|
Trumpinator
|
Doppelbock
|
10.5 Gallons |
1.093 |
1.025 |
8.94 |
22.46 |
22.76 °L
|
536 |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2019 12:37 PM |
| Notes: |
|
|
Belgian Amber Beer
|
American Pale Ale
|
68 Litres |
1.068 |
1.013 |
7.2 |
11.69 |
7.89 °L
|
536 |
0 |
|
|
|
| Boil
Size: 73.85 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
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: 8/28/2024 2:51 PM |
| Notes: |
|
|
Amber Ale Trio
|
American Pale Ale
|
2.5 Gallons |
1.052 |
1.01 |
5.56 |
35.36 |
13.67 °L
|
536 |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
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: dextrose |
Priming Amount: 9 tbs |
Creation
Date: 7/29/2023 12:31 AM |
| Notes: |
|
|
Rye Don't Cha?
|
Extra Special/Strong Bitter (ESB)
|
24 Litres |
1.05 |
1.014 |
4.75 |
43.95 |
7.51 °L
|
536 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 74 |
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: 1/13/2023 10:55 PM |
| Notes: |
|
|
Shepherds Bock
|
Traditional Bock
|
18 Litres |
1.06 |
1.01 |
6.63 |
32.08 |
13.27 °L
|
536 |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 78 |
Mash Thickness: 3.13 |
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: 12/17/2022 4:58 AM |
| Notes: used farmed yeast |
|
|
Brambling Cross Pale Ale
|
Standard/Ordinary Bitter
|
23 Litres |
1.044 |
1.011 |
4.35 |
37.75 |
8.01 °L
|
536 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 3.13 |
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: 4/13/2022 3:57 PM |
| Notes: Turns out like an old school English Bitter, Caramel notes to the malt, Balanced bitterness, not a lot of hop aroma. |
|
|
Barrel Aged Coconut Wee Heavy
|
Strong Scotch Ale
|
5.25 Gallons |
1.08 |
1.022 |
7.58 |
30.38 |
23.79 °L
|
536 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: -2.6 oz |
Creation
Date: 11/22/2021 11:41 PM |
| Notes: |
|
|
Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.037 |
1.006 |
4.04 |
37.3 |
6.69 °L
|
536 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5.1 oz |
Creation
Date: 11/5/2021 4:09 AM |
| Notes: |
|
|
Liar Liar
|
Special/Best/Premium Bitter
|
19 Litres |
1.047 |
1.013 |
4.46 |
37.23 |
8.9 °L
|
536 |
0 |
|
|
|
| Boil
Size: 25.5 Litres |
Boil Time: 45 |
Boil Gravity: 1.041 |
Efficiency: 71 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/31/2021 6:50 PM |
Notes: PANOPÄIVÄ 19.9.2021
12.30: Mash-in.
12.40: pH jotain 5.4 paikkeilla (Browin liuskoilla)
12.50: 20min mäskätty. Yläkierto koko ajan täysillä, eikä minkäänlaista ongelmaa.
13.20: 10min jäljellä. Paljon tän iisimpää mäskäystä ei ole ollut.
Testataan keittoon Mangrove Jacks'in 800 micronin hop spideria. Holet on tosi isoja, joten oletan, että tästä menee aika paljon pikkuhippua läpi kun pellettiä käytetään.
14.36: Pre-boil: 26L @ 1.042 - eli SG täysin laskurin mukainen :)
15.56: Keitto ja 20min hopstand valmis. Jäähtyi 20 minuutissa 80->71°C. Jäähdytetään 20°C...
OG: 1.047 (mitattu 37-asteisena). Sample lämpimänä mukavan kevyt ja maltainen. Katkeroa mukavasti (samplessa aika paljon humalapartikkelia).
16.35: Jäähdytys ohi.
HOP SPIDER: Piti tosi hyvin suurimman osan pellettimuhjusta sisällään. Lopputulos hyvin vastaava kuin humalasukilla. Putsaus ei ihan sekunnin homma, mutta kivempaa kuin humalasukkien kanssa häslääminen. Ja etenkin keiton aikana aivan saatanan paljon helpompaa.
16.50: n. 19 litraa kamaa pönttöön. Pitchattu pussillinen Nottinghamia n. 19,5-asteiseen vierteeseen
Efficiency: n. 78 %
OG: 1.047
- - - KÄYMINEN - - -
Hiivattu 19.9.2021 klo 16.50
20.9.2021
7.30: Nätti konekiväärituli käy blow-off-purkissa. Lämpöä 25°C! :(
--> avattu saunan ikkuna.
8.30: Ikkuna kiinni ja duuniin.
18: 29,5°C!! Ikkuna takas auki ja boksi täyteen kylmäkallea ja vesipulloja
22: Jäähtynyt merkittävästi. Ikkuna kiinni ja nukkumaan.
21.9.2021
7.30: 24°C. Ikkuna auki aamuksi.
17.45: 25°C. Käyminen hidastunut huomattavasti. Edelleen tyyliin 100+ kuplaa minuutissa. Avataan ikkunaa tyyliin tunniksi, niin jäähtyy asteen tms, mutta ei ole enää tarkoituksen mukaista madaltaa lämpöä kovin paljon, ettei vaan jämähdä.
22.15: 25°C. Saunassa on kyllä kohtuu viileää, eli en jaksa uskoa että nousee tosta ihan kauheasti yön aikana..
22.9.2021
8: 24,7°C. Joku vajaa 30 kuplaa minuutissa. Eli homma hidastuu ja samalla lämpö alkaa tippua.
23.9.2021
7.15: Kuplii edelleen, joskin aika hitaasti. Nyt varmaan joku 20 kuplaa minuutissa.
18: 12 kuplaa minuutissa (tsekattu kellon kanssa). 26°C.
24.9.2021
15.15: 5 kuplaa minuutissa.
23.15: 4 kuplaa minuutissa. 26°C – tää on näköjään meidän saunan peruslämpö sit..
25.9.2021
10.25: 4 kuplaa 2 minuutissa = 2/1min.
26.9.2021
12.20: 0 kuplaa yli minuuttiin. Tää on valmista paketoitavaksi.
PAKKAUSPÄIVÄ 3.10.2021
Isketty bouncerin läpi 18,5L kegillinen ja lisäksi 3x0,5 & 2x0,33 pullot.
FG: 1.013 --> ABV = 4,5 % (jes!)
16.10.2021 huomioita
- kirkastunut parissa viikossa kivasti
- kauniin punertava väri
- todella maltainen (ei mitenkään pahalla tavalla)
- snadia esterisyyttä – en oo ihan varma, onko hyvä vai huono
- humalaa olis voinut olla omaan makuun enemmänkin (sekä katkero että aromi)
Verrataan kaupalliseen Eagle Breweryn Courage Directors -ESB:hen:
- kaupallinen on raikas, hedelmäinen ja tasapainoinen
- tähän verrattuna toi oma maistuu vähän tunkkaiselta ja siinä on myös tollanen aika vahva kotiolutklangi
- sanoisin, että munich-maltaat eivät olleet tässä hyvä juttu, tai niitä olisi pitänyt olla huomattavasti pienempi määrä. Nyt on vähän tollanen dunkelweizen-tyyppinen makumaailma
- tää olis ehdottomasti pitänyt pyrkiä pitämään paljon kylmempänä käydessä, jolla olisi varmaan voinut välttää tuota liiallista esterisyyttä
Summa summarum: ei mikään malliesimerkki tyylilajista.
|
|
|
Secret Blondie
|
Blonde Ale
|
25 Litres |
1.05 |
1.009 |
5.37 |
20.43 |
4.5 °L
|
536 |
0 |
|
|
|
| Boil
Size: 29.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2020 8:43 PM |
| Notes: |
|
|
Red Ale - Malted
|
Standard/Ordinary Bitter
|
21 Litres |
1.054 |
1.009 |
5.93 |
25.79 |
12.22 °L
|
536 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 6/13/2015 12:27 AM |
| Notes: |
|
|
Heat Of The Wheat - Winter Bitter
|
Extra Special/Strong Bitter (ESB)
|
5 Gallons |
1.059 |
1.015 |
5.77 |
44.07 |
14.56 °L
|
536 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
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: 12/10/2019 9:44 PM |
| Notes: |
|
|
Mosaic/Lemondrop Pale
|
American Pale Ale
|
5.5 Gallons |
1.05 |
1.009 |
5.37 |
46.1 |
4.56 °L
|
536 |
0 |
|
|
Author:
|
|
Tradition Brewing
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/13/2019 10:59 PM |
Notes: Used RO water & built up.
First dry hop is 1/2 oz each of Mosaic and Cascade. Second dry hop is 3 days later with 1/4 oz Mosaic and 1/2 oz Cascade. Leave for 3 more days and done. |
|
|
Blonde 3
|
Blonde Ale
|
11 Gallons |
1.05 |
1.009 |
5.4 |
13.14 |
4.17 °L
|
536 |
0 |
|
|
Author:
|
|
Rayvingmad
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/9/2019 11:30 PM |
| Notes: |
|
|
Old Mo V2
|
Standard/Ordinary Bitter
|
200 Litres |
1.046 |
1.01 |
4.79 |
38.02 |
12.05 °L
|
536 |
0 |
|
|
|
| Boil
Size: 220 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 90 |
Mash Thickness: 2.7 |
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: 2/11/2019 11:51 AM |
| Notes: |
|
|
New Dopplebock
|
Doppelbock
|
5.5 Gallons |
1.083 |
1.023 |
7.91 |
23.93 |
23 °L
|
536 |
0 |
|
|
|
| Boil
Size: 7.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2018 9:56 PM |
Notes: Pitch at 48 F, let rise and ferment at 52 F. Increase temp by 1 degrees per day after the first week until at 58 F and hold for diacetyl rest for 1 to 2 more weeks (taste it).
Transfer to keg and lager at 35 F for at least four weeks.
|
|
|
Toddington Engima IPA
|
American Pale Ale
|
22 Litres |
1.055 |
1.014 |
5.45 |
48.59 |
7.67 °L
|
536 |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 6/1/2018 7:52 AM |
| Notes: |
|
|
Cannon Cocker Kölsch II
|
Kölsch
|
5.5 Gallons |
1.044 |
1.01 |
4.45 |
22.51 |
3.9 °L
|
536 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 78 |
Mash Thickness: 1.36 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: Keg |
Priming Amount: CO2 @ 15 psi |
Creation
Date: 4/20/2018 1:33 PM |
Notes: STC1000+ KÖLSCH PROFILE (Pr1)(14+ days)
Pitch yeast @ < 70°
SP0: 64°
dh0: 144 (6 day ferment)
SP1: 64°
dh1: 24 (1 day ramp up)
SP2: 70°
dh2: 48 (2 day attenuation/diacetyl rest)
SP3: 70°
dh3: 48 (2 day ramp down)
SP4: 36° (Crash 3-5 days, fine, keg, lager for 2-4 wks)
dh4: 0
|
|
|
Hoppy Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.057 |
1.019 |
4.94 |
41.31 |
5.13 °L
|
536 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 73 |
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: 2/25/2018 12:19 AM |
| Notes: |
|
|
Lazy Bee Vaniljekos Ale
|
Cream Ale
|
28 Litres |
1.059 |
1.014 |
5.9 |
15.57 |
4.92 °L
|
536 |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 75 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: corn sugar |
Priming Amount: 4.5 oz |
Creation
Date: 7/1/2016 12:21 PM |
Notes: 1600 ml. starter at 1.04
Ferment at 58 to 60 degrees with
Wyeast 2565,62 to 64 degrees with WLP 029
or 65 to 67 degrees with US-05
attenuation better than expected
finished at 1.011 about 5.3 ABV
carbonate 3 weeks at 68-70 degrees
cold condition 1 week in fridge
frothy head,nice lacing
tasty summer beer,easy drinking.
A great beer for the female in your life.
I`ve made this brew 7 times now,and it is a mainstay for my woman.I`ve used US-05
WLP 029 and WYEAST 2565 all with great
results.Used Williamette in place of
saaz and prefer it.Last batch came out
at 6.0 ABV with a modification to my fly sparge setup.Grain bill holds at 11 lbs.
Last batch was with WLP 029,I think Wyeast 2565 was the best of the 3 yeast types that I have used. (just me and swmbo`s thoughts).
Made batch #8 with US-05 on 4-19-13
used 4 Madagascar vanilla beans soaked
in vodka for a week and added to secondary
It added a bit more vanilla flavor.Nice addition for added flavor.Will make this
a regular step in future batches,recipe
has not changed but 2565 rules the brew.
I made batch #9 on 9-22-13.Used original recipe with wyeast 2565, by far the best.
Bottled on 11-1-2013.The only tweak was
adding 12 oz clover honey at flameout.The
Vanilla beans in secondary are the bomb.
Recipe will not change from here on out.
This batch started at 1.057 and finished at 1.01 - 5.51 ABV.It is exactly where I Want it. SWMBO and my friends love it.I like it alot too but I am more of a stout
porter guy.I hope you like it and have good luck with it if you try it. -enjoy-
12-8-2013 Vanilla flavor has mellowed
nicely,lacing last`s till the end of the glass.Very pleased with this batch.
Batch #10 1-23-2015 recipe has not changed
will be bottling in about a week or so.
This brew is our house brew all year,it`s
one for the ladies.Will be ready for St.
Paddy`s day.
batch #10 is long gone.Finally retired and will be moving to Florida in 2 weeks.I will update next batch when I brew in in the heat for the first time,Goodbye Chicago.I hope you enjoy the recipe.-Will be back to brewing soon.
-Cheers-
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