Zombie Dust
|
American Pale Ale
|
20 Litres |
1.074 |
1.019 |
7.2 |
70.12 |
10.41 °L
|
1.3K |
1 |
|
Author:
|
|
Gummi Ben - Norðan 2
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
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: 2/5/2015 1:47 PM |
Notes: |
|
London/Edinburgh Porter
|
Robust Porter
|
23 Litres |
1.059 |
1.016 |
5.66 |
25.5 |
35.92 °L
|
1.3K |
0 |
|
Author:
|
|
JohnnyAH
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2015 2:53 PM |
Notes: 5l taken off to be vatted. Flanders red dregs pitched on 25.4.15 |
|
C2D Exported Irish Red Ale ▼ 07.10.15
|
Irish Red Ale
|
5.5 Gallons |
1.055 |
1.016 |
5.13 |
22.16 |
11.92 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.6 Gallons |
Boil Time: 70 |
Boil Gravity: 1.04 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2015 2:34 PM |
Notes: ♦ BREW DATES:
Date: Brew Day • 07.10.15
Gravity End of Sparge • 1.062
Gravity End of Boil (OG) • 1.055
Date: Pitch Yeast • 07.11.15
Gravity (FG) • ______________________
Date: Keg Day • Est: 07.25.15
Drafted Who’s House • Dan's
♦ SESSION NOTES:
Started with 7.60 gals. Had to add 1/2 gallon of water in the kettle to get 5.50 gallons. Transferred to SS Brew Bucket but it only registered at 5 gallons. Added boiled water to brew bucket to 5.50 gallons. Change my OG from 1.062 to 1.055. We are going to recalibrate kettle volume indicator levels again.
Phantom had UK Pale instead of UK Mild.
♦ STANDARD BREWING NOTES:
Turn off water softener. Purge water faucet.
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer.
Add grain – Sparge at 144-152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment.
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards
♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♥ DRINKABILITY: What did you like about it. Sample Date: 08.06.15 Not sure if I like it. It's light in color. It has a light maltiness and a sour after finish. Not sure why. Was it using Fuggles? Might be a better drink in a few weeks after aging.
♦ RECIPE NOTES: All-Grain - Irish Red (1st place HBT comp)
Recipe Type: All Grain
Yeast: Wyeast 1272
Yeast Starter: 1.25L x2
Batch Size (Gallons): 10.5
Original Gravity: 1.051
Final Gravity: 1.011
IBU: 21
Boiling Time (Minutes): 60
Color: Ruby red
Primary Fermentation (# of Days & Temp): 10 @65*F
Secondary Fermentation (# of Days & Temp): 14 @72*F
Tasting Notes: Roasty, malt forward but dry finish. Modeled after Smithwicks, the "gold standard"
My house Irish Red ale. It is best after 4 months of aging, so I brew 10 gallon batches and re-brew when the first keg kicks. The key to this style is malt forward but with a roasty, dry finish. Hop flavor is barely noticeable and there is no hop aroma. If you can lager, even better, use a clean lager yeast (eg. WLP840, WLP833). I only do ales though so I pitch Wyeast 1272, and ferment on the low end of the range to suppress ester production. Wyeast 1272 American Ale II is a nice, clean ale yeast that accentuates malt character. WLP051 is an exact sub for this yeast (it is the Anchor Liberty strain). If you use dry yeast, Nottingham or US-05 will work fine for this style, but if using the dry I recommend increasing the mash temp to 152*F.
This style should be crystal clear in the glass and shine ruby red when held up to a light. If you bottle condition, I recommend a two week secondary followed by pitching some English yeast like a half package of S-04 in the bottling bucket so the beer finishes nice and clear in the bottle.
Malt Bill for 10 gallons:
12# Maris Otter (70%)
4# Vienna (24%)
12oz British Roasted Barley 500L (4%)
6oz Crystal 120L (2%)
Mash 150*F for 75 min.
Hop Bill for 10 gallons:
2oz 4.5% AA Fuggles (75 min)
1oz 5.0% AA Goldings (15 min)
Extract Version (for 5 gal):
4# Light DME
2# Munich LME
5oz Roasted Barley, steeped 20 min @155*F
2.5oz C120L, steeped 20 min @155*F
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
|
Bell's Two Hearted Ale Half Batch
|
American IPA
|
2.5 Gallons |
1.041 |
1.007 |
4.51 |
84.14 |
6.54 °L
|
1.3K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.03 |
Efficiency: 42 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: table sugar |
Priming Amount: 2.20 oz |
Creation
Date: 7/19/2017 9:26 PM |
Notes: This recipe is published at https://www.homebrewersassociation.org/homebrew-recipe/bells-two-hearted-ale-clone/
It calls for 10 lb of Briess Two-row Brewers Malt (1.8°L), 2.83 lb of Briess Pale Malt (3.5°L) and 8.0 oz of Briess Caramel (40°L). I selected what I think are equivalents from the Fermentables dropdowns. |
|
BdK Ginger Witbier Allgrain
|
Witbier
|
12 Litres |
1.045 |
1.01 |
4.53 |
17.58 |
4.4 °L
|
1.3K |
2 |
|
|
Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: sucrose |
Priming Amount: 47.4 g |
Creation
Date: 5/5/2021 1:44 PM |
Notes: |
|
New Glarus Belgian Red Clone
|
Fruit Beer
|
2.5 Gallons |
1.055 |
1.015 |
5.25 |
16.73 |
26.07 °L
|
1.3K |
1 |
|
|
Boil
Size: 3.5 Gallons |
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: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/21/2019 1:37 AM |
Notes: |
|
Nøgne Ø God Jul +
|
Imperial Stout
|
24 Litres |
1.096 |
1.023 |
9.59 |
32.25 |
26.74 °L
|
1.3K |
1 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.08 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/31/2017 11:54 AM |
Notes: |
|
Small Batch Hoppy Wheat
|
American Wheat Beer
|
2 Gallons |
1.052 |
1.011 |
5.4 |
67.44 |
4.61 °L
|
1.3K |
0 |
|
|
Boil
Size: 2.4 Gallons |
Boil Time: 30 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2017 6:11 PM |
Notes: 3.10 gal mash water
assume
0.2 gal boiloff @ 30 min (0.4 gal/hr)
0.125 gal/lb grain absorb
Morning:
-5.0 grams Yeast
-2.5 grams dextrose
When Get Home:
-1.0 gram Yeast
-0.5 gram dextrose
SMB = 0.71 grams
Brewtan B = 0.47 grams (Slurry)
Cinnamon = 0.60 grams (Slurry)
Brewtan B = 0.59 grams (Slurry @ 17 Minutes)
Irish Moss = 1.00 grams (Slurry @ 15 Minutes)
Wyeast Nutrient = 0.88 grams (Slurry @ 10 Minutes)
|
|
Light Colored IPA, Sweet
|
American IPA
|
5.5 Gallons |
1.07 |
1.012 |
7.54 |
76.03 |
5.37 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2016 11:37 PM |
Notes: This recipe took the grain bill and removed the Caramel 40L, which called for a half pound. It also called for a half pound of Caramel 10L, which I increased to 1lb. I increased it because its BIAB, not to sub. I subbed a pound of flaked oats for the Caramel 40. I don't like the bitter and darker tones and thought the oats would give it a silkier mouthfeel. Who knows. Furthermore, I copied the hops schedule for commodore perry (Great Lakes Brewery, Cleveland, Ohio). |
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Mechanisms & Practice
|
American IPA
|
5.5 Gallons |
1.065 |
1.017 |
6.39 |
82.03 |
6.27 °L
|
1.3K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2016 12:36 AM |
Notes: |
|
Bee Cave's Robust Porter BIAB
|
Robust Porter
|
5.5 Gallons |
1.063 |
1.013 |
6.55 |
33.08 |
35.6 °L
|
1.3K |
1 |
|
Author:
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thunderwagn
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|
Boil
Size: 7.5 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: 12/15/2015 6:19 PM |
Notes: BIAB adaptation of Bee Cave Brewery's Robust Porter http://www.homebrewtalk.com/showthread.php?t=56768
|
|
Vanilla Haze Porter
|
Robust Porter
|
5.5 Gallons |
1.062 |
1.017 |
5.95 |
35.53 |
43.02 °L
|
1.3K |
1 |
|
|
Boil
Size: 8.17 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2015 5:02 PM |
Notes: |
|
10 - Golden Pig IPA - 13-06-15
|
American IPA
|
23 Litres |
1.062 |
1.015 |
6.07 |
98.26 |
6.75 °L
|
1.3K |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 69 |
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: 5/26/2015 2:55 AM |
Notes: |
|
Founders Centennial Clone
|
American IPA
|
22 Litres |
1.07 |
1.016 |
7.03 |
0 |
12.58 °L
|
1.3K |
0 |
|
|
Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 8/6/2016 4:38 AM |
Notes: |
|
Candy Cane Gang Bang
|
Sweet Stout
|
10 Litres |
1.052 |
1.014 |
4.97 |
23.88 |
36.02 °L
|
1.3K |
0 |
|
|
Boil
Size: 13.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 11/5/2016 9:06 PM |
Notes: |
|
BB#56/BB#58 Trappist Trippel
|
Belgian Tripel
|
25 Litres |
1.08 |
1.016 |
8.42 |
31.33 |
4.77 °L
|
1.3K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: sugar |
Priming Amount: 7g/l |
Creation
Date: 10/28/2015 9:17 PM |
Notes: Pitch gjær på 19 grader C |
|
49 Mangata IPA
|
American IPA
|
11 Litres |
1.063 |
1.011 |
6.78 |
42.15 |
7.88 °L
|
1.3K |
3 |
|
|
Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 35 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2018 2:36 AM |
Notes: |
|
Without Straw
|
Fruit Beer
|
8 Litres |
1.035 |
1.005 |
3.96 |
20.66 |
3.57 °L
|
1.3K |
1 |
|
|
Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/13/2015 5:46 AM |
Notes: Some inspiration from: http://www.homebrewtalk.com/showthread.php?t=132129
Use bucket isof carboy for secondary.
Actually used unmalted spelt instead of unmalted wheat.
147g cane sugar is actually the estimated sugar content of the 3kg added strawberries. |
|
27A - Gose
|
Gose
|
24 Litres |
10.033 |
1.547 |
4.48 |
6.02 |
2.99 °L
|
1.3K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 9.3 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2020 6:07 PM |
Notes: Good opportunity to try out the recently released Philly Sour yeast. This could end up as a blend later if there's too much acidity. the first batch will be establishing a baseline. |
|
Low ABV Maris Otter Smash
|
Specialty Beer
|
5 Gallons |
1.032 |
1.009 |
3.02 |
21.81 |
4.19 °L
|
1.3K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2015 4:53 AM |
Notes: |
|
|
|