|
American Brown Ale X-mas
|
American Amber Ale
|
22 Litres |
1.052 |
1.01 |
5.51 |
57.06 |
28.51 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 10/28/2016 10:08 AM |
| Notes: |
|
|
Butternut Squash
|
Experimental Beer
|
1 Gallons |
1.055 |
1.013 |
5.47 |
38.99 |
8.69 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 2.3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.024 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 74 ° F |
Priming Method: sucrose |
Priming Amount: 0.8 oz |
Creation
Date: 11/25/2022 4:08 PM |
Notes: Concept
===
What happens if you make a beer where you use pumkin as a fermentable and use as much of it as possible? The plan is to try to isolate the pumpkin flavor specifically. It will be roasted for 1 hour at 375F, but I will forego sprinkling with brown sugar. I want only the pumpkin sugars to be contributing to the mash. Then, I'll have to blend the pumpkin so that as much of the sugar as possible is accessible to the enzymes.
PPG of Pumpkin
===
I'm using the wild ass guess of 8 as a starting point from this post:
https://www.homebrewtalk.com/threads/pumpkin-specific-gravity.196466/
The big question on this is will it finish fermenting? If I use the minimum recommended diastic power of the mash, can I get the full conversion? Will it just take longer? I've lengthened the mash to 120 minutes to see if it affects the conversion of whatever starches may be present in the pumpkin.
Furthermore, if you max out the pumpkin contribution as a fermentable, what on earth will it taste like? Pumpkin juice from Harry Potter? Will it just end up reading as a surprisingly normal beer?
Note on quantity of pumpkin to buy
===
2 sugar pie pumpkins reduced down to 19oz of roasted pumpkin when I did burninating the pumpkinside. This requires 56 oz of roasted pumpkin. That adds up to roughly 6 pumpkins, I believe.
EDIT:
They didn't have any more sugar pie pumpkins because it's the day after thanksgiving. So I am switching to acorn squash. Though Kate suggested that Butternut might have been a better choice.
EDIT2:
I screwed up roasting the acorn squash. I left them in the oven when we left for a party. Hours later we came home and the whole house smelled pungently of squash. I discovered I had never taken them out and the oven was still on. I composted the desiccated husks, and felt suitably shitty about myself about the whole thing.
It seems like roasting will cook it down and reduce the volume by about half. So for 3.5 lbs of roasted squash, I'll need 7~ lbs of raw squash. |
|
|
Sierra Nevada Summerfest
|
Czech Pale Lager
|
5.5 Gallons |
1.054 |
1.016 |
5.01 |
28.86 |
6.4 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 73 ° F |
Priming Method: dextrose |
Priming Amount: 4.7 oz |
Creation
Date: 7/14/2021 8:00 PM |
| Notes: |
|
|
Muskoka Cream Ale Clone
|
Scottish Light 60/-
|
5.5 Gallons |
1.046 |
1.008 |
5.02 |
60.19 |
6.28 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.44 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2019 3:25 PM |
| Notes: |
|
|
British Golden Ale
|
British Golden Ale
|
5.5 Gallons |
1.047 |
1.009 |
5 |
40.27 |
3.93 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
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: 6/22/2019 12:45 PM |
| Notes: |
|
|
Traditional Bock
|
Traditional Bock
|
2.5 Gallons |
1.061 |
1.017 |
5.87 |
0 |
22.06 °L
|
1.2K |
1 |
|
|
Author:
|
|
Tbrewer444
|
|
| Boil
Size: 2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.077 |
Efficiency: 35 |
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: 2/19/2019 1:09 PM |
| Notes: |
|
|
Sierra Nevada Resilience IPA
|
American IPA
|
19 Litres |
1.059 |
1.013 |
5.96 |
91.22 |
11.55 °L
|
1.2K |
0 |
|
|
Author:
|
|
zhooker
|
|
| Boil
Size: 25 Litres |
Boil Time: 80 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 17 ° C |
Priming Method: Dextrose |
Priming Amount: 140g |
Creation
Date: 12/7/2018 5:25 AM |
Notes: Mash grains at 152°F (66.7°C) for 60 minutes. If including a mash out step, raise temperature to 168°F (75.6°C) and hold for ten minutes. Sparge with 168°F (75.6°C) water to collect 6.53 gallons (24.7 liters) of wort.
Bring to a boil and add hops as indicated. At flameout, stir wort to cool slightly and add whirlpool hops. Let rest for 20 minutes before chilling the rest of the way to pitch temperature.
Pitch yeast. Ferment at 60–62°F (15.6–16.7°C). Add dry hops towards the end of active fermentation, when specific gravity is around 1.020–1.024 (5.1–6.1°P). Let rest for four days or until fermentation is complete.
Cold crash to drop hops out of suspension. Rack to secondary or keg. |
|
|
Union Jack-It Best Bitter
|
Best Bitter
|
5.5 Gallons |
1.043 |
1.009 |
4.47 |
47.5 |
11.38 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2017 4:27 PM |
| Notes: Scored well in Ohio State Fair Homebrew competition with a score of 33.5 (top third of beers in category). Next time will add slightly more hops in finish (aroma), flavor, and bitterness. |
|
|
Sweet Ass Cherry Pie
|
Fruit Beer
|
3 Gallons |
1.054 |
1.013 |
5.28 |
37.66 |
19.53 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 57 |
Mash Thickness: 1.4 |
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: 3/31/2017 8:13 PM |
| Notes: |
|
|
Atom Smasher
|
Specialty IPA: Brown IPA
|
21 Litres |
1.057 |
1.011 |
5.96 |
65.61 |
15.49 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2016 11:30 AM |
| Notes: |
|
|
Sweet Hop Pale Ale #006
|
American Pale Ale
|
5.5 Gallons |
1.057 |
1.011 |
6.09 |
38.86 |
9.68 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 66 |
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: 5/11/2015 4:01 PM |
| Notes: |
|
|
E8D Anchor Steam Ale ▲05.27.16
|
California Common Beer
|
5.5 Gallons |
1.068 |
1.021 |
6.09 |
50.29 |
8.08 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/27/2016 12:23 PM |
Notes: ♦ BREW DATES:
Date: Brew Day • 05.27.16
Gravity (FG) • 1.068
Date: Pitch Yeast • 05.28.16
Date: Keg Day • 06.11.16
Drafted Who’s House • Dan's
14 Days Fermentation
♦ SESSION NOTES:
United Kingdom - Crystal 45L was changed out to US Crystal 40 (Phantom).
American Munich Light 10L was changed out to Best Malz (German) Munich Malt (Phantom). Now change out for Munich Best
Changed first addition hop from 0.9 to 1.0 oz.
Started with 8 gallons of water. Too much water. 13.5 pds of grain did not seem to absorb as much after sparging. had to boil extra half hours to get it down to 5.5 gals final amount. 7 gallons will be the max.
♦♦ Use 3 Vials of San Francisco Lager Yeast WLP810 @ 62°
WLP810 San Francisco Lager Yeast.
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Optimum Ferment Temp. 58-65°F (14-18°C)
♦ STANDARD BREWING NOTES:
Created 8 gallons sparge water. NEVER AGAIN Bring to 154° strike temperature
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards
♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♥ DRINKABILITY: What did you like about it. 06.22.15 Perfect beer. Tested side by side with the original. Remarkable close.
♦ RECIPE NOTES:
Brewing Classic Styles - Jamil Zainasheff
Page 108. Modification to make it more like a Anchor Steam Ale - Style - California Common
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
♦ Northern Brewer Hops - Origin and Description
Northern Brewer Hops is an England native who is seeing its days live out mainly in Germany and the U.S. There is a separate U.S. hops variety that was bred in the United States that has similar properties. This dual use hops had a higher alpha acid content for the time, however super alphas have doubled, even tripled the content since back in the day. With that said Northern Brewer hops grown in Germany, sometimes referred to as Hallertau Northern Brewer if grown in the region, has made its mark and is used throughout beer styles such as European Ales, Lagers, and Pilsners. It is also synonymous with steam beers as in Anchor Steam.
Northern Brewer hops is used for both bittering and aroma additions in the kettle. It has an alpha acid content of 7.0%-10.0% and is a well rounded variety. The bitterness is moderate and the aroma comes off as plump. As one of Germany's main high alpha hops, Northern Brewer is both versatile yet refined. |
|
|
Fat Tire Clone
|
American Amber Ale
|
5 Gallons |
1.057 |
1.014 |
5.79 |
31.32 |
13.05 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2016 12:22 AM |
| Notes: |
|
|
Motueka Pale Ale
|
American Pale Ale
|
9 Litres |
1.053 |
1.01 |
5.63 |
44.5 |
10.07 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 66 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2016 8:09 AM |
Notes: 29/03/16
OG:1.053
Fermenter volume - 8.5 liter
06/04/16
11am - Dry hop charge 1 - 5g of Amarillo Pellet crushed
08/04
Dry hop charge 2 - 8g of Amarillo Pellet crushed
09/04
Dry hop charge 2 - 6g of Amarillo Pellet crushed
10/04
Cold crashed to 5 deg
14/04
Bottled 7.5 liters
FG - 1.010
|
|
|
Blądę Ąlę
|
Belgian Pale Ale
|
24 Litres |
13.265 |
3.567 |
5.21 |
25.28 |
5.55 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 70 |
Boil Gravity: 12.3 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: Cane Sugar |
Priming Amount: 128g |
Creation
Date: 2/26/2016 8:49 PM |
| Notes: |
|
|
German Bock
|
Munich Dunkel
|
30 Litres |
1.051 |
1.015 |
4.89 |
27.02 |
16.04 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2016 11:30 AM |
| Notes: |
|
|
A Pale Kind Of Bitter
|
Best Bitter
|
25 Litres |
1.045 |
1.012 |
4.33 |
28.7 |
13.07 °L
|
1.2K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/9/2015 6:07 PM |
| Notes: |
|
|
Dark Ale
|
Brown Porter
|
21 Litres |
1.048 |
1.008 |
5.28 |
21.58 |
26.32 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/3/2015 3:38 AM |
| Notes: |
|
|
Lambic Extract
|
Straight (Unblended) Lambic
|
10 Gallons |
1.052 |
1.015 |
5.08 |
7.59 |
3.99 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.105 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2015 1:23 AM |
Notes: Split batch into plastic buckets for fermentation (as recommended in original recipe).
30 days primary
1 year secondary |
|
|
Lillo Lager
|
Premium American Lager
|
23 Litres |
1.055 |
1.01 |
5.86 |
49.36 |
2.83 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
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: 6/10/2015 3:44 PM |
Notes: strter med 23 liter, skyller med 5 liter 78 grader.
68 grader i 60 min
76 grader i 5 min
|
|
|
|
|