|
Swig Of Sunbeams
|
Double IPA
|
5.5 Gallons |
1.07 |
1.015 |
7.23 |
151.57 |
6.48 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.051 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/15/2017 6:14 PM |
Notes: 10/14/17
NB clone of Lawson's Finest Liquids Sip Of Sunshine
BIAB 7.35 ? Gal. of filtered tap water. Added 1tsp 10% Phosphoric acid.
Strike temperature 162.F. Stirred and mashed for approximately 110 minutes (lifted bag and brought temperature up once).
Drained and lightly squeezed bag. Added 3/4 tsp Calcium Chloride and 1/4 tsp Gypsum.
Boiled for approximately 75 minutes. Followed hop schedule except 1oz Columbus for full boil. A
Added flameout hop and allowed to steep for approximately 20 minutes.
Let naturally cool overnight in Keggle .
10/15/17 13:00 , Transferred into 6.5 gal glass Big Mouth Bubbler and pitched yeast (Imperial A38 Juice). Approximate temperature 65.F
Moved to basement shower to ferment.
Yield approximately 5.25 Gal @ 1.070, Refractometer 1.070 (17 P).
Sweet, kinda juicy, little bitterness.
10/16/17 Strong fermentation, really white Krausen
10/19/17 Added dry hops, still medium krausen.
10/24/17 SG 1.012-1.014, Sweet and Juicy
11/04/17 Racked to Cornelius keg, 4.5 Gal + 2L bottle
SG 1.010 |
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Mango Pineapple Hard Cider
|
Common Cider
|
7 Gallons |
1.045 |
1 |
5.91 |
0 |
8.34 °L
|
2.8K |
5 |
|
|
|
| Boil
Size: 8.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1 |
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: 12/9/2018 9:05 PM |
| Notes: |
|
|
Camp Wit Beer
|
Witbier
|
1 Gallons |
1.034 |
1.009 |
3.25 |
16.71 |
3.31 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 45 |
Boil Gravity: N/A |
Efficiency: 60 |
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: 3/29/2012 5:40 PM |
| Notes: why the hell not. |
|
|
Sculpin Clone
|
American IPA
|
12 Litres |
1.067 |
1.011 |
7.26 |
73.99 |
6.27 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 75 |
Boil Gravity: 1.057 |
Efficiency: 73 |
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: 4/20/2015 4:09 AM |
Notes: At the bottom is supposedly the original "north star" homebrew recipe from which sculpin IPA was based on.
Watch: https://www.youtube.com/watch?v=I_11Yn7V9UM
for a little video at Ballast point.
If you want to use dry malt extract then login to this recipe at http://www.brewersfriend.com/homebrew/recipe/view/236441/sculpin-clone
and adjust the fermentables. (and get rid the of the dextrose).
Aim for 1.067 OG and 80+ IBUs and 7% ABV.
I've substituted Hallertau NZ (wakatu) for the Hallertau Northern Brewer in the recipe below.
White Labs WLP001 is the yeast to use.
(I'm too cheap to buy it and it's too old by the time it gets to NZ)
In the video you see the amarillo added to the whirlpooling wort after flameout.
I'm going to boil it for a minute but you might want to add it after flameout and let the wort sit (covered) for 15 mins, (give it a stir to "whirlpool" it a bit).
I'll also do the wort in 2 batches as I only have a 15L stock pot.
(1st batch with all the steeped grains)
Will add the dextrose when aerating the wort, not in the boil.
Mash at 150 for 90 minutes. Boil for 75 minutes.
Grain/Extract/Sugar:
% Amount Name Origin Potential SRM
80.0 11.00 lbs. Pale Malt(2-row) 1.8L America 1.036 2
7.3 1.00 lbs. Cara-Pils Dextrine Malt USA 1.033 2
3.6 0.50 lbs. CaraVienne Malt Belgium 1.034 24
9.1 1.25 lbs. Crystal 10L America 1.035 10
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Amarillo Gold Pellet 9.40 45.6 Mash H
0.50 oz. Warrior Pellet 16.30 35.9 60 min.
0.25 oz. Magnum Pellet 14.40 15.9 60 min.
0.25 oz. Hallertau Northern Brewer Pellet 7.10 7.8 60 min.
0.25 oz. Tomahawk, F-10 Variety Pellet 16.40 18.1 60 min.
0.25 oz. Crystal Pellet 3.60 2.0 30 min.
0.25 oz. Centennial Pellet 9.90 5.6 30 min.
0.25 oz. Simcoe Pellet 13.60 7.6 30 min.
1.00 oz. Amarillo Gold Pellet 9.40 0.0 0 min.
1.00 oz. Simcoe Pellet 13.60 0.0 Dry Hop
2.00 oz. Amarillo Gold Pellet 9.40 0.0 Dry Hop
Extras
Amount Name Type Time
1.00 Unit(s) Whirlfloc Tablets Fining 15 Min.(boil)
Yeastex nutrient is used.
Yeast
White Labs WLP001 California Ale |
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Nibs - Chocolate Milk Stout
|
American Stout
|
25 Litres |
1.059 |
1.018 |
5.32 |
21.09 |
39.98 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 72 |
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: 12/13/2015 5:07 PM |
| Notes: Rist kakaonibs og i Vodka i ca. 3 dager før hele suppa kastes i gjærbøtta. Opp i gjærbøtta med det etter 2 uker og la det ligge ca. 4 dager før tapping. |
|
|
Aussie Amber Ale
|
American Amber Ale
|
21 Litres |
1.058 |
1.016 |
5.51 |
43.31 |
18.17 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
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: 9/18/2013 4:38 AM |
Notes: mashed 66c for 60min, raised 76c for 10min mashout
68.87C strike water needed |
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Kellermeister
|
Munich Helles
|
20 Litres |
1.049 |
1.01 |
5.19 |
17.87 |
4.41 °L
|
2.8K |
8 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/17/2017 11:29 AM |
| Notes: |
|
|
Old Mosaic
|
Wheatwine
|
5.5 Gallons |
1.083 |
1.022 |
8.08 |
30.04 |
21.55 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
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: 1/7/2016 9:29 PM |
| Notes: |
|
|
Aromatic Wheat
|
Weissbier
|
35 Litres |
1.053 |
1.012 |
5.38 |
20.57 |
5.12 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2018 3:27 PM |
| Notes: |
|
|
12D/X5 - NZ Pilsner - Motueka SMaSH
|
German Pils
|
24 Litres |
11.494 |
2.605 |
4.73 |
38.07 |
3.01 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 10.6 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2018 6:37 PM |
Notes: - NZ pils based on German pils with Motueka hops in late boil and dry-hop
- pic is of the German version but it'll look exactly the same
- I plan to brew this as soon as I get a hold of some Motueka |
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|
Dry Rye Stout
|
Irish Stout
|
5.5 Gallons |
1.039 |
1.008 |
4.01 |
34.57 |
30.81 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: Nitro |
Priming Amount: 30 psi |
Creation
Date: 11/4/2017 2:56 PM |
Notes: Make 2 liter starter w/200 gm DME. Use 1.5L in this beer and save 0.5L (100 Bn cells) for future
Yeast blend of 4th Gen WLP001 and 3rd Gen WY1968 |
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Blueberry Muffin Pale Sour
|
Fruit Beer
|
6 Gallons |
1.059 |
1.016 |
5.74 |
18.25 |
9.06 °L
|
2.8K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2019 7:52 PM |
Notes: Original Recipe
https://wesbrews.com/2019/02/01/blueberry-muffin-ipa-tasting/
Modified
http://brewgr.com/recipe/64566/blueberry-muffin-ale-modified-wesbrewscom-recipe?public=true
Initial brew in 2019 without lemon zest or lactose and was very nice. Blueberries from Trader Joe's ("wild" Canadian). Added to fermentor frozen, but this only made the beer pink instead of purple like original and Modified versions.
2020 Changes. Reconfiguring the water additions a little bit. I will add zest of 2 lemons in late boil. I plan on cooking 1/2 of the blueberries (2 of 5 lbs) until better broken down and blending the remaining 3 lbs frozen in a sanitized food processor. Also, swapping out S04 for Ringwood as I heard good things on the escarpment webinar about the esters it produces. I'll oxygenate it well after pitching and ferment mostly open. Diacetyl rest because ringwood is a butter bomb (which I think will work ok here to have some residual "butter").
Copied this recipe and tweaked it a lot to accommodate philly sour. Added in dextrose for making acidity and then after a few days I will add the London yeast for english yeast character after a few days with the dry hop and fruit. Took out the maltodextrin and added back some of the lactose the original recipe had on Wesbrews. |
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Firkin 2015
|
Scottish Light
|
5.5 Gallons |
1.034 |
1.011 |
3.07 |
17.35 |
17.26 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2016 6:15 PM |
| Notes: |
|
|
California Gold
|
California Common
|
5.5 Gallons |
1.053 |
1.015 |
4.93 |
39.57 |
11.45 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2015 3:55 AM |
| Notes: |
|
|
John's BIAB Maibock
|
Helles Bock
|
4.25 Gallons |
1.065 |
1.015 |
6.59 |
23.13 |
6.94 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 6.1 Gallons |
Boil Time: 120 |
Boil Gravity: 1.045 |
Efficiency: 75 |
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: 11/19/2015 2:06 AM |
| Notes: |
|
|
Hoppy Wheat Beer
|
American Wheat Beer
|
5.5 Gallons |
1.053 |
1.016 |
4.88 |
69.41 |
7.34 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.66 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/1/2017 1:27 PM |
| Notes: |
|
|
7 Fjell Kjuagutt Klone
|
American Amber Ale
|
25 Litres |
1.05 |
1.009 |
5.49 |
28.13 |
15.59 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 3/6/2016 2:38 PM |
| Notes: |
|
|
BELGIAN WHEAT BEER
|
Witbier
|
60 Litres |
1.05 |
1.013 |
4.85 |
16.82 |
3.5 °L
|
2.8K |
2 |
|
|
Author:
|
|
PINUS NIGRA
|
|
| Boil
Size: 73.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: dextrose |
Priming Amount: N/A |
Creation
Date: 2/17/2015 11:33 AM |
Notes: Total mash water needed 83.2 = 51cm/10.5cm
Grain absorption losses -9.7
Starting boil volume 73.5 = 45.2cm/16.3cm
Boil off losses -6
Kettle dead space -6
Hops absorption losses -1.5
Amount going into fermentor 60 = 36.9cm/24.6cm
Total: 83.2 |
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|
Fruit Lassi Gose
|
Berliner Weisse
|
10 Litres |
1.061 |
1.015 |
6.08 |
31.11 |
4.24 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 120 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2015 2:06 PM |
Notes:
UK BARLEYWINE #2 NOTES
Water Modifications
CaSO4 - 10g
MgSO4 - 2g
Lactic acid - 4ml
Water requirements (no sparge)
- Water required = Target pre-boil vol. + (1.25* grain weight)
= 28 + (1.25 * 10.72)
= 28 + (13.4)
= 41.4L strike water
Strike water temp = 74-75 degC
Hops adjusted for No-chill:
- 60min addition in @ 40 min
- Flame Out in @ dry hop 5 days from end of fermentation (probably 3 weeks of primary at least).
Brew Day readings:
Pre-boil SG = 1.080
OG = 1.103 |
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|
Kölsch V3.0
|
Kölsch
|
6 Gallons |
1.045 |
1.01 |
4.57 |
24.44 |
4.03 °L
|
2.8K |
9 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 4/15/2023 12:25 PM |
Notes: 2024-02-09
Bought a sack of Avangard Pils so subbing Weyermann Barke for that. Also picked up WLP029 for the first time in a while. And going to add some ascorbic acid in the mash for canning protection later. Also dialing back the magnum addition to 10 from 12 grams for bittering. 28 IBU to 24 IBU.
Oct '23 - After the Mustange I went back to OYL-044 and we oxygenated (1 min on setting 1 Blichmann oxygen regulator). It hasn't cleared as of typing, but it finished drier than before which makes the bitterness stand out a bit more. I think it tastes like a "weak" german Pils with some kolsch-like esters rather than a kolsch. Went shopping for kolsch to compare and could only find Reissdorf. Reissdorf has a lingering bitterness but comes across initially as sweet and fruity. I prefer the Gaffel that I've been able to find, it's a little more hoppy, but still has the strong white wine/grape notes that I enjoy in a kolsch.
Previous batches:
3.5 kg Pils (Barke, used to use BoPils)
250 g Vienna
125 g Wheat
100 g Melanoidin
60 min
28 Tettnang
14 Perle
10 min
14 each Tett & Perle
Sep 2023 Last batch was really good with the Mustange. It took about a month, maybe 6 weeks for it to clear and then for the banana notes to subdue. Switching back to OYL-044 for batch 3 of v3 and keeping everything else the same.
Last batch was good, but the melanoiden was too much. Haze was definitely more in control than before and it wasn't nearly bitter enough. I wonder if the bitterness is dropping over time because the hops I've been using were from 2018. Kept frozen and vacuum sealed, but still "older". I've also been using a chloride heavy water chemistry and I'm going to shift more towards balanced. Gaffel has some sweetness, but finishes dry on the tongue.
New Tett 21 4.5%
Contessa 8% 1oz - pear and tea-like notes could be good late addition in future batch
Switching from OYL-044/WLP-029 to Mustange from BB for a go. "Lagerlike" suggests it might be cleaner than my usual, which is not ideal so will ferment on higher end.
I've made the original recipe about 13 times and it's been good to me. The last batch had a DMS issue due to a process problem, but I bought some Gaffel and Reissdorf and realized I was off more than I realized in terms of recipe.
Going to cut the wheat and vienna a bit, add some melanoiden to fake decoction a bit. Using WLP029/OYL-044, perle and tettnang for now. Keeping the ABV on the lower end, hoping for more clarity. Subbing out Barke for BoPils and watching my process more (collecting drips from the hood back in the kettle was the issue).
--- Notes carried over from 2.1
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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