|
EL Hefe Imperial Wheat
|
Weissbier
|
155 Gallons |
1.081 |
1.013 |
8.95 |
60.73 |
5.13 °L
|
955 |
1 |
|
|
|
| Boil
Size: 175 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/28/2017 7:55 PM |
| Notes: |
|
|
Hopped Strawberry Lemonade Cider
|
New England Cider
|
2 Gallons |
1.092 |
1.01 |
10.72 |
0 |
6.48 °L
|
955 |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: N/A |
Boil Gravity: 1.092 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2023 12:25 AM |
| Notes: |
|
|
IPA
|
Double IPA
|
5 Gallons |
1.095 |
1.023 |
9.52 |
55.88 |
13.75 °L
|
955 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 65 |
Mash Thickness: 1.33 |
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: 2/13/2016 7:03 PM |
| Notes: |
|
|
Imperial IPA Recipe 12-14-15
|
Imperial IPA
|
5.1 Gallons |
1.095 |
1.022 |
9.57 |
103.08 |
11.33 °L
|
955 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.162 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/14/2015 9:46 PM |
| Notes: |
|
|
Trappist House
|
Belgian Specialty Ale
|
4.5 Gallons |
1.098 |
1.024 |
9.82 |
21.37 |
22.6 °L
|
955 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 75 |
Boil Gravity: 1.111 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/6/2015 11:42 PM |
| Notes: |
|
|
Brett Berliner 2
|
Berliner Weisse
|
20 Litres |
1.039 |
1.009 |
3.93 |
10.01 |
2.67 °L
|
954 |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2015 2:51 PM |
Notes: Thursday 11th June 2015 - 200g DME + 2L water + 1.5mL 88% lactic acid (did not measure pH but intention was to lower to about 4.5). CO2 bubbled through to purge oxygen and 5 dl whole pilsner malt added at 45oC as lacto source. Oxygen purged again and added to insulated mash tun with 49oC water.
Friday 12th June - 8am = 37oC. Added fresh boiled water to raise water temp to 45oC. 4pm = 34oC. Added fresh boiled water to raise water temp to 49oC. Noticeable activity from the grain. Rewrapped with cling film to insulate as wont touch again till Sunday.
Sunday 14th June - 6pm = 22oC. Smells of ethyl acetate but didnt get much in the taste. Looks like acetobacter on top of the grain / liquid / air surface. pH = 3.5 but tastes much more intense than the last attempt... More "fruity" acid.
Strike at 75oC. Mash temp 70.6oC. Ooops.
Calcium Sulphate (Gypsum): 2g to strike water
Calcium Chloride 2g added to strike water as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 2g x 2.26 = 4.5 mL.
Lactic Acid (88%): 2.5 mL of 3.5 mL predicted added to strike water
Measured mash pH 5.5 (pH meter reading 0.1 unit high across the calibration range).
After mashing added more lactic acid to reduce the pH to <4.5. Ran out of acid at pH 4.8.
Mash OG = 1.043. Diluted with water to reach 48oC. Crappy thermometer read about 1.5oC lower than the actual temp. Added lacto starter after scooping as much of the surface scum off (strongly smelling ethyl acetate acetobacter scum?). Pitch temp = 46.5oC. Thermostat set to not get that warm this time.
Monday 15th June - 7am = 32oC so raised thermostat but forgot to keep an eye on it. came back and thermometer read 48.5 (so 50oC). Idiot. Turned thermostat back down. time to couple an stc1000 to this thing
Tuesday 16th June - 20L @ 1.045.
Mon 22nd June (Day 6) - 1.020. Brett blend still working very slowly... Fantastic fruit taste but a little light on the acid.
Sunday 28th June (Day 12) - 1.014. Dry hopped with 4 g/L DH.
Sunday 5th July (Day 19) - 1.011. 4.5% ABV. pH = 3.3. Tastes very promising. Clean, tangy dry hopped sour.
Monday 6th July (Day 20) - Added gelatine to the keg (chilled over night in the keezer after purging oxygen) and connected CO2 line at 2 bar. |
|
|
Blonde Ale 3--And Final
|
Blonde Ale
|
7 Gallons |
1.043 |
1.011 |
4.21 |
25.03 |
3.2 °L
|
954 |
1 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2016 6:30 PM |
Notes: Other yeasts if they don't have 1272
1332
1099
1098 |
|
|
Style Bender EXP
|
Blonde Ale
|
5.5 Gallons |
1.047 |
1.013 |
4.47 |
0 |
6.38 °L
|
954 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2016 11:50 PM |
| Notes: |
|
|
Belgian Table Beer
|
No Profile Selected |
5 Gallons |
1.038 |
1.007 |
4.07 |
18.47 |
3.61 °L
|
954 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
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: 2/9/2017 8:50 PM |
| Notes: |
|
|
7FJELL - LØVSTAKKEN WITBIER
|
American Light Lager
|
11 Litres |
1.016 |
1.004 |
1.6 |
0 |
2.12 °L
|
954 |
0 |
|
|
|
| Boil
Size: 14.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.012 |
Efficiency: 67 |
Mash Thickness: 2.5 |
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: 2/11/2017 10:20 AM |
Notes: OG: 14,1 °P
IBU: 16
ALK: 5,6%
Fermentables:
57,9 % Best pilsner malt
31,6 % Best wheat malt, 4 EBC
5,3 % Best Munich malt, 25 EBC
5,3 % Best caramel pils, 5 EBC
Hops:
Horizon @ 60 min. to hit target IBU.
0,25 g/l Fuggles @ 15 min.
Spices:
0,5 g/l coriander seeds, crushed @ whirlpool
1 g/l oranges, whole @ whirlpool
1 g/l lemons, whole @ whirlpool
1 g/l limes, whole @ whirlpool
Yeast:
White Labs WLP550, fresh slurry
Mash:
63 °C, 20 min.
70 °C, 20 min.
78 °C, 5 min.
Boil:
90 min.
Fermentation:
20-26 °C, 10-14 days
Contains GLUTEN
GahrSmith > BeerSmith
Questions?
gahr@7fjellbryggeri.com
Bruk av alkohol kan gi ulike skadevirkninger. Utfyllende informasjon finner du her.
|
|
|
Larry Maler
|
California Common Beer
|
5.5 Gallons |
1.033 |
1.006 |
3.48 |
25.77 |
26.69 °L
|
954 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
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: 2/5/2015 4:06 PM |
Notes: Method:
1. Boil and cool 2 gallons of water. Pour into sanitized containers (glass gallon jugs from apple juice or cider are ideal) and refrigerate overnight.
2. Bring 3 gallons of water to a temperature between 150°F and 160°F. In a grain bag, steep the crystal rye and 120L crystal for 30 minutes. Drain well, & rinse off the grain into the pot.
3. Add 0.4 oz of Citra hops. Bring to a boil and boil for 30 minutes.
4. Remove from heat. Add the 4 lbs of DME, stir well to dissolve. Bring back to a boil for 15 minutes.
5. Add another 0.4 oz of Citra hops. Boil another 15 minutes.
6. Remove from heat. Add honey and stir well to dissolve. Leave covered for 15 minutes to allow the honey to pasteurize.
7. Cool the wort in the pot. (Cool to the point that the water from the fridge plus the wort in the pot will mix to your desired temperature. that temperature depends on the yeast you've chosen. Look up optimal temps for that yeast, from the company that makes it, online.)
8. Using a sanitized funnel for this step, pour 1 gallon of the cold water from the fridge into the sanitized fermenter. Pour the wort into the fermenter. Top off with the second gallon of water from the fridge. Mix with a long sanitized paddle.
9. Pitch a yeast starter, or simply the yeast itself. Dry yeast should be properly rehydrated first, according to manufacturer instructions.
|
|
|
Camarillo Brillo Blonde V2
|
Blonde Ale
|
5.5 Gallons |
1.045 |
1.011 |
4.34 |
22.41 |
4.16 °L
|
954 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/25/2017 3:26 PM |
Notes: http://www.homebrewtalk.com/showthread.php?t=42841
Subbing Amarillo for Centennial because that's what I have and it's chiefly bittering, and London Ale III yeast for Nottingham, same reason. |
|
|
Dry Irish Stout Small Batch Recipe Kit
|
Irish Stout
|
1 Gallons |
1.042 |
1.011 |
4.13 |
51.18 |
3.86 °L
|
954 |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.028 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2017 8:59 PM |
| Notes: |
|
|
London Porter Clone
|
English Porter
|
20 Litres |
1.024 |
1.008 |
2.11 |
60.45 |
25.66 °L
|
954 |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 90 |
Boil Gravity: 1.016 |
Efficiency: 35 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2017 11:09 PM |
| Notes: |
|
|
5am Saint (DIY Dog)
|
American Brown Ale
|
21 Litres |
1.037 |
1.007 |
3.91 |
9.36 |
18.16 °L
|
954 |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 55 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2018 2:46 PM |
| Notes: |
|
|
"Brew 31" Winter Golden Ale
|
British Golden Ale
|
23 Litres |
1.037 |
1.005 |
4.23 |
7.8 |
9.38 °L
|
954 |
1 |
|
|
|
| Boil
Size: 4 Litres |
Boil Time: 15 |
Boil Gravity: 1.212 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/30/2018 10:40 AM |
Notes: A simple beer with a little extra creativity for an extract brew. Expect malty burnt-marshmallow tones with fruity hop freshness.
This is a beer that came about from a $31 brew shop voucher for my 31st birthday... Brew 31! |
|
|
Citra Grisette
|
Brett Beer
|
5.5 Gallons |
10.363 |
2.696 |
4.07 |
35.76 |
4.8 °L
|
954 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 7.7 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2019 5:43 PM |
| Notes: |
|
|
Express Mild
|
No Profile Selected |
11 Gallons |
1.033 |
1.008 |
3.3 |
13.24 |
13.98 °L
|
954 |
0 |
|
|
|
| Boil
Size: 12.53 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 70 |
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: 8/31/2021 6:17 AM |
Notes: Special Instructions / Notes:
Yeast is a slug of yeast from the English pitch of the Falcons Gyre IPA. Yeah, yeah, it's hoppy yeast. Well, so? I need yeast. I under bittered the beer a little to deal with any contributions from the yeast cake. If there's none, that's fine too. The calcium chloride addition should help increase the sense of the malt and reduce the roast bite.
Update - 4/28 - Beer has been crashed cooled for 24 hours. FG is 1.011, abv is 3.0%. Ideally it would be a little lower, but the beer itself is malty, nutty, relatively clear and clean. Awesome. Tomorrow, I'll check to see if the beer would benefit from another keg to keg racking before carbonation. See you at the SCHF!
Update - 5/3 - Let the beer sit for 24 hours at near freezing temps. Racked to a second keg and force carbed. The beer definitely dropped clearer with the overnight freeze. (A nice layer of brown gunk rested at the bottom of the first keg) Served about 3 gallons of the mild at the SCHF via hand pump. Not too shabby, since it didn't seem like a lot of session beers were getting hit. |
|
|
ANDYS (4 Priests) Murgy
|
British Golden Ale
|
21 Litres |
1.04 |
1.009 |
4.06 |
43.32 |
5.02 °L
|
954 |
1 |
|
|
|
| Boil
Size: 23.41 Litres |
Boil Time: 30 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 53.6 g |
Creation
Date: 7/6/2022 10:45 PM |
Notes: Recipe is Andy's from www.fourpriests.co.uk
Podcast to Recipie link
https://open.spotify.com/episode/0EyUM04c2TCff3vCyezEo8?si=RtuZwPrXRiyHUFGydBPdMA&utm_source=copy-link |
|
|
IRISH RED ALE
|
Irish Red Ale
|
5.5 Gallons |
1.025 |
1.006 |
2.46 |
76.07 |
7.8 °L
|
954 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.018 |
Efficiency: 35 |
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: 3/18/2015 6:19 PM |
Notes: TARGET INFO:
OG = 1.051 - 1.060
FG = 1.010 - 1.020
BOIL = 90 min
IBU = 55
ABV = 5.3
SUBSTITUTIONS:
1oz - Bravo (60 min)
1oz - Cascade (35min)
.5oz - Tettnang (15min)
.25 CRYSTAL 120 = 5OZ CRYSTAL 60
FG = 1.011
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|
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