Troy Herlick's Recipe
|
No Profile Selected |
6 Gallons |
1.072 |
1.018 |
7.1 |
35.51 |
17.95 °L
|
1.1K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
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: 10/7/2011 12:30 AM |
Notes: Big American red. |
|
Hungarian HopLager
|
Bohemian Pilsener
|
5.5 Gallons |
1.071 |
1.018 |
6.92 |
120.12 |
4.24 °L
|
1.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 9/29/2014 4:12 AM |
Notes: This brew won gold in the Sangre de Cristo Craft Brewers SMaSH Competition. (Single Malt and Single Hops) Very hop forward but the Citra kept it from going over the top.
Inspiration came from reading of a Hungarian brewery that came up with a "hoplager" as their answer to the American IPA. Not sure what their IBU's came in at but I know I exceeded it. Never planned on it winning and was striving for outlandish. I thought I hit my mark but everyone who's tried it, liked it. (I'll try more hops next time ;) )
If you choose to make this beer make sure you do a good diacetyl rest and give it plenty of time to lager. Mine came out crystal clean with no off flavors. (that's what saved it with the judges) |
|
The Perky Pilsner
|
German Pilsner (Pils)
|
23 Litres |
1.049 |
1.007 |
5.44 |
25.65 |
3.61 °L
|
1.1K |
2 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2019 10:23 PM |
Notes: |
|
Oceanside Rye IPA / Yorkshire Lad Rye
|
English IPA
|
11 Gallons |
1.071 |
1.014 |
7.5 |
58.24 |
7.37 °L
|
1.1K |
0 |
|
|
Boil
Size: 13.48 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 65 |
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: 8/31/2021 2:33 AM |
Notes: The beer was boiled as a single batch with all the same treatments up until chilling. The beer was whirlpooled as normal. The first half (Yorkshire) was chilled with my usual chilling rig - kettle -> pump -> CFC (with ground water) -> IC (beer running through the coil that's sitting in an ice bath) -> fermenter
Once the first half was chilled the pump and chill water was shut off. The Citra hops were then added to the remaining beer in the kettle and the beer was whirlpooled again for 10 minutes. After the second whirlpool, the chilling rig was fired up again and the Oceanside was chilled down to 64F.
Beer notes - the Yorkshire could use a little more bitterness or maybe a dry hop in the keg. It tastes good, but needs a bit of oomph. The Oceanside has a more bracing bitterness, but also a very strong sweet flavor that I suspect is from the large dose of Citra in the finish. |
|
Concours Bistro
|
American IPA
|
1100 Litres |
1.058 |
1.01 |
6.38 |
43.52 |
3.58 °L
|
1.1K |
0 |
|
|
Boil
Size: 1200 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 77 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2019 6:35 PM |
Notes: |
|
Angela's Wee Heavy
|
Wee Heavy
|
5.75 Gallons |
1.086 |
1.025 |
7.97 |
32.49 |
21.22 °L
|
1.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 65 |
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: 4.5 oz |
Creation
Date: 3/20/2018 3:00 AM |
Notes: - took 1 gal of first runnings & boiled down to 0.5 gal on kitchen stove (takes ~90 mins)
- make a 2.0L starter using 210g of DME
Fermentation:
- 14 days @ 64-68 |
|
27.1. Historical Beer: Piwo Grodziskie (Grätzer) #1
|
Piwo Grodziskie
|
5.5 Gallons |
1.031 |
1.007 |
3.19 |
29.5 |
5.13 °L
|
1.1K |
0 |
|
|
Boil
Size: 7.38 Gallons |
Boil Time: 75 |
Boil Gravity: 1.023 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2017 8:17 PM |
Notes: Overall Impression: A low-gravity, bitter, oak-smoked historical central European wheat beer with a clean fermentation profile and no sourness. Highly carbonated, dry, crisp, and refreshing.
Aroma: Low to moderate oak wood smoke is the most prominent aroma component, but it can be subtle and complex. A low spicy, herbal, or floral hop aroma is typically present and should be lower than or equal to the smoke in intensity. Hints of grainy wheat are also detected in the best examples. The aroma is otherwise clean, although light pome fruit esters (especially ripe red apple or pear) are welcome. No acidity. Light sulfur is optional.
Appearance: Pale yellow to gold in color with excellent clarity. A tall, billowy, white, tightly knit head with fantastic retention is distinctive. Murkiness is a fault.
Flavor: Moderately low to medium oak smoke flavor up front, which carries into the finish; the smoke can be more robust in flavor than in aroma. The smoke character is gentle, should not be acrid, and can lend an impression of sweetness. A moderate to solid bitterness is readily evident, which lingers through the finish. The overall balance is toward bitterness. Low but perceptible spicy, herbal, or floral hop flavor. Low grainy wheat character in the background. Light pome fruit esters (red apple or pear) may be present—dry, crisp finish. No sourness.
Mouthfeel: Light in body, with a crisp and dry finish. Carbonation is relatively high and can add a slight carbonic bite or prickly sensation—no alcohol warmth.
Comments: Pronounced in English as “pivo grow-JEES-kee-uh” (meaning: Grodzisk beer) and known as Grätzer (pronounced “GRATE-sir”) in German-speaking countries and some beer literature and traditionally made using a multi-step mash, a long boil (~2 hours), and multiple ale yeast strains. The beer is never filtered, but Isinglass is used to clarify before bottle conditioning and is traditionally served in tall conical glassware to accommodate the vigorous foam stand.
History: It developed as a unique style centuries ago in the Polish city of Grodzisk (known as Grätz when ruled by Prussia and Germany). In the late 19th and early 20th centuries, its fame and popularity rapidly extended to other parts of the world. Regular commercial production declined after WWII and ceased in the 1990s. This style description describes the traditional version during its period of incredible popularity.
Characteristic Ingredients: Oak-smoked wheat malt, which has a less intense smoke character than German Rauchmalz, and a drier, crisper, leaner quality – a smoky bacon or ham flavor is inappropriate—traditional Polish, Czech, or German hops. Moderate hardness sulfate water. Clean, attenuative ale yeast; Weizen yeast inappropriate.
Style Comparison: Similar in strength to a Berliner Weisse, but never sour and much more bitter. It has a smoked character but is less intense than in a Rauchbier. It has lower gravity than a Lichtenhainer but is more bitter and not sour. It's more bitter than a Gose, but no salt and spices.
Vital Statistics: OG: 1.028 – 1.032
IBUs: 20 – 35 FG: 1.006 – 1.012
SRM: 3 – 6 ABV: 2.5 – 3.3%
Commercial Examples: Live Oak Grodziskie
Tags: session-strength, pale-color, top-fermented, central-Europe, historical-style, wheat-beer-family, bitter, smoke
|
|
Single Hop Ekuanot
|
American Pale Ale
|
25 Litres |
1.052 |
1.01 |
5.47 |
32.5 |
7.27 °L
|
1.1K |
0 |
|
Author:
|
|
Norsk Malt
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 7/27/2017 10:04 PM |
Notes: |
|
High Five
|
American Amber Ale
|
18 Litres |
1.054 |
1.01 |
5.92 |
37.42 |
16.27 °L
|
1.1K |
0 |
|
|
Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2017 5:52 PM |
Notes: Brewing day: 22/7
OG:1.054 FG:1.012
dry hopping: 26/6 (at:1.016?)
Some issues with the lid or airlock (low bubbling), but everything seems ok inside.
Bottling day: 6/7; carbonating with 92g white sugar
secondary fermentation: 20°C-until 28/7 (3 weeks) |
|
Magellan's Black Cherry Stout
|
American Stout
|
4.5 Gallons |
1.043 |
1.011 |
4.18 |
47.88 |
50 °L
|
1.1K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: 4oz |
Creation
Date: 2/26/2017 4:53 PM |
Notes: Mash grain at 150 degrees for 90 minutes.
Bring wort to a boil
Add 1.5 oz. Kent Golding hops (@60 min)
Add .5 oz. Fuggles hops (@30 min)
Add .5 oz. Fuggles hops (@5 min)
Cool wort to 70 degrees
Pitch White Labs Irish Ale Yeast WLP004 |
|
Brix Bitter
|
Strong Bitter
|
22 Litres |
1.053 |
1.014 |
5.13 |
31.56 |
5.01 °L
|
1.1K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: cane sugar |
Priming Amount: 6g/l |
Creation
Date: 2/14/2017 2:07 PM |
Notes: |
|
Trappist Single
|
Trappist Single
|
5 Gallons |
1.053 |
1.008 |
5.89 |
35.79 |
4.29 °L
|
1.1K |
0 |
|
|
Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: Dextrose |
Priming Amount: 175 grams |
Creation
Date: 2/9/2017 9:03 PM |
Notes: |
|
Low Alcohol Pale V2
|
American IPA
|
20 Litres |
1.011 |
1.002 |
1.15 |
9.3 |
3.23 °L
|
1.1K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.007 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 2/8/2017 5:14 PM |
Notes: Ferment at 19
Changed BH from Columbus (15AA) to Centennial (10AA)
|
|
Liberal Tears Coffee Stout
|
Imperial Stout
|
10 Gallons |
1.085 |
1.022 |
8.18 |
71.05 |
36.77 °L
|
1.1K |
1 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2017 6:40 PM |
Notes: Recipe is also paired well with using Wyeast 1187 Ringwood Yeast for a slightly earthy flavor, leave in secondary for an extra 3-5 days for optimal Flocculation.
Cold brew is 32 oz water, with 1/3lb med roast fresh ground coffee. (Starbucks Pike Place) |
|
Birthday IPA
|
American IPA
|
5.85 Gallons |
1.066 |
1.012 |
7.09 |
57.34 |
4.7 °L
|
1.1K |
0 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 1.4 |
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: 2/1/2017 2:26 AM |
Notes: |
|
Rachel
|
American Brown Ale
|
5 Gallons |
1.056 |
1.012 |
5.86 |
40.26 |
23.22 °L
|
1.1K |
0 |
|
|
Boil
Size: 6.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/11/2016 2:52 AM |
Notes: Brewed on 8/21/16
Fermented at 65 degrees for 21 days
|
|
Surly Furious
|
American IPA
|
5.5 Gallons |
1.073 |
1.019 |
7.12 |
99.44 |
14.82 °L
|
1.1K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
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: 7/31/2016 8:24 PM |
Notes: |
|
Halletau Golden Ale
|
British Golden Ale
|
20 Litres |
1.047 |
1.012 |
4.58 |
20.69 |
6.84 °L
|
1.1K |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 4/27/2016 9:55 AM |
Notes: |
|
Anniversary Ale
|
Blonde Ale
|
5.5 Gallons |
1.044 |
1.01 |
4.53 |
24.99 |
4.48 °L
|
1.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2016 3:05 PM |
Notes: |
|
Morefield Cane & Ebel Red Rye Homage
|
Specialty IPA: Red IPA
|
5.5 Gallons |
1.078 |
1.02 |
7.66 |
69.25 |
12.68 °L
|
1.1K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
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: 12/22/2015 6:06 AM |
Notes: |
|
|
|