Nissefars Sidesprang
|
Specialty Beer
|
25 Litres |
1.079 |
1.016 |
8.24 |
19.49 |
33.35 °L
|
1.6K |
1 |
|
|
Boil
Size: 28.5 Litres |
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: 9/6/2012 10:28 AM |
Notes: |
|
Double Lung'd DIPA
|
Imperial IPA
|
5.5 Gallons |
1.075 |
1.014 |
8.01 |
86.19 |
8.68 °L
|
1.6K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2013 9:01 PM |
Notes: |
|
Abbott Wallace "Wee Heavy"
|
Strong Scotch Ale
|
11 Gallons |
1.086 |
1.024 |
8.13 |
17.09 |
15.95 °L
|
1.6K |
0 |
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 74 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3 oz. |
Creation
Date: 4/1/2015 2:51 AM |
Notes: |
|
C1D Anchor Steam Ale ▲ 06.29.15
|
California Common Beer
|
5.5 Gallons |
1.066 |
1.013 |
6.91 |
50.86 |
8.08 °L
|
1.6K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.045 |
Efficiency: 73 |
Mash Thickness: 13.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2015 3:30 PM |
Notes: ♦ BREW DATES:
Date: Brew Day • 06.29.15 4:20PM
Gravity End of Sparge • SG 1.056
6:00PM Full Boil in 12 min. 6:12PM
Gravity End of Boil (OG) • 1.0 7:30PM@81°
Gravity (FG) • 1.066 8:00PM
Date: Pitch Yeast • 07.01.15
Date: Keg Day •
Drafted Who’s House • Dan's
14 Days Fermentation
♦ SESSION NOTES:
United Kingdom - Crystal 45L was changed out to US Crystal 40 (Phantom).
American Munich Light 10L was changed out to Best Malz (German) Munich Malt (Phantom).
Changed first addition hop from 0.9 to 1.0 oz.
Phantom didn't have WLP810 in stock so San Francisco WLP840 American Lager was used as substitute!
Started with 8.00 gallons of water. Too much water. 13.5 pds of grain did not seem to absorb as much after sparging. had to boil extra half hours to get it down to 5.5 gals final amount. 8.00 gallons will be the max. Changed again. End of Brew: left with 5 gallons. Had to add 1/2 gallons for 5.50.
♦♦ Use 3 Vials of San Francisco Lager Yeast WLP810 @ 62° CHANGE! 2 vials of WLP840 American Ale Yeast will be used.
WLP810 San Francisco Lager Yeast.
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Optimum Ferment Temp. 58-65°F (14-18°C)
WLP840 American Lager This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium
♦ STANDARD BREWING NOTES:
Created 8 gallons sparge water. NEVER AGAIN Bring to 154° strike temperature
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards
♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♥ DRINKABILITY: What did you like about it. 06.22.15 Perfect beer. Tested side by side with the original. Remarkable close.
♦ RECIPE NOTES:
Brewing Classic Styles - Jamil Zainasheff
Page 108. Modification to make it more like a Anchor Steam Ale - Style - California Common
♦ COST
Product Unit Price Quantity Total
2 Row Malt Sack $ 0.69 12 $ 8.28
Abbey Ale Yeast $ 6.00 2 $ 12.00
C 40 Malt 1 lb $ 1.40 1 $ 1.40
German Munich Malt 1 lb $ 1.40 0.5 $ 0.70
Order Summary
Subtotal $ 22.38
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
♦ Northern Brewer Hops - Origin and Description
Northern Brewer Hops is an England native who is seeing its days live out mainly in Germany and the U.S. There is a separate U.S. hops variety that was bred in the United States that has similar properties. This dual use hops had a higher alpha acid content for the time, however super alphas have doubled, even tripled the content since back in the day. With that said Northern Brewer hops grown in Germany, sometimes referred to as Hallertau Northern Brewer if grown in the region, has made its mark and is used throughout beer styles such as European Ales, Lagers, and Pilsners. It is also synonymous with steam beers as in Anchor Steam.
Northern Brewer hops is used for both bittering and aroma additions in the kettle. It has an alpha acid content of 7.0%-10.0% and is a well rounded variety. The bitterness is moderate and the aroma comes off as plump. As one of Germany's main high alpha hops, Northern Brewer is both versatile yet refined. |
|
Dubbel Secret Probation
|
Belgian Dubbel
|
5 Gallons |
1.074 |
1.012 |
8.09 |
44.21 |
24.96 °L
|
1.6K |
2 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: BelgianCandySugar |
Priming Amount: 5 oz |
Creation
Date: 2/28/2016 6:46 PM |
Notes: Add the sugars between 10 minutes and flame out.
Westvletern 8 clone
Gold medal in 2017 El Dorado County Fair. http://eldoradocountyfair.org/pdfs/EDCF2017HomemadeBeerCompetitions-ResultsByAward.pdf
3rd place at 2020 Amador County Fair (despite several complications, including bad yeast at outset) |
|
Maple Porter
|
Imperial Stout
|
5 Gallons |
1.092 |
1.024 |
8.97 |
17.77 |
50 °L
|
1.6K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
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: 9/18/2016 12:13 PM |
Notes: |
|
Dirty Daemon (A Zombie Dust Clone) - Extract (10l Boil)
|
American IPA
|
23 Litres |
1.063 |
1.016 |
6.21 |
69.85 |
8.48 °L
|
1.6K |
1 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2016 9:35 PM |
Notes: Steep the grains in the mid 150s for 45-60 minutes.
It is assuming a 5 gallon batch,
3 gallon - 60 minute boil, and adding the extract at the beginning.
If you can do a full boil you probably wouldn't need the extra 1oz.Citra at 60 minutes.
Extract notes from the forum thread author:
As far as First Wort Hop / Steeping hops.... I would add them with around 10 min left in steep (before rinse), and put them in a different bag than the grain. Then you can leave them in for the whole boil.
Original Authors Beer Profile:
Estimated Original Gravity: 1.066 SG
Estimated Final Gravity: 1.018 SG
Estimated Color: 9.0 SRM
Bitterness: 65.2 IBU
|
|
Imperial Stout
|
Imperial Stout
|
5.3 Gallons |
1.093 |
1.019 |
9.8 |
83.78 |
42.43 °L
|
1.6K |
2 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 2/25/2017 8:00 PM |
Notes: |
|
Simple Vienna Lager
|
Vienna Lager
|
6 Gallons |
1.05 |
1.011 |
5.09 |
25.51 |
9.91 °L
|
1.6K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 10.04 psi |
Creation
Date: 6/25/2019 1:25 PM |
Notes: |
|
Something Blue (Blueberry Hefeweizen)
|
Weissbier
|
15 Gallons |
1.052 |
1.013 |
5.02 |
9.3 |
5.15 °L
|
1.6K |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 67 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: co2 |
Priming Amount: 27.6 psi |
Creation
Date: 3/30/2019 5:07 PM |
Notes: Pitch slack lime.
Strike water to beta rest (pitched 162F) at 145F
After 30 minutes, pulled 39% for decoction
After 30 minute alpha mash, check for conversion
Sparge with 170F water
Cooled to 68F and pitched, lowered to 66F the first day and brought back up to 68 the rest of the time |
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Miso
|
American Light Lager
|
13 Gallons |
13.096 |
3.384 |
5.22 |
44.46 |
5.12 °L
|
1.6K |
0 |
|
|
Boil
Size: 14.5 Gallons |
Boil Time: 60 |
Boil Gravity: 11.8 |
Efficiency: 79 |
Mash Thickness: 1.07 |
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: 11/8/2017 1:14 PM |
Notes: |
|
Session IPL (192)
|
Clone Beer
|
23 Litres |
1.038 |
1.009 |
3.9 |
42.16 |
3.1 °L
|
1.6K |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2017 2:14 PM |
Notes: FERMENTATION/LAGER:
Pitch at 12 deg c. Raise to 15 deg c when gravity drops below 1.020.
Lager for 4-6 weeks at 2 deg c prior to packaging. |
|
HB Hoppy Pils
|
Classic American Pilsner
|
5.5 Gallons |
1.053 |
1.01 |
5.59 |
39.27 |
3.14 °L
|
1.6K |
1 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.049 |
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: 3/11/2017 11:30 PM |
Notes: |
|
Viennese Kiwi Lager
|
Vienna Lager
|
22 Litres |
1.047 |
1.006 |
5.34 |
27.05 |
11.66 °L
|
1.6K |
1 |
|
|
Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2017 6:15 AM |
Notes: |
|
Cwrw Mel Brag - (Honey Ale) Beer 26b
|
Special/Best/Premium Bitter
|
34.5 Litres |
1.047 |
1.012 |
4.62 |
38.78 |
5.51 °L
|
1.6K |
0 |
|
|
Boil
Size: 37 Litres |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Dextrose |
Priming Amount: 92g @ 18C |
Creation
Date: 4/12/2015 10:24 AM |
Notes: Honey added 5 days after start of fermentation. Efffeciency may be higher with honey so expected OG will have to be guessed (Honey added later).
29 Litres
Original recipe OG = 1045
FG = 1016
ABV = 3.63%
SRM = 6-7
29Litres
After Honey.est OG = 1056
FG = 1017-19
ABV = 4.8%- 5.5
Returned to RT (22-04-15)-increase FG
Pushing FG to 1015 will give an ABV of 5.29
33L (25-04-15)
2.5L water added OG = 1049
FG = 1014
ABV = 4.65
IBU = 40.54
adding 2.5 L extra of Sterile water (now 33L after racking from hop matter)should bring down FG to 1014 and give ABV of 4.65% (FG 1012 on 3/5/15, ABV now 4.83%)
34.5L (03-05-15)
added 1.5 sterile water .. now 34.5L
OG = 1047
FG = 1012
ABV= 4.62
IBU = 38.78
|
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Wedding Beer - S&W Pacific Ale
|
Blonde Ale
|
21 Litres |
1.051 |
1.01 |
5.47 |
22.74 |
3.63 °L
|
1.6K |
3 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: BULK - DME dissolved in 500ml water |
Priming Amount: 190gm |
Creation
Date: 1/16/2015 7:49 PM |
Notes:
strike water = 12.5 lt at 73.9c
*Hops should be Galaxy, not galena |
|
Red Chair Clone
|
American IPA
|
5.5 Gallons |
1.059 |
1.016 |
5.66 |
55.93 |
9.92 °L
|
1.6K |
2 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2014 5:44 PM |
Notes: 2L starter 205g DME |
|
Cascade American Pale Ale
|
American Pale Ale
|
23 Litres |
1.054 |
1.015 |
5.1 |
38.49 |
4.31 °L
|
1.6K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 10 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: Granulated sugar |
Priming Amount: 5g/bottle |
Creation
Date: 7/31/2013 9:38 AM |
Notes: |
|
Helles...ale?
|
Munich Helles
|
5 Gallons |
1.05 |
1.012 |
4.91 |
20.11 |
4.39 °L
|
1.6K |
2 |
|
|
Boil
Size: 7.8 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 1/11/2013 5:16 PM |
Notes: Primary: 14 days @ ~66
Secondary: 2+ weeks @ 34-40
Keg: 2+ weeks @ 34-40 |
|
Rainy Day Stout
|
Dry Stout
|
5.5 Gallons |
1.045 |
1.008 |
4.89 |
35.95 |
34.56 °L
|
1.6K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: N/A |
Efficiency: 58 |
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: 9/10/2012 12:01 AM |
Notes: from an all grain recipe in 2002, which had good comments from me on taste. halving the black patent malt. Also dropping the hops to 1.25 oz to put within dry stout specs. Also using my new favorite yeast strain, instead of Wyeast 1056. Also dropping mash temp down to 150. Will also try to reduce PH of mash water. We will want to see if we can improve on last time's efficiency, which was 58% for this recipe. shooting for a long sparge/lauter. |
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