GIBCS 11 (Blended With #12)
|
Wood-Aged Beer
|
3 Gallons |
1.146 |
1.032 |
14.99 |
49.47 |
50 °L
|
761 |
1 |
|
Author:
|
|
AGbrewer
|
|
Boil
Size: 6.6 Gallons |
Boil Time: 180 |
Boil Gravity: 1.071 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/21/2020 9:13 PM |
Notes: 4 liter starter. Decant the day of brewing and make a 500 mL starter just to wake the yeast up and dump it all into the fermenter.
Let it sit on the yeast cake for about three weeks before cold crashing for 5 days with gelatin.
Transfer to secondary after the cold crash and add whiskey soaked barrel chips or #3 char oak spirals.
Give it a taste after a couple of weeks and if it's good proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that. |
|
Coconut Barrel RIS
|
Wood-Aged Beer
|
5.5 Gallons |
1.1 |
1.017 |
10.95 |
51.92 |
50 °L
|
222 |
0 |
|
|
Boil
Size: 8.11 Gallons |
Boil Time: 120 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2023 9:09 PM |
Notes: SG 1.097
FG 1.024
fermented at room temperature (65F)
moved off yeast into secondary left at room temperature (65F)
added hungarian oak cubes that were boiled in water and then dried. left for 30 days
on day 30, added vanilla beans, giaradelli 70% cocoa and 2 3" long mexican cinnamon sticks that had been sous vide at 148F for 1 hour. left for 14 days
on day 44, racked to new vessel and added vanilla beans back into beer. left for 14 more days.
on day 58, added toasted coconut to vessel. left for 14 days
racked to keg and carbonated at 10psi at 40F. |
|
Janet's Brown Ale
|
Wood-Aged Beer
|
5.5 Gallons |
1.071 |
1.013 |
7.63 |
54.61 |
20.72 °L
|
485 |
0 |
|
|
Boil
Size: 7.53 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2023 3:25 PM |
Notes: |
|
Helldordo Clone
|
Wood-Aged Beer
|
2.5 Gallons |
1.109 |
1.006 |
14.87 |
28.17 |
7.92 °L
|
641 |
1 |
|
|
Boil
Size: 3.28 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2021 6:21 PM |
Notes: |
|
Big Stout
|
Wood-Aged Beer
|
5.5 Gallons |
1.12 |
1.032 |
11.62 |
59.8 |
40.38 °L
|
1.2K |
2 |
|
|
Boil
Size: 7.56 Gallons |
Boil Time: 120 |
Boil Gravity: 1.084 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2021 1:58 AM |
Notes: |
|
GIBCS 014
|
Wood-Aged Beer
|
3.5 Gallons |
1.125 |
1.027 |
12.87 |
54.29 |
50 °L
|
555 |
1 |
|
Author:
|
|
AGbrewer
|
|
Boil
Size: 7 Gallons |
Boil Time: 240 |
Boil Gravity: 1.063 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2021 7:25 PM |
Notes: 3 liter starter. Decant the day of brewing and make a 1 Liter starter just to wake the yeast up and dump it all into the fermenter.
Install Blowoff tube on fermenter...DO NOT SKIP THIS STEP OR YOU WILL BE CLEANING UP A MESS.
Ferment at 62 for the first 4-5 days and then let free rise to 70.
Let it sit on the yeast cake for about 2 weeks before racking to secondary.
Transfer to secondary and add whiskey soaked #3 char oak spirals.
Give it a taste after a couple of months and if it's good, cold crash for 5 days and proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that. just use a pinch into each bottle. Let bottles age at room temperature for at least 4 weeks before checking carbonation. If they are carbonated, move them over to the fridge. Otherwise, check every week or so to see where the carb level is at. |
|
GIBCS 013
|
Wood-Aged Beer
|
4 Gallons |
1.127 |
1.028 |
13.02 |
44.48 |
50 °L
|
709 |
1 |
|
Author:
|
|
AGbrewer
|
|
Boil
Size: 7 Gallons |
Boil Time: 240 |
Boil Gravity: 1.072 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2021 2:16 PM |
Notes: 4 liter starter. Decant the day of brewing and make a 1 Liter starter just to wake the yeast up and dump it all into the fermenter.
Let it sit on the yeast cake for about three weeks before cold crashing for 5 days with gelatin.
Transfer to secondary after the cold crash and add whiskey soaked barrel chips or #3 char oak spirals.
Give it a taste after a couple of weeks and if it's good proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that. |
|
"The Showdown" Oak Aged Cherry Sour
|
Wood-Aged Beer
|
5.75 Gallons |
1.061 |
1.008 |
7.01 |
47.4238 |
8.43 °L
|
1.4K |
1 |
|
|
Boil
Size: 7.65 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 11/29/2020 4:25 AM |
Notes: |
|
GIBCS 012 (Blended With #11)
|
Wood-Aged Beer
|
3 Gallons |
1.135 |
1.029 |
13.89 |
50.88 |
50 °L
|
796 |
1 |
|
Author:
|
|
AGbrewer
|
|
Boil
Size: 6 Gallons |
Boil Time: 240 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2020 6:25 PM |
Notes: 4 liter starter. Decant the day of brewing and make a 1 Liter starter just to wake the yeast up and dump it all into the fermenter.
Let it sit on the yeast cake for about three weeks before cold crashing for 5 days with gelatin.
Transfer to secondary after the cold crash and add whiskey soaked barrel chips or #3 char oak spirals.
Give it a taste after a couple of weeks and if it's good proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that. |
|
Bourbon Pecan Porter
|
Wood-Aged Beer
|
11 Gallons |
1.054 |
1.016 |
4.92 |
33.52 |
28.32 °L
|
1.2K |
0 |
|
|
Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2020 5:40 PM |
Notes: 11/28/20
2 lbs toasted pecans soaked in 3+ cups of makers mark bourbon for3 days (pecans absorbed 1.5 C)
Mash water - 14.75 G at 160 F. With Grains and Pecans mash temp at 152 F for 60 min.
Final Brix 13.5
.25 oz Hersbrucker hops in starter. May choose not to use at all in future.
Reached 1.018 sp gr on 12/10/2020
Steamed 5 sticks of Palo Santo wood in hop bag and added to secondary on 12/14/2020. Added bourbon used to infuse pecans at same time (~1.5 cups).
|
|
Bourbon Barrel Porter
|
Wood-Aged Beer
|
5.5 Gallons |
1.067 |
1.02 |
6.29 |
48.98 |
40 °L
|
6.9K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2012 8:45 PM |
Notes: Boil chips first, soak in bourbon (Maker's) for a day or two, then add after primary has completed. |
|
Brewski's Bitchin' Bourbon Brown V3
|
Wood-Aged Beer
|
3.25 Gallons |
1.074 |
1.017 |
7.39 |
38.81 |
22.66 °L
|
651 |
1 |
|
|
Boil
Size: 4.19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: 14.89 psi |
Creation
Date: 10/13/2020 6:12 PM |
Notes: Beer has heavy vanilla aroma, due to the bourbon and vanilla. Slight smokeyness from the bourbon chips with a full body. Well balanced and well received from my friends. |
|
Cabernet IPA
|
Wood-Aged Beer
|
5 Gallons |
1.057 |
1.009 |
6.18 |
97.81 |
8.02 °L
|
590 |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 26.87 psi |
Creation
Date: 4/12/2020 3:37 PM |
Notes: |
|
Oak Chip Ale
|
Wood-Aged Beer
|
10 Litres |
1.052 |
1.016 |
4.73 |
27.05 |
14.89 °L
|
847 |
0 |
|
|
Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2019 11:12 AM |
Notes: |
|
Brewski's Bitchin' Bourbon Brown V2
|
Wood-Aged Beer
|
5.5 Gallons |
1.091 |
1.023 |
8.9 |
24.34 |
19.53 °L
|
700 |
2 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2019 7:29 PM |
Notes: Beer has heavy vanilla aroma, due to the bourbon and vanilla. Slight smokeyness from the bourbon chips with a full body. Well balanced and well received from my friends. |
|
Belgian Imperial Hefeweizen Tequila Barrel Aged
|
Wood-Aged Beer
|
5 Gallons |
1.079 |
1.018 |
7.93 |
47.41 |
4.48 °L
|
776 |
0 |
|
Author:
|
|
AGbrewer
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/10/2019 4:10 PM |
Notes: Need a 2000 mL starter.
After Racking to Secondary, add Tequila soaked cubes. |
|
Imperial Stout
|
Wood-Aged Beer
|
10 Litres |
1.107 |
1.027 |
10.52 |
43.19 |
37.76 °L
|
557 |
0 |
|
|
Boil
Size: 15 Litres |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: dme |
Priming Amount: 20 |
Creation
Date: 7/19/2019 8:09 AM |
Notes: |
|
Nabo-Øl Ren Lykke
|
Wood-Aged Beer
|
17 Litres |
1.083 |
1.018 |
8.51 |
43.14 |
40.28 °L
|
813 |
0 |
|
|
Boil
Size: 18.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: Sukker |
Priming Amount: 6 g pr. ltr |
Creation
Date: 5/5/2017 12:57 PM |
Notes: Pga noe høy alkoholprosent brukes 1-5 pk gjær. Rehydreres før den tilsettes på ca. 18-20 gr.
Primærgjæring 20 grader 10-14 dg
Sekundærgjæring: kjølig 2-4 uker.
Bruk ca 1-2 g eik pr.ltr. La de ligge i bourbon 2 dager før de tilsettes Det samme gjøres med vaniljestang.
Etter 2 uker sekundærgjæring, sjekkes smak, og om nødvendig tilsettes mer eik (husk 2 dg i litt bourbon først)
|
|
Imperial Amber
|
Wood-Aged Beer
|
4.25 Gallons |
1.1 |
1.019 |
10.67 |
86.52 |
23 °L
|
1K |
0 |
|
|
Boil
Size: 6.2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/4/2016 5:29 PM |
Notes: |
|
Eik Eller Ei
|
Wood-Aged Beer
|
25 Litres |
1.052 |
1.015 |
4.81 |
36.33 |
12.21 °L
|
2.1K |
0 |
|
Author:
|
|
Hellrik&Happy Arne
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: Sugar |
Priming Amount: 7 |
Creation
Date: 3/17/2015 7:56 PM |
Notes: |
|
|
|