|
BBA 7 Layer Chocolate Cake
|
Russian Imperial Stout
|
5.5 Gallons |
1.105 |
1.023 |
10.77 |
28.92 |
50 °L
|
964 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.192 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 63 ° F |
Priming Method: Bottle |
Priming Amount: 22 oz |
Creation
Date: 9/22/2017 7:03 PM |
Notes: Start fermentation at 63. Check in 3 - 5 days. If the krausen has dropped and you feel like your past the peak fermentation, raise it up to 70 for a couple more days to get it done. Rack to secondary, have chocolate, vanilla and cinnamon in the secondary and rack ontop of it to ensure to "Stir it in". Keep it here for 2 - 3 weeks.
Add to barrel wait for ever - ENJOY.
|
|
|
Hadouken! DNEIPA (small Batch) V2 - Dai Kide
|
Imperial IPA
|
11 Litres |
1.094 |
1.019 |
9.92 |
32 |
5.77 °L
|
964 |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 40 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/19/2024 6:50 AM |
Notes: Mash low. Add lactic acid into the primary to counter the ph change by dry hopping.
Pitch yeast at 20C and keep it there for a 3 days, gradually bring up to 23C after that for 4 days. Verdant ferments quickly and after 10-11 days will likely be done.
(If possible do a day at 25C for a diacetyl rest - dry hops will add this due to tired yeast. ).
Crop yeast before final dry hop. Final dry hop drop down to 7c to keep the aroma. There may been a little increase in plato due to hop creep so keep it for 48h before moving to serving vessels. Then remove vegetal matter. Add 1ml of lactic acid before dry hop.
Ascorbic acid when added to mash and then at bottling/canning/kegging will hold off oxidisation. |
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|
Sweet Pomegranate Blueberry Mead
|
Semi-Sweet Mead
|
1 Gallons |
1.114 |
1.023 |
12 |
0 |
4.5 °L
|
964 |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2023 1:29 AM |
| Notes: |
|
|
Hunahpu
|
Imperial Stout
|
6 Gallons |
1.113 |
1.026 |
11.39 |
87.26 |
50 °L
|
964 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 17.34 psi |
Creation
Date: 8/1/2021 2:46 PM |
| Notes: |
|
|
Biere Re'vellion Noel
|
Belgian Specialty Ale
|
5 Gallons |
1.08 |
1.018 |
8.21 |
29.6 |
30.33 °L
|
964 |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 52 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/4/2020 3:00 PM |
Notes: 11/10/2020- OG 1.060
11/17/2020- Add 1 TSP Tettnang Hops and DME, boil for 30 min. Add BCS and boil additional 5 minutes. After cooling add to Fermenter. Gravity ???
11/24/2020-1.022
11/28/2020-1.022 move to shed for conditioning. expected temps
10 day 20F - 50F.
7.35% |
|
|
Boozy Blonde
|
Blonde Ale
|
5.5 Gallons |
1.078 |
1.014 |
8.39 |
20.46 |
5.75 °L
|
964 |
7 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/15/2020 12:11 AM |
| Notes: |
|
|
Uwe Hooggijt #2
|
Imperial Stout
|
1300 Litres |
1.104 |
1.017 |
11.43 |
30.41 |
50 °L
|
964 |
0 |
|
|
|
| Boil
Size: 1400 Litres |
Boil Time: 60 |
Boil Gravity: 1.104 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/16/2020 9:20 AM |
| Notes: |
|
|
BrewDog - San Diego Scotch Ale (w/Ballast Point)
|
Imperial IPA
|
20 Litres |
1.09 |
1.018 |
9 |
70 |
95 °L
|
964 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2012 12:00 AM |
Notes: First Brewed 07/2012
Whisky cask aged with raisins soaked in rum. Warm, chocolatey and boozy with refreshing resinous bitterness and a lingering toasty biscuit background from the malt. Toasted oak comes courtesy of the barrels and spicy, sweet, dark fruit flavours from the rum soaked raisins. Soak oak chips in rum, then steep in the beer for the rum cash finish.
https://www.brewdog.com/beers/diy-dog |
|
|
Polish Porter
|
Baltic Porter
|
2 Gallons |
1.089 |
1.021 |
8.88 |
40.09 |
27.62 °L
|
964 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 5/11/2019 5:51 PM |
| Notes: |
|
|
Chocolate Raspberry Stout
|
Fruit Beer
|
5.5 Gallons |
1.081 |
1.018 |
8.16 |
16.52 |
38.55 °L
|
964 |
2 |
|
|
Author:
|
|
1strepublic
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.148 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2018 4:16 PM |
| Notes: |
|
|
Red Rye
|
No Profile Selected |
5 Gallons |
1.081 |
1.021 |
7.98 |
75.37 |
19.39 °L
|
964 |
0 |
|
|
|
| Boil
Size: 8.3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 64 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2014 5:28 AM |
| Notes: |
|
|
Mindlock, An 1138 Experiment
|
English Barleywine
|
50 Litres |
1.107 |
1.018 |
11.72 |
38.33 |
8.13 °L
|
964 |
1 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 70 |
Boil Gravity: 1.092 |
Efficiency: 82 |
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: 3/11/2017 11:38 AM |
Notes: "Mindlock", an experimental beer.
Just an idea. Using simple malt quantities and style guidlines inspired by THX 1138.
A barley wine with a target ABV of 11% and an IBU of 38.
Mixing in a little Belgian ingredients to use up some Pilsner malt and Candi Crystal sugar.
Yeasts and estimated ABV's:-
FV01 and FV02 will receive Mangrove Jack M42 (New World Strong Ale) = 11.72%.
FV03 will receive either Mangrove Jack M31 (Belgian Triple) = 12.35% or Mangrove Jack M41 (Belgian Ale) = 11.55%. |
|
|
Dark-Cide Dubble
|
Belgian Dubbel
|
1 Gallons |
1.107 |
1.032 |
9.8 |
19.32 |
21.15 °L
|
964 |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 72 |
Mash Thickness: 1.5 |
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: 1/19/2017 2:50 PM |
| Notes: |
|
|
Chocolate Malt Oud Bruin
|
Oud Bruin
|
11 Gallons |
1.077 |
1.016 |
7.98 |
11.35 |
23.65 °L
|
964 |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 80 |
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: 11/28/2016 12:50 AM |
| Notes: |
|
|
Wylie's Bite American Porter
|
American Porter
|
5.5 Gallons |
1.077 |
1.014 |
8.33 |
38.47 |
38.34 °L
|
964 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 90 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2016 10:57 PM |
| Notes: |
|
|
Sink The Carl
|
American Porter
|
16 Litres |
1.11 |
1.018 |
11.99 |
110.92 |
50 °L
|
964 |
0 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 75 |
Boil Gravity: 1.092 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2016 5:36 PM |
| Notes: |
|
|
32 100% HaHa Juice
|
Imperial IPA
|
9 Litres |
1.081 |
1.014 |
8.7 |
96.79 |
6.32 °L
|
964 |
0 |
|
|
Author:
|
|
DasBeef
|
|
| Boil
Size: 10.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 2.8 |
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: 1/20/2016 2:11 PM |
| Notes: |
|
|
Double Merry
|
Belgian Dark Strong Ale
|
10.5 Gallons |
1.076 |
1.015 |
8.48 |
20.62 |
26.91 °L
|
964 |
0 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.059 |
Efficiency: 77 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/23/2015 3:07 AM |
| Notes: |
|
|
Wes Giant Mash
|
American IPA
|
25 Gallons |
1.107 |
1.028 |
10.38 |
0 |
6.08 °L
|
964 |
0 |
|
|
|
| Boil
Size: 35 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 80 |
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: 5/26/2015 3:26 AM |
| Notes: |
|
|
Brew Number 4
|
American Pale Ale
|
21 Litres |
1.032 |
1.008 |
3.12 |
50.48 |
11.34 °L
|
963 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 35 |
Mash Thickness: 3.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2017 8:15 AM |
Notes: Zest from 5 medium sized grapefruits added after the primary fermentation for 7 days.
Dunno what type should be called but I guess Grapefruit IPA may be correct ;-) |
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|
|
|