.75 Gallons |
1.056 |
1.01 |
6.01 |
28.22 |
5.24 °L
|
1.4K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 74 ° F |
Priming Method: dextrose |
Priming Amount: 5 oz |
Creation
Date: 6/7/2021 12:00 AM |
Notes: This recipe will pave the way towards a delicious and refreshing Saison. However - as a uniquely yeast driven style - the fermentation temperatures will have a tremendous influence on the final product.
The colour is gold and slightly hazy. The beer is dry and refreshingly crisp with light biscuit and caramel malt body. Wheat brightens the taste and improves head retention for this well carbonated brew. Saison yeast conjures delicious scents of bubble gum, cloves and black pepper.
The hop profile compliments the spicy esters produced by Saison yeast as well as enhance fruity and floral aromas. Note that the hop utilization is adjusted for my own equipment, a boil off rate of 3qts/hour and decreased alpha acid levels due to estimated age of hops.
Using fresh and properly stored liquid yeast, a starter will not be required.
A multi-step mash is employed.
Collect runnings, boil.
Add hops as indicated.
Cool and aerate wort.
Pitch Saison yeast and begin fermenting at “room temperature”, normally about 68-72°F, but whatever the temperature of your room will do.
I add the invert sugar directly into the fermenter when fermentation starts to slow down, around day 3. This ingredient is indicated as being added to “boil kettle” simply so that we can see it added to our OG.
Continue in primary at room temperature for a total of 2-3 weeks.
Bottle priming is traditional for this style. The dextrose for bottling is included in the recipe. Listing the sugar additions this way allows us to see the final alcohol percentage reflected in the recipe data. |
|
|
Gladfield New England IPA
|
Specialty IPA: New England IPA
|
23 Litres |
1.068 |
1.019 |
6.38 |
32.72 |
5.51 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 30.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2019 11:10 PM |
Notes: Gladfield New England IPA - scaled from 25L to 23L https://www.gladfieldmalt.co.nz/brewing-recipes/#Gladfield-New-England-IPA
(21B. Specialty IPA)
Batch Size
25l
Ingredients:
Malts
4.45kg Gladfield Pilsner Malt (69%)
0.97kg Gladfield Munich Malt (15%)
0.65kg Flaked Wheat (10%)
0.39kg Rolled Oats (6%)
Hops
5mins – 50g Nelson Sauvin
Whirlpool – 25g Nelson Sauvin
Whirlpool – 25g Galaxy
Whirlpool – 25g Citra
Whirlpool – 25g Mosiac
Dry – 60g Citra
Dry – 25g Motueka
Dry – 25g Nelson Sauvin
Yeast
Lallemand Nottingham
Targets:
Original Gravity 1.064
IBU 42
Colour 9.5 EBC
Est ABV 6.5%
Mash at 70°C |
|
|
Justin's Black Soul
|
Specialty IPA: Black IPA
|
5.3 Gallons |
1.064 |
1.016 |
6.33 |
89.74 |
39.93 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 1/6/2019 8:19 PM |
| Notes: |
|
|
Misty Maibock
|
Helles Bock
|
4 Gallons |
1.065 |
1.012 |
6.96 |
33.57 |
4.96 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2017 5:07 PM |
| Notes: |
|
|
CACTUS
|
American IPA
|
5 Gallons |
1.061 |
1.015 |
5.95 |
66.91 |
7.64 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 72 |
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: 8/24/2017 2:30 PM |
| Notes: |
|
|
Hops And Dreams
|
Belgian Pale Ale
|
20 Litres |
1.071 |
1.012 |
8.17 |
24.54 |
4.39 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 24.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 23 ° C |
Priming Method: Dextrose |
Priming Amount: 120 |
Creation
Date: 7/24/2017 7:44 PM |
Notes: fermentation schedule:
Day 1 20C
Day 2 21C
Day 3 22C
Day 4 23C
Day 7 24C
I got a FG of 1.010 this way (85%Attenuation) |
|
|
Hazy Dayz 10 Gal
|
American IPA
|
11 Gallons |
1.067 |
1.016 |
6.59 |
9.07 |
6.08 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
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: 4/8/2017 12:07 AM |
| Notes: |
|
|
California Blizzard Ale
|
American Pale Ale
|
5.5 Gallons |
1.058 |
1.013 |
5.92 |
25.77 |
8.49 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2017 5:51 PM |
Notes: Hop finish goes on forever!
Primary fermentation for 8 days.
Keg 2.6G and force carbonate to ~2.2
Keg 2.6G with 1/4 Cup Corn sugar
Didn't get OG because I didn't have a thief; suspect ABV is lower than 5.9%
Protean haze, likely because I used only 1/4 tsp Irish Moss & boil was a more of a simmer |
|
|
Bighead Hanks Top Dawg I.P.A
|
American IPA
|
5.5 Gallons |
1.073 |
1.017 |
7.33 |
69.21 |
7.28 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 3/8/2012 2:35 PM |
Notes: 7 gals. wort,60min. boil collected 5.75 gals and chilled with a double immersion set up of #1 in ice,#2 in kettle for 30 min. to 70 degrees
OG was 1.076
FG was 1.022
ABV 7.07%
Color 8 SRM
Primary for 4 weeks only @72degrees, as I used a vial of Clarity Ferm and wanted to see how it turned out with no second ferm.
Xferred to keg and forced @ 27psi 72 degrees for 4 days. It turned out clear and fine, with a good off white head that lasted till the bottom with good lacing.
Good bitterness with no harshness, great citrus hop flavor and aroma with just a hint of pine. Hops and citrus burst out on your taste buds and up through your olfactory senses.
Malt comes through in a good balance but leaves with the swallow, leaving a short lingering mild hop bitterness. You can't wait for another swallow. Not as dry as previous, and I attribute this to the Windsor yeast. |
|
|
SNPA Clone 10 Gal
|
American Pale Ale
|
11.5 Gallons |
1.054 |
1.013 |
5.28 |
42.96 |
6.48 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/27/2016 4:00 PM |
| Notes: |
|
|
American Ipa 092016
|
American IPA
|
31 Litres |
1.061 |
1.01 |
6.66 |
79.85 |
8.91 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2016 7:29 PM |
| Notes: |
|
|
Vanilla Bourbon Porter
|
Robust Porter
|
11 Gallons |
1.064 |
1.016 |
6.3 |
49.97 |
42.17 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2016 4:54 AM |
| Notes: |
|
|
3 Bbl Sweet Potato Stout
|
American Stout
|
115 Gallons |
1.062 |
1.02 |
5.54 |
37.92 |
36.09 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 130 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 78 |
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: 11/30/2015 7:55 AM |
| Notes: |
|
|
(almost) Imperial Chocolate Stout
|
American Stout
|
6 Gallons |
1.068 |
1.012 |
7.35 |
53.6 |
43.15 °L
|
1.4K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 66 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2015 10:10 PM |
| Notes: |
|
|
Juleøl
|
Specialty Beer
|
21 Litres |
1.068 |
1.017 |
6.75 |
34.46 |
23.7 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 80 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/18/2015 3:13 PM |
| Notes: |
|
|
EPA
|
Extra Special/Strong Bitter (ESB)
|
5.5 Gallons |
1.058 |
1.015 |
5.72 |
28.72 |
11.68 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.33 Gallons |
Boil Time: 60 |
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: 9/28/2013 2:21 PM |
| Notes: This beer is an attempt at a vary traditional ESP, using mostly British base malt (maris otter) and British hops (Kent Goldings). The use of Northern Brewer as a bittering hop and a tiny bit of Saaz as a flavoring hop will hopefully provide subtle character-building flavors as well. |
|
|
The Elder Clone
|
Imperial IPA
|
5 Gallons |
1.078 |
1.018 |
7.88 |
81.96 |
6.59 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2014 1:23 PM |
Notes: HOPS
When it comes to the 1.5 Centennial and the 2.5 Simcoe add at flame out and wait 15 min before starting to cool
Hop Shot
2 10 mL hop shots added at 90 min
DRY HOPPING
10 to 14 days before bottle or keg
1.5 Columbus,1 Centennial,and 1 Simcoe
3 to 4 Days
.5 oz Columbus,.5 Simcoe,.25 Centennial,and .25 Amerillo
Sparge water
i state that I use 30qt but I use enough to get me to 7 gallons in the boil |
|
|
Nor Cal IPA
|
American IPA
|
5.5 Gallons |
1.075 |
1.018 |
7.53 |
87.28 |
11.83 °L
|
1.4K |
2 |
|
|
Author:
|
|
stevenbl1
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2012 9:02 PM |
| Notes: |
|
|
|
|