|
Cassie's Imperial Stout
|
Russian Imperial Stout
|
5.2 Gallons |
1.105 |
1.031 |
9.78 |
67.63 |
50 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/15/2019 5:51 PM |
| Notes: |
|
|
Barrel Quad
|
Belgian Dark Strong Ale
|
10.5 Gallons |
1.089 |
1.016 |
9.5 |
30.78 |
29.51 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.078 |
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: 10/9/2015 5:02 PM |
Notes: Brewed many times, excellent results. One time actual OG was 1.089. More recently:
Pre-boil: 12.125 gallons at 20.1 brix - 1.0834
Post-boil: 10.75 gallons at 22.2 brix - 1.0929
So that most recent one came in above 70% efficiency. |
|
|
Black Bière De Miel
|
Belgian Specialty Ale
|
5 Gallons |
1.079 |
1.015 |
8.32 |
36.85 |
32.86 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 72.8 |
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: 1/6/2018 3:23 AM |
Notes: What do you get when you brew a dark saison with rye, several kinds of wheat and honey? A dark "bière de miel," of course. I mean, it seemed pretty obvious to me. Sit down and get educated. Seriously, this isn't too complicated. We're not pioneers, we just like ruining good things.
Pat and I unabashedly love dark saisons. Considering we're both awful people, this should come as no surprise. Regardless, the intrigue level of this style is nearly unparalleled considering the insanely tiny quantity of commercial examples of it that have been brewed, and we usually think they're interesting. Unlike the black IPA, which has actually become a codified style (for whatever stupid reason), the dark saison is forever a mysterious, roguish beast lurking on the elusive yet surprisingly-coherent corners of spice, roast and herbaceousness.
And then we go and add honey and mess up the whole balance. What monsters we must be.
————————
Malts: Pilsner, white wheat, midnight wheat, rye, Carafa II
———
Hops: Sterling, Hallertau mf., Strisselspalt
———
Yeast: WLP566 (Belgian Saison II)
———
Other ingredients: Honey
————————
2/3/18: Finally bottled this one today. That makes this about a three week primary, which kinda follows the idea that saisons and farmhouse-style ales take longer to ferment and typically like higher temps.
It tastes great from the sample we took to check final gravity, though. A couple weeks ago, it was tasting a little sulfuric and too yeasty, but those elements seem to have cleared out. What we ended up with is pretty much exactly what I envisioned when the idea first came into my head. Strong spice elements from the rye and yeast, along with some clove-like phenols due to the 4VG/ferulic rest we opted to include in the mash. Slight sweetness in the mid palate which combines nicely with a roasty note and slight herbal hoppy note in the finish of each small sip. Can't wait to try it once it's fully conditioned and carbonated. I think we have another successful experimental recipe under our belts.
2/21/18: Alright, I first had a fully-conditioned bottle of this the other day (2/17 to be exact) and it really hasn't changed at all so let's just call this 100% complete.
Pours a deep brown color. There are some lowlights if this is held up the direct light, but since it's mostly opaque (unfiltered and bottle-conditioned), I can't really tell if we nailed the SRM we wanted or not... I bet we did, though, if the garnet color towards the bottom of my glass is any indication. A nice one-finger of head builds up, a sort of khaki color with anonymous wispy lace as it sips. Hazy, obscure surface. Looks pretty great.
So, the intention of this beer was obviously to make a dark farmhouse ale first and a "honey beer" second... in fact, "bières de miel" are not typically supposed to be sweet, as one would assume, since the honey is fermented out, leaving only suggestions of its application in the final product. Therefore, just saying this was "brewed with honey" seems almost like a mischaracterization of the entire aim. We used two different kinds of honey (wildflower and buckwheat) to achieve a balance between the spice, rustic and floral notes we wanted to come across in the final product.
Strong spice notes and rustic elements really come out upon my first few sniffs. Since both Pat and I really love rye, we thought we could utilize its uniqueness well in this recipe. I'm surprised it's as apparent in the nose as it is, given that it's less than 10% of the grist, but the clove also comes out a lot. We utilized a 4VG rest to better bring out the natural clove resultant from the yeast we chose, and it seems to have worked very well. There are some light notes of molasses, brown bread, herbal hops and honeyed toast in here as well.
The profile has a solid foundation of roasty malts and toasted bread, before lingering honey and grassy hops finish out each sip. Interesting spice notes give way to a snappy, light bitterness. The body is rather rich and, given that this is in the low-mid 8% realm, that fullness makes a lot of sense. The finish, however, is almost drier than expected, though it does retain a kiss of sweetness, almost like a parting gift from the honey. I really like this recipe and hope we can return to it and dial it in slightly at some point. It is nearly "commercial-level" in execution, already, though, and I think this recipe-handling speaks of our accomplishments as homebrewers. It goes without saying, then, that I'm proud of this beer. |
|
|
Figgy Quad
|
Belgian Dark Strong Ale
|
6 Gallons |
1.087 |
1.019 |
8.91 |
25.43 |
27.84 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/7/2017 8:01 PM |
Notes: .25 lbs of raisins and .75 lbs of dried figs pureed in a grain bag in secondary for 7 days.
Final gravity after secondary fermentation with figs and raisins was 1.011
Bottle conditioned with 6 oz of corn sugar |
|
|
Appalachian Wheat
|
American Light Lager
|
810 Gallons |
22.366 |
4.761 |
9.83 |
54.99 |
7.66 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 730 Gallons |
Boil Time: 60 |
Boil Gravity: 24.6 |
Efficiency: 85 |
Mash Thickness: 1.07 |
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: 8/2/2017 6:31 PM |
| Notes: |
|
|
BELGIAN STRONG ALE Lote3
|
Belgian Dark Strong Ale
|
16 Litres |
1.087 |
1.024 |
8.3 |
28.76 |
17.25 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2014 7:41 PM |
| Notes: |
|
|
Blekfisen Nelson
|
Classic American Pilsner
|
40 Litres |
1.057 |
1.021 |
4.73 |
38.63 |
3.92 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 47.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 2.45 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: Sugar |
Priming Amount: 80g 14 liter |
Creation
Date: 11/11/2016 7:07 AM |
Notes: Jäsning: 2016-11-22
Sekundär: 2016-12-04 (dry hop)
Tappning: 2016-12-19
47.5 liters kok slutade på cirka 36-37 liter, mätning efter kylning dock som tar bort lite extra från vörten.
Hopstand på dryga 10 minuter, 94-91 grader.
Whirlpool efter kylning.
Glömde ph stabilisering och protafloc.
Cirka 18 liter i fatet med 1.2 bar (12 grader). 2,5 co2 volym.
14 liter primning med socker, 80g
OG: 1.050
FG: 1.012
ABV: 5.0% |
|
|
Raspberry Sour
|
Fruit Beer
|
22 Litres |
1.038 |
1.009 |
3.79 |
7.64 |
5.32 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2020 3:44 PM |
| Notes: |
|
|
Buzzcrafters Dinner Ale
|
Ordinary Bitter
|
5.5 Gallons |
1.045 |
1.01 |
4.54 |
36.31 |
8.23 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 82 |
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: 6/15/2018 12:06 PM |
Notes: this recipe is an attempt to re-create an 1870's English dinner ale
cooling the fermenter with frozen water bottles
at 4pm, with six bottles in, beer temp was 70 degrees
I added some fresh bottles and switched out two
ideal range for this yeast is 59-68 degrees
for the first five or six days, held the liquid temp to between 62 and 66 degrees. then let it rise to around 68 degrees to finish.
racked on Saturday, June 23 to PET carboy
Saturday, June 30
bottled with 5 oz. corn sugar in 3 cups boiled water
yield: 54 bottles
OG = 1.045
FG = 1.008
ABV = 4.8
pink crowns
pale golden color
Fuggles aroma and spicy note in the finish! |
|
|
Centennial
|
British Golden Ale
|
35 Litres |
1.035 |
1.002 |
4.41 |
31.86 |
6.17 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 38 Litres |
Boil Time: 70 |
Boil Gravity: 1.033 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2017 11:07 PM |
Notes: Start Eff 1.035@69%
preboil 1.030 Adjust eff down to 60%
add 225g Dextrose
Into FV 1.035 Eff upto 65%
1.002 after 7 days
Cold Crash 4 Days
Bottling:
20L - 1.8CO2 @18C =78gDextrose
8L - 1.9CO2 @18C =35g
|
|
|
You Killed Kenny!
|
Irish Red Ale
|
20 Litres |
1.041 |
1.011 |
3.87 |
35.99 |
12.07 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 49 |
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: 2/9/2017 7:29 AM |
| Notes: |
|
|
Mr Brown
|
Northern English Brown
|
5 Gallons |
1.048 |
1.012 |
4.7 |
0 |
18.21 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
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: 12/9/2016 5:35 PM |
| Notes: |
|
|
MoreBeer Mild Brown Ale
|
Mild
|
1.5 Gallons |
1.037 |
1.01 |
3.48 |
17.68 |
15.82 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Table sugar |
Priming Amount: 3 Tablespoons |
Creation
Date: 8/5/2016 9:29 PM |
Notes: Idea from morebeer.com. They use a finishing hop while I don't.
|
|
|
APA - Cascade SMaSH
|
American Pale Ale
|
6 Gallons |
1.044 |
1.01 |
4.5 |
41.87 |
3.17 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Force Carbonate |
Priming Amount: 10 psi |
Creation
Date: 7/13/2016 1:04 PM |
| Notes: |
|
|
Tempe Closet Golden Sour
|
Mixed-Fermentation Sour Beer
|
5.5 Gallons |
11.049 |
2.691 |
4.45 |
1.73 |
5.23 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 8.8 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2016 2:54 PM |
| Notes: |
|
|
Squeeze That Lemon
|
Mixed-Style Beer
|
23 Litres |
1.044 |
1.009 |
4.66 |
83.83 |
7.78 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2016 5:51 PM |
| Notes: |
|
|
Schwester Frieda Rosé – Berliner Fraise
|
Berliner Weisse
|
15 Litres |
8.627 |
1.75 |
3.62 |
4.83 |
2.99 °L
|
1.1K |
0 |
|
|
Author:
|
|
Cervesiastische Versuchsanst.
|
|
| Boil
Size: 16.5 Litres |
Boil Time: 15 |
Boil Gravity: 7.3 |
Efficiency: 65 |
Mash Thickness: 2 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2015 10:30 AM |
Notes: Hops:
As only very little hop is used and hardly any hop aroma is perceived in the style, you can use whatever hop you find at home. But be careful: Stay below IBU 5 to prevent impeding the lactos.
Boil:
Traditionally Berliner Weisse is not boiled at all. This however was boiled ca. 30 mins to prevent DMS.
Lactos:
I usually grow my own Lactos. I take a hand full of malt and put it in a simple, warm DME wort. To give the lactos a headstart, I usually add a little lactic acid (80%, from Amazon). That way only acidophile microbes will grow in the wort. Keep it in a warm place – I now use a Yoghurt maker to keep the temerature between 25-35°C, but had success with a thermos flask, too. Every morning, I pour away about 1/3 of the wort and replace it with new wort. After one week I stop pouring away and only keep the temperature between 25 and 35°C. As soon as it tastes lemony sour, it's time to brew. Pour the sour wort right into your fermentor at primary fermentation.
Brett:
Berliner Weisse traditionally incorporates Brettannomyces. I got my strain from two bottles of Brewbaker Jahrgangsweisse 2013 – a commercially brewed Craft Berliner Weisse from germany. Fits the style perfectly.
Strawberries:
This Berliner Weisse is aged for about one month on fresh strawberries. I used 500g of mashed Strawberries for ca. 5 liters of beer. Add it in secondary fermentation. |
|
|
Amber Extract Beer
|
Special/Best/Premium Bitter
|
1 Gallons |
1.042 |
1.011 |
4.13 |
45.69 |
7.24 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 0.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2015 11:07 PM |
| Notes: |
|
|
Panta Pilsner
|
Classic American Pilsner
|
21.5 Litres |
1.049 |
1.015 |
4.51 |
31.95 |
3.25 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2015 6:42 PM |
Notes: 1.Ukomljavanje-prokuvaj i ostavi da se ohladi na 66.Dodaj slad, sat vremena odrzavaj na 66 i mesaj.
2.Cedjenje-Procedi i isperi sa ost.vode
3.Kuvanje-Kad po;ne da kljuca dodaj 25g magnum hmelja.Posle 55m dodaj stir.gold. 15g
Ukupno se kuva 60m.
4.Hladjenje-1 dl sladovine odvoj,ohladi na 25C i dodaj kvasac.Sladovinu ohladi na 20C.
5.Kada se sladovina ohladi,procedi u fermentator.Dodaj kvasac.Treba da miruje 7 dana na sobnoj temp.
6.Nakon 7 dana,prelij,dodaj 160g dekstroze i flasiraj.Flase drzati na sobnoj temp 10dana a potom 7 dana na hladnom. |
|
|
Oak Butt Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.049 |
1.014 |
4.66 |
19.03 |
25.89 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 2 |
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: 1/27/2015 3:11 PM |
| Notes: |
|
|
|
|