|
Kölsch V3.0
|
Kölsch
|
6 Gallons |
1.045 |
1.01 |
4.57 |
24.44 |
4.03 °L
|
2.8K |
9 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2023 12:25 PM |
Notes: 2024-02-09
Bought a sack of Avangard Pils so subbing Weyermann Barke for that. Also picked up WLP029 for the first time in a while. And going to add some ascorbic acid in the mash for canning protection later. Also dialing back the magnum addition to 10 from 12 grams for bittering. 28 IBU to 24 IBU.
Oct '23 - After the Mustange I went back to OYL-044 and we oxygenated (1 min on setting 1 Blichmann oxygen regulator). It hasn't cleared as of typing, but it finished drier than before which makes the bitterness stand out a bit more. I think it tastes like a "weak" german Pils with some kolsch-like esters rather than a kolsch. Went shopping for kolsch to compare and could only find Reissdorf. Reissdorf has a lingering bitterness but comes across initially as sweet and fruity. I prefer the Gaffel that I've been able to find, it's a little more hoppy, but still has the strong white wine/grape notes that I enjoy in a kolsch.
Previous batches:
3.5 kg Pils (Barke, used to use BoPils)
250 g Vienna
125 g Wheat
100 g Melanoidin
60 min
28 Tettnang
14 Perle
10 min
14 each Tett & Perle
Sep 2023 Last batch was really good with the Mustange. It took about a month, maybe 6 weeks for it to clear and then for the banana notes to subdue. Switching back to OYL-044 for batch 3 of v3 and keeping everything else the same.
Last batch was good, but the melanoiden was too much. Haze was definitely more in control than before and it wasn't nearly bitter enough. I wonder if the bitterness is dropping over time because the hops I've been using were from 2018. Kept frozen and vacuum sealed, but still "older". I've also been using a chloride heavy water chemistry and I'm going to shift more towards balanced. Gaffel has some sweetness, but finishes dry on the tongue.
New Tett 21 4.5%
Contessa 8% 1oz - pear and tea-like notes could be good late addition in future batch
Switching from OYL-044/WLP-029 to Mustange from BB for a go. "Lagerlike" suggests it might be cleaner than my usual, which is not ideal so will ferment on higher end.
I've made the original recipe about 13 times and it's been good to me. The last batch had a DMS issue due to a process problem, but I bought some Gaffel and Reissdorf and realized I was off more than I realized in terms of recipe.
Going to cut the wheat and vienna a bit, add some melanoiden to fake decoction a bit. Using WLP029/OYL-044, perle and tettnang for now. Keeping the ABV on the lower end, hoping for more clarity. Subbing out Barke for BoPils and watching my process more (collecting drips from the hood back in the kettle was the issue).
--- Notes carried over from 2.1
Going back to the original recipe more. The Lida Kviek was nice, but it wasn't the same. I've drifted away on the Yeast and the hops a bit.
Updating with more recent ingredients I have on hand. Using OYL-044 more nowadays due to lesser WLP availability nearby Seems like the same yeast so far. |
|
|
GD Hazy IPA #3 - Monroe
|
Specialty IPA: New England IPA
|
2.75 Gallons |
1.065 |
1.018 |
6.22 |
34.99 |
4.33 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 3.65 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2020 10:07 AM |
| Notes: |
|
|
Blueberry Muffin Pale Sour
|
Fruit Beer
|
6 Gallons |
1.059 |
1.016 |
5.74 |
18.25 |
9.06 °L
|
2.8K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2019 7:52 PM |
Notes: Original Recipe
https://wesbrews.com/2019/02/01/blueberry-muffin-ipa-tasting/
Modified
http://brewgr.com/recipe/64566/blueberry-muffin-ale-modified-wesbrewscom-recipe?public=true
Initial brew in 2019 without lemon zest or lactose and was very nice. Blueberries from Trader Joe's ("wild" Canadian). Added to fermentor frozen, but this only made the beer pink instead of purple like original and Modified versions.
2020 Changes. Reconfiguring the water additions a little bit. I will add zest of 2 lemons in late boil. I plan on cooking 1/2 of the blueberries (2 of 5 lbs) until better broken down and blending the remaining 3 lbs frozen in a sanitized food processor. Also, swapping out S04 for Ringwood as I heard good things on the escarpment webinar about the esters it produces. I'll oxygenate it well after pitching and ferment mostly open. Diacetyl rest because ringwood is a butter bomb (which I think will work ok here to have some residual "butter").
Copied this recipe and tweaked it a lot to accommodate philly sour. Added in dextrose for making acidity and then after a few days I will add the London yeast for english yeast character after a few days with the dry hop and fruit. Took out the maltodextrin and added back some of the lactose the original recipe had on Wesbrews. |
|
|
Dry Rye Stout
|
Irish Stout
|
5.5 Gallons |
1.039 |
1.008 |
4.01 |
34.57 |
30.81 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: Nitro |
Priming Amount: 30 psi |
Creation
Date: 11/4/2017 2:56 PM |
Notes: Make 2 liter starter w/200 gm DME. Use 1.5L in this beer and save 0.5L (100 Bn cells) for future
Yeast blend of 4th Gen WLP001 and 3rd Gen WY1968 |
|
|
Dark Funky Saison (Brett)
|
Brett Beer
|
21 Litres |
1.07 |
1.014 |
7.4 |
32.99 |
26.39 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 25.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 2 |
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: 9/8/2016 5:18 PM |
| Notes: |
|
|
Rum Barrel Porter
|
Specialty Wood-Aged Beer
|
5.5 Gallons |
1.061 |
1.015 |
5.96 |
51.37 |
44.03 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2016 2:15 PM |
Notes: Age on oak with 16 oz dark rum.
Maybe start with 8 oz at bottling and sample first. |
|
|
West Coast Session IPA
|
American IPA
|
30 Litres |
1.038 |
1.004 |
4.5 |
74.27 |
7.26 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2017 9:18 PM |
| Notes: |
|
|
Genus Steam IPA Ephemera 5 Gal
|
American IPA
|
5.3 Gallons |
1.06 |
1.013 |
6.19 |
33.4 |
7.25 °L
|
2.8K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/10/2018 7:08 PM |
| Notes: |
|
|
Sacch Trois Sour IPA
|
American IPA
|
5.4 Gallons |
1.051 |
1.008 |
5.69 |
59.98 |
5.87 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2016 2:06 AM |
| Notes: |
|
|
Winter Ale
|
Winter Seasonal Beer
|
5.5 Gallons |
1.059 |
1.015 |
5.84 |
23.31 |
10.54 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/22/2015 7:30 PM |
| Notes: Steep Grains at 156 Degrees |
|
|
Peach Kettle Sour
|
Fruit and Spice Beer
|
6 Gallons |
1.045 |
1.006 |
5.06 |
6.24 |
2.95 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 10 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2018 1:16 PM |
Notes: Kettle Sour with Goodbelly
Boil for 10 mns to kill lacto
Pitch Sacc Trois and ferment
Referment on 10 lbs of peaches
|
|
|
2014 - 10/24 - English ESB - Thanksgiving 2014
|
Extra Special/Strong Bitter (ESB)
|
11 Gallons |
1.061 |
1.02 |
5.31 |
48.43 |
12.69 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2014 12:41 AM |
Notes: Inspired from page 68 of "Beer Captured" recipe for Hens Tooth by Morland Plc. Abingdon, Oxfordshire, England
also reference
page 69 Hobgoblin Extra Strong from Wychwood Brewery
Yeast to use "Conan"
Half of this batch went to Keith. |
|
|
Amarillo Angel IPA
|
American IPA
|
5 Gallons |
1.07 |
1.02 |
7.04 |
77.63 |
12.8 °L
|
2.8K |
3 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 72 |
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: 4/8/2012 10:49 PM |
Notes: Straight up hoppy American IPA.
label and description on my brewblog
www.jimsbrews.blogspot.com
cheers. |
|
|
Hoppy Wheat Beer
|
American Wheat Beer
|
5.5 Gallons |
1.053 |
1.016 |
4.88 |
69.41 |
7.34 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.66 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/1/2017 1:27 PM |
| Notes: |
|
|
Fullers ESB Clone
|
Extra Special/Strong Bitter (ESB)
|
11 Gallons |
1.056 |
1.013 |
5.69 |
45.34 |
11.14 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 13.9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 9/5/2015 12:02 PM |
| Notes: |
|
|
Allagash Tripel
|
Belgian Tripel
|
5.25 Gallons |
1.079 |
1.015 |
8.4 |
30.27 |
3.8 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 72 |
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: 9/26/2018 4:48 AM |
| Notes: |
|
|
Dark Oats,Vanilla & Choc Porter
|
Oatmeal Stout
|
42 Litres |
1.054 |
1.01 |
5.69 |
36.79 |
15.38 °L
|
2.8K |
6 |
|
|
|
| Boil
Size: 51.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 0.25 bar |
Creation
Date: 3/20/2019 4:20 PM |
Notes: Add Dark Malts @ 30 mins in the mash
Add Coffee @ Fermenter
Vanilla in Fermenter
Prestige Chocalate in the fermenter
Condition for 8 Weeks (longer the Better) |
|
|
California Gold
|
California Common
|
5.5 Gallons |
1.053 |
1.015 |
4.93 |
39.57 |
11.45 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2015 3:55 AM |
| Notes: |
|
|
MyBock
|
Maibock/Helles Bock
|
5.5 Gallons |
1.076 |
1.019 |
7.5 |
15.83 |
8.45 °L
|
2.8K |
5 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 3/2/2012 6:08 PM |
Notes: Sourced from Great Fermentations
Briess Pilsen Light DME
Light Munich
Briess Carapils
Muntons Crystal 60L |
|
|
Polish Lager Delight
|
German Pilsner (Pils)
|
23.1 Litres |
1.05 |
1.014 |
4.73 |
32.29 |
3.64 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 30.3 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2015 3:09 PM |
| Notes: |
|
|
|
|
