Hefeweizen Blonde Working
|
Weizen/Weissbier
|
13 Litres |
1.049 |
1.012 |
4.82 |
9.88 |
4.07 °L
|
1.4K |
0 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2014 10:20 PM |
Notes: |
|
Wee Heavy Red
|
American Amber Ale
|
6 Gallons |
1.075 |
1.017 |
7.58 |
51.45 |
19.71 °L
|
1.4K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: cane sugar |
Priming Amount: 3/4 cup |
Creation
Date: 9/11/2013 2:01 AM |
Notes: I will use use two packets of Nottingham yeast.
I will keg 5 gallons of this and will bottle the remaining one gallon.
Brown sugar syrup will be added on day three of primary fermentation.
Honey syrup will be added on day one of secondary fermentation.
Primary fermentation will be for 10 days.
Secondary fermentation will be for 2 weeks.
Cold crash carboy for three days and add gelatin. Cold crash another three days and then keg. |
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Cottage House Saison Fuckup
|
Saison
|
5.5 Gallons |
1.054 |
1.011 |
5.68 |
38.28 |
3.57 °L
|
1.4K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: Bottle |
Priming Amount: N/A |
Creation
Date: 7/11/2014 1:19 AM |
Notes: Add Honey and black pepper w/5 mins left in boil.
Changes from original:
Hop schedule from http://www.themadfermentationist.com/2009/11/hoppy-french-saison.html
Fermenting warmer after initial pitch at 70 and keeping around there for a day then going up to ambient
Pulled off a bit less than a gallon and fermented w/T-58 |
|
Brocamping Lager
|
No Profile Selected |
5.5 Gallons |
1.009 |
1.002 |
0.98 |
53.65 |
4.22 °L
|
1.4K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.008 |
Efficiency: 25 |
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: 8/8/2018 8:06 PM |
Notes:
|
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Bretted Berliner Weisse
|
Berliner Weisse
|
19 Litres |
1.037 |
1.005 |
4.27 |
7.02 |
2.81 °L
|
1.4K |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2015 7:42 PM |
Notes: 14th April 2015 - Mashed at 65oC. Aimed for mash pH of 5.2 (predicted) using:
Lactic Acid (88%): 5.3 mL added to strike water.
23L at 1.035.
pH adjusted to 4.6 after running off to kettle. Bubbled CO2 through the wort to remove oxygen and then wrapped the surface with plastic wrap to avoid oxygen in headspace. Incubated for 10 days between 35-48oC till pH had dropped to 3.3. Added grain 3 times as seemed to stall at pH 4 for quite some time.
24th April 2015 - Boiled, chilled and fermented at 24oC with a brett / sacc starter from 2 bottles of Vieille Ville. 19L at 1.032. Some fermentation of sugars from lactic acid bacteria had reduced preboil gravity to 1.029...
Fri 15th May - Dry hopped with 42g Mosaic
Mon 18th May - Gelatine added to primary and fermentor cold crashed in a fridge set to -1oC.
Tues 19th May - Kegged and pressure set to 1 bar. FG 1.004 so 3.5% ABV.
Tastes great. Nice lactic tang, very drinkable. No apparent Brett character but could be over powered by the acid. No off flavors detected. Ever so slight "grainy" aftertaste that I get in a lot of berliner weisses. Not sure what it is, but at a much lower level than a lot of commercial examples. |
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Franks Kolsch
|
Kölsch
|
6 Gallons |
1.046 |
1.011 |
4.57 |
29.01 |
4.18 °L
|
1.4K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2015 11:52 AM |
Notes: |
|
JuleAle
|
Old Ale
|
22 Litres |
1.073 |
1.025 |
6.29 |
41.36 |
23.92 °L
|
1.4K |
0 |
|
|
Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 5 g sukker/l |
Creation
Date: 9/20/2015 12:15 PM |
Notes: Kjøl ned vørter til 18 grader før pitching av gjær.
Gjæring på 18 grader i 4-5 dager, 21 grader i 9-10 dager.
7,8kg malt er maks i meskebøtta. |
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RED X (Cascade, Simcoe)
|
American Amber Ale
|
25 Litres |
1.047 |
1.009 |
5.08 |
34.07 |
10.16 °L
|
1.4K |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 68 |
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: 3/6/2018 7:50 AM |
Notes: Hmelj na 0 dodaj, ko se pivina ohladi na 70 C , nato ohladi do konca (mešaj - whirlpool).
Aurora IPA slurry |
|
Das Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.043 |
1.007 |
4.68 |
16.56 |
2.52 °L
|
1.4K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2016 4:28 PM |
Notes: |
|
SCB Waimea Smash II
|
American IPA
|
5.5 Gallons |
12.724 |
2.213 |
5.62 |
62.69 |
7.51 °L
|
1.4K |
2 |
|
Author:
|
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Sligo Creek Brewers
|
|
Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 7.9 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2015 5:55 PM |
Notes: Yeast starter |
|
Toasted Lager
|
Vienna Lager
|
6.5 Gallons |
1.052 |
1.012 |
5.26 |
26.39 |
11.26 °L
|
1.4K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/15/2015 3:42 AM |
Notes: 2 packs of yeast in 2L starter, pitched at 58. Ran this all the way through. Completed fermentation, crashed for 2 weeks, fined it with gelatin and kegged. Needs a little more carbonation, but it tastes awesome. Terminal gravity was as expected. |
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16 - Jungle Boogie - IPA 25-07-15
|
American IPA
|
22.5 Litres |
1.061 |
1.012 |
6.47 |
69.23 |
4.86 °L
|
1.4K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2015 11:49 PM |
Notes: A take on The Alchemists Heady Topper with The Yeast Bay yeast from Barleyman.com.au |
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English Bitter
|
Strong Bitter
|
12 Litres |
1.051 |
1.012 |
5.2 |
34.62 |
11.15 °L
|
1.4K |
0 |
|
|
Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2016 1:52 AM |
Notes:
no sparge - just put bag in fermentation bucket
|
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Voodoo IPA
|
American IPA
|
20 Litres |
1.055 |
1.009 |
5.97 |
68.13 |
5.73 °L
|
1.4K |
0 |
|
|
Boil
Size: 27.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/19/2016 7:20 PM |
Notes: |
|
Saazey The Belgian Bish
|
Belgian Specialty Ale
|
19.5 Litres |
1.068 |
1.015 |
7.02 |
55.31 |
5.22 °L
|
1.4K |
0 |
|
|
Boil
Size: 18 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2015 8:59 AM |
Notes: |
|
Pale Enigma
|
American Pale Ale
|
25 Litres |
1.047 |
1.011 |
4.7 |
35.37 |
10.91 °L
|
1.4K |
0 |
|
|
Boil
Size: 32.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
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: 7/17/2016 8:28 AM |
Notes: |
|
Brown Bretty (100% Brett L. Oud Bruin)
|
Flanders Brown Ale/Oud Bruin
|
17 Litres |
1.084 |
1.008 |
10 |
20.48 |
20.87 °L
|
1.4K |
0 |
|
Author:
|
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JohnnyAH
|
|
Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 20 ° C |
Priming Method: Dextrose and Brett C |
Priming Amount: 66g |
Creation
Date: 12/22/2014 3:26 PM |
Notes: Build starter up to lager pitching rates (1.5). Decanted second starter and added 300ml of brewed wort, showing activity within hours. Add servomyces to primary and pitched active starter on 07.08.15 - vigorous fermentation started within 8 hours.
Cherry pie esters from Brett L. with (hopefully ) some acetic acid. Additional red fruity complexity from crystal and roasted malts.
Potential for aging half batch on sour cherries for 1-2 months.
Tested 23.08.15 - lacking cherry fruit flavors - possibly due to over-pitching. 1.012 and ph 4.58
Added 350ml of tart cherry juice.
Bottled on 2nd Jan 2016 1.008 |
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Saaz Cream Ale
|
Blonde Ale
|
20 Litres |
1.045 |
1.009 |
4.62 |
24.92 |
6.56 °L
|
1.4K |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
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: 8/29/2018 12:24 PM |
Notes: |
|
SI Stout Version 1
|
American Stout
|
5.5 Gallons |
1.069 |
1.017 |
6.83 |
56.68 |
39.29 °L
|
1.4K |
2 |
|
|
Boil
Size: 6.69 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 64.4 ° F |
Priming Method: co2 |
Priming Amount: 31.57 psi |
Creation
Date: 10/2/2020 1:54 AM |
Notes: Mash 4 gallons at 166.5 strike temp |
|
Busch Light Apple
|
American Light Lager
|
5.5 Gallons |
1.041 |
1.008 |
4.32 |
11.25 |
3.94 °L
|
1.4K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
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: -12 psi |
Creation
Date: 1/19/2023 11:33 PM |
Notes: No distinguishing difference using Safale 05, Safale 33 and or lagering.
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