|
Heady Topper
|
Double IPA
|
11 Gallons |
1.078 |
1.014 |
8.37 |
34.03 |
7.02 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 78 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2016 5:10 AM |
| Notes: |
|
|
Banjo Deliverance
|
Imperial Stout
|
14.01 Gallons |
1.092 |
1.016 |
9.94 |
27.07 |
50 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 15.13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 78 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2021 7:01 PM |
| Notes: |
|
|
Trillium Inspired Pale Ale (Gluten Free)
|
Double IPA
|
5.5 Gallons |
1.068 |
1.016 |
6.78 |
73.13 |
6.42 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 60 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2019 2:20 AM |
Notes: Gluten Free Version! ***For celiacs, I would suggest substituting flaked quinoa for the flaked oats 1:1 ratio to avoid cross contamination.*** This recipe most closely resembles Congress Street IPA. I plan to test different ABVs by adjusting the malt weights, but keeping the general grist intact. Also this malt bill would be the base for many different hop combos. For yeast I'm using the Conan strain, but experimenting with different English strains is another possibility. WLP007 Dry English Ale yeast is speculated to be the true yeast used (BYO, 9/15 issue).
Many thanks to Trillium for being so open regarding ingredients on their website and JC for offering tips in the Beer Advocate forum. |
|
|
Olde London Export IPA
|
English IPA
|
8 Litres |
1.064 |
1.01 |
7.15 |
80.07 |
7.32 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 90 |
Boil Gravity: 1.079 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 18 ° C |
Priming Method: Bottling bucket |
Priming Amount: 35g sugar in 200 ml |
Creation
Date: 3/7/2018 1:28 PM |
Notes: This is a scaled down (and slightly adapted) historical recipe, or as close as I can manage anyway.
I won't be drinking this for about 3 months..the real thing was aged in the barrel for a year.
Originally, it would have had an ibu of 177! But, it was then aged before bottling and shipped for a few months. Even so, I'm eager to taste this ale.
It is not possible for me to replicate malt, water, yeasy and brewing/storing equipment exactly, so this will be a very loose replica.
This recipe is adapted from one I saw on a website, which in turn was quoting from a book
'The homebrewers guide to vintage beer' 2014. The author of the article and, I presume, the book is Ronald Pattinson.
I have adapted it to an export-type by making it stronger and have given more weight to late hop additions. It will still have very high ibus.
I have reduced the the original hop additions (90,60,30) and added aroma and dry hop additions, but apart from that it is very similar. Even the yeast is based on the same strain, Whitbread. 11g of S04. According to the yeast calculator this is an over pitch by 17%. I am hoping that this will actually help dry the beer out too, bringing it closer to the target ale profile.
Export IPAs would have also been exposed to Brett in their extended journey in barrels. This would have made the beer highly attenuated and dry. I cannot replicate this, but have instead added sugar in the hope that it will have a drying effect.
Brew day notes: mash temp very low 61-64... Pot was almost at the brim. Boiling water poured in, heat applied but not v effective. Low temp actually may work to dry it out too. Dunk sparge with 2 litres 80c water.
Pre boil gravity adjusted 1.098! Very fermentable wort. 8 litres final volume at OG 1.064. Might lack body, but will be very dry and spot on ABV for historical IPA. Let's see.
Day 5 of Primary fermentation gravity is 1.010...This is going to be an interesting brew. Already above 7% abv, so bang on for historical export strength IPA. I over pitched the yeast, but happily achieved the attenuation described in the recipe article.
4 day dry hop of Kent Goldings.
Day14 still 1.010.All done bottle tomorrow.
FG sample didn't taste like a modern IPA, more like a non-citrus hoppy barley wine, but with more conditioning and carbonation who knows what it will turn out like? Always knew this would be an interesting brew... |
|
|
Big Ol IPA
|
Specialty IPA: Rye IPA
|
37.9 Litres |
1.066 |
1.017 |
6.55 |
60.98 |
6.14 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 46.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 66 |
Mash Thickness: 2.9 |
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: 10/6/2017 12:07 AM |
| Notes: Using a reclaimed yeast from a local White IPA |
|
|
Dance Of Witches
|
Wee Heavy
|
100 Litres |
1.085 |
1.023 |
8.23 |
39.51 |
22.22 °L
|
1.3K |
4 |
|
|
|
| Boil
Size: 120 Litres |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/4/2017 9:47 PM |
| Notes: |
|
|
Hospital Red
|
Specialty IPA: Red IPA
|
1950 Litres |
1.072 |
1.018 |
7.07 |
37.41 |
13.52 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 2000 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 85 |
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: 9/5/2016 10:06 AM |
| Notes: |
|
|
Red"rye"PA
|
Specialty IPA: Red IPA
|
5.5 Gallons |
1.067 |
1.017 |
6.59 |
63.87 |
17.02 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 72 |
Mash Thickness: 1.35 |
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: 7/31/2016 5:23 AM |
| Notes: |
|
|
SchuBrew Imperial Red
|
Specialty IPA: Red IPA
|
5.5 Gallons |
1.067 |
1.011 |
7.27 |
68.64 |
16.68 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 5/25/2016 2:06 PM |
| Notes: |
|
|
Rueful Rye Ale
|
American Amber Ale
|
6 Gallons |
1.066 |
1.014 |
6.81 |
45.95 |
18.54 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8.1 Gallons |
Boil Time: 80 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: Keg with 10.89 PSI |
Creation
Date: 1/5/2014 9:57 AM |
| Notes: A nice smooth rye/amber ale |
|
|
Quadsihy
|
Belgian Dark Strong Ale
|
9 Gallons |
1.096 |
1.021 |
9.78 |
41.37 |
35.62 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2015 10:27 PM |
| Notes: |
|
|
Osmeterium
|
American IPA
|
6.5 Gallons |
1.062 |
1.011 |
6.73 |
65.16 |
4.46 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 66 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 9/13/2015 10:13 PM |
Notes: Mash at 150F for 60 min. Add First Wort Hops when entire boil volume approaches 160F. 90 minute boil. 0 Minute hopstand hops get added at flameout and stand for 45 minutes. 0 min Aroma hops get added at 160F during chilling. Pitch and ferment at 66F. When fermentation slows, add dry hop 1. When fermentation is complete add dry hop 2 and let sit for 3 days, stirring gently once every 12 hours or so. Rack to a finely purged C02 laden keg and force carb to 2.0 vols or so, about 8 psi on the keg and 40F to 42F serving temps. Enjoy fresh!
|
|
|
Consecration Clone
|
Belgian Dark Strong Ale
|
11 Gallons |
1.077 |
1.021 |
7.29 |
26.32 |
31.32 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 68 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2015 12:35 PM |
Notes: ferment at 62 for 7 days
ferment at 69 for 14 days |
|
|
Chinook DIPA
|
Imperial IPA
|
4 Gallons |
1.075 |
1.01 |
8.53 |
129.35 |
9.68 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 5.2 Gallons |
Boil Time: 75 |
Boil Gravity: 1.057 |
Efficiency: 58 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2015 2:26 PM |
| Notes: |
|
|
Coffe Stout
|
Foreign Extra Stout
|
25.5 Litres |
15.692 |
3.599 |
6.83 |
60.29 |
40 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 12.7 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2015 10:19 AM |
| Notes: |
|
|
All-In Imperial Hipster Ale
|
Specialty Beer
|
21 Litres |
1.14 |
1.033 |
13.92 |
74.25 |
30.68 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2015 10:57 AM |
Notes: Humle:
Chinook 13,75% 38g
Chinook 12,4% 17g
Tomahawk 16,4% 36g
Crystal 5,2% 60g
Cascade 7,2% 66g
Amarillo 9,2% 50g
NZ Cascade 9,1% 50g
Hallertauer Herrsbrucker 2,8% 50g
Tettnanger 3,8% 50g
Mosaic 11% 50g |
|
|
Troy Herlick's Recipe
|
No Profile Selected |
6 Gallons |
1.072 |
1.018 |
7.1 |
35.51 |
17.95 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
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: 10/7/2011 12:30 AM |
| Notes: Big American red. |
|
|
NovemberScottishAle
|
Irish Red Ale
|
5 Gallons |
1.082 |
1.021 |
8.11 |
34.1 |
29.1 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 71.3 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2014 1:17 AM |
Notes: Initial Brix 20, transfer to secondary on 11/14 gravity at 12
Safale S-04 8
Yeast Pitch Rate:
Units:
Sugar Scale:
Wort Gravity (OG): (°P)
Wort Volume: (Gallons)
Target Pitch Rate:
(million cells / ml / degree plato)
Yeast Type:
Dry Yeast Amount: (grams)
Cell Density: (billion cells / gram) cell count estimates
Cells Available:
110 billion cells
Pitch Rate As-Is:
0.42M cells / mL / °P
Target Pitch Rate Cells:
325 billion cells
Difference:
-215 billion cells
Needs starter (see below), or more yeast.
Part 2: Make a starter if required, supports up to 3 step-ups.
Yeast Starter - Up To 3 Step-Ups:
Starting Yeast Count: (Billion Cells)
Enter the number of cells you are starting with, or click the 'grab from above' button if you set up your yeast in the previous section.
Starter - Step 1:
Starter Size (L) Gravity (°P) Growth Model and Aeration
DME Required:
7.2 oz, 204.9 g
Growth Rate:
1.5
Inoculation Rate: 55.0M cells/mL
Ending Cell Count:
274 billion cells
Resulting Pitch Rate:
1.05M cells / mL / °P
Starter does not create enough yeast cells. Increase starter size, change aeration technique, or do another step.
Starter Size (L) Gravity (°P) Growth Model and Aeration
DME Required:
7.2 oz, 204.9 g
Increase:
0.8
Inoculation Rate: 137.0M cells/mL
Ending Cell Count:
496 billion cells
Resulting Pitch Rate:
1.91M cells / mL / °P
Starter meets desired pitching rate!
Dry Yeast - billions of cells per gram:
No one agrees on the number of yeast cells per gram in dry yeast!
This is made more confusing because each yeast strain has different size cells and clumping tendencies.
We put in a reasonable default of 10 billion cells per gram of dry yeast.
Kaiser located a study which reports the following data on dry yeast ranging from 8-18 billion cells per gram:
Yeast B cells/g
Safale K-97 14
Safale S-04 8 this batch
Safbrew T-58 18
Safbrew S-33 16
Saflager S-23 10
Saflager S-189 9
Adapted from: Van Den Berg, S., & Van Landschoot, A. (2003). Practical use of dried yeasts in the brewing industry. CEREVISIA, 28(3), 25-30 (Table 1).
Gravity at 100% Efficiency:
1.116 - max
Gravity at 75% Efficiency:
1.087
* Efficiency:
71.31%
Points / Pound / Gallon (ppg):
26.8 |
|
|
Speakeasy Oatmeal Stout (10 Gal)
|
Oatmeal Stout
|
10 Gallons |
1.023 |
1.004 |
2.39 |
288.78 |
31.2 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2017 1:05 AM |
| Notes: |
|
|
Spastic Mutt Marzen
|
Oktoberfest/Märzen
|
5 Gallons |
1.044 |
1.012 |
4.16 |
17.96 |
6.42 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2015 7:23 PM |
| Notes: |
|
|
|
|