Carmellow Slim
|
American Porter
|
5.5 Gallons |
1.058 |
1.018 |
5.23 |
25.97 |
40.8 °L
|
442 |
0 |
|
|
Boil
Size: 7 Gallons |
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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/24/2019 2:13 PM |
Notes: Add 2-3 Vanilla beans to keg
See Water Chemistry for mineral additions
How to make caramel:
2 cup table sugar and 2-3 tbsp water, boiled until the sugar melts/carmelizes, takes about 20 mins and is almost completely fermentable, leaving a sweet toffee-like flavor. You can darken more or less depending on the flavor you're looking for. For extra flavor, I add a dash of salt and vanilla extract, and spray the cooling tray (foil) with cooking spray.
Other potential hops:
Northern Brewer
Progress
Williamette
Cascade |
|
Shepherd Neame Master Brew
|
Ordinary Bitter
|
23 Litres |
1.043 |
1.01 |
4.41 |
40.4 |
8.61 °L
|
442 |
0 |
|
|
Boil
Size: 27.75 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2024 3:18 PM |
Notes: |
|
Barleywine V2
|
English Barleywine
|
1 Gallons |
1.118 |
1.034 |
10.99 |
75.28 |
14.88 °L
|
442 |
0 |
|
|
Boil
Size: 1.77 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
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: 8/23/2022 8:27 PM |
Notes: |
|
Blonde Ale And Saison
|
Blonde Ale
|
9.75 Gallons |
1.04 |
1.006 |
4.36 |
27.34 |
3.57 °L
|
442 |
0 |
|
Author:
|
|
|
|
Boil
Size: 12 Gallons |
Boil Time: 75 |
Boil Gravity: 1.032 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/23/2022 5:33 PM |
Notes: Brewed on 4/23/2022 with Tanner Judd via BIAB Method.
Mash temp = 153 degrees F with 12 gallons.
SG = 8.2 Brix = 1.033 g/L
OG = 10 Brix = 1.040 g/L
FG for US-05 = 1.006 g/l
FG for BE-134 = 1.002 g/l
I split the 10 gallon batch in two and used Fermentis US-05 for a blonde ale and Fermentis BE-134 for a saison ale. I used the heating pad on the saison to keep the fermentation temp above 80 degrees but never above 85. The blonde ale fermented at room temp 68–75 degrees F. |
|
RONGO WithBrett
|
British Strong Ale
|
22 Litres |
19.114 |
3.685 |
8.48 |
45.36 |
18.28 °L
|
442 |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 70 |
Boil Gravity: 16.3 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2022 4:01 PM |
Notes: |
|
English Bitter
|
Strong Bitter
|
4.5 Gallons |
1.057 |
1.014 |
5.59 |
39.57 |
9.82 °L
|
442 |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 60 |
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: 1/25/2022 10:48 PM |
Notes: |
|
Golden Cross
|
British Golden Ale
|
42 Litres |
1.045 |
1.009 |
4.67 |
43.02 |
4.81 °L
|
442 |
0 |
|
|
Boil
Size: 50.74 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 64 |
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: 9/5/2021 2:48 AM |
Notes: |
|
Basic Irish Stout
|
Irish Stout
|
32 Litres |
1.046 |
1.008 |
4.99 |
22.4 |
50 °L
|
442 |
1 |
|
|
Boil
Size: 37.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2021 7:43 AM |
Notes: |
|
My Haus Pale
|
American Pale Ale
|
5.5 Gallons |
1.057 |
1.01 |
6.1 |
36.86 |
4.33 °L
|
442 |
0 |
|
|
Boil
Size: 8 Gallons |
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: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2020 3:31 PM |
Notes: |
|
Stoutish
|
Oatmeal Stout
|
5 Gallons |
1.057 |
1.013 |
5.72 |
32.79 |
50 °L
|
442 |
0 |
|
|
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: N/A |
Priming Amount: N/A |
Creation
Date: 10/28/2019 9:14 PM |
Notes: |
|
Tall Dog IPA
|
American Pale Ale
|
5.5 Gallons |
1.056 |
1.014 |
5.51 |
44.53 |
6.59 °L
|
442 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2015 7:00 PM |
Notes: |
|
A'merkin Mild For Drinking
|
Dark Mild
|
2.75 Gallons |
1.037 |
1.008 |
3.75 |
23.17 |
14.65 °L
|
442 |
1 |
|
|
Boil
Size: 3.3 Gallons |
Boil Time: 45 |
Boil Gravity: 1.033 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/21/2019 1:51 PM |
Notes: |
|
Blueberry Ale
|
Blonde Ale
|
6 Gallons |
1.056 |
1.011 |
5.9 |
45.01 |
5.19 °L
|
442 |
2 |
|
|
Boil
Size: 9 Gallons |
Boil Time: 45 |
Boil Gravity: 1.048 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 2.3 |
Creation
Date: 8/3/2019 2:05 AM |
Notes: Corn Syrup in recipe ingredients actually blueberry syrup
Blackberry Patch Blueberry Syrup bought at Whole Foods
Tried to add Blueberry flavor, too thick, try to thin with water or vodka next time.
one bag of Publix frozen blueberries, partial thawed and crushed in bag then dumped into fermenter at high krausen |
|
Pale Ale - 21-Minute - Pilsner/Sabro/Mosaic
|
American Pale Ale
|
2 Gallons |
1.052 |
1.01 |
5.47 |
34.64 |
5.77 °L
|
442 |
0 |
|
|
Boil
Size: 2.18 Gallons |
Boil Time: 21 |
Boil Gravity: 1.047 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2019 9:13 PM |
Notes: |
|
Upper Warden ESB
|
Strong Bitter
|
21 Litres |
1.06 |
1.018 |
5.53 |
34.44 |
9.77 °L
|
442 |
0 |
|
|
Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
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: 8/16/2018 12:42 PM |
Notes: Mash method BIAB
3.0 l water per kg grain.
570 g grain gives aprox 1.7 liter water
Steep for 1 hour
Use alpha amylase, which is most active in the 154-167F/68-75C range, creates longer sugar chains that are less fermentable, resulting in a beer with more body.
Torrified wheat is used to enhance the foams thickness and stability. |
|
G&M Pale Ale
|
American Pale Ale
|
11 Litres |
1.049 |
1.009 |
5.19 |
34 |
4.09 °L
|
442 |
1 |
|
|
Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/28/2018 3:07 AM |
Notes: |
|
Dry Porter
|
Irish Stout
|
5.25 Gallons |
1.042 |
1.009 |
4.41 |
37.53 |
29.43 °L
|
442 |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 60 |
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: 4/28/2018 4:56 AM |
Notes: |
|
American Brown
|
American Brown Ale
|
21 Litres |
1.06 |
1.014 |
5.95 |
18.97 |
22.78 °L
|
442 |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 67 |
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: 4/7/2018 1:02 AM |
Notes: |
|
English Strong Bitter
|
Strong Bitter
|
2 Gallons |
1.066 |
1.019 |
6.07 |
48.94 |
12.32 °L
|
442 |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/2018 3:26 PM |
Notes: |
|
Pepper APA 20 Liters
|
American Pale Ale
|
20 Litres |
1.062 |
1.011 |
7.02 |
54.18 |
7.28 °L
|
442 |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: Keg |
Priming Amount: 1 Bar @ 4 celsius / 1 week |
Creation
Date: 1/31/2017 5:49 PM |
Notes: Batch # 1
Brewed 17.4.2017, 1.054 (70% efficiency) (5.93%)
No acid malt. 20.7L in fermentor.
Water agents used: Gypsum: 6g, Epsom 3g, Potassium Chloride 2g, Table salt: 1g.
18L+11L
Batch # 2
Brewed 21.4.2017, 1.050 (75% Efficiency), (5.46%)
With acid malt. 21.8L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
18L+11L
Batch # 3
Brew 23.4.2017, 1.048 (62% Efficiency), (5,17%)
With acid malt. 19.0L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
17L+10.5L
Batch #4
Brew 21.7.2017, 1.056 (72% efficiency), (6.1%)
With acid malt. 18.5L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
17L+9.5L
Batch #5
Brew 06.8.2017, 1.056 (72% efficiency), (6.1%)
With acid malt. 18.5L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
17L+9.5L
Acid rest 120min, mash 120min.
Total brew time: 8h 15min
Failed hop 3 & 4
Batch #6
Brewed 11.02.2018 1.062 (74% efficiency), (6.7%)
No acid malt. 20L in fermentor.
Water agents used: Gypsum: 6g, Espom: 1.5g, Table salt: 0.5g, Calcium chloride: 1.5g
16L+11L
Total brew time 7h 30min
Machine leak after brew.
Batch #7 to be brewed later on.
Acid malt
Water agents: Gypsum 5g, Calcium chloride 2g, Baking Soda 1g.
16L+11L
Recipe is still a work in progress but in taste it has been very good. Pacific gem gives the peppery taste. |
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