|
Steroid Stout
|
Imperial Stout
|
5.5 Gallons |
1.142 |
1.03 |
14.61 |
57.57 |
50 °L
|
5.6K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.111 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 1/22/2013 6:33 AM |
| Notes: 1 Gallon two step yeast starter, 1 minute O2, Dextrose added as simple sugar at high krausen, |
|
|
Citra Kanin NEIPA
|
American IPA
|
53 Litres |
1.058 |
1.01 |
6.37 |
57.79 |
4.25 °L
|
5.6K |
3 |
|
|
|
| Boil
Size: 64 Litres |
Boil Time: 70 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2017 10:22 AM |
Notes: 13.09.
GK1: 18l Wyeast 1318 oransje korker
GK2: 17l WLP 013 gul korker
GK: 17l US-04 svarte korker
Bottled: 27.09.17. Karboneringsdrops. FG 1010. Abv: 6,5%
|
|
|
American Amber Ale
|
American Amber Ale
|
22 Litres |
12.783 |
2.2 |
5.65 |
33.46 |
11.24 °L
|
5.6K |
3 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 10 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2017 8:44 AM |
| Notes: |
|
|
Belgian Pale Ale
|
Belgian Pale Ale
|
45 Litres |
1.051 |
1.011 |
5.24 |
30.54 |
13.16 °L
|
5.6K |
1 |
|
|
|
| Boil
Size: 54 Litres |
Boil Time: 70 |
Boil Gravity: 1.043 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2015 8:20 PM |
| Notes: |
|
|
Būtybė
|
Belgian Dark Strong Ale
|
13 Litres |
1.089 |
1.012 |
10.16 |
38.39 |
17.63 °L
|
5.6K |
2 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2013 3:12 PM |
Notes: Mash & steeping: The mash is acidified to a pH of 5.4 with phosphoric acid.
I'm assuming low efficiency because I use most of the second runnings either for another brew or for starters (and it's easier to control; i.e., stop sparging at the right point).
Between 15 and 17 gravity points should come from the table sugar and the rest from the malt, regardless of the actual percentages (i.e., the gravity without the sugar should be around 1.074). Different proportions will yield different final gravities. This proportion gets me the closest to the desired FG (~1.013 down from ~1.090), with this mash schedule.
Sugar: The dark sugar I use is made from the reaction of glucose with a specific amino-acid combination at high temperature and controlled pH. It is made in very small but super concentrated batches to avoid over-pyrolising the sugars. Colour is approximate. One could use a part dark candi syrup and a part sucrose (matching the colour) to get similar results.
Fermentation & conditioning: Pitching rate is possibly between 0.5 Mc/ml/°P and 0.75 Mc/ml/°P but not sure exactly (I've established it empirically based on how I grow my yeast, and I know that this yeast can take it, but other yeasts produce bad alcohols at this same pitching rate). Pitched between 18°C and 20°C in a well oxygenated wort. It is allowed to rise to up to ~21°C in the first 24 hours and up to ~24°C in the next 24 hours. After that it can rise up to 28°C with no problem. It is held at peak temperature for a few days until primary fermentation is almost complete. Then it is cooled down slowly for a couple of days and transferred to secondary and conditioned cool for ~6 weeks.
Then it is bottled with fresh yeast and conditioned warm for the first couple of weeks. Ready to drink after a few weeks in the bottle. |
|
|
Sunny D-Lite Session IPA
|
American IPA
|
5.5 Gallons |
1.048 |
1.013 |
4.61 |
59.21 |
5.55 °L
|
5.6K |
7 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/29/2015 6:42 PM |
| Notes: First dry hop removed when second dry hop is added. |
|
|
Proper Job 24L
|
English IPA
|
24 Litres |
1.055 |
1.012 |
5.71 |
55.57 |
11.42 °L
|
5.6K |
0 |
|
|
|
| Boil
Size: 36 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Table Sugar |
Priming Amount: 130 |
Creation
Date: 2/20/2018 1:38 PM |
| Notes: |
|
|
El Hefe
|
Weizen/Weissbier
|
25 Litres |
1.047 |
1.012 |
4.61 |
12.89 |
3.1 °L
|
5.6K |
4 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 62 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 4/21/2012 4:37 PM |
| Notes: Grated grapefruit and mandarin peels, added it to about a liter of water. Added the fruit meat. Made a puré of the fruit and heated it to 60C, took it off the stove and let it sit until cool. Added the puré to the fermentor along with the cooled wort. |
|
|
Honey Wheat
|
American Wheat Beer
|
5 Gallons |
1.067 |
1.015 |
6.83 |
35.11 |
6.73 °L
|
5.6K |
1 |
|
|
Author:
|
|
VTCCbrewer
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 7/18/2015 7:50 PM |
| Notes: |
|
|
2015. - Chimay Red (Dubbel)
|
Belgian Dubbel
|
6 Gallons |
1.079 |
1.018 |
8 |
19.4 |
11.08 °L
|
5.5K |
2 |
|
|
|
| Boil
Size: 8.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 76 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2015 4:50 PM |
Notes: Ramp primary 66-76 over 4 days
Lager in secondary for 7 days, 34F |
|
|
Pre-Prohibition Corn Lager
|
Pre-Prohibition Lager
|
5.5 Gallons |
1.054 |
1.008 |
6 |
37.83 |
4.89 °L
|
5.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 46 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2016 1:09 AM |
| Notes: |
|
|
Kettle Sour W/ Raspberry
|
Berliner Weisse
|
5 Gallons |
1.055 |
1.009 |
5.99 |
1.5 |
3.84 °L
|
5.5K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 78 |
Mash Thickness: 2.88 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2018 10:35 PM |
| Notes: Chop frozen raspberries in food processor and add to primary after fermentation has slowed. |
|
|
Rothaus Tannenzaepfle Clone
|
German Pils
|
5.5 Gallons |
1.052 |
1.014 |
5.1 |
32.11 |
4.08 °L
|
5.5K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: sucrose |
Priming Amount: 4.5 oz |
Creation
Date: 2/8/2021 8:22 PM |
Notes: Thick decotion used to maintain saccharification temperature. Dough in at 126° F (52° C) for 15 minutes. Mash at 150° F (66° C) for 75 minutes. Mash out at 168° F (76° C) for 10 minutes.
Primary Fermentation for 28 days at 48-54° F (9-12° C).
Secondary Fermentation for 60 days at 30° F (-1° C).
Force carbonated to 2.4 vol. |
|
|
Sabro Hazy
|
American IPA
|
12 Gallons |
1.078 |
1.015 |
8.2 |
8.93 |
6.77 °L
|
5.5K |
2 |
|
|
Author:
|
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2018 2:47 PM |
| Notes: |
|
|
Kjeller 5 Sommerøl 2016
|
Blonde Ale
|
25 Litres |
1.043 |
1.009 |
4.47 |
19.52 |
3.28 °L
|
5.5K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2016 10:10 AM |
| Notes: |
|
|
Eggnog Stout 23L
|
Dry Stout
|
23 Litres |
1.055 |
1.013 |
5.68 |
37.23 |
34.07 °L
|
5.5K |
3 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2019 4:14 AM |
| Notes: Spiced with Vanilla, Nutmeg & Cinnamon |
|
|
Sam Adams Summer Ale Clone
|
American Wheat Beer
|
5 Gallons |
1.053 |
1.012 |
5.49 |
8.92 |
4.37 °L
|
5.5K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 68 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/10/2021 9:16 PM |
| Notes: |
|
|
Falconers Flight
|
Cream Ale
|
5 Gallons |
1.07 |
1.013 |
7.45 |
41.22 |
5.53 °L
|
5.5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn sugar |
Priming Amount: 4 oz |
Creation
Date: 1/9/2013 2:06 PM |
Notes: BJCP style guidelines:
http://www.bjcp.org/2008styles/catdex.php |
|
|
Houblon Chouffe LK67
|
Belgian Golden Strong Ale
|
22 Litres |
1.064 |
1.006 |
7.53 |
45.61 |
9.3 °L
|
5.5K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 2.7 |
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: 1/27/2016 11:38 AM |
Notes:
16 l lakvatten
15 l mäskvatten
-6 l malt och humle
-6 l bortkok
----------
19 hink |
|
|
Chocolate Vanilla Pastry Stout
|
Imperial Stout
|
15 Litres |
1.101 |
1.029 |
9.49 |
58.34 |
38.08 °L
|
5.5K |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.084 |
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: 4/8/2019 8:57 AM |
| Notes: |
|
|
|
|