Fandens Leffe
|
Belgian Blond Ale
|
22 Litres |
1.08 |
1.023 |
7.51 |
12 |
6.6 °L
|
744 |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 80 |
Mash Thickness: 4 |
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: 3/19/2018 12:59 PM |
Notes: |
|
1886 Pale
|
American Pale Ale
|
5.6 Gallons |
1.054 |
1.013 |
5.41 |
34.9 |
9.2 °L
|
744 |
3 |
|
|
Boil
Size: 6.71 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 78 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2022 1:55 AM |
Notes: |
|
Allagash White Ale
|
Witbier
|
5 Gallons |
1.051 |
1.012 |
5.15 |
18.09 |
4.04 °L
|
744 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 12/30/2021 1:45 PM |
Notes: Mash grains at 150° F (66° C) for 60 minutes. Mash out and sparge at 168° F (76° C). Boil 90 minutes, adding first hops 60 minutes before flameout. Add Saaz hops and ground spices at flameout, and whirlpool 5 minutes. Chill wort to 63° F (17° C) and ferment for 7 days, allowing temperature to free rise to 73° F (23° C) and ferment to completion. |
|
IPAndemia
|
American IPA
|
19 Litres |
1.039 |
1.013 |
3.3 |
36.21 |
11 °L
|
744 |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 72 |
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: 5/22/2021 9:46 PM |
Notes: |
|
Muskellunge IPA (All Grain)
|
American IPA
|
5 Gallons |
1.076 |
1.018 |
7.7 |
81.22 |
15.23 °L
|
744 |
1 |
|
Author:
|
|
GreenFuzz
|
|
Boil
Size: 6.63 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
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: 2/4/2020 8:11 PM |
Notes: |
|
Belgian Wit
|
Witbier
|
5.5 Gallons |
1.062 |
1.018 |
5.66 |
18.13 |
4.32 °L
|
744 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
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: 12/24/2019 4:48 PM |
Notes: |
|
Strawberry Rhubarb Berliner
|
Berliner Weisse
|
5.5 Gallons |
1.059 |
1.013 |
5.96 |
8 |
4.35 °L
|
744 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 20 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2019 1:26 PM |
Notes: Chill Mash and sparge to 90 degrees, add lactic acid to a pH of 4.5 and Lactobacillus. 24 to 36 hours. Bring to boil 20 minutes adding hops halfway.
After primary, rack onto boil and then cooled strawberries and rhubarb 1.5-2 lbs per gallon. Sit 2 weeks and rack again into keg with 1.5 lbs lactose dissolved in 2 cups water. |
|
#16 Bloody Sundae
|
American Brown Ale
|
50 Litres |
1.062 |
1.023 |
5.05 |
19.77 |
22.57 °L
|
744 |
0 |
|
|
Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 73 |
Mash Thickness: 4.5 |
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: 4/9/2019 11:28 AM |
Notes: |
|
Birmingham Sour
|
Berliner Weisse
|
21 Litres |
1.05 |
1.009 |
5.28 |
19.4 |
3.14 °L
|
744 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 15 |
Boil Gravity: 1.042 |
Efficiency: 51 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/8/2019 9:50 AM |
Notes: Mash then cool to 40c
Insert co2 line and leave on co2 for 5 min to scrub o2
sour using yoghurt until soured to taste at 40c
once soured transfer back to boil kettle and boil for 15 min to pasturize
add yeast
once fermented add fruit, lime, coconut, salt, lime zest + leaves, peppercorns and salt |
|
Amalgamator
|
American IPA
|
6 Gallons |
1.071 |
1.017 |
7.17 |
70.61 |
7.17 °L
|
744 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
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: 10/23/2018 1:24 AM |
Notes: |
|
Awesome Recipe
|
American IPA
|
5 Gallons |
1.061 |
1.014 |
6.21 |
68.64 |
11.61 °L
|
744 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2016 4:37 PM |
Notes: |
|
Ode To Fremont Dark Star - Coffee Edition
|
Imperial Stout
|
6.5 Gallons |
1.112 |
1.029 |
10.9 |
42.5 |
48.93 °L
|
744 |
0 |
|
Author:
|
|
Tradition Brewing
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.091 |
Efficiency: 62 |
Mash Thickness: 1.125 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/24/2017 6:02 PM |
Notes: |
|
23D1. Lambic
|
Lambic
|
5.5 Gallons |
1.054 |
1.012 |
5.5 |
4.2 |
3.52 °L
|
744 |
0 |
|
|
Boil
Size: 8.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 90 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/3/2017 1:40 AM |
Notes: Overall Impression:
A sour, often moderately funky wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally spontaneously fermented in the Brussels area and served uncarbonated, the refreshing acidity makes for a very pleasant café drink.
Aroma:
A decidedly sour aroma is often dominant in young examples, but may become more subdued with age as it blends with aromas described as barnyard, earthy, goat-like, hay-like, horsey, and horse blanket. A mild citrus-fruity aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. Older versions are commonly fruity with aromas of apples or even honey. No hop aroma.
Appearance:
Pale yellow to deep golden in color; age tends to darken the beer. Clarity is hazy to good. Younger versions are often cloudy, while older ones are generally clear. White colored head generally has poor retention.
Flavor:
Young examples are often noticeably lactic-sour, but aging can bring this character more in balance with the malt, wheat and barnyard characteristics. Fruity flavors are simpler in young lambics and more complex in the older examples, where they are reminiscent of apples or other light fruits, rhubarb, or honey. Some citrus flavor (often grapefruit) is occasionally noticeable, and is desirable. The malt and wheat character are typically low with some bready-grainy notes. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is low to none, and generally undetectable; sourness provides the balance. Typically has a dry finish. No hop flavor.
Mouthfeel:
Light to medium-light body. Despite the low finishing gravity, the many mouth-filling flavors prevent the beer from feeling like water. As a rule of thumb, lambic dries with age, which makes dryness a reasonable indicator of age. Has a medium to high tart, puckering quality without being sharply astringent. Traditional versions are virtually to completely uncarbonated, but bottled examples can pick up moderate carbonation with age.
Comments:
Straight lambics are single-batch, unblended beers. Since they are unblended, the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. They are generally served young (6 months) and on tap as cheap, easy-drinking beers without any filling carbonation. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. An enteric character is often indicative of a lambic that is too young. A noticeable vinegary or cider-like character is considered a fault by Belgian brewers. Since the wild yeast and bacteria will ferment ALL sugars, they are typically bottled only when they have completely fermented.
History:
Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. The number of producers is constantly dwindling.
Characteristic Ingredients: Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. The barrels used are neutral with little oak character, so don’t expect a fresh or forward oak character – more neutral is typical. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.
Style Comparison: Generally, has a simpler sourness and complexity than a gueuze. Traditionally served uncarbonated from pitchers, while gueuze is bottled and very highly carbonated.
Vital Statistics: OG: 1.040 – 1.054
IBUs: 0 – 10 FG: 1.001 – 1.010
SRM: 3 – 7 ABV: 5.0 – 6.5%
Commercial Examples: The only bottled version readily available is Cantillon Grand Cru Bruocsella of whatever single batch vintage the brewer deems worthy to bottle. De Cam sometimes bottles their very old (5 years) lambic. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon, De Cam, Cantillon, Drie Fonteinen, Lindemans, Timmermans and Girardin.
Tags: standard-strength, pale-color, wild-fermented, western-Europe, traditional-style, wheat-beer-family, sour |
|
Pineapple Belgian Pale
|
Saison
|
5.5 Gallons |
1.057 |
1.011 |
5.97 |
28.36 |
3.37 °L
|
744 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 4/8/2017 10:17 PM |
Notes: |
|
NE IPA #2
|
American IPA
|
5.5 Gallons |
1.075 |
1.022 |
7.01 |
40.79 |
5.75 °L
|
744 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/13/2017 9:42 PM |
Notes: |
|
Holiday Stout
|
American Stout
|
5.5 Gallons |
1.063 |
1.014 |
6.46 |
30.12 |
47.9 °L
|
744 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 9/28/2016 9:19 PM |
Notes: |
|
Space Ghost
|
American IPA
|
5.5 Gallons |
1.064 |
1.019 |
5.97 |
60.43 |
5.53 °L
|
744 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2016 4:13 PM |
Notes: |
|
JT Wheatbeer
|
Witbier
|
23 Litres |
1.056 |
1.014 |
5.39 |
15.18 |
5.04 °L
|
744 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2016 11:43 AM |
Notes: |
|
Bealtaine
|
Witbier
|
7 Litres |
1.047 |
1.013 |
4.44 |
10.65 |
3.79 °L
|
744 |
0 |
|
|
Boil
Size: 9 Litres |
Boil Time: 70 |
Boil Gravity: 1.036 |
Efficiency: 60 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/18/2016 10:45 PM |
Notes: Making up a witbier inspired spiced beer recipe for pagan midsummer (beltane (april 30th) ) |
|
Bart's Bad Ass Abrasive G Ale
|
American Strong Ale
|
5.5 Gallons |
1.073 |
1.018 |
7.16 |
168.1 |
9.05 °L
|
744 |
0 |
|
Author:
|
|
Bart's Bad Ass Brews
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.29 |
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: 3/6/2016 3:41 PM |
Notes: |
|
|
|