|
Birarzu Hop Bomb
|
American Amber Ale
|
22 Litres |
1.051 |
1.011 |
5.23 |
35.91 |
10.84 °L
|
918 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 70 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2017 5:48 AM |
| Notes: |
|
|
Meeste Mängud
|
American Amber Ale
|
30 Litres |
1.048 |
1.009 |
5.15 |
33.1 |
17.79 °L
|
918 |
0 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2022 3:28 PM |
| Notes: og 1051 |
|
|
Cherry Stout
|
Sweet Stout
|
24 Litres |
1.059 |
1.02 |
5.1 |
24.89 |
50 °L
|
918 |
1 |
|
|
|
| Boil
Size: 33.26 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 68 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2022 9:23 PM |
| Notes: |
|
|
Bolleke Clone
|
Belgian Pale Ale
|
10 Litres |
1.053 |
1.013 |
5.31 |
21.23 |
7.71 °L
|
918 |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
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: 9/7/2021 10:37 AM |
| Notes: 30 g added at whirlpool = 20 min after flameout as No-chill |
|
|
Strong Bitter (ESB) - Pub Series
|
Strong Bitter
|
11 Gallons |
1.055 |
1.016 |
5.08 |
33.78 |
13.73 °L
|
918 |
0 |
|
|
Author:
|
|
Piwi Esko
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 18.21 psi |
Creation
Date: 9/2/2020 11:57 PM |
| Notes: Start at 68F and ramp up to 70F after 5 days of fermentation |
|
|
"Jager" Iager
|
Munich Helles
|
1000 Litres |
12.331 |
2.882 |
5.05 |
19.57 |
3.73 °L
|
918 |
0 |
|
|
|
| Boil
Size: 1100 Litres |
Boil Time: 90 |
Boil Gravity: 11.3 |
Efficiency: 75 |
Mash Thickness: 3.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/15/2019 5:36 PM |
| Notes: |
|
|
Orange Wheat
|
Weissbier
|
5.5 Gallons |
1.045 |
1.006 |
5.2 |
22.61 |
6 °L
|
918 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
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: 4/14/2019 10:57 PM |
| Notes: |
|
|
Brooklyn Lager Okt 18
|
International Pale Lager
|
57 Litres |
1.054 |
1.014 |
5.26 |
40.6 |
6.64 °L
|
918 |
0 |
|
|
|
| Boil
Size: 62 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 4.5 |
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: 10/10/2018 6:57 PM |
Notes: 1a bryggningen 2021 (kanske):
Jäst ska tillsättas vid 13 grader C. När jäsning startat sänk temp till 11 grader. När jäsning avtar höj temp till 16 grader under 48 h. När jäsningen är klar sänk temp till 2,2 grader för lagring. Efter 1 vecka tillsätter du torrhumlen och låter torrhumlen och låter ligga 10 dagar innan buteljering.
2a bryggningen april 2024
OG1055 FG1006
Jäste i garaget 10 grader, efter 7-10 dagar avstannade jäsningen, tror den var klar. Höjde till 15 grader några dagar o mätte sen FG då var den klar. Fick stå nån vecka till innan fatning.
Blev ljusare än avsett.
11.5kg pale ale
1kg munich
1kg vienna
körde bittergivan med cascade och skippade torrhumling körde lite whirlpool istället pga återanvända jäst.
|
|
|
Irish Red Ale
|
Irish Red Ale
|
70 Gallons |
12.06 |
2.211 |
5.25 |
18.09 |
9.66 °L
|
918 |
1 |
|
|
|
| Boil
Size: 80 Gallons |
Boil Time: 75 |
Boil Gravity: 10.6 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2018 7:12 PM |
| Notes: |
|
|
GERMANIC VERBREITET
|
California Common Beer
|
20 Litres |
1.05 |
1.011 |
5.03 |
36.11 |
11.25 °L
|
918 |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2018 11:35 PM |
| Notes: |
|
|
Caribou Slobber
|
American Brown Ale
|
11 Gallons |
1.055 |
1.015 |
5.16 |
32.64 |
23.48 °L
|
918 |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2015 7:14 PM |
| Notes: |
|
|
Fat Earlish
|
German Pilsner (Pils)
|
21 Litres |
1.048 |
1.01 |
5.01 |
36.71 |
5.51 °L
|
918 |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2016 6:52 PM |
Notes: OG 1.048
FG 1.012
ABV: 4,7 % |
|
|
Canadian Blonde Ken
|
Blonde Ale
|
65 Litres |
1.048 |
1.008 |
5.28 |
18.78 |
5.41 °L
|
918 |
0 |
|
|
|
| Boil
Size: 70.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2016 11:05 AM |
| Notes: |
|
|
Weiss
|
Weissbier
|
30 Litres |
1.046 |
1.006 |
5.2 |
11.93 |
3.53 °L
|
918 |
0 |
|
|
|
| Boil
Size: 43 Litres |
Boil Time: 70 |
Boil Gravity: 1.032 |
Efficiency: 65 |
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: 7/3/2016 6:50 PM |
| Notes: |
|
|
D4S Roasted Brown Ale ▲▲ 11.27.15
|
American Brown Ale
|
5.25 Gallons |
1.059 |
1.019 |
5.21 |
21.38 |
28.31 °L
|
918 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/29/2016 8:22 PM |
Notes: ♦ BREW DATES: This was one of the best we have done after letting it age a bit.
♦
WOW
Date: Brew Day • 02.12.16
Gravity End of Sparge • 1.054
Gravity End of Boil (OG) •
Date: Pitch Yeast •
Gravity (FG) • ______________________
Date: Keg Day • _____________________
Drafted Who’s House •
♦ SESSION NOTES:
♦ STANDARD BREWING NOTES:
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer.
Add grain – Sparge at 144-152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment.
Mash Option dark beers – Add x tablespoon Calcium Carbonate
♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♥ DRINKABILITY:
♦ RECIPE NOTES:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
|
|
Pale Ale 4
|
American Pale Ale
|
2.5 Gallons |
1.048 |
1.009 |
5.1 |
42.82 |
9.24 °L
|
918 |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 45 |
Boil Gravity: 1.002 |
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: 2/19/2016 2:36 PM |
Notes: Idea from Palmer. Mine has just a bit more C60 than his Lady Liberty Ale.
I'm going for more aroma than he does with his LLA.
Add late addition at 10 min. That is when the calculator assumes it is added.
|
|
|
Weiss, Weiss, Baby
|
Weissbier
|
20.8 Litres |
1.053 |
1.013 |
5.28 |
13.7 |
6.07 °L
|
918 |
1 |
|
|
|
| Boil
Size: 26.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 2.3 |
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: 2/5/2016 4:47 PM |
Notes: Mash is multi-step. Mash half the grain in a pot with ~6L of water (2.3L/kg), the remainder of the grain is mashed in a cooler with ~6L of water at 30C.
While the cooler remains at 30C, the pot is heated while stirring to raise the temperature to 63C for the beta-amylase rest. Hold the mash at 63C for 40 minutes (or until converted). The B-amylase rest produces maltose, for the next step.
Mix the hot mash into the cold mash in the cooler, the temperature should end up at ~45C, so some cold water is also needed - ~3L at 20C, this can be water left out at room temperature.
Allow the mash to rest at 40C for 30-40 minutes. At this temperature the enzyme maltase will be active in the grain that has not been heated to 63C, and it will break down the maltose that was produced earlier into glucose. This mash will start out with a fairly high pH (which is desirable for maltase activity), but as 40C is also in the range for an acid rest the mash will become more acidic during the mash.
We now wish to heat the mash right past the beta-amylase rest temperaturesi into the alpha amylase temperatures (high mash temp, 70C).
To do so, we will need to add boiling water.
it would take an excessive addition of hot water to bring the temperature all the way to 72C. Instead, withdraw 2.5L of liquid from the mash, and add it to 14.3L of boiling water, and heat this 16.8L of liquid to a boil. Adding 16.8L of boiling water to the mash that now has only 12.5L of liquid should raise the temperature to ~72C for a rapid alpha amylase rest. Total liquid added to the mash is now 12L+3L+14.3L = ~29.3L, so there is no volume left for sparging; the wort collected should give our pre-boil volume.
This high temperature mash will create some less fermentable sugars ensuring that the beer still has some body despite the very fermentable glucose that was previously produced.
After 30 minutes at this temperature (72C), drain the wort into the pot for the boil.
If you have the ability to do step mashes without water additions (a HERMS or RIMS setup), or if you wish to heat the mash directly the temperatures remain the same, and you may get much better efficiency than this no-sparge method.
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|
|
Kaleidoscope Spider Jan 2016 APA
|
American Pale Ale
|
66 Litres |
1.051 |
1.011 |
5.29 |
37.44 |
8.12 °L
|
918 |
2 |
|
|
|
| Boil
Size: 77 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 1/8/2016 6:23 AM |
Notes: 12hrs later no blow off pressure yet - some small krausen so check again in 12 hrs. looks to be a lovely red colour. not sure what hop utilisation I got with whirpool as I left it for about 10mins before racking but it took 20 minutes to transfer 20ltrs at a time so hopefully the bitterness is there to offset the Turkish delight but then 3.4% isn't too high. <edit> 12/01/16 been pumping hard for the last 48 hours no probs
16/1/16 down to 1011 tasting great, going away on the 18th for a week so might drop the yeast on the 17th.
Never got around to dumping yeast, will transfer today to kegs (25/1/15) tastes fantastic and possibly the best yet! |
|
|
Wheatryed
|
Weissbier
|
5 Gallons |
1.052 |
1.014 |
5.03 |
136.07 |
4.82 °L
|
918 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 53.6 |
Mash Thickness: N/A |
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: 12/14/2015 12:11 AM |
Notes:
peeled a lemon at 45 min into boil then poked it and squeezed juice into boil
|
|
|
Grouters
|
Northern English Brown
|
11 Gallons |
1.053 |
1.013 |
5.26 |
26.87 |
19.39 °L
|
918 |
0 |
|
|
Author:
|
|
demonsrunbrewing@gmail.com
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 9/1/2015 8:29 PM |
| Notes: toast oats before @300 until slight browning starts |
|
|
|
|