|
Donny Dark Lager
|
Dark American Lager
|
11 Gallons |
1.062 |
1.017 |
5.97 |
35.37 |
32.71 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 71 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 150 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2015 1:16 PM |
| Notes: |
|
|
Roggen Rye
|
Roggenbier (German Rye Beer)
|
20.8 Litres |
1.059 |
1.015 |
5.68 |
17.11 |
16.9 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 26.95 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 8/22/2021 4:35 PM |
| Notes: |
|
|
Voss Kveik Fermented Beer By James Thor
|
Saison
|
5.5 Gallons |
1.073 |
1.015 |
7.64 |
27.26 |
2.9 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
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: 12/31/2018 8:43 PM |
Notes: Yeast: The Yeast Bay Voss Kveik
:This recipe is untested:
Most of this taken from the garshol Voss recipe here: http://www.garshol.priv.no/blog/291.html
Original mash is 72C for 3-4hrs slowly dropping down. This is an attempt to recreate that - only with authenticity in mind. Other, more straightforward mashing procedures could be used but let's try the original process here to see how it is. Water is most likely ground water (ie distilled-like) so either RO or make sure that the Sulphate-Chloride balance is equal. Will be treating the mash with lactic acid solution if I use tapwater - if not then will leave untreated (as per the Norwegian brewing process).
Juniper communis can be found in "semi-open spaces. Typically spruce forests with bits of mountain exposed. Or large green cultural landscapes bordering on forest. It needs a bit of light." If in doubt please consult an expert. There are some poisonous pines so if in doubt, don't use it! Use fresh branches in the mash. Other species of Juniperus or varietals of communis are unknown territory as the wild communis is exclusively used in Norwegian brewing. Berries are an option if you don't have access to J. comunis, but may impart a different flavour and not have the antibacterial properties of the branches. 50-80g of berries to a 19l batch ought to do. If a standard mash tun, line the bottom to act as a grain filter. My Braumeister will have the juniper on the top as the water passes upwards. Do not exceed 80C with the juniper as you'll extract bitter compounds from the tree (I'm assuming).
Grain bill is just pilsner but 5% smoked malt was suggested. This may work very well with the piney, citrusy sweetness I imagine this has.
Boil originally is double the volume reduced by half from 240 minute boil. Will try to approximate that for a corny batch but my Braumeister goes only up to 30l so going from 32l to around 20l with a 180min boil. Hops follow garshol quantity scaled down. Can be any noble hops so I just put what I've got in storage.
As per the Voss recipe above - pitch a 1l starter at 39C (yes that's right! DO NOT attempt this temp fermentation with any other yeast - or do so at your own risk!) and let it rise a few degrees over 4 days. Carbonate to 1.5 volumes - naturally - as per English CASK ale.
|
|
|
American Wheat
|
American Wheat Beer
|
6 Gallons |
1.053 |
1.012 |
5.27 |
25.07 |
3.74 °L
|
1.3K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 71 |
Mash Thickness: 1.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2018 12:40 PM |
| Notes: |
|
|
KONA Big Wave
|
Blonde Ale
|
23 Litres |
1.053 |
1.009 |
5.76 |
22.98 |
5.31 °L
|
1.3K |
3 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 67 |
Mash Thickness: 4.4 |
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: 3/12/2018 11:44 AM |
| Notes: Eventuelt danstar nottigham |
|
|
TOKYO*
|
Russian Imperial Stout
|
20 Litres |
32.206 |
6.414 |
15.04 |
187.24 |
50 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 23 |
Efficiency: 65 |
Mash Thickness: 2 |
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: 1/11/2018 4:00 PM |
| Notes: ph 4.4 |
|
|
Tolmie Stout
|
Oatmeal Stout
|
17 Litres |
1.058 |
1.014 |
5.67 |
34.16 |
35.58 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 2.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: white sugar |
Priming Amount: 28g |
Creation
Date: 8/27/2016 6:23 PM |
| Notes: Barley Grown in the backyard and malted in the sink. roasted some and toasted some and left some pale. Poor efficiency. accidentally almost boiled the mash. The centennial hops are growing of the front of the shed and were picked during the boil and dumped in at flame-out. Picked some more and dumped them in the fermentor after a couple of days, and they stayed in for 5 more days. Have not tried yet, but was a nice pale colour with very mild hop aroma at bottling. only got 10x350ml bottles. Put a few fresh hops in two of the bottles for fun. I'm expecting that it won't highlight the super fresh hops the way i was hoping for. But maybe carbonation with rouse the aromas! |
|
|
Propagator
|
No Profile Selected |
3 Litres |
23.861 |
23.425 |
0.26 |
0 |
5.45 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 3 Litres |
Boil Time: N/A |
Boil Gravity: 23.9 |
Efficiency: 76 |
Mash Thickness: 6.077 |
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: 5/8/2016 8:09 PM |
| Notes: |
|
|
Wit Or Witout
|
Dry Mead
|
5 Gallons |
1.056 |
1.014 |
5.44 |
20.18 |
4.74 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
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: 1/6/2016 7:51 PM |
Notes: Wit or Witout
by Mike Dixon
1st place TRUB 2002
http://carboyclub.com/recipes/wit3.htm
Belgian Witbier - 5 gallons
5 lb. Belgian pale malt
5 lb. Raw wheat
Gelatinize raw wheat by boiling for 15 min then
104° F 10 min
122° F 30 min
153° F 60 min
170° F 10 min
1.25 oz. Saaz (4% AA, 60 min.)
0.5 oz. Saaz (4% AA, 5 min.)
5 min before end of boil add spices processed in electric coffee grinder
0.75 oz Coriander
0.5 oz Sweet Orange Peel
0.5 oz Bitter Orange Peel
15 black peppercorns
Wyeast 3944
Ferment at 68° F
OG 1.051
FG 1.010
IBU 21 |
|
|
My North German Alt
|
North German Altbier
|
5.5 Gallons |
13.682 |
3.331 |
5.57 |
41.88 |
16.98 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2013 11:12 PM |
| Notes: Lager for 4 weeks before serving. |
|
|
Rangatira Imperial IPA
|
Imperial IPA
|
5 Gallons |
1.081 |
1.024 |
7.51 |
87.9 |
9.68 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 8/28/2015 8:08 PM |
| Notes: |
|
|
Raspberry Horde
|
Fruit Beer
|
8.5 Gallons |
1.069 |
1.016 |
6.86 |
34.84 |
6.52 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 82 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2015 5:47 AM |
| Notes: add raspberries at end of primary fermentation, all to run until no sign of activity in air lock. filter and then allow to mature. |
|
|
Cuca Fresca
|
Vienna Lager
|
35 Litres |
1.055 |
1.01 |
5.92 |
19.39 |
7.87 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 52 Litres |
Boil Time: 80 |
Boil Gravity: 1.037 |
Efficiency: 58 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2015 7:15 PM |
| Notes: |
|
|
Pink Flamingo
|
American IPA
|
5 Gallons |
1.067 |
1.017 |
6.61 |
60.45 |
11.41 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/8/2015 9:05 PM |
| Notes: |
|
|
Awesome Recipe
|
American IPA
|
1 Gallons |
1.055 |
1.01 |
5.8 |
52.7 |
4.62 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 6/20/2015 3:21 PM |
| Notes: |
|
|
8 Lunch Beer III
|
American Pale Ale
|
5 Gallons |
1.059 |
1.015 |
5.8 |
37.28 |
5.1 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
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: 7/15/2014 1:26 AM |
| Notes: |
|
|
B.Blonde
|
Belgian Blond Ale
|
44 Litres |
1.067 |
1.018 |
6.39 |
22.66 |
6.82 °L
|
1.3K |
3 |
|
|
|
| Boil
Size: 54 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 68 |
Mash Thickness: 2.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2014 4:31 PM |
| Notes: |
|
|
Bathypelagic
|
American IPA
|
6.5 Gallons |
1.068 |
1.015 |
6.98 |
71.9 |
40 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Corn sugar |
Priming Amount: 3.0oz, 21 days |
Creation
Date: 10/15/2013 12:59 PM |
Notes: "The name stems from the Ancient Greek: βαθύς (bathýs), “deep”.
At this depth the ocean is pitch black, apart from occasional bioluminescent organisms, such as lanternfish. There is no living plant life."
Sacch rest at 152F for 60 min. Stir in the rice huls prior to washing/sparging; the rice hulls will provide additional structure for the bed that you need to get the goodness washed into the kettle. Boil. Kill the flame, add the 0 mon hops, swirl cover and let sit for a 60 min hop stand. Aerate, pitch and set to 68F for 12 to 17 days. Cold crash for 2 days to 37F and then bring back to 68F for dry hopping. 3 day dry hop. Bottle and condition for 21 days at 68F. |
|
|
Lettvekter
|
Mild
|
18 Litres |
1.035 |
1.01 |
3.32 |
30.74 |
25.63 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 30 |
Boil Gravity: N/A |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/15/2013 7:11 PM |
| Notes: |
|
|
Cyprus Grape Ale
|
Experimental Beer
|
2000 Litres |
26.459 |
6.498 |
11.39 |
27.74 |
6.58 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 2200 Litres |
Boil Time: 60 |
Boil Gravity: 25.4 |
Efficiency: 80 |
Mash Thickness: 4 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/13/2020 10:29 AM |
Notes: 2 Day (first of fermentation) the temperature fall down at 2,5.
I decide to change fermentator, rise up temperature with CIP, and add 1KG of US 05.
1200 litri 18,1
add 300 litre juice become 18,4
add 300 liter in fermentor become 18,7
|
|
|
|
|