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Blueberry Wheat
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Fruit Beer
|
144 Gallons |
1.041 |
1.01 |
4.14 |
16.3 |
3.78 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 151 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 90 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2015 9:54 PM |
Notes: Add 3,620 grams by weight of blueberry extract
To make Mango habanero wheat, remove the blueberry extract and add 4.4 lbs of Amoretti mango artisan and about 500 ml (per 105 gallons or .6 ml per 500 ml beer) Habanero tincture
800 ml LD Carlson/Brewer's Best
160 ml Beck's |
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Mexican Lager
|
Munich Helles
|
12 Gallons |
1.051 |
1.011 |
5.18 |
34.53 |
9.86 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: 1.6 |
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: 9/4/2019 2:43 AM |
| Notes: |
|
|
Peach Sour Berliner Weisse
|
Berliner Weisse
|
5.5 Gallons |
1.056 |
1.015 |
5.44 |
0 |
3.59 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2019 4:59 PM |
Notes: Racking on top of 49oz of Peach puree.
Higher abv than a usual BW. But I like stronger beers. |
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Centennial IPA
|
American IPA
|
48 Gallons |
1.056 |
1.009 |
6.08 |
58.99 |
6.37 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 60 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 2/12/2018 8:29 PM |
| Notes: |
|
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#017 PINKMAGGIT Brewing Exp SMaSh
|
American IPA
|
7.5 Litres |
1.073 |
1.012 |
8 |
71.38 |
4.5 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 71 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2017 7:19 AM |
Notes: 7/5 Start
Crash by Coffee Mill
Pre Boil Gravity 1.060
OG 1.070
Hop Stand at 80C 20min
7/12 Dry Hop #1
7/17 Dry Hop #2
7/19 Bottling FG 1.010
Priming sugar : Force Carbonation |
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#006 Irish Stout C Munich(60)&chocolate Rye(20)
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Irish Stout
|
10 Litres |
1.062 |
1.016 |
6.09 |
27.5 |
50 °L
|
1.4K |
1 |
|
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|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2017 11:54 AM |
| Notes: |
|
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Masterful Dunk Oreo Stout
|
Imperial Stout
|
5 Gallons |
1.084 |
1.015 |
9.05 |
51.77 |
36.72 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 7.7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.054 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2017 4:23 PM |
| Notes: |
|
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Stouten Espresso Island
|
American Stout
|
5.5 Gallons |
1.058 |
1.01 |
6.21 |
74.54 |
50 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.042 |
Efficiency: 63 |
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: 5/18/2016 6:56 PM |
Notes: Step by Step
Total boil is 70 minutes.
Mash in all grains at 149° F (65° C). Hold until converted, about 1 hour.
Mash off at 170º F (77° C) and begin lautering.
Sparge to achieve eight gallons (30 L) of wort.
Bring to a boil and add 2.5 oz hops (Northern B)
After the boil, turn off the heat and add 1.5 oz. (43 g) finish hops for five minutes.
Cool to 70º F (21° C) and ferment.
Original gravity goal is 17.5° Plato (1.069 SG).
Terminal gravity will be pretty high, approximately 1.016.
Add espresso at end of primary fermentation, bottle and enjoy! |
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Tempe Closet Basic Pale - 007 The Golden Hop
|
American Pale Ale
|
5.5 Gallons |
13.052 |
3.527 |
5.12 |
28.27 |
4.06 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 6.4 Gallons |
Boil Time: 60 |
Boil Gravity: 11.3 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/8/2016 7:20 PM |
| Notes: |
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2015 - 11/29 - Sherlocks - December IPA
|
American IPA
|
6 Gallons |
18.415 |
3.521 |
8.16 |
57.07 |
12.78 °L
|
1.4K |
0 |
|
|
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| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 15.4 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2015 11:07 PM |
| Notes: |
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Imperial Oatmeal Stout - Bourbon Oak
|
Oatmeal Stout
|
5.5 Gallons |
1.085 |
1.024 |
7.97 |
28.23 |
38.06 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
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: 11/14/2015 6:46 PM |
| Notes: |
|
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Holiday Spice
|
Holiday/Winter Special Spiced Beer
|
5.25 Gallons |
1.063 |
1.015 |
6.25 |
18.35 |
14.9 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2015 12:07 PM |
| Notes: |
|
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American Psycho Brett IPA
|
American IPA
|
10 Gallons |
1.059 |
1.005 |
7.05 |
80.4 |
6.56 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 10/4/2015 2:18 PM |
Notes: 5 gallons brett
5 gallons london
Not columbus @ 60. Hop shot for 40 IBUs.
London dry hopped (warm) with .75 oz Waimea and .25 oz Columbus for 7 days
Brett crash for 3 days, dry hop with 1 oz Falconers for 7 days, transfer to keg on .5 oz Falconers dry hop
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Sour Apricot Blonde
|
Fruit Lambic
|
5 Gallons |
1.06 |
1.023 |
5.09 |
4.4 |
5.62 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 7/16/2015 3:27 PM |
Notes: To brew this sour blonde with apricot, mash at high temp for a short amount of time: 160°F (71°C) for 15 minutes. The idea is to create a wort with low fermentability and even some starch remaining.
Ferment with primary strain at 68°F (20°C) for ale
After primary fermentation is complete, rack to your aging vessel of choice (shoot for as low oxygen permeability as possible to limit acetic acid) and add Brett/bacteria blend.
Once souring has reached our satisfaction (8-12 months typically), add the apricots. Select a variety with intense flavor (Blenheim, Golden Sweet, etc.). You can choose to throw a few pits in for character.
After 2-3 months, rack off apricot sludge and package. |
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Short Hard Stout
|
Russian Imperial Stout
|
10 Litres |
1.101 |
1.025 |
9.99 |
58.54 |
50 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 70 |
Boil Gravity: 1.092 |
Efficiency: 65 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/11/2015 4:08 PM |
| Notes: |
|
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Kornsjø Honey ALE
|
Imperial IPA
|
24 Litres |
1.072 |
1.018 |
7.08 |
105.78 |
20.48 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
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: 7/10/2015 3:28 PM |
| Notes: |
|
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UK Porter
|
Brown Porter
|
11 Gallons |
1.055 |
1.018 |
4.79 |
21.03 |
28.51 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 83 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/8/2015 2:58 PM |
| Notes: |
|
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Patriot Ale
|
American Amber Ale
|
13 Litres |
1.054 |
1.016 |
4.98 |
29.11 |
13.65 °L
|
1.4K |
0 |
|
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Author:
|
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paul.eriksson@gmail.com
|
|
| Boil
Size: 16 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2014 8:10 AM |
| Notes: Water agents /10l |
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Chocolate Cigar
|
Specialty Smoked Beer
|
5.5 Gallons |
1.078 |
1.02 |
7.53 |
37.44 |
25.83 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 120 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/11/2016 4:30 PM |
| Notes: Should have used a starter, but this is the first brew at the new house, so it's more of a "where the fuck is everything now?" kind of brew day. Will get the yeast colonies up and running another day. |
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Traditional Gose
|
Gose
|
5.5 Gallons |
1.046 |
1.008 |
5.01 |
7.79 |
3.49 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 78 |
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: 3/19/2020 2:19 AM |
Notes: For my traditional sour ale I am choosing to brew a gose. I'm choosing a gose because when it comes to traditional, this is a very traditional german sour ale. I'm also picking this style because I rather enjoy it as well.
Starting with my malt choices: When brewing a traditional gose you want to have half of your matl split between Pilsner and Wheat malt. So i've chosen those two malts at 4lb's each making up 95.2% of the grain bill. I have also added 0.4lb's of Acidulated malt. I added Acidulated malt to help lower the pH since we are going to want it to be lower than a normal ale.
My Hop additions I chose because I wanted to use a German Bittering Hop. I'm using very little because I wanted to keep the IBU's low and in range for the Gose style.
I chose my yeast as German Ale Yeast because I want this to ferment out nice and clean. I plan to ferment it out in about 5-7 days, then allow to condition so I can add some kind of fruit in secondary. If i'm choosing now, I would like to do blackberries.
Some special steps in this brew that i'm doing is that i'm going to mash and lauter how I normally would, but would only boil the wort for 10 minutes and then I would transfer to an empty fermenter and add Wild Brew Sour pitch which is classiffied as Lactobacillus plantarum, a facultative hetero-fermentative strain.. This will drop the pH in the time that I want it to, it will also give my wort a citrus and tangy taste and produce the lactic acid I need to lower the pH to acceptable levels. This should get my pH to a level between 3.2-3.5.
If I brew this beer on March 20, 2020. I would expect it to be ready to drink by the second week of April. |
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