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Cow Skull Barley Wine
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English Barleywine
|
5.5 Gallons |
1.09 |
1.014 |
10.05 |
51.08 |
24.52 °L
|
4.5K |
0 |
|
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| Boil
Size: 8.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.052 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: Bottle Condition |
Priming Amount: N/A |
Creation
Date: 12/20/2014 11:33 PM |
Notes: Using two mash tuns.
Invert sugar is actually syrup (boiled for about two hours) - 13.5 points extra as opposed to the 8 points calculated.
2 pounds Smoked malt is Rauch (German) |
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Cherry Wheat
|
Fruit Beer
|
5.5 Gallons |
1.052 |
1.014 |
4.93 |
14.89 |
4.8 °L
|
4.5K |
1 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz. |
Creation
Date: 3/19/2014 2:41 PM |
| Notes: This is a very tart cherry flavored beer and an easy drinker at about 5% ABV. Had it in the primary 9 days, made a slurry from the cherries for the secondary where it sat for 8 days. Carbonation was slow going (around 2.5 weeks) but once there the cherry flavor really livens up. Next time I would only give it 7 days in the secondary to try to speed that up. Enjoy!! |
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Sweet (Hop) Leaf IPA. Bring On The Jalapeño Fire Water IPA
|
American IPA
|
10.5 Gallons |
1.062 |
1.017 |
5.89 |
120.8 |
10.05 °L
|
4.5K |
1 |
|
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| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 4oz per 5 Gallons |
Creation
Date: 9/12/2012 12:49 AM |
Notes: Strike 174 for 7 Gallons
Mash 153-154
All home grown hops. Mix of Summit, Columbus, Chinook, predominent Summit and Columbus
Fermentation stopped at 4% alcohol added extra yeast did not re ferment
5 jalapeño no seeds added to 5 gallons for 4 days then one ghost pepper for one day
Other 5 gallons three jalapeños for 4 days |
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Salty Dog (grapefruit Gose)
|
Gose
|
5.25 Gallons |
1.033 |
1.006 |
3.65 |
10.99 |
2.71 °L
|
4.5K |
0 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
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: 5/25/2017 7:34 PM |
Notes: add acidulated malt after 45 mins.
add 1 tsp gypsum to mash.
use phosphoric acid (10%) or lactic acid (88%) to lower mash pH to 4.5-4.6
kettle sour with lactobacillus until pH is around 3.5-3.7 |
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Berliner Weisse #2
|
Berliner Weisse
|
25 Litres |
1.033 |
1.002 |
4.02 |
2.41 |
2.88 °L
|
4.5K |
1 |
|
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|
| Boil
Size: 26 Litres |
Boil Time: N/A |
Boil Gravity: 1.031 |
Efficiency: 65 |
Mash Thickness: 2.5 |
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: 12/3/2014 9:30 AM |
Notes: BW#2
Based on the original recipe this time I want to achieve the following:
*No DMS this time, not sure how to do this but more attention to the heating of the wort in the boiler and CO2 blanketing
*Dry hop to hell! 100g in 4.5lts worked a treat so I would like to dry hop this one with 300g of Cascade.
*No stuck mash, not sure if this is entirely possible but I have added rice hulls to this recipe to ensure that I get a better runoff
*No addition of Maltodextrin at the end of fermentation. This time I shall ensure that the lactobacillus culture is active and lively before pitching with the US05
*I shall be adding a good 1-2lt pitch of my house culture of lactics and wild yeast cultured from some grain suspended in a demijohn of wort. This has been drained and fed a couple of times and I am pretty sure I also added some dregs from a lambic bottle too.
*Increase head retention: Add enough 80% Lactic Acid in the wort prior to heat/boil/fermentation to reduce the pH down to 4.4 apparently this will inhibit the lactics breaking down the large proteins I need for head retention. We shall see.
Mash Schedule:
*Dough in 11lts of liquor at 62°C(?) to start the mash at 52°C
*Leave for 10 minutes
*Remove approximately 30% of the mash and put in a large saucepan
*Add 30g of Fuggle hops
*Heat to 60°C and hold for 1-2 minutes
*Bring to a boil and leave for 20 minutes
*Return the boiled decoction to the main mash and stir
*Mash temp should now be 63°C
*Leave for 45 minutes
*Fly sparge with near boiling water (95°C)to collect 26lts in the boiler
*Adjust wort pH in the boiler using 80% Lactic Acid, before heating, to a pH of 4.4
*Heat until bubbles appear
*Chill to 20°C
*Pitch yeast and house culture
Extra Cultures Being Added:
*Vicaris - Triple/Geuze
*Odell - 5 Barrel Pale Ale
*Siren Craft Brewery - Gouttière Saison
*Wild Beer - Solera Aged Beer
Well I've done it, I placed 2nd in the London & SE Home Brew Competition in April 2015
See the link for the website, I knew this was a great beer, it was balanced and hoppy, but every time I opened a bottle I just thought 'wow Ive done it'
Much thanks goes to Michale Tonsmeire. Cheers! |
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Hobgoblin Clone
|
Northern English Brown
|
22.5 Litres |
1.046 |
1.013 |
4.37 |
45.86 |
16.67 °L
|
4.5K |
4 |
|
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2015 1:20 PM |
| Notes: |
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Honey Weiss
|
American Wheat Beer
|
10.75 Gallons |
1.055 |
1.008 |
6.22 |
14.55 |
5.15 °L
|
4.5K |
1 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
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: 7/9/2016 2:30 PM |
| Notes: Add honey 5 minutes after flameout. |
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Roggenbier
|
Roggenbier
|
6.5 Gallons |
1.056 |
1.015 |
5.47 |
19.95 |
17.46 °L
|
4.5K |
0 |
|
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| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2016 7:11 PM |
| Notes: |
|
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Raspberry Witbier
|
Witbier
|
3 Gallons |
1.059 |
1.014 |
5.89 |
27.49 |
19.65 °L
|
4.5K |
0 |
|
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| Boil
Size: 4.5 Gallons |
Boil Time: 50 |
Boil Gravity: 1.039 |
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: 4/12/2015 11:32 PM |
| Notes: |
|
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Vienna Amber Red
|
American Amber Ale
|
5.5 Gallons |
1.058 |
1.013 |
5.89 |
46.62 |
14.91 °L
|
4.5K |
1 |
|
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|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 3/8/2014 7:09 PM |
| Notes: |
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Cherry Poppins
|
Light American Lager
|
5 Gallons |
1.045 |
1.01 |
4.67 |
16.31 |
3.34 °L
|
4.5K |
0 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
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: 7/8/2014 3:28 PM |
| Notes: |
|
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HKN'S Weissbier
|
Weissbier
|
23.5 Litres |
1.05 |
1.012 |
5.02 |
14.87 |
4.55 °L
|
4.5K |
2 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 5/1/2017 1:17 PM |
Notes: Notes
Kademe 1 55 derece 10 dk
kademe 2 63 derece 30 dk
Kademe 3 72 derece 30 dk |
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Simple Imperial IPA
|
American IPA
|
5.5 Gallons |
1.097 |
1.022 |
9.94 |
80.27 |
7.72 °L
|
4.5K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 80 |
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: 8/2/2019 4:36 PM |
| Notes: |
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Corona Extra
|
American Lager
|
50 Litres |
1.04 |
1.006 |
4.47 |
13.09 |
2.05 °L
|
4.5K |
0 |
|
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| Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 78 |
Mash Thickness: 2.5 |
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: 5/9/2018 11:49 AM |
Notes: Watch pH in mash, sparge and boil close (5,2 is ideal).
Avoid scorching, caramelization and aeration of the boiling wort.
Ferment at 10 deg C for 2-3 weeks.
Rack to keg and lager at 1 deg C for 4 weeks.
Fine the beer with gelatin or filter with 1-3 micron filter.
Carbonate to 3 volumes and transfer to clear glass bottles.
Leave bottles in sunlight for 1 day.
Serve at 4 deg C, lime wedge in bottleneck optional.
-Enjoy- |
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Beavertown Gamma Ray Clone
|
American Pale Ale
|
22 Litres |
1.051 |
1.009 |
5.57 |
22.05 |
4.24 °L
|
4.5K |
1 |
|
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 67 |
Mash Thickness: 3 |
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: 12/13/2020 5:59 PM |
| Notes: |
|
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Anno 2017 Märzen
|
Oktoberfest/Märzen
|
6 Gallons |
1.054 |
1.015 |
5.14 |
24.01 |
10.97 °L
|
4.5K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn sugar |
Priming Amount: 2.7 Oz in 2 C water @ 32 degrees |
Creation
Date: 4/2/2017 5:07 PM |
Notes: Change hopping to FWH, drop zero minute addition.
Bronze Medal, the Brew Hut Docktoberfest competition, September 2016
For 2017, slightly modified grain bill (reversed proportion of Munich to Pilsner malts, added an ounce of Caramunich, deleted acidulated malt), upped IBUs to 25. Won Gold Medal at the Brew Hut's annual Oktoberfest competition. That's me with the medal and the booty box in the upper left photo.... Won gold at Rocky Mountain Homebrew Challenge.
For 2018: Modify as follows: Reduce IBUs to 23. Replace Tettnanger with Hallertau. Add some Carapils for head retention. Try mods on a 2.5 gallon batch.
I am not happy with the 2018 mods, particularly the melanoidin. Will keep the Carapils, lose the Crystal Malt and make a 3-gallon batch for Docktoberfest. |
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Brakspear Bitter
|
Ordinary Bitter
|
5.5 Gallons |
1.034 |
1.009 |
3.32 |
32.62 |
11.35 °L
|
4.5K |
4 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/11/2016 8:13 PM |
| Notes: LHS was out of Thames Valley Ale, so I figured I'd give the London Ale III a try. |
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Oreo Stout
|
Oatmeal Stout
|
37.9 Litres |
1.059 |
1.015 |
5.76 |
32.7 |
36.77 °L
|
4.5K |
0 |
|
|
|
| Boil
Size: 42 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 85 |
Mash Thickness: 2.9 |
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: 8/18/2016 1:54 PM |
| Notes: |
|
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Berliner Weisse On Fruit
|
Berliner Weisse
|
33 Gallons |
1.047 |
1.008 |
5.09 |
5.32 |
2.92 °L
|
4.5K |
4 |
|
|
|
| Boil
Size: 39 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2015 2:59 PM |
Notes: WL672 Lactobacillus Brevis
5000ml Starter
Kettle Soured at 110*F 48hrs
Lacto should drop gravity by 2*Plato resulting in a 10*Plato OG |
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Sahti Viking Beer
|
Sahti
|
5 Gallons |
1.092 |
1.024 |
9 |
6.96 |
18.67 °L
|
4.5K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.092 |
Efficiency: 75 |
Mash Thickness: 0.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 78.5 ° F |
Priming Method: turbinado |
Priming Amount: 4.2 oz |
Creation
Date: 7/6/2020 4:39 AM |
Notes: This beer should be made in early spring when fresh spruce and juniper tips are fresh. The spruce tips should be foraged in early spring as soon as the bright lime-green buds emerge from their papery casings. This is when they are most tender and their slight resinous flavor is minimal. For safety, juniper tips have been replaced by dry juniper berries purchased from a reputable dealer as some juniper plants are poisonous.
Of the roughly 40 species of juniper, a small number are poisonous and a majority have bitter fruits. Only a few yield edible berries (actually modified cones) and only one is routinely used for flavoring. The flavoring juniper, best known for its contribution to gin, pickling, and Sahti beer, is common juniper, Juniperus communis.
Mash lasts 5+ hours, and there is no boil. Therefore, this is a raw beer.
Hops are added 40 minutes into the 176f mash.
Beer is racked post fermentation and turbinado is added and stirred into the beer. The beer is then bottled and corked quickly as fermentation can be vigorous after just 20 minutes. |
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