|
Kefir Agave Goji
|
Experimental Beer
|
1.5 Litres |
1.014 |
1.004 |
1.4 |
0 |
8.95 °L
|
817 |
1 |
|
|
|
| Boil
Size: 1.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.014 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2017 8:50 AM |
| Notes: |
|
|
New Abby Double Blonde
|
Belgian Dubbel
|
5 Gallons |
1.066 |
1.014 |
6.92 |
29.11 |
4.12 °L
|
817 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: sucrose |
Priming Amount: 4.4 oz |
Creation
Date: 1/2/2021 6:40 AM |
Notes: Overall Impression: A golden, mildly bitter, highly attenuated, and well-carbonated Trappist-style ale, showing a fruity-spicy Trappist yeast character, a spicy-floral hop profile, and a soft, supportive grainy-sweet malt palate.
Aroma: Medium-high Trappist yeast character, showing a fruity-spicy character along with medium spicy and floral hops, enhanced by sweet orange and coriander spice additions. High grainy-sweet malt backdrop, with medium-light honey quality. Medium spicy, yeast-driven phenolics.
Appearance: Gold color. Slight haze, with a moderate-sized, persistent, billowy-white head with characteristic lacing.
Flavor: Fruity, hoppy, bitter, and dry. Initial malty-sweet
impression, with a grainy-sweet soft malt palate, and a dry,
hoppy finish. The malt provides a honeyed biscuit impression. Moderate spicy and floral hop flavor. Orange, apricot, yellow apple esters. Moderate pepper, and clove phenolics. Bitterness rises towards the dry finish, with an aftertaste of medium malt, moderate hops, and a yeasty character.
Mouthfeel: Medium body. Smooth. Soft, with medium carbonation, is balanced. Mild alcohol warmth. |
|
|
Mu Joose 23L
|
Specialty IPA: New England IPA
|
23 Litres |
1.078 |
1.019 |
7.68 |
60.79 |
5.65 °L
|
817 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 80 |
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: 7/29/2020 8:22 PM |
Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa
Version 3 updates
Using Wyeast 1318 instead of Whitelabs WLP067
Added 650 grams of acidulated malt to drop the PH to 5.2
Tweaked the water chemistry a little too - dropped the Baking Soda - 2:1 Calcium Chloride to Calcium Sulphate ratio
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.
Takes 20 to 25 days before ready |
|
|
Barleywine
|
American Barleywine
|
1.4 Gallons |
1.088 |
1.015 |
9.52 |
70.13 |
16.25 °L
|
817 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 66 |
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: 11/15/2019 4:34 PM |
Notes: brown sugar added last 10 of boil.
20.6 refract reading - OG
One week in a 3L barrel
|
|
|
Citra Sabro Ipa
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.08 |
1.023 |
7.43 |
101.34 |
6.89 °L
|
817 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2019 10:14 PM |
| Notes: |
|
|
Australian Sparkling Ale
|
Australian Sparkling Ale
|
5.5 Gallons |
1.043 |
1.011 |
4.26 |
28.91 |
6.04 °L
|
817 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 75 |
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: 1/10/2019 7:03 PM |
| Notes: |
|
|
Treehouse Clone
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.065 |
1.015 |
6.53 |
0 |
6.58 °L
|
817 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/17/2018 4:39 PM |
Notes: Mash Temp:
In: 150
Out: 167 (strike water 190F)
Notes:
Strike Water: 4.9 Gallons for 15.8 lbs of grains @ 165F (162F = 142F, had to reheat
First runnings: 4.9-2 = 2.9 gallons
Sparge Water: 7.5-2.9 =4.6 gallons
Actual: ~2.3 gallons first runnings. Mash= ~150
Total water: ~9.5 gallons needed.
Pre-Boil Amount: 7.5 gal
Pre-Boil gravity: 1.055
Boil time: 60 min
Post-Boil Amount: ~5.5
Whirlpool:
160F down to 140 @ 20 min
140F down to 120 @ 20 min
Yeast Pitch Temp: 74F
11.5g SO4 - half only
1318 - half only
Yeast Schedule:
Pitch: Sep 16 @ 4 pm @ 74F
Day 0: Sep 16 @ 9 pm @ 66F
Day 1: Sep 17 @ 5 am @ 66F
Day 1: Sep 17 @ 5 pm @ 64F
Day 2: Sep 18 @ 5 pm @ 64F
Day 3: Sep 19 @ 5 pm @ 66F And Dry Hop 2 oz Galaxy/2 oz Galaxy/2oz Mosaic
Day 4: Sep 20 @ 5 pm @ 67F
Day 5: Sep 21 @ 5 pm @ 67F
Day 6: Sep 22 @ 5 pm @ 67F
Day 7: Sep 23 @ 5 pm @ 67F
Day 8: Sep 24 @ 5 pm @ 45F
Day 9: Sep 25 @ 5 pm @ 40F
Day 10: Sep 26 @ 5 pm @keg
OG: 1.058-1.060
FG: 1.01X |
|
|
Schwartzbier 4 BBG Oktoberfest 2017
|
Schwarzbier
|
5 Gallons |
1.055 |
1.013 |
5.55 |
26.44 |
24.52 °L
|
817 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 80 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2017 10:42 PM |
Notes: Won 1st place at the 2017 Battleground Brewers Guild Oktoberfest (not a BJCP judged competition)
On hand:
1.1lb pale 2-row
.5lb caramunich
.05 white wheat
14 days @ 50°F
45 days @ 36°F
Until complete @ 60°F
Lager 6 weeks
Actual FG was 1.020. Not sure why it underattenuated. |
|
|
Comp B&H
|
Strong Bitter
|
10 Litres |
1.066 |
1.014 |
6.75 |
44.01 |
8.29 °L
|
817 |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
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: 5/22/2017 6:27 PM |
| Notes: |
|
|
Savvy Blonde
|
Blonde Ale
|
12 Litres |
1.054 |
1.013 |
5.37 |
25.92 |
4.6 °L
|
817 |
1 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 15 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2017 10:09 AM |
| Notes: |
|
|
Kolsch Marco _ 2
|
Kölsch
|
15 Litres |
1.047 |
1.012 |
4.66 |
29.44 |
2.99 °L
|
817 |
0 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2012 1:40 PM |
| Notes: |
|
|
Bladen Brown
|
Strong Bitter
|
5 Gallons |
1.067 |
1.015 |
6.75 |
27.96 |
30.86 °L
|
817 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2017 4:55 AM |
| Notes: Ceral Mashed raw Trifticalie Rye. |
|
|
Hopster Tropic
|
American IPA
|
23 Litres |
1.063 |
1.018 |
5.93 |
66.47 |
8.4 °L
|
817 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2017 8:30 PM |
| Notes: 1063 OG |
|
|
Hibiscus Wit
|
Witbier
|
5.5 Gallons |
1.06 |
1.016 |
5.7 |
12.21 |
4.02 °L
|
817 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 30 |
Boil Gravity: 1.11 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2016 3:21 AM |
| Notes: |
|
|
Sour Grape Wheat
|
Straight (Unblended) Lambic
|
5.5 Gallons |
1.058 |
1.018 |
5.36 |
12.79 |
8 °L
|
817 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.043 |
Efficiency: 60 |
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: 10/22/2016 6:17 AM |
| Notes: Pitched on 15lbs if spent concord grapes with lambic bugs. |
|
|
Porter #1
|
American Stout
|
4.25 Gallons |
1.072 |
1.018 |
7.14 |
39.13 |
43.99 °L
|
817 |
0 |
|
|
|
| Boil
Size: 5.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.053 |
Efficiency: 83 |
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: 7/24/2016 2:14 AM |
| Notes: |
|
|
Dunkle
|
Dunkles Weissbier
|
4 Gallons |
1.056 |
1.014 |
5.5 |
17.63 |
16.66 °L
|
817 |
0 |
|
|
|
| Boil
Size: 6.68 Gallons |
Boil Time: 120 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2015 12:53 AM |
| Notes: Efficiency was way off, got 1.026 for Preboil G. Boiled for 2 hours instead of 90 min to help offset that, ended up with 1.048 OG. |
|
|
Abadia
|
Belgian Dark Strong Ale
|
8.5 Litres |
1.108 |
1.032 |
9.94 |
26.23 |
30.21 °L
|
817 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2015 9:14 AM |
| Notes: |
|
|
Full Brew Amber
|
American Amber Ale
|
5 Gallons |
1.058 |
1.015 |
5.74 |
29.46 |
10.88 °L
|
817 |
0 |
|
|
Author:
|
|
krisco1313
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2014 6:45 PM |
| Notes: |
|
|
HELLPONY IPA
|
American IPA
|
5 Gallons |
1.065 |
1.018 |
6.16 |
53.43 |
8.33 °L
|
817 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2014 11:18 AM |
| Notes: |
|
|
|
|
