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NEIPA 7
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Specialty IPA: New England IPA
|
20 Litres |
1.063 |
1.011 |
6.85 |
13.75 |
5.09 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 23.59 Litres |
Boil Time: 30 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 3.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 12/5/2021 8:44 AM |
| Notes: D.I - 1054 |
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Dearkin - Belgian Dark
|
Belgian Dark Strong Ale
|
11 Litres |
1.088 |
1.011 |
10.1 |
25.8 |
21.38 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 15.51 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: co2 |
Priming Amount: 7.45 bar |
Creation
Date: 10/8/2021 9:04 PM |
Notes: Targeting a batch size of 11l to allow room for adding plums in the fermenter when fermentation is slowing down.
I ran out of Pilsner, otherwise it would be all Pilsner malt
I will prepare a massive yeast cake by brewing a low ABV beer beforehand and I will rack the wort directly on to it to avoid having to make a starter for such a big beer.
The light chocolate malt is mainly to adjust for colour if you like it a bit darker. I doubt it adds much flavour at 50g but you never know. |
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Peach Smoothie IPA
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Specialty IPA: New England IPA
|
5.25 Gallons |
1.054 |
1.014 |
5.27 |
27 |
6.23 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 9/23/2021 4:19 AM |
| Notes: |
|
|
Spring Mist
|
Specialty IPA: New England IPA
|
23 Litres |
1.063 |
1.022 |
5.33 |
57.83 |
6.15 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 4 |
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: 11/4/2018 7:41 PM |
| Notes: |
|
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Wednesday Brew #48 Duvel Clone
|
Belgian Golden Strong Ale
|
20 Litres |
1.076 |
1.014 |
8.12 |
27.89 |
4.22 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
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: 6/7/2018 5:19 AM |
| Notes: |
|
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Dubbel SC 3-2016
|
Belgian Dubbel
|
42 Litres |
1.066 |
1.012 |
7.1 |
21.1 |
16.33 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Azucar |
Priming Amount: N/A |
Creation
Date: 12/26/2016 8:49 PM |
Notes: Pitch @ 18
mantener 3 dias entre 18 y 19
liberar la temperatura 2 grados por día hasta llegar a los 25/26.
tenerlo 2 semanas y pasarlo a secundario con polyclar 10
2 semanas en secundario entre 2-4 grados.
embarrilar la M41
Embotellar la WLP500 con CBC y azucar (ver cantidad para 3 vol co2)
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Pale Presbyter
|
Extra Special/Strong Bitter (ESB)
|
16.5 Gallons |
1.055 |
1.012 |
5.6 |
39.93 |
8.09 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 18.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 73 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz / 5 gal |
Creation
Date: 3/23/2017 11:58 PM |
Notes: 4/9/2017 Batch: Dry, smooth, slightly spicy finish. Bready malt & yeast character. Honey & biscuit aroma.
Torrified wheat adds good depth to the body with the high and dry attenuation. This is a staple and seems to work well between 8-10% grist
With WLP007, CO2 Vent from bottom of conical after primary to rouse yeast to yield around an 80% attenuation (highly flocculent strain)
*RECIPE EDIT 5/28/17 & 6/12/17*
Sugar lowered (lower alcohol content, some residual sweetness)
Maris Otter reduced from 30 to 26 (lower OG)
Caramel malt increased from 2 to 2.5 lb (more toasted malt flavor)
Yeast change from WLP007 (Dry English) to WLP013 (London Ale)
WLP013 is less flocculent and allows malt and hops to come through more pronounced. Oak esters at higher fermentation temps. Keep temps low.
Increase earthy hops
OH State Fair 2017 (24.5/50)
AROMA: (6.5/12) Medium-sweet malty, little detectable hops, fruity finish, caramel to toasty malt; Initial moderate biscuity bread, malt nose gives way to noticeable, moderate alcohols, low earthy hops, no esters
APPEARANCE: (3/3) Pale amber, clear, light head; Medium amber, moderate-low white head with mix of tight and loose bubbles, has moderate low retention, good clarity overall
FLAVOR: (8/20) Medium malty with little tastiness, very low-moderate bitterness, alcohol/warmth relatively high, alcoholic aftertaste; Similar to aroma, initial moderate biscuity bready malts gives way to a low earth hops and a medium-sweet finish with medium-low bitterness. Some of sweetness could be attributed to alcohol rather than under-attenuation
MOUTHFEEL: (2.5/5) High on the warmer side. Light to medium body; medium-body, medium-light carbonation, moderate warmth, no astringency or creaminess
OVERALL IMPRESSION: (4.5/10) Good malt profile on the beer, but the alcohol reduces the bitterness and makes the beer sweet. The alcohol content needs to be reduced; Not a bad beer, nice looking, good body and carbonation but alcohols are interfering with the interplay of flavor. Keep an eye on fermentation temps and prevent them from going too high. Needs a firmer hop presence and bittering levels.
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Leftover Hops NEIPA 10
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American IPA
|
6.5 Gallons |
1.065 |
1.013 |
6.88 |
35.25 |
4.37 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 6.84 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 80 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 22.94 psi |
Creation
Date: 5/11/2024 1:19 PM |
Notes: Version 10
Last batch was good, but on the bitter side. Cutting the 15 min magnum charge and rolling with new hops HRC003 - EXP-1302-333, El Dorado, and HBC 586.
Version 9 now.
Adding ascorbate to help ease oxidation issues with packaging per some information out there.
Taking away the whirlfloc.
Making some adjustments from version 7 due to availability of the malts and hops. Version 7 ended up being the best one I have made yet.
Will be trying a bunch of yeast through this series. Cosmic Punch is a good one if you have the right hops. Trying to clear out the samples I got at HBC 2022 Pittsburgh, so there's some whole cone stuff and lupulin pellets. Not sure if it's really going to go, but will find out with Verdant and K97 co-pitched.
Also bought some Oast House Strata Extract and will add that at kegging. Recommendation was for 0.5 mL for 5 gallons at kegging.
If you're wondering, the rye adds considerable body along with the spelt (wheat) and oats. It's pretty thick
Back on my BS again for round 6. This time throwing in what oats I had and emptying out the freezer leftover hops. |
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Poor Richard's Ale
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Strong Scotch Ale
|
5 Gallons |
1.062 |
1.012 |
6.53 |
30.49 |
18.9 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 3/6/2019 3:19 PM |
| Notes: |
|
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Little Pete
|
Strong Scotch Ale
|
5.5 Gallons |
1.067 |
1.018 |
6.42 |
73.45 |
20.9 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 12/1/2017 2:45 AM |
| Notes: This is great! Do not be fooled by what some consider a high volume of peated malt. I love that peaty fiery essence to this; something about the WNC mountains and Scottish/Scotch influence that makes sense. |
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Peanut Butter Chocolate Porter
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Robust Porter
|
5.5 Gallons |
1.062 |
1.017 |
5.82 |
28.38 |
26.16 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2017 8:59 PM |
| Notes: |
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IOC IPA
|
American IPA
|
5.5 Gallons |
1.078 |
1.018 |
7.85 |
115.66 |
10.4 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 5/25/2012 4:09 PM |
Notes: Very American, and Very Bitter (hopefully)
Measured OG: 1.078
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Coffee Stout
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Foreign Extra Stout
|
4.5 Gallons |
1.071 |
1.013 |
7.6 |
33.42 |
50 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2016 3:23 PM |
| Notes: |
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Class Recipe
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Northern English Brown
|
13 Gallons |
15.49 |
3.87 |
6.31 |
23.79 |
18.49 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 16 Gallons |
Boil Time: 60 |
Boil Gravity: 12.7 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 4/23/2015 11:10 PM |
| Notes: |
|
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Grønne Gull - BRBKN Var
|
American IPA
|
20 Litres |
1.063 |
1.012 |
6.66 |
79.42 |
10.76 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2015 6:22 PM |
| Notes: |
|
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Imperial Red Ale
|
American Amber Ale
|
9 Gallons |
1.081 |
1.019 |
8.19 |
78.15 |
18.79 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 75 |
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: 3/5/2015 1:42 AM |
| Notes: |
|
|
1st Biab
|
English IPA
|
5 Gallons |
1.058 |
1.016 |
5.46 |
61.17 |
11.22 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: keg |
Priming Amount: N/A |
Creation
Date: 1/27/2015 12:27 PM |
Notes: Used a rolling pin to crush grains further.
The mash ended up staying above 160. faulty thermometer.
boil went according to plan.
ended up with 4 gal at 1058.
did not add water to get full 5 gallons.
Tasted very grassy preboil.
used yeast from Icantbelieveitsbeer recipe.
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Bakke Brygg Tsjekkisk Pilsner 22 L
|
Bohemian Pilsener
|
22 Litres |
1.052 |
1.013 |
5.15 |
42.54 |
3.58 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/l |
Creation
Date: 1/22/2015 4:34 PM |
| Notes: |
|
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Amer. Wheat
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.047 |
1.011 |
4.73 |
31.58 |
3.76 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 1/19/2015 9:55 PM |
| Notes: |
|
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Demolition Porter
|
Robust Porter
|
60 Litres |
1.062 |
1.01 |
7.05 |
36.24 |
32.7 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 70 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 73 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2014 7:55 AM |
| Notes: |
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