Sorrel Saison
|
Saison
|
3 Gallons |
1.047 |
1.004 |
5.57 |
30.33 |
3.11 °L
|
2.3K |
2 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/17/2015 12:23 AM |
Notes: |
|
Chino The Barbarian
|
American IPA
|
1 Gallons |
1.066 |
1.013 |
6.93 |
60.41 |
6.46 °L
|
2.3K |
0 |
|
Author:
|
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testingapril
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.32 |
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: 10/19/2015 2:22 PM |
Notes: Total Whirlpool time is 20 mins. 8 grams in at flameout stays in for entire whirlpool (20m). 10 minutes into the whirlpool, chill to 170F and add the other 8 grams and whirlpool for 10 more minutes. |
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Baaster Erste Ale By Blaser
|
American Pale Ale
|
25 Litres |
1.062 |
1.011 |
6.8 |
53.21 |
4.24 °L
|
2.3K |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 80 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2016 2:09 PM |
Notes: Vysledek TBD plato, TBD Litru (chce to vic vody a sypani at je toho aspon 26l)
Oznaceno A:
Dojmy:
- zkusit se ridit anti dry ho creep zasadami: https://www.rockstarbrewer.com/how-dry-hop-creep-causes-diacetyl-in-beer-and-how-brewers-can-minimise-the-risk/
Dryhop cca TBD g/l
celkove naklady na jedno pivo > kc za pullitr
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|
Dusseldorf - II
|
Altbier
|
22.5 Litres |
1.051 |
1.006 |
5.97 |
49.16 |
15.84 °L
|
2.3K |
0 |
|
|
Boil
Size: 17 Litres |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 17.2 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2016 5:56 PM |
Notes: Tettnager hops are 2014 crop, rated at 7.8% alpha. As they're 2 years old, I've guessed at least 30% reduction in alpha effectiveness??? So used 5.2 in the calc. |
|
Yeasties Ate My Wheaties
|
Weizen/Weissbier
|
5.25 Gallons |
1.074 |
1.02 |
7.03 |
24.67 |
5.52 °L
|
2.3K |
3 |
|
|
Boil
Size: 7.2 Gallons |
Boil Time: 75 |
Boil Gravity: N/A |
Efficiency: 76 |
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: 6/29/2012 5:18 PM |
Notes: |
|
Awesome APA Recipe
|
American Pale Ale
|
24 Litres |
1.056 |
1.016 |
5.28 |
30.41 |
10 °L
|
2.3K |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: grožđani šećer |
Priming Amount: 140 g |
Creation
Date: 4/9/2014 12:53 PM |
Notes: |
|
Sweet As - Down Under Saison
|
Saison
|
10 Gallons |
1.055 |
1.011 |
5.75 |
34.05 |
5.71 °L
|
2.3K |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 76 ° F |
Priming Method: Corn sugar |
Priming Amount: TBD |
Creation
Date: 6/16/2014 4:14 AM |
Notes: This beer was brewed as a 10 gallon batch and was fermented using Danstar Belle Saison dry yeast. Fermentation kicked off vigorously within hours.
After only one week in the primary at 78 degrees this beer fermented down to 1.001 and tasted great. I'll let it sit in the secondary for a couple weeks then bottle and keg around 7/25.
To clarify, the name "sweet as" comes from New Zealand slang since I'm using all down under hops. The beer is intended to finish very dry, not sweet, but it will be Sweet As!
Next time I will reduce the fermentation temp a couple degrees and I will also use seeds of paradise instead of orange peel and coriander. |
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[BYOBRA] Theakston Old Peculiar Clone
|
Old Ale
|
10 Litres |
1.056 |
1.013 |
5.55 |
35.58 |
18.45 °L
|
2.3K |
3 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2015 8:27 PM |
Notes: Yeast not given in recipe.
Water treatment not given in recipe.
Recipes target fg 1015.
|
|
Front Porch Citra IPA
|
American IPA
|
5.5 Gallons |
1.06 |
1.016 |
5.87 |
43.25 |
10.74 °L
|
2.3K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 4/7/2012 3:50 PM |
Notes: |
|
Dad's Dopplebock
|
Doppelbock
|
5.5 Gallons |
1.095 |
1.017 |
10.19 |
26.92 |
16.66 °L
|
2.3K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5 oz. |
Creation
Date: 12/7/2015 4:48 PM |
Notes: |
|
Gingerbread Cookie Stout
|
Sweet Stout
|
5 Gallons |
1.06 |
1.017 |
5.64 |
19.59 |
27.8 °L
|
2.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2018 7:30 PM |
Notes: Cut about a half inch of fresh ginger root for secondary, diced small. |
|
Stone Imperial Russian Stout Clone
|
Imperial Stout
|
25 Litres |
1.1 |
1.023 |
10.1 |
56.4 |
50 °L
|
2.3K |
1 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 65 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2017 6:06 PM |
Notes: |
|
American. Sour Ipa
|
American IPA
|
5.5 Gallons |
1.054 |
1.008 |
6.04 |
43.6 |
5.88 °L
|
2.3K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.099 |
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: 12/11/2016 8:22 PM |
Notes: |
|
Rhubarb Sour
|
Mixed-Fermentation Sour Beer
|
25 Litres |
1.048 |
1.007 |
5.44 |
10.88 |
7.86 °L
|
2.3K |
0 |
|
|
Boil
Size: 26.51 Litres |
Boil Time: 30 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: 0.82 bar |
Creation
Date: 6/27/2022 2:06 PM |
Notes: Rhubarb and pineapple is peeled, chopped and freezed.
Equal amounts of both fruits. (or depends which flavor you want more) |
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Bitburger Clone
|
German Pilsner (Pils)
|
20 Litres |
1.048 |
1.008 |
5.27 |
36.17 |
2.99 °L
|
2.3K |
0 |
|
|
Boil
Size: 27.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 78 |
Mash Thickness: 3.1 |
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: 10/9/2017 7:29 AM |
Notes: |
|
Lemongrass Saison II
|
Saison
|
5 Gallons |
1.073 |
1.018 |
7.12 |
33.97 |
6.6 °L
|
2.3K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2017 1:08 AM |
Notes: Going to make a tea out of the dried lemongrass and add to the secondary.
A tank 7 clone (roughly) with a light lemongrass finish. |
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Hoppy Rye Pale Ale (MK-III)
|
Alternative Grain Beer
|
21 Litres |
1.062 |
1.021 |
5.44 |
41.96 |
8.01 °L
|
2.3K |
3 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
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: 7/29/2016 12:22 PM |
Notes: |
|
Maris Otter / Centennial Smash
|
American IPA
|
22 Litres |
1.058 |
1.01 |
6.32 |
67.34 |
6.29 °L
|
2.3K |
7 |
|
|
Boil
Size: 28.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Forced Carb |
Priming Amount: 12 Psi |
Creation
Date: 5/25/2016 11:26 PM |
Notes: |
|
Kiwi Express IPA
|
American IPA
|
5.5 Gallons |
1.06 |
1.012 |
6.24 |
55.22 |
4.85 °L
|
2.3K |
2 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2016 4:07 PM |
Notes: Ferment Split Batch - US-O5 and Conan |
|
Ommegang Hennepin Clone W/ Honey
|
Belgian Blond Ale
|
5.75 Gallons |
1.064 |
1.009 |
7.29 |
30.69 |
4.16 °L
|
2.3K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: 1.2 |
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: 10/26/2015 3:48 PM |
Notes: Lower efficiency than desired. New homebrew shop so milling might have affected it. Also, pH may have been too high (5.5+) since I did not have proper acidification, although I got same 65% efficiency on my porter brewed the same day, which did not need any acid to achieve 5.3-5.4 pH because of the darker grains.
2L Starter with 8 oz DME. Decanted about 1 L before adding to ~68F wort. Took off right away and within 2 days krausen has filled up headspace of 8 gallon fermentor. Maintaining around 71F wort temperature (ambient in chest freezer is set at 66F).
On day 3 of ferment, gravity sample read ~1.020. Tasted great but still very sweet. Thick 3-4" krausen. Internal temperature dropped from 71F to 69-70F (ambient set at 69F), suggesting fermentation activity slowing down. Removed fermentor from chest freezer to ambient room temps of approximately 77F for natural rise to hopefully achieve full attenuation (I heard 3522 will drop out if temperature drops ). Will check internal temperature after 12 hours.
On day 4 of ferment, gravity sample read 1.014 at 76F internal wort temp (~1.016 adjusted, which would be the average attenuation for the strain; however, I hope to get lower). Ambient temperature is around ~80F in the laundry room. Will likely transfer to 68F temp chamber again on day 6.
On day 5 of ferment, gravity sample read 1.011 at 77F internal wort temp (~1.013 adjusted. I am hoping to get 1.009-1.011 by the end of fermentation). Has a very sweet flavor (honey? sweet orange peel?). Almost tastes underhopped. Do not detect the spices. Still intend on transferring back to temp chamber tomorrow (day 6)
Day 7 - transferred to 66F fermentor.
Day 8 - gravity sample read 1.009. Sitting at 68F. Need to transfer to keg before leaving for Thanksgiving break for 10 days. |
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