|
A Stronger Pale Ale
|
American Pale Ale
|
5 Gallons |
1.059 |
1.013 |
6.09 |
50.37 |
9.94 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.035 |
Efficiency: 75 |
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: 4/30/2015 1:05 PM |
| Notes: |
|
|
Hickory Wood Brown Ale
|
Mild
|
5.5 Gallons |
1.06 |
1.015 |
5.93 |
52.46 |
19.72 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/21/2015 10:05 PM |
Notes: Beer finished at 1.012 SG
1 oz of hickory
350 degrees in oven for 15 minutes |
|
|
Tempe Closet Great Pumkin
|
Robust Porter
|
5.5 Gallons |
15.373 |
5.332 |
5.47 |
27.52 |
23.51 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.4 Gallons |
Boil Time: 60 |
Boil Gravity: 13.3 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2016 3:27 AM |
| Notes: |
|
|
PILS
|
German Pilsner (Pils)
|
24 Litres |
1.049 |
1.008 |
5.34 |
31.08 |
3.34 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: krausening |
Priming Amount: 2 Litri |
Creation
Date: 4/9/2016 2:48 PM |
| Notes: |
|
|
HPA Clone
|
Standard/Ordinary Bitter
|
21 Litres |
1.048 |
1.011 |
4.82 |
23.09 |
5.18 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 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: 12/18/2018 10:25 PM |
| Notes: |
|
|
Malone's Irish Stout 3-10
|
Dry Stout
|
5.1 Gallons |
1.052 |
1.014 |
4.93 |
43.9 |
38.25 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 87.4 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2018 8:46 PM |
Notes: Using a starter from last batch - part WLP005 and part Voss Kviek.
The mash SG was so high I had to keep sparging to get the SG down to 1.045. After adding hops and boil and cool it was apparent the color was not there. I added 1 more oz each of Roasted Barley and Midnight Wheat, along with the rest of the package of EKG hops. After pressure cooking late addition and tasing it was very harsh (bitter) so I added 3/4 gallon of wort (at 1.050) from Dark DME and RO water. This mellowed out the excessive bitterness. Yeast was pitched in early evening. Ended up over 5 gallons of wort to ferment.
3o-15-18 Brix = 3.80 or 1.0148 S.G. |
|
|
Påskeøl 2017
|
Cream Ale
|
32 Litres |
1.046 |
1.006 |
5.25 |
17.29 |
2.27 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 39.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 94 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: Sukkerlake |
Priming Amount: 7 g/l |
Creation
Date: 2/9/2017 10:13 PM |
| Notes: |
|
|
Cream Ale
|
Cream Ale
|
23 Litres |
1.043 |
1.006 |
4.84 |
18.41 |
3.03 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 75 |
Boil Gravity: 1.035 |
Efficiency: 76 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2017 3:20 AM |
| Notes: Created a thinner mash than 2.7L/kg as sparge vessel is only 16.5L. |
|
|
NEIPA
|
Specialty IPA: New England IPA
|
500 Litres |
1.06 |
1.015 |
5.94 |
31.24 |
4.72 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 670 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 80 |
Mash Thickness: 4 |
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: 10/29/2021 5:28 AM |
| Notes: |
|
|
Mosaic IPA Brewzilla 65l
|
American IPA
|
24 Litres |
1.057 |
1.012 |
5.89 |
44.73 |
10.61 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 5.4 |
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: 10/21/2020 2:02 PM |
| Notes: |
|
|
Bell's Expedition Stout Clone
|
Imperial Stout
|
5.5 Gallons |
1.105 |
1.022 |
10.93 |
122.07 |
50 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.08 |
Efficiency: 67 |
Mash Thickness: 1.35 |
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: 4/27/2020 2:56 PM |
| Notes: |
|
|
Abbey Ale 2017
|
Belgian Dubbel
|
5.5 Gallons |
1.061 |
1.018 |
5.75 |
59.23 |
13.61 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2017 2:20 PM |
| Notes: Fermentation set to 74 for first 24 hours then 76 after that. |
|
|
Peanut Butter Cup Porter
|
American Porter
|
6 Gallons |
1.054 |
1.014 |
5.24 |
34.11 |
34.23 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 8.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
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: 9/13/2017 7:49 PM |
Notes: Cane sugar is to rep sugar content from pb2 and cocoa powder.
Sift powders when adding to boil.
Ended up losing 1 gallon (trub) to the kettle rather than trub in the fermenter . Mostly pb2 and trub. Total in ferementer was 5.25. May have to increase, dependent on what gets packaged. All other numbers were spot on.
|
|
|
Belgian Juniper Brown (BareBottle Comp)
|
Oud Bruin
|
5.5 Gallons |
1.059 |
1.013 |
5.96 |
21.03 |
16.52 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2016 10:28 PM |
| Notes: grain bill based on http://growlermag.com/homebrew-recipe-provisional-sour-belgian-brown/ |
|
|
7 Fjell Møllaren
|
Witbier
|
23 Litres |
1.046 |
1.008 |
4.92 |
17.63 |
3.91 °L
|
1.2K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 9/12/2016 12:25 PM |
| Notes: |
|
|
Young And Easty IPA
|
American IPA
|
5.5 Gallons |
1.075 |
1.013 |
8.15 |
0 |
8.39 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 8/16/2016 7:11 PM |
Notes: Brewed 8/20
Secondary 8/29
Ferment at 63 degrees
Split the whirlpool hops; adding half at flameout. The other half once down to 165F.
Dry Hop in Two stages - 4 days each, split the dry hops in half also. Add the first half to primary. Stage one 8/29. Short .5 centennial, switching 1.0, increasing Apollo by .5.
10 day fermentation (63-64F at first, then ramp up to 68-70F once fermenation slows.
8 day, 2 stage dryhop in primary at 68-70F.
Rack to secondary and 4 day cold condition in the secondary at roughly 39F (basically refrigeration).
Force carb and drink 3-4 days later, or bottle and drink 1.5 to 2 weeks after priming.
Original Plan 13.25 UK Pearl
.65 CaraMalt
1 corn sugar/dextrose
10ml syring HopShot@90 minutes
2.50 oz. Simcoe pellets @ 180 F Whirlpool
1.00 oz. Centennial pellets @ 180 F Whirlpool
0.75 oz. Columbus pellets @ 180 F Whirlpool
0.75 oz. Comet pellets @ 180 F Whirlpool
0.75 oz. Apollo pellets @ 180 F Whirlpool
1.50 oz. Simcoe pellets @ 8 day, Two-Stage Dry Hop
1.50 oz. Centennial pellets @ 8 day, Two-Stage Dry Hop
1.00 oz. Columbus pellets @ 8 day, Two-Stage Dry Hop
1.00 oz. Comet pellets @ 8 day, Two-Stage Dry Hop
0.75 oz. Apollo pellets @ 8 day, Two-Stage Dry Hop
So I took the brewery worksheet figures (referenced with the red circle), scaled them down, and plugged it into Greg Noonan's Vermont Pub & Brewery's Water Witch: https://byo.com/resources/brewwater
As you can see, the layout of this calculator looks incredibly similar to the snapshot of the brew sheet.
Here are the results for 6 gallons: (Keep in mind, the Alchemist reportedly uses "Plaster of Paris" instead of Gypsum. Also, homebrewer lactic acid is typically 88% strength vs. the 85% version shown here).
________________________________________
I supplied two different results (in color). Notice the difference when using Calcium Sulfate Anhydrous (Plaster of Paris) vs. Calcium Sulfate Dihydrate (Gypsum) that must be used to hit 750 mg/L.
The information when whittled down, lines up... 6 gallons, approx. 21.6 grams plaster of paris, 1.2, grams calcium chloride, and then adjust mash pH to 5.1-5.3 with lactic acid. |
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|
E & T's Summer IPA
|
American IPA
|
46 Litres |
1.066 |
1.011 |
7.16 |
87.02 |
7.12 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2016 10:24 AM |
| Notes: |
|
|
NB - Saison De Noel
|
Winter Seasonal Beer
|
5.5 Gallons |
1.069 |
1.012 |
7.46 |
46.82 |
19.06 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.4 |
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: 12/27/2015 7:11 PM |
| Notes: |
|
|
Imperial Russian Stout
|
Imperial Stout
|
5.5 Gallons |
1.097 |
1.024 |
9.5 |
91.53 |
50 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 12/19/2015 7:18 PM |
| Notes: |
|
|
Maris Otter's Jugband Christmas
|
American Porter
|
10 Gallons |
1.037 |
1.01 |
3.59 |
40.96 |
21.62 °L
|
1.2K |
0 |
|
|
Author:
|
|
McGnar
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 50 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2015 1:52 AM |
| Notes: |
|
|
|
|