|
WIT
|
Witbier
|
5.5 Gallons |
1.048 |
1.013 |
4.7 |
15.75 |
3.71 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 2.7 |
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: 5/12/2017 8:53 PM |
Notes: Blanche Oreiller
(5 gallons/19 L, all-grain)
OG = 1.050 (12.4 °P) FG = 1.011 (2.8 °P)
IBU = 20 SRM: 4 ABV = 5.0%
Ingredients
4.5 lb. (2.0 kg) flaked wheat (1 °L)
4.9 lb. (2.2 kg) Pilsner malt (1.6 °L)
1.1 lb. (0.5 kg) flaked oats (1 °L)
0.25 lb. (113 g) Munich malt (8 °L)
0.5 lb. (227 g) rice hulls or other natural filter
4 AAU Hallertau hops (60 mins) (1.0 oz/28 g of 4% alpha acids)
1.5 oz. (43 g) fresh citrus zest (5 mins)
0.4 oz. (11 g) crushed coriander seed (5 mins)
0.03 oz. (1 g) dried chamomile flowers (5 mins)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale) or Brewferm Blanche dried yeast
Step by Step
Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).
The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. Add the bittering hops with 60 minutes remaining and the spices with five minutes left in the boil. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly.
Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation. When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2. |
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|
Black IPA
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.065 |
1.012 |
6.98 |
81.98 |
38.56 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 7.71 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 7.22 psi |
Creation
Date: 6/30/2025 8:20 PM |
| Notes: |
|
|
Meyer Lemon White
|
Witbier
|
400 Litres |
1.052 |
1.012 |
5.19 |
11.49 |
5.02 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 400 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
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: 9/28/2021 2:44 PM |
| Notes: |
|
|
Black German Lager
|
Wood-Aged Beer
|
5 Gallons |
1.087 |
1.014 |
9.68 |
35.32 |
35.89 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 5.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 77 |
Mash Thickness: 2.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/5/2019 10:42 PM |
Notes: This recipe was originally a kit called 'Black F-Rye-Day Pale Ale' from Adventures in Homebrewing. However, I changed it quite a bit.
I set my mill gap as tight as possible to mill the grain (except the malted rye) as close to flour as I could to ensure optimal extraction.
First wort hopped with .75 ounce Magnum and 1-ounce Spalt Select at 5 minutes.
Pulled 1 liter or wort from mash and diluted to 2 liters to make a starter. When I pitched the yeast I added all the wort back into fermentor, bringing gravity down to 1.073. Will add half a pound brown sugar to increase gravity by 4 points.
Will age on .75 ounce of medium toast oak chips that have been soaked in rye whiskey after fermentation is complete. |
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Lime In The Coconut Sour
|
Specialty Fruit Beer
|
5.5 Gallons |
1.044 |
1.01 |
4.47 |
28.33 |
3.5 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 5/28/2019 7:23 PM |
| Notes: |
|
|
Hoppy Session Wheat NEPA
|
American Pale Ale
|
6.5 Gallons |
1.044 |
1.012 |
4.12 |
66.68 |
3.54 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.038 |
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: 7/31/2018 3:25 PM |
| Notes: |
|
|
Grisette
|
Saison
|
20 Litres |
1.03 |
1.002 |
3.62 |
24.14 |
2.6 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.021 |
Efficiency: 66 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 35 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2018 10:38 PM |
| Notes: |
|
|
Thomas Hardly Ale
|
English Barleywine
|
5 Gallons |
1.122 |
1.017 |
13.78 |
67.47 |
13.39 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.102 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2018 6:15 PM |
Notes: This is a first effort to start dialing in my recipe. My research suggests that this was originally a single malt beer (Pipkin), though many clone recipes use a mix of crystal malts and sometimes even peated malt. I plan to age this for a year in a Balcones barrel that I've already used several times, and so expect the whiskey influence to be minimal. Because of the aging, I expect to use a second yeast addition at bottling.
Second runnings and a 5.5 gallon sparge should produce a second small beer.
I'll welcome any thoughts and comments.
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East Kent Leffe
|
Belgian Blond Ale
|
15 Litres |
1.063 |
1.018 |
5.98 |
28.52 |
10.89 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2018 10:20 AM |
| Notes: |
|
|
Hazed And Confused
|
American IPA
|
5.5 Gallons |
1.063 |
1.018 |
5.92 |
113.45 |
4.32 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
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: 6/29/2017 5:37 PM |
| Notes: |
|
|
TriStar Imperial Stout (Dark Star)
|
Imperial Stout
|
11 Gallons |
1.115 |
1.03 |
11.12 |
72.86 |
50 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 16 Gallons |
Boil Time: 75 |
Boil Gravity: 1.079 |
Efficiency: 70 |
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: 1/14/2016 6:40 PM |
| Notes: |
|
|
Ginger/Pepper Saison X2
|
Saison
|
10 Gallons |
1.059 |
1.012 |
6.14 |
17.89 |
5.56 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2017 2:13 PM |
| Notes: oat malt was used because I was worried about gist having too much wheat and getting a stuck sparge, next time would replace with another base malt, giving it 75/25 barley/wheat |
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|
MBC Dinner!
|
American IPA
|
12 Gallons |
1.088 |
1.02 |
8.86 |
96.86 |
9.11 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 85 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/11/2017 4:32 AM |
| Notes: |
|
|
Wee Heavy
|
Wee Heavy
|
5 Gallons |
1.097 |
1.028 |
9.04 |
20.84 |
24.81 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
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: 10/16/2016 5:34 PM |
| Notes: |
|
|
Coffee Porter
|
American Porter
|
6 Gallons |
1.051 |
1.012 |
5.13 |
31.33 |
34.62 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2016 9:30 PM |
| Notes: |
|
|
PDG Pale Ale
|
American Pale Ale
|
4.25 Gallons |
1.052 |
1.015 |
4.86 |
40.25 |
5.92 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 4.95 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 57 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/17/2016 4:55 PM |
| Notes: |
|
|
Spring #03 - Spring Hopper Saison (AG)
|
Saison
|
5.5 Gallons |
1.058 |
1.016 |
5.45 |
38.29 |
3.48 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 70 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2016 4:48 PM |
Notes: Mash Efficiency
2 Row - 36 X 10 / 6 = 60
Carpils - 32 X 0.5 / 6 = 3
Total = 63
PPG target - 47
PPG = preboil grav * 6 / malt #
PPG = 1.0xx * 6 / 10.5 = 24 |
|
|
Bota Pra Vender IPA
|
American IPA
|
26 Litres |
1.044 |
1.008 |
4.66 |
115.21 |
3.98 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 50 |
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: 4/28/2016 6:04 PM |
| Notes: |
|
|
Grapefruit IPA
|
American IPA
|
20 Litres |
1.063 |
1.012 |
6.69 |
51.34 |
7.71 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
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: 4/19/2016 8:53 PM |
| Notes: |
|
|
Pan Galaxy Gargle Blaster
|
American IPA
|
5.5 Gallons |
1.087 |
1.022 |
8.6 |
92.75 |
5.13 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2016 5:54 PM |
| Notes: |
|
|
|
|