Mighty Duck!
|
Belgian Dubbel
|
16 Litres |
1.07 |
1.016 |
7.08 |
20.59 |
14.96 °L
|
1.3K |
0 |
|
|
Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: Batch |
Priming Amount: 72g |
Creation
Date: 2/19/2016 6:34 PM |
Notes: Mighty Duck! is an attempt at an extract Kwak clone.
Aiming to produce 40x330ml bottles from this brew so I need at least 13.2l available at bottling time. I'd need an estimated 15-16l going in to the primary fermenter.
Actually got 17l going in to the primary, topped up a little, to 18.5l, to bring the OG down from 1.078 to 1.070.
If I'd left the OG at 1.078 and fermentation ends at the anticipated 1.016 then the ABV would be 8.14% - closer to Kwak's actual 8.4%.
FG reading is 1.010 giving an ABV of 7.88%
Moved 15.5l to a secondary FV after primary completed. Is clearing nicely after the first week.
Bottled 46 x 330ml bottles from the secondary. Very little sediment and a good, clear, beer going in to the bottles.
Beer at bottling was sitting at 11C hence the lower volume of brewing sugar (corn sugar) than I'd normally expect for a target CO2 volume of 2.2.
1st photo is Kwak on the left, Mighty Duck on the right after 1 week in the secondary. Has the banana hit you get from Kwak.
The flavour development in the bottle has been interesting.
For the first month of bottle conditioning I tasted a bottle at week 1 and 2 and the banana flavour was reducing with bitterness increasing. I waiting until it had a full month in the bottle before tasting again and it was the same change - even less banana and more bitterness.
Zero carbonation at the end of month 1.
Waiting until month 2 and a big change - banana flavour is starting to re-appear and that rich Belgian Dubbel flavour is starting to appear. The bitterness has almost completely dissipated.
End of month 2 and the carbonation is starting to appear, a good hiss when the bottle opens but overall carbonation is light.
The beer is almost completely clear now too.
Now waiting for month 3... |
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Darkson - Sour Black IPA
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Specialty IPA: Black IPA
|
13 Litres |
1.065 |
1.014 |
6.67 |
80.08 |
50 °L
|
1.3K |
1 |
|
|
Boil
Size: 17.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 55 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 1.58 bar |
Creation
Date: 1/25/2021 7:24 AM |
Notes: Experimental dark sour inspired by https://untappd.com/b/capital-brewing-co-hello-darkness-black-forest-black-ipa-sour/3162992
The 10ml Lactic Acid addition is added after the bash/boil to pre-acidify the wort. It probably isn't enough to get it down to the recommended 4.5 ph but I didn't want to over do it (I don't have a PH meter)
First time trying Brewtan
Mash and boil with NO hops
Cool to 35 degrees
Add Lacto
Wait until desired sourness is reached (check every 12 hours)
Add a little bit of sugar to bring it back to expected pre-boil OG
Boil again and add hops
Cool back down, pitch yeast and ferment as normal with yeast
References:
From: https://beerandbrewing.com/make-your-best-berliner-weisse/
https://www.lallemandbrewing.com/docs/products/bp/BEST-PRACTICES_KETTLESOUR_DIGITAL.pdf
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Ray Spangler's Pumpkin Spice
|
Autumn Seasonal Beer
|
5 Gallons |
1.078 |
1.013 |
8.42 |
26.94 |
13.4 °L
|
1.3K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
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: 5/10/2017 11:34 AM |
Notes: Bake pumpkin at 350F for 90 minutes, smash up and add to mash. Add honey to boil kettle.
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|
Calypso Pale Ale
|
American Pale Ale
|
6 Gallons |
1.055 |
1.013 |
5.61 |
54 |
7.49 °L
|
1.3K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2017 9:40 PM |
Notes: |
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GBG Beer Week 2016 Klon
|
American Pale Ale
|
22 Litres |
1.062 |
1.014 |
6.29 |
196.39 |
6.08 °L
|
1.3K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/2/2017 1:46 PM |
Notes: |
|
Dragons Milk
|
Imperial Stout
|
15.5 Gallons |
1.103 |
1.026 |
10.1 |
32.58 |
40.36 °L
|
1.3K |
0 |
|
|
Boil
Size: 18.5 Gallons |
Boil Time: 60 |
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: N/A |
Priming Amount: N/A |
Creation
Date: 9/22/2016 11:00 PM |
Notes: |
|
Papa Bock 5gal Extract
|
Eisbock
|
5.3 Gallons |
1.007 |
1.002 |
0.69 |
117 |
44.98 °L
|
1.3K |
0 |
|
Author:
|
|
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.013 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2016 9:35 PM |
Notes: |
|
Düsseldorfer Alt (nr. 50)
|
Altbier
|
5.5 Gallons |
1.045 |
1.011 |
4.42 |
33.34 |
10.39 °L
|
1.3K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 79 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2016 2:37 AM |
Notes: Melanoidin malt is used to simulate decoction mash process, which is common for this style. Carafa special to be added for color adjustment at mash out to minimise roast bitterness extraction. |
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Pliny's Friend
|
American IPA
|
1 Gallons |
1.067 |
1.015 |
6.82 |
177.48 |
6.09 °L
|
1.3K |
0 |
|
|
Boil
Size: 1.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 77 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/25/2016 1:21 AM |
Notes: Dry hopped in 2 sessions with about .3 oz of total hops for the 2nd session (equal simcoe centennial columbus)
not sure for first dry hopping, maybe all three kinds in similar quanities? |
|
Brown Ale-Cask Conditioned (Real Ale)
|
British Brown Ale
|
5.5 Gallons |
1.052 |
1.015 |
4.89 |
28.18 |
21.16 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2016 11:30 AM |
Notes: Will Add Cask Condition yeast when moving to Pin Cask |
|
Long Trail Harvest
|
American Brown Ale
|
5.5 Gallons |
1.053 |
1.015 |
5.02 |
9.88 |
14.81 °L
|
1.3K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2013 8:50 PM |
Notes: |
|
Red Ruckus - Double Red Ale (HBT)
|
American Amber Ale
|
5.5 Gallons |
1.072 |
1.017 |
7.22 |
72.39 |
14.52 °L
|
1.3K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 1/13/2016 6:36 PM |
Notes: Recipe Type: All Grain
Yeast: Wyeast 1335
Yeast Starter: ALWAYS
Batch Size (Gallons): 11
Original Gravity: 1.074
Final Gravity: 1.016
IBU: 26
Boiling Time (Minutes): 60
Color: 14
Primary Fermentation (# of Days & Temp): 14 days @ 65F
Tasting Notes: Malt focused with hints of caramel, fig and slight toast. Medium to medium-heavy body
Mash: (150F)
- 26 lbs American 2-row
- 2 lbs Vienna malt
- 1 lb Carapils
- 0.75 lbs Caramel 40L
- 0.75 lbs Caramel 80L
- 0.375 lbs Dehusked Carafa II
Hops:
- 1.5 oz Columbus (13.7% AA) - 60 min
- 1 oz Willamette (5.2% AA) - 10 min
- 1 oz Willamette (5.2% AA) - 0 min
Yeast:
- Wyeast 1335 British Ale II
I have brewed this beer nearly a dozen times to hone in on this relatively simple recipe. The two types of caramel malt give some nice color but also contribute a complex flavor profile of caramel and dark stone fruits. The dehusked carafa II adds a deep ruby hue. The carapils helps to form and maintain a dense, lasting off-white colored foam cap which laces down the glass, but does not make the beer too full-bodied.
The dehusked Carafa is also known as Carafa Special |
|
LemonDrop Saison
|
Saison
|
12 Gallons |
1.052 |
1.004 |
6.34 |
29.34 |
2.97 °L
|
1.3K |
0 |
|
|
Boil
Size: 14.9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: Force Carbonate |
Priming Amount: N/A |
Creation
Date: 6/11/2015 3:48 AM |
Notes: My recipe:
Mash: 8.13 gal
Boil: 6.78 gal
Add inverted sugar syrup in last minute of boil.
Use crushed soft white wheat berries in mash.
Low mash pH (5.4 room temp)
90 minute boil
Ferm: start at 65-70, ramp up to mid 80s.
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Enigma
|
American IPA
|
23 Litres |
1.048 |
1.01 |
4.97 |
72.35 |
7.23 °L
|
1.3K |
3 |
|
|
Boil
Size: 25.25 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 47 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2015 7:20 PM |
Notes: |
|
Summerweizer
|
American Wheat Beer
|
5.5 Gallons |
1.044 |
1.011 |
4.33 |
15.03 |
3.67 °L
|
1.3K |
0 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/31/2015 3:10 PM |
Notes: Heat 4 gallons of water to strike temp and add grains. mash at 150 F for 90 minute's. in a separate kettle heat 2.50 gallon's of water to 168 F. remove grain bag from kettle and place in kettle with 2.50 gallon's @ 168 F. dunk sparge for 10 minutes. remove bag and squeeze it into the wort. combine both wort's into boil kettle and adjust volume if needed. |
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Cascadian Black Metal
|
Specialty IPA: Black IPA
|
25 Litres |
1.057 |
1.01 |
6.2 |
43.06 |
32.1 °L
|
1.3K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 2.9 |
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: 5/26/2015 11:58 PM |
Notes: |
|
Mark's Summer Pale Ale
|
Standard/Ordinary Bitter
|
21 Litres |
1.047 |
1.013 |
4.43 |
31.5 |
7.83 °L
|
1.3K |
2 |
|
|
Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 65 |
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: 9/2/2014 3:25 AM |
Notes: |
|
Swyfte Irish Red
|
Irish Red Ale
|
5.5 Gallons |
1.051 |
1.012 |
5.14 |
22.64 |
11.42 °L
|
1.3K |
1 |
|
|
Boil
Size: 7.06 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/15/2014 2:37 AM |
Notes: |
|
Sour Saison
|
Saison
|
5.5 Gallons |
1.045 |
1.009 |
4.75 |
30.05 |
3.98 °L
|
1.3K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.021 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/6/2014 6:35 AM |
Notes: Starter 3.6oz dme in 1.5L h20
18hrs
Pitch yeast at 70, let Rise to about 80deg
whirlfloc |
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English IPA
|
English IPA
|
11 Gallons |
1.056 |
1.013 |
5.69 |
43.11 |
11.24 °L
|
1.3K |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: Force in keg |
Priming Amount: N/A |
Creation
Date: 3/18/2014 8:12 PM |
Notes: |
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