|
Brown Bess
|
British Brown Ale
|
5.5 Gallons |
1.051 |
1.014 |
4.83 |
22.23 |
15.59 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2018 4:20 PM |
| Notes: This is a second attempt at a proper English Brown. I found my first effort attenuated too little, leaving the mouthfeel too thick and a stronger than intended caramel flavor. A few adjustments to the malt balance and the yeast selection fixed those issues to my liking. |
|
|
MG's Hazy IPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.069 |
1.018 |
6.73 |
51.27 |
4.67 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/10/2022 3:49 PM |
Notes: Added hops directly to kettle. Post boil hops added at 190, allowed to steep for 20 minutes, then the wort was cooled. The hops stayed in the kettle during cooling. After cooling, the hops were placed in a colander and the liquid was squeezed out of them.
The dry hops were added directly to the fermenter. After packaging, these hops were not squeezed. The estimated liquid loss due to the use of whole cone hops was 3/4 gallon.
Fermentation temps were held at 68 degrees. |
|
|
Lulu's Beer
|
Specialty IPA: New England IPA
|
5.25 Gallons |
1.064 |
1.013 |
6.71 |
18.2 |
4.41 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.57 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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2021 12:04 AM |
| Notes: Ferment at 68. Raise to 72 on day 2-3. Lower to 60 on day 7 and dry hop. Keg on day 14. |
|
|
NETTLES
|
Belgian Blond Ale
|
100 Litres |
1.067 |
1.015 |
6.76 |
21.79 |
4.28 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 113.78 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: BelgianCandySugar |
Priming Amount: 168.4 g |
Creation
Date: 2/27/2021 10:28 AM |
| Notes: |
|
|
23B - Flanders Red Ale (cheater)
|
Flanders Red Ale
|
24 Litres |
13.086 |
2.576 |
5.63 |
20.05 |
12.8 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 12.1 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2020 5:31 PM |
| Notes: Cheater Flanders with Philly Sour yeast |
|
|
Honey Witbier
|
Witbier
|
5 Gallons |
1.052 |
1.014 |
5.02 |
17.81 |
6.39 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2020 9:05 PM |
| Notes: |
|
|
Solstorm 2.0
|
Specialty IPA: New England IPA
|
23 Litres |
1.069 |
1.017 |
6.83 |
15.22 |
3.39 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 7/3/2019 6:53 AM |
| Notes: |
|
|
Saison Spelt
|
Saison
|
22 Litres |
1.048 |
1.005 |
5.57 |
30.56 |
3.38 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 29 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/8/2019 3:38 PM |
| Notes: 3kg crushed ao-ume from the start of fermentation |
|
|
Treehouse Clone
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.065 |
1.015 |
6.53 |
0 |
6.58 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/17/2018 4:39 PM |
Notes: Mash Temp:
In: 150
Out: 167 (strike water 190F)
Notes:
Strike Water: 4.9 Gallons for 15.8 lbs of grains @ 165F (162F = 142F, had to reheat
First runnings: 4.9-2 = 2.9 gallons
Sparge Water: 7.5-2.9 =4.6 gallons
Actual: ~2.3 gallons first runnings. Mash= ~150
Total water: ~9.5 gallons needed.
Pre-Boil Amount: 7.5 gal
Pre-Boil gravity: 1.055
Boil time: 60 min
Post-Boil Amount: ~5.5
Whirlpool:
160F down to 140 @ 20 min
140F down to 120 @ 20 min
Yeast Pitch Temp: 74F
11.5g SO4 - half only
1318 - half only
Yeast Schedule:
Pitch: Sep 16 @ 4 pm @ 74F
Day 0: Sep 16 @ 9 pm @ 66F
Day 1: Sep 17 @ 5 am @ 66F
Day 1: Sep 17 @ 5 pm @ 64F
Day 2: Sep 18 @ 5 pm @ 64F
Day 3: Sep 19 @ 5 pm @ 66F And Dry Hop 2 oz Galaxy/2 oz Galaxy/2oz Mosaic
Day 4: Sep 20 @ 5 pm @ 67F
Day 5: Sep 21 @ 5 pm @ 67F
Day 6: Sep 22 @ 5 pm @ 67F
Day 7: Sep 23 @ 5 pm @ 67F
Day 8: Sep 24 @ 5 pm @ 45F
Day 9: Sep 25 @ 5 pm @ 40F
Day 10: Sep 26 @ 5 pm @keg
OG: 1.058-1.060
FG: 1.01X |
|
|
The Sloe Porter
|
American Porter
|
19 Litres |
1.06 |
1.02 |
5.26 |
22.89 |
35.76 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 63 |
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: 8/27/2018 2:43 PM |
| Notes: |
|
|
Oatmeal-Vanilla Brown
|
Southern English Brown
|
3 Gallons |
1.047 |
1.014 |
4.32 |
20.73 |
18.85 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 85 |
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: 3/5/2013 12:40 AM |
| Notes: Start tasting secondary after 2-3 days. Bottle once vanilla level hits desired level. |
|
|
Gose Motueka
|
Gose
|
5.5 Gallons |
1.042 |
1.007 |
4.64 |
7.83 |
2.97 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 83 |
Mash Thickness: 1.3 |
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: 11/28/2017 2:04 AM |
| Notes: |
|
|
Belgisk Påskeøl
|
Belgian Pale Ale
|
45 Litres |
1.054 |
1.01 |
5.7 |
33.35 |
9.23 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 3 |
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: 3/7/2017 1:00 PM |
Notes: 1) Mesketemperatur bør nå +7 grader før kornet kommer i.
2) Skyllevann skal være på 77 grader.
3) Hent ut 1 dl vørter etter 30 min. Kjøl ned til 18 grader og tilsett Irish Moss. Tilsettes brygget 10 min før kokeslutt.
4) Kjøling senkes ned i brygg 5 min før kokeslutt for desinfisering.
Målt OG:
Målt FG: |
|
|
Wild Woman IPA
|
American IPA
|
19 Litres |
1.049 |
1.012 |
4.78 |
98.77 |
5.32 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 9.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2017 6:17 AM |
Notes: Book OG = 1.053, FG = 1.014, 5.2%
Actual OG = 1.054
Boiled - 5/2/17
FG 12/2/17 - 1.018
FG 15/2/17 - 1.016
FG 17/2/17 - 1.014 |
|
|
Polaris IPL
|
Experimental Beer
|
3.5 Gallons |
1.059 |
1.011 |
6.38 |
55.15 |
5.01 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 4.8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.043 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/10/2016 1:48 PM |
Notes: 5.25 Gal Preboiled water
Ferment at 48 for 5 days, raise to 54 for 2 days, lower 3 degrees per day and keg day 13. Lager at 32 for 6 weeks. |
|
|
Sierra Nevada Pale 1st Attempt
|
American Pale Ale
|
20 Litres |
1.069 |
1.014 |
7.22 |
31.84 |
8.36 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 85 |
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: 3/19/2016 12:26 PM |
Notes: needs a touch more crystal for true amber colour.
1st time using hop bags - dont bother - added all those lovely hops and got very little flavour out of it. bag prevented hops optimising their potential.
beer looked good and carbonated well - but left with a fairly flavour less beer. i reckon it may have been lovely with a touch more crystal and "free hops" in the boil. |
|
|
Peachy Keen Farmhouse Ale
|
Saison
|
5 Gallons |
1.058 |
1.017 |
5.42 |
32.42 |
3.79 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2016 10:41 PM |
Notes: Strike water heated too 163 and then malt added
After primary fermentation, add 2 cans (49 oz each) to the scondary fermentation and let sit for a week.
|
|
|
37 - Mix Tape - APA 07-02-16 Tyra's Birthday
|
American Pale Ale
|
21 Litres |
1.048 |
1.009 |
5.21 |
71.48 |
10.06 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 25.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2016 2:45 AM |
| Notes: Keg hop say 15g Vic Secret, 15g Amarillo, 15g Mandarina |
|
|
Jean-Claude Van Damme - Belgian Ipa
|
Belgian Pale Ale
|
20 Litres |
1.067 |
1.016 |
6.69 |
78.33 |
15.13 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 4/30/2015 12:53 AM |
| Notes: |
|
|
Session IPA
|
American IPA
|
5.5 Gallons |
1.063 |
1.015 |
6.33 |
103.88 |
3.59 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.116 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2015 8:40 PM |
| Notes: |
|
|
|
|