Kolsch With A Kick !!!
|
Kölsch
|
5 Gallons |
1.051 |
1.012 |
5.11 |
33.91 |
4.28 °L
|
6.5K |
10 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 80 |
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: 4/21/2012 4:09 PM |
Notes: Mash 148 for 90 |
|
Raspberry Milkshake IPA
|
Fruit Beer
|
5.5 Gallons |
1.065 |
1.017 |
6.26 |
71.17 |
8.68 °L
|
6.5K |
6 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2018 6:08 PM |
Notes: Dry hop 3 days before kegging |
|
Margarita Gose
|
Berliner Weisse
|
18.9 Litres |
1.039 |
1.007 |
4.29 |
7.71 |
3.22 °L
|
6.5K |
1 |
|
|
Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
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: 12/12/2016 12:29 AM |
Notes: -Kettle soured with Lacto for 24 hours till Ph dropped to 3.24.
-Limes and Oak soaked in tequila for 2 weeks prior to adding to keg. |
|
Wildflower Wheat - Honey Chamomile Wheat
|
Spice, Herb, or Vegetable Beer
|
5.25 Gallons |
1.052 |
1.013 |
5.16 |
16.29 |
3.61 °L
|
6.5K |
3 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 6/3/2012 5:16 AM |
Notes: This recipe is from Sam Calagione's book Extreme Brewing. It's called Wildflower Wheat.
The original recipe used Vanguard hops. I used a suggested alternative I had on hand at the house - Hersbrucker.
IBU's were 15 in original recipe. I used a tiny bit more because the hops, while frozen, are well over a year old.
Passed Pawn took IBUs up to about 23 in his, and used Cascade. He got good reviews on his adapted version. For my first try at this recipe, I decided to stay in the original IBU range and adapt later.
I had some Pacman recently rinsed, so I used that yeast. Passed Pawn used S-04. Sam recommended WLP320 or Wy 1010.
I use 100% RO water and build my water from there.
I use BrewVint yeast fuel as a yeast nutrient additive - it was not in the recipe.
My personal mash regimen is a first step for 15 minutes at 131, then up to sacc temp - in this case, 154. I didn't add that to recipe because most don't use a 2 step. Passed Pawn uses single infusion and has had fine success with that. |
|
Deschutes Black Butte Porter
|
American Porter
|
5 Gallons |
1.061 |
1.017 |
5.79 |
28.27 |
31.62 °L
|
6.6K |
8 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2017 6:05 PM |
Notes: Use distilled water to control PH and add 5 grams of Gypsum |
|
Simplória Ale
|
American Pale Ale
|
10 Litres |
1.05 |
1.01 |
5.21 |
42.03 |
6.66 °L
|
6.6K |
2 |
|
|
Boil
Size: 13.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2015 1:12 AM |
Notes: |
|
Extract Blonde
|
Blonde Ale
|
5 Gallons |
1.042 |
1.011 |
4.13 |
16.22 |
3.86 °L
|
6.6K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 3/15/2012 12:27 PM |
Notes: |
|
La Trappe Dubbel
|
Belgian Dubbel
|
25 Litres |
1.063 |
1.008 |
7.19 |
22.26 |
50 °L
|
6.6K |
2 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/27/2016 2:37 PM |
Notes: 23L in Mash
Sparge with 10L at 77C
60 minute boil. Chill to 17C
Oxygenate for 60 seconds. Pitch yeast.
Primary 7 days ramping up to 22C.
Rack to secondary and hold at 12C for 4 weeks.
Bottle prime with Simplicity at 31g/gallon. Cellar 6 month.
|
|
RINGS OF LIGHT
|
American Pale Ale
|
5.5 Gallons |
1.049 |
1.013 |
4.65 |
50.11 |
5.59 °L
|
6.6K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.041 |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: keg |
Priming Amount: N/A |
Creation
Date: 1/25/2017 6:45 PM |
Notes: Brewed Mar 27 2019
Mostly copied forward the previous version of rings of light (oct 2018)
Added to mash water:
2 g Gypsum
6.5 g ca cl
2.5ml lactate
Brew day smooth and easy. All calculation previously determined by last brew of this beer so I pretty much did everything from memory.
Mashed in 4.1 gallons (3.1 gallons was tap water.) Sparged with room temp water 4 gallons. (total 8.1 gallons)
Long hop stand started at 180 (dropped to 160). Added the columbus and cascade loose. Solid whirl pool with drill paddle x3 for the first 20 minutes. let it settle and started transferring to FV after 40 minutes total. Transfer off hops complete at 60 minutes total.
5.4 gallons in FV - with gas qd lid and co2 capture bag on.
OG 1.049 on hydrometer. Chilled to 73 and into fermenter.
Pitched a slury from the fridge of Imperial Juice used from last Ipa about 3 weeks ago. ~1/4 of a mason jar (likely over pitch).
Ferm 67, ramped to 69
4-3-19 a little activity left. Soft crash to 58.
4-4-19 - closed transfer to keg. Used the Janish keg filter with loose whole leaf hops in the keg. 2oz of El dorado, 2oz of amarillo. Easy closed transfer. left at room temp for 24 hours. then into fridge and put on 30 psi for 48 hours. then turned down to 15psi. carb. finished at 1.014
4-8-19 - pretty decent carb. lots of red berries, tropical fruit, pungent, oily... but too sweet. missing some bitterness? Too high FG? the higher mash left it at 1.014 so missing that drier hop pressence i think. thinking about taking it out of fridge to let the dry hops in keg work on some perceived bitterness for a few more days. thinking about adding some isomerized hop oil? hmm
too sweet, too much GNO! 17% plus the higher fg, too sweet yuck.
|
|
Julebryg - Xmas Brew
|
Holiday/Winter Special Spiced Beer
|
21 Litres |
1.059 |
1.016 |
5.56 |
5.9 |
10.82 °L
|
6.6K |
1 |
|
|
Boil
Size: 11 Litres |
Boil Time: 30 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Drops |
Priming Amount: 2/750ml Bottles |
Creation
Date: 11/13/2012 10:43 AM |
Notes: Old Xmas Spiced Brew - traditional Viking winter brew. To be brewed traditionally on the first day in November (J-Day)...
Mini Mash : Grains & Saaz pellets steeped for 30mins @ between 150-170F for 30 mins. Sparged (rinsed) once only in bag with recently kettle boiled water. Liquid added to boil.
Boil : Mini Mash + 4-5lt of water + Liquid Malt Extract + dry ingredients + spices, rolling boil for 30mins.
Ferment : 10lt water + Boil + Top-up to 21lt.
Yeast : 2 x Safale S-04. IE: 23g. One 3 year old packet. Pitched next morning once cooled to 23c.
Liquid Malt Extract was 1.7kg Muntons Amber Ale & 1.7kg Coopers Draught cans (supermarket special).
Drink it next November!! |
|
Elderflower Saison
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.058 |
1.012 |
6.01 |
25.94 |
12.36 °L
|
6.6K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 72 |
Mash Thickness: 1.45 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2017 8:56 PM |
Notes:
Brew Day - 2/26/2017
Pitched yeast at 65F and held for 5 days before slowly increasing to 72F.
Add Dry Hops/Flower - 3/19/2017
Bottle Day - 3/26/2017
Bottles Submitted - 4/18/2017
BJCP Private Judging - 4/29/2017
Winner of the Empyrean Brewery Spring 2017 Beer Quest competition for a flower beer! |
|
Red Stripe Clone
|
Premium American Lager
|
22 Litres |
1.051 |
1.015 |
4.66 |
22.72 |
4.31 °L
|
6.6K |
2 |
|
|
Boil
Size: 39.8 Litres |
Boil Time: 90 |
Boil Gravity: 1.028 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/5/2018 6:13 PM |
Notes: Primary Fermentation:
4 dager 10C eller til SG er ca 1.023.
2 dager 12C
2 dager 14C
Secondary Fermentation
(# of Days & Temp): 24 days @ 37f |
|
Cream Your Pants
|
Cream Ale
|
5 Gallons |
1.046 |
1.012 |
4.45 |
16.54 |
2.44 °L
|
6.6K |
15 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 80 |
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: 10/31/2015 6:00 PM |
Notes: 3rd place in the schooner homebrew competition in cream ale style.Table 4 light hybrid. |
|
Coffee & Donut Stout
|
American Stout
|
11.4 Litres |
1.054 |
1.012 |
5.49 |
40.74 |
30.03 °L
|
6.6K |
1 |
|
|
Boil
Size: 13.2 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2013 5:39 AM |
Notes: |
|
2015 Belgian Pale
|
Belgian Pale Ale
|
6.5 Gallons |
1.055 |
1.012 |
5.63 |
28.72 |
8.12 °L
|
6.6K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2015 6:43 PM |
Notes: |
|
Raspberry Sour
|
Fruit Lambic
|
5.5 Gallons |
1.042 |
1.004 |
5.03 |
6.19 |
3.29 °L
|
6.6K |
7 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.01 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2015 3:21 PM |
Notes: |
|
Carrot Cake Ale
|
Spice, Herb, or Vegetable Beer
|
5.75 Gallons |
1.07 |
1.018 |
6.73 |
18.16 |
14.85 °L
|
6.6K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2016 10:13 AM |
Notes: yeast is munich classic from Danstart
ferment in basement
carrots are shredded and boiled 10 minutes with 1 gallon mash wort and then readded to mash
cinnamon, vanilla bean (scraped) and nutmeg go into a boubon (4 oz) tincture for two weeks. strained and liquid added to keg. |
|
Chouffe N'ice
|
Belgian Dark Strong Ale
|
15 Litres |
1.09 |
1.014 |
9.89 |
18.1 |
27.06 °L
|
6.6K |
0 |
|
|
Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: force carb |
Priming Amount: 19 psi @ 50f |
Creation
Date: 11/16/2015 9:16 AM |
Notes: WYEAST 3522-Belgian Ardennes
*** start ferment at 20 for a day or two, then slowly let it rise use ~ 1 degrees per day until it hits 28 is optimum. Let it sit on the yeast cake for 1 mth
Let it condition for 1 mth for optimal results
Goal is to get this to drop down to ~ FG 1007-1010 ~ 90% attenuation
*** CHECK DATE ON YEAST PACK AND CALCULATE STARTER |
|
Shipyard Pumpkinhead Clone
|
Fruit Beer
|
5 Gallons |
1.053 |
1.012 |
5.33 |
19.13 |
4.08 °L
|
6.6K |
9 |
|
|
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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/18/2015 11:25 PM |
Notes: |
|
Kolsch, All Grain
|
Kölsch
|
11 Gallons |
1.048 |
1.011 |
4.93 |
18.07 |
4.6 °L
|
6.6K |
0 |
|
Author:
|
|
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 68 |
Mash Thickness: 1.39683 |
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: 3/19/2017 6:50 PM |
Notes: |
|
|
|