|
Baltic Porter
|
Baltic Porter
|
10 Litres |
1.082 |
1.015 |
8.74 |
33.21 |
19.77 °L
|
489 |
0 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/23/2020 11:39 AM |
| Notes: |
|
|
Honey Kolsch
|
Kölsch
|
5.5 Gallons |
1.049 |
1.012 |
4.88 |
33 |
5.92 °L
|
489 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/6/2024 10:53 PM |
| Notes: |
|
|
Marzën '24
|
Märzen
|
37 Litres |
1.065 |
1.015 |
6.52 |
22.95 |
9.82 °L
|
489 |
1 |
|
|
|
| Boil
Size: 47 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: co2 |
Priming Amount: 2.07 bar |
Creation
Date: 2/29/2024 7:23 AM |
| Notes: |
|
|
Kolsch
|
Kölsch
|
10 Gallons |
1.046 |
1.009 |
4.82 |
25.75 |
4.34 °L
|
489 |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 8/5/2023 4:10 PM |
| Notes: |
|
|
Kolsch SB Jan2023
|
Kölsch
|
50 Litres |
1.051 |
1.013 |
5.03 |
23.44 |
3.72 °L
|
489 |
0 |
|
|
|
| Boil
Size: 61.14 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: 3.51 |
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: 1/8/2023 10:13 PM |
| Notes: |
|
|
Variety's Märzen
|
Märzen
|
600 Litres |
1.051 |
1.009 |
5.55 |
15.19 |
14.29 °L
|
489 |
0 |
|
|
|
| Boil
Size: 613.52 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/8/2022 5:18 AM |
| Notes: |
|
|
German Pils 3
|
German Pils
|
5.5 Gallons |
1.048 |
1.007 |
5.33 |
44.57 |
3.57 °L
|
489 |
0 |
|
|
|
| Boil
Size: 7.6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 3.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/15/2021 1:06 PM |
Notes: changes from Pils 2:
-Increased bitterness by 0.25 oz at 30 min, 38.95 to 48.39 IBU
-Changed whirlpool hop from Tettnang to Hallertau
-Changed base malt from SC to Weyermann Barke Pils
-Did'nt have carafoam so removed it
-Changed Efficiency to 70% |
|
|
Baltic Borter
|
Baltic Porter
|
5.5 Gallons |
1.087 |
1.014 |
9.59 |
33.87 |
32.13 °L
|
489 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 120 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/8/2021 4:09 AM |
Notes: 9/29/21 Fantastic brew day hit every number mixed a wort sample with a little buffalo trace and it was like boozy hot chocolate. Documenting this one because it going to be a banger.
9/30/21 yeasts rippin holding at 51-52 for about 36hours then bumping up a degree a day until 55.
10/19/21 Steady at 1.016 gravity kegged half. Will be sitting at 34 degrees the next few weeks. The other half got some oak spirals soaked in Nikka Coffee Malt
Whisky let a little whisky make its way in there for good measure. Snagged a cellermans cut from the transfer lines and did a little happy dance. Has Great body absolute chocolate bomb, a hint dried fruit, and a touch or burnt marshmallow? I don’t have the most amazing pallet out there but I knows a well made beer when I taste it.
|
|
|
Hobby Horse - NB Kinderweisse
|
Weissbier
|
5.5 Gallons |
1.029 |
1.007 |
2.88 |
2.58 |
2.14 °L
|
489 |
0 |
|
|
Author:
|
|
shingshing
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 8/21/2021 2:38 PM |
| Notes: This IS A low gravity sour beer that has a slight sourness with a hint of leather. |
|
|
D'unkel Chicklets
|
Munich Dunkel
|
23 Litres |
1.049 |
1.008 |
5.28 |
19.29 |
17.75 °L
|
489 |
0 |
|
|
|
| Boil
Size: 26.13 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 210.8 g |
Creation
Date: 4/28/2021 1:59 PM |
Notes: 90 Minute Boil
Cool wort to 24 C to pitch yeast
Allow to cool to 19 degrees
When evidence of fermentation is apparent, drop the temperature to 12C until fermentation is complete.
Transfer to a carboy and allow to condition for 2 weeks at 5C and then bottle. |
|
|
Weizen 001
|
Weissbier
|
40 Litres |
1.046 |
1.011 |
4.61 |
13.11 |
4.24 °L
|
489 |
0 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: Bulk priming |
Priming Amount: N/A |
Creation
Date: 11/27/2017 2:33 AM |
| Notes: |
|
|
Dunkelweizendoppelbock
|
Doppelbock
|
2000 Litres |
24.12 |
6.337 |
10.05 |
37.34 |
17.48 °L
|
489 |
0 |
|
|
|
| Boil
Size: 2200 Litres |
Boil Time: 90 |
Boil Gravity: 23 |
Efficiency: 80 |
Mash Thickness: 2.2 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2020 2:35 PM |
Notes: Dough in at approximately 113°F (45°C) for a 30-minute hydration and beta-glucanase rest. To mitigate subsequent lautering problems, it is also advisable to add about 10% of the dry malt weight in rice hulls at dough-in.
After the cytolytic rest, infuse the mash with hot brewing liquor to raise the temperature to 122°F (50°C) for a proteolytic rest of 30 minutes at the peak-performance temperature of protease.
Next, raise the mash to 149°F (65°C), the peak-performance temperature of beta amylase. This ensures the production of plenty of fermentables, and thus of alcohol. Allow 30 minutes for this diastatic rest.
Repeat the temperature rise a final time to reach the alpha amylase peak temperature of 162°F (72°C). Rest the mash again, this time for 15 minutes, to convert the remaining starches into unfermentable dextrins for extra body in the finished beer.
The large grain bill, in conjunction with the many hot-water infusions, is also likely to fill the mash tun to the limit of its capacity.
Recirculate the wort thoroughly for perhaps 30 minutes. Then sparge and lauter simultaneously. Use the hot sparge liquor to raise the grain bed temperature to the mash-out temperature of 170°F (77°C). The run-off is likely to be slow! Stop sparging as soon as the kettle gravity is about 1.086 (20.8°P), assuming a 10% evaporation rate during a 90-minute kettle boil.
In some mash tun configurations, because of aspect ratios and false-bottom designs, a kettle gravity of 1.086 may not be possible to achieve. In this case, simply sparge until the kettle is full. Then extend the boil until the net kettle gravity of 24°P is reached through evaporation. When weighing out the hop additions, adjust quantities to the projected actual net kettle volume.
Boil for at least 90 minutes (or longer if the original gravity at the start of the boil is an issue). Add bittering hops 60 minutes before the anticipated shutdown time. Add flavor hops with 10 minutes of boil time remaining. Add aroma hops 5 minutes before shutdown. Whirlpool and chill.
Pitch about twice as much yeast as you normally would for a “regular” brew and aerate well. In our experimental batch, we used 1.5 oz./5 gal. (44 g/19 L) of dried yeast. Primary ferment the brew at the middle of the preferred temperature range of the selected yeast for a total of 3 weeks.
At the end of primary fermentation, rack the brew into a clean tank for 7–8 days of secondary fermentation. Prime and bottle the brew. Alternatively, rack the brew into a keg and let it mature for 2 weeks under pressure. Finally, adjust carbonation in the keg to 3.3 to 4.5 volumes (6.6 to 9 g/L) of CO2 before dispensing it unfiltered from the keg. |
|
|
House Marzen V1
|
Märzen
|
2 Gallons |
1.057 |
1.014 |
5.63 |
25.51 |
11.18 °L
|
489 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 4/20/2020 2:05 AM |
| Notes: |
|
|
Imperial Pilsner
|
German Pils
|
24 Litres |
1.073 |
1.016 |
7.61 |
59.75 |
5.08 °L
|
489 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 75 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2020 12:47 PM |
Notes: O.G: 1,075
F.G 1,017 |
|
|
Strange Dunkel
|
Munich Dunkel
|
5.5 Gallons |
1.06 |
1.015 |
5.86 |
19.58 |
23.63 °L
|
489 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 72 |
Mash Thickness: 1.2 |
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: 4/9/2020 12:51 AM |
| Notes: |
|
|
Holy Maltrimony
|
Festbier
|
30 Litres |
1.045 |
1.007 |
4.88 |
31.61 |
3.1 °L
|
489 |
2 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 2.75 |
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: 4/13/2019 8:38 PM |
| Notes: |
|
|
Marzen
|
Märzen
|
6 Gallons |
14.645 |
3.487 |
6.03 |
18.46 |
12 °L
|
489 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 11.8 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2019 11:17 PM |
Notes: 6A: Marzen: Bob and Troy
Style Guide/Justification of ingredients: This recipe meets the style guidelines. Its’ Vital Stats are all within the BJCP range for the style (table below). The hops flavor should reflect low spicy, floral, and herbal notes associated with the style. The malts should all contribute to the overall amber-orange color of the style. The malts should produce moderate intensity aroma, as well as the distinctive, clean, and complex malt flavor associated with the style. German Pilsner should contribute well to body and mouthfeel as well as malty, sweet, and bread notes. Munich should add rich bready, and malty sweet melanoidin flavors. Caramunich will contribute toffee, and malty sweet notes. The yeast is ideal for malty lagers and should promote sweetness to further malt nuances while contributing to a balanced finished. The selected hops should produce no to little hop aroma. Hop flavor should be low and bitterness moderate. The body should be medium with an overall impression as elegant, clean, crisp, and flavorful. It should finish dry with restrained hop bitterness balanced by a sturdy, crisp and clean malt character. Additionally, calcium chloride was added to raise the chloride levels and gypsum was add to raise the sulfate levels for a light, malty water profile.
Marzen (6A) BJCP
Style / Estimated
OG (Plato) 13.3-14.7 / 14.6
FG (Plato) 2.6-3.6 / 3.5
ABV 5.8-6.3 / 6.03
IBU 18-24 / 18.46
SRM 8-17 / 12 |
|
|
Hefeweizen 1.0
|
Weissbier
|
5.25 Gallons |
1.103 |
1.026 |
10.08 |
12.57 |
5.15 °L
|
489 |
1 |
|
|
|
| Boil
Size: 7.05 Gallons |
Boil Time: 90 |
Boil Gravity: 1.077 |
Efficiency: 75 |
Mash Thickness: 1.35 |
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: 6/17/2018 5:17 PM |
| Notes: |
|
|
Pilsner
|
German Pils
|
20 Litres |
1.046 |
1.012 |
4.56 |
39.19 |
3.35 °L
|
489 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 65 |
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: 5/5/2018 8:23 AM |
| Notes: |
|
|
Hef
|
Weissbier
|
5 Gallons |
1.051 |
1.013 |
5.06 |
8.88 |
4.12 °L
|
489 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
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: 2/22/2018 2:28 AM |
| Notes: |
|
|
|
|