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Avg. Perfect Northeast IPA (NEIPA) W/Amarillo #3
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Specialty IPA: New England IPA
|
6 Gallons |
1.067 |
1.017 |
6.63 |
21.9 |
5.31 °L
|
678 |
1 |
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| Boil
Size: 10 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: 8.5 psi |
Creation
Date: 9/3/2019 4:21 PM |
Notes: Add the first round of dry hops on Day 3 of fermentation, add the second round on Day 6, cold crash on Day 10, rack to the keg on Day 13 and force carb. through Day 20.
Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.
Fermentation temp: 68F
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Psychedelic Dream Hazy IPA
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Specialty IPA: New England IPA
|
23 Litres |
1.063 |
1.011 |
6.86 |
21.54 |
4.06 °L
|
678 |
0 |
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| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 80 |
Mash Thickness: 3.65 |
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: 9/30/2023 2:54 AM |
| Notes: |
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LA Perezosa IPA
|
Specialty IPA: New England IPA
|
40 Litres |
1.082 |
1.019 |
8.32 |
52.99 |
6.07 °L
|
678 |
0 |
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| Boil
Size: 46.68 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
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: 5/14/2023 4:32 PM |
Notes: 16.02.2023
1º 15 min/47º Mash hopping con 100gr cascade. (Empaste+lúpulo+sales).
2º (Maceración a 69º durante 60 min).
3º Toma de PH y Ajuste de PH: 5,4 . (al final he repartido el mosto entre el brewzilla y la olla, los dos mostos han sido ajustados a 5,4 usando 8 ml en brewzilla (46 L/10,5 KG) y 5 ml en olla 32L/5KG).
El brewzilla tiene una capacidad máx. aprox. de 10/11 kg (Hay que entender que es mezcla de avena,trigo, cascarilla arroz y malta base.) con 45/46 litros de agua. El fondo de la olla es de 12 Litros. Al final 3L/Kg = 30 L + 12L = 42 L para 10 kg.
4º Real Pre Boil Gravity: 1055 (ERROR densidad demasiado baja, puede que malta intermalta sean ruinas en la extracción de azúcares).
(NOTA: para intentar tener más azúcares y como había malta pilsen han sido 90min de hervido). + 400 gramos Lactosa(Para dejar densidad final alta y dulzor).
5º Real Litros Pre Boil: 52L.
6º Finales en fermentador 41L.
Densidad Final 1070
Se me ha olvidado medir Ph.
RAPT pill NO ESTÁ FUNCIONADO BIEN, revisar calibración.
Fermentación sin presión. Levadura M66 muy activa. a las 4/5 horas ya estaba con un burbujeo continuo.
Primer DH a las 8:00h del 17.05.23. aprox 18h inicio fermentación.
NOTA: Desprende mucho aroma tropical.
del 7º al 9º día la densidad final se ha estabilizado a 1019.
Probé muestra y tiene toques cítricos y mango verde, levemente a fruta de hueso madura. (Poco aroma, de sabor bien pero aún verde).
La noto muy ligera, falta de dulzor o cuerpo.
DI:1070 a DF: 1019 --> 6,69% ABV
2º Dry-Hopping al 9º día a 14/13 grados.
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Quench 7
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Specialty IPA: New England IPA
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26 Litres |
1.058 |
1.018 |
5.25 |
67.3 |
3.87 °L
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678 |
1 |
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| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 30 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/20/2023 2:16 PM |
| Notes: |
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Grisette Cashmere
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Brett Beer
|
21.5 Litres |
1.035 |
1.003 |
4.2 |
30.12 |
2.96 °L
|
678 |
1 |
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| Boil
Size: 26.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.03 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/21/2022 2:32 PM |
| Notes: |
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Ginger Beer Moderate
|
Alternative Sugar Beer
|
24.5 Litres |
1.036 |
1 |
4.71 |
0 |
2.21 °L
|
678 |
0 |
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| Boil
Size: 18.5 Litres |
Boil Time: N/A |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.42 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/22/2021 3:18 AM |
Notes: Brew day 23rd Oct.
Only had 800g ginger after peeling 907g. Steeped for 45mins.
Pitched Nottingham yeast at 22c at 5pm.
Wonder if I should have left ginger in the ferment.
OG 1.051 with 18.5L wort. Will deliver 6.66% ABV - needs to be lower. Air temp 23c. Pressure by temp black mark. Spunding valve closed.
3am alarm is going off, it's at 35c! Weird.
Ferment underway, by 11am Day 1, PSI beyond 15. Opened spunding to 15PSI. Keeping pressure high to minimise off flavours.
Wort temp - 25c in a 21c air temp.
May finish in 3-5 days?
Wort vol 18.5L.
FOLLOW-UP
2nd Nov (Day 10) still spunding, still fermenting. Long brew. Spunding at c 10PSI (after correction)
Refractometer 1.020 uncorrected; correct 1.002 = 6.44%
Taste - has some bite, much less sweet than originally, decent alcohl whack. Colour cloudy grey, not the yellow expected. V close to complete ferment but impatient so...
Topped up to 24.5L to take it to SG1.028 and final target ABV of 4.8%
Backsweetened with adjusted recipe:
( https://brewtogether.com/2020/02/01/calculate-abv/ )
https://homebrewacademy.com/dilution-boil-off-calculator/
Targets:
OG =
FG =
IBU = XX
SRM: X
ABV = 6.4%
Original source: https://www.morebeer.com/questions/202
Ingredients:
• 0.907 kg peeled, diced ginger root
• 2.27kg organic cane/raw sugar
• 5 limes (zest and juice)
• Water to make 19L
• Yeast nutrient (dose per manufacturer instructions)
• 1 packet S-04 yeast (have S-05)
Method
Boil 9.5L water, then remove from heat.
Stir in sugar and yeast nutrient until well dissolved (The recommended dosage is 40ppm (5g:25L). It should be slurried in a few liters of liquid and added to the kettle about 15 minutes before the end of the boil.)
Once the sugar is dissolved add the ginger root, lime zest, and lime juice.
Steep for 15 minutes.
Strain and pour the mixture into primary fermenter and top off to 5 gallons // 19L. OG should be about 1.045.
Aerate and pitch S-04/5 yeast.
After 2 weeks, you should have reached a FG of around 0.996 and you’re ready to backsweeten.
You’ll need:
• Potassium sorbate
2 cups (473g) of water
• 85g (3 oz) peeled, diced ginger root
• 113g (4 oz) diced crystallized ginger
• 600g (3 cups) sugar (not granulated Splenda (for baking))
Boil the water, then remove from heat.
Stir in sweetener until dissolved, then add both forms of ginger and steep for 5 minutes.
Strain and add directly to the fermenter, or to a sanitized carboy and then rack the ginger ale onto it.
Let the ginger ale rest for 1-2 more weeks for the flavors to marry and mellow.
Keg it and dispense from your fridge.
Target 10 to 12 PSI when kegging).
Give the yeast at least 3 weeks to carbonate in the bottle or keg
When carbonated, chill and serve for a refreshing ginger ale that is sure to please all your friends! |
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Boozeberry Milkshake IPA
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Specialty IPA: New England IPA
|
46 Litres |
1.064 |
1.019 |
5.95 |
59.16 |
10.24 °L
|
678 |
0 |
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| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 80 |
Mash Thickness: 2.5 |
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: 10/20/2021 2:56 PM |
Notes: Add a shit ton of frozen blueberries in primary? From Oxford NS. Or maybe blueberry juice as late additoin to kettle? Would that work?
Azacca for bittering, and then Mosaic for blueberry notes.
Also if we wanted to dry hop - maybe mosaic or lemondrop in one of the fermentors? |
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Work In Progress
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Specialty IPA: New England IPA
|
6 Gallons |
1.057 |
1.011 |
6.03 |
72.74 |
5.78 °L
|
678 |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
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: 8.62 psi |
Creation
Date: 4/25/2021 12:11 AM |
| Notes: |
|
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Rosemary & Lemon Saison
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Belgian Blond Ale
|
5.5 Gallons |
1.058 |
1.012 |
6.03 |
20.37 |
3.98 °L
|
678 |
0 |
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| Boil
Size: 4.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.071 |
Efficiency: 89 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: 13.26 psi |
Creation
Date: 9/2/2020 5:39 PM |
| Notes: |
|
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Tripel
|
Belgian Tripel
|
5.5 Gallons |
1.081 |
1.013 |
8.91 |
32.63 |
4.02 °L
|
678 |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: 1.064 |
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: 4/16/2020 8:45 PM |
| Notes: |
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Heathcliffe
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Belgian Blond Ale
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11 Gallons |
1.063 |
1.014 |
6.48 |
24.16 |
6.86 °L
|
678 |
1 |
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| Boil
Size: 13.4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2016 7:59 PM |
Notes: Mash 9.45 gal at 164 F for rest at 148 F - 60 min.
Drain to kettle - volume 5.55 gal.
Infuse 7.9 gal. at 173 F for rest at 168 F - 15 min.
Batch sparge - kettle volume 13.45 gal.
Pre-boil gravity 1.052
Split batch w/ WY3787 Trappist High Gravity and WY3522 Belgian Ardennes
1.5L Starters
Ferment at 67 and allow to free rise for full attenuation. |
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Big Bird Neipa
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Specialty IPA: New England IPA
|
5.5 Gallons |
1.086 |
1.006 |
10.47 |
99.9 |
4.99 °L
|
678 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 79 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2019 6:10 PM |
| Notes: |
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Gunslinger
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Specialty IPA: New England IPA
|
46.5 Gallons |
14.139 |
4.162 |
5.39 |
51.99 |
3.97 °L
|
678 |
0 |
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| Boil
Size: 54.9 Gallons |
Boil Time: 15 |
Boil Gravity: 12.1 |
Efficiency: 65 |
Mash Thickness: 1.4 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/18/2019 9:10 PM |
| Notes: |
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Kentucky Common
|
Kentucky Common
|
5 Gallons |
1.048 |
1.015 |
4.28 |
27.57 |
15.63 °L
|
678 |
1 |
|
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Author:
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peterj
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|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2019 8:45 PM |
| Notes: |
|
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Málnás Mentás
|
Belgian Tripel
|
35 Litres |
1.08 |
1.011 |
9.07 |
17.21 |
6.57 °L
|
678 |
0 |
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| Boil
Size: 40 Litres |
Boil Time: 70 |
Boil Gravity: 1.07 |
Efficiency: 70 |
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: 11/15/2018 7:48 PM |
Notes: Az élesztő: 20g wb-06+60g us-05
málna plusz menta !!!! |
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Belgian Blond Ale Dalmo Beer
|
Belgian Blond Ale
|
50 Litres |
1.067 |
1.019 |
6.37 |
30.38 |
9.34 °L
|
678 |
0 |
|
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Author:
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| Boil
Size: 58.52 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1.47 bar |
Creation
Date: 10/25/2018 5:02 PM |
| Notes: Resfriar até 18-20oC; Fermentar a 18oC por 5 dias; Fermentar a 20oC do dia 6 até estabilizar; Maturação - desce até chegar em 0oC |
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Beza
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Belgian Blond Ale
|
18 Litres |
1.064 |
1 |
8.4 |
0 |
1.16 °L
|
678 |
0 |
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| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 100 |
Mash Thickness: 2.9 |
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: 10/12/2018 5:31 PM |
| Notes: |
|
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Sour Exbeeriment #1
|
Experimental Beer
|
20.8 Litres |
1.08 |
1.008 |
9.49 |
3.49 |
4.51 °L
|
678 |
0 |
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| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 50 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2017 6:32 AM |
Notes: Wlp672 kettle sour 2 days 109-112 - target 110F (43C)
pH readings at 24 hours and 48 hours.
boil 15 mins with 0.2oz citra + 1tsp irish moss + 0.5kg sugar
Cool to 22-25C
Pitch 644 at 22-25C
Ferment 18—22 pref 19.5C
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Equinox Farmhouse Saison
|
Saison
|
5 Gallons |
1.058 |
1.014 |
5.81 |
62.17 |
7.43 °L
|
678 |
1 |
|
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Author:
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|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2017 4:18 PM |
| Notes: |
|
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Goldie
|
Brett Beer
|
5.5 Gallons |
1.068 |
1.005 |
8.26 |
26.55 |
4.25 °L
|
678 |
0 |
|
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Author:
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LazareHouse
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|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/12/2016 2:50 AM |
| Notes: |
|
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