|
Anno 2017 Märzen
|
Oktoberfest/Märzen
|
6 Gallons |
1.054 |
1.015 |
5.14 |
24.01 |
10.97 °L
|
4.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn sugar |
Priming Amount: 2.7 Oz in 2 C water @ 32 degrees |
Creation
Date: 4/2/2017 5:07 PM |
Notes: Change hopping to FWH, drop zero minute addition.
Bronze Medal, the Brew Hut Docktoberfest competition, September 2016
For 2017, slightly modified grain bill (reversed proportion of Munich to Pilsner malts, added an ounce of Caramunich, deleted acidulated malt), upped IBUs to 25. Won Gold Medal at the Brew Hut's annual Oktoberfest competition. That's me with the medal and the booty box in the upper left photo.... Won gold at Rocky Mountain Homebrew Challenge.
For 2018: Modify as follows: Reduce IBUs to 23. Replace Tettnanger with Hallertau. Add some Carapils for head retention. Try mods on a 2.5 gallon batch.
I am not happy with the 2018 mods, particularly the melanoidin. Will keep the Carapils, lose the Crystal Malt and make a 3-gallon batch for Docktoberfest. |
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|
Bohemian Barleywine
|
English Barleywine
|
20 Litres |
1.171 |
1.035 |
17.83 |
34.41 |
9.9 °L
|
4.5K |
1 |
|
|
Author:
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|
zolakoma
|
|
| Boil
Size: 39.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.162 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2012 9:42 PM |
| Notes: |
|
|
Bakke Brygg Bock 20 L
|
Dunkles Bock
|
20 Litres |
1.068 |
1.017 |
6.72 |
23.86 |
18.52 °L
|
4.5K |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 10 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/L |
Creation
Date: 5/2/2014 9:31 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 16 l meskevann og 13,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)
ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 9 grader før pitching av gjær.
Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).
Gjæralternativer: WLP830, WLP838, Saflager 34/70 |
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|
Bakke Brygg American IPA Tropical Edition 20 L
|
American IPA
|
20 Litres |
1.065 |
1.013 |
6.85 |
65.29 |
6.89 °L
|
4.5K |
2 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/L |
Creation
Date: 3/5/2015 11:19 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 16 l meskevann og 13 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager.
Gjæralternativer: WLP001, WLP007, WLP008, WLP041, WLP051, WLP090, Danstar Nottingham |
|
|
Native American Pale Ale
|
American Pale Ale
|
25 Litres |
1.057 |
1.016 |
5.37 |
48.94 |
8.33 °L
|
4.5K |
2 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2013 11:04 AM |
| Notes: |
|
|
Sweet (Hop) Leaf IPA. Bring On The Jalapeño Fire Water IPA
|
American IPA
|
10.5 Gallons |
1.062 |
1.017 |
5.89 |
120.8 |
10.05 °L
|
4.5K |
1 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 4oz per 5 Gallons |
Creation
Date: 9/12/2012 12:49 AM |
Notes: Strike 174 for 7 Gallons
Mash 153-154
All home grown hops. Mix of Summit, Columbus, Chinook, predominent Summit and Columbus
Fermentation stopped at 4% alcohol added extra yeast did not re ferment
5 jalapeño no seeds added to 5 gallons for 4 days then one ghost pepper for one day
Other 5 gallons three jalapeños for 4 days |
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|
Raspberry Witbier
|
Witbier
|
3 Gallons |
1.059 |
1.014 |
5.89 |
27.49 |
19.65 °L
|
4.5K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 50 |
Boil Gravity: 1.039 |
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: 4/12/2015 11:32 PM |
| Notes: |
|
|
Berliner Weisse #2
|
Berliner Weisse
|
25 Litres |
1.033 |
1.002 |
4.02 |
2.41 |
2.88 °L
|
4.5K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: N/A |
Boil Gravity: 1.031 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2014 9:30 AM |
Notes: BW#2
Based on the original recipe this time I want to achieve the following:
*No DMS this time, not sure how to do this but more attention to the heating of the wort in the boiler and CO2 blanketing
*Dry hop to hell! 100g in 4.5lts worked a treat so I would like to dry hop this one with 300g of Cascade.
*No stuck mash, not sure if this is entirely possible but I have added rice hulls to this recipe to ensure that I get a better runoff
*No addition of Maltodextrin at the end of fermentation. This time I shall ensure that the lactobacillus culture is active and lively before pitching with the US05
*I shall be adding a good 1-2lt pitch of my house culture of lactics and wild yeast cultured from some grain suspended in a demijohn of wort. This has been drained and fed a couple of times and I am pretty sure I also added some dregs from a lambic bottle too.
*Increase head retention: Add enough 80% Lactic Acid in the wort prior to heat/boil/fermentation to reduce the pH down to 4.4 apparently this will inhibit the lactics breaking down the large proteins I need for head retention. We shall see.
Mash Schedule:
*Dough in 11lts of liquor at 62°C(?) to start the mash at 52°C
*Leave for 10 minutes
*Remove approximately 30% of the mash and put in a large saucepan
*Add 30g of Fuggle hops
*Heat to 60°C and hold for 1-2 minutes
*Bring to a boil and leave for 20 minutes
*Return the boiled decoction to the main mash and stir
*Mash temp should now be 63°C
*Leave for 45 minutes
*Fly sparge with near boiling water (95°C)to collect 26lts in the boiler
*Adjust wort pH in the boiler using 80% Lactic Acid, before heating, to a pH of 4.4
*Heat until bubbles appear
*Chill to 20°C
*Pitch yeast and house culture
Extra Cultures Being Added:
*Vicaris - Triple/Geuze
*Odell - 5 Barrel Pale Ale
*Siren Craft Brewery - Gouttière Saison
*Wild Beer - Solera Aged Beer
Well I've done it, I placed 2nd in the London & SE Home Brew Competition in April 2015
See the link for the website, I knew this was a great beer, it was balanced and hoppy, but every time I opened a bottle I just thought 'wow Ive done it'
Much thanks goes to Michale Tonsmeire. Cheers! |
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|
HKN'S Weissbier
|
Weissbier
|
23.5 Litres |
1.05 |
1.012 |
5.02 |
14.87 |
4.55 °L
|
4.5K |
2 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 5/1/2017 1:17 PM |
Notes: Notes
Kademe 1 55 derece 10 dk
kademe 2 63 derece 30 dk
Kademe 3 72 derece 30 dk |
|
|
Riverwest Stein Clone
|
Vienna Lager
|
5.5 Gallons |
1.055 |
1.012 |
5.53 |
21.36 |
14.59 °L
|
4.5K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 85 |
Mash Thickness: 1.5 |
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: 3/25/2016 11:44 AM |
| Notes: |
|
|
Vienna Amber Red
|
American Amber Ale
|
5.5 Gallons |
1.058 |
1.013 |
5.89 |
46.62 |
14.91 °L
|
4.5K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 3/8/2014 7:09 PM |
| Notes: |
|
|
Weizenbock
|
Weizenbock
|
25 Litres |
1.067 |
1.013 |
7.1 |
27.06 |
15.77 °L
|
4.5K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 81 |
Mash Thickness: 2.1 |
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: 5/30/2017 4:38 PM |
| Notes: |
|
|
Honey Weiss
|
American Wheat Beer
|
10.75 Gallons |
1.055 |
1.008 |
6.22 |
14.55 |
5.15 °L
|
4.5K |
1 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/9/2016 2:30 PM |
| Notes: Add honey 5 minutes after flameout. |
|
|
Voodoo Ranger Imperial IPA
|
No Profile Selected |
5.5 Gallons |
1.085 |
1.015 |
9.19 |
64.16 |
10.61 °L
|
4.5K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2020 2:21 PM |
| Notes: |
|
|
Illuminator Doppelbock
|
Doppelbock
|
5.5 Gallons |
1.093 |
1.031 |
8.21 |
23.62 |
25.81 °L
|
4.5K |
1 |
|
|
Author:
|
|
ErikTheRed_ish
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2016 1:33 PM |
Notes: Mash 60 minutes at 158 (F)
5.70 Gallons @ 173.0 (F)
Boil 90 minutes.
Primary at 45-50F for 2 weeks; Secondary 2 weeks; D-rest 3 days. Lager 4 weeks.
Zeus (or Columbus or Tomahawk) (.25 oz. for 75 min)
Liberty (or Mt. Hood) (1.6 oz. for 20 min.) |
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|
Black IPA (Citra/Lemon) - One Gallon
|
Imperial IPA
|
1 Gallons |
1.104 |
1.018 |
11.38 |
60.45 |
14.86 °L
|
4.5K |
1 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2015 7:10 PM |
| Notes: Wicked dark hoppy stuff. First batch turned out great! |
|
|
Lemongrass IPA
|
American IPA
|
45 Litres |
1.059 |
1.01 |
6.47 |
59.94 |
7.93 °L
|
4.5K |
0 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 77 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/28/2015 3:17 PM |
| Notes: Add seven straws of lemongrass, boiled as a tea with 200 g sugar in 0.5l water for seven days |
|
|
Triple Dry Hop Double IPA
|
Imperial IPA
|
5 Gallons |
1.09 |
1.027 |
8.35 |
93.8 |
8.85 °L
|
4.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 70 |
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: 6/9/2015 3:30 PM |
| Notes: Combine all dry hop - Add in three equal amounts 3 days each. |
|
|
IA Wrench Clone
|
Specialty IPA: New England IPA
|
5 Gallons |
1.066 |
1.016 |
6.58 |
84.24 |
5.28 °L
|
4.5K |
6 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 55 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2018 8:35 PM |
Notes: Pre Boil Gravity = 1.040
OG- 1.052
Brix= 13
7% ABV predicted
Mash pH= 5.6
FG = 1.008
ABV= 5.5%
(did not reach target gravity. either mash a little higher or longer. do starch test to check for full conversion. also add another pound of base malt for compensate for lower efficiency.)
Flavor and aroma, color and head were similar to wrench.
Parti Gyle (Pale Ale)
Pre Boil Gravity 1.010
OG= 1.020
FG= 1.000
2.5% predicted
Added 1/2 lb corn sugar
Hops Added-1oz Sorachi Ace,
.38 oz Warrior,
.35oz Mosaic
.48oz El Dorado |
|
|
Hobgoblin Clone
|
Northern English Brown
|
22.5 Litres |
1.046 |
1.013 |
4.37 |
45.86 |
16.67 °L
|
4.5K |
4 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2015 1:20 PM |
| Notes: |
|
|
|
|