Bourbon Barrel English Old Ale
|
English Barleywine
|
5 Gallons |
1.09 |
1.025 |
9.42 |
53.1 |
16.87 °L
|
3.2K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 71 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 8:28 PM |
Notes: First beer made using our newly-put-together HERMS system, the first major update we've made to our brewing equipment since starting in late 2013. For this one, we're doing a strong English style ale aged for (probably) 6 weeks in our Damnation Alley bourbon barrel.
3/15/15: Brew day for this one. Things are going somewhat strangely (lots of spilling water and some wort loss, but overall we've corrected everything well all things considered) given our lack of experience with the new system, and we don't have our PID controller to electronically control the temperatures, so we have been having to manually track temperatures and fire the burners on the stove at discretionary times to keep things going smoothly. The recirculation part is working very well so far. -AP
3-21-15: switched from blow-off assembly to airlock. Has been sitting at 70 degrees for one week, krausen has already died down. I don't think it's a stall -- just not a very aggressive ferm. Took a whiff of the carboy and everything smelled good; solid nose of english hops and maris otter (no shit, eh?). Looking forward to racking this into barrel next weekend. -PG
3/27/15: Just transferred to bourbon barrel. Hydrometer reading was a bit higher on FG than we wanted (only reached about 72% attenuation, finishing at 1.025 instead of the expected 1.022). Not really gonna complain because it still comes out almost 9.5%. The sample before conditioning and aging tasted really good, but pretty mild. Very genuine "British" style strong ale flavor; subtle caramel/toffee with some slight fruity esters; rather dry though it leads off sweet. No heat from the rather high alcohol either, which was nice. Extended barrel-aging (six weeks at minimum for this one) should make this one awesome. -AP
5/10/15: Just took this from barrel to bottles last night. Conditioning with a slurry of the same a yeast used for primary (WLP007). Tasted really good from the small sample we pulled from the barrel; slightly fruity, very woody and bourbon forward with a long, dry yet full-bodied finish. Excited to see how it conditions in several weeks.
5/29/15: Tasting from a bottle that was opened 5/27 and re-sealed with about half of the beer remaining. It's been in bottles about 3 weeks at this point and it actually has, according to Pat, already carbonated pretty decently. The several ounces I pulled were slightly oxidized because the bottle had been re-sealed, however. Scent is hefty English toffee, light stone fruit (cherry/plum in particular) and bourbon. The spirit character is nicely noticeable, likely due to the six weeks of aging the beer underwent in our Damnation Alley barrel. Flavor is pretty incredible actually; I'm getting a lot of tannic notes from the barrel, slight tart cherry, bourbon, caramel and the aforementioned toffee all in a really complex yet approachable package. Very excited with how this one continues to develop. It's pretty perfect right now; almost exactly what I feel like we wanted to get out of it. Very cool. -AP |
|
Sore Eyes - Raspberry Wheat
|
Fruit Beer
|
5 Gallons |
1.067 |
1.017 |
6.63 |
21.43 |
5.35 °L
|
3.2K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2018 12:22 AM |
Notes: Raspberries - 3 lbs in Secondary (check for taste), added 1 lb after 7 days for additional color and taste. This beer was a hit. The keg went fast!
Gelatin finings - cold crash
* Silver Medal* ZZ Hops - Dogg Dayz Competition |
|
Extra Pale Ale
|
Blonde Ale
|
20 Litres |
1.047 |
1.009 |
5.09 |
19.9 |
3.89 °L
|
3.2K |
3 |
|
|
Boil
Size: 25 Litres |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/23/2015 12:57 AM |
Notes: |
|
Creamy/malty
|
Irish Red Ale
|
80.8 Litres |
1.045 |
1.011 |
4.43 |
22.16 |
12.34 °L
|
3.2K |
0 |
|
|
Boil
Size: 98.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 10 |
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: 6/23/2018 9:36 PM |
Notes: |
|
BROOKLYN LAGER CLONE
|
Vienna Lager
|
19.5 Litres |
1.05 |
1.012 |
4.89 |
34.44 |
11.94 °L
|
3.2K |
0 |
|
|
Boil
Size: 26.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 13 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/22/2017 4:16 AM |
Notes: |
|
Hurricane IPA
|
American IPA
|
5 Gallons |
1.074 |
1.012 |
8.04 |
80.49 |
13.77 °L
|
3.2K |
3 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 9/9/2012 6:01 PM |
Notes: |
|
Schwarzbier 1 Gallon
|
Czech Dark Lager
|
1 Gallons |
1.049 |
1.009 |
5.3 |
21.39 |
38.91 °L
|
3.2K |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/29/2017 6:08 PM |
Notes: |
|
Sex Pistols Smoky Beer
|
Other Smoked Beer
|
27 Litres |
1.036 |
1.01 |
3.43 |
28.93 |
21.6 °L
|
3.2K |
0 |
|
Author:
|
|
McHugh and Rogers brewers
|
|
Boil
Size: 8 Litres |
Boil Time: 40 |
Boil Gravity: 1.123 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2013 7:27 AM |
Notes: |
|
Kleppa IPA(FyrOgFlamme)
|
American IPA
|
24 Litres |
1.059 |
1.015 |
5.75 |
63.74 |
7.54 °L
|
3.2K |
2 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 3.8 |
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: 2/19/2016 3:56 PM |
Notes: |
|
American IPA
|
American IPA
|
5 Gallons |
1.072 |
1.016 |
7.33 |
75.62 |
7.76 °L
|
3.2K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.12 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2015 4:24 PM |
Notes: Yeast Alternatives: Wyeast 1056 (American Ale) or Fermentis US-05.
A day or two before brew day make a yeast starter if using a liquid strain.
On brew day, steep the crushed grain in 2 gallons of water as it warms to reach 150 °F, approximately 20 minutes. Remove grains from the wort and rinse with 4 quarts of hot water. Add the liquid to reach a total of 3 gallons and bring to a boil.
If you can do a full volume (5.5 gal) boil, it is recommended.
Turn off heat, add malt extract and corn sugar (dextrose), and stir until completely dissolved. Return to heat and add first hop addition.
Continue to add hop additions at intervals per ingredients list.
Cool the wort to room temperature, then top off with cold, filtered water to reach 5.5 gallons.
Pitch yeast starter and ferment at 64-70 °F.
Following primary fermentation (about 2 weeks), dry hop for five days before bottling or transferring to keg.
Prime to 2.3 volumes of CO2.
Recipe by Chris Woolston, Beacon, NY
2013 National Homebrew Competition Round 1 New York City Region First Place |
|
Columbus Pilsner
|
German Pilsner (Pils)
|
25 Litres |
1.045 |
1.011 |
4.43 |
32.41 |
4.2 °L
|
3.2K |
1 |
|
|
Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 2.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2015 8:27 PM |
Notes: |
|
#61 Smoked Weizenbock
|
Weizenbock
|
40 Litres |
1.068 |
1.008 |
7.87 |
27.93 |
21.51 °L
|
3.2K |
0 |
|
|
Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 12/1/2015 7:41 PM |
Notes: CaCl2 - 15g
wheat - smoked
couldn't cool it down to 18, so fermentation started 24C and rose up to 26, then dropped after 2 days to 24 again. |
|
Takillya - Tequila Cerveza Ale
|
Specialty Beer
|
5.5 Gallons |
1.041 |
1.011 |
4 |
13.62 |
4 °L
|
3.2K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 68.2 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 1 cup |
Creation
Date: 5/18/2015 11:49 PM |
Notes: 1 oz dried lime peel reused in hop bag for boil and primary. Not enough flavor.
Add 4 limes, zest, cut and squeezed in secondary.
8oz oak chips soaked in 200mL tequila for 1 week added to secondary.
Tasted at bottling too much lime. Hopefully it will mellow a bit. Suggest 1 lime zested and squeezed. |
|
1554 Clone 5G
|
Schwarzbier
|
5 Gallons |
1.052 |
1.012 |
5.24 |
26.91 |
27.65 °L
|
3.2K |
3 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2015 3:26 PM |
Notes: |
|
Sexes Gate Lader
|
No Profile Selected |
25 Litres |
1.046 |
1.009 |
4.87 |
34.44 |
3.32 °L
|
3.2K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 11 ° C |
Priming Method: sucrose |
Priming Amount: 122.2 g |
Creation
Date: 6/18/2015 11:57 AM |
Notes: Ferment at 12°C for 14 days or 90% fermentation.
Transfer to secondary and rest at 18°C for 4 days.
Lager at 2°C for 10 days.
Prime to 2.25 CO2 Carbonation Level Volume. |
|
Patchworx Oktoberfest
|
Märzen
|
5.5 Gallons |
1.06 |
1.015 |
5.96 |
23.81 |
14.62 °L
|
3.2K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 72 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2016 6:26 PM |
Notes: |
|
Wee Heavy Alvaro Cambre
|
Wee Heavy
|
20 Litres |
1.082 |
1.02 |
8.04 |
0 |
16.42 °L
|
3.2K |
0 |
|
|
Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 68 |
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: 9/1/2016 7:14 PM |
Notes: |
|
Vernal Equinox
|
English IPA
|
5.5 Gallons |
1.059 |
1.018 |
5.31 |
84.84 |
9.59 °L
|
3.2K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/11/2017 9:48 PM |
Notes: Single infusion mash at 154F. Ferment at 68F for 7 days. Crash to 32F for 7 days. Rack and package.
This was a 2016 GABF Pro-Am silver medal winning beer from the collaboration between Starr Hill Brewery and Gary Layton. |
|
Smoked Gose
|
Gueuze
|
4 Gallons |
1.044 |
1.011 |
4.32 |
11.54 |
4.28 °L
|
3.2K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: Dry Malt Extract |
Priming Amount: N/A |
Creation
Date: 3/15/2015 2:49 PM |
Notes: Topped up the kettle prior to the 10-minute addition to achieve final volume.
Ferment in split batches. 4 gallons at 66F (room temp) range with ale yeast for a day. Once fermentation is going, rack off 3 QT and pitch SCOBY Kombucha strain.
After a week in Primary, rack off 3 QT of beer to ferment with Lacto culture.
Perform blending trials to determine appropriate volumes of Beer, Kombeercha, and Lactic to achieve the desired end-product.
Potentially throwing a dried Chipotle (seeds removed) into secondary a day before bottling. |
|
John Courage Clone
|
Best Bitter
|
5.5 Gallons |
1.045 |
1.011 |
4.5 |
26.74 |
8.52 °L
|
3.2K |
1 |
|
Author:
|
|
herrmannbrau@gmail.com
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 10/13/2017 7:23 PM |
Notes: |
|
|
|