Oma Goodness Witbier
|
Witbier
|
5.5 Gallons |
1.056 |
1.016 |
5.25 |
18.02 |
4.86 °L
|
859 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.041 |
Efficiency: 72 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/19/2017 12:47 AM |
Notes: |
|
Chimay Red
|
Belgian Dubbel
|
5.5 Gallons |
1.061 |
1.013 |
6.27 |
17.48 |
11.53 °L
|
859 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 9.02 psi |
Creation
Date: 3/6/2021 5:26 PM |
Notes: |
|
First Brew
|
American IPA
|
1 Gallons |
1.068 |
1.013 |
7.19 |
124.73 |
6.42 °L
|
859 |
0 |
|
|
Boil
Size: 2.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 0.77 oz |
Creation
Date: 1/4/2021 11:55 PM |
Notes: |
|
Brett Bière De Garde
|
Bière de Garde
|
19 Litres |
1.076 |
1.013 |
8.22 |
20.68 |
10.29 °L
|
859 |
0 |
|
Author:
|
|
zhooker
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: dextrose |
Priming Amount: 111.8 g |
Creation
Date: 8/3/2020 5:13 AM |
Notes: https://byo.com/recipe/biere-de-garde-2/
Bière de Garde
(5 gallons/19 L, all-grain)
OG = 1.075 FG = 1.011
IBU = 24 SRM = 12 ABV = 8.5%
Ingredients
10 lbs. (4.5 kg) continental Pilsner malt (2 °L)
2.9 lbs. (1.3 kg) Munich malt (8 °L)
1.1 lbs. (0.5 kg) cane or beet sugar (0 °L)
10.6 oz. (0.3 kg) caramel Vienne malt (20 °L)
1.4 oz. (40 g) black malt (500 °L)
5.5 AAU Kent Goldings hops (60 min.) (1.1 oz./31 g at 5% alpha acids)
Irish moss (15 min.)
White Labs WLP072 (French Ale) or White Labs WLP011 (European Ale)
Priming sugar (if bottling)
Step by Step
I currently use Best Malz Pilsen and Munich, but feel free to substitute any high quality malt of the same type and color from a different sup-plier. The black malt and caramel Vienne I use is from Briess. I use the cheapest granular white sugar I can find at the store, sometimes it is cane sugar and sometimes it is beet sugar. My hops are in pellet form and come from Hop Union, Crosby Hop Farm, or Hopsteiner depending on the variety.
Mill the grains and then dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 147 °F (64 °C). Hold the mash at 147 °F (64 °C) until enzymatic conversion is complete. With the low mash temperature, you may need to lengthen the rest time to 90 minutes or more to get full conversion. Infuse the mash with near-boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.058.
The total wort boil time is 90 minutes, which helps reduce the S-Methyl Methionine (SMM) present in the lightly kilned Pilsner malt and results in less Dimethyl Sulfide (DMS) in the finished beer. Add the hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 66 °F (19 °C) and aerate thoroughly. The proper pitch rate is around 260 billion cells, which is approximately 2–3 packages of liquid yeast or one package of liquid yeast in a 0.9 gallon (3.4 L) starter.
Start fermentation around 66 °F (19 °C) and then raise the temperature a few degrees more (70 °F/21 °C) several days into active fermentation. Let the beer ferment until the yeast drops to the bottom and forms a layer. With healthy yeast, this should be complete in ten days or less, but there is no need to rush it. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes.
If you decide to add Brettanomyces or other critters, you might want to do it in a secondary fermenter and then package the beer after it has developed the character you desire. At that point, you can rack to a keg and force carbonate or you can add priming sugar and a fresh dose of yeast to carbonate in the bottle. Be careful if you bottle directly from the primary fermenter with Brettanomyces, there could still be significant sugars present and could result in bottle bombs. |
|
Focal Point
|
American IPA
|
5.6 Gallons |
1.068 |
1.015 |
6.97 |
65.51 |
4.45 °L
|
859 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
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: 10/7/2018 10:25 PM |
Notes: Used Harvested Alchemist Connan yeast.
Mash for 75 minutes at 150 F when Mash out 165 F
Spa |
|
12 Forever
|
American IPA
|
5.5 Gallons |
1.054 |
1.012 |
5.49 |
90.04 |
3.73 °L
|
859 |
0 |
|
Author:
|
|
Minimalixt
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
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: 5/22/2018 1:32 AM |
Notes: |
|
NEIPA 05/18
|
American IPA
|
60 Litres |
15.761 |
5.312 |
5.7 |
54.17 |
4.79 °L
|
859 |
0 |
|
|
Boil
Size: 70 Litres |
Boil Time: 60 |
Boil Gravity: 13.6 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2018 10:29 PM |
Notes: 1 Keg mit 35g Motueka, 25g Simcoe und 30g Waimea für 4d Dryhop im Keg |
|
Too Easy - NEDIPA
|
American IPA
|
25 Litres |
1.069 |
1.012 |
7.45 |
25.69 |
6.23 °L
|
859 |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 80 |
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: 3/8/2018 7:24 PM |
Notes: |
|
Belgian Oatmeal Blonde BOB
|
Belgian Blond Ale
|
21.5 Gallons |
1.063 |
1.011 |
6.82 |
29.6 |
6.15 °L
|
859 |
1 |
|
|
Boil
Size: 27 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 73 |
Mash Thickness: 1.25 |
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: 10/16/2017 5:44 PM |
Notes: |
|
Acrimonious El Dorado SMASH
|
American IPA
|
5 Gallons |
1.059 |
1.015 |
5.76 |
83.34 |
7.33 °L
|
859 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: 2.45 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/2/2017 6:55 PM |
Notes: |
|
Belgian IPA
|
Specialty IPA: Belgian IPA
|
5 Gallons |
1.084 |
1.019 |
8.53 |
86.77 |
11.4 °L
|
859 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 75 |
Mash Thickness: 1.75 |
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: 6/25/2015 6:46 PM |
Notes: |
|
BREAKFAST STOUT
|
American Stout
|
24 Litres |
16.061 |
3.329 |
6.91 |
58.25 |
43.53 °L
|
859 |
1 |
|
Author:
|
|
PINUS NIGRA
|
|
Boil
Size: 29.5 Litres |
Boil Time: 75 |
Boil Gravity: 13.2 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2016 12:23 PM |
Notes: Water Liters
Total mash water needed 36.3
Strike water volume at mash thickness of 3 L/kg 20.2
Remaining sparge water volume 16.1
Grain absorption losses -6.7
Amount going into kettle 29.6
Boil off losses -2.3
Kettle dead space -2
Hops absorption losses -0.3
Misc. losses -1
Amount going into fermentor 24
Total: 36.3
Equipment Profile Used: grainfather |
|
Dead Eye Rye
|
Specialty IPA: Rye IPA
|
12 Gallons |
1.069 |
1.017 |
6.77 |
47.71 |
12.08 °L
|
859 |
0 |
|
|
Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 10/26/2016 10:25 PM |
Notes: |
|
Big Arse DIPA
|
American IPA
|
11 Gallons |
1.101 |
1.02 |
10.56 |
71.33 |
8.5 °L
|
859 |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/20/2016 10:10 AM |
Notes: |
|
SMaSH Pale Ale Tomahawk
|
American IPA
|
5.5 Gallons |
1.069 |
1.013 |
7.31 |
70.1 |
4.77 °L
|
859 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2016 7:20 AM |
Notes: |
|
Bob's Light Hearted IPA
|
American IPA
|
11 Gallons |
1.064 |
1.015 |
6.49 |
59.33 |
4.9 °L
|
859 |
1 |
|
Author:
|
|
Buck 80
|
|
Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2016 12:39 AM |
Notes: |
|
Rabbagast
|
American IPA
|
55 Litres |
1.049 |
1.011 |
4.96 |
44.21 |
3.27 °L
|
859 |
0 |
|
|
Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 9/1/2016 5:03 PM |
Notes: Wyest ferskgjær kan bytast med høvande tørrgjer.
Pale 2 row kan bytast med Maris Otter eller Pilsnermalt.
I første brygg nytta me pilsner malt. Difor viktig med lenger mesk for å unngå 'popcorn/smør' smak. |
|
American Ipa - Alvaro 2
|
American IPA
|
40 Litres |
1.062 |
1.012 |
6.62 |
56.7 |
9.22 °L
|
859 |
0 |
|
|
Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/22/2016 2:22 PM |
Notes: |
|
Wit
|
Witbier
|
5.5 Gallons |
1.048 |
1.012 |
4.71 |
18.83 |
3.37 °L
|
859 |
0 |
|
Author:
|
|
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2016 3:19 AM |
Notes: |
|
Black As Night IPA
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.071 |
1.016 |
7.18 |
67.77 |
49.98 °L
|
859 |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: 1.3 |
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: 12/10/2015 7:36 PM |
Notes: - strike water at 163.9 mash temp 150.0
- mash for 60 minutes |
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