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Author:

Back of the Passage Brewery

Boil Size: 27 Litres

Boil Time: 45

Boil Gravity: 1.049

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.71 bar

Creation Date: 9/20/2016 12:20 AM

Notes: Batch #3 - 10/9/23 (Eff.: 63%, Att.: %, ABV: 6.2%??)
- Mash vol.: 31 L, Pre-boil vol.: L, Batch vol.: 23.2 L
OG: 1057 (Refract.) 10 (Tilt)
Yeast: US-05 dry pitched (x2)
Substitutions: Gladfield wheat malt in for Weyermann.
19/9/23: FG 1003 (Tilt) Unusually low??
20/9/23: Dry hopped at 10 C.
22/9/23: Cold crashed to 1 C.
24/9/23: Kegged and carbed.

Batch #2 (13/9/17)
- Flaked wheat (700g) substituted in for Torrified Wheat (650g)
- Mash and boil reduced to 45 min from 60 min.
- No Clariferm used, switched to Cascade for bittering hops from Galaxy (10g), chilled in the pool, dry pitched x2 yeast at 23C.
20/9/17 - Upped dry hop from 50g to 100g of Galaxy
25/9/17 - Bottled using drops, huge orange juice aroma
FG: 1011

Mk - 1 (9/10/16)
It's like S&W Pacific Ale but on steroids! (Hopefully)
- Dry pitched x2 packets of yeast.
23/10/16
- SG 1009 @ 20 C, cold crashed to 2 C.
29/10/16
- Bottled using drops, 6.8% ABV.
21/1/17
- Tropical fruit punch flavour, tasty stuff.

Author:

fpg33

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 3/13/2022 7:39 PM

Notes:

Author:

Fuller

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/22/2020 7:38 PM

Notes:

Author:

d@NiLLoCéZ@r

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19.5 ° C

Priming Method: co2

Priming Amount: 1.03 bar

Creation Date: 12/10/2019 9:41 PM

Notes:

Author:

AGbrewer

Boil Size: 14 Gallons

Boil Time: 240

Boil Gravity: 1.058

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2019 2:32 PM

Notes: Very difficult, expensive, and time consuming beer to brew and ferment, but totally worth it. Original recipe was with Pale Ale Malt as a base. Latest version is with Maris Otter Malt as a base along with an extra 5 pounds.

US-05 yeast, step up 3.5 gallons 3 times and pitch at high krausen after areating wort with pump and diffusion stone. Also need to use 1.5 tsp of wyeast nutrient and a whirlfloc tablet in the boil.

I had to mash 14 pounds of the base malt the night before as my mashtun takes a significant hit on efficiency whenever I go over 14#. Then I simply cool the wort and place in the fridge overnight and boil down the next day on the stovetop while the rest of the malt is being mashed in. Add everything together and hop according to the recipe.

Also increased the bittering hops to 40 IBU's on this MO version to be more inline with what the recipe calls for. If it doesn't work, I'll dial it back on the next batch. Added hops (1 ounce Magnum 12.5 AAU) with 2 hours left in the boil.

Author:

tablesix

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 51

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: 11/2/2018 6:41 PM

Notes: At the start of the main boil, pull 1 qt off and boil it separately down to around a pint. Pour that back in once it reaches that target volume

Author:

Andrew C

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

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: 6/7/2018 6:08 PM

Notes:

Author:

frankR

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2017 1:05 AM

Notes:

Author:

ServaesaPorFavor

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2017 4:08 PM

Notes:

Author:

bmburkett25@gmail.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 73 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2017 3:06 AM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.076

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2015 7:07 PM

Notes:

Author:

jjbuckler

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.017

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: 4/20/2016 10:25 AM

Notes:

Author:

mather13

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.118

Efficiency: 70

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: 1/1/2016 5:48 AM

Notes:

Author:

Petko

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2015 7:36 PM

Notes: Based on Bee Cave Brewery Haus Pale Ale
(http://www.homebrewtalk.com/showthread.php?t=31793)
Adapted to use German malt and metric units

Author:

mytdil6

Boil Size: 0.75 Gallons

Boil Time: 60

Boil Gravity: 1.174

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2015 7:35 PM

Notes:

Author:

loganyates

Boil Size: 1.4 Gallons

Boil Time: 45

Boil Gravity: 1.074

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2015 7:15 AM

Notes:

Author:

yotam

Boil Size: 90 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2015 7:55 AM

Notes:

Author:

AndrewS

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.019

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: 5/16/2015 8:42 PM

Notes:

Author:

Flatlander

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2015 1:51 AM

Notes: This recipe makes a Biere de Garde that is distinctly malt forward, with a pleasant malt sweetness up front. It finishes dry with a lingering touch of malt sweetness. The finishing gravity will likely be lower than listed above; likely closer to 1.012 - .010. So the final ABV will be in the 8.0% range.
The 300 grams of dextrose is reserved for adding during active fermentation. Add once the kreusen has begun to fall. Likely around day 3 or 4. This will help to achieve the necessary finishing dryness characteristic of this style.

Ferment at 19 and slowly raise temp to 21 C until final gravity is reached. Make sure to give this beer at least 2 weeks in primary, and condition the beer at cellar temps for a minimum of three months, though longer is better as this beer continues to mature and develop for many months.

If you want a slightly more balanced beer reduce or eliminate the Caravienne malt, and up the bittering hops to achieve an IBU of 32 or so.

Quebecoise malt is a malt unique to the province of Quebec. Replace with Belgian Pale malt.

This beer won a Bronze medal in the Belgian Ale category at the 2015 Half Pints Pro Am in Winnipeg, Manitoba, Canada. A BJCP sanctioned brewing competition.