|
Fancypants Tripel
|
Belgian Tripel
|
5.5 Gallons |
1.08 |
1.014 |
8.7 |
16.07 |
5.22 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.58 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 26.52 psi |
Creation
Date: 2/8/2017 6:22 PM |
| Notes: |
|
|
Lutra NEIPA
|
Specialty IPA: New England IPA
|
4 Gallons |
1.065 |
1.014 |
6.63 |
33.69 |
4.19 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
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: 1/31/2022 5:21 PM |
| Notes: |
|
|
Kingslayer
|
American Porter
|
2 Gallons |
1.072 |
1.018 |
7.05 |
34.7 |
39.55 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 11/21/2021 2:35 PM |
Notes: IBU around 35
|
|
|
New England Style IPA
|
Specialty IPA: New England IPA
|
5 Gallons |
1.067 |
1.016 |
6.78 |
22.21 |
4.54 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 72 |
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: 11/15/2021 12:20 AM |
Notes: This is a New England Style IPA from BYO article.
https://byo.com/article/neipa-style-profile/
I followed the concepts described by Neil Fisher of Weldwerks brewing.
https://beerandbrewing.com/unlock-the-secrets-of-new-england-style-ipas/
Specifically;
1) High choloride to sulfate ratio 3:1 for water.
2) Specialty yeast decended from London Ale III with high fruit forward profile and low-med attenuation and low flocculation. Burlington Ale or Vermont Ale yeast.
3)Adding hops in flameout and fermentation in addition to dry hopping.
Here is their "Juicy Bits" recipe as well.
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/ |
|
|
Jezero (West Coast IPA)
|
American IPA
|
5.5 Gallons |
1.063 |
1.012 |
6.76 |
67.11 |
5.51 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2021 1:28 AM |
| Notes: |
|
|
Easy Hopped Cider
|
Common Cider
|
4.7 Gallons |
1.053 |
1.003 |
6.55 |
1.43 |
6.61 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 4.7 Gallons |
Boil Time: N/A |
Boil Gravity: 1.053 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 59 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2020 12:50 AM |
Notes: Simple plan for simple stuff:
- Pitch one packet of S-04 into 4 gal of Kirkland brand apple juice @~59f. Keep temperature stable.
- Just after lag phase has ended, mix 1.5-2g Fermaid O into some apple juice, and add with enough juice to top up to 4.7 gal total. This should be on the lower end of the nutrient schedule, hopefully just enough to ward off diacetyl and sulphur.
- Wait until >50% attenuated, and start ramping the temperature a couple of degrees a day to ~68.
- With a couple of points left to go until FG, ~1.007ish, add the dry hops.
- Let dry hop for 4-7 days, cold crashing at FG.
- Rack to serving keg after 24-48 hours at cold crash temperatures.
- Let condition in the fridge, hopefully drink young.
------------------------------------------------------
10/16/20:
Racked after cold crash w/ 7 days hop contact (5 @ 67f, 2 during cold crash) to serving keg. Next time I'll use a hop bag rather than letting them float freely - even after the cold crash there was enough in suspension to clog the floating dip tube, so I had to open everything up and siphon-pump transfer. Not ideal, hopefully oxidization doesn't become a problem.
Manual hydrometer readings verified that this ended up right around 1.002, and a taste of the pre-carb sample was pretty good. There's no detectable sulfur taste, no other significant fermentation off flavors, and mild apple flavor (about as much as is reasonable considering I'm not back-sweetening), though the hops are a little grassy and dank.
Next time I'll probably switch up the hops to something fruity and tropical, and limit the contact time a little more (maybe 3 days at room temp before cold crashing?)
Plan is to burst carb @30psi for ~24 hours, then turn it down to ~12psi and shamelessly drink under-carbed cider till it's ready.
------------------------------------------------------
10/20/20:
After a little more thought I turned the pressure down to 14psi rather than 12, to give it a little more mouthfeel from increased carbonation and help the hop aromatics. It's been a few days since then, and the general consensus is that this turned out really well!
In line with my initial impressions, there aren't any fermentation off flavors I can pick out, but, with carbonation, the S-04 has left pleasant but subtle notes I'd normally associate with ale. The finished cider is crystal clear, very dry without being astringent or harsh, and has a crisp, tart, finish. Apple notes are distinguishable on the finish, but meld with the hop flavors well enough you have to pay attention. While the hop flavors started out worryingly grassy and dank, that quickly faded into the sort of smooth herbal spice I'd expect from Tettnanger and Willamette.
It's really a shame I didn't brew this at the start of summer, rather than at the start of fall, but that can be fixed next year! |
|
|
#002 New England Style IPA
|
American IPA
|
5.5 Gallons |
1.071 |
1.016 |
7.21 |
35.59 |
4.22 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.129 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2017 12:21 AM |
Notes: Tastes very good overall.
-Not very bitter
-Big fruity taste, lots of pineapple and grapefruit
-Good level of carbonation and good head retention
-Compares pretty well with other New England style IPAs
-No hint of the 7.5% alcohol level
-Appearance hazy as desired
Critiques:
-Not much hop aroma. Super fruity in taste but there is not a big aroma that jumps out.
-Color is light brown rather than orange or yellow.
-Could be a little more bitter
Measure OG = 1.072, FG = 1.017, Alcohol after bottling = ~7.5%
2 smack packs of Wyeast 1318, no starter |
|
|
Tyr Morga
|
American IPA
|
16 Litres |
1.069 |
1.019 |
6.59 |
34 |
6.78 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: keg |
Priming Amount: N/A |
Creation
Date: 3/21/2017 6:49 PM |
| Notes: |
|
|
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: |
|
|
Stavanger N00bs IPA
|
American IPA
|
21 Litres |
1.07 |
1.016 |
6.99 |
92.19 |
13.53 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2013 2:53 PM |
| Notes: malt i på 37 grader |
|
|
Dark O' The Moon Sweet Potato Stout
|
Autumn Seasonal Beer
|
5.5 Gallons |
1.074 |
1.018 |
7.42 |
26.39 |
43.64 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: corn sugar |
Priming Amount: 4 oz |
Creation
Date: 9/18/2016 3:38 PM |
Notes: 2 liquid packs of yeast
racked on 10/2 SG 1,020
|
|
|
Orange Is The New Black
|
Specialty IPA: Black IPA
|
5 Litres |
1.06 |
1.006 |
7.16 |
75.94 |
27.28 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/2/2016 2:39 AM |
Notes: Brewed 3/9/16
Bottled 25/9/16 |
|
|
Stangabogan Asfalt Stout
|
Imperial Stout
|
40 Litres |
1.096 |
1.022 |
9.59 |
73.01 |
44.02 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 70 |
Mash Thickness: 2.9 |
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: 4/25/2016 9:14 PM |
| Notes: |
|
|
5ive
|
American IPA
|
4 Gallons |
1.067 |
1.013 |
7.1 |
51.88 |
10.41 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.134 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: 4oz |
Creation
Date: 11/27/2015 8:24 PM |
Notes: -----BREW DAY------
Burner off center for circular flow.
Heat 2 gallons to boil (some in separate pot, to pour through funnel into syrup container to get it all). Remove from boil add syrup, warmed in warm water.
Return to light boil, wait for hot break, add hops at marks.
Get boil steady before adding hops; (optional: remove from heat for first addition)
Add Brown Sugar at 45 minute mark
Add dextrose at 30 minute mark.
Let wort stand for 10 minutes before cooling at 60 minutes mark
Cool wort to 90-100.
Fill fermentor with 1 gallon cool water, add wort. Add more water to bring to 4 gallons.
Seal and rock back and forth vigorously to aerate.
Add dry yeast to 10 times weight in 86-95 degree water and let sit for 15 minutes. Stir lightly and let sit for 3 minutes then add to wort.
Add yeast when temp is 78 degrees or lower.
Add 1tbs sanitizer solution to fermination lock.
Place in temp controlled room.
____BOTTLING DAY_______
At 9 days add, hops in muslin bag. Boil bag and marbles. Tie off so that below water line.
Bottling: 4 oz dextrose with 4ish oz water, bring to boil then add to beer. shoot for 4 gallons in ferment
____POST BREW________
Overall, very good.. a more mellow version of 'Four'
A little too bitter.. may mellow out
Bitter and malty.. around 7%
Not enough aroma..
Too dark? Use malts from three? not Marris otter..
Next Beer: hops from three, influence from Burnt Hickory cannon dagger.. dry hop intense shoot for 6%.. Norther brewer gold, 5 gallon batch. |
|
|
Mosaic Double
|
Imperial IPA
|
6 Gallons |
1.091 |
1.024 |
8.88 |
84.48 |
10.14 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 75 |
Mash Thickness: 1.2 |
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: 11/17/2015 11:10 PM |
Notes: This is my favorite IIPA. Please give it a try and let me know what you think...
|
|
|
Sr. X Barley Wine
|
English Barleywine
|
19 Litres |
1.102 |
1.02 |
10.74 |
70.54 |
31.16 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2015 1:13 PM |
| Notes: |
|
|
Barabbas Extra Bitter Blonde Ale
|
Blonde Ale
|
5 Gallons |
1.066 |
1.017 |
6.52 |
64.6 |
4.44 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 4/20/2011 8:28 PM |
| Notes: |
|
|
Bucket Saison
|
Saison
|
40 Litres |
1.081 |
1.017 |
8.33 |
43.75 |
4.13 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 75 |
Mash Thickness: 3.1 |
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: 10/27/2014 12:54 AM |
| Notes: |
|
|
Quadrupel2 (Knight Tripping)
|
Belgian Specialty Ale
|
5 Gallons |
1.097 |
1.023 |
9.72 |
26.95 |
23.29 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 65 |
Mash Thickness: N/A |
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: 8/7/2014 3:21 PM |
Notes: 2L starter required
Primary Fermentation: 10 Days @ 68-70f
Secondary Fermentation: 45 Days @ 68f, 14 days @ 36f
Bottle condition, cellar forever |
|
|
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: |
|
|
|
|