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Farmhouse Pacífico Ale #2
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Saison
|
18 Litres |
1.061 |
1.006 |
7.27 |
45.77 |
4.81 °L
|
1.1K |
0 |
|
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| Boil
Size: 24 Litres |
Boil Time: 70 |
Boil Gravity: 1.046 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 26 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2018 2:29 AM |
Notes: pitch at 30C free rise for 1 week, let it finish, and then at 21c for 14 days. let it age for 6 weeks in the bottle. done!
Do open fermentation. |
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Black IPA
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Specialty IPA: Black IPA
|
5 Gallons |
1.069 |
1.019 |
6.58 |
66.8 |
36.33 °L
|
1.1K |
0 |
|
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| Boil
Size: 6.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 11.76 psi |
Creation
Date: 5/1/2022 8:58 PM |
| Notes: |
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NB Ace Of Spades AG
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Specialty IPA: Black IPA
|
5.5 Gallons |
1.068 |
1.018 |
6.56 |
62.88 |
35.56 °L
|
1.1K |
1 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 3/4/2022 10:23 PM |
| Notes: |
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Fruit Sour
|
Specialty Fruit Beer
|
5.5 Gallons |
1.057 |
1.011 |
6.14 |
13.02 |
4.2 °L
|
1.1K |
3 |
|
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| Boil
Size: 6.96 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 11/20/2021 4:32 PM |
| Notes: Add fruit on day 5. Ferment at ~75 |
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Original Orange IPA (AKA: Oh-Oh-yeah!)
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American IPA
|
40 Litres |
1.065 |
1.013 |
6.88 |
54.39 |
7.47 °L
|
1.1K |
0 |
|
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| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/13/2021 10:15 AM |
| Notes: |
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Hazy (Genus Style) NEIPA STRATA SABRO KVEIK
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Specialty IPA: New England IPA
|
5.5 Litres |
1.064 |
1.013 |
6.62 |
31.17 |
4.81 °L
|
1.1K |
1 |
|
|
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| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: dextrose |
Priming Amount: N/A |
Creation
Date: 2/10/2021 4:48 PM |
| Notes: Finished at 0.010 - 7.1% |
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Orange Juice IPA
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Specialty IPA: New England IPA
|
3 Gallons |
1.069 |
1.018 |
6.73 |
39.86 |
4.76 °L
|
1.1K |
0 |
|
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 1/30/2021 5:05 PM |
| Notes: |
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Beerwreckdus Oatmeal Stout
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Oatmeal Stout
|
6 Gallons |
1.083 |
1.022 |
8.05 |
33.93 |
50 °L
|
1.1K |
0 |
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Author:
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| Boil
Size: 7.2 Gallons |
Boil Time: 75 |
Boil Gravity: 1.069 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: 5.99 psi |
Creation
Date: 1/29/2020 9:42 PM |
Notes: Ferment at 67°F for 7 days. Cold crash to 35°F and secondary at that temperature for 7 days. Filter to 1 micron. Force carbonate to 2 vol.
Original Gravity: 1.076
Final Gravity: 1.021
ABV: 7.20%
IBU: 30.5
SRM: 49
James Slattery of Vista, CA won a gold medal in Category 13: British and Irish Stout during the 2018 National Homebrew Competition Final Round in Portland, OR with the help of Jonathan White. Slattery and White’s oatmeal stout was chosen as the best among 370 entries in the category. |
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Hip Hops Brew - The Chronic
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Double IPA
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6 Gallons |
18.151 |
3.665 |
7.93 |
184.37 |
6.47 °L
|
1.1K |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 13.8 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2019 12:58 PM |
| Notes: |
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April Fools Ale
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American Pale Ale
|
5.5 Gallons |
1.059 |
1.013 |
6.05 |
52.72 |
4.49 °L
|
1.1K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2018 9:46 PM |
| Notes: |
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Back Asimuth IPA 2019
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American IPA
|
10 Gallons |
1.067 |
1.013 |
7.15 |
42.85 |
7.73 °L
|
1.1K |
1 |
|
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| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2014 4:39 PM |
| Notes: |
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Split Batch: Guava IPA Sour
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American IPA
|
9 Gallons |
1.069 |
1.018 |
6.68 |
40.34 |
12.66 °L
|
1.1K |
0 |
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| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/22/2017 6:21 PM |
Notes: 8/22/17
split batch
1/2 on London Ale 3 yeast cake
that will be carbed with guava sugar
9/13
kegged to flush keg with 1/2 lb guava puere mixed with water and 2 oz chryo citra and one ounce chryo mosaic
beer finished more dry than anticipated 1.10
the beer was less hoppy than anticipated so I added 4.2oz galaxy 1oz mosaic pellets
The beers is incredibly hoppy and amazing complex throwing off many tropical flavors. This is my favorite hoppy beer to date.
1/2 on Yeastbay House sour culture to be racked on sour apples
8/24/17 racked on 7lbs of tart apples harvested from a local disc golf course (KLM hole 2) |
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Svartediket Black IPA
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Specialty IPA: Black IPA
|
50 Litres |
1.069 |
1.015 |
7.16 |
73.68 |
23.98 °L
|
1.1K |
0 |
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| Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 67 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2015 4:59 AM |
Notes: Yeast:
White Labs. WLP001 / us-05
Mash:
62 °C, 20 min.
68 °C, 20 min.
77 °C, 5 min.
Boil:
90 min.
Fermentation:
18- 20 °C for 11- 14 days |
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Agitec Retrospect Red Ale
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American Amber Ale
|
36 Litres |
1.06 |
1.013 |
6.17 |
37.31 |
14.4 °L
|
1.1K |
0 |
|
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| Boil
Size: 40 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: 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: 11/4/2015 9:54 AM |
| Notes: |
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Smoke Porter
|
Baltic Porter
|
10 Litres |
1.076 |
1.02 |
7.45 |
51.1 |
50 °L
|
1.1K |
0 |
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| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2015 11:01 AM |
| Notes: |
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Orynx Smoked Porter
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Robust Porter
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5.5 Gallons |
1.076 |
1.021 |
7.18 |
47.39 |
34.47 °L
|
1.1K |
0 |
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| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 4/18/2015 6:06 AM |
| Notes: |
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TakiSobie Stout
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Foreign Extra Stout
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21 Litres |
16.818 |
4.908 |
6.52 |
24.57 |
40 °L
|
1.1K |
0 |
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Author:
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Adam Zygmański
|
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| Boil
Size: 8.5 Litres |
Boil Time: 60 |
Boil Gravity: 38.3 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2015 5:11 PM |
| Notes: Temperatura namaczania słodu i jęczmienia to 68 st. C., przez 40 min. Wodę (6l) podgrzać do 70 st. C. Po namoczeniu dodać ekstrakt. Gotować 60 min.Chmielenie na 60 min. całość!!! Dodać wody (15l z balkonu). Fermentacja od temperatury 20 - 21 C. uwodnić drożdże przed zadaniem.Fermentor z kranikiem na burzliwą. Po burzliwej (ok. 4 dni) zlać na małe wiadro z filtratorem i z powrotem do tego z kranikiem (umyć) i na cichą zostawić (ok.4 dni). Po ok. 8 - 10 dniach butelkować. Do refermentacji użyć 100g glukozy na 21l piwa. Leżakować 4 tygodnie. |
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Citra Pale Ale W/Blossom Honey BIAB
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American Pale Ale
|
5.5 Gallons |
1.067 |
1.019 |
6.29 |
51.29 |
5.26 °L
|
1.1K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2015 5:05 AM |
| Notes: |
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MLK Day Beer
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American IPA
|
5.5 Gallons |
1.074 |
1.019 |
7.19 |
57.79 |
13.06 °L
|
1.1K |
0 |
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| Boil
Size: 5.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.074 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 1:23 AM |
| Notes: Burton IPA yeast wyeast 1203 |
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Halley-Day Ale 2014
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Holiday/Winter Special Spiced Beer
|
5.5 Gallons |
1.075 |
1.019 |
7.35 |
6.14 |
19.77 °L
|
1.1K |
2 |
|
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| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.205 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/27/2014 4:45 PM |
Notes: 10/16 - created yeast starter: 1/2 C DME in 2 C water; boil 10 minutes. Cool to 70 deg F, then pitch yeast.
10/18
- Steep grains for 45 minutes in 1.25 gallons of 165 deg F water (in brew kettle).
- Rinse with .5 gal of cold water
- Add malts, initial hops
- Boil, adding flavor ingredients per schedule
- After 60 minutes, cool in an ice bath, then add to cold water, bringing total volume to 5.5 gal. OG = 1.075@75 deg F - approx 1.08 @ 60F.
- Taste is sweet/malty, with spice and orange notes. Very nice.
- pitch yeast starter.
11/8 Racked to secondary fermenters. SG=1.02 @ 74deg F - approx 1.025 @ 60degF. Taste very nice.
11/22 Bottled. SG = 1.02 Taste is good.
I would cut the honey down to 0.5 lbs the next time. Maybe also reduce some malt. Also consider delaying malt additions to keep the color lighter (this is dark like a porter).
12/23 - not carbonating. Added yeast slurry to remaining bottles |
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