|
Masters Mead Ale
|
Braggot
|
5.5 Gallons |
1.076 |
1.006 |
9.13 |
16.69 |
6.87 °L
|
980 |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.06 |
Efficiency: 70 |
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: 7/20/2017 5:45 PM |
| Notes: |
|
|
MG's Hazy IPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.069 |
1.018 |
6.73 |
51.27 |
4.67 °L
|
980 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/10/2022 3:49 PM |
Notes: Added hops directly to kettle. Post boil hops added at 190, allowed to steep for 20 minutes, then the wort was cooled. The hops stayed in the kettle during cooling. After cooling, the hops were placed in a colander and the liquid was squeezed out of them.
The dry hops were added directly to the fermenter. After packaging, these hops were not squeezed. The estimated liquid loss due to the use of whole cone hops was 3/4 gallon.
Fermentation temps were held at 68 degrees. |
|
|
Peace Garden Ale
|
Belgian Pale Ale
|
15 Gallons |
1.072 |
1.016 |
7.45 |
61.42 |
4.66 °L
|
980 |
3 |
|
|
|
| Boil
Size: 18 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 80 |
Mash Thickness: 2.25 |
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: 12/4/2021 2:36 AM |
| Notes: |
|
|
Brett Bière De Garde
|
Bière de Garde
|
19 Litres |
1.076 |
1.013 |
8.22 |
20.68 |
10.29 °L
|
980 |
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. |
|
|
Hop To It! Small Batch
|
American IPA
|
5.25 Gallons |
1.065 |
1.014 |
6.72 |
80.5 |
7.19 °L
|
980 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2020 5:09 PM |
| Notes: |
|
|
Guardians Of The Galaxy Milkshake IPA
|
Specialty IPA: New England IPA
|
5 Gallons |
1.081 |
1.022 |
7.82 |
51.23 |
7.19 °L
|
980 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 50 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/13/2020 3:20 AM |
| Notes: Add 6oz Vanilla Extract to keg |
|
|
The Brute
|
American IPA
|
11 Gallons |
1.056 |
1.002 |
7.11 |
15.74 |
3.68 °L
|
980 |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/2/2020 11:05 PM |
Notes: Brut IPA, 11 Gallons
1 Fermenter will be done with Ebbegarden Kveik, and the other with another liquid yeast of our choosing (Probably Vermont or Cali)
Add Amylo 300 to each fermenter, we want to dry these beers out. |
|
|
Hip Hops Brew - The Chronic
|
Double IPA
|
6 Gallons |
18.151 |
3.665 |
7.93 |
184.37 |
6.47 °L
|
980 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 13.8 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2019 12:58 PM |
| Notes: |
|
|
Smoked Robust Porter
|
Classic Style Smoked Beer
|
5.5 Gallons |
1.07 |
1.02 |
6.61 |
37.6 |
39.78 °L
|
980 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 72 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/13/2018 11:21 PM |
Notes: - Brewed on 8/18/18
- Expecting mash efficiency of 78% which implies a pre boil gravity of 1.056
- Initial PH was 5.8, added 3ml of lactic acid and second reading was 5.55, added 1 more ml of lactic acid and reading didn't change, then added 1 more ml of lactic acid and final reading was 5.5. **Update. Think my issue was not mixing the lactic acid with the water prior to doughing in.
- Mash temp fluctuated a bit but was able to settle it at ~154F
- Hit 13.1 plato pre boil gravity which converts to 1.053 vs. 1.056 target so 74% mash efficiency vs. 78% expected
- Original gravity reading was 17.1 plato which converts to 1.070
- After boil had ~6.0 gallons in the kettle and ~5.5 gallons made it into the fermenter
- Pitched 1 smack pack of wyeast 1056; started fermentation at 64F. The two thermometers had different readings so ferm temp was in the range of 64-66F and held it there.
- Packaged (too early) on 8/27/18, once out and ready to package noticed some airlock activity but decided to keg anyways since the hydrometer did not taste too sweet. Attenuation was at 72% and expected 78%. Probably could have let this one go and got to 75-78%. |
|
|
Duvel Clone 4-14 2019
|
Belgian Tripel
|
5 Gallons |
1.079 |
1.015 |
8.48 |
23.76 |
5.01 °L
|
980 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/21/2018 4:39 AM |
| Notes: |
|
|
Bohdis First Kill
|
American IPA
|
6 Gallons |
1.067 |
1.016 |
6.74 |
76.15 |
6.31 °L
|
980 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/11/2014 3:26 AM |
| Notes: |
|
|
Juleøl 2017
|
Belgian Dubbel
|
50 Litres |
1.075 |
1.013 |
8.17 |
21.36 |
15.3 °L
|
980 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 4 |
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: 4/25/2017 1:24 PM |
Notes: Brygga 08.11.16
Krydder kokes i humlepose siste 10min
40 g sjokoladenibs i humlepose på dag 7
FG 1020
Vol: 5,5
Gang 2 |
|
|
Treholt
|
Imperial Stout
|
24 Litres |
1.093 |
1.024 |
9.16 |
58.64 |
40.27 °L
|
980 |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2017 1:06 PM |
| Notes: |
|
|
The Devil’s Acquaintance
|
Belgian Golden Strong Ale
|
18.75 Litres |
1.085 |
1.021 |
8.45 |
11.98 |
5.44 °L
|
980 |
0 |
|
|
|
| Boil
Size: 7.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.213 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: Dextrose |
Priming Amount: 130.7g |
Creation
Date: 1/8/2017 12:11 AM |
Notes: BREWING PROCESS
Multi-step mash method:
The mashing and fermentation schedule of this beer is more complex than most beers. If you cannot follow the schedule exactly, relax, don’t worry, have a homebrew! I’ll try to offer some alternatives to simplify the process.
Mash-in to reach a beginning mash temperature of 55'C (protein rest) & hold for 20 minutes. Ramp or raise the temperature of the mash to 63.3'C (saccharification rest) and hold for 60 minutes. Finally, ramp or raise the temperature to 75.6'C (mash-out) and hold for 15 minutes. Lauter and sparge to collect enough pre-boil volume to allow for a 90 minute boil. Proceed with the 90 minute boil, adding the Simplicity candi syrup in the last 15 minutes of the boil.
A simpler mash method:
Mash at 63.3'C for 90 minutes. This will allow for a fermentable wort that will still make a great Belgian golden strong. However, the head retention and clarity will not be quite what it would be with a multi-rest mash. Lauter and sparge to collect enough pre-boil volume to allow for a 90 minute boil. Proceed with the 90 minute boil, adding the Simplicity candi syrup in the last 15 minutes of the boil.
Chill to 17.8'C, pitch yeast, and allow to raise to 27.8'C over the course of 5 days. If unable to raise this high, raise as high as possible.
Ferment at 27.8'C for 2 weeks. Then cold crash and lager at 0'C for 3 weeks before bottling in Belgian bottles or kegging.
As I said, this recipe calls for a lot of advanced techniques. If you are unable to follow them exactly, keep calm and brew on! You will still be able to make a fabulous beer by following standard brewing procedures.
Extract Version: Replace 5 kg of the the pilsner malt with 3 kg of light dry malt extract. Steep the remaining 0.5 kg of Belgian pilsner malt at 65.5-68.3'C for 30 minutes using a muslin grain bag. Begin with enough volume to allow for a 90 minute boil. Allow the rinsed grain bag to drain for 15 to 20 minutes. Turn off the flame and dissolve the extract thoroughly. Turn the flame back on, bring to a boil and proceed as normal with the 90 minute boil, following the hop schedule and adding the Simplicity candi syrup in the last 15 minutes of the boil. Chill to 17.8'C and follow fermentation schedule as closely as possible. |
|
|
Hop Hoarder IPA
|
American IPA
|
5 Gallons |
1.069 |
1.014 |
7.16 |
68.61 |
8.85 °L
|
980 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
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: 6/22/2016 7:21 AM |
| Notes: |
|
|
Bored Now
|
Saison
|
310 Gallons |
1.062 |
1.01 |
6.8 |
23.9 |
8.49 °L
|
980 |
0 |
|
|
|
| Boil
Size: 314.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 78 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 80 ° F |
Priming Method: sucrose |
Priming Amount: 4.2 oz |
Creation
Date: 12/24/2015 5:16 PM |
| Notes: |
|
|
Walkin' Loose Brown Ale
|
American Brown Ale
|
5 Gallons |
1.062 |
1.012 |
6.59 |
26.35 |
24.32 °L
|
980 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2015 3:31 PM |
| Notes: |
|
|
Daddy's Doubtful Dubbel
|
Belgian Dubbel
|
90 Litres |
1.062 |
1.011 |
6.77 |
17.91 |
15.29 °L
|
980 |
0 |
|
|
|
| Boil
Size: 94.5 Litres |
Boil Time: 80 |
Boil Gravity: 1.059 |
Efficiency: 65 |
Mash Thickness: 2.5 |
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: 10/28/2015 9:31 AM |
Notes: 900g date syrup... not dates
Reached 1.013 on 3/12/15 |
|
|
IIPA
|
Imperial IPA
|
14 Litres |
1.083 |
1.017 |
8.78 |
73.32 |
9.67 °L
|
980 |
0 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2015 3:30 AM |
| Notes: |
|
|
Magneto IPA
|
Imperial IPA
|
10 Gallons |
1.072 |
1.016 |
7.26 |
85.82 |
8.35 °L
|
980 |
0 |
|
|
Author:
|
|
TT Old Iron
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/7/2015 3:02 PM |
| Notes: |
|
|
|
|