|
Wax Bloom
|
Lambic
|
6 Gallons |
1.064 |
1.006 |
7.56 |
3.26 |
3.41 °L
|
510 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 60 |
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: 12/9/2018 3:06 AM |
| Notes: |
|
|
10 Heads High
|
American Strong Ale
|
49 Litres |
1.069 |
1.012 |
7.76 |
65.82 |
13.08 °L
|
510 |
0 |
|
|
|
| Boil
Size: 52 Litres |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 4.231 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1.93 bar |
Creation
Date: 10/26/2022 5:40 PM |
| Notes: |
|
|
Sinjoor
|
Belgian Pale Ale
|
20 Litres |
1.052 |
1.014 |
5.07 |
27.49 |
8.27 °L
|
510 |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 60 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 144 g |
Creation
Date: 11/16/2021 11:18 AM |
Notes: 1 liter yeast starter
Ferment at 19 degrees |
|
|
Yarrow Voss DIPA
|
Double IPA
|
6.5 Gallons |
1.076 |
1.014 |
8.62 |
79.34 |
9.15 °L
|
510 |
0 |
|
|
|
| Boil
Size: 8.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
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: 7/8/2021 10:59 PM |
Notes: Brewed this yesterday. Pre-boil gravity was higher than expected so I sparged more and ended up with maybe an extra .75 gallon post-boil, but came in on target for OG.
Used a hop spider in boil. I've done this before, but this time I think break material clogged the screen and pellets were underutilised. I tossed the 2 oz Amarillo and the 2 oz Yarrow tops into the wort without the spider.
Did not notice the yarrow as much as I thought I should ... neither aroma nor taste. I reserve the right to "dry herb" with yarrow later in the ferment.
Pitched half a packet (.5g?) of Too Far North Voss Kveik dry into wort at 100F. Over 12 hours later and I see no activity. I am used to Safale US-05, which gets going within a few hours. So I pitched the rest of the Voss. I need this beer to get going and finish soon. |
|
|
Mixed Ferm Saison
|
Saison
|
5.5 Gallons |
11.248 |
0.417 |
5.72 |
26.26 |
3.33 °L
|
510 |
0 |
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 75 |
Boil Gravity: 9.2 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 4.3 oz |
Creation
Date: 12/5/2020 8:50 PM |
| Notes: Been using OYL-500 with wild yeast from cider apples. Propping this up for over a year. The phenolics from OYL-500 has been muted by now. Just a touch of Brett C funk and super dry. |
|
|
Golden Strong
|
Belgian Golden Strong Ale
|
295 Litres |
1.083 |
1.009 |
9.74 |
30.94 |
5.71 °L
|
510 |
0 |
|
|
|
| Boil
Size: 304 Litres |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 50 |
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: 4/13/2020 2:02 AM |
| Notes: |
|
|
Opus Orval #2
|
Bière de Garde
|
16 Gallons |
1.061 |
1.005 |
7.37 |
33.04 |
12.35 °L
|
510 |
1 |
|
|
|
| Boil
Size: 17.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 70 |
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: 4/12/2020 10:11 PM |
| Notes: The Elusive Orval Clone....like the Holy Grail...to get it right. Opus Orval #1 was pretty close except I didn't do one thing to the secondary...so I had a beautiful perfect beer that was missing that special something....hmmmmm....what is it?? The Brettonomyces is the answer so in this one, I will do that by adding Brett via Omega Yeast "All the Bretts" and let the secondary go for 2 weeks after a 1 week primary. Then I will bottle in my 500 ml sturdy belgian bottles and age for at least 3 months before I start in.....(I hope I can exhibit some modicum of control over myself). |
|
|
Spaceballs The Beer
|
Belgian Pale Ale
|
5 Gallons |
1.05 |
1.012 |
5.1 |
27.66 |
3.46 °L
|
510 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 90 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/26/2019 10:07 PM |
Notes: Recipe was part of double batch (10 gallon), split into two 5 gallon batches:
1) Traditional Am. Wheat w/ 5 gallon using Wyeast 1010
2) Belgian Wheat w/ 5 gallon using WLP 575
Color of Belgian turned out to be more 6-7 SRM.
|
|
|
Autumn Saison
|
Saison
|
5.5 Gallons |
1.074 |
1.011 |
8.18 |
32.11 |
11.17 °L
|
510 |
0 |
|
|
|
| Boil
Size: 6.69 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 64 |
Mash Thickness: 1.57 |
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: 8/18/2019 9:52 PM |
| Notes: Spread canned pumpkin purée on a baking sheet and roast it in a 400°F oven for a 15-20 minutes |
|
|
Sparkle
|
Witbier
|
5 Gallons |
1.042 |
1.012 |
3.98 |
36.3 |
3.56 °L
|
510 |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 60 |
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: 5/15/2019 6:07 PM |
| Notes: |
|
|
Iron Aler 2016 Chocolate Rye Saison
|
Saison
|
5.5 Gallons |
1.059 |
1.009 |
6.51 |
30.31 |
35.76 °L
|
510 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
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: 10/12/2016 9:09 PM |
Notes: Two or three days before brew day, make the yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. On brew day, mash in the malt and rye at 149 °F (65 °C) in 15 qts. (14 L) of water. Hold at this temperature for 60 minutes. Raise the mash temperature to 170 °F (77 °C), hold for 5 minutes then recirculate. Run off the wort and sparge with water hot enough to keep the grain bed around 170 °F (77 °C). Collect 6.5 gallons (25 L) of wort. (Check that final runnings do not drop below SG 1.010.) Boil the wort for 90 minutes, adding hops at times indicated in the ingredients list. Add the sugar at the end of the boil, stirring to dissolve.
Chill the wort, transfer it to a fermenter and pitch the yeast. Ferment at 85 °F (29 °C). Bottle condition.
Variation: Substitute flaked wheat for rye; substitute Styrian Goldings for Amarillo® and Centennial. |
|
|
Belgian Dubbel Rye
|
Belgian Dubbel
|
3.5 Gallons |
1.069 |
1.014 |
7.18 |
36.47 |
12.4 °L
|
510 |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
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: 11/16/2018 6:17 PM |
| Notes: |
|
|
Awesome Recipe
|
Belgian Golden Strong Ale
|
110 Litres |
1.035 |
1.009 |
3.4 |
0 |
4.37 °L
|
510 |
0 |
|
|
|
| Boil
Size: 130 Litres |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 35 |
Mash Thickness: 3.1 |
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: 10/3/2018 4:54 PM |
| Notes: |
|
|
Kveikøl
|
American Strong Ale
|
25 Litres |
1.081 |
1.02 |
7.95 |
71.42 |
8.53 °L
|
510 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 120 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 10/2/2018 5:49 PM |
| Notes: |
|
|
Triple Belge
|
Belgian Golden Strong Ale
|
47 Litres |
1.08 |
1.018 |
8.21 |
26.83 |
6.04 °L
|
510 |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2018 2:56 PM |
| Notes: Starter : 2L à 1,056 (extrait de malt blond en poudre) avec 50g de levure |
|
|
Berliner Weiss Base Recipe
|
Berliner Weisse
|
6 Gallons |
1.033 |
1.006 |
3.6 |
8.31 |
3.22 °L
|
510 |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/23/2018 5:25 PM |
Notes: Kettle sour 110f until 3.3ph
Hops added at second boil for entire 15min boil |
|
|
Witbier
|
Witbier
|
20 Gallons |
1.051 |
1.013 |
4.92 |
13.43 |
3.59 °L
|
510 |
1 |
|
|
|
| Boil
Size: 23 Gallons |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1 |
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: 6/17/2018 4:24 PM |
Notes: Step infusion mash: add 9 quarts (8.6L) of 130°F (54.5°C) water to the grains. Stir, stabilize and hold the temperature at 122°F (50°C) for 30 minutes. Add 4.5 quarts (4.3L) boiling water. Add heat to bring temperature up to 150°F (65.5°C). Hold for 60 minutes.
After conversion, raise temperature to 167°F (65°C) lauter and sparge with 4.5 gallons (17L) of 170°F (77°C) water. Collect about 6 gallons (23L) of runoff for the wort. Add bittering hops and bring to boil. Boil time is 75 minutes.
Fermenting and Conditioning
Ferment around 68°F (19°C) for four to six days. Transfer to secondary fermentor and add 0.5 oz (14g) crushed coriander seed. Age for two weeks. Condition above 60°F (15.5°C) until carbonated and clearer. |
|
|
Wild Saison
|
Lambic
|
10 Litres |
1.058 |
1.01 |
6.28 |
35.2 |
5 °L
|
510 |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 6.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2018 2:14 PM |
| Notes: Open ferment with lambic starter 24 H. Pitch White labs. |
|
|
Primera Belgian Blond Ale
|
Belgian Blond Ale
|
70 Litres |
1.051 |
1.014 |
4.95 |
15.18 |
4.2 °L
|
510 |
0 |
|
|
|
| Boil
Size: 78 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 77 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2018 2:14 AM |
| Notes: |
|
|
Belgian Weissbier
|
Bière de Garde
|
21 Litres |
1.039 |
1.01 |
3.79 |
44.82 |
6.47 °L
|
510 |
3 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 35 |
Mash Thickness: 3 |
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: 5/6/2018 7:46 PM |
| Notes: |
|
|
|
|