Saison 2.0
|
Saison
|
1 Gallons |
1.081 |
1.019 |
8.23 |
46.83 |
4.19 °L
|
1.3K |
0 |
|
|
Boil
Size: 1.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
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: 5/17/2016 4:39 PM |
Notes: |
|
Smoked Rice Lager
|
International Pale Lager
|
21 Litres |
1.059 |
1.019 |
5.27 |
21.06 |
3.45 °L
|
1.3K |
0 |
|
|
Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/3/2016 6:34 PM |
Notes: Just finished first attempt at this recipie, tasted the wort before pitching the yeast, looked very foamy and tasted soapy, have I messed up here only time will tell.
Came out really nice, would be greatly improved by fresh yeast as this was brewed with the cake from a previous beer.
Needed to be lighter in body.
Clarity however was stunning considering not lagered and fermented at ale temp.
Smoke flavour non existent so much greater volume of smoked wheat in next batch.
Also slight honey flavour noted, a hit of actual honey at the end of boil might work well. |
|
Black Forest Stout
|
American Stout
|
19 Litres |
1.068 |
1.019 |
6.44 |
34.2 |
41.47 °L
|
1.3K |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
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: 9/14/2018 9:31 AM |
Notes: http://moondogbrewing.com.au/beers/cake-hole/ |
|
Mai Tai IPA Clone
|
American IPA
|
5.5 Gallons |
1.071 |
1.017 |
6.99 |
47.11 |
4.44 °L
|
1.3K |
3 |
|
|
Boil
Size: 8 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: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2021 3:23 AM |
Notes: |
|
Domoris Hard Seltzer V1.0
|
Experimental Beer
|
5 Gallons |
1.042 |
1 |
5.51 |
0 |
0.93 °L
|
1.3K |
1 |
|
|
Boil
Size: 5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 100 ° F |
Priming Method: co2 |
Priming Amount: 9.56 psi |
Creation
Date: 2/21/2021 11:14 PM |
Notes: - Use 1 - 28 gram packet of Proper Seltzer yeast nutrient.
- Use spunding valve, ferment at 10psi. |
|
Shut Up Meg Porter V1.2
|
American Porter
|
5.5 Gallons |
1.069 |
1.024 |
5.98 |
28.19 |
29.04 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.07 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2016 2:57 AM |
Notes: |
|
American Pale Ale V1.0
|
American Pale Ale
|
10 Litres |
1.052 |
1.01 |
5.63 |
48.98 |
5.73 °L
|
1.3K |
0 |
|
|
Boil
Size: 16.34 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 52.1 g |
Creation
Date: 8/21/2012 2:30 PM |
Notes: |
|
22C - American Barleywine - #BiL
|
American Barleywine
|
24 Litres |
20.954 |
4.173 |
9.3 |
76.52 |
11.74 °L
|
1.3K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 19.4 |
Efficiency: 60 |
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: 5/4/2018 9:38 PM |
Notes: |
|
Snout Juice Mango Sour
|
Fruit Beer
|
21 Litres |
1.046 |
1.012 |
4.52 |
7.17 |
4.53 °L
|
1.3K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 30 |
Boil Gravity: 1.034 |
Efficiency: 57 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18.5 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/15/2019 10:24 AM |
Notes: Batch #1 - (Eff.: 57%, Att.: 72%, ABV: 4.5%)
21/11/19 - Mashed Thursday afternoon, for Saturday afternoon boil
- 13 ml of Lactic acid added to bring pH down to pH 4.7 then added 2/3 of a little tub of yogurt and left in heat wrap without temp control.
23/11/19 - pH 3.79 after 44 hrs, tastes mildly sour with slight funk aroma, could be a bit more sour next time, boiled for 30.
30/11/19 - Dry hopped, SG: 1012.
3/12/19 - Added 1.5kg frozen mango
8/12/19 - Kegged and carbed
15/12/19 - Lots of lemon and lime citrus flavours, could do with a bit more gas, not a heap of mango up front but subtle hint in the middle. |
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Great Lakes Christmas Ale Clone 10 Gallon
|
Winter Seasonal Beer
|
12 Gallons |
1.077 |
1.02 |
7.58 |
26.39 |
11.49 °L
|
1.3K |
2 |
|
|
Boil
Size: 13.35 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 72 |
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: 10/14/2019 12:34 AM |
Notes: I call this one Weihnachtsbier which is Christmas Beer in German. You will be delighted with the results of this recipe. resist temptations to throw in more honey in than the recipe says. Too much honey will make the beer too dry and more alcohol forward than it needs to be. I looked up how to make cinnamon or ginger tea, which is what we are doing in the wort, and it seems that putting them in at 15 minutes left in the boil and leaving them in for 15 minutes after flame out makes the best sense. The video I made on YouTube says 60 minutes but I've changed it since I made that video. Great Holiday beer. Cheers ! |
|
Bell's Two Hearted Ale All Grain Clone
|
American IPA
|
5.5 Gallons |
1.061 |
1.013 |
6.28 |
66.35 |
6.59 °L
|
1.3K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.048 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2017 7:29 PM |
Notes: Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum.
Step mash: 45 minutes at 150°F (66°C), ramp to 170°F (77°C) over 15 minutes (or ramp by infusing 2.5 gallons boiling water), rest 10 minutes at 170°F (77°C).
Vorlauf until clear.
Collect 6.6 gallons (25 L), sparging with 175°F (79°C) water. Boil vigorously for approximately 75 minutes, hopping as in ingredients section.
Whirlpool and allow to settle for 15 minutes. Chill wort to 64°F (18°C). Aerate wort and pitch yeast.
Ferment warm (ale temperature). Dry hop one week into fermentation.
Allow two hearted clone to stay warm with hops for a week.
Rack beer, crash cool, and cold age for a week.
Rack beer, prime with sugar and bottle.
=========================================================
Second brew on my RoboBrew. Did much better in the efficiency category than my previous brew. |
|
The Deep State Mint Common
|
Kentucky Common
|
5 Gallons |
1.053 |
1.012 |
5.28 |
27.72 |
19.77 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: Keg |
Priming Amount: 12 psi |
Creation
Date: 4/2/2018 9:08 PM |
Notes: https://www.bjcp.org/docs/NHC2014-kycommon-handout.pdf
Making for EXPERIMENT SPRING 2018
8/5 first attempt used this hop series; 1. Centennial 0.5 oz, mosaic 1 oz. @10 min remain, mosaic 1 oz. whirlpool 30 min, mosaic 1.5 oz dry hop right after Krausen falls 7 days. Real IBU closer to 60. Attempting to get heavier citrus aroma through dry hop, first attempt. |
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Jarrylo Saison
|
Saison
|
5 Gallons |
1.05 |
1.005 |
5.91 |
30.09 |
5.57 °L
|
1.3K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2015 5:25 PM |
Notes: 70 min hop addition is FWH with 60 min boil. |
|
Vitamin Sea Double Summer
|
Specialty IPA: New England IPA
|
6 Gallons |
19.542 |
5.341 |
7.86 |
47.84 |
6.31 °L
|
1.3K |
1 |
|
|
Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 13.3 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2021 7:58 PM |
Notes: Hop bags had extra hops so an extra 2 oz Motueka and extra .4 oz Nelson |
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That's My "IPA"
|
English IPA
|
20 Litres |
1.063 |
1.014 |
6.43 |
50.92 |
13.12 °L
|
1.3K |
3 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
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: 3/23/2015 5:20 PM |
Notes: 2 packets dry yeast. |
|
Pirate Life Pale Ale
|
American Pale Ale
|
40 Litres |
1.052 |
1.01 |
5.52 |
43.6 |
9.18 °L
|
1.3K |
0 |
|
|
Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 55 |
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: 6/6/2018 3:33 AM |
Notes: Adapted from https://www.brewersfriend.com/homebrew/recipe/view/544741/pirate-life-pale-ale
Using new burner/stand with HP regulator (2kg/hr)
Heated 46L water in kettle to strike temp 76°C. Took approx 20mins from 45°C.
Turn off burner, Remove kettle from burner.
Added all grain in double bag. (Next time calculate total volume in kettle including grain volume, add heated water when necessary once grain removed).
Mash grain with spoon.
Insulate with quilts. Mash temp start 72°C. 60mins.
Mash grain with spoon once at approx 30mins.
Temp 67°C at 0mins.
After removing grain bag, added approx 9L water, pressed grain bag to extract maximum infused liquid. Temp dropped to 58°C. Took 90mins to reach 100°C!
Start 60min boil, added hops as per schedule. A Hop ball started bobbing up, need extra washers or other method to keep near bottom of basket.
Added immersion cooler 10mins boil. Chilled wort from 100°C to 25°C in 20mins. (need to figure method to enable fitment of lid over piping and install cooler into kettle without hitting thermometer).
Transferred to fermentor with racking tube, 35L.
A lot of grain particles in solution, maybe from extra extraction with spoon?
Rehydrated 2 x yeast packs with 250ml water.
1052OG measured
Dry hopped 44g Cascade and 61g Mosaic day 10.
FG1008 day 13. Cold crashed @ 2°C for 5 days.
Kegged 2 x kegs day 17.
|
|
Hot Plink [NEIPA Experimental 2]
|
Specialty IPA: New England IPA
|
2.5 Gallons |
1.074 |
1.02 |
7.06 |
47.91 |
7.51 °L
|
1.3K |
1 |
|
|
Boil
Size: 3.66 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/20/2018 10:56 PM |
Notes: Single infusion mash at 153°F for 60 minutes. Adjust mash pH with phosphoric acid (target 5.3 pH). Lauter then boil for 60 minutes. After flameout, chill to 160°F and add whirlpool hops (10 minute contact time) hop addition. Knockout. Pitch yeast starter along with. Ferment at 66°F. Add dry hop at high krausen (day 2). Rack to keg and force carbonate to 2.6 vol. (5.2 g/L) CO2.
Tasting notes:
- not a fan of the sacc trois yeast character. Too "Belgium-y". No biotransformation with yeast strain either. Very dry, slight alcohol. Dropped clear, see photo.
Rating: 2.5/5 |
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Spicy Blood Orange Blonde Ale
|
Blonde Ale
|
5.25 Gallons |
1.058 |
1.011 |
6.15 |
11.74 |
5.8 °L
|
1.3K |
2 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
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: 7/21/2018 12:39 PM |
Notes: -Add 1 can Vintner’s Harvest Blood Orange Purée 2-3 days after start of primary fermentation
-Doubled amount of peppers added during boil. Original provided light hint of heat. Aiming for a lingering burn with no pepper flavor. |
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BLACK IPA - HALLERTAU BLANC
|
Specialty IPA: Black IPA
|
25 Litres |
1.055 |
1.019 |
4.63 |
52.9 |
36.05 °L
|
1.3K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
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: 3/19/2018 5:29 PM |
Notes: |
|
22A - Double IPA - Double Double
|
Double IPA
|
24 Litres |
1.082 |
1.016 |
8.64 |
72 |
6.92 °L
|
1.3K |
1 |
|
|
Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 1.076 |
Efficiency: 63 |
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: 2/16/2018 5:19 PM |
Notes: - "Double Double" = 2 malts, 2 hops
- Recipe origins: Stone Enjoy By clone
- I've made this in the past with Citra + Nelson. Trying out HBlanc since Nelson is worth its weight in gold-pressed latinum these days.
Hop amounts kicked up for DIPA:
- boil hops: 7g/L (5 in my regular IPA)
- dry hops: 15g/L (10 in reg. IPA) |
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