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003. Emma's XXV Blueberry Belgian Ale
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Fruit Beer
|
5.5 Gallons |
1.048 |
1.012 |
4.82 |
33.08 |
7.45 °L
|
1.8K |
1 |
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2014 7:58 PM |
Notes: Brew Day: March 11, 2014.
One boilover - my first!
OG was only 1.048, way below my estimate of min. 1.053...can't explain why. I was kind of drunk and pitched my yeast before extracting the sample for gravity measurement. Maybe that? Probably not? Did I remove too much yeast in my turkey baster? I'll find out if it doesn't ferment / ferment enough.
03/13: Vigorous fermentation!! The airlock I bought didn't have the bottom cut out so no CO2 wasn't escaping - it looked like it was about to blow. I considered a blow-off tube, but I had roughly 1.5 gallons of head-space and didn't think it was necessary. So I put a real airlock back in and the bubbling was very intense. Probably 2 bubbles a second!!
03/25: Bought 4.4 lbs of Canadian wild blueberries from Hartmans for $17. Pre-frozen. After much deliberation, I decided to heat them up for 15 mins at 170F. I let it cool to probably 35C and added it to secondary. I racked beer over top of it and inserted air lock. I probably lost about 0.2 lbs of berries during transfer (messy!). Im really excited to see how this turns out.
Expectations: Hopefully wheat extract pairs well with the blueberry, amber LME and crystal 40L will hopefully add some sweetness and colour, flowery and spicy notes from cascade hops, 3787 yeast will impart some complex fruity esters and phenolics as usually seen in Belgian dubbels or triples, finally 4.4 lbs of blueberries in secondary for two weeks should hopefully impart a subtle to moderate blueberry taste and colour.
Bottled on April 6, 2014. Forgot to take gravity reading - stupid me! I expect it will be 5.0% based on OG, but I can't be sure of the attenuation.
Final bottle on 07/20:
Last bottle is still overcarbed.
Appearance: Deep dark dirty purple. More brown than purple. Probably because of the crystal malt. Dont use next time. Long lasting head, very bubbly.
Aroma: Primarily fruity, slight blueberry.
Taste: Hard to get over the carbonation but notes of dark fruit. Very crisp as a result of the carb.
Mouthfeel: Very light body, very prickly.
Overall: Besides the overcarb, not a terribly bad beer. Ease up on the crystal next time. No amber next time either. Just wheat and 2-row. It makes it too complex, and not the good type. |
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NB Legend Of Lutra
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American Pale Ale
|
5 Gallons |
1.057 |
1.011 |
6.13 |
16.96 |
4.03 °L
|
1.8K |
1 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
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: 11/13/2020 7:59 PM |
| Notes: |
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Amber Ale
|
American Amber Ale
|
5 Gallons |
1.056 |
1.007 |
6.46 |
20.29 |
9.46 °L
|
1.8K |
0 |
|
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Author:
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Rey R
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| Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/14/2019 3:30 AM |
| Notes: |
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Berliner Weisse
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Berliner Weisse
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29 Gallons |
1.034 |
1.006 |
3.7 |
7.39 |
2.5 °L
|
1.8K |
2 |
|
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| Boil
Size: 31.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/2/2018 12:52 AM |
Notes: Normal Mash
Raise to 180F hold for 5min cool to 110F
Kettle Sour With Wyeast 5335
Boil for 15 to kill Lacto
Cool to 66F pitch SO5 |
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Mosaic Blonde
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Blonde Ale
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5.5 Gallons |
1.051 |
1.009 |
5.59 |
29.8 |
6.52 °L
|
1.8K |
1 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Forced CO2 |
Priming Amount: 13psi at 35deg |
Creation
Date: 1/11/2017 1:47 AM |
Notes: Seemed to take a good bit of time to get started. Ran a fermentation profile (should be in images).
Room temp mash pH: 526 |
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Magic 8-Ball - Extract (10l Boil)
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Foreign Extra Stout
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23 Litres |
1.08 |
1.015 |
8.47 |
128.54 |
41.75 °L
|
1.8K |
1 |
|
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| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2016 4:46 PM |
| Notes: |
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JAMMin SMASH - Dark Munich/Mosaic FULL
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American IPA
|
5.5 Gallons |
1.064 |
1.012 |
6.78 |
100.51 |
13.74 °L
|
1.8K |
6 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 9/11/2016 3:05 AM |
| Notes: |
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Toasted Monk Spiced Belgian Quad
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Belgian Dark Strong Ale
|
6 Gallons |
1.093 |
1.019 |
9.7 |
25.51 |
27.29 °L
|
1.8K |
0 |
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Author:
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Tradition Brewing
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| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2015 6:21 PM |
Notes: Starter: 2 Liter with 2 vials and 7.6 oz DME makes 494 billion cells.
RO water treated with 1.3 ml lactic acid in mash water.
Add Caramunich and Special B during last 15 minutes of mash to reduce tannin exposure.
High quality spices purchased from the Spice & Tea exchange in Portland, OR.
Lightly toast coriander in dry pan for a few minutes to bring out the essential oils. Zest is from two oranges.
Pitch at 65, ferment at 66 for 3 days and then let rise to 72 over the next several days.
Pilsner: Franco-Belges
Munich: Best Malz
Aromatic: Franco-Belges
Caramunich: Franco-Belges
Special B: Castle
Melanoidin: Weyerman
Wheat: Great Western
My first brew of this beer came in at 1.089 OG and 1.022 FG. Will try to a slightly lower mash temp or a two step mash next time to dry out the beer a bit more.
Delicious beer!! |
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Canadian Blonde - Haven't Brewed Yet!
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Blonde Ale
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4 Gallons |
1.047 |
1.008 |
5.15 |
18.98 |
5.32 °L
|
1.8K |
0 |
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Author:
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GarageBrew
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| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2015 4:00 PM |
| Notes: |
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Bottle Rocket Clone
|
American IPA
|
20.8 Litres |
1.054 |
1.015 |
5.13 |
32.5 |
6.31 °L
|
1.8K |
0 |
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| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2015 4:54 AM |
| Notes: |
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Immortale
|
American IPA
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5 Gallons |
1.064 |
1.016 |
6.28 |
60.02 |
8.09 °L
|
1.8K |
3 |
|
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| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: 3.75 |
Creation
Date: 5/1/2016 10:59 PM |
| Notes: Note: This recipe is designed for use with a 8 gal MLT & kettle and requires a top off into the fermenter. If you have a 10+ gal vessel, increase your sparge water amount to 2.75 gal and the boil volume to 6 gal. |
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Ben Piraat
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Belgian Tripel
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23 Litres |
1.086 |
1.031 |
7.22 |
32.95 |
6.8 °L
|
1.8K |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/1/2015 2:14 AM |
| Notes: |
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Lily`s Voodoo IPA
|
American IPA
|
25 Litres |
1.06 |
1.011 |
6.48 |
60.6 |
6.42 °L
|
1.8K |
2 |
|
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2016 7:51 PM |
Notes: Mango and Passion fruit added to secondary.
Main Fermentation 7 days. add 1st dry hops after 3 days
Rack to secondary, and add fruit and 2nd dry hops.
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Oktoberfest Ale
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Oktoberfest/Märzen
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10 Gallons |
1.058 |
1.013 |
5.83 |
29.77 |
13.71 °L
|
1.8K |
0 |
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| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2015 3:52 AM |
| Notes: |
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Rye Bock
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Doppelbock
|
3 Gallons |
1.082 |
1.021 |
8.03 |
23.03 |
10.31 °L
|
1.8K |
0 |
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| Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/14/2017 7:09 PM |
| Notes: |
|
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2015 - 1/25 - Sherlocks American Pils
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Classic American Pilsner
|
11 Gallons |
1.053 |
1.011 |
5.52 |
36.15 |
3.63 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 51 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2014 4:26 PM |
| Notes: -Something went wrong when I made this. I think my fermentation schedule sucked or my mash sucked. This beer was hazy and not great. Drank it all but it was no amazing lager. |
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Lucky's Bohemian Lager
|
Vienna Lager
|
5 Gallons |
1.06 |
1.012 |
6.2 |
36.14 |
6.68 °L
|
1.8K |
2 |
|
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| Boil
Size: 6.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 79 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2019 1:06 AM |
Notes: Moved to primary and yeast pitched at 60 degrees. O2 for 2 mins.
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Dry English Stout
|
Dry Stout
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5.5 Gallons |
1.048 |
1.011 |
4.77 |
41.18 |
37.49 °L
|
1.8K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2014 10:20 PM |
| Notes: |
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Take'r Easy, Dude
|
Mild
|
6.5 Gallons |
1.037 |
1.01 |
3.55 |
14.61 |
18.43 °L
|
1.8K |
1 |
|
|
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| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
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: Turbinado |
Priming Amount: 2.25 oz, 21 days |
Creation
Date: 11/7/2012 7:50 PM |
Notes: Mash at 156F for 60min
Ferment at 65F for 14 days
Cold Crash at 40F for 2 days, rack and bring back to 65 before priming and bottling at 65F for 3 weeks |
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HOODLUM TOWN MALT LIQUOR
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American Lager
|
5 Gallons |
1.064 |
1.01 |
7.04 |
11.93 |
3.38 °L
|
1.8K |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: sucrose |
Priming Amount: 4.8 oz |
Creation
Date: 2/11/2021 7:40 AM |
Notes: CALL IT AN AMERICAN LAGER OR A PRE PROHIBITION BEER... OR A MALT LIQUOR... ITS ALL THE SAME TO ME... JUST DIFFERENT VERSIONS OF GREAT AMERICAN BEER...A VERY GOOD MALT LIQUOR...MALT AND CORN NOTES...I USE CORN MEAL OR GRITS AND I GRIND LONG GRAIN RICE..THEN DO A CEREAL MASH AND ADD THAT TO MAIN MASH AFTER I COOK CEREAL FOR ABOUT 25 MINS.. .VERY CLOSE TO MICKEYS BUT HAS MORE FLAVOR.. I FERMENT IN PRIMARY ONLY... 62 f.. I RECOMMEND THAT YOU DO A 3 DAY REST AT 70 F AFTER FERMENTATION IS COMPLETE...THEN COLD CRASH FERMENTER FOR 3 TO 5 DAYS THEN BOTTLE...ROOM TEMP NO HIGHER THAN 72 F FOR 2 TO 3 WEEKS AFTER BOTTLING..THEN LAGER BOTTLES IN THE FRIDGE FOR A WEEK BEFORE DRINKING.. IF YOU KEEP FERMENTATION TEMP RIGHT YOU WILL HAVE AN EXCELLENT BEER IN THIS STYLE...
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