Dark Winter Saison
|
Saison
|
5 Gallons |
1.071 |
1.015 |
7.36 |
30.4 |
27.26 °L
|
838 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2018 5:00 PM |
Notes: https://www.homebrewersassociation.org/homebrew-recipe/dark-winter-saison-recipe-iv/
To brew this saison homebrew recipe, steep the milled roasted barley in 1 quart (0.95 L) cold water overnight. Filter through a sieve lined with a coffee filter. Mash at 159°F (71°C) for 60 minutes. Add the roasted barley extract to the wort at the start of the boil. Perform a 90 minute boil.
Chill to 68°F (20°C), transfer to a fermenter and pitch White Labs 670 yeast. If this blend is not available, pitch a Belgian saison strain (White Labs 565 or Wyeast 3724) along with Brettanomyces bruxellensis (Wyeast 5112 or White Labs 650). Hold fermentation close to 75°F (24°C).
After the initial wave of fermentation is complete, transfer to secondary with 1 oz (28 g) red wine soaked oak cubes and 25 oz (907 g) dried Zante currants. Store beer between 60-80°F (16-27°C) until the gravity is stable from one month to the next (a minimum of six months). Bottle or keg and carbonate to 2.4 volumes of CO2 |
|
Allez! Allez! #1
|
Saison
|
24 Litres |
1.054 |
1.012 |
5.58 |
48.54 |
4.24 °L
|
838 |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 18.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2015 8:55 PM |
Notes: Strike Water Volume=30L. Strike temp=66C. Mix tap water and RO water in 0:100 ratio (0L/30L). Add 7.5 grams of calcium sulfate, 5 grams of liquid calcium chloride, 1.5 grams of Epsom salt, and 4.5ml lactic acid. Mash ph estimated to 5.3. Chill boiled wort to 18C. Add 1.25L yeast starter (WLP590). Ferment @ 18.5C for 3 days, then bump to 21.5C. Brew day = July 18. OG = 1.056. Dry hops added July 27. FG = 1.007 on Aug 1, then cold crashed. Kegged on Aug 10 and prime with 140 grams of cane sugar (~2.8 volumes of Co2). ABV = 6.5. |
|
Kjeller 5 Engelsk Nutty Brown Ale
|
Northern English Brown
|
25 Litres |
1.051 |
1.012 |
5.17 |
20.59 |
20.02 °L
|
837 |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Cane Sugar |
Priming Amount: 5 g/l |
Creation
Date: 9/7/2015 3:09 PM |
Notes: |
|
Busch Light Apple Clone
|
Clone Beer
|
5.5 Gallons |
1.042 |
1.01 |
4.09 |
11.29 |
7.67 °L
|
837 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2021 6:39 PM |
Notes: |
|
Adams Nedipa
|
No Profile Selected |
26 Litres |
1.075 |
1.015 |
7.91 |
13.06 |
3.89 °L
|
837 |
0 |
|
|
Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 4.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2018 9:16 AM |
Notes:
|
|
Cherry Tart
|
Fruit Cider
|
6.5 Gallons |
1.057 |
0.999 |
7.56 |
0 |
2.83 °L
|
837 |
3 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.057 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 59 ° F |
Priming Method: Keg/Co2 |
Priming Amount: N/A |
Creation
Date: 4/15/2017 5:40 PM |
Notes: Apple cider fermented with two types of cherries and a Belgian wit yeast giving the cider a distinct apple pie flavor.
- Add 3.1 lb can of tart cherry puree to primary
- Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
- Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
- Wait 24 to 48 hours before adding pectic enzyme and pitching yeast.
- Primary fermentation: 4-5 weeks @ 59°
- Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
- Secondary: 8 weeks @ 60°- 65° (cellar temps)
- Transfer to a keg to condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg |
|
Pilsner Ski
|
Bohemian Pilsener
|
40 Litres |
1.047 |
1.007 |
5.22 |
39.27 |
5.98 °L
|
837 |
1 |
|
|
Boil
Size: 48 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 24 |
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: 2/20/2016 11:49 AM |
Notes: |
|
Rampart IPA
|
Imperial IPA
|
5 Gallons |
1.087 |
1.021 |
8.66 |
81.57 |
11.31 °L
|
837 |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2016 2:18 AM |
Notes: yeast nutrient
1/4 tsp gypsum
1l yeast starter at 1.055og
1 additional tube of yeast
|
|
Batch 10 IPA Citra SH
|
American IPA
|
10 Litres |
1.056 |
1.013 |
5.62 |
78.54 |
10.32 °L
|
837 |
0 |
|
|
Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/12/2015 1:17 PM |
Notes: |
|
SMASH IPA
|
English IPA
|
16 Litres |
1.055 |
1.013 |
5.6 |
40.37 |
6.12 °L
|
837 |
3 |
|
|
Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2015 10:23 PM |
Notes: |
|
Witbier #1
|
Witbier
|
24 Litres |
1.046 |
1.012 |
4.49 |
11.23 |
3.38 °L
|
837 |
0 |
|
|
Boil
Size: 34.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2015 10:10 PM |
Notes: |
|
Markgraf Marzen
|
No Profile Selected |
5 Gallons |
1.058 |
1.014 |
5.69 |
23.77 |
12.28 °L
|
837 |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
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: 9/30/2012 3:52 AM |
Notes: |
|
American Amber Ale
|
American Amber Ale
|
20 Litres |
1.062 |
1.01 |
6.79 |
55.4 |
14.85 °L
|
837 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 59 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2015 8:29 PM |
Notes:
Pilsen argentino
Chateau Melano
Chateau Arome
Cara gold
Chateau black
Após desligar a fervura foi feita infusão de cidreira por 5 minutos.
Colocando no software o malte pilsen UK traz um rendimento parecido com o argentino. Imagino que nosso sistema esteja com rendimento em 60% ou até mais.
Envase: foram envasadas 8 garrafas "puras", depois foi adicionado um chá de lúpulo com 14 gramas de columbus (sem ferver) e mais umas 10 envasadas, e finalmente adicionado um chá de capim limao (10 minutos de fervura - 1 copo) para as útlimas garrafas. Acabou indo muito sedimento de lúpulo para as garrafas; veremos se há off flavor de grama, se há benefício de aroma e se há muito trub na garrafa. |
|
Whole Leaf-ish Prima Pils
|
German Pilsner (Pils)
|
5.5 Gallons |
1.053 |
1.013 |
5.3 |
52.5 |
3.1 °L
|
837 |
0 |
|
Author:
|
|
150Litner
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2015 9:31 PM |
Notes: |
|
The Wired Salarian(Coffee Saison)
|
Saison
|
4.5 Gallons |
1.064 |
1.011 |
6.9 |
28.17 |
7.01 °L
|
837 |
1 |
|
|
Boil
Size: 5.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 65 |
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: 5/1/2015 10:14 PM |
Notes: Mash steps
4gal strike water at 170F
Mash-in grain for 60min(no bag) at 150F
Prepare sparge: 2.75gal at 170
Mash-out 170F stirring frequently
Place bag in separate large pot and gently pour mash in
Pull bag and squeeze all wort out
Batch sparge bag 15min
Pull bag and squeeze wort out
Collect all wort into boil kettle
|
|
Tommys Pils 2 Ekstrakt
|
Bohemian Pilsener
|
21 Litres |
1.046 |
1.008 |
4.94 |
17.23 |
3.78 °L
|
837 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 37 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2015 3:19 PM |
Notes: OG 1046
omstikking 13. mai Gravety 1006
Flasket 22.6, FG 1006
|
|
Citra Later
|
American Pale Ale
|
23 Litres |
1.052 |
1.013 |
5.09 |
42.65 |
5.56 °L
|
837 |
0 |
|
|
Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 3/8/2015 12:34 PM |
Notes: Hit 1.047 |
|
Mexican-ish Vienna
|
Vienna Lager
|
5 Gallons |
1.053 |
1.014 |
5.15 |
25.65 |
3.84 °L
|
837 |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2015 10:08 PM |
Notes: |
|
Awesome Recipe
|
German Pilsner (Pils)
|
45 Litres |
1.045 |
1.011 |
4.55 |
28.64 |
3.11 °L
|
837 |
0 |
|
|
Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2015 8:03 PM |
Notes: |
|
Whirling Dervish DIPA
|
Imperial IPA
|
5 Gallons |
1.062 |
1.02 |
5.5 |
87.64 |
15.52 °L
|
837 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 3/27/2011 9:35 PM |
Notes: This is the first time I have done this recipe, I wanted to experiment with the Nelson Sauvin Hops. I wanted to start out strong with a huge bittering hop like Summit and blend myself into a milder aroma hop towards the end of the boil. I plan to dry hop with more Nelson after 2 weeks and really get the white grape aroma to the front of the nose. My OG was about 1062 so it was a bit lower than expected but having pitched two vials of California Ale, there should be a solid attenuation after a couple weeks... Cheers! |
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