Brew #023 - Buggy Blonde
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Blonde Ale
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32 Litres |
1.04 |
1.007 |
4.34 |
22.19 |
3.57 °L
|
1.3K |
0 |
|
|
Boil
Size: 36 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2016 1:11 AM |
Notes: |
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Cold IPA
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American IPA
|
28 Litres |
1.062 |
1.009 |
6.87 |
58.6 |
3.66 °L
|
1.3K |
0 |
|
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Boil
Size: 37.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: dextrose |
Priming Amount: 201.7 g |
Creation
Date: 1/19/2022 8:42 AM |
Notes: Pilsnermallas pohja
Mallastamattomia riisihiutaleita max. 25%
ABV n. 6,9%
IBU n. 59
Amerikkalaisia humalia
Kuivahumalointi
Käyminen korkeissa asteissa (n. 20 C) |
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Imperial Ginger Cream Ale
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Cream Ale
|
6 Gallons |
1.074 |
1.01 |
8.82 |
24.66 |
5.9 °L
|
1.3K |
0 |
|
Author:
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Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 63.5 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 62 ° F |
Priming Method: dme |
Priming Amount: 7.7 oz |
Creation
Date: 2/1/2020 8:42 AM |
Notes: 2020 Wort Share Beer 14 Plato, 99% 2 row, 1% acidulated malt
2/1/2020
Brew time finished after pitching at 8 pm.
80F at 1.072 = 1.074 g/ml
Did not use mash tun, on stove top.
Accessory grains: 5.8 gallons
9 hours later bubbling.
Air-lock stopped day 4. Opened took gravity on the 6th found it to be 1.014 g/ml. Took sample and tasted, definitely ginger very sweet still. Added 2 tablespoons of yeast energizer. Placed in slightly warmer place.
Bubbles started again 20 minutes later probably from the agitation
2/13/2020
Checked gravity, clarity and color, and a taste test.
SG 1.012, cloudy straw, Cream-ale ish plus egg from gasses from fermentation over all ginger.
Transferred into secondary.
2/15/2020
Took gravity no change 1.012 g/ml
Ginger flavor slightly more warm and with a slight ginger ale burn.
Added 2.75 oz of shaved ginger in a sanitized grain bag and canning jar for weight to keep the ginger in full contact with the beer.
2/21/20
Checked Gravity found it had dropped to 1.010 and cleared substantially. Slightly disappointed with the ginger taste and mouth feel. No where near the ginger that I had expected considering adding more ginger later today. ABV now hovering 8.8%. I am expecting no color change, but maybe another point lower in a week or two.
3/1/2020
Checked gravity found it has stayed at 1.010 and has stayed clear. The ginger taste is mild but good rounded flavor. Calculated abv 8.84% Bottling and subsequent carbonation fermentation will more than likely yield a FG at time of pour of 1.008 g/ml or 9%. I will leave beer in secondary until bottling later this week.
3/8/202
Bottled w 5.4 oz Light Malt Extract
Taste more ginger than I expected, decent finish, not sweet, light mouth feel. Did something new to estimate increase in abv in the bottle after bottle conditioning. I took pre sugar and post sugar readings.
Pre Sugar = 1.010
Post Sugar = 1.102
This would equal 0.26 % ABV increase if all the sugar that is convertible converts to alcohol 9.08% in the bottle.
Bottled:
11.5 1
12 oz 55
22oz 1
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Steve's Beer
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Australian Sparkling Ale
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23 Litres |
1.055 |
1.01 |
5.9 |
22.66 |
6.56 °L
|
1.3K |
1 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 83 |
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: 6/6/2019 10:11 AM |
Notes: |
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Mexican Chocolate Porter
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Robust Porter
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5.5 Gallons |
1.058 |
1.016 |
5.52 |
41.33 |
36.17 °L
|
1.3K |
1 |
|
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Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60 |
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: 3/26/2018 11:03 PM |
Notes: |
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Xmas Chocolate Orange
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Oatmeal Stout
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23 Litres |
1.049 |
1.015 |
4.46 |
36.67 |
38.63 °L
|
1.3K |
2 |
|
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Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: Corn Sugar |
Priming Amount: 115g |
Creation
Date: 10/20/2017 10:52 PM |
Notes: Sparge Water = 16.23L (Grainfather)
Orange Peel 4 days into fermentation |
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Dragons Milk
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Imperial Stout
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15.5 Gallons |
1.103 |
1.026 |
10.1 |
32.58 |
40.36 °L
|
1.3K |
0 |
|
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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: |
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Hop Abomination [J]
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American IPA
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5.25 Gallons |
1.059 |
1.017 |
5.52 |
110.76 |
9.95 °L
|
1.3K |
0 |
|
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Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/3/2016 3:05 AM |
Notes: |
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Brown Ale-Cask Conditioned (Real Ale)
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British Brown Ale
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5.5 Gallons |
1.052 |
1.015 |
4.89 |
28.18 |
21.16 °L
|
1.3K |
0 |
|
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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 |
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D8S Reclamation Red By Beer&Brewing 03.03.16
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Clone Beer
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5.5 Gallons |
1.067 |
1.016 |
6.64 |
21.95 |
20.34 °L
|
1.3K |
0 |
|
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Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 84 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2016 3:47 PM |
Notes: ♦ BREW DATES:
Date: Brew Day • 03.04.16
Gravity End of Boil (OG) • 1.068
Gravity (FG) • unknown
Date: Pitch Yeast Day • 03/07/2016
Date: Keg Day • 03/29/2016
Drafted Who’s House • _______________
♦ SESSION NOTES:
https://beerandbrewing.com/VMkZ8ysAAKCj4XD4/article/reclamation-red-recipe
Beer Bug did not work.
It appears that the vent was not totally sealed.
This beer was terrible and was thrown out. I believe the yeast is what gave it such a sour flavor
♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if fermentation tank nozzle is pointed upwards
♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♥ DRINKABILITY: What did you like about it. Sample Date:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Reclamation Red Recipe Beer&Brewing
Published: 2016-02-02
As a follow up to “Barrel Aging for Homebrewers,” Neil Fisher has shared the recipes for some of the base beers that he uses for barrel aging. The recipe for “Reclamation Red” has undergone several different iterations, but it started out as an attempt to brew a barrel-aged version of Stone’s Arrogant Bastard. The recipe, modified for significantly lower IBUs, has become his house Burgundy Sour recipe and is a great backdrop for aging with a wide variety of fruits. Reclamation Red took two medals at the 2014 Big Beers Festival homebrew competition in Vail, Colorado. The nectarine version took Silver in the Sour Category as a Flanders Red entry, and the blackberry version took Bronze in the Belgian Specialty category.
ALL-GRAIN
OG: 1.052
FG: 1.002
IBUs: 21
ABV: 6.6%
MALT/GRAIN BILL
10 lb (4.5 kg) pale malt (2-row) U.S.
2 lb (907 g) Special B malt
HOPS SCHEDULE
½ oz (14 g) Chinook at 60 minutes
DIRECTIONS
Mash for 60 minutes at 160°F (71°C). Boil for 90 minutes following the hops schedule.
YEAST
1 Package Belgian Sour Mix 1 (White Labs #WLP655)
BREWER’S NOTES
Age for 28 days at 40°F (4°C). |
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Rainy Day Stout II
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Dry Stout
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5.5 Gallons |
1.056 |
1.01 |
6.03 |
33.54 |
37.38 °L
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1.3K |
1 |
|
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Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 5/1/2014 1:08 AM |
Notes: from an all grain recipe in 2002, which had good comments from me on taste. halving the black patent malt. Also dropping the hops to 1.25 oz to put within dry stout specs. Also using my new favorite yeast strain, instead of Wyeast 1056. Also dropping mash temp down to 150. Will also try to reduce PH of mash water. We will want to see if we can improve on last time's efficiency, which was 58% for this recipe. shooting for a long sparge/lauter. |
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Grapefruit Pomelo Saison
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Belgian Blond Ale
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22 Litres |
1.064 |
1.01 |
7.06 |
26.75 |
3.52 °L
|
1.3K |
1 |
|
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Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: BATCH |
Priming Amount: N/A |
Creation
Date: 1/20/2016 5:45 AM |
Notes: 1 Grapefruit / 1 Pomello Zest at day 1 mark and 14 day mark. Steeped in vodka couple days prior. |
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Klosh
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Kölsch
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20 Litres |
1.052 |
1.012 |
5.37 |
27.58 |
6.93 °L
|
1.3K |
0 |
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Author:
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Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 4 |
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: 11/29/2015 11:04 AM |
Notes: |
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Midwest Holiday Ale
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Holiday/Winter Special Spiced Beer
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5 Gallons |
1.069 |
1.019 |
6.93 |
9.62 |
21.68 °L
|
1.3K |
1 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.138 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2015 1:12 PM |
Notes: |
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Saison: Citra/Nelson With Rye
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Saison
|
4.5 Gallons |
1.053 |
1.01 |
5.62 |
40.36 |
3.84 °L
|
1.3K |
0 |
|
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Boil
Size: 6.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2015 2:29 AM |
Notes: Strike water treatment: 4mL lactic acid, 3g gypsum
Total Water Needed 6.69 Gallons
Strike Water Temp 153 Fahrenheit
Total Mash Volume 7.38 Gallons
PreBoil Wort 6.25 Gallons
PostBoil Wort 4.75 Gallons
Into Fermenter 4.50 Gallons |
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Cascadian Dark Ale
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American IPA
|
5.5 Gallons |
1.065 |
1.016 |
6.43 |
45.91 |
35.06 °L
|
1.3K |
0 |
|
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Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.12 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/13/2015 11:04 PM |
Notes: |
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Oatmeal Stout
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Oatmeal Stout
|
25 Litres |
1.071 |
1.017 |
7.08 |
18.21 |
40 °L
|
1.3K |
0 |
|
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Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2015 10:19 AM |
Notes: |
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Winter Mead With Juniper And Ginger
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California Common Beer
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5.5 Gallons |
1.061 |
1.015 |
6.01 |
47.85 |
3.1 °L
|
1.3K |
0 |
|
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Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2015 12:35 AM |
Notes: |
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Blue Savannah
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American Wheat or Rye Beer
|
5.5 Gallons |
1.053 |
1.015 |
5.06 |
27.88 |
3.52 °L
|
1.3K |
2 |
|
Author:
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Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2014 3:05 AM |
Notes: |
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Flopside Red IPA
|
American IPA
|
5.5 Gallons |
1.068 |
1.019 |
6.42 |
61.55 |
14.15 °L
|
1.3K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 74 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2014 4:38 AM |
Notes: This batch to be brewed by Brew In A Bag (BIAB) method. After flameout allow ~20 minutes for a hop stand while stirring the kettle for whirlpool.
After a few BIAB brews I learned that the method causes low fermentability issues due to the thin mash. Since this brew I have added a oxygenation system to my brew gear to ensure quick, strong, fermentation. I also dialed in the temperature controller on my fermentation chamber.
This brew turned out good, very bitter in a good way, but would improve by using the traditional mash and sparge method and by reducing the amount of dry hops to help with clarity. |
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