|
Kona Fire Rock
|
American Pale Ale
|
13 Litres |
1.051 |
1.012 |
5.2 |
39.12 |
7.16 °L
|
1K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
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: 6/2/2017 1:58 AM |
| Notes: |
|
|
Tart Cherry Gose
|
Gose
|
5.5 Gallons |
1.043 |
1.006 |
4.86 |
7.52 |
3.37 °L
|
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 |
|
|
80 | Belgian Blonde - V1
|
Belgian Blond Ale
|
5.5 Gallons |
1.047 |
1.008 |
5.13 |
34.42 |
3.31 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 69 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: BelgianCandySyrup |
Priming Amount: 10 oz |
Creation
Date: 12/10/2021 3:46 AM |
| Notes: |
|
|
Atomic Dark Lager
|
Dark American Lager
|
15 Gallons |
1.051 |
1.013 |
5.01 |
39.76 |
50 °L
|
1K |
0 |
|
|
|
| Boil
Size: 16.98 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/8/2021 7:20 PM |
Notes: Starter Size (L): 2.5 Ltrs.
DME Required: 12 oz, 340 grs.
Growth Rate: 1.4
Initial Cells Per Extract (B/g): 0.29
Ending Cell Count: 575 billion cells
Resulting Pitch Rate: 0.80M cells / mL / °P
|
|
|
American RYE IPA
|
American IPA
|
23 Litres |
1.053 |
1.014 |
5.13 |
41.56 |
12.41 °L
|
1K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 88 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: dextrose |
Priming Amount: 165.7 g |
Creation
Date: 4/9/2020 1:17 PM |
| Notes: |
|
|
Ohayo White Ale
|
Witbier
|
20 Litres |
1.051 |
1.011 |
5.21 |
15.18 |
3.52 °L
|
1K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/12/2019 3:20 PM |
| Notes: |
|
|
Legend Brewing - Utebier Inspired Beer
|
American Amber Ale
|
11 Gallons |
1.048 |
1.012 |
4.77 |
26.59 |
12.27 °L
|
1K |
0 |
|
|
|
| Boil
Size: 11.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 69 |
Mash Thickness: 1.5 |
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: 4/18/2018 3:33 AM |
| Notes: |
|
|
Kölsch 100L
|
Kölsch
|
128 Litres |
1.048 |
1.008 |
5.24 |
20.67 |
4.95 °L
|
1K |
0 |
|
|
|
| Boil
Size: 128 Litres |
Boil Time: 75 |
Boil Gravity: 1.048 |
Efficiency: 79 |
Mash Thickness: 3.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2018 12:27 AM |
| Notes: |
|
|
Rosemary Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.047 |
1.01 |
4.8 |
52.77 |
12.55 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 35 |
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: 1/14/2018 9:21 AM |
| Notes: delirium oat rosemary pale ale: add .5 oz fresh rosemary dry herbing |
|
|
Shotgun Shack
|
Cream Ale
|
6 Gallons |
1.05 |
1.011 |
5.09 |
21.14 |
3.21 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 12/3/2017 6:16 PM |
| Notes: Test the theory that secondary is not needed. Split batch. 3 gallons will be in primary only for 28 days with 14 days @ 38 degrees. Than bottled. 3 gallons will be in primary for 14 days than transferred to secondary and lager @ 38 degrees for 14 days. Than bottled. Both samples will be sent to a competition for evaluation. |
|
|
House Beer
|
American Pale Ale
|
40 Litres |
1.049 |
1.014 |
4.62 |
36.46 |
4.83 °L
|
1K |
1 |
|
|
|
| Boil
Size: 46 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 68 |
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: 8/23/2014 10:05 PM |
| Notes: |
|
|
Black Pearl
|
Sweet Stout
|
25 Litres |
1.049 |
1.013 |
4.82 |
38.62 |
39.96 °L
|
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: |
|
|
Blonde Ale #3
|
Blonde Ale
|
12 Gallons |
1.049 |
1.012 |
4.96 |
29.24 |
4.94 °L
|
1K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2017 5:08 AM |
Notes: Gypsum: 19
Epsom salt: 3
Table salt: 1
Calcium chloride: 4
4 ml lactic acid
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO
Actual 94.0 5.0 6.7 43.2 200.6 0.000
▲
|
|
|
Oat Stout
|
Oatmeal Stout
|
12 Gallons |
1.05 |
1.014 |
4.75 |
27.01 |
39.73 °L
|
1K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 9/28/2016 1:01 AM |
| Notes: |
|
|
Flaky Corbyn
|
American IPA
|
21 Litres |
1.044 |
1.008 |
4.69 |
46.92 |
5.73 °L
|
1K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2016 11:10 AM |
| Notes: |
|
|
Wheat Tangerine
|
Weissbier
|
18 Litres |
1.051 |
1.012 |
5.07 |
15.82 |
5.67 °L
|
1K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 80 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: 3.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2015 1:51 AM |
Notes: FERMENTATION
Fermentation temperature at around 22 ºC 3-5 days
MATURING
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 10 °C |
|
|
Zwei Räder Sind Gut
|
Weissbier
|
45 Litres |
1.049 |
1.012 |
4.8 |
11.96 |
2.8 °L
|
1K |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.219 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/15/2015 5:47 AM |
| Notes: |
|
|
RyePA #2
|
American Pale Ale
|
9 Litres |
1.046 |
1.009 |
4.88 |
32.47 |
6.78 °L
|
1K |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2015 10:08 AM |
| Notes: |
|
|
WUD? V.2
|
Scottish Export 80/-
|
5 Gallons |
1.046 |
1.011 |
4.63 |
15.99 |
14.1 °L
|
1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2015 9:31 PM |
| Notes: |
|
|
GF Grapefruit APA
|
American Pale Ale
|
11 Gallons |
1.048 |
1.011 |
4.83 |
42.71 |
8.51 °L
|
1K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 77 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2014 1:41 PM |
Notes: This beer has a bit of citrus aroma and a tangy flavor, so I added "grapefruit" to the name. My GF wife loves this beer, and has even asked me to make since I moved on to Gluten-removed beers instead. I took a version of this to a charity competition in Orlando FL in October 2014 and it won 3rd place overall. A bit of recipe inspiration here: http://www.glutenfreehomebrewing.org/showrecipe.php?recipeid=102
The chestnut chips make this beer rather difficult because they need to be mashed for 24 hours. Not much sugar comes from the chestnuts, but the flavor is fantastic. I used to get my chestnuts from Trails End Chestnuts (http://chestnuttrails.com) but it looks like they may have closed down.
Start by heating 5 gallons of water up to 205F, then running off into the mash tun with 5lbs of chestnut chips. Works best if you put a nylon mesh bag in the pot so you can easily remove the chips when you are done (think BIAB). Stir occasionally. Let cool to ~155F, then added 2.5 tsp each of Amylase Enzyme and Pectic Enzyme. Let the chips soak for 24hrs trying to keep the temperature between 140F-150F.
Once your 24hrs are up, strain the chestnuts out and start your mash. |
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