|
Goza On And A On
|
Gose
|
4.2 Litres |
1.037 |
1.007 |
3.9 |
19.12 |
3.05 °L
|
814 |
1 |
|
|
|
| Boil
Size: 7.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.021 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2018 9:52 PM |
Notes: Zest of 1x lime in @ 10 minutes
Salt + Coriander added @ 7-28g per 5 gallons so it the higher end of it and did 5g of each for 1 gallon. |
|
|
HBD2ME Ipa
|
American IPA
|
16 Litres |
1.061 |
1.012 |
6.41 |
37.08 |
6.08 °L
|
814 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 6.62 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 30 ° C |
Priming Method: dextrose |
Priming Amount: 103.1 g |
Creation
Date: 10/23/2023 12:33 PM |
| Notes: |
|
|
AG Boosters IPA
|
American IPA
|
5.2 Gallons |
1.056 |
1.005 |
6.71 |
67.03 |
10.68 °L
|
814 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: co2 |
Priming Amount: 9.56 psi |
Creation
Date: 4/12/2022 1:19 AM |
Notes: Brewed 4/10/22
Donated to Fresno-Central AG Booster Dinner/Dance,
It was a Big Hit, totally consumed. |
|
|
Saison Du Foret
|
Saison
|
25 Litres |
1.07 |
1.012 |
7.62 |
41.27 |
4.44 °L
|
814 |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 70 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: dextrose |
Priming Amount: 101.6 g |
Creation
Date: 6/18/2021 1:46 PM |
| Notes: |
|
|
Honey Oak Tripel
|
Belgian Tripel
|
4.25 Gallons |
1.091 |
1.004 |
11.41 |
48.36 |
8.23 °L
|
814 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 53 |
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: 4/26/2021 6:37 PM |
Notes: ===============================
1/6/2021
measured FG of 1.003 back in august and again today....??? changing the attenuation from 83 to 96 to get proper FG not sure if that is the way to do that or not..
honey really fermented away and dried it out. Doesnt taste dry though, or too thin bodied, tastes pretty sweet actually. body i think is appropriate for tripel. abv is a little high. hoping it doesnt taste too much like mead. maybe a tad too much oak. it was oaked twice, did not take notes....soaked oak cubes on vodka to avoid too much bourbon flavor. wasnt oakey enough so i removed the cubes and added a fresh charge for a month or so.
beer is delicious!
===============================
8/6/2021
just added the sugars last night. i started with 1/2 gallon water and added 1lb dme and 2lb honey. Not sure the total volume of all that, should i just use 1/2 gallon? making the batch 4.25 gallons and 9.86% or estimate it at 4.5 gallons making it 9.32%? I guess I should just look on the fermenter to see how much total volume i have at the moment....
===============================
8/4/2021
brew day. decided to go light on volume so to account for the the honey and DME mix i will add later. came out with about 5 gallons post boil but surprisingly less than 4 in the fermentor. efficiency was about 52% with just my grain. 5.66pH (meter might be broken). tap water, forgot the phosphoric acid. double crush. idk. attempted to ressurect some trappist high gravity from january which i think i used on the single. made the starter last night, doesnt appear to have any activity so far. went ahead and pitched it when the wort was down to temp.
now im adjusting the recipe to account for the additional volume and honey and dme. this means i will need to try to add about 0.9 gallon of dme/honey wort to the beer at some point later this week to end up with 9.11% beer. or i could do an even gallon for an 8.8% brew....
===============================
6/30/2021
finalizing recipe. subbing 60 min styrian golding for some warrior. Just thinking might need more bitterness balance so aiming for about 40IBU on the higher end of tripel.
bumping 5 min addition from .5oz to 1.
===============================
4/26/2021
reformulating 2019's tripel play into this honey oak tripel. added honey malt and replaced candi sugar with honey. removed 2 row for all pilsner. did not change hops - need to determine if more needed (probably - we've gone up from 7 to 9% abv) also need to deal with water - maybe just use tap and adjust pH. will add oak to secondary, be careful not to overdo it. prob soak in vodka instead of bourbon. bottle condition.
===============================
8/15/19. this came out a bit darker than I expected, deep golden / orange; i didnt pay attention to the SRM of the specialty malts; but this is an acceptable color for the style.
next time i would like to aim for light, yellow color. Could consider using only pilsner malt and candi. Byo mayjune2012 suggesting 80/20, consider using table sugar. Store candi not traditional and more $$. Step mash 140 for 45 the step to 152 for 20 then mash out. Pitch 75% yeast count than normal for proper spicy esters
also the bottles were slightly undercarbonated at first but i think overall ok (ideally would be slightly more). Took a while to get to full carbonation
=====================================
7/23/19. Measured FG 1.010 so adjusting attenuation up to reflect. This will be about 8%. Need to reevaluate mash temp and time.
I cant believe I didnt take any notes on this prior to now... |
|
|
Belgian Pale - Beer 88
|
Belgian Pale Ale
|
33 Litres |
1.053 |
1.011 |
5.47 |
24.23 |
8.01 °L
|
814 |
0 |
|
|
|
| Boil
Size: 39 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 99 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 194.2 g |
Creation
Date: 12/28/2020 10:00 PM |
Notes: 6B. Belgian Pale Ale
Aroma: Prominent aroma of malt with moderate fruity character and low hop aroma. Toasty, biscuity malt aroma. May have an orange- or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. Distinctive floral or spicy, low to moderate strength hop character optionally blended with background level peppery, spicy phenols. No diacetyl.
Appearance: Amber to copper in color. Clarity is very good. Creamy, rocky, white head often fades more quickly than other Belgian beers.
Flavor: Fruity and lightly to moderately spicy with a soft, smooth malt and relatively light hop character and low to very low phenols. May have an orange- or pear-like fruitiness, though not as fruity/citrusy as many other Belgian ales. Has an initial soft, malty sweetness with a toasty, biscuity, nutty malt flavor. The hop flavor is low to none. The hop bitterness is medium to low, and is optionally complemented by low amounts of peppery phenols. There is a moderately dry to moderately sweet finish, with hops becoming more pronounced in those with a drier finish.
Mouthfeel: Medium to medium-light body. Alcohol level is restrained, and any warming character should be low if present. No hot alcohol or solventy character. Medium carbonation.
Overall Impression: A fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored ale.
Comments: Most commonly found in the Flemish provinces of Antwerp and Brabant. Considered “everyday” beers (Category I). Compared to their higher alcohol Category S cousins, they are Belgian “session beers” for ease of drinking. Nothing should be too pronounced or dominant; balance is the key.
History: Produced by breweries with roots as far back as the mid-1700s, the most well-known examples were perfected after the Second World War with some influence from Britain, including hops and yeast strains.
Ingredients: Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color, body and complexity. Sugar is not commonly used as high gravity is not desired. Noble hops, Styrian Goldings, East Kent Goldings or Fuggles are commonly used. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character.
Vital Statistics: OG: 1.048 – 1.054
IBUs: 20 – 30 FG: 1.010 – 1.014
SRM: 8 – 14 ABV: 4.8 – 5.5%
|
|
|
American Barley Wine
|
American Barleywine
|
5 Gallons |
1.106 |
1.018 |
11.5 |
67.38 |
8.6 °L
|
814 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
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: 5/22/2020 4:37 PM |
| Notes: |
|
|
Red IPA
|
Specialty IPA: Red IPA
|
28 Litres |
1.055 |
1.013 |
5.49 |
65.02 |
12.75 °L
|
814 |
0 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
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: 2/15/2020 12:45 PM |
| Notes: |
|
|
Citra Hop
|
Witbier
|
5.5 Gallons |
1.053 |
1.014 |
5.14 |
26.38 |
4.18 °L
|
814 |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: N/A |
Creation
Date: 11/18/2019 7:56 PM |
| Notes: |
|
|
Stay Golden Ponyboy Barleywine
|
American Barleywine
|
5.5 Gallons |
1.11 |
1.026 |
11.11 |
74.51 |
35.08 °L
|
814 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 120 |
Boil Gravity: 1.087 |
Efficiency: 63 |
Mash Thickness: 1.25 |
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: 9/24/2019 2:09 PM |
| Notes: |
|
|
Dark Base Beer
|
Mixed-Fermentation Sour Beer
|
370 Gallons |
1.041 |
1.002 |
5.07 |
6.3 |
29.02 °L
|
814 |
0 |
|
|
Author:
|
|
Jameswoody
|
|
| Boil
Size: 460 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 2/18/2016 6:16 PM |
| Notes: |
|
|
G70 Caterpillar Chaos Imperial Stout
|
Specialty Fruit Beer
|
48.5 Litres |
1.124 |
1.04 |
11.04 |
40.5 |
50 °L
|
814 |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 56 Litres |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 60 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2018 3:18 PM |
| Notes: Add 1 kg muscovado and cocoa extract |
|
|
Belgian Dark Strong
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.077 |
1.015 |
8.05 |
24.91 |
27.81 °L
|
814 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2017 4:33 PM |
| Notes: |
|
|
Heady Kush
|
Double IPA
|
6 Gallons |
1.066 |
1.012 |
7.04 |
129.35 |
7.33 °L
|
814 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 71 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2017 1:08 AM |
| Notes: |
|
|
Let Us Known
|
American Strong Ale
|
7 Gallons |
1.075 |
1.016 |
8.2 |
63.62 |
17.9 °L
|
814 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 5/31/2017 12:31 PM |
| Notes: |
|
|
Wit-Ness Me
|
Witbier
|
5.5 Gallons |
1.054 |
1.014 |
5.25 |
17.3 |
4.86 °L
|
814 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
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: 2/17/2017 7:46 PM |
| Notes: |
|
|
Westy-ish
|
Belgian Dark Strong Ale
|
5 Gallons |
1.077 |
1.01 |
8.79 |
58.78 |
29.66 °L
|
814 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 47.5 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 2/3/2017 12:23 AM |
Notes: I brewed this with ingredients from my lhbs and something went wrong with the mash I only got 47.5 effeciency
Kegged after 2 months, the gravity was 1.005. Tasted strongly of alcohol at about 9.5% so I keg hopped it with an oz of simcoe and an oz of Amarillo. It gave it a nice subtle flavor and also took the alcohol bite away |
|
|
Have Your Heard The Word Of Our Lord & Savior, Saccharomyces?
|
Double IPA
|
6 Gallons |
1.077 |
1.018 |
7.78 |
63.77 |
4.2 °L
|
814 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/15/2016 7:15 PM |
| Notes: |
|
|
Rudolph's Runoff
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.102 |
1.018 |
11 |
36.08 |
13.83 °L
|
814 |
1 |
|
|
Author:
|
|
Antz
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 84 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2016 11:38 AM |
Notes: Step by Step
Strong Scotch ale base. Mash all grains at 152 °F (67 °C) for 60 min. Mash out at 168 °F (76 °C) for 10 min. Add dried malt extract and maple syrup at boil. Steep cherries in 2 qts. (2 L) of first wort runnings for 30 min. Strain out cherries and add this wort at end of boil. Ferment at 62–64 °F (17–18 °C). Dry spice in secondary for 2–3 weeks. |
|
|
Saison De'Remy
|
Saison
|
5.5 Gallons |
1.061 |
1.011 |
6.47 |
34.65 |
3.8 °L
|
814 |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 6/4/2016 1:56 PM |
| Notes: |
|
|
|
|