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#42 - Pilsner W/ Kazbek (Czech Hops)
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German Pilsner (Pils)
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2.25 Gallons |
1.053 |
1.01 |
5.63 |
46.11 |
3.29 °L
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1.6K |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2017 2:39 AM |
| Notes: |
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Big Blue Van
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American Wheat Beer
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5.5 Gallons |
1.049 |
1.008 |
5.4 |
23.89 |
4.31 °L
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1.6K |
1 |
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| Boil
Size: 7.02 Gallons |
Boil Time: 60 |
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: co2 |
Priming Amount: N/A |
Creation
Date: 10/22/2023 9:28 PM |
| Notes: |
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Jasmine Jasmine Rice Lager
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International Pale Lager
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2 Gallons |
1.048 |
1.008 |
5.18 |
20.67 |
3.12 °L
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1.6K |
1 |
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 3/12/2021 5:00 AM |
Notes: Kegged 12/18/2023 with a final gravity of 1.015. Original gravity was about 1.048 so ABV should be about 4.33%
Standard jasmine tea guidelines are 2 grams per 8 oz so 64 grams (2.25 oz) per 2 gallons. IN THIS CASE I USED 91 GRAMS OF JASMINE GREEN TEA AND STEEPED IT IN 4 CUPS OF THE WORT ONCE IT REACHED 160-175F. THIS WAS STEEPED FOR 3 MINUTES THEN THE TEA WAS REMOVED.
Tea added in the last 5 minutes of the boil.
THIS DIDN'T WORK. BEFORE KEGGING ADDED 72 GRAMS OF MORE JASMINE GREEN TEA DIRECTLY INTO THE WORT AND LET IT "COLD BREW."
Malt must be added to the rice during gelatinization process. Malt should be equal to 20% of of the weight if the grain bill. In this case it would be 0.34lbs
Only 2 gallons was heated for this mash. This was a guess based on the amount of liquid retained in the gelatinized rice that made up 44% of the grain bill.
Strike at 140F and hold temp for 20 minutes.
Raise temp to 150F for 30 minutes.
Raise to 168 and hold for 10 minutes.
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Super Bock Pilsner
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International Pale Lager
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55 Litres |
1.058 |
1.017 |
5.45 |
24.22 |
4.28 °L
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1.6K |
2 |
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Author:
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mantrame
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| Boil
Size: 75 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 83 |
Mash Thickness: 3.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 9 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2020 4:50 PM |
| Notes: Diacetyl rest på 16 grader i to etter gjæring |
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Torrific Wheat
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Weissbier
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5.5 Gallons |
1.048 |
1.006 |
5.52 |
7.88 |
3.02 °L
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1.6K |
1 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 90 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/26/2019 9:50 PM |
| Notes: |
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Elderflower Sour
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Berliner Weisse
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50 Litres |
1.033 |
1.008 |
3.25 |
20.94 |
4.08 °L
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1.6K |
0 |
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| Boil
Size: 58 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 35 |
Mash Thickness: 3 |
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: 5/5/2018 12:36 AM |
| Notes: |
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New England Candy IPA
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American IPA
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12 Gallons |
1.069 |
1.019 |
6.93 |
92.4 |
6.25 °L
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1.6K |
1 |
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| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 85 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2017 2:49 AM |
Notes: 1.25 qt/lb mash thickness.
Single infusion mash at 152F for 90 mins.
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water. At start of sparge add First Wort Hops to the boil kettle to let them steep as the wort is collected. Collect 13.9 gallons.
Boil for 60 minutes, adding Whirlfloc and hops per schedule at 15 and 5 minutes left.
Once boil is completed, quickly chill the wort to 180F (a copper immersion chiller works well - even the cheapest 25' x 3/8" immersion chiller will only take 2-3 minutes to chill from 212F to 180F).
On the control panel, switch the BOIL PID to AUTO mode and set the temperature to 180F. This will hold the wort at 180F. Do not worry if you undershot the 180F target temperature slightly when chilling with the immersion chiller. The control panel will quickly raise the temperature back to 180F and hold.
Add the steeping hops, put on the kettle lid, and wait 30 minutes. There is no need to stir the wort during this time. The control panel will fire the heating element periodically to maintain the 180F temperature which also gently stirs the wort through convection currents.
After the 30 minute steep turn off the heating element and chill the wort quickly to 66F (I use a CFC).
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 60 seconds.
Pitch yeast and ferment at 68F (wort temperature). I use stainless fermenting buckets in wine fridges.
Assuming you did not underpitch the yeast, after 24 hours you should be at high krausen (highest point of foaming). Add dry hops #1 directly to the fermenter.
Continue to ferment at 68F (wort temperature) until at approximately 1.020 (5 points from final gravity) and then raise the temperature to 70-72F until finished. In my case I simply turn off the fermenting fridges and allow the wort to temperature to naturally rise to room temperature. Fermentation should be complete in about 7-8 days total.
Rack to CO2 purged brite tanks (I like to use two 5 gallon glass carboys) and add dry hops #2. Do not use finings such as gelatin.
After 3 days in the brite tanks package as you would normally. I rack to CO2 purged kegs and carbonate on the low side (around 2 volumes of CO2) to minimize carbonic bite and let the fruity hop and subtle malt flavours shine through. I chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks the kegs will be carbonated and ready to serve. Like all hop forward beers this NEIPA is best consumed fresh and young. |
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MOTBD Big Ape AIPA
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American IPA
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11 Gallons |
1.056 |
1.014 |
5.48 |
51.75 |
8.03 °L
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1.6K |
1 |
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| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2013 2:35 PM |
Notes: Boiled 15 min longer than planned due to adding Super Moss late. That also caused another quart to boil off thus missing my target of 11G into the primaries.
BU/GU of 1.08 is the top end for this style according to BYO. |
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Vienna Lager III
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International Pale Lager
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5.5 Gallons |
1.067 |
1.016 |
6.6 |
19.14 |
8.09 °L
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1.6K |
4 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2017 9:50 PM |
| Notes: |
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Session Saison (Homework Series Batch 7)
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Saison
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5 Gallons |
1.04 |
1.011 |
3.79 |
17.12 |
4.62 °L
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1.6K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.027 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 11/19/2016 9:14 PM |
| Notes: Fermentation notes: Knock out at 68 degrees F and free rise during fermentation to a max temperature of 88 degrees for 14 days. |
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West Coast Blaster
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American Amber Ale
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5.5 Gallons |
1.068 |
1.016 |
6.83 |
67.24 |
20.21 °L
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1.6K |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2016 11:43 PM |
| Notes: |
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The Walking Dead (Zombie Dust Clone)
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American IPA
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11 Gallons |
1.068 |
1.019 |
6.4 |
66.72 |
8.97 °L
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1.6K |
0 |
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| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Force Carb |
Priming Amount: 12 psi |
Creation
Date: 4/29/2014 12:32 PM |
| Notes: |
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Wet Hop IPA
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Double IPA
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2 Gallons |
1.076 |
1.017 |
7.69 |
0 |
5.59 °L
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1.6K |
0 |
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| Boil
Size: 2.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.1 |
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: 8/16/2016 11:45 PM |
| Notes: |
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Big Black I-Porter-A
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American IPA
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5.25 Gallons |
1.087 |
1.021 |
8.62 |
60.18 |
34.89 °L
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1.6K |
0 |
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| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/8/2015 1:37 AM |
| Notes: |
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Hopped Metheglin
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Metheglin
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6.9 Gallons |
1.073 |
1.001 |
9.47 |
31.28 |
3.51 °L
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1.6K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2018 5:55 PM |
| Notes: |
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Pine Barrens Wild Ale
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Wild Specialty Beer
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5 Gallons |
1.046 |
1.001 |
5.83 |
8.73 |
3.55 °L
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1.6K |
0 |
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| Boil
Size: 6.58 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: 1.24 |
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: 7/18/2018 3:20 PM |
Notes: 1. Mill your adjunct to the same degree of fineness as you mill the malted barley for your main mash, or slightly finer.
2. Add 1.25 of Crushed 6-row to 3 pounds of raw wheat
3. Add 10.5 quarts and heat to 156 and dough in until you hit the starch gelatinization temperature of 136-147. Hold the cereal mash at this temperature for about 20 minutes.
4. After the 20 -minute rest, slowly heat the cereal mash to boiling, and allow it to boil for 30 minutes, just as if you were making oatmeal. Be sure to stir frequently to prevent scorching. This would be a good time to start heating the strike water for your main mash.
https://www.janiesmill.com/collections/shop/products/serious-home-miller-sampler
5. Once the 30-boil is complete, the starches are fully gelatinized and ready to be converted by the enzymes in the main mash.
6. cool your cereal mash to the target temperature for the main mash, say 149–154°F (65–68°C), and then add it at the same time as you mash in with your strike water. However you choose to add the cereal mash to the main mash |
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Sour/Bretty/Hoppy Saison By Francois Bernier
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Saison
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5.5 Gallons |
1.06 |
1.009 |
6.64 |
72.9 |
3.6 °L
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1.6K |
0 |
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| Boil
Size: 7.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 76 |
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: 12/31/2018 8:31 PM |
Notes: Brett strains used in this recipe:
White Labs Brett Brux WLP650
White Labs Brett Claussenii WLP645
1- Sour wort with probiotics (went with Plantarum).
2- Ferment with Saison yeast.
3- Pitch brett + Oak Cubes. I went with dregs from http://www.ratebeer.com/beer/les-trois-mousquetaires-hors-serie-saison-brett/251922/ and a few others.
4- After around 3-4 months, make a big dry hop.
5- Keg and/or bottle.
Real FG was 1.000 which makes and real ABV was more ~7%
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Hefeweizen
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Weizen/Weissbier
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2.5 Gallons |
1.052 |
1.013 |
5.12 |
8.78 |
3.67 °L
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1.6K |
0 |
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| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: 1.765 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2015 10:23 PM |
| Notes: Soak and rinse rice hulls before adding so they don't soak up the wort |
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NInnah's Belgian White
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Witbier
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1 Gallons |
1.056 |
1.017 |
5.13 |
16.39 |
3.91 °L
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1.6K |
0 |
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.022 |
Efficiency: 80 |
Mash Thickness: N/A |
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: 2/28/2015 4:24 PM |
| Notes: |
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20. Common D'Hopinator
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Mixed-Style Beer
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5.5 Gallons |
1.061 |
1.013 |
6.37 |
118.75 |
11.59 °L
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1.6K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 85 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Dextrose |
Priming Amount: 5.5 oz |
Creation
Date: 6/1/2014 5:20 AM |
Notes: Common Mix:
1 oz Warrior
1 oz Columbus
1 oz Horizon
1st: IPA
3rd: Best of Show
2014 Seoul Homebrew Club Fall Throwdown 2014
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