Bakke Brygg Wit 50 L
|
Witbier
|
50 Litres |
1.047 |
1.01 |
4.92 |
14.41 |
3.38 °L
|
4.2K |
2 |
|
|
Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 7,5 g sukker/L |
Creation
Date: 3/14/2014 11:05 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 40 l meskevann og 27,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Korianderfrøene knuses lett i en morter e.l. Det kan være lurt å tilsette krydderne i en humlepose slik at de ikke tetter eventuelle kraner e.l. f.eks. ved uttapping til gjæringskar.
Kjøl ned til 18 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 21 grader og hold resten av gjæringsperioden (totalt 14 dager).
Gjæralternativer: WLP410, Safbrew T-58 |
|
Belgian Wit
|
Witbier
|
5 Gallons |
1.05 |
1.008 |
5.42 |
12.79 |
3.47 °L
|
4.2K |
2 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2015 12:55 PM |
Notes: Chopped peel from three clementines. |
|
Christmas Beeracle
|
Old Ale
|
230 Gallons |
1.088 |
1.023 |
8.59 |
49.51 |
35.08 °L
|
4.2K |
0 |
|
|
Boil
Size: 232 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 70 |
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: 12/22/2012 5:18 PM |
Notes: |
|
Bakke Brygg Bayer 25 L
|
Munich Dunkel
|
25 Litres |
1.053 |
1.014 |
5.14 |
23.75 |
19.92 °L
|
4.2K |
1 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/L |
Creation
Date: 10/8/2014 12:54 PM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 14,1 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)
ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 9 grader før pitching av gjær.
Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).
Gjæralternativer: WLP830, WLP838, Saflager 34/70 |
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Orange Crush Ale
|
Specialty Beer
|
11 Gallons |
1.07 |
1.014 |
7.36 |
23.13 |
5.15 °L
|
4.2K |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/6/2013 2:55 PM |
Notes: Add honey with 5 minutes left in the boil.
Grate 2 large oranges leaving the pith behind and add the peel to the secondary.
Despite the high alcohol content from the honey this is a citrusy, light, and refreshing beer. |
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Honey Malt Blonde
|
Blonde Ale
|
24 Litres |
1.048 |
1.011 |
4.81 |
23.77 |
8.24 °L
|
4.2K |
1 |
|
|
Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 83 |
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: 2/11/2016 1:54 PM |
Notes: |
|
Triple Haze
|
Specialty IPA: New England IPA
|
10 Gallons |
1.095 |
1.027 |
8.92 |
75.1 |
6.09 °L
|
4.2K |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 65 |
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: 6/29/2018 7:56 PM |
Notes: |
|
American Brown ALE!!!
|
American Brown Ale
|
52 Litres |
1.05 |
1.009 |
5.35 |
33.7 |
19.47 °L
|
4.2K |
1 |
|
|
Boil
Size: 62 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2016 5:08 PM |
Notes: 4 Sobres de US-05
Fermentar a 19°
Dejarlo por 5 días mas y pasarlo a secundario.
Costo por litro $ 0.75
Medalla de Plata Somos Cerveceros octubre 2016 |
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Jon Snow
|
Specialty IPA: White IPA
|
13 Gallons |
1.078 |
1.018 |
7.91 |
65.43 |
5.01 °L
|
4.2K |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/4/2015 3:40 PM |
Notes: |
|
Mosaic Citra Simcoe Neipa
|
Specialty IPA: New England IPA
|
17.75 Gallons |
1.061 |
1.014 |
6.17 |
60.98 |
3.85 °L
|
4.2K |
1 |
|
|
Boil
Size: 20 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/8/2017 6:16 PM |
Notes: Add dry hops on 2nd day of active fermentation. |
|
#56 Scottish Export 80/-
|
Scottish Export
|
30 Litres |
1.06 |
1.019 |
5.4 |
25.15 |
15.75 °L
|
4.2K |
0 |
|
|
Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
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: 11/18/2015 2:52 PM |
Notes: CaCl2 - 10g
Hops for no longer than 45min (to completely avoid astringency).
Otherwise use any top quality pale ale malt augmented for color by 0.5 pounds (approximately 225 grams or about 2 cups) of Briess Victory at 25–30 °L or Weyermann CaraAmber at 23–31 °L.
These malts will also contribute a touch of bready, biscuity flavor to the brew
de-husked Weyermann Carafa Special Type III at 488–563 °L) for color and flavor. Crisp’s roasted and caramel malts are also good choices. Scottish ales are invariably opaque.
lots of yeast slurry but keep the temp low (preferably 13C)
Ale fermentation at this low temperature (10C) keeps the level of esters, higher alcohols and other byproducts of yeast metabolism low, which accounts for the beer’s clean taste
Yeasts used in Scottish ales must also be fairly low attenuators and efficient flocculators so that the fermentation stops at a relatively early stage and some residual sweetness is preserved after the first racking
Heat-exchange immediately to 55 °F (10 °C), aerate and pitch the two packages of yeast (or a starter).
I got 35L of wort at 1.051. Eff = 80%. 28L cooled to 12C, inoculated with plenty of yeast. The rest boiled down to 2L and added on fifth day of fermentation. |
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Milk Stout
|
Sweet Stout
|
5 Gallons |
1.066 |
1.023 |
5.69 |
22.83 |
40 °L
|
4.2K |
4 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 60 |
Mash Thickness: N/A |
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: 2/28/2013 11:09 PM |
Notes: 3rd place in category in 20th Annual Peach State Brew Off |
|
Oud Bruin
|
Flanders Brown Ale/Oud Bruin
|
6 Gallons |
1.063 |
1.013 |
6.65 |
11.15 |
16.37 °L
|
4.2K |
0 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2015 5:09 PM |
Notes: |
|
Chocolate Lager
|
Dark American Lager
|
5 Gallons |
1.058 |
1.015 |
5.58 |
20.97 |
35.14 °L
|
4.2K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/31/2016 12:41 AM |
Notes: |
|
Shady Bohemian
|
Czech Dark Lager
|
5.5 Gallons |
1.047 |
1.01 |
4.86 |
25.36 |
31.94 °L
|
4.2K |
5 |
|
|
Boil
Size: 6.16 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: dextrose |
Priming Amount: 5.5 oz |
Creation
Date: 7/6/2019 11:41 AM |
Notes: Saaz may be used in place of Kazbek(equal ibu).
34/70, Diamond Lager, and M54 should work well as substitute yeasts.
Carafa II(preferably dehusked) can sub for Blackprinz(or Midnight Wheat in a pinch, although Debittered Black may be a better sub for midnight wheat).
I ferment it straight through at 66 degrees for 14 days, then lager for 3 weeks at 34(4-5 is better but, it is very drinkable at 3).
Beer should be black in color with a thick light tan head, medium/full body with just a hint of chocolate, possibly slight toffee in the flavor with a clean finish.
Scaled Recipe for 5 gallon batch.
2021 For What Its Wort(Bloomington IL)1st Place Pale Bitter Euro |
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A For Effort IPA
|
American IPA
|
5 Gallons |
1.073 |
1.013 |
7.9 |
86.16 |
8.19 °L
|
4.2K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/5/2013 11:23 PM |
Notes: Scored 35/50 in Reddit 2014 competition. |
|
2015.5 - Hair Of The Dog Fred
|
American Barleywine
|
6 Gallons |
1.107 |
1.031 |
10 |
76.91 |
12.75 °L
|
4.2K |
0 |
|
|
Boil
Size: 9.5 Gallons |
Boil Time: 150 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2015 1:36 AM |
Notes: |
|
Oatmeal Stout - Cocoa Nibs
|
Oatmeal Stout
|
11 Gallons |
1.063 |
1.016 |
6.15 |
34.53 |
38.37 °L
|
4.2K |
1 |
|
|
Boil
Size: 15 Gallons |
Boil Time: 90 |
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: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2012 1:50 AM |
Notes:
Strike with 10 gallons at 169 to hit 157. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 10 gallons at 165-170. Use a low attenuating yeast.
Oats are flaked
Pitch yeast at 58. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 64. Raise to 69 degrees after a few days to clear diacytle.
|
|
Hefeweizen
|
Weizen/Weissbier
|
21 Gallons |
1.054 |
1.013 |
5.39 |
12.57 |
5.78 °L
|
4.2K |
2 |
|
|
Boil
Size: 23 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 82 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/6/2015 2:52 AM |
Notes: Ferment at 69 then 5 days before completion raise temperature to 72. Use WLP300 for 'banana like' flavor. OG 1.050
Use lemon peel from two lemons . two limes
Finish 1.014.
|
|
IA Wrench Clone
|
Specialty IPA: New England IPA
|
5 Gallons |
1.066 |
1.016 |
6.58 |
84.24 |
5.28 °L
|
4.2K |
6 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 55 |
Mash Thickness: 1.5 |
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: 12/18/2018 8:35 PM |
Notes: Pre Boil Gravity = 1.040
OG- 1.052
Brix= 13
7% ABV predicted
Mash pH= 5.6
FG = 1.008
ABV= 5.5%
(did not reach target gravity. either mash a little higher or longer. do starch test to check for full conversion. also add another pound of base malt for compensate for lower efficiency.)
Flavor and aroma, color and head were similar to wrench.
Parti Gyle (Pale Ale)
Pre Boil Gravity 1.010
OG= 1.020
FG= 1.000
2.5% predicted
Added 1/2 lb corn sugar
Hops Added-1oz Sorachi Ace,
.38 oz Warrior,
.35oz Mosaic
.48oz El Dorado |
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