|
Stoutish
|
Oatmeal Stout
|
5 Gallons |
1.057 |
1.013 |
5.72 |
32.79 |
50 °L
|
537 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/28/2019 9:14 PM |
| Notes: |
|
|
2023 Winter Stout
|
Irish Extra Stout
|
20 Litres |
1.055 |
1.011 |
5.74 |
35.62 |
36.62 °L
|
537 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 12/17/2023 8:24 AM |
| Notes: |
|
|
Nut Brown Ale #1
|
British Brown Ale
|
4.5 Gallons |
1.047 |
1.014 |
4.34 |
29.15 |
16.46 °L
|
537 |
0 |
|
|
|
| Boil
Size: 5.33 Gallons |
Boil Time: 30 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 73 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/12/2023 9:06 PM |
Notes: 8-12
5.5 Gal RO
1 Gal Tap
6.43 Gallons @ 154.2 °F --> 150 mash
30 min boil
65% brew house efficiency
1.047 og
Ferm 73f |
|
|
Citra/galaxy
|
American Pale Ale
|
5 Litres |
1.04 |
1.01 |
3.95 |
25.25 |
4.2 °L
|
537 |
0 |
|
|
|
| Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.018 |
Efficiency: 70 |
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: 6/26/2023 10:07 PM |
| Notes: |
|
|
Weissbier
|
Weissbier
|
20 Litres |
1.054 |
1.01 |
5.81 |
15.86 |
7.78 °L
|
537 |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 70 |
Boil Gravity: 1.032 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 0.53 bar |
Creation
Date: 5/17/2023 1:49 AM |
| Notes: |
|
|
GB109 (Hazelnut)
|
British Golden Ale
|
34.5 Litres |
1.044 |
1.014 |
3.94 |
28.25 |
4.74 °L
|
537 |
0 |
|
|
|
| Boil
Size: 42.23 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/2/2023 10:34 AM |
Notes: FG 6 Days 1.016
14 days 1.014
27 L into Bottles
92g Dextrose
1.69CO2 @18C
100g Roasted Hazelnuts in Mash
200g in Whirlpool
No Hint of Hazelnut detectable.
|
|
|
Pale Ale E-Típica
|
Blonde Ale
|
6 Gallons |
1.051 |
1.005 |
6.11 |
44.18 |
4.66 °L
|
537 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 61 |
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: 12/31/2021 1:51 PM |
| Notes: Mash turned out to be at 146º F.-- other than that brew day was smooth. 1.051 OG. Harvested Safale 05 from the Billini Rye 13 days ago. Some action after 4 hours. Full action by morning. CO2 bag installed. Very slight airlock action 11 days later FG 1.005! Seems 90% attenuation? |
|
|
Bitter #1
|
Ordinary Bitter
|
2 Gallons |
1.058 |
1.014 |
5.7 |
33.23 |
14.19 °L
|
537 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
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: 12/6/2021 1:51 AM |
| Notes: 3.690oz water to start |
|
|
Golden Aye
|
British Golden Ale
|
20 Litres |
1.04 |
1.009 |
4.03 |
36.45 |
3.23 °L
|
537 |
0 |
|
|
|
| Boil
Size: 23.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 0.55 bar |
Creation
Date: 10/19/2020 8:52 AM |
Notes: Mash 90minutes 152F
Start fermentation at 65F, diacetyl rest is necessary. |
|
|
Testing Goal Scaling
|
Irish Stout
|
5.5 Gallons |
1.03 |
1.008 |
2.98 |
0 |
20.13 °L
|
537 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 72 |
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: 4/7/2020 9:00 PM |
| Notes: |
|
|
Maris Pale
|
American Pale Ale
|
22 Litres |
1.057 |
1.01 |
6.22 |
42.97 |
8.14 °L
|
537 |
0 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2016 5:33 AM |
| Notes: |
|
|
Infinite Spunky Cage: Session IPA
|
American Pale Ale
|
30 Litres |
1.042 |
1.01 |
4.24 |
47.19 |
9.46 °L
|
537 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 81 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/31/2019 11:45 AM |
| Notes: |
|
|
Hazy Daze NEIPA
|
American Pale Ale
|
5.5 Gallons |
1.061 |
1.014 |
6.19 |
47.33 |
6.55 °L
|
537 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4.3 oz |
Creation
Date: 5/20/2019 8:21 PM |
Notes: This is a beginner NEIPA based on Ed's HopWards recipe. The grain bill and hop schedule are both fairly simple, encouraging experimentation. Try it with (or without) different sugar adjuncts, wildflower honey, demadura and different hop combinations.
Other hop combinations:
* Citra/Mosaic/Galaxy (1:1)
* Centennial/Simcoe/Amarillo (1:2.5:2.5)
* Azacca/Mosaic/El Dorado (1:1)
Acidulated malts are used to keep the wort pH around 5.5. If you don't have access to pH testing equipment or strips, it's probably safer to omit the acidulated malts entirely.
Water chemistry for "proper" NEIPA's is said to be far richer in chloride than sulfates, so I've made adjustments for a 3:1 ratio of chloride to sulfates. Even if you don't have a good read on your local water chemistry, I'd still recommend adding at least a tablespoon of Calcium Chloride to your strike water.
Brew in a bag procedure:
1. Heat strike water to 73°C (163°F), add half the Calcium Chloride to the strike water.
2. Add grains to a nylon bag and submerge in the brew kettle.
3. Stabilize the grain bed at 65°C (150°F) and hold for 60 minutes.
4. Remove the nylon bag and transfer to another vessel.
5. Sparge with boiling water to bring mash bed back up to 65°C (150°F). Add runnings back into the wort.
5. Hang or squeeze out the bag to extract any remaining sugars. Add runnings back into the wort. If necessary, top up with clean water to reach the boil volume of 6gl (you should have lost about 1.2gl to grain absorption).
7. Boil the wort for 60 minutes, adding the hops and spices as indicated in the ingredients list. Add the Turbinado sugar to the boil in the last 15 minutes.
8. Cool to 21°C (70°F)
9. Oxygenate and pitch the yeast.
10. Ferment at 19°C (67°F)
11. Add the dry hop additions during active fermentation (for those oh-so-good juicy hop characteristics). Depending on your starter culture and temperature, this should be 2-3 days after pitching yeast, during high krausen.
12. Fermentation should only take a week and be completed about 3 days after dry-hopping. Take hydrometer readings a few days apart to confirm that fermentation is complete.
13. Cold crash overnight
14. Bottle with 4.3 oz of corn sugar - allow to prime for at least a week before serving. Or just keg it and force carb if you have the equipment. |
|
|
Piney Pale Ale 3
|
American Pale Ale
|
5.5 Gallons |
1.04 |
1.007 |
4.3 |
51.67 |
8.93 °L
|
537 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/17/2019 6:09 PM |
| Notes: |
|
|
Stoned Woody
|
American Pale Ale
|
22 Litres |
1.045 |
1.007 |
4.89 |
25.81 |
3.22 °L
|
537 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/6/2019 8:01 AM |
| Notes: |
|
|
Amber Ale
|
American Amber Ale
|
5.5 Gallons |
1.057 |
1.014 |
5.67 |
34.09 |
16.76 °L
|
537 |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.048 |
Efficiency: 65 |
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: 9/16/2018 3:57 PM |
| Notes: |
|
|
Hop Thief 5
|
Australian Sparkling Ale
|
21.5 Litres |
1.047 |
1.008 |
5.12 |
31.54 |
4.24 °L
|
537 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
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: 6/28/2018 11:00 AM |
| Notes: |
|
|
Orford Gold
|
Ordinary Bitter
|
25 Litres |
1.047 |
1.012 |
4.59 |
0 |
8.09 °L
|
537 |
0 |
|
|
|
| Boil
Size: 30.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2018 2:15 PM |
| Notes: |
|
|
Sully Hoppy Red Ale
|
Irish Red Ale
|
11 Litres |
1.047 |
1.011 |
4.69 |
51.69 |
12.36 °L
|
537 |
2 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2018 1:35 PM |
| Notes: |
|
|
Pepper APA 20 Liters
|
American Pale Ale
|
20 Litres |
1.062 |
1.011 |
7.02 |
54.18 |
7.28 °L
|
537 |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: Keg |
Priming Amount: 1 Bar @ 4 celsius / 1 week |
Creation
Date: 1/31/2017 5:49 PM |
Notes: Batch # 1
Brewed 17.4.2017, 1.054 (70% efficiency) (5.93%)
No acid malt. 20.7L in fermentor.
Water agents used: Gypsum: 6g, Epsom 3g, Potassium Chloride 2g, Table salt: 1g.
18L+11L
Batch # 2
Brewed 21.4.2017, 1.050 (75% Efficiency), (5.46%)
With acid malt. 21.8L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
18L+11L
Batch # 3
Brew 23.4.2017, 1.048 (62% Efficiency), (5,17%)
With acid malt. 19.0L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
17L+10.5L
Batch #4
Brew 21.7.2017, 1.056 (72% efficiency), (6.1%)
With acid malt. 18.5L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
17L+9.5L
Batch #5
Brew 06.8.2017, 1.056 (72% efficiency), (6.1%)
With acid malt. 18.5L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
17L+9.5L
Acid rest 120min, mash 120min.
Total brew time: 8h 15min
Failed hop 3 & 4
Batch #6
Brewed 11.02.2018 1.062 (74% efficiency), (6.7%)
No acid malt. 20L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
16L+11L
Total brew time 7h 30min
Machine leak after brew.
Batch #7 to be brewed later on.
Acid malt
Water agents: Gypsum 5g, Calcium chloride 2g, Baking Soda 1g.
16L+11L
Recipe is still a work in progress but in taste it has been very good. Pacific gem gives the peppery taste. |
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|
|
|
