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Fortunate Islands #3
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American Wheat or Rye Beer
|
3 Gallons |
1.047 |
1.012 |
4.53 |
44.53 |
4.8 °L
|
724 |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 2.23 |
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: 4/3/2015 5:53 PM |
| Notes: |
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Lindi Evil Red Ale
|
Irish Red Ale
|
11 Gallons |
1.058 |
1.01 |
6.31 |
55.9 |
18.54 °L
|
724 |
4 |
|
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| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/21/2022 11:32 PM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 29l.
25l to mash
4l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚"5/7 days"
Dry Hop "7 days" 20c˚
Columbus
Citra
Second dry hopping
Citra "7 days" 20c to 0C˚,
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Ain't She A Peach
|
No Profile Selected |
5.5 Gallons |
1.051 |
1.006 |
5.86 |
40.22 |
8.71 °L
|
724 |
0 |
|
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|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 55 |
Mash Thickness: 1.25 |
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: 9/20/2019 5:18 PM |
| Notes: Add 3lb of frozen peaches after 7 days with dry hops. |
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HB Wee Heavy
|
Strong Scotch Ale
|
3 Gallons |
1.099 |
1.03 |
9.02 |
32.8 |
24.64 °L
|
724 |
0 |
|
|
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| Boil
Size: 4 Gallons |
Boil Time: 120 |
Boil Gravity: 1.074 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/16/2019 1:24 AM |
| Notes: |
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Munich Madness (Oktoberfest/Marzen)
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.055 |
1.009 |
6.08 |
23.82 |
9.7 °L
|
724 |
4 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 8/18/2019 6:19 PM |
| Notes: Lager method: Chill to 44; raise to 50 over 36 hours. Finish at 60 for diacetyl rest 7 days later. |
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German Helles
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Maibock/Helles Bock
|
7.5 Gallons |
1.043 |
1.008 |
4.58 |
2.71 |
6.48 °L
|
724 |
0 |
|
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2019 11:38 PM |
| Notes: |
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Vestre Bayer
|
Munich Dunkel
|
50 Litres |
1.054 |
1.015 |
5.15 |
21.08 |
15.94 °L
|
724 |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2016 9:52 PM |
| Notes: |
|
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Honey Wheat
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.054 |
1.013 |
5.28 |
16.4 |
4.83 °L
|
724 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 2/5/2016 3:39 PM |
| Notes: |
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Wee Heavy
|
Strong Scotch Ale
|
11 Gallons |
1.077 |
1.022 |
7.19 |
29.76 |
10.96 °L
|
724 |
1 |
|
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| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 9/4/2015 1:46 AM |
| Notes: Boil 2 gallons of first runnings down to about 1 pint. |
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Rob's London Bitter
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Extra Special/Strong Bitter (ESB)
|
5.5 Gallons |
1.054 |
1.014 |
5.33 |
44.81 |
12.88 °L
|
724 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 2/4/2015 9:39 PM |
| Notes: |
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Du Hops Mich
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Specialty IPA: New England IPA
|
125 Gallons |
1.063 |
1.016 |
6.17 |
7.72 |
4 °L
|
723 |
0 |
|
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| Boil
Size: 128 Gallons |
Boil Time: 30 |
Boil Gravity: 1.062 |
Efficiency: 86 |
Mash Thickness: 1.5 |
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: 3/28/2019 4:48 PM |
| Notes: |
|
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Peaches N' Cream
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.073 |
1.024 |
6.42 |
39.86 |
8.39 °L
|
723 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
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: 1/31/2019 5:07 PM |
| Notes: |
|
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Rye Saison
|
Mixed-Fermentation Sour Beer
|
6 Gallons |
1.043 |
1.009 |
4.49 |
20.73 |
3.43 °L
|
723 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: 6.27 psi |
Creation
Date: 4/21/2020 8:46 PM |
| Notes: |
|
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Mango Maya Milshake IPA
|
Specialty IPA: New England IPA
|
19 Litres |
1.094 |
1.032 |
8.19 |
38.97 |
7.06 °L
|
723 |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 1.74 bar |
Creation
Date: 5/16/2020 2:08 PM |
Notes: Won 1st place at 2018 Stone Homebrew Competition and American Homebrew Association Rally!
Recipe is for 70% brewhouse efficiency. Standard infusion mash at 152 for 60 minutes and batch sparge.
Adjunct addition notes :
* Lactose can be added at flameout
* For the mango, plan to add after high krausen. I buy frozen mango chunks, thaw at room temperature, then blend into puree.
* vanilla bean should be prepared in a tincture : split and scrape the bean(s), add to a small glass and top with very small amount of vodka (enough to cover the scraped bean and filling)
* add the vanilla bean tincure and coconut with the dry hops - usually put them all together in a muslin bag
* once fermentation is complete i usually cold crash for 24 hours then package. |
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Antisocial Hazy 2020
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Specialty IPA: New England IPA
|
13 Gallons |
1.069 |
1.023 |
6.02 |
28.57 |
4.33 °L
|
723 |
0 |
|
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| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 10/14/2020 11:11 PM |
Notes: 13 gr dry yeast
5oz
El Dorado
Citra
Mosaic
15oz total
Brewed12.7.2020
X5 gallons with Lutra |
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Next Gen NEIPA
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Specialty IPA: New England IPA
|
5.5 Gallons |
1.062 |
1.011 |
6.66 |
36.65 |
5.44 °L
|
723 |
0 |
|
|
|
| Boil
Size: 7.61 Gallons |
Boil Time: 30 |
Boil Gravity: 1.06 |
Efficiency: 68 |
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: 8/30/2021 9:16 PM |
| Notes: |
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E-Quad
|
Belgian Dark Strong Ale
|
7 Gallons |
23.673 |
5.255 |
10.35 |
40.5 |
30.1 °L
|
723 |
0 |
|
|
|
| Boil
Size: 10.36 Gallons |
Boil Time: 90 |
Boil Gravity: 18.6 |
Efficiency: 59 |
Mash Thickness: 1.62 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 16.47 psi |
Creation
Date: 10/16/2021 1:55 AM |
Notes: Kettle size: 20
Trub: 1.375gal = 5.5qt = 4.5qt kettle loss + 1qt line loss
Boil off rate: 1.0
Grain absorption: 0.07
=> Strike water gal ( gal, qt), f
Note: don't use syrup in grain weight for calculation
Add candi syrup at 10 minutes
Note: Using the Imperial Yeast B48 strain, it would take 7 packs ($170 or so) of month old yeast without a starter. We could get 2 packs and step them up separately to make just about enough. Or make a Dubbel before and use that yeast.
Oxygenate the chilled wort to a level of 14 ppm dissolved oxygen. Given the high starting gravity, a second dose to 14 ppm is recommended approximately 12-18 hours after the yeast has been pitched.
https://shop.theelectricbrewery.com/pages/aerating-oxygenating-wort
Pitch at 68F, allow to rise 1 degree/day up to 82-84F if it will go that high.
https://shop.theelectricbrewery.com/pages/belgian-dark-strong-ale-quadrupel
Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70 (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). For more information on how to adjust your water, refer to our step by step Water Adjustment guide.
Step mash profile
131F 10min
149F 90min
155F 30min
168F 10min
> This seems overly complicated to me and I expect would be indistinguishable from a single mash for 30-60 minutes at 150-152F
If your system does not allow for step mashes, try a single infusion mash at 150F for 90 mins, followed by a mashout to 168F for 10 mins (if possible).
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash
temperature). Collect 14.9 gallons.
Boil for 90 minutes, adding Whirlfloc, hops, and candi syrup per schedule. Lid on at flameout, start chilling immediately.
Cool the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Oxygenate the chilled wort to a level of 14 ppm dissolved oxygen. Given the high starting gravity, a second dose to 14 ppm is recommended approximately 12-18 hours after the yeast has been pitched. For more information refer to our Aerating / Oxygenating Wort guide.
Pitch yeast and ferment at 68F (wort temperature), allowing temperature to rise naturally as high as 82-84F but no higher (do not allow to rise more than 1 degree per day). Do not fret if yours doesn't want to go this high. We use modified stainless fermenting buckets in wine fridges.
Allow yeast to continue until finished. Do not allow temperature to drop as it can cause the yeast to stall. Assume fermentation is done if the gravity does not change over 4-6 days.
Rack to a brite tank (we use 5 gallon glass carboys) that has been purged with CO2 to avoid oxygen pickup, add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and allow to clear for 2-3 days. Westvleteren does not filter or use clarifiers in their beers so you may wish to skip this step.
Package as you would normally. Though some will argue that a Belgian Dark Strong Ale should only be bottled, if we still had to bottle we wouldn't be brewing beer. |
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Styrian Hazy IPA
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Specialty IPA: New England IPA
|
110 Litres |
1.061 |
1.015 |
6.1 |
32.22 |
7.7 °L
|
723 |
0 |
|
|
|
| Boil
Size: 123.44 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2021 7:42 PM |
| Notes: |
|
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Pumpkin Oblivion
|
Autumn Seasonal Beer
|
5.5 Gallons |
1.078 |
1.016 |
8.2 |
17.7 |
16.99 °L
|
723 |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 72 |
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: 4/9/2023 10:14 PM |
| Notes: Fresh pie pumpkin can be switched out for butternut squash. Remove skin, dice squash, and mix with maple syrup (4 tbsp). Cook in over at 350 for an hour. Add half of the squash to the mash and half to the boil at 15 minutes in a mesh bag. Add squash from boil to fermentor. Once fermentation is complete, rerack to secondary add spices, let age for at least two months. |
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Big Doink Lookalike
|
Specialty IPA: New England IPA
|
21 Litres |
1.056 |
1.01 |
6.03 |
38.78 |
4.23 °L
|
723 |
0 |
|
|
|
| Boil
Size: 27.61 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: sucrose |
Priming Amount: 120.8 g |
Creation
Date: 4/27/2023 4:05 PM |
Notes: First Dry Hop added after 4 days, second after 8 days.
Ferment at 18 C and raise to 22 C after 3-5 days. |
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