|
Sokalskie Mocne
|
American Strong Ale
|
22.5 Litres |
19.427 |
3.729 |
8.64 |
87.8 |
18.23 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 30.5 Litres |
Boil Time: 145 |
Boil Gravity: 14.6 |
Efficiency: 71 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: Sugar |
Priming Amount: N/A |
Creation
Date: 8/25/2016 7:05 PM |
| Notes: |
|
|
Schwartz
|
Schwarzbier
|
21 Litres |
1.048 |
1.008 |
5.32 |
35.55 |
28.31 °L
|
1.2K |
3 |
|
|
|
| Boil
Size: 23.27 Litres |
Boil Time: 30 |
Boil Gravity: 1.044 |
Efficiency: 78 |
Mash Thickness: 6.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/6/2021 9:40 AM |
Notes: Increasing midnight wheat from 220g.
Changing caramunich 1 - 2.
Increase mash temp from 62c.
Dropping IBUs from 31 to 27IBU
Magnum 12g
Brew 3/9/22
Used velora craft malt.
Upped the base to 3kg
Reduced boil to 30 min
Added tettnanger 50g flame out no chill.
|
|
|
Brett IPA
|
American IPA
|
6 Gallons |
1.049 |
1.004 |
5.82 |
54.77 |
6.45 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 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: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2020 9:11 PM |
| Notes: |
|
|
Staropromen
|
Czech Pale Lager
|
24 Litres |
1.056 |
1.014 |
5.45 |
29.24 |
3.43 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 80 |
Boil Gravity: 1.048 |
Efficiency: 75 |
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: 6/25/2018 7:34 PM |
| Notes: |
|
|
Juice Bomb Cyclone
|
American IPA
|
5.5 Gallons |
1.059 |
1.013 |
6.08 |
64.53 |
5.64 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.3559 |
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: 1/5/2018 9:00 PM |
| Notes: |
|
|
Iron Pot Test
|
American IPA
|
11 Gallons |
1.056 |
1.008 |
6.24 |
92.07 |
6.96 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 13.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2017 1:29 AM |
| Notes: |
|
|
Mandarina Lager
|
Czech Pale Lager
|
18 Litres |
1.046 |
1.01 |
4.7 |
50.13 |
3.5 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 75 |
Boil Gravity: 1.041 |
Efficiency: 66 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2017 6:53 PM |
| Notes: |
|
|
Mcquaker's Oatmeal Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.062 |
1.021 |
5.45 |
31.06 |
38.48 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 11/23/2016 7:48 PM |
| Notes: |
|
|
Wheatwine
|
Wheatwine
|
8 Gallons |
1.104 |
1.023 |
10.7 |
37.4 |
10.73 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 70 |
Mash Thickness: 1 |
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: 11/2/2016 1:25 AM |
Notes: Based on Gordon Strong's Wheatwine recipe
|
|
|
Rhubarb Wine
|
American Light Lager
|
3 Gallons |
1.119 |
1.006 |
14.88 |
0 |
0 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: N/A |
Boil Gravity: 1.119 |
Efficiency: 100 |
Mash Thickness: 1.9 |
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: 8/27/2016 6:03 PM |
| Notes: |
|
|
Pink Proboscis
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.073 |
1.018 |
7.7 |
31.52 |
3.52 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.054 |
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: 12/14/2013 10:56 PM |
| Notes: Also pitch Safale S-04 in primary |
|
|
Flanders Red With Added Funk
|
Flanders Red Ale
|
15 Litres |
1.062 |
1.01 |
6.85 |
12.45 |
24.79 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 17.5 Litres |
Boil Time: 15 |
Boil Gravity: 1.053 |
Efficiency: 35 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2016 8:46 AM |
Notes: transferred to oak barrel after fermentation for extensive ageing and subsequent blending.
Inoculated barrel with: Beersel Brett, Brussels Brett, Amalgamaion, |
|
|
Prom Night IIIPA
|
Double IPA
|
5 Gallons |
1.09 |
1.014 |
9.99 |
76.75 |
5.23 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/9/2016 7:57 PM |
Notes: Mash Schedule
Strike grains with 5.39 gal of water at 155 °F.
Mash at 145-148 °F for 90 min.
Vorlauf and later 3.3 gal in your first runnings.
Add 2.92 gal of sparge water at 168 °F.
Vorlauf and later 2.92 gal in your second runnings.
Your combined runnings should be 6.25 gal. |
|
|
Rainier Valley Amber
|
American Amber Ale
|
5.5 Gallons |
1.052 |
1.014 |
5.04 |
42.25 |
12.28 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2016 5:57 PM |
| Notes: |
|
|
Ryan's Christmas Dunkel #2
|
Dunkelweizen
|
5.5 Gallons |
1.055 |
1.014 |
5.32 |
13.23 |
17.51 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 1/3/2016 3:32 PM |
| Notes: |
|
|
Dunkelweissen #1
|
Dunkles Weissbier
|
10 Litres |
1.045 |
1.01 |
4.54 |
15.83 |
14.4 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
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: 12/11/2015 11:46 PM |
Notes: Based on byo article.
Hops
The hops used are typically from the Hallertau region: Spalt, Hersbrucker or Mittelfrüh.You can substitute Saaz, Tettnanger or Perle.
Yeast
Yeast bottle cultured from Waitrose Bavarian Dunkel Weizen.
Alternative is usual wheat beer yeasts.
|
|
|
Milk Stout
|
Sweet Stout
|
20 Litres |
13.472 |
3.809 |
5.21 |
29.03 |
38.73 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 24.2 Litres |
Boil Time: 60 |
Boil Gravity: 11.7 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: 7g/l |
Creation
Date: 8/6/2015 9:09 PM |
| Notes: |
|
|
West Coast Radical Red
|
Flanders Red Ale
|
5 Gallons |
1.054 |
1.01 |
5.77 |
69.47 |
18.53 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2015 10:56 AM |
| Notes: |
|
|
Klon Single Hop Imperial IPA Amarillo
|
Imperial IPA
|
20 Litres |
1.083 |
1.017 |
8.71 |
69.69 |
9.99 °L
|
1.2K |
0 |
|
|
Author:
|
|
SteningeBrygghus
|
|
| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2015 4:09 PM |
| Notes: |
|
|
How Rye I Am - Rye Saison (scaled To 2.5)
|
Saison
|
2.5 Gallons |
1.054 |
1.01 |
5.77 |
26.19 |
19.03 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 60 |
Mash Thickness: 1.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/7/2014 3:40 PM |
Notes: All-Grain - How Rye I Am (Rye Saison) - 2011 - 1st Place Best of Show - HBT Comp
--------------------------------------------------------------------------------
Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: 4L
Batch Size (Gallons): 15.5
Original Gravity: 1.058
Final Gravity: 1.004
IBU: 24.5
Boiling Time (Minutes): 90
Color: 18
Primary Fermentation (# of Days & Temp): 5 weeks @ 71*
Tasting Notes: A ridiculously rye saison with nice citrus notes throughout.
This beer won Best of Show and placed 1st in Cat. 16 for the 2011 HBT Competition.
How Rye I Am - A Rye Saison
Amount Item Type % or IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 2.70 %
25 lbs Pilsner (2 Row) Bel (1.8 SRM) Grain 67.57 %
9 lbs Rye Malt (2.9 SRM) Grain 24.32 %
4.00 oz Styrian Goldings [5.20 %] (60 min) Hops 24.4 IBU
2 lbs Candi Sugar, Dark (275.0 SRM) Sugar 5.41 %
French Saison (Wyeast Labs #3711) [Starter 4000 ml] Yeast-Ale
Mash Profile
Mash @ 152* for 60 minutes. We mashed thin at 1.8qt/lb.
Notes
Grain to glass in 7 weeks. Competiton entries (first round) were 8 weeks old. Carbed to 2.7 volumes of CO2. We underpitched by about 20% as to stress the yeast a little for more ester production.
http://www.homebrewtalk.com/f71/how-rye-i-am-rye-saison-2011-1st-place-best-show-hbt-comp-238831/ |
|
|
|
|