|
Suicide Mission
|
Double IPA
|
6 Gallons |
1.067 |
1.01 |
7.57 |
64.98 |
4.78 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 72 |
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: 2/22/2019 9:51 PM |
Notes: For 6 US gallons (22.7 L)
MALTS
9 lb. (4.08 kg) Pilsner malt
2 lb. (0.9 kg) oats
2 lb. (0.9 kg) pale two-row malt
4 oz. (113 g) honey malt
10 oz. (283 g) dextrose in boil
HOPS
0.35 oz. (10 g) Columbus, 14% a.a. @ 60 min
1.5 oz. (42.5 g) Mosaic, 12.5% a.a. @ 10 min
3 oz. (85 g) Mosaic, 12.5% a.a. @ 0 min, whirlpool 20 min
0.75 oz. (10 g) Columbus, 14% a.a. @ 0 min, whirlpool 20 min
0.75 oz. (10 g) El Dorado, 14.3% a.a. @ 0 min, whirlpool 20 min
2 oz. (57 g) LupuLN2 Citra Cryo pellets, 23% a.a., dry hop 6 days
2 oz. (57 g) Mosaic, 12.5% a.a., dry hop 6 days
1 oz. (28 g) Columbus, 14% a.a., dry hop 6 days
1 oz. (28 g) LupuLN2 Mosaic Cryo pellets, 24% a.a., dry hop 6 days
YEAST
Imperial #A07 Flagship ale yeast, starter or multiple packs
WATER
Mash pH of 5.45, pre-boil pH of 5.25, flameout pH of 5.0–5.1. Add acid where needed to hit these numbers. Acidify sparge water to 5.6 pH. Target a water profile of 140 ppm Ca, 50 ppm Mg: 20 ppm Na, 300 ppm SO4 and 75 ppm Cl.
SPECIFICATIONS
Original Gravity: 1.068 (16.5° P)
Final Gravity: 1.010 (2.5° P)
ABV: 7.50%
IBU: 68
SRM: 4
DIRECTIONS
Mash in at 149°F (65°C) and hold for 50 min. Mash out at 168°F (76°C) for 10 min. Fly sparge at 168°F (76°C). Add dextrose and boil 60 minutes. Whirlpool with flameout hops for 20 minutes, and then cool. Oxygenate and pitch an adequate amount of yeast (a starter or multiple packages of yeast) according to mrmalty. com. Don’t significantly overpitch. Ferment at 67°F (19°C).
After a successful forced diacetyl test, cool the beer to 53°F (12°C) for two days. Dump the yeast and trub, if fermenting in a conical, then add the dry hops, back-flushing with CO2 or bubbling CO2 through the fermenter while adding the hops, if possible. Let the fermenter rise to 67°F (19°C) again during the dry hop. The large dry hop amount will likely add another few points of attenuation.
After six days, cool the fermenter to 40° F (4° C) for two days, again dumping hops and remaining yeast, if possible. Fine with 15 mL of BioFine, agitating the beer with CO2 to mix it in thoroughly. Allow the beer to settle and clarify for two days before transferring it to a keg.
Try to avoid introducing oxygen into the finished beer as much as possible (e.g. flush transfer lines with CO2 immediately before the transfer, completely seal the fermenter or keep slight positive pressure on the fermenter during the cold crash and perform a closed transfer to the keg). |
|
|
Russian River Pliny The Elder
|
American IPA
|
5.5 Gallons |
1.083 |
1.018 |
8.61 |
238.27 |
6.99 °L
|
1.8K |
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. |
|
|
Citra/Cascade IIPA
|
Imperial IPA
|
10 Litres |
1.078 |
1.015 |
8.3 |
111.74 |
6.06 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 16.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 4 |
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: 7/20/2015 3:11 AM |
| Notes: |
|
|
XH Christmas Hazy IPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.076 |
1.019 |
7.6 |
5.63 |
4.56 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 65 |
Mash Thickness: N/A |
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: 11/25/2017 10:50 PM |
Notes: Consider Adding Mango Juice in primary
Assume 80% Attenuation.
More sweet with lactose, also haze
Less bitter
Vigorous boil with top off, reduce DMS off flavors
Whirlpool hops
Chill to 670
Add hops for 20 min with top on to prevent contamination
Then continue to chill
|
|
|
Sorachi Ace Clone
|
Saison
|
2.25 Gallons |
1.073 |
1.016 |
7.51 |
33.14 |
3.61 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 2.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2017 4:48 AM |
| Notes: Reduce FO hop addition (5 to 3.5oz), 3x volumes of CO2, need to do a bit more research on saison carbonation before bottling. |
|
|
Limfjord Klone
|
Baltic Porter
|
25 Litres |
1.072 |
1.012 |
7.9 |
32.45 |
41.39 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 85 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2017 12:56 PM |
| Notes: |
|
|
NEIPA 2019 (low Alcohol And IBU)
|
Specialty IPA: New England IPA
|
23.1 Litres |
1.039 |
1.01 |
3.82 |
28.49 |
3.04 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 65 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/18/2019 1:04 AM |
Notes: No hops during high fermentation.
First dry hopping starts after 2-3 days (after hight fermentation)
After that :
- first batch of hops for 7 days
- second batch of hops last 3 days --> qui en fait est resté jusqu'au 17 avril et techniquement en contact jusqu'au 28 AVRIL.
Brassage 24 Mars !
En faite, j'ai respecté ci-dessus mais j'ai laissé en fermentation jusqu'au 17 AVRIL.
Ensuite enfutage le 28 AVRIL. Elle est restée au frigo du 17 Avril au 28 avril.
Production de 19,5L (1 KEG + 0,5L) |
|
|
Devin Graduation IPA (Torture Night)
|
American IPA
|
10.5 Gallons |
1.059 |
1.016 |
5.56 |
142.3 |
3.87 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2013 11:29 AM |
Notes: Sparge 168F
Grain |
|
|
Big Dipper Taiheke Galaxy DIPA
|
American IPA
|
20.5 Litres |
1.082 |
1.019 |
8.22 |
86.25 |
7.58 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2018 3:01 PM |
| Notes: |
|
|
Panther Black Pilsner
|
Bohemian Pilsener
|
2.5 Gallons |
1.056 |
1.014 |
5.51 |
44.77 |
38.62 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
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: 5/26/2018 8:35 PM |
| Notes: |
|
|
Fort George Vortex Clone
|
Specialty IPA: Belgian IPA
|
3 Gallons |
1.071 |
1.013 |
7.6 |
98.38 |
9.06 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.107 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2017 12:13 AM |
| Notes: |
|
|
Blonde 100L
|
Blonde Ale
|
103 Litres |
1.052 |
1.011 |
5.4 |
16.82 |
5.14 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 111.53 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 86 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: 8~10 gr /L |
Creation
Date: 12/7/2017 6:50 PM |
| Notes: |
|
|
Hellsmash
|
Munich Helles
|
22 Litres |
1.047 |
1.007 |
5.25 |
21.66 |
3.46 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2017 9:46 AM |
| Notes: |
|
|
Janet's Treat
|
Brown Porter
|
23 Litres |
1.045 |
1.011 |
4.53 |
36.03 |
32.85 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 75 |
Boil Gravity: 1.033 |
Efficiency: 68 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2016 9:34 PM |
| Notes: |
|
|
63 Grader Nord
|
American IPA
|
20 Litres |
1.064 |
1.013 |
6.75 |
81.55 |
2.77 °L
|
1.8K |
4 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2015 3:45 PM |
| Notes: |
|
|
Dunkel Dunkel Düm-Wop - 90min
|
Munich Dunkel
|
5.5 Gallons |
1.051 |
1.012 |
5.16 |
19.89 |
15.9 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2014 11:40 PM |
Notes: 6.38gallons total mash size
decoction volume = total mash volume * (target temp - start temp) / (boil temp - start temp)+15-20%
=2.19 gallons, 8.75 qt
For each decoction rest 20 @ 150F, add pinch of gypsum, then boil 30min
Caramel malt ~65Lov |
|
|
Premiere D'emon Xmas
|
Belgian Dubbel
|
10 Litres |
1.072 |
1.012 |
7.91 |
30.37 |
19.17 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2014 9:46 PM |
Notes: Ph pulver i mash.
ner till 18C.
stig till 26 över 7 dar, 1-2 grader per dag.
sen ner till 20-22 grader igen.
8 gram socker per L. |
|
|
03 Milk Stout
|
Sweet Stout
|
23 Litres |
14.708 |
5.609 |
4.95 |
41.28 |
35.79 °L
|
1.8K |
2 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 12.2 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 27 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/7/2014 9:32 PM |
| Notes: |
|
|
Ed IPA - N1
|
Imperial IPA
|
22 Litres |
1.07 |
1.021 |
6.76 |
71.83 |
12.2 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/20/2014 2:22 AM |
| Notes: |
|
|
Fontine La Salope
|
Saison
|
5.5 Gallons |
1.079 |
1.017 |
8.12 |
30.74 |
11.73 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 78 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2014 3:39 AM |
| Notes: |
|
|
|
|