Oatmeal WhirlPool APA - Amarillo
|
American Pale Ale
|
20 Litres |
1.049 |
1.011 |
4.98 |
39.7 |
3.82 °L
|
1.1K |
3 |
|
|
Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 5/17/2016 3:37 AM |
Notes: Sikta på att landa mellan 71-77 grader efter att whirlpool påbörjats.
Dokumentera för underlättning av framtida efficency. |
|
Shadow Of Madness Rasberry Waffle Stout
|
Russian Imperial Stout
|
20.8 Litres |
1.1 |
1.026 |
9.75 |
27.46 |
46.16 °L
|
1.1K |
0 |
|
|
Boil
Size: 24.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 70 |
Mash Thickness: 3.13 |
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: 5/10/2022 2:51 AM |
Notes: |
|
Fall Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.053 |
1.013 |
5.33 |
67.63 |
9.52 °L
|
1.1K |
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: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/29/2017 12:59 AM |
Notes: |
|
Wedding Citra
|
American Pale Ale
|
10.3 Gallons |
1.046 |
1.011 |
4.61 |
41.03 |
3.23 °L
|
1.1K |
2 |
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 50 |
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: 7/3/2012 3:50 PM |
Notes: |
|
3 Bbl Ancho Revised
|
American Amber Ale
|
130 Gallons |
1.065 |
1.015 |
6.5 |
61.84 |
16.38 °L
|
1.1K |
0 |
|
|
Boil
Size: 110 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 4/20/2016 7:25 AM |
Notes: You can fudge on the extra 20 of two row. I just figured that opened bag had about 20 lbs in it. A little over or under is fine with me. |
|
Viking Summer Wheat
|
Weizen/Weissbier
|
18 Litres |
1.051 |
1.012 |
5.13 |
14.5 |
4.16 °L
|
1.1K |
3 |
|
Author:
|
|
|
|
Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 5.25 |
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: 8/6/2015 9:00 AM |
Notes: Boil size 22L : mash 21L, 17L after mash, sparge 3L, added back 5L.
21-4+5=22L (2L grain absorbtion/ .5L/Kg)
End of boil 18L after hop socks out. Measured @1051
1.7L trub left in kettle
16L to "no chill" tub.
Weighed "no chill" tub : 17.4 kg |
|
Extra Stout
|
Foreign Extra Stout
|
23 Litres |
1.066 |
1.018 |
6.28 |
40.16 |
50 °L
|
1.1K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 70 |
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: 7/17/2015 9:07 AM |
Notes: Second yeast after 72 hours British ale
Check yeast is gone before finishing mash
Mash at 65c sacra fission rest fro 1 hour then 70c for 30 mins until starch has been removed from wort.
Mash in the light grains first and then the darker malts to aid lautering
Add hops after first 30 mins of boil
boil for 60 minutes after the hot break has formed
Transfer to secondary vessel after resting for two days after fermentation completes
|
|
Dirty Pine
|
American Stout
|
2.5 Gallons |
1.052 |
1.015 |
4.84 |
0 |
42.28 °L
|
1.1K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2015 11:59 PM |
Notes: |
|
Caramale
|
California Common Beer
|
20.8 Litres |
15.187 |
4.724 |
5.69 |
34.5 |
13.65 °L
|
1.1K |
0 |
|
|
Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 11.3 |
Efficiency: 75 |
Mash Thickness: 5.47 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2015 6:03 PM |
Notes: Lost some wort druing refilling into fermentation keg. Wort left approx. 13 litres.
Left fementor on balcony @ approx 0°C for 15 hours. Wort temp :9°C
Added yeast. Bubbling for approx 1,5 days after 1 day. left fermenting for only 5 days.
Dry hopping @ 1st and last Day with ca 2 x 10 grams ofAmarillo and Mt Hood.
Before bottling, boiled around 80 grams of caramel syrup with a cup of water and 10 grams of bourbon vanilla extract.
Slight aeration during bottling.
Flavor: ok. Slight to medium diacetyl smell.
foam doesnt stay very long. Hoppy and bitter, almost no caramel/vanilla arome. But drinkable and funilly enjoyable.
* 3/5 |
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WIT#1
|
Witbier
|
40 Litres |
1.042 |
1.01 |
4.18 |
10.08 |
3.74 °L
|
1.1K |
0 |
|
|
Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/28/2015 1:37 PM |
Notes: |
|
Blind Piggy
|
American IPA
|
12 Gallons |
1.06 |
1.012 |
6.28 |
63.72 |
5.21 °L
|
1.1K |
0 |
|
|
Boil
Size: 13.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/13/2014 4:30 AM |
Notes: Ferment at 64 for 2 days, 66 for one, then 68 for the rest.
Aim for 62 IBU.
Updated Whirlpool temperatures and utilization to reflect closer to reality. |
|
Grain IPA
|
American IPA
|
11 Gallons |
1.056 |
1.016 |
5.33 |
89.1 |
3.78 °L
|
1.1K |
1 |
|
|
Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 5/30/2014 1:14 AM |
Notes: |
|
That's My Pliny
|
Imperial IPA
|
6 Gallons |
1.078 |
1.02 |
7.71 |
210.04 |
11.16 °L
|
1.1K |
0 |
|
Author:
|
|
NathanAlesBrewery
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 60 |
Mash Thickness: 1.375 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/1/2013 2:10 AM |
Notes: Mash with 27.5 qts for 60 min at 152.
Sparge with 170 degree water, ending with 10 gallons of wort for boil. Add in dextrose and boil. Add hops on schedule. Cool with plate chiller and aerate. Pitch yeast and let ferment. |
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Resurgens Saison
|
Saison
|
5 Gallons |
1.062 |
1.004 |
7.57 |
22.61 |
4 °L
|
1.1K |
0 |
|
Author:
|
|
testingapril
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.32 |
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: 9/15/2016 2:12 PM |
Notes: |
|
Iron Pot Test
|
American IPA
|
11 Gallons |
1.056 |
1.008 |
6.24 |
92.07 |
6.96 °L
|
1.1K |
0 |
|
|
Boil
Size: 13.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2017 1:29 AM |
Notes: |
|
Wild Mind Thai Wheat
|
Witbier
|
5.5 Gallons |
1.054 |
1.007 |
6.16 |
3.05 |
3.55 °L
|
1.1K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 45 |
Boil Gravity: 1.042 |
Efficiency: 78 |
Mash Thickness: 1 |
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: 2/18/2017 3:19 PM |
Notes: |
|
20C Old Rasputin Clone
|
Imperial Stout
|
3.5 Gallons |
1.096 |
1.022 |
9.67 |
74.95 |
38.17 °L
|
1.1K |
0 |
|
|
Boil
Size: 5.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2017 3:00 AM |
Notes: |
|
Rotary Red
|
Specialty IPA: Red IPA
|
5.5 Gallons |
1.058 |
1.014 |
5.85 |
64.22 |
17.72 °L
|
1.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 25.29 psi |
Creation
Date: 10/19/2017 7:44 PM |
Notes: 65 degrees for 5-6 days and then 68. |
|
Shandy
|
Witbier
|
11.5 Gallons |
1.048 |
1.013 |
4.53 |
16.52 |
3.5 °L
|
1.1K |
2 |
|
|
Boil
Size: 13.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 4/20/2018 1:45 AM |
Notes: add 5oz lemon juice to 1 keg
Add 5oz blueberry flavoring to other keg |
|
New England IPA
|
Specialty IPA: New England IPA
|
50 Litres |
1.07 |
1.018 |
6.77 |
57.6 |
4.34 °L
|
1.1K |
0 |
|
|
Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 3/2/2020 10:30 PM |
Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.
Takes 20 to 25 days before ready |
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