|
Saison Odette
|
Saison
|
6 Gallons |
1.057 |
1.015 |
5.52 |
34.79 |
3.48 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/12/2016 9:21 PM |
Notes: Because of the relatively large proportion of spelt in this recipe, I typically do a cereal mash. The process is quite straight-forward for Brew in a Bag, but may require some modification for other mashing regimes. I'm still a little ambivalent about the best time to add the spelt porridge to the main mash. Some of my recent beers made with the process below have had lower head-retention than I'm used to, and I'm still trying to work out if that is from using a more modified pilsner malt, or from including the spelt porridge in the first protein rest.
Crush spelt separately to consistency of grits. For me, that means running it through my Corona mill twice on a fairly tight setting (too tight and the mill sticks).
Bring the spelt grits to a boil in a large saucepan with a few litres of water (subtract this from the volume of your main batch, or take it directly from the liquor in the main kettle). Keep at a boil, stirring to prevent scorching, until it forms a thick porridge: usually 15-20 minutes. This stage can be done prior to brew day, with the cooled spelt porridge stored in the fridge till required. [NB: I often throw in a handful of crushed pilsner malt as well (yes, a handful, I don't measure it). I think the enzymes convert some of the sugars as mix passes through the conversion temperatures on its way to a boil. Sometimes I'll let it rest for ten minutes at around 150°F first.]
Heat main mash liquor and dough in with grist and spelt porridge, aiming for an initial temperature of 131F. You may need to break up the spelt porridge with your hands if you stored it before use. Keep at this temperature for around 15-20 minutes. [Optional step: you can also include an earlier rest at around 113F. This may aid with lautering and possibly increase phenolics from any brettanomyces strains.]
Raise mash to around 145F. Keep at this temperature for 40-50 minutes.
Raise mash to around 154F. Keep at this temperature for 20 minutes.
Raise to 168F. Mash out and lauter. Top-up with water to reach your desired pre-boil volume. Proceed with boil. |
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Mount River IPA
|
American IPA
|
20 Litres |
12.763 |
2.401 |
5.54 |
73.24 |
5.46 °L
|
1.2K |
5 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 70 |
Boil Gravity: 9 |
Efficiency: 70 |
Mash Thickness: 3.12 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: 19l |
Creation
Date: 4/16/2019 6:41 PM |
| Notes: |
|
|
Mexican IPA
|
Specialty IPA: White IPA
|
11.3 Gallons |
1.07 |
1.015 |
7.24 |
70.97 |
4.78 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 78 |
Mash Thickness: N/A |
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: 4/13/2019 11:22 PM |
| Notes: |
|
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Vanilla Peanut Butter Porter
|
American Porter
|
5.5 Gallons |
1.057 |
1.013 |
5.76 |
27.16 |
32.15 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
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: 1/3/2018 5:08 PM |
| Notes: |
|
|
Marko's French Farmhouse Saison
|
Saison
|
21 Litres |
1.06 |
1.013 |
6.18 |
31.78 |
6.47 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2017 2:38 PM |
Notes: Made on my BM20L, I mashed with 25 litres and sparged with 6 litres.
Very happy with the results. Fruity and some tartness and just a bit of dryness. Absolutely full of flavour, each mouthfull you can pick up different notes. |
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Easy IPA
|
American IPA
|
5 Gallons |
1.054 |
1.014 |
5.25 |
42.27 |
12.49 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 75 |
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: 5/19/2017 12:15 AM |
| Notes: |
|
|
Stone Ruination DIPA MOD
|
Imperial IPA
|
5 Gallons |
1.071 |
1.018 |
7 |
160.03 |
6.07 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.102 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2017 2:00 PM |
Notes: Water for partial mash: dilute water with distilled or RO water, if needed, to below 100 ppm carbonates (bicarbonate ions (HCO3–) or “alkalinity as CaCO3”), add calcium, if needed, to make 100 ppm Ca2+, use 3:1 ratio of gypsum and calcium chloride for adding calcium ions
(for dilution: filtered tap water)
Procedure:
1. Make yeast starter 2–3 days ahead of brew day.
2. On brew day, heat 4.1 qts. of brewing liquor to 165 °F and mash grains at 154 °F for 60 minutes. Stir every 8 minutes or so, if you can do so without losing a significant amount of heat.
3. Collect around 1.75 gallons of wort. Add water to make at least 4.0 gallons of wort. Stir in roughly 1/2 of the malt extract, hold at 154 °F for 5 minutes, then bring to a boil.
4. Boil the wort for 90 minutes. (If hot break does not appear as big, fluffy flakes after first 15 minutes of boil, add 0.5 tsp. gypsum.)
5. Add hops and Irish moss / whirfloc at times indicated. Add water, if needed, so boil volume never drops below 3.5 gallons.
6. Dissolve remaining malt extract in wort and stir in with 10 minutes left in boil. (You can do this in shifts.)
Option: add Fermax 0.5 tsp per gallon as yeast nutrient, 15 minutes before the end of boil.
7. Chill wort to 70 °F. If using an immersion chiller, swirl chilled wort and let sit for at least an hour (covered) to let hop debris settle.
8. Transfer wort to fermenter, leaving as much hop debris and trub behind as possible. Add water to yield 5.0 gallons.
9. Aerate the wort thoroughly and pitch sediment from yeast starter.
10. Ferment at 70 °F. If dry hopping in a keg, let beer fall (at least mostly) clear before racking.
11. Dry hop for 7 days. Avoid exposing beer to oxygen as much as possible when transferring wort and dry hopping after fermentation.
Double Dry Hopped Option:
Note to make the Double Dry-Hopped version, remove the first charge of dry hops and add a second charge of the same amount. You can use more Centennial. Simcoe, Citra or Amarillo also work really well. |
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IPL Brygg 43
|
International Pale Lager
|
22 Litres |
1.057 |
1.011 |
6.02 |
39.62 |
5.69 °L
|
1.2K |
2 |
|
|
Author:
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Eastern Christiania Brewery
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 68 |
Mash Thickness: 3 |
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: 2/14/2017 4:40 PM |
| Notes: |
|
|
# 3 - Saison W/ Lime Zest & Agave Nectar - For Reinheitsrevolt Contest
|
Saison
|
3 Gallons |
1.053 |
1.013 |
5.24 |
0 |
3.31 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 72 |
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: 12/13/2016 1:21 AM |
| Notes: |
|
|
H Town Brown
|
Specialty IPA: Brown IPA
|
12 Gallons |
1.073 |
1.017 |
7.35 |
55.08 |
20.28 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 1.41 |
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: 12/12/2016 12:51 AM |
Notes: Pre-boil: 14.14 gallons @ 212°F
Post-boil: 12.73 gallons @ 212°F
Estimated Gravity Readings
Mash 1.084
Second Runnings 1.040
Preboil 1.0682
Post Boil 1.072 |
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English IPA 0.1a
|
English IPA
|
16 Litres |
1.062 |
1.017 |
5.83 |
51.69 |
9.05 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: cane sugar |
Priming Amount: 56 g |
Creation
Date: 6/21/2013 11:31 AM |
| Notes: |
|
|
Gahr American IPA
|
American IPA
|
26 Litres |
1.066 |
1.014 |
6.81 |
63.06 |
6.84 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 85 |
Mash Thickness: 4.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2016 2:52 PM |
| Notes: |
|
|
Belgian Blond
|
Belgian Blond Ale
|
19 Litres |
1.078 |
1.023 |
7.15 |
24.92 |
6.16 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2015 4:49 AM |
| Notes: |
|
|
En Garde!
|
Bière de Garde
|
5 Gallons |
1.063 |
1.016 |
6.1 |
19.9 |
20.34 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.045 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2015 2:55 AM |
| Notes: strange yeast blend. WLP 566, 530 & 830. ferment at low Ale temp but high Lager temp. looking for clean and somewhat fruity. |
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Wobble
|
American IPA
|
5.5 Gallons |
1.063 |
1.015 |
6.3 |
55.72 |
15.21 °L
|
1.2K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.115 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/22/2015 10:49 PM |
| Notes: |
|
|
Papa Doc Imperial IPA V2
|
Imperial IPA
|
5.5 Gallons |
1.07 |
1.016 |
7.17 |
134.16 |
10.47 °L
|
1.2K |
4 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2015 2:12 PM |
| Notes: |
|
|
Whisky Barrel Stout
|
American Stout
|
5 Gallons |
1.066 |
1.017 |
6.43 |
32.88 |
34.82 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 35 |
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: 5/9/2015 8:45 PM |
| Notes: |
|
|
Claude Darnell's Recipe
|
American Brown Ale
|
4.2 Gallons |
1.053 |
1.013 |
5.22 |
15.21 |
18.91 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 4.75 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 5/7/2011 3:43 PM |
| Notes: |
|
|
Chuck Chapman's Recipe
|
American Amber Ale
|
5 Gallons |
1.065 |
1.016 |
6.43 |
85.17 |
17.13 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 5 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: 3/12/2011 2:40 PM |
| Notes: |
|
|
Dansgärde Pale Ale (APA) Edit 4
|
American Pale Ale
|
20 Litres |
1.05 |
1.01 |
5.35 |
31.73 |
6.27 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2013 10:06 AM |
Notes: 4'5 cm från kanten för 23 liter.
2g protafloc sista 20 min i koket
Jästnäring med protafloc
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