Liquid Banana Bread V1.1
|
Weissbier
|
5.5 Gallons |
1.044 |
1.006 |
4.99 |
22.09 |
8.92 °L
|
1.8K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 51.65 psi |
Creation
Date: 1/1/2021 2:33 AM |
Notes: Copied from: https://www.brewersfriend.com/homebrew/recipe/view/1074599/liquid-banana-bread
and adapted.
Original Recipes notes
-----------------------------------------------------------
Brewed on 11/7/2020 using BIAB method
I thought i had 5lbs of malted wheat, but only had 2.162 lbs. I had to used 2.72 lbs of raw red wheat that came from Kalyn Diederich's wheat research plots.
8 gallons of strike water at 150 degrees F led to mash temp of 145 degrees F for 30 minutes. Temp dropped to 136 after 30 minutes. I then raised temp to 164 degrees F and placed grains back in kettle. Temp settled at 156 degrees F for 30 minutes. I then lifted the grains up to drain for the second time while i heated the wort up to 180 degrees F to reach a mash out temp of 172 degrees F for 30 Minutes. After mash out, starting vol = 7.0 gallons.
SG = 9.7 Brix = 1.0388 g/L
Final vol = 6.0 gallons with OG = 11.2 Brix = 1.045 g/L
hydrometer reading = 1.045 g/l
FG = 1.007 g/L after temp and water correction.
ABV = 5.0%
Direct pitched Fermentis SafBrew WB-06 into 5 gallons of wort @ 70 degrees F.
Kegged Saturday December 12th, 2020. |
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American IPA
|
American IPA
|
5.5 Gallons |
1.076 |
1.018 |
7.65 |
67.87 |
10.55 °L
|
1.8K |
0 |
|
|
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: 3/26/2012 9:56 PM |
Notes: Collect at least 7 gallons of runnings.
Consider adding flameout hops as well.
Primary Fermentation 14 days.
Transfer to secondary with hops for 5 days.
Force Carbonate after those 5 days.
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|
Kovid Kommon
|
Kentucky Common
|
6 Gallons |
1.047 |
1.01 |
4.87 |
24.71 |
13.34 °L
|
1.8K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/9/2021 5:22 PM |
Notes: |
|
A Honey Bee On Nelson Thyme
|
Saison
|
4.5 Litres |
1.059 |
1.007 |
6.89 |
34.42 |
4.91 °L
|
1.8K |
0 |
|
|
Boil
Size: 7.88 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/27/2021 5:32 AM |
Notes: Let's paint a word picture for you. Start with a sky the shade of blue that only an early summer afternoon can deliver. The sun is shining its love down, warming you like a gentle hug from your favorite person. Brief interludes of shade are cast down by happy little clouds passing lazily by. Far below there's a little stream meandering through a mountain meadow. In its own way, it sings along with the birds who call this place home. Look a little closer. Notice the little honeybee, joyously floating on the breeze? Not a care in the world...just bouncing from flower to flower in the endless patches of wild thyme that give the sparkling water just a hint of purple. Now, imagine how this little bee feels as it savors sweet nectar freshly drawn from the alpine blooms. Yeah, that's the kind of warm fuzzy perfection harnessed in this brew. So, crack a open a bottle and start floating on a happy little journey of your own.
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Dreaded Southern Brown Ale - Maris Otter 6 Gal
|
Southern English Brown
|
6 Gallons |
1.056 |
1.015 |
5.4 |
13.31 |
20.14 °L
|
1.8K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.048 |
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: 10/22/2016 9:26 AM |
Notes: When sparging bring 5 gallons into the boil kettle and stop sparge. Boil the 5 gallons of wort for 15 minutes to get good carmelazation stiring often. Then finish the sparge.
2013 Bluegrass cup 1st Place English Brown ale and Best of Show. |
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Hop Haze 3.0 (citra/medusa)
|
American IPA
|
5.5 Gallons |
1.058 |
1.018 |
5.15 |
44.37 |
5.94 °L
|
1.8K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.9 |
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: 10/8/2016 7:13 PM |
Notes: |
|
Speckled Hen Egg - Bollocks To Hops - Beer 56
|
Strong Bitter
|
33 Litres |
1.056 |
1.013 |
5.55 |
33.75 |
11.69 °L
|
1.8K |
0 |
|
|
Boil
Size: 39 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 2.7 |
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: 10/6/2016 10:09 PM |
Notes: |
|
Honey Oatmeal Stout
|
Oatmeal Stout
|
18 Litres |
1.062 |
1.017 |
5.87 |
30.77 |
33.25 °L
|
1.8K |
0 |
|
Author:
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|
|
|
Boil
Size: 23 Litres |
Boil Time: 100 |
Boil Gravity: 1.049 |
Efficiency: 60 |
Mash Thickness: 3.96 |
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: 12/10/2015 8:47 PM |
Notes: FERMENTATION
Fermentation temperature at around 22 ºC 3-5 days
MATURING
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 10 °C |
|
Orange Blossom Wheat
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Specialty Beer
|
31 Gallons |
1.068 |
1.013 |
7.27 |
22.59 |
5.06 °L
|
1.8K |
1 |
|
|
Boil
Size: 33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2015 5:49 PM |
Notes: Add honey with 5 minutes left in the boil.
Grate 2 large oranges leaving the pith behind and add the peel to the secondary.
Despite the high alcohol content from the honey this is a citrusy, light, and refreshing beer. |
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My Damn Foot Dunkelweizen
|
Dunkelweizen
|
6 Gallons |
1.054 |
1.013 |
5.29 |
17.75 |
18.51 °L
|
1.8K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 78 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2013 6:27 PM |
Notes: The name on this recipe is because the first time I brewed it I burned my foot with some brewing water that got sloshed during transfer for sparging -- this led to the name and the purchase of pumps and hoses for my brewing system.
This is a very drinkable classic version of the dunkelweizen style. It is a popular choice when served at parties.
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Ham Glaze Brown
|
American Brown Ale
|
6 Gallons |
1.053 |
1.013 |
5.37 |
29.43 |
18.86 °L
|
1.8K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
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: 6/22/2013 7:14 PM |
Notes: Moose Drool base beer with a late addition of 1 8oz packet of "Honey spice Glaze", a ham glaze packet that lists ingredients as:
BROWN SUGAR,SUGAR,SPICES AND HONEY POWDER (MALTODEXTRIN, HONEY)
The spices are unknown, however there is a smell of cinnamon,molasses, and slight clove. |
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Dry Stout
|
Dry Stout
|
5 Gallons |
1.043 |
1.012 |
4.08 |
44.95 |
40 °L
|
1.8K |
0 |
|
|
Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2012 12:46 AM |
Notes: O.G. 1.042
F.G. 1.009 |
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Root Beer (23)
|
Specialty Beer
|
5.5 Gallons |
1.069 |
1.018 |
6.66 |
22.36 |
35.96 °L
|
1.8K |
0 |
|
Author:
|
|
mschneidt
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: Bottle Conditioned |
Priming Amount: 3 oz. |
Creation
Date: 7/17/2015 11:49 AM |
Notes: |
|
Clean Hoppy Lager 10 Gal
|
German Pilsner (Pils)
|
11 Gallons |
1.052 |
1.012 |
5.28 |
41.36 |
3.52 °L
|
1.8K |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2016 7:54 PM |
Notes: Splitting this batch between:
L17 - Harvest and L-13 Global (WLP830).
Curious about Harvest and have not tried that strain before. |
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Hepne Brygg #33
|
German Helles Exportbier
|
20 Litres |
1.051 |
1.009 |
5.62 |
19.02 |
7.06 °L
|
1.8K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 64 |
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: 8/7/2016 12:52 PM |
Notes: |
|
Honey Badger Oatmeal Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.063 |
1.018 |
5.94 |
23.82 |
29.93 °L
|
1.8K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 83 |
Mash Thickness: 1.36 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Corn sugar |
Priming Amount: 3.4 oz |
Creation
Date: 2/13/2015 6:08 PM |
Notes: Honey Badger doesn't like yellow fizzy beer! BF calls this a Stout, I called it a Porter.
Use Instant Oatmeal instead of Flaked Oats.
Squeeze or press grain bag to get all wort possible.
Use pure Maple Syrup (not the cheap store stuff.)
Use pure Vanilla extract or two vanilla beans split & scraped in primary or secondary. |
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Pomegranate Saison /Colab
|
Saison
|
5 Gallons |
1.064 |
1.014 |
6.52 |
25.3 |
8.37 °L
|
1.8K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
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: 7/3/2014 2:42 PM |
Notes: |
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Mexican Lager
|
American Lager
|
5.5 Gallons |
1.048 |
1.013 |
4.68 |
10.61 |
2.85 °L
|
1.8K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.6 |
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: 7/5/2017 7:16 PM |
Notes: |
|
15B1. Irish Stout
|
Irish Stout
|
5.5 Gallons |
1.045 |
1.012 |
4.41 |
36.03 |
31.55 °L
|
1.8K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 75 |
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: 8/26/2017 1:19 AM |
Notes: Overall Impression:
A black beer with a pronounced roasted flavor, often like coffee. The balance can range from even to quite bitter, with the more balanced versions having a little malty sweetness and the bitter versions being quite dry. Draught versions typically are creamy from a nitro pour, but bottled versions will not have this dispense-derived character. The roasted flavor can be dry and coffee-like to somewhat chocolaty.
Aroma:
Moderate coffee-like aroma typically dominates; may have slight dark chocolate, cocoa and/or roasted grain secondary notes. Esters medium-low to none. Hop aroma low to none, may be lightly earthy or floral, but is typically absent.
Appearance:
Jet black to very deep brown with garnet highlights in color. Per Guinness, “Guinness beer may appear black, but it is actually a very dark shade of ruby.” Opaque. A thick, creamy, long-lasting, tan- to brown-colored head is characteristic when served on nitro, but don’t expect the tight, creamy head on a bottled beer.
Flavor:
Moderate roasted grain or malt flavor with a medium to high hop bitterness. The finish can be dry and coffee-like to moderately balanced with a touch of caramel or malty sweetness. Typically has coffee-like flavors, but also may have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavor (often earthy). The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.
Mouthfeel:
Medium-light to medium-full body, with a somewhat creamy character (particularly when served with a nitro pour). Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. May have a light astringency from the roasted grains, although harshness is undesirable.
Comments:
When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a “Stout Porter”). Modern versions are brewed from a lower OG and no longer necessarily reflect a higher strength than porters. This is typically a draught product today; bottled versions are typically brewed from a higher OG and are usually called Extra Stouts. Regional differences exist in Ireland, like variability in English Bitters. Dublin-type stouts use roasted barley, are bitterer, and are drier. Cork-type stouts are sweeter, less bitter, and have flavors from chocolate and specialty malts. Commercial examples of this style are almost always associated with a nitro pour. Do not expect traditional bottle-conditioned beers to have the full, creamy texture or very long-lasting head traditionally associated with nitrogen dispense.
History:
The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more “stout” body and strength. Guinness began brewing only porter in 1799, and a “stouter kind of porter” around 1810. Irish stout diverged from London single stout (or simply porter) in the late 1800s, with an emphasis on darker malts. Guinness was among the first breweries to use black patent malt for porters and stouts in the 1820s. Guinness began using roasted barley after WWII, while London brewers continued to use brown malt. Guinness started using flaked barley in the 1950s, also increasing attenuation greatly. Guinness Draught was launched as a brand in 1959. Draught cans and bottles were developed in the late 1980s and 1990s.
Characteristic Ingredients:
Guinness is made using roasted barley, flaked barley, and pale malt, but other breweries don’t necessarily use roasted barley; they can use chocolate or other dark and specialty malts. Whatever combination of malts or grains is used, the resulting product should be black. Cork-type stouts are perhaps closer to historical London-type stouts in composition with a varied grist not dominated by roasted barley.
Style Comparison:
Lower strength than an Irish Extra Stout, but with similar flavors. Darker in color (black) than an English porter (brown).
Vital Statistics:
OG: 1.036 – 1.044
FG: 1.007 – 1.011
IBUs: 25 – 45
SRM: 25 – 40
ABV: 4.0 – 4.5%
Commercial Examples:
Beamish Irish Stout, Guinness Draught, Harpoon Boston Irish Stout, Murphy's Irish Stout, O’Hara’s Irish Stout, Porterhouse Wrasslers 4X
Tags:
standard-strength, dark-color, top-fermented, British-isles, traditional-style, stout-family, bitter, roasty |
|
Old English Export Porter
|
Baltic Porter
|
5 Gallons |
1.074 |
1.021 |
6.9 |
36.58 |
40 °L
|
1.8K |
1 |
|
|
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: 9/2/2012 2:50 PM |
Notes: |
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