Belgian/Trappist Dubbel
|
Belgian Dubbel
|
11.5 Gallons |
1.07 |
1.016 |
7.09 |
22.42 |
25.85 °L
|
1.7K |
2 |
|
Author:
|
|
Phillip Davis
|
|
Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2016 3:09 AM |
Notes: used about 7.5-8.5 gallons of RO for mash/dough in and hit a ph of 5.00 (corrected at 5.30) and didn't add the salts until 60 minutes in. 2 tsp's of calcium carbonate, 1 tsp of gypsum, 1 tsp of epsom salt and 1 tsp of baking soda. after rechecking the ph, or about the time I added the additional 3.5-2.5 gallons of RO water to the mash (boiled and blended), the ph went up to 5.3 (5.6 corrected). Of course, the rest of the sparge water came from filtered tap water with 1/4 tab of campden tab added and lactic acid until I got the 6 gallons of water down to <6 ph for sparge at 165-175 F. I also boiled up an additional 2+ gallons of RO water and blended to the wort during mash to gently get to the mash temp for a total of 18+ gallons for the wort. I also did the boiling the wort thing as always do to bring up the mash out temp. I try not to heat it up on the burner so that I don't scorch the grain bed, so I blend like a turbid mash. |
|
Export Lager
|
Maibock/Helles Bock
|
5 Gallons |
1.071 |
1.018 |
7.01 |
31.82 |
6.68 °L
|
1.7K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: 2 |
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: 1/6/2013 7:45 PM |
Notes: |
|
Fishtank 7
|
Saison
|
49 Litres |
1.06 |
1.013 |
6.37 |
60.44 |
3.18 °L
|
1.7K |
0 |
|
|
Boil
Size: 53.7 Litres |
Boil Time: 70 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 1.83 bar |
Creation
Date: 8/30/2015 3:35 PM |
Notes: 3 ltr starter, 2 vials of yeast.
Cool slowly to 79C, then cool quickly to 17C. |
|
G'Knight Clone (Oskar Blues)
|
American Amber Ale
|
46 Litres |
19.547 |
4.446 |
8.33 |
62.92 |
13.28 °L
|
1.7K |
0 |
|
Author:
|
|
Hellsteam Brewing
|
|
Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 16.5 |
Efficiency: 70 |
Mash Thickness: 2.1 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2015 1:38 PM |
Notes: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=14&t=15591 |
|
Half Wild Mead
|
Dry Mead
|
5.5 Gallons |
1.122 |
1.006 |
15.23 |
0 |
11.35 °L
|
1.7K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 15 |
Boil Gravity: 1.224 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2014 11:39 PM |
Notes: Bring 3 gallons water to boil, add malt extract, chalk and Irish Moss, boil 15 min, remove from heat, add honey, steep, cool, aerate and pitch yeast.
Brewed 4-22-2005
OG 1.120
FG 1.022 |
|
Gateway To Muskoka
|
Clone Beer
|
6 Gallons |
1.044 |
1.01 |
4.44 |
23.92 |
4.81 °L
|
1.7K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 72 |
Mash Thickness: 1.5 |
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: 8/15/2017 5:11 PM |
Notes: |
|
Mole'volence (Grainfather)
|
Imperial Stout
|
5 Gallons |
1.11 |
1.033 |
10.12 |
51.03 |
50 °L
|
1.7K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 8/31/2016 2:04 AM |
Notes: Dissolve DME in wort outside of kettle to avoid scorching. Add preboil to make sure hop utilization is correct.
In secondary, add vodka soaked:
4oz cacoa nibs
1 vanilla bean, chopped
1 cinammon stick, broken (2-4g)
2 dried ancho peppers, deseeded
2 pasilla peppers, deseeded
1 Guajillo pepper
Replaced Chocolate Rye Malt with same quantity of Chocolate Wheat.
Left in secondary for only 2 days. Was enough to give some nice heat. If I did it again, might leave in for 3.
|
|
DIPA Syndicate Alfa Wolf
|
American IPA
|
1050 Litres |
17.989 |
3.593 |
7.88 |
55.92 |
4.99 °L
|
1.7K |
0 |
|
|
Boil
Size: 1150 Litres |
Boil Time: 60 |
Boil Gravity: 16.5 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2016 6:36 PM |
Notes: |
|
SchuBrew Fresh Squeezed
|
American IPA
|
5.5 Gallons |
1.066 |
1.009 |
7.45 |
74.24 |
10.48 °L
|
1.7K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2016 11:53 PM |
Notes: 1st place Kansas City Bier Meisters 2016 - 24 Entries |
|
Un-Censored Lagunitas Clone
|
American Amber Ale
|
5 Gallons |
15.941 |
5.468 |
5.72 |
36.4 |
12.5 °L
|
1.7K |
0 |
|
Author:
|
|
CurlyMutt
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 13.4 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: Force Carbonation |
Priming Amount: 15psi |
Creation
Date: 12/15/2015 5:58 AM |
Notes: When beer gets around 5.5-6 degrees Plato, raise temp to 70 degrees for 48 hour diacetyl rest.
Rack beer off yeast after fermentation is complete. |
|
Amber Gruit
|
Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.049 |
1.01 |
5.14 |
0 |
12.61 °L
|
1.7K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/20/2015 11:26 PM |
Notes: Amber gruit with a selection of freshly-foraged ingredients plus some other odds-and-ends.
Mash Schedule:
-Strike-In @ 137 F (4.4 gal @ 147 F) for 30 min
-Sacch Rest @ 151 F (recirculate w/ boiling) for 60 min
-Sparge @ 168 F to collect 3.5 gal wort
-Recirculate to collect 3 gal for 6.5 gal total
Notes:
-Potentially "dry-hopping" with an as-yet-undetermined amount of honeysuckle by adding it to primary.
6/27/15: Just brewed this one. Perfectly nailed all temps and times as well as post-boil gravity. Our first to feature zero hops and a ton of weird herbs that were foraged by Debbie, one of Pat's Barismo regulars.
7/4/15: Happy Independence Day; to celebrate, we've pulled a sample of this wonderfully weird beer. Fermented down to 1.010 (narrowly missing the 1.008 we wanted, but we'll take it as it's still fairly well-attenuated and we have the "dry-hopping" [aka a tea of honeysuckle and some more elderflower] ready). The nose is biscuity, slightly estery and spicy. The additions of the different herbs are fairly muted, but the beer drinks very well-balanced and surprisingly bitter for having no hops. The mustard and mugwort lend a funky, earthy flavor while the late additions of pineapple flower, though more muted than they seemed initially when the beer went into the fermenter, make the flavor slightly brighter and more floral. Some residual sweetness is notable, but the yeast strain is dry and chalky, with some nutty and woodsy notes in the finish as well. Once this conditions and carbonates, it's going to be nuts. You heard it here first.
7/10/15: Seems that our gruit has a lacto ferm going on. Must have stemmed from careless handling of honeysuckle during "dry hop" addition. We added some more elderflower into the honeysuckle boil but must not have been hot enough to sterilize before we 86'd it back out. Luckily it's absolutely amazing with a slight tartness, and the honeysuckle really comes thru in the finish. |
|
Citrus Pine - Beer 31
|
English IPA
|
34.5 Litres |
1.056 |
1.012 |
5.8 |
47.51 |
3.09 °L
|
1.7K |
0 |
|
|
Boil
Size: 40 Litres |
Boil Time: 120 |
Boil Gravity: 1.048 |
Efficiency: 86 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: Dextrose |
Priming Amount: 100 |
Creation
Date: 6/15/2015 12:46 PM |
Notes: Admiral - Orange, Resin
Atlas - Lime, Pine, Floral
Mosaic - Mango, Lemon, Citrus, Pine
Mandarina Bavaria - Mandarin
Est.Mash pH = 5.38
Pre Boil pH =
PostBoil pH = 5.15
Beer pH = 4.19
16-06-15
At 30L (pre-watering up):
BG = 1047-49?
OG = 1063
FG = 1017
ABV = 6.00%
IBU = 55.10
SRM = 3.87
16-06-15 (post watering up):
At 31.5L:
OG = 1060
FG = 1017
ABV = 5.71%
IBU = 52.48
SRM = 3.74
19-06-15(Racked)with 2L loss at attenuation at 78%
At 29.5L
OG = 1060
FG = 1015
ABV = 5.93
IBU = 53.48
SRM =
25-06-15 Racked with 1300ml loss. 1500ml Sterile water with zest of 4 limes,juice of 1 lime 80ml Cellabrite + 150ml Allkleer added.
At 33L:
OG = 1057
FG = 1014
ABV = 5.66%
IBU = 50.10
SRM = 3.18
29-06-14 Racked off Finings with ... loss of 1.2L. attemuation up to 82% with FG of 1012
OG = 1057
FG = 1012
ABV = 5.95
IBU = 50.10
SRM = 3.18
29=-6-15 1.5l sterile water and 100g Dextrose (Bottled):
OG = 1056
FG = 1012
ABV = 5.8
IBU = 47.51
SRM = 3.09
|
|
Ferocious IPA
|
American IPA
|
5 Gallons |
1.068 |
1.017 |
6.65 |
46.48 |
6.81 °L
|
1.7K |
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: 1/14/2013 3:03 PM |
Notes: This was my first all grain kit, purchased from Midwest Supplies. For ease of entry into all grain I decided to use the Brew In A Bag method. Since I decided to brew at more or less the last minute, I purchased a pair of 5 gal, nylon paint strainer bags and used those as my BIAB bags. They worked well, but it was a bit unwieldy wrangling 2 bags full of soaked grain out of my brew pot. I may try a larget bag next time, but have a feeling I may not be using the BIAB method for long, instead opting to make a mash tun.
Brewday actually went pretty smoothly. I used 3 gal of strike water at approximately 165* and surprisingly it gave me almost exactly 152* once everything was all mixed up in the brew pot. The brew pot did not hold temp very well, as I expected, but fortunately I had the foresight to immediately get a pot of water on the burner so that I could warm the mash as needed. I was able to keep it within a couple of degrees of the target mash temp the entire time and ended up using approximately 5 gallons of water total by the end of the mash.
One failing was that I did not tie off the tops of the bags, so I did get a small amount of grain spilled into the wort, but I was able to scoop it out with a small strainer as it was coming to the boil, along with some of the hot break.
The boil went well, but I think I had more evaporation than I expected, at the -15 min hop addition I checked my level and found I was about 1/2 gallon down, so I added some more water and kicked the burner into high gear to get it back to a boil quickly. This extended my overall boil time by about 5(ish) minutes.
This was my first time using a yeast smack pack. Followed the instructions on the back of the pack, and it had a good 5 hours to get going in the pack before I pitched. I spent a lot of time feeling the bag to ensure that I got the inner pack broken and shook it a ton to make sure it was mixed, but after nearly 5 hours there was was there ZERO additional bulging of the pack. The outside of the pouch got thoroughly sanitized prior to pitching so I'm not worried about contamination. Yeast was pitched at approximately 6pm yesterday (2013/01/13) but and as of 11am today (2013/01/14) there is absolutely zero fermentation activity. None. Concerning?
Hardware mod/improvement:
I took my Dremel with a cutting wheel to the lid of my brew pot and cut a notch for the chiller. It worked great and the hop bag did a nice job of filling the spaces in the notch, making for a pretty snug fit.
Also, I rigged a female hose fitting to a piece of hose for my chiller so that I could use hose water to chill. Did not want to purchase 2 bags of ice. I'm torn whether I want to keep using that method or go back to the 'recirculating chiller water through a cooler full of ice. Torn because I like using less water (ice) but don't like the additional cost of said ice and I'm too forgetful to make up a bunch of ice ahead of time. |
|
Scottish Wee Heavy
|
Old Ale
|
5.5 Gallons |
1.095 |
1.028 |
8.87 |
23.44 |
18.13 °L
|
1.7K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 120 |
Boil Gravity: 1.066 |
Efficiency: 70 |
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: 3/1/2016 6:52 PM |
Notes: 20 lbs of grain
Want to end with 5.5 gallons in fermentor
Grain absorbtion (@.1 gal/lb) = 2 gallons
Evaporation per hours ~1.5 gallons p/h for 2 hours = 3 gallons
Other = .5 gallons
11 gallons total
5 gallons for mash 6 for sparge |
|
Centennial "SMaSH"
|
American IPA
|
19 Litres |
1.059 |
1.011 |
6.42 |
49.6 |
4.93 °L
|
1.7K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 75 |
Boil Gravity: 1.043 |
Efficiency: 61 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2016 11:29 PM |
Notes: |
|
Hop's House Amber Ale
|
American Amber Ale
|
5 Gallons |
1.056 |
1.014 |
5.51 |
119.06 |
16.47 °L
|
1.7K |
0 |
|
|
Boil
Size: 5 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: 9/10/2011 1:13 AM |
Notes: This brew inspired by my late neighbor named HOP. He was like a 2nd pepaw to us and as we are slowly restoring his place back to how he had it back in the day I hope to unveil this brew at a late fall bonfire party called HOP FEST. |
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Rakau IPA
|
American IPA
|
45 Litres |
1.042 |
1.008 |
4.55 |
24.19 |
4.75 °L
|
1.7K |
0 |
|
|
Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2016 9:31 AM |
Notes: |
|
2014 - 8/1 - Keiths Brew - APA
|
Extra Special/Strong Bitter (ESB)
|
3 Gallons |
1.054 |
1.013 |
5.4 |
46.12 |
14.83 °L
|
1.7K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 44 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2014 4:04 AM |
Notes: Modified from:
http://www.classiccitybrew.com/recipes.html
|
|
Pumpkin Rye Saison
|
California Common Beer
|
5.5 Gallons |
1.069 |
1.01 |
7.73 |
50.37 |
21.16 °L
|
1.7K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 66 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/20/2013 1:09 AM |
Notes: Add 6.1 quarts boiling to raise from 120 to 145
Yeast cells pitched roughly 250b |
|
The Drunk For Red October
|
Irish Red Ale
|
42 Litres |
1.079 |
1.016 |
8.24 |
22.95 |
15.69 °L
|
1.7K |
3 |
|
|
Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 72 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2017 5:35 PM |
Notes: Clarity Ferm to reduce gluten content for Adam's brother.
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