LBG Battre L'oie Saison
|
Saison
|
31 Gallons |
1.051 |
1.01 |
5.3 |
24.71 |
3.23 °L
|
979 |
1 |
|
|
Boil
Size: 33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 4/18/2017 10:20 PM |
Notes: |
|
2001 Oktoberfest Brew Session #3 - Kevin's Lost Hops Milk Stout
|
Sweet Stout
|
10 Gallons |
1.056 |
1.018 |
4.93 |
11.42 |
41.01 °L
|
979 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.074 |
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: 9/4/2021 7:21 AM |
Notes: Special Instructions / Notes:
Kevin's stout brewing had one of the better stories of the day as our intrepid leader realized he had forgotten the Target hops slated for the recipe (1.5 oz). So with a little bit of scrounging Kevin secured an extra 2 ounces of Saaz hops from the Rhudes and proceed to make a Saaz hopped Milk Stout. |
|
Dark Heart Of The Forest
|
Imperial Stout
|
40 Gallons |
1.109 |
1.015 |
12.31 |
73.47 |
50 °L
|
979 |
0 |
|
|
Boil
Size: 42.85 Gallons |
Boil Time: 60 |
Boil Gravity: 1.105 |
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: 8/25/2021 8:07 AM |
Notes: Special Instructions / Notes:
WARNING: this recipe assumes that you have an oxygen system and are able to add sugars and oxygen to the beer during the first 5 days of fermentation.
A few extra bits of information that you might find useful:
Est. pre-boil gravity, before adding malt extract: 1.058
Est. pre-boil, after adding the malt extract: 1.096
Est. original gravity, before adding all the sugars: 1.108
Est. original gravity, after adding all the sugars: 1.146
FG: 1.015
Abv: 17.8%
Ferment at 62F
Once primary fermentation starts, say 12-36 hours after pitching, do the following:
Feed sugars twice a day if possible (see schedule below).
Every time you feed, inject oxygen.
Sugar mix: in a sauce pan, mix 1/4 cup of water with maple syrup, brown sugar, table sugar and the yeast nutrient. Heat and stir till the sugar is mostly dissolved. Don't worry about cooling it off. Just dump it right in.
Feeding schedule:
(WARNING: in the Extra Ingredients section, the numbers were for 40 gallons. Since you will most likely be fermenting this in increments of 5 gallons, the numbers below are for a 5 gallon batch).
Day 1, 1: 1/4 lbs total of brown and table sugar, 1/2 maple syrup, 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 1, 2: 1/4 lbs total of brown and table sugar, 1/2 maple syrup, 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate. Note that by that time you should have your WLP099 yeast starter going.
Day 2, 1: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 2, 2: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 3, 1: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 3, 2: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate. Pitch the WLP099 yeast!
Day 4, 1: 1/4 lbs total of brown and table sugar, remainder of the maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 4, 2: 1/4 lbs total of brown and table sugar. Oxygenate. |
|
New Zealand Pale Ale - Bitterbitch
|
American IPA
|
23 Litres |
1.061 |
1.015 |
6.08 |
60.37 |
6.15 °L
|
979 |
1 |
|
|
Boil
Size: 30.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 95 |
Mash Thickness: 2 |
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: 12/22/2019 2:14 AM |
Notes: https://shop.theelectricbrewery.com/pages/new-zealand-ipa
Based on Hopwired IPA
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Hoppy flavour profile: Ca=110, Mg=18, Na=16, Cl=50, SO4=275 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide.
1.25 qt/lb mash thickness.
Single infusion mash at 152F for 90 mins.
Convoluted counterflow chiller
MORE INFORaise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 13.9 gallons.
Boil for 60 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout after post-boil hops are added, start chilling immediately.
Cool the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 60 seconds per 5 gallons.
Pitch yeast and ferment at 66-68F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Add dry hops once fermentation is nearing completion (i.e. 5 points from terminal gravity) and raise the temperature to 70-72F. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Steep hops for 3-5 days while fermentation finishes. Assume fermentation is done if the gravity does not change over ~3 days. |
|
(ready ) Berliner Weisse - Blood Orange Berocca
|
American Light Lager
|
20 Litres |
1.034 |
1.008 |
3.45 |
30.19 |
2.94 °L
|
979 |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 65 |
Mash Thickness: 2.7 |
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: 2/26/2019 11:20 PM |
Notes: Blood orange jam
sweet orange zest 5 min boil
3.52ph
OG 1.042 |
|
Allagash Curieux Clone
|
Belgian Tripel
|
5 Gallons |
1.073 |
1.01 |
8.29 |
40.25 |
4.07 °L
|
979 |
0 |
|
Author:
|
|
Jpo
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2019 7:54 PM |
Notes: Use yeast cultured from Allagash White, as it is the house strain.
Mixed with fresh Tripel after bourbon barrel aging to taste.
Recipe still needs water chemistry added. |
|
Munich Helles
|
Munich Helles
|
6.5 Gallons |
1.046 |
1.01 |
4.7 |
18.81 |
3.29 °L
|
979 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 68 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 49 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/16/2018 12:38 AM |
Notes: ** YEAST STARTER **
If able, Repitch Yeast!
** MASH **
Water Volume: 3.8 gallons for 1.3lb/qt ratio.
1. Prior to heating HLT, check pH of tap water + add LA
LA: 2mL
pH: __________
2. STRIKE WATER: 163F.
2a. STRIKE WATER: 164F (2nd Gen).
3. Add Grains @ 161F.
4. Add Grains @ 162F (2nd Gen).
4. Allow Temperature to fall to 152 +/- 1F prior to closing lid (1st Gen).
4a. Allow Temperature to fall to 153 +/- 1F prior to closing lid (2nd Gen)
5. Total Mash Time: 60 minutes
FINAL MASH TEMP: __________F
FINAL MASH pH: __________
6. Add 5L of Boiling Water at the end of Mash and stir into solution
7. Begin Vorlauf!
** SPARGE **
1. Heat 7gal of Water to 174F. Add to Sparge Vessel.
2. Recirculate 4 times (or until clear running) prior to collecting wort.
3. Attempt to Sparge over ~20 minutes, collect 8 gal into boil kettle.
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.037) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
PRE-BOIL pH: __________
3. Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)
Final pH measurement: __________
Lactic Acid addition: __________ mL
4. Boil for 90 minutes (goal OG: 1.046)
5. Add Hallertau Hops @ 60 min.
6. Add 1/2 crushed Whirlfloc tablet @ 5 minutes.
7. Chill wort rapidly to ~70F after completion of Boil.
8. Drain wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
9. Gravity feed 5.5gal (to 20L mark) of wort from Mash Cooler into Catalyst Fermenter
10. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (cool to 48F).
12. Prior to pitching yeast, dump 1 Mason Jar of trub
ORIGINAL GRAVITY: ______________ (goal: 1.047)
** FERMENTATION **
1. Goal Starting Temp: 48F (2nd Gen yeast) vs. 49F (1st Gen Yeast). Oxygenate for 60s prior to Pitching.
2. Pitch yeast @ Goal Temp.
3. Hold temperature @ Goal until signs of Fermentation begin, then increase temp by 1F every 24 hours until 50F
** carbonate to approximately 2-2.5 volumes ** |
|
TEJ-Session Mango Milkshake IPA
|
Specialty IPA: White IPA
|
1500 Litres |
1.044 |
1.009 |
4.67 |
8 |
2.87 °L
|
979 |
0 |
|
|
Boil
Size: 1650 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 83 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2018 11:13 AM |
Notes: |
|
22A1. Double/Imperial IPA #1 (Pliney The Elder Clone)
|
Double IPA
|
5.5 Gallons |
1.093 |
1.018 |
9.86 |
272.36 |
6.7 °L
|
979 |
0 |
|
|
Boil
Size: 8.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/31/2017 7:08 PM |
Notes: Overall Impression:
An intensely hoppy, fairly strong pale ale without the big, rich, complex maltiness and residual sweetness and body of an American barleywine. Strongly hopped, but clean, dry, and lacking harshness. Drinkability is an important characteristic; this should not be a heavy, sipping beer.
Aroma:
A prominent or intense hop aroma that typically showcases American or New World hop characteristics (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a “hot” character.
Appearance:
Color ranges from golden to light orange-copper; most modern versions are pale. Good clarity, although unfiltered dry-hopped versions may be a bit hazy. Moderate-sized, persistent, white to off-white head.
Flavor:
Hop flavor is strong and complex, and can reflect the characteristics of modern American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). High to absurdly high hop bitterness. Low to medium malt flavor, generally clean and grainy-malty although low levels of caramel or toasty flavors are acceptable. Low to medium fruitiness is acceptable but not required. A long, lingering bitterness is usually present in the aftertaste but should not be harsh. Dry to medium-dry finish; should not finish sweet or heavy. A light, clean, smooth alcohol flavor is not a fault. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.
Mouthfeel:
Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Restrained, smooth alcohol warming acceptable.
Comments:
A showcase for hops, yet remaining quite drinkable. The adjective “double" is arbitrary and simply implies a stronger version of an IPA; “imperial,” “extra,” “extreme,” or any other variety of adjectives would be equally valid, although the modern American market seems to have now coalesced around the “double” term.
History:
An American craft beer innovation first developed in the mid-late 1990s reflecting the trend of American craft brewers “pushing the envelope” to satisfy the need of hop aficionados for increasingly intense products. Became more mainstream and popular throughout the 2000s, and inspired additional IPA creativity.
Characteristic Ingredients:
Clean 2-row malt is typical as a base grain; an excessively complex grist can be distracting. Crystal-type malts often muddy the hop flavors, and are generally considered undesirable in significant quantities. Sugar or other highly fermentable adjuncts are often used to increase attenuation, as are lower-temperature mash rests. Can use a complex variety of hops, typically American or New World, often with cutting-edge profiles providing distinctive differences. Modern hops with unusual characteristics are not out of style. American yeast that can give a clean or slightly fruity profile.
Style Comparison:
Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Less malty, lower body, less rich and a greater overall hop intensity than an American Barleywine. Typically, not as high in gravity/alcohol as a barleywine since high alcohol and malt tend to limit drinkability.
Vital Statistics:
OG: 1.065 – 1.085
FG: 1.008 – 1.018
IBUs: 60 – 120
SRM: 6 – 14
ABV: 7.5 – 10.0%
Commercial Examples:
Avery Maharaja, Fat Heads Hop Juju, Firestone Walker Double Jack, Port Brewing Hop 15, Russian River Pliny the Elder, Stone Ruination IPA, Three Floyds Dreadnaught
Tags:
very-high-strength, pale-color, top-fermented, north-America, craft-style, ipa-family, bitter, hoppy
|
|
Centenial IPA
|
American Brown Ale
|
5.5 Gallons |
1.065 |
1.017 |
6.25 |
58.03 |
6.49 °L
|
979 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.051 |
Efficiency: 75 |
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: 5/21/2017 5:25 PM |
Notes: |
|
Mölska GF
|
Braggot
|
26 Litres |
1.05 |
1.002 |
6.37 |
29.21 |
3.7 °L
|
979 |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 30 |
Boil Gravity: 1.047 |
Efficiency: 90 |
Mash Thickness: 3 |
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: 5/13/2015 2:03 PM |
Notes: |
|
Leilani Amber Ale
|
American Amber Ale
|
5.5 Gallons |
1.06 |
1.013 |
6.13 |
27.52 |
10.83 °L
|
979 |
0 |
|
Author:
|
|
JBWinchesterBrewingCompany
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2017 2:37 PM |
Notes: |
|
American Lager
|
American Lager
|
23 Litres |
1.049 |
1.01 |
5.12 |
13.49 |
2.65 °L
|
979 |
1 |
|
|
Boil
Size: 30.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 84 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/26/2016 1:39 PM |
Notes: |
|
Bourbon County Clone-7.5gal
|
Imperial Stout
|
7.5 Gallons |
1.123 |
1.029 |
12.28 |
60.44 |
50 °L
|
979 |
1 |
|
|
Boil
Size: 10 Gallons |
Boil Time: 90 |
Boil Gravity: 1.092 |
Efficiency: 65 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2016 9:30 PM |
Notes: |
|
Blonde Abbey
|
Trappist Single
|
15.5 Gallons |
1.045 |
1.01 |
4.63 |
31.09 |
3.3 °L
|
979 |
0 |
|
Author:
|
|
Mancos Brewer
|
|
Boil
Size: 17 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/4/2016 7:38 PM |
Notes: |
|
Jeffeweizen 3.0
|
Weissbier
|
11 Gallons |
1.049 |
1.007 |
5.55 |
14.36 |
4.35 °L
|
979 |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 75 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/15/2016 9:27 PM |
Notes: |
|
Spotted Crow
|
Cream Ale
|
5 Gallons |
1.057 |
1.014 |
5.68 |
15.79 |
5.1 °L
|
979 |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
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: 7/24/2016 7:26 PM |
Notes: |
|
Mighty Fine Wheat Wine
|
Wheatwine
|
5.5 Gallons |
1.1 |
1.03 |
9.2 |
44.38 |
10.71 °L
|
979 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.074 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 4/18/2016 4:19 PM |
Notes: Strike grains with 7.14 gal of water at 162.6 °F.
Mash at 150 °F for 75 min.
Vorlauf and lauter 4.52 gal in your first runnings.
Add 2.98 gal of sparge water at 168 °F.
Vorlauf and lauter 2.98 gal in your second runnings.
Your combined runnings should be 7.5 gal. |
|
Blackberry Serrano Mead
|
American Light Lager
|
5 Gallons |
1.12 |
1.03 |
11.82 |
0 |
4.86 °L
|
979 |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.12 |
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: 1/31/2016 11:06 PM |
Notes: incremental feeding, high pitch 5 day addition cycle 3 honey additions, 1 blackberry addition. post fermentation Serrano addition, grilled or boiled, etoh sprayed/dipped- possible tincture addition. likely tincture addition-extra vodka can be bloody Mary fuel! |
|
Zombie IPA
|
American IPA
|
5.5 Gallons |
1.069 |
1.016 |
6.92 |
81.56 |
7.62 °L
|
979 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2015 3:33 AM |
Notes: |
|
|
|