|
Smipa
|
American IPA
|
5 Gallons |
1.057 |
1.011 |
6.06 |
55.65 |
5.94 °L
|
803 |
3 |
|
|
|
| Boil
Size: 6 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: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2015 2:23 AM |
| Notes: |
|
|
Sip Of Sunshine Clone
|
No Profile Selected |
1.75 Gallons |
1.065 |
1.015 |
6.56 |
113.25 |
5.58 °L
|
803 |
0 |
|
|
|
| Boil
Size: 2.29 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 1/1/2022 12:41 AM |
| Notes: |
|
|
BIAB Rye Ale
|
American Wheat or Rye Beer
|
1.13 Gallons |
1.053 |
1.015 |
4.98 |
15.27 |
4.33 °L
|
803 |
1 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 10.69 psi |
Creation
Date: 3/15/2021 7:36 PM |
| Notes: |
|
|
Choco Maple Milk Porter/Stout (Brooklyn Brew Shop Mix)
|
Sweet Stout
|
2 Gallons |
1.07 |
1.017 |
6.94 |
77.22 |
50 °L
|
803 |
1 |
|
|
|
| Boil
Size: 3.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: MapleSyrup |
Priming Amount: 6 tbsp |
Creation
Date: 8/12/2019 8:20 PM |
| Notes: This is a combination of Brooklyn Brew Shop's Chocolate Maple Porter and Milk Stout. I guesstimated the ingredients here simply to have something to gather the TILT data on and to estimate the outcome. |
|
|
Oreo Milkshake IPA
|
American IPA
|
3 Gallons |
1.049 |
1.014 |
4.59 |
0 |
14.94 °L
|
803 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 35 |
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: 12/17/2018 4:02 AM |
| Notes: |
|
|
I Do Brew - V2
|
American Pale Ale
|
5.5 Gallons |
1.06 |
1.015 |
5.87 |
41.92 |
7.02 °L
|
803 |
0 |
|
|
|
| Boil
Size: 8.5 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: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/10/2018 7:52 PM |
| Notes: |
|
|
A Lot Of Lovato
|
Braggot
|
4.25 Gallons |
1.123 |
1.016 |
14 |
77.59 |
10.65 °L
|
803 |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 65 |
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: 8/29/2017 5:56 PM |
Notes: 10/4/17
160 temp undershot mash temp 148... put on simmer until it finished at 155.
racked on coffee stout cake which has given beer a darker complexion
will wait for fermentation to slow to add 5lbs of wildflower honey.
when fermentation stalls I will add 4 oz of Hungarian oak aged on a single malt whiskey |
|
|
July IPA
|
American IPA
|
12 Litres |
1.06 |
1.01 |
6.53 |
48.14 |
7.28 °L
|
803 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2017 8:48 PM |
| Notes: |
|
|
# 3 Småtøs
|
American Light Lager
|
15 Litres |
1.042 |
1.008 |
4.46 |
24.18 |
5.25 °L
|
803 |
1 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
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: 9/11/2016 10:13 AM |
| Notes: |
|
|
004 Kolsch
|
Kölsch
|
9 Litres |
1.047 |
1.009 |
4.96 |
25.11 |
3.51 °L
|
803 |
0 |
|
|
|
| Boil
Size: 11.6 Litres |
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: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2015 9:13 PM |
| Notes: |
|
|
Ilson Black Gold
|
Oatmeal Stout
|
14 Litres |
1.048 |
1.011 |
4.94 |
31.32 |
35.01 °L
|
803 |
0 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 70 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2013 11:46 AM |
| Notes: |
|
|
Madfermentationist Funky Dark Saison
|
Saison
|
5.5 Gallons |
1.066 |
1.011 |
7.24 |
36.06 |
23.4 °L
|
802 |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2017 8:29 PM |
Notes: https://www.themadfermentationist.com/2014/02/funky-dark-saison-6-unknown.html
Funky Dark Saison 6 - The Unknown
Dark Saison 6, still sitting around in primary, after fermentation is complete.Another year, another batch of funky dark saison, our sixth so far! For this iteration Alex and I decided to go with our lowest OG to date, 1.051. Mixed-fermentation beers often overshoot the alcohol content you'd expect from a similar gravity clean beer because of the high attenuation of Brettanomyces. While ale and lager yeast are only able to ferment carbohydrate chains up to three glucose molecules long (maltotriose), Brett is capable of tackling chains three times that length (aka "unfermentable" dextrins). In doing so it continues to produce alcohol and carbon dioxide long after a standard fermentation ends.
For this batch we decided to ferment with slurry from two of the three variants of the Furlough Rye Saison. One appropriately contained dregs from Dark Saison 4, the other had two isolates from the Bootleg Biology's Pithos Blend. Using either yeast slurry or established sour beer is a great source for bugs because it allows you to taste what the microbes have already accomplished. It is like getting a writing sample rather than a transcript; it allows you to personally evaluate each applicant. Alex and I are hoping we get some of the tartness from the DS4 culture, while the Pithos elevates the earthy funk.
As for our usual addition of dried fruit, I'm planning to give this batch a bit more time before I decide. Maybe cranberries, I want something bright to help cut through the rich flavors from the raisiny Special B and D180 candi syrup. My half of the last batch, Dark Saison 5, is still sitting on quince paste (membrillo). It already tastes great, I'm just waiting for the temperature in my basement to rise a few degrees so I can be sure fermentation is complete before bottling.
Dark Saison #6
Recipe Specifics
--------------------
Batch Size (Gal): 10.50
Total Grain (Lbs): 19.25
Anticipated OG: 1.051
Anticipated SRM: 17.6
Anticipated IBU: 18.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Grain/Sugar
--------------
26.0% - 5.00 lbs. Maris Otter
26.0% - 5.00 lbs. German Munich Malt
26.0% - 5.00 lbs. German Vienna Malt
10.4% - 2.00 lbs. Wheat Malt
5.2% - 1.00 lbs. D180 Candi Syrup
5.2% - 1.00 lbs. Special B Malt
1.3% - 0.25 lbs. Acidulated Malt
Hops
------
1.00 oz. Horizon (Pellet, 10.00% AA) @ 45 min.
Extras
-------
1.00 tsp Yeast Nutrient @ 15 min.
1.00 Whirlfloc @ 15 min.
Yeast
------
White Labs WLP585 Belgian Saison III
White Labs WLP568 Belgian Style Saison Ale Yeast Blend
Water Profile
----------------
Profile: Washington, DC
Mash Schedule
-----------------
Sacch Rest 75 min @ 153 F
Notes
-------
Brewed 12/8/13 with Alex and the MT Kickstarter Crew.
4 g of CaCl added to both the carbon filtered mash and sparge water. Otherwise untreated.
Collected 11 gallons of 1.045 runnings with a batch sparge. Plus an extra gallon of final runnings.
D180 candi syrup added near the start of the boil.
Topped off with the final runnings with 15 minutes left in the boil.
Chilled to 75 F, shook to aerate, pitched 5 oz each slurry from two versions of Furlough Rye Saison (White Labs Saison III and Saison Blend) with DS4 dregs and Bootleg Biology Pithos Isolates. Very clear wort. Left at 67 F ambient to ferment.
4/30/14 Racked to secondary finally, and added ~15 Hungarian oak cubes from our homemade red wine (Cellar Craft Showcase Red Mountain Cabernet).
10/7/14 Cooked down 2 qrt of cranberries with the zest from two oranges for 25 minutes. Added to the secondary.
4/12/15 Added 2 g of rehydrated Champagne yeast. 1.006, I'll let it warm up for a few days to make sure it really is done. Tastes very nice!
4/16/15 Bottled with 4 1/8 oz of table sugar. Aiming for 2.8 volumes of CO2. |
|
|
Blue Moon Clone
|
Witbier
|
2 Gallons |
1.056 |
1.014 |
5.54 |
19.52 |
4.04 °L
|
802 |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.015 |
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: 2/28/2018 6:36 PM |
| Notes: |
|
|
August Hyppo 2.75
|
American IPA
|
2.75 Gallons |
1.045 |
1.007 |
5.03 |
56.44 |
7.4 °L
|
802 |
0 |
|
|
Author:
|
|
counterbrewrecipes
|
|
| Boil
Size: 3.35 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/12/2016 4:50 AM |
Notes: Rehydrate 9 g of us05 in 2 cups water
|
|
|
Don't Be So Peachy!
|
Specialty Fruit Beer
|
18 Litres |
1.083 |
1.008 |
9.91 |
6.38 |
6.35 °L
|
802 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 45 |
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: 5/17/2019 4:44 AM |
| Notes: |
|
|
GUAYUSALEN 2.0
|
Clone Beer
|
5.5 Gallons |
1.036 |
1.009 |
3.6 |
12.67 |
9.98 °L
|
802 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 35 |
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: 6/3/2019 3:29 AM |
| Notes: Se usa un paquete de guayusa hervido en agua. La infusión se añade en 20 min boil |
|
|
Blond
|
Belgian Blond Ale
|
2.5 Gallons |
1.067 |
1.016 |
6.68 |
27.07 |
5.27 °L
|
802 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 9/4/2016 6:10 PM |
| Notes: |
|
|
Verdant IPA V2
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.053 |
1.009 |
5.74 |
39.89 |
6.67 °L
|
802 |
0 |
|
|
|
| Boil
Size: 6.82 Gallons |
Boil Time: 30 |
Boil Gravity: 1.048 |
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: 3/28/2021 7:33 PM |
| Notes: https://www.youtube.com/watch?v=Wre4XX7cFko |
|
|
2 Hearted #4
|
American IPA
|
5.25 Gallons |
1.057 |
1.01 |
6.14 |
78.71 |
6.86 °L
|
802 |
0 |
|
|
|
| Boil
Size: 7.03 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2021 12:57 PM |
| Notes: |
|
|
Belgian Blonde
|
Belgian Blond Ale
|
11 Litres |
1.066 |
1.014 |
7.09 |
35.55 |
5.69 °L
|
802 |
1 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: sucrose |
Priming Amount: 65.5 g |
Creation
Date: 3/26/2023 12:44 PM |
| Notes: |
|
|
|
|