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2015/02/23 PeeYou!
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Bohemian Pilsener
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9.5 Gallons |
1.054 |
1.014 |
5.26 |
48.02 |
3.46 °L
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1.3K |
0 |
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Author:
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Bassline Brewers
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| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2015 4:49 AM |
Notes: Continental Pilsner book by David Miller gives PU stats:
OG: 1.049 FG: 1.014 IBUs: 43 Color: 4.2°L
This recipe is close to all these except color. Hoping the double decoction darkens it that much - probably will.
Traditional pilsner mash schedule discussed in this book is triple. 95 mash in. 1/3 mash removed, brought to 158(!) for at least 15min. and then boiled 15 min. Returned to mash to raise to 122. Next decoction raises the mash temp to 149 (not 158…) and then the next decoction raises it to 168. Also says NOT to get sparge water above 168.
However, since we live in the real world, he suggests ONE low-temp rest at 131 as a good compromise for peptidase, glucanase and protease. We could mash in there. Pull first decoction, rest at 158 and then boil, add it back in to raise main mash up to 149 or 153-4. Then another decoction to get it to 168.
He suggests 75 min. boil, with traditional 3 hop additions, at least at PU. Cool and ferment at 48-50. Suggests 4-5 weeks of lagering.
---------------------------
OK, that was what the book said.
Made starter - next time use 10-1 ratio.
Mash-in - Had the burner on full, no mishaps so disc was very hot. Overshot strike temp we think, and temp settled at 135 even after adding 2 quarts of cool water. Main mash at 135. Pulled 14 quarts of thickest part, brought to 158 for 15 min. Brought to boil for 15 min. Added back to main mash to bring it up to 143 from 127ish. Recirculated to bring up to 153-154. Rested for 45 minutes. Pulled 15 quarts and brought to boil for 15 min. Added back in to raise to 168 for 10 minutes. Worked!!
First runnings 1.071 - sparged for 80 min. - only collected 12 g. or so because the gravity of the runnings went down to 1.006 - maybe because the sparge temp. dropped a fair bit??
Boiled 75 min. and afterwards it was 1.068 so we added a lot of filtered water to bring the gravity to 1.054. Cooled to 60 and pitched 2 vials and the starter.
Very active fermentation which started in about 12-24 hours. Fermented 3 weeks, which dropped it to 13-14. Diacetyl rest for 2 days at 62 degrees (40 watt bulb in heater could only maintain 62, even though outside temp was 70 during the day). Cold crashed to 38° for 5 days. Racked to kegs on day 28 - dryhopped and stored cold for one week. Mark dryhopped for 2 weeks.
When racking, tasted fairly thin and not so malty - decent hop bitterness. Carbonated and stored cold for.......a while. Tasting improved markedly as time when on. 2 weeks - crappy, thin and soapy - 4 weeks, drinkable, more hop bitterness evident, still not a lot of malt. Nah... just crappy. Crappy until I poured it down the sink. Very sad. |
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Ratatosk Cascade Ale
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American Pale Ale
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50 Litres |
1.048 |
1.008 |
5.22 |
34.75 |
3.47 °L
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1.3K |
1 |
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| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/7/2015 2:10 PM |
| Notes: |
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Werewolf Of London ESB 2
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Extra Special/Strong Bitter (ESB)
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2.75 Gallons |
1.049 |
1.011 |
4.98 |
71.19 |
13.5 °L
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1.3K |
0 |
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Author:
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| Boil
Size: 4.51 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 72 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/3/2016 1:48 PM |
Notes: Fullers esb clone
vienna is 5 L, so color is about 12.5-13
used 4 oz rolled oats as a stabilizer vs. flaked corn
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Long Way Home
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American Pale Ale
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5.5 Gallons |
1.071 |
1.011 |
7.85 |
52.95 |
6.88 °L
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1.3K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
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: 5/12/2013 6:19 PM |
| Notes: the yeast strand i will be using is a culture of conan from a few heady topper cans. from what i have read it should attenuate between 79-87% with low flocculation. |
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English IPA
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English IPA
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20 Litres |
1.063 |
1.016 |
6.07 |
50.16 |
6.81 °L
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1.3K |
1 |
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| Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 80 |
Mash Thickness: 5.75 |
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: 5/9/2017 8:58 AM |
| Notes: |
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DDH Oat Cream IPA
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Specialty IPA: New England IPA
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18 Litres |
1.06 |
1.017 |
5.73 |
24.81 |
4.77 °L
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1.3K |
0 |
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| Boil
Size: 24.66 Litres |
Boil Time: 30 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2023 3:20 PM |
| Notes: |
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Kaizer Clone
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German Pils
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32 Litres |
1.055 |
1.012 |
5.68 |
37.41 |
3.47 °L
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1.3K |
2 |
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| Boil
Size: 43.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 73 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: dextrose |
Priming Amount: 196.1 g |
Creation
Date: 7/9/2022 8:17 AM |
| Notes: -1.7L starter 1048 OG |
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Stigbergets West Coast (Måsen)
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Specialty IPA: New England IPA
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23 Litres |
1.066 |
1.016 |
6.59 |
31.68 |
4.99 °L
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1.3K |
0 |
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| Boil
Size: 29.68 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 6/20/2022 10:32 AM |
| Notes: |
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Brown Ale 2025
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American Brown Ale
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90 Gallons |
1.092 |
1.016 |
9.85 |
46 |
26.42 °L
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1.3K |
0 |
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| Boil
Size: 120 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/22/2021 2:39 PM |
| Notes: |
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Jalapeno Beer
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Spice, Herb, or Vegetable Beer
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5.5 Gallons |
1.072 |
1.015 |
7.5 |
32.49 |
14.84 °L
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1.3K |
1 |
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| Boil
Size: 6.25 Gallons |
Boil Time: 75 |
Boil Gravity: 1.064 |
Efficiency: 74 |
Mash Thickness: 1.75 |
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: 4/2/2019 11:59 PM |
| Notes: Mash grains at 158° F (70° C) for 90 minutes. Cut 1 lb (0.45 kg) jalapeños in half, seed, and roast in an oven at 250° F (121° C) for 20 minutes. Steep after boil for 30 minutes. |
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Zig IPA
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Specialty IPA: Red IPA
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24 Litres |
1.066 |
1.019 |
6.25 |
27.18 |
20.72 °L
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1.3K |
2 |
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| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
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: 1/17/2018 1:58 PM |
| Notes: |
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Simcoe SMASH IPA
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American IPA
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5 Gallons |
1.06 |
1.014 |
6 |
59.64 |
4.41 °L
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1.3K |
0 |
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| Boil
Size: 6.37 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/3/2017 11:35 PM |
| Notes: |
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Arbitrary Apricot IPA
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American IPA
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5.5 Gallons |
1.067 |
1.017 |
6.52 |
64.61 |
5.37 °L
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1.3K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 7/6/2017 8:07 PM |
Notes: Make yeast starter at least 1 day prior to pitching.
Do a single-infusion mash for 60 minutes at 152°F (67°C). Boil for 60 minutes following the kettle hops schedule.
Pitch the yeast at 65°F (18°C) and ramp the temperature up to 68°F (20°C) over 3 days. Bring the temperature up to the low 70s Fahrenheit (low 20s Celsius) to complete primary fermentation, adding the first dry hops when the gravity reaches 1.020.
Primary dry-hop addition at 1.022
Rack into secondary onto the apricot puree for 1 week. Add the second dry hops for the last 4 days in secondary. |
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Paul Wicksteed SuperCharger
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American Pale Ale
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23 Litres |
1.049 |
1.008 |
5.37 |
58.45 |
5.65 °L
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1.3K |
0 |
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| Boil
Size: 29.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 68 |
Mash Thickness: 3.383 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2017 9:27 AM |
| Notes: |
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Fat Tire Clone
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American Amber Ale
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5.5 Gallons |
1.053 |
1.013 |
5.22 |
22.74 |
13.52 °L
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1.3K |
3 |
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| Boil
Size: 6.2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 63 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2016 2:39 AM |
| Notes: |
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Beecave Brewery Kolsch Clone
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Kölsch
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10.5 Gallons |
1.051 |
1.012 |
5.17 |
39.23 |
3.23 °L
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1.3K |
1 |
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| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2016 1:27 PM |
| Notes: |
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Kentucky Breakfast Stout
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Imperial Stout
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18.93 Litres |
1.098 |
1.024 |
9.72 |
64.25 |
50 °L
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1.3K |
0 |
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| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.077 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2016 1:46 PM |
Notes: 2 uker (minimum) gjæring på 18-20 grader.
Ha 7,1 gram eike-chips i en kopp med 2,37 dl Kentucky Bourbon (eller en god røyka whiskey) i 2 dager. Sleng deretter whiskey og eikechipsa rett i kara uten å sile.
Ha 57 gram kona kaffe i 2,37 dl kokt og så nedkjølt vann over natta i kjøleskapet. Sil ut gruten og sleng i gjæringskaret.
2-6 måneder i sekundær-kar. 12-16 grader celsius. |
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Trappist Blonde - V1
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Belgian Specialty Ale
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5.5 Gallons |
1.055 |
1.013 |
5.5 |
34.27 |
7.53 °L
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1.3K |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 23 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/27/2015 4:45 PM |
| Notes: |
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Mosaic IPA VI
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American IPA
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5 Gallons |
1.064 |
1.015 |
6.45 |
63.44 |
7.97 °L
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1.3K |
2 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.6 |
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: 7/25/2015 6:52 PM |
Notes: Mash 5 gal
1 tsp Gypsum
1 tsp Calcium Chloride
9 gal water total |
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Doug's Office IPA 2 ( 3-18-14 )
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American IPA
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5 Gallons |
1.074 |
1.021 |
6.97 |
86.57 |
5.69 °L
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1.3K |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2014 12:36 AM |
| Notes: Tasted similar at South Bay Brew House. Hope this gets close. |
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