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Nero Forte (Black IPA V2)
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Specialty IPA: Black IPA
|
19 Litres |
1.06 |
1.011 |
6.43 |
67.45 |
28.96 °L
|
532 |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 45 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 2.7 |
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: 3/5/2020 8:53 PM |
| Notes: |
|
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Mango Number 5
|
Specialty IPA: Black IPA
|
32 Litres |
1.059 |
1.011 |
6.3 |
48.77 |
34.66 °L
|
532 |
0 |
|
|
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| Boil
Size: 36 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
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: 1/28/2024 10:06 PM |
Notes: Brew Session Notes:
1. Final Gravity was 1.010 so actual ABV 6.4%
2. Fermentation 16 days
3. Carbing 7 days
4. OG, PH both correct |
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Session IPA
|
American IPA
|
20 Gallons |
1.041 |
1.007 |
4.4 |
55.75 |
4.51 °L
|
532 |
0 |
|
|
|
| Boil
Size: 23.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/20/2023 10:45 PM |
| Notes: |
|
|
Banda Bing Black IPA
|
American Strong Ale
|
30 Gallons |
1.08 |
1.015 |
8.56 |
73.1 |
50 °L
|
532 |
0 |
|
|
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| Boil
Size: 35 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 80 |
Mash Thickness: 1.3 |
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: 1/24/2023 11:14 AM |
| Notes: |
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Black IPA
|
Specialty IPA: Black IPA
|
19 Litres |
1.065 |
1.011 |
7.01 |
59.01 |
28.69 °L
|
532 |
0 |
|
|
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| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2022 5:10 AM |
| Notes: |
|
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Arita Belgian IPA
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Specialty IPA: Belgian IPA
|
21 Litres |
1.066 |
1.015 |
6.77 |
54.03 |
5.31 °L
|
532 |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/24/2021 10:31 PM |
| Notes: |
|
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October IPA Recipe Malts First
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Specialty IPA: Red IPA
|
12 Gallons |
1.059 |
1.012 |
6.15 |
47.41 |
11.01 °L
|
532 |
1 |
|
|
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| Boil
Size: 13.65 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
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: 10/1/2021 3:32 PM |
| Notes: |
|
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Leftovers IPA
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Double IPA
|
5.5 Gallons |
1.081 |
1.013 |
9.49 |
60.43 |
7.47 °L
|
532 |
0 |
|
|
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| Boil
Size: 7.21 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 82 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 23.72 psi |
Creation
Date: 8/4/2021 5:02 PM |
| Notes: |
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Brew It Bru - Black IPA
|
Specialty IPA: Black IPA
|
20.8 Litres |
1.063 |
1.011 |
6.78 |
56.95 |
28.47 °L
|
532 |
0 |
|
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| Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.115 |
Efficiency: 75 |
Mash Thickness: 2.61 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 126.9 g |
Creation
Date: 6/25/2021 2:50 PM |
| Notes: |
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Angel's Share White IPA
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Specialty IPA: White IPA
|
23 Litres |
1.057 |
1.011 |
6.04 |
69.39 |
3.88 °L
|
532 |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 30 ° C |
Priming Method: dextrose |
Priming Amount: 140.4 g |
Creation
Date: 3/13/2020 7:39 AM |
| Notes: |
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Brew Crawl IPA
|
Double IPA
|
5.5 Gallons |
1.083 |
1.015 |
8.92 |
30.39 |
4.76 °L
|
532 |
0 |
|
|
Author:
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Jon B
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|
| Boil
Size: 7.5 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: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2016 2:47 AM |
| Notes: |
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Wheat Wine
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Wheatwine
|
5.5 Gallons |
1.107 |
1.018 |
11.62 |
48.96 |
8.2 °L
|
532 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2019 11:58 PM |
| Notes: |
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Questionable Decisions
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American Barleywine
|
4.5 Gallons |
1.098 |
1.014 |
11 |
100.99 |
4.15 °L
|
532 |
1 |
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| Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.098 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2019 3:22 PM |
Notes: Add amylase to mash (0.3 teaspoons per gallon)
Pull 4.5 gallons and boil
Chill and pitch yeast
After first fermentation signs add amyloglucosidase drops to fermenter (20-30 drops).
Boil brown sugar, honey, dextrose in 3 gallons of water then chill and add 1 quart per day to fermenter
FORMULA: Starting Wort OG x Volume + Admixture OG x Volume / Total Volume = Adjusted OG |
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Vintage Red (Barrel Aged)
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Wheatwine
|
6 Gallons |
1.108 |
1.023 |
11.05 |
41.21 |
14.91 °L
|
532 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 78 |
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 10:50 PM |
Notes: Wheat Wine Barrel suggestions: Bourbon! The sweetness of bourbon is just going to supplement this already sweet, malty beer and the smokiness and woodiness from the char should add some depth and complimentary flavors. Another great option would be a red wine barrel. A semi-sweet red rather than a sweet dessert wine would be preferable as it wouldn’t over-power or add too much astringency and would also let the oakiness through. This would obviously present some fun branding opportunities; especially if we stayed with the name House Red.
We increased our Flaked Wheat contribution to 8% and reduced the Red Wheat and Golden accordingly. This should add a bit more body to the beer to compensate for the body thinning out while it's doing its thing in the barrel.
Next, we would remove both the aroma and whirlpool Lemon Drop additions to avoid off-flavors related to hop degradation in the barrel. Half of the batch would simply go into the barrels listed above for a more traditional barrel-aged product while we would rack the other half back into a fermenter for a dry-hopping regiment. Ideally, would have done this before and racked into a bunch of separate, small carboys to experiment with which hop would work best. Some options might be Lemondrop for a more lemony, citrusy, and piney effect, Nelson Sauvin to stay with the wine theme as it has a lot of white wine characteristics, or Legacy which would provide notes of black currant and a spiciness that could work well with either barrel.
Our US-05 yeast remains a solid choice for barrel-aging as it will do an excellent job of flocculating out fully with a long, slow fermentation schedule; especially if we crash it on the low side of 50F or so for a few days before transferring to barrels. It's clean fermentation profile also means we won't need to worry about any phenolics falling off through the barrel-aging process.
All-in-all, our gravities and mash schedule are already pretty ideal for a barrel-aged product; we are mashing high to maintain body and our finishing gravity of 1.022 should help the beer fare well in terms of reducing the chances of a "hot", overly alcoholic product. |
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Skndl Wit2019
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Witbier
|
43 Litres |
1.064 |
1.016 |
6.37 |
23.65 |
4.01 °L
|
532 |
1 |
|
|
|
| Boil
Size: 60 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 7,5 g sukker/L |
Creation
Date: 9/15/2018 9:31 PM |
| Notes: Pitch gjær. 18 gr c |
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Fake News – Wit/APA
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Witbier
|
25 Litres |
1.055 |
1.015 |
5.23 |
25.02 |
5.99 °L
|
532 |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 70 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2018 7:47 AM |
Notes: An American in Belgium. American Wit? Belgian APA? Probably not BJCP compliant – just very, very tasty!
Note on the yeast: M21 has medium attenuation when mashed at 65°C, usually around 70 %. Results in a full-bodied beer with some residual sweetness.
Note on fermentation: 18°C for primary to avoid too much banana, and then slowly raise it to 22°C for the rest of the fermentation period. After primary the yeast may «stall» around 1.020, and the increase in temperature helps it along. |
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Belgian Wit Orange
|
Witbier
|
50 Litres |
1.05 |
1.013 |
4.92 |
19.51 |
3.17 °L
|
532 |
0 |
|
|
|
| Boil
Size: 70 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 5/31/2018 2:14 PM |
| Notes: |
|
|
G&G Starkaiser IPA
|
Specialty IPA: Red IPA
|
18 Litres |
1.061 |
1.015 |
5.96 |
0 |
4.72 °L
|
532 |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 66 |
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: 10/17/2017 10:01 AM |
Notes: Grain and Grain 'Fresh Wort' kit
Fermented with Nottingham yeast
40g galaxy ~ half way through ferment
40g galaxt after frement stopped.
final gravity: 1.014 |
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Wet Red Head
|
Specialty IPA: Red IPA
|
20.5 Litres |
1.059 |
1.012 |
6.24 |
56.56 |
17.89 °L
|
532 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 50 |
Mash Thickness: 3.5 |
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: 9/5/2017 12:18 PM |
| Notes: |
|
|
Tropical Burst NE IPA
|
Specialty IPA: White IPA
|
10 Gallons |
1.067 |
1.013 |
7.17 |
31.31 |
4.98 °L
|
532 |
2 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 1.3 |
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: 4/29/2017 5:23 PM |
| Notes: |
|
|
|
|