|
Test Na VNOS
|
Cream Ale
|
21.8 Litres |
1.054 |
1.013 |
5.35 |
18.82 |
4.78 °L
|
327 |
0 |
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| Boil
Size: 28.4 Litres |
Boil Time: 75 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17.8 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/21/2020 11:41 AM |
Notes: 1600 ml. starter at 1.04
Ferment at 58 to 60 degrees with
Wyeast 2565,62 to 64 degrees with WLP 029
or 65 to 67 degrees with US-05
attenuation better than expected
finished at 1.011 about 5.3 ABV
carbonate 3 weeks at 68-70 degrees
cold condition 1 week in fridge
frothy head,nice lacing
tasty summer beer,easy drinking.
A great beer for the female in your life.
I`ve made this brew 7 times now,and it is a mainstay for my woman.I`ve used US-05
WLP 029 and WYEAST 2565 all with great
results.Used Williamette in place of
saaz and prefer it.Last batch came out
at 6.0 ABV with a modification to my fly sparge setup.Grain bill holds at 11 lbs.
Last batch was with WLP 029,I think Wyeast 2565 was the best of the 3 yeast types that I have used. (just me and swmbo`s thoughts).
Made batch #8 with US-05 on 4-19-13
used 4 Madagascar vanilla beans soaked
in vodka for a week and added to secondary
It added a bit more vanilla flavor.Nice addition for added flavor.Will make this
a regular step in future batches,recipe
has not changed but 2565 rules the brew.
I made batch #9 on 9-22-13.Used original recipe with wyeast 2565, by far the best.
Bottled on 11-1-2013.The only tweak was
adding 12 oz clover honey at flameout.The
Vanilla beans in secondary are the bomb.
Recipe will not change from here on out.
This batch started at 1.057 and finished at 1.01 - 5.51 ABV.It is exactly where I Want it. SWMBO and my friends love it.I like it alot too but I am more of a stout
porter guy.I hope you like it and have good luck with it if you try it. -enjoy-
12-8-2013 Vanilla flavor has mellowed
nicely,lacing last`s till the end of the glass.Very pleased with this batch.
Batch #10 1-23-2015 recipe has not changed
will be bottling in about a week or so.
This brew is our house brew all year,it`s
one for the ladies.Will be ready for St.
Paddy`s day.
batch #10 is long gone.Finally retired and will be moving to Florida in 2 weeks.I will update next batch when I brew in in the heat for the first time,Goodbye Chicago.I hope you enjoy the recipe.-Will be back to brewing soon.
-Cheers-
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Sureau Surette
|
Saison
|
22 Litres |
1.042 |
1.001 |
5.33 |
0 |
4.37 °L
|
327 |
0 |
|
|
|
| Boil
Size: 27.5 Litres |
Boil Time: 30 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/7/2024 8:53 PM |
| Notes: |
|
|
British Golden Ale
|
No Profile Selected |
43 Gallons |
1.051 |
1.01 |
5.33 |
20.91 |
4.05 °L
|
327 |
0 |
|
|
|
| Boil
Size: 46 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 94 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/7/2023 10:31 PM |
| Notes: |
|
|
Summer Pils
|
Bohemian Pilsener
|
6 Gallons |
1.05 |
1.01 |
5.3 |
44.95 |
3.54 °L
|
327 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2022 7:47 PM |
| Notes: |
|
|
Citri APA
|
American Pale Ale
|
100 Litres |
1.05 |
1.009 |
5.34 |
35.51 |
9.3 °L
|
327 |
0 |
|
|
|
| Boil
Size: 110 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 0.78 bar |
Creation
Date: 3/31/2022 4:09 AM |
Notes: La cáscara de naranja se pondrá al minuto 5 antes de terminar el hervor.
La cantidad de cáscara será la rayadura total de 15 naranjas.
El IBU se planificó relativamente bajo para tener un margen de amargor producto de la rayadura de naranja.
El DH está en relación de 3/l |
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Bavarian Lager
|
No Profile Selected |
100 Litres |
1.052 |
1.012 |
5.28 |
15.23 |
6.18 °L
|
327 |
0 |
|
|
|
| Boil
Size: 110 Litres |
Boil Time: 75 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 3.14 |
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: 1/31/2022 5:44 PM |
| Notes: |
|
|
Awesome Recipe
|
Weissbier
|
1 Gallons |
1.054 |
1.014 |
5.32 |
0 |
3.38 °L
|
327 |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/24/2021 9:53 PM |
| Notes: |
|
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Hefeweizen (BCS)
|
Weissbier
|
5.5 Gallons |
1.051 |
1.011 |
5.3 |
12.74 |
4.3 °L
|
327 |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/9/2021 3:55 AM |
Notes: 1 pack of Safale WB-06
Cells Available: 69 billion cells
Pitch Rate As-Is:0.26M cells / mL / °P
Target Pitch Rate Cells: 197 billion cells
Difference: -128 billion cells
Starter Size (1 L)
Gravity (1.040)
Growth Model and Aeration
DME Required: 3.8 oz, 106.5 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.65
Ending Cell Count: 218 billion cells
Resulting Pitch Rat e: 0.83M cells / mL / °P
Starter meets desired pitching rate! |
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Boycott Bitter
|
Strong Bitter
|
21 Litres |
1.051 |
1.01 |
5.34 |
22.17 |
8.07 °L
|
327 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
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: 12/22/2020 3:57 AM |
| Notes: |
|
|
Jun
|
No Profile Selected |
25 Litres |
1.052 |
1.012 |
5.28 |
31.25 |
14 °L
|
327 |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 3.5 |
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: 11/18/2020 11:43 AM |
| Notes: |
|
|
Amarillo Centennial Pale Ale
|
American Pale Ale
|
20 Litres |
1.05 |
1.009 |
5.32 |
54.07 |
10.63 °L
|
327 |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
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: 7/15/2018 4:07 AM |
| Notes: |
|
|
Mr Tuesday SMaSH Beer
|
Blonde Ale
|
18.9 Litres |
1.053 |
1.013 |
5.34 |
47.4 |
5.1 °L
|
327 |
0 |
|
|
|
| Boil
Size: 36.65 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: dme |
Priming Amount: 176.6 g |
Creation
Date: 10/20/2020 7:58 PM |
| Notes: |
|
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Lime De Nos Campagnes Brett
|
Mixed-Fermentation Sour Beer
|
5 Gallons |
1.05 |
1.009 |
5.36 |
18.94 |
3.78 °L
|
327 |
0 |
|
|
|
| Boil
Size: 6.53 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 72 |
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: 9/17/2020 12:18 AM |
Notes: Câlicement bonne!
Brassée le 26/09/2020,
ajout brett ? mais genre à 3 semaines,
ajout lacto 6/12/2020,
embouteillé 02/03/2021.
Poivre subtil mais ajoute une sensation en bouche, lime très prononcée mais ça va, bon petit goût sur en fin de bouche, pas trop acide. |
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Wild Hop Ale
|
No Profile Selected |
10 Litres |
11.96 |
2.054 |
5.28 |
32.96 |
2.93 °L
|
327 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 10 |
Efficiency: 76 |
Mash Thickness: 2.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: sucrose |
Priming Amount: 33.3 g |
Creation
Date: 9/6/2020 5:21 PM |
| Notes: |
|
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Vienna
|
Vienna Lager
|
22 Litres |
1.052 |
1.012 |
5.31 |
24.08 |
11.35 °L
|
327 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 65 |
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: 8/8/2020 6:20 PM |
| Notes: |
|
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Felonious K Blackberry Gose
|
Specialty Fruit Beer
|
5.5 Gallons |
1.053 |
1.013 |
5.34 |
11.42 |
3.81 °L
|
327 |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
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: 4/15/2020 12:44 AM |
| Notes: |
|
|
WhiteRabbitFish Smoked Porter
|
Robust Porter
|
600 Litres |
13.419 |
3.471 |
5.35 |
0 |
33.24 °L
|
327 |
0 |
|
|
|
| Boil
Size: 620 Litres |
Boil Time: 60 |
Boil Gravity: 13 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/5/2019 10:59 AM |
| Notes: |
|
|
Pils #2
|
German Pils
|
5.5 Gallons |
1.048 |
1.007 |
5.36 |
35.19 |
3.27 °L
|
327 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2019 3:07 PM |
Notes: Brew Day 7/19/2019
1.048 SG
Chilled to 80f, waiting for wort to chill to 50f to pitch. |
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Humboldt Steam
|
California Common Beer
|
6 Gallons |
1.053 |
1.012 |
5.28 |
31.09 |
10.83 °L
|
327 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
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: 2/10/2019 6:48 PM |
| Notes: |
|
|
Seattle Pale Ale
|
American Pale Ale
|
3.4 Gallons |
1.056 |
1.015 |
5.37 |
36.25 |
13.14 °L
|
327 |
0 |
|
|
|
| Boil
Size: 4.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 55 |
Mash Thickness: 1.5 |
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: 11/17/2018 1:15 AM |
Notes: Stone Pale Ale Yield: 5 Gallons (about 54 12-ounce bottles or 30 22-ounce bottles)
10 pounds plus 7 ounces crushed North American two-row pale malt
1 pound plus 4.2 ounces crushed 60L crystal malt
4.8 ounces crushed 75L crystal malt
About 9 gallons water
0.44 ounce Columbus hops (12.9% alpha acid)
½ tsp Irish moss
0.77 ounce Ahtanum hops (6.0% alpha acid)
1.19 ounces Ahtanum hops (6.0% alpha acid)
1 (35ml) package White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast
1 cup plus 3 Tbsp light dried malt extract
Clean and sanitize all of your equipment.
Mashing In a 10-gallon insulated cooler, combine the crushed malts with 3 gallons plus 12 cups of 172°F water. The water should cool slightly when mixed with the grain. Hold the mash at 156°F for 20 minutes. Add 2 gallons plus 2 cups of 184°F water. The mixture should come up to 165°F.
Lautering & Sparging Lauter the mash. Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 1 cup of 168°F water over the grains to start the sparge. Continue sparging.
The Boil Set the brew kettle of wort on top of a propane burner and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil and be watchful to avoid boil-overs. At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes before the end of the boil, put a hops bag containing the 0.77 ounce of Ahtanum hops in the kettle. When the boiling time is over, turn off the heat and put a hops bag containing the remaining Ahtanum hops in the kettle. Cover the kettle and immediately begin cooling the wort as quickly as possible.
Pitching Yeast & Fermentation Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.057 (14 Plato). Transfer the wort to the primary fermentation bucket. Pitch the yeast (or prepare a yeast starter). Allow the wort to ferment through primary and secondary fermentation at 72°F until it reaches a specific gravity of 1.014 (3.5 Plato). |
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