|
41 Coconut Teaszer
|
American IPA
|
10 Litres |
1.073 |
1.016 |
7.48 |
63.89 |
10.44 °L
|
1.1K |
0 |
|
|
Author:
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|
DasBeef
|
|
| Boil
Size: 14 Litres |
Boil Time: 75 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/23/2016 3:27 AM |
| Notes: |
|
|
Foundation Budvar - Step Mash
|
Czech Premium Pale Lager
|
140 Litres |
1.048 |
1.007 |
5.37 |
21.86 |
4.8 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 165.08 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 12/30/2022 4:10 PM |
Notes: No Decoction because we are testing the HERMS coil and step mashing.
Pitch Yeast at 7C, which means we have to reduce its temperature in the Conical before pitching.
Primary - 12 Days. let rise to 10C and hold.
Spund at estimated 3 days.
Secondary - Up to 2 months.
Spunding - Maintain pressure at 4 psi.
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|
Quick Marzen
|
Märzen
|
6.1 Gallons |
1.054 |
1.012 |
5.51 |
23.5 |
6.96 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 30 psi |
Creation
Date: 9/21/2021 8:58 PM |
Notes: Beautiful Märzen made in under 5 days. Find the making of here: https://youtu.be/JDGAz8_KnDE
Fermentation
Primary — 35 °C/ 95 °F — 15 PSI — 2 days |
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|
Barley Wine
|
American Barleywine
|
5.5 Gallons |
1.08 |
1.014 |
8.6 |
80.12 |
12.85 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 1.76 |
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: 5/15/2021 10:00 PM |
| Notes: |
|
|
Samuel Smith Organic Chocolet Stout II
|
Sweet Stout
|
5 Gallons |
1.054 |
1.017 |
4.83 |
25.57 |
32.52 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 2.3 oz |
Creation
Date: 1/14/2020 2:07 PM |
Notes: Added 3/4 can Hershey's Chocolate Powder at end of boil
Add Vanilla Extract in Sec - Add to taste. 1 oz at a time
Force crash beer to 30 deg F in Keg
Force Carb for 4 min @ 25 psi - disconnect let sit for 24 hrs
Set Bottles in cooler with ice to keep them cold for bottling
1st reading 1.081
2nd reading at the end 1.044
3rd reading @ sec w/Hydrometer
4th reading @ Final w/Hydrometer |
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Punch In The Face Porter
|
Brown Porter
|
25 Litres |
1.054 |
1.012 |
5.47 |
25.25 |
32.91 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2018 8:57 PM |
| Notes: |
|
|
#44 We're Just Ordinary People
|
Ordinary Bitter
|
2 Gallons |
1.036 |
1.01 |
3.41 |
29.19 |
10.13 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 80 |
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: 11/27/2017 11:49 PM |
Notes: Wyeast London Ale III 1318 or
WLP002 English Ale Yeast
2.5 lb grain = 1.5 lb DME or 1.875 lb LME
5.25 oz of grain = 0.328 lbs
Ferment 10 days in primary, bottle and age for 2 weeks |
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Oat Roper Brown Ale
|
British Brown Ale
|
5 Gallons |
1.073 |
1.015 |
7.56 |
50.45 |
21.61 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/24/2017 8:47 PM |
| Notes: |
|
|
Quick Stout - Guinness Style
|
Dry Stout
|
5.5 Gallons |
1.052 |
1.012 |
5.31 |
35.55 |
25.8 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 45 |
Boil Gravity: 1.026 |
Efficiency: 75 |
Mash Thickness: 1.45 |
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: 1/9/2017 9:02 PM |
Notes: Very slow to reach Mash-out temp. Resulted in less attenuation, but made for nice body and rich flavor.
Fermented out and settled in 8 days. Crashed on day 10. Kegged on day 11. Sampled day 14 - very good at that point. Consumed day 16. |
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Spotted Crow
|
Cream Ale
|
5 Gallons |
1.057 |
1.014 |
5.68 |
15.79 |
5.1 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
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: 7/24/2016 7:26 PM |
| Notes: |
|
|
IBRIPA
|
Imperial IPA
|
6 Gallons |
1.075 |
1.011 |
8.42 |
93.47 |
32.98 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 8.78 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/16/2013 5:23 PM |
| Notes: |
|
|
Bakke Brygg American Stout 50 L
|
American Stout
|
50 Litres |
1.064 |
1.016 |
6.27 |
63.98 |
41.23 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2016 12:56 PM |
| Notes: |
|
|
Braukaiser Weissbier Hell
|
Weizen/Weissbier
|
5.5 Gallons |
1.048 |
1.016 |
4.24 |
14.61 |
5.96 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 7/20/2015 11:32 PM |
| Notes: |
|
|
Red Wit And Blue
|
Witbier
|
5 Gallons |
1.05 |
1.017 |
4.31 |
18.17 |
4.05 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 64 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2015 7:51 PM |
| Notes: |
|
|
ORo American Pale Ale
|
American Pale Ale
|
55 Litres |
1.059 |
1.012 |
6.2 |
40.01 |
8.01 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 61 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Hvitt sukker |
Priming Amount: 6 g/l |
Creation
Date: 4/8/2015 9:04 AM |
Notes: 3 pakker US-05 rehydrert i 0,33 liter vann.
Tilsett 10 dråper Brewers Clarex.
Tilsett gjær v/18cg.C. Hold der under stormgjæring, 2-4 dager. Avslutt på 23gr.C.
Total gjæringstid 14 dager.
Oxygen 1 liter/min. i 1min 30sek. |
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Cascade IPA
|
American IPA
|
20 Litres |
1.057 |
1.011 |
6.01 |
36.87 |
6.95 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 64 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2015 2:32 PM |
| Notes: |
|
|
IPA
|
American IPA
|
5.5 Gallons |
1.066 |
1.015 |
6.61 |
77.27 |
7.84 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2015 4:33 AM |
| Notes: |
|
|
Ururoa IPA
|
Imperial IPA
|
22 Litres |
1.072 |
1.015 |
7.51 |
101.93 |
7.87 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 75 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2015 9:49 PM |
| Notes: |
|
|
HFS - Belgian Dark Sour
|
Belgian Dubbel
|
8 Gallons |
1.072 |
1.018 |
7.04 |
19.63 |
19.63 °L
|
1.1K |
0 |
|
|
Author:
|
|
brewbrewbrewbrewbre
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 1/9/2015 4:02 PM |
Notes: Brew 8 gallons of Abbey style Dark Strong/Dubbel, sour 5 gal and ferment 3 gal in small carboy. Use Belgian Ardennes from golden strong.
- Use dregs from sours
- oud bruin for a more malt foreward beer
- LACTOBACILLUS BUCHNERI - also used for sour browns, moderate acidity
- mash in around 153, allow to drop a bit as wort is recycled with pump. Add some hot water if it starts to get low
after drinking the Ursula angel of odd I think I want to make sure I mash at or above 152 to provide some body so it isn't so thin after the souring takes place. Keep good amount of munich in recipe to give body.
- After tasting the golden strong (4wks) - 150-152 is a good mash temp
- Too much body will not be desirable.
- about 7.5% would be good
Pitch in dregs of ursula the odd and rodenbach. should probably get something from crooked stave to get a reliable brett source. Other bacteria unknown.
http://allaboutbeer.com/brewing-with-sugar/
https://growlermag.com/homebrew-recipe-provisional-sour-belgian-brown/
http://jesterkingbrewery.com/jester-king-homebrew-recipes-part-ii
http://www.homebrewtalk.com/showthread.php?t=147815
*** https://www.homebrewersassociation.org/how-to-brew/6-tips-brew-sour-beers-mad-fermentationist/ ***
*** http://sourbeerblog.com/the-sour-beer-brewday/ ***
*** http://beersmithrecipes.com/viewrecipe/566877/surly-pentagram ***
One pitfall to watch for is the level of dissolved CO2 in the beer at bottling. After a long period of time in secondary, particularly when oak is involved because it provides nucleation sites, the beer can be completely flat. Normal priming sugar calculations assume a certain amount of residual carbonation based on the temperature of the beer, without this carbonation the beer will seem flat even after the yeast consume all the priming sugar. To remedy this you can give the beer a small feeding (2-3 oz) with table/corn sugar a week or so before bottling or additional priming sugar at bottling.
https://www.themadfermentationist.com/2008/06/all-about-brettanomyces.html
Yep, I tried it with decent results. Just let the cubes soak for a few weeks to make sure that the microbes get down into the wood, then dry on a rack in a cool/dry place (I’d avoid direct sunlight and really hot temperatures so it is gentler on the microbes). Make sure you get them fully dried before storage or you risk mold growth.
Al (of East Coast Yeast fame) used wood cubes that he drilled holes in to increase the surface area, Vinnie (or Russian River fame) did something similar with oak chips. The advantage is that it freezes the microbe population (you don’t have to worry about one microbe outcompeting the rest) and doesn’t require regular feedings, but I’m not sure how quickly the different strains die off.
- use remaining oak cubes to store bacteria, boil before inoculating to reduce oak intensity and sanitize
- consider using cubes in secondary of other beers to finish
-> drop a few final gravity points and crisp them up, continue developing depth of flavor, particularly for higher gravity beers that should be lighter in body
http://sourbeerblog.com/fundamentals-of-sour-beer-fermentation/ |
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|
Ned's Dead Stout Aka The King Of The North
|
American Stout
|
5 Gallons |
1.051 |
1.013 |
5.03 |
42.15 |
36.46 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 8/11/2011 5:24 PM |
| Notes: Damit Ned! |
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|
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