Dubbel Trouble
|
Belgian Dubbel
|
5 Gallons |
1.062 |
1.01 |
6.86 |
27.4 |
12.69 °L
|
922 |
1 |
|
|
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: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2015 4:15 PM |
Notes: |
|
Wolf Pack Brewing NEIPA
|
Specialty IPA: New England IPA
|
19 Litres |
1.064 |
1.016 |
6.31 |
39 |
5.19 °L
|
922 |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2020 1:48 AM |
Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.
Takes 20 to 25 days before ready |
|
Christmas RIS 2019
|
Imperial Stout
|
5 Gallons |
1.109 |
1.03 |
10.42 |
148.57 |
50 °L
|
922 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/13/2019 6:21 AM |
Notes: Recipe tailored to the black barley and chocolate malts I had on hand. Single origin for each would be fine |
|
Westvleteren 12 Clone
|
Belgian Tripel
|
20.8 Litres |
1.083 |
1.014 |
9.02 |
40.41 |
27.95 °L
|
922 |
3 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 2.9 |
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: 5/31/2019 7:16 AM |
Notes: https://www.homebrewtalk.com/forum/threads/westvleteren-12-clone-multiple-award-winner.500037/
Recipe Type: All Grain
Yeast: WLP 530
Yeast Starter: 3.8L Stirplate
Additional Yeast or Yeast Starter: Starter Seeded w/ 100 Billion Cells
Batch Size (Gallons): 5.5
Original Gravity: 1.090
Final Gravity: 1.012
Boiling Time (Minutes): 90
IBU: 36
Color: 33
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 60
Tasting Notes: Plummy, mildly malty, finishing with a rich spice and hint of candi syrup
Grist/Fermentables
----------------------------------
8.00 lbs Pilsner (2 Row) Belgian (2.0 SRM)
7.00 lbs Pale Malt (2 Row) Belgian (3.0 SRM)
2.50 lbs D-180 Candi Syrup (180.0 SRM)
Mash Steps
---------------
Mash at 149.0 F 90 min
Fly or batch sparge 168.0 F
Boil Steps
---------------
Boil 90 minutes
Add hops and Servomyces per schedule, (make sure to open the Servomyces cap).
Stir-in adjuncts at 10 minutes prior to flame-out, (alternatively, stir in adjuncts at flame-out)
Boil Ingredients
---------------------
1.00 oz Brewer's Gold [8.00 %] - Boil 60.0 min
1.00 oz Hallertau Mittelfrueh [5.00%] - Boil 30 minutes
1.00 oz Styrian Goldings [4.10 %] - Boil 15.0 min
1.00 Items Servomyces - Boil 5.0 mins
Yeast Ingredients
----------------------------------
320 Billion cells or 3200 ml stir-plate starter seeded with 1.0 vial Abbey Ale (White Labs #WLP530)
***Krausen yeast method to be added here
Clear wort boil-down notes (Optional Step):
-------------------
(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:
1. Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
3. Be careful NOT to burn the maltose syrup.
4. The result will be approximately 24-26 ounces of syrup.
5. Re-crash the syrup by adding wort from the ongoing main boil.
6. Pour the dissolved liquid back in to the main boil.
Fermentation Pitch Notes:
---------------------
Chill wort to 63-64F
Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.
Fermentation Process Notes
---------------------
1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F)
1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F) |
|
Oatmeal Cookie Stout
|
Winter Seasonal Beer
|
5.25 Gallons |
1.072 |
1.018 |
7.13 |
27.83 |
50 °L
|
922 |
0 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 62 |
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: 7/4/2018 2:16 PM |
Notes: Added rum soaked raisins and cinnamon as Werth as vanilla beans. Than combined with the .018 FG made this tasty but maybe slightly too sweet.
Overall good. |
|
Village Trycycle
|
Belgian Pale Ale
|
17 Gallons |
1.049 |
1.007 |
5.5 |
4.14 |
5.97 °L
|
922 |
4 |
|
|
Boil
Size: 19 Gallons |
Boil Time: 90 |
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: 1/7/2018 8:12 AM |
Notes: split into 3 5.5 gallon batches
ferment
1. wlp644 dry hop at 1.020/dry hop at kegging
2. wlp644 at 14 days add 5lbs raspberries thawed to room temp. into secondary /dry hop at kegging
3. wy3278 aged 14 months//bottle condition
|
|
The Machine - Russian Imperial Stout
|
Imperial Stout
|
475 Litres |
1.076 |
1.015 |
8.12 |
54.72 |
34.21 °L
|
922 |
0 |
|
|
Boil
Size: 490 Litres |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2017 3:12 PM |
Notes: |
|
Heady Topper Clone
|
American IPA
|
1 Gallons |
1.083 |
1.022 |
7.96 |
68.51 |
6.99 °L
|
922 |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2016 12:04 AM |
Notes: |
|
Xocoveza
|
American Porter
|
5 Gallons |
1.08 |
1.02 |
7.86 |
57.09 |
48.73 °L
|
922 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 65 |
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: 12/12/2016 3:11 PM |
Notes: 10 g ground Ceylon Cinnamon
2-3 Vanilla beans
1 to 2 oz coffee bean tincture
70 gram Pasilla Pepper tincture |
|
LPX
|
American IPA
|
5.25 Gallons |
1.072 |
1.017 |
7.19 |
60.46 |
8.86 °L
|
922 |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 1.31 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2016 9:18 PM |
Notes: |
|
Dale's IPA
|
American IPA
|
5 Gallons |
1.072 |
1.017 |
7.25 |
58.68 |
6.57 °L
|
922 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.79 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/10/2015 9:09 AM |
Notes: Stone IPA clone.
Mash at 150° to 152° for 60 min.
Sparge as usual
Boil for 75 minutes (remember to compensate your water if you normally do 60 min boils)
Cool and ferment at 66° to 68°
1800ml Starter
Two full weeks of "dry hopping" |
|
Peasant Fare Multigrain Bitter
|
American Brown Ale
|
20 Litres |
1.058 |
1.014 |
5.81 |
59.83 |
19.06 °L
|
922 |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 68 |
Mash Thickness: 3.1 |
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: 10/13/2015 7:52 PM |
Notes: 8 oz of hops for a non-ipa beer, which really should be a malt/fermentable showcase (multigrain)... consider bringing hops mass down to roughly 5-6 oz max. See about fresh hops in 1 oz quantities for this recipe.
fun experiment: this can be a backburner beer tho.
see how you like those hops in facehugger first! |
|
Death Of Saisons
|
Saison
|
15 Litres |
1.071 |
1.013 |
7.67 |
33.39 |
4.84 °L
|
921 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/20/2016 4:25 AM |
Notes: |
|
Blanche Oreiller
|
Witbier
|
5.5 Gallons |
1.049 |
1.013 |
4.77 |
40.95 |
5 °L
|
921 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 11/18/2016 3:58 AM |
Notes: |
|
NEIPA
|
American IPA
|
3.5 Gallons |
1.071 |
1.013 |
7.58 |
64.9 |
5.61 °L
|
921 |
1 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/15/2016 3:45 AM |
Notes: Fermentation Schedule:
Day:
1-2: 64dF
3-8: 65-70dF, increasing by 1d/day
8-14: 70dF
15: 40dF
Bottle and condition at room temperature |
|
Decadent Clone
|
American IPA
|
5 Gallons |
1.095 |
1.024 |
9.34 |
40.2 |
12.87 °L
|
921 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 60 |
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: 8/8/2016 9:01 PM |
Notes: |
|
Randy's DIPA Scaled Up
|
Double IPA
|
16 Gallons |
1.078 |
1.015 |
8.22 |
76.61 |
7.04 °L
|
921 |
0 |
|
|
Boil
Size: 18.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 10/27/2017 3:36 PM |
Notes: 7 - 10 Primary
5 -10 Days Secondary
After 2 weeks or so add hops to secondary
After 7 days heat water and mix 3 TSP of plain gelatin in a bowl or glass, add to secondary and cold crash at 35 degrees F for 2-3 days
Keg or bottle
|
|
Speedway
|
Imperial Stout
|
5.5 Gallons |
1.128 |
1.02 |
14.24 |
37.28 |
50 °L
|
921 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.094 |
Efficiency: 65 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2016 6:00 PM |
Notes: BUY MUSLIM BAG
BUY 1LB OF DME
|
|
11/29/15 Imperial Stout
|
Imperial Stout
|
5.5 Gallons |
1.095 |
1.021 |
9.62 |
78.47 |
50 °L
|
921 |
1 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
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: 11/29/2015 5:28 PM |
Notes: Danstar
Nottingham ale yeast
Coconut added to 2.5 gals
O.G. 1.055 |
|
Kitchen Sink Norwegian Saison
|
Saison
|
5.5 Gallons |
1.061 |
1.014 |
6.23 |
42.47 |
6.42 °L
|
921 |
0 |
|
|
Boil
Size: 7.5 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/22/2015 5:19 PM |
Notes: Brewed with kitchen sink hops to test OYL-061, the second Norwegian farmhouse isolate.
Planning to pitch at 68 and ramp to 90 |
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