|
Burns Rd ESB - An Attempt To Clone Fuller's
|
Extra Special/Strong Bitter (ESB)
|
5.25 Gallons |
1.059 |
1.018 |
5.33 |
45.64 |
10.43 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 30 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: corn sugar |
Priming Amount: N/A |
Creation
Date: 3/22/2014 10:04 PM |
Notes: Made a 2.2 L starter w/ 8 oz. DME (pale/pilsner mix). Put starter in the fridge after 12 hours to decant, but noticed globs of yeast jumping from the bottom cake 3 hours later (still in fridge). Took starter out of the fridge as i chilled the wort to 72 degrees. Decanted about a liter of liquid and pitched the rest. Would have liked to decant all of the liquid, but I figured there might be a fair amount of yeast still in suspension. I hope it doesn't screw the batch. Kreuzen forming activity w/ in 4 hours of pitching yeast. Still at 72 degrees in a room that is significantly cooler than that. I've got a fermwrap on it that will kick on at 69 and turn off at 70. Planning to ferment at 70.
Edit: I screwed up the hop schedule b/c when I originally was formulating the recipe it was as a 3 gallon boil. I did a 6.5 gallon boil, so I got more utilization. Still w/in the style, but will likely be more bitter than Fuller's. Time will tell.
After 3 days the beer was down to FG of 1.013. I was getting some jumping globs of yeast at the bottom of the carboy, which I suspect was off gassing giving some flocs a ride. This was still apparent, but minimal, when I racked on to .33 oz of EKG in secondary on day 8. Tasted ok. A bit fruity and perhaps a tad too bitter (see above). Based on some reading, I probably fermented too warm which upped the fruitiness. Still, I'm looking forward to seeing how it develops. |
|
|
Chocolate Stout
|
American Stout
|
5.5 Gallons |
1.065 |
1.018 |
6.22 |
31.7 |
35.44 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2015 8:54 PM |
| Notes: |
|
|
SMaSH Columbus
|
American Pale Ale
|
5 Gallons |
1.055 |
1.015 |
5.19 |
57.57 |
3.59 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2015 6:00 PM |
| Notes: |
|
|
Novalager European Golden Lager
|
International Pale Lager
|
12 Litres |
1.045 |
1.01 |
4.55 |
18.15 |
3.54 °L
|
1.8K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 14.1 Litres |
Boil Time: 30 |
Boil Gravity: 1.038 |
Efficiency: 78 |
Mash Thickness: 3.65 |
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: 6/8/2023 12:50 PM |
| Notes: |
|
|
Untethered Angel
|
American Pale Ale
|
5 Gallons |
1.064 |
1.013 |
6.67 |
37.48 |
6.44 °L
|
1.8K |
5 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2019 3:11 AM |
Notes: SMaSH beer. The orange/citrus from the Amarillo REALLY comes through nicely and matches the color from the M.O. malt.
Overall, it's a really nicely balanced beer.
I increased the dry hops from 2oz to 4oz. to try to add a little more hop aroma. (4/22/2023) |
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|
Dixieland Milkshake IPA
|
American IPA
|
30 Gallons |
1.073 |
1.023 |
6.65 |
24.02 |
4.14 °L
|
1.8K |
10 |
|
|
|
| Boil
Size: 33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 77.81 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/20/2017 4:13 PM |
Notes:
Servomyces 15 min
Lactose 10 min |
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|
BrewDog Punk IPA (Current) V2
|
American Pale Ale
|
20 Litres |
1.054 |
1.012 |
5.56 |
66.8 |
6.09 °L
|
1.8K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 24.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Forced Keg |
Priming Amount: N/A |
Creation
Date: 2/26/2017 6:11 PM |
Notes: Dry hop at 14 degrees for 5 days post FG.
"To get the best possible profile from the dry hops we recommend dry hopping post fermentation for 5 days. Dry hops should be added at cellar temperature. We find 14°C results in the most aromatic dry hop
profile." |
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|
GW London Pride
|
Best Bitter
|
23 Litres |
1.044 |
1.009 |
4.52 |
30.92 |
6.3 °L
|
1.8K |
7 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2016 9:28 AM |
| Notes: |
|
|
Sun Of A Peach
|
American IPA
|
8 Gallons |
1.064 |
1.014 |
6.59 |
74.09 |
4.85 °L
|
1.8K |
4 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2016 4:03 PM |
Notes: We added about 1.5-2lb of fresh chopped peaches per gallon to the primary fermentation just before pitching the yeast. Peaches were frozen for a few days prior to brew and left to thaw out the morning of the brewday. One batch had skin-on peaches, and the other was peeled. Both turned out excellent. The skinless was a bit more crisp, but the skin-on was a bit more peachy, hazy and overall more fruity.
Also used 3 packets of yeast |
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|
The Dank Knight Rises
|
Double IPA
|
5.5 Gallons |
1.096 |
1.018 |
10.29 |
102.46 |
50 °L
|
1.8K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 10/22/2016 6:21 PM |
| Notes: |
|
|
Dusty Gringo
|
Specialty IPA: Brown IPA
|
25 Litres |
1.065 |
1.01 |
7.27 |
71.8 |
20.83 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 36.13 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 15 ° C |
Priming Method: co2 |
Priming Amount: 0.56 bar |
Creation
Date: 8/12/2024 5:10 AM |
Notes: DEEP CREEK’S DUSTY GRINGO
recipe from HBMalt https://www.hbmalt.co.nz/index.php?route=product%2Fproduct&product_id=560
Description: Dusty Gringo India Brown Ale represents the rugged edge of the Wild West cowboy. A swig of this tasty brew charges your senses with the aromas of a mountain range of malt, and a hop kick reminiscent of that trusty steed’s hoof. The floral and citrus flavours imparted from the hops, ride on a powerful chocolate malt base. A strong companion to explore the badlands.
Pitch onto NZ Pilsner 34/70 yeast cake |
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Aqua Regia 2
|
American IPA
|
6.5 Gallons |
1.069 |
1.021 |
6.25 |
116.87 |
9.58 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Corn sugar |
Priming Amount: 3 oz for 21 days |
Creation
Date: 12/23/2012 2:37 AM |
Notes: 0 min boil Hop = Post Boil Swirl Hops.
Mash at 150F. Kill the flame after the 90 min boil and Add the 0 min hops, swirl, cover and let sit for 60 minutes. After 60 min, drop the temp quickly, pitch and ferment at 66F for the first two days, then raise 4 degrees over the next two days to 70F and let sit for a total of 14-17 days. Cold crash to 37F before racking to secondary, then let the beer warm back up to pitching temperature before dry hopping. I like to rack to a layer of CO2 covered hops (in this case, sack full of whole hops) in secondary. Add the corn sugar to a cup of water and boil for 5 minutes, chill and pitch when ready to bottle. Bottle at 70F. |
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|
VANILLA-GO-GO
|
Russian Imperial Stout
|
11.66 Litres |
1.12 |
1.074 |
6.15 |
42.71 |
50 °L
|
1.8K |
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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|
Haka IPA
|
Specialty IPA: Belgian IPA
|
13.5 Litres |
1.062 |
1.011 |
6.7 |
67.3 |
9.33 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 16.7 Litres |
Boil Time: 70 |
Boil Gravity: 1.05 |
Efficiency: 76 |
Mash Thickness: 3.8 |
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: 3/5/2016 11:29 AM |
| Notes: |
|
|
Something Wicked This Way Comes
|
Imperial Stout
|
12 Gallons |
1.097 |
1.022 |
9.88 |
66.36 |
48.48 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/29/2016 7:47 PM |
| Notes: |
|
|
Belma Saison IPA
|
Saison
|
5.5 Gallons |
1.038 |
1.007 |
4.13 |
34.62 |
2.96 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
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: 8/26/2015 2:20 PM |
| Notes: |
|
|
Larry's Memorial IPA
|
American IPA
|
2.5 Gallons |
1.071 |
1.015 |
7.38 |
77.66 |
7.4 °L
|
1.8K |
0 |
|
|
Author:
|
|
BrewingBaar
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 73 |
Mash Thickness: 1.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: corn sugar |
Priming Amount: 5oz |
Creation
Date: 8/3/2015 6:14 PM |
Notes: Very complex hops schedule.
Warrior as the primary bittering hop
Cascade
Chinook and
Simcoe as the flavor and aroma hops
I think this has the potential to be a great IPA, especially with the dry hopping with three different hops. The aroma should be intense and the flavor should have delicious citrus and pine.
The addition of simcoe, cascade, and chinook resulted in a very pronounced tangerine flavor in the young IPA. The beer is very well balanced, exhibiting pine only in the aroma, not so much in the flavor.
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|
Easy Roggenbier
|
Roggenbier (German Rye Beer)
|
5.5 Gallons |
1.054 |
1.015 |
5.21 |
17.78 |
16.64 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2015 4:29 AM |
| Notes: |
|
|
Josh's Magic Coffee Stout
|
Russian Imperial Stout
|
6 Gallons |
1.105 |
1.013 |
12.1 |
34.59 |
50 °L
|
1.8K |
0 |
|
|
Author:
|
|
MoleculeChaser
|
|
| Boil
Size: 9 Gallons |
Boil Time: 120 |
Boil Gravity: 1.052 |
Efficiency: 73 |
Mash Thickness: 1.05 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/29/2015 1:30 AM |
Notes: Brewed on 8/23/15 outdoor on new propane burner.
|
|
|
Abigail Pale Ale
|
American IPA
|
2.5 Gallons |
1.058 |
1.017 |
5.37 |
55.36 |
6.4 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2015 3:53 AM |
Notes: Rack from HTL at 160 and strike. Mash for 75 minutes. Target Mash temp is 150 for high attenuation. With three days left in secondary, add dry hop addition.
Repeat Dry Hop for an additional three days.
Cold crash after 3 days before kegging. |
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