|
IBU Monster
|
Imperial IPA
|
5.5 Gallons |
1.064 |
1.01 |
7.09 |
271.8 |
6.26 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2017 2:08 PM |
| Notes: |
|
|
Philly Sour - Caramel Peach Sour IPA
|
Specialty Fruit Beer
|
5.5 Gallons |
1.063 |
1.016 |
6.13 |
17.36 |
10.97 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 3.04 |
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: 3/30/2022 3:51 PM |
Notes: HYDROMETER READINGS (ROOM TEMP)
Gravity after 1st mash - 1.054 (1.052 + 0.02 for temp adjustment)
Gravity after boil - 1.054 (????? - looks to be potentially a bad reading)
Gravity from bottom of fluid of boil (1.063)
Gravity after 36hrs fermenting - 1.063
Gravity after 2 weeks fermenting - 1.016
pH READINGS (ROOM TEMP)
pH during mash - 5.3 c
pH post mash - 5.3
pH after boil - 5.3
pH after 36hrs fermenting - 4.9
Repitched rehydrated philly sour yeast at 36 hours after no apparent attenuation or signs of fermentation for the first yeast batch. Very small spots (approximately 1-2mm) of potential infection appeared around open air area above wort. The rehydrated philly sour pitch took off rapidly, showing signs of activity at 5 hours and significant increase in bubbling at 7 hours after pitch. It is worth noting that this philly sour yeast packet expired in a year from now, but the packet was not vacuum sealed right and air and loose space within the packet. Appears to be working fine.
Stirred hard during mash every 15 mins leaving grain bed untouched. Recirculated at 30 mins left in mash with low flow. Cooled rapidly to 80F or below with wort chiller - potentially cooled too far - unsure of how accurate anvil foundry thermostat is.
SO42-/Cl- ratio: 1.2 Balanced
120L Crystal Malt 0.5Lbs
6lbs frozen peaches @ 48 hr mark primary
Cold crashed for 3 days, dry hopped starting at cold crash for entire duration of cold crash with two ounces of galaxy pellets |
|
|
Dupont Saison
|
Belgian Specialty Ale
|
21 Litres |
1.064 |
1.012 |
6.85 |
16.65 |
5.58 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 27.71 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 12/15/2021 3:39 PM |
Notes: Pitch at 27c
Remove yeast after 10 days
Let ferment fo 14 days |
|
|
Family Tree
|
Irish Red Ale
|
6 Gallons |
1.054 |
1.008 |
5.99 |
12.15 |
13.57 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.05 |
Efficiency: 80 |
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: 7/16/2021 8:34 PM |
| Notes: |
|
|
Galaxy IPA
|
American IPA
|
5 Gallons |
1.055 |
1.01 |
5.97 |
79.2 |
8.59 °L
|
1.3K |
3 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 5/15/2021 3:03 PM |
| Notes: |
|
|
Fruity Pebbles Milkshake IPA
|
Milkshake IPA |
5.5 Gallons |
1.064 |
1.011 |
6.93 |
64.18 |
5.07 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 60 |
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: 4/30/2021 2:29 AM |
| Notes: |
|
|
Caramel Amber Ale
|
American Amber Ale
|
22.7 Litres |
1.064 |
1.01 |
7.05 |
41.4 |
22.29 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 25.42 Litres |
Boil Time: 45 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 4.25 |
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: 4/20/2021 3:23 PM |
Notes: https://www.homebrewtalk.com/threads/caramel-amber-ale.167880/
Use deep amber (290f)
https://www.homebrewtalk.com/threads/20-lb-of-sugar-and-a-jar-of-yeast-nutrient.114837/ |
|
|
Traditional Bock
|
Traditional Bock
|
2.5 Gallons |
1.061 |
1.017 |
5.87 |
0 |
22.06 °L
|
1.3K |
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: |
|
|
Fruit Bazooka
|
Specialty IPA: New England IPA
|
5 Gallons |
1.06 |
1.015 |
5.91 |
79.02 |
4.67 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2018 4:09 AM |
| Notes: |
|
|
Alaskan Smoked Porter
|
Specialty Smoked Beer
|
5 Gallons |
1.064 |
1.015 |
6.48 |
39.94 |
33.19 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2018 10:07 PM |
| Notes: |
|
|
Fresh Sasion
|
Saison
|
3.5 Gallons |
1.064 |
1.013 |
6.68 |
31.42 |
5.68 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2015 5:08 PM |
Notes: Mashing
In a 10-gallon brew kettle, combine the crushed malts and flaked rye with 4 gallons of 163°F water. The water should cool slightly when mixed with the grain. Cover and hold the mash at 149°F for 2 hours.
For safety’s sake, set up your propane burner outside. Set the brew kettle of mash on top and heat to 160°F, stirring frequently to avoid scorching. Turn off the heat. The mash will continue to increase in temperature to about 165°F.
Lautering and Sparging
After mashing is complete, carefully transfer the mash to the lauter tun to separate the liquid (the wort) from the grains. Run a length of vinyl tubing from the lauter tun to the brew kettle. Let the first few quarts of liquid run through. It will be cloudy and contain some undesirable particulates. Once the liquid coming through is clear, stop the flow and pour the cloudy liquid back into the lauter tun, where the husks from the crushed grain will act as a natural filter and help remove the sediment.
Allow the remainder of the wort to drain into the brew kettle at a slow, steady rate, restricting the flow with a plastic crimp on the tube. Once the liquid is lower than the level of the grain bed, begin the sparge by slowly sprinkling 5 gallons plus 1 cup of 168°F water over the grains.
The sparge water, which should never exceed 170°F, is added to the grain and allowed to drain off at a slow rate (regulated by the plastic crimp), extracting the remaining sugars and maximizing yield. This is not a step to be rushed; be prepared to spend at least an hour on lautering and sparging. Once the last of the sparge water has filtered through the grains and the flow from the lauter tun stops, you’re ready to begin the boil.
The Boil
Set the brew kettle of wort on your outdoor 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 Centennial hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil, and be watchful to avoid boilovers.
At 15 minutes before the end of the boil, stir in the Irish moss. When the boiling time is over, turn off the heat and put a hops bag containing the Amarillo hops, parsley, rosemary, lemon thyme, and white sage in the kettle. Cover the kettle and immediately begin cooling the wort quickly. Place the brew kettle in a large sink, bathtub, or cooler partially filled with ice water. Place your sanitized wort chiller in the wort and run cold water through it until the wort comes down to 70°F.
Pitching the Yeast and Fermentation
Once the wort has cooled to 70°F, discard the spent hops and herbs and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.059 (14.5 Plato).
The yeast should be removed from the refrigerator about 2 hours before use so it acclimates to room temperature. Slowly pour the cooled wort into a sanitized primary fermentation bucket. Stir vigorously with a sanitized spoon or carefully shake the fermenter (sealed of course) for about 10 minutes to aerate the wort. Shake the container of yeast, add it directly to the wort, and stir vigorously to combine. Cover the bucket with the lid, fitted with the proper stopper and an airlock filled halfway with water. Place the bucket in a cool, dark place and keep it at 70°F.
Signs of primary fermentation should be evident after about 6 to 12 hours. Let the wort ferment until the bubbles coming from the airlock have slowed to a rate of about one per minute. This can take anywhere from 4 days to over 1 week.
Once this occurs, it’s time to transfer the beer to a (sanitized) glass carboy for secondary fermentation. Attach a length of (sanitized) vinyl tubing to the (sanitized) racking cane, and carefully siphon the wort into the carboy, being careful to leave behind the sediment at the bottom of the plastic fermenter. The vinyl tubing should extend to the bottom of the carboy to prevent splashing. While oxygen is crucial for the yeast at the beginning of fermentation, after that you want to minimize the wort’s exposure to it.
Second Ferm with Saison Dupont Yeast
Bottling
When you’re ready to bottle, be sure to clean and sanitize the bottles, caps, bottling wand, racking cane, and tubing. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover, and let cool slightly. Pour this mixture into a clean, sanitized bucket with a spigot. Attach a length of vinyl tubing to the racking cane and carefully siphon the beer into the bucket, being careful to leave behind the sediment at the bottom of the carboy. The vinyl tubing should extend to the bottom of the bucket to prevent splashing.
Remove the racking cane and attach the bottling wand to one end of the vinyl tubing and the other to the spigot at the bottom of the bucket. Open the spigot
and begin filling the bottles, leaving about 1 inch of headspace in each bottle. Once the bottles have been filled, cap them using a bottle capper (or simply close the tops if you’re using swing-top style bottles). Store properly in a cool, dry place for 2 weeks so the beer can properly carbonate. Cheers! |
|
|
Baltic Porter - With Coffee
|
Brown Porter
|
30 Gallons |
1.071 |
1.018 |
7 |
43.1 |
25.03 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 32 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/20/2016 4:04 PM |
Notes: Dough in 111 F for 20 minutes (21.1 qt of water)
Saccharfication 152.1 for 75 Minutes (add 20.5 qt of water)
Mashout 168 for 10 minutes
Mash PH 5.2
Fermented at 44 F (68 for ALE) for 14 days then let raise to 60 F for diacytle rest for 3 to 5 then lower 3 degrees per day back to 34 F or so for lager for at least 30 days.
|
|
|
Penguin Poof
|
American IPA
|
19 Litres |
1.057 |
1.014 |
5.62 |
123.74 |
4.53 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/18/2016 10:36 AM |
| Notes: |
|
|
Goldenrod
|
American Pale Ale
|
23 Litres |
1.056 |
1.012 |
5.76 |
43.62 |
9.43 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/5/2016 2:31 PM |
| Notes: |
|
|
E & T's Summer IPA
|
American IPA
|
46 Litres |
1.066 |
1.011 |
7.16 |
87.02 |
7.12 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 6/22/2016 10:24 AM |
| Notes: |
|
|
Biere De Garde
|
Bière de Garde
|
6.5 Gallons |
1.074 |
1.022 |
7.31 |
26.27 |
16.79 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2016 6:55 AM |
| Notes: |
|
|
St. Francis Irish Red
|
Irish Red Ale
|
5.25 Gallons |
1.071 |
1.02 |
6.66 |
24.26 |
14.83 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.186 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2015 8:54 PM |
| Notes: |
|
|
Red Lager Actual
|
Vienna Lager
|
5.5 Gallons |
1.069 |
1.02 |
6.55 |
66.5 |
11.82 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 2.0 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2015 6:36 AM |
| Notes: |
|
|
Irish Red Ale
|
Irish Red Ale
|
5.5 Gallons |
1.063 |
1.017 |
6.05 |
49.6 |
17.46 °L
|
1.3K |
0 |
|
|
Author:
|
|
Antz
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 4/8/2015 1:27 PM |
| Notes: |
|
|
15 Minute Pale Ale
|
American Pale Ale
|
3 Gallons |
1.055 |
1.01 |
5.86 |
32.71 |
9.56 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2015 4:35 PM |
| Notes: |
|
|
|
|