Tis The Saison To Be Jolly
|
Saison
|
5.5 Gallons |
1.071 |
1.011 |
7.86 |
33.61 |
22.56 °L
|
1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2016 3:27 PM |
Notes: Dark, spiced Saison
Grind spices with Mortar and Pestle
Want to carb to 3.2 vols. - per northern brewer calculator, this is 1.44 cups of DME. |
|
The Big DIPA
|
Double IPA
|
25 Litres |
1.069 |
1.008 |
8.07 |
102.59 |
6.73 °L
|
1K |
1 |
|
|
Boil
Size: 34.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: dextrose |
Priming Amount: 174.4 g |
Creation
Date: 5/12/2021 5:43 AM |
Notes: |
|
Mo-Hee-Toe
|
Mixed-Fermentation Sour Beer
|
20 Litres |
1.054 |
1.008 |
6 |
4.51 |
5.1 °L
|
1K |
1 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: dextrose |
Priming Amount: 156 g |
Creation
Date: 11/20/2020 7:20 PM |
Notes: |
|
Rogue Dead Guy Clone
|
American Amber Ale
|
5.25 Gallons |
1.061 |
1.015 |
6.01 |
44.85 |
10.18 °L
|
1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2019 6:24 PM |
Notes: |
|
Alquimia De Lituania - Keptinis
|
Experimental Beer
|
23 Litres |
1.08 |
1.018 |
8.15 |
13.84 |
7.23 °L
|
1K |
1 |
|
|
Boil
Size: 24 Litres |
Boil Time: N/A |
Boil Gravity: 1.077 |
Efficiency: 75 |
Mash Thickness: 2.8 |
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: 3/4/2019 12:38 AM |
Notes: Mash: 1 hour
Bake in Oven, for thee / four hours.
Wort baked back to lauter tun, add hot water, rest 1/2 hour.
cool, pitch
hops boiled separately, in 500ml water |
|
First Ipa
|
American IPA
|
22 Litres |
14.976 |
3.428 |
6.25 |
77.28 |
7.57 °L
|
1K |
1 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 12.3 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/10/2018 10:25 PM |
Notes: |
|
Belgian - Hibiscus Witbier
|
Witbier
|
5 Gallons |
1.05 |
1.013 |
4.83 |
51.73 |
3.48 °L
|
1K |
0 |
|
Author:
|
|
nickfuller@hotmail.com
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 3/27/2018 6:26 PM |
Notes: 4/1
Mashed in at 149°F with 3.25 gallons
Oil gravity of 1.041 spars with 4 gallons
Pulled out hop mesh at 45 min in, added hibiscus at flame out
Final gravity 1.051
4/3
Major sulphur, unusual for this yeast. I think this yeast is ‘tired’
4/11, fg 1.012 and still sulphur like and not very red. Tasting surprisingly good.
Will leave for now, may rack and/or add mor hibiscus later
4/15, sulphur mostly gone added 3cup/3oz of hibiscus tea to keg and racked to keg.
4/22, nicely tasting of tart and classic Belgian flavor. Love it. Now waiting to carb fully |
|
Dark Horse Black IPA
|
Specialty IPA: Black IPA
|
5 Gallons |
1.054 |
1.009 |
5.89 |
52.76 |
30.86 °L
|
1K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2017 12:55 AM |
Notes: |
|
Peanut Butter Stout
|
Sweet Stout
|
5.5 Gallons |
1.06 |
1.02 |
5.3 |
11.47 |
38.97 °L
|
1K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.11 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/6/2017 10:28 PM |
Notes: |
|
Honey Citra IPA
|
American IPA
|
11 Gallons |
1.062 |
1.01 |
6.8 |
57.21 |
5.21 °L
|
1K |
1 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/29/2017 2:36 PM |
Notes: Needs 44g (4 packets) of Safale - American Ale Yeast US-05 |
|
James Grand Cru
|
Belgian Golden Strong Ale
|
5.25 Gallons |
1.064 |
1.013 |
6.75 |
24.85 |
3.65 °L
|
1K |
0 |
|
|
Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/15/2014 3:00 PM |
Notes: 2 Packs Forbidden Fruit |
|
Cherry Rye Vossaol
|
Experimental Beer
|
19 Litres |
1.058 |
1.015 |
5.73 |
31.9 |
5.9 °L
|
1K |
0 |
|
Author:
|
|
JohnnyAH
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 40 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2016 7:29 PM |
Notes: Brewferm Kriek and Briess CBW Rye kits (both out of date) so doing something interesting with them.
Kegged with WLP630 Berlinerweisse blend |
|
Doppelbock 1
|
Doppelbock
|
2.8 Gallons |
1.081 |
1.018 |
8.16 |
23.98 |
26.47 °L
|
1K |
1 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2016 6:20 PM |
Notes: |
|
Grapefruit Pulpin
|
American IPA
|
5.5 Gallons |
1.06 |
1.014 |
6.01 |
24.11 |
6.93 °L
|
1K |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.132 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2016 1:06 AM |
Notes: http://www.northernbrewer.com/documentation/beerkits/Grapefruit-Pulpin.pdf
O.G: 1.065 READY: 6 WEEKS
1–2 weeks primary, 2–4 weeks secondary,
1–2 weeks bottle conditioning
MAILLARD MALTS
SPECIALTY GRAIN
- 0.5 lbs Dingemans Cara 20
- 0.25 lbs Briess Caramel 20
MAILLARD MALTS
EXTRACTS & OTHER FERMENTABLES
- 6 lbs Gold malt syrup (60 minutes)
- 3.15 lbs Gold malt syrup (20 min late addition)
HOPTIMUS REXTM
PREMIUM HOPS
& OTHER FLAVORINGS
- 0.5 oz Chinook (60 min)
- 0.5 oz Cascade (20 min)
- 0.5 oz Chinook (20 min)
- 0.5 oz Cascade (5 min)
- 0.5 oz Chinook (5 min)
- 1 oz Amarillo (0 min)
- 0.5 oz Chinook (0 min)
- 1 oz Cascade (dry hop)
- 1 oz Simcoe (dry hop)
- 2 oz Grapefruit peel (dry hop)
OTHER (NOT INCLUDED)
- 4 oz Vodka (Soak grapefruit peel in it for 2 days before dry
hopping)
YEAST
Dry yeast (default) Safale US-05. Optimum
temperature: 59°-75°F
Liquid yeast option: Wyeast 1056 American Ale.
Optimum temp: 60°-72°F
White Labs WLP001 California Ale Yeast.
Optimum temp: 68°-73°F
PRIMING SUGAR
- 5 oz Priming Sugar (save for Bottling Day)
PROCEDURE
A FEW DAYS BEFORE BREWING DAY
1. Remove the liquid Wyeast pack from the refrigerator,
and “smack” as shown on the back of the yeast package.
Leave it in a warm place (70–80° F) to incubate until the
pack begins to inflate. Allow at least 3 hours for inflation;
some packs may take up to several days to show inflation.
Do not brew with inactive yeast — we can replace the
yeast, but not a batch that fails to ferment properly. If you
are using dry yeast, no action is needed.
ON BREWING DAY
2. Collect and heat 2.5 gallons of water.
3. For mail-order customers grains for extract kits come
crushed by default, but if you requested uncrushed grains,
crush them now. Pour crushed grain into supplied mesh
bag and tie the open end in a knot. Steep for 20 minutes
or until water reaches 170°F. Remove bag and discard.
4. Bring to a boil and add the 6 lbs Gold malt syrup.
Remove the kettle from the burner and stir in the
Gold malt syrup.
5. Return wort to boil. The mixture is now called “wort”,
the brewer’s term for unfermented beer.
- Add 0.5 oz Chinook hops and boil for 60 minutes.
- Add 0.5 oz Cascade hops, 0.5 oz Chinook hops and 3.15 lbs Gold
malt syrup 20 minutes before the end of the boil.
- Add 0.5 oz Cascade hops and 0.5 oz Chinook hops 5 minutes
before the end of the boil.
- Add 1 oz Amarillo and 0.5 oz Chinook hops with 0 minutes
remaining in the boil. Remove from heat.
6. Cool the wort. When the 60-minute boil is finished,
cool the wort to approximately 100° F as rapidly as
possible. Use a wort chiller, or put the kettle in an ice
bath in your sink.
7. Sanitize fermenting equipment and yeast pack. While
the wort cools, sanitize the fermenting equipment –
fermenter, lid or stopper, fermentation lock, funnel, etc –
along with the yeast pack and a pair of scissors.
8. Fill primary fermenter with 2 gallons of cold water, then
pour in the cooled wort. Leave any thick sludge in the
bottom of the kettle.
GRAPEFRUIT PULPIN’
9. Add more cold water as needed to bring the
volume to 5 gallons.
10. Aerate the wort. Seal the fermenter and rock
back and forth to splash for a few minutes, or use an
aeration system and diffusion stone.
11. OPTIONAL: if you have our Mad Brewer Upgrade
or Gravity Testing kits, measure specific gravity of the
wort with a hydrometer and record.
12. Add yeast once the temperature of the wort is 78°F
or lower (not warm to the touch). Use the sanitized
scissors to cut off a corner of the yeast pack, and
carefully pour the yeast into the primary fermenter.
13. Seal the fermenter. Add approximately 1 tablespoon
of water to the sanitized fermentation lock. Insert the
lock into rubber stopper or lid, and seal the fermenter.
14. Move the fermenter to a warm, dark, quiet spot until
fermentation begins.
BEYOND BREWING DAY, WEEKS
1–2
15. Active fermentation begins. Within approximately
48 hours of Brewing Day, active fermentation will
begin – there will be a cap of foam on the surface of
the beer, and you may see bubbles come through the
fermentation lock.
16. Active fermentation ends. Approximately 1–2 weeks
after brewing day, active fermentation will end: the cap
of foam falls back into the new beer, bubbling in the
fermentation lock slows down or stops.
17. Transfer beer to secondary fermenter. Sanitize
siphoning equipment and an airlock and carboy bung
or stopper. Siphon the beer from the primary fermenter
into the secondary.
BEYOND BREWING DAY—
SECONDARY FERMENTATION
18. Secondary fermentation. Allow the beer to
condition in the secondary fermenter for 1-2 weeks
before proceeding with the next step. Timing now is
somewhat flexible.
19. Add the dry hops. Add 1 oz Cascade, 1 oz Simcoe
and the vodka/grapefruit peel mixture to the
secondary fermenter 5-7 days before bottling.
BOTTLING DAY—ABOUT 1 MONTH
AFTER BREWING DAY
20. Sanitize siphoning and bottling equipment.
21. Mix a priming solution (a measured amount of sugar
dissolved in water to carbonate the bottled beer) of 2/3
cup priming sugar in 16 oz water. Bring the solution to a
boil and pour into the bottling bucket.
22. Siphon beer into bottling bucket and mix with
priming solution. Stir gently to mix, don’t splash.
23. Fill and cap bottles.
1–2 WEEKS AFTER BOTTLING DAY
24. Condition bottles at room temperature for 1–2 weeks.
After this point, the bottles can be stored cool or cold.
25. Serving. Pour into a clean glass, being careful
to leave the layer of sediment at the bottom of the bottle. |
|
Imperial Brown Ale
|
Specialty IPA: Black IPA
|
4.61 Gallons |
1.081 |
1.019 |
8.05 |
88.7 |
33.11 °L
|
1K |
0 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/13/2016 3:13 PM |
Notes: |
|
LaKwak
|
Belgian Specialty Ale
|
9 Litres |
19.514 |
4.282 |
8.4 |
34.26 |
24.29 °L
|
1K |
1 |
|
|
Boil
Size: 5 Litres |
Boil Time: 90 |
Boil Gravity: 33.3 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2015 8:28 PM |
Notes: |
|
Blood Moon
|
Fruit Beer
|
5.5 Gallons |
1.047 |
1.008 |
5.1 |
11.75 |
4.35 °L
|
1K |
0 |
|
|
Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2015 4:07 AM |
Notes: |
|
Palmer ESB
|
Extra Special/Strong Bitter (ESB)
|
5.5 Gallons |
1.051 |
1.013 |
5.16 |
39.47 |
8.2 °L
|
1K |
0 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2015 10:46 PM |
Notes: |
|
Belgian Blonde
|
Belgian Pale Ale
|
2.5 Gallons |
1.057 |
1.011 |
6.14 |
25.76 |
4.71 °L
|
1K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.021 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2015 4:59 PM |
Notes: |
|
Dirty Heath's ESB
|
No Profile Selected |
5 Gallons |
1.06 |
1.012 |
6.29 |
86.63 |
9.07 °L
|
1K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2014 5:28 PM |
Notes: |
|
|
|