|
Horchata Stout
|
Sweet Stout
|
5.5 Gallons |
1.061 |
1.02 |
5.4 |
38.3 |
34.4 °L
|
293 |
0 |
|
|
|
| Boil
Size: 7.06 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 3.1 oz |
Creation
Date: 12/3/2020 1:21 AM |
| Notes: |
|
|
Multigrain Saison
|
Saison
|
5.6 Gallons |
1.044 |
1.003 |
5.44 |
45.4 |
5.63 °L
|
293 |
0 |
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|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 52 |
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: N/A |
Creation
Date: 6/8/2024 12:39 AM |
| Notes: |
|
|
Neipa FB.ทำเบียร์เลยมั้ย
|
Specialty IPA: New England IPA
|
20.8 Litres |
1.052 |
1.011 |
5.49 |
8.19 |
3.5 °L
|
293 |
0 |
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|
|
| Boil
Size: 26.78 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3.65 |
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: 12/23/2023 12:20 PM |
| Notes: |
|
|
Carskadon Red Hook
|
Best Bitter
|
6 Gallons |
1.058 |
1.017 |
5.4 |
25.26 |
10.5 °L
|
293 |
1 |
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|
|
| Boil
Size: 8.21 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 2.76 |
Creation
Date: 11/7/2023 4:17 PM |
Notes: Brew named after a good friend of mine who introduced me to a week of Red Hook ESB, salmon, and coffee.
BYO suggests Wyeast 1086 Irish Ale or White Labs WLP004
Going with Fuller ESB style yeast - Omega Extra Special formerly known as British Ale VIII; Wyeast 1968 London ESB Ales
Fill Bayou Classic 15 gallon kettle to 8.25 gallons expecting 2 gallon boil off over 90 minutes
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Porter
|
Brown Porter
|
120 Litres |
1.055 |
1.013 |
5.46 |
10.9 |
37.85 °L
|
293 |
0 |
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|
|
| Boil
Size: 126.43 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 3.13 |
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: 9/22/2023 5:21 AM |
| Notes: |
|
|
Chackana Quinua IPA
|
English IPA
|
1000 Litres |
1.055 |
1.014 |
5.44 |
0 |
4.78 °L
|
293 |
0 |
|
|
|
| Boil
Size: 1008.52 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 77 |
Mash Thickness: 3.13 |
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: 5/16/2023 3:32 PM |
| Notes: |
|
|
102/103 El Dorado Wheat
|
American Wheat Beer
|
5.5 Gallons |
1.05 |
1.008 |
5.49 |
20.92 |
4.65 °L
|
293 |
0 |
|
|
|
| Boil
Size: 7.8 Gallons |
Boil Time: 40 |
Boil Gravity: 1.037 |
Efficiency: 62 |
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: 4/9/2023 12:48 AM |
Notes: Collect and treat 8 Gal water
Mash In at 110°F for 7 min
Mash at 156°F for 40 min
Mash out at 175°F for 8 minutes
Boil for 60 min with schedule additions as indicated.
Whirlpool at 165°F
Chill to 65°F and transfer to 2 identical kegs.
Pitch equal amounts of yeast when wort reaches pitching temp
Ferment at 65°F and 5 PSI (red PRV)
At 5 SG points from FG, dry hop (in hop sac); old hops in one keg, new hops in other; raise temp to 69°F until fermentation is complete.
Close transfer, finish carbonation, serve. |
|
|
West Coast IPA
|
English IPA
|
20.8 Litres |
1.056 |
1.014 |
5.49 |
0 |
4.44 °L
|
293 |
0 |
|
|
|
| Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.102 |
Efficiency: 80 |
Mash Thickness: 3.65 |
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: 11/11/2022 4:22 PM |
| Notes: |
|
|
Harvest Ale 2022
|
American Pale Ale
|
5.5 Gallons |
1.055 |
1.014 |
5.42 |
0 |
5.12 °L
|
293 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 9/9/2022 11:41 PM |
| Notes: |
|
|
21 UP Pale Ale
|
American Pale Ale
|
5.2 Gallons |
1.056 |
1.014 |
5.49 |
38.36 |
4.8 °L
|
293 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
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: 1/5/2021 10:36 PM |
Notes: 5 lemons (secondary)
5 lime (secondary)
10 days
|
|
|
Brown Ale 2019
|
American Brown Ale
|
15.75 Gallons |
1.056 |
1.015 |
5.42 |
23.88 |
21.99 °L
|
293 |
0 |
|
|
|
| Boil
Size: 20 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
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: 9/29/2017 2:15 PM |
| Notes: |
|
|
Vienna Lager
|
Vienna Lager
|
5.5 Gallons |
1.055 |
1.013 |
5.49 |
28.36 |
11.96 °L
|
293 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 11/24/2020 5:49 PM |
Notes: Ferment at 50 degrees
Near the end of fermentation, raise to 55 degrees
Raise again to 65 degrees for diacetyl rest.
Cold crash to 36 degrees and lager for 4 to 6 weeks. |
|
|
Garage Dunkelweizen
|
Dunkles Weissbier
|
19 Litres |
1.052 |
1.011 |
5.43 |
16.45 |
12.34 °L
|
293 |
0 |
|
|
|
| Boil
Size: 32.77 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/20/2020 3:46 PM |
Notes: Brew date: 26 October 2020
Preboil gravity - 1.031
Original gravity - 1.050
Final gravity - 1.011
Bottled: 1 November 2020
ABV: 5.12%
Priming sugar: 4.5g / bottle
Sinamar for colouring; 2 drops per bottle |
|
|
Eplebrownale
|
British Brown Ale
|
18 Litres |
1.048 |
1.006 |
5.5 |
0 |
19.2 °L
|
293 |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
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: 9/18/2020 8:06 AM |
| Notes: |
|
|
Old Otzi
|
Vienna Lager
|
5.5 Gallons |
1.051 |
1.01 |
5.43 |
28.1 |
12.52 °L
|
293 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 56 ° F |
Priming Method: co2 |
Priming Amount: 23.72 psi |
Creation
Date: 10/30/2019 6:40 AM |
| Notes: |
|
|
15_Porter_v03_20190917
|
English Porter
|
20 Litres |
1.056 |
1.014 |
5.51 |
26.96 |
26.46 °L
|
293 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 60 |
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: 9/16/2019 2:07 PM |
| Notes: |
|
|
Mental Health Day
|
Blonde Ale
|
5.25 Gallons |
1.054 |
1.013 |
5.41 |
33.01 |
6.11 °L
|
293 |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2019 2:35 PM |
| Notes: |
|
|
Basic Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.053 |
1.012 |
5.46 |
41 |
8.32 °L
|
293 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 9/27/2018 1:36 AM |
| Notes: |
|
|
Awesome Recipe
|
American Pale Ale
|
3 Gallons |
1.054 |
1.012 |
5.46 |
0 |
4.14 °L
|
293 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 8/22/2018 2:18 PM |
| Notes: |
|
|
Belgisko Psenicno
|
Weissbier
|
20 Litres |
1.052 |
1.011 |
5.47 |
37.94 |
3.38 °L
|
293 |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 3.5 |
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: 8/15/2018 7:40 AM |
Notes: BELGIJSKO PŠENIČNO PIVO
Belgijsko pšenično pivo predstavlja idealno osveženje u letnjim danima. Reč je o laganom pivu sa izraženom aromom hmelja i povećanom karbonizacijom. Proteini iz pšeničnog slada daju ovom pivu manju prozirnost. U Belgiji se se obično služi sa kriškom limuna ili pomorandže.
SPECIFIKACIJA
Dobijena količina piva: 10 L
Procenat alkohola: 5 - 5,5 %
Boja: 10 – 12 EBC
Gorčina: 25 – 30 IBU
Početna gustina: 1.044 - 1.048
SASTOJCI
Pivski profi set (klikni ovde) koji sadrži:
- samleveni slad (1,9 kg ječmeni slad Pilsen + 0,5 kg pšenični slad Wheat Blanc),
- hmelj (8 g Magnum + 8 g Styrian Golding),
- kvasac (6 g Safbrew WB–06).
Pored pivskog profi seta, biće ti potrebno i 100 g šećera (ili po mogućstvu dekstroze).
PRIBOR
Napredni komplet pribor za pivo (klikni ovde)
Šerpa zapremine oko 15 l
Velika gusta cediljka ili gaza za ceđenje
VREME PRIPREME
- ukomljavanje: 1h30m
- kuvanje: 1h30m
1. PRIPREMA
Za svaku kućnu pripremu piva čistoća je osnovno pravilo. Sav pribor treba dezinfikovati sredstvom za dezinfekciju.
Za Chemipro OXI sredstvo procedura je sledeća: u veću posudu (šerpa, fermentor) sipaj 4 litra vruće vode i 4 kafene kašičice sredstva za dezinfekciju. Sav pribor koji dolazi u kontakt sa pivom stavi u posudu i drži ga u njoj 2 do 5 minuta. Naknadno ispiranje vodom nije potrebno (sa ovim sredstvom). Ukoliko koristiš neko drugo sredstvo za dezinfekciju, pažljivo pročitaj uputstvo. U metalnom loncu zapremine od oko 15 litara Prokuvaj 8 litara vode sa česme, i ostavi da se ohladi do nekih 45°C.
2. UKOMLJAVANJE
U predhodno prokuvanu vodu od 45°C sipaj mleveni slad iz kese, mešavinu Pilsen 2RP i Wheat blanc. Promešaj dobro i sadržaj lagano zagrevaj desetak minuta do 62°C. Kada se dosegnu 62°C ostavi da miruje na toj temperaturi 60 minuta. Nakon toga sadržaj se lagano zagreva uz povremeno mešanje do 70°C. Na temperaturi od 70°C ostavi se da miruje 20 minuta. Posle isteka vremena od 20 minuta lagano, uz povremeno mešanje, se zagreva do 78 stepeni. Na ovoj temperaturi treba da ostane 2 minuta.
3. CEĐENJE-ISPIRANJE
Sadržaj procedi kroz cedaljku (ili gazu) u drugi sud. Zaostali trop u cedaljci isperi sa 6 litara vruće vode (predhodno prokuvane, pa ohlađene do 78°C). Ispiranje možeš da vršiš i iz dva puta po 3 litra. Proceđeni sadržaj takođe dodati u drugi sud, a trop ili treber iz cedaljke odstraniti. U međuvremenu isperi lonac i u njega vrati sav proceđeni sadržaj.
4.KUVANJE
Sadržaj zagrevaj do ključanja. Nakon 15 minuta od početka ključanja dodaj ceo sadržaj hmelja iz kesice označene sa Magnum. Promešaj lagano i dalje nastavi kuvanje. Obrati pažnju da ključanje ne bude suviše intenzivno pa da dođe do kipljenja. Nakon 85 minuta od početka ključanja dodaj i ceo sadržaj hmelja iz kesice označene sa Styrian Golding i lagano promešaj. Nastavi sa ključanjem jos 5 minuta. Celokupno kuvanje treba da traje 90 minuta.
5. HLAĐENJE
Nakon isteka ovog vremena sadržaj se opet procedi kroz cedaljku ili gazu u čistu posudu kako bi se odstranile mrvice hmelja. Izdvoj 1 decilitar tečnog sadržaja (sladovine) i ohladi na 25°C. U ovu ohlađenu sladovinu dodaj ceo sadržaj kvasca sa oznakom Safbrew WB-06 i ostavi 30 minuta da miruje. U međuvremenu svih 10 litara sladovine treba da se u što kraćem roku ohlade do 20 stepeni. Hlađenje se vrši tako što posudu u kojoj je sladovina staviš u još veću posudu (kadica, kada) u kojoj je hladna voda i led (drugim rečima napraviš vodeno kupatilo).
6. FERMENTACIJA
Kada se sladovina ohladi odvoj je od taloga na dnu i bistri sadrzaj prenesi u fermentor. To je najbolje vršiti preko čiste veoma guste cedaljke i uz što je moguće sporije točenje kako bi se sladovina aerisala. Promešaj još nekoliko minuta radi aeracije. Ako imaš areometar, napuni menzuru do 2/3 sladovinom preko slavine a zatim izmeri gustinu. Areometar bi trebalo da pokazuje početnui gustinu između 1.044 i 1.048. U fermentor zatim dodaj pripremljeni kvasac i promešaj. U vrenjaču na poklopcu fermentora sipaj čiste, predhodno prokuvane vode do naznačene crte. Fermetor dobro zatvori i proveri da je nivo vode u vrenjači pomeren, što je znak da je fermentor dobro zatvoren. Ostavi ga na temperaturi od 18-22°C da miruje 7 dana.
7. FLAŠIRANJE I ODLEŽAVANJE
Nakon 7 dana, ako je izmerena gustina piva ista dva dana za redom, znači da je vrenje završeno. Posle isteka ovog vremena u 1.2 decilitra prokuvane vode dodati 100 grama šećara i dobro rastvoriti. Ovaj rastvor dodati u pivo. Pivo lagano da se ne uzburka talog sa dna sipati u čiste i suve flaše i odmah ih zatvarati. Flaše držati na temperaturi od 18-22°C (sobna temperatura) miniumum 10 dana. Zatim flaše vratiti u hladan prostor od 4 stepena. Tu flaše treba da stoje minimum 10 dana. Nakon isteka ovog vremena, možeš da počneš sa uživanjem u pivu !
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