Lord Nelson Citra Cascading Out Of This Galaxy Pale Ale
|
American Pale Ale
|
20 Litres |
1.055 |
1.014 |
5.44 |
33.94 |
7.21 °L
|
1.3K |
0 |
|
|
Boil
Size: 25.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 11/30/2016 2:39 AM |
Notes: |
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Creek’s Edge Brewing - Backyard Tropics
|
American IPA
|
5.5 Gallons |
1.055 |
1.011 |
5.75 |
48.22 |
7.01 °L
|
1.3K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 4.8 oz |
Creation
Date: 6/5/2021 1:12 AM |
Notes: |
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Lemon Sima Olut
|
Experimental Beer
|
93 Gallons |
1.043 |
1.007 |
4.66 |
14.17 |
4.06 °L
|
1.3K |
0 |
|
|
Boil
Size: 101 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
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: 4/23/2019 12:01 PM |
Notes: |
|
Lemongrass IPA
|
American IPA
|
21 Gallons |
1.06 |
1.011 |
6.44 |
57.1 |
7.26 °L
|
1.3K |
0 |
|
|
Boil
Size: 23.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2018 8:45 AM |
Notes: |
|
Kickin' Kvass
|
Experimental Beer
|
20 Litres |
1.044 |
1.01 |
4.46 |
9.86 |
19.98 °L
|
1.3K |
1 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2017 12:44 PM |
Notes: Experimental "imperial" kvass with leftover rye bread from the canteen at Work. Will update as soon as its doen. It is only going to ferment for five days to a week, and then being bottled. |
|
Black IPL
|
Mixed-Style Beer
|
5.5 Gallons |
1.065 |
1.016 |
6.48 |
98.33 |
11.22 °L
|
1.3K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/15/2017 6:16 PM |
Notes: Cold steeped the dark grains in 2.5 quarts of water for 48 hours and added the liquid post boil. They did not add to the gravity. 6.45 oz roast barley, 4.8 oz chocolate malt, 6.2 oz de-husked carafa 2, 4.35 oz pale chocolate. |
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Chinook/Simcoe/ElDorado NEPA
|
American IPA
|
21 Litres |
1.055 |
1.014 |
5.47 |
103.39 |
5.74 °L
|
1.3K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2017 5:10 PM |
Notes: Oatmeal was 5 packages of maple/brown sugar Quaker oats, as I had planned poorly for this batch... |
|
English IPA
|
English IPA
|
20 Litres |
1.063 |
1.016 |
6.07 |
50.16 |
6.81 °L
|
1.3K |
1 |
|
|
Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 80 |
Mash Thickness: 5.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2017 8:58 AM |
Notes: |
|
P4 #6 - Brown Special W
|
English Porter
|
17 Litres |
12.911 |
2.43 |
5.61 |
34.43 |
28.77 °L
|
1.3K |
0 |
|
|
Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 10.1 |
Efficiency: 60 |
Mash Thickness: 4 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2017 11:29 AM |
Notes: ----P4#6
6.5.17
Mix between #1 with Carafa II and #5 with 4% Brown. New Malt is added, Special W, a dark Belgian Crystal Malt from Weyermann.
7.5.17 (nach 12h)
5.05 pH
12.9% Brix
20° C
8.5.17 (nach 36h)
4.51 pH
11.0% Brix
20º
9.5.17 (3 days)
4.38pH
9.2% Brix (5.6P calculated)
10.5.17 (3.5 days)
4.31pH
8.8% Brix
11.5.17 (5 days)
4.30pH
8.0% Brix
16.5.17 (10 days - start cooling)
4.32pH
7.2% Brix
2.5°P
--- P4#5
15.3.17
Malt bill mix of #1 and #4 (4% Carafa II and 10% Brown). Rest of recipe the same as #1-#4.
Initial Mash Ph = 6.5 (optimal 5.2-5.5)
30min/final Mash Ph = 5.8 (still too high)
Preboil gravity = 12.8P (slightly higher than #1-#4)
Original gravity = 14.5P (higher than #1-#4)
20.3.17
Ph 4.27, temp 19.5°C
--- P4#4
Now we're changing up the malt bill quite a bit; No cara malt and using 50% brownmalt together with 50% pale ale malt. The rest is identical and aiming for similar degrees of plato; 13°P. Expected color is very dark since we're using 50% of the roasted malt, however it is very lightly roasted, only about 65 Lovibond (Carafa ~400 and Chocolate ~300).
Mash Ph = 6.0 (higher than optimal 5.2-5.5)
Gravity preboil 11.5°P (lower than #1 - #3)
Gravity post boil 13.5°P
Post boil volume 18.5L
Final volume in fermenter 16L
Final gravity 3.7P (after 7 days, higher than #1-#3)
Final pH 4.34
-- P4#3
Same recipe as P4#1 with BEST Chocolate instead of Carafa II
BEST Chocolate grined finer than rest
Firstwort hopping. New package of Columbus opened, different from #1 and #2. 9g old (16.3% alpha), 6g new (14.1% alpha)
Removed 0.5L in the beginning of boil for yeast hydration. Maybe some hops were also removed.
Preboil: 12.4P (slightly higher than #1 and #2)
Beer appears dark brown. Nice color.
Underpitched with dry yeast: 0.45M/ml/P (1 package, 11g)
Postboil: 14.2P (higher than #1 and #2)
Final Ph before fermentation about 5.2
Final volume in fermenter 15.5L
Final gravity 2-2.5°P.
-- P4#2
Same recipe as P4#1 with Carafa III Special instead of Carafa II
Garafa III grined finer than rest
Firstwort hopping (removed 0.5L before boil for yeast dehydration. Removing during boil means removing some hops. Wort was boiled separately).
Preboil: 21.5l 12ºP
Beer apears almost black. Darker than #1. More than expected
Underpitched with dry yeast: 0.45M/ml/P (1 package, 11g)
Postboil: 18.5lit. 13ºP
Final volume in fermenter 16L
-- P4 #1
Carafa II grind finer than CaraMunich & Pale Ale.
Firstwort hopping
Preboil: 22lit. 12ºP
Beer appears to be darker than recipe.
Postboil: 19lit. 13ºP
Bitterness: slightly above average (3.5/5bitterness)
Color: Dark, almost black
Underpitched with dry yeast: 0.45M/ml/P
Final Gravity: about 2.5ºP (picture) -> 5.7%
End of fermentation: Very light in aroma and a smooth bitterness (3/5biterness) |
|
Citra/special B Ipa
|
Specialty IPA: Red IPA
|
6 Gallons |
1.056 |
1.011 |
5.9 |
67.63 |
14.45 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: Force carb |
Priming Amount: Tbd |
Creation
Date: 3/13/2017 4:44 AM |
Notes: |
|
3.5 Gallon IPA
|
California Common Beer
|
3.5 Gallons |
1.064 |
1.015 |
6.4 |
74.01 |
6.14 °L
|
1.3K |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.111 |
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: 2/3/2015 3:43 AM |
Notes: |
|
ENGLISH BARLEYWINE
|
English Barleywine
|
50 Litres |
1.089 |
1.021 |
8.89 |
36.26 |
10.5 °L
|
1.3K |
0 |
|
|
Boil
Size: 48 Litres |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 90 |
Mash Thickness: 25 |
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: 11/30/2016 2:16 AM |
Notes: MACERAR A 45 °C POR 15 MINUTOS, SUBIR TEMPERATURA A 68°C POR 45 MINUTOS DEJAR DESCANSO PROTEICO POR 30 MINUTOS, HERVIDO POR 60 MINUTOS, AGREGAR IRISH MOSS A 10 MINUTOS, FERMENTAR POR 1 SEMANA A 19°C, SEGUNDA FERMENTACION POR UNA SEMANA A 19°C. |
|
Kitchen Sink
|
American Amber Ale
|
269.7 Gallons |
1.046 |
1.01 |
4.75 |
28.4 |
13.21 °L
|
1.3K |
0 |
|
|
Boil
Size: 294.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 69 |
Mash Thickness: 1.25 |
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: 9/23/2016 7:42 PM |
Notes: |
|
American Sour
|
Mixed-Fermentation Sour Beer
|
5.5 Gallons |
1.052 |
1.012 |
5.25 |
4.35 |
4.07 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 75 |
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: 5/22/2016 4:20 PM |
Notes: |
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Irish Twins Ginger Beer
|
Spice, Herb, or Vegetable Beer
|
4 Gallons |
1.076 |
1.024 |
6.92 |
11.45 |
9.24 °L
|
1.3K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 45 |
Boil Gravity: 1.102 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2016 2:34 AM |
Notes: Used 3.25 gallons on brew day, added an additional gallon of filtered and de-chlorinated water at pitch.
After Primary fermentation was complete - added 4 oz. of ginger extract into secondary fermentation vessel.
1 week into secondary — added 1 lb. of peeled and sliced ginger root. |
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Tripel X Blonde
|
Belgian Tripel
|
5.5 Gallons |
1.083 |
1.018 |
8.47 |
23.12 |
6.31 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2016 4:23 PM |
Notes: Add Candi Sugars and Honey at Flame-Out. Stir until thoroughly mixed. (Adjust Candi Sugar and Honey amounts until proper gravity is reached.) Then proceed with chill and pitch yeast accordingly.
Double-Pitch Wyeast 3787 for needed yeast count. |
|
Bourbon Baby Stout
|
Specialty Wood-Aged Beer
|
5 Gallons |
1.106 |
1.021 |
11.25 |
85.27 |
50 °L
|
1.3K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: Molassas |
Priming Amount: 1 cup |
Creation
Date: 12/30/2015 5:23 PM |
Notes: In prep for this brew buy american oak spirals (medium) and a bottle of cheap bourbon (wild turkey or Jim beam). Soak the spirals in the bourbon for 2 months minimum. After primary fermentation of 3-4 weeks, transfer to secondary and add 1 spiral. Leave in secondary to age for up to 4 months. Taste weekly, when happy with flavor bottle next day.
Expect low efficacy due to massive grain bill.
Note: priming volumes is high due to high alcohol thus less CO2 staying in solution. |
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Wee Heavy
|
Wee Heavy
|
5 Gallons |
1.098 |
1.029 |
9.16 |
27.79 |
18.8 °L
|
1.3K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 105 |
Boil Gravity: 1.066 |
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: 12/21/2015 12:46 AM |
Notes: |
|
Three Quarters Chocolate Cherry Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.057 |
1.013 |
5.83 |
36.97 |
50 °L
|
1.3K |
0 |
|
Author:
|
|
wazootyman
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/20/2015 12:36 AM |
Notes: Add 64 oz of Cherry Juice added 4 days into primary fermentation. |
|
West Coast IPA
|
American IPA
|
5.5 Gallons |
1.076 |
1.016 |
7.88 |
88.35 |
8.02 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: 1.6oz |
Creation
Date: 2/10/2015 9:22 PM |
Notes: Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=279
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
1.5 qt/lb mash thickness. Single infusion mash at 150F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 14.9 gallons in the boil kettle.
Boil for 90 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Add dry hops once fermentation is nearing completion (ie: below 1.015). Dry hop for 7-10 days total.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through.
If you prefer to use liquid yeast, either of these is an excellent choice as they are the same clean fermenting Chico strain as US-05:
Wyeast 1056 American Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
White Labs WLP-001 California Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK) |
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