|
HefeAle
|
Weizen/Weissbier
|
10.5 Gallons |
1.047 |
1.013 |
4.47 |
14.46 |
3.54 °L
|
934 |
0 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
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: 9/8/2017 7:10 PM |
| Notes: |
|
|
Kim’s Pale
|
American Pale Ale
|
3 Gallons |
1.046 |
1.01 |
4.68 |
40.17 |
9.6 °L
|
934 |
3 |
|
|
|
| Boil
Size: 4.85 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/12/2023 2:55 AM |
| Notes: Mash slightly high to get more body. |
|
|
Kitch-helles- The Real Oktoberfest Beer 2020
|
German Leichtbier
|
5.5 Gallons |
1.057 |
1.014 |
5.63 |
25.73 |
3.89 °L
|
934 |
0 |
|
|
|
| Boil
Size: 7.33 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
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: 10/3/2020 12:45 PM |
Notes: https://beerandbrewing.com/the-real-oktoberfest-beer/
Note on my water: use 8 gallons of spring water. Water needs to be a mineral soft water for this style. Will use local tap to do my second sparge. I'm adjusting my grains to fit my efficiency.
he Real Oktoberfest Beer
A blonde lager is what is served at the true Oktoberfest.
DAVE CARPENTER
The Real Oktoberfest Beer Primary Image
Saturday, September 16, marked the official start of Munich’s 2017 Oktoberfest. Taking place over the course of two weeks, the world-famous party will end on Tuesday, October 3, and is expected to draw more than 6 million visitors from around the globe. While it’s best known as a beer-fueled celebration of Bavarian culture, the original Oktoberfest was actually a glorified wedding reception.
On October 12, 1810, the future king of Bavaria, Crown Prince Ludwig, was married to Therese of Saxe-Hildburghausen. Somewhat unusually for royal weddings, a large public festival was held in a meadow near the gates of the city of Munich. Everyone had such a great time that they decided to make it an annual thing, and, this being Bavaria, it wasn’t long before beer overshadowed the premiere event’s nuptial nature. (As for Ludwig, he would go on to have numerous extramarital affairs, author some spectacularly uninspired poetry, and abdicate the throne in shame.)
Today’s Oktoberfest takes place in the very same meadow, called the Theresienwiese, which means “Therese’s meadow.” In the local dialect, both the meadow and the festival itself are known as the Wies’n.
The beer Americans most associate with Oktoberfest celebrations is, naturally, Oktoberfest beer. But, as any beer nerd who has made the pilgrimage to Munich in late September will tell you, the beer served at the festival is a blonde lager, not the amber Oktoberfest beer we all know and love.
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What we think of as Oktoberfest beer in the United States is, strictly speaking, a Märzenbier, or “March beer.” Traditionally brewed in March, this malty amber lager would have been stored away in caves to sustain the thirsty masses throughout the summer. Come fall, any remaining Märzen would have been consumed to free up barrels for the new season’s beers.
What is actually served on the Wies’n today is, however, more like a hefty Helles or a mild Maibock than the historic Märzenbier. It’s specially brewed just for the celebration and is called, appropriately enough, Festbier. Rather than highlight the toasted flavors of Munich and Vienna malts, Festbier’s bready Pils malt and well-balanced noble hops character offer the ideal accompaniment to Obatzda (a cheese spread made from Camembert), Schweinshaxe (roasted pork knuckle), and big-as-your-face pretzels.
Festbier can be somewhat hard to come by outside Munich, as it’s seldom packaged for export. But if you can’t find a good commercial example, you can always brew one yourself any time of year. Just start with your favorite Helles recipe, bump up the base malt until you hit an original gravity in the neighborhood of 1.055–1.060, and increase the bittering hops addition somewhat to compensate.
The recipe below is based on Helles I Know, a Munich Helles featured originally in the Fall 2014 issue of Craft Beer & Brewing Magazine®. Carefully brewed and lovingly lagered for six or more weeks, all it needs to round it out is an oom-pah band and your finest Lederhosen or Dirndl.
Learn to create crisp, cold-conditioned lagers at home with CB&B’s_ Introduction to Lagering_ online class. Sign up today!
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Echtes Festbier
ALL-GRAIN
Batch size: 5 gallons/18.9 liters (5.25 gallons/19.9 liters before packaging)
OG: 1.058
FG: 1.012
IBUs: 31
ABV: 6.0%
MALT/GRAIN BILL
11 lb (5 kg) Pilsner malt
4 oz (114 g) Acidulated malt
HOPS SCHEDULE
1 oz (28 g) Perle [8% AA] at 60 minutes
1 oz (28 g) Hallertauer Mittelfrüh [4% AA] at 10 minutes
MASH
Beta amylase 149°F (65°C) 30 minutes
Alpha amylase 162°F (72°C) 30 minutes
YEAST
Wyeast 2308 Munich Lager
BREWING NOTES
Pitch 425 billion healthy yeast cells into 46°F (8°C) wort, allow temperature to free rise to 50°F (10°C), and ferment for 10 days. Raise temperature to 60°F (16°C) for a diacetyl rest and hold until final gravity is achieved. Rack to secondary and lager at 35°F (2°C) for at least 6 weeks before kegging or bottling. |
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|
Mount Barley
|
American Barleywine
|
5.5 Gallons |
1.102 |
1.02 |
10.71 |
71.89 |
14.57 °L
|
934 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2014 9:13 PM |
| Notes: |
|
|
Rug/Rye
|
American Pale Ale
|
25 Litres |
1.054 |
1.01 |
5.74 |
38.56 |
8.22 °L
|
934 |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 67 |
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: 5/24/2017 12:46 PM |
| Notes: |
|
|
Bird Pils
|
German Pils
|
20 Litres |
1.046 |
1.007 |
5.09 |
42.09 |
2.93 °L
|
934 |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 72 |
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: 8/1/2016 10:44 AM |
Notes: Friday 29th July 2016 - 1.5L starter of rehydrated dried yeast to get up to the correct cell count
Sunday 31st July 2016 - Starter placed in fridge so it can be decanted
Tuesday 2nd August 2016 - Brewday. Mashed in with 23L water. Mash temp 66.5C. Added 2mL 80% ĺactic acid instead of the predicted 3.8mL to hit a mash pH of 5.4. Mash pH after 20 mins. 5.18. Mash pH after 50 mins. 5.19. Total Mash time 60 mins. Total boil time 60 mins.
Way short on volume (fucking leaf hops!). Maybe 17L at 1.045. pH 5.19.
Yeast pitched once wort had cooled to 12C. Fermentation fridge set to 12C.
Thursday 4th August - Ferm fridge set to 13.5C
Monday 8th August - Ferm fridge set to 19C
Sunday 14th August - Set ferm fridge to -1C for cold crash
Thursday 18th August - Kegged. Didn't bother doing a pressurised transfer. Hooked up gas at 40 psi.
FG = 1.013. 4.2% ABV. |
|
|
IMPERIAL IPA
|
Imperial IPA
|
4.5 Litres |
1.08 |
1.013 |
8.78 |
70.95 |
13.45 °L
|
934 |
1 |
|
|
|
| Boil
Size: 7.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.048 |
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: 5/7/2015 6:31 PM |
| Notes: |
|
|
APA
|
American Pale Ale
|
3.75 Gallons |
1.055 |
1.013 |
5.54 |
32.42 |
8.32 °L
|
934 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 80 |
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: 3/29/2015 6:29 PM |
Notes: 3/29/15- OG 1.056
4/5/15-fg 1.012, moved to bottling bucket for secondary, tastes kind of bready, dry hopped with leftover columbus hops
4/6/15-bottled to orange caps
4/12/15-done, malty with slight bitterness, next time more hops, pretty good, but not really APA |
|
|
Skotsk Eksport 80-skilling 20L
|
Scottish Export
|
20 Litres |
1.058 |
1.019 |
5.14 |
30.23 |
18.23 °L
|
933 |
1 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2016 12:14 PM |
| Notes: |
|
|
Imperial Pumpkin Stout
|
Imperial Stout
|
2.5 Gallons |
1.102 |
1.02 |
10.65 |
54.51 |
40.25 °L
|
933 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 65 |
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: 8/1/2017 2:59 PM |
| Notes: |
|
|
Another Funking Beer
|
Experimental Beer
|
5.5 Gallons |
1.061 |
1.008 |
6.92 |
10.87 |
5.08 °L
|
933 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/14/2017 2:05 PM |
| Notes: |
|
|
Ekuanot/Idaho 7 IPA
|
American IPA
|
2.5 Gallons |
1.07 |
1.02 |
6.51 |
62.21 |
5.94 °L
|
933 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 80 |
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: 9/2/2017 4:57 PM |
| Notes: |
|
|
Sourdough White Ale
|
Straight (Unblended) Lambic
|
21 Litres |
1.051 |
1.012 |
5.13 |
3.93 |
4.6 °L
|
933 |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 3/15/2016 5:40 PM |
| Notes: Hobbs sourdough yeast |
|
|
Imperial Rye Saison (Sauvignon Oak Chips & Nelson)
|
Saison
|
12.5 Litres |
1.082 |
1.013 |
9.07 |
52.91 |
5.91 °L
|
933 |
0 |
|
|
|
| Boil
Size: 14.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2017 9:05 AM |
| Notes: |
|
|
ULTRA PAIN KILLER PILLS
|
Kellerbier: Pale Kellerbier
|
20 Litres |
1.05 |
1.014 |
4.72 |
38.17 |
3.61 °L
|
933 |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2018 3:56 AM |
| Notes: |
|
|
Summer Lite
|
American Lager
|
5.5 Gallons |
1.043 |
1.009 |
4.43 |
28.32 |
2.51 °L
|
933 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.022 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2018 9:53 PM |
| Notes: |
|
|
Blondie
|
Blonde Ale
|
3.5 Gallons |
1.048 |
1.01 |
4.94 |
16.6 |
3.91 °L
|
933 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 75 |
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: 6/6/2018 3:42 PM |
| Notes: |
|
|
Nuwa- Rustic Extra Hoppy Belgian Ale
|
Specialty IPA: Belgian IPA
|
18 Litres |
1.057 |
1.002 |
7.27 |
51.68 |
4.73 °L
|
933 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2018 2:05 AM |
| Notes: pitch at 17c and let it free rise. |
|
|
Gumbball Head Clone
|
American Pale Ale
|
7.5 Gallons |
1.075 |
1.014 |
7.99 |
33.82 |
7.98 °L
|
933 |
3 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 63 |
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: 12/26/2019 2:32 PM |
| Notes: |
|
|
Samphire Belgian PA
|
Belgian Pale Ale
|
22 Litres |
1.049 |
1.011 |
5.06 |
22.62 |
10.66 °L
|
933 |
0 |
|
|
|
| Boil
Size: 20 Litres |
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: 25 ° C |
Priming Method: sucrose |
Priming Amount: 128.7 g |
Creation
Date: 8/4/2020 2:40 PM |
Notes: 1.064 pre-boil gravity way above...but I will be adding 4 litres of chilled water to the fermentor to bring down the temps quickly. Option if another 2 litres if gravity is too high (dilution calculator suggests 6 litres needed in total).
6 litres added to bring to 20l. 1.051 so used dilution calculator that suggested adding 1 more litre. Wait for it to cool to pitching temps before taking another reading. 21 litres in the fermentor. Only 1 litre from the target and should be on the button with OG....should be...
Pitched yeast ar 20c and after four days pushed temps up to 22c then 23c and then 24c. Keeping the FC here for the next 5 days and take a reading 3 days before expected bottling day.
Yeast was true and yeast cake from previous Dubbel Trubel brew.
Day 11 reading 1.007. Beyond target. Probably due to massive overpitch of yeast.
2 weeks bottle conditioning and there is a very forward medicinal flavour...suspect either tub and yeast from the pitch or Hersbrucker hop...
Shall not be using Endeavor hops ever again and will have to see how Hersbrucker manages as a bittering hop in my next brew...live and learn |
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