|
Octoberfast
|
Munich Helles
|
6.5 Gallons |
1.047 |
1.012 |
4.59 |
26.71 |
8.97 °L
|
843 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.4 |
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: 11/5/2016 4:21 AM |
| Notes: |
|
|
Schaubrauen
|
No Profile Selected |
62 Litres |
1.045 |
1.009 |
4.77 |
52.54 |
10.23 °L
|
843 |
0 |
|
|
|
| Boil
Size: 75 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 11/1/2015 9:41 PM |
| Notes: |
|
|
Tripel Gruit
|
Belgian Tripel
|
21 Litres |
1.088 |
1.014 |
9.71 |
13 |
6.83 °L
|
842 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: co2 |
Priming Amount: 183.6 g |
Creation
Date: 2/11/2019 2:41 PM |
Notes: Gruit base:
Ginepro 130g -15min
Camomilla 25g -15min
Olmaira 50g -15min
Verbena officinale 50g -15min
diverse prove con differenti dosaggi con assenzio.
aggiunta dell'acqua nella quale ho messo per 10 minuti l'assenzio a bollire per estrarre gli aromi e l'amaro.
aggiunta dell'acqua a 20 gradi nel mosto raffreddato.
assenzio 1g/l - Assenzio 2g/l |
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Zambezi Belgian
|
Belgian Pale Ale
|
5 Gallons |
1.052 |
1.013 |
5.19 |
22.43 |
5.37 °L
|
842 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 76 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68.9 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2024 6:44 PM |
Notes: So, according to the chart, the following yeasts would be "close enough" to M47:
Farmhouse
WB-06
WLP570
WY1388
Zambezi:
WB 06 is quite a different one.
But I figure any Belgian Abbey yeast will do fine.
I've never used a liquid yeast so cant help from experience
I bottled with 7 gr cane sugar per litre
Zambezi used Dingemans Aroma 50, I couldn't find in the list
Brewed 2/3/2024 added 2.5 ounces Acidulated Malt
Used WLP 550 Yeast |
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|
Red IPA
|
Specialty IPA: Red IPA
|
5.5 Gallons |
1.068 |
1.016 |
6.76 |
67.85 |
12.73 °L
|
842 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.05 |
Efficiency: 72 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2023 10:10 PM |
| Notes: |
|
|
Red IPA - Coclesana 2
|
Specialty IPA: Red IPA
|
10 Gallons |
1.058 |
1.011 |
6.23 |
58.94 |
21.14 °L
|
842 |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 26.87 psi |
Creation
Date: 3/26/2022 8:14 PM |
| Notes: |
|
|
주작 Wildfarm
|
Brett Beer
|
25 Litres |
1.063 |
1.011 |
6.74 |
21.9 |
17.68 °L
|
842 |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 60 |
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: 3/11/2021 3:50 AM |
| Notes: |
|
|
Belgian Bière De Garde - Amber
|
Bière de Garde
|
23 Litres |
1.068 |
1.015 |
7.03 |
21.96 |
15.34 °L
|
842 |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 66 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2021 1:39 AM |
| Notes: could also use t-58 or k-97 yeast. Or french saison yeast. Hop and malt bill changed from original, 8/2/24. |
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|
Office Gossip
|
Specialty IPA: New England IPA
|
5 Gallons |
1.065 |
1.016 |
6.39 |
45.08 |
4.32 °L
|
842 |
3 |
|
|
|
| Boil
Size: 6.67 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 2/10/2021 8:55 PM |
| Notes: USed S-04for the first batch. Store out of Imperial Juice |
|
|
Mangose
|
Berliner Weisse
|
5.5 Gallons |
1.059 |
1.01 |
6.35 |
6.12 |
4.98 °L
|
842 |
0 |
|
|
|
| Boil
Size: 6.28 Gallons |
Boil Time: 30 |
Boil Gravity: 1.054 |
Efficiency: 60 |
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: 14.98 psi |
Creation
Date: 4/22/2020 5:25 PM |
Notes: No-sparge mash with 7.5 gallons.
Adjust mash pH to 5.2 with lactic acid. Mash and sparge as usual. Boil for 10 minutes, then chill to 100 F. Adjust wort pH to < 4.5 with lactic acid.
Pitch OYL-605, wrap foil around kettle and lid to seal. Once desired pH is reached (~3.3), proceed as normal. Crack coriander with mortar and pestle before adding to boil.
Ferment 5 days primary. During this, repeatedly freeze and thaw mango chunks. After 5 days fermentation, add thawed mango chunks. Ferment an additional 5 days (10 days total fermentation).
Cold crash for 2 days and package. |
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|
Court Jester
|
Specialty IPA: White IPA
|
11 Gallons |
1.06 |
1.015 |
5.93 |
86.75 |
7.34 °L
|
842 |
7 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 60 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/11/2019 5:08 AM |
| Notes: |
|
|
Redheaded Stepchild (AG) 2.gallon
|
Specialty IPA: Red IPA
|
2 Gallons |
1.073 |
1.016 |
7.5 |
52.74 |
17.89 °L
|
842 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: 1.3 |
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: 11/22/2019 8:13 PM |
| Notes: |
|
|
Vic's Sour
|
Berliner Weisse
|
5.5 Gallons |
1.032 |
1.008 |
3.1 |
31.11 |
2.72 °L
|
842 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.027 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2018 11:55 PM |
| Notes: |
|
|
Saison With Friends
|
Saison
|
9 Litres |
1.051 |
1.008 |
5.61 |
22.35 |
11.17 °L
|
842 |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 85 |
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: 3 gr x bottle |
Creation
Date: 6/3/2017 1:56 PM |
| Notes: |
|
|
Double Or Wits
|
Witbier
|
5 Gallons |
1.075 |
1.015 |
7.84 |
27.1 |
5.73 °L
|
842 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Sucorse |
Priming Amount: 1.2 oz/gal |
Creation
Date: 4/8/2017 5:21 PM |
Notes: Starter: 1.25 L at 1.040 (5 oz DME) = 378 billion cells.
Didn't bother with fining since its a cloudy/hazy style.
Loki yeast used but not on list so used whiteout (Witbier style).
Ferment at 68F for first 2/3 of fermentation. Raise to 72 for last 1/3.
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|
Cherry Grand Marnier Wit 3-31
|
Witbier
|
7 Gallons |
1.049 |
1.012 |
4.91 |
16.65 |
5 °L
|
842 |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 100 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.6 |
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: 3/9/2017 11:09 PM |
| Notes: |
|
|
Down Down Down Stairs Tripel
|
Belgian Tripel
|
5.5 Gallons |
1.092 |
1.018 |
9.61 |
19.06 |
6.63 °L
|
842 |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.067 |
Efficiency: 76 |
Mash Thickness: 1.4 |
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: 2/2/2017 12:13 AM |
| Notes: |
|
|
Buzzsaw Honey Ale
|
Mixed-Style Beer
|
720 Gallons |
16.887 |
4.409 |
6.82 |
11.76 |
9.4 °L
|
842 |
0 |
|
|
|
| Boil
Size: 800 Gallons |
Boil Time: 60 |
Boil Gravity: 15.3 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2017 3:05 PM |
| Notes: |
|
|
Mosaic IPA
|
Specialty IPA: White IPA
|
11 Gallons |
1.071 |
1.016 |
7.14 |
62.76 |
5.14 °L
|
842 |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2016 9:18 PM |
| Notes: |
|
|
Harden Funk
|
Brett Beer
|
6.5 Gallons |
1.056 |
1.011 |
5.78 |
44.01 |
6.45 °L
|
842 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2016 4:42 PM |
Notes: Yeast: lacto vial and 2L brett starter.
Age 3 months before dry hopping.
Dry hop in two sessions:
1oz Citra/Amarillo,
then Citra/Simcoe for 3 days a piece |
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