|
CCC IPA
|
English IPA
|
23 Litres |
1.06 |
1.013 |
6.18 |
54.28 |
6.34 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2016 11:04 AM |
| Notes: |
|
|
The Plinian Progeny
|
Double IPA
|
12 Gallons |
1.093 |
1.018 |
9.88 |
258.08 |
7.41 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.086 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 11.73 psi |
Creation
Date: 2/20/2022 1:57 PM |
Notes: Full-bodied with extreme hop character, the explosive citrus, pine and grapefruit resins are barely balanced by a huge 10% ABV.
Featuring three hop shots and 19oz of hops from nearly every iconic American favorite; Amarillo, Columbus, Cascade, Simcoe and Centennial...impressionable palates beware!
Brewing Notes:
- A yeast starter and 2-stage fermentation is highly recommended.
- 6 gallon batch size, to accommodate the wort losses due to the ridiculous amount of hops
- 90 minute boil
- 6 lbs Pilsen malt syrup (15 min late addition)
- 1.6 lbs Corn Suger (0 min late addition) |
|
|
New England IPA
|
Specialty IPA: New England IPA
|
50 Litres |
1.07 |
1.016 |
7.08 |
54.46 |
4.34 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 3/3/2020 12:57 AM |
Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.
Takes 20 to 25 days before ready |
|
|
Monster Mash
|
Russian Imperial Stout
|
11.66 Litres |
1.12 |
1.072 |
6.23 |
42.98 |
50 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 14.16 Litres |
Boil Time: 120 |
Boil Gravity: 1.098 |
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
|
|
|
Knifey Spoony (NZ Liberty Knife Party IPA)
|
American IPA
|
21 Litres |
1.071 |
1.016 |
7.21 |
34.79 |
11.4 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 14.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.103 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19.4 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/20/2019 4:34 AM |
Notes: Full-noise West Coast IPA, orange/amber colour, great balance between bitterness, hops and caramel maltiness with strong citrus and tropical fruit aromas. Lacking the crystal clear flavours and punch of the original, but very tasty. Aroma isn't as passionfruity as original. Malt and sweetness are pretty close. Bitterness is slightly stronger than original. Colour may be a touch too dark, evaluating as sediement clears.
Revisions for next time: Consider a different yeast. Mash 1 degree warmer. Swap in 20g of citra and reduce amarillo to 10g at end of boil. Malts good but perhaps reduce vienna slightly. Observations: During brew - Wort efficiency was slightly low, potentially mash 1 degree higher. Used preheated mash tun on an average/warm day. - A lot of suspended protein. May be candidate for gelatine finings. - West Coast No. 5 yeast used. May trial other yeasts as recipe is refined. End of primary - Perhaps needs more citra, may swap in 20g of citra at 1 minute and reduce amarillo to 10g? Hadn't dry-hopped yet though. - Malt profile excellent, no changes suggested other than it is perhaps slightly too dark/red - waiting for sediment to settle before making final call on this, may clear lighter. |
|
|
Hugh Hefeweizener
|
Weizen/Weissbier
|
5.25 Gallons |
1.062 |
1.015 |
6.25 |
14.88 |
4.55 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 6.55 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: 13.7 psi |
Creation
Date: 1/28/2019 6:21 PM |
Notes: 1.7 L starter @ 1.040.
Step mash - ferulic acid rest @ 110 for 20 minutes, infuse to raise temp to 156. Mash 60 mins per usual, and batch sparge.
|
|
|
DDH NEIPA - Citra Azacca Amarillo
|
American IPA
|
3 Gallons |
1.067 |
1.013 |
7.1 |
118.64 |
4.57 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 1/3/2019 11:06 PM |
| Notes: |
|
|
Golden State MOAB
|
American Brown Ale
|
2.5 Gallons |
1.063 |
1.018 |
5.93 |
103.82 |
16.5 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 3.25 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: 9/1/2012 2:27 PM |
| Notes: This is a clone of Sierra Nevada's "Torpedo Extra IPA" |
|
|
All Extract - Pale Ale
|
American Pale Ale
|
6 Gallons |
1.055 |
1.014 |
5.4 |
39.28 |
6.21 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.018 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2015 4:21 AM |
Notes: Boil for 90 minutes to get some caramelization.
Rehydrate yeast in 5oz of water.
*About 16% of this recipe is munich malt*
Pitch yeast in half cup of 80 degree for 15 mins and leave alone, then gently stir for 15 until a cream is created.
Brewed on 06/27/15 with a full 5.75-6 gallons in the fermenter. I calculated about 7.25 on my dip stick, but after adding 4 lbs of extract it went up to 7.75, and thats why I did a late addition.
Gravity read 13.1 brix (1.051) Pitched at 66.
06/28/15: There is a TON of activity with some krausen getting pushed out. Everything looks good so far.
07/01/15: Changed temp from 66 to 68.
07/02/15: Took it out to room temp.
Kegged on 07/16/15:
Full 5 gallons. Might have sucked up a few oz of trub, but overall went ok.
Refractometer: 6.3brix (1.011 SeanTerrill) 5% Alcohol.
09/07/15: The beer has smoothed out a lot and it's quite nice. There is a strong buttery (not diacetyl) quality to the beer that I attribute to the munich malt. Overall my family likes it and I think it's good... but not great.
An all grain version will follow. |
|
|
(M)Oktober Fest
|
Oktoberfest/Märzen
|
23 Litres |
1.051 |
1.01 |
5.4 |
19.94 |
11.16 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2015 10:26 AM |
| Notes: |
|
|
Olivia's II - Chocolate Milk Stout
|
Oatmeal Stout
|
2 Gallons |
1.059 |
1.016 |
5.53 |
33.88 |
31.52 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 0.75 |
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: 2/10/2015 7:20 PM |
| Notes: Scrape the bean into the wort and boil for the last 5 minutes. Keep the bean aside to add to primary so it doesn't get caught in the hop strainer. |
|
|
Sjuggerud Blonde
|
Belgian Blond Ale
|
5.5 Gallons |
1.069 |
1.017 |
6.78 |
20.93 |
5.26 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Force Carbonation |
Priming Amount: 5.1 lbs |
Creation
Date: 8/2/2013 7:08 AM |
| Notes: |
|
|
Wheat Ale
|
American Wheat or Rye Beer
|
10 Litres |
1.06 |
1.017 |
5.68 |
24.81 |
6.04 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: Sugar |
Priming Amount: N/A |
Creation
Date: 3/3/2013 3:12 PM |
Notes: Alt for høy OG på 70 etter kok - vannet ut med 1 liter vann rett i vørteren etter kok, førte til OG på 60. Reduser mengde pale/hvete-malt med 3-400ish gram av hver til neste gang. Altså rundt 1.3 kg pale og 1.3 kg hvete neste gang. Øke kokevolum litt for å unngå trub i gjæringskar.
Brewhouse eff. er ca 70%, men i dette tilfellet "vannet ut" til 60% når man regner med tilsettingen av 1 liter vann i vørter etter kok. FG: 1.012 |
|
|
Bringebær Hveteøl
|
Weissbier
|
50 Litres |
1.052 |
1.012 |
5.3 |
11.09 |
3.5 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 2/25/2016 10:49 PM |
Notes: tilsett Bringbær etter en ukes gjæring, fordeles på gjæringskarene.
for redusert gluten tilsett Clarity-Ferm i begge karene etter koking. |
|
|
Steve's NZ Wakatu Pale Ale
|
American Pale Ale
|
5 Gallons |
1.056 |
1.015 |
5.4 |
70.96 |
8.11 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 4/4/2016 2:29 AM |
| Notes: |
|
|
Bee's Knees Ale
|
American Pale Ale
|
5.5 Gallons |
1.058 |
1.013 |
5.96 |
46.07 |
7.33 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2016 5:40 AM |
Notes: Add honey after flame out and before cooling.
|
|
|
Yellow Duckie
|
American Pale Ale
|
5.5 Gallons |
1.057 |
1.014 |
5.64 |
33.18 |
5.54 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2019 12:11 AM |
| Notes: |
|
|
Mexican Lager - DONE!
|
International Pale Lager
|
1 Gallons |
1.048 |
1.011 |
4.88 |
10.2 |
3.28 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 20 |
Boil Gravity: 1.039 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2019 5:26 AM |
| Notes: |
|
|
Tipping Point Ale
|
Mild
|
5.25 Gallons |
1.037 |
1.009 |
3.72 |
18.17 |
20.81 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 52 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: Dextrose |
Priming Amount: 3 oz. |
Creation
Date: 2/3/2014 4:58 AM |
| Notes: |
|
|
Centennial Extract
|
No Profile Selected |
2 Gallons |
1.051 |
1.01 |
5.44 |
24.93 |
6.37 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.102 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: dextrose |
Priming Amount: 2 oz |
Creation
Date: 9/12/2019 4:32 AM |
| Notes: |
|
|
|
|
