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Wheatever The Weather
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American Wheat Beer
|
22 Litres |
1.041 |
1.006 |
4.65 |
18.2 |
6.41 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2015 1:30 PM |
| Notes: |
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Blueberry Lemon Shandy
|
Fruit Beer
|
5.5 Gallons |
1.061 |
1.014 |
6.15 |
29.19 |
4.27 °L
|
3.5K |
1 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 72 |
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: 6/3/2019 3:56 AM |
| Notes: |
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Sussex Bitter
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Special/Best/Premium Bitter
|
19 Litres |
1.047 |
1.016 |
4.12 |
35.48 |
6.51 °L
|
3.5K |
0 |
|
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|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2014 6:09 PM |
| Notes: Aiming for a Sussex style (Harveys) bitter. Adapted from the recipe suggested by dyqik on the homebrewtalk forum which is itself based on one from the jim's beer kits forum. Both are all grain recipes so I've adapted for extract and also adjusted the hops and timings slightly. Grains steeped in 6 litres at 65 to 70 degrees then topped up to 10 litres for the boil with half the malt extract added at this point and the rest at the end. Hence target IBUs should be higher than predicted here. Decided to try a fwh with some of the bramlings cross hops rather than steeping at the end as I've read this gives a better more balanced flavour and aroma. |
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Bakke Brygg Export 25 L
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Dortmunder Export
|
25 Litres |
1.054 |
1.013 |
5.41 |
26.74 |
4.39 °L
|
3.5K |
0 |
|
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|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2014 9:57 AM |
| Notes: |
|
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805 Extract Clone
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American Light Lager
|
5.5 Gallons |
1.051 |
1.016 |
4.62 |
23.99 |
4.42 °L
|
3.5K |
2 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 8/23/2016 4:41 PM |
| Notes: 6 oz of honey added at flameout. |
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Fergus Redmead's Maple Mead
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Sweet Mead
|
5 Gallons |
1 |
1 |
0 |
0 |
0 °L
|
3.5K |
0 |
|
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|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 3/27/2011 8:31 PM |
| Notes: Maple Mead |
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Peach Grand Cru
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Wild Specialty Beer
|
5 Gallons |
1.053 |
1.014 |
5.12 |
15.01 |
4.19 °L
|
3.5K |
0 |
|
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Author:
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.105 |
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: 7/7/2015 8:13 PM |
Notes: I created a culture of bugs from the dregs of bottles of Jolly Pumpkin Calabaza Blanca, Jolly Pumpkin La Roja, and Lindemans Framboise Lambic prior to racking by a solution of 2 cups water to one half cup DME. The scent was acidic with a small pellicle growing atop.
The day prior, I boiled peaches, then pureed them using my ninja blender. I then placed them in the refrigerator in sanitized jars.
Rack onto peaches and toasted french oak chips as you approach FG. Add your yeast culture. Swirl carboy contents and let sit for 6 months.
**UPDATE - 8/ 15 /15 Tasted Approximately 2 months after adding peaches. The peach flavor is null, however, the sour is present. Next time I will use apricot as I hear it is better used for that stone fruit flavor. At this point in time, the beer is very well balanced and tasty with mild sourness. I hope the sour will grow. Beer is a nice orangey / brown color.
11/23/15 - Bottled. FG of 1.004. Damn, this is amazing. I believe this beer is about 7%abv |
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Watermelon Sour
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Specialty Beer
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4 Gallons |
1.04 |
1.007 |
4.32 |
13.14 |
3.51 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.023 |
Efficiency: 60 |
Mash Thickness: 1.3 |
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: 7/14/2015 6:53 PM |
| Notes: |
|
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Galaxy & El Dorado IPA
|
American IPA
|
25 Litres |
1.067 |
1.019 |
6.34 |
41.1 |
5.7 °L
|
3.5K |
1 |
|
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|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2015 10:42 AM |
| Notes: An IPA with primarily Galaxy hops (citrus, peach, passion fruit), backed up by some El Dorado (tropical fruit, pear, watermelon, citrus). Simple light LME base, with 4% vienna malt steeped to add a touch more malt flavour to offset the hops. No crystal or caramel malt, to allow the hops to shine through. Almost all hopes added 10 minutes, whirplool or dry hopped. |
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Clusterfuggle Vanilla Stout
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Specialty Wood-Aged Beer
|
5.5 Gallons |
1.065 |
1.019 |
6.12 |
29.35 |
40.06 °L
|
3.5K |
1 |
|
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2018 10:56 PM |
Notes: Immerse the oak cubes in a bourbon of your choice and set aside while the beer is in primary. When primary is finished, put the cubes in your secondary vessel and rack on top. Let sit for at least a month, and then sample every few weeks until the oak flavor is to your liking. Now prepare the vanilla beans.
Cut the vanilla beans into one-inch long pieces and cut in half lengthwise. Scrape out the gunk inside and discard. Soak the beans in bourbon for a day or so to sanitize. Add to the secondary and let sit for two weeks, then bottle or keg.
This beer really benefits from long-term bottle-conditioning. Immediate tastings were positive, but six-month old bottles were outstanding. Time really allows the flavors to meld with the vanilla. |
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Wambo Pils
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American Pale Ale
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11 Gallons |
1.058 |
1.014 |
5.87 |
0 |
3.92 °L
|
3.5K |
1 |
|
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| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/5/2021 9:19 PM |
| Notes: An attempt at a Timbo Pils kind of beer brewed at Highland Park Brewery in LA. Pseudo lager style as well, a split batch at ambient temp 55-65 degrees(LA winter) and 95 degrees, both with Lutra Kveik yeast. |
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Cream Ale
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Cream Ale
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12 Gallons |
1.045 |
1.01 |
4.59 |
19.28 |
4.46 °L
|
3.5K |
1 |
|
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|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 81 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2015 6:09 PM |
| Notes: Pitch yeast at 62 and slowly ramp up to 65 by about day 3. Day 4-5 set primary on floor and let it finish at 70+ . After 2 weeks from brew date, cold crash primary with 1# of CO2 on it for 2-3 days. Rack to kegs add gelatin. Drink |
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Birthday #02 - Säsongen Av Lejon
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Brett Beer
|
5.5 Gallons |
1.057 |
1.016 |
5.35 |
35.75 |
3.7 °L
|
3.5K |
0 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 70 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/27/2015 1:00 AM |
Notes: OC Fair 2016 - rated 31 (category 25b)
brew day - 08/22/2015
yeast starter - no
Mash Efficiency
2 Row - 37 x 7 / 6 = 43
Wheat - 37 x 3 / 6 = 18.5
FC - 39 x 1 / 6 = 6.5
Total - 67.5
PPG = 1.045*6 / 11 = 24.5 (target 30ppg)
Efficiency = 45 / 67.5 = 67% |
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Lil' Heaven Clone
|
American IPA
|
11 Gallons |
1.047 |
1.011 |
4.79 |
72.4 |
9.6 °L
|
3.4K |
2 |
|
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Author:
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| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 62 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2017 1:34 PM |
| Notes: |
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Quadrupel
|
Belgian Dark Strong Ale
|
13 Litres |
1.082 |
1.021 |
8.08 |
25.05 |
21.02 °L
|
3.4K |
0 |
|
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| Boil
Size: 18.37 Litres |
Boil Time: 75 |
Boil Gravity: 1.055 |
Efficiency: 72 |
Mash Thickness: 3.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 86.3 g |
Creation
Date: 3/10/2017 2:29 PM |
Notes: Fermentation the first 2 days 20° C.
After that up to 24° C.
Bottledate 01-07(July)-2022.
Beer was a little hazy.
Taste was really nice.
Photo of the first bottle opened one week after bottling. Taste is a little young (ofcourse) but this will grow a really fine beer. Brew like a Monk haha. |
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Wildflower Table Beer Clone
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Mixed-Fermentation Sour Beer
|
12 Litres |
1.025 |
1.002 |
3.08 |
23.01 |
3.41 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 17.85 Litres |
Boil Time: 90 |
Boil Gravity: 1.017 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: dextrose |
Priming Amount: 3.4g/33cl |
Creation
Date: 5/30/2018 4:44 AM |
Notes: - Insert chiller 20' before the boil ends
- Chill to 20ºC
- Areate thoroughly (at least 1')
- Pitch yeast at 20ºC
- Disconnect fridge from fermenter fridge controller, keep controller at 20ºC (min temp control only) and allow ferment to raise naturally for 14 days (or 10 days with stable gravity)
- Bottle condition at 20ºC for at least 30 days
- Fridge at least 24h
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Lemon Sour
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Berliner Weisse
|
20 Litres |
1.035 |
1.008 |
3.54 |
6.67 |
2.81 °L
|
3.4K |
0 |
|
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|
| Boil
Size: 21.1 Litres |
Boil Time: 15 |
Boil Gravity: 1.033 |
Efficiency: 71 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: Sugar |
Priming Amount: N/A |
Creation
Date: 12/14/2018 1:10 AM |
Notes: This is a quick kettle sour. It's ideal for anyone who doesn't want to risk "contaminating" their brewing equipment with bacteria.
Make up a lacto starter (*); I use Water Kiefer as the source.
Mash as normal and bring to the boil, then flameout immediately and allow to cool down 38 C. Pitch lacto starter and purge kettle headspace with CO2. Maintain temp. Sample every 12 hrs or so to monitor lacto progress. Once it's sour enough, bring the kettle back up to the boil and continue your brewing process as normal.
* Lactobacillus Starter Method
Combine the following ingredients to a liter of filtered water and boil for 15 minutes:
90 grams Dry Malt Extract
20 grams Dextrose (Glucose)
10 grams Calcium Carbonate (CaCO3 / chalk)
1 gram Yeast Nutrient or DAP (diammonium phosphate)
- Cool this starter solution down to around 38 C and add 100 ml of filtered water kefir.
- Seal the flask with a rubber stopper and airlock to prevent additional oxygen from entering the starter solution.
- Let it stand (covered) until pH reaches about 3.4 (5 days in my case), it will vary a lot depending on room temp.
- If you have a means of providing a temperature controlled environment, optimal growth is typically between 30 and 40 C. |
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Coconut Wheat Beer
|
California Common Beer
|
9 Litres |
1.048 |
1.011 |
4.85 |
23.94 |
3.48 °L
|
3.4K |
0 |
|
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| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 1/18/2015 8:15 PM |
Notes: coconut wheat beer
Soak 100g coconut in malibu liquor and add to secondary
dry toast all coconut on a pan
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Lupulin River Homage
|
American IPA
|
4.9 Gallons |
1.074 |
1.015 |
7.69 |
70.2 |
5.16 °L
|
3.4K |
0 |
|
|
|
| Boil
Size: 6.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
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: 1/1/2016 7:03 PM |
| Notes: |
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Southern Tier Pumking Clone
|
Holiday/Winter Special Spiced Beer
|
6 Gallons |
1.079 |
1.016 |
8.36 |
50.97 |
13.24 °L
|
3.4K |
2 |
|
|
|
| Boil
Size: 8.08 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
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: 9/8/2017 10:53 PM |
Notes: All grains and pumpkin go in the mash. If the pumpkin is in the boil you will most likely lose a gallon of water, and have a tough time straining the pumpkin out.
If you really want to put the pumpkin into the boil then you should use a grain bag or filter the wort before racking to your primary.
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