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Irish Red Ale
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Irish Red Ale
|
17 Litres |
1.059 |
1.015 |
5.78 |
17.99 |
13.66 °L
|
1.4K |
0 |
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| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2015 10:14 AM |
Notes: Measured Pre-Boil Gravity:
Measured Original Gravity:
Measured Bottling Gravity:
Measured Batch Size:
Total mash water needed 26
Strike water volume 14.7
Remaining sparge water volume 11.3
Amount going into kettle 21.1
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Green Bench Postcard Pils
|
Classic American Pilsner
|
19 Litres |
1.045 |
1.013 |
4.19 |
28.8 |
3.12 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 36.84 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 13 ° C |
Priming Method: co2 |
Priming Amount: 0.83 bar |
Creation
Date: 2/22/2022 11:12 PM |
Notes: https://beerandbrewing.com/recipe-green-bench-postcard-pils/
DIRECTIONS
Mill the grains and mash at 146°F (63°C) for 60 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, adding hops and yeast nutrient according to the schedule. After the boil, conduct a whirlpool step: Add whirlpool hops at 210°F (99°C), stir for 5 minutes to create a vortex, then allow 20 minutes to steep. Then chill wort to about 52°F (11°C), aerate thoroughly, and pitch plenty of healthy yeast. Ferment at 55°F (13°C) until the gravity reaches 1.016, then raise to 60°F (16°C) for diacetyl rest—total fermentation time should be about 2 weeks. Rack to secondary, crash to 35°F (2°C), and lager for 3 weeks. Package and carbonate to about 2.7 volumes of CO2.
BREWER’S NOTES
We started decocting Postcard about two years ago. The single-infusion method makes excellent beer, but we find that these steps offer a more complex malt profile and a more lasting impression.
Decoction Option: Mill the grains and mash at 131°F (55°C) for 20 minutes, then raise to 146°F (63°C) for 30 minutes, then to 158°F (70°C) for 10 minutes. Move up to one-third the mash volume to another kettle, bring it to a boil, and then mix it with the main mash. Mash out should be around 168°F (76°C). Then follow other directions as above.
Fermentation: This is another area where you can experiment. For example, we love the clean profile that 47°F (8°C) gives you, and there’s no need to adjust for a diacetyl rest that cold. We ferment most of our lagers that way, but for Postcard, we prefer the subtle fruity notes that the warmer fermentation gives us in conjunction with the hops.
Water profile: We prefer extremely soft water with minimal mineral content. This way the malt and hops shine in harmonious balance and aren’t fighting against any hardness on the palate.
Grist: If you can’t get Barke, use their base pilsner or experiment with your favorite imported variety. Another fun substitution could be malted corn, or try a cereal mash instead of using flaked. Enjoy! |
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Red Wine
|
No Profile Selected |
50 Litres |
1.067 |
1.016 |
6.67 |
21.68 |
23.29 °L
|
1.4K |
3 |
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| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: 3.14 |
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: 3/26/2020 11:29 PM |
Notes: Granos 16.000
Lupulo 4.500
Levadura 2.000
Chardonnay 2.2L 7.500
30.000
Ahumado de presencia mediama a fuerte. Toque suave de dulzor y fondo seco y especiado por lupulos y chardonnay. Leve a mediano sabor cítrico y ácido por vino, trigo y Centennial. |
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Smokey Nut Brown Ale
|
Northern English Brown
|
5.5 Gallons |
1.061 |
1.014 |
6.06 |
25.19 |
28.42 °L
|
1.4K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
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: 1/5/2017 5:48 PM |
| Notes: Using one pound of cherrywood smoked barley. |
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Saint Arnold Xmas Ale 5.5 Gal
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American Amber Ale
|
5.5 Gallons |
16.077 |
5.176 |
5.95 |
23.01 |
16.73 °L
|
1.4K |
1 |
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| Boil
Size: 6.87 Gallons |
Boil Time: 90 |
Boil Gravity: 13 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/23/2016 8:22 PM |
| Notes: |
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Shugga Shugga
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Strong Scotch Ale
|
5 Gallons |
1.099 |
1.025 |
9.73 |
41.44 |
18.83 °L
|
1.4K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
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: 10/28/2015 4:06 PM |
| Notes: |
|
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Coconut Milk Stout #6
|
Sweet Stout
|
22 Litres |
15.894 |
5.598 |
5.63 |
25.96 |
48.63 °L
|
1.4K |
0 |
|
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| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 15.9 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 9/20/2015 11:56 PM |
| Notes: |
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Bitter Bitch
|
Standard/Ordinary Bitter
|
10 Gallons |
1.031 |
1.006 |
3.19 |
0 |
8 °L
|
1.4K |
0 |
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| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 35 |
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: 7/14/2015 4:26 PM |
| Notes: |
|
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French Vienna Lager
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Vienna Lager
|
10 Gallons |
1.048 |
1.01 |
5.05 |
19.87 |
12.74 °L
|
1.4K |
0 |
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| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 68 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/4/2014 12:40 AM |
| Notes: |
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Reaper's Reward
|
American Wheat Beer
|
310 Gallons |
12.431 |
1.803 |
5.66 |
29.81 |
3.5 °L
|
1.4K |
0 |
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Author:
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IBC
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| Boil
Size: 372 Gallons |
Boil Time: 60 |
Boil Gravity: 10.4 |
Efficiency: 85 |
Mash Thickness: 1.5 |
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: 11/8/2016 9:19 PM |
| Notes: |
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煎茶ペールエール
|
American Pale Ale
|
20 Litres |
1.05 |
1.011 |
5.05 |
37.04 |
7.6 °L
|
1.4K |
1 |
|
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| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: sugar |
Priming Amount: N/A |
Creation
Date: 12/20/2016 10:57 PM |
| Notes: Spitting in to two batches, using two different yeasts. |
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Copperroom Pale Ale
|
American Pale Ale
|
545 Litres |
1.055 |
1.01 |
5.87 |
29.85 |
9.7 °L
|
1.4K |
0 |
|
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| Boil
Size: 580 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 86 |
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: 2/17/2017 5:23 AM |
| Notes: |
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Upper Hudson Valley Dark Weizenbock
|
Weizenbock
|
5.5 Gallons |
1.088 |
1.022 |
8.67 |
30.37 |
24.01 °L
|
1.4K |
0 |
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Author:
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Professor Zymie
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 72 |
Mash Thickness: 1.35 |
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: 4/1/2017 3:19 PM |
Notes: 2000 ml starter recommended.
If you can do a step-up mash, which is a good idea. First step is at 132F/55C for 15 minutes. Second step is going to be 153F/67C for 30 minutes.Then mash out at 168F/75C for 10 minutes.
Fermentis Safale 06 is the dry yeast choice.
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Marzen
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Märzen
|
25 Litres |
1.06 |
1.014 |
5.97 |
23.99 |
11.31 °L
|
1.4K |
0 |
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| Boil
Size: 31 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 74 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/3/2017 2:43 AM |
Notes: 5g calcium chloride
Secondary fermentation (day 6 to 10), rack to chubby, reduce to 4C 2 deg/day, hold 7 to 21 days
Lager 7 weeks minus secondary, drop to 1C, 2 deg/day
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Peanut Butter & Chocolate Stout
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American Light Lager
|
22.7 Litres |
1.062 |
1.012 |
6.62 |
32.25 |
50 °L
|
1.4K |
0 |
|
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| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
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: 10/11/2017 1:30 PM |
| Notes: |
|
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MiQ Best Bitter Test II
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Best Bitter
|
23 Litres |
1.04 |
1.01 |
3.94 |
25.88 |
12.43 °L
|
1.4K |
0 |
|
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| Boil
Size: 32.12 Litres |
Boil Time: 90 |
Boil Gravity: 1.028 |
Efficiency: 85 |
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: 7/21/2018 11:56 PM |
| Notes: |
|
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72 - Guila Weiss
|
Weissbier
|
26.5 Litres |
1.052 |
1.01 |
5.52 |
19.52 |
4.52 °L
|
1.4K |
0 |
|
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| Boil
Size: 38 Litres |
Boil Time: 70 |
Boil Gravity: 1.045 |
Efficiency: 55 |
Mash Thickness: 3.53 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 24 ° C |
Priming Method: co2 |
Priming Amount: 0.54 bar |
Creation
Date: 2/5/2019 2:36 PM |
| Notes: lama da leva passada. |
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Abandoned Brewery NZ IPA
|
American IPA
|
23 Litres |
1.057 |
1.01 |
6.27 |
43.85 |
3.99 °L
|
1.4K |
1 |
|
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| Boil
Size: 38.15 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 10/22/2020 10:28 PM |
Notes: Ferment at 18C for 48 hours.
Then raise the temperature to 20C.
Then raise the temperature to 21C at the end of fermentation.
Dry Hop approximately 5 days into fermentation or when gravity has reached 1.012 - just before fermentation has finished.
Leave the hops and the beer sitting warm in the fermenter for a further 5-7 days or until the beer has had time to clean up any off flavours.
Adjust Mash ph down to 5.2 - 5.3 - 180g of acidulated malt.
4 grams of Calcium Chloride
8 grams of Calcium Sulphate |
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Xtra Pale
|
Blonde Ale
|
130 Gallons |
1.049 |
1.01 |
5.16 |
37.89 |
3.43 °L
|
1.4K |
0 |
|
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|
| Boil
Size: 150 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 56 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/8/2021 11:24 PM |
| Notes: |
|
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WEST COAST IPA
|
American IPA
|
5 Gallons |
1.077 |
1.018 |
7.82 |
79 |
8.52 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
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: 10/16/2021 3:05 PM |
| Notes: |
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