|
Double IPA
|
Imperial IPA
|
5.5 Gallons |
1.079 |
1.015 |
8.38 |
84.68 |
9.39 °L
|
863 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
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: 2/5/2015 8:07 PM |
| Notes: |
|
|
IMPERIAL STOUT AUSSAU 20hl V1
|
Russian Imperial Stout
|
2000 Litres |
1.107 |
1.03 |
10.1 |
44.4 |
34.73 °L
|
863 |
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 |
|
|
One Eye's Blackness
|
Russian Imperial Stout
|
12 Gallons |
1.091 |
1.023 |
8.97 |
79.32 |
45.83 °L
|
863 |
0 |
|
|
Author:
|
|
fireman99r
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
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: 9/7/2022 2:35 AM |
| Notes: |
|
|
Gnomes In The Abbey 5G
|
No Profile Selected |
5 Gallons |
1.091 |
1.027 |
8.34 |
14.8 |
27.27 °L
|
863 |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
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: 5/6/2022 4:53 PM |
| Notes: |
|
|
Bell's Hopslam
|
Double IPA
|
5.25 Gallons |
1.079 |
1.014 |
8.53 |
44.77 |
25.95 °L
|
863 |
0 |
|
|
|
| Boil
Size: 7.04 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 71 |
Mash Thickness: 1.26 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 10.04 psi |
Creation
Date: 4/8/2022 12:28 PM |
Notes: Mash: Added 5 g. Gypsum to mash; pH adjusted to 5.3 (4.33 gal.)
Sparge Water pH adjusted to 5.4 (4.25 gal sparge water)
Hop AA% from hops on hand
Single Step Igloo Cooler Infusion @ 150F
Mash Out at 168 - 170
Jamil Immersion Chiller used at knockout; whirlpool for 15 minutes afterwards
Recipe from Bell's General Store website (for the kit) |
|
|
Mean Brews Wee Heavy 5.5G
|
Wee Heavy
|
5.5 Gallons |
1.093 |
1.028 |
8.54 |
25.18 |
23.64 °L
|
863 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 75 |
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: 10/23/2021 7:51 PM |
Notes: Swapped for Swaen Munich from Weyermann - little difference
|
|
|
English Old Ale
|
Old Ale
|
21 Gallons |
1.09 |
1.026 |
8.39 |
57.05 |
15.86 °L
|
863 |
0 |
|
|
|
| Boil
Size: 23.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 78 |
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: 1/27/2021 4:37 AM |
Notes: Possible yeast
WLP007, WLP002, WLP005, WLP028
Wyeast 1098, 1968, 1728
Omega-006, 016
Nottingham
Windsor |
|
|
Maple Stout
|
American Stout
|
6.5 Gallons |
1.084 |
1.019 |
8.51 |
38.66 |
31.96 °L
|
863 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: dextrose |
Priming Amount: 7.2 oz |
Creation
Date: 10/10/2019 7:00 PM |
| Notes: Add 2 lbs of maple syrup at high cap of secondary |
|
|
Mona Lisa (2019)
|
Russian Imperial Stout
|
6.5 Gallons |
1.08 |
1.014 |
8.65 |
50.73 |
49.96 °L
|
863 |
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
|
|
|
Courage RIS Clone
|
Imperial Stout
|
22 Litres |
1.087 |
1.02 |
8.78 |
78.39 |
45.53 °L
|
863 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 60 |
Mash Thickness: 2.5 |
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: 10/3/2018 11:30 AM |
| Notes: |
|
|
Black Rye Stout
|
Imperial Stout
|
5 Gallons |
1.083 |
1.021 |
8.21 |
59.78 |
40.21 °L
|
863 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
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: 12/13/2017 4:06 AM |
| Notes: |
|
|
La 777
|
American IPA
|
20 Litres |
1.106 |
1.02 |
11.26 |
75.87 |
25.3 °L
|
863 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2017 9:28 PM |
| Notes: |
|
|
Partly Cloudy Double IPA
|
Imperial IPA
|
5.25 Gallons |
1.083 |
1.017 |
8.64 |
111.55 |
13.7 °L
|
863 |
0 |
|
|
Author:
|
|
ericnut
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 50 |
Mash Thickness: 1.5 |
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: 1/17/2017 4:22 PM |
| Notes: |
|
|
Terptober 2.0, Fat Tire Cross
|
Märzen
|
5.5 Gallons |
1.091 |
1.023 |
8.96 |
18.4 |
25.66 °L
|
863 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
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: 7/22/2016 9:54 PM |
| Notes: |
|
|
II IPA
|
Imperial IPA
|
5 Gallons |
1.086 |
1.022 |
8.41 |
96.62 |
9.75 °L
|
863 |
1 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: Force Carbonation |
Priming Amount: 12 PSI |
Creation
Date: 3/25/2016 5:58 PM |
| Notes: |
|
|
Big Fred
|
Imperial Stout
|
6.8 Gallons |
1.098 |
1.03 |
9.93 |
63.88 |
43.78 °L
|
863 |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 67 |
Mash Thickness: 1.17 |
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: 9/13/2015 4:25 PM |
| Notes: |
|
|
Doppler A
|
Doppelbock
|
4.5 Gallons |
1.094 |
1.025 |
9.04 |
22.39 |
16.03 °L
|
863 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.75 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2014 4:18 PM |
| Notes: |
|
|
Soda Water
|
No Profile Selected |
5 Gallons |
1 |
1 |
0 |
0 |
0 °L
|
862 |
3 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: N/A |
Boil Gravity: 1 |
Efficiency: 75 |
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: 30.01 psi |
Creation
Date: 9/5/2019 3:34 AM |
| Notes: |
|
|
Colson's Cosmic Conquest
|
Specialty IPA: New England IPA
|
5.75 Gallons |
1.066 |
1.064 |
0.24 |
25.65 |
6 °L
|
862 |
1 |
|
|
|
| Boil
Size: 8.57 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 8/11/2021 8:57 PM |
| Notes: |
|
|
Berliner Weisse
|
Berliner Weisse
|
35 Litres |
1.027 |
1.007 |
2.58 |
3.84 |
2.44 °L
|
862 |
0 |
|
|
|
| Boil
Size: 46 Litres |
Boil Time: 30 |
Boil Gravity: 1.02 |
Efficiency: 68 |
Mash Thickness: 3 |
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: 10/14/2015 3:04 AM |
| Notes: |
|
|
|
|