|
Skisesong
|
Saison
|
21 Litres |
1.054 |
1.004 |
6.65 |
28.4 |
3.82 °L
|
380 |
0 |
|
|
|
| Boil
Size: 25 Litres |
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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2020 10:18 PM |
| Notes: |
|
|
Old Smokie
|
Specialty Smoked Beer
|
6 Gallons |
1.062 |
1.012 |
6.56 |
27.1 |
10.99 °L
|
380 |
0 |
|
|
|
| Boil
Size: 7.56 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 12/9/2023 8:26 PM |
| Notes: |
|
|
Seltzer
|
Clone Beer
|
100 Gallons |
1.05 |
1 |
6.62 |
0 |
1.05 °L
|
380 |
0 |
|
|
Author:
|
|
PostSecondary
|
|
| Boil
Size: 107.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 11.98 psi |
Creation
Date: 3/5/2023 11:43 PM |
| Notes: |
|
|
Chocolate Oatmeal Stout
|
American Stout
|
3 Gallons |
1.066 |
1.016 |
6.62 |
42.67 |
46.36 °L
|
380 |
0 |
|
|
|
| Boil
Size: 4.29 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 3 oz |
Creation
Date: 2/1/2023 7:13 PM |
Notes: Taste profile is a creamy mouthfeel with dark chocolate/mild coffee finish.
- Toasted flaked oats for 15 minutes @ 350, stir, repeat in 5 minute increments until golden brown.
- Toasted cacao nibs for 10-15 minutes @ 300, stirring half way through. Check at 10 to make sure small pieces aren’t burning. They should smell like brownies.
- Created a tincture for the cacao nibs using vodka and soaking for several weeks.
- I added the tincture and nibs to the last 15 minutes of the boil to remove most of the vodka and leave the cocoa flavor. |
|
|
Oktoberfest
|
Helles Bock
|
18 Litres |
1.06 |
1.011 |
6.53 |
31.8 |
6.6 °L
|
380 |
0 |
|
|
|
| Boil
Size: 23.98 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3.13 |
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: 9/29/2022 5:58 PM |
| Notes: |
|
|
Biere De Garde
|
Bière de Garde
|
5.5 Gallons |
1.067 |
1.016 |
6.67 |
23.89 |
9.46 °L
|
380 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/28/2022 2:05 PM |
| Notes: |
|
|
Redhead
|
Specialty IPA: Red IPA
|
11 Gallons |
1.068 |
1.018 |
6.54 |
77.21 |
9.81 °L
|
380 |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
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: 2/26/2022 1:49 PM |
Notes: Brewed 2/28/2022 OG 1.070
Transferred 3/16/22
Omega yeast 1.010
Imperial yeast 1.016 |
|
|
Mango Seltzer
|
No Profile Selected |
21 Litres |
1.066 |
1.015 |
6.57 |
0 |
1.05 °L
|
380 |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 5 |
Boil Gravity: 1.058 |
Efficiency: 100 |
Mash Thickness: 2.8 |
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: 9/23/2021 11:41 PM |
| Notes: |
|
|
Base Weight
|
Märzen
|
6 Gallons |
1.06 |
1.011 |
6.54 |
21.96 |
5.84 °L
|
380 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/31/2021 1:44 AM |
| Notes: |
|
|
To Heller And Bock Again
|
Helles Bock
|
5.5 Gallons |
1.068 |
1.017 |
6.68 |
30.05 |
5.66 °L
|
380 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.124 |
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: 3/10/2021 3:33 AM |
| Notes: |
|
|
BLACK IPA
|
Specialty IPA: Black IPA
|
18 Litres |
1.067 |
1.016 |
6.68 |
75.49 |
34.81 °L
|
380 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 2.9 |
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: 12/7/2017 9:58 PM |
| Notes: |
|
|
Conny's Reste
|
Dunkles Bock
|
30 Litres |
1.068 |
1.017 |
6.67 |
29.85 |
16.16 °L
|
380 |
0 |
|
|
Author:
|
|
Ollo
|
|
| Boil
Size: 36 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
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: 2/28/2020 2:39 PM |
| Notes: |
|
|
Drink Yer Milk
|
Sweet Stout
|
16 Gallons |
1.068 |
1.017 |
6.68 |
16.24 |
48.46 °L
|
380 |
0 |
|
|
|
| Boil
Size: 18 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 80 |
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: 10/14/2019 4:05 PM |
| Notes: |
|
|
2019 09 01 - Biere De Garde
|
Bière de Garde
|
5.5 Gallons |
1.068 |
1.017 |
6.71 |
20.56 |
8.55 °L
|
380 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 60 |
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: 9/18/2019 7:07 PM |
Notes: OG 1.068 ~5.75 gal
ferment at 65°F
9/7/2019 - SG 1.020 - turned off cooling; set Brew Jacket to 70°F
taste - nice even malt-hops; tastes like a good green beer
caramel, toffee hint of banana(?)
a little sweet with a very small hop bitterness step |
|
|
La 2e Essai NEIPA
|
American IPA
|
21 Litres |
1.062 |
1.012 |
6.54 |
67.3 |
5.23 °L
|
380 |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/2/2019 1:37 AM |
| Notes: |
|
|
Brut IPA
|
Specialty IPA: White IPA
|
21 Litres |
1.062 |
1.012 |
6.54 |
36.35 |
3.18 °L
|
380 |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 45 |
Boil Gravity: 1.054 |
Efficiency: 75.36 |
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: 4/21/2019 10:50 AM |
| Notes: |
|
|
Scotch Ale
|
Wee Heavy
|
13.5 Litres |
1.071 |
1.021 |
6.58 |
27.98 |
20.39 °L
|
380 |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 65 |
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: 3/8/2019 4:53 AM |
| Notes: |
|
|
IRA
|
American Amber Ale
|
279 Gallons |
16.194 |
4.22 |
6.52 |
0 |
13.12 °L
|
380 |
0 |
|
|
|
| Boil
Size: 310 Gallons |
Boil Time: 90 |
Boil Gravity: 14.7 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2019 10:59 PM |
| Notes: |
|
|
Belgian Blond Ale
|
Belgian Blond Ale
|
5.5 Gallons |
1.066 |
1.017 |
6.54 |
20.22 |
4.55 °L
|
380 |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
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: 1/19/2019 3:44 PM |
| Notes: |
|
|
Pumpkin Cream Stout
|
Oatmeal Stout
|
6 Gallons |
1.071 |
1.019 |
6.72 |
24.73 |
47.02 °L
|
380 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Sucrose (table) |
Priming Amount: N/A |
Creation
Date: 9/25/2018 11:22 PM |
Notes: - Get White Labs WLP002 English Ale yeast if available.
- Mill grain twice. Use fine-mesh grain bag to minimize pumpkin getting into the wort.
PREP PUMPKIN
- Use pie pumpkin and/or butternut squash (if brown ale) about 10 pounds in total weight (to yield 3-5 lb net per 5-gallon batch).
- Halve the pumpkin, remove pulp and seeds, and cut the halves into pieces about 6 inches long. Arrange the pieces on a foil-lined cookie sheet, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F until soft (approx 1.5-2.5hrs). During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove from oven and let cool. Peel off the skin, dice into large cubes (being sure to save the juice for its color and flavor), mash to a pulp, and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature.
MASHING
- Don't leave heat on after meeting mash-in temp (163)
- Take about 1/2 gallon of the hot mash water before adding grain, add it to the pumpkin and stir to break up big clumps, yielding a slurry.
- Add all grains and stir, then add warm pumpkin slurry to the mash.
- Test pH after 10min...see Water Chemistry section.
- Mash-in will likely drop temp by 6degrees
- Mashing will likely drop temp by 10 degrees per 60min
- Range goal is 156 - 141 during the 90min mash
BOILING
- After sparging and while boil kettle heats up, move mash bag to over spare kettle, squeezing & letting drain. Add additional wort to boil kettle.
- Ferment in basement to keep room temp around 70degrees. |
|
|
|
|