|
Goose Island BCBS Exact Clone 2015
|
Wood-Aged Beer
|
5 Gallons |
30.053 |
10.288 |
11.59 |
60.09 |
50 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 9.56 Gallons |
Boil Time: 180 |
Boil Gravity: 16.5 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 9.02 psi |
Creation
Date: 7/8/2023 4:51 PM |
| Notes: Barrel Age in a 5 gallon Bourbon Barrel for 2-6 Months. |
|
|
Strawberry Wine
|
No Profile Selected |
20.8 Litres |
1.118 |
1.012 |
13.98 |
0 |
0 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 11.4 Litres |
Boil Time: 30 |
Boil Gravity: 1.216 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2016 4:26 PM |
| Notes: |
|
|
Pliny The Elder (2017)
|
American IPA
|
19 Litres |
1.088 |
1.018 |
9.24 |
228.32 |
9.81 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/2/2017 3:10 PM |
| Notes: |
|
|
Stanky Double IPA
|
Imperial IPA
|
5.5 Gallons |
1.091 |
1.021 |
9.18 |
96.21 |
14.31 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.091 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2014 6:04 PM |
| Notes: |
|
|
Wall Nuts!
|
Imperial Stout
|
5 Gallons |
1.104 |
1.022 |
12 |
35.91 |
50 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2017 5:51 PM |
| Notes: |
|
|
Old English Brown Ale
|
Mild
|
5 Gallons |
1.048 |
1.011 |
4.83 |
32.79 |
19.88 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2017 5:50 PM |
| Notes: |
|
|
Brew It Bru - Pale Ale 25L
|
American Pale Ale
|
25 Litres |
1.051 |
1.012 |
5.11 |
38.81 |
4.81 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 174.6 g |
Creation
Date: 5/26/2022 7:48 AM |
| Notes: |
|
|
Tart Cherry Gose
|
Gose
|
5.5 Gallons |
1.043 |
1.006 |
4.86 |
7.52 |
3.37 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 63 |
Mash Thickness: 3.04 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 77 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2022 3:06 PM |
Notes: 1st beer brew ever!
HYDROMETER READINGS (ROOM TEMP)
Gravity after 1st mash - 1.029
Gravity after 2nd mash - 1.036
Gravity after boil - 1.043
Gravity after 24hrs fermenting - 1.030
Gravity after 2weeks fermenting - 1.016
pH READINGS (ROOM TEMP)
pH after 1st mash - 6.0
pH after 2st mash - 5.9
pH after boil - 6.4
pH after 24hrs fermenting - 4.2
pH after 2weeks fermenting - 3.1
MASH:
Grains slowly poured in at 157 strike with medium stirring. Recirculated for the last 50 minutes, no recirculation for the first 10 minutes of mash. For the 2nd higher temp mash, again did not circulate for the first 10 minutes then recirculated for the last 10 minutes. Gravity was low after first mash so second mash was done. Stirred vigorously for the first 5 minutes of the second mash pH seemed high after mash phase. Added 2.5g more of CaCl (originally added only 5g) immediately before the boil to try and combat this. Would recommend using lactic acid instead to lower pH for this sour in the future. Used 50/50 wheat/pilsner (10lbs total) and potentially had too thick of mash/stuck mash. I believe the issue was not giving a vigorous enough stir. Would stir more thoroughly next time at each 10 minute mark and forego the secondary mashing phase.
BOIL:
Anvil Foundry was set to 85% power during boil, which seemed to give a good boil. I believe the yeast nutrient (DAP) added during the boil significantly raised the pH. Would not use yeast nutrient again for this recipe. Hop spider was used for hop pellets, everything else went into the main boil volume.
FERMENTATION:
Wort cooled rapidly from boil to approximately 90 degrees. Would probably go to 80 degrees for cooling next time. Used Anvil Foundry pump to go into fermenter, and made sure to splash on wall to maximize oxygenation. Yeast was pitched at approximately 90F. Fermenter stored at approximately 77F. 6lbs of cherries (50/50 tart/sweet - frozen from meijer) were added 24 hours into fermentation. Cherries were stored in freezer. 24 hours before putting in they were transferred to the fridge to thaw. Then on the day they were put in they were heated rapidly from fridge in ~130F water for 20 minutes, blended to near uniformity, and then poured into the fermenter using a big bowl and the wide mouth fermenter. There was lots of splashing and it seemed like it was poured in with a significant to medium amount of agitation to the liquid surface. At 2 week mark cold crashed for 2 days at about 38F. Immediately racked to keg after 2 days of cold crashing.
TASTING NOTES:
Tasting after 1st mash - strong wheat and sugar flavor, a little bit watery, mild chalkiness
Tasting after 2st mash - stronger wheat and especially stronger sugar flavor; still a bit watery, mild chalkiness
Tasting after boil - extremely bitter; a lot of harsh taste with regards to bitterness - hops very pronounced and just bitey in general. Sugar was hard to taste but still present. Salty and almost chalky. Definitely able to taste the aromatics from the coriander as well.
Tasting after 24hrs fermenting - much less bitter, very salty tasting, fair as far as sugar goes, definitely there but not overwhelming, and honestly a bit chalky tasting. Starting to taste a hint of sour/tart/acidity. Much "thicker" feeling, less watery and more full mouth feel. After 2 weeks taste was much more tart and smooth, with a good balance between salty, sweet, and tart. Very nuanced cherry flavor, really just popping with tartness.
FUTURE THINGS TO TRY:
-90 minute mash
-add 0.5lbs acidulated malt to mash
-lactic acid to lower pH
-adding epsom salt to supply magnesium
-no yeast nutrient
-add half lb of rice hulls to mash to prevent sticking |
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|
Lutra Pils
|
German Pilsner (Pils)
|
30 Litres |
1.045 |
1.009 |
4.73 |
15.49 |
3.32 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
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: 11/8/2021 4:04 PM |
| Notes: |
|
|
Aussie Lager (Boring)
|
International Pale Lager
|
22 Litres |
1.042 |
1.006 |
4.72 |
18.87 |
3.06 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/5/2020 9:28 PM |
Notes: Measured OG - 1.041
Measured FG - 1.003
ABV - 5%
Used 2 jugs of water to wash grains at end of mash.
2 x new packets of dry 34/70 yeast.
90m boil (due to using pilsner malt). Opted for pilsner instead of ale malt to keep light.
|
|
|
Vacant Gesture
|
Blonde Ale
|
22 Litres |
1.037 |
1.006 |
4.07 |
28.8 |
3.42 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 75 |
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: 4/20/2019 5:31 PM |
| Notes: |
|
|
Mash Of Wonder Lager
|
International Amber Lager
|
5.5 Gallons |
1.044 |
1.007 |
4.9 |
26.68 |
9.81 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 69 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2017 3:06 PM |
Notes: Chilled to 51 before pitching 2pks 34/70
Ferment @ 52 |
|
|
New York SMaSH
|
Blonde Ale
|
5.25 Gallons |
1.045 |
1.011 |
4.46 |
33.31 |
3.47 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 66 |
Mash Thickness: 1.33 |
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: 7/1/2017 8:11 PM |
| Notes: using burlington 095 |
|
|
Black Pearl
|
Sweet Stout
|
25 Litres |
1.049 |
1.013 |
4.82 |
38.62 |
39.96 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 65 |
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: 4/28/2017 1:56 PM |
| Notes: |
|
|
T
|
Fruit Beer
|
570 Litres |
11.604 |
2.758 |
4.72 |
23.39 |
4.94 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 630 Litres |
Boil Time: 75 |
Boil Gravity: 10.5 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/13/2016 4:06 AM |
| Notes: |
|
|
54 - Fortunate Islands #1 - 23-7-16
|
American Wheat Beer
|
22 Litres |
1.046 |
1.008 |
4.94 |
47.78 |
4.05 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 7/13/2016 9:18 PM |
| Notes: Kegged 17-08-16 |
|
|
None The Weizer
|
Weizen/Weissbier
|
5.5 Gallons |
1.049 |
1.013 |
4.8 |
14.67 |
4.1 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 8/6/2015 7:49 PM |
| Notes: |
|
|
Simtra Session Ale
|
American Pale Ale
|
5.25 Gallons |
1.046 |
1.014 |
4.29 |
59.06 |
8.53 °L
|
1.1K |
3 |
|
|
|
| Boil
Size: 6.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: Keg C02 |
Priming Amount: N/A |
Creation
Date: 5/19/2015 7:19 PM |
Notes: .75L Starter with 77g DME yielding 233M cells from 100M cell starter pack.
Water Gallons Quarts
Total mash water needed 8.14 32.6
Grain absorption losses -1.28 -5.1
Volume increase from sugar/extract (early additions) 0.02 0.1
Starting boil volume 6.88 27.5
Boil off losses -1.5 -6
Hops absorption losses -0.13 -0.5
Amount into fermentor 5.25 21
Total: 8.14 32.6
Actuals:
- 5.25 gal into fermenter + .25 gal starter.
- Fermented at 67F. Finished fermentation in 3 days! Waited another 3 days, then kegged.
- Yeast had high flocc, still had some sticky kruasen after 6 days. Scooped out with sanitized spoon.
- Net yield: 5.25 gal
|
|
|
Chocolate Milk Stout
|
Sweet Stout
|
5 Gallons |
1.053 |
1.019 |
4.36 |
21.59 |
28.37 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.105 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/28/2015 10:32 PM |
| Notes: |
|
|
New Tutti Frutti
|
American IPA
|
20 Litres |
1.047 |
1.01 |
4.93 |
78.68 |
10.81 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2015 10:28 AM |
| Notes: |
|
|
|
|