|
Brett Saison
|
Saison
|
5.5 Gallons |
1.057 |
1.006 |
6.62 |
30.74 |
4.35 °L
|
917 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2017 9:46 PM |
Notes: start at 65 F, free rise to 70+, slowly boost to 80F when fermentation slows/peaks. Going to try fermenting with a sanitized foil airlock and adding candi sugar (or honey - if I can find something interesting) during primary. Need this to get to a fairly low gravity since it will be bottled. Thinking 3 volumes of CO2 in some fairly sturdy bottles.
Considering adding ~ 250mL of a WLP644 starter I'm growing up for a 100% Brett IPA (this should add additional tropical aromas/flavors and maybe some funk).
This batch will be split after primary - 2.5 gallons will be dry hopped (half all dry hop amounts) and 2.5 gallons will be racked onto tart Wisconsin cherries with some sour bottle dregs (Jolly Pumpkin, Mobcraft Existence, ??). I also plan on brewing a couple 1 gallon batches for blending.
Starter: .75L (4-5 pellets simcoe) on stir plate (5/6).
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|
|
Hazy Little Thing Clone
|
Specialty IPA: New England IPA
|
20.8 Litres |
1.06 |
1.013 |
6.19 |
56.24 |
4.84 °L
|
917 |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
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: 3/6/2023 12:36 AM |
| Notes: |
|
|
Vanilla English Porter
|
English Porter
|
5.25 Gallons |
1.066 |
1.014 |
6.88 |
35.8 |
34.65 °L
|
917 |
1 |
|
|
|
| Boil
Size: 6.76 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2022 12:49 AM |
Notes: pitch yeast and ferment for 7 days.
split or slit 2 vanilla beans and Soak in vodka. Pour vodka and beans into second fermenter. Let stand 14 days, Taste test.
Keg and sit for minimum 7 days.
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|
|
114 All Together-West Coat IPA (Maltmiller)
|
American Pale Ale
|
21 Litres |
1.062 |
1.015 |
6.16 |
37.69 |
4.16 °L
|
917 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.118 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/9/2021 6:09 PM |
| Notes: |
|
|
The Sesh
|
American IPA
|
23 Litres |
1.069 |
1.018 |
6.64 |
63.1 |
7.18 °L
|
917 |
0 |
|
|
|
| Boil
Size: 33.83 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 9/7/2021 8:27 PM |
Notes: http://bachbrewing.co.nz/new-release-kingtide-pacific-ipa/
This beer is broad and relatively sweet but still has a clean, focused finish so does not stray into tasting cloy. This beer is massively hoppy but rather than the dominance of US hops that Craig Cooper refers to, I see a seamless weave between the piney, orange, lemon and grapefruit aromas of the US hops and the more focused bitterness, passionfruit flavours and floral aromatics of the Kiwi hops. In two words: Full + Focused
Brewers notes:
67 IBUs
Blend of us and nz hops
6.9%
7.5 ebc
Wyeast 1272
Gladfield malts
40% light lager
40% blend of Ale and American ale
5% Munich
5% light crystal
5% Torrified wheat
Hops
60 Chinook (or any bittering hops)
10 Rakau and Motueka
Whirlpool (in the 80C range) Rakau, Motueka, Mosaic, Citra, Amarillo (2/3rds of the IBU's)
Dry hop 15g/l same as whirlpool. (Half is US hops)
Mash 70C |
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Blueberry Milkshake Neipa
|
Specialty IPA: New England IPA
|
5.25 Gallons |
1.078 |
1.029 |
6.43 |
29.19 |
6.48 °L
|
917 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 6/1/2021 11:51 PM |
Notes: 3g Epsom Salt (MgS04) , 0.6g Gypsum(CaS04) , 0.6g Calcium Chloride (CaCl2)
3 cut and scraped Vanilla Beans soaked in 5oz of Bourbon added at Kegging
Froze 6lbs of Blueberries, Brought out to room temperature and squished the berries. Added back to freezer for a few days and then got them back to room temperature before racking on top of them in secondary.
4oz or to taste of Blueberry Extract added at Kegging
2.5oz El Dorado Keg Hopped
*Hopped and added blueberries a month prior to kegging. In future ill rack beer onto blueberries in secondary and dry hop 4 days from kegging.
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|
|
Simcoe Plus New England Hazy
|
Specialty IPA: New England IPA
|
23 Litres |
1.067 |
1.021 |
6.09 |
12.85 |
6.47 °L
|
917 |
0 |
|
|
|
| Boil
Size: 30.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 1/27/2020 8:35 PM |
Notes: https://www.brewerscoop.co.nz/blog/851446
Batch size: 23 litres
Brewhouse efficiency:75%
OG: 1.066
FG: 1.020
IBUs: 11
Est ABV: 6.0%
MALT/GRAIN BILL
4.2kg Golden Promise Malt
750g Malted oats
500g Flaked oats
500g Flaked Wheat
200g Biscuit Malt
300 Lactose added in last 10 min of boil
HOPS SCHEDULE
10g Pacific Gem [15% AA] at 60 minutes
50g Simcoe [13% AA] at flame-out 80 degrees C for 15 min
50g Amarillo [8.1% AA] at flame-out 80 degrees C for 15 min
100g Simcoe [8.1% AA] Dry Hop before adding yeast
150g Simcoe at dry hop Day 4-5 for 3 Days
50g Amarillo [8.1% AA] at dry hop Day 4-5 for 3 Days
50g Comet [10% AA) at dry hop Day 4-5 for 3 Days
YEAST
Wyeast 1318 London Ale III
Or Lallemand New England Dried Yeast
DIRECTIONS
Mash the grains at 67°C for 60 minutes.
Sparge the grains until you obtain 28 litres of wort—or more, depending on your evaporation rate.
Boil for 60 minutes, adding the hops according to the schedule.
Ferment at 20°C then raise to 22°C to finish for 2 days. |
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|
Red RyePA
|
Specialty IPA: Red IPA
|
5 Gallons |
1.06 |
1.012 |
6.3 |
74.64 |
15.1 °L
|
917 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 12/29/2017 4:52 AM |
| Notes: |
|
|
1.HIBISCUS SOUR
|
Berliner Weisse
|
12 Litres |
1.067 |
1.015 |
6.83 |
0 |
4.95 °L
|
917 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 15 |
Boil Gravity: 1.067 |
Efficiency: 60 |
Mash Thickness: 3.33333 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 37 ° C |
Priming Method: dextrose |
Priming Amount: 88.3 g |
Creation
Date: 10/17/2017 9:35 AM |
| Notes: Brewed recipe with good results |
|
|
G17 Reinheitsgebot Marzen
|
Oktoberfest/Märzen
|
44 Litres |
1.063 |
1.014 |
6.39 |
19.82 |
6.24 °L
|
917 |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 54 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/25/2017 6:28 PM |
Notes: Double decoction.
FF 1.014. Keg at 1.018 and under pressure at normal fermentation temperature for a week then get it as close to 2 degrees as you can for at least 3 weeks 6 would be great but you want to serve it at the 31st.
It should have 2.4 volumes of co2 or about 5 grams /l
1.035 on 5/10/2017
1.030 on 8/10/2017 - diacetyl rest up to 21C for 5 days |
|
|
Co(ne) Dependance
|
American IPA
|
5.5 Gallons |
1.067 |
1.016 |
6.74 |
121.81 |
7.32 °L
|
917 |
0 |
|
|
Author:
|
|
bonobrews
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/11/2013 2:43 PM |
| Notes: |
|
|
Ryepa
|
American IPA
|
5 Gallons |
1.064 |
1.015 |
6.41 |
52.82 |
10.64 °L
|
917 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 63 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/22/2016 9:31 PM |
Notes: Northern brewer recipe
2 packs of 056
|
|
|
Freya's 50th Saison
|
Saison
|
5.75 Gallons |
1.054 |
1.008 |
6.09 |
24.43 |
4.09 °L
|
917 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/17/2016 11:26 AM |
| Notes: THIS BEER WAS BREWED WITH NO RECORD KEEPING. |
|
|
Lager
|
Helles Bock
|
18 Litres |
1.061 |
1.009 |
6.75 |
47.11 |
7.66 °L
|
917 |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2016 11:40 AM |
| Notes: |
|
|
Focal Banger Clone V1.0
|
American IPA
|
5.5 Gallons |
1.071 |
1.022 |
6.45 |
115.9 |
5.18 °L
|
917 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/8/2016 6:29 PM |
| Notes: |
|
|
Old Perculier
|
Old Ale
|
20 Litres |
1.058 |
1.012 |
6.08 |
33.27 |
26.2 °L
|
917 |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 26 ° C |
Priming Method: Dextrose |
Priming Amount: 1/2 Tsp Per 500ml |
Creation
Date: 3/11/2016 1:43 AM |
| Notes: |
|
|
Heit Hvete Partial Mash
|
Witbier
|
23 Litres |
1.061 |
1.013 |
6.27 |
6.87 |
4.32 °L
|
917 |
0 |
|
|
Author:
|
|
Anders Riseng
|
|
| Boil
Size: 9 Litres |
Boil Time: 70 |
Boil Gravity: 1.156 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: sugar |
Priming Amount: 7 gr/l |
Creation
Date: 3/5/2016 1:31 PM |
Notes: 2 pakker wlp400 (wit-gjær) på en 23 liters batch.
Varm opp 7 liter vann til opp mot 70 grader. Ha i korn (2 kg), rør ned til 65 grader. La kornet meske seg i 60 minutter uten at varmekilden er på. Isoler gryten med for eksempel dyne, liggeunderlag, sovepose.
Etter dette, sil av værter over i en annen gryte eller gjæringskar. Kast korn, eventuelt bak brød. Kok så vørter i 70 min. Ha så i sirup. Ha i humle underveis. ha i kaldt vann til 23 liter totalt. Sørg for at brygget er under 25 grader, ha i gjær. resten kan dere... |
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|
Moo Chocolate Milk Stout
|
Sweet Stout
|
5 Gallons |
1.066 |
1.018 |
6.3 |
19.42 |
50 °L
|
917 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.11 |
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: 1/22/2016 11:17 PM |
| Notes: |
|
|
Janet's Brown Ale
|
California Common Beer
|
17 Gallons |
1.066 |
1.013 |
7 |
65.63 |
16.58 °L
|
917 |
1 |
|
|
|
| Boil
Size: 19.9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2015 4:43 PM |
Notes:
PostLink Posted: Thu Oct 06, 2011 8:34 pm Post subject: Janet's Brown Ale (batch #134) Reply with quote
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Photo (c) homebrewersassociation.org
This is a recipe by well known home brewer Mike McDole (aka 'Tasty' on the forums he frequents).
It's a recipe that got some great publicity when it took gold at the 2004 National Homebrew Competition (NHC) - it was entered under category 23 Specialty Ale.
Some may want to call it an American Brown Ale but is a bit outside the numbers for that style because it has slightly too much hops and alcohol. You could call it an Imperial American Brown Ale I suppose (if that category existed).
It's a beer that I had heard about for years but never got around to making... I finally brewed it last weekend. I couldn't resist and sampled a bit yesterday and it's coming along wonderfully!
If you like hoppy American style ales, this is one you definitely have to try. A nice fall beer.
JANUARY 2013 UPDATE: I've brewed this beer numerous times now and it's one of my favourites to keep on tap. The malt and hop flavours work perfectly together.
FEBRUARY 2014 UPDATE: I brewed this beer again in the fall of 2013 but but this time I'm serving it using a beer gas blend (70% nitro / 30% CO2) instead of straight CO2, pushed through one of my stout faucets to get a nice creamy head and close to flat beer. Absolutely wonderful. I enjoy it a lot more than on regular CO2 so this one's always going to be served this way from now on.
It's also available in extract and all-grain kit form with everything you need from More Beer:
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
Janet's Brown Ale (134)
Size: 12.0 gal (post-boil)
Efficiency: 95%
Attenuation: 76.8%
Calories: 225 kcal per 12.0 fl oz
Original Gravity: 1.068 (1.045 - 1.060)
Terminal Gravity: 1.016 (1.010 - 1.016)
Color: 18.3 (18.0 - 35.0)
Alcohol: 6.8% (4.3% - 6.2%)
Bitterness: 64 (20.0 - 40.0)
Ingredients:
19.15 lb Domestic 2-Row Malt (75%)
1.6 lb Pale (or White) Wheat Malt (6.3%)
2.0 lb Carapils®/Carafoam® (7.8%)
2.0 lb Crystal Malt 40L (7.8%)
0.8 lb Chocolate Malt (3.1%)
2 oz US Northern Brewer Hops (8.5%) - added during mash*
3 oz US Northern Brewer Hops (8.5%) - added during boil, boiled 60 min
2 oz US Northern Brewer Hops (8.5%) - added during boil, boiled 15 min
1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min
3.0 oz Cascade Hops (6.0%) - added during boil, boiled 10 min
4.0 oz Cascade Hops (6.0%) - added during boil, boiled 0 min
36 g Fermentis Safale US-05 dry yeast
4 oz Centennial Hops (9.2%) - added dry to secondary fermenter
*If using pellet hops break them up into a powder before adding them to the mash, otherwise they will clump up and you won't get much out of them.
Notes:
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=279
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
1.25 qt/lb mash thickness. Single infusion mash at 152F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 14.9 gallons in the boil kettle.
Boil for 90 minutes. Lid on at flameout with 0 minute hops, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7-10 days.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through. |
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|
Delta LemonAle
|
American IPA
|
18 Litres |
1.063 |
1.011 |
6.93 |
73.68 |
6.37 °L
|
917 |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
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: 5/31/2015 11:56 AM |
| Notes: |
|
|
|
|