|
5 Grain Tripel
|
Belgian Tripel
|
10.5 Litres |
1.074 |
1.004 |
9.15 |
31.82 |
3.81 °L
|
487 |
2 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 73 |
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: 3/1/2022 8:11 PM |
| Notes: Started fermentation at 20C, after 1 week, raised temp by 1 degree/day up to 26C. |
|
|
Catharina Sour
|
Specialty Fruit Beer
|
23 Litres |
1.047 |
1.007 |
5.27 |
4.91 |
3.22 °L
|
487 |
0 |
|
|
|
| Boil
Size: 28.06 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3.13 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: dextrose |
Priming Amount: 152.3 g |
Creation
Date: 3/8/2025 4:23 PM |
| Notes: |
|
|
Tank 1587
|
Saison
|
5.5 Gallons |
1.056 |
1.006 |
6.48 |
22.98 |
3.12 °L
|
487 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 70 |
Boil Gravity: 1.087 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: co2 |
Priming Amount: 16.47 psi |
Creation
Date: 12/20/2024 10:02 PM |
Notes: AHA Gold 2024 - Saison
3-stage step mash. Boil for 70 minutes.
Ferment at 75 for 14 days.
First made 4/20/25.
Followed step mash process, starting at 120. This made some sense given the 6 row being used. Added 1 tsp of gypsum to the strike water to bring out the hop bitterness.
Added 1 gallon of 170 sparge water and brought to boil. Gravity was only 1040 before I added sugar. It was 1044 after the sugar. pH after mash was 5.3, so no need for any acid.
Boiled for an hour with 0.2 oz magnum. Added 2.25 oz of new Amarillo with 5 mins to go. Let that boil for 5 mins then put in Jaded chiller. Brought back up to the boil then chilled to 160 (very quickly as water is 50). Then added whirlpool hops into the wort, but didn't run a whirlpool as it was 10 pm. Let the hops sit at 160 - 175 for 20 mins, then chilled to 75 and put into fermenter.
Micro Homebrew didn't have Lallemand Saison yeast, so subbed Wyeast 3724, Belgian Saison yeast. Made a starter with this for 12 hours, and added it to fermenter. Put on the therm wrap as wanted to keep temp at 75. Also did not fully seal the fermenter, as didn't want any pressure on yeast.
Vigorous fermentation after 24 hours, and gravity fell quickly 10 1037. Then went down more slowly, so increased temp to 77 and shook fermenter to agitate yeast several times. Left in fermenter for 13 days to make sure fully fermented. gravity fell slowly to 1009, and then a few more points over the last 4 days to 1006, which is slightly above target of 1004. Taste had some funk and and hops came through nicely, so with a lot of carbonation should drink well.
Started drinking after a week of conditioning in kegerator. It's a tasty beer, with gentle spice and characteristic Belgian yeast flavors. Hops work well to give it citrus notes. Easily drunk, and high carbonation helps. 8/10. After a few more weeks it became crystal clear, light straw color, and the hops and yeast character blended well together to make a very tasty beer. |
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|
BELGIAN DARK STRONG ALE V
|
Belgian Dark Strong Ale
|
5 Litres |
1.095 |
1.021 |
9.77 |
22.16 |
23.87 °L
|
487 |
0 |
|
|
|
| Boil
Size: 9.38 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: dextrose |
Priming Amount: 34.7 g |
Creation
Date: 4/29/2024 6:55 PM |
| Notes: |
|
|
PFriem Super Saison
|
Saison
|
5.5 Gallons |
1.068 |
1.01 |
7.53 |
30.52 |
3.99 °L
|
487 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.124 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2023 5:17 PM |
Notes: Single Infusion: Mash at 148°F for 60 minutes. OR
Decoction: Mash in at 143°F and hold 5 min. Raise to 147°F and hold 30 min, remove ⅓ of the mash, bring it to a boil for ten
minutes, while stirring, being careful not to scorch any grain, then add it back to the main mash. Raise to 155°F and hold 5 min. Mash at 162°F and hold 20 min.
Knockout at 75°F, ferment at 78°F until beer reaches terminal gravity. Allow at least 24 hours for the beer to rest at terminal
gravity before cold crashing to 35°F.
Carbonate in the bottle at 3.8 vol. |
|
|
Longing For Fire
|
Lichtenhainer
|
4 Gallons |
1.047 |
1.012 |
4.65 |
15.26 |
4.56 °L
|
487 |
1 |
|
|
|
| Boil
Size: 4.83 Gallons |
Boil Time: 15 |
Boil Gravity: 1.044 |
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: 10/20/2023 2:27 AM |
Notes: Note this is a split batch beer. After mashing, including a single decoction, I bring the beer to boiling and then pull off 2 gallons of wort. This wort undergoes a 15 minute boil with a hop addition at 10 minutes. It is then whirlpooled and chilled to upper 65 F and then yeast is pitched.
The remaining wort which was only at boiling briefly is chilled to 100 F, transferred to a carboy and receives a pitch of lacto. A heating pad set to 83 F was attached to this carboy.
After a few days (3-4) the lacto should have done it's trick and the two are mixed back together. The yeast should finish fermenting the beer and the hops should stop the lacto. |
|
|
Belgian Blonde Ale
|
Belgian Blond Ale
|
56 Litres |
1.049 |
1.006 |
5.65 |
24.27 |
3.3 °L
|
487 |
1 |
|
|
|
| Boil
Size: 69.84 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
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: 6/13/2023 5:14 AM |
| Notes: |
|
|
Dubbel
|
Belgian Dubbel
|
22 Litres |
1.059 |
1.005 |
7.1 |
17.66 |
17.15 °L
|
487 |
0 |
|
|
|
| Boil
Size: 27.52 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2023 2:33 PM |
| Notes: |
|
|
Hard Hitting Blonde
|
Belgian Pale Ale
|
5.5 Gallons |
1.062 |
1.014 |
6.38 |
18.3 |
5.95 °L
|
487 |
1 |
|
|
Author:
|
|
Big Toad
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 67 |
Mash Thickness: 1.25 |
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: 6/20/2022 3:02 PM |
| Notes: |
|
|
Kentucky Common - Test
|
Kentucky Common
|
5.25 Gallons |
1.048 |
1.01 |
5.05 |
15.21 |
18.77 °L
|
487 |
0 |
|
|
|
| Boil
Size: 6.81 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5 oz |
Creation
Date: 4/4/2022 7:13 PM |
| Notes: |
|
|
Hopped-Out Saison/IPA
|
Saison
|
8 Gallons |
1.056 |
1.013 |
5.63 |
66.81 |
4.4 °L
|
487 |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/29/2017 1:08 PM |
| Notes: |
|
|
Rye Barrel Aged Tripel Recipe
|
Belgian Tripel
|
120 Gallons |
1.09 |
1.015 |
9.88 |
0 |
5.93 °L
|
487 |
0 |
|
|
|
| Boil
Size: 125 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 70 |
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: 12/29/2021 11:32 PM |
| Notes: |
|
|
Vánoční Speciál 2021
|
Belgian Pale Ale
|
11 Litres |
14.197 |
1.983 |
6.55 |
41.45 |
13.1 °L
|
487 |
0 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 9.3 |
Efficiency: 62 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: dextrose |
Priming Amount: 67 g |
Creation
Date: 12/6/2021 2:53 PM |
| Notes: |
|
|
London Brown Ale
|
London Brown Ale
|
20 Litres |
1.045 |
1.012 |
4.38 |
18 |
30.44 °L
|
487 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/17/2020 9:26 PM |
| Notes: |
|
|
L'Interimaire 1: Saison Noire
|
Saison
|
5.5 Gallons |
1.046 |
1.007 |
5.05 |
31.17 |
20.2 °L
|
487 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 6.3 oz |
Creation
Date: 5/30/2020 2:19 AM |
Notes: 75% Vienna
15% Rye Malt
2% Chocolate Wheat
8% D180 candi syrup
30 IBUs
5g
1066
26 SRM
30 IBUs
72% EF
4.53g 162F for 150F 60 min
168F mash out
EP saison blend
Prime to 3 vol with cherry juice
8oz = 33gm sugar
need 180gm / 43.6 ounces cherry juice |
|
|
Belgique Deneme
|
Belgian Tripel
|
16 Litres |
1.083 |
1.021 |
8.19 |
20.63 |
6.06 °L
|
487 |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 7/24/2019 12:39 PM |
| Notes: |
|
|
Smash Raw Mixed Culture
|
Mixed-Fermentation Sour Beer
|
15.2 Litres |
1.029 |
1.001 |
3.64 |
0 |
2.47 °L
|
487 |
1 |
|
|
|
| Boil
Size: 15.2 Litres |
Boil Time: N/A |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 2/23/2019 8:49 PM |
| Notes: |
|
|
Sour Scrap
|
Mixed-Fermentation Sour Beer
|
5 Gallons |
1.062 |
1.016 |
6.03 |
1.5 |
4.01 °L
|
487 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
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: 2/15/2019 12:07 AM |
| Notes: cereal mash was done on oats b/c it was oat berries not rolled or flaked Oats. The kind from a feed store |
|
|
Tripel
|
Belgian Tripel
|
5.5 Gallons |
1.095 |
1.014 |
10.57 |
14.07 |
5.7 °L
|
487 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
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: 10/15/2018 12:48 AM |
| Notes: |
|
|
Tetrology De Folie
|
Belgian Dark Strong Ale
|
5 Gallons |
1.089 |
1.019 |
9.17 |
34.85 |
27.31 °L
|
487 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 75 |
Boil Gravity: 1.064 |
Efficiency: 80 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/8/2017 2:26 AM |
| Notes: I did not get the conversion I wanted so it was a little low on the O.G. Still turned out amazing. Probably more like a dubbel. |
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