Abbaye Ale
|
Trappist Single
|
5.5 Gallons |
1.052 |
1.01 |
5.51 |
29.3 |
4.83 °L
|
909 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
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: 8/19/2017 3:35 PM |
Notes: |
|
Hazy 09326 / Sabro Split
|
Specialty IPA: New England IPA
|
10 Gallons |
1.079 |
1.015 |
8.28 |
45.57 |
5.7 °L
|
909 |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 68 |
Mash Thickness: 1 |
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: 5/6/2022 7:25 PM |
Notes: =============================
5/14/22
brew day was a disaster. everything barely fit in the mash tun so that part was ok. i added the flaked stuff first which was bonehead so it was caked up during sparge
i collected more than 12 gallons lets call it 13 for pre boil gravity of 1045. after boiling for 90 minutes it was only 1050. i didnt have the time to boil it down all day so i tossed half the wort, added a bunch of random hops (julius, saaz, crystal, nugget) to the whirlpool for about 20 minutes then knocked out with half the voss starter.
idk why i thought i could get 10 gallons of high gravity wort out of this especially considering ive always had bad efficiency with flaked adjuncts
=============================
5/10/22
altering recipe to say cascade instead of 09326 since brewersfriend keeps removing it everytime i open this to edit. but still using the 09326.
worked out the water profile based on brusho. seems like a lot of salts compared to what i normally use. calculator still complains about hco3 but everything else is on point, pH is good. im reading the cl and so4 and ph is what matters the most.
with sparge, may be using over 15 gal water. need to figure out how to treat it all since GF only fits 12 gal. maybe split the water and treat two 7.5 gal portions, then top up the GF? hard to split 4.5g in half tho.
=============================
5/9/22
research todo :
reading chloride to sulfate should be 2:1for neipa. this recipe atm is 1:3!
also consider doing a 30 min boil? since we have no bittering hops it might be enough time for the malt and also we dont want to boil off too much volume...
youtube neipa from brusho suggests following profile
ca 136
mg 12
na 40
cl 202
so4 101
hco3 104
https://www.youtube.com/watch?v=XLQ8bkzLU00&list=WL&index=1
=============================
5/6/22
scaled up to 11 gallons for a split batch?? might be pushing it in terms of mash tun size, double batch and high gravity eek. but lets try. mash will be thick af. GF is only 12 gallons so 2 gallons will boil off in an hour, left with exactly 10 gallons before we start accounting for hop loss. each split batch could end up being only 4 gallons. oh well.
plan
* genus brewing suggested up to 40% adjunct - adding some flaked wheat...currently sitting at 12.5% but also using fair amount of wheat malt hopefully that does it
* long mash at 148
* sparge to max 12 gal
* boil for 60 min down to 10 gal
* (gonna have some hop loss)
* transfer half the wort to digiboil, set to 190
* bag 8 oz of whirlpool hops in each batch for 20 min at 190
* knockout
added water profile from tap water. my tap has too much Na salt for this profile but that is the only thing that is off. hopefully it still balances.
=============================
5/2/22
Running my standard hazy ipa recipe with a new hop. This time will be taking down the oats a bit and relying on malt for OG points. Cant decide between hothead voss or london. I think Tony from FG said they use voss for everything...
Notes about 09326 hop :
This experimental varietal from Hopsteiner has a strong genetic link to Cascade. 09326 is recommended primarily for aroma additions for pungent notes of berry jam, tropical fruit, grapefruit and a subtle herbalness. Best suited for IPAs and Pale Ales, and Blonde Ales.
Hop Statistics
Alpha Acids: 4.0 – 7.0%
Beta Acids: 4.5 – 7.0%
Alpha-Beta Ratio: 0.5 – 1.5
Cohumulone: (% of alpha acids): 29 – 32%
Total Oils in mls per 100 grams dried: 2.0 – 2.6
https://www.morebeer.com/products/experimental-09326-pellet-hops-place-holder.html
|
|
Blueberry Milkshake Sour
|
Specialty Fruit Beer
|
5.25 Gallons |
1.052 |
1.007 |
5.91 |
20.73 |
3.99 °L
|
909 |
0 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: -12 psi |
Creation
Date: 4/1/2022 5:18 PM |
Notes: 1.) Blueberry Puree: Crush 5 lbs of frozen wild blueberries and macerate with 2.5 oz of sugar for 24 hours. Add to Primary when the SG has dropped to the 1.016-1.018 range. This will restart/spike fermentation and help to scrub any oxygen that may get added with this late addition.
2.) Using 2 packets of the Philly Wild Sour yeast will create a very large pucker factor. The sweetness from the lactose will help smooth out some of that.
|
|
Aylesbury Duck - Pale Ale
|
American Pale Ale
|
17 Litres |
1.048 |
1.009 |
5.15 |
55.97 |
4.22 °L
|
909 |
0 |
|
|
Boil
Size: 22.96 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 4.0476 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: sucrose |
Priming Amount: 77.4 g |
Creation
Date: 4/6/2020 5:49 PM |
Notes: |
|
Plum Sauced
|
Belgian Dark Strong Ale
|
6.5 Gallons |
1.09 |
1.013 |
10.09 |
29.55 |
34.5 °L
|
909 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 74 ° F |
Priming Method: dextrose |
Priming Amount: 10.6 oz |
Creation
Date: 10/17/2019 7:51 PM |
Notes: 1st place winner in category 29A (Fruit Beer) at the BJCP sanctioned 2019 Lawrence Brewers Guild Big Brew Off Home brew Competition. |
|
No 88 Low Alcohol Red
|
No Profile Selected |
5.5 Gallons |
1.018 |
1.007 |
1.48 |
17.28 |
13.03 °L
|
909 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.015 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2018 4:55 PM |
Notes: |
|
Lawnmower Blonde
|
Blonde Ale
|
5.5 Gallons |
1.044 |
1.009 |
4.53 |
18.72 |
4.43 °L
|
909 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.031 |
Efficiency: 66 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/3/2018 11:51 AM |
Notes: |
|
Citrazona Clone
|
American IPA
|
5.5 Gallons |
1.063 |
1.011 |
6.85 |
54.92 |
7.58 °L
|
909 |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
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: 1/12/2018 12:43 AM |
Notes: |
|
Summer Lightning
|
British Golden Ale
|
12.5 Litres |
1.046 |
1.011 |
4.61 |
36.71 |
5.7 °L
|
909 |
0 |
|
|
Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/26/2017 1:35 PM |
Notes: |
|
#Flammenweizen 2.0
|
Weissbier
|
35 Litres |
1.052 |
1.012 |
5.21 |
8.94 |
3.61 °L
|
909 |
0 |
|
|
Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3.5 |
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: 10/29/2017 6:01 PM |
Notes: Élesztő helyett lehet az FM41 a Beerodalomból!
Erjesztés vezetés:
21-10 fokon beoltani, itt tartani egy napot, majd naponta egy fok csökkenéssel 17 fokra hűteni, majd itt tartani egy hétig. Főerjedés végétől max egy héttel palackozni.
Palackozás után legalább 3-4 hetet lagerezni 4-5 fokon. |
|
Row House Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.056 |
1.016 |
5.28 |
40.18 |
9.2 °L
|
909 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2015 4:58 PM |
Notes: |
|
Gordon Strong's Hefe
|
Weissbier
|
6 Gallons |
1.052 |
1.012 |
5.32 |
23.67 |
3.64 °L
|
909 |
0 |
|
|
Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 7/30/2017 3:03 PM |
Notes: |
|
Tropical Wheat
|
Blonde Ale
|
62 Litres |
1.051 |
1.011 |
5.26 |
29.47 |
3.08 °L
|
909 |
0 |
|
|
Boil
Size: 75 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2017 9:17 AM |
Notes: |
|
LMB
|
American Stout
|
5 Gallons |
1.053 |
1.013 |
5.22 |
52.05 |
46.64 °L
|
909 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 75 |
Boil Gravity: 1.044 |
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: 3/13/2017 1:40 AM |
Notes: Carbonate at 2.5 volumes.
Brewtoad Mash
154 degrees
9.5 lbs grain / 8 lbs grain
Mash Thickness 1.5
Mash Schedule (Full Mash)
Strike grains with 4.06 gal of water at 164.4 °F.
Mash at 154 °F for 60 min.
Vorlauf and lauter 2.61 gal in your first runnings.
Add 3.39 gal of sparge water at 168 °F.
Vorlauf and lauter 3.39 gal in your second runnings.
Your combined runnings should be 6 gal.
Mash Schedule (8lb Mash, 5gal boil)
Strike grains with 3 gal of water at 165.9 °F.
Mash at 154 °F for 60 min.
Vorlauf and lauter 1.7 gal in your first runnings.
Add 3.3 gal of sparge water at 168 °F.
Vorlauf and lauter 3.3 gal in your second runnings.
Your combined runnings should be 5 gal.
If cold steeping the grains (roasted barley & black patent), the adjusted OG (for efficiency calculations) is 1044.
If cold steeping grains add at :15
Beer should be moved to a carboy when mostly done fermenting.
Add 2.5 oz wood chips soaked in 1/2 Jameson, 1/2 Rye
Add some of the liquid to taste, drink the rest. |
|
Chesapeake Pale
|
American Pale Ale
|
310 Gallons |
13.014 |
3.319 |
5.2 |
32.66 |
5.16 °L
|
909 |
0 |
|
|
Boil
Size: 372 Gallons |
Boil Time: 60 |
Boil Gravity: 10.9 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2017 10:16 PM |
Notes: |
|
Kalsikannit - Underweardrunk
|
Imperial Stout
|
19 Litres |
1.113 |
1.026 |
11.4 |
27.46 |
8.65 °L
|
909 |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 70 |
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: 2/28/2017 7:32 PM |
Notes:
"Mash in at 120 °F (approximately 50 °C). Add juniper berries to the mash. Raise the mash temperature slowly over 90 minutes to about 160 °F (approximately 70 °C). Rest the mash for 60 minutes. Keep the mash covered to retain heat. Place a few juniper twigs on top of the false bottom of the lauter tun to cover it with a single layer. Ladle the mash into the lauter tun. Start sparging. Add hops to the wort at the start of the run-off. At the end of the sparge, raise the wort temperature to 180 °F (approximately 80 °C) and hold it there for about 20 minutes to sterilize it. But do not boil! Let cool to about 70 °F (approximately 20 °C) and add yeast. Ferment until the brew reaches final gravity. Siphon into jugs or bottles and store in cool place (best at around 40 °F, approximately 5 °C)." |
|
Oatmeal Cookie Stout
|
American Stout
|
5 Gallons |
16.314 |
3.433 |
7 |
38.38 |
33.29 °L
|
909 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 11.1 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/22/2016 11:15 PM |
Notes: |
|
Kölsch
|
Clone Beer
|
50 Litres |
1.049 |
1.011 |
5.02 |
25.28 |
3.9 °L
|
909 |
0 |
|
|
Boil
Size: 60 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2016 6:49 PM |
Notes: |
|
2nd Amarillo IPA
|
American IPA
|
20 Litres |
1.062 |
1.011 |
6.72 |
39.79 |
7.14 °L
|
909 |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 60 |
Mash Thickness: 2.5 |
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: 1/3/2016 12:31 PM |
Notes: |
|
Carolyn's ESB
|
Extra Special/Strong Bitter (ESB)
|
6 Gallons |
1.059 |
1.015 |
5.83 |
45.91 |
16.87 °L
|
909 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2015 12:22 AM |
Notes: |
|
|
|