|
Parabola Cloan
|
American Stout
|
5 Gallons |
1.103 |
1.027 |
9.99 |
120.2 |
50 °L
|
927 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 59 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2015 5:47 PM |
| Notes: |
|
|
Pale Pumpkin
|
Holiday/Winter Special Spiced Beer
|
15.75 Gallons |
1.083 |
1.017 |
8.59 |
14.45 |
14.29 °L
|
927 |
1 |
|
|
|
| Boil
Size: 17.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/24/2015 5:11 PM |
| Notes: |
|
|
Club Strong
|
Belgian Dark Strong Ale
|
42 Gallons |
1.093 |
1.02 |
9.53 |
13.98 |
22.74 °L
|
927 |
0 |
|
|
|
| Boil
Size: 45 Gallons |
Boil Time: 90 |
Boil Gravity: 1.087 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2015 2:42 PM |
Notes: Brewed in 2015.
In the 2022 Greg Noonan Memorial Homebrew Competition, this beer took 1st place in it's category, 3rd in Best of Show, and won the Vermont Pub & Brewery's Brewer's Choice award to be brewed as a full-scale production batch to brewed by Black Flannel Brewing and be served at the Vermont Pub and Brewery and Black Flannel. |
|
|
American Barley Wine
|
American Barleywine
|
21 Litres |
1.106 |
1.025 |
10.55 |
72.33 |
18.77 °L
|
927 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 120 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: dextrose |
Priming Amount: 58.9 g |
Creation
Date: 12/28/2021 6:49 PM |
| Notes: |
|
|
Tripel
|
Belgian Tripel
|
40 Litres |
1.073 |
1.01 |
8.32 |
22.68 |
5.57 °L
|
927 |
0 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/10/2020 7:42 AM |
| Notes: Voeg dan 6 gram kristalsuiker per liter bier toe |
|
|
Old Rasputin
|
Russian Imperial Stout
|
3 Gallons |
1.108 |
1.024 |
11.04 |
52.47 |
39.3 °L
|
927 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 65 |
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: 4/1/2016 5:30 PM |
| Notes: |
|
|
Awesome Recipe
|
Dunkles Weissbier
|
21 Litres |
1.371 |
1.093 |
36.47 |
4.77 |
30.88 °L
|
927 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.273 |
Efficiency: 35 |
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: 7/6/2016 5:54 PM |
| Notes: |
|
|
Sour Bourbon Barrel Porter
|
Imperial Stout
|
5.5 Gallons |
1.087 |
1.023 |
8.38 |
26.59 |
41.04 °L
|
927 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 73 |
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: 1/5/2017 4:33 PM |
| Notes: Will ferment clean then add bugs and age in barrel |
|
|
Founders Breakfast Stout
|
Imperial Stout
|
5.5 Gallons |
1.084 |
1.021 |
8.22 |
61.01 |
48.77 °L
|
927 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 68 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: corn sugar |
Priming Amount: 4.0 oz |
Creation
Date: 10/7/2017 1:23 PM |
Notes: Minor disaster...lost 0.75 gallons of wort while aerating on tile floor -
slipped out of my hands & spilled :(
Since I removed most of the cocoa nibs from the wort (didn't put nibs in muslin bag or mesh ball), added 1.5 oz to fermentor at day 10 (Depth Charge)
Did not add cold-brew Kona - added 1.5 oz of Guatamalen beans into fermentor at day 10 (Depth Charge)
- Brewed on 10/7, plan to bottle on 10/22
- OG: 1.081, FG: 1.020 --> 8.0% abv |
|
|
Gingerbread Man Smash
|
American Amber Ale
|
30 Gallons |
1.091 |
1.019 |
9.52 |
21.72 |
28.03 °L
|
927 |
0 |
|
|
|
| Boil
Size: 31 Gallons |
Boil Time: 65 |
Boil Gravity: 1.088 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2017 1:06 PM |
| Notes: Make a tincture of 1/2 cup vodka and spices |
|
|
K Dizzle Swizzle
|
Double IPA
|
11 Gallons |
1.082 |
1.019 |
8.35 |
17.36 |
5.11 °L
|
927 |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 1/30/2018 10:39 PM |
| Notes: |
|
|
Mana Potion
|
Dry Mead
|
11 Litres |
1.143 |
1 |
21.73 |
0 |
5.57 °L
|
927 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 30 |
Boil Gravity: 1.143 |
Efficiency: 35 |
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: 2/21/2019 9:09 PM |
Notes: Add some (.5kg honey to boil)
Boil for 30 min
Steep herbs
|
|
|
Rusty Crank IPA - Gluten Free
|
American IPA
|
5.5 Gallons |
1.076 |
1.014 |
8.09 |
85.83 |
8.69 °L
|
927 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 74 |
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: 8/19/2019 12:02 AM |
| Notes: |
|
|
Piwo Grodziskie/Gratzer
|
Piwo Grodziskie
|
5.5 Gallons |
1.031 |
1.006 |
3.37 |
19.1 |
3.46 °L
|
926 |
1 |
|
|
|
| Boil
Size: 6.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 75 |
Mash Thickness: 1.44 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66.9 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/19/2023 5:18 PM |
Notes: I found this recipe on Brewer's Friend and the notes are from that recipe. I could not get Magnesium Chloride at Midwest Supplies, so I am opting not to use any water modifications rather than just leaving one out. The malt I got was a smoked wheat malt from Weyermann and according to the label at Midwest, is designed for this beer. I am also using Safale K97 German Ale yeast and 1.5 pounds of rice hulls. I could have got by with less as it was like sparging through pea gravel. I used 1 ounce of homegrown hops at around 4.5 AA rather than 1.5 ounce at 3.75 AA. IBUs went from 22.17 to 19.27. Saaz were 3.2 AA vs 3.5 and that dropped the IBUs from 19.27 to 19.1.
Overall Impression:
A low-gravity, highly-carbonated, light-bodied ale combining an oak-smoked flavor with a clean hop bitterness. Highly sessionable.
Aroma:
Low to moderate oak wood smoke is the most prominent aroma component, but can be subtle and hard to detect. A low spicy, herbal, or floral hop aroma is typically present, and should be lower than or equal to the smoke in intensity. Hints of grainy wheat are also detected in the best examples. The aroma is otherwise clean, although light pome fruit esters (especially ripe red apple or pear) are welcome. No acidity. Slight water-derived sulfury notes may be present.
Appearance:
Pale yellow to medium gold in color with excellent clarity. A tall, billowy, white, tightly-knit head with excellent retention is distinctive. Murkiness is a fault.
Flavor:
Moderately-low to medium oak smoke flavor up front which carries into the finish; the smoke can be stronger in flavor than in aroma. The smoke character is gentle, should not be acrid, and can lend an impression of sweetness. A moderate to strong bitterness is readily evident which lingers through the finish. The overall balance is toward bitterness. Low but perceptible spicy, herbal, or floral hop flavor. Low grainy wheat character in the background. Light pome fruit esters (red apple or pear) may be present. Dry, crisp finish. No sourness.
Mouthfeel:
Light in body, with a crisp and dry finish. Carbonation is quite high and can add a slight carbonic bite or prickly sensation. No noticeable alcohol warmth.
Comments:
Pronounced in English as “pivo grow-JEES-kee-uh” (meaning: Grodzisk beer). Known as Grätzer (pronounced “GRATE-sir”) in German-speaking countries, and in some beer literature. Traditionally made using a multi-step mash, a long boil (~2 hours), and multiple strains of ale yeast. The beer is never filtered but Isinglass is used to clarify before bottle conditioning. Traditionally served in tall conical glassware to accommodate the vigorous foam stand.
History:
Developed as a unique style centuries ago in the Polish city of Grodzisk (known as Grätz when ruled by Prussia and Germany). Its fame and popularity rapidly extended to other parts of the world in the late 19th and early 20th century. Regular commercial production declined after WWII and ceased altogether in the early-mid 1990s. This style description describes the traditional version during its period of greatest popularity.
Characteristic Ingredients:
Grain bill usually consists entirely of oak-smoked wheat malt. Oak-smoked wheat malt has a different (and less intense) smoke character than German beechwood-smoked barley malt; it has a drier, crisper, leaner quality – a bacon/ham smoke flavor is inappropriate. Saazer-type hops (Polish, Czech or German), moderate hardness sulfate water, and a relatively clean and attenuative continental ale yeast fermented at moderate ale temperatures are traditional. German hefeweizen yeast or other strains with a phenol or strong ester character are inappropriate.
Style Comparison:
Similar in strength to a Berliner Weisse, but never sour. Has a smoked character but that character is less intense than in a Rauchbier.
Vital Statistics:
OG: 1.028 – 1.032
FG: 1.006 – 1.012
IBUs: 20 – 35
SRM: 3 – 6
ABV: 2.5 – 3.3%
Tags:
session-strength, pale-color, top-fermented, central-Europe, historical-style, wheat-beer-family, bitter, smoke |
|
|
Bitter Ale
|
Extra Special/Strong Bitter (ESB)
|
18 Litres |
1.043 |
1.011 |
4.22 |
0 |
7.34 °L
|
926 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
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: 2/24/2015 11:10 AM |
| Notes: |
|
|
Lucky 13
|
Dark Mild
|
5.25 Gallons |
1.038 |
1.011 |
3.51 |
21.44 |
20.84 °L
|
926 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 72 |
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: 10/27/2021 4:11 PM |
| Notes: |
|
|
L'Anglo-anglaise
|
Special/Best/Premium Bitter
|
15 Litres |
1.041 |
1.011 |
3.97 |
34.4 |
5.01 °L
|
926 |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2016 4:13 PM |
| Notes: |
|
|
ABV 2.5kg Sugar 950L
|
California Common Beer
|
950 Litres |
1.001 |
1 |
0.1 |
0 |
0 °L
|
926 |
0 |
|
|
Author:
|
|
vane
|
|
| Boil
Size: 950 Litres |
Boil Time: 60 |
Boil Gravity: 1.001 |
Efficiency: 80 |
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: 10/20/2015 3:19 PM |
| Notes: |
|
|
K+
|
Belgian Pale Ale
|
12 Litres |
1.045 |
1.016 |
3.75 |
24.98 |
7.8 °L
|
926 |
1 |
|
|
|
| Boil
Size: 16.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.033 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2015 7:39 PM |
| Notes: |
|
|
Berliner Weisse
|
Berliner Weisse
|
5 Gallons |
1.034 |
1.006 |
3.57 |
3.93 |
2.72 °L
|
926 |
0 |
|
|
Author:
|
|
Ranch Dog
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.031 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2015 10:46 AM |
Notes: Pitch primary for 7 days then pitch Lacto OR
pitch Lacto for 7, then brewer's yeast for more sour.
Sour beer book recommends pitch US05, lacto and Brett together. |
|
|
|
|