|
Stool Tipper 2
|
American Barleywine
|
3 Gallons |
1.099 |
1.017 |
10.72 |
76.07 |
12.63 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 4.54 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: 14.89 psi |
Creation
Date: 6/20/2020 5:21 PM |
| Notes: |
|
|
Belgian Tripel
|
Belgian Tripel
|
20 Litres |
19.99 |
3.974 |
8.84 |
37.05 |
6.44 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 27.88 Litres |
Boil Time: 90 |
Boil Gravity: 14.7 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2019 9:40 AM |
| Notes: |
|
|
Westvleteren 12 - The Pious Traditional Clone
|
Belgian Dark Strong Ale
|
20 Litres |
1.091 |
1.017 |
9.69 |
39.39 |
29.19 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.079 |
Efficiency: 60 |
Mash Thickness: 3.13 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2018 6:55 PM |
| Notes: |
|
|
Stout
|
Imperial Stout
|
11 Litres |
1.146 |
1.034 |
14.66 |
83.48 |
50 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 180 |
Boil Gravity: 1.07 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2018 3:58 PM |
Notes: 5 hour boil.
22 l mäskvatten
11 l lakvatten |
|
|
Southern Tier Pumking Clone
|
Holiday/Winter Special Spiced Beer
|
4 Litres |
1.085 |
1.016 |
9.02 |
54.76 |
16.84 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 4 Litres |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 55 |
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: 8/2/2017 7:27 PM |
Notes: All grains and pumpkin go in the mash. If the pumpkin is in the boil you will most likely lose a gallon of water, and have a tough time straining the pumpkin out.
If you really want to put the pumpkin into the boil then you should use a grain bag or filter the wort before racking to your primary.
The pumpkin should be cleaned and cut into small cubes and baked for 45 mins at 350, then mashed and coated with honey. Then baked for another 45 mins at 350. Let it cool to 154 and add to mash.
For the vanilla bean vodka solution, two vanilla beans are cut in half. The seeds and goodies are then scraped into 4oz of vodka. Let the vodka sit for two weeks. |
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RIS- RIS Never Sleeps
|
Russian Imperial Stout
|
5.5 Gallons |
1.093 |
1.026 |
8.84 |
68.36 |
40 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 60 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: Bottle |
Priming Amount: N/A |
Creation
Date: 1/12/2016 3:51 PM |
Notes: Have some DME ready. Use FERMCAP! Shoot for 80 IBUs.
Version 1) Very Good.
- 2 vials of WLP051
- pitched at 1.0 pitching rate (need 2 vials into 2L starter)
- used 1lb DME to get to 22 brix (adjusted efficiency down on software to read 22). Next time do a double mash (listen to brew strong blichmann #1 show January 2016)
- Primary- 20-30 seconds of oxygen 9 hours after pitch. .5 oz steamed medium toast hungarian oak cubes plus juice... 30 seconds of O2 8-12 hours after pitching. Ferment at 67 raise 1 degree per day starting day 7 up to 72. Airlock activity stopped at day 11, rested for 1.5 days. Read 1.025 FG (9.2% on calculator)
- Secondary on 2 oz steamed medium toast hungarian oak cubes plus juice for 8 days at 65F. Minimal Oak character (although present).
-6 beers left, added another 1 oz in keg for two weeks (in fridge). Entered WoodAged this in (sunshine) and big wood (FCC)
-Score sheets for non wood aged enries (imperial stout) said it needed to bigger with more body. - won bronze at FCC.. Mentioned adding a little more roasted grains so I bumped it from 1.5 to 1.7. This is a really good beer |
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Vertigo
|
Imperial IPA
|
465 Gallons |
1.1 |
1.024 |
9.95 |
89.31 |
14.84 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 480.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 2/18/2016 10:53 PM |
| Notes: |
|
|
Younger's No 3 (1868 Recipe) 30l
|
English Barleywine
|
23 Litres |
1.084 |
1.019 |
8.57 |
100.36 |
7.66 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 120 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: 2.9 |
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: 9/24/2016 10:56 AM |
Notes: This is a transcript from Kristen England's blogpost.
Another very short explanation. What the Youngers logs have in extraordinary details for their brewing, all of the beers are very very simple. So, on to this awesome double IPA thing. A wee heavy little beastie indeed!
Ingredients
Grist – I haven’t used Golden Promise in quite a long time so I decided it was about time. You can absolutely use Maris Otter or really any other wonderful Englishy malt you’d like. I have come to really like two very different types of pale malts. My very favorite is the MFB pale malt. I’ve found that if you had to have one single malt to do really absolutely anything in the realm of beer, this would be more than adequate. Bitter, IPA, Pils, etc. On the other end of the spectrum, my other favorite malt for different reasons (mostly cost and its ability to play second fiddle extremely well) is Great Western pale malt. You’ll find a massive amount of American breweries use it for everything. I think it is very nice and does a great job, just not as good at everything that the MFB pale malt.
Hops – This beer, as can be seen, is about 3:1 or 4:1 Czech: English hops. The English ones can really be anything but I’d stay with a low alpha variety for the amount of greenery you need to add in. As for the Czech, I used 100% Saaz. Czech Saaz at that. Pivní Filosof, Evan Rail, Alistair Reece and I had a great conversation just a week or so ago about the ability to make a big hoppy beer using 100% Czech Saaz. This is pretty much that beer. The thought is/was that one can’t do it. You just can’t get that bitterness. This, is entirely untrue. What you will find is that the bitterness is very different. Its much less harsh. Additionally, I find the aroma is much much higher on this beer (all low AA% hop IPAs even) simply due to the fact of the vast amount of hop that goes in. More essential oils and such. If you need another reason to make this beer, do so for that fact. A big, crisp, dry IPA thingy with a butte tonne of low alpha hops.
Yeast – I really like the dry Nottingham for this beer. It dries out extremely well. Finishes quick. Its cheap! That being said, use what you like. A yeast cake would be good for those of you that don’t do starters well. Its very important you get enough yeast into this bugger to dry it out. |
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|
Wheat Wine
|
Witbier
|
10 Gallons |
1.099 |
1.025 |
9.7 |
25.62 |
4.98 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 11.73 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 85 |
Mash Thickness: 1.2 |
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: 1/16/2015 7:47 AM |
| Notes: |
|
|
Putin's Gluten 2
|
Imperial Stout
|
10 Gallons |
1.182 |
1.042 |
18.38 |
105.97 |
50 °L
|
1.1K |
0 |
|
|
Author:
|
|
Dominic
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.14 |
Efficiency: 75 |
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: 1/17/2017 9:38 PM |
| Notes: |
|
|
Palhinhas Still&Brew Red Elf Irish Red Ale
|
Irish Red Ale
|
25 Litres |
1.026 |
1.006 |
2.52 |
31.19 |
16.64 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.019 |
Efficiency: 35 |
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: 9/26/2016 9:41 PM |
| Notes: |
|
|
Caledonian Deuchars IPA
|
American IPA
|
23 Litres |
1.039 |
1.009 |
3.92 |
33.59 |
5.72 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 29.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 75 |
Mash Thickness: 2.6 |
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: 12/12/2018 7:21 PM |
| Notes: |
|
|
Porter
|
American Porter
|
1 Gallons |
1.055 |
1.029 |
3.5 |
52.58 |
50 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 1.1 Gallons |
Boil Time: 15 |
Boil Gravity: 1.05 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/26/2017 1:05 PM |
Notes: MO toasted in 350 degree oven for 20 minutes
OG: 14 brix
Getting closer on this. Still getting some burnt toast flavors. Next time decrease midnight wheat a bit and substitute brown malt for chocolate malt. The special b is a nice addition. |
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Low Grav - Boddingtons Bitter
|
Ordinary Bitter
|
20 Litres |
1.033 |
1.008 |
3.24 |
28.86 |
9.7 °L
|
1.1K |
0 |
|
|
Author:
|
|
Beamers Creek Brewery
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 72 |
Mash Thickness: 2.5 |
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: 10/13/2016 10:24 PM |
| Notes: |
|
|
Slightly Stoggs
|
Special/Best/Premium Bitter
|
19 Litres |
1.041 |
1.009 |
4.1 |
37.88 |
7.15 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.026 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 10/16/2015 9:15 AM |
| Notes: Used Devon yeast strain |
|
|
Mieto Saunaolut
|
Mild
|
19 Litres |
1.034 |
1.007 |
3.65 |
17.62 |
12.16 °L
|
1.1K |
1 |
|
|
Author:
|
|
Lythrum salicaria
|
|
| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.028 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Dextrose |
Priming Amount: 70 g |
Creation
Date: 9/6/2015 4:17 PM |
| Notes: http://byo.com/stories/issue/item/1153-mild-ale-style-profile |
|
|
Another Dark Mild
|
Mild
|
5 Gallons |
1.038 |
1.011 |
3.48 |
24.53 |
18.46 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/21/2015 8:51 PM |
Notes: strike 7 gallons at 158 for the base malts
need 1 Liter starter to get enough cells |
|
|
Molasses Brown Porter/Mild
|
Brown Porter
|
2.5 Gallons |
1.042 |
1.01 |
4.09 |
21.28 |
23.37 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
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: 5/6/2015 9:21 PM |
| Notes: |
|
|
Scottish 60
|
Scottish Heavy 70/-
|
23 Litres |
1.039 |
1.012 |
3.42 |
17.14 |
11.81 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2015 8:59 AM |
| Notes: |
|
|
Low & Cold Pale_MK-2
|
American Pale Ale
|
6 Gallons |
1.018 |
1.005 |
1.71 |
18.03 |
13.82 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 35 |
Boil Gravity: 1.016 |
Efficiency: 32 |
Mash Thickness: 2 |
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: 2/18/2015 6:09 AM |
Notes: for Reference:
Mashtun Max-
16# @1.25 qt/gal + 5gal => 6.67 gal space
Water per 5 gal:
Soft bull run tap water + some CaCl+ 1/2 a camden tab/ 5 gal
Mk-2 bump up the malty , less 2-row
~9# grain, therefore ~ 1.75 gal absorbtion.
7+ gal to boiler needs 9 + gal to mash tun.
will be maxed out in 10 gal mash tun so might need to rinse a little. plan on cold extracting 8 gallons , slight rinsing to get to kettle volume.
Cold single infusion at 55 degrees F ish
mash start time 930 pm
to 0745 am
Brew day - BIG DUMP batch sparge to boiler
slight second drain/rinse to boiler
Heat wort to mash through 156 F for 15 minutes
Heat to vigorous boiling for 20 min
2019 homegrown chinook hops
flavor hops @ flameout ,then,
chill a bit
whirlpool hops @ 180 F
for 15 minutes then chill to room temp.
aerate into bucket fermenter and pitch w/ US04
1.01xx OG measured
1.0xx FG
brewed may, XX 2021
Bottled & kegged at 2 weeks.
Result-
Make a second batch out of the "spent" grain by adding :
a bit of crystal 30L ,
2# wheat malt and
2# 2-row malt ,
0.5# menanoidin,
1#
and a
handful of pale chocolate
minimal water adjust:
1/2 t gypsum, 1/2 calcium cloride-
Half a Camden tablet
-heat the residual gruel like it was strike water. mix in the fresh grains, rest 60 minutes, big batch sparge to kettle.
mash at 155F
1 oz chinoook- short boil -30 Min
1 oz 2014 XXX pellets, flameout
1 oz cascade pellets whirlpool at 140 F
1.048 OG
6 gal to fermenter, lots of hop fluff
saf-04 yeast
1 oz dry hop amarillo @ day 1
1 oz dry hop Chinook flowers at day 4
pale amber color in carboy
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