Koschei The Deathless
|
Robust Porter
|
12 Litres |
1.059 |
1.011 |
6.29 |
33.95 |
34.71 °L
|
1.3K |
0 |
|
|
Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 55 |
Mash Thickness: 4.42 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/15/2015 6:37 AM |
Notes: |
|
RB Oktoberfest Marzen - 10 Gal
|
Märzen
|
10 Gallons |
1.054 |
1.014 |
5.23 |
23.8 |
8.98 °L
|
1.3K |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 58 |
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: 9/12/2020 2:27 PM |
Notes: ==============================
12222020
Didnt take notes on the yeast but I'm 98% sure it was not wy Bavarian lager but instead 34/70 yeast cake reused from a previous batch of festbier or something. Adjusting recipe now. Previously recipe said 1015 FG with 90% attenuation but I'm not sure if that is measured or predicted.
==============================
11/15/2020
won silver medal dark lagers and marzen in 2020 JRHB Dominion Cup.
Dont forget, this beer also won gold last year (diff contest, slightly different recipe)
==============================
?/?/2020
Smh I didnt check my volume plan. Started with 12 gallons and boiled down to 10. Shouldve collected more and ended at like 11. Was only like 8 gallons in fermenters, topped with water to even 10 before taking gravity measurements. For mash, 154 strike water equaled 150 mash just like on 5 gallons.
==============================
9/12/2020
scaled up to 10 gallons. will be second 10 gal batch. not sure on the pre / post / fermenter volumes. adding some acid malt for ph and a little caramunich to add some more color and possibly taste. thinking about decoction mash for this one.
==============================
update 01/23/2020
despite the improvement notes below, I'm planning to rebrew this as is in the next week or so. For NHC possibly.
==============================
update 12/5/2019.
This brew won gold medal at GRIST homebrew contest in northern VA. https://comp.gristhomebrew.com/
Listening to homebrewhappyhour episode with Rob from Pixel Perfect Brewing, he highlights a couple things that he says helped his octoberfest. fermenting under pressure, and decoction mash. he actually did the decoction on an extract brew with specialty grains. also he did 6 weeks conditioning.
this brew i thought was really good as is, and it was indeed a gold medal winner. but possibly adding these three techniques could make it even better. push it to BOS status.
also, judges said it was low carbonation and needs more head retention. touche.
==============================
altered from Drew's March Beer from sept 2019 byo. i changed the hops to get rid of first wort hop addition and to use a single hop, in even oz amount. confirmed recipe uses 1.5 qt/lb mash. the MUNICH/OKTOBERFEST YEASTS REQUIRE DIACETYL REST. if wyeast 2308 yeast not available, check for WLP820 oktoberfest/marzen. Or for simpler wyeast 2124 bohemian lager, WLP833 german bock, Wyeast 2206 Bavarian lager (i might have some of this from last year?)
for diacetyl rest, copied from virginia lager recipe :
going to do byo fast ferment approach janFeb2017. reread but start at 44-50 let fermentation go 50% then (remove the probe from the fermentor let it reach ambient temp then...?) raise temp 5 degrees every 12 hours til you get to 65-68. once you get 100% you can crank down to lager temp for 3-5 days then you done. this will take care of diacetyl rest and apparently gets the lager completely done in 2-3 weeks. |
|
Southern Hops'pitality
|
American IPA
|
5.5 Gallons |
1.061 |
1.011 |
6.61 |
65.17 |
6.11 °L
|
1.3K |
2 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 70 |
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: 5/25/2019 7:56 PM |
Notes: |
|
Dry Stout III - Beer 67
|
Irish Stout
|
34.35 Litres |
1.047 |
1.01 |
4.8 |
43.59 |
35.79 °L
|
1.3K |
0 |
|
|
Boil
Size: 39.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 88 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 23 ° C |
Priming Method: Dextrose |
Priming Amount: 85G at 18C |
Creation
Date: 5/6/2018 8:40 PM |
Notes: Used dosages of Sodium Carbonate and Calcium Chloride ( very malty) as suggested by Murphy and sons. Much higher Chloride ratio and Greater Alkalinity
28-05-18
11g Notty added adand moved to 25C (Gravity-1013!)
At 33L:
OG = 1048
FG = 1010
ABV = 4.87
IBU = 45
SRM = 40 (after 50ml Sinamar)
24-05-18 :
At 34L. Racked from Dry Hop after 6 days. 1L sterile water added. FG at 1012
OG = 1048 (1046)
FG = 1010
ABV = 4.73
IBU = 44.37
SRM = 40
|
|
Dry Hopped Porter
|
American Porter
|
36 Litres |
16.018 |
3.043 |
7.03 |
17.14 |
45.06 °L
|
1.3K |
0 |
|
|
Boil
Size: 43 Litres |
Boil Time: 70 |
Boil Gravity: 13.5 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2018 7:07 AM |
Notes: |
|
Leftover #1 (Strong Altbier) 2017
|
Altbier
|
20 Litres |
1.055 |
1.009 |
6.02 |
39.79 |
14.5 °L
|
1.3K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: Bottle |
Priming Amount: N/A |
Creation
Date: 8/15/2017 7:03 PM |
Notes: Leftover grains from previous recipes. Too much diastatic power of the grain, possibly caused by excessive base malts and the use of wheat malt (commonly uses as the main base malt in wheat beers) leads to increased OG and ABV (drier finish). Maybe compensate with higher mash temps (less fermentable wort), though not advisable.
Closest style maybe Altbier, both in color and IBU. Altbiers usually discard late hop additions for aroma, but a german noble hope like Saaz fits wel is not uncommon, if in low quantitiesl. On brew day, maybe an additional 0.5 oz on the bittering hops. BJCP style guidelines place bitterness from 35 to 50 IBU.
Common for Altbiers to adopt 75-90 min boils. Mash usually at lower end temps (64.4-65.5) for "more fermentable sugars and that crisper mouthfeel". Consider mashing at slightly higher temps for smaller attenuation and higher FG, although BJCP advises to "mash low at 144º - 148º F for a higher degree of fermentabilty and greater attenuation if doing a single-infusion mash" |
|
Denny's Bourbon Vanilla Imperial Porter
|
American Porter
|
5 Gallons |
1.093 |
1.026 |
8.9 |
38.94 |
38.85 °L
|
1.3K |
1 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.055 |
Efficiency: 76 |
Mash Thickness: 1.3 |
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: 3/31/2017 3:27 AM |
Notes: |
|
Equinox/Dr. Rudi/Pacific Gem IPA
|
American IPA
|
55 Litres |
1.064 |
1.011 |
7.02 |
76.66 |
8.62 °L
|
1.3K |
0 |
|
|
Boil
Size: 46 Litres |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2016 8:05 PM |
Notes: |
|
Polish Pale Ale
|
American Pale Ale
|
38 Litres |
13.167 |
2.332 |
5.8 |
43.79 |
5.41 °L
|
1.3K |
0 |
|
|
Boil
Size: 41 Litres |
Boil Time: 60 |
Boil Gravity: 12.2 |
Efficiency: 78 |
Mash Thickness: 3.1 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2016 3:54 PM |
Notes: |
|
Pekko IPA
|
American IPA
|
5.5 Gallons |
1.069 |
1.015 |
7.11 |
49.51 |
6.82 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/26/2016 7:28 PM |
Notes: |
|
Doug's Office IPA ( 12-22-13 )
|
American IPA
|
5 Gallons |
1.053 |
1.015 |
5 |
61.51 |
8.19 °L
|
1.3K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 60 |
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: 2/9/2014 4:40 PM |
Notes: 12-23-13 Vigourous Fermentation @ 64F
left in primary till 1-6-14
Racked to keg on 1-10-14 and chilled to 40F to clarify
SG: 1.050
FG: 1.010 ABV 5.2%
2-3-14 Delivered to Doug's Office |
|
Stout
|
Oatmeal Stout
|
1 Gallons |
1.053 |
1.013 |
5.27 |
112.61 |
30.85 °L
|
1.3K |
2 |
|
|
Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 60 |
Mash Thickness: 2 |
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: 10/31/2015 10:59 PM |
Notes: |
|
IPA
|
American IPA
|
2300 Litres |
1.059 |
1.012 |
6.25 |
44.35 |
4.11 °L
|
1.3K |
1 |
|
|
Boil
Size: 2450 Litres |
Boil Time: 75 |
Boil Gravity: 1.056 |
Efficiency: 80 |
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: 10/29/2015 4:06 AM |
Notes: |
|
Smoked Cherry Bomb
|
Other Smoked Beer
|
5 Gallons |
1.054 |
1.013 |
5.31 |
17.49 |
13.22 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/14/2015 3:31 PM |
Notes: I plan on making my own smoked malt by smoking two row with cherry wood. |
|
BAF Imperial Stout
|
Russian Imperial Stout
|
160 Litres |
19.49 |
5.272 |
7.87 |
59.36 |
42.66 °L
|
1.3K |
0 |
|
|
Boil
Size: 180 Litres |
Boil Time: 60 |
Boil Gravity: 17.5 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2015 10:13 PM |
Notes: Speziell: Nach einmaischen und läutern (vor Hopfenkochen) zuerst 1h einkochen lassen (gleiche Temp. wie nachher Hopfenkochen), damit noch ein bisschen Wasser verloren geht. Dann normal weiter mit Bitterhoopfen einkochen.
Gebraut am 05.08.: 26 Plato
15.08. noch 5,5 Plato |
|
SR-71
|
American Stout
|
10 Gallons |
1.078 |
1.026 |
6.83 |
96.25 |
42.53 °L
|
1.3K |
0 |
|
Author:
|
|
ABogh
|
|
Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2015 12:24 AM |
Notes: 5 Gal European Ale WLP011
5 Gal Cal Ale WLP001 |
|
Bells 2 Hearts Clone
|
Imperial IPA
|
5 Gallons |
1.074 |
1.018 |
7.35 |
75.3 |
8.94 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2015 3:41 AM |
Notes: |
|
MaLaNoLaHoPa
|
American Pale Ale
|
20.4 Litres |
1.053 |
1.01 |
5.69 |
21.04 |
5.29 °L
|
1.3K |
0 |
|
|
Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
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: 1/10/2015 6:15 AM |
Notes: Preheat the oven to 175 degrees. Place the honey in a sanitized, oven-proof saucepan. Heat the honey on the stovetop to 175 degrees. When the honey reaches temperature, cover the pan and place in the oven. Hold at 175 degrees for 2.5 hours. Bring the honey to room temperature by placing it in an ice bath.
Now add the honey to sufficient boiled water to match the starting specific gravity of the beer. For an OG of 1.05, dilute 500g honey in 1L water. |
|
English IPA V1
|
English IPA
|
6.61 Litres |
15.897 |
3.974 |
6.6 |
57.1 |
10.3 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.86176 Litres |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 11/21/2011 3:45 AM |
Notes: |
|
Early Biscuit
|
American IPA
|
5.5 Gallons |
1.061 |
1.015 |
6 |
85.13 |
6.26 °L
|
1.3K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 55 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2014 7:22 PM |
Notes: Preboil vol 6.5gal
1.052
Post
1.065
Final
1.008
7.48% ABV, explains vinuous smell
Honey-Orange Color
Slight melon from simcoe, balanced, great body, white grape nose. Dry, but sweet, pleasant aftertaste, slight booze on tongue
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