|
Stout Camaarga
|
Foreign Extra Stout
|
175 Litres |
1.061 |
1.017 |
5.75 |
30.04 |
37.68 °L
|
787 |
0 |
|
|
|
| Boil
Size: 185 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
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: 4/22/2017 8:21 AM |
| Notes: |
|
|
Bier’ Sauvge Peche D’ Lacomb
|
Fruit Lambic
|
3.5 Gallons |
1.054 |
1.014 |
5.21 |
5.94 |
7.18 °L
|
787 |
1 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 80 |
Boil Gravity: 1.04 |
Efficiency: 78 |
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: 3/7/2023 11:39 PM |
Notes: Grain crush setting .035.
Sift flour from grain hull. Mash in separately.
Yeast Harvested from Oregon Grape setting. |
|
|
Chocolate Oatmeal Raspberry Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.064 |
1.021 |
5.69 |
27.7 |
33.83 °L
|
787 |
1 |
|
|
|
| Boil
Size: 7.06 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: sucrose |
Priming Amount: 5 oz |
Creation
Date: 1/31/2023 1:50 AM |
| Notes: Added Raspberry Puree to the Secondary |
|
|
Rye Saison
|
Saison
|
22.5 Litres |
1.051 |
1.006 |
5.86 |
40.05 |
4.99 °L
|
787 |
1 |
|
|
|
| Boil
Size: 28.16 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: sucrose |
Priming Amount: 192.5 g |
Creation
Date: 9/13/2022 5:07 AM |
Notes: Brew date: 13\09\22
Cubed: 21 liters
Actual OG: 1.050
22/09/22: Yeast pitched at 20c, no starter.
23/09/22: Ferment very active - AM.
23/09/22: Temp raised to 21c - AM
25/09/22: Temp raised to 21.5c
26/09/22: Temp raised to 22c
27/09/22: Temp raised to 22.5c
28/09/22: Temp raised to 23c
29/09/22: AM, Temp raised to 24c - Current Gravity 1.010
29/09/22: PM, Temp raised to 24.5c
30/09/22: Temp raised to 25.5c
01/10/22: AM, Temp raised to 26.5c
01/10/22: PM, Temp raised to 27c
02/10/22: Current gravity 1.008
02/10/22: Pitch Brett, raise temp to 28c
11/10/22: Current gravity 1.005
12/10/22: Transferred to keg for conditioning, 19 liters.
Bulk Priming: Dextrose 85g @ 8c in 18 liters
05/11/22: Packaging - PET bottles 18 liters.
- 24x 500ml
- 12 x 750ml
FG: 1.005 ABV: 5.9%
-------------------------------------
https://www.oregonshoppyplace.com/rye-saison-with-brettanomyces-award-winning-beer-recipe/
http://www.milkthefunk.com/wiki/Brettanomyces_and_Saccharomyces_Co-fermentation
https://byo.com/article/saving-saison/
https://www.maltosefalcons.com/blogs/brewing-techniques-tips/a-guide-to-saisons-and-saison-yeasts
http://www.craftcommander.com/brewing/2016/5/28/saison-brewers-perspectives#:~:text=Saison%20can%20be%20brewed%20with,50%2D150%20ppm%20is%20appropriate.
https://www.seriouseats.com/homebrewing-sour-saison-for-advanced-homebrew-brett-pedio-sour-beer-recipe
https://beerandbrewing.com/make-your-best-brett-beer/
https://beerandbrewing.com/the-many-faces-of-brett-best-homebrew-practices/
https://beerandbrewing.com/recipe-peach-in-the-sun-brett-pale-ale/
https://www.themadfermentationist.com/2011/03/rye-saison-with-brett.html
https://newschoolbeer.com/home/2021/3/oakshire-brewing-guide-to-smoothie-sours |
|
|
Californication IPA 1.07
|
American IPA
|
6 Gallons |
1.063 |
1.012 |
6.77 |
65.49 |
4.35 °L
|
787 |
0 |
|
|
|
| Boil
Size: 7.83 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 71 |
Mash Thickness: 1.29 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 10/2/2021 6:03 PM |
| Notes: Ferment at 67. Split dry hops. Columbus, 1 oz 586 and 1 oz Mosaic in fermenter after 4 days. Add rest of dryhops (586 and Mosaic) 3 days later. Drop temp 3 per day and keg after 7 more days. Gelatin and SMB at kegging. |
|
|
The Punisher
|
Imperial IPA
|
5.5 Gallons |
1.094 |
1.023 |
9.21 |
122.95 |
14.64 °L
|
787 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.172 |
Efficiency: 75 |
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: 12/18/2020 10:02 PM |
Notes: Mash 9lb 2 row for 1 hour. Mash at 148. Try and hit 1.050 after 60 min boil. 5 gal to mash remaining grain. Add 1 oz of each hop in first 60 min boil for 60min. Mash remaining grains at 154deg. Remaining hop schedule below.
2oz- Columbus - 60 min
1oz - Columbus - 30 min
1oz - Columbus 10 min
1oz - Columbus Dry hop
2oz - Centennial - 60 min
1oz - Centennial - 30 min
1oz - Centennial - Whirlpool
1oz - Centennial - Dry hop
1oz - Simcoe - 60 min
1oz - Simcoe - 30 min
1oz - Simcoe - Whirlpool
2oz - Simcoe - Dry hop |
|
|
Stout
|
American Stout
|
20 Litres |
1.052 |
1.01 |
5.46 |
36.29 |
35.76 °L
|
787 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 3/1/2019 11:49 AM |
| Notes: |
|
|
Grisette
|
Belgian Specialty Ale
|
5.8 Gallons |
1.052 |
1.014 |
5.02 |
26.91 |
3.32 °L
|
787 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 82 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2018 2:37 PM |
| Notes: |
|
|
Baltic Porter (Bible)
|
Baltic Porter
|
23 Litres |
1.083 |
1.013 |
9.14 |
27.83 |
39.2 °L
|
787 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 70 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2017 3:25 PM |
| Notes: |
|
|
Cat's MeOatmeal Milk Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.065 |
1.025 |
5.26 |
26.32 |
31.88 °L
|
787 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
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: 9/20/2017 12:41 PM |
| Notes: |
|
|
Tryple Tap IPA
|
American IPA
|
13 Gallons |
1.064 |
1.011 |
6.88 |
51.15 |
4.94 °L
|
787 |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/21/2014 9:34 PM |
| Notes: |
|
|
John's Folly 5gal
|
American Brown Ale
|
5.5 Gallons |
1.057 |
1.016 |
5.38 |
31.18 |
26.01 °L
|
787 |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2016 10:50 PM |
Notes: no hazlenut...this is the diluting batch.
Bring foil as dead space will be higher |
|
|
Toddy Porter
|
Robust Porter
|
11 Gallons |
1.06 |
1.015 |
5.96 |
41.14 |
27.84 °L
|
787 |
1 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/6/2015 7:12 PM |
| Notes: |
|
|
Trigo
|
Weizen/Weissbier
|
22 Litres |
1.049 |
1.006 |
5.54 |
11.01 |
5.1 °L
|
787 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 4 |
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: 9/9/2015 7:05 PM |
| Notes: |
|
|
Antiweizen
|
Weizen/Weissbier
|
6.25 Gallons |
1.052 |
1.012 |
5.25 |
11.1 |
4.84 °L
|
787 |
0 |
|
|
|
| Boil
Size: 7.25 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: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2015 5:15 AM |
| Notes: |
|
|
Glastonbrew
|
American Pale Ale
|
15 Litres |
1.025 |
1.006 |
2.47 |
88.02 |
13.61 °L
|
787 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.013 |
Efficiency: 35 |
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: 6/3/2015 10:56 AM |
| Notes: |
|
|
Summer Pale
|
American Amber Ale
|
25 Litres |
1.049 |
1.012 |
4.88 |
68.61 |
5.81 °L
|
787 |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 5/12/2015 4:08 PM |
| Notes: |
|
|
Awesome Recipe
|
American Brown Ale
|
1 Gallons |
1.074 |
1.019 |
7.19 |
0 |
30.31 °L
|
787 |
1 |
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 45 |
Boil Gravity: 1.059 |
Efficiency: 55 |
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: 3/17/2015 2:48 AM |
| Notes: |
|
|
Flavia
|
Weizen/Weissbier
|
42 Litres |
1.047 |
1.011 |
4.78 |
18.09 |
3.45 °L
|
787 |
1 |
|
|
Author:
|
|
Loris
|
|
| Boil
Size: 80 Litres |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 67 |
Mash Thickness: 4.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Destrosio |
Priming Amount: N/A |
Creation
Date: 2/2/2015 8:26 AM |
Notes: Temperatura iniziale di 53°C mescolare bene e fare una sosta di 20 min.
-Mescolare bene e mettere subito 1/3 del mash in una piccola pentola
-Scaldare lentamente fino a 72°C e fare una sosta di 20 min.
-Portare ad ebollizione e mantenere un bollore vivace per 15-30 min.
-Rimettere il mash bollente mescolando bene fino a che la temperatura arriva a 65-67°C e fare una pausa di 20 min.
-Prendere 1/4 del mash, bollire per 15-30 min.
-Rimettere tutto insieme per raggiungere la temperatura di 70-73°C e fare una sosta fino a saccarificazione avvenuta.
-Non si fa il mash out, ma si parte subito con lo sparging. |
|
|
O.C.I.P.A.
|
American IPA
|
10 Gallons |
1.088 |
1.017 |
9.33 |
75.69 |
10.05 °L
|
787 |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 72 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2014 7:56 PM |
| Notes: |
|
|
|
|