|
Hop Sludge RIPA/ Swap Beer
|
Specialty IPA: Rye IPA
|
23 Litres |
1.074 |
1.013 |
7.99 |
79.03 |
8.69 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 75 |
Boil Gravity: 1.057 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/23/2016 12:16 AM |
| Notes: |
|
|
Russian River Pliny The Elder
|
American IPA
|
5.5 Gallons |
1.083 |
1.018 |
8.61 |
238.27 |
6.99 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2014 7:35 PM |
Notes: This is Russian River's Pliny the Elder recipe posted by Vinnie Cilurzo.
Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.
Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose, and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort to 67° F (19° C) and transfer to fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67° F (19° C) until fermentation activity subsides, then rack
to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. Age five more days. |
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|
Flogged IPA (Stone IPA Clone)
|
American IPA
|
5.5 Gallons |
1.065 |
1.011 |
7.12 |
77.36 |
6.06 °L
|
1.9K |
1 |
|
|
|
| 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: 2/2/2016 2:51 AM |
| Notes: |
|
|
Twisted Tea Base V2.0
|
No Profile Selected |
1 Gallons |
1.075 |
1.008 |
8.8 |
0 |
8.67 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 1.75 Gallons |
Boil Time: 30 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2023 10:52 PM |
Notes: Started on 3/19/2023 with an anticipated final date of 3/29/2023
Original ABV was 1.70 (1.72 with correction factor since reading was taken at 72F)
Original had 2/3 cups of table sugar with 4.5oz of lemon juice so we'll keep that going with this just to see |
|
|
Olde Plough
|
Ordinary Bitter
|
5.5 Gallons |
1.039 |
1.01 |
3.77 |
28.34 |
8.92 °L
|
1.9K |
5 |
|
|
|
| Boil
Size: 6.83 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
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: 10/31/2021 11:29 PM |
| Notes: |
|
|
VANILLA-GO-GO
|
Russian Imperial Stout
|
11.66 Litres |
1.12 |
1.074 |
6.15 |
42.71 |
50 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 14.16 Litres |
Boil Time: 120 |
Boil Gravity: 1.099 |
Efficiency: 59 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18.5 ° C |
Priming Method: dextrose |
Priming Amount: 53.2 g |
Creation
Date: 9/2/2019 2:22 PM |
Notes: v6 automne 2023? augmenter carb a 1,9 comparé a 1,85
swap de coco pour plus en tranche(200 100 rapéau lieu de 150/150)
Nibs 125g
marris otter de bairds a considerer..pas certain, si jaime la new batch garder tf
41.45 ibu vers 43.26
le bourbon a pas gouter, +10%? 3,5 ml/l au lieu de 3,2, prochaine fois 4? apres le 3,5 la 3,2 vers 3,5 3,5 vers 4 selon le gout
resumé:
1 peu plus de carb
1 peu plus de munich(gout grain)
1 peu plus de roasted et grains foncé
1 peu plus de bourbon
coco en tranche
9 jours coco au lieu de 8
7/16 jours de fait mettre le coco, embouteiller jour 16 mais prendre en consideration le cold crash..p-e mettre la malto au BOIL et lacto a lembouteillage (MALTO 3% FERMENT)
3,2 ml/litre au bottling de bourbon = ajout de 0.13 % abv sur 9.6L
v5 but: v4 avait pas recirculé et 10 degrés plus haut pour avoir 69,..p-e pour s'aider a egaliser la temperature au debut..mais pas trop recirculer, mettre plus haut pendant les periodes sans recirc
bien couler le sparge a cote et remettre dans le contenant pour maximum de liquide, pcq on a pas recirc jpense quon a eu pas mal de debris..recirc please mais pas 1 heure..p-e la moitié?
la couleur brune venait dou? on verra!
le sucre et le mouthfeel etait super, gout de chocolat aussi, besoin de conserver le bon gout de grain en laugmentant 1 peu, idem cocoa nibs et coconut, mais besoin de ibu etgrain foncé pour accompagner le gout, test de bourbon!
ajouter un peu de grain foncé cocoa nibs80 vers 100, chloride 196 vers 200, coconut en tranche 100 vers 150) 1 peu plus d'avoine 9.5 vers 10,
1 oeu plus de carb 1.8 vers 1.85
garder le roasted de bairds, ramenet le marris de thomas,
ajouter bourbon a lembout, 3,2 ml par litre
en faire saNS BOURBON, et lautre avec
V2: a cause de tout le sucre
1.046 final sur 1.033?
V3
1.048 sur 1.037 attenuation 61
Le dextrose dans la recette est pour le 5gr sucre par 80gr de coco sur 500 = 30gr sucres
56 srm réel prévu mais top a 50 le calculateur
V4 a venir efficacita 54 pre brasse finalement 64.5!!!
le ibu a passé de 43 a 38 a cause de ca..mais tant mieux avec cocoa nibs
avant 500 gr/11 litres 45.45!L
250/9 27.77 g/l coco
8.88 gr/l cocoa nibs..recalculer 80 gr
j'ai du changé le marris otter de fawcett par du bairds et le munich simpsons par du gambrinus
Le roasted barley thomas fawcet par bairds
Sortir un des grains foncés.. p-e le carafa3 pcq avec le cocoa nibs ca va etre trop donc jai enlevé un peu de wheat et pale, et enlever un peu dibu
95gr tranche coco
155 coco rapee
80 cocoa nibs
ajouter 15 gr de dextrose dans les ingredient pour remplacer le sucre de 250 gr de coco
ajouter 125 au 125 existant en malto..seulement que ca fuck les % sinon
pas de flaked barley et mettre munich..donnait du mouthfeel et sucre mais zero alcool et gout..essayer plus bouillir compenser mais munich pour alcool et gout
Un peu moins de coco sinon contenant trop plein
IMPORTANT: nettoyer les contenanta de coco par dessus un tamis et acheter au dollo le truc de screen pour pas que le coco ait dans le lavabo
Switcher le flaked barley par munich et avoine et maltodextrine 125 a 250
Moins de cara 120 harsh et plus de caramelisé 60
500 gr coco vers 250 pour contenant a moitié
peut pas aller plus haut en grain pas assez de levure!
coco 11 litres fois
15lbs perbarrel debut du gout intense
( 58 gr/l)
commencé ``a 45,5 gr/l (ratio de 11,76lbs/barrel) donne 500grammes pour 11 litres
les toaster légèrement sur parchemin pas ciré a 300f et les brasser régulièrement, les éponger du gras pour pas perdre do de head et les mettre dans les 2 canisses à la moitié
COCO SCOTT FOND DE LA PLAQUE ABSORBÉ LHUOLE, plus fort permettrait de sortir lhuile.. a voir
1 semaine avant l'embouteillage, donc après 2 semaines de fermentation ouvrir le fermenteur et dropper ca pour total 3 semaines, la safale 2 va soccuper de rattraper la levure
y aller en demi dosage de safale 2 et de malto
safale 2 dernière fois 0.1gr/l
1gr/10l
prochaine fois 0,5 gr/10l
carb a 1.9 au lieu de 2
acheter vanille
acheter safale 2
plus de noir, plus de sucre residuel flaked barley, moins de malto
plus de boil concentre les gouts
plus de profondeur drc
plus de vanille
coco?
Carber en 3 jours
2 heures de boil
49 srm ancienne vers 56.87
A lavenir ca va prendre un mash max a 69
Si je beux cold ou soft crash je dois laisser 24h et laisser revenir a la temperature ambiente pour que la levure se reproduise asser pour quelle soit capable de carber
pas de dextrose pour pas de gusher.
1.045 final 225 de lactose (dern fois 350 pour 19l)
11.6 l au fermenteur
15.79 mash
3.66 sparge
scaled a 69% batch size original a 17,75l maintenant 12.25
batch size reel dans mes calculateur de 10.47 -
si mout na pas de 1099
Wyeast 1968
equivalente de wlp002 english ale yeast de white labs
english ale de escarpment qui est au canada
Fermentation 3 semaines,
Vanille est a 35% donc au bottling on peut en ajouter 1 peu si on
Apres fridge et peut devenir moins sharp avec le temps mais plus on attend apres 2 mois plus le sucre va sen aller aussi donc trop tot trop edgy trop long redevient edgy mais c long pas de 2 a 6 mois
Pas mettre du lactose quand ca bouille et dextrose aussi sinon on va bruler le sucre, le faire rechaufer et melanger dans leau jusqua bouillir, ensuite ajouter
Mash thickness ideal 2.6 mais peut aller jusqua 2.1 si melanger souvent
1.75 carb est suggéré mais je trouve ça bas..bon succès avec 1,95 dans la pale ale donc aller à 1.85
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|
|
NEIIPA
|
Double IPA
|
5.5 Gallons |
1.072 |
1.014 |
7.52 |
56.09 |
5.87 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 120 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 10/26/2016 1:06 AM |
| Notes: |
|
|
Kjeller 5 Juleale 2016 25 Liter
|
Foreign Extra Stout
|
25 Litres |
1.075 |
1.017 |
7.57 |
64.6 |
46.25 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/8/2016 2:11 PM |
| Notes: |
|
|
AMERICAN WHEAT 2020
|
American Wheat Beer
|
25 Litres |
1.05 |
1.009 |
5.3 |
26.59 |
3.97 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 75 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/7/2015 3:17 PM |
| Notes: |
|
|
Mandarina Bavaria Saison Small Batch
|
Saison
|
15 Litres |
1.063 |
1.013 |
6.53 |
21.48 |
7.15 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2015 11:20 PM |
Notes: Basically I need to use up the leftovers I have from other brews so this recipe is really an experiment to see what I can muster up from all the bits and pieces.
O.G. 1.062 F.G. 1.006 |
|
|
Seef
|
Belgian Specialty Ale
|
5.4 Gallons |
1.055 |
1.012 |
5.72 |
23.78 |
3.92 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 78 |
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: 5/13/2015 7:08 PM |
Notes: 20% sour mash for 3 days. Mash 1.75lbs of grain with 2.25qts of 169F water for 45min. Let cool to 122F and add a few tablespoons (handful) of un-mashed grain. Place in vacuum sealed bag and Sous Vide for 36 hours. Recipe Thanks to stupergenius.
Check him out at https://www.brewtoad.com/users/36707 |
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|
Black Beast Of Satan IPA
|
American IPA
|
5 Gallons |
1.165 |
1.041 |
16.2 |
79.92 |
30.99 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 6 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: 9/3/2011 8:01 PM |
| Notes: |
|
|
Hepne Brygg #4
|
Imperial IPA
|
20 Litres |
1.082 |
1.016 |
9.18 |
101.34 |
11.41 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 68 |
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: 6/24/2014 12:01 PM |
| Notes: |
|
|
Gimme Moher Stout!
|
Irish Stout
|
5.5 Gallons |
1.056 |
1.018 |
4.91 |
36.22 |
40.79 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2015 1:06 AM |
| Notes: |
|
|
Porter - Mark 3 Coconut (ABS Conversion From ESB)
|
English Porter
|
5.5 Gallons |
1.067 |
1.018 |
6.48 |
39.45 |
39.34 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/8/2016 2:12 PM |
Notes: * Water chemistry is very important for this recipe
** At start of boil I pulled 1 gallon of wort off and boiled down by 2/3 to 1/2 until slightly syrupy. This is a key technique I do with all Porters.
Add 1lb toasted and 1lb untoasted coconut after completion of fermentation. Blend in grain bag and add to keg for 1 week or until desired flavor. Then remove.
Add 3oz coco nibs to keg sanitized grain bag after coconut stage. Allow to marry with beer for 1 week before serving and leave in keg for the very short life cycle of beer.
*** I had to stop making this beer because it was too good. |
|
|
Yuzu Smooth IPA
|
American IPA
|
21 Litres |
1.076 |
1.02 |
7.31 |
55.28 |
5.12 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/22/2017 9:47 PM |
| Notes: Yuzu juice instead of lemon and sour with proviva |
|
|
Kinn Single Hop Galaxy IPA
|
American IPA
|
25 Litres |
1.067 |
1.017 |
6.59 |
91.65 |
9.46 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2014 7:49 PM |
| Notes: |
|
|
Black Butte Clone
|
Robust Porter
|
5 Gallons |
1.06 |
1.02 |
5.15 |
68.47 |
26.86 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2013 12:38 AM |
| Notes: |
|
|
Hazy XPA #2
|
Blonde Ale
|
22.01 Litres |
1.04 |
1.01 |
3.98 |
0 |
3.71 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 72 |
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: 1/9/2022 3:45 AM |
Notes: 20L Mash 8L Sparge
28L total
|
|
|
Pat's Cat
|
Oatmeal Stout
|
23 Litres |
1.048 |
1.011 |
4.84 |
27.66 |
40 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/17/2012 9:00 PM |
Notes: Coffee added to primary on day 2 of fermentation.
Blow off tube essential. |
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