|
Coolship
|
Brett Beer
|
250 Gallons |
1.052 |
1.013 |
5.14 |
0 |
20.14 °L
|
418 |
0 |
|
|
|
| Boil
Size: 275 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 1/4/2021 5:13 PM |
| Notes: |
|
|
3 Gal Black Forest Schwarzbier
|
Schwarzbier
|
3.25 Gallons |
1.05 |
1.011 |
5.16 |
24.84 |
20.02 °L
|
418 |
0 |
|
|
|
| Boil
Size: 4.47 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/31/2024 1:05 AM |
Notes: Consider using a richer base malt.
Pitch cold, ferment at 50° F until nearly complete, then raise to 65°. Lager 3 weeks @ near freezing. |
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|
North Cro Irish Red V3
|
Irish Red Ale
|
5.25 Gallons |
1.052 |
1.013 |
5.2 |
22.28 |
15.83 °L
|
418 |
0 |
|
|
|
| Boil
Size: 7.65 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 73 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 7.22 psi |
Creation
Date: 5/22/2024 2:23 PM |
Notes: 6 days before...
Made 1 L starter for yeast, will need a second step to have sufficient cells. Add second step, 1L more wort, after 48 hours (Two days before brew day will work.).
Day Before...
Prepare water; filter/dechlorinate, add 1/2 Campden tablet. total 8.4 gallons of filtered Carencro water in kettle. Add all minerals and acid now. Check pH.
Initial pH of brewing water: ________
Note: Measuring pH here is just for the record. The important thing is the benchmark pH taken 10 to 20 minutes after the mash is underway.
______________________________________________________________________
Brew Day...
MASH-IN
Equipment pump is turned off; all water is in kettle and not yet in hoses.
Heat mash water to 150 deg F. Remember, the pump is NOT on at this time!
Initial water temp: 150 deg F
Mash temp stabilizes at: 150 deg F
TURN OFF HEAT! Make sure the heat is turned off!
Quickly add all crushed grains to 150 deg F water, and stir rapidly. When temp is stabilized at 150 deg F, put lid on kettle. THEN, Open system, START PUMP, to allow water to flow AT A SLOW RATE through hoses for an additional 5 minutes. Liquid will recirculate through the mash AND by whirlpool, due to configuration of the 3-way valve.
______________________________________________________________________
Saccharification Rest (60 min)
Saccharification rest begins now. Water is now flowing and recirculation needs to be set at about 0.5 gal/min flow rate. Monitor flow rate so it stays about this level.
Mash pH is taken after 10 minutes after this rest begins.
Mash pH after mash-in (10 min): ________
If needed, adjust pH to 5.4.
Acid added? YES or NO. If yes, how much ___________
_____________________________________________________
For the record...
Near the end of the 60 min (about 50 min), take pH reading.
pH reading near end of mash: ______________
Adjusted pH (if necessary): ____________
____________________________________________________________________
Vorlauf/Mash-Out
With recirculation and heat still going, raise temp of recirculating mash to 168 deg F.
ADD DARK GRAINS NOW.
Hold temperature here for the 15 minute duration.
For the last 5 minutes of the Vorlauf, slow down the flow rate to a minimal amount, to allow grains to completely settle.
______________________________________________________________________
RAISING THE GRAIN BASKET
Lift grain basket from kettle and securely hang to pot, using the attachments provided. Allow to completely drain, may be 5 minutes or more.
_____________________________________________________________________
BOIL
FIRST, MEASURE PRE-BOIL pH AND PRE-BOIL GRAVITY.
PRE-BOIL pH: ________
PRE-BOIL GRAVITY: ___________
With Brew Commander set for the boil program, it's time to begin.
Add FWH (first wort hops) hop addition at this time.
With power at 100%, begin raising temperature to boiling, monitoring carefully. When boiling commences, lower power to 85%, and lower than that if necessary.
When it appears that there is no danger of boil over, allow boiling to continue for the 60 minute duration. Continue to monitor throughout the boil.
20 minutes to End of Boil
Add Five Star® Super Moss. Make sure to use 1/3 tsp Super Moss.
10 minutes to End of Boil
Second hop addition. ADD SERVOMYCES.
End of Boil
SHUT OFF HEATER.
______________________________________________________________________
WHIRLPOOL
The whirlpool step is like a moving "hop stand."
Terminator Wort Chiller is in place with hoses and 3-way valve, which is set to send wort through chiller and then through whirlpool setup. Do the following steps...
Cool down to as cold as you can get it. Use ice chiller if needed. Now, it's time to transfer wort to fermentor.
_____________________________________________________________________
Oxygenation/Transfer to Fermenter
With all oxygenation set up and transfer hoses in place, via 3-way valve transfer wort to fermenter as it is being oxygenated. When done, close fermenter, then prepare to pitch the yeast.
_____________________________________________________________________
PITCHING THE YEAST
Add the decanted yeast culture to the fermentor. Carefully maintain sanitation.
TILT HYDROMETER
Drop the SANITIZED Tilt Hydrometer into the fermenter. This is how you will monitor fermentation temperature and gravity as beer ferments.
Maintain fermentation temperature of 63 deg F until gravity drops to 1.015, then raise it up to 70 deg F for 2 days. GOAL IS FOR GRAVITY TO DROP TO 1.015.
___________________________________________
CRASH COOL THE FERMENT
Slowly, over several days days, lower temperature of ferment to about 38 deg F.
Hold at 38 deg F or lower, but not lower than 35 deg F.
___________________________________________
TRANSFER TO KEG
Using oxygen-free techniques, transfer beer from fermenter to keg. After, add gelatin finings.
MOVE TO NEW KEG
About 3 days after adding gelatin finings to beer, transfer to another sanitized keg.
___________________________________________
CARBONATE BEER
Using the Blichmann Quick Carb, carbonate to 2.25 vol (medium level carbonation).
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Awesome Recipe
|
No Profile Selected |
22.7 Litres |
1.05 |
1.011 |
5.13 |
36.38 |
5.6 °L
|
418 |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 72 |
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: 6/19/2023 11:28 PM |
| Notes: |
|
|
Stella Artois Clone 3-11-22
|
Munich Helles
|
23 Litres |
1.05 |
1.011 |
5.17 |
23.42 |
3.08 °L
|
418 |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 14 ° C |
Priming Method: sucrose |
Priming Amount: 178.9 g |
Creation
Date: 11/2/2022 7:02 PM |
| Notes: |
|
|
Tropical Pilsner
|
German Pilsner (Pils)
|
24 Litres |
1.052 |
1.012 |
5.17 |
32.05 |
4.03 °L
|
418 |
0 |
|
|
|
| Boil
Size: 27.4 Litres |
Boil Time: 30 |
Boil Gravity: 1.046 |
Efficiency: 80 |
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: 9/22/2022 12:23 AM |
| Notes: |
|
|
Foothills Trail Pale Ale
|
American Pale Ale
|
11 Gallons |
1.054 |
1.014 |
5.17 |
42.53 |
7.88 °L
|
418 |
0 |
|
|
|
| Boil
Size: 14.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 76 |
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: 4/28/2021 11:12 PM |
Notes: 3L yeast starter
Ferment at 68 degrees
5.6-5.8 Mash Water |
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Citra Galactic
|
Specialty IPA: New England IPA
|
7 Gallons |
1.051 |
1.012 |
5.18 |
34.67 |
3.63 °L
|
418 |
1 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/18/2021 8:10 PM |
| Notes: started yeast in 800ml wort drawn off mash, on stir plate overnight. Chilled wort to 120F before racking to fermenter. Left in fermenter to chill ambiently overnight. Pitched yeast in AM |
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R D Pilsner
|
Classic American Pilsner
|
5 Gallons |
1.05 |
1.01 |
5.22 |
29.02 |
3.62 °L
|
418 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 8.62 psi |
Creation
Date: 2/15/2021 7:23 PM |
| Notes: |
|
|
Helles 2021
|
Munich Helles
|
21 Litres |
1.054 |
1.014 |
5.22 |
19.78 |
4.29 °L
|
418 |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2021 11:20 AM |
Notes: If there’s one thing that wrecks this beer, it’s diacetyl. That means that you’re looking to prevent the production of its precursor, so start fermentation cool, at 50°F (10°C). You also want the yeast cells to clean up any diacetyl that they’ve made, so when you’re about halfway through primary fermentation (when the gravity hits 1.022 or so) push the temperature up to 60°F (15°C) and hold it there until 2−3 days after the completion of fermentation. Before you go to packaging, pull a sample and put it in the microwave for about 10 seconds—then remove and sniff. If you don’t smell butter, you’re good to go! If you do, keep waiting and try it again in a few days. It should clear up almost completely, and this force test will bring it out of hiding if it’s still there.
Then, to promote clarity, cold crash it before packaging. You’ll want to carbonate this to about 2.25 volumes of CO2, and if you’re going to make a mistake, err on the high side. I’ve tried this beer slightly under-carbonated, and it really kills it. The flavor tastes flabby and dull. |
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Apa
|
American Pale Ale
|
25 Litres |
1.053 |
1.013 |
5.17 |
67.3 |
3.32 °L
|
418 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 120 |
Boil Gravity: 1.044 |
Efficiency: 69 |
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: 7/12/2018 8:34 PM |
| Notes: |
|
|
Belgium Saison
|
Saison
|
48 Litres |
1.049 |
1.01 |
5.2 |
27.68 |
5.1 °L
|
418 |
0 |
|
|
|
| Boil
Size: 53.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 67 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: dextrose |
Priming Amount: 451.2 g |
Creation
Date: 11/17/2020 12:50 AM |
| Notes: |
|
|
Brew45 - 29/09/20. Red Z IPA.
|
Specialty IPA: Red IPA
|
21 Litres |
1.051 |
1.012 |
5.19 |
43.29 |
10.82 °L
|
418 |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
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: 9/28/2020 3:58 AM |
Notes: Tuesday 29th September.
Mash start 0830 with 4kg Gladfield Ale malt and 1kg Gladfield Redback Malt at 67C.
Start recirculating at 0925 with HLT temp at 72C. Finish temp 72C.
Start sparge ( water treated with 1 tsp Gypsum, 1/2 tsp Epsom ) and pump to Kettle at 10.10. Fire up gas at 1020 with 20L and collect 31L. Add 15gms Pacific Gem in spider at 1044. Boiling at 1046. Add 15gms Citra and 15gms Mosaic at 1210. Flame out at 1218. Start cooling 1220 Add 40gms Zythos at 80C. 60C at 1225, 44C at 1230, 30C at 1240, 20C at 1300.
22/23 Litres after boil.
Start runoff to MJ Fermenter at 1300 - collect 21L.
OG 1050/51 = 70% efficiency. Pitch yeast MJ36 Liberty bell at 1430.
Light bubbling at 2100. Fast start.
Wednesday 30th bubbling really well smell is good.
Thursday 1/10 at 1500 bubbling almost stopped - add 50gms Zythos as dry hop and give a bit of rotate back and forth to get pellets to hopefully drop and stimulate a bit of bubbling to purge o2.
Sunday 4/10 put into fridge at 5C.
Thursday 8/10 - after a few days at 5C and tasting and smelling slightly vinegary now absolutely delicious. Rack into Keg1 and collect 19L and 2 x 500ml bottles.
Gravity 1020??? Gravity if doesn't drop = 4.07% and goes up .26% for every 2 degree increment. 1018 = 4.33% 1016 = 4.59% 1014 = 4.86% 1012 = 5.12%. |
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Saaz Laager
|
Czech Pale Lager
|
5.5 Gallons |
1.047 |
1.007 |
5.22 |
43.32 |
4.35 °L
|
418 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2020 4:09 AM |
| Notes: let the wort settle well after chilling to avoid too much spent hops in the fermenter |
|
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Czech Mate
|
Czech Premium Pale Lager
|
9 Litres |
1.053 |
1.013 |
5.2 |
30.84 |
6.58 °L
|
418 |
1 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 60 |
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: 10/13/2019 11:26 PM |
| Notes: |
|
|
Pale Ale
|
American Pale Ale
|
45 Litres |
1.052 |
1.012 |
5.21 |
29.02 |
9.51 °L
|
418 |
0 |
|
|
|
| Boil
Size: 53 Litres |
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: 18 ° C |
Priming Method: White Cane Sugar |
Priming Amount: N/A |
Creation
Date: 6/1/2019 2:22 PM |
| Notes: |
|
|
Blek Råglimpa
|
American Pale Ale
|
12 Litres |
1.054 |
1.014 |
5.21 |
36.48 |
4.84 °L
|
418 |
0 |
|
|
|
| Boil
Size: 16 Litres |
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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2019 8:37 PM |
| Notes: |
|
|
APA Zé Pereira
|
American Pale Ale
|
20 Litres |
1.052 |
1.013 |
5.21 |
26.62 |
6.47 °L
|
418 |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 68.5 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 17 ° C |
Priming Method: sucrose |
Priming Amount: 132.7 g |
Creation
Date: 12/17/2018 11:05 AM |
| Notes: |
|
|
Tressillian Real Ginger Beer
|
Weissbier
|
20 Litres |
1.051 |
1.012 |
5.18 |
15.64 |
3.33 °L
|
418 |
1 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2018 9:55 PM |
| Notes: |
|
|
Dunkelweizen
|
Dunkelweizen
|
5.5 Gallons |
1.052 |
1.012 |
5.23 |
18.76 |
33.55 °L
|
418 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2018 5:31 PM |
Notes: Add DME at beginning of boil with 1.5 oz hops
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