|
Bahama Bunny
|
Double IPA
|
5.5 Gallons |
1.082 |
1.016 |
8.6 |
76.68 |
13.77 °L
|
858 |
1 |
|
|
|
| Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2019 5:17 PM |
| Notes: This is a big, boozy, tropical IPA with a heavy emphasis on stone fruit, dark berries, and loads of pineapple and melon aromas. Bittered appreciably. Pink brewing glitter makes it a real summer treat. |
|
|
IMPERIAL STOUT AUSSAU 20hl V1
|
Russian Imperial Stout
|
2000 Litres |
1.107 |
1.03 |
10.1 |
44.4 |
34.73 °L
|
858 |
0 |
|
|
|
| Boil
Size: 2178.6 Litres |
Boil Time: 80 |
Boil Gravity: 1.102 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: sucrose |
Priming Amount: 7393.8 g |
Creation
Date: 9/28/2022 7:01 AM |
Notes: Empâtage en deux temps
Attention j'ai volontairement baissé l'efficacité de ta SDB à 65% car tu n'atteindras pas les 80% avec un double empâtage.
C'est une variable d'ajustement. Il faudra en fonction de tes mesures adapter cette valeur (le volume de rinçage et le sucre à l'ébullition te permettent d'ajuster au besoin)
Premier temps :
400kg de Pils + 75kg de Biscuit + 75kg Cara Munich III (=Caramel Munich) = 550kg
1400L eau ajustée avec Sulfate de calcium et le Chlorure de calcium et l'acide lactique (avec discernement de 100ml à 200ml)
Idéalement PH=5.6/5.7 (attention les malts brûlés sont dans le batch 2 donc ne pas être top acide sur batch 1)
Monopalier 80 à 90 mn / 72°C (test iode) / Mash out 10mn
1000L de rinçage 78 °C PH = 6 (je réduis par rapport à recette normale car tu vas réempâter dans ton liquide)
Deuxième temps :
On réempâte dans le premier moût (suite à filtration et rinçage) en étant plus large sur le volume initial pour gagner un peu en efficacité car tu n’empâtes pas avec de l’eau mais avec un moût haute densité
375kg de Pils + 75kg de Biscuit + 50kg CaraMunich III (Caramel Munich) + 25kg de Chocolat + 10kg de Brown (Caramel 240) + 5kg de Malt Black = 540kg
Vérification et ajustement du PH au besoin on vise PH=5.5/5.6
Monopalier 80 à 90 mn / 72°C (test iode) / Mash out 10mn
900/1000L de rinçage 78 °C PH = 6
Ajustement du volume de rinçage en fonction de la quantité de liquide en cuve d'ébullition mais attention ébullition longue donc pas mal d'évaporation.
Filtration* : possiblement un apport de balle de riz bio peut aider étant donné l'apport de malts très torréfiés voire brûlés qui donc n'ont aucun pouvoir filtrant. On homogénéise (avec agitateur) 20 à 25kg d'écorce de riz dans la maiche transférée dans la cuve filtre, on laisse poser puis on commence la filtration. L'écorce riz va expanser le gâteau pour faciliter la filtration.
Ebullition / Houblonnage (80 à 90 mn) :
ajustement avec du sucre éventuellement selon la densité ou concentration via ébullition prolongée.
Refroidissement 20°C
Fermentation (faire test atténuation limite !)
Ne pas trop remplir le fermenteur Ca va fermenter fort !
Levure : 0.75g à 1g/L de Nottingham soit 1.5 à 2kg
(2 x fois plus que pour bière à 5% !!!)
Température :
24h à 20°C (pour le lancement)
puis régulée à 18°C pendant 2 semaines (sur Nottingham on ne pousse pas trop la T° pour pas trop sortir de faux goûts)
puis 4 semaines de garde à 12°C
puis cold crash à 2°C pendant le temps nécessaire
Dosage CO2 :
le style donne 2.9g/L mini et 4.5g/L max, je partirai sur 3.5 à 4g/L comme pour Barley et Wheat Wine |
|
|
Mead
|
Dry Mead
|
5 Gallons |
1.103 |
1.016 |
11.31 |
19.19 |
6.99 °L
|
858 |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.103 |
Efficiency: 86 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 95 ° F |
Priming Method: co2 |
Priming Amount: 11.25 psi |
Creation
Date: 1/8/2022 9:31 PM |
| Notes: |
|
|
Pliny The Elder Clone
|
No Profile Selected |
5.5 Gallons |
1.082 |
1.016 |
8.66 |
103.33 |
7.78 °L
|
858 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.135 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2021 4:00 PM |
| Notes: |
|
|
Mona Lisa (2019)
|
Russian Imperial Stout
|
6.5 Gallons |
1.08 |
1.014 |
8.65 |
50.73 |
49.96 °L
|
858 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 66 |
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: 9/23/2019 3:57 PM |
Notes: 9/30/19
brewed this on the road, came out with more than 6 gallons at 1.080 which was a mistake shouldve boiled longer. also used some old hops which may be putting off strange flavors.
9/23/19
base recipe is Stone RIS clone found in byo magazine. recipe is scant, and doesnt really add up : https://byo.com/recipe/stone-imperial-russian-stout-clone/ . posted recipe is for 65% efficiency so actually less efficient than my system but i added a pound more base malt anyway to try to get over 10%abv. yeast is a little unclear wlp002 listed 65-70% attenuation so we will have to be perfect and hit 70% to get over 10%abv. but then this amounts to 1030 FG, recipe is listed at 1020. could use wlp007 english dry ale if hittin FG was a concern but i think extra sweetness in this beer is going to be ok.
==========MISC NOTES=============
mona lisa stout
ORANGE
austin homebrew
http://austinhomebrew.com/assets/images/RCPPDF/09611.pdf
1/4oz bitter
1/2oz sweet
https://brewgr.com/recipe/59297/chocolate-orange-stout-oatmeal-stout-recipe
fresh orange peel and juice
(essentially a whole orange)
mrbeer
https://www.mrbeer.com/barleys-brew-chocolate-orange-stout
4oz bakers unsweetened chocolate
2 medium oranges
take off the skins but not too much pith
they soak skins in 1/2 cup vodka, adding allof it
maybe use a thin glass so the vodka covers more
final thoughts
use the brewers peel sweet and bitter, soak in vodka with vanilla bean
use thin glass
add the whole thing
optional : plus the orange juice
CHERRY
austin homebrew
http://austinhomebrew.com/assets/images/RCPPDF/02071.pdf
cherry flavoring
AHA
https://www.homebrewersassociation.org/homebrew-recipe/choc-full-o-cherry-porter/
frozen sour cherries
HBT
https://www.homebrewtalk.com/forum/threads/chocolate-cherry-stout.326884/
cherry juice concentrate
might be better in reducing sugar and other flavors....
final stand
a) i guess prob just use frozen cherries. not sour! sweet/dark any other kind than sour
b) cherry juice concentrate? how sour?
Dark cherries. Aha recipe calls for 5 to 10 lb per 10 gal batch. I think I will go with 5. For split batch 3.333
|
|
|
STRONG ALE 2
|
English Barleywine
|
5.5 Gallons |
1.107 |
1.028 |
10.43 |
49.06 |
15.8 °L
|
858 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.197 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2014 12:23 AM |
Notes: O.G. WAS 1.102
F.G. WAS 1.010
ABV 12.08
Sneaky beer, can't tell it's a 12% ABV by taste, very mild flavor, very nice. I will be brewing this again. |
|
|
Amber
|
American Amber Ale
|
5 Gallons |
1.096 |
1.025 |
9.4 |
50.84 |
34.86 °L
|
858 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2018 6:09 PM |
| Notes: |
|
|
Stace Fell Hard Cider
|
Fruit Cider
|
5.25 Gallons |
1.293 |
1.032 |
34.23 |
0 |
12.35 °L
|
858 |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.5 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2017 4:06 PM |
Notes: 480 oz of apple juice
Added .9 lb of Turbinado.
Made a 2 step starter of WLP001
Brought apple juice to build and mixed in honey, brown sugar, and turbinado.
Original Instructions
This brew is an iteration of a few ciders using different grain bills (juice to honey ratios) with various yeasts.
Notes:
5lbs = 5 Gal. Apple Juice (if this is your first cider, use organic juice without potassium sorbate; it will kill the yeast and not ferment). Don't think I used maltodextrin here.
The rest of the grain bill is accurate. If a little less kick is needed, try one of the alternates below. I'm using WLP001 this time because of its tolerance for high alcohol, higher fermenting temp and because it finishes sweater (personally I prefer the dryness of the EC-1118 but then it's closer to Cyser territory).
I'm thinking ABV should be close to 10%. Also, because OG will be relatively high I'm using a starter. One could also double pitch with decent results. I've pitched one yeast pack before and still not had any problems.
Basic steps: Boil 2 gal. apple juice and add honey stirring constantly. (Honey is heavy and will sink to the bottom. It burns easily like candi syrup.) Boil juice, honey and sugar together for at least 20 minutes. Combine wort with remaining juice once temps drop to pitching levels.
HISTORIC
YEAST / OG / FG
WLP775 / 1.073 / 1.012 -5 gal. juice to 3 lbs honey
WLP005 / 1.087 / 1.030 -6 gal. juice to 6 lbs honey(4 gal. split)
EC-1118 / 1.087 / 1.011 -6 gal. juice to 6 lbs honey (2 gal. split)
|
|
|
La Gargouille Dubbel
|
Belgian Dubbel
|
23 Litres |
1.073 |
1.008 |
8.55 |
23.51 |
33.33 °L
|
858 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2017 8:40 PM |
| Notes: vergisting starten op 20 en laten rijzen naar 23 |
|
|
Pine Valley
|
Double IPA
|
5.5 Gallons |
1.091 |
1.019 |
9.44 |
225.56 |
9.81 °L
|
858 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/20/2016 6:17 PM |
| Notes: |
|
|
Blaze With Me DIPA
|
Imperial IPA
|
5 Gallons |
1.085 |
1.025 |
8.48 |
80.25 |
15.87 °L
|
858 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/10/2015 7:55 PM |
| Notes: |
|
|
Mad Man's Black IPA
|
Imperial IPA
|
5.5 Gallons |
1.091 |
1.02 |
9.27 |
58.63 |
40 °L
|
858 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2014 8:47 PM |
| Notes: |
|
|
Spite Row Jester Single Hop BPA
|
Blonde Ale
|
21 Litres |
10.027 |
2.123 |
4.18 |
22.91 |
5.62 °L
|
857 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 7.5 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2016 7:18 AM |
| Notes: |
|
|
Brett Table Beer
|
Brett Beer
|
38 Litres |
1.026 |
1.001 |
3.26 |
27.93 |
3.25 °L
|
857 |
1 |
|
|
|
| Boil
Size: 41.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 63 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: dextrose |
Priming Amount: 235 g |
Creation
Date: 8/19/2019 10:41 AM |
Notes: Inspired by Le Petit Prince recipe by Jester King.
https://jesterkingbrewery.com/current-blog/le-petit-prince-homebrew-recipe |
|
|
Terrified Pale
|
Special/Best/Premium Bitter
|
23 Litres |
1.044 |
1.01 |
4.44 |
27.81 |
15.8 °L
|
857 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2016 10:50 AM |
| Notes: |
|
|
German Lager Mk4
|
Vienna Lager
|
22.5 Litres |
1.04 |
1.009 |
4.09 |
28.55 |
3.59 °L
|
857 |
0 |
|
|
|
| Boil
Size: 25.75 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 66 |
Mash Thickness: 2.7 |
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: 3/9/2020 9:04 PM |
Notes: 06/04- 10 Brix 1.040
29/06 - 5.2 1.009
|
|
|
Lichhtenhainer
|
Lichtenhainer
|
5 Gallons |
1.033 |
1.001 |
4.24 |
11.36 |
2.85 °L
|
857 |
0 |
|
|
|
| Boil
Size: 4.31 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 1.75 |
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: 4/20/2020 4:14 AM |
| Notes: |
|
|
Light Lager (GEB KIT)
|
American Light Lager
|
23 Litres |
1.037 |
1.006 |
3.95 |
15.52 |
2.11 °L
|
857 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 11.5 ° C |
Priming Method: co2 |
Priming Amount: 0.88 bar |
Creation
Date: 1/3/2021 8:52 AM |
Notes: Plan
Primary fermentation at 11.5c for 3-5 days till 75% of attenuation.
Diacetil rest 18c 3-4 days.
Transfer to secondary.
Lager 4-6 weeks 0-4c,drop 3c/day. |
|
|
I Call BS
|
Mixed-Fermentation Sour Beer
|
2.7 Gallons |
1.038 |
1.005 |
4.33 |
10.1 |
3.98 °L
|
857 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 3.1 oz |
Creation
Date: 4/17/2021 5:48 PM |
Notes: A basic blonde sour testing out Philly Sour yeast and cleaning out some of my Hallertau Blanc.
The addition of strait sugar is to promot lactic acid formation from the Philly Sour yeast I am unsure what the actual ABV will turn out to be after that sugar is metabolized early. |
|
|
Pumpkin Porter
|
Brown Porter
|
8.5 Litres |
1.041 |
1.01 |
4.07 |
17.28 |
23.32 °L
|
857 |
0 |
|
|
Author:
|
|
Jason Darling
|
|
| Boil
Size: 9 Litres |
Boil Time: 30 |
Boil Gravity: 1.039 |
Efficiency: 0.8 |
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: 2/25/2015 12:47 AM |
| Notes: |
|
|
|
|