Thyme To Gose (206)
|
Gose
|
23 Litres |
1.038 |
1.009 |
3.9 |
7.51 |
2.88 °L
|
1.5K |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/17/2017 12:52 PM |
Notes: Kettle Souring:
For best results, follow directions for Souring via link below...
http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/
Secondary:
For Lemon Thyme addition, strip leaves from stem. Rinse thoroughly with water and add directly to fermenter. Leave for 5-7 days |
|
Irish Red
|
Irish Red Ale
|
5.5 Gallons |
1.046 |
1.012 |
4.49 |
13.7 |
18.15 °L
|
1.5K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
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: 2/19/2021 10:47 PM |
Notes: |
|
Guardian
|
Bière de Garde
|
6 Gallons |
1.074 |
1.018 |
7.35 |
22.96 |
13.91 °L
|
1.5K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 81 |
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: 22.94 psi |
Creation
Date: 3/27/2020 4:21 AM |
Notes: |
|
Jüngling
|
Pre-Prohibition Lager
|
6 Gallons |
1.049 |
1.01 |
5.22 |
20.69 |
8.5 °L
|
1.5K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2018 4:05 AM |
Notes: 2 liter starter. Ferment at 12 degrees C. D-rest. Lager 6 weeks @ 32 degrees.
Did a side-by-side with a can of Yuengling: Replace some of the 2-row with Munich for about 1 SRM more color. Add some bicarbonate - Yuengling had a distinct mineral-water flavor. Add some finish hops at about 10 minutes for a bit of hop aroma. Changes made 4/1/19. |
|
Coffee Blonde
|
Blonde Ale
|
5.5 Gallons |
1.054 |
1.013 |
5.46 |
21.12 |
5.52 °L
|
1.5K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/28/2018 4:47 PM |
Notes: Trying to achieve an Odd Side Bean Flicker style of ale.
Rack on or add coffee beans for 1 day before kegging, keeping the beans whole. Pick a bean that is light roast and fruity to complement the hop aroma (or rather the hop aroma compliments it)
Inspired by http://www.themadfermentationist.com/2014/08/blonde-ale-on-coffee-beans-recipe.html?m=1 |
|
Citradelic IPA Clone (New Belgium)
|
American IPA
|
25 Litres |
1.06 |
1.013 |
6.2 |
49.09 |
8.67 °L
|
1.5K |
0 |
|
|
Boil
Size: 29.1 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2018 7:43 PM |
Notes: From (Andy Mitchell @ NB)
Bittering: Nugget (very very small amount)
Whirlpool: 50% Crystal, 25% Azzaca, 25% Centennial…total >90% of the hops used in the boil
Dry Hop: Simcoe, Galaxy, Mandarina Bavaria, Cascade, Citra, Chinook, tangerine peel
That dry hop is crazy, the largest portions are Cascade and Citra
If it were me, I would split the late kettle hop addition between a 10 min addition and a flameout / whirlpool addition. I think that would replicate what we do better because of how our process works. Even though we use the peel in dry hop (it’s a powder) you may have better luck using it at flameout if it’s fresh zest…or maybe both dry hop and flame out.
Cloner: Vinnie Krishan |
|
American Blueberry Wheat
|
Fruit and Spice Beer
|
10.5 Gallons |
1.057 |
1.012 |
5.97 |
27.87 |
4.11 °L
|
1.5K |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 78 |
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: 7/12/2017 8:52 AM |
Notes: |
|
Boddington's Bitter
|
Standard/Ordinary Bitter
|
5 Gallons |
1.039 |
1.011 |
3.77 |
34.64 |
8.27 °L
|
1.5K |
1 |
|
|
Boil
Size: 6.96 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 6/24/2014 2:55 PM |
Notes: |
|
Saison Dupont Clone
|
Saison
|
29 Litres |
1.06 |
1.008 |
6.76 |
27.13 |
6.82 °L
|
1.5K |
1 |
|
|
Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 3.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2017 9:51 AM |
Notes: |
|
Oldtimer Ale
|
Old Ale
|
5.5 Gallons |
1.079 |
1.022 |
7.47 |
38.47 |
18.45 °L
|
1.5K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: dextrose |
Priming Amount: 2.5 |
Creation
Date: 9/6/2016 7:56 PM |
Notes: Ferment for 3 weeks before bottling. Allow 2 months for bottle conditioning before serving. |
|
Dirty Blonde 25
|
American Pale Ale
|
25 Litres |
1.061 |
1.016 |
5.85 |
29.45 |
7.69 °L
|
1.5K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Sukkerlake? |
Priming Amount: 7g per liter(?) |
Creation
Date: 6/21/2016 7:53 PM |
Notes: https://beerrecipes.org/showrecipe.php?recipeid=1386 |
|
DoubleSmash-IPA # Nelson Sauvin
|
Double IPA
|
19 Litres |
1.079 |
1.018 |
8.03 |
284.02 |
4.95 °L
|
1.5K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2016 3:45 AM |
Notes: Börja jäsa i 19c och höj långsamt upp till 21 när jäsningsprocessen börjat sakta ned |
|
TOPAZ AUSSIE PALE ALE
|
American Pale Ale
|
25 Litres |
1.046 |
1.009 |
4.93 |
52.79 |
4.89 °L
|
1.5K |
1 |
|
|
Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2015 9:45 AM |
Notes: |
|
Big Black I-Porter-A
|
American IPA
|
5.25 Gallons |
1.087 |
1.021 |
8.62 |
60.18 |
34.89 °L
|
1.5K |
0 |
|
|
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: |
|
Poor Richard's Bourbon Aged Brown Ale
|
Old Ale
|
5 Gallons |
1.078 |
1.02 |
7.66 |
43.13 |
18.8 °L
|
1.5K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 5/1/2012 9:36 PM |
Notes: |
|
Cryo Lupulin NEIPA Citra Mosaic
|
American IPA
|
5.5 Gallons |
1.065 |
1.011 |
7.08 |
64.89 |
7.52 °L
|
1.5K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 50 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2017 3:22 AM |
Notes: Adjustsment to The Madfermentationist Recipe
Used WLP 644 Saccharomyces "Bruxellensis" Trois yeast instead of more traditional NEIPA Yeast London Ale III Wyeast 1318 or Thames Valley Yeast Wyeast 1275, GigaYeast GY054 (Vermont IPA) or White Labs WLP095 (Burlington Ale) yeast.
I used Golden Promise In place of American Two-row and added 1.5 % or 4 oz of Honey Malt to the Grist.
10.0 lbs of Simpsons Golden Promise (1.1 L)
3.3 lbs of Briess Flacked Brewers Oats
3.3 lbs of Weyermann CaraFoam Malt (1.5 L)
Brewed on 8/22/2017
|
|
Longfaller Blonde Ale W/ Sweet Orange Peel & Coriander Seed
|
Blonde Ale
|
5 Gallons |
1.054 |
1.01 |
5.86 |
18.38 |
3.71 °L
|
1.5K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 10/28/2017 2:48 PM |
Notes: Used two packs of US-05 and fermented in keg. Fermentation never showed itself through the blowoff tube, so I threw a pack of US-04 in a week after brew day. Still no signs of fermentation. The cause of this was later determined to be a leak at the keg's lid.
Cold crashed in keg for five days, dumped yeast, then transferred to serving keg to carb for a week.
This first batch was very orangey, and the coriander seed didn't come through as much as I'd have thought. The extra yeast pitched didn't really seem to have an impact on flavor. All-around, a very tasty brew to have around in the fall. |
|
Blonde 1.4
|
Belgian Blond Ale
|
9 Litres |
1.067 |
1.02 |
6.09 |
46.65 |
5.81 °L
|
1.5K |
0 |
|
|
Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 60 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 13 ° C |
Priming Method: sugar |
Priming Amount: 30 |
Creation
Date: 1/4/2016 2:27 PM |
Notes: |
|
Trebulous
|
Specialty IPA: Belgian IPA
|
5.5 Gallons |
1.072 |
1.014 |
7.99 |
53.28 |
18.77 °L
|
1.5K |
0 |
|
|
Boil
Size: 7.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2018 6:20 PM |
Notes: 1) 2 x 1.5L starters @ 1.040 (6 oz DME).
2) Harvest 300ml.
3) Pitch @ 72, increase by 2F every day. After 78, drop by 2F every day.
4) Dry hop @ 64F for 1 day, then drop to 62F for 2 more days.
|
|
Sahti
|
Specialty Beer
|
6 Gallons |
1.06 |
1.016 |
5.84 |
16.38 |
14.76 °L
|
1.5K |
0 |
|
Author:
|
|
MFer Brewery
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2015 5:52 PM |
Notes: The Process:
- Go to the hills and collect a backpack full of juniper branches
- Boil the majority of the branches with some berries in cheese cloth in your mash liquor... 15-30 minutes is sufficient (VERY IMPORTANT)
- Dough-in with the juniper liquor, mash 60min @ 154* F
- Take a couple extra branches and push them down onto the manifold so you lauter through fresh branches as tradition dictates
- Sparge with juniper liquor
- Follow 60 min boil schedule |
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