|
Mandarina Ekuanot Pale
|
American Pale Ale
|
46 Gallons |
1.049 |
1.011 |
4.93 |
38.29 |
5.47 °L
|
882 |
0 |
|
|
|
| Boil
Size: 50 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 1.15 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2017 6:07 PM |
| Notes: |
|
|
Christmas Dunkel
|
Munich Dunkel
|
3.5 Gallons |
1.05 |
1.012 |
5.1 |
25.59 |
16.84 °L
|
882 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 56 ° F |
Priming Method: co2 |
Priming Amount: 25.46 psi |
Creation
Date: 11/20/2023 4:03 PM |
| Notes: |
|
|
German Pils
|
German Pilsner (Pils)
|
5.5 Gallons |
1.047 |
1.01 |
4.89 |
39.55 |
3.05 °L
|
882 |
2 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 82 |
Mash Thickness: 2.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/3/2022 3:46 PM |
Notes: 16JUL2022 - fermenting in Fermzilla under pressure (~5-10psi)
23JUL2022 - beer moved to keg with floating dip tube, will allow a week or so to clear |
|
|
Stilly Steam
|
California Common
|
6.25 Gallons |
1.052 |
1.012 |
5.27 |
31.43 |
10.05 °L
|
882 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 80.5 |
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: 1/2/2022 4:46 PM |
Notes: Brewed on 1/2/2022 with BIAB with Connor Cox.
I used 8 grams of gypsum and 2 tsp of lastic acid.
Mash temp = 135 F for 15 minutes, then 148 for 30 min, then 153 for 30 minutes.
SG = 10.2 Brix = 1.0409 g/L (8 gallons)
OG = 12.8 Brix = 1.052 g/L
FG = 6.7 Brix = 1.012 g/L
Kegged all 5 gallons on 1/14/2022. |
|
|
Vienna Lager
|
Vienna Lager
|
23 Litres |
1.052 |
1.012 |
5.21 |
26.78 |
10.51 °L
|
882 |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 83 |
Mash Thickness: 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: 1/2/2021 11:52 PM |
| Notes: |
|
|
Gose-Dera
|
Gose
|
5.5 Gallons |
1.048 |
1.012 |
4.77 |
6.22 |
3.47 °L
|
882 |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 70 |
Boil Gravity: 1.032 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 27.65 psi |
Creation
Date: 11/9/2020 4:28 AM |
Notes: 1.- Strike water to 122F (50C) and add the grain bill. Mash for 20 minutes.
2.- Step up to 148F (64.4C) the mash temp for 60 minutes.
3.- Heat to a boil (for 15 minutes total).
4.- Cool wort to 95F (35C) and adjust ph down to 4.5 (Lactid acid).
5.- Add a lacto source
6.- Cover the the top of the kettle with plastic film to prevent any contaminants from entering while the wort is souring Allow to sit 24-48 hours at 95F (35C).
7.- Heat to a boil and brew as normal . |
|
|
Watermelon Sour
|
Gueuze
|
35 Gallons |
11.607 |
2.275 |
4.97 |
5.36 |
3.2 °L
|
882 |
0 |
|
|
|
| Boil
Size: 37.5 Gallons |
Boil Time: 10 |
Boil Gravity: 11.2 |
Efficiency: 80 |
Mash Thickness: 1.75 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2020 7:41 PM |
Notes: Kettle sour with good belly to 3.4-3.2ph
Boil for 10 min
Pitch oslo
add 0.5gal of watermelon puree during day 2 of fermentation
Watermelon extract at kegging by taste |
|
|
Antipodean Adventure (NEPA)
|
American Pale Ale
|
30 Litres |
1.048 |
1.009 |
5.1 |
67.91 |
6.49 °L
|
882 |
0 |
|
|
|
| Boil
Size: 39 Litres |
Boil Time: 45 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2019 11:19 PM |
| Notes: |
|
|
Farmhouse Sour
|
Berliner Weisse
|
5.5 Gallons |
1.047 |
1.01 |
4.9 |
6.74 |
3.64 °L
|
882 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 76 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/27/2018 7:49 PM |
Notes: Traditional brew day. Mash grains for 60 minutes at 152° F. Mash out just below 170° F for 10 minutes and then fly Sparge with 168° F water.
Bring wort to a boil for approximately 10 minutes and then chill to 100° F. Add lactobacillus culture and maintain temperature for at least 24 hours or until the wort reaches a pH of 3.2.
60 minute boil with the addition of .5 ounces of Spalt Hops. Chill to 80° F and pitch yeast.
Once the primary fermentation is complete, rack the beer one to any pasteurized fruit purée for an additional 10 days.
|
|
|
Fighting Falcon
|
Light American Lager
|
10 Gallons |
1.052 |
1.014 |
5.04 |
19.21 |
4.28 °L
|
882 |
1 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2018 8:39 AM |
Notes: A90 starter
2X80 ml flasks inoculated with A90 from Dec 6 plate at 2 AM Dec 28
3.5l of wort (1lb DME and 0.5g yeast nutrient)
iodine test. no starch at 90 min.
Start 5 PM |
|
|
German Alt
|
Specialty Beer
|
4.5 Gallons |
1.053 |
1.013 |
5.23 |
29.98 |
26.87 °L
|
882 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 9/18/2013 12:40 AM |
Notes:
Start with 13 quarts at 130 deg - should cool to 122 for a 30 min rest
Add 6 quarts boiling water – rest for 15 min
Add 3 quarts boiling water – rest for 15 min
End with 22 quarts at 156 degrees
Add 7 quarts of boiling water for mashout
Put 7 gallons through Mash tun - 28 quarts
These directions are presented by Dornbusch as general/standard Alt directions.
Dough-in at 122°F (50°C) for a 30 minute protein rest. Increase the mash temperature by adding hot water and/or direct heat to 148°F (64°C) for a 15 minute beta saccharification rest. Raise temperature again to 156°F (69°C) for a 15 minute alpha saccharification rest. Mash out by raising the temperature to 170°F (77°C).
Altbier boils are generally 90-120 min. The longer boil time assists in darkening the wort. Subsequently, hop additions will vary depending on length of boil.
Ferment the wort at 60°F (16°C) until it is about 90% attenuated. At the end of primary fermentation, reduce the fermenter temperature by about 2°F (1°C) per day until the temperature gets down to 32-40°F (0-4°C). Let it sit for two weeks to two months (the longer the better). It is recommended to rack the beer off the sediment once or twice with in the first week and purge debris out of the bottom of the fermenter. |
|
|
Wit Jul. Belgian Wit
|
Witbier
|
38 Litres |
1.051 |
1.012 |
5.11 |
15.43 |
3.57 °L
|
882 |
0 |
|
|
|
| Boil
Size: 47 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/22/2016 7:23 PM |
| Notes: Gjæring 18grader 2 dager, øk 1 grad pr dag til 22grader. 8 dager 22 grader. |
|
|
Ludo Pils
|
Munich Helles
|
9.5 Litres |
1.044 |
1.006 |
4.97 |
17.18 |
4.75 °L
|
882 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2016 10:35 AM |
| Notes: |
|
|
Wit Walker
|
Witbier
|
6 Gallons |
1.052 |
1.012 |
5.25 |
19.23 |
4.67 °L
|
882 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: 1.5 |
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: 5/16/2016 7:34 PM |
| Notes: |
|
|
Kolsch
|
Kölsch
|
5 Gallons |
1.05 |
1.013 |
4.96 |
27.38 |
3.02 °L
|
882 |
2 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.017 |
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: 4/20/2016 10:25 AM |
| Notes: |
|
|
Session IPA
|
American IPA
|
25 Litres |
1.053 |
1.013 |
5.24 |
59.52 |
6.61 °L
|
882 |
0 |
|
|
|
| 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: |
|
|
Ale Brown/ruby
|
Irish Red Ale
|
22 Litres |
1.053 |
1.013 |
5.22 |
27.07 |
14.32 °L
|
882 |
3 |
|
|
Author:
|
|
hausno@hotmail.com
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
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: 5/24/2015 11:41 AM |
| Notes: |
|
|
Dead Ranger Iap Biab 3gal
|
California Common Beer
|
3 Gallons |
1.051 |
1.013 |
5.06 |
64.34 |
8.45 °L
|
882 |
2 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 55 |
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: 5/8/2015 3:12 AM |
| Notes: |
|
|
Spring American Pale Ale
|
American Pale Ale
|
10 Gallons |
1.05 |
1.013 |
4.92 |
38.83 |
8.6 °L
|
882 |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/28/2015 5:30 PM |
| Notes: |
|
|
Oakes Stumpy Brown
|
Northern English Brown
|
5.5 Gallons |
1.055 |
1.015 |
5.18 |
22.8 |
20.75 °L
|
882 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2015 3:18 PM |
| Notes: |
|
|
|
|