|
The Plinian Progeny
|
Double IPA
|
12 Gallons |
1.093 |
1.018 |
9.88 |
258.08 |
7.41 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.086 |
Efficiency: 70 |
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: 11.73 psi |
Creation
Date: 2/20/2022 1:57 PM |
Notes: Full-bodied with extreme hop character, the explosive citrus, pine and grapefruit resins are barely balanced by a huge 10% ABV.
Featuring three hop shots and 19oz of hops from nearly every iconic American favorite; Amarillo, Columbus, Cascade, Simcoe and Centennial...impressionable palates beware!
Brewing Notes:
- A yeast starter and 2-stage fermentation is highly recommended.
- 6 gallon batch size, to accommodate the wort losses due to the ridiculous amount of hops
- 90 minute boil
- 6 lbs Pilsen malt syrup (15 min late addition)
- 1.6 lbs Corn Suger (0 min late addition) |
|
|
Raisin D' Saison - Specialty
|
Saison
|
6 Gallons |
1.07 |
1.017 |
6.88 |
26.46 |
4.86 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2017 7:29 AM |
Notes: Recipe is from brewing classic styles. My favorite homebrew book by far.
Start ferment at 68 and gradually ramp up to80. Should attenuate to 1.011. 7.7% abv |
|
|
Shock And Awe Strawberry NEIPA
|
Specialty IPA: New England IPA
|
5.75 Gallons |
1.069 |
1.067 |
0.25 |
25.11 |
6 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 6.94 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 4/12/2021 6:14 PM |
| Notes: |
|
|
One Claw Clone
|
American Pale Ale
|
11.25 Gallons |
1.054 |
1.012 |
5.6 |
35.43 |
5.26 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 12.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 12.27 psi |
Creation
Date: 3/15/2021 12:38 AM |
| Notes: |
|
|
Monster Mash
|
Russian Imperial Stout
|
11.66 Litres |
1.12 |
1.072 |
6.23 |
42.98 |
50 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 14.16 Litres |
Boil Time: 120 |
Boil Gravity: 1.098 |
Efficiency: 59 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18.5 ° C |
Priming Method: dextrose |
Priming Amount: 53.2 g |
Creation
Date: 9/2/2019 2:22 PM |
Notes: v6 automne 2023? augmenter carb a 1,9 comparé a 1,85
swap de coco pour plus en tranche(200 100 rapéau lieu de 150/150)
Nibs 125g
marris otter de bairds a considerer..pas certain, si jaime la new batch garder tf
41.45 ibu vers 43.26
le bourbon a pas gouter, +10%? 3,5 ml/l au lieu de 3,2, prochaine fois 4? apres le 3,5 la 3,2 vers 3,5 3,5 vers 4 selon le gout
resumé:
1 peu plus de carb
1 peu plus de munich(gout grain)
1 peu plus de roasted et grains foncé
1 peu plus de bourbon
coco en tranche
9 jours coco au lieu de 8
7/16 jours de fait mettre le coco, embouteiller jour 16 mais prendre en consideration le cold crash..p-e mettre la malto au BOIL et lacto a lembouteillage (MALTO 3% FERMENT)
3,2 ml/litre au bottling de bourbon = ajout de 0.13 % abv sur 9.6L
v5 but: v4 avait pas recirculé et 10 degrés plus haut pour avoir 69,..p-e pour s'aider a egaliser la temperature au debut..mais pas trop recirculer, mettre plus haut pendant les periodes sans recirc
bien couler le sparge a cote et remettre dans le contenant pour maximum de liquide, pcq on a pas recirc jpense quon a eu pas mal de debris..recirc please mais pas 1 heure..p-e la moitié?
la couleur brune venait dou? on verra!
le sucre et le mouthfeel etait super, gout de chocolat aussi, besoin de conserver le bon gout de grain en laugmentant 1 peu, idem cocoa nibs et coconut, mais besoin de ibu etgrain foncé pour accompagner le gout, test de bourbon!
ajouter un peu de grain foncé cocoa nibs80 vers 100, chloride 196 vers 200, coconut en tranche 100 vers 150) 1 peu plus d'avoine 9.5 vers 10,
1 oeu plus de carb 1.8 vers 1.85
garder le roasted de bairds, ramenet le marris de thomas,
ajouter bourbon a lembout, 3,2 ml par litre
en faire saNS BOURBON, et lautre avec
V2: a cause de tout le sucre
1.046 final sur 1.033?
V3
1.048 sur 1.037 attenuation 61
Le dextrose dans la recette est pour le 5gr sucre par 80gr de coco sur 500 = 30gr sucres
56 srm réel prévu mais top a 50 le calculateur
V4 a venir efficacita 54 pre brasse finalement 64.5!!!
le ibu a passé de 43 a 38 a cause de ca..mais tant mieux avec cocoa nibs
avant 500 gr/11 litres 45.45!L
250/9 27.77 g/l coco
8.88 gr/l cocoa nibs..recalculer 80 gr
j'ai du changé le marris otter de fawcett par du bairds et le munich simpsons par du gambrinus
Le roasted barley thomas fawcet par bairds
Sortir un des grains foncés.. p-e le carafa3 pcq avec le cocoa nibs ca va etre trop donc jai enlevé un peu de wheat et pale, et enlever un peu dibu
95gr tranche coco
155 coco rapee
80 cocoa nibs
ajouter 15 gr de dextrose dans les ingredient pour remplacer le sucre de 250 gr de coco
ajouter 125 au 125 existant en malto..seulement que ca fuck les % sinon
pas de flaked barley et mettre munich..donnait du mouthfeel et sucre mais zero alcool et gout..essayer plus bouillir compenser mais munich pour alcool et gout
Un peu moins de coco sinon contenant trop plein
IMPORTANT: nettoyer les contenanta de coco par dessus un tamis et acheter au dollo le truc de screen pour pas que le coco ait dans le lavabo
Switcher le flaked barley par munich et avoine et maltodextrine 125 a 250
Moins de cara 120 harsh et plus de caramelisé 60
500 gr coco vers 250 pour contenant a moitié
peut pas aller plus haut en grain pas assez de levure!
coco 11 litres fois
15lbs perbarrel debut du gout intense
( 58 gr/l)
commencé ``a 45,5 gr/l (ratio de 11,76lbs/barrel) donne 500grammes pour 11 litres
les toaster légèrement sur parchemin pas ciré a 300f et les brasser régulièrement, les éponger du gras pour pas perdre do de head et les mettre dans les 2 canisses à la moitié
COCO SCOTT FOND DE LA PLAQUE ABSORBÉ LHUOLE, plus fort permettrait de sortir lhuile.. a voir
1 semaine avant l'embouteillage, donc après 2 semaines de fermentation ouvrir le fermenteur et dropper ca pour total 3 semaines, la safale 2 va soccuper de rattraper la levure
y aller en demi dosage de safale 2 et de malto
safale 2 dernière fois 0.1gr/l
1gr/10l
prochaine fois 0,5 gr/10l
carb a 1.9 au lieu de 2
acheter vanille
acheter safale 2
plus de noir, plus de sucre residuel flaked barley, moins de malto
plus de boil concentre les gouts
plus de profondeur drc
plus de vanille
coco?
Carber en 3 jours
2 heures de boil
49 srm ancienne vers 56.87
A lavenir ca va prendre un mash max a 69
Si je beux cold ou soft crash je dois laisser 24h et laisser revenir a la temperature ambiente pour que la levure se reproduise asser pour quelle soit capable de carber
pas de dextrose pour pas de gusher.
1.045 final 225 de lactose (dern fois 350 pour 19l)
11.6 l au fermenteur
15.79 mash
3.66 sparge
scaled a 69% batch size original a 17,75l maintenant 12.25
batch size reel dans mes calculateur de 10.47 -
si mout na pas de 1099
Wyeast 1968
equivalente de wlp002 english ale yeast de white labs
english ale de escarpment qui est au canada
Fermentation 3 semaines,
Vanille est a 35% donc au bottling on peut en ajouter 1 peu si on
Apres fridge et peut devenir moins sharp avec le temps mais plus on attend apres 2 mois plus le sucre va sen aller aussi donc trop tot trop edgy trop long redevient edgy mais c long pas de 2 a 6 mois
Pas mettre du lactose quand ca bouille et dextrose aussi sinon on va bruler le sucre, le faire rechaufer et melanger dans leau jusqua bouillir, ensuite ajouter
Mash thickness ideal 2.6 mais peut aller jusqua 2.1 si melanger souvent
1.75 carb est suggéré mais je trouve ça bas..bon succès avec 1,95 dans la pale ale donc aller à 1.85
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|
|
Sweetwater 420 Pale Ale ABS (10A)
|
American Pale Ale
|
5 Gallons |
1.054 |
1.009 |
5.88 |
77.28 |
9.59 °L
|
1.7K |
2 |
|
|
Author:
|
|
dalex299
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2018 4:05 PM |
| Notes: |
|
|
Citra/Mosaic NEIPA
|
Specialty IPA: New England IPA
|
12 Litres |
1.06 |
1.015 |
5.84 |
58.76 |
5.17 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 3.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2018 7:51 PM |
| Notes: |
|
|
Newcastle Brown Ale Clone
|
British Brown Ale
|
11 Gallons |
1.053 |
1.014 |
5.03 |
33.32 |
14.77 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 9/2/2017 4:31 AM |
Notes: Mash grains at 154°F (68°C) for 60 minutes. Sparge into two kettles, one at a time, then adjust wort gravity to 1.050 and 1.035, respectively. Commence boil and add half the boiling hops to each kettle at the specified time, then half the flavor hops at the specified time. Chill to 64°F (18°C) and pitch yeast. Ferment out, then carefully blend the ales 50/50, and condition. The blended gravity should be right between the two finish gravities.
The OG for Batch 1: 1.050
The OG for Batch 2: 1.035
The FG for Batch 1: 1.012
The FG for Batch 2: 1.008 |
|
|
English Bitter
|
Standard/Ordinary Bitter
|
48 Gallons |
1.042 |
1.013 |
3.92 |
32.56 |
6.76 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 54 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 82 |
Mash Thickness: 1.25 |
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: 2/5/2017 10:41 PM |
| Notes: |
|
|
Huell Melon Pale Ale
|
American Pale Ale
|
5.25 Gallons |
1.054 |
1.011 |
5.61 |
52.67 |
4.1 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 67 |
Mash Thickness: 3.15 |
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: 1/23/2017 12:21 AM |
| Notes: |
|
|
Black Tower Porter
|
Robust Porter
|
2.5 Gallons |
1.042 |
1.018 |
4.6 |
20 |
33 °L
|
1.7K |
1 |
|
|
Author:
|
|
Brian BrewDaddy Pinto
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 20 |
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: 2/26/2011 11:40 PM |
Notes: This remarkably robust porter stands tall among the competition. Constructed of an intricate blend of caramalt, chocolate and lager malts, this deep brown beer is full bodied and rich in flavor. Hints of toffee and trace notes of chocolate are just a few of the attributes that define this well balanced brew. The Black Tower is a well crafted monument of strength and beauty.
-Mr. Beer
What can I say other than Wow. Everything was DEAD on with this. Carbonation just about blew my face off when I popped the swing-top. Real malty flavor and smell. Thick creamy chocolate head. Very light bodied and extremely easy to drink, Not as heavy as some of the Porter styles I've had in the past. Delicious.Very proud of this recipe. |
|
|
Better Red Than Dead
|
Irish Red Ale
|
21 Litres |
1.053 |
1.016 |
4.86 |
26.11 |
19.73 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2016 10:46 PM |
Notes: https://www.homebrewersassociation.org/homebrew-recipe/better-red-than-dead/
Original Gravity: 1.053
Final Gravity: 1.016
IBU: 26
SRM: 17
Boil Time: 90 minutes
Use a single-step infusion mash temperature of 67°C.
Hold for 60 minutes.
Bring to a boil for 90 minutes and add Fuggles and East Kent Goldings hops at 45 and 15 minutes remaining respectively.
Ferment at 18°C to 20°C until completion. Bottle condition or keg at 2.0 volumes of CO2. |
|
|
CCC IPA
|
English IPA
|
23 Litres |
1.06 |
1.013 |
6.18 |
54.28 |
6.34 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 6/11/2016 11:04 AM |
| Notes: |
|
|
Munich Helles (WLP029) 5.1%
|
Munich Helles
|
6 Gallons |
1.049 |
1.011 |
4.98 |
17.71 |
3.99 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2016 2:01 AM |
Notes: Brewed very successfully on 04/23/16. Pitched decanted yeast at 61 degrees.
Gravity read 12.75 brix (1.0495) which equates to 75% efficiency (almost 76)- initially aimed at 71% - Double milled grain.
Mashed at 150 exact at dough in, and 149 @30 mins.
The water loss calculation of .14 can probably be brought down to .135 since there was still a substantial amount of wort in the cooler as I lifted the bag.
Overall, went great!
***9 hours later raised temp to 65 due to not activity.***
04/24/16: 15 hours after raising the temp to 65 and there was lots of fermentation activity. Turned down temp to 64.
***11 hours later brought down temp to 63. There was krausen ejected and a lot of activity - had to clean the blow off tube as I was afraid it would blow the lid - seemed a bit clogged***
04/26/16: beer was at 61 degrees and still bubbling but a lot slower. I took off the cover and see that there's still some krausen ontop and lots of yeast still in suspension and some smell of sulfur.
Meter @72 degrees measured 6 brix (1.0106 @4.9%).
Temp was raised to 66 degrees in hopes of giving it a d-rest. FG is expected around 1.008-1.009
04/17/16: Some bubbling still, and temp was at 65 degrees.
04/30/16: @67 degrees and 5.9 brix. Taste no diacetyl, but there is smell of sulfur. (1.0103 @5%). Not bad. Cannot taste any hop presence.
05/05/16: kegged today. No sulfur smell anymore! Did not have much of a smell at all, and the yeast had dropped and compacted to the bottom.
Measured 5.7 brix @69 degrees (1.0096 @ 5.1%). Nice! 79% apparent attenuation.
|
|
|
Steve's NZ Wakatu Pale Ale
|
American Pale Ale
|
5 Gallons |
1.056 |
1.015 |
5.4 |
70.96 |
8.11 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2016 2:29 AM |
| Notes: |
|
|
Centennial Saison
|
Saison
|
25 Litres |
1.055 |
1.016 |
5.13 |
37.36 |
3.5 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
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: 11/13/2015 8:49 PM |
| Notes: |
|
|
IPA - Imperial Hop Juice PH
|
American Pale Ale
|
7 Gallons |
1.063 |
1.014 |
6.48 |
48.68 |
5.54 °L
|
1.7K |
5 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/23/2015 3:44 PM |
Notes: 7 g Gypsum
2 g CaCL
1 g Epsom Salt
HALF TO MASH... HALF To SPARGE
If the pH is too high, this usually means adding acid malt (~1% of the grist for every intended .1 drop)
If the pH is too low I add chalk (which should ideally be dissolved in carbonated water first) or baking soda (which can be added directly to the mash).
Add first dry hop to fermentor at end of brewday!
http://www.ezwatercalculator.com/
http://www.themadfermentationist.com/2013/11/focus-on-brewing-ph-american-pale-ale.html
http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html |
|
|
Rye Saison
|
Saison
|
11 Gallons |
1.049 |
1.009 |
5.25 |
32.78 |
9.7 °L
|
1.7K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 62 |
Mash Thickness: 1.287 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 88 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2015 12:22 AM |
| Notes: |
|
|
Chief Of Smoke Bourbon Barrel Porter
|
Clone Beer
|
5.5 Gallons |
1.046 |
1.01 |
4.67 |
29.75 |
33.65 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 83 |
Mash Thickness: 1.36 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: Brown Sugar |
Priming Amount: 2.1 |
Creation
Date: 5/1/2015 7:51 PM |
| Notes: This was based off the Northern Brewer BIAB Bourbon Barrel Porter kit with modifications. I'm using 2 oz of Medium toast Oak cubes, 12 oz Willett Bourbon, and 2 sachets of Nottingham Ale yeast. The last time we made this, we used liquid yeast (WY1728) it came out super good. |
|
|
Citra SMaSH (Blonde)
|
Blonde Ale
|
21 Gallons |
1.047 |
1.011 |
4.76 |
25.64 |
3.37 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 21.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: 9-10 psig |
Creation
Date: 12/6/2014 7:10 PM |
Notes: Boil 1 gallon of the first running during the period of sparge to provide some caramel notes.
Changed the hop schedule just to see the effects on flavor and aroma.
After fermentation cold condition for 3 days and then add gelatin (1 tsp with 1 cup 150 degree water).
I may bottle this for summer drinking. |
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