|
Svaneke Session Pilsner
|
American Light Lager
|
60 Litres |
1.02 |
1.005 |
1.95 |
0 |
2.99 °L
|
920 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 35 |
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: 3/21/2017 12:09 PM |
| Notes: |
|
|
Asahi Clone By Steve Wilkins
|
American Light Lager
|
50 Litres |
1.053 |
1.014 |
5.13 |
10.6 |
2.9 °L
|
920 |
0 |
|
|
|
| Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 2.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2024 1:50 AM |
| Notes: The corn addition was actually cornflour (cornstarch) which is flavourless but dries the beer out very nicely for a super dry finish. |
|
|
Freya Howls Again
|
Imperial IPA
|
5.5 Gallons |
1.088 |
1.022 |
8.68 |
68.87 |
12.88 °L
|
920 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 18.21 psi |
Creation
Date: 6/2/2022 12:37 AM |
| Notes: |
|
|
Oatmeal Stout
|
Oatmeal Stout
|
5 Gallons |
1.065 |
1.017 |
6.31 |
664.2 |
39.47 °L
|
920 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 68 |
Mash Thickness: 2.277 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: dextrose |
Priming Amount: 4 oz |
Creation
Date: 11/19/2020 11:54 PM |
| Notes: |
|
|
Unanswered Gose
|
Berliner Weisse
|
5 Gallons |
1.048 |
1.011 |
4.81 |
18.23 |
4.54 °L
|
920 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 3/19/2020 1:25 AM |
Notes: # As a Fermenter, I am using:
1.Pilsner Malt: Which is a regular pilsner malt which adds clean sweet, delicate malty flavor and also it has a very light color contribution.
2.Wheat malt White: It adds creamy sweet, malty, wheat flavor which its distinctive flavor. It has a higher amount of protein content which also improves head and foam retention in any beer.
# As a Hop
Yakima Vally Hops-Perle: Which gives clean bitterness and a pleasant aroma. It also adds soft spice and floral notes on beer.
#Adding Pink Himalayan Salt and Coriander:
Its subtle tartness, mild saltiness, crisp and refreshing in lieu of hops. The composition of salt and the coriander adds freshness and a mouth-puckering effect on the beer.
#Lactobacilus:
This bacterium used for souring beers through either traditional or kettle souring techniques. This strain typically produces more lactic acid than strains like WLP677 Lactobacillus delbrueckii, making it an ideal addition to any sour program. Recommended usage is below 107°F (40°C).
#Yeast:
A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. Beer matures rapidly, even when cold fermentation is used. Low or no detectable diacetyl.
#Important Notes
-I am souring this beer by using kettle souring
-When we finish mashing, we sparge out at 168-degree F for 15 min.
-When we Transfer the boil kettle, we maintain the temperature of 107-degree F which is most preferable for pitching lactobacillus (WLP677 Lactobacillus delbrueckii)
-After culturing, we purge co2 to ensure that there is an anaerobic environment to prevent micro-flora from fermenting and producing off-flavor. (Aerobic Fermentation can have the issue of producing Isovaleric and Butyric Acid)
*Isovaleric Acid: Parmesan Cheese or Stinky feet
*Butyric Acid: Distinct Smell and taste of bile and Baby Vomit
After leaving for 72 hours when the pH hits on 3.6 then we will boil the wort for 60 min and we will add the ingredient as we mentioned above. Then we will chill the wort for 64F by pitching the yeast we will let the batch ferment for 7 days then we will take the measurement if we use the bright tank, we can rack the beer to the bright tank to clean up and carbonation. Overall, it will be ready for consumption after 4 weeks.
|
|
|
Courage Barclay London Stout 1887
|
Dry Stout
|
21 Litres |
1.078 |
1.022 |
7.27 |
72.02 |
35.93 °L
|
920 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: dextrose |
Priming Amount: 105.1 g |
Creation
Date: 12/10/2019 8:00 AM |
| Notes: |
|
|
Brut IPA
|
American IPA
|
1000 Litres |
1.06 |
1.003 |
7.43 |
19.85 |
3.25 °L
|
920 |
0 |
|
|
|
| Boil
Size: 1000 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 85 |
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: 8/12/2018 9:38 PM |
| Notes: |
|
|
Lavender Gruit 2.0
|
Spice, Herb, or Vegetable Beer
|
120 Litres |
1.046 |
1.009 |
4.82 |
0 |
3.07 °L
|
920 |
1 |
|
|
|
| Boil
Size: 150 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 80 |
Mash Thickness: 2.5 |
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: 5/2/2018 4:17 PM |
| Notes: |
|
|
Dev.1 Wild Heather Honey DIPA
|
American Light Lager
|
50 Litres |
1.07 |
1.017 |
7 |
20.68 |
4.79 °L
|
920 |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: honey |
Priming Amount: 200g |
Creation
Date: 3/30/2018 11:04 PM |
| Notes: |
|
|
2017 - 08/27/2017 - Indian Mountain Shandy
|
Fruit Beer
|
4 Gallons |
13.077 |
3.132 |
5.34 |
15.2 |
6.45 °L
|
920 |
0 |
|
|
|
| Boil
Size: 5.25 Gallons |
Boil Time: 60 |
Boil Gravity: 10.1 |
Efficiency: 52 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2017 4:34 AM |
Notes: Inspired from:
http://www.homebrewtalk.com/showthread.php?t=470698
To blend, 4 gallons of wheat beer and 1 gallon Squirt diet soda. Brewed this for a party in the mountains. It was refreshing and tasted great. |
|
|
Strait Down Imperial IPA
|
Imperial IPA
|
6 Gallons |
1.085 |
1.022 |
8.27 |
93 |
5.56 °L
|
920 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/13/2015 10:23 PM |
| Notes: |
|
|
Grøftegraveren
|
Northern English Brown
|
22 Litres |
1.064 |
1.015 |
6.36 |
57.45 |
25.22 °L
|
920 |
0 |
|
|
Author:
|
|
Herdleva
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 2.85 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: sucrose |
Priming Amount: 109.9 g |
Creation
Date: 1/23/2017 2:30 PM |
| Notes: |
|
|
West Coast Saison
|
Saison
|
23 Litres |
1.045 |
1.005 |
5.24 |
23.33 |
4.47 °L
|
920 |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: table sugar/ bottling bucket |
Priming Amount: 117g |
Creation
Date: 8/29/2016 1:13 PM |
| Notes: |
|
|
Ruken Barley
|
English Barleywine
|
230 Litres |
1.089 |
1.022 |
9.48 |
40.31 |
27.03 °L
|
920 |
0 |
|
|
|
| Boil
Size: 250 Litres |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2016 12:01 PM |
| Notes: |
|
|
Chamomilla Wheat
|
American Wheat Beer
|
5.5 Gallons |
1.054 |
1.012 |
5.46 |
27.24 |
3.9 °L
|
920 |
0 |
|
|
Author:
|
|
kraw
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: corn sugar |
Priming Amount: N/A |
Creation
Date: 6/10/2016 9:31 PM |
Notes: 1 L Starter
Works Cited:
http://byo.com/hops/item/2007-american-wheat-style-profile |
|
|
Belgian Saison
|
Saison
|
2.5 Gallons |
1.058 |
1.014 |
5.67 |
33.02 |
5.65 °L
|
920 |
0 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
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: 1/22/2016 2:51 AM |
| Notes: |
|
|
Winter Brownie #31
|
American Brown Ale
|
18 Litres |
1.055 |
1.009 |
6 |
65.77 |
20.88 °L
|
920 |
1 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 69 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2015 11:48 AM |
| Notes: |
|
|
Hallowed Pumpkin Ale
|
American Amber Ale
|
5.5 Gallons |
1.06 |
1.013 |
6.12 |
36.57 |
15.47 °L
|
920 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 9/11/2015 5:30 PM |
| Notes: Spread pumpkin on baking sheet and cook at 350 degrees for 20-30 min. Then add to mash. |
|
|
Nelson Saison
|
Saison
|
27 Litres |
1.051 |
1.009 |
5.45 |
25.19 |
5.8 °L
|
920 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: Sugar |
Priming Amount: N/A |
Creation
Date: 6/1/2015 2:24 PM |
| Notes: Our brew ended up 1.046 OG and 1.006 FG. |
|
|
JUBILEYNOE KREPKOE
|
Old Ale
|
18 Litres |
1.074 |
1.021 |
6.99 |
21.42 |
3.67 °L
|
920 |
0 |
|
|
Author:
|
|
ddigger
|
|
| Boil
Size: 18 Litres |
Boil Time: 120 |
Boil Gravity: 1.074 |
Efficiency: 84 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2015 6:40 PM |
| Notes: |
|
|
|
|