Studentergaarden Rød Pils
|
Vienna Lager
|
25 Litres |
1.047 |
1.007 |
5.25 |
22.37 |
13.21 °L
|
3K |
0 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 65 |
Mash Thickness: 3.33 |
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: 4/13/2015 5:38 PM |
Notes: |
|
West Coast Blaster
|
American Amber Ale
|
5.5 Gallons |
1.067 |
1.015 |
6.81 |
66.8 |
19.45 °L
|
3K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 3/16/2012 1:32 AM |
Notes: |
|
Bakke Brygg Nut Brown Ale 25 L
|
Northern English Brown
|
25 Litres |
1.048 |
1.012 |
4.74 |
26.43 |
17.61 °L
|
3K |
2 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 4,5 g sukker/L |
Creation
Date: 3/11/2015 2:34 PM |
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 20 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.
Mesking på 67 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 2-4 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 10-14 dager).
Gjæralternativer: WLP007, WLP037, Danstar Nottingham, Safale S-04 |
|
Whiskey Throttle
|
Russian Imperial Stout
|
15.5 Gallons |
1.09 |
1.027 |
8.22 |
62.21 |
49.99 °L
|
3K |
1 |
|
|
Boil
Size: 17 Gallons |
Boil Time: 90 |
Boil Gravity: 1.082 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: Forced Carbonation |
Priming Amount: N/A |
Creation
Date: 3/4/2013 3:10 PM |
Notes: |
|
Sour Razzberryliner Weisse
|
Fruit Lambic
|
5 Gallons |
1.051 |
1.012 |
5.15 |
12.22 |
4.09 °L
|
3K |
2 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 7/24/2014 3:30 PM |
Notes: Sour wort method for 48-72 hours.
1st place- Lambic
Motown Mash 2014 NJ |
|
Brickstone APA Clone
|
American Pale Ale
|
5.5 Gallons |
1.059 |
1.012 |
6.11 |
50.94 |
7.71 °L
|
3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/15/2016 6:44 PM |
Notes: 11.85 lbs. Golden Promise Thomas Fawcett 1.8 L
1.5 lbs. Light Munich Weyermann 7L
0.45 lbs. Crystal I Thomas Fawcett 45 L
0.45 lbs. Carapils Best Male 3L
0.45 lbs. Melanoidin Weyermann 25 L |
|
Terrapin Rye Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.055 |
1.01 |
5.8 |
50.8 |
7.13 °L
|
3K |
0 |
|
Author:
|
|
dalex299
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/11/2015 1:05 PM |
Notes: |
|
Son Of Juice IPA
|
American IPA
|
5 Gallons |
1.063 |
1.016 |
6.16 |
39.91 |
5.76 °L
|
3K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 1/27/2019 1:10 AM |
Notes: |
|
Amber Waves Of Grain
|
American Amber Ale
|
11 Gallons |
1.06 |
1.017 |
5.7 |
37.21 |
16.49 °L
|
3K |
1 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: Force Carb |
Priming Amount: 12 psi |
Creation
Date: 2/27/2014 3:49 PM |
Notes: |
|
#50 Jopenbier
|
Clone Beer
|
11 Litres |
1.402 |
1.092 |
40.75 |
48.48 |
15.26 °L
|
3K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.177 |
Efficiency: 80 |
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: 10/13/2015 6:18 PM |
Notes: mash 64-66C, left for the whole night. First running-offs collected, the rest went for distillation. 6-hour-long boil.
gravity around 1.220, but it is out of scale. 1H NMR doesn't give an answer. Try to evaporate a sample to check what is the sugar content.
Evaporation (60°C, 7days, air circulation) of 50g sample left 25g solids;this means that the wort was 50°P which equals 1.233 g/cm3.
Fermenter was left open @20°C, fermentation picked up after 3 days (!). 15.10.2015
Warto poznać za fundamentalną pracą G.E. Habicha pt. Schule der Bierbrauerei (szkoła browarnictwa)[2]:
Z 1000 kg słodu i 5 kg chmielu produkowane jest około 10,5 hl (1050 litrów) piw
piwa jopejskie trzeba było bardzo szybko schłodzić
By zapewnić naprawdę szybkie parowanie gorącego wywaru przelewano go w duże płaskie kadzie
Wydobyte z pleśniowych jaskiń piwo filtrowano, beczki zamykano, ale proces dalszej, już bardzo powolnej i spokojnej fermentacji trwać musiał jeszcze cały rok
Warto dodać, bo nie wszyscy o tym mówią, że było to także kwaśne piwo. Poziom kwasu mlekowego był całkiem duży, na poziomie około 2% – czyli tak jak w lambicu. Jednak tutaj zostawała olbrzymia ilość cukrów resztkowych, więc kwaśności nie było aż tak czuć
Jakość tego wyjątkowego piwa była rzekomo testowana w bardzo oryginalny sposób. Otóż zawartość pierwszego kufla wylewano na ciężką drewnianą ławę, na której następnie siadali piwosze, by błyskawicznie się podnieść. Jeśli ława unosiła się wraz z nimi, można było kontynuować konsumpcję. Można się zastanawiać, ile prawdy jest tym zwyczaju, ponieważ podobne procedury istnieją w Bawarii – jeśli piwosz w skórzanych spodniach przyklei się do oblanej piwem ławy, oznacza to, że trunek jest odpowiednio treściwy.
http://akademia-piwa.pl/index.php?option=com_content&view=article&id=66%3Apiwo-jopejskie&catid=35%3Ahistoria-piwowarstwa&Itemid=27
Dzięki dziełu „Schule der Bierbrauerei” autorstwa G. E. Habicha, opublikowanemu w 1865 r., możemy poznać kilka technicznych szczegółów produkcji.
Zacieranie odbywało się metodą infuzyjną, zaś obciągniętą brzeczkę gotowano czasem nawet do 20 godzin, aby osiągnąć pożądaną gęstość. Dzięki tym zabiegom z 1000 kg słodu i 5 kg chmielu uzyskiwano ok. 10,5 hl zielonego piwa
http://barclayperkins.blogspot.co.za/2014/06/danziger-jopenbier-again.html
Top-fermented beers, especially Danziger Jopenbier, are discussed by P. Mumme (W. Brauer, 1906, 13). This is a top-fermented, highly concentrated beer, which is seen and drunk more abroad than at home where often not even its name is known. The peculiar smell and taste, reminiscent of port wine, the production methods, fermentation and treatment give Jopenbier something characteristic, because it greatly differs from all other top-fermenting beers from and stands alone in its type. - The wort is left to sponataneously ferment. First of all a thick blanket forms on the surface on which all sorts of moulds grow. These blankets in various vats are again very different from each other in appearance and strength, depending on the points of attack the moulds have found. Gradually, the yeast has developed so that it is able to cause fermentation. - The head, which is often so strong that a 20 gram piece won't fall through it, begins to lift itself. - This is the time when the vats must be covered, because after 2 to 3 days a very vigorous fermentation begins. Before the mould layer has risen to avoid it collapsing. The lids have at the front a wide, somewhat overhanging outlet; through this channel, for 8 to 12 days the beer often pushes out large amounts of loose foam, which is collected in barrels or tubs placed below, until the primary fermentation calms and peaceful secondary fermentation takes place. The foam subsides, the ejected, very bitter beer is filled after the lid is lifted, and the tub is left to itself again. Now in long-lasting secondary fermentation and slow clarification take place, during which the sediment settles. - An analysis of Jopenbier revealed :
Alcohol 3.52%
Real extract 45.04%
Apparent extract 43.20%
calculated OG 49.94%
apparent degree of attenuation 13.49%
Real degree of attenuation 9.81%"
"Jahresbericht über die Leistungen der chemischen Technologie (1907)", 1907, pages 352 - 353. (My translation.)
49.94º Plato is 1230º in SG. The finishing gravity is 1195º. That's quite an achievement having an FG higher than the OG of a Scottish 160/- Ale.
What can you say about the fermentation, other than that it sounds scary and disgusting at the same time. I wonder what it was that caused the fermentation. The slime sounds like some sort of bacteria, despite being described as mould. Did Saccharomyces play any part in the fermentation?
From the comparison to port wine, it sounds like there was both some acidity and considerable sweetness in the finished beer. Given the description of the fermentation, it would be a miracle if there were no trace of sourness
http://www.chmielowisko.pl/2015/02/04/jopejskie-czy-to-jeszcze-piwo/
|
|
Oat Graff Experiment #2
|
Other Specialty Cider or Perry
|
5.5 Gallons |
1.043 |
1 |
5.59 |
2.19 |
4.1 °L
|
3K |
0 |
|
|
Boil
Size: 4.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 37 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/9/2019 9:10 PM |
Notes: Brew Day:
- Grains were all run through the mill at my LHBS 3 times, as I could not adjust the setting. Still not sure how well milled they were.
- Added ~1g too much gypsum; reflected in the recipe, will fix next time.
- Citric acid was added by way of ~1.5oz lemon juice (juice of one lemon)
- Mash was held at 150 for 90 min for the alpha amylase, then lowered to and held at 140 for another 90 min for the glucoamylase. Conversion was achieved, as indicated by an iodine test.
- Sweet Wort Gravity: 1.024
- Used a new hop bag, and as a result some of the pellets clumped and probably didn't properly seep into the wort during boil.
- OG: 1.048: the Apple Juice was slightly sweeter than the recipe indicates. |
|
Vanilla Oatmeal Stout
|
Dry Stout
|
6 Gallons |
1.056 |
1.015 |
5.42 |
29.42 |
45.88 °L
|
3K |
3 |
|
|
Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2016 4:11 PM |
Notes: Add oatmeal to the boil, not the mash
Chop vanilla beans and soak in rum for +/-14 days. Strain and add when kegging.
If London III is not available, can use or WLP-007, Escarpment Labs Foggy London Ale
|
|
12th Of Never Clone (Working)
|
American Pale Ale
|
6 Gallons |
1.055 |
1.014 |
5.33 |
40.07 |
5.96 °L
|
3K |
5 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: 2 |
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: 9/3/2018 2:29 PM |
Notes: Working Clone of Lagunita's 12th Of Never. Any input good, bad, or ugly appreciated!
~Note low efficiency! Correct for own equipment
~Yeast not critical, just clean
~03/09/19 Adjusted Hop Profile... Again
~05/29/19 Adjusted Equipment Profile For New Setup.
~07/01/19 Finished first keg. Made for a fantastic IPA
More tropical than a 12th
~02/26/20 Getting ready to brew again, making more adjustments
-Added sparge step to better efficiency vs full volume mash
-Adjusted water profile for softer profile
-Added Acidulated Malt instead of Lactic Acid for Mash PH
-Swapped out Cashmere hops for Citra hops
-Lowered temp and extended whirlpool for better hop isomerazation
-Doubled dry hop quantities
-Might change yeast?
|
|
Red IPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.018 |
6.18 |
64.29 |
15.25 °L
|
3K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 80 |
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: 10/21/2014 1:36 PM |
Notes: |
|
Belgian Blonde Ale (BBA)
|
Belgian Blond Ale
|
5 Gallons |
1.064 |
1.016 |
6.28 |
23.78 |
4.91 °L
|
3K |
2 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.6 |
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: 1/26/2016 10:48 AM |
Notes: |
|
Innis & Gun Original Clone
|
Strong Scotch Ale
|
12 Gallons |
1.065 |
1.015 |
6.51 |
18.06 |
11.06 °L
|
3K |
3 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 78 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2016 11:48 AM |
Notes:
Take the 1st gallon of running's and boil it down on the stove to about 1 quart (or liter) of liquid, add this to the boil, this provides the caramel flavor and color for the beer.
Because of this you want to calculate your water as if you were producing enough wort for 6.25 gallons of beer.
After a month long primary rack the beer onto 2 oz of medium toasted American oak chips that have been boiled in a cup of water for 10 minutes. You can probably alter the flavor a good deal by swapping this for chips soaked in: whiskey, rye, spiced, dark or navy rum etc. |
|
Citrus Lemon Saison
|
Saison
|
10 Gallons |
1.054 |
1.011 |
5.62 |
24.81 |
5.59 °L
|
3K |
0 |
|
|
Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2016 3:40 PM |
Notes: Recipe Notes from BYO page 40 March -April 2016
5 GAL, OG 1.050, FG 1.012, IBU 19, SRM 5, ABV 5%
-7 lbs North American 2 Row
-1.5 lbs Wheat Malt
-.75 lbs torrified wheat
-0.5 lbs Flaked Oats
-0.5 lbs Honey Malt
-4 oz Crystal Malt
-.5 oz Fuggle for 50 min
-1 oz Golding for 25 min
-1 oz dried sweet orange peel for 0 min
-.3 grams Makrut Lime Power for 0 min
-3 grams dried lemon grass for 0 min -Lallemand Belle Saison Yeast
DIRECTIONS: Single infusion mash. Mix grains with 3.6 gal of water to stabilize @ 154F for 60 min. Sparge with 3.6 gal of 170F with ph oof 5.7 to 6.5. Collect collect wort and boil for 60. Add hops and spices per directions. let settle for 30 min before chill |
|
Sour Quince
|
Mixed-Fermentation Sour Beer
|
4 Gallons |
1.054 |
1.009 |
5.87 |
6.04 |
4.83 °L
|
3K |
1 |
|
|
Boil
Size: 5.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
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: 10/16/2016 12:39 PM |
Notes: Quince cored and chunked to yield 3#. Simmered in 6 cups water 45 minutes, mashed and drained, then ran through food mill to get syrup out. Add this syrup at flameout and whirlpool.
US-05 dry then added mixed blend in 1 quart starter after it finally kicked off (24 hours into fermentation). |
|
Bacon Lager (20L)
|
Classic Style Smoked Beer
|
21 Litres |
1.056 |
1.01 |
6.04 |
22.43 |
12.79 °L
|
3K |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 75 |
Boil Gravity: 1.049 |
Efficiency: 71 |
Mash Thickness: 5.74 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/13/2016 5:58 AM |
Notes: Read about No sparge:
http://brulosophy.com/2014/08/27/no-sparge-brewing-with-a-beersmith-tutorial/ |
|
Belma Wheat
|
American Wheat or Rye Beer
|
3.25 Gallons |
1.054 |
1.013 |
5.3 |
26.11 |
4.1 °L
|
3K |
2 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 5/7/2012 4:28 PM |
Notes: |
|
|
|