|
Helles Lager
|
Munich Helles
|
5 Gallons |
1.051 |
1.014 |
4.83 |
17.16 |
4.73 °L
|
840 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 69 |
Mash Thickness: 1.33 |
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: 5/10/2017 6:22 PM |
| Notes: |
|
|
Bachelor's Dreamscicle
|
New England IPA |
5.5 Gallons |
1.064 |
1.014 |
6.54 |
19.23 |
8.42 °L
|
840 |
1 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 60 |
Mash Thickness: 1.5 |
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: 2/10/2021 6:21 PM |
| Notes: |
|
|
Red Rye Pale
|
Specialty IPA: Rye IPA
|
5 Gallons |
1.056 |
1.01 |
5.98 |
80.06 |
6.97 °L
|
839 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
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: 6/14/2019 8:08 PM |
| Notes: |
|
|
Cały Dym (All The Smoke)
|
Piwo Grodziskie
|
5.5 Gallons |
1.038 |
1.007 |
4.07 |
27.51 |
3.1 °L
|
839 |
1 |
|
|
|
| Boil
Size: 7.46 Gallons |
Boil Time: 90 |
Boil Gravity: 1.028 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 6/11/2022 6:40 PM |
| Notes: Gold Medal - Historical Beer, 2022 Liquid Poetry Slam |
|
|
TK Rye IPA
|
Specialty IPA: Rye IPA
|
5.5 Gallons |
1.069 |
1.013 |
7.36 |
101.38 |
5.6 °L
|
839 |
0 |
|
|
|
| Boil
Size: 7.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 71 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5.3 oz |
Creation
Date: 12/7/2021 8:29 PM |
| Notes: |
|
|
Duel Master Black IPA
|
Specialty IPA: Black IPA
|
19 Litres |
1.078 |
1.02 |
7.65 |
70.51 |
39.67 °L
|
839 |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 9/21/2021 6:27 AM |
Notes: https://beerandbrewing.com/recipe-duel-master-black-ipa/
Mill the grains and mash at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, stir the wort for 5 minutes to conduct a whirlpool, then add whirlpool hops and allow 20 minutes to steep and settle. Chill the wort to about 60°F (16°C), aerate well, and pitch plenty of healthy yeast. Ferment at 64°F (18°C) for 14 days, then let the temperature rise to 68°F (20°C) and add the first dry hops. After 3 more days, add the second dry hops for 4 more days. Then cold-crash, package, and carbonate to about 2.25 volumes.
|
|
|
La Bočevc
|
Specialty IPA: White IPA
|
75 Litres |
1.064 |
1.019 |
5.97 |
4.86 |
4.52 °L
|
839 |
1 |
|
|
|
| Boil
Size: 100 Litres |
Boil Time: 40 |
Boil Gravity: 1.06 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 5/1/2021 7:25 PM |
| Notes: |
|
|
Big K Red Rye
|
Specialty IPA: Red IPA
|
29 Litres |
1.074 |
1.019 |
7.33 |
40.31 |
13.04 °L
|
839 |
0 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 12/28/2020 5:35 AM |
| Notes: |
|
|
OMG (NEIPA: Dank, Piney With Tropical Citrus Notes)
|
Specialty IPA: New England IPA
|
6.1 Gallons |
1.072 |
1.02 |
6.86 |
59.4 |
4.62 °L
|
839 |
0 |
|
|
|
| Boil
Size: 7.81 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 74 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 2.8 oz |
Creation
Date: 8/3/2020 9:29 PM |
Notes: Similar to Permutation 7.08.
Tweaks for ver. 2
Whirlpool temp. to 190 instead of 170
May layer the additions into 1 at 200 and 1 at 180
Only one dry hop after FG is reached and soft crashed to 58 degrees.
|
|
|
Juicy Druncan Monkey
|
Mixed-Style Beer
|
6 Gallons |
1.083 |
1.013 |
9.17 |
24.44 |
5.54 °L
|
839 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 72 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: co2 |
Priming Amount: 12.27 psi |
Creation
Date: 4/17/2020 4:14 PM |
| Notes: |
|
|
Hoppy Katzenkind Day!
|
Specialty IPA: White IPA
|
6 Gallons |
1.049 |
1.007 |
5.51 |
50.49 |
5.8 °L
|
839 |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 15 |
Boil Gravity: 1.047 |
Efficiency: 64.5 |
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: N/A |
Creation
Date: 10/20/2019 7:36 PM |
| Notes: |
|
|
Blondinen
|
Belgian Blond Ale
|
25 Litres |
1.053 |
1.014 |
5.07 |
27.83 |
4.93 °L
|
839 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 60 |
Mash Thickness: 4.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/8/2015 10:08 AM |
Notes: mäskning 65 C 45 min 72 C 15 min
Kokning 60 min
Startvolym 31L |
|
|
LILIKO'I KEPOLO Clone
|
Witbier
|
10 Gallons |
1.053 |
1.013 |
5.19 |
21.46 |
4.1 °L
|
839 |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
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: 5/10/2019 9:57 PM |
Notes: Final gravity reached at 1.012 16 days post pitch
CO2 level = 2.5 vol , shoot for 13 psi CO2 at 42 defrees F
|
|
|
Black Phillip IPA
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.061 |
1.014 |
6.11 |
51.96 |
30.6 °L
|
839 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 4/28/2019 2:04 PM |
| Notes: |
|
|
THREE: Carrot Cake Milkshake IPA
|
Specialty IPA: New England IPA
|
23 Litres |
1.07 |
1.024 |
6.03 |
43.6 |
4.88 °L
|
839 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 60 |
Mash Thickness: 2.9 |
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: 11/12/2018 11:41 PM |
| Notes: |
|
|
Split Saison 2018
|
Saison
|
11 Gallons |
1.046 |
1.002 |
5.8 |
29.03 |
3.67 °L
|
839 |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 120 |
Boil Gravity: 1.034 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2018 11:01 PM |
| Notes: This is actually a split batch. Side one was the belle saison yeast by danstar. Side two was the French Saison by Wyeast |
|
|
Peachy Fuzzy Nuts
|
Mixed-Fermentation Sour Beer
|
11 Gallons |
1.054 |
1.011 |
5.74 |
17.14 |
12.2 °L
|
839 |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 12.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.15 |
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: 10/21/2017 5:36 AM |
| Notes: |
|
|
Tripel Honey Wit
|
Belgian Tripel
|
5 Gallons |
1.078 |
1.012 |
8.73 |
22.81 |
5.81 °L
|
839 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/15/2017 1:17 PM |
Notes: Brew Instructions below
FIRST BREW
Had bad efficiency - attempted a stove-top mash, regularly had the water temperature go over 180 degrees. Ended up with about a 28% efficiency (Starting OG of 1.044).
The taste of the beer itself was fantastic, though. The head was amazing, with a great retention.
Add Flaked Grain with the orange peel and coriander seed
Add 2lb Honey during final 10minutes
SECOND BREW
02/03/19
Started second brew. Lost about 1lb of crushed grain in transport from my local homebrew store, and used 3lb honey instead of 2lb. OG read at 1.067 after temperature correction. I also changed the type to a Bier de Garde to closer match the style to the beer. Though I believe it would technically be a belgian doppelbock, I'm not quite sure if that exists. For now I'll call it a Belgian Specialty. I also didn't realize you're not supposed to boil the flake, so I changed those late additions to be used with the mash.
60 min boil
COLLECT THE STRIKE WATER.
You will need 1.3 quarts of water for
every pound of grain to be mashed.
HEAT THE STRIKE WATER TO 175° F.
Pour the heated water into the mash tun. Slowly add the grist (crushed grain) to the water in the mash tun. If you are using flake, be sure to add some rice hulls for proper drainage, or to steep the flaked grains, as they will cause the mash to become mushy and clog filtration. Stir well to prevent clumping. The temperature should stabilize at 154° F. Hot or cold water can be added to correct the temperature, but a 5° variation is fine. DO NOT EXCEED 168° F DURING THIS STEP, or you may destroy the enzymes needed for starch conversion.
REST AT THIS TEMPERATURE FOR 60 MINUTES.
During this saccharification rest, malt enzymes convert the grain’s starch into to fermentable sugars.
WHILE THE MASH IS RESTING, COLLECT SPARGE WATER.
You will need 1/2 gallon of sparge water per pound of dry grist in the recipe. Heat the sparge water to 175° F.
MASH-OUT BY RAISING THE TEMPERATURE TO 168-170° F.
Add very hot (200° F) water to the mash, stirring constantly. Do not allow the mash temperature to exceed 170° F as hot temperatures can leach harsh tasting tannins from the grain.
REST AT THIS TEMPERATURE FOR 5-15 MINUTES.
- NOTE - The main benefit of mashing-out is to raise the temperature of the mash in preparation for sparging, or the rinsing of sugars out of the mash. If the temperature of the mash gets too cold, the sugars will gum up making it exceedingly difficult for water to flow through the grain bed. Mashing-out also destroys the enzymes in the mash, preventing any additional starch conversion.
Move water to the sparge water tank and continue with the procedure for sparging given below.
RECIRCULATE!
The initial runoff from the lauter tun is cloudy and filled with draff - small solid grain particles. The runoff should be clarified by recirculating the runoff through the grain in the lauter tun. To recirculate, open the valve on the lauter tun slightly and collect the runoff in an intermediate vessel(s) – two 1 quart measuring cups or pitchers work well. Fill one vessel and pour it gently down the side of the lauter tun. While you are pouring the wort back into the lauter tun fill the other vessel. Switch back and forth, filling and dumping, until the wort appears clear. At this point the wort can be drained into the boiling kettle. Make sure you keep the grain bed wet during the recirculation. Usually, after 5-15 minutes of recirculation, clarity
improves dramatically.
SPARGING.
Open the valve on the sparge water tank to gently disperse
the 170° F sparge water over the top of the grain bed. As in recirculating, do not allow the grain bed to go dry until sparging is complete. Avoid sparge water temperatures in excess of 175° F, as this promotes the extraction of tannins from the grain and leads to a harsh, astringent flavor in the finished beer. Stop sparging once you have collected an adequate amount of wort, or when the runoff reaches your target specific gravity.
MOVE THE KETTLE TO A BURNER.
When the sparge is finished and the wort collected, (it’s very heavy and hot - be careful!) move the kettle and proceed with the boil. Clean the mash/lauter tun and thoroughly rinse it with hot water; store components dry to keep them ready for the next brewing day!
Allow Fermenation. With the yeast I use, which is safbrew WB-06, you only need to sprinkle the dry yeast on the top of the wort. Do your thing, though.
Add in 8 oz honey for carbonation (Heat honey for easy pour)
Bottle, enjoy in 2-3 weeks |
|
|
Saison'd Veteran
|
Saison
|
11 Gallons |
1.054 |
1.011 |
5.72 |
29.17 |
5.96 °L
|
839 |
2 |
|
|
|
| Boil
Size: 12.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2016 2:37 PM |
Notes: Mash in with 8.14 gal. at 164 for Sacch rest at 149 - 60 min.
Lauter to collect 4.75 gal
Sparge with 8.13 gal. at 171 for rest at 168 - 15 min.
Lauter to collect 12.9 gal.
Pre-boil OG is 1.044 |
|
|
Peat Bomb
|
Experimental Beer
|
500 Gallons |
1.074 |
1.004 |
9.21 |
0 |
4.24 °L
|
839 |
0 |
|
|
|
| Boil
Size: 500 Gallons |
Boil Time: N/A |
Boil Gravity: 1.074 |
Efficiency: 98 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2016 4:55 PM |
| Notes: |
|
|
|
|