#6 Pineapple-Mango-Honey-Wine
|
Experimental Beer
|
10.7 Litres |
1.044 |
1.002 |
5.52 |
0 |
1.74 °L
|
747 |
2 |
|
|
Boil
Size: 10 Litres |
Boil Time: N/A |
Boil Gravity: 1.047 |
Efficiency: 100 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/2/2017 12:00 PM |
Notes: Gammal jäst - ett år gammal. |
|
Czech Blonde 1
|
Belgian Blond Ale
|
19 Litres |
12.085 |
2.076 |
5.33 |
20.29 |
5.36 °L
|
747 |
0 |
|
|
Boil
Size: 24.96 Litres |
Boil Time: 60 |
Boil Gravity: 9.3 |
Efficiency: 70 |
Mash Thickness: 3.13 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/7/2023 10:27 PM |
Notes: 230701:Just built my first manual, herms system. This will be a pilot brew to see how system functions.
65 strike caused 59 in mash
1358-55c, start herms through 64C water (propane burner)
|
|
Breakfast Mash (weetbix And Quick Oats)
|
Experimental Beer
|
22 Litres |
1.124 |
1.004 |
17.76 |
0 |
2.5 °L
|
747 |
0 |
|
|
Boil
Size: 22.56 Litres |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 30 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2022 8:48 PM |
Notes: |
|
Mad Dogs English Ale V2
|
Special/Best/Premium Bitter
|
22 Litres |
1.046 |
1.013 |
4.36 |
27.98 |
7.85 °L
|
747 |
4 |
|
|
Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/3/2021 12:49 AM |
Notes: Mash pH vnadjusted was pH 5.33
Water adjustment Edson salts 2g, calcium chloride 2g, Gypsum 3.5g
Mash 1hour 30 min with the emphasis on beta amalyase to reduce maltrinoes and therefore hoverall sweetness.
Reduced the sulphate. Last batch too harsh
Made yeast starter to improve fermentation initiation.
Rapid cooling using 17l of ice and copper coil
The hops was added to boiling water which was allowed to boil for 1min and 30 seconds then rapidly cooled and added to ferment at 21.1 just before the Addition of the yeast
|
|
Bob’s LG NEIPA Mosaic Citra Galaxy
|
Specialty IPA: New England IPA
|
5 Gallons |
1.06 |
1.011 |
6.36 |
25.35 |
3.59 °L
|
747 |
2 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 10 |
Boil Gravity: 1.12 |
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: 27 psi |
Creation
Date: 4/2/2020 9:17 PM |
Notes: Steep 30 min 1 lb flaked Oats at 160
10min boil
Oxygenated w a stone\O2
ferment days 1-3 at 63 F
pull trub-1 day 3-4
ferment days 4-6 at 70 F
pull trub-2 day 5-6
drop temp to 60F and Hold thru Dry hop
dry hop day 7-8
keg day 14 |
|
PBeer
|
French Cider
|
80 Litres |
1.149 |
1.031 |
15.41 |
143.02 |
44.99 °L
|
747 |
0 |
|
|
Boil
Size: 20 Litres |
Boil Time: 140 |
Boil Gravity: 1.5 |
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: 11/25/2019 11:07 PM |
Notes: |
|
Loquat Sour
|
Wild Specialty Beer
|
6 Gallons |
1.052 |
1.013 |
5.16 |
1.53 |
3.35 °L
|
747 |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2019 2:05 PM |
Notes: What is a loquat? (https://www.splendidtable.org/story/david-karp-loquats)
Recommended to bring mash pH down to 4.0-4.3 (https://beerandbrewing.com/become-a-kettle-sour-expert/).
Steep grains for 20 minutes at 155. Bring temp to 170 and add in all of the DME. Heat for 15 minutes and then cool down to 120. Add 3 oz. of Omega OYL-605 Lactobacillus. I kept the last 1 oz in the fridge in case I needed it later. Maintain a temperature of 92 (+/- 2 degrees) (http://www.milkthefunk.com/wiki/Lactobacillus). Using a FermWrap FE650 for heating and an InkBird ITC-308 for controlling the temp.
After 72 hours, start the 30-min boil.
At day 3 of fermentation, I sanitized and cut up 6 lbs. of Loquat fruit. Discarded the pits. I put the fruit in 2 grain bags. I didn't use grain bags with my last sour and the amount of sediment was an issue on bottling day. I made sure to give the fermenter a little shake each day so that air wasn't trapped amongst the fruit. I've read that not doing so can cause some mold to start to grow.
2 days before kegging, I took out the fruit and squeezed as much liquid from them as I could. Kegged on day 30.
I'm happy with how this came out. I may have preferred closer to 8 - 10 lbs. of fruit, but loquats are a pain to de-seed. Tasted like a good sour with some fruit. Not like the new, over-juiced beers that are coming out. |
|
Chinook Extract Smash
|
American IPA
|
5.25 Gallons |
1.048 |
1.009 |
5.1 |
59.48 |
4.23 °L
|
747 |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2017 6:28 PM |
Notes: |
|
Base Chocolat Stout
|
Dry Stout
|
5 Gallons |
1.049 |
1.01 |
5.16 |
23.94 |
40.34 °L
|
747 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
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: 11/9/2017 7:52 PM |
Notes: |
|
Brut-ish IPA
|
Specialty IPA: New England IPA
|
2.7 Gallons |
1.056 |
1.005 |
6.61 |
15.72 |
3.07 °L
|
747 |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 35.48 psi |
Creation
Date: 9/16/2017 8:01 AM |
Notes: |
|
Amber Ale (Jobb)
|
Southern English Brown
|
14 Litres |
1.058 |
1.016 |
5.52 |
52.2 |
14.26 °L
|
747 |
0 |
|
|
Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2015 2:58 PM |
Notes: |
|
Summer Rye
|
Alternative Grain Beer
|
5.3 Gallons |
1.054 |
1.011 |
5.61 |
42.31 |
3.96 °L
|
747 |
0 |
|
|
Boil
Size: 5.95 Gallons |
Boil Time: 30 |
Boil Gravity: 1.051 |
Efficiency: 66 |
Mash Thickness: 1.62 |
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: 6/22/2017 10:55 PM |
Notes: |
|
Calypso Beach American Wheat
|
American Wheat Beer
|
20 Litres |
1.053 |
1.013 |
5.33 |
18.19 |
4.1 °L
|
747 |
1 |
|
|
Boil
Size: 5 Litres |
Boil Time: 60 |
Boil Gravity: 1.214 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/10/2017 9:20 AM |
Notes: |
|
Lager Tettnanger
|
International Pale Lager
|
19 Litres |
1.053 |
1.015 |
5 |
18.1 |
6.53 °L
|
747 |
0 |
|
|
Boil
Size: 4 Litres |
Boil Time: 60 |
Boil Gravity: 1 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: Dextrose |
Priming Amount: 100 |
Creation
Date: 1/23/2017 5:11 AM |
Notes: Coopers Canadian Blond
Coopers BE2
|
|
UBREW Store Saison
|
Saison
|
35 Litres |
1.054 |
1.013 |
5.4 |
4.58 |
3.77 °L
|
747 |
0 |
|
|
Boil
Size: 42 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
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: 1/19/2017 5:00 PM |
Notes: |
|
Mosaic Pale Ale
|
American Pale Ale
|
10 Litres |
1.049 |
1.009 |
5.16 |
36.61 |
7 °L
|
747 |
0 |
|
|
Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2016 7:14 AM |
Notes: |
|
Morning Madness Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.068 |
1.023 |
5.97 |
12.4 |
50 °L
|
747 |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.15 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2015 11:43 PM |
Notes: Cold brew 3.5 oz Star Bucks Caffe Verona in 3 cups water 4-5 days. Add to Secondary. |
|
Northumberland Klone
|
Northern English Brown
|
15 Litres |
1.057 |
1.011 |
5.99 |
51.94 |
21.77 °L
|
747 |
0 |
|
Author:
|
|
klone
|
|
Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: sukker |
Priming Amount: 6g/l |
Creation
Date: 5/15/2015 8:05 AM |
Notes: |
|
Bowser's Smoke Amber
|
American Amber Ale
|
5 Gallons |
1.053 |
1.012 |
5.32 |
21.43 |
9.03 °L
|
747 |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
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: 5/3/2015 2:42 AM |
Notes: |
|
DFH 90 Clone
|
Imperial IPA
|
5.5 Gallons |
1.085 |
1.021 |
8.32 |
59.99 |
12.7 °L
|
747 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.155 |
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: 4/29/2015 12:39 PM |
Notes: |
|
|
|