Experimental Pilsner Wheat
|
Mixed-Style Beer
|
1 Gallons |
1.052 |
1.007 |
5.83 |
9.44 |
3.52 °L
|
510 |
0 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 68 |
Mash Thickness: 1.4 |
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: 1/26/2018 3:50 PM |
Notes: |
|
Barleywine
|
American Barleywine
|
1 Gallons |
1.053 |
1.013 |
5.2 |
143.64 |
17.13 °L
|
355 |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: corn sugar |
Priming Amount: 0.8oz |
Creation
Date: 2/6/2018 6:29 PM |
Notes: |
|
Awesome Recipe
|
American Light Lager
|
1 Gallons |
1.056 |
1.014 |
5.51 |
0 |
21.23 °L
|
409 |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.022 |
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: 2/4/2018 8:13 PM |
Notes: |
|
Cream Ale
|
Cream Ale
|
1 Gallons |
1.049 |
1.008 |
5.3 |
19.49 |
3.99 °L
|
582 |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.019 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2018 6:57 AM |
Notes: Using just RO water.
2.75 into mash tun.
1/2 for mash.
1/2 for batch sparge.
|
|
Wheat
|
Weissbier
|
1 Gallons |
1.055 |
1.007 |
6.33 |
20.05 |
6.36 °L
|
331 |
0 |
|
Author:
|
|
Worts & All
|
|
Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2018 10:49 PM |
Notes: |
|
Batch #2
|
Imperial IPA
|
1 Gallons |
1.078 |
1.012 |
8.6 |
92.65 |
8.03 °L
|
478 |
0 |
|
|
Boil
Size: 2.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2018 10:13 PM |
Notes: |
|
Juiced
|
American IPA
|
1 Gallons |
1.066 |
1.015 |
6.58 |
104.01 |
8.75 °L
|
710 |
0 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2018 7:39 AM |
Notes: |
|
Black IPA
|
American IPA
|
1 Gallons |
1.062 |
1.012 |
6.55 |
92.15 |
31.61 °L
|
1.1K |
6 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 45 |
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: 1/30/2018 5:50 AM |
Notes: |
|
Monkey Wrench
|
Belgian Tripel
|
1 Gallons |
1.082 |
0.998 |
10.93 |
37.94 |
6.14 °L
|
534 |
2 |
|
|
Boil
Size: 1.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2018 4:40 PM |
Notes: |
|
The Nutcase (Peanut Butter Porter)
|
American Pale Ale
|
1 Gallons |
1.065 |
1.016 |
6.37 |
0 |
6.74 °L
|
514 |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 35 |
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: 1/27/2018 5:32 AM |
Notes: |
|
Stoutie (Stout + Tea) W/ Sorachi Ace
|
Russian Imperial Stout
|
1 Gallons |
1.088 |
1.023 |
8.57 |
37.4 |
46.88 °L
|
606 |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2018 5:43 AM |
Notes: |
|
Tropical IPA
|
American IPA
|
1 Gallons |
1.056 |
1.011 |
6 |
59.82 |
13.28 °L
|
369 |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 35 |
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: 1/26/2018 4:39 AM |
Notes: |
|
French Drain
|
Saison
|
1 Gallons |
1.066 |
1.012 |
7.08 |
40.92 |
5.86 °L
|
367 |
1 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 1/26/2018 2:04 AM |
Notes: |
|
Belgian Dubbel DME (1 Gallon)
|
Belgian Dubbel
|
1 Gallons |
1.069 |
1.01 |
7.71 |
21.85 |
18.05 °L
|
1.1K |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: Corn Sugar |
Priming Amount: 1.10oz |
Creation
Date: 1/24/2018 8:39 PM |
Notes: Add belgian candi syrup before the boil, taking kettle off heat.
Secret Ingredient #1: I chose Belgian Candi 40L in recipe to meet style SRM requirements (it's all my LHBS had). For a second batch I plan to try 80L or Darker.
Secret Ingredient #2 Yeast: I usually go with dry yeast. they're more affordable for small batch. Liquid seems to be proper for this style though. Safbrew BE-256 Abbaye was no less expensive than a good liquid yeast but I figured I could use the pack for 2 small batches.
If scaling to a larger batch I would try Wyeast 1214
Belgian Abbey Style Ale, Wyeast 3787 Trappist High Gravity yeast (Westmalle) or Wyeast 1762 Belgian Abbey Style Ale II (Rochefort).
Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 2/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner.
Optional: Because this is a high gravity recipe I made a Yeast starter using 6g of GoFerm and 5g yeast. I have this on hand for Mead making.
Lower steep/mash temp (148) should get you a lower dryer gravity
Take note of higher priming sugar. Style suggests higher volume.
Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.
Other notes:
The wheat is added for mouth feel and head retention.
Any NOBLE HOP could be used: Halltertau, Saaz, Hersbrucker, Styrian Golding, Willamette, East Kent Golding
Other malts to consider Biscuit and Aromatic. |
|
Sour Belly
|
Fruit Lambic
|
1 Gallons |
1.064 |
1.016 |
6.32 |
11.65 |
4.68 °L
|
392 |
1 |
|
|
Boil
Size: 1.6 Gallons |
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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2018 6:22 PM |
Notes: Kettle Souring process:
1. Mash grain for 45-60 minutes
2. Sparge for 5-10 minutes
3. Boil wort for 5 minutes (sanitation purposes)
4. Cool down to 120 F
5. Add Lactic acid to reach a pH of 4.5
6. Pitch bacteria-strain yeast** into wort/kettle
7. Cover and keep in a warm place 1-3 days
**Yeast: WLP 677 |
|
Dragon’s Mouth
|
American Pale Ale
|
1 Gallons |
1.05 |
1.005 |
5.87 |
29.76 |
5.51 °L
|
574 |
1 |
|
|
Boil
Size: 1.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2018 10:11 AM |
Notes: Pitch Rate at this gravity and volume is 35b cells
Add Peppers when fermentation is almost complete - cut and dump preparation. Add when there is a few points of gravity still left to go.
|
|
Cascade Pale Ale
|
American IPA
|
1 Gallons |
1.064 |
1.017 |
6.27 |
52.14 |
9.14 °L
|
423 |
0 |
|
|
Boil
Size: 1.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2018 2:27 AM |
Notes: |
|
Belgian Dubbel (1 Gallon)
|
Belgian Dubbel
|
1 Gallons |
1.069 |
1.01 |
7.77 |
21.78 |
24.47 °L
|
1.5K |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: Corn Sugar |
Priming Amount: 1.10oz |
Creation
Date: 1/19/2018 10:13 PM |
Notes: Add belgian candi syrup before the boil, taking kettle off heat.
Secret Ingredient #1: I chose Belgian Candi 40L in recipe to meet style SRM requirements (it's all my LHBS had). For a second batch I plan to try 80L or Darker and leave out the chocolate malt.
I threw in a small amount of Chocolate Malt for color. You can choose to leave this out to hit the suggested SRM color. It was just a personal preference as I am in a dark winter mood.
Secret Ingredient #2 Yeast: I usually go with dry yeast. they're more affordable for small batch. Liquid Yeast seems to be proper for this style though. Safbrew BE-256 Abbaye was no less expensive than a good liquid yeast but I figured I could use the pack for 2 small batches. (Finished product I would say was pretty close in flavors)
If scaling to a larger batch I would try Wyeast 1214 Belgian Abbey Style Ale, Wyeast 3787 Trappist High Gravity yeast (Westmalle) or Wyeast 1762 Belgian Abbey Style Ale II (Rochefort).
Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 1/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner. Update: I I hit FG in 3 days at 64-68 before I could even attempt warmer temps.
Optional: Because this is a high gravity recipe I made a Yeast starter using 6g of GoFerm and 5g yeast. I have this on hand for Mead making.
Lower steep/mash temp (148) should get you a lower dryer gravity
Take note of higher priming sugar. Style suggests higher volume.
Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.
Other notes:
The wheat is added for mouth feel and head retention.
Maris Otter Pale malt can also be all Pilsner.
Pilsen is in a lot of recipes. I used DME to help with OG.
Any NOBLE HOP could be used: Halltertau, Saaz, Hersbrucker, Styrian Golding, Willamette, East Kent Golding
Other malts to consider Biscuit and Aromatic. |
|
Cornholio
|
Cream Ale
|
1 Gallons |
1.065 |
1.009 |
7.25 |
20.94 |
3.35 °L
|
469 |
0 |
|
|
Boil
Size: 1.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: Carbonation Drops |
Priming Amount: 1 per 12 oz bottle |
Creation
Date: 1/19/2018 3:37 AM |
Notes: |
|
Wheat
|
Witbier
|
1 Gallons |
1.043 |
1.004 |
5.02 |
14.23 |
2.95 °L
|
1K |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.013 |
Efficiency: 60.6 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2018 7:59 PM |
Notes: Added 12grams (.4 oz) orange zest with 5 minutes left in boil.
1st run OG/Efficiency way low 1.028 45%. Increased to 90 minute boil and added 1/2C (2 oz) table sugar. Increased OG to 1.043 (60%) |
|
|
|