|
Amarillo Circus DIPA
|
Double IPA
|
6 Gallons |
1.078 |
1.015 |
8.81 |
110.54 |
7.96 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 71 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2016 11:10 PM |
Notes: ACTUAL RESULTS:
SG: 1.058 (Going for 1.062)
OG: 1.078 (Going for 1.080)
FG: 1.0XX (Going for 1.014-5)
Yeast starter was made from one smack pack, starting on Wednesday night. Stepped up on Thursday night with another liter. Fridged Friday night. Drained Sat morning and added 16oz of the 1.04 sparge water while the wort was boiling. 800ml of wort/yeast slurry went into the wort.
Strike temperature was significantly hotter than what I normally do. The water in the cooler was around 176 degrees. After adding the grain, it took quite a bit of stirring to get down to 152. It went from around 160 to 152 in about 5 minutes. Also poured in about .5 gallon of room temp water to bring down the temp. Between the 6.25 gallons and the approx. .8 gallons of infusion water, I only rendered 3.7 gallons. Giving me an absorption/dead space volume of 3.3 for the 16.25lbs of grain. Mashed for about 65 minutes once the lid was shut. Gave it a stir around 30 minutes in and the temp was steady around 151-152.
Second runnings were 1.04 and pulled out a tad over 4 gallons.
The only difference between this boil and the original was that I put the bittering hops in a fine mesh bag. I wanted to avoid having my bittering hops end up in the in the carboy since I didn't filter on the way in. Only the first 1oz of Citra went directly into the boil. All other hop editions were put in muslin bags. I also over-cooled the wort and brought it down to about 158 so I waited a couple hours for it to warm up to around 162ish while at the same time cooling my yeast starter. Total liquid probably a hair under 6 (with a lot of sediment).
6 hours in and I barely notice any activity in the carboy, which was concerning given the speed in which the previous batch took off. I attribute this to the cooler start temperature.
8 hours in a small film of fluffy white foam has appeared. Looks like the carboy now has a slight effervescence. Temp warmed to 164. Added a liter of ice to the bag to regulate the temp rise.
17 hours in and blow off tube is passing CO2 (upped my BO container size to a growler this time). About an inch of foam and there is very noticeable effervescence in the carboy. The flocculation of the yeast doesn't seem to have happened yet so I can't call this vigorous yet. Temp warmed to 166. New ice went in the bag to control the temp increase. Once I hit 168, a lot of ice will go in to main fermentation there.
60 hours in: after bringing it up to 68, I had a blowoff. Decided to take a gravity reading and the refractometer reads 1.018. Still fermenting so I'm happy where this is going - hopefully 1.014-5. After cleaning up and getting everything sorted, I come home 12 hours later to a smaller blowoff. Fermentation has subsided and doesn't seem like the blowoff will happen again. Tied down the lid and added 1 oz of Citra to experiment with adding hops at the end of fermentation (transform non-aromatic glycosides into aromatic terpenoids)(https://byo.com/stories/issue/item/3187-advanced-dry-hopping-techniques). Temp is holding steady at 66-67 degrees. |
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Hazy 09326 / Sabro Split
|
Specialty IPA: New England IPA
|
10 Gallons |
1.079 |
1.015 |
8.28 |
45.57 |
5.7 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 68 |
Mash Thickness: 1 |
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: 5/6/2022 7:25 PM |
Notes: =============================
5/14/22
brew day was a disaster. everything barely fit in the mash tun so that part was ok. i added the flaked stuff first which was bonehead so it was caked up during sparge
i collected more than 12 gallons lets call it 13 for pre boil gravity of 1045. after boiling for 90 minutes it was only 1050. i didnt have the time to boil it down all day so i tossed half the wort, added a bunch of random hops (julius, saaz, crystal, nugget) to the whirlpool for about 20 minutes then knocked out with half the voss starter.
idk why i thought i could get 10 gallons of high gravity wort out of this especially considering ive always had bad efficiency with flaked adjuncts
=============================
5/10/22
altering recipe to say cascade instead of 09326 since brewersfriend keeps removing it everytime i open this to edit. but still using the 09326.
worked out the water profile based on brusho. seems like a lot of salts compared to what i normally use. calculator still complains about hco3 but everything else is on point, pH is good. im reading the cl and so4 and ph is what matters the most.
with sparge, may be using over 15 gal water. need to figure out how to treat it all since GF only fits 12 gal. maybe split the water and treat two 7.5 gal portions, then top up the GF? hard to split 4.5g in half tho.
=============================
5/9/22
research todo :
reading chloride to sulfate should be 2:1for neipa. this recipe atm is 1:3!
also consider doing a 30 min boil? since we have no bittering hops it might be enough time for the malt and also we dont want to boil off too much volume...
youtube neipa from brusho suggests following profile
ca 136
mg 12
na 40
cl 202
so4 101
hco3 104
https://www.youtube.com/watch?v=XLQ8bkzLU00&list=WL&index=1
=============================
5/6/22
scaled up to 11 gallons for a split batch?? might be pushing it in terms of mash tun size, double batch and high gravity eek. but lets try. mash will be thick af. GF is only 12 gallons so 2 gallons will boil off in an hour, left with exactly 10 gallons before we start accounting for hop loss. each split batch could end up being only 4 gallons. oh well.
plan
* genus brewing suggested up to 40% adjunct - adding some flaked wheat...currently sitting at 12.5% but also using fair amount of wheat malt hopefully that does it
* long mash at 148
* sparge to max 12 gal
* boil for 60 min down to 10 gal
* (gonna have some hop loss)
* transfer half the wort to digiboil, set to 190
* bag 8 oz of whirlpool hops in each batch for 20 min at 190
* knockout
added water profile from tap water. my tap has too much Na salt for this profile but that is the only thing that is off. hopefully it still balances.
=============================
5/2/22
Running my standard hazy ipa recipe with a new hop. This time will be taking down the oats a bit and relying on malt for OG points. Cant decide between hothead voss or london. I think Tony from FG said they use voss for everything...
Notes about 09326 hop :
This experimental varietal from Hopsteiner has a strong genetic link to Cascade. 09326 is recommended primarily for aroma additions for pungent notes of berry jam, tropical fruit, grapefruit and a subtle herbalness. Best suited for IPAs and Pale Ales, and Blonde Ales.
Hop Statistics
Alpha Acids: 4.0 – 7.0%
Beta Acids: 4.5 – 7.0%
Alpha-Beta Ratio: 0.5 – 1.5
Cohumulone: (% of alpha acids): 29 – 32%
Total Oils in mls per 100 grams dried: 2.0 – 2.6
https://www.morebeer.com/products/experimental-09326-pellet-hops-place-holder.html
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|
Junk Ale
|
American IPA
|
11 Gallons |
1.066 |
1.015 |
6.7 |
62.95 |
7.4 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 12.75 psi |
Creation
Date: 4/18/2020 3:00 PM |
| Notes: |
|
|
There's Only One Man Who Would Dare Give Me The Raspberry...
|
American IPA
|
5.75 Gallons |
1.074 |
1.02 |
7.19 |
70.89 |
8.34 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 2/7/2018 2:43 PM |
| Notes: |
|
|
Not So Smash 2
|
Ordinary Bitter
|
23 Litres |
1.06 |
1.015 |
5.85 |
54.03 |
13.65 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 74 |
Mash Thickness: 3.5 |
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: 9/27/2017 4:38 PM |
Notes: Used 21 l water for the mash. 2.5 l/kg plus 6 l tun dead space
Used 14 l to sparge |
|
|
Pale Wheat Ale
|
American Pale Ale
|
5 Gallons |
1.07 |
1.017 |
7.06 |
79.91 |
5.43 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
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: 6/17/2017 2:26 PM |
| Notes: |
|
|
Oppigård Indian Tribute Klon
|
American IPA
|
12.5 Litres |
1.059 |
1.015 |
5.76 |
57.37 |
13.11 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 15.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 77 |
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: 5/21/2017 5:20 PM |
| Notes: |
|
|
Maine Dinner
|
American IPA
|
11 Gallons |
1.085 |
1.019 |
8.63 |
83.03 |
7.52 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 16.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2016 2:26 AM |
| Notes: Add dextrose at 30 min |
|
|
Bronx VA IPA
|
Double IPA
|
5.5 Gallons |
1.065 |
1.012 |
7.06 |
285.49 |
5.54 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 9/13/2016 12:28 AM |
| Notes: 20ml of hopshot at 90, and 10ml of hopshot at 45. |
|
|
Blue Snickers
|
American Strong Ale
|
7.5 Gallons |
1.069 |
1.018 |
6.64 |
45.17 |
12.29 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 9.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 11/25/2015 5:52 PM |
| Notes: |
|
|
Standard Lightbody IPA
|
American IPA
|
5.5 Gallons |
1.06 |
1.014 |
6.13 |
68.09 |
6.59 °L
|
1.3K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2015 2:51 PM |
| Notes: |
|
|
Christmas Ale
|
Old Ale
|
19 Litres |
1.089 |
1.026 |
8.32 |
38.39 |
16.25 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 8/3/2015 9:54 AM |
| Notes: |
|
|
Happy Holidays Vanilla Porter
|
Baltic Porter
|
11 Gallons |
1.061 |
1.017 |
5.76 |
30.93 |
32.81 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: Force Carb |
Priming Amount: 12 psi |
Creation
Date: 12/4/2014 9:18 PM |
| Notes: Split open 10 vanilla beans and add to secondary 7 days before kegging. |
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|
Quadrilogy APA
|
American Pale Ale
|
10 Gallons |
1.066 |
1.017 |
6.52 |
35.13 |
4.76 °L
|
1.3K |
0 |
|
|
Author:
|
|
Vicarious Cynic
|
|
| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
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: 2/11/2014 3:46 AM |
| Notes: |
|
|
Roberts White Apricot IPA
|
American IPA
|
5.5 Gallons |
1.086 |
1.022 |
8.33 |
89.53 |
4.73 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: priming sugar |
Priming Amount: N/A |
Creation
Date: 12/7/2013 6:31 PM |
| Notes: Blend Frozen Apricots with Everclear to distill. |
|
|
L-IAG! Coffee Dubbel
|
Belgian Dubbel
|
1 Gallons |
1.069 |
1.013 |
7.41 |
23.02 |
17.9 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 9/28/2013 7:39 PM |
| Notes: Coffee cold extracted into 400 mL water and pitched during transfer into secondary. |
|
|
Light Lager Yeast Starter
|
American Light Lager
|
21 Litres |
1.04 |
1.007 |
4.35 |
10.25 |
2.26 °L
|
1.3K |
0 |
|
|
Author:
|
|
RobbyG
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 80 |
Boil Gravity: 1.03 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: corny keg |
Priming Amount: 19L |
Creation
Date: 11/25/2015 10:03 PM |
Notes: MASH IN @ 20C
52C - 15MINS
64C - 120MINS
72C - 20MINS
77C - 30MINS
80 MINS BOIL
Pitch 2 x WLP830 PurePitch
2 mins O2
Pitch yeast at 8C
24hrs Adjust up to 9C
48hrs Adjust up to 10c
Day 5 Adjust up to 11c
Day 6 Adjust up to 12c
Day 7 Adjust up to 13c
Day 8 Adjust up to 14c
Day 9 Adjust up to 15c
Day 10 Adjust up to 16c
Day 14 Adjust down to 10c
Day 15 Adjust down to 4c
Day 21 Rack to lagering keg
***Recover yeast***
|
|
|
Mogs Triple B
|
Special/Best/Premium Bitter
|
21 Litres |
1.042 |
1.013 |
3.85 |
26.54 |
11.59 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 90 |
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: 5/1/2012 5:47 PM |
| Notes: |
|
|
Hallertau Gold
|
Experimental Beer
|
6 Gallons |
1.038 |
1.007 |
4.07 |
17.04 |
13.68 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: dextrose |
Priming Amount: 1 cup |
Creation
Date: 11/11/2016 11:39 PM |
| Notes: |
|
|
Session A
|
Specialty Beer
|
5 Gallons |
1.04 |
1.009 |
3.99 |
67.14 |
7.09 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 5/27/2015 5:01 PM |
| Notes: |
|
|
|
|