|
Tostabirra Cake
|
Russian Imperial Stout
|
20 Litres |
1.097 |
1.023 |
9.66 |
49.52 |
39.57 °L
|
347 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 75 |
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: 10/28/2020 5:30 PM |
Notes: 30/10/2020
Volum fermentador: 18L
Densitat inicial: 1095
Densitat final:1014
MACERADO 75'
Hemos añadido 2 paquetes de galletas tostarica y 4 Donuts de chocolate.
10' antes del final añadimos malta negra |
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|
Pull A Chetty
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.085 |
1.016 |
9 |
17.69 |
7.78 °L
|
347 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.155 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 11.73 psi |
Creation
Date: 3/22/2024 8:14 PM |
| Notes: |
|
|
三木 Black
|
Specialty IPA: Black IPA
|
950 Litres |
1.08 |
1.013 |
8.87 |
84.86 |
32.51 °L
|
347 |
0 |
|
|
|
| Boil
Size: 1100 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
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: 1/23/2024 4:58 AM |
| Notes: |
|
|
Imperial Brown
|
American Brown Ale
|
5.5 Gallons |
1.084 |
1.017 |
9.53 |
18.45 |
36.99 °L
|
347 |
0 |
|
|
|
| Boil
Size: 6.38 Gallons |
Boil Time: 30 |
Boil Gravity: 1.073 |
Efficiency: 80 |
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: 12/6/2023 10:15 PM |
| Notes: |
|
|
Belgian Speciality Ale
|
Belgian Dark Strong Ale
|
15 Litres |
1.096 |
1.02 |
9.96 |
22.34 |
23.24 °L
|
347 |
0 |
|
|
|
| Boil
Size: 19.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 75 |
Mash Thickness: 4 |
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: 10/5/2023 8:07 AM |
| Notes: |
|
|
Imperial Ipa
|
American IPA
|
20 Litres |
1.081 |
1.012 |
9 |
69.8 |
6.34 °L
|
347 |
0 |
|
|
|
| Boil
Size: 26.14 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 3.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 128.5 g |
Creation
Date: 1/21/2023 2:00 PM |
| Notes: |
|
|
Natale2022
|
Imperial Stout
|
24 Litres |
1.109 |
1.033 |
9.99 |
0 |
47.13 °L
|
347 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.093 |
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: 10/17/2022 12:26 PM |
| Notes: |
|
|
Quadrant
|
Belgian Dark Strong Ale
|
5.3 Gallons |
1.087 |
1.016 |
9.97 |
36.15 |
29.11 °L
|
347 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: dextrose |
Priming Amount: 6.7 oz |
Creation
Date: 8/27/2021 4:34 AM |
| Notes: |
|
|
Hazy
|
Specialty IPA: New England IPA
|
5.25 Gallons |
1.101 |
1.025 |
9.91 |
0 |
6.17 °L
|
347 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 2/7/2021 5:31 PM |
| Notes: |
|
|
Bell's Hopslam Clone
|
American IPA
|
5 Gallons |
1.088 |
1.02 |
8.95 |
40.07 |
8.24 °L
|
347 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2021 5:08 PM |
| Notes: |
|
|
Pliney The Piney
|
American IPA
|
5.5 Gallons |
1.08 |
1.012 |
8.92 |
224.83 |
8.38 °L
|
347 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/22/2014 12:03 AM |
Notes: 0 minute hops added at 180 degree during chill down and rested for 30 minutes.
Next time and perhaps with all brews, mash at 148-150 for higher attenuation, closer to saf-ale fg going around 75-81% for 8.0% abv. |
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|
Winter Tripel
|
Belgian Tripel
|
9 Gallons |
1.084 |
1.015 |
8.94 |
37.27 |
5.38 °L
|
347 |
1 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
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: 10/24/2020 3:01 AM |
Notes: TOTAL WATER NEEDED
13.50 Gallons
STRIKE WATER TEMP
156 Fahrenheit
TOTAL MASH VOLUME
15.75 Gallons
90 MINUTE MASH
90 MINUTE BOIL
PREBOIL WORT
11.65 Gallons
POSTBOIL WORT
9.40 Gallons
INTO FERMENTER
9.00 Gallons |
|
|
Undantes Bitumine
|
Baltic Porter
|
12.99 Litres |
1.093 |
1.02 |
9.57 |
36.83 |
29.7 °L
|
347 |
0 |
|
|
|
| Boil
Size: 17.49 Litres |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: dextrose |
Priming Amount: 82.1 g |
Creation
Date: 8/25/2020 9:53 AM |
Notes: - ferment at stable temperature of 17 degr. for a week or until 3 to 4 days after stable FG and then increase to 21 for a couple of days
- 2 gram carbonation drops per 33cl bottle
- 3 gram carbonation drops per 50cl bottle
- 2x2 gram carbonation drops for 75cl bottle
- mash out at 76% for 15 minutes |
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|
IIPA SMASH - Mosaic
|
American IPA
|
5 Gallons |
1.082 |
1.015 |
8.84 |
186.14 |
6.64 °L
|
347 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.137 |
Efficiency: 70 |
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: 5/29/2020 10:09 PM |
| Notes: |
|
|
Passion Stout
|
Russian Imperial Stout
|
25 Litres |
1.099 |
1.024 |
9.95 |
39.33 |
44.8 °L
|
347 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 9/18/2019 10:02 AM |
| Notes: |
|
|
Raspberry Mead
|
Semi-Sweet Mead
|
15 Litres |
1.072 |
1 |
9.78 |
0 |
3.41 °L
|
347 |
0 |
|
|
Author:
|
|
Moebbels
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
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: 7/18/2019 10:42 AM |
| Notes: |
|
|
Purple Cat Baltic Porter
|
Baltic Porter
|
5.5 Gallons |
1.092 |
1.023 |
9 |
39.08 |
36.84 °L
|
347 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 84 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2019 5:32 PM |
| Notes: clone of Jack's Abby Brewing "Framinghammer". Soaked charred oak strips in Kentuckey bourban for 5 years and used them in the lagering for 3 weeks. Primed and bottled 2 weeks out from May 4 Purple Cat Brewfest, 2019. |
|
|
Pliny Clone
|
Imperial IPA
|
4.6 Gallons |
1.086 |
1.015 |
9.32 |
340.13 |
7.59 °L
|
347 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
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: 12/14/2018 2:35 PM |
| Notes: |
|
|
Awesome Recipe
|
Belgian Dark Strong Ale
|
15 Litres |
1.096 |
1.02 |
9.93 |
0 |
24.51 °L
|
347 |
0 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 9/29/2018 12:51 PM |
| Notes: |
|
|
Christmas Pudding Porter - 2017
|
English Porter
|
5.5 Gallons |
1.095 |
1.023 |
9.47 |
24.35 |
26.18 °L
|
347 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 77 |
Mash Thickness: 1.1 |
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: 9/10/2018 4:40 PM |
Notes: Brew Day - November 5, 2017
0830 (0000 min) - start with prep, grinding grain, heating tap water shooting for about 166° F.
0930 (0060) Add grain and 14 qts H20 to mash at 155° (approx 1.1 qt/lb)
1030 (0120) Sparge with 178°F water
1140 (0190) Pulled until reached 3°Brix - total of 7.5 gal that combined landed at 12.4° Brix (SG 1.050). Placed on boil.
1215 (0225) - Begin boil. Pitch 2 oz US Saaz
1315 (0285) - Force cool, pitched yeast - landed @ 1.065
1345 (0315) - Cleaned up
November 11, 2017 - Add 2 quarts Very Best Strong Dark Baking (old Grade B/C) Maple Syrup, 3 split vanilla beans, and 1 tsp of ground cinnamon in secondary. First heated all to 200°F and allowed to cool covered all day. Racked beer onto sugars, beer was at 1.023 SG (attenuation of .65%)
December 17, 2017 - Finally finished and racked it to a keg...the secondary ferment took a long time to kick off but when it finally did (approx 4-5 days into the secondary) it bubbled about once every 10 seconds for a month. FG was 1.022 in the end so all sugar fermented but it is still sweet. We'll see how it balances |
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