Birthday Barleywine
|
American Barleywine
|
5.5 Gallons |
1.209 |
1.039 |
22.33 |
21.8 |
18.72 °L
|
1.7K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.154 |
Efficiency: 83 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2014 4:24 PM |
Notes: Sparge as needed to achieve volume Corn Sugar is late add to boil, Long fermentation and maturation needed |
|
LiD'A Sapporo Clone
|
International Pale Lager
|
30 Litres |
1.044 |
1.006 |
4.94 |
20.05 |
3.22 °L
|
1.7K |
0 |
|
|
Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 8/25/2020 11:57 AM |
Notes: This is a first attempt to clone Sapporo Premium Lager from Japan.
Basis of recipe:
1) This beer uses rice as a main ingredient. I'm using rice syrup.
2) Buckwheat is also an ingredient. (Alternatively, Sorgum)
3) To legally be a "Premium" beer in Japan, it must be brewed with at least 75% barley malt.
Using the calculator and my stardard equipment sizes, I put in 900g of rice syrup (2x 450g jars), 500g of buckwheat (1 bag), and then barley malt until it hit the 4.9% abv of a Sapporo. That comfortably came to 76% malt. (I don't know yet if the buckwheat and rice sugar are in the correct ratio. But I don't want to weight out sticky syrup. So two full jars.)
My kettle is an Arsegan Easybrew 50. Similar (identical) to many other imports (Brewmonk, Hopcat, ?). My fermenters hold 30L and this fits easily in the (actually 45L) kettle. So that determines my batch size. 30L of wort after the boil usually produces 4 cases of beer (ie. just under 28L after racking and bottling losses.)
W-34/70 yeast was chosen because of the very high attenuation (with light grains) and the fact that there's some in my fridge. Any good lager yeast will do, but the drier the better.
Sapporo invented the Sorachi Ace type of hops. They never sold a beer brewed with it. They prefer to use "American" hops according to what I've read. Estimates of the IBU of a Sapporo range from 18 to 22 IBU. So I'm using Simcoe hops (one of my favourites) and 20 IBU as the target. With such a dry beer, there should be a subtle bitter finish, but not too much. You might consider 15 IBU but I think 25 IBU would be too much.
Sapporo has no hops aroma when you drink it. Thus, no second drop for aroma hops. Only bittering.
The malt calculations started with only Pilsner malt. I added Vienna malt to bring a bit of colour and maltiness to the beer. These still keep the end result very dry. This is the least malt I have ever used in a 30L brew, so not sure what the result will be. With a total of 3.9kg I don't think it will be too malty. I normally use 7.5 to 8.5 kg for a 30L brew.
I will adjust the recipe and update the notes in the future.
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Fruity Bastard IPA
|
American IPA
|
22 Litres |
1.07 |
1.016 |
7.08 |
63.28 |
11.38 °L
|
1.7K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 77 |
Mash Thickness: 3 |
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: 4/12/2015 9:59 PM |
Notes: |
|
Bacon Beer
|
American Amber Ale
|
5.5 Gallons |
1.051 |
1.01 |
5.45 |
28.34 |
11.65 °L
|
1.7K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 8/8/2015 2:05 PM |
Notes: |
|
Clone Erdinger
|
Weissbier
|
50 Litres |
1.046 |
1.012 |
4.38 |
9.64 |
5.77 °L
|
1.7K |
0 |
|
|
Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2018 8:08 PM |
Notes: Buscarei uma aparência mas turva com uma maturação curta, 5 dias a 5 Cº, espuma consistente bem caracteristico do estilo Weiss, Aromas de banana e cravo (bem sutil), tambem aromas mais florais com o lupulo classico alemão.
sabor leve com notas adocicadas e quase sem amargo de lupulo. facil de beber com teor baixo e corpo moderado. |
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Coopers Dark
|
Belgian Dark Strong Ale
|
10.5 Gallons |
1.078 |
1.011 |
8.7 |
31.45 |
16.59 °L
|
1.7K |
1 |
|
|
Boil
Size: 12.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.058 |
Efficiency: 72 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2016 3:33 PM |
Notes: |
|
Too X IPA
|
Imperial IPA
|
5.5 Gallons |
1.09 |
1.025 |
8.52 |
119.97 |
9.99 °L
|
1.7K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 3/30/2014 11:26 PM |
Notes: OG ended up being 1.082 and FG was 1.026 7.37% ABV................VERY NICE, VERY HOPPY
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Ridin' Wit President Biden
|
Witbier
|
2 Gallons |
1.063 |
1.014 |
6.37 |
31.68 |
5.78 °L
|
1.7K |
3 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2017 11:25 PM |
Notes: |
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Spelt Saison
|
Saison
|
2.5 Gallons |
1.049 |
1.011 |
5.04 |
30.14 |
3.34 °L
|
1.7K |
0 |
|
|
Boil
Size: 3.63 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2017 5:27 AM |
Notes: |
|
Golden Ale
|
British Golden Ale
|
22.5 Litres |
1.044 |
1.01 |
4.46 |
18.04 |
3.79 °L
|
1.7K |
0 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/12/2016 9:56 PM |
Notes: |
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Munjo's Passion Fruit Gose
|
Gose
|
23 Litres |
1.045 |
1.007 |
5.07 |
15.55 |
3.72 °L
|
1.7K |
1 |
|
|
Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
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: 4/28/2021 7:09 AM |
Notes: |
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Mas Agave Clone
|
Berliner Weisse
|
5 Gallons |
1.087 |
1.016 |
9.94 |
22.74 |
5.58 °L
|
1.7K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 63.5 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2020 3:05 PM |
Notes: |
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Ozarks Hoppy Blonde
|
Blonde Ale
|
12 Gallons |
1.048 |
1.012 |
4.72 |
43.97 |
3.93 °L
|
1.7K |
0 |
|
|
Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
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: 5/9/2018 6:52 PM |
Notes: |
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Simcoe (Cryo), Michigan Copper, Amarillo, Citra (Cryo) IPA
|
Specialty IPA: New England IPA
|
18 Gallons |
1.064 |
1.014 |
6.65 |
39.36 |
3.89 °L
|
1.7K |
0 |
|
|
Boil
Size: 20 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
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: 3/20/2018 12:28 AM |
Notes: |
|
Grape Ale Experience
|
German Pils
|
40 Litres |
1.043 |
1.009 |
4.51 |
8.42 |
3.12 °L
|
1.7K |
0 |
|
|
Boil
Size: 55 Litres |
Boil Time: 75 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/12/2017 4:14 PM |
Notes: |
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Smore Stout
|
Imperial Stout
|
5.5 Gallons |
1.121 |
1.036 |
11.21 |
38.88 |
50 °L
|
1.7K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.095 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2016 12:56 AM |
Notes: |
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Froot Broot Grapefruit SMaSH APA
|
American IPA
|
6 Gallons |
1.071 |
1.014 |
7.48 |
80.26 |
6.77 °L
|
1.7K |
2 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 0.75 |
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: 5/26/2015 4:21 PM |
Notes: |
|
Highland Smoked Porter
|
Baltic Porter
|
5 Gallons |
1.064 |
1.019 |
5.97 |
27.32 |
22.85 °L
|
1.7K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2015 4:45 AM |
Notes: Uses Maris Otter Malt Extract for the liquid extract listed in Fermentables.
Uses Briess Cherrywood Smoked Malt for American Smoked Malt listed in Steeping Grains.
2nd half of Maris Otter to be added at 45 min point of boil(last 15 minutes)so IBU's will be slightly lower than indicated due to calculation based on 10 min duration for late additions. |
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Basic Brewing Speed 6 Pack
|
American IPA
|
0.75 Gallons |
1.056 |
1.016 |
5.29 |
59.61 |
4.7 °L
|
1.7K |
2 |
|
|
Boil
Size: 0.85 Gallons |
Boil Time: 15 |
Boil Gravity: 1.049 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2015 5:04 AM |
Notes: Fast 6 Pack recipe to try out different hop flavors.
Depending upon your DME, the SRM may be significantly darker - almost double, up to a 7.4 or 8 SRM. |
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006. La Saison De L'Amour Amer
|
Saison
|
5 Gallons |
1.061 |
1.012 |
6.43 |
57.13 |
5.03 °L
|
1.7K |
2 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
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: 4/8/2014 8:02 PM |
Notes: Yeast: Wyeast 3711 highly aromatic, peppery, spicy and fruity. I've heard online that citrus dominates. Enhances the use of aroma hops. Silky and rich (and dry?) mouthfeel from high attenuation.
Malts: Will use some Pilsen malt (not traditionally the biggest fan) to appease the style but will mix it with some light malt extract. Honey notes and pronounced maltiness from the abbey malt which will add complexity normally associated with Belgian ales. Carafoam for more body and head retention.
Hops: I would like the hops to be fruity and have citrus notes but I don't want it to clash with the yeast.
Centennial (60/40/0) Clean bittering. Floral and citrus aroma.
Amarillo (40/15/0) Floral and citrus.
Galaxy (Dry Hop) Citrus and passionfruit. Aroma quite intense at first, but mellows with age.
Brew day: May 4, 2014. Steeped 0.5 lbs of carafoam and 0.5 lbs of abbey malt for 30 minutes @ 74C.
I didn't see the late addition option in the fermentables section so I didn't incorporate it into my IBU calculation. I had originally shot for 25 IBUs...now I have 57. Oy vay. However, the calculation is based on adding the extract in the last 10 minutes. Mine was added more like 15 minutes, so the 57 IBU is more of a maximum. I still plan on dry hopping with 2 oz of Galaxy, but hopefully this isn't a hop bomb Saison. Now it doesn't fit BJCP guidelines, oh well! La Saison d'Oppy Amour.
Signs of fermentation 12 hours after pitching!
05/16: measured FG @ 1.012 - exactly where I want it! Took a sample and initial thoughts are that it has a spicy aroma and taste with a dry and bitter after taste. Hopefully dry hopping with 2 oz of galaxy hops for 10 days will impart some fruitiness to the aroma.
Took another sample on 05/29 and it tasted super sour. Maybe from all the citrus-y yeast and hops, especially the Galaxy in the dry hop? Hopefully it isnt an infection.
Bottling day: 06/03. Assuming 4.4 gallons to be bottled. Current temp of 23.2 degrees celsius. I did cold crash, but not for long, and it only got down to 16/17 degrees, so ill drop to 21. Shooting for 3.0 volumes of c02. Boil 5.13 oz of corn sugar.
Overall expectations: The first bottles will be overly citrusy, perhaps too much so, since the yeast is aroma-inducing. Suggest aging for a while to mellow out if the citrus/floral is too intense.
Sample on 06/13: First taste after a week in bottle and 24 hours in fridge. Overly sour and bitter, but this is not a bad thing. I like it. Michelle loves it. Very sour/citrus on the nose. Sharp, up-front bitter notes when tasting. Hopefully mellows well with time.
06/26: 3 weeks in bottles. Zero head. Could be dirty glass. Citrus aroma has subdued, but still present in taste. Tastes warmer (more alcohol) now.
A French-style Saison with large hints of fruit, including citrus and passionfruit, that makes this an easy-drinking beer. Perfect for those hot summer days.
08/07: 3rd last bottle - woah, foam immediately gushed out of the bottle as soon as I opened it. Bizarre. The others weren't overcarbed. I realllly need to mix the priming sugar with the beer next time I bottle. I can't think of another explanation. It's hard to taste anything other than the prickliness of the carbonation. Still rather spicy. At least its alcohol. |
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