|
Imperial IPA
|
Imperial IPA
|
23 Litres |
1.089 |
1.027 |
8.21 |
96.08 |
13.27 °L
|
1.5K |
0 |
|
|
Author:
|
|
LaOnda70
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.105 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2014 9:14 PM |
| Notes: add remaining malt syrup with 30 minutes to go in the boil. |
|
|
Big Fat Caterpillar
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.074 |
1.015 |
7.83 |
53.41 |
5.99 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 59 |
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: 2/1/2022 5:19 PM |
Notes: =
2/11/22 kegged. Fg 9.5 brix with 1.06 wort correction looks like 1.014 for 7.86%abv not bad.
=============================
2/7/2022
brew day was a pain in the ass. tried using biab bag but mash was still stuck on and off, pump on and off, temps all over the place. removed the bag but still stuck. i think the oats.
then the pump was again stuck on knockout, could not get it to work at all. had to siphon the wort out the top and strain with hand strainer smh.
but we got an OG of 1074 for 5.5 gallons - this recipe minus the oats shouldve been 1076 so this counts as pretty close to spot on. so updating the efficiency now from 65 to 58. to reflect this so next time wont have to do this wonky math.
original projected abv was 8.5 but we deliberately over estimated. updated recipe projected abv of 7.8 we were shooting for 8.0
==============================
2/1/2022
bout to rebrew this for tre bday. adjusting volumes and efficiency for most up to date stats. gonna use hothead for time constraint.
could consider pulling some voss off the wheat beer and use that? its not performing so vigorously on the wheat though
==============================
12/3/2021
did not take down FG. the beer tasted amazing but turned brown after about a week. mustve oxidized during kegging or carbonating (shook keg) but it really tasted great, a lot of tropical fruity flavor and smell. not sure what hops are in this blend. detected a small amount of galaxy in it.
==============================
10/5/2021
Brew day. Updating to 68% efficiency for 1080 OG. Not sure volume tho
==============================
10/4/2021
removing DME. this will be the first brew on the grainfather so im hoping to not get abysmal efficiency - predicting/bumping efficiency up from 52 to 63 for 7.8%abv.
also starting from primo (RO?) water and building to "light colored and hoppy" BF profile.
==============================
9/30/21
BRANCHING OFF ZAMBA HAZY FOR SITIVA HAZY
pretty much going to brew it the exact same grain bill and hop profile, may leave out the warrior, and using rva 132 instead of kveik.
TODO : need to fill in AA on sitiva
==============================
6/17/21
1.015 measured FG on 6/17/21 for 7.75%abv
==============================
6/10/2021
Brew day. Ended up with too much wort, again. Forgot to cook oats but I did double crush. Still only got 50% eff wtf. Adding 2 lb dme to try to save it. Adjusting the attenuation to convince myself kviek will go down to 1012 and 8%. Bad brew day
==============================
5/14/2021
Initial recipe creation,
grain bill : copying DRIP 3. boosting a little bit. changing eff to 60 i think we should be able to do that especially with cooked oatmeal. pay more attention to volumes. try not to end up with too much wort!
hops : will feature zamba. single hop. composing schedule based on blueberry yum yum. even split between 5 min, flameout, high krausen and standard dry hop (maybe keg)
yeast : prob would be better with london, but will consider kviek
water : thinking i will use tap. acid malt for pH. we have observed better results in west coast with water adjustments, maybe we try here too?
==============================
2/3/2021. Did not make it into feb. Its about 40 days since it was kegged, less than that since canned. The canned beer stoll looks nice and smells and tastes better than some commercial stuff but it's too bitter and lost a lot of spunk. For this next time I think we need to nail down the gravity, nail down the ph. Ditch the warrior and do like a full lb total hops and do like 1/3 hop bill in whirlpool. Try to limit oxidation in transfers but I dont think that is the main problem here. Consider doing some water adjustments. I wonder how the west coast ipa water profile would do for this.
==============================
12212020 updating recipe here to reflect what i did. please reference previous versions of this recipe for the original/correct recipe. realized i didnt have any real citra during brew day so i overloaded on mosaic and used a little citra noble. then in dry hop i did something off script as well cant remember what but i think i mightve done 4 oz citra and 2 oz mosaic?
efficiency was bad, target 1072 actual 1065. bad ph reading. not sure what happened but maybe some issue with water. need to examine water profile from tap and/or build a custom profile from scratch.
==============================
12162020 recipe was drastically changed. Bad ph (4.97. wtf?) on brew day and wrong hops. Anyway also used London 3 new pack with 1 day starter expected 1017 FG instead of reused hothead 1010 FG changing that now.
==============================
11/23/2020
planning for brew 3. last one was indeed way off, not sure why, see theories below. this time bumping up 2row and wheat to get to 8%. thinking about switching from kviek and use regular london just because of my chamber and compatibility with other stuff going on. also thinking about possibly modifying water profile. thinking about brewing 10 gals eek. possibly bumping up the hops?
===============================
10/2/2020
kegged this a couple days ago. really hot with hop burn. and kind of a rubber smell and taste. i wonder if i pushed this kveik too far. also i have not been cleaning it from trub and it could possibly have gelatin protein gunk it in? not sure. prob need to start again with a fresh pitch. anyway the first pint was pretty bad tasting and the second i drank last night was also but a little better. maybe hop burn will subside. its only about 10 or 11 days out from brew day. some ipas taste better after a couple weeks. maybe itll improve.
===============================
9/9/2020
bumped up 2 row from 7.5 to 9.5, boosted up oats. not sure how efficiency will be but im assuming 65% without the oats factored in. with oats added im assuming it drops to 55. could be wrong. maybe the gravity is the problem.
added 4 more oz hops.
TODO : should figure out water...
this has sample profile but has bicarbonate instead of alkalinity :
https://www.clawhammersupply.com/blogs/moonshine-still-blog/juicy-neipa-new-england-ipa-recipe
maybe think about searching brewersfriend for one
===============================
6/28/2020
brewed tue 6/23
dry hopped fri 6/26
cold crash sun 6/28
keg & carb mon 6/29
can tue 6/30
im not finding any research on kveik needing cleanup / diacetyl rest time after terminal gravity?? some places are saying you can rack it 36-72 hours after pitch
===============================
this one is a combination of the hop profile of all the rage
* https://www.brewersfriend.com/homebrew/recipe/view/520206/all-the-rage-conan-alt-mini-mash-30min-
and the grain bill from please come to boston
* https://www.brewersfriend.com/homebrew/recipe/view/978461/please-come-to-boston-neipa
but also using hothead kveik yeast for this thing. this is the first beer with henrico water profile input and pH estimates observed, as such will be adding some acidulated malt to hopefully bring the mash pH down |
|
|
Vanilla Bourbon Milk Stout
|
Sweet Stout
|
20 Litres |
1.072 |
1.023 |
6.37 |
40.83 |
49.92 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 5/28/2019 9:59 AM |
Notes: During primary fermentation, split 2-3 fresh vanilla pods add into a glass jar with bourbon oak chips, add 50-100ml bourbon. Ensure glass jar has air tight lid.
After fermentation has finished, move into secondary fermenter. Drain bourbon - retaining vanilla beans & oak chips. Put chips & beans into hop bag, place in secondary fermenter for 5-7 days.
Optional: When kegging, split another 1-3 vanilla pods and add to keg.
Keg condition for 7-10 days before serving. |
|
|
Standard Sour Hopless
|
American Sour |
6 Gallons |
1.054 |
1.011 |
5.69 |
0 |
6.49 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 3/21/2019 2:09 AM |
| Notes: Boil just 10 mins after all wurt in kettle. Cool to around 100 degrees. Add Lactobacillus. Use C02 thru ball valve in kettle at low PSI to blow out O2. . Let sit for around 2 days or until reach PH of 3.5 to 3.7 (taste test what tartness you like). Boil as normal for 60 mins then cool and transfer to fermenter and pitch with Voss Kveik yeast. |
|
|
Christmas Bock
|
Weizenbock
|
30 Litres |
1.074 |
1.018 |
7.37 |
17.44 |
16.91 °L
|
1.5K |
2 |
|
|
|
| Boil
Size: 36.25 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 2.7 |
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: 11/21/2018 9:06 PM |
| Notes: |
|
|
Dragonish Milk Stout
|
Imperial Stout
|
5.5 Gallons |
1.113 |
1.019 |
12.28 |
44.75 |
33.53 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2017 7:08 PM |
| Notes: Whirlflok and yeast fuel, OG 1.114 |
|
|
Whatchamacallit IPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.013 |
6.84 |
69.7 |
7.98 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
Mash Thickness: 1.2 |
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: 1/16/2017 6:07 PM |
| Notes: |
|
|
Rapadura Pale Ale - Gluten Free
|
American Pale Ale
|
5 Gallons |
1.049 |
1.009 |
5.21 |
34.85 |
5.44 °L
|
1.5K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: Rapadura |
Priming Amount: 3.7 oz |
Creation
Date: 12/29/2016 12:37 AM |
Notes: Rapadura: An unprocessed Cain sugar with an incredible caramel taste and smell, some of which should make it to the final product (used in lieu of buckwheat honey to soften the bitter edge of the sorghum), and has a dark brown color.
Dry hop with 1oz of Cascade after about 5/6 days in Primary (or once activity has slowed stopped.)
Cold crash and fine with Gelatine after gravity settles.
This beer will be primed at the high end of the American Ale style if using the amount of Rapadura or cane or table sugar shown in this recipe. |
|
|
Jamil's BCS Pale Ale
|
American Pale Ale
|
12 Gallons |
1.055 |
1.014 |
5.43 |
60.19 |
7.15 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 20 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
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: 9/2/2016 2:47 AM |
| Notes: |
|
|
Dubbel
|
Belgian Dubbel
|
6.5 Gallons |
1.082 |
1.026 |
8.04 |
22.98 |
14.2 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.062 |
Efficiency: 83 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: 178 g |
Creation
Date: 6/21/2016 6:47 AM |
Notes: Received a silver medal at the The 20th Annual Drunk Monk Challenge 2018.
Table 23 Belgian Dark Strong |
|
|
Smoked Maple Amber
|
American Amber Ale
|
5.5 Gallons |
1.068 |
1.015 |
6.98 |
23.57 |
16.17 °L
|
1.5K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
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: 3/13/2016 11:03 PM |
| Notes: |
|
|
Strawberry Chocolate Red Ale
|
Irish Red Ale
|
5.75 Gallons |
1.06 |
1.016 |
5.74 |
21.54 |
14.62 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2016 9:38 PM |
| Notes: |
|
|
Kjeller 5 Rye Saison 25L
|
Saison
|
25 Litres |
1.057 |
1.004 |
6.96 |
31.55 |
3.6 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 70 |
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: 11/16/2015 3:52 PM |
| Notes: Ta den opp en grad om dagen etter 4 dager. Opp til 28 grader. |
|
|
Little Psycho (Psychopathy Recipe)
|
American IPA
|
5.5 Gallons |
1.074 |
1.016 |
7.63 |
72.15 |
7.63 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
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: 5/21/2015 1:29 PM |
| Notes: This is the Psychopathy recipe from Madtree Brewing. I increased the grain bill by 25 percent this is BIAB. |
|
|
AG #07 French Saison
|
Saison
|
20 Litres |
1.053 |
1.004 |
6.42 |
16.79 |
5.35 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 25.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/7/2015 10:57 AM |
| Notes: |
|
|
Black Soldier Fly Stout
|
Russian Imperial Stout
|
3 Gallons |
1.116 |
1.04 |
10.09 |
46.16 |
40 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2015 1:20 AM |
| Notes: |
|
|
Belgian Blonde
|
California Common Beer
|
6 Gallons |
1.063 |
1.014 |
6.42 |
18.97 |
5.06 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 68 |
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: 3/11/2014 9:18 PM |
| Notes: |
|
|
Lichten What?
|
Lichtenhainer
|
10.25 Gallons |
1.045 |
1.01 |
4.57 |
10.21 |
3.91 °L
|
1.5K |
2 |
|
|
|
| Boil
Size: 11.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 72.5 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2016 8:23 PM |
| Notes: Same process as our Gose. |
|
|
Dark Lager
|
Schwarzbier
|
5.5 Gallons |
1.048 |
1.013 |
4.58 |
45.79 |
28.22 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 75 |
Boil Gravity: 1.037 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2015 2:17 AM |
| Notes: |
|
|
Brads Rich German Bock
|
Doppelbock
|
5.5 Gallons |
1.004 |
1.001 |
0.41 |
10.97 |
3.7 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.003 |
Efficiency: 70 |
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: 1/28/2015 9:30 PM |
| Notes: |
|
|
|
|
