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Belgian Abbey 1214 Quad
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Belgian Dark Strong Ale
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3 Gallons |
1.101 |
1.027 |
10.87 |
17.3 |
20.13 °L
|
3.9K |
2 |
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| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2014 1:27 PM |
Notes:
Finish below 1.025 if you do not want it to be sweet. Ferment in the 60s for 4-5 days, and then let it go up into the 70s to finish. Pitch more yeast after 3 weeks if gravity is still high.
***Notes from my first brew of this recipe****
4 months in primary on yeast cake (no move to secondary, no problem)
FG was .014 - 85% attenuation from this strain (the first 21 days I let it get as warm as it wanted, at some points fermentation was so active the temp was over 84 degrees; spent the next 3 months in the mid-60's
Pitched dry bottling yeast and additional sugar to carb it, took about 3 weeks to finish
The aromas of this "young Quad" are very nice - plum, cherry and balanced yeast funkiness. It will only improve with age.
Updated tasting notes - home run for sure, the beer has rounded out with age and is delicious.
Tasting note at Nov '15 @ 16 months...beer has been cellaring around 60 and I just popped a bomber to take a taste. Needless to say I am happy with the product. Deep raisin and fig aroma with a chocolate maltiness and a strong alcohol bite.
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Consecration Clone
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Mixed-Fermentation Sour Beer
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6 Gallons |
1.074 |
1.018 |
7.36 |
16.9 |
21.88 °L
|
3.9K |
0 |
|
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
Mash Thickness: 1 |
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: 12/9/2015 4:41 AM |
Notes: Add Belgian Candi Syrup with 15min left in boil. Dextrose at 1min left.
Rack wort on top of sour blonde yeast cake (WLP800, santification, redemption bottle dregs). Primary ferment at 65F. Transfer to secondary and add cabernet soaked oak chips (1 oz) along with 25oz dried currants. Age for 9 months and try. |
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Ballast Point Victory At Sea
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Imperial Stout
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5 Gallons |
1.101 |
1.025 |
9.96 |
54.8 |
39.21 °L
|
3.9K |
2 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 69.5 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: 3.3 oz |
Creation
Date: 1/2/2019 1:21 AM |
Notes: Add fresh ground coffee and vanilla beans sliced lengthwise to secondary for 24-72 hours, depending on preference.
I've found adding coffee grounds to secondary makes for a less bitter brew than boiling. the difference between vanilla bean tincture vs added to secondary seems to be unnoticable.
Let this beer condition for at least 2-3 months in bottle
http://brulosophy.com/2019/01/21/brewing-with-coffee-boil-kettle-addition-vs-fermentation-vessel-addition-exbeeriment-results/
For the peanut butter victory at sea, add 2 6.5oz jars PB2 peanut butter powder to secondary and bump ibu to 65 |
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Wet Hop Hazy IPA
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American IPA
|
5.5 Gallons |
1.068 |
1.016 |
6.93 |
24.25 |
4.38 °L
|
3.9K |
2 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 0.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/24/2019 6:15 PM |
Notes: My first attempt at a Fresh Hopped beer. It was a really fun brew day minus picking hops in 86% humidity. There isn’t an option for the type of yeast I’m using. I harvested and propagated yeast from two cans of The Veil Brewing Co.’s BrozNightOut. I’m assuming it’s a mix of an English yeast and American. The aroma from the starter is quite fruity and pleasant. - August 19, 2019
Fermentation started around 5 hours after pitching the yeast and high krausen was reached on day 2 of fermentation, 24 hours after pitching. Whatever yeast this is, it's a beast! - August 21, 2019 |
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Cascade SMaSH Wet Hop
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American Pale Ale
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5.5 Gallons |
1.044 |
1.009 |
4.55 |
48.67 |
3.37 °L
|
3.9K |
4 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 65 |
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: 9/12/2018 5:13 AM |
| Notes: |
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Juniper IPA
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American IPA
|
5.5 Gallons |
1.061 |
1.01 |
6.69 |
66.61 |
9.07 °L
|
3.9K |
4 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2017 5:22 PM |
Notes: Iron Brewer Ingredients required:
Rice, Juniper, Manderina Bavaria |
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Mocha Stout
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Oatmeal Stout
|
23 Litres |
1.052 |
1.013 |
5.09 |
28.91 |
33.39 °L
|
3.9K |
0 |
|
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2016 10:49 AM |
| Notes: |
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000 - Fullers Vintage
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British Strong Ale
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14 Gallons |
1.08 |
1.019 |
8.04 |
42.71 |
20.5 °L
|
3.9K |
0 |
|
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| Boil
Size: 17 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 80 |
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: 11/8/2018 2:33 PM |
| Notes: |
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The Golden æl
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Belgian Golden Strong Ale
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3.5 Gallons |
1.085 |
1.018 |
8.78 |
29.17 |
5.75 °L
|
3.9K |
0 |
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| Boil
Size: 4.5 Gallons |
Boil Time: 150 |
Boil Gravity: 1.066 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2015 2:36 PM |
| Notes: |
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Golden Ale (James Squires Clone)
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Mild
|
35 Litres |
1.041 |
1.012 |
3.72 |
37.47 |
7.15 °L
|
3.9K |
0 |
|
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| Boil
Size: 40 Litres |
Boil Time: 75 |
Boil Gravity: 1.035 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/17/2018 11:49 AM |
| Notes: Setup done in garage, under cover, no wind, ambient temperature approximately 18°C. Heated 45L water in kettle to 70°C strike temperature, added all grain, mashed for 60mins. Insulated kettle with quilts and occy straps. Temperature monitored, dropped to 67°C after 60mins. Stirred mash once, did not want to lose too much heat. BIAB removed with grain, only salvaged minimal liquid from BIAB, did not drain or sparge into separate container. Small lpg burner used to boil - took 90 mins to reach 95°C. Added hops as per hop schedule above using large hooked strainer for Pride of Ringwood hops, subsequent hops added using hop balls placed into the large strainer. Removed heat source, removed hops. First use of immersion chiller (approx 10metres 1/2" copper tubing coil), reduced temperature of wort from approximately 95°C to 25°C in 25mins! Transferred wort to fermenter. Yeast starter made 200ml, added to fermenter. Temperature set on fermenting fridge at 22°C. Active fermentation after 1 day. Temperature drop to 19°C day 5. FG1008 day 15, cold crash to 3°C for 7days. Keg 2 x kegs - not closed transfer but kegs filled with water after cleaning and emptied with CO2 at 10psi. Gas outlet connected to fermenter airlock inlet so C)2 forced out of kegs replaces volume in fermenter. (Best method used so far to reduce oxidation!) |
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American Brown Ale
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Mild
|
5.5 Gallons |
1.046 |
1.012 |
4.46 |
68.49 |
18.92 °L
|
3.9K |
0 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2019 12:04 PM |
| Notes: |
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Summer Glow Dunkel-Weisse
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Dunkelweizen
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2.4 Gallons |
1.047 |
1.012 |
4.64 |
17.02 |
14.15 °L
|
3.9K |
0 |
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| Boil
Size: 2.5 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: 4/5/2011 6:37 AM |
| Notes: MrBeer Keg sized batch. Can be scaled. This is a test and its easier for me to do all grain with these small batches. |
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Pinackelty - Belgian Dubbel
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Belgian Dubbel
|
21 Litres |
1.066 |
1.01 |
7.34 |
22.39 |
13.92 °L
|
3.9K |
4 |
|
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| Boil
Size: 27.9 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 5.31 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/11/2015 11:36 AM |
Notes: Brewed using the 20L Braumeister.
Add sugar dissolved in a little warm water directly to the Braumeister 10 minutes after rolling boil. |
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# 13 Alaskan Winter Ale Clone #2
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American Amber Ale
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5.5 Gallons |
1.06 |
1.014 |
6.08 |
38.63 |
16.07 °L
|
3.9K |
3 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 9/1/2016 3:15 AM |
| Notes: |
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Summer Smoked Wheat
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Classic Rauchbier
|
1 Gallons |
1.061 |
1.015 |
5.98 |
20.98 |
13.96 °L
|
3.9K |
0 |
|
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| Boil
Size: 2.1 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 6/21/2013 7:40 PM |
| Notes: |
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Cream Ale
|
Cream Ale
|
5.75 Gallons |
1.047 |
1.01 |
4.8 |
19.54 |
2.98 °L
|
3.9K |
1 |
|
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| Boil
Size: 8.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 71 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2013 7:03 PM |
| Notes: Brewed 3/23/14. Hit 150F with a about 1 pound of re-circulation. Little stuck when recircing so I cleared it by back blowing into a tube. I actually forgot to make the water profile and accidentally used the golden strong one. Seems to be about right for this beer as well though. The pH reading was 5.1 which is a little low. Not sure if that is the actual reading or if it's because my probe is going bad. Into kettle efficiency was 89%. I stopped the sparge at about 8gal and about 2.5 (1.010) brix to avoid extracting tannins. Also topped of with a quart of regular water to bring to boil to 8.25gal. Got 5.75 gallons on the nose. Hit my expected OG very well too. 3/14 I chilled it down a lot last night and apparently too much because this morning it was sitting at about 59F. Will let it ramp up throughout the day to hopefully about 65-68F. By the evening it has drifted up to about 63F. 3/25 temp had drifted up to 67F by the morning so cooled it down to about 65F. Crept up to about 68F by evening so I chilled it down to 65F. 3/26 the temp was still about 65F in the morning but had crept up to about 66/67F by evening. 4/6/14 took a gravity reading and biofined with 2 tbsp. Kegged 4/10/14. |
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Pale Dale!
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American Pale Ale
|
55 Litres |
1.051 |
1.009 |
5.54 |
18.93 |
14.86 °L
|
3.9K |
1 |
|
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|
| Boil
Size: 65 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/4/2018 1:06 AM |
| Notes: |
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New England Hazy IPA
|
American Light Lager
|
7 Gallons |
1.09 |
1.024 |
8.59 |
191.49 |
5.33 °L
|
3.9K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 72 |
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: 2/21/2015 2:14 PM |
| Notes: |
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NOLA Blonde Clone
|
Blonde Ale
|
5.25 Gallons |
1.049 |
1.009 |
5.24 |
22.5 |
4.49 °L
|
3.9K |
2 |
|
|
|
| Boil
Size: 6.95 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 3/15/2016 5:09 AM |
| Notes: Substituted Voss Kveik and the batch was well-received. |
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Kölsch - Seidel 50 Liter (med Stor Humletils. Sent)
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Kölsch
|
50 Litres |
1.049 |
1.015 |
4.51 |
30.05 |
4.12 °L
|
3.9K |
1 |
|
|
|
| Boil
Size: 57.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 5.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 15 ° C |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 11/12/2013 7:04 PM |
Notes: Dersom gjær= 2 mnd gammel, må ha 3 rør og 4.5 liters starter.
Gjæring på 15 grader til den er ferdig,
min. 2 ukers lagring før flasking/kegging.
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