Florasian Saison
|
Saison
|
5.5 Gallons |
1.071 |
1.018 |
6.89 |
31.54 |
7.53 °L
|
2.4K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 68 |
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: 1/23/2012 9:36 PM |
Notes: Drink, repeat. |
|
Country Lane Old Ale
|
Old Ale
|
5.5 Gallons |
1.087 |
1.023 |
8.31 |
32.93 |
10.19 °L
|
2.4K |
2 |
|
|
Boil
Size: 3 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: 10/15/2012 2:25 AM |
Notes: Drawing on the classic flavors of Lane Cake:
Bourbon
Coconut
Raisins
Pecans
Vanilla
Might go easier on the bourbon when time to add |
|
NEIPA 16
|
American Pale Ale
|
23 Litres |
17.283 |
4.173 |
7.17 |
52.18 |
4.65 °L
|
2.4K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 80 |
Boil Gravity: 15.4 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2014 12:32 PM |
Notes: Chmielenie. Im wiecej kuhumolonow w chmielu, tym gorsza bedzie goryczka. Dlatego taki chmiel idzie na zimno, ew hopstand, ale nieco chlodniejszy.
-----------------------------------------------------------------------------------------------
Z tej receptury wyszlo 25l brzeczki 15.5Blg
Burzliwa fermentacja - 14dni 16-18-19stC
Chmiel na zimno na 2 dni w woreczku nylonowym obciazonym szklem.
Wit. C max 10g na 20l |
|
Taras Boulba De La Senne Hoppy Blonde
|
Belgian Pale Ale
|
6 Gallons |
1.041 |
1.008 |
4.34 |
49.43 |
2.38 °L
|
2.4K |
0 |
|
|
Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.027 |
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: 8/15/2019 7:12 PM |
Notes: From the brewer:
54 IBUs
Mash at 45-62-72-78°C. Hop pellets rather than cones, 95% of the hops used are German or Slovenian. Yvan : "Tettnanger and Saaz stand for the bulk, and beyond them, we primarily use Savinjski Golding and Hallertau Hersbrucker".
Collect wort at 21-22°C; weak beers are allowed up to 26°C to encourage esters, strong beers up to 24°C to minimise fusels. 5-6 days in fermenter and 14-15 days in secondary at 23°C
It has a wholly unique flavor: a bright lemon stiffened by minerally hard water up front, then a slow evolution into a dry herbal finish....The beer may be hop-heavy (in addition to bittering additions, Senne dry-hops Taras Boulba)....“It’s a yeast we’ve chosen carefully for the subtle, mellow esters it gives. We enhance them using very flat fermenters we designed ourselves.” He points out that the bitterness comes from the hops, not phenolics, but I’d emphasize all the heavy lifting the yeast does in other ways. Esters up front accent the lemony hopping and create the spritz that buoys this beer. In Taras Boulba, the way those esters work with the bitterness, the way their aromas harmonize with the citrusy hops, are what tie the beer together.
From Northern Brewer on Homebrewtalk.com
|
|
Kveik Blonde
|
Blonde Ale
|
11 Gallons |
1.047 |
1.009 |
4.98 |
21.67 |
3.78 °L
|
2.4K |
0 |
|
|
Boil
Size: 13 Gallons |
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: 86 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2019 12:45 AM |
Notes: |
|
Surprise #4 IPA
|
American IPA
|
3 Gallons |
1.071 |
1.017 |
7.11 |
41.79 |
5.49 °L
|
2.4K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2016 7:46 PM |
Notes: |
|
Biting Wit
|
Witbier
|
1 Gallons |
1.058 |
1.015 |
5.75 |
12.37 |
5.4 °L
|
2.4K |
0 |
|
|
Boil
Size: 1.75 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn sugar |
Priming Amount: 1 ounce |
Creation
Date: 2/23/2012 9:03 PM |
Notes: Use 1/3 of Wyeast smack pack
Hops adjusted from Beer Craft to get IBUs into range for the style |
|
#04 American Pale Ale
|
American Pale Ale
|
60 Litres |
1.05 |
1.014 |
4.68 |
35.96 |
12.83 °L
|
2.4K |
0 |
|
|
Boil
Size: 70 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2015 9:21 PM |
Notes: |
|
Krieger's Saddle
|
Irish Stout
|
6.25 Gallons |
1.042 |
1.01 |
4.16 |
34.38 |
36.88 °L
|
2.4K |
0 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2015 3:16 PM |
Notes: |
|
CaraMaerzen Festbier
|
Oktoberfest/Märzen
|
5 Gallons |
1.06 |
1.019 |
5.45 |
19.23 |
9.97 °L
|
2.4K |
1 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 66 |
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: 1/17/2012 6:56 PM |
Notes: |
|
Imperial India Red Ale
|
American IPA
|
5.5 Gallons |
1.074 |
1.019 |
7.22 |
114.24 |
21.22 °L
|
2.4K |
6 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 71 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2016 6:57 PM |
Notes: |
|
Lion Lager (200 Clones)
|
American Light Lager
|
23 Litres |
1.044 |
1.007 |
4.8 |
16.05 |
2.84 °L
|
2.4K |
2 |
|
|
Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 3.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2018 2:35 PM |
Notes: 1.1) Mash water = 15.06 L (rounded = 15L)
1.2) Sparge Water = 17.87 L (rounded 18L)
1.3) Total Water = 32.93 L (rounded 33L)
2) Ferment at 13 degrees for fermentation for 7 days or until FG is reached (not 1 degree more than book, based on yeast instructions).
3) Post reaching FG, drop to 7 deg cel and begin lagering. Reduce temp by 1 deg every 3 days until it reaches 1 degree (approx 18 days)
4) Leave at 1 deg cel for another 12 days ( = cold crash)
5) After 30 days, raise temp to 15 deg, add finings and ensure fermentation is done
6) Note - using 2 packets of yeast of Fermentis/SAFALE 23
7) Crushed cornflakes finely to avoid stuck mash - need to try get rice hulls (two failed recipes already).
8) Reduced the hops additions due to the higher AAs of the NFP hop to achieve the right IBU. |
|
80 Acre Clone Hoppy Wheat
|
American Wheat Beer
|
6 Gallons |
1.053 |
1.013 |
5.17 |
16.25 |
4.19 °L
|
2.4K |
0 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.07 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2017 5:10 PM |
Notes: LME (4.5 LB Full Boil, 4.5 LB 20 min Boil)
Preform Yeast Starter 2 days prior (2L Fast Pitch).
Pure Oxygen infusion for 1 min.
Start Fermentation at 66F.
Drive Fermentation up to 73F throughout Primary.
Dump yeast and Dry hop at 73F for 5 days.
Remove hops and Cold Crash for 3 days.
Keg |
|
Apple Crisp Ale
|
Fruit Beer
|
1 Gallons |
1.059 |
1.015 |
5.85 |
23.75 |
14.71 °L
|
2.4K |
1 |
|
|
Boil
Size: 1.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Honey |
Priming Amount: 3 Tablespoons |
Creation
Date: 1/16/2017 11:31 PM |
Notes: Brooklyn Brewshop's recipe for Apple Crisp Ale (5.5% ABV) was inspired by their Peach Cobbler Ale. Creators Erica Shea and Stephen Valand explain, "We wanted something light, slightly tart, and refreshing, more cider than sweet apple juice." They say the beer will take on the flavors of the apples you use and recommend choosing apples that you like to eat.
INGREDIENTS:
60-MINUTE MASH AT 152°F
2-1/4 quarts water, plus 1 gallon for sparging
2 pounds American 2-row malt
0.1 pound Caramel 60 malt
0.05 pound Chocolate malt
0.05 pound Aromatic malt
*all grains should be milled
60-MINUTE BOIL
0.3 ounce Fuggle hops
1 cinnamon stick
0.1 ounce Hallertau hops
2 apples, peeled and diced
FERMENT
1/2 packet English ale yeast, such as Wyeast LondonIII or Nottingham
3 tablespoons honey, for bottling
Source: ,Amazon.com: Brooklyn Brew Shop's Beer Making Book: 52 Seas...
Step 1
MASH:
In a medium stockpot, heat the 2-1/4 quarts water over high heat to 160 F. Add all the malts and stir gently. The temperature should reduce to 150 F within 1 minute. Turn off the heat.
Steep the grains for 60 minutes between 144 F and 152 F.
Every 10 minutes, stir and take the temperature. If the grains get too cold, turn on the heat to high while stirring until the temperature rises to that range, then turn off the heat.
With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 F. After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the temperature reaches 170 F.
Turn off the heat.
Step 2
SPARGE:
Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid.
Pour the 1 gallon of 170 F water over the grains. Recirculate the collected liquid through the grains once.
Step 3
BOIL:
Return the pot with the liquid to the stove on high heat and bring to a boil. When it starts to foam, reduce the heat to a slow rolling boil and add the Fuggle hops and cinnamon stick.
Add the Hallertau hops after 59 minutes.
At the 60-minute mark, turn off the heat and add the apples. Steep for 20 minutes.
Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice.
Remove the apples with a sanitized slotted spoon and place the pot in the ice bath in the sink and cool to 70 F, about 20 minutes
Step 4
FERMENT:
Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter.
Add any water needed to fill the jug to the 1-gallon mark. Add the yeast, sanitize your hands, cover the mouth of the jug with one hand, and shake to distribute evenly. Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution. The solution will begin to bubble as the yeast activates, pushing gas through the tube. Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock.
Wait 11 more days, then bottle, using the honey. |
|
Kentucky Common
|
American Amber Ale
|
10 Gallons |
1.049 |
1.011 |
5.02 |
28.01 |
15.78 °L
|
2.4K |
1 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 11/2/2015 11:01 PM |
Notes: 06NOV15: STARTER, used 2 packets of WLP001 pure pitch dated 21SEPT15, 7.3 oz DME, 1/2 tsp yeast nutrient, used pro brewer .75 pitch ratio
KY COMMON RESEARCH:
Historical Beer: Kentucky Common
Aroma: Low to medium grainy, corn-like or sweet maltiness with a low toast, biscuity-grainy, bready, or caramel malt accent. Medium to moderately-low hop aroma, usually floral or spicy in character. Clean fermentation character, with possible faint berry ester. Low levels of DMS are acceptable. No sourness. Malt-forward in the balance.
Appearance: Amber-orange to light brown in color. Typically clear, but may have some light haze due to limited conditioning. Foam stand may not be long lasting, and is usually white to beige in color.
Flavor: Moderate grainy-sweet maltiness with low to medium-low caramel, toffee, bready, and/or biscuity notes. Generally light
palate flavors typical of adjunct beers; a low grainy, corn-like sweetness is common. Medium to low floral or spicy hop flavor. Medium to low hop bitterness, which should neither be coarse nor have a harsh aftertaste. May exhibit light fruitiness. Balance in the finish is towards the malt. May have a lightly flinty or minerally-sulfate flavor in the finish. The finish is fairly dry, including the contributions of roasted grains and minerals. No sourness.
Mouthfeel: Medium to medium-light body with a relatively soft mouthfeel. Highly carbonated. Can have a creamy texture.
Overall Impression: A darker-colored, light-flavored, malt-accented beer with a dry finish and interesting character malt flavors.
Refreshing due to its high carbonation and mild flavors, and highly sessionable due to being served very fresh and with restrained alcohol levels.
Comments: Modern characterizations of the style often mention a lactic sourness or sour mashing, but extensive brewing records from the larger breweries at the turn of the century have no indication of long acid rests, sour mashing, or extensive conditioning.
This is likely a modern home brewer invention, based on the supposition that since indigenous Bourbon distillers used a sour mash, beer brewers must also have used this process. No contemporaneous records indicate sour mashing or that the beer had a
sour profile; rather the opposite, that the beer was brewed as an inexpensive, present-use ale.
History: A true American original style, Kentucky Common was almost exclusively produced and sold around the Louisville Kentucky metropolitan area from some time after the Civil War up to Prohibition. Its hallmark was that it was inexpensive and
quickly produced, typically 6 to 8 days from mash to delivery. The beer was racked into barrels while actively fermenting (1.020– 1.022) and tightly bunged to allow carbonation in the saloon cellar. There is some speculation that it was a variant of the lighter common or cream ale produced throughout much of the East prior to the Civil War and that the darker grains were added by the mostly Germanic brewers to help acidify the typical carbonate water of the Louisville area. Up until the late 19th century,
Kentucky Common was not brewed in the summer months unless cellars, usually used for malting, were used for fermentation. With the advent of ice machines, the larger breweries were able to brew year round. In the period from 1900 to prohibition, about 75% of the beer sold in the Louisville area was Kentucky Common. With prohibition, the style died completely as the few larger breweries that survived were almost exclusively lager producers.
Characteristic Ingredients: Six-row barley malt was used with 35% corn grits to dilute the excessive protein levels along with 1 to 2% each caramel and black malt. Native American hops, usually about .2 pounds per barrel of Western hops for bittering and a similar amount of New York hops (such as Clusters) for flavor (15 minutes prior to knock out). Imported continental Saazer-type hops (.1 pounds per barrel) were added at knock out for aroma. Water in the Louisville area was typically moderate to high in carbonates. Mash water was often pre-boiled to precipitate the carbonate and Gypsum was commonly added. Considering the time from mash in to kegging for delivery was typically 6 to 8 days, clearly aggressive top-fermenting yeasts was used.
Style Comparison: Like a darker-colored cream ale emphasizing corn, but with some light character malt flavor. Malt flavors and balance are probably closest to modern adjunct-driven international amber or dark lagers, Irish red ales, or Belgian pale ales.
Vital Statistics: OG: 1.044 – 1.055
IBUs: 15 – 25 FG: 1.014 – 1.018
SRM: 11 – 20 ABV: 4.0 – 4.4%
Commercial Examples: Occasional brewpub and microbrewery specials
References: Wahl & Henius, Louisville Breweries, Brewing Logs from Phoneix and Oertel Breweries. Research and initial writeup by Dibbs Harting, support by Conrad Selle and Leah Dienes. |
|
Blueberry Fruit Beer
|
Fruit Beer
|
5.5 Gallons |
1.048 |
1.011 |
4.86 |
25.02 |
12.5 °L
|
2.4K |
7 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: kegging |
Priming Amount: N/A |
Creation
Date: 6/24/2016 11:57 PM |
Notes: bring 5 lbs of frozen blueberries to a boil add to secondary and rack on top of them |
|
Altbier
|
Altbier
|
22 Litres |
11.882 |
2.04 |
5.24 |
35.41 |
11.18 °L
|
2.4K |
1 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 8.8 |
Efficiency: 78 |
Mash Thickness: 3.4 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2016 12:56 AM |
Notes: |
|
Raspberry Pale Ale
|
American Pale Ale
|
5 Litres |
1.066 |
1.023 |
5.65 |
15.45 |
5.3 °L
|
2.4K |
0 |
|
|
Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2018 10:57 AM |
Notes: |
|
Dreaded American Amarillo Rye Ale
|
American Wheat or Rye Beer
|
12 Gallons |
1.047 |
1.013 |
4.46 |
27.53 |
5.44 °L
|
2.4K |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
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: 5/23/2013 4:50 PM |
Notes: |
|
Young Henry's Newtowner Clone (full)
|
American Pale Ale
|
21 Litres |
1.049 |
1.012 |
4.85 |
27.47 |
6.43 °L
|
2.4K |
1 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 9/8/2020 10:44 PM |
Notes: |
|
|
|