|
Saison Dupont Clone
|
Saison
|
3 Gallons |
1.058 |
1.012 |
6.04 |
25.73 |
8.04 °L
|
439 |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 11/12/2019 6:18 PM |
Notes: Mash for 90min/Boil 90 min
Add 1 tsp Gypsum to Mash/1 tsp Gypsum to Boil
Add xtra yeast nutrient
Use oxygen stone or xtra arration
Hang candi in a hop bag in the boil to avoid scorching last 5 minutes of boil.
Ferment at 65F for 3 days with open ferment (foil loose over fermenter opening). Then raise temp to 75 -80F.
Carb on the higher end of carbination
Mash the crushed grains at 150°F (66°C) for 60 minutes. I use the rate of 1 pound (454 g) of crushed grain per quart (946 ml) of water that is heated to 15°F (8°C) higher than my targeted mash temperature because there will be about a 15°F (8°C) drop in temperature when the grains are added. Mix well and adjust the mash to the chosen temperature with hot or cold water. Mash in an insulated vessel for 60 minutes. Vorlauf until the wort runs clear. Sparge with 168°F (76°C) water until you get 6 gallons (22.7 l), which will be boiled down to 5 gallons (19 l). Boil the wort for 60 minutes following the hops schedule. After chilling the wort to below 80°F (27°C), pitch the yeast.
Ferment at the recommended temperature for your yeast strain (refer to the yeast lab specs, roughly 65–70°F/18–21°C). Transfer the beer to a secondary fermentor after 10 days of primary fermentation. Continue fermenting at 65–70°F (18–21°C) until all signs of fermentation are gone, usually another 2 weeks. On bottling day, condition with ¾ cup of corn sugar (dextrose) or 1¼ cup of dry malt extract (DME). Rest bottles at 65–70°F (18–21°C) for 10 days until you achieve carbonation. Then enjoy. |
|
|
Lefse Blonde
|
Belgian Blond Ale
|
5.5 Gallons |
1.055 |
1.009 |
5.95 |
15.01 |
4.17 °L
|
439 |
1 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 13.34 psi |
Creation
Date: 7/24/2023 8:43 PM |
| Notes: |
|
|
Saisonstein Attempt #1
|
Saison
|
5.5 Gallons |
1.058 |
1.012 |
6.09 |
21.96 |
3.74 °L
|
439 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 3/15/2023 10:01 PM |
| Notes: |
|
|
Mat’s Dark Ale
|
No Profile Selected |
10 Litres |
1.052 |
1.007 |
5.97 |
42.58 |
50 °L
|
439 |
0 |
|
|
|
| Boil
Size: 15.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/11/2022 12:26 AM |
| Notes: |
|
|
Nz Pils
|
Bohemian Pilsener
|
23 Litres |
1.055 |
1.009 |
6.04 |
102.33 |
4.37 °L
|
439 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 7/14/2022 7:57 AM |
| Notes: |
|
|
BC Cookie Test 2
|
No Profile Selected |
5.5 Gallons |
1.062 |
1.016 |
6.04 |
53.08 |
6.02 °L
|
439 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 10/21/2021 5:13 PM |
| Notes: |
|
|
Black IPA
|
Specialty IPA: Brown IPA
|
11 Gallons |
1.058 |
1.013 |
6 |
54.83 |
15.4 °L
|
439 |
0 |
|
|
|
| Boil
Size: 13.19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
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: 10/5/2020 10:07 PM |
| Notes: |
|
|
Belgian Brown Ale V.1
|
No Profile Selected |
19 Litres |
1.06 |
1.014 |
6.07 |
29.03 |
21.95 °L
|
439 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.104 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 9/20/2020 3:18 PM |
| Notes: |
|
|
Helles
|
Munich Helles
|
5.5 Gallons |
1.053 |
1.008 |
5.93 |
19.25 |
4.04 °L
|
439 |
0 |
|
|
|
| Boil
Size: 8.9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/2/2020 4:40 PM |
| Notes: |
|
|
Brickwarmer HolidayRed
|
American Amber Ale
|
5.25 Gallons |
1.059 |
1.014 |
5.93 |
50.42 |
14.28 °L
|
439 |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 1/4/2020 2:00 PM |
| Notes: |
|
|
A Dampfine Ale
|
Clone Beer
|
5 Gallons |
1.063 |
1.017 |
5.99 |
26.66 |
7.35 °L
|
439 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 72 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: 1 cup corn sugar |
Creation
Date: 10/1/2017 7:24 PM |
Notes: German Damfpbier "Steam Ale"
My efficiency was 74% with an 84 % attenuation. I think the key to this beer is the yeast and a warm ferment temperature. Keep out of the sunlight and put in the warmest room in the house. 72 to 76 degrees will be best. 2 weeks primary. 1 week secondary than cold crash @35 degrees for 1 week and bottle with 1 cup corn sugar. (maybe 7/8th cup less with a big blow off) |
|
|
Blackberry Cider
|
No Profile Selected |
5 Gallons |
1.052 |
1.005 |
6.09 |
0 |
1.05 °L
|
439 |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.258 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 10/16/2019 4:28 PM |
Notes: Now to pitch up some yeast. Heat one cup of water to boiling. Turn off heat and add yeast nutrient (this will stink, sorry). Let cool to around 80-100F and then add pectic enzyme (optional). Pour mixture into your clean, sanitized fermenter. Transfer must (juice) into fermenter and pitch your yeast. Use about one packet of yeast per 5 gallons of must. Too much yeast is better than not enough. Use yeast nutrient according to your package directions (wyeast says 1/2 tsp per 5 gallons, others say 1/2 tsp per gallon). Use about 1 tsp pectic enzyme per 5 gallons of must (optional).
2.5 tsp. potassium metabisulfite
2.5 tsp. potassium sorbate
Use the standard amount of 1⁄2 teaspoon of potassium metabisulfite for a 5-gallon (19-L) batch to stabilize the cider, along with 3⁄4 teaspoon of potassium sorbate to prevent the residual yeast from fermenting the sugar you add to sweeten your cider. |
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|
Apricot Blond AG Fresh
|
Fruit Beer
|
40 Litres |
1.056 |
1.011 |
5.96 |
23.71 |
3.31 °L
|
439 |
1 |
|
|
|
| Boil
Size: 44 Litres |
Boil Time: 75 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: BrownSugar |
Priming Amount: 464.7 g |
Creation
Date: 7/25/2019 12:34 PM |
Notes: - Apricots are added at 30min
- Cascade hops are added at 30min and 5min
-Whirlpool 10 min
Fermentation:
- yeast is added to the fermentor (no yeast starter)
- for 2 weeks
Bottling:
3x 40ml Apricot Brandy essence (24% alc) for aroma
Priming with Brown sugar: 460g brown sugar for 35l bottling beer (3.5 vol CO2) +
Priming with 3.6l keg: 2.8 bar (3.5 vol CO2)
(assuming 18degC) |
|
|
Awesome Recipe
|
Brett Beer
|
13.64 Litres |
1.052 |
1.006 |
5.94 |
128.12 |
39.43 °L
|
439 |
0 |
|
|
|
| Boil
Size: 18.18 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2019 9:24 AM |
| Notes: |
|
|
Juicy IPA
|
American IPA
|
5 Gallons |
1.062 |
1.016 |
6.01 |
53.7 |
4.33 °L
|
439 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2019 1:54 PM |
| Notes: |
|
|
Belgian Blonde Ale
|
American Pale Ale
|
6 Gallons |
1.06 |
1.013 |
6.05 |
48.9 |
4.66 °L
|
439 |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2018 11:50 PM |
| Notes: |
|
|
Sun Of A Peach- 5 Gallons
|
American IPA
|
5 Gallons |
1.063 |
1.017 |
6.11 |
94.9 |
4.82 °L
|
439 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2018 9:41 PM |
| Notes: We added about 1.5-2lb of fresh chopped peaches per gallon to the primary fermentation just before pitching the yeast. Peaches were frozen for a few days prior to brew and left to thaw out the morning of the brewday. One batch had skin-on peaches, and the other was peeled. Both turned out excellent. The skinless was a bit more crisp, but the skin-on was a bit more peachy, hazy and overall more fruity. |
|
|
Naima Amber Ale
|
American Amber Ale
|
32 Litres |
1.056 |
1.01 |
6.13 |
35.61 |
12.75 °L
|
439 |
0 |
|
|
|
| Boil
Size: 37 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 77 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/23/2018 7:45 AM |
| Notes: |
|
|
Czech Pils
|
Czech Premium Pale Lager
|
7.3 Gallons |
1.056 |
1.009 |
6.14 |
32.22 |
3.06 °L
|
439 |
0 |
|
|
|
| Boil
Size: 9.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 83 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2018 6:26 PM |
| Notes: |
|
|
Blue Haze IPA
|
American IPA
|
7.5 Gallons |
1.058 |
1.012 |
6.11 |
33.04 |
4.37 °L
|
439 |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.087 |
Efficiency: 57 |
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: 4/28/2018 7:40 PM |
| Notes: |
|
|
|
|