Session Red IPA
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Specialty IPA: Red IPA
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5.5 Gallons |
1.043 |
1.01 |
4.36 |
46.41 |
13.3 °L
|
2.9K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2017 12:25 AM |
Notes: |
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Southern Brown Ale
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Southern English Brown
|
5.5 Gallons |
1.04 |
1.01 |
3.97 |
19.52 |
26.34 °L
|
2.9K |
1 |
|
|
Boil
Size: 9 Gallons |
Boil Time: 120 |
Boil Gravity: N/A |
Efficiency: 60 |
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: 6/6/2012 6:48 PM |
Notes: |
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Lemon Berliner Weisse
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Berliner Weisse
|
5 Gallons |
1.082 |
1.018 |
8.27 |
0 |
5.69 °L
|
2.9K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2015 12:03 PM |
Notes: Notes from Mad Fermenterist: Recipe Specifics
--------------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 16.50
Anticipated OG: 1.030
Anticipated SRM: 2.4
Anticipated IBU: 2.3
Brewhouse Efficiency: 77% (with parti-gyle)
Wort Boil Time: 0 Minutes
Grain
-------
66.7% - 11.00 lbs. Rahr Pilsener
33.3% - 5.50 lbs. Wheat Malt
Hops
------
1.38 oz. Czech Saaz (Pellet, 2.70% AA) Mash Hop
Extras
--------
Zest from 3 Lemons in Fermentor
Yeast
-------
Wyeast L5223-PC Lactobacillus brevis
Safale US-05 American Ale Yeast
Boulevard Saison Brett Dregs
Water Profile
-----------------
Profile: Washington, DC
Mash Schedule
-----------------
Sacch Rest - 90 min @ 148F
Sacch Rest #2 - 15 min @ 155F (Decoction)
Notes
-------
7/26/14 Made a 1L starter (50 g DME, nutrient, chilled to 112F, put on stirplate on low) with Wyeast L. brevis (two weeks from manufacture). Strong activity by the next morning, already a bit tart.
Brewed 7/27/14
Added 3 g of CaCl and 1 tsp of 10% phosphoric acid to the mash (along with a couple handfuls of rice hulls. Decoction didn't raise the temperature as much as I expected. Same treatment for the 170 F sparge water.
Partigyle batch sparge.
Swapped wort back and forth to achieve 7.25 gallons @ 1.052, and 5.5 gallons at 1.034.
Lemon Berliner - Brought just to a boil, added yeast nutrient, chilled to 85F, added 7.5 g of 88% lactic acid (aiming for 4.5 pH), pitched Lacto, left at 65F to ferment. OG 1.030. L. brevis and Saison Brett dregs for the first 24 hours - activity by 12 hours, then US-05 (11 g, not rehydrated) (down to 1.024 already).
Sitting at ~75F ambient after two-three days to ensure complete fermentation.
9/27/14 Down to 1.002, added strips of zest from three lemons (still in primary fermentor).
9/28/14 Bottled 4.75 gallons with 5 5/8 oz of tablet sugar. After more than half was in bottles, added 25 g of True Lemon to the remaining 2.1 gallons
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Underground
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English IPA
|
20 Litres |
1.054 |
1.014 |
5.32 |
50.13 |
7.05 °L
|
2.9K |
2 |
|
Author:
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Boil
Size: 24 Litres |
Boil Time: 75 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 3/4/2017 3:28 PM |
Notes: |
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Double Chocolate Porter
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Imperial Stout
|
360 Gallons |
1.08 |
1.018 |
8.07 |
22.33 |
39.87 °L
|
2.9K |
0 |
|
|
Boil
Size: 400 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 84 |
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: 11/28/2016 4:31 PM |
Notes: |
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O'Higgins Red Ale
|
Flanders Red Ale
|
24 Litres |
1.051 |
1.008 |
5.64 |
11.63 |
13.68 °L
|
2.9K |
0 |
|
|
Boil
Size: 15 Litres |
Boil Time: 120 |
Boil Gravity: 1.081 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2016 11:57 AM |
Notes: The batch is divided into three 8 liter parts. Each beer is to try my three different wild yeasts harvested from San Fernando; from cabernet sauvignon grapes, O'Neil blueberries, and kiwis. |
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Vienna Lager
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Vienna Lager
|
11 Gallons |
1.056 |
1.017 |
5.09 |
24.75 |
11.09 °L
|
2.9K |
1 |
|
|
Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2015 10:20 PM |
Notes: |
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Bakke Brygg Saison 50 L
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Saison
|
50 Litres |
1.052 |
1.004 |
6.3 |
25.82 |
3.41 °L
|
2.9K |
1 |
|
|
Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Sukkerlake |
Priming Amount: 8,5 g sukker/L |
Creation
Date: 5/28/2015 7:36 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 40 l meskevann og 28 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 64 grader i 75 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.
La gjæringstemperaturen stige fritt til 20 grader ila. 2 dager. La deretter stige fritt til 24 grader og hold til gjæringen har stoppet og du evt. måler at FG er stabil. WLP565 kan jobbe tregere enn andre gjærstammer ned mot de siste SG-poengene, og om man bruker denne gjæren kan det være lurt å la ølet få stå på gjærkaken 1-2 uker lengre før tapping enn man normalt praktiserer med andre gjærstammer, altså totalt 3-4 uker.
Gjæralternativer: WLP566, WLP590, Danstar Belle Saison, Safbrew BE-134
Med denne mengden primingsukker vil alkoholkonsentrasjonen i ølet øke med ca. 0,4% etter karbonering. |
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Fat Tire Clone
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American Amber Ale
|
5 Gallons |
1.054 |
1.013 |
5.34 |
25.41 |
11.03 °L
|
2.9K |
3 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2016 7:40 PM |
Notes: |
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American Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.055 |
1.013 |
5.49 |
34.71 |
11.06 °L
|
2.9K |
5 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Force |
Priming Amount: 24 lbs |
Creation
Date: 2/15/2014 10:38 PM |
Notes: |
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Great White Goose Wheatwine
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Wheatwine
|
5.25 Gallons |
1.105 |
1.026 |
10.33 |
36.64 |
9.33 °L
|
2.9K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
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: 1/16/2016 5:40 PM |
Notes: |
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Dunkel Bayer
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Munich Dunkel
|
25 Litres |
1.056 |
1.015 |
5.33 |
25.15 |
19.49 °L
|
2.9K |
1 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2016 7:40 PM |
Notes: |
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Yum Yum Sweet Potato Brown Ale
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American Brown Ale
|
1 Gallons |
1.071 |
1.017 |
7.15 |
42.2 |
24.33 °L
|
2.9K |
2 |
|
|
Boil
Size: 1.875 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 55 |
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: 1 ounce |
Creation
Date: 3/7/2012 8:50 PM |
Notes: 2 large diced sweet potatoes added to mash
Trying 6 quarts for the mash as I expect the sweet potato to absorb a lot of water |
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Rye Stout
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Tropical Stout
|
5.5 Gallons |
1.077 |
1.019 |
7.55 |
119.69 |
46.16 °L
|
2.9K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
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: 5/24/2016 11:34 PM |
Notes: |
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Imperial Chocolate Stout
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Russian Imperial Stout
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47 Litres |
1.083 |
1.019 |
8.38 |
64.77 |
50 °L
|
2.9K |
0 |
|
|
Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 79.5 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/10/2016 8:12 PM |
Notes: the addition of the cocoa powder may have made the beer too bitter. i tried it on day 2 of fermentation and didnt like it, its like bitter dark chocolate. I would add less cocoa powder next time. As a solution, I may add lactose to the finished beer to increase the sweetness. I will keep tasting it and see what happens. Over all however, I think its a good flavor for a mexican chocolate stout.
bitterness faded, but I still think the cocoa added an unwanted edge. I'm adding 1/4 lb of lactose disolved in 2 cups water to the secondary for each 5 gallon.
On 11/22/16 day 11 i racked the beer into the secondary. To one i added 16grams ancho chilies includign seeds, broken apart
6 grams chili de arbol pods, cut open and wit hseeds
1 vailla bean cut open
8g cinnamon sticks broken up
2.2g (1 tbs) nutmeg
and 1/4th lb of lactose dissolved in 2 cups water and boiled |
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Golden Mosaic SMaSH
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American Pale Ale
|
5 Gallons |
1.052 |
1.012 |
5.19 |
43.83 |
5.1 °L
|
2.9K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
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: 4/2/2015 2:32 PM |
Notes: |
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East Coast Pale Ale
|
American Pale Ale
|
21 Litres |
1.07 |
1.014 |
7.34 |
36.83 |
7.24 °L
|
2.9K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 86 |
Mash Thickness: 3 |
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: 7/10/2015 11:18 PM |
Notes: Add the honey when theres 5 mins till flame out. |
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Barleywine #1
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English Barleywine
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15 Litres |
29.734 |
7.441 |
12.92 |
35.82 |
21.56 °L
|
2.9K |
3 |
|
Author:
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Fokinski1
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Boil
Size: 27 Litres |
Boil Time: 120 |
Boil Gravity: 17.3 |
Efficiency: 62 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.54 bar |
Creation
Date: 2/20/2015 2:32 PM |
Notes: |
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Dead Head Zombie
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American Pale Ale
|
5.5 Gallons |
1.125 |
1.026 |
13.05 |
26.64 |
5.95 °L
|
2.9K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.086 |
Efficiency: 75 |
Mash Thickness: 1.75 |
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: 2/3/2014 11:05 PM |
Notes: mash this for 2 hours because of the heavy grain bill |
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Liquid Mistletoe
|
Cyser (Apple Melomel)
|
5.5 Gallons |
1.138 |
1.035 |
13.63 |
0 |
6.59 °L
|
2.9K |
1 |
|
|
Boil
Size: 7 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: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2012 8:13 AM |
Notes: So here is what I did:
Boil Cider, Honey, Cinnamon Sticks, and cloves for 60 minutes. At 15 minutes before end of boil add orange peel.
Be sure to rehydrate yeast (Lalvin ICV D47 is a freeze dried wine yeast). Also, aerate your wort VERY well before pitching the yeast and 2-3 times per day before the first sugar break. I use a wort aeration system (pure O2 injection using an oxygen stone), so I aerated for about 1 minute pre-pitch, then about 30-45 seconds a day.
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