|
Trappist Single
|
Trappist Single
|
5.5 Gallons |
1.05 |
1.01 |
5.28 |
33.56 |
4.32 °L
|
714 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2019 4:43 AM |
Notes: This beer won the CHAOS BJCP competition sponsored by Goose Island CHICAGO. I was fortunate enough to brew it on GI’s R&D pilot brewery for release at the Fulton street taproom.
I packaged carefully to get a high level of carbonation, and the beer was presented fresh which helped preserve hops flavors. The WLP 500 was a great yeast for the style. |
|
|
Witbier
|
Witbier
|
21 Litres |
1.061 |
1.016 |
5.96 |
19.42 |
4.2 °L
|
714 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3.65 |
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: 2/9/2023 10:44 PM |
| Notes: |
|
|
TyNoDollaSign Imperial Black IPA
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.087 |
1.015 |
9.53 |
53.6 |
29.76 °L
|
714 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 63 |
Mash Thickness: 1.25 |
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: 2/28/2022 3:56 PM |
Notes: =============================
2/28/2022
Idea here is a big juicy east coast style ipa but black. borrowing from oakshire imperial odark description
https://www.youtube.com/watch?v=ztkW9v7j3Qo
and
https://oakbrew.com/beers/imperial-odark/
they said specifically they use Weyermann Carafa Special 3
Adjusted recipe here and there. added debittered black malt for color and sugar / base malt adjustments for abv. i think aiming for 9 would be better than 10...
citra mosaic combo for now. might need a little bit of bittering hop to balance high maltiness? or will we get enough from the black malt?
BFC used hothead although nervous using it again here in a dark beer (several mona lisa batches came out weird but that was with unproved malt bill).
could go with standard us05 or london with big starter. or lutra for cleaner profile but since this is a fruity ipa hothead could work hoping it doesnt get stressed.
****************************************
COPIED FROM BIG FAT CATERPILLAR. 2/28/2022
****************************************
=============================
2/11/22 kegged. Fg 9.5 brix with 1.06 wort correction looks like 1.014 for 7.86%abv not bad.
=============================
2/7/2022
brew day was a pain in the ass. tried using biab bag but mash was still stuck on and off, pump on and off, temps all over the place. removed the bag but still stuck. i think the oats.
then the pump was again stuck on knockout, could not get it to work at all. had to siphon the wort out the top and strain with hand strainer smh.
but we got an OG of 1074 for 5.5 gallons - this recipe minus the oats shouldve been 1076 so this counts as pretty close to spot on. so updating the efficiency now from 65 to 58. to reflect this so next time wont have to do this wonky math.
original projected abv was 8.5 but we deliberately over estimated. updated recipe projected abv of 7.8 we were shooting for 8.0
==============================
2/1/2022
bout to rebrew this for tre bday. adjusting volumes and efficiency for most up to date stats. gonna use hothead for time constraint.
could consider pulling some voss off the wheat beer and use that? its not performing so vigorously on the wheat though
==============================
12/3/2021
did not take down FG. the beer tasted amazing but turned brown after about a week. mustve oxidized during kegging or carbonating (shook keg) but it really tasted great, a lot of tropical fruity flavor and smell. not sure what hops are in this blend. detected a small amount of galaxy in it.
==============================
10/5/2021
Brew day. Updating to 68% efficiency for 1080 OG. Not sure volume tho
==============================
10/4/2021
removing DME. this will be the first brew on the grainfather so im hoping to not get abysmal efficiency - predicting/bumping efficiency up from 52 to 63 for 7.8%abv.
also starting from primo (RO?) water and building to "light colored and hoppy" BF profile.
==============================
9/30/21
BRANCHING OFF ZAMBA HAZY FOR SITIVA HAZY
pretty much going to brew it the exact same grain bill and hop profile, may leave out the warrior, and using rva 132 instead of kveik.
TODO : need to fill in AA on sitiva
==============================
6/17/21
1.015 measured FG on 6/17/21 for 7.75%abv
==============================
6/10/2021
Brew day. Ended up with too much wort, again. Forgot to cook oats but I did double crush. Still only got 50% eff wtf. Adding 2 lb dme to try to save it. Adjusting the attenuation to convince myself kviek will go down to 1012 and 8%. Bad brew day
==============================
5/14/2021
Initial recipe creation,
grain bill : copying DRIP 3. boosting a little bit. changing eff to 60 i think we should be able to do that especially with cooked oatmeal. pay more attention to volumes. try not to end up with too much wort!
hops : will feature zamba. single hop. composing schedule based on blueberry yum yum. even split between 5 min, flameout, high krausen and standard dry hop (maybe keg)
yeast : prob would be better with london, but will consider kviek
water : thinking i will use tap. acid malt for pH. we have observed better results in west coast with water adjustments, maybe we try here too?
==============================
2/3/2021. Did not make it into feb. Its about 40 days since it was kegged, less than that since canned. The canned beer stoll looks nice and smells and tastes better than some commercial stuff but it's too bitter and lost a lot of spunk. For this next time I think we need to nail down the gravity, nail down the ph. Ditch the warrior and do like a full lb total hops and do like 1/3 hop bill in whirlpool. Try to limit oxidation in transfers but I dont think that is the main problem here. Consider doing some water adjustments. I wonder how the west coast ipa water profile would do for this.
==============================
12212020 updating recipe here to reflect what i did. please reference previous versions of this recipe for the original/correct recipe. realized i didnt have any real citra during brew day so i overloaded on mosaic and used a little citra noble. then in dry hop i did something off script as well cant remember what but i think i mightve done 4 oz citra and 2 oz mosaic?
efficiency was bad, target 1072 actual 1065. bad ph reading. not sure what happened but maybe some issue with water. need to examine water profile from tap and/or build a custom profile from scratch.
==============================
12162020 recipe was drastically changed. Bad ph (4.97. wtf?) on brew day and wrong hops. Anyway also used London 3 new pack with 1 day starter expected 1017 FG instead of reused hothead 1010 FG changing that now.
==============================
11/23/2020
planning for brew 3. last one was indeed way off, not sure why, see theories below. this time bumping up 2row and wheat to get to 8%. thinking about switching from kviek and use regular london just because of my chamber and compatibility with other stuff going on. also thinking about possibly modifying water profile. thinking about brewing 10 gals eek. possibly bumping up the hops?
===============================
10/2/2020
kegged this a couple days ago. really hot with hop burn. and kind of a rubber smell and taste. i wonder if i pushed this kveik too far. also i have not been cleaning it from trub and it could possibly have gelatin protein gunk it in? not sure. prob need to start again with a fresh pitch. anyway the first pint was pretty bad tasting and the second i drank last night was also but a little better. maybe hop burn will subside. its only about 10 or 11 days out from brew day. some ipas taste better after a couple weeks. maybe itll improve.
===============================
9/9/2020
bumped up 2 row from 7.5 to 9.5, boosted up oats. not sure how efficiency will be but im assuming 65% without the oats factored in. with oats added im assuming it drops to 55. could be wrong. maybe the gravity is the problem.
added 4 more oz hops.
TODO : should figure out water...
this has sample profile but has bicarbonate instead of alkalinity :
https://www.clawhammersupply.com/blogs/moonshine-still-blog/juicy-neipa-new-england-ipa-recipe
maybe think about searching brewersfriend for one
===============================
6/28/2020
brewed tue 6/23
dry hopped fri 6/26
cold crash sun 6/28
keg & carb mon 6/29
can tue 6/30
im not finding any research on kveik needing cleanup / diacetyl rest time after terminal gravity?? some places are saying you can rack it 36-72 hours after pitch
===============================
this one is a combination of the hop profile of all the rage
* https://www.brewersfriend.com/homebrew/recipe/view/520206/all-the-rage-conan-alt-mini-mash-30min-
and the grain bill from please come to boston
* https://www.brewersfriend.com/homebrew/recipe/view/978461/please-come-to-boston-neipa
but also using hothead kveik yeast for this thing. this is the first beer with henrico water profile input and pH estimates observed, as such will be adding some acidulated malt to hopefully bring the mash pH down |
|
|
Red Rye IPA
|
Specialty IPA: Red IPA
|
23 Litres |
1.044 |
1.01 |
4.49 |
55.6 |
12.89 °L
|
714 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 58 |
Mash Thickness: 3.14 |
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: 2/25/2022 9:51 PM |
| Notes: |
|
|
Westcoast
|
American IPA
|
20 Litres |
1.048 |
1.009 |
5.09 |
50.76 |
4.59 °L
|
714 |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 10/22/2021 1:14 PM |
| Notes: |
|
|
The Sesh
|
American IPA
|
23 Litres |
1.069 |
1.018 |
6.64 |
63.1 |
7.18 °L
|
714 |
0 |
|
|
|
| Boil
Size: 33.83 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 9/7/2021 8:27 PM |
Notes: http://bachbrewing.co.nz/new-release-kingtide-pacific-ipa/
This beer is broad and relatively sweet but still has a clean, focused finish so does not stray into tasting cloy. This beer is massively hoppy but rather than the dominance of US hops that Craig Cooper refers to, I see a seamless weave between the piney, orange, lemon and grapefruit aromas of the US hops and the more focused bitterness, passionfruit flavours and floral aromatics of the Kiwi hops. In two words: Full + Focused
Brewers notes:
67 IBUs
Blend of us and nz hops
6.9%
7.5 ebc
Wyeast 1272
Gladfield malts
40% light lager
40% blend of Ale and American ale
5% Munich
5% light crystal
5% Torrified wheat
Hops
60 Chinook (or any bittering hops)
10 Rakau and Motueka
Whirlpool (in the 80C range) Rakau, Motueka, Mosaic, Citra, Amarillo (2/3rds of the IBU's)
Dry hop 15g/l same as whirlpool. (Half is US hops)
Mash 70C |
|
|
FLIPA 2
|
American IPA
|
20 Litres |
1.065 |
1.012 |
6.97 |
37.78 |
4.81 °L
|
714 |
0 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 3/30/2021 9:39 AM |
| Notes: |
|
|
Spring Ekuanot IIPA
|
Double IPA
|
6 Gallons |
1.078 |
1.017 |
8.01 |
65.53 |
4.8 °L
|
714 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 74 |
Mash Thickness: 1.14 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/25/2020 2:09 PM |
| Notes: All Water Calcs done in Bru'n Water. This software allows dilution and performs calcs in an easier format. Target PH of 5.38 via hitting target water chemistry and 50:50 base city water dilution with RO. Lactic acid added to balance to this PH. |
|
|
Welcome Home Haze
|
Specialty IPA: New England IPA
|
5 Gallons |
1.06 |
1.004 |
7.34 |
30.14 |
6.23 °L
|
714 |
1 |
|
|
|
| Boil
Size: 6.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: co2 |
Priming Amount: 13.31 psi |
Creation
Date: 1/24/2020 3:33 PM |
| Notes: |
|
|
Locksmith
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.065 |
1.018 |
6.17 |
53.9 |
4.21 °L
|
714 |
0 |
|
|
|
| Boil
Size: 7.04 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/8/2019 9:12 PM |
Notes: NEIPA based on Janish recipe:http://scottjanish.com/the-locksmith-utilizing-bioengineered-yeast-and-high-bound-thiol-precersour-hops-and-phantasm-powder-to-thiol-drive-beer/
Fat tire clone based on this thread: https://www.homebrewtalk.com/forum/threads/which-byo-fat-tire-clone-is-more-accurate.211830/. Post #20. |
|
|
IPA-1
|
Specialty IPA: Belgian IPA
|
17 Litres |
1.069 |
1.016 |
6.88 |
51.29 |
7.34 °L
|
714 |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 70 |
Boil Gravity: 1.053 |
Efficiency: 65 |
Mash Thickness: 3.15 |
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: 4/22/2016 3:36 PM |
| Notes: |
|
|
White IPA
|
Specialty IPA: White IPA
|
20 Litres |
1.059 |
1.015 |
5.84 |
46.04 |
4.73 °L
|
714 |
0 |
|
|
|
| Boil
Size: 25.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: 2.881 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2018 3:56 PM |
Notes: ABV : 5.5-6%
hop : 150g : whirlpool + DH only ?
IBU : faible (40)
Wheat can be as much as 10-50% |
|
|
Experimental Nordic Pine Saison
|
Saison
|
5.5 Gallons |
1.065 |
1.021 |
5.75 |
95.52 |
3.97 °L
|
714 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 3/9/2018 10:09 PM |
| Notes: |
|
|
SBB Black USIPA Redevelop 26112017
|
American IPA
|
19 Litres |
1.067 |
1.017 |
6.55 |
55.82 |
28.64 °L
|
714 |
0 |
|
|
Author:
|
|
Brewstore
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 11/26/2017 10:13 AM |
| Notes: |
|
|
Wither
|
Specialty IPA: White IPA
|
5 Gallons |
1.077 |
1.018 |
7.67 |
83.99 |
6.38 °L
|
714 |
2 |
|
|
|
| Boil
Size: 7.34 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1 |
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: 6/8/2017 2:49 PM |
Notes: Adding a mashout for this recipe as it has a low mash ratio and high volume of wheat...I would like to avoid a stuck sparge.
Fermentation:
* Primary ferment between 64-65 degrees to really bring out the Clove
* Once primary is complete, raise temperature to about 68 and dry hop.
|
|
|
Session NEPA No1 - Galaxy
|
American IPA
|
22 Litres |
1.045 |
1.012 |
4.24 |
24.55 |
6.8 °L
|
714 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/26/2017 1:14 PM |
| Notes: |
|
|
New England IPA
|
Specialty IPA: White IPA
|
23 Litres |
1.06 |
1.015 |
5.89 |
32.51 |
7.1 °L
|
714 |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2017 10:53 AM |
Notes: 5g of each hop added to wort when drained from mash. Put to one side during boil.
Another 5g of each hop added to first wort hops to make 50g total for 15 minute hop addition.
Wort then cooled to approx 75C and 40g of each hop added in separate bag and added for 30 minute hop stand.
Hop stand bag added to fermenter.
Fermentation at 19C.
After 7 days hop stand bag removed and dry hops added.
Packaged after 10 days
OG 1.060
FG 1.014
|
|
|
RB Golden
|
Lambic
|
5 Gallons |
1.049 |
1.007 |
5.65 |
0.92 |
5.84 °L
|
714 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/17/2016 7:17 PM |
| Notes: |
|
|
Bell's Two Hearted Clone
|
American IPA
|
5.5 Gallons |
1.06 |
1.013 |
6.2 |
63.18 |
6.12 °L
|
714 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 8/2/2016 2:46 AM |
| Notes: |
|
|
#20
|
American IPA
|
4 Gallons |
1.054 |
1.009 |
5.9 |
94.02 |
4.94 °L
|
714 |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 66 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: Table sugar |
Priming Amount: 3.1 oz |
Creation
Date: 7/7/2016 11:04 PM |
| Notes: Bottled 6/22/16 |
|
|
|
|
