IPA
|
American IPA
|
55 Litres |
1.052 |
1.009 |
5.59 |
44.08 |
5.29 °L
|
1.9K |
0 |
|
|
Boil
Size: 62.68 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 78 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/1/2017 11:18 AM |
Notes: |
|
Amber Bock Extract
|
American Amber Ale
|
5.25 Gallons |
1.048 |
1.01 |
5.05 |
34.88 |
12.49 °L
|
1.9K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2017 10:03 PM |
Notes: |
|
Gose - Kveik
|
Gose
|
60 Litres |
1.04 |
1.006 |
4.43 |
0.61 |
3.35 °L
|
1.9K |
0 |
|
|
Boil
Size: 65 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 40 ° C |
Priming Method: sugar |
Priming Amount: 8g/l |
Creation
Date: 11/23/2016 4:06 PM |
Notes: Sigmund's Kveik, 20L soured with sauergut and added one day after pitching. |
|
Midtbrygg Påskeøl 2016
|
American Pale Ale
|
25 Litres |
1.047 |
1.008 |
5.09 |
42.56 |
6.22 °L
|
1.9K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/12/2016 7:26 AM |
Notes: Brewtarget OG 1.048 FG 1.012 Alk 4,7% IBU 32 |
|
Imperial Maple Stout
|
Imperial Stout
|
5.5 Gallons |
1.119 |
1.023 |
12.6 |
56.55 |
50 °L
|
1.9K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.087 |
Efficiency: 65 |
Mash Thickness: N/A |
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: 10/19/2016 6:39 PM |
Notes: |
|
Hoppy American Session Ale Aka "Session IPA" — Azacca Edition
|
American Pale Ale
|
5.5 Gallons |
1.045 |
1.011 |
4.43 |
44.23 |
4.32 °L
|
1.9K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/27/2016 11:32 PM |
Notes: Our first attempt at a low-ABV hoppy American ale, otherwise known as a "session IPA" if you're so inclined. We don't really know if we are. I dunno, something about calling everything an IPA is against some kind of personal moral code. Seriously, this thing is under 50 IBUs and mostly going for an intense aroma without the ABV or bitterness of a typical American IPA. We've all seen recipes for this kind of thing before, and pretty much everyone (and probably their mothers at this point) makes one. Bandwagon riders that we are, we've decided to hop on... about three years too late. So, to make up for that, we're going to use Azacca. Heavily.
Azacca is a new-ish dwarf hop, bred from a Japanese mother (Toyomidori) and American dwarf hop father (ADHA 94/95). It's known for its "new wave" profile that includes intense tropical notes (mango/papaya/pineapple) alongside firm citrus and pine. So, basically, it should be the best of all worlds. In one beer. That clocks in at under 5%. So you can have more of them. Whoever originally came up with this idea is a genius. Also, damn them.
Featuring over a quarter-pound of Azacca from start-to-finish, this beer is bound to explode with tropical fruit, pulpy citrus and light notes of spice and pine.
The recipe is pretty simple. I based a lot of what was chosen for the grain bill and hop additions on the brilliant Mike Tonsmiere's (aka The Mad Fermentationist) recipe for his session IPA, with some tweaks. In his follow-up tasting, Mike said that he wished he'd added some oats for body. Since Pat and I love oats and feel that they are one of the most crucial additions to a modern day hoppy American ale, it's a no-brainer that we added a pound to the grist. The rest is split between regular 2-Row and Vienna (split base malts, for the win?). No caramel malts are needed here; we're focused on hops, not sweetness... and besides, the color is slightly improved by the strong presence of Vienna anyway. For hops, it seems we'll try hop-bursting this time around. Instead of doing traditional hop additions, the entire payload of hops (minus the dry-hop, of course) is added close to the end of the boil. From 20 minutes to the flameout, we'll be adding varying amounts of Azacca every 5 minutes to reach target IBUs and, hopefully, an incredible aroma profile, only boosted by a secondary addition of ~2 ounces after racking.
5/28/16: Just finished boil. 1.048 OG, so slightly higher than target. We're watering it down a tiny bit because we want this to be as close to 4.5% as possible.
6/4/16: Actually updating on 6/7 but we moved this to secondary and got it off the cake on 6/4, adding 2 oz of Azacca as dry-hop. Sample we took to check fermentation was almost exactly 1 point off target FG, so we took it.
6/18/16: Just opened a few bottles to sample. Pretty consistent flavor. Posted a description to FB:
"Azacca Single Hop Session IPA is a go! 4.4%, 44 IBU. Pungent citrus, pine and guava in the nose with a light-bodied malt backbone and firm, balanced bitterness. Palate has orange, white grapefruit, lemon zest and mango with a subtle pine note. Happy with how this one came out and will likely build off of the recipe in the future."
I think the base recipe for this is pretty good and supports a single hop schedule very well. Hop-bursting idea delivered very well. I still think there's something a LITTLE bit off with our dry-hop technique, and it's annoying me... but other than that this is very good stuff. |
|
Spruce Beer From Babice
|
Spice, Herb, or Vegetable Beer
|
10 Litres |
1.05 |
1.014 |
4.69 |
39.36 |
4.91 °L
|
1.9K |
1 |
|
Author:
|
|
|
|
Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2016 9:34 AM |
Notes: |
|
Apple Crisp Ale
|
American Amber Ale
|
1 Gallons |
13.31 |
4.026 |
5.14 |
32.37 |
15.42 °L
|
1.9K |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 6.1 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2019 5:56 PM |
Notes: Guessing on cinnamon. Doesn't matter, wouldn't brew again. Thin + tastes of off flavors. Bad idea and poor execution. |
|
Heady Topper
|
American IPA
|
12 Gallons |
1.076 |
1.016 |
8.24 |
702.29 |
5.92 °L
|
1.9K |
1 |
|
|
Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 90 |
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: 12/8/2015 2:03 AM |
Notes: Harvested Conan Yeast from Heady Topper Cans - Ferment at 64º and move to 68º over 4 days |
|
Maharaja Clone
|
Imperial IPA
|
5.5 Gallons |
1.086 |
1.019 |
8.74 |
107.08 |
10.98 °L
|
1.9K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 80 |
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: 10/9/2015 3:00 AM |
Notes: |
|
Duck Duck Goose! (Kwak Clone)
|
Belgian Golden Strong Ale
|
4.6 Litres |
18.411 |
5.861 |
6.93 |
31.3 |
8.8 °L
|
1.9K |
0 |
|
|
Boil
Size: 6.5 Litres |
Boil Time: 90 |
Boil Gravity: 13.3 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 28 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2015 1:22 PM |
Notes: Original gravity 1.084
Final gravity 1.021
Alcohol (by volume) 8.3%
Bitterness (IBU) 22
Yeast 3 liquid packs Wyeast ****1762 Belgian Abby Ale II
Boil 90 minutes
Ferment 14 days @ 18-24°F
Inspired by:
http://www.homebrewtalk.com/f14/kwak-beer-252114/ |
|
Penumbra - Imperial Oatmeal Coffee Stout
|
Russian Imperial Stout
|
5 Gallons |
1.088 |
1.017 |
9.4 |
62.9 |
42.6 °L
|
1.9K |
0 |
|
|
Boil
Size: 6.52004 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 12/2/2011 11:39 PM |
Notes: I brewed this batch with Kopi Luwak (civet) coffee, but any robust coffee will work. Cold brew it to reduce acidity and add it late in the secondary to retain aroma and avoid any astringency. |
|
Pale Rider Ale
|
American Pale Ale
|
6 Gallons |
1.071 |
1.016 |
7.17 |
54 |
5.44 °L
|
1.9K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2014 5:05 PM |
Notes: I will bottle about one gallon of this from the primary the rest will go to secondary in carboy.
Primary fermentation is for 10 days.
Brown sugar syrup is added on day three of primary fermentation.
Honey syrup is added on day one of secondary fermentation.
Secondary fermentation is for 2 weeks.
Cold crash carboy for 3 days.
Add gelatin and cold crash for another 3 days.
Rack to keg. |
|
ØKOBrøggeren Hybenrose/ØKO Saison
|
Blonde Ale
|
2150 Litres |
1.048 |
1.005 |
5.63 |
25.54 |
7.95 °L
|
1.9K |
0 |
|
|
Boil
Size: 2100 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 2.8 |
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: 9/25/2015 7:52 AM |
Notes: Malts all organic
Pils = organic pilsner malt MPBIOS2VA
Caramunich III = Organic crystal MA150BIOS25
Carared = Organic cararuby MC50BIOS25
Organic hops to 25 IBUS in total. 10 IBUS at 60 min and 15 IBUS at 15 min.
Aroma hop citrusy but mild, bitter hop - any
Yeast: Saison part is fermented at 25 degrees with wlp590
Hybenrose is fermented at 22 degrees with US-05 and about 100-200 ml of the wlp590 yeast.
(3/12/15) brewed by (Coy): OG: 11.8/1.048, Yeast is: see above
ØKO Saison
29/12/15: Tobias 5.4/1005.3
(29/12/15) Dryhopped by (Tobias):
Gravity: 1.005,3
Hops: 1400 gCascade (organic) HOUBCASCBIOP
(DATE) Cooled by (NAME):
Gravity
100 liter wort sold to Æblerøv
(7/1/16) Kegged/bottled by (Coy)(OkoSaison):
Amount steel:380L
Amount Dolium:450L
Amount Bottles: |
|
Coffee Ipa
|
English IPA
|
5.5 Gallons |
1.062 |
1.015 |
6.21 |
57.49 |
9.04 °L
|
1.9K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/6/2015 8:41 PM |
Notes: |
|
Brutus Barleywine
|
Old Ale
|
5 Gallons |
1.114 |
1.023 |
11.97 |
92.17 |
7.19 °L
|
1.9K |
2 |
|
Author:
|
|
Five Dogs Brewery
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 4/7/2013 7:53 PM |
Notes: First go at a Barleywine. I plan on making one every year and aging them. Bring a few bottles up for special occasions and saving the rest for several years. I brewed this on March 11th, transferred to secondary April 6th. I plan to age in secondary for a few months add some whiskey soaked oak chips for a month and bottle. I will then bottle age until March 2014. Tasting notes will be reported at that time. I had a problem with the yeast starter. I used wyeast old ale blend which contains brett. The yeast wouldn't ferment so I added the London Ale III to it as well. |
|
Citrasaurus
|
American Pale Ale
|
5.25 Gallons |
1.061 |
1.014 |
6.08 |
56.81 |
5.33 °L
|
1.9K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2018 8:18 PM |
Notes: |
|
Great Big Stout
|
Irish Extra Stout
|
10 Gallons |
1.059 |
1.015 |
5.82 |
36.15 |
29.51 °L
|
1.9K |
1 |
|
Author:
|
|
ScudRunner
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2016 4:19 PM |
Notes: |
|
Chimay White
|
Belgian Blond Ale
|
5.4 Gallons |
1.071 |
1.008 |
8.26 |
36.52 |
4.15 °L
|
1.9K |
5 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2017 4:00 AM |
Notes: Instructions:
Chill to 68F. O2 for 60 seconds. Ramp primary starting at 68F then raise to 76F over 7 days until reaching 1.010. Dump yeast or rack off primary to secondary. Rack at 50F for 1 week until reaching FG at 1.008. Crash to 35F for 1 week. Prime with pre-boiled Simplicity Candi Syrup at a rate of 35 grams/gallon and bottle in heavy Belgian bottles iof Champange bottles. Hold bottles at 72F for 10 days for initial carbonation. Bottle condition at cellar temps, (60F), for 3 months. |
|
Hair Of The Goat Rauchbier
|
Other Smoked Beer
|
5 Gallons |
1.056 |
1.013 |
5.65 |
31.72 |
26.81 °L
|
1.9K |
2 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 45 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2013 4:07 AM |
Notes: Sub Patagonia Especial Malt 140 for Special B. Fall is a great time for bonfires and beers, but it's also a disappointing time if you're a Cubs fan. And what better way to overcome the hangover from the long season than with a little Hair of the Goat. Smoky and rich, with a blend of noble hops for balance and flavor, this is going to be a great beer to share while commiserating the season gone by and look forward to next Spring. At Pro Brewer 1.5 pitch rate, 4 packets Nottingham for 44g; I chose Nottingham because it's got good tolerance to lower fermentation temps and because the required pitch rate would require multiple Wyeast packs and would be too expensive. |
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