Belgian WitBier Version 01
|
Witbier
|
19 Litres |
1.054 |
1.015 |
5.17 |
9.11 |
4.45 °L
|
977 |
0 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/1/2017 9:30 AM |
Notes: Alpha Amylase 68 - 70C (Producing Sweet & Malty)
Beta Amylase 60 - 65C (Producing Dry & Crisp)
----------------------------------------------------------------------------------
Belgian Witbier Quick Steps.
Mash 5Kgs grain with 12.5L water at 68-69C. Collect 7.1L wort with OG at 1.08.
Lager Steps
Preheat the mash tun with 100C boil water.
Mash all at 67C for 90 minutes. Squeeze hard to get all the wort out.
Collect total wort of 21.6L with OG 1.040 at 55.5C. Equal to OG 1.051 @ 20C. Efficiency is 80%.
Add up to 24.5L and boil to 23.5L.
Final 16L only get into fermentation barrel. Use (10g + 7g ) 17g bohemian lager yeast M84 from Mangrove Jacks.
Rehydrate at 24C, cold down to 20C and add into wort (20C). Quickly cold down the fermentation barrel to 12C within 5 hours.
M84 Lager yeast starts really slow. After 36 hours only sees some thin krausen on top. No bubble at airlock yet.
Bubble activity is slow compare with ale yeast.
Primary Ferment at 12C - 12 days
13rd day - 14C
14th day - 18C
15th day - Stir the fermentor to gather the yeast in center.
15th - 24th day - 18C
17th day sample - 1.016 Gravity at 20C.
25th Day - 18C
26th Day - 14C
27th Day - 10C
28th Day - 6C
29th Day - 2C
30th - 34th Day - 2C
35th Day - Add yeast and bottle.
After bottle keep at 20C for 2 weeks. Then keep at 2C for 4 weeks.
Set CO2 volume to 2.4, 15.3L, 12 Celsius, use 78.5g table sugar. |
|
London Black Porter
|
English Porter
|
2 Gallons |
1.063 |
1.021 |
5.53 |
40.03 |
33.18 °L
|
977 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
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: 6/13/2023 1:19 AM |
Notes: |
|
Boberts Coffee Nut Stout (Low Carb)
|
American Stout
|
5.5 Gallons |
1.041 |
1 |
5.36 |
35.93 |
32.21 °L
|
977 |
1 |
|
|
Boil
Size: 6.63 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 1.75 |
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: 1/20/2022 8:36 PM |
Notes: |
|
Bru-1 Experimental IPA
|
American IPA
|
5.5 Gallons |
1.072 |
1.015 |
7.51 |
78.35 |
6.67 °L
|
977 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.133 |
Efficiency: 68 |
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: 7/23/2021 3:03 PM |
Notes: |
|
Dog Daze SMaSH #2
|
American IPA
|
4.75 Gallons |
1.064 |
1.013 |
6.77 |
27.76 |
3.97 °L
|
977 |
1 |
|
|
Boil
Size: 6.59 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 7.69 psi |
Creation
Date: 4/23/2021 2:22 PM |
Notes: |
|
Megalodon Imperial Red - Northern Brewer
|
Clone Beer
|
5.5 Gallons |
1.088 |
1.021 |
8.77 |
52 |
17.56 °L
|
977 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: dextrose |
Priming Amount: 4.6 oz |
Creation
Date: 1/5/2021 7:57 PM |
Notes: |
|
Blackberry Hefeweizen
|
Weissbier
|
5.5 Gallons |
1.052 |
1.014 |
5.07 |
10.79 |
3.68 °L
|
977 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 8/13/2019 4:33 PM |
Notes: |
|
Amber
|
American Amber Ale
|
23 Litres |
1.046 |
1.008 |
4.92 |
30.46 |
11.94 °L
|
977 |
1 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 2.7 |
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: 11/10/2018 12:25 AM |
Notes: |
|
IR Juicy [JUICY 18]
|
American IPA
|
26.5 Litres |
1.057 |
1.017 |
5.35 |
96.54 |
8.33 °L
|
977 |
2 |
|
|
Boil
Size: 33.87 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 68 |
Mash Thickness: 2.67 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/8/2018 4:54 PM |
Notes: For volumes the presumption is that you have a yeast starter of 2L. Total volume should be 26.5L (24.5L + yeast starter) so if your yeast starter is not 2L, adjust accordingly.
**Yeast**
Foggy London Ale is the preferred yeast. If not that, then any good NEIPA yeast. Prepare yeast starter according to calculator @ Pro Brewer .75 (Ale)
**Grist**
Total 7.64 Kg grist with 1.6g flaked oats/wheat, (a shade over 20% of total). Just 50g of acid malt, dropped from 100g after JUICY 20.
**Mash**
Mash steps (41L = 9L spring/32L RO)
* bring 41L in HLT to 167F.
* Dough in 20L for [strike = 152F]
* continue heating remaining 21L
* Use HERMS to maintain 152 for an hour (first runnings should be around 1.065
* Raise temp to 158F and hold for 15 minutes
* bring to 170F (or close to it) with HERMS
* Sparge using remaining 21L of kettle water
* proceed to boil as soon as kettle starts to fill
* fill kettle to 31L; top up any remaining runoff to maintain that level
* Boil one hour. Add boil hops with ten minutes to go.
* Let wort cool to 190F add hop-stand hops and insulate as best you can, let stand for a half hour
**Hops**
Any floral lemony hops work; the original recipe used Citra & Mosaic.
Amarillo boil (10 minute boil for 43 IBU, per BF recipe)
Citra Mosaic whirlpool (60g each) and dry hops (45g each)
Amarillo boil 10 minutes
Citra Mosaic hop stand @ 190F 30 minutes
Citra Mosaic dry hop for ~4 days (maybe up to 7).
Add dry hops as soon as strong fermentation shows signs of tapering off.
**Fermentation**
Fill FF to 26.5L. Take yeast starter into account. For example, if your yeast starter is 3.5L, fill FF to 23L and then add the yeast starter for a total of 26.5L. |
|
Galaxy Smash (Extract)
|
Classic American Pilsner
|
4 Litres |
1.044 |
1.008 |
4.66 |
35.51 |
3.98 °L
|
977 |
0 |
|
|
Boil
Size: 5.2 Litres |
Boil Time: 30 |
Boil Gravity: 1.034 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2017 9:37 AM |
Notes: |
|
B's Hqzy Session
|
Specialty IPA: New England IPA
|
5 Gallons |
1.047 |
1.013 |
4.47 |
35.44 |
5.79 °L
|
977 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.75 |
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: 9/12/2015 7:45 PM |
Notes: |
|
Mcquaker's Oatmeal Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.062 |
1.021 |
5.45 |
31.06 |
38.48 °L
|
977 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 11/23/2016 7:48 PM |
Notes: |
|
The Smoked Kraken
|
Specialty IPA: Black IPA
|
24 Litres |
1.062 |
1.012 |
6.49 |
62.67 |
28.83 °L
|
977 |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 9/7/2016 5:36 AM |
Notes: |
|
Esküvői Sör - Vörös 2016.04.29
|
Irish Red Ale
|
24 Litres |
14.191 |
3.678 |
5.67 |
26.6 |
8.94 °L
|
977 |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 11.5 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2016 3:18 PM |
Notes: 15 gramm fekete maláta, belekeverve
kezdővíz 22 liter
máslóvíz 12 liter
állt 2 órát 90 fokon miközben étteremben voltunk, forralás közben észrevettem hogy már csak 24 liter és felöntött még 2 liter vízzel.
végén megint 24, kipótoltam 25-ig
nem volt spalt select, fuggles lett helyette
22-23 liter lett
OG 14 körül
FG 4 körül.
Éppeg lett 41 palack.
Palackozva: 2016.05.20 |
|
Friar's Ale
|
American Amber Ale
|
5.5 Gallons |
1.055 |
1.013 |
5.6 |
29.77 |
10.7 °L
|
977 |
0 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 73 |
Mash Thickness: 1.25 |
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: 3/18/2016 10:29 AM |
Notes: aiming for about 30 IBU and neutral yeast, probably wyest 1056 or with a bit more character.Or maybe consider using california common lager yeast??? wlp 810 or wyeast 2112
|
|
3C Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.055 |
1.009 |
6.01 |
48.99 |
6.76 °L
|
977 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 3/6/2016 1:58 PM |
Notes: |
|
Carahell Quad
|
Belgian Pale Ale
|
4 Gallons |
1.072 |
1.007 |
8.44 |
27.28 |
10.59 °L
|
977 |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.8 |
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: 2/29/2016 8:29 PM |
Notes: Start fermentation at 64 and let it warm up to 75.
Dry hop .5 oz each of Kent and Styrian in each fermentor for the last week before kegging.
I think with the long cool mash, it will attenuate a bit lower than recipe prediction, and end up at 6-6.5%. |
|
Wallace Ale
|
Scottish Heavy
|
6 Gallons |
1.074 |
1.02 |
7.02 |
56.72 |
25.02 °L
|
977 |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/29/2016 3:05 AM |
Notes: |
|
Lumbers Pea-Hearted Clone
|
American Pale Ale
|
25 Litres |
1.044 |
1.007 |
4.82 |
45.16 |
10.57 °L
|
977 |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 71 |
Mash Thickness: 3 |
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: 12/6/2015 6:20 AM |
Notes: |
|
Sala Backe Suris
|
Berliner Weisse
|
19 Litres |
1.047 |
1.011 |
4.8 |
5.37 |
3.29 °L
|
977 |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 72 |
Mash Thickness: 3.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: sugar |
Priming Amount: 8g/l |
Creation
Date: 11/20/2015 1:42 PM |
Notes: |
|
|
|