Catharina Sour - Mango
|
Berliner Weisse
|
23 Litres |
1.04 |
1.007 |
4.38 |
7.73 |
2.77 °L
|
4.3K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2018 2:00 PM |
Notes: Após o Mashout ferver o mosto por 5 minutos e resfriar a ambiente.
Corrigir o pH da mostura após o resfriamento para 4,5 com ácido lático.
Corrigir a temperatura para 45ºC e colocar 500g malte pilsen na panela borbulhar CO2 para eliminar o O2.
Lacrar a panela e acompanhar a acidificação até o pH 3.4.(kettle sour)
Fervura 60 min normal e pau na maquina.
Colocar 2,4kg de purê de manga palmer filtrado no final da fermentação primaria.
Acidificação com lactobacilos do malte (500g) @45ºC com 30hs chegou no ph 3.25.
Aroma ficou bem limpo sem indicação de contaminação.
Não houve formação do biofilme.
Foi levado 22l para o fermentador.
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Chimay Blue Clone
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Belgian Dark Strong Ale
|
5.5 Gallons |
1.083 |
1.016 |
8.74 |
20.59 |
20.73 °L
|
4.3K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
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: 1/13/2017 9:41 PM |
Notes: Substitutes:
Used 60L Caramel Munich Malt instead of U.K. - Cara Malt
Used British Crystal 135/165 instead of Belgian-Special B
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Czech Pilsner
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German Pilsner (Pils)
|
3 Gallons |
1.052 |
1.015 |
4.96 |
50.91 |
3.26 °L
|
4.3K |
4 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 57 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2015 1:00 AM |
Notes: |
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DHS Trooper (Robinsons)
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British Strong Ale
|
21 Litres |
1.051 |
1.012 |
5.18 |
57.05 |
13.58 °L
|
4.3K |
4 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 4/6/2017 9:02 PM |
Notes: |
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Pils Braumeister 20L
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Bohemian Pilsener
|
40 Litres |
1.037 |
1.009 |
3.61 |
26.18 |
3.43 °L
|
4.3K |
1 |
|
|
Boil
Size: 36 Litres |
Boil Time: 120 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 9 ° C |
Priming Method: Forced carbonation |
Priming Amount: N/A |
Creation
Date: 2/20/2016 11:19 PM |
Notes: My recipes are all elaborated for my kettle
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 9˚C - 5 days to diacetyl rest at 18˚C.
Rack to secondary and lager for at least five weeks at (4. °C) or below.
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One Gallon Mandarin Hefeweizen
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Weizen/Weissbier
|
1 Gallons |
1.049 |
1.013 |
4.73 |
14.75 |
4.03 °L
|
4.3K |
2 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 60 |
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: 12/4/2014 5:23 PM |
Notes: Brew day 05 Dec. 2014.
Cereal mash with 20% pale malt for un-malted wheat, added to main mash. Zest of 1/2 cutie added at flame-out and flesh of 1 cutie along with a bit of zest added at 4 days into ferment (Tuesday 09 December). 2 grams Mangrove Jack hefeweizen dry yeast for ferment, temperature 60F for first 3.5 days, then 71F for 3 days followed by return to 60F. Bottled Friday 19 December into (2) 550ML bottles and (6) 12 oz bottles for yield of approx. 108 oz. Primed 12 oz bottles with 2.9 gr. table sugar, 550 mL with 4.5 gr. for CO2 volume target of 3.4.
Wheat gelatinization temperature 136-147F.
Single sparge of grains with 1 gallon 170F water.
End of mash BRIX: 10.9
End of boil BRIX: 16 ( 3 quarts )
After topping up with 32 oz cold water to one gallon mark, BRIX: 12.5 (1.048-1.050 SG depending on source).
With following procedure efficiency was much improved vs previous recipes including unmalted wheat. From BeerSmith:
The process for performing the cereal mash phase is as follows:
Mill or grind your cereal adjuncts down into a fine grist – ideally smaller than your milled barley grains. Add about 20% of your total malted barley grains (i.e. Pale or Pilsner malt) to the cereal adjuncts. This malted barley will provide the enzymes needed to aid in converting and breaking down the sugars, as many cereal adjuncts don’t have sufficient enzymes by themselves.
Next add hot water at the rate of 2-3 quarts/lb (4-6 l/kg) to produce a fairly thin mash. This is a simple infusion, but you want to target the gelatinizing temperature ranges listed above depending on your adjunct. So if you are working with raw oats, for example, you need to be in the 127-138 F (53-59 C) range. Hold the gelatinization temperature ranfe for 20 minutes.
Slowly raise the temperature of the cereal mash up to a gentle boil and hold it for 20-30 minutes. As you do this the mash will go from a grainy mixture to a pretty sloppy gelatin mess that should coat the back of your spoon. When you reach the liquid goo phase, the cereal mash is good to go!
Finally add the gooey mixture into your main mash. If you are working directly with the hot liquid, you can often use a decoction calculator to figure out how high your starting mash temperature needs to be when adding the boiling cereal mash to hit your desired sugar conversion range – which is usually between 148-156 F (64-66 C). The other option is to use cold water to bring your cereal mash down to the target temperature before adding it to the main mash. After that you continue your conversion phase and sparge as you would with any regular all grain mash. |
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Not Your Kids Cinnamon Toast Crunch Brown Ale
|
American Brown Ale
|
5 Gallons |
1.073 |
1.026 |
6.21 |
43.67 |
24.78 °L
|
4.3K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
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: 5/28/2017 5:01 PM |
Notes: |
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Raspberry Chocolate Milk Stout
|
Sweet Stout
|
20 Litres |
1.076 |
1.031 |
5.95 |
35.36 |
50 °L
|
4.3K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2017 8:49 AM |
Notes: After primary fermentation add 100gr defrosted raspberries per liter for a secondary fermentation.
After secondary fermentation cold crash to let the fruit drop.
Bottling options (individual bottles):
- bottle with cold brew coffee (guideline: 3% of volume)
- bottle with vodka based chili tincture (depends on tincture strength)
Cold brew coffee:
- use 500gr coarse milled beans with 2ltr water (1:4).
- Mix, steep for 24-48 hrs in fridge, strain, store refrigerated upto 2-4 weeks. |
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A9D Weizenbock By Jamil Zainasheff
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Weizen/Weissbier
|
5.25 Gallons |
1.068 |
1.017 |
6.73 |
0 |
23.72 °L
|
4.3K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 43 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2015 7:06 PM |
Notes: Use 3 liquid yeast packages. Mash at 152° Increase the pre-boil volume as needed to allow a 90 minute boil, which will help reduce DMS in the beer.
DRINKABILITY: Has been good. Everyone has liked it.
This is brewed at the original recipe from Brewing Classic Styles by Jamil Zainasheff and John Palmer. Page 196.
Pre-Boil Gravity expected: 1.069 (16.9°P)
OG: 1.068 (12.0°P) 03/15/15 Pitched
FG: 1.016 (2.5°P) 03/27/15 Kegged
Fermented at 62° for 8 days. Raised to 64° for two days. Last day lowered to 45° forced conditioned to clarify.
Used a sprange system from Jim's equipment. Boiled 4 gallons and sparge to 6 gallons total.
Errors found in digital temperature probe. Found to be 15° off. New ThermoWorks ordered. Had to add 1.5 lbs of DME to drive OG to 1.068. Poor efficiency due to under temperature conversion.
Product Unit Price Quantity Total
German Pilsen Malt 1 lb $ 1.40 5 $ 7.00
White Wheat Malt 1 lb $ 1.10 10 $ 11.00
German Munich Malt 1 lb $ 1.40 2 $ 2.80
Belgian Special B Malt 1 lb $ 2.10 0.5 $ 1.05
C 40 Malt 1 lb $ 1.40 0.5 $ 0.70
Chocolate Malt 1 lb $ 1.60 0.5 $ 0.80
Hallertau Hersbruck Hops 2oz $ 2.70 1 $ 2.70
Abbey Ale Yeast $ 6.00 3 $ 18.00
Order Summary
Sub Total $ 44.05
Tax $ 0.00
Grand Total
$ 44.05
Payment Methods
Drafted Dan's House |
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Red Racer Clone
|
American IPA
|
5.5 Gallons |
1.07 |
1.017 |
6.92 |
110.52 |
15.34 °L
|
4.3K |
5 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 4/4/2016 6:11 PM |
Notes: |
|
Austrian Caramel Lager
|
Munich Helles
|
5 Gallons |
1.051 |
1.013 |
5.05 |
23.91 |
12.47 °L
|
4.3K |
1 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 66 |
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: 3/11/2012 8:47 PM |
Notes: |
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Troegs Nugget Nectar Clone
|
American Amber Ale
|
5.5 Gallons |
1.073 |
1.016 |
7.49 |
114.77 |
11.8 °L
|
4.2K |
5 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2018 2:31 AM |
Notes: |
|
Bakke Brygg Kölsch V2.1
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Kölsch
|
6 Gallons |
1.046 |
1.011 |
4.65 |
25.31 |
3.37 °L
|
4.2K |
13 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
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: 11/4/2018 6:13 PM |
Notes: Going back to the original recipe more. The Lida Kviek was nice, but it wasn't the same. I've drifted away on the Yeast and the hops a bit.
Updating with more recent ingredients I have on hand. Using OYL-044 more nowadays due to lesser WLP availability nearby Seems like the same yeast so far. |
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Altbier Sticke (Old Secret Ale)
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Düsseldorf Altbier
|
5.5 Gallons |
1.081 |
1.026 |
7.28 |
22.44 |
13.57 °L
|
4.2K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/5/2013 4:23 PM |
Notes: Plan is to develop strongly malty but clean Altbier, with higher gravity than per style. IBUs to balance strong malt. Mash at 152 to develop more fermentable wort. Can cut extra Munich if needed. Try to ferment at around 62F to minimize fruity esters for about 6-7d, transfer to corny for lagering for at least two weeks.
Strike water: 8.6 gallons, 7.3 gallons into boil; should give 5.5 gallons into fermenter.
Previous brew used WLP036, with good flavor but poor flocculation. Will try WLP029, a Kolsch yeast which has better flocculation and attenuation characteristics. |
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Celebration 5 Gallon
|
American IPA
|
5.5 Gallons |
1.061 |
1.013 |
6.49 |
81.97 |
11.23 °L
|
4.2K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 63 |
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: 10/15/2015 9:53 PM |
Notes: |
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1 Gallon Everyday IPA
|
American IPA
|
1 Gallons |
1.058 |
1.01 |
6.38 |
101.98 |
9.8 °L
|
4.2K |
3 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.019 |
Efficiency: 53 |
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: 4/5/2016 5:43 AM |
Notes: Not nearly enough water. Used Brooklyn brewing book recipe. Started with 6.5 quarts. Should have had more because I increased the grain by 25% because I decided to do no sparge. Followed recipe except added some Amarillo hops I had laying around for a big aroma.
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Siren's Song Jalapeno Cream Ale
|
No Profile Selected |
5.5 Gallons |
1.052 |
1.014 |
5.02 |
34.66 |
3.42 °L
|
4.2K |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
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: 4/16/2013 8:47 PM |
Notes: Primary Ferm: 14D
Secondary: 10D
Soak boil peppers in campden/vodka 24h prior. |
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Surly Coffee Bender Clone
|
Southern English Brown
|
3 Gallons |
1.062 |
1.016 |
6.05 |
38.01 |
24.26 °L
|
4.2K |
0 |
|
|
Boil
Size: 5.08 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2015 4:48 PM |
Notes: |
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Russian Imperial Stout - Kate The Great
|
Russian Imperial Stout
|
5.5 Gallons |
1.107 |
1.027 |
10.58 |
73.13 |
40 °L
|
4.2K |
3 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.091 |
Efficiency: 65 |
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: 12/4/2013 1:39 AM |
Notes: http://www.homebrewtalk.com/f12/official-kate-great-russian-imperial-stout-clone-217674/
Should consider subbing DME or at least be ready to add it preboil. |
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Aberdeen Brown Ale (Newcastle Clone)
|
Northern English Brown
|
5 Gallons |
1.049 |
1.015 |
4.47 |
27.56 |
18.42 °L
|
4.2K |
0 |
|
|
Boil
Size: 6.84 Gallons |
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: 69 ° F |
Priming Method: Keg |
Priming Amount: 13.1 psi |
Creation
Date: 8/24/2015 4:57 PM |
Notes: Primary fermentation x 7 days at 69F
Secondary fermentation with gelatin x 7 days at 69F
Keg and cold crash x 7 days at 39F
Serve at 54F |
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