Münchener Helles
|
Weizen/Weissbier
|
23.66 Litres |
1.05 |
1.012 |
4.94 |
12.9145 |
3.55 °L
|
883 |
2 |
|
|
Boil
Size: 29.34 Litres |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: 12.52 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 11.1 ° C |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 11/2/2016 7:10 PM |
Notes: Ferment for 3 weeks in the primary, before racking, pull it out of the fridge and let it warm to room temperature for 2 days (dialectal rest). Rack it, and leave it around 36F for 4-6 weeks.
I then keg it, force carbonate, and after about 3 months it is ready to drink. The beer tastes strange when it is green. It really needs the extra time to settle down. Be patient with it! |
|
Enter The Dragon
|
Dry Stout
|
21 Litres |
1.065 |
1.018 |
6.12 |
30.52 |
38.59 °L
|
883 |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 3.6 |
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: 2/27/2024 12:07 PM |
Notes: |
|
Kolsch Batch 3
|
Kölsch
|
102 Gallons |
1.054 |
1.011 |
5.61 |
19.99 |
3.69 °L
|
883 |
0 |
|
|
Boil
Size: 110.09 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 85 |
Mash Thickness: 1.325 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: co2 |
Priming Amount: 13.34 psi |
Creation
Date: 3/30/2021 1:01 PM |
Notes: Description - Historically brewed to compete with the rising popularity of Pilsner in the 1800s, Kölsch style beer is defined by the Kölsch Konvention of 1986 as a "light, highly attenuated, hop-accentuated, clear, top-fermenting Vollbier (full beer)" and was served in a 200ml glass called a Stange. Today we brew PK true to form utilizing all German malts, yeast and serve it in a traditional .2L Stange. Tasting Notes: Soft, lightly sweet almost honey like malt character. Medium-low to medium Noble (floral, spicy, herbal) hop aroma with light sulfur and fruit (apple, cherry, pear) notes. Fuller yet light body with crisp dryish finish.
Notes: Kolsch - Dieter recipe with tweaks from Exhibit "A"s Goody Two Shoes per CB&B Article from 4/15/19, and Pfriem's Kolsch. Floor-malted barley added per Ex.A andTet hops added per pFriem. Crocess taken from Ex. A, 40 day crash min, 2 degrees per day from 68f to 48f then 4f8 to 38f and 38f to 32f once packaging is determined. London Lager Malt, Cologne malt & hop blend used due to low quantity of supplies.
Brewday Notes: Smooth brewday, no notable issues. Transferred at .75 ppm oxygen.
Brewed: 3/30
Mash Ph: Not taken, PH meter broken
OG: 1054 hydrometer
4/1 : Raised to 62f once active.
4/4 G: 1011, 78% attenuated, diacetyl rest (68f)
4/4: 64.Xf
4/5: 65.Xf
4/7: 66.9f AM, 68f PM
4/11: Crash to 66f
4/12: Trube dump or Transfer to brite?
|
|
Hopped Cider
|
Common Cider
|
200 Litres |
1.054 |
1.013 |
5.34 |
1.41 |
5.53 °L
|
883 |
0 |
|
|
Boil
Size: 240 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/26/2020 8:04 AM |
Notes: |
|
Berry Cider
|
Fruit Cider
|
5 Gallons |
1.054 |
1 |
7.06 |
0 |
14.31 °L
|
883 |
1 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2018 7:17 PM |
Notes: |
|
Angry Hermit Fruit Kolsch (AHK)
|
Fruit Beer
|
5.5 Gallons |
1.052 |
1.012 |
5.19 |
13.47 |
3.49 °L
|
883 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
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: 11/8/2017 4:54 PM |
Notes: Add fruit as desired |
|
Raspberry Peach Hop Blonde
|
Fruit Beer
|
5.5 Gallons |
1.075 |
1.013 |
8.16 |
31.47 |
10.76 °L
|
883 |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 85 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Forced co2 |
Priming Amount: App 14 psi @36*F |
Creation
Date: 10/1/2017 3:34 AM |
Notes: |
|
10A1. Weissbier
|
Weissbier
|
5.5 Gallons |
1.058 |
1.015 |
5.67 |
11.84 |
4.58 °L
|
883 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 2.25 |
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: 8/23/2017 8:09 PM |
Notes: Overall Impression:
A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character.
Aroma:
Moderate to strong phenols (usually clove) and fruity esters (typically banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and prominent. The hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. Optional, but acceptable, aromatics can include a light to moderate vanilla character, and/or a faint bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.
Appearance:
Pale straw to gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable.
Flavor:
Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and prominent. Optionally, a very light to moderate vanilla character and/or faint bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly grainy-sweet malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. Well-rounded, flavorful palate with a relatively dry finish. The perception of sweetness is more due to the absence of hop bitterness than actual residual sweetness; a sweet or heavy finish would significantly impair drinkability.
Mouthfeel:
Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high to very high carbonation. Always effervescent.
Comments:
These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don’t age well and are best enjoyed while young and fresh. The version mit hefe is served with suspended yeast; the krystal version is filtered for excellent clarity. The character of a krystal weizen is generally fruitier and less phenolic than that of the weissbier mit hefe. May be known as hefeweizen, particularly in the United States.
History: While Bavaria has a wheat beer tradition dating back hundreds of years, brewing wheat beer used to be a monopoly reserved for Bavarian royalty. Modern weissbier dates from 1872 when Schneider began production. However, pale weissbier only became popular since the 1960s. It is quite popular today, particularly in southern Germany.
Characteristic Ingredients:
By German brewing tradition, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is typically Pilsner malt. A decoction mash is traditional, although modern brewers typically don’t follow this practice. Weizen ale yeast produces the typical spicy and fruity character, although high fermentation temperatures can affect the balance and produce off-flavors.
Vital Statistics:
OG: 1.044 – 1.052
FG: 1.010 – 1.014
ABV: 4.3 – 5.6%
IBUs: 8 – 15
SRM: 2 – 6
Commercial Examples:
Ayinger Bräu Weisse, Hacker-Pschorr Weisse, Paulaner Hefe-Weizen Naturtrüb, Schneider Weisse Unser Original, Weihenstephaner Hefeweissbier
Tags:
standard-strength, pale-color, top-fermented, central-Europe, traditional-style, wheat-beer-family, malty |
|
Golden IPA
|
English IPA
|
23 Litres |
1.058 |
1.01 |
6.2 |
40.11 |
10.4 °L
|
883 |
1 |
|
|
Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2017 8:31 AM |
Notes: |
|
Kölsch
|
Kölsch
|
42 Litres |
1.048 |
1.011 |
4.88 |
23.17 |
3.1 °L
|
883 |
1 |
|
|
Boil
Size: 50 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 4.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2017 9:33 AM |
Notes: |
|
Hop Stereo
|
Imperial IPA
|
5 Gallons |
1.093 |
1.023 |
9.1 |
95.46 |
12.28 °L
|
883 |
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: 5/18/2014 10:22 PM |
Notes: |
|
St. Mary's English Pale
|
English IPA
|
35 Litres |
1.043 |
1.01 |
4.42 |
12.07 |
5.69 °L
|
883 |
0 |
|
|
Boil
Size: 42 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2016 6:47 PM |
Notes: |
|
Bakke Brygg Black IPA 50l
|
American IPA
|
50 Litres |
1.066 |
1.013 |
7.04 |
74.23 |
32.14 °L
|
883 |
0 |
|
|
Boil
Size: 53 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/18/2016 12:25 PM |
Notes: |
|
IIPA
|
Imperial IPA
|
5 Litres |
1.084 |
1.02 |
8.33 |
101.16 |
5.17 °L
|
883 |
0 |
|
|
Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 85 |
Mash Thickness: N/A |
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: 6/20/2016 5:14 AM |
Notes: Brewed 9/7
OG 20 1.084
FG 10 (9.3%)
FG 1.020 (8.3%)
Bottled 5/8 |
|
Quinn English Barleywine
|
English Barleywine
|
6.5 Gallons |
1.087 |
1.021 |
8.67 |
71.41 |
11.23 °L
|
883 |
0 |
|
|
Boil
Size: 10 Gallons |
Boil Time: 120 |
Boil Gravity: 1.056 |
Efficiency: 55 |
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: 10/31/2015 3:38 PM |
Notes: 4L starter needed, save portion for future use |
|
Ordinary Bitter
|
Ordinary Bitter
|
5.5 Gallons |
1.039 |
1.009 |
3.89 |
24.51 |
12.11 °L
|
883 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: 1.33 |
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: 9/21/2015 11:19 PM |
Notes: |
|
Tripped
|
Belgian Specialty Ale
|
10 Gallons |
1.038 |
1.011 |
3.62 |
30.61 |
5.81 °L
|
883 |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/3/2015 10:52 PM |
Notes: |
|
OVSH Munich Wheat
|
Belgian Pale Ale
|
6 Gallons |
1.057 |
1.014 |
5.6 |
28.93 |
9.09 °L
|
883 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 69 |
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: 6/11/2015 12:00 PM |
Notes: |
|
Hazelnut Nectar Clone
|
Mild
|
5.5 Gallons |
1.053 |
1.013 |
5.3 |
34.51 |
16.82 °L
|
883 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 5/20/2015 5:07 AM |
Notes: |
|
Papa's Reward
|
Belgian Specialty Ale
|
5 Gallons |
1.043 |
1.011 |
4.27 |
16.62 |
16.22 °L
|
883 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
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: 2/13/2015 6:21 PM |
Notes: |
|
|
|