|
Lima Chocolate Porter
|
English Porter
|
18 Litres |
1.075 |
1.018 |
7.5 |
32.84 |
30.25 °L
|
991 |
0 |
|
|
|
| Boil
Size: 25.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 76 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2017 4:36 PM |
Notes: Posso colocar um pouco no chips ao rum...
RELER A PARTE DA ÁGUA: https://byo.com/bock/item/1260-practical-porter
Mash in at a higher temperature to leave more unfermentable sugars in the wort. This gives the beer a sweeter porter profile.
Astringency
Beers containing more dark grains are more likely to have some astringency in them. This is because darkly-roasted malts give up their tannins a bit easier in the mash. In a dark beer like a porter, adding less dark malt really isn’t an option. So, it pays to keep two things in mind. First, if you don’t oversparge, you probably won’t get an excessive amount of astringency, even in the darkest porter. Monitor your final runnings and don’t let them drop below SG 1.010 (or rise above a pH of 5.8, if you have a pH meter). Also, you can cool down and taste little samples of your runnings as you direct them to your kettle. Once the runnings start to have a puckering, drying sensation to them, stop collecting wort.
Mashing and Steeping
For all-grain brewers, a single infusion mash is all that is required for a porter. For a “rounder,” full-bodied brew, mash between 152 °F (67 °C) and 156 °F (69 °C). Mash out to 168 °F (76 °C) when the mash is done to (mostly) stop enzymatic activity. In addition, there’s absolutely no reason to extend your mash beyond the point in which an iodine test shows that all the starches are converted. |
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Open Your Eyes
|
American Stout
|
11 Gallons |
1.073 |
1.018 |
7.17 |
46.9 |
12.48 °L
|
991 |
0 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 1/28/2022 12:06 AM |
| Notes: |
|
|
Topical Bigode
|
Tropical Stout
|
30 Litres |
1.069 |
1.011 |
7.63 |
35.06 |
35.77 °L
|
991 |
0 |
|
|
|
| Boil
Size: 36.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: sucrose |
Priming Amount: 127.1 g |
Creation
Date: 9/23/2020 3:56 PM |
| Notes: |
|
|
Wolf Pack High Flyer APA
|
American Pale Ale
|
23 Litres |
1.07 |
1.012 |
7.67 |
61.18 |
13.66 °L
|
991 |
0 |
|
|
|
| Boil
Size: 10 Litres |
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: N/A |
Priming Method: co2 |
Priming Amount: 1.85 bar |
Creation
Date: 7/8/2019 10:35 PM |
Notes: Based on a Liberty Knife Party All Grain Clone Recipe - http://beersmithrecipes.com/viewrecipe/1304738/knifey-spoony-nz-liberty-knife-party-ipa
2 x Black Rock Golden Ale Can LME (Each can adds 27IBU and 6 SRM of colour)
1 x 1.36kg bags of WW DME
3 x US-05 Yeast (2 extra yeast required as 1 comes with WW APA kit)
Grains (Steep for 30 minutes at 66 degrees)
500 grams of Vienna Malt
450 grams of Medium Crystal Malt
300 grams of Munich Malt
200 grams of Acid Malt
Remove Grains and sparge with 4 litres of boiled water
Do a 60 minute wort boil to ensure long chain sugars are broken down (US-05 does not handle long chain sugars and so you will end up with residual sweetness from unfermented sugars if boil time is not 60 minutes)
Hops (additions starting with 20 minutes to go.)
30 grams Amarillo
10 grams Centennial
100 grams Citra
110 grams Mosaic
60 grams Simcoe
Dry Hop in 2 stages
1st Dry Hop in last 2 days of fermentation
2nd Dry Hop after cold crash and removal of yeast matter |
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Harvey's Hop Haze
|
Specialty IPA: New England IPA
|
5 Gallons |
1.064 |
1.01 |
7.01 |
61.62 |
5.73 °L
|
991 |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
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: 10/23/2018 2:57 AM |
| Notes: |
|
|
Black Rock Bock
|
Traditional Bock
|
23 Litres |
1.075 |
1.019 |
7.35 |
0 |
16.08 °L
|
991 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2018 8:56 AM |
| Notes: |
|
|
Citradelic WIPA X
|
American IPA
|
15 Gallons |
1.069 |
1.012 |
7.45 |
79.88 |
5.61 °L
|
991 |
0 |
|
|
|
| Boil
Size: 21.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
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: 5/6/2018 5:02 PM |
| Notes: |
|
|
NEDIPA
|
American IPA
|
22 Litres |
1.075 |
1.021 |
7.09 |
92.18 |
6.42 °L
|
991 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2018 3:19 PM |
| Notes: |
|
|
#0035 Imperial Pale Lager
|
Imperial IPA
|
5 Gallons |
1.075 |
1.018 |
7.42 |
81.71 |
10.14 °L
|
991 |
0 |
|
|
Author:
|
|
SirMontalbon
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2018 4:42 PM |
Notes: 2/11/18:
Brew day. Squeezed the crap out of the bag with my body weight and got almost .8 gallons out. Had to add .5 gallons to the end of the boil to make 5 gallons into the fermenter. OG = 1.076
2/12/18:
4pm: Pitched 2 packs of re-hydrated yeast @ 50°F (10°C) and immediately raised temp to 53.6°F (12°C).
2/14/18:
Finally noticed some bubbles around 3pm.
2/21/18:
Raised temp to 18°C over the next few days.
2/26/18:
Began lowering temp as low as possible to lager until a free keg opens up.
4/10/18:
Finally got a free keg to transfer to. FG = , forced carb at 30psi for 4 days.
4/14/18:
Lowered to 10psi
|
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|
Genus Dopplebock
|
Doppelbock
|
5.3 Gallons |
1.072 |
1.017 |
7.22 |
22.97 |
10.78 °L
|
991 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.127 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2017 7:48 PM |
| Notes: |
|
|
Night Train
|
Wood-Aged Beer
|
4 Gallons |
1.078 |
1.019 |
7.67 |
133.42 |
16.33 °L
|
991 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 50 |
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: 1/14/2015 11:11 AM |
Notes: recipe taken pretty much exactly from http://www.homebrewtalk.com/f69/arrogant-bastard-clone-71867/
most of the beer was aged on cognac soaked oak cubes. |
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Adam And Rebecca's Belgian Blond
|
Belgian Blond Ale
|
5 Gallons |
1.066 |
1.011 |
7.12 |
24.96 |
4.85 °L
|
991 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2017 3:59 PM |
| Notes: Not sure the OG, but this turned out at 1.025 using a refractometer. If the OG is correct, then after correction, this a ~7% beer, finishing at 1.008!. If it the OG was 1.055 (which is what I feel like it was), then this is a ~5.9% beer finishing at 1.011. |
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|
Tunnel Vision
|
Specialty IPA: Black IPA
|
5 Gallons |
1.063 |
1.011 |
6.86 |
75.53 |
42.63 °L
|
991 |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2016 9:17 PM |
| Notes: |
|
|
Ipa 10
|
American Pale Ale
|
9 Gallons |
1.072 |
1.018 |
7.07 |
60.51 |
7.17 °L
|
991 |
0 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 1.4 |
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: 11/15/2015 4:29 AM |
| Notes: |
|
|
Christmas Porter, 2015
|
Brown Porter
|
4 Gallons |
1.078 |
1.02 |
7.6 |
33.28 |
26.43 °L
|
991 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2015 8:36 PM |
Notes: Brewed 12/05/2015.
Intended to bottle on 1/16/2016. The beer finished just above 1.020, but tastes very sweet. It's undrinkable like this; I can choke one down if I mix with something else. I racked it to a smaller carboy and added some amylase enzyme because I've been told that can restart a stuck fermentation, but I'm doubtful.
It did start fermenting again after adding the amylase. BTW, I think my LHBS ordered coffee malt for me instead of brown malt. That would explain why this beer is inky black.
1/20/2017: I just drank the last bottle of this. After aging for about a year it was really good, just served it a little colder than normal for this style to mask the sweetness (which has subsided.) I'm sad it's gone, and I will brew it again soon (using real brown malt next time, and fermenting a little warmer which T-58 likes so it attenuates better |
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|
S.D.Super Vs Safale 5
|
American IPA
|
6.5 Gallons |
1.072 |
1.014 |
7.61 |
83.61 |
4.59 °L
|
991 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/15/2015 11:20 PM |
Notes: Split batch in two 3 gallon fermenters.
3 gallon w Safale 5
3 gallon w SanDiego Super
Same recipe, two different yeasts. |
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|
5 G AG Pliny
|
California Common Beer
|
5.5 Gallons |
1.074 |
1.014 |
7.84 |
241.72 |
6.72 °L
|
991 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
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: 8/6/2015 4:57 PM |
| Notes: |
|
|
Ambar
|
Traditional Bock
|
43 Litres |
1.067 |
1.015 |
6.81 |
20.68 |
17.8 °L
|
991 |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 70 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2015 2:38 PM |
| Notes: |
|
|
Scotch Ale
|
Strong Scotch Ale
|
5.5 Gallons |
1.08 |
1.022 |
7.57 |
19.88 |
19.76 °L
|
991 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/31/2015 10:49 PM |
| Notes: |
|
|
Andrimne IPA
|
American IPA
|
25 Litres |
1.07 |
1.016 |
7.07 |
74.57 |
10.89 °L
|
991 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 85 |
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: 7/15/2015 12:34 PM |
Notes: White Labs WLP001 / WLP007 / WYeast 1056 / Safale US-05
65°C i 65 min, 78°C i 5 min.
OG: 1.063-67 FG: 1.010-13 IBU: 75 Alkohol: 7,4% EBC: 15 ME1: 85%
Volum: 25 liter
14 dager på 18-21°C |
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