Penrhyn Road Best Bitter
|
Special/Best/Premium Bitter
|
5 Gallons |
1.044 |
1.012 |
4.19 |
27.33 |
10.33 °L
|
1.8K |
2 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.111 |
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: 3/8/2013 9:54 PM |
Notes: LME is Northern Brewer Maris Otter
English Crystal is NB medium
Bottle with 2.3 oz. corn sugar dissolved in 1 c. water to mimic low carbonation of cask ale |
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Graham Cracker Porter II
|
American Porter
|
5.5 Gallons |
1.063 |
1.016 |
6.21 |
19.32 |
42.83 °L
|
1.8K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
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: 12/7/2018 9:40 PM |
Notes: |
|
Belgian IPA- Ragin' Bitch Cloneish
|
Belgian Pale Ale
|
5 Gallons |
1.083 |
1.021 |
8.12 |
66.97 |
14.44 °L
|
1.8K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 4/21/2012 3:30 PM |
Notes: |
|
Red Snappa
|
Scottish Export
|
6 Gallons |
1.057 |
1.013 |
5.74 |
46.52 |
15.01 °L
|
1.8K |
3 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.076 |
Efficiency: 68 |
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: 2/19/2015 10:16 PM |
Notes: 2 packets of yeast. 22 grams
C75 bumped up from 5 oz to 12 oz, just because I have it on hand. (Sp 2015)
Cut out caraRed, bumped up Carafa and chocolate, English choc. added Centennial and modified hop schedule (Sp 2016) changed water chemistry for L.A.
current srm = 18.73 and the end result is a little to dark. Currently 3oz UK choco and 2 oz carafa III. Drop choco to 2 oz. balanced C45 and C75. Modified Hop schedule slightly.
12 Jun 2016: replaced CaraMalt with CaraRed. Going for more red.
Also targeting 48 IBU, I added another hop addition of Cascade and Centennial at 20 min.
30 sep 2016. bumping up grain to 8lb. dropping abv to 5.7%
dropped carafa III from 2 to 1.5 oz.
20 Nov 2016. tasting notes and recipe modifications. Great tasting. Seriously. Consistently very good. Dry with complex maltiness and chocolate. mmm.
Chocolate is what I plan to reduce. 2 oz to 1.5oz. Although, I'm not sure if I used British Choco, which is considerably darker. If I used Am, I shoudl reduce. The choco flavor is nice, but not suble, and the color is just too dark. |
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Bakke Brygg Schwarzbier 25 L
|
Schwarzbier
|
25 Litres |
1.05 |
1.012 |
4.93 |
25.06 |
23.56 °L
|
1.8K |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/L |
Creation
Date: 2/27/2015 11:37 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 13,7 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)
ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 9 grader før pitching av gjær.
Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).
Gjæralternativer: WLP820, WLP830, WLP833, WLP920 |
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Honey Kolsch
|
Kölsch
|
5.7 Gallons |
1.046 |
1.011 |
4.63 |
20.64 |
3.7 °L
|
1.8K |
0 |
|
|
Boil
Size: 6.05 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.45 |
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: 3/19/2015 7:07 PM |
Notes: |
|
Wake-N-Bake Coffee Oatmeal Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.083 |
1.02 |
8.34 |
47.66 |
45.63 °L
|
1.8K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2015 7:52 PM |
Notes: Ferment for 14 days
Cold crash for 8 days..
Rack coffee 2.5oz in secondary for 48 hours
then keg or bottle |
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Eggnog Cream Ale
|
Cream Ale
|
1 Gallons |
1.066 |
1.013 |
6.87 |
20.11 |
4.91 °L
|
1.8K |
2 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/12/2017 2:52 PM |
Notes: |
|
Chocolate Maple Porter
|
American Porter
|
1 Gallons |
1.062 |
1.012 |
6.59 |
35.78 |
50 °L
|
1.8K |
4 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 9/19/2017 9:56 AM |
Notes: |
|
Whiskey Infused American IPA
|
American IPA
|
15 Litres |
1.073 |
1.018 |
7.27 |
55.27 |
13.45 °L
|
1.8K |
0 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2016 6:39 PM |
Notes: |
|
THHB New England IPA NEIPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.017 |
6.29 |
60.56 |
5.4 °L
|
1.8K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2017 7:27 PM |
Notes: Poland Spring water from grocery
|
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Chuck's Samuel Adams Boston Lager Clone "Patriot Lager"
|
International Amber Lager
|
5.5 Gallons |
1.052 |
1.009 |
5.67 |
24.53 |
10.91 °L
|
1.8K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 12.49 psi |
Creation
Date: 2/9/2020 12:59 AM |
Notes: |
|
Kill Bill Kellerbier
|
Kellerbier: Amber Kellerbier
|
21 Litres |
1.052 |
1.014 |
4.99 |
35.15 |
12.08 °L
|
1.8K |
0 |
|
|
Boil
Size: 24.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: Force keg |
Priming Amount: N/A |
Creation
Date: 3/29/2017 12:50 AM |
Notes: Nominally aiming for 35 IBU, with 60/30/10 additions.
Assuming loss of 1L/kg of mash to grain.
Assuming 3.0L/hour evaporation.
Losing 4.67L (mash) + 4.5L (boil) = 9.2L overall.
Want 30L of total water.
Pitch yeast at 8C, let rise to 10C.
Ferment at 10C until 50% attenuated.
Bump 2C every 12 hours to max of 20C until done. |
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Honey Wheat
|
American Wheat Beer
|
6.5 Gallons |
1.046 |
1.008 |
5.01 |
24.05 |
5.72 °L
|
1.8K |
2 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: honey |
Priming Amount: 1.5 cup |
Creation
Date: 10/14/2016 6:52 PM |
Notes: Steep Honey malt and Flaked Oats at 165F for 30 min in 1 gal water.
Add to Wheat malt in 2 gal water and rest at 110F for 10 min.
Raise temp slowly to 122 and rest for 15 min.
Raise temp to 148F for 30 min.
Raise temp to 158 for 30 min.
Sparge with 170F water.
LME wheat late addition 15min. |
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DECEPTION CREAM STOUT
|
American Stout
|
19 Litres |
1.059 |
1.016 |
5.55 |
35.6 |
44.67 °L
|
1.8K |
1 |
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2016 7:22 AM |
Notes: |
|
HEAVY WEE ANGUS
|
Scottish Light
|
500 Litres |
1.084 |
1.024 |
7.84 |
26.05 |
25.72 °L
|
1.8K |
0 |
|
|
Boil
Size: 600 Litres |
Boil Time: 75 |
Boil Gravity: 1.07 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2016 9:49 AM |
Notes: |
|
OCAK 2024 PİLSNER
|
German Pilsner (Pils)
|
31 Litres |
1.049 |
1.009 |
5.16 |
31.83 |
2.97 °L
|
1.8K |
0 |
|
|
Boil
Size: 40 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2017 1:45 PM |
Notes: şişelerken epey bulanık bundan önceki hoppy gibi? |
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Lemon Soul Witbier
|
Witbier
|
16 Litres |
1.04 |
1.009 |
4.15 |
18.26 |
3.61 °L
|
1.8K |
0 |
|
|
Boil
Size: 21 Litres |
Boil Time: 45 |
Boil Gravity: 1.031 |
Efficiency: 65 |
Mash Thickness: 3 |
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: 12/14/2015 1:54 PM |
Notes: 1. Tratar 10 Litros de Água conforme target para Light Lager, favorecendo pouco corpo e pouco amargor.
2. Elevar os 10 litros para uma temperatura de 45ºC e então adicionar os maltes.
3. Manter a temperatura em 42ºC durante 10 minutos para a primeira rampa de temperatura, a beta-glucanase, cujo objetivo é diminuir a viscosidade do mosto devido a grande concentração de cereais não maltados.
4. Elevar a temperatura para 50ºC e manter durante 15 minutos, onde a ação das proteases estará ocorrendo na chamada parada proteica, cujo objetivo é quebrar as cadeias maiores de proteínas (devido a alta quantidade de trigo), diminuindo assim a viscosidade e corpo da cerveja.
5. Faltando pouco tempo para acabar a proxima etapa, tratar mais 13 litros de água e elevar eles a temperatura de 80ºC, preparação para a lavagem dos grãos após o mash-out. Nosso objetivo é utilizar 11 litros apenas, mas seguiremos adicionando até ter uma OG pré-boil de aproximadamente 1.031.
6. Elevar a temperatura para 64ºC e manter por, pelo menos, 50 minutos, sempre fazendo o teste do Iodo. Beta-Amilase irá transformar o amido em maltose, o alimento para as leveduras. Após os 50 minutos, ou o teste do iodo estar quase bom, subiremos a temperatura para 68 graus nessa reta final, para não deixar a cerveja totalmente sem corpo.
7. Uma vez passando pelo teste do Iodo, elevar a temperatura a 78ºC (não passando 79ºC de forma nenhuma) e manter por pelo menos 12 minutos, para a inativação das enzimas.
8. Realizar o sparge (caso não tenha feito fly-sparge) e então a lavagem dos grãos, adicionando agua tratada a 80ºC até atingir uma OG pré-boil de aproximadamente 1.031, o que nos dará uma OG de aproximadamente 1.046.
9. Realizar a fervura normalmente, 60 minutos devem bastar, onde a primeira adição de lupulos será aos 15 minutos de fervura, 45 minutos para a conclusão. A proxima adição de lupulos será faltando 30 minutos para o fim da fervura.
10. Faltando 10 minutos para o fim da fervura, adicionamos a semente de coentro, triturada.
11. Faltando 5 minutos para o fim da fervura, adicionamos em uma hop bag as raspas de lima e de limão, e o capim limão. Adicionamos também, fora da hop bag, 1/2 unidade de Whirfloc.
12. Ao desligar o fogo, aguardar 10 minutos com panela fechada antes de tirar a hop bag com as raspas e ervas. Após aguardar os 10 minutos, faremos um Whirpool vigoroso com o mosto ainda quente.
13. Após feito o Whirpool, aguardaremos pelo menos 10 minutos (com o mosto tampado) e então iniciaremos a resfriar o mosto utilizando um chiller de contra-fluxo + gelo com o intuito de baixar a temperatura o mais rapido possível, em menos de 10 minutos.
14. Após atingir nosso target de 23~26ºC (Iniciando fermentação em temperatura alta), inoculamos um fermento previamente hidratado (WB-06) e levaremos o fermentador a geladeira, regulada em 21ºC durante os primeiros dois dias.
15. No terceiro dia de fermentação, abaixaremos a temperatura para 20ºC e assim seguirá até o termino da fermentação primária (duas semanas, FG estabilizada).
16. Fermentação secundária a 25ºC durante 3 dias, incrementando 1,5ºC/dia.
17. Cold Crash, geladeira no máximo (limite de 0ºC, na pratica será algo em torno de 6ºC) por, pelo menos, duas semanas. Iniciado o processo de maturação + Cold Crash.
18. Passadas as duas semanas de maturação (minimo), a cerveja será envasada com uma quantidade de 8g/Litro de açucar para primming durante pelo menos 10 dias, a temperatura ambiente.
19. Passado os 10 dias, só gelar e aproveitar a Lemon Soul Witbier.
Obs.: A FG desta receita está abaixo do aceitável na categoria WitBier, porém isso resultará numa elevada Drinkability, que é o real target da receita. |
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Quid & A Pound - 18th Century Brown Porter Rehash
|
Brown Porter
|
5.5 Gallons |
1.06 |
1.013 |
6.1 |
48.62 |
17.78 °L
|
1.8K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2014 10:39 PM |
Notes: Toasted Pale 2-row malt, fire-kilned to approximate brown/speckled color.
Kilned over a low cherrywood chip fire for approx 3 hours.
OG was about 1.060. Will check FG soon.
Tasting notes: not very "Grassy" or "seedy" like most bottled porters. Appropriately mild hops, the kilned malt really does a good job in providing a nice bitter and rounded balance. Nice, coffee-like finish, lasts over 30 seconds. |
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Arctic Night
|
Sweet Stout
|
20 Litres |
1.054 |
1.016 |
5.01 |
34 |
35.25 °L
|
1.8K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 2.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 99.1 g |
Creation
Date: 5/26/2013 4:22 PM |
Notes: Nugget could be used instead of Magnum. Roasted and Chocolate grains can be cold steeped for 24 hours - https://brulosophy.com/2017/12/04/roasted-grains-pt-4-cold-steeping-vs-full-mash-exbeeriment-results/
Switched Fuggles hops for Styrian Goldings due to availability |
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