|
Triple
|
Belgian Golden Strong Ale
|
5 Gallons |
1.08 |
1.017 |
8.35 |
55.79 |
6.04 °L
|
385 |
1 |
|
|
|
| Boil
Size: 6.5 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: 71 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/18/2019 3:51 PM |
Notes: ,5 tsp corriender @ 5
Dash of ground pepper @ 5 |
|
|
Festive Cheer Beer
|
Spice, Herb, or Vegetable Beer
|
20.8 Litres |
1.058 |
1.011 |
6.21 |
17.72 |
19.42 °L
|
385 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 3.65 |
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: 12/28/2024 10:11 AM |
Notes: Reduced the grain bill of this Christmas Ale for more easy to drink home brew (so we're not all sloshed after one glass!)
Spice Mix (added during whirlpool):
0.5 tsp Allspice
1 tsp Cinnamon
0.25 tsp Ginger
0.25 tsp Nutmeg
Strike water 64 C added grain and stirred at 30 min for 60 min boil
Sparge water (78 C) measured 10 litre and dumped in over colander and strained for 20 mins (total 26 litre)
Brought to the boil 100 C (added 6 drops of Foam Axe while bringing to the boil)
Added first addition of hops at boil
Boiled with the lid off down to approx 23 litre
Place immersion chiller in wort last 20 mins of boil
Add Whirlfloc and yeast nutrient 10 mins left of boil
Turned pump on and whirl pool for 10 mins
Add treacle and stir in during whirlpool
Add spice mix
Turned chiller on during rest of 20 mins
Transferred to another keg and let sit for a month
|
|
|
Warm Winter Ale
|
Winter Seasonal Beer
|
20.8 Litres |
1.071 |
1.011 |
7.8 |
27.09 |
31.41 °L
|
385 |
0 |
|
|
|
| Boil
Size: 20.8 Litres |
Boil Time: 70 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: 2.64 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 1,5 bar |
Creation
Date: 9/2/2024 8:13 PM |
| Notes: |
|
|
Choco-Strawberry Dubbel
|
Belgian Dubbel
|
5 Gallons |
16.278 |
2.852 |
7.28 |
19.75 |
18.22 °L
|
385 |
0 |
|
|
Author:
|
|
Black Clover
|
|
| Boil
Size: 6.51 Gallons |
Boil Time: 60 |
Boil Gravity: 12.7 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 8/28/2024 12:38 AM |
| Notes: |
|
|
Battre L'oie Saison
|
Saison
|
5.5 Gallons |
1.049 |
1.012 |
4.84 |
17.28 |
2.79 °L
|
385 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 2 |
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: 11/19/2022 4:31 PM |
| Notes: |
|
|
Ö Saison
|
Saison
|
20 Litres |
1.059 |
1.011 |
6.38 |
0 |
5.39 °L
|
385 |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 12/29/2021 10:37 PM |
| Notes: |
|
|
Petite Saison
|
Saison
|
5.5 Gallons |
1.038 |
1.003 |
4.5 |
23.39 |
3.58 °L
|
385 |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 11.75 psi |
Creation
Date: 5/30/2021 1:02 PM |
| Notes: |
|
|
Patersbier
|
Trappist Single
|
5 Gallons |
1.053 |
1.013 |
5.31 |
30.06 |
3.08 °L
|
385 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2021 8:13 PM |
Notes: 135f 15m
145f 35m
165f 25m
172f 5m
High Carbonation |
|
|
Belgian Blond
|
Belgian Blond Ale
|
5.5 Gallons |
1.068 |
1.017 |
6.72 |
10.58 |
6.81 °L
|
385 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.125 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 78 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/15/2020 12:26 PM |
| Notes: |
|
|
Orange Blossom Saison
|
Saison
|
5.5 Gallons |
1.058 |
1.005 |
6.88 |
24.17 |
6.26 °L
|
385 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 4/29/2020 10:14 PM |
| Notes: |
|
|
Bitter Ale (parti-gyle)
|
Belgian Dark Strong Ale
|
20 Litres |
1.043 |
1.01 |
4.36 |
0 |
9.85 °L
|
385 |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 30 |
Boil Gravity: 1.043 |
Efficiency: 51 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/16/2017 12:47 PM |
| Notes: |
|
|
Punkuccino Eliysian Clone
|
Clone Beer
|
6 Gallons |
1.053 |
1.01 |
5.6 |
21.42 |
21.04 °L
|
385 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 85 |
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: 9/24/2019 11:52 PM |
| Notes: |
|
|
Cowboy Blood
|
Classic Style Smoked Beer
|
5 Gallons |
1.056 |
1.014 |
5.47 |
1.08 |
33.24 °L
|
385 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 7/20/2019 12:02 PM |
| Notes: |
|
|
Holiday Hitter
|
Winter Seasonal Beer
|
10 Gallons |
1.065 |
1.021 |
5.81 |
26.82 |
26.52 °L
|
385 |
0 |
|
|
|
| Boil
Size: 11.73 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 6/24/2019 4:51 PM |
| Notes: |
|
|
Test Batch - Chinese Hops
|
Saison
|
10 Gallons |
1.045 |
1.01 |
4.56 |
29.79 |
4.33 °L
|
385 |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
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: 5/4/2019 6:54 AM |
Notes: water chem?
|
|
|
Strong
|
Belgian Golden Strong Ale
|
20 Litres |
1.085 |
1.013 |
9.53 |
0 |
8.29 °L
|
385 |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 65 |
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: 4/26/2019 9:49 AM |
| Notes: |
|
|
Awesome Recipe
|
Piwo Grodziskie
|
20.8 Litres |
13.695 |
2.701 |
5.9 |
37.97 |
6.31 °L
|
385 |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 10.2 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2018 11:22 AM |
| Notes: |
|
|
VierGranenBlond Van De Bierjuwelier
|
Belgian Blond Ale
|
34 Litres |
1.062 |
1.013 |
6.49 |
27.77 |
5.49 °L
|
385 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: 2.63 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2018 12:50 PM |
Notes: --------MAISCHEN---------
>22 L (als het kan in de pan: voeg water toe 23.5 L) inmaischen (1.5 L spelt voorbehandelen, 1L haver voorbehandelen, 21 L in grote pan voor inmaischen eiwitrust stap).
Let op! Haver eerst verstijfselen (>85 grC, 30 min) in 1 L water.
Let op! Rogge eerst voorbehandelen door 30 min rust bij 38-40 grC. Hier breken beta-glucanen (gomstoffen) af, wat veel aanwezig is bij rogge en het latere probleem geeft van verstopping bij filteren.
Voeg haver en rogge samen toe met rest van het mout aan de 21 L water à 50-54 graden voor eiwitrust.
-------FILTEREN EN SPOELEN-------
Verdeel het beslag over de vier emmers met gaatjes. Aan het begin loopt dit snel door omdat er nog geen filterbed is ontstaan.
Maak alvast spoelwater (12 L, 80 grC, pH 5 a 5,5).
Vang het doorgelopen wort op. Doe het terug in de pan en verwarm tot 78-80 grC. Giet het nogmaals over de filterbedden. herhaal deze stap nog 1 keer. Tussendoor kan je wat van de top van het bostelfilterbed verwijderen als daar veel meuk op is neergeslagen.
Laat staan tot het doorgelopen is. Bij verstoppingen, snij in de koek bovenop het filterbed.
Spoel met 16 L (4 L per emmer) spelwater (80 grC, pH 5 a 5,5).
Meet na filtratie hoe veel wort is verkregen (evt van hoeveel SG door te meten met refractometer, leuk voor bijhouden). Doel is dus rond de 25 liter.
------KOKEN, WHIRLPOOLEN & AFKOELEN------
Kook volgens kookschema met hopgiften.
Na koken zou 20 a 21 L wort over moeten blijven (uitgaande van 25L start en ongeveer 15 a 20 procent verlies door kook).
Voeg 1 blok ijs a 2L Bar-le-duc toe. Laat smelten, temperatuur zou rond de 75 a 80 grC uit moeten komen. Voeg de whirlpool hopadditie toe (20 min).
Koel wort verder af met 6 L ijs (3 maal 2 pakken bevroren Bar-Le-Duc, snij open met steriel mes). Dit duurt even (half uur?). Planning is wsl handig om nu te eten.
Hevel het afgekoelde wort over naar de fermentatietank. Meet de temperatuur en voeg afhankelijk daarvan nog bevroren / gekoeld (koelkast) / kamertemp koelwater toe. Meet de SG met de refractometer om het juiste stamwortgehalte te behalen. Als het goed is zouden we 10 a 13 liter koelwater nodig moeten hebben (20 na kook -> 30 a 33 liter wort met 1.062 SG).
----FERMENTEREN & BOTTELEN----
Voeg de gist toe en installeer waterslot. Volgende dag schud s ochtends nog flink met de ton om extra zuurstof in op te laten lossen. Meet 1 a 2 maal daags de SG met de refractometer. Hevel over op secundair vat nadat hoofdvergisting voorbij is (75% van de SG zakking bereikt, meestal na 3 a 6 dagen), zodat het bier niet meer op de uitgezakte gistkoek ligt. Laat nu voor nagisting staan voor nog circa een week totdat eind SG is gehaald.
Voor het bottelen: hevel het jongbier van het bezinksel af, over in een/twee andere tonnen/emmers. Maak het 60L fermenteervat schoon. Meet (wegen?) hoeveel bottelbaar bier is verkregen. Voeg de juiste hoeveelheid suikerwater toe in de schoongemaakte 60L ton toe. Hevel het te bottelen bier terug in de 60L ton, zodat het suikerwater goed vermengd met het bier.
Sluit nu het afvulpijpje aan op het kraantje en bottelen die hap!
---NOTITIES GISTSTARTER MAKEN---
2jan: maak 4,5 a 5 L gist starter wort: schroot 1 KG pilsmout en voeg het bij 4,25L water. maischen: 20 min bij 53 grC. Een uur bij 67 gr. Vijf min bij 78. Koel wort af, doe in gistfles, voeg magn roerder toe en zet op magn roerplaat. roerplaat aan en beluchten tot ptichen.
4jan: isoleer gist uit latrappe blond flesje. Voeg 25 mL SOC toe, breng over naar erlenmeyer, zet gedurende de dag bij 37 gr shaker. Savonds de starterswort geent.
6jan: schuim is te zien op wort in de geroerde giststarter.
7jan savonds: SG meting (uitgevoerd op 8 jan, sample overnacht in koelkast, mee naar het lab want eerst centrifugatie nodig) was 1.020, gecorrigeerd met tooltje is dat 1.009. Dan lijkt t mij redelijk klaar.
8 jan sochtends: mostertje ook gecentrifugeerd, nu SG meting 1.019, gecorrigeerd met tooltje 1.007. |
|
|
NE-IPA
|
Specialty IPA: New England IPA
|
23 Litres |
1.042 |
1.01 |
4.2 |
57.34 |
6 °L
|
385 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 60 |
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: 9/3/2018 7:34 PM |
| Notes: Yeast Crossmyloof Yeast Real Ale |
|
|
Harcourt Medium Dark
|
Experimental Beer
|
23 Litres |
1.077 |
1.024 |
6.91 |
20.62 |
23.45 °L
|
385 |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 138.8 g |
Creation
Date: 7/15/2018 4:25 PM |
| Notes: |
|
|
|
|