Oaty McOatface Oat Wine
|
English Barleywine
|
2.35 Gallons |
1.1 |
1.023 |
10.15 |
68.79 |
8.43 °L
|
4.6K |
0 |
|
|
Boil
Size: 3.7 Gallons |
Boil Time: 120 |
Boil Gravity: 1.064 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/12/2018 10:50 PM |
Notes: Would be category 31, alternative fermentables beer - subcategory 31A, alternative grain beer... but listing it here as a English Barleywine to get the numbers in a similar ballpark (English Barleywine, or even Wheatwine - with oats instead of wheat, would be base style).
Bake half or all of flaked oats in oven if want to add a toasted oat flavor (just keep an eye on them - can burn easily).
I BIAB, so I’m not worried about a stuck sparge, but I’d add rice hulls if you are, with this much oats. The Beta-Glucanase rest helps reduce this as well.
Can use hops of your choice, but I’m aiming for British varieties... First Gold, Target, or Fuggles would also work.
Lots of options for yeast - want good attenuation and some fruity esters, so Kölsch or an attenuative English Ale yeast such as WLP007, Wyeast 1028 London Ale, 1098 British Ale, 1318 London Ale III, 1335 British Ale II, 1450 Denny’s Favorite 50, 1728 Scottish Ale, or other dry yeast equivalent. Grists with high percentages of oats have been shown to produce more diacetyl than barley, so slowly raise (2°/day) fermentation temp after 3-4 days active fermentation, to around 68-70 for a diacetyl rest.
Age on oak if desired. Cold crash and gelatin fine before packaging. |
|
Belgian Single
|
Trappist Single
|
5.5 Gallons |
1.052 |
1.012 |
5.27 |
29.63 |
4.35 °L
|
4.6K |
0 |
|
|
Boil
Size: 7.5 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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2016 5:09 PM |
Notes: |
|
Hoppy Wheat-BIAB
|
American Wheat Beer
|
5.5 Gallons |
1.058 |
1.014 |
5.71 |
42.76 |
7.87 °L
|
4.6K |
2 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/15/2014 7:32 PM |
Notes: BIAB notes:
7.90 gal of strike/mash water needed at 161 deg F.
Add grains in bag, stir and steep for 60 min.
Wrap kettle in towels and keep covered. Temp should stay consistent around 153 F. After mash, turn on burner, stir grains and get temp to 170 F. At 170 F, cut heat and let set for 15 min.
Remove grains and let drain into kettle.
Start 60 min boil and hop addition.
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|
Resolution
|
Saison
|
21 Litres |
1.06 |
1.008 |
6.88 |
31.06 |
8.35 °L
|
4.6K |
7 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 24 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/3/2012 1:20 AM |
Notes: |
|
Porter
|
American Porter
|
9 Litres |
1.07 |
1.017 |
6.86 |
46.63 |
44.18 °L
|
4.6K |
1 |
|
|
Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2015 1:51 PM |
Notes: |
|
2014 - 7/8 - Sherlock Porter - BIAB - 3 Gallon
|
Robust Porter
|
3.5 Gallons |
1.059 |
1.014 |
5.91 |
29.64 |
27.8 °L
|
4.6K |
1 |
|
|
Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
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: 7/7/2014 2:22 PM |
Notes: |
|
Euro Lager
|
International Pale Lager
|
26.5 Litres |
1.042 |
1.008 |
4.42 |
23.65 |
3.11 °L
|
4.6K |
0 |
|
|
Boil
Size: 33 Litres |
Boil Time: 75 |
Boil Gravity: 1.034 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2015 8:03 PM |
Notes: Reminder:
Get PH OK @ 25C.
1xSaflagerS-23
1xWhitelabs WLP830
18C Until ferment Start (24hrs) Then 12C in brewfridge.2 Weeks.
1.009 after 7 days.
1.008 after 9 Days
Diacetyl Rest 18C 2 Days
Bottle Condition 26 @2.4CO2 18C
(170g Dextrose) |
|
Revolver Blood & Honey Clone
|
American Wheat Beer
|
5.5 Gallons |
1.067 |
1.013 |
7.07 |
19.62 |
4.15 °L
|
4.6K |
9 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 72 |
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: 1/18/2020 3:45 PM |
Notes: Taken from a Dancing Llama Brewery recipe. Changed out the hops and the yeast |
|
Dry Stout 1 Gal
|
Dry Stout
|
3.8 Litres |
1.046 |
1.013 |
4.31 |
42.63 |
24.79 °L
|
4.6K |
0 |
|
|
Boil
Size: 7.6 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2013 9:42 AM |
Notes: Finely grind up roasted barley to get this to the required darkness and flavor.
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|
Bismarck Weizenbock Braumeister 20L
|
Weizenbock
|
21 Litres |
1.078 |
1.017 |
7.98 |
21.62 |
14.14 °L
|
4.6K |
0 |
|
|
Boil
Size: 25 Litres |
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: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2016 1:18 AM |
Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash and 3l to Sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast.
Begin fermentation at 4 (17 °C) slowly raising temperature to 72 °F (20 °C) |
|
Wittekerke Clone
|
Witbier
|
5.5 Gallons |
1.059 |
1.016 |
5.65 |
13.98 |
4.59 °L
|
4.5K |
3 |
|
|
Boil
Size: 6.19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
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: N/A |
Creation
Date: 1/7/2013 9:39 PM |
Notes: |
|
Eld Och Radium 2
|
American Pale Ale
|
5 Litres |
1.054 |
1.015 |
5.33 |
43.1 |
9.09 °L
|
4.5K |
1 |
|
|
Boil
Size: 8 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: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2013 1:05 PM |
Notes: |
|
Blonde Biscuit
|
Blonde Ale
|
6 Gallons |
1.047 |
1.012 |
4.62 |
26.51 |
5.03 °L
|
4.5K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2012 2:00 AM |
Notes: |
|
Oatmeal Stout - BIAB
|
Oatmeal Stout
|
5.5 Gallons |
1.064 |
1.016 |
6.31 |
36.62 |
28.77 °L
|
4.5K |
2 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2017 3:20 PM |
Notes: |
|
Bohemian Pilsner #5.5 AG BIAB
|
Bohemian Pilsener
|
5.5 Gallons |
1.058 |
1.014 |
5.69 |
39.23 |
3.66 °L
|
4.5K |
4 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2015 6:54 PM |
Notes: WATER
start 9+g water
6g mash (162F) + 3.0g sparge (near boiling)
[est. 1g grain ab, 2.25 boil off, .25 hop ]
5.5 fermenter - 5+ package
YEAST
WLP800 or Urquell (Wyeast 2001)
GRAVITY -
PreBoil Target of 1.044
OG Target 1.056
FG Target 1.016
FERMENATION/LAGERING the Jamil way:
Chill the wort to 44 and aerate thoroughly. Pitch Lager-sized Starter!
Let Warm (24-48h) to 50F.
Ferment around 50F until the yeast drops clear. (~14 days) with Diacetyl rest 60F (days 13-14)
Cold Crash. Fine with Gelatin.
Rack to Keg. Target a carbonation level of 2 to 2.5 volumes.
Condition 4 weeks at 38F
Serve at 45F
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|
Raspberry Saison
|
Saison
|
8 Gallons |
1.052 |
1.012 |
5.26 |
31.57 |
4.49 °L
|
4.5K |
3 |
|
|
Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 77 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/7/2016 10:03 PM |
Notes: |
|
Imperial Oktoberfest
|
Oktoberfest/Märzen
|
5 Gallons |
1.07 |
1.017 |
7.06 |
31.24 |
10.41 °L
|
4.5K |
6 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/27/2014 6:10 PM |
Notes: |
|
Orange Haze NEIPA
|
American IPA
|
2.5 Gallons |
1.066 |
1.017 |
6.36 |
76.81 |
5.71 °L
|
4.5K |
2 |
|
|
Boil
Size: 3.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Co2 |
Priming Amount: 7 days |
Creation
Date: 8/31/2017 5:06 PM |
Notes: 1) Treated water and got strike water up to 160 before mashing in. Mash was fairly straightforward but had to heat a couple times as mash sat around 152-154. I stirred 15 mins in and raised the heat to get up to 154 then let mash rest for the remaining mash time.
Mash PH: 5.7
2) Boil went as planned, added hops as recipe called for. I did make a last minute decision to add the 5 min boil hops, but pulled those out of what would've been all whirlpool. Thought it might impart a little more flavor.
3) With 5 mins left in boil, I added the corn sugar and boil hops then at end I immersion chilled to 160 and dropped the whirlpool for 30 mins.
4) I continued chilling which got to about 80F then transferred to the fermenter, moved to temp controlled ferm chamber to cool to 68F before pitching yeast.
OG: 1.064 - missed by .02 from recipe - I did measure this when the wort was still about 80 degrees and was filled with trub so not sure if that had an impact...
5) After temp was stable at 68F, I pitched the ballooned packet of activated yeast and shook the fermenter like hell. *Thanks amazon for not delivering my aeration kit today as you were supposed to...
6) 12 hours in and fermentation is going very strongly. I have a blow-off tube in a jug of sanitizer that is bubbling every 5 seconds. I'll continue to check ensuring their is no clogging from krausen.
7) Dropped Dry Hop as scheduled and pulled a samp!e at 7 days to check gravity. Its reading 1.010 which is off target. Beer tastes very good though. Checked again 2 days later and its still at 1.010 and even better aroma and taste with the second dry hop kicking in.
8) Lowered temp to 38 to cold crash for 2 days to prior to kegging.
9) Kegged with no issues and set carbonation to 2.3 vols. I sampled after 4 days and it's fantastic. Nice milky/pillowy mouthfeel, slight bitterness, and tastes like straight Orange juice.
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|
Pops Imperial IPA (Brazilian IPA)
|
Imperial IPA
|
22 Litres |
1.084 |
1.015 |
8.97 |
99.1 |
12.87 °L
|
4.5K |
6 |
|
|
Boil
Size: 30.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1.08 bar |
Creation
Date: 1/31/2016 8:30 PM |
Notes: Relação BU/GU - 1,19
Adição dos sais e da enzima ultraflo max nos 35 litros de água.
Perfil da água objetivo para o estilo Imperial IPA:
Cálcio - 50-150 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 0-100 mg/l
Sulfato - 100-400 mg/l
Alcalinidade Total - 40-120 ppm - Esperado 22
Alcalinidade Residual - (-)30-30 ppm - Esperado (-82)
PH 5,4 - Esperado
Relação sulfato/cloreto - 2,4 - Mais Amargo
Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.
2 pacotes do fermento US-05
Starter com 2,0L e 200g DME: 0.95M cells / mL / °P
Considerando Pitching Rate de 6 (billion cells / gram)
Fermentação:
3 dias a 18° C.
1 dia a 19° C.
1 dia a 20° C.
1 dia a 21° C.
1 dia a 22° C.
Após atenuação total baixar 4°C por dia até 0°C
Maturação 2 semanas a 0°C.
Tipo 1)
Dry hop com 100 gramas do lúpulo Amarillo.
Temperatura 0° C nos ultimos 5 dias, antes do envaze.
Tipo 2)
Adição do suco concentrado Maguary (0,5 litros) diluído em 1 litro de água.
Temperatura 0° C nos ultimos 5 dias, antes do envaze.
OG 1085. Eficiencia de 70%
FG 1015. |
|
Tripel La Trappe Clone
|
Belgian Tripel
|
22 Litres |
1.081 |
1.013 |
8.93 |
23.53 |
5.51 °L
|
4.5K |
2 |
|
|
Boil
Size: 28.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/9/2018 9:33 AM |
Notes: |
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