|
Bitchin' Belgian Wit
|
Witbier
|
11 Gallons |
1.036 |
1.007 |
3.76 |
13.16 |
2.96 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: keg |
Priming Amount: 2 |
Creation
Date: 2/10/2013 2:02 PM |
| Notes: |
|
|
La Folie
|
Flanders Brown Ale/Oud Bruin
|
5.5 Gallons |
1.066 |
1.017 |
6.34 |
4.83 |
16.41 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: 1.3 |
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: 6/13/2016 1:12 AM |
Notes: Mash at 154 °F (68 °C). Boil for 60 minutes. Ferment with neutral ale yeast at 75 °F (24 °C), then rack to barrel and add sour blend. Aging time is totally up to the barrel. This is where years of tasting and blending come in handy. If you want to blend, try ~ 20% of a sweeter (younger) barrel, ~30% of a nice mild sour barrel and ~50% of a well established “tour gripper” with nice oak notes (cherries, horse blanket, etc). (Young usually means ~ 1 year, mid range ~2 years and grippers are 3+ years.) But there are no rules here. Do whatever works for you.
Don’t have the budget (or room) for a barrel? Try this “poor man’s” method of emulating some of the aspects of barrel aging. Conduct your primary fermentation in a bucket or ferment the beer with ale yeast, then rack it to a bucket — adding any “bugs” that may be called for. Buckets are more permeable to oxygen than barrels are, so let the beer condition in the bucket for only about 3 months, then rack it to a carboy for the remaining conditioning time. Two weeks before racking, take 3.0 oz. (85 g) of oak cubes (French oak, medium toast) and soak them in wine. Use Chardonnay for the Temptation clone, Pinot Noir for La Roja, Cabernet Sauvignon for Darth Porter and Burgundy or Meritage for Grand Cru and La Folie. Change wine every 3 days to lessen the intensity of the new oak. Add cubes when beer is racked to carboy. |
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Belgium Tripel Imperial IPA
|
Belgian Specialty Ale
|
12 Gallons |
1.074 |
1.018 |
7.41 |
41.19 |
6.1 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
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: 2/15/2013 3:21 PM |
| Notes: |
|
|
Hulk SMaSH Continuous (Cascade)
|
American IPA
|
5.5 Gallons |
1.07 |
1.017 |
6.93 |
67.74 |
7.18 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2012 2:02 PM |
Notes: 4 Gallons @ 167 for a Mash @ 152
1 Gallon Mash Out @ boiling to bring it up to 169
Vorlauf and collect first runnings, then add:
2.5 Gallons @ 185 to bring it up or keep it at 169
(base this amount on how much wort you need to get to 6.5 gallons)
review this video when it comes to the mash out and sparge additions: https://www.youtube.com/watch?v=JMHLqnWCNjE
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The Pupil
|
American IPA
|
25 Litres |
1.076 |
1.006 |
9.14 |
82.53 |
4.81 °L
|
3.2K |
2 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: force carb keg |
Priming Amount: 30L |
Creation
Date: 10/21/2013 4:57 PM |
Notes: Based on the recipe for Societe brewings the Pupil IPA (tweaked the hops a little)
http://meekbrewingco.blogspot.ca/2014/05/brewing-societe-brewing-pupil-clone.html
Brew a 25L batch and then split into 2 fermentors. Dilute back to 1.062 so that one batch (16.6L) is 20L (1.6L WLP001 starter) and the other batch (8.4L) is 10L (1 vial funktown pale).
Brewed Sunday 1st March
18.5L strike water at 72.5oC gave a mash temp of 64.5. Stirred the mash after 20 mins (temp was 64).
Sparged with a little extra water for yeast starters. Approx 30L preboil vol and then topped up after 20 mins. Ended up boiling longer (90 mins). Preboil gravity 1.058.
Added sugar with 10 mins remaining in the boil.
Ended up short of target gravity. 24L at 1.065 diluted to 27L at 1.058. 18L WLP001. 9L conan/brett
Aim for mash pH of 5.4 (predicted) using:
Calcium Sulphate (Gypsum): 3g to strike water and 3g to the sparge water
Espsom salts: 2g to strike water and 2g to the sparge water
Calcium Chloride 1.5g added to the strike and sparge waters as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 1.5g x 2.26 = 3.4 mL.
Lactic Acid (88%): 6.9 mL added to strike water and 1.6 mL added to sparge water (to acidify to pH 5.4).
05/03/15 (Thursday) Day 5 - Beers moved from 17oC ambient "storage" to 21oC ambient "pan room".
06/03/15 (Friday) Day 6 - Funktown Pale (Brett IPA) = 1.016.
09/03/15 (Monday) Day 9 - WLP001 (IPA) = 1.009.
15/03/15 (Sunday) Day 15 - Dry hop 1 14g Mosaic + 14g Citra + 28g Nelson for IPA. 7g Mosaic + 7g Citra + 14g Nelson for Brett IPA.
19/03/15 (Thursday) Day 19 - Dry hop 2 added. Equal amounts.
22/03/15 (Sunday) Day 22 - Moved to attic to crash chill (~8oC ambient temp)
24/03/15 - Tuesday Day 24 - Kegged both beers without gelatine. Attic temp 12oC. Hooked up CO2 at 2.2 bar. |
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## 01 Jamil Dusseldorf Altbier Adjusted
|
Düsseldorf Altbier
|
2.5 Gallons |
1.049 |
1.013 |
4.82 |
45.83 |
14.4 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2019 7:36 PM |
| Notes: |
|
|
Mango Fruit Cream Ale
|
Cream Ale
|
2.25 Gallons |
1.051 |
1.007 |
5.71 |
21.65 |
4.6 °L
|
3.2K |
2 |
|
|
|
| Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
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: 5/3/2018 1:09 AM |
| Notes: |
|
|
Galaxy/Citra DIPA
|
Imperial IPA
|
6 Gallons |
1.079 |
1.017 |
8.21 |
104.84 |
7.54 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2014 11:12 PM |
| Notes: |
|
|
Mango Cart Clone
|
Fruit Beer
|
5.5 Gallons |
1.051 |
1.013 |
4.97 |
16.33 |
4.72 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.2 |
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: 11/23/2022 11:02 AM |
| Notes: |
|
|
Ctrl ALT Del
|
Altbier
|
5.25 Gallons |
1.051 |
1.012 |
5.14 |
40.05 |
13.88 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 6.97 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/7/2015 1:44 AM |
Notes: Consider adding 8 oz wheat malt. (Replaces 8 oz Pilsner.)
3rd place at 2021 Amador County Fair.
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Brown Shugga
|
American Barleywine
|
12 Gallons |
1.099 |
1.023 |
10.04 |
54.66 |
16.63 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 14.56 Gallons |
Boil Time: 90 |
Boil Gravity: 1.082 |
Efficiency: 65 |
Mash Thickness: 1.3 |
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: 6/14/2013 11:49 AM |
| Notes: |
|
|
Pfriem IPA Clone
|
American IPA
|
5.5 Gallons |
1.064 |
1.016 |
6.26 |
75.24 |
7.01 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
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: 23.72 psi |
Creation
Date: 6/6/2020 6:54 PM |
| Notes: |
|
|
Wild Rice Ale
|
Experimental Beer
|
2.5 Gallons |
1.064 |
1.017 |
6.11 |
26.14 |
17.29 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 56 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2017 1:31 AM |
| Notes: Crush rice and small amount of 6-row separately. Rice mixture gets 5-min rest at 158F, then boiled for 30 minutes. Add to main mash at Sacc. infusion. |
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Chocolate Molasses Porter
|
Robust Porter
|
5.5 Gallons |
1.069 |
1.017 |
6.75 |
52.26 |
40 °L
|
3.2K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 11/19/2013 2:13 PM |
| Notes: |
|
|
You Sexy Thing!
|
American Stout
|
23 Litres |
1.084 |
1.038 |
6.08 |
60.05 |
42.65 °L
|
3.2K |
2 |
|
|
|
| Boil
Size: 32.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 75 |
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: 10/28/2016 3:27 PM |
Notes: No peanut addition required is the target, but to get a peanut/nutty tasting beer
Raised mash temp to get nutty peanut taste
Possibly add cocoa nips in secondary
Based upon Omnipollo Brygg Ol recipe, and a thread off facebook on how to achieve the Yellow Belly stout where they used no peanuts in the brewing. |
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Smoked Helles
|
Munich Helles
|
5.5 Gallons |
1.051 |
1.013 |
5.03 |
20.62 |
4.83 °L
|
3.2K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 64 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/6/2016 6:24 PM |
| Notes: |
|
|
John Q. Adams Marblehead Lager (NB Kit)
|
Standard American Lager
|
5 Gallons |
1.055 |
1.014 |
5.39 |
23.18 |
8.53 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 2/25/2014 3:05 AM |
| Notes: |
|
|
Weissbier
|
Weissbier
|
5.5 Gallons |
1.051 |
1.013 |
5.07 |
10.87 |
3.31 °L
|
3.2K |
3 |
|
|
|
| Boil
Size: 8.54 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2015 8:48 AM |
| Notes: |
|
|
100% Brett IPA By Jesse Derma
|
Brett Beer
|
5.75 Gallons |
1.079 |
1.008 |
9.3 |
89.22 |
7.48 °L
|
3.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
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: 12/31/2018 8:52 PM |
Notes: Jesse fermented this out with an isolate of brett from Flat Tail. Here is a link regarding this strain. https://www.facebook.com/groups/MilkTheFunk/permalink/1279347668760111/?hc_location=ufi
Ale size starter for brett = 10 day or less full fermentation.
Tasting Notes: Huge fruit flavor from brett, no barny character (well, maybe over a long period, but this will be drank fresh like an IPA)
Should be a super fruity, but dry IPA!
Regarding 007 The Golden Hop: http://www.yakimavalleyhops.com/007TheGoldenHop2ozp/hops0073-2015crop.htm
Mash and Sparge notes: Protein Rest Add 32.97 qt of water at 126.6 F 122.0 F 35 min Saccharification Decoct 13.55 qt of mash and boil it 154.0 F 45 min Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Fly sparge with 2.25 gal water at 168.0 F |
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Zywiec Clone
|
Czech Premium Pale Lager
|
5.5 Gallons |
1.043 |
1.008 |
4.5 |
25.84 |
3.5 °L
|
3.2K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.031 |
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: 6/14/2020 8:20 PM |
| Notes: |
|
|
|
|