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JuiceTank 4.0
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.074 |
1.018 |
7.42 |
57.02 |
5.92 °L
|
507 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 74 |
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: 3/17/2021 7:34 PM |
| Notes: |
|
|
Engagement Brew V2.5
|
American IPA
|
2.5 Gallons |
1.062 |
1.022 |
5.31 |
54.29 |
5.35 °L
|
507 |
0 |
|
|
|
| Boil
Size: 4.11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 3/9/2024 12:13 AM |
| Notes: |
|
|
Northern Gold (table Raw Pale Sahti)
|
Sahti
|
9 Litres |
1.052 |
1.005 |
6.18 |
5.51 |
5.51 °L
|
507 |
1 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: N/A |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 0.4 bar |
Creation
Date: 1/2/2024 10:46 PM |
Notes: No boil. At most 80-82°C steeping to sanitize and to avoid DMS.
Juniper berries and hop added in 80°C rest for 15 minutes. Eventualy no hop.
Dry baker's yeast straigt into wort. Rehydratation not necessary. No high temperature above 30°C.
Primary fermenatition at most 3 days to avoid sourness from lactic bacteria in baker's yeast. Than cold crash. Not necessary to wait for complete fermantation.
After cold crash do not rise temperature above 10°C. Lower temperature is better. Store cold (2-5°C).
Low carbonation. Baker's yeast can still slowly ferment in low temperature if fermantable sugar remains in the beer. |
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Rasberry GOSE?
|
Berliner Weisse
|
21.3 Litres |
1.052 |
1.008 |
5.8 |
11.77 |
5.21 °L
|
507 |
0 |
|
|
|
| Boil
Size: 27.02 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: sucrose |
Priming Amount: 126.8 g |
Creation
Date: 12/20/2023 10:16 AM |
Notes: Fermented around 22-24°C.
Really like what Philly sour achived. Added extra tablesugar into boil - its said to produce more lactic acid. After primary fermentation I took a sample and it was suprisingly sour(in a good way) and already were good on its own. Added 1000g of frozen raspberry for the flavour. I was expecting to get extra tartness/sourness from the raspberry and maybe some more when yeast eats the sugars. And it did go down few point on FG. But for my suprise it actually left some residual sweetness and body.
Cold crushed. Bottled with hopes that priming sugar makes it more sour. 5 days later.. It does start sour on the tounge but immidently feel rasberry with soft sweetnes and i even get hints of vanilla in the end. It is pleasant and balanced but i was aiming for kinda only sour beer.
Yes need one week before final toughts.
Ca t remember why i chose those hops, but they arent stars of the show so it doesnt really matter.
Maybe reduce the amount of cara clair and munich and more 2 row to fight the extra sweetness. Also mash lower.
I forgot coriander ;facepalm;.
Overall it was okay and i would like to improve it on the notes i made. |
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Messy Red Ale
|
Specialty IPA: Red IPA
|
20 Litres |
1.063 |
1.011 |
6.73 |
36.77 |
16.19 °L
|
507 |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 135.3 g |
Creation
Date: 9/12/2022 2:04 PM |
| Notes: |
|
|
Double B's
|
Belgian Blond Ale
|
5.5 Gallons |
1.066 |
1.016 |
6.62 |
24.9 |
6.02 °L
|
507 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
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: 1/27/2022 3:52 PM |
Notes: MASH temp 151
MASH 75 minutes
Fermentation temp - 72 |
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Baby Wookie BIPA
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.061 |
1.011 |
6.52 |
51.81 |
27.01 °L
|
507 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 1/11/2022 11:54 PM |
Notes: Brewed on 02/15/2022
Dry hopped 02/20/2022 |
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Juicy Fruit
|
Specialty IPA: New England IPA
|
6 Gallons |
1.054 |
1.011 |
5.66 |
60.17 |
4.04 °L
|
507 |
1 |
|
|
|
| Boil
Size: 7.76 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: 10.2 psi |
Creation
Date: 7/15/2021 3:03 PM |
Notes: Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.
Fermentation temp: 68F |
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Celeia Saison
|
Saison
|
20 Litres |
1.04 |
1.003 |
4.85 |
33.61 |
3.16 °L
|
507 |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 30 |
Boil Gravity: 1.037 |
Efficiency: 67 |
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: 7/4/2021 4:04 PM |
| Notes: |
|
|
IHBD Janet's Brown
|
Specialty IPA: Brown IPA
|
22 Litres |
1.066 |
1.011 |
7.13 |
64.35 |
20.4 °L
|
507 |
1 |
|
|
|
| Boil
Size: 27.85 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 65 |
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: 4/24/2021 7:46 AM |
| Notes: |
|
|
Belle Rouge
|
Saison
|
3 Gallons |
1.05 |
1.003 |
6.24 |
27.22 |
12.04 °L
|
507 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 6/6/2016 7:25 PM |
| Notes: |
|
|
Hazy Kviek IPA
|
Specialty IPA: New England IPA
|
22 Litres |
1.061 |
1.013 |
6.28 |
23.87 |
8.13 °L
|
507 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 50 |
Boil Gravity: 1.049 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 30 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/23/2020 9:47 PM |
Notes: Batch #1 (Eff.: 60 %, Att.: 77 %, ABV: 6.2 %) - 8/11/20
- Mash vol.: 31.5 L, Pre-boil vol.: 27 L, Batch vol.: 22 L
- OG: 1062 (Refract.), 1057 ?(Tilt)
Substitutions:
- Heidelberg Wheat Malt (Low Colour) (Best Malz) in for "White wheat malt"
- Dry pitched x1 pack after reading instructions on website, also pitched x1 pack rehydrated (like it said on the pack, will read website next time.)
This thing went off, bubbling like a machine gun for 2 days then done! Didn't get the early dry hop (40g) of each in so just went with the second dry hop. Will be prepared next time, probably just use one pack of dry pitched yeast.
12/11/20 - Dry hopped and cold crashed.
15/11/20 - Kegged and carbed.
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Belwit
|
Witbier
|
24 Litres |
1.05 |
1.011 |
5.02 |
19.71 |
5.32 °L
|
507 |
0 |
|
|
|
| Boil
Size: 29.83 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2020 11:03 AM |
| Notes: |
|
|
DandeRYEon Saison
|
Saison
|
5 Gallons |
1.062 |
1.002 |
7.94 |
26.18 |
5.12 °L
|
507 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/27/2019 7:46 PM |
| Notes: |
|
|
Utgard Ale
|
Specialty IPA: New England IPA
|
30 Litres |
1.055 |
1.009 |
5.99 |
27.77 |
4.72 °L
|
507 |
0 |
|
|
|
| Boil
Size: 36.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19.8 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/22/2019 6:29 PM |
| Notes: total water 40L |
|
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Funky Fruity IPA
|
Specialty IPA: White IPA
|
5.5 Gallons |
1.04 |
1.005 |
4.59 |
45.5 |
6.85 °L
|
507 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 65 |
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: 6/16/2019 6:04 PM |
Notes: Gulo yeast pitched at approximately 77 degrees fahrenheit. Fermenting in 5 gallon keg for the first time. Opened lid 24 hours later and decent krausen had formed so put 2 ounces of Nelson Sauvin hops in paint straining bag with a glass bowl for weight and placed hanging in keg.
Will plan to increase temperature in keg Monday or Tuesday to encourage full attenuation.
Then cold crash and transfer to serving keg. |
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ZEM - 27 Roggen Out With My Hops Out
|
Roggenbier
|
5 Gallons |
1.071 |
1.018 |
7 |
39.59 |
6.35 °L
|
507 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
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: 1/25/2019 11:12 PM |
| Notes: |
|
|
Blue Moon Citra
|
Witbier
|
10 Litres |
1.064 |
1.018 |
6.04 |
43.79 |
5.81 °L
|
507 |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2019 12:06 PM |
| Notes: |
|
|
Egotistical SOB
|
American Strong Ale
|
5.5 Gallons |
1.073 |
1.017 |
7.36 |
80.4 |
22.31 °L
|
507 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2017 2:20 AM |
| Notes: |
|
|
Sucker Saison
|
Belgian Pale Ale
|
4.5 Gallons |
1.068 |
1.011 |
7.52 |
45.31 |
4.46 °L
|
507 |
0 |
|
|
|
| Boil
Size: 6.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 71 |
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: 8/11/2017 6:06 AM |
Notes: mash - take bag out - add lacto - pray
going to add lactic acid until ph is like 4.9.. or some bullshit...
then 5 tablets of bugs @90F. maybe seran wrap the kettle
do the rest as normal once I get a ph of like 3.6 or something.
1.067 fg.. no idea on the volume thouuuughhh |
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