26-ris (I Miejsce KPD Chorzów 2017)
|
Russian Imperial Stout
|
13 Litres |
32.501 |
8.866 |
13.92 |
103.05 |
50 °L
|
2.9K |
0 |
|
|
Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 25.5 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2017 11:56 AM |
Notes: Zasyp (15 kg)
Pale Ale - 12 kg (80%) - 2 kg Bestmalz, 10 kg Weyermann
Caramunich III (Weyermann) - 1 kg (~6,7%)
Carafa Special II (Weyermann) - 1 kg (~6,7%)
Palony jęczmień - 1 kg (~6,7%)
Chmiele
Magnum 11,5% alpha - 50 g
Mosaic 12% alpha, - 100 g
Drożdże FM52
Zacieranie (2.56 L wody / kg słodu)
67 C - 105 minut (temperatura spadła z 67 C do 66 C)
76 C - 10 minut
Po wysładzaniu odebrałem około 32 litry - 21 Brix.
Gotowanie - 120 minut
Magnum - 50 g, 60 minut - 47 IBU
Mosaic - 50 g, 30 minut - 37 IBU
Mosaic - 50 g, 15 minut - 24 IBU
Po gotowaniu odebrałem 21,5 litra - 27,5 Brix.
Schłodzone do 15 C przez około 20-30 minut chłodnicą zanurzeniową.
Zadane 250 ml gęstwy FM52 - trzecie pokolenie, gęstwa miała 1 dzień.
Piwo fermentowało w lodówce w plastikowym fermentorze.
Fermentacja główna - 21 dni
16 C przez 5 dni, następnie podnosiłem temp o 0,5 C dziennie do 20 C.
Fermentacja cicha - 28 dni w 18 C (piwnica w szklanym słoju).
Odfermentowało do 8,5 BLG
Rozlew na 2.0 Vol - przy rozlewie dodane dwie łyżki stołowe gęstwy drożdżowej - FM52
Woda nie była modyfikowana, Ph nie sprawdzałem ;) ale prawdopodobnie było w okolicach 5.4-5.6, przy podobnym zasypie ostatnio utrzymało mi się na takim poziomie.
Kilka uwag i dodatkowych informacji.
Piwo warzyłem 15.10.2016, do butelek trafiło 02.12.2016, nagazowało się po około 2 miesiącach, bardzo dobre zaczęlo być po 3 miesiącach. Na konkursie piwo miało 9 miesięcy i wydaje mi się, że było w optymalnej formie. Ciekawostka na temat drożdży - w typ wypadku użyłem drożdży po pierwszym podejściu do RISa, którego zepsułem (dramatyczna wydajność) ;) - piwo miało 23 BLG, nie twierdzę, że to potwierdza regułę, że można zbierać drożdże po wysokich balingach, ale akurat w tym wypadku zagrało. Bardzo istotne jest też dobre napowietrzenie brzeczki. I temperatura fermentacji - przy takim piwie, jeżeli ucieknie w ciągu pierwszych dni, to na pewno drożdże naprodukują wyższych alkoholi co finalnie przy piwie o takim balingu będzie średnio przyjemne.
Co bym zmienił?
Na pewno celowałbym w niższe nagazowanie, 1.8 albo nawet 1.6, a do zasypu dorzuciłbym opiekane płatki owsiane (3-5%), które bardzo fajnie mi zagrały w kolejnej wersji RISa, może trochę bym obciął palone słody (do 5%), ale kto co lubi ;). Nie zaszkodziłoby dodanie mchu irlandzkiego oraz pożywki dla drożdży - im będzie im łatwiej, tym mniejsze ryzyko, że naprodukują czegoś niechcianego. Fermentacja cicha nie jest potrzebna moim zdaniem, jeżeli nic do piwa nie dodajemy, ale w tym wypadku można ją potraktować jako leżakowanie ;).
Jeżeli ktoś się zdecyduje uwarzyć tę recepturę, to koniecznie dajcie znać, jakie były efekty |
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La Fin Du Monde
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Belgian Blond Ale
|
5.5 Gallons |
1.061 |
1.013 |
6.26 |
37.36 |
9.36 °L
|
2.9K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: sugar |
Priming Amount: 4.75 oz |
Creation
Date: 7/7/2017 7:51 PM |
Notes: |
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French Oak Honey Barleywine
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American Barleywine
|
5 Gallons |
1.136 |
1.033 |
16.06 |
68.42 |
20.31 °L
|
2.9K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 35 |
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: 7/12/2016 2:37 PM |
Notes: 3 more lbs amber lme
2 more lb dextrose
.5oz more Kent golding hops 30 min boil
0.5 oz more cascade hops at 15 min boil |
|
Zeitgeist Clone
|
Clone Beer
|
5.25 Gallons |
1.045 |
1.007 |
4.99 |
33.07 |
28.79 °L
|
2.9K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/31/2016 9:57 PM |
Notes: Brew Dog says the SRM is 60??? |
|
Kolsch II
|
Kölsch
|
5.5 Gallons |
1.054 |
1.014 |
5.33 |
30.21 |
4.79 °L
|
2.9K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 63 ° F |
Priming Method: CO2 |
Priming Amount: 8lbs |
Creation
Date: 3/5/2013 12:27 AM |
Notes: Treat mash and sparge water with lactic acid to reach 5.2% |
|
Blond Ale
|
Blonde Ale
|
20 Litres |
1.046 |
1.008 |
5 |
22.6 |
5.03 °L
|
2.9K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 72 |
Mash Thickness: 2.5 |
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: 7/6/2017 5:19 PM |
Notes: Maceración escalonada iniciando a 64 grados durante una hora para luego pasar a 70 grados durante treinta minutos y finalizar con Mash Out a 75 grados durante 15 minutos. Recircular el macerado sobre la cama de grano de ser posible, hasta lograr un líquido limpio. Trasvasar a la Olla de Hervido y encender el fuego. Hervir durante 60 minutos fuerte y vigoroso. Agregar lúpulo de amargor al inicio (60 min) y lúpulo de sabor luego de 40 minutos de hervido (20 min). Apagar el fuego, hacer Wirlpool y dejar reposar por al menos 15 minutos. Enfriar hasta 20 grados e inocular la levadura. Fermentar a 18 grados. Al séptimo dia y una vez que la actividad del airlock ha cesado, purgar levadura y pasar a temperatura de maduración (lo más bajo posible). |
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(2016-05-02) Vienna Lager
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Vienna Lager
|
6 Gallons |
1.052 |
1.008 |
5.74 |
25.95 |
13.46 °L
|
2.9K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.039 |
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: 4/28/2016 2:40 PM |
Notes: Pitched 4 packs yeast. 40min single decoction.
3rd Place - 2008 Colorado State Fair Homebrew Competition. Results are no longer posted online. |
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Vanilla Coffee Cream Ale
|
Cream Ale
|
5 Gallons |
1.05 |
1.01 |
5.32 |
19.92 |
4.63 °L
|
2.9K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
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: 4/28/2015 3:34 AM |
Notes: 1 tsp of irish moss at 15 minutes left in the boil.
Fine with gelatin at cold crash.
5 oz medium roast local coffee beans and 5 oz coarse ground medium roast local coffee beans in hop sack suspended in beer for 2 days max.
2 tbsp mexican vanilla extract from Penzeys at kegging/bottling. |
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Brooklyn Lager Clone
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International Pale Lager
|
22 Litres |
1.053 |
1.016 |
4.92 |
28.22 |
7.71 °L
|
2.9K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 11 ° C |
Priming Method: dme |
Priming Amount: 171.5 g |
Creation
Date: 9/20/2019 7:36 AM |
Notes: Oppskrift fra Byo.com med tilpassinger fra eget lager :-)
- Kjøles ned til 13 grader og tilsetter så gjær.
- Reduseres til 11 grader nå en ser at gjæring har startet.
- Mot slutten av gjæringstiden kan temperatur settes til 16 grader om i to døgn.
- Når gjæring er ferdig skal ølet stå på 2.2 grader i en uke.
- Så tilsette tørrhumlen for en uke til...
- Flaskes med vørter. 1,45 liter Gyle må tas ut.
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Schwartz
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Schwarzbier
|
11 Gallons |
1.05 |
1.009 |
5.4 |
24.74 |
29.16 °L
|
2.9K |
2 |
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72.5 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2016 6:45 PM |
Notes: First place - War of the Wortz - German Dark Lager
Thrid place - NJ State Fair Home Brew Competition - German Dark Lager
sencond place - Motown Mash - German Dark Lager |
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German Wheat Beer
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Weissbier
|
5.7 Gallons |
1.046 |
1.006 |
5.31 |
11.63 |
3.6 °L
|
2.9K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: Honey in boiled water |
Priming Amount: 1/2 cup |
Creation
Date: 1/19/2017 10:39 PM |
Notes: Plan to pitch 2 packs of rehydrated SAFALE WB-06. Chosen for the style, and ability to ferment at my ideal temp range of 70-74. I want to get the banana esters typical of a good German Hefe Weisen.
Expect to ferment 4-7 days in primary.
Will monitor gravity starting day 4, when it stabilizes at 1.008 (corrected) or less, will cold crash for 2-3 days.
Expect to bottle 5 gallons after boil off, cooling, trub loss, fermenter loss, bottling losses.
Bottle condition. Boil 0.6 cup honey in 1.5 cups water and put in bottling bucket xfering beer from fermenter. |
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Duroc Oyster Extra Stout
|
Foreign Extra Stout
|
22 Litres |
1.058 |
1.012 |
6.25 |
30.84 |
42.03 °L
|
2.9K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2016 10:44 AM |
Notes: Usar 2 pacotes de Fermento Nottingahm Ale Yeast, 22 gramas.
Usar 1/2 kg de ostras com a casca escovada, mas inteiras. Preferencialmente frescas.
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Creamy Donut Pastry Stout
|
Russian Imperial Stout
|
10 Litres |
1.118 |
1.039 |
10.41 |
71.91 |
43.6 °L
|
2.9K |
0 |
|
|
Boil
Size: 15 Litres |
Boil Time: 180 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 7/18/2020 10:27 AM |
Notes: 15 min Boil > 10g Cardemomme
Day 7 - 1 Vanilla Pod
Day 7 - 2 Cinnamon Sticks
Day 7 - 1 Lor'ann Butterscotch Extract
Day 7 - 1 Lor'ann Cake Batter Extract
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Walking On Water
|
American IPA
|
8.5 Gallons |
1.081 |
1.027 |
7.05 |
69.88 |
5.32 °L
|
2.9K |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 83 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2018 6:53 PM |
Notes: |
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MacEanruig's Wild Highlander
|
Strong Scotch Ale
|
5.5 Gallons |
1.142 |
1.036 |
13.99 |
25.08 |
24.59 °L
|
2.9K |
1 |
|
|
Boil
Size: 6 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: 9/12/2012 5:36 PM |
Notes: Wort taken from the first runnings of Base Parti-gyle for Wee Heavy.
Take 1 gal and boil down to 1 qt. for kettle carmelization at around 230 degrees. |
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Citra Rye Pale Ale
|
No Profile Selected |
5 Gallons |
1.046 |
1.011 |
4.48 |
75.47 |
9.12 °L
|
2.9K |
2 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 11/4/2011 4:16 PM |
Notes: 15 min citra hop addition is first wort hopping.
Initial plan is to use saved yeast from Apple IPA (1275), if the starter does not work then Safale 05 is a backup.
Cranberries will be a week 1 decision. |
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A Dark Pap Fountain
|
Dunkelweizen
|
5.4 Litres |
1.058 |
1.014 |
5.76 |
16.18 |
12.13 °L
|
2.9K |
1 |
|
|
Boil
Size: 7.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Krausening |
Priming Amount: N/A |
Creation
Date: 4/18/2013 7:59 PM |
Notes: A part of the first wort is caramelised. SRM should be a bit higher.
Pitch at 15°C. Don't let it get above 18°C in the first 2 days or above 19°C in the first 4 days. |
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Kinda Kolsch All Grain
|
Kölsch
|
3.06 Gallons |
1.05 |
1.009 |
5.37 |
26 |
4.2 °L
|
2.9K |
2 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 71 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 59 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2016 5:24 AM |
Notes: Pitched at 70. Put into cold chamber with ice jugs.Chilled too quickly. Moved to mid-60 area overnight.
Transferred to secondary at day 20. Should have transferred at day 14 or 15. SG at secondary 1.01 or less. Lot of fruit from yeast. No wheat in grain bill next time? Nutty flavor. Still sweet. Lower mash temp next time.
Starting to dry out in secondary Day 23.
Bottled 26 -12oz
Carbed at 10 days, sample very good, slightly sweet
Sample at 24 days in bottle. Barely chilled Seems perfect! |
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Sauerkraut & Bratwurst - Lichtenhainer
|
Lichtenhainer
|
50 Litres |
1.052 |
1.008 |
5.85 |
0 |
4.99 °L
|
2.9K |
0 |
|
Author:
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JohnnyAH
|
|
Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 69 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2017 2:36 PM |
Notes: Pre-pitch souring with Lacto P. <15b cells for 36 hours.
PH: 3.55 after 36 hours.
Pitched WLP644 - low-mid count vial in 2l starter @ 22C
updated 2017-04-18 |
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COCO STOUT PILOT1
|
Sweet Stout
|
2300 Litres |
1.057 |
1.011 |
6.07 |
25.43 |
32.54 °L
|
2.9K |
0 |
|
|
Boil
Size: 2450 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 2.9 |
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: 6/30/2015 6:38 PM |
Notes: |
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