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CITRAPOP IPA
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American IPA
|
5.5 Gallons |
1.052 |
1.011 |
5.41 |
70.64 |
6.02 °L
|
900 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Muntons Kreamyx |
Priming Amount: 1 bag |
Creation
Date: 2/6/2017 4:48 AM |
Notes: "Flaked corn" in recipe is actually popcorn. Organic yellow popcorn kernels popped in a cast iron pot on stove w/ no oil. Weight of kernels before popping was 22.3 oz.
Strike water @ 162F |
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Mars Gnar
|
Berliner Weisse
|
3 Gallons |
1.054 |
1.014 |
5.26 |
30.05 |
4.25 °L
|
900 |
0 |
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| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
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: 4/15/2022 3:01 PM |
| Notes: |
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Hoegaarden
|
Witbier
|
6 Gallons |
1.046 |
1.006 |
5.17 |
13.27 |
3.22 °L
|
900 |
0 |
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| Boil
Size: 7.48 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 8/20/2021 3:46 PM |
| Notes: |
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Pale Ale Kveik
|
American Pale Ale
|
21 Litres |
1.051 |
1.01 |
5.32 |
33.01 |
5.61 °L
|
900 |
0 |
|
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| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 64 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 32 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2020 10:22 PM |
| Notes: |
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(2019-04-24) Das Millionendorf
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Munich Helles
|
6 Gallons |
12.696 |
3.252 |
5.06 |
20.37 |
3.43 °L
|
900 |
0 |
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| Boil
Size: 8.25 Gallons |
Boil Time: 100 |
Boil Gravity: 9.3 |
Efficiency: 80 |
Mash Thickness: 1 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2019 11:25 AM |
Notes: Decanted WY2352 starter ~400B cells. Brew day went well. Nailed OG at 80% efficiency. Used recirculating chiller w/ ice reservoir and pitched around 48* w/ free rise to low 50's in chamber.
Silver: 2019 Indiana Brewers Cup (37 Entries)
Gold: 2019 NHC First Round. Scored 43 in 2019 Final Round and went to final table but didn't medal
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Fisher Pils
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Czech Premium Pale Lager
|
5.25 Gallons |
1.051 |
1.012 |
5.08 |
36.7 |
5.43 °L
|
900 |
1 |
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| Boil
Size: 6.67 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 68 |
Mash Thickness: 1.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2018 4:13 PM |
Notes: Density of 85% phosphoric acid = 1.685-1.689 g/ml
(grain * 30.262 * change in pH) / 14.75 = ml 85% phosphoric acid to change boil pH
Adjusting
Swapped out 1 lb Vienna for 1 lb White Wheat.
Was trying to remember why some may mash/boil higher and lower pH at end of boil. Alpha Amalase is more active closer to 5.6 and DMS is boiled off easier at high pH. Lower pH is desired in boil for protein coagulation.
Kai: https://www.homebrewtalk.com/forum/attachments/1437746446595-jpg.292063/
"There is no uniform method for how the pH is used during the process.
The Bavarian method is to mash relatively high with a pH around 5.5 and keep it at that value in the boil until break formation. Then brewmaster treat it differently as well. Some adjust to 5.2 immediately after the break to encourage an even brighter end product, some do it 10-15 minutes before the end.
In Germany there is a trend of mashing much lower, some as low as 5.2, with a minimal dose in the boil.
These all are a matter of preference and style.
In the end they all end up with wort at 5.1-5.2 hitting the fermenter and all use Sauergut. It is "de rigeur""
http://forum.germanbrewing.net/viewtopic.php?f=46&t=207&start=10
"Regardless of style or maltster, the same principle applies:
As the pH increases, protein excretion improves and hop utilisation increases. That's why one is interested in conducting the boil at a pH of 5.4-5.7, seldom outside that range.
Towards the end of the boil the pH naturally has dropped a little and we now lower the pH into the pH 5.2-5.1 range to aid focculation of the proteins, improve taste, colour and biological stability. Usually this is done 10 minutes towards the end of the boil. That's how you get the egg soup effect.
It's quite straightforward"
http://forum.germanbrewing.net/viewtopic.php?f=49&t=174&start=10
"That is not necessarily the main reason for performing a late- or post-boil pH adjustment. DMS removal is aided by boiling at higher pH. My research indicates that German brewers tend to target a modest kettle pH of around 5.4 and dose with saurergut late in their boil to bring the wort pH down several more tenths to suit the yeast and the resulting beer flavor."
http://www.milkthefunk.com/wiki/Dimethyl_Sulfide ctrl+f pH
So boil @ higher pH to reduce DMS, lower pH to ~5.0-5.2 in last 10 minutes for yeast and protein coagulation.
Calculation for adjusting boil pH:
Grain Weight*34.25*∆pH/11 = ml 88% lactic acid to adjust wort
10.5lb, 5.4->5.2
10.5*34.25*(0.2/11) = 6.5386 ml
Random german brewing ppt: http://www.ahaconference.org/wp-content/uploads/presentations/2008/SteveHolle_GermanBrewing.pdf
Sauergut method: http://forum.germanbrewing.net/viewtopic.php?f=46&t=537&start=10#p8186
Sauergut: https://discussions.probrewer.com/showthread.php?6245-lactic-acid&s=88f328aba6b321ab6b5122872f8447bf&p=15668#post15668 |
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Hefeweizen
|
Weissbier
|
2.5 Gallons |
1.053 |
1.013 |
5.19 |
12.67 |
4.44 °L
|
900 |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 30 |
Boil Gravity: 1.044 |
Efficiency: 50 |
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: 10/21/2017 8:09 PM |
| Notes: |
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BB Hveteøl KronKlon 1664
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Witbier
|
23 Litres |
1.051 |
1.011 |
5.34 |
12.91 |
3.14 °L
|
900 |
0 |
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| Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 77 |
Mash Thickness: 3 |
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: 6/21/2017 3:56 PM |
| Notes: |
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Cascading Bunnies Lager
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International Pale Lager
|
20 Litres |
1.049 |
1.008 |
5.36 |
24.15 |
3.44 °L
|
900 |
1 |
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| Boil
Size: 21.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 13 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/9/2017 11:01 PM |
| Notes: |
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3 Gallon Betty-(Bretty Brown Betty)Tamarind
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Saison
|
3.25 Gallons |
1.051 |
1.01 |
5.39 |
20.23 |
7.87 °L
|
900 |
0 |
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| Boil
Size: 5.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 75 |
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: 4/22/2017 11:22 AM |
Notes:
brewed april 15th
extra pale maris oter is used not uk marris
this recipe used weyermann carawheat malt not briesse cara crystal wheat sinve it has a slightly lower lovi bond(42-52)
at 15 mins 1 gram of yeast ex and 5.5 grams(1-1/2 tsp acid blend added.
june 5th 99.8% attenuation
on june 4th 8 oz of Goya tamerand drink(.8 oz suagr) added along with omaga labs ALL OF THE BRETS"
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Justin's Brown
|
American Brown Ale
|
5.5 Gallons |
1.054 |
1.015 |
5.08 |
48.26 |
22.04 °L
|
900 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2015 6:35 PM |
| Notes: |
|
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Black Eyed Parnick
|
Schwarzbier
|
5.5 Gallons |
1.051 |
1.011 |
5.24 |
27.34 |
33.04 °L
|
900 |
1 |
|
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|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2016 4:30 AM |
| Notes: |
|
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Dunkel 3 Gallon
|
American Light Lager
|
3 Gallons |
1.051 |
1.012 |
5.1 |
10.07 |
12.38 °L
|
900 |
0 |
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/2/2016 5:49 AM |
| Notes: |
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Saison2
|
Belgian Pale Ale
|
15 Litres |
1.047 |
1.006 |
5.43 |
24.43 |
8.25 °L
|
900 |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 70 |
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: 7/25/2016 6:55 AM |
| Notes: |
|
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Amber Ale - Caramel
|
American Amber Ale
|
5.25 Gallons |
1.05 |
1.01 |
5.34 |
31.68 |
17.2 °L
|
900 |
0 |
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| Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
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: 7/22/2016 11:12 PM |
| Notes: http://www.homebrewtalk.com/showthread.php?t=167880 |
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Session IPA
|
American IPA
|
25 Litres |
1.053 |
1.013 |
5.24 |
59.52 |
6.61 °L
|
900 |
0 |
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|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 60 |
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: 1/13/2016 10:46 AM |
| Notes: |
|
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Comet Flight
|
American IPA
|
25 Litres |
1.052 |
1.011 |
5.43 |
59.96 |
6.25 °L
|
900 |
2 |
|
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Author:
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Postiz
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
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: 10/8/2015 10:26 AM |
| Notes: |
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Doc's Summer Blonde
|
Blonde Ale
|
5.5 Gallons |
1.048 |
1.009 |
5.13 |
24.7 |
5.93 °L
|
900 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 60 |
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: 6/17/2015 5:35 AM |
| Notes: |
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ORo Weissen
|
Weizen/Weissbier
|
140 Litres |
1.051 |
1.012 |
5.08 |
11.01 |
8.73 °L
|
900 |
0 |
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| Boil
Size: 165 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2015 10:54 AM |
Notes: Oksygen 1 l/min. i 5 min.
Starte gjæring på 18 gr.C.
Øke til 22 gr.C etter to dager.
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Awesome Recipe
|
Premium American Lager
|
21 Litres |
1.055 |
1.014 |
5.37 |
22.23 |
3.33 °L
|
900 |
0 |
|
|
Author:
|
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Jason Darling
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
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: 2/4/2015 10:58 PM |
| Notes: |
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