Funny Bones Oatmeal Stout
|
Oatmeal Stout
|
15 Litres |
1.082 |
1.019 |
8.28 |
30.78 |
45.4 °L
|
1.1K |
0 |
|
|
Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 50 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2016 12:15 AM |
Notes: First Mash using new Mash Tun, unsure on effieciency yet, figures OG etc may be way off. |
|
Rusty NEIPA
|
American IPA
|
6 Gallons |
1.059 |
1.012 |
6.2 |
29.44 |
5.25 °L
|
1.1K |
1 |
|
|
Boil
Size: 7.725 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 58 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 8.2 psi |
Creation
Date: 2/2/2023 4:53 PM |
Notes:
10 Feb: Bring down to 60F & dry hop
11 Feb: Bring down to 50F, pressure at 5psi
12 Feb: Bring down to 45F bring pressure up to 8psi
13 Feb: Cold Crash @40F and Force Carb
14 Feb:
15 Feb: Keg and condition
16 Feb:
17 Feb: Bottle and Submit
Lingering bitterness.. from dry hop? Double check pre and post-boil pH. Ensure around 5.2. Reduce dry hop amount and days on hops |
|
Saison Guacamole
|
Saison
|
5.5 Gallons |
1.109 |
1.018 |
11.97 |
41.32 |
35 °L
|
1.1K |
0 |
|
|
Boil
Size: 6.96 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 70 |
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: 8/31/2021 6:02 AM |
Notes: Extra Ingredients:
5.0 gallons of the batch got a tincture of: (approx 1.5 tsp of each)
Black Pepper
Cilantro
Coriander
Crushed Chile Peppers
Cumin
Lime Zest (2 limes)
Sun dried Tomatoes (not the oil packed variety!)
The tincture was vodka based (3/4 cup), spices soaked for 1 week and filtered twice through a coffee filter. The tincture was then added at kegging. |
|
Collective Arts Life In The Clouds Clone
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.059 |
1.011 |
6.27 |
50.58 |
4.11 °L
|
1.1K |
2 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 14 psi |
Creation
Date: 7/9/2021 6:51 AM |
Notes: |
|
St Bernardus Zon Wit Hybrid
|
Witbier
|
5.8 Gallons |
1.055 |
1.013 |
5.58 |
17.6 |
4.68 °L
|
1.1K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.107 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/4/2017 4:15 PM |
Notes: See exact ingredients in photo
Belgian Abby Malt (Castle Malting) milled in mazer coffee grinder (very messy) and then flour sifted out.
Coriander and Orange stepped at ~190F
"Steeping grains" mashed in separate pot and then sparged in main brew pot.
Starter created from ~1L of wort (without the Candi Syrup) using half the starter from prior night after quick cold crash. The other half of the starter will be used during bottling. Stirrer plate used. |
|
Fuller's London Pride (ESB)
|
Best Bitter
|
5.75 Gallons |
1.064 |
1.021 |
5.59 |
26.33 |
19.28 °L
|
1.1K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: dextrose |
Priming Amount: 10 oz |
Creation
Date: 5/20/2017 3:30 AM |
Notes: Cross between Fuller's London Pride and Fuller's Chiswick ESB recipes from BritishBrewer.com.
Supplemented with 2 lb Marris Otter malt to achieve ABV. 4 additional ounces of flaked corn using all of 1 lb package. |
|
Chimay Red
|
Belgian Dubbel
|
27 Litres |
1.068 |
1.014 |
7.1 |
23.18 |
15.31 °L
|
1.1K |
1 |
|
|
Boil
Size: 34.6 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2017 7:26 AM |
Notes: |
|
Some Guys Espresso Porter
|
American Porter
|
5.5 Gallons |
1.051 |
1.014 |
4.78 |
44.15 |
43.3 °L
|
1.1K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 65 |
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: 2/14/2017 3:33 PM |
Notes: Uses the Lallemand London ESB yeast (not in list). |
|
4Gs Altbier
|
Altbier
|
5.5 Gallons |
1.052 |
1.011 |
5.4 |
43.14 |
15.1 °L
|
1.1K |
1 |
|
|
Boil
Size: 7.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 72 |
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: 11/2/2016 7:25 PM |
Notes: |
|
Citra RyePA
|
American IPA
|
10 Litres |
1.058 |
1.014 |
5.77 |
65.76 |
9.09 °L
|
1.1K |
0 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 3.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2016 9:08 AM |
Notes: |
|
New Kolsch
|
Kölsch
|
5.5 Gallons |
1.051 |
1.013 |
5.05 |
21.43 |
3.9 °L
|
1.1K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/29/2013 9:00 PM |
Notes: |
|
Monkey Paw
|
British Brown Ale
|
5 Gallons |
1.042 |
1.011 |
4.03 |
29.23 |
24.05 °L
|
1.1K |
0 |
|
Author:
|
|
tentacle monster brews
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 58 |
Mash Thickness: N/A |
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: 1/19/2016 8:27 PM |
Notes: |
|
#0015 NZ IPA
|
American IPA
|
25 Litres |
16.142 |
2.807 |
7.23 |
61.75 |
6.18 °L
|
1.1K |
0 |
|
Author:
|
|
|
|
Boil
Size: 31.8 Litres |
Boil Time: 60 |
Boil Gravity: 12.8 |
Efficiency: 80 |
Mash Thickness: 3.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/8/2015 6:49 AM |
Notes: Yeast: http://www.fermentum-mobile.pl/portfolio-item/fm52-amerykanski-sen/ |
|
Study Hard #2
|
Helles Bock
|
6 Gallons |
1.067 |
1.017 |
6.53 |
25.57 |
6.44 °L
|
1.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/12/2015 4:32 PM |
Notes: Per protocol. Cooled outside, no wort chiller.
O.G. 1.060.
1/16/2017. Into secondary. 1.019
|
|
Lacto Saison
|
Mixed-Fermentation Sour Beer
|
11 Gallons |
1.043 |
1.01 |
4.28 |
7.96 |
4.82 °L
|
1.1K |
1 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 8/23/2015 4:09 PM |
Notes: |
|
CitrusHoney Blonde 20 L
|
Belgian Blond Ale
|
20 Litres |
1.073 |
1.021 |
6.78 |
15.77 |
5.49 °L
|
1.1K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Sugar |
Priming Amount: 6 g/l |
Creation
Date: 8/9/2015 5:25 PM |
Notes: Ferment 19C for 4 days, 21C for 10 days. |
|
Summer Witbier
|
Witbier
|
30 Gallons |
1.048 |
1.011 |
4.78 |
16.88 |
3.42 °L
|
1.1K |
1 |
|
|
Boil
Size: 36 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.15 |
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: 5/22/2015 9:14 PM |
Notes: |
|
Saison Du Mont #2
|
Saison
|
5.5 Gallons |
1.07 |
1.01 |
7.86 |
22.43 |
12 °L
|
1.1K |
0 |
|
|
Boil
Size: 6 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: 6/10/2012 8:03 PM |
Notes: Crafted this beer to be one of four beers available on tap at a friend's wedding. The first iteration was to find a good recipe, second one to hopefully improve upon it.
Taken and slightly modified from http://wiki.homebrewersassociation.org/SaisonDuMont-AllGrain
First iteration, including brewing notes and photos here: http://www.brewprint.com/recipe/saison+du+mont
Brew day: 2012.06.12
Mash:
Tried dough-in for the first time. Hit 20 quarts water to 110 F, mixed in grain thoroughly (temp was negligibly lowered to 109.8 F) and let rest for 20 minutes to increase efficiency. (Described by John Palmer here: http://www.howtobrew.com/section3/chapter14-3.html)
Took grain bag out (stored in extra fermentation bucket) and heated water (15 quarts) to 156.0 F
Put grain bag in and stirred thoroughly, temperature lowered to 141 F. Added heat to bring to 156.0 F. Immediately turned off flame, sat brew pot on a towel on the floor and wrapped two blankets around and over it.
Let rest for 60 minutes, over which time the temperature dropped to 153 F.
Sparged with my black pot about 3/4 full of 170 F water twice. My process here was to put the grain bag in an empty fermenter bucket and pour the water into it. I then stirred the grain around for one minute, although there wasn't enough water to fully submerge it. I then lifted the bag and let it drain for 20-30 seconds, and poured the wort into my boiling pot which was being heated to a boil. Repeated the sparge once more with the same process, then set the grain bag on a false bottom to collect the last of the drippings.
Mash resulted in about 24 quarts of 1058 wort.
I've never seen cold break like this before so I must have done something right when I chilled the wort. Normally I use cold tap water until the wort is down to 100 or so, then use the ice to finish it off because the ice is more effective as the temperature differential between tap water and wort lessens. Instead, this time I used the ice earlier because I read that DMS will continue to get produced until 155 degrees, so the goal was to cross that threshold as quickly as possible. In future batches, I'll probably buy a bag of ice so I can use ice for the entire chill. I did get plenty of cold break (shown in some photos below.) Unfortunately, I've never dealt with this much cold break before and didn't realize there are some simple techniques for leaving it behind when transferring it to the fermenter. The yeast might be coated in proteins, which isn't desirable. In the future I'll make sure to do a better job siphoning and leaving as much protein behind as I can.
2012.06.13 - Dialed temperature controller up 1 degree to 75 F
2012.06.15 - Dialed temperature controller up 1 degree to 76 F
2012.06.26 - Chilled refrigerator to 46 F to promote clarity
2012.06.27 - Racked to keg leaving all the yeast and sediment behind. At this point I took a gravity reading and discovered fermentation stopped at 1030 -- eeep! Letting partially fermented beer warm back up to room temp over the weekend and then I guess I'll repitch some yeast and try to restart fermentation. I wish I had taken the gravity reading before doing the transfer but now I know to do that in the future.
2012.06.28 - learned that refractometers are innacurate when reading a solution containing alcohol (or anything other than just water and sugar). After measuring with hydrometer, the beer finished at 1010! Started chilling to 45 F while carbonating. |
|
Solvang&Solvang - White IPA
|
Belgian Specialty Ale
|
20 Litres |
1.074 |
1.018 |
7.4 |
61.68 |
5.32 °L
|
1.1K |
0 |
|
Author:
|
|
raysolvang@hotmail.com
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2014 8:04 PM |
Notes: |
|
RigaMortis DIPA
|
Scottish Export
|
11 Gallons |
1.094 |
1.017 |
10.17 |
87.61 |
11.06 °L
|
1.1K |
4 |
|
Author:
|
|
Dakota21601@yahoo.com
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 79 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3.5oz/5gal |
Creation
Date: 2/9/2014 10:15 PM |
Notes: Ended at 1.014 equating to 10.15%. |
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