|
Wee Heavy
|
Wee Heavy
|
5 Gallons |
1.097 |
1.028 |
9.04 |
20.84 |
24.81 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
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: 10/16/2016 5:34 PM |
| Notes: |
|
|
COO-COO FOR COCO-NUTS
|
Sweet Stout
|
5.5 Gallons |
1.067 |
1.017 |
6.49 |
21.16 |
43.17 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.123 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 4/1/2022 1:04 AM |
Notes: Mash
4.5 gallons in @ 165 degrees - Mash in at 151 degrees for 60 minutes.
Yield 2.5 gallons
Lauter
4.5 gallons in at 165 degrees. Mash temp 150 degrees.
Yield 4 gallons
6.5 Total gallons of wort
60 minute boil
1.056 og
1.014 fg |
|
|
Left Hand Milk Stout Clone
|
American Stout
|
5.5 Gallons |
1.067 |
1.018 |
6.42 |
23.74 |
40.63 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/11/2021 11:44 PM |
| Notes: |
|
|
NE-IPA FUTURE
|
Specialty IPA: New England IPA
|
44 Litres |
1.081 |
1.022 |
7.79 |
0 |
5.12 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 44 Litres |
Boil Time: 75 |
Boil Gravity: 1.062 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/31/2020 11:03 PM |
Notes: MASH: 70ºC / PH: 4,8-5,0 antes de fermentar
2022 - BOS en Copa Argentina de Cervezas (Single hop Simcoe)
|
|
|
Brasse Du 23 Fevrier 2024
|
Specialty IPA: New England IPA
|
19 Litres |
1.063 |
1.014 |
6.32 |
0 |
5.32 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 57 |
Mash Thickness: 3.22 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: turbinado |
Priming Amount: 113g |
Creation
Date: 8/13/2019 1:28 AM |
| Notes: |
|
|
Delirium Tremens Clone
|
Belgian Golden Strong Ale
|
25 Litres |
1.072 |
1.009 |
8.31 |
35.12 |
6.04 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 28.08 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 1.87 bar |
Creation
Date: 3/16/2019 11:52 AM |
Notes: Biersol @ 10min.
Yeast Nutrient @ 10 min.
|
|
|
Xocoveza Clone
|
Imperial Stout
|
5.5 Gallons |
1.082 |
1.012 |
9.23 |
38.72 |
38.78 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 84 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2018 9:21 PM |
Notes: Roast cocoa nibs and let rest in whisky for a few days. Rack to secondary after about 5 - 7 days and "dry hop" with your cocoa nibs / whisky solution.
*Optional*
Cold crash beer until it is below 10°C (50°F) and add gelatin solution. Continue cold crash to 0°C (32°F) and let sit for about 32 hours. |
|
|
All Grain Justin Simple IPA
|
American IPA
|
5.25 Gallons |
1.063 |
1.014 |
6.46 |
77.38 |
6.35 °L
|
1.1K |
5 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 7/13/2018 7:55 PM |
| Notes: |
|
|
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: |
|
|
Imperialism Isn't Dead Yet
|
Imperial Stout
|
19.5 Litres |
1.09 |
1.022 |
8.81 |
50.83 |
50 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 24.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/8/2017 11:00 AM |
Notes: the 300g of roasted barley is actually roasted rye
the 200g of roasted barley is actually roasted wheat
64-66 degrees at start of mash
63 - 65 at end
5.6 pH at start of mash. 5.2 at end
pre boil gravity was 1.070.
mash efficiency was around 70%
we used Pinner tap water. No chemistry additions (only 1 campden tablet).
First mash with cooler mash tun! mashed with 20L to the 8kg of grain. After an hour (just over), we started it draining and recirculated 2.5l and then quite quickly (after a couple of litres) added 5L of sparge water (around 75 degrees slowly over the top of the grain bed with some foil with holes in on top, i.e. a bit like continuous sparging.
Then around half way through we sparged with 2l (the grain bed looked dry before and then was saturatd after). And then finally 3l of 75 degree sparge water.
We collected 24 litres (from 30l in). Started the boil all together - MASSIVE hot break.
boiled for 90 mins. didn't lose as much liquid as we hoped.
used protofloc. Standard hop additions, cool down (chiller to 25 degrees) and transfer to fermenter (multiple trabsfer back and forth for oxygenation and then vigorous shaking).
Used 3 packs of mangrove jacks new world strong ale (M42), which rehydrated to fill the conical flask so we added some wort to empty it.
OG of 1.082
fermentation started within a few hours, was at 18 degrees, then up to 20 degrees by the following evening (24 hours from start)
|
|
|
IBRIPA
|
Imperial IPA
|
6 Gallons |
1.075 |
1.011 |
8.42 |
93.47 |
32.98 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 8.78 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 12/16/2013 5:23 PM |
| Notes: |
|
|
Lola Grapefruit
|
American IPA
|
5.5 Gallons |
1.062 |
1.014 |
6.32 |
82.3 |
4.6 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/20/2016 7:03 PM |
| Notes: |
|
|
Free Style American IPA
|
American IPA
|
5.5 Gallons |
1.068 |
1.02 |
6.36 |
41.75 |
9.84 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 2.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.135 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Cane sugar |
Priming Amount: 160 g added to full vol |
Creation
Date: 4/2/2016 2:05 PM |
| Notes: |
|
|
Another Punked IPA
|
American IPA
|
23 Litres |
1.061 |
1.01 |
6.68 |
48.77 |
6.37 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2016 2:44 PM |
| Notes: |
|
|
Paleweiss IPA
|
Blonde Ale
|
24 Litres |
1.064 |
1.011 |
6.93 |
309.55 |
5.85 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 1/13/2016 9:08 AM |
| Notes: |
|
|
Hearts Squared
|
American IPA
|
5.5 Gallons |
1.074 |
1.023 |
6.71 |
50.43 |
9.24 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2015 9:06 PM |
| Notes: |
|
|
Boston Homebrew Comp Ipa
|
Imperial IPA
|
5.75 Gallons |
1.075 |
1.016 |
8.28 |
122.12 |
6.11 °L
|
1.1K |
0 |
|
|
Author:
|
|
thebeerstorenashua
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.066 |
Efficiency: 75 |
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: 3/22/2015 4:44 PM |
| Notes: brewed 3/22/15 this was a 3rd gen repitch of 1318, was lagging due to not a thick enough slurry. Added nottingham package to finish it on day 7. fg reached about 4/2. FG=1.017 on 4/3. SO , fermentaion leaved a little to be desired. Average temps about 70-72 during peak of the 1318 stage, and 70 during nottingham takeover. on day 8 I added jarylo to primary fermenter. Plan is to crash on 4/4 and rack on 4/5 while adding the last of the dry hops. Went as planned, kegging on 4/13/15. tasting pretty good. |
|
|
10 G AG Dubbel
|
Belgian Dubbel
|
11 Gallons |
1.065 |
1.016 |
6.38 |
19.31 |
14.28 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 1/24/2015 11:45 PM |
| Notes: |
|
|
HFS - Belgian Dark Sour
|
Belgian Dubbel
|
8 Gallons |
1.072 |
1.018 |
7.04 |
19.63 |
19.63 °L
|
1.1K |
0 |
|
|
Author:
|
|
brewbrewbrewbrewbre
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 1/9/2015 4:02 PM |
Notes: Brew 8 gallons of Abbey style Dark Strong/Dubbel, sour 5 gal and ferment 3 gal in small carboy. Use Belgian Ardennes from golden strong.
- Use dregs from sours
- oud bruin for a more malt foreward beer
- LACTOBACILLUS BUCHNERI - also used for sour browns, moderate acidity
- mash in around 153, allow to drop a bit as wort is recycled with pump. Add some hot water if it starts to get low
after drinking the Ursula angel of odd I think I want to make sure I mash at or above 152 to provide some body so it isn't so thin after the souring takes place. Keep good amount of munich in recipe to give body.
- After tasting the golden strong (4wks) - 150-152 is a good mash temp
- Too much body will not be desirable.
- about 7.5% would be good
Pitch in dregs of ursula the odd and rodenbach. should probably get something from crooked stave to get a reliable brett source. Other bacteria unknown.
http://allaboutbeer.com/brewing-with-sugar/
https://growlermag.com/homebrew-recipe-provisional-sour-belgian-brown/
http://jesterkingbrewery.com/jester-king-homebrew-recipes-part-ii
http://www.homebrewtalk.com/showthread.php?t=147815
*** https://www.homebrewersassociation.org/how-to-brew/6-tips-brew-sour-beers-mad-fermentationist/ ***
*** http://sourbeerblog.com/the-sour-beer-brewday/ ***
*** http://beersmithrecipes.com/viewrecipe/566877/surly-pentagram ***
One pitfall to watch for is the level of dissolved CO2 in the beer at bottling. After a long period of time in secondary, particularly when oak is involved because it provides nucleation sites, the beer can be completely flat. Normal priming sugar calculations assume a certain amount of residual carbonation based on the temperature of the beer, without this carbonation the beer will seem flat even after the yeast consume all the priming sugar. To remedy this you can give the beer a small feeding (2-3 oz) with table/corn sugar a week or so before bottling or additional priming sugar at bottling.
https://www.themadfermentationist.com/2008/06/all-about-brettanomyces.html
Yep, I tried it with decent results. Just let the cubes soak for a few weeks to make sure that the microbes get down into the wood, then dry on a rack in a cool/dry place (I’d avoid direct sunlight and really hot temperatures so it is gentler on the microbes). Make sure you get them fully dried before storage or you risk mold growth.
Al (of East Coast Yeast fame) used wood cubes that he drilled holes in to increase the surface area, Vinnie (or Russian River fame) did something similar with oak chips. The advantage is that it freezes the microbe population (you don’t have to worry about one microbe outcompeting the rest) and doesn’t require regular feedings, but I’m not sure how quickly the different strains die off.
- use remaining oak cubes to store bacteria, boil before inoculating to reduce oak intensity and sanitize
- consider using cubes in secondary of other beers to finish
-> drop a few final gravity points and crisp them up, continue developing depth of flavor, particularly for higher gravity beers that should be lighter in body
http://sourbeerblog.com/fundamentals-of-sour-beer-fermentation/ |
|
|
Summer Ale
|
American IPA
|
5.5 Gallons |
1.061 |
1.014 |
6.44 |
15.93 |
5.41 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2014 2:04 AM |
| Notes: |
|
|
|
|