Sierra Nevada (Vienna, No Perle)
|
American Pale Ale
|
6 Gallons |
1.051 |
1.01 |
5.37 |
34.63 |
3.64 °L
|
887 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2016 4:12 AM |
Notes: Didn't have Crystal 60 or Perle |
|
Epiphany Triple
|
Belgian Tripel
|
20 Litres |
1.087 |
1.023 |
8.36 |
24.28 |
5.56 °L
|
887 |
0 |
|
|
Boil
Size: 26.31 Litres |
Boil Time: 75 |
Boil Gravity: 1.062 |
Efficiency: 78 |
Mash Thickness: 6.49 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 224.7 g |
Creation
Date: 3/24/2021 10:38 PM |
Notes: |
|
Trapped Pale Abbey
|
Belgian Pale Ale
|
22.3 Litres |
1.049 |
1.012 |
4.93 |
24.06 |
5.11 °L
|
887 |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 69 |
Mash Thickness: 3.5 |
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: 8/10/2020 11:15 AM |
Notes: |
|
Northern Brewer Chocolate Milk Stout
|
Oatmeal Stout
|
5 Gallons |
1.053 |
1.019 |
4.36 |
24.32 |
28.37 °L
|
887 |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2018 10:04 PM |
Notes: -Soak cacao nibs in 10oz vodka overnight prior to adding to secondary 2 weeks prior to bottling/kegging |
|
Winter Warmer W/ Nate
|
Winter Seasonal Beer
|
5 Gallons |
1.051 |
1.014 |
4.83 |
64.88 |
27.23 °L
|
887 |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/22/2018 1:19 AM |
Notes: 2x wyeast irish ale
1/2 tsp cinnamon, ginger
1/8 tsp cardamom, nutmeg |
|
21B6a. Specialty IPA - White
|
Specialty IPA: White IPA
|
5.5 Gallons |
1.064 |
1.016 |
6.3 |
64.56 |
5.07 °L
|
887 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/31/2017 3:57 PM |
Notes: Overall Impression:
A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring either the distinctive yeast and/or spice additions typical of a Belgian witbier.
Aroma:
Moderate fruity esters – banana, citrus, perhaps apricot. May have light to moderate spice aroma such as coriander or pepper from actual spice additions and/or Belgian yeast. Hop aroma is moderately-low to medium, usually American or New World type with stone fruit, citrus and tropical aromas. Esters and spices may reduce hop aroma perception. Light clove-like phenolics may be present.
Appearance:
Pale to deep golden color, typically hazy. Moderate to large, dense white head that persists.
Flavor:
Light malt flavor, perhaps a bit bready. Fruity esters are moderate to high, with citrus flavors like grapefruit and orange, or stone fruit like apricot. Sometimes banana-like flavors are present. Hop flavor is medium-low to medium-high with citrusy or fruity aspects. Some spicy clove-like flavors from Belgian yeast may be present. Coriander and orange peel flavors may be found as well. Bitterness is high which leads to a moderately dry, refreshing finish.
Mouthfeel:
Medium-light body with medium to medium-high carbonation. Typically, no astringency although highly spiced examples may exhibit a light astringency which is not distracting.
Comments:
A craft beer interpretation of American IPA crossed with a witbier.
History:
American craft brewers developed the style as a late winter/spring seasonal beer to appeal to Wit and IPA drinkers alike.
Characteristic Ingredients: Pale and wheat malts, Belgian yeast, citrusy American type hops.
Style Comparison:
Like a Belgian Wit style except highly hopped to the level of an American IPA. Bitter and hoppy like the IPA but fruity, spicy and light like the Wit. Typically, the hop aroma and flavor are not as prominent as in an American IPA.
Vital Statistics:
OG: 1.056 – 1.065
FG: 1.010 – 1.016
IBUs: 40 – 70
SRM: 5 – 8
ABV: 5.5 – 7.0%
Commercial Examples:
Blue Point White IPA, Deschutes Chainbreaker IPA, Harpoon the Long Thaw, New Belgium Accumulation
Tags:
high-strength, pale-color, top-fermented, north-America, craft-style, ipa-family, specialty-family, bitter, hoppy, spice |
|
Kutsal Su
|
Trappist Single
|
20 Litres |
1.052 |
1.008 |
5.72 |
40.98 |
4.61 °L
|
887 |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2017 7:26 AM |
Notes: |
|
Mosaic Galaxy
|
American Wheat Beer
|
5.5 Gallons |
1.049 |
1.009 |
5.16 |
34.45 |
5.05 °L
|
887 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2016 2:19 AM |
Notes: |
|
Beer
|
Imperial Stout
|
5.5 Gallons |
1.112 |
1.034 |
10.13 |
45.74 |
40.73 °L
|
887 |
0 |
|
Author:
|
|
dnezmusic
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.204 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/12/2016 5:51 PM |
Notes: |
|
Centennial Blonde 23l
|
Blonde Ale
|
23 Litres |
1.039 |
1.008 |
4.06 |
27.99 |
3.73 °L
|
887 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 4.1 oz |
Creation
Date: 6/20/2016 6:53 AM |
Notes: Prøve å lage før sommeren.
|
|
Heimeran Hefe
|
Weizen/Weissbier
|
5.5 Gallons |
1.046 |
1.012 |
4.51 |
13.93 |
4.13 °L
|
887 |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.018 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: corn sugar |
Priming Amount: 195 g |
Creation
Date: 5/31/2014 5:22 PM |
Notes: |
|
Oktoberfest
|
Märzen
|
5 Gallons |
1.053 |
1.009 |
5.81 |
18.49 |
9.34 °L
|
887 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2016 7:29 PM |
Notes: |
|
Johnnie Walker Scottish Ale
|
Scottish Export 80/-
|
25 Litres |
1.048 |
1.012 |
4.74 |
16.11 |
11.58 °L
|
887 |
0 |
|
Author:
|
|
|
|
Boil
Size: 10 Litres |
Boil Time: 30 |
Boil Gravity: 1.12 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: dextrose |
Priming Amount: 158 |
Creation
Date: 4/3/2016 7:20 PM |
Notes: |
|
Sparrow Hawk Porter/1 Gal
|
American Porter
|
1.25 Gallons |
1.053 |
1.012 |
5.31 |
40.39 |
28.28 °L
|
887 |
0 |
|
|
Boil
Size: 1.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/21/2016 3:18 PM |
Notes: |
|
01 - Oatmeal Stout
|
Oatmeal Stout
|
5 Gallons |
1.06 |
1.014 |
6.02 |
26.55 |
33.55 °L
|
887 |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2016 9:13 PM |
Notes: |
|
MFer Brewery American Barleywine
|
American Barleywine
|
6 Gallons |
1.102 |
1.026 |
9.98 |
112.27 |
14.19 °L
|
887 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/11/2016 1:42 AM |
Notes: Brewers Gold can be Chinook substitute |
|
Clan Ross Irish Ale
|
Irish Red Ale
|
5.5 Gallons |
1.058 |
1.015 |
5.68 |
24.25 |
16.91 °L
|
887 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2016 11:51 AM |
Notes: |
|
BIrds Weiner
|
Vienna Lager
|
23 Litres |
1.052 |
1.014 |
4.97 |
41.76 |
12.72 °L
|
887 |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2015 1:59 PM |
Notes: Friday 1st Jan 2016 - Made starter wort with 0.45 kg Pilsner malt in 2.6 L water (0.75 mL 80% lactic acid added for predicted mash pH of 5.3). Mashed the grain at 65oC.
Added a pinch of yeast nutrient, boiled and chilled before adding yeast and putting on the stir plate at 7pm
WLP833 lot no 1019789
Tuesday 5th January 2016 (Brewday) - 28L Strike Water a 69oC. Mash temp 65oC. After 15 mins 64oC. After 30 mins . Tap water pH = 7.77. Mash pH after 30 mins = 5.1! added 2.5g Calcium Carbonate to correct pH. Measured 15 mins later and still 5.1.
Preboil = 27L at 1.044
Ended up with about 22L at 1.052. Added 5L to a demijar and pitched dregs grown up from Jolly Pumpkin Oro de Calabaza. German bock for the other 17L (pitched at 11.5 oC) and fermentation chamber set to 11oC.
Pretty dark looking wort. Looks more like a bock than a Vienna... looks 20+ SRM and not the 12ish calculated
Sunday 10th January 2016 - 4.5 days into fermentation. Turned off the fermentation fridge and let free rise to ambient (16oC).
Sunday 17th January (Day 12) - Cold crashed to -1oC to start lagering period.
Tuesday 26th January (Day 21) - Kegged. pH = 4.35. FG = 1.013. ABV = 5.1%. Did not fine. Taste is malty but light, a touch too roasty, a bit too bitter. Not as crisp as a lager should be, but absolutely no sulphur or diacetyl. Not really what I was shooting for, but not 100% sure what that was...
Thursday 19th February 2016 - Crash chilled sour beer.
Friday 20th Feb 2016 - Kegged and hit with 3 bar CO2 pressure. FG = 1.009. ABV = 5.6%. |
|
Ichi Copo
|
Robust Porter
|
9.5 Litres |
1.054 |
1.015 |
5.04 |
30.22 |
32.4 °L
|
887 |
1 |
|
|
Boil
Size: 6.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/11/2015 9:48 AM |
Notes: |
|
Belgian Wit - James
|
Witbier
|
5.5 Gallons |
1.054 |
1.014 |
5.25 |
18.38 |
3.94 °L
|
887 |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.022 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/11/2015 2:11 AM |
Notes: |
|
|
|