|
Belgian Blondie
|
Belgian Blond Ale
|
5.5 Gallons |
1.061 |
1.014 |
6.23 |
99.28 |
5.06 °L
|
579 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2019 8:41 PM |
| Notes: |
|
|
Hey Mango IPA
|
American IPA
|
35 Litres |
1.058 |
1.01 |
6.32 |
49.64 |
4.41 °L
|
579 |
2 |
|
|
|
| Boil
Size: 42 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 2.82 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/10/2023 6:18 PM |
| Notes: Added the mango puree in after a week of fermentation, then dryed hopped for 3 days with a day cold crash ... |
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HWB - Pumpkin Ale Split Batch
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Spice, Herb, or Vegetable Beer
|
9.9 Gallons |
1.08 |
1.019 |
8.03 |
32.86 |
16.11 °L
|
579 |
0 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 72 |
Mash Thickness: 2 |
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: 1/23/2022 3:52 AM |
| Notes: This is a split batch for a pumpkin ale. I brewed a ~11g batch and put 4 gallons in one fermenter at 1.080, then topped it with 1 gallon of distilled water. This should make the lighter version around 1.064. I did not get good gravity readings due to mixing and temperature issues. |
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Bosbessen Bier
|
Fruit Beer
|
20 Litres |
1.065 |
1.008 |
7.52 |
19.24 |
10.71 °L
|
579 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 75 |
Boil Gravity: 1.049 |
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: N/A |
Creation
Date: 8/23/2021 8:29 PM |
| Notes: |
|
|
Pineapple Kettle Sour
|
Berliner Weisse
|
5.5 Gallons |
1.042 |
1.007 |
4.6 |
0 |
3.23 °L
|
579 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 81 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/7/2021 4:14 PM |
Notes: Boil for 15 minutes after sparge to kill any wild bacteria or yeast in wort.
Cool remaining wort to 100 degrees. Use lactic acid to lower PH to 4.5 and and pitch lacto. Purge o2 with co2 and seal mash and boil with saran plastic wrap. Hold at 100 degrees until the ph is down to 3.2-3.3. 18-48 hours
Once target ph is reached, boil wort for 75-90 minutes to reduce DMS until 5.5 gallons is collected. Add the hops, yeast nutrient, and irish moss the last 15 minutes of the boil. Cool to 65 degrees and transfer to sanitized fermenter. Aerate with pure O2 with .5 micron stone, pitch yeast starter, and ferment at 67 degrees until complete. Increase temp 1 degree per day until temp reaches 72 degrees. take gravity ready and sample finished beer.
Cold crash to 35 degrees. Add 5 oz amoretti pineapple flavoring to sanitized keg purged of O2 with CO2. Run low psi into liquid post as you siphon beer to keg to minimize oxygen exposure.
1 pack of us-05 - Collect 1 L for yeast starter - cool to 65 degrees and pitch 1 pack of us 05.
Cells Available: 69 billion cells
Pitch Rate As-Is: 0.38M cells / mL / °P
Target Pitch Rate Cells: 137 billion cells
Difference: -68 billion cells
Starter Size (1 L)
Gravity (1.034)
Growth Model and Aeration
DME Required: 3.2 oz, 90.5 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.64
Ending Cell Count: 196 billion cells
Resulting Pitch Rate: 1.07M cells / mL / °P
Starter meets desired pitching rate! |
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Pyramid Outburst Clone 1g
|
Imperial IPA
|
1.3 Gallons |
1.08 |
1.015 |
8.49 |
81.99 |
11.45 °L
|
579 |
0 |
|
|
|
| Boil
Size: 2.8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 72 |
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: 10/31/2020 8:42 PM |
| Notes: |
|
|
Frulatto Ipa
|
English IPA
|
500 Litres |
1.04 |
1.009 |
4.04 |
0 |
4.72 °L
|
579 |
0 |
|
|
|
| Boil
Size: 550 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
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: 9/2/2020 7:56 PM |
| Notes: |
|
|
The Kernel Imperial Brown Stout London 1856
|
Russian Imperial Stout
|
6.5 Gallons |
1.103 |
1.025 |
10.2 |
121.67 |
46.16 °L
|
579 |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.074 |
Efficiency: 74 |
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: 3/13/2020 9:14 PM |
Notes: Substitute Piloncillo for brown sugar
12.4 lb (5.64 kg) Bairds pale two-row malt
1.63 lb (0.74 kg) Bairds brown malt
1.63 lb (0.74 kg) Bairds Munich malt
1.45 lb (0.66 kg) brown sugar (boil, 10 min)
1.3 lb (0.59 kg) Bairds black patent
0.53 lb (0.24 kg) Bairds amber malt
0.18 lb (81 g) Bairds 150° L crystal malt |
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Witbier De Mandarina
|
Witbier
|
21.5 Litres |
1.051 |
1.014 |
4.87 |
11.82 |
3.25 °L
|
579 |
0 |
|
|
|
| Boil
Size: 26.53 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18.5 ° C |
Priming Method: co2 |
Priming Amount: 0.77 bar |
Creation
Date: 2/3/2020 10:02 PM |
| Notes: |
|
|
Of Course It's Cashmere
|
American IPA
|
10 Gallons |
1.061 |
1.011 |
6.62 |
54.65 |
6.29 °L
|
579 |
0 |
|
|
|
| Boil
Size: 12.38 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2019 9:21 PM |
| Notes: |
|
|
Am Wheat IPA
|
American IPA
|
6 Gallons |
1.074 |
1.018 |
7.67 |
0 |
4.41 °L
|
579 |
0 |
|
|
Author:
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|
Macphergus
|
|
| Boil
Size: 7.76 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 74.6 |
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: 4/2/2015 1:10 AM |
| Notes: |
|
|
Competition NEEPAH (DIPA)
|
American IPA
|
5.5 Gallons |
1.071 |
1.015 |
7.36 |
64.82 |
7.09 °L
|
579 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 68 |
Mash Thickness: 1.38 |
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: 6/10/2019 9:30 PM |
Notes: OG for Efficiency Calc is 1063
13.75 Grain
This recipe needs 10 gallons of RO treated water.
Mash / Water Treatment Procedure:
Prepare 5 Gallons of strike water at 162F and add 3g of Gypsum and 7g of Calcium Chloride.
Mash at 152/3 for 60 Minutes
Prepare 5 Gallons of strike water at 170F and add 3g of Gypsum and 7 g of Calcium Chloride
Sparge after 15 minutes (Use only the water needed for the proper volume - up to 6.5G, 5.5 is the target fermenter volume)
http://www.ezwatercalculator.com used for Water Chemistry
https://www.morebeer.com/content/sparge_water_calculator used for mashing
Boil Procedures:
Add corn sugar sometime at the end of the boil.
Hopping / Fermentation Procedures.
Do not add whirlpool hops at flame out, cover wort, wait 30 minutes until wort is at 182, then let sit for 20 minutes. (Use chiller if necessary)
Try to whirlpool to get trub to settle as much as possible. Rack or pump into fermenter.
Add two day dry hops at high krausen and 7 day dry hops five days later or at close to terminal gravity.
Do not rack. Ferment in bubbler with little headspace or in large carboy. Rack carefully to keg to carbonate.
Assuming all water is used, water chemistry will be:
Ca: 137
Mg: 0
Na: 0
Cl: 178
SO4: 88
Chloride/Sulfate Ratio: 2.02 |
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Tropical Wheat WITH Heat
|
Weizen/Weissbier
|
15 Gallons |
1.064 |
1.018 |
5.97 |
32.99 |
3.91 °L
|
579 |
0 |
|
|
|
| Boil
Size: 18 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2019 1:16 PM |
Notes: Add Mango to Log 1 week prior to The Worthy
Add Jalapeño Diced with seeds 1 week prior to The Worthy |
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Amber Space Dust Imitation
|
Imperial IPA
|
17 Litres |
1.079 |
1.017 |
8.07 |
71.79 |
13.46 °L
|
579 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 3/7/2019 2:02 PM |
| Notes: |
|
|
Belgian Strong
|
Belgian Dark Strong Ale
|
14 Litres |
1.067 |
1.017 |
6.57 |
42.09 |
16.43 °L
|
579 |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: 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: 2/16/2019 7:39 AM |
| Notes: |
|
|
Mikklan Weissbeer
|
Weizen/Weissbier
|
21 Litres |
1.051 |
1.012 |
4.99 |
16.63 |
4.41 °L
|
579 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 3/7/2018 8:39 PM |
| Notes: Carbonate in +20 deegree in bottle. 6 g sugar pr litre. |
|
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Night Hefe
|
Weizen/Weissbier
|
10 Gallons |
1.059 |
1.015 |
5.8 |
9.74 |
21.25 °L
|
579 |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: N/A |
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: 7/2/2017 1:11 PM |
| Notes: |
|
|
Raspberry
|
Fruit Beer
|
400 Litres |
1.05 |
1.01 |
5.25 |
34.72 |
4.05 °L
|
579 |
0 |
|
|
Author:
|
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Fuddy Duck
|
|
| Boil
Size: 430 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 78 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/21/2017 11:23 PM |
Notes: Raspberry pale ale
Lactose |
|
|
Cynic Riff
|
Saison
|
5.5 Gallons |
1.057 |
1.011 |
5.96 |
34.97 |
8.06 °L
|
579 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2015 4:37 PM |
Notes: Fresh pack of yeast sprinkled right into the fermentor.
Brewed 5/20/15. Sat in primary for 5 weeks,then kegged (no secondary,no cold crash)and stored in garage; drew a gallon tonight (7/17) to force carbonate. Tossed only about 10 ounces before it poured clear.
Enjoying the hell out of this one as I add these notes, but truth be told, I'm not all that picky. |
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Collab Sasion
|
Saison
|
31 Gallons |
1.049 |
1.009 |
5.24 |
19.71 |
5.65 °L
|
579 |
0 |
|
|
|
| Boil
Size: 35 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/19/2015 2:25 AM |
| Notes: Used 55g of rehydrated Belle Sasion Yeast. Actual OG was right around 1.050 and FG was right around 1.005 for a ABV of 5.9% |
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