|
La Blanca
|
American Stout
|
40 Gallons |
1.06 |
1.02 |
5.32 |
13.16 |
8.85 °L
|
773 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 47 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
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: 9/25/2018 5:11 PM |
| Notes: |
|
|
SMaSH! Pale Ale
|
American Pale Ale
|
5 Gallons |
1.048 |
1.009 |
5.1 |
40.99 |
5.27 °L
|
773 |
0 |
|
|
|
| Boil
Size: 6.34 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 72 |
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: 2/2/2024 8:15 PM |
Notes: In order to evaluate the new hop to get a better idea of the aromas and flavors I can expect, I like to make hop tea or brew a SMaSH beer with it.
Below, is my favorite recipe—and one I’d strongly recommend you try—when I’m brewing a SMaSH beer. This recipe only uses only pale malt and cascade hops, but you can substitute in any hops you like.
Procedure:
Mash for one hour at 152° F or until starch conversion is complete. Mash out at 170° F. Bring to a boil. Add first hop addition and start timer. After 30 minutes, add second addition. After 15 more minutes, add third hop addition and the Irish moss.
As you turn off your heat, stir in your final hop addition. Whirlpool, chill to 68° F, and rack to your fermenter. Pitch yeast and ferment at 68° F for 7-10 days or until fermentation is complete. Rack to secondary fermenter with 0.5 ounces of dry-hops.
Let rest for 7-14 days at 68° F and bottle or keg to 2.5 volumes of carbon dioxide. |
|
|
Nouvelle American Pale Ale
|
American Pale Ale
|
6 Gallons |
1.061 |
1.011 |
6.6 |
47.12 |
9.8 °L
|
773 |
2 |
|
|
|
| Boil
Size: 8.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 56 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/5/2023 9:13 PM |
Notes: Brew Day: 02-24-23, Start 6:30 A
Starting Temperatures: Air: 51.8 F, RH: 83%, Grist: 57.2 F
RECIPE:
Beer & Brewing. Winter 2023, pg. 86
(Used 120 Lovibond crystal inadvertently vs. 20-30L)
(Used different yeast: Imperial Yeast L24, Hygee, Lager yeast)
MASH INFUSION, STRIKE WATER:
Grain Weight: 12.63 lb.
Mash Water/Grain Ratio: 1.50 Quarts / Pound
First Rest Temperature:155 °F
Grain Temperature: 59.9 °F
Volume of strike water: 18.95 (Quarts)
Temperature of strike water: 167.7 °F
MASH:
Grain Weight: 12.63 (lb)
Target Rest Temperature: 152 °F
Rest Duration: 90 min.
Gypsum: 0 g Ca+2 SO4• 2H2O ~0.2 tsp
Epsom Salt: 4.1 g Mg+2 SO4• 7H2O ~0.9 tsp
Acid Type: Lactic
Acid Strength: 88 %
Acid Amount: 4.5 ml
Target Mash pH: 5.2
Actual mash temp: 153 F Avg.
Liquor PH: 8.2
Mash pH (ending): 5.92
MASH TIMES
Start Time: 7:07 AM
End Time: 8:47 AM
Hours:Minutes 1:40
Minutes 100.00
LAUTER TIMES
Start Time: 8:50 AM
End Time: 9:35 AM
Hours:Minutes 0:45
Minutes 45
BOIL:
Boil Length: 60 Min.
Boil Vol.: XX gal. at 212 F
1tablet Whirfloc
Yeast Nutrient: 5 g. Fermkaid @10 min.
Finish Boil Vol.: 7.25 gal.
Boil Ending Gravity/Starting Gravity (BEG/SG):
Hydrometer: 1.060
pH: 5.7
BOIL TIMES Target 60
Start Time: 9:42 AM
End Time: 10:42 AM
Hours:Minutes 1:00
Minutes 60
KETTLE BOIL OFF/LOSS %
Start Kettle Volume (Approx. 200F) 8.75 Gallons
End Kettle Volume (Approx. 170F) 7.25 Gallons
Kettle Loss 1.5 Gallons
Kettle Loss 6.0 Quarts
Boil Period 1.0 Hours
Loss in qt./hr. 6.0
% Reduction 17.14%
BREW DAY TIMES
Start Time: 8:20 AM
End Time: 12:40 PM
Hours:Minutes 4:20
Minutes 260
FERMENTATION:
Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space.
FERMENTATION:
Hydrometer SG: 1.0XX
F: Temp Controller set to 57: 57-58 F, Day 1
09-XX-22: Temp Controller set to 68: 68-69 F, Day XX
09-XX-22: Dry hop added, Day XX
09-XX-22: Temp Controller set to 70: 69-70 F, Day XX
09-XX-22: Apparent physical activity stopped, Day XX
09-XX-22: Start Diacetyl rest, Day XX
09-XX-22: End Diacetyl rest, Day XX
09-XX-22: Cold crash start, Day XX
09-XX-22: Transfer Beer to keg. Day XX
09-XX-22: 3 Min. @30 psi speed carbonation, Day XX
09-XX-22: Hydrometer Gravity: 1.008, Day XX
09-XX-22: PH: 4.87, Day XX
09-XX-22: Set keg CO2 to 11 p.s.i. , Day XX
09-XX-22: Reduce keg pressure to 11 p.s.i. , Day XX
Hydrometer FG: 1.0XX
MASH/LAUTER/GRIST/BOIL NOTES:
XX
FERMENTATION NOTES:
XX
TASTING NOTES:
XX.
MISC. NOTES:
XX
|
|
|
Red Red Rail Roo
|
Irish Red Ale
|
5 Gallons |
1.054 |
1.011 |
5.6 |
40.77 |
21.38 °L
|
773 |
0 |
|
|
|
| Boil
Size: 5.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
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: 2.25 oz |
Creation
Date: 11/24/2022 4:45 AM |
| Notes: |
|
|
Citra Golden Ale
|
Blonde Ale
|
4 Gallons |
1.041 |
1.007 |
4.45 |
23.81 |
5.75 °L
|
773 |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: 1.75 |
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: 4/29/2022 6:57 PM |
Notes: FG came in at 1.015. I think fermenting at > 20 psi stressed the yeast and stalled it. Only 67% attenuation. At day 8 it tastes nice though. Getting citra lovely citrus and fruit from the dry hop. Already want to rebrew to get 5 gals.
Day 9: HOLY SHIT THIS IS AN AMAZING BEER |
|
|
Blonde Ale
|
Blonde Ale
|
6 Gallons |
1.045 |
1.008 |
4.84 |
31.99 |
6.43 °L
|
773 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 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: 9/19/2021 5:22 PM |
| Notes: |
|
|
Orange Creamsicle
|
American Pale Ale
|
2.5 Gallons |
1.108 |
1.018 |
11.87 |
0 |
10.09 °L
|
773 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
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: 2/22/2020 4:47 AM |
| Notes: |
|
|
THD
|
American Pale Ale
|
30 Litres |
1.052 |
1.011 |
5.42 |
24.79 |
6.49 °L
|
773 |
0 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 4/23/2019 12:36 AM |
| Notes: |
|
|
American Stout
|
American Stout
|
21 Litres |
1.059 |
1.014 |
5.89 |
49.04 |
46.35 °L
|
773 |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 11/5/2018 11:53 PM |
| Notes: |
|
|
Stacey's Mosaic Pale Ale
|
American Pale Ale
|
11 Gallons |
1.046 |
1.009 |
4.85 |
50.48 |
5.05 °L
|
773 |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 81 |
Mash Thickness: 1.5 |
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: 10/3/2018 9:50 PM |
Notes: Mashin = 6.60 gal (24.98L) @165.13+6= 171.13 for 154
Mashout = 7.21 gal (27.31L) |
|
|
Oatmeal Stout
|
Oatmeal Stout
|
35 Litres |
1.082 |
1.02 |
8.14 |
27.44 |
40.45 °L
|
773 |
1 |
|
|
|
| Boil
Size: 38 Litres |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 45 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2016 2:45 AM |
Notes: Quebra do celular/ sem aplicativo.
Pre boil volume 36 litros
S.G. Pre boil 1,043
Volume final 30 litros
O.G. 1,059 |
|
|
Moose Drool Clone
|
American Brown Ale
|
11 Gallons |
1.051 |
1.013 |
5.17 |
20.62 |
26.5 °L
|
773 |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 5/22/2018 12:52 PM |
| Notes: |
|
|
Burton Ale MK2
|
Old Ale
|
21 Litres |
1.07 |
1.014 |
7.31 |
48.27 |
13.18 °L
|
773 |
2 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 75 |
Boil Gravity: 1.05 |
Efficiency: 74 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Table sugar |
Priming Amount: 7,5 gr/L |
Creation
Date: 4/17/2018 12:59 PM |
| Notes: |
|
|
Cream Stout
|
American Stout
|
5.25 Gallons |
1.05 |
1.014 |
4.8 |
19.82 |
35.95 °L
|
773 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 58 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2018 10:59 PM |
| Notes: |
|
|
SMaSH Pale Ale
|
American Pale Ale
|
25 Litres |
1.053 |
1.01 |
5.6 |
48.12 |
4.91 °L
|
773 |
1 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 83 |
Mash Thickness: 2.5 |
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: 2/19/2018 4:29 PM |
| Notes: |
|
|
Marko's Mosiac American Pale
|
American Pale Ale
|
20 Litres |
1.053 |
1.013 |
5.29 |
99.2 |
5.33 °L
|
773 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: 5 |
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: 8/11/2017 2:04 PM |
| Notes: First recipe I've built for my new Braumeister 20l |
|
|
70 Minute Session Ale
|
American Amber Ale
|
13 Litres |
1.05 |
1.017 |
4.27 |
24.55 |
20.25 °L
|
773 |
1 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 70 |
Boil Gravity: 1.034 |
Efficiency: 77 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2017 4:31 PM |
Notes: 0 70.5
15 70.5
30 70.5
45 71
60 70
75 70.5
90 70.5
OG 1.050
Vettä 2 L
OG 1.042
FG 1.022
|
|
|
Haddland Småbryggarlag Sierra Klone
|
American Pale Ale
|
131 Litres |
1.057 |
1.01 |
6.18 |
37.36 |
5.64 °L
|
773 |
0 |
|
|
|
| Boil
Size: 150 Litres |
Boil Time: 70 |
Boil Gravity: 1.05 |
Efficiency: 72 |
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: 1/26/2017 11:16 AM |
| Notes: 126 g US-05, Hydrated |
|
|
Arklow Amber Ale
|
Irish Red Ale
|
23 Litres |
1.052 |
1.012 |
5.27 |
23.58 |
18 °L
|
773 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2016 9:19 AM |
Notes: Discovered this quite by accident. Originally based on the Parnell Pale Ale recipe, I accidentally ordered a darker Crystal malt. Although the recommended grist ratio for this crystal malt is around 5% of the grain bill, this particular recipe worked an absolute treat. It's not really an Irish Red, but this is the closest style.
The mash schedule was batch sparge. 1st batch hold at 66 degrees. I've found this a good balance between the alpha and the beta. It's the upper limit of the beta and the lower end of the alpha. I've stretched out the times to allow both to work most effectively. Allow a little cooling during the final lauter phase to help create the most fermentable wort possible.
The hops were left over from previous brews, so I've adjusted accordingly.
I bottled after a few weeks in primary and allowed to condition in the bottle for a few more weeks. Absolutely divine! |
|
|
9. Bag Of Spanners 300516
|
American Pale Ale
|
26 Litres |
1.05 |
1.009 |
5.27 |
44.04 |
6 °L
|
773 |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.045 |
Efficiency: 63 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2016 12:42 PM |
| Notes: |
|
|
|
|