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Kali / Kvas
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No Profile Selected |
20 Litres |
8.692 |
1.56 |
3.75 |
0 |
50 °L
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1.8K |
2 |
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Author:
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GK
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| Boil
Size: 20 Litres |
Boil Time: N/A |
Boil Gravity: 8.7 |
Efficiency: 15 |
Mash Thickness: 20 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/6/2017 10:55 AM |
Notes: In Estonian language Kvass is Kali and this has been tratitional drink centuries.
In this recipe I used Kotikalja grains. Basically its dark malted rye. http://laihianmallas.fi/tuotteet/kotitaloudet/kotikaljat
I used LondonESB yeast because it has low attenuation% and suits well with Kvass.
OG: 7.2, PH 5.7 |
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Black Jack/Black Belgian Beauty
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Belgian Specialty Ale
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5 Gallons |
1.094 |
1.02 |
9.8 |
29.62 |
44.48 °L
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1.8K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2013 4:04 PM |
| Notes: |
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Pliny The Elder Clone
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Imperial IPA
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6 Gallons |
1.072 |
1.017 |
7.25 |
236.04 |
6.95 °L
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1.8K |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 90 |
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: 12/6/2012 3:52 PM |
| Notes: |
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Ale Lalas
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Irish Red Ale
|
14 Litres |
1.061 |
1.015 |
6 |
34.47 |
20.97 °L
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1.8K |
0 |
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| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 46.5 |
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: 5/2/2014 6:02 PM |
Notes:
18 SRM
28 IBU
Melanoidina (Victory Malt)
Metade de Munique
A outra metade de Pilsen
Caramel só pra dar uma corzinha ou até mesmo mel (cerca de 130g)
Fermento: British ou American ou Irish Ale |
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HeberHaus Baltic Porter 2.0
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Baltic Porter
|
6 Gallons |
1.089 |
1.03 |
7.66 |
32.83 |
36.51 °L
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1.8K |
2 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2015 9:05 PM |
Notes: 2015 NHC 1st Round - 3rd Place
Nashville Judging Center
http://www.homebrewersassociation.org/competitions/national-homebrew-competition/winners/ |
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Doppelbock
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Doppelbock
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5.5 Gallons |
1.088 |
1.022 |
8.62 |
18.24 |
20.98 °L
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1.8K |
2 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
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: 2/16/2015 2:45 PM |
| Notes: |
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Blueberry Milkshake Sour
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Specialty Fruit Beer
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5.25 Gallons |
1.052 |
1.007 |
5.91 |
20.73 |
3.99 °L
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1.8K |
0 |
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| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: -12 psi |
Creation
Date: 4/1/2022 5:18 PM |
Notes: 1.) Blueberry Puree: Crush 5 lbs of frozen wild blueberries and macerate with 2.5 oz of sugar for 24 hours. Add to Primary when the SG has dropped to the 1.016-1.018 range. This will restart/spike fermentation and help to scrub any oxygen that may get added with this late addition.
2.) Using 2 packets of the Philly Wild Sour yeast will create a very large pucker factor. The sweetness from the lactose will help smooth out some of that.
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Braggot
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Braggot
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20 Litres |
1.124 |
1.019 |
13.83 |
11.18 |
32.03 °L
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1.8K |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.087 |
Efficiency: 60 |
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: 4/2/2016 9:41 AM |
| Notes: |
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Punk IPA 2010 BrewDog Clone
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American Pale Ale
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5.5 Gallons |
1.052 |
1.01 |
5.56 |
92.84 |
6.08 °L
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1.8K |
2 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 58 |
Mash Thickness: 1 |
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: 6/12/2016 5:50 PM |
Notes: 12.5 lbs Maris Otter Thomas Fawcett UK 2.5 L
0.65 lbs Carastan Light Bairds UK 17.5 L
Brewed on 1/23/2017
SG 1.048, OG 1.052 60 min boil, 40 F day 8% evaporation ( low temp boil)
Used WLP001Cal Ale and WLP007 Dry English yeast blend second pitch, Best of both worlds clean WLP001 and good Flocculant english( thick 2/3 cup of yeast, not really slurry, English is solid chunks)
2/13/2017 Dry hopped. FG was 1.011.
2/28/2017 Bottled. Got lazy and Dry hopped for 15 days! Tasted pretty good flat before bottling. Most hops I every added to the boil and dry hop. 6 hop varieties used. Firm bittering taste and lots of tasty flavor and aroma hop coming out of the bottling bucket
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Nøgne Ø Porter (30 L)
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English Porter
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32 Litres |
1.068 |
1.015 |
7.03 |
44.69 |
31.97 °L
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1.8K |
0 |
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| Boil
Size: 37 Litres |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 74 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2017 10:24 AM |
| Notes: |
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Sabro - Bru-1 NEIPA
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Specialty IPA: New England IPA
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21 Litres |
1.061 |
1.012 |
6.48 |
25.56 |
4.09 °L
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1.8K |
3 |
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| Boil
Size: 25 Litres |
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: 21 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/2/2021 10:13 AM |
| Notes: |
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West Coast IPA I
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American IPA
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5.5 Gallons |
1.069 |
1.015 |
7.09 |
90.29 |
6.43 °L
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1.8K |
1 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 73 |
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: 8/1/2020 5:08 PM |
| Notes: |
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Norway Pulp
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Specialty IPA: New England IPA
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5.5 Gallons |
1.063 |
1.013 |
6.55 |
52.51 |
5.52 °L
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1.8K |
1 |
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| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
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: 4/20/2019 8:21 PM |
Notes: Water built from RO.
First dryhop at High Krausen. Usually less than 24 hours after pitching using kveik!
Second dryhop 2 days after high krausen.
Fermented at 90F and reached FG within 72 hours.
Let it cool to 21 when FG reached.
Cold crashed for 24 hours before kegging after 6 days from brew day.
This beer was carbed and ready to drink in 8 days!!
Super clean with hints of lemon and pineapple. Hops get to shine even when fermented at high temps! Dryer than expected for 1.013 but mouthfeel was great.
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New Zealand IPA
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American IPA
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5 Gallons |
1.067 |
1.013 |
7.02 |
69.11 |
5.65 °L
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1.8K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 95 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/9/2019 7:39 PM |
Notes:
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Dunkelweizen-Smoked W/ Vanilla Bean
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Dunkles Weissbier
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5.5 Gallons |
1.042 |
1.008 |
4.39 |
12.36 |
15.51 °L
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1.8K |
0 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 6.3 oz |
Creation
Date: 7/11/2019 12:07 AM |
Notes: Note: This is the 2nd generation yeast from the batch of hefeweizen made in June 2019.
DME Required: 7.2 oz, 205.4 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.38
Ending Cell Count: 367 billion cells
Resulting Pitch Rate: 1.53M cells / mL / °P
Starter meets desired pitching rate!
See graph of temperature and specific gravity control in photos posted. |
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Cass
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American Lager
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2000 Litres |
1.049 |
1.009 |
5.21 |
10.68 |
4.71 °L
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1.8K |
0 |
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| Boil
Size: 2200 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: 3.65 |
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: 7/6/2023 4:07 AM |
| Notes: |
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Dark Saison (205)
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Saison
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23 Litres |
1.064 |
1.008 |
7.34 |
24.25 |
26.18 °L
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1.8K |
1 |
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2017 11:19 PM |
Notes: Fermentation Schedule:
1. Pitch a healthy 1L starter at 20 deg C
2. Leave for 48 hours at 20 deg C and then rise to 25-27 deg C until stable gravity.
* It's worth noting that I have had great success in avoiding the dreaded saison stall by sitting fermenter lid loose on top in order to reduce head pressure. There is a great read about the reason for this here:
https://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts |
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Westmalle Belgian Triple
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Belgian Tripel
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12 Gallons |
1.084 |
1.02 |
9.03 |
35.3 |
5.09 °L
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1.8K |
0 |
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| Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 85 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2017 9:45 PM |
Notes: 6 vials - ferment from 64 -> 70 -raising 1º per day
Mash - step mash:
Start the mash at 131F for 10 mins (high end of the protein rest range).
Ramp up to 149F and hold for 90 mins (beta rest).
Ramp up to 155F and hold for 30 mins (alpha rest).
Then raise to 168F and hold for 10 mins (mashout).
If your system does not allow for step mashes, try a single infusion mash at 150F for 90 mins, followed by a mashout to 168F for 10 mins (if possible).
60-90 min fly sparge with ~5.6-5.8 pH water. Collect 14.9 gallons in boil kettle.
Boil for 90 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 62F and aerate well. Pure oxygen from a tank can help with high gravity beers like this and is highly recommended.
Pitch yeast and start fermentation at 64F, allowing temperature to rise to 70F over one week (raise 1 degree per day). Allow yeast to continue until finished. Do not allow temperature to drop. If yeast seems to be stalling, do not be afraid to raise temperature as high as 75F to ensure proper attenuation. Assume fermentation is done if the gravity does not change over ~3 days.
Rack to brite tank (secondary), crash chill to near freezing (if possible, but not critical), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days. |
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Seef
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Belgian Specialty Ale
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5.4 Gallons |
1.055 |
1.012 |
5.72 |
23.78 |
3.92 °L
|
1.8K |
1 |
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| Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 78 |
Mash Thickness: 1.25 |
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: 5/13/2015 7:08 PM |
Notes: 20% sour mash for 3 days. Mash 1.75lbs of grain with 2.25qts of 169F water for 45min. Let cool to 122F and add a few tablespoons (handful) of un-mashed grain. Place in vacuum sealed bag and Sous Vide for 36 hours. Recipe Thanks to stupergenius.
Check him out at https://www.brewtoad.com/users/36707 |
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Grodziskie Wiosna 2014
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Other Smoked Beer
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25 Litres |
16.348 |
3.925 |
6.76 |
18.41 |
5.08 °L
|
1.8K |
0 |
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 13.8 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2014 8:58 PM |
| Notes: |
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