Pussy Hat Pale
|
American IPA
|
5.5 Gallons |
1.065 |
1.017 |
6.34 |
95.48 |
4.74 °L
|
994 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 12/20/2016 2:26 AM |
Notes: Mashed at 148-150. Mashed out at 170.
90 minute boil.
5.5 gallons, 1.060.
Chilled to 58.0
Pictched yeast set Brew Jacket to 64 degrees.
1-21-17 |
|
Chocolate Pecan Porter
|
American Porter
|
5.5 Gallons |
1.067 |
1.013 |
7.1 |
36.95 |
48.05 °L
|
994 |
1 |
|
|
Boil
Size: 7.33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: BrownSugar |
Priming Amount: 5.4 oz |
Creation
Date: 10/21/2020 1:23 AM |
Notes: |
|
Milk Stout 1BBL
|
Imperial Stout
|
32 Gallons |
1.108 |
1.038 |
9.23 |
41.45 |
50 °L
|
994 |
0 |
|
|
Boil
Size: 41 Gallons |
Boil Time: 120 |
Boil Gravity: 1.085 |
Efficiency: 70 |
Mash Thickness: 1.15 |
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: 3/29/2019 12:48 AM |
Notes: Brew day April 6.
American Crystal is 33L Mecca Opal 44
Mecca Opal 44-12lbs
Simpson Medium 50-60L-6lbs
Simpson 70-80-3lbs
TF Pale Choc-9lbs
Midnight wheat-6lbs
Patagonia Black Pearl-6lbs
Flaked Oats-6lbs
Lactose-6lbs
Wanted 158 mash. Hit a bit low.
Mash in went well, heated water to 178, trying to hit 158. Hit more like 152, recirculated through herms to bring it up, got to about 155 after 20 minutes.
Mash pH 5.25. Took another mash pH and it was like 5.15. Not sure what's going on, I didn't add any acid knowing there was a lot of dark malt in there, probably should have raised the pH a bit knowing the HCO was low from the 70% RO water.
Boil Gravity high. Real high so we decided to only boil for 60 minutes.
OG: 29 brix, 1.124 This is crazy high. When I do the efficiency adjustment to get it this high it means we have 81% efficiency. How is this possible, our efficiencies have been much lower on this system, and this malt bill is only 58% base malts! Some other notes: there was almost 2.5 gallons extra run-off. I'm wondering about the water calculations, it seems the last couple batches we have had too much. I made sure not to add a gallon of water to any of the starting water volumes this times like I have in the past. One caveat: I forgot to look at the volume of the HLT before I went to put the 14 gallons of sparge in the mash tun. I THINK it was 38, because I think I kept both volumes of water the same (original strike water and the sparge water). Also, I forgot to look at the ending kettle volume just before we transferred to the fermenter, but I do remember yelling to Erik that it was 35 gallons with just a few minutes of boil left, wondering if we should transfer that much or leave a few gallons behind. I know we started with right at 40 gallons before boil, so a 5 gallon / hr. boil is a pretty vigorous one.
Pitched yeast around 5pm. This is the yeast we harvested from the Scottish Ale. The yeast we used in the Scottish Ale was Omega British 1, which is their version of 007. We had about 3 L between a few containers and then when it had all settled, a very thick slurry of about 1.6 L.
So...No action Sunday morning. No action in the afternoon. Erik came over and we stirred it with the long handled mash paddle. Very strange and concerning. Then, we did filled a hydrometer and did a reading. 1.090. WHAT??? Did a refractometer and 23.2 Brix, = 1.097. Both are WAAAYYY low. So weird. Were all of our refractometer readings way off yesterday? So weird....what to believe.
4-16-19. Once it took off, it went great. Once it got rolling I adjusted temp to around 63-64, that's where it was at during vigorous fermentation. Once it slowed down after a few days, I raised it a bit. It's been fermented at 68 last couple days, bubbles now about 15 seconds. Gravity tonight: 1.047. Appearance is real thick, chocolatey. Tastes super chocolatey! There's a lot of yeast in suspension yet, but still tastes like chocolate!
5-9-19. I have been chilling it down, it's been at 35 for the last couple days, gonna keg it this weekend. FG is 1.040 Tasting a lot of dark chocolate. Not the "sweetest" beer.
|
|
Citra Pale IV - Beer 66
|
American Pale Ale
|
37 Litres |
1.057 |
1.012 |
5.89 |
61.41 |
5.28 °L
|
994 |
0 |
|
|
Boil
Size: 41.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 92 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 135g |
Creation
Date: 4/2/2018 1:19 PM |
Notes: Yeast. 3 x 11.5g = 345 Billion Cells
21-05-18
Racked with 135g Dextrose and 500ml sterile water. Bottled. Delicious!
|
|
Gingerbug II (Experimental)
|
Spice, Herb, or Vegetable Beer
|
11 Litres |
1.055 |
1.019 |
4.76 |
7.5 |
4.05 °L
|
994 |
1 |
|
|
Boil
Size: 14.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/13/2017 5:33 PM |
Notes: - Custom ginger bug - No brewer yeast. Our ginger bug is a mix culture of wild yeast and facto/pedio so we do not add lemons. |
|
5am Sinner
|
American Amber Ale
|
21 Litres |
1.051 |
1.013 |
4.99 |
34.67 |
14.13 °L
|
994 |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 68 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2017 10:48 PM |
Notes: 19.5litres poured true etc into the FV.......
OG was 1056 so added 1.5 litres of water to 19.% litres from boiler to bring OG down to 1051 |
|
White I.P.A.
|
Specialty IPA: White IPA
|
18 Litres |
1.06 |
1.011 |
6.41 |
47.65 |
6.58 °L
|
994 |
0 |
|
|
Boil
Size: 21.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 2.3 |
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: 1/21/2017 2:08 AM |
Notes: |
|
Straight Up IPA
|
American IPA
|
6.5 Gallons |
1.06 |
1.014 |
6.04 |
91.59 |
7.74 °L
|
994 |
3 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 82 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2017 9:21 PM |
Notes: |
|
Zombie Dust Clone
|
American Pale Ale
|
4.5 Gallons |
1.062 |
1.015 |
6.21 |
61.26 |
10.59 °L
|
994 |
2 |
|
|
Boil
Size: 6.11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 50 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/6/2016 9:28 PM |
Notes: |
|
Belle Grove Farmhouse IPA
|
Specialty IPA: Belgian IPA
|
5.5 Gallons |
1.069 |
1.014 |
7.22 |
69.3 |
4.98 °L
|
994 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 58 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2016 4:35 PM |
Notes: |
|
Robust Smoked Porter
|
Robust Porter
|
4 Gallons |
1.06 |
1.014 |
5.97 |
19.03 |
26.03 °L
|
993 |
0 |
|
|
Boil
Size: 5.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 10/27/2016 5:56 PM |
Notes: |
|
Pilsner Lager 0.1
|
Bohemian Pilsener
|
16 Litres |
1.049 |
1.012 |
4.81 |
42.5 |
5.22 °L
|
993 |
1 |
|
|
Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 71 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/1/2013 11:03 AM |
Notes: |
|
Old Virginia Ham 1987 Mild
|
Mild
|
5.5 Gallons |
1.033 |
1.012 |
2.83 |
12.5 |
17.51 °L
|
993 |
0 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 74 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: Cane Sugar |
Priming Amount: 4 |
Creation
Date: 7/24/2015 7:46 AM |
Notes: no starter
Virginia Farm House rhett thing?
Use a blend of pale malts? ESB, MO, Golden P, 2-row? - maybe toast some malt - 8%?
Fermentation will occur quickly, but must do a diacytle rest by raising the temp slightly to 68/69F for a few days to urge the yeast to clean up. Once signs of flocculation show step temp up, or when krausen starts to fall.
be careful to monitor boil gravity. If it is too low add some DME to boost OG 3 - 4 oz
***rebrew edits***
Drop the carafa malt and use more base malt
also, consider using a different yeast wlp002 i find slightly weird, sort of smoky tasting.
and do a 50/50 split of maris otter/golden promise and ESB malt.
could be slightly more bitter, but only slightly. like 15 IBU?
also, find different way to darken, perhaps use a darker sugar and more, also only a touch of black malt, and maybe some amber malt?
- maybe use some amber malt, and replace the crystal 75 with either fawcett dark crystal (british malt) or drop to crystal 60. Balance these malts though. |
|
2015/02/23 PeeYou!
|
Bohemian Pilsener
|
9.5 Gallons |
1.054 |
1.014 |
5.26 |
48.02 |
3.46 °L
|
993 |
0 |
|
Author:
|
|
Bassline Brewers
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2015 4:49 AM |
Notes: Continental Pilsner book by David Miller gives PU stats:
OG: 1.049 FG: 1.014 IBUs: 43 Color: 4.2°L
This recipe is close to all these except color. Hoping the double decoction darkens it that much - probably will.
Traditional pilsner mash schedule discussed in this book is triple. 95 mash in. 1/3 mash removed, brought to 158(!) for at least 15min. and then boiled 15 min. Returned to mash to raise to 122. Next decoction raises the mash temp to 149 (not 158…) and then the next decoction raises it to 168. Also says NOT to get sparge water above 168.
However, since we live in the real world, he suggests ONE low-temp rest at 131 as a good compromise for peptidase, glucanase and protease. We could mash in there. Pull first decoction, rest at 158 and then boil, add it back in to raise main mash up to 149 or 153-4. Then another decoction to get it to 168.
He suggests 75 min. boil, with traditional 3 hop additions, at least at PU. Cool and ferment at 48-50. Suggests 4-5 weeks of lagering.
---------------------------
OK, that was what the book said.
Made starter - next time use 10-1 ratio.
Mash-in - Had the burner on full, no mishaps so disc was very hot. Overshot strike temp we think, and temp settled at 135 even after adding 2 quarts of cool water. Main mash at 135. Pulled 14 quarts of thickest part, brought to 158 for 15 min. Brought to boil for 15 min. Added back to main mash to bring it up to 143 from 127ish. Recirculated to bring up to 153-154. Rested for 45 minutes. Pulled 15 quarts and brought to boil for 15 min. Added back in to raise to 168 for 10 minutes. Worked!!
First runnings 1.071 - sparged for 80 min. - only collected 12 g. or so because the gravity of the runnings went down to 1.006 - maybe because the sparge temp. dropped a fair bit??
Boiled 75 min. and afterwards it was 1.068 so we added a lot of filtered water to bring the gravity to 1.054. Cooled to 60 and pitched 2 vials and the starter.
Very active fermentation which started in about 12-24 hours. Fermented 3 weeks, which dropped it to 13-14. Diacetyl rest for 2 days at 62 degrees (40 watt bulb in heater could only maintain 62, even though outside temp was 70 during the day). Cold crashed to 38° for 5 days. Racked to kegs on day 28 - dryhopped and stored cold for one week. Mark dryhopped for 2 weeks.
When racking, tasted fairly thin and not so malty - decent hop bitterness. Carbonated and stored cold for.......a while. Tasting improved markedly as time when on. 2 weeks - crappy, thin and soapy - 4 weeks, drinkable, more hop bitterness evident, still not a lot of malt. Nah... just crappy. Crappy until I poured it down the sink. Very sad. |
|
Rye Pale Ale
|
American Pale Ale
|
5.25 Gallons |
1.063 |
1.015 |
6.36 |
81.11 |
7.69 °L
|
993 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 0.86 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2015 9:07 PM |
Notes: |
|
Andy's ESB
|
No Profile Selected |
11.5 Gallons |
1.048 |
1.01 |
4.98 |
29.77 |
8.18 °L
|
993 |
0 |
|
|
Boil
Size: 10 Gallons |
Boil Time: 60 |
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: 1/18/2012 1:56 AM |
Notes: |
|
Torobayo
|
Standard/Ordinary Bitter
|
20 Litres |
1.049 |
1.01 |
5.18 |
22.15 |
13.37 °L
|
993 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: en botella |
Priming Amount: 8 gr/lt |
Creation
Date: 5/18/2018 1:41 AM |
Notes: |
|
SMaSH Pale Ale (Maris Otter/Challenger)
|
Standard/Ordinary Bitter
|
5 Gallons |
1.064 |
1.012 |
6.79 |
31.31 |
7.49 °L
|
993 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 60 |
Mash Thickness: 1.5 |
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: 10/23/2018 10:21 PM |
Notes: |
|
Creepers RyePA
|
American Wheat or Rye Beer
|
4.9 Gallons |
1.047 |
1.016 |
4.12 |
75.07 |
15.28 °L
|
993 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 10/30/2011 1:17 PM |
Notes: |
|
ESB II
|
Extra Special/Strong Bitter (ESB)
|
5.5 Gallons |
1.045 |
1.013 |
4.29 |
31.35 |
11 °L
|
993 |
2 |
|
|
Boil
Size: 7.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/8/2014 6:43 PM |
Notes: 2L Starter
Ferment 7 days @ 68
Condition at least 10 days incl. cold crash |
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|
|