|
Sourvisiae Raspberry Ale
|
Fruit Beer
|
6 Gallons |
1.047 |
1.006 |
5.32 |
13.23 |
3.56 °L
|
2K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
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: N/A |
Creation
Date: 10/10/2021 6:35 PM |
| Notes: split batch between Sourvisiae and US 05 so they can be blended to taste |
|
|
Hefeweizen III
|
Weizen/Weissbier
|
10 Litres |
1.05 |
1.012 |
5.05 |
10.25 |
3.43 °L
|
2K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3.2 |
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: 6/16/2014 6:12 PM |
Notes: Hefeweizen II had a horrible efficiency. Clearly 36% 2-row pale malt does not provide enough diastratic power. Adjusted to a more reasonable amount of wheat malt.
Gravity measurements:
First runnings:
Second runnings:
Combined runnings:
Fermentor:
(final gravity when wort collection should be terminated during second runnings = 1.008)
Volumes:
First runnings:
Second runnings:
Combined runnings:
Kettle:
Fermentor:
|
|
|
Mikkeller Juicy Kveik IPA
|
American IPA
|
19 Litres |
1.081 |
1.016 |
8.54 |
8.15 |
6.32 °L
|
2K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 32 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/1/2020 6:22 PM |
| Notes: Mash for 60 minutes at 152°F (67°C). Vorlauf, sparge, and run off into the kettle. Top up as needed. Boil for 75 minutes, adding the yeast nutrient with 10 minutes left in the boil. After the boil, chill the wort to target 175°F (79°C) and add the whirlpool/hop-stand hops. Allow the hop stand to continue for 15 minutes. After the hop stand, chill the wort to 80°F (27°C) and aerate. Pitch the yeast and set the fermentation temperature to 90°F (32°C). Let the temperature free rise to 95°F (35°C) until terminal gravity is achieved. Once gravity is stable, chill to 70°F (21°C) and add the dry hops for 3–5 days. Then cold crash, package, and carbonate. |
|
|
Waldo Lake
|
American Amber Ale
|
5 Gallons |
1.07 |
1.017 |
6.91 |
49.51 |
11.49 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
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: 11/12/2018 2:11 PM |
| Notes: |
|
|
Pumpkin Pie Ale 2015
|
Spice, Herb, or Vegetable Beer
|
3 Gallons |
1.058 |
1.01 |
6.25 |
16.91 |
12.15 °L
|
2K |
1 |
|
|
|
| Boil
Size: 3.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
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: 8/22/2015 6:01 PM |
Notes: No starter used
Going to add pumpkin at 30 minutes into boil. Right out of the can. |
|
|
Imperial Russian Stout
|
Russian Imperial Stout
|
22 Litres |
1.102 |
1.023 |
10.35 |
100.6 |
50 °L
|
2K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/22/2015 9:11 PM |
| Notes: |
|
|
Kinn Gamleguten Kopi
|
Old Ale
|
25 Litres |
1.06 |
1.018 |
5.64 |
35.36 |
13.28 °L
|
2K |
2 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/1/2017 4:37 PM |
| Notes: |
|
|
Commodore 64
|
American IPA
|
5.5 Gallons |
1.076 |
1.019 |
7.47 |
69.92 |
8.59 °L
|
2K |
2 |
|
|
|
| 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: 1/5/2012 12:12 AM |
| Notes: |
|
|
Kölsch (Northern Brewer)
|
Kölsch
|
5.5 Gallons |
1.047 |
1.009 |
5.01 |
28.08 |
2.89 °L
|
2K |
5 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2016 7:17 PM |
| Notes: |
|
|
Sunripe Cider
|
Fruit Cider
|
23 Litres |
1.048 |
1.012 |
4.7 |
0 |
0 °L
|
2K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 35 |
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: 5/31/2016 12:01 AM |
| Notes: |
|
|
Raw Meadowsweet Ale
|
Spice, Herb, or Vegetable Beer
|
17 Litres |
1.045 |
1.005 |
5.23 |
0 |
6.65 °L
|
2K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 17 Litres |
Boil Time: N/A |
Boil Gravity: 1.045 |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/15/2016 4:02 PM |
Notes: 1. Heat strike water
2. Mash in at 69 for 1 hour
3. Remove mash bag of grain
4. Add sterilised (in boiled water) meadowsweet (an armfull)/bog myrtle hop spider in front of tap.
5. Open tap and let flow through the plant matter.
Brewed 29th June 2016.
Tested 3rd July 2016 1.010 tastes like clean sacch beer with some light fruity esters. PH 4.1.
Racked into corny keg 17th July 2016 1.005
Added WLP Brett Lambicus and purged with C02 |
|
|
Oatmeal Coffee Stout
|
Oatmeal Stout
|
5.25 Gallons |
1.059 |
1.015 |
5.77 |
39.31 |
33.68 °L
|
2K |
2 |
|
|
|
| Boil
Size: 6.7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2015 7:04 PM |
Notes: Pre-mash treatment: 3.5g Calc Chloride, 2.5g Gypsum
Total Water Needed 7.04 Gallons
Strike Water Temp 158 Fahrenheit
Total Mash Volume 7.56 Gallons
PreBoil Wort 6.75 Gallons
PostBoil Wort 5.50 Gallons
Into Fermenter 5.25 Gallons
Steep coffee for 20 minutes at KO
LME to add = (46 - (post mash SG)) / 5.25 |
|
|
Peroni
|
Bohemian Pilsener
|
30 Litres |
1.05 |
1.01 |
5.24 |
12.84 |
4.55 °L
|
2K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/27/2020 4:59 PM |
| Notes: Start gjæringen på 18 grader og la synke til 11-12 grader når stormgjæringen er startet ca 1 time etter lokket er satt på dunken. |
|
|
Juicy NIPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.055 |
1.012 |
5.7 |
94.51 |
3.99 °L
|
2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.047 |
Efficiency: 65 |
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: 8/23/2018 1:39 PM |
Notes: Add sugar at 60 min
Add first dry hop at 3-4 days of primary fermentation. Thats a key part to dry hopping a NEIPA. Dry hop while fermentation is still active.
|
|
|
Bavarian Dunkelweizen
|
Dunkelweizen
|
20 Litres |
1.056 |
1.022 |
4.42 |
17.84 |
20.27 °L
|
2K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2015 12:37 PM |
Notes: OG 1.056
PH 5.24
20 liters
Pitch at 18C (2x MG BWY rehydrated)
Open fermentation
|
|
|
Ich Bin Ein Berliner
|
Berliner Weisse
|
9 Litres |
1.024 |
1.007 |
2.32 |
10.12 |
3.02 °L
|
2K |
0 |
|
|
Author:
|
|
PintOfBuer
|
|
| Boil
Size: 9.5 Litres |
Boil Time: 15 |
Boil Gravity: 1.023 |
Efficiency: 49 |
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: 4/22/2015 6:30 PM |
Notes: After mashing out, lauter into sterilised demi johns 9/10 full. Add bagged uncrushed base malt to some wort at 49C for 30 mins, top off demi johns right to the top with inoculated wort, and then blast some CO2. keep the wort warm, (30-40) for 36 hrs. take pH readings reguarly, close to 3.5 is the goal.
Slightly off cream corn smell should be expected, if there are vomit garbage shit smells then probably aerobacter infection.
towards 25-30 for clean lacto, toward 50 for citric funk. too high kills lacto.
15 min Boil and chill, ferment with clean ale yeast.
Gold medal (40) at uk national homebrew comp |
|
|
Citra Wit
|
Witbier
|
5 Gallons |
1.055 |
1.014 |
5.3 |
10.49 |
3.74 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2015 3:59 PM |
Notes: Protein rest for 10 minutes at 122°F (50°C).
Saccharification: 60 minutes at 153°F (67°C).
Boil for 60 minutes.
Ferment at 68°F (20°C) for 10 days or until the final gravity stabilizes. |
|
|
Oktoberfest Ale
|
Oktoberfest/Märzen
|
10 Gallons |
1.058 |
1.013 |
5.83 |
29.77 |
13.71 °L
|
2K |
0 |
|
|
|
| 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: |
|
|
Cream Of Three Crops
|
Cream Ale
|
6.5 Gallons |
1.041 |
1.008 |
4.34 |
13.97 |
2.08 °L
|
2K |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.025 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: Keg |
Priming Amount: 38F at 10 PSI |
Creation
Date: 10/4/2014 7:22 PM |
| Notes: |
|
|
Blanco Conejo Lager
|
Premium American Lager
|
43 Gallons |
1.05 |
1.009 |
5.39 |
24.04 |
4.07 °L
|
2K |
0 |
|
|
|
| Boil
Size: 48 Gallons |
Boil Time: 100 |
Boil Gravity: 1.045 |
Efficiency: 71 |
Mash Thickness: 1.25 |
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: 1/5/2014 6:21 AM |
| Notes: 38 lager, 5 Kolsch |
|
|
|
|