Blonde Ale 2016
|
Blonde Ale
|
25 Litres |
1.052 |
1.01 |
5.55 |
26.9 |
4.05 °L
|
1.2K |
0 |
|
Author:
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KruttLaupens picobryggeri
|
|
Boil
Size: 30.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 3.68 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2015 3:47 PM |
Notes: |
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CMS
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Sweet Stout
|
5.5 Gallons |
1.066 |
1.015 |
6.7 |
31.19 |
42.05 °L
|
1.2K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 79 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2015 10:57 AM |
Notes: |
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McCormack's Reaper
|
American Amber Ale
|
6 Gallons |
1.051 |
1.009 |
5.48 |
25.09 |
3.41 °L
|
1.2K |
6 |
|
|
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: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2015 12:49 AM |
Notes: O.G: 1.043 READY: 4 WEEKS
Suggested fermentation schedule: -- 1week-primary;-1-week-secondary;-
2-weeks-bottle-conditioning-
MASH INGREDIENTS
-- 5-lbs.-Rahr-White-Wheat-malt- -- 45lbs-Rahr-2-row-Pale-
BOIL ADDITIONS & TIMES
-- 1-oz-Willamette-(60-min)- -- 1-oz-Cascade-(15-min)-
-- 1 lbs. Honey (10-min)-
YEAST
-- DRY YEAST (DEFAULT): Safale-US-05-Ale-Yeast.-- |
|
Raspberry Baltic Porter
|
Baltic Porter
|
30 Litres |
17.533 |
4.947 |
6.91 |
21.68 |
30.4 °L
|
1.2K |
1 |
|
|
Boil
Size: 36 Litres |
Boil Time: 60 |
Boil Gravity: 14.8 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/20/2015 4:12 PM |
Notes: |
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GULPIT - EBS (AG 6)
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Extra Special/Strong Bitter (ESB)
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25 Litres |
1.053 |
1.013 |
5.2 |
39.87 |
14.57 °L
|
1.2K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 8/6/2015 11:17 AM |
Notes: |
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Chris's Blue Ribbon
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Kölsch
|
12.5 Gallons |
1.051 |
1.012 |
5.15 |
25.97 |
3.82 °L
|
1.2K |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 8/14/2015 1:52 PM |
Notes: If no fermentation chamber available, try wet t-shirt method. Google how to cool with evaporation using wet T-shirt. I plan to occupy the bathtub with the carboys. |
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Kjeller 5 Bock 25 L
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Traditional Bock
|
25 Litres |
1.066 |
1.016 |
6.55 |
25.84 |
21.65 °L
|
1.2K |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2015 10:41 AM |
Notes: Kjøl ned til 10 grader før pitching av gjær. |
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Stoogie Style American Pale Ale
|
American Pale Ale
|
5 Gallons |
1.055 |
1.015 |
5.18 |
34.79 |
6.16 °L
|
1.2K |
1 |
|
|
Boil
Size: 6.58 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Table Sugar |
Priming Amount: 1 oz / gal |
Creation
Date: 7/11/2014 11:22 PM |
Notes: 3 weeks fermentation
6 Weeks conditioning |
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Chicago Lager Syndicate*
|
Classic American Pilsner
|
1050 Litres |
12.044 |
1.82 |
5.44 |
18.1 |
3.77 °L
|
1.2K |
0 |
|
|
Boil
Size: 1150 Litres |
Boil Time: 90 |
Boil Gravity: 11 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/8/2016 2:08 PM |
Notes: |
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Rose Petal Pils
|
Bohemian Pilsener
|
55 Litres |
1.058 |
1.016 |
5.54 |
30.84 |
4.1 °L
|
1.2K |
0 |
|
|
Boil
Size: 60 Litres |
Boil Time: 75 |
Boil Gravity: 1.054 |
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: 10/20/2016 1:18 AM |
Notes: |
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Corona Extra Lager Clone
|
International Pale Lager
|
5.5 Gallons |
1.045 |
1.007 |
5.05 |
18.82 |
2.66 °L
|
1.2K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/27/2022 3:12 PM |
Notes: Water Adjustments for Distilled:
1 gram Chalk (CaCO3)
A 24-48 hour diacetyl rest at 65-68ºF after primary ferrmentation is recommended. After the diacetyl rest, rack to secondary and lager at 34-40ºF for 6-12 weeks.
Add the rice syrup solids at the end of the boil. |
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New Moon
|
Belgian Pale Ale
|
5 Gallons |
1.057 |
1.012 |
5.86 |
22 |
4.58 °L
|
1.2K |
2 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 1.9 |
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: 5/23/2022 7:17 PM |
Notes: |
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Strata Blast
|
American IPA
|
4.7 Gallons |
1.051 |
1.014 |
4.85 |
35.06 |
5.23 °L
|
1.2K |
0 |
|
|
Boil
Size: 5.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 60 |
Mash Thickness: N/A |
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: 1/8/2019 10:37 PM |
Notes: |
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Framinghammer
|
Baltic Porter
|
5 Gallons |
1.096 |
1.02 |
9.91 |
48.13 |
38.75 °L
|
1.2K |
0 |
|
|
Boil
Size: 7.35 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 54 ° F |
Priming Method: Table Sugar |
Priming Amount: N/A |
Creation
Date: 9/16/2018 4:32 PM |
Notes: Jack’s Abby Brewing’s Framinghammer Recipe
Jack’s Abby’s Founder and Brewer Jack Hendler has scaled down a version of his award-winning Framinghammer Baltic porter recipe for homebrewers.
ALL-GRAIN
Jack’s Abby Brewing, based in Framingham, Massachusetts, is a lager-only brewery known for breaking away from traditional lager styles and brewing creative and innovative beers. It was named the best brewery in Massachusetts by Rate Beer in 2014 and has won many awards at various beer competitions throughout the country, including a gold medal at the World Beer Cup 2014 for its Framinghammer Baltic porter. Founder and Brewer Jack Hendler has scaled down a version of the recipe for homebrewers.
Batch size: 5 gallons
Brewhouse efficiency: 65%
OG: 1.096
FG: 1.021
IBUs: 60
ABV: 10%
MALT/GRAIN BILL
13 lb (5.9 kg) 2-row barley malt
0.5 lb (227 g) CaraMunich malt
2 lb (907 g) Dark Munich malt
0.75 lb (340 g) roasted barley
0.75 lb (340 g) Chocolate malt
1 lb (454 g) oats
1.25 lb (567 g) brown sugar
HOPS SCHEDULE
0.5 oz (14 g) Magnum at 60 minutes
0.5 oz (14 g) Magnum at 30 minutes
0.5 oz ( 14 g) Magnum at 10 minutes
DIRECTIONS
Single infusion mash at 154°F (68°C) for 60 minutes. Boil for 90 minutes (or longer if you need to hit gravity). Add the brown sugar in the last 10 minutes of the boil. Ferment at 54°F (12°C).
If you are fermenting with a lager yeast, reduce cooling to the beer to let it to warm up to 60°F (16°C) when the gravity reaches 1.040–1.045. This will allow for full attenuation.
YEAST
German Lager yeast, or a clean neutral ale yeast such as a Kolsch yeast
BREWERY DESCRIPTION OF THE BEER
Big, bold, and black. This unusual lager style has many similarities to imperial stouts. A lengthy conditioning period creates a silky smooth, chocolaty mouthfeel enhanced by the use of oats and brown sugar. Noticeable sweetness gets balanced by roasted malt and hops bitterness. At 10 percent ABV, this beer is sure to keep you warm on a cold winter night.
NHC 2019 / NYC Region
2nd Place in Category 6 (Strong European Lager)
https://www.homebrewersassociation.org/national-homebrew-competition/winners/ |
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Arbitrary Apricot IPA
|
American IPA
|
5.5 Gallons |
1.067 |
1.017 |
6.52 |
64.61 |
5.37 °L
|
1.2K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 7/6/2017 8:07 PM |
Notes: Make yeast starter at least 1 day prior to pitching.
Do a single-infusion mash for 60 minutes at 152°F (67°C). Boil for 60 minutes following the kettle hops schedule.
Pitch the yeast at 65°F (18°C) and ramp the temperature up to 68°F (20°C) over 3 days. Bring the temperature up to the low 70s Fahrenheit (low 20s Celsius) to complete primary fermentation, adding the first dry hops when the gravity reaches 1.020.
Primary dry-hop addition at 1.022
Rack into secondary onto the apricot puree for 1 week. Add the second dry hops for the last 4 days in secondary. |
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The Woodswoman
|
Clone Beer
|
40 Gallons |
1.055 |
1.015 |
5.16 |
62.17 |
41.53 °L
|
1.2K |
0 |
|
|
Boil
Size: 43 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
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: 12/19/2016 11:37 PM |
Notes: |
|
First Whiskey Mash
|
Experimental Beer
|
30 Gallons |
1.14 |
1.032 |
14.25 |
0 |
6.45 °L
|
1.2K |
1 |
|
|
Boil
Size: 30 Gallons |
Boil Time: 15 |
Boil Gravity: 1.14 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/10/2016 12:01 AM |
Notes: |
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4Gs English Brown
|
British Brown Ale
|
5.5 Gallons |
1.05 |
1.012 |
4.97 |
27.9 |
18.5 °L
|
1.2K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 78 |
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: 8/17/2016 2:22 PM |
Notes: |
|
?quadradruppel
|
Belgian Dark Strong Ale
|
14.5 Litres |
1.09 |
1.027 |
9.01 |
39.64 |
16.04 °L
|
1.2K |
0 |
|
|
Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 60 |
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: 6/15/2016 1:55 PM |
Notes: |
|
Wine Barrel Flemish Red
|
Flanders Red Ale
|
25 Litres |
1.064 |
1.012 |
6.85 |
14.12 |
15.69 °L
|
1.2K |
1 |
|
|
Boil
Size: 35 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/9/2015 12:54 PM |
Notes: From page 311 of Mikes book
Some tweaks here and there and hopefully the Roeselare blend will create the 95% attenuation.
Allow primary to ferment out then rack to secondary with the red wine soaked oak chips. |
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