|
Springtime For You Know Who
|
Helles Bock
|
5 Gallons |
1.065 |
1.021 |
6.08 |
28.48 |
8.74 °L
|
736 |
1 |
|
|
|
| Boil
Size: 5.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2018 3:17 PM |
| Notes: |
|
|
Best Bitter
|
Strong Bitter
|
6 Gallons |
1.056 |
1.014 |
5.49 |
43.1 |
9.23 °L
|
736 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 76 |
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: 11/13/2023 3:29 PM |
| Notes: |
|
|
St Austell Hick's
|
Strong Bitter
|
5 Gallons |
1.059 |
1.015 |
5.84 |
32.66 |
19.94 °L
|
736 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 56 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/30/2022 5:39 PM |
| Notes: |
|
|
Neck Oil
|
Blonde Ale
|
40 Litres |
1.033 |
1.006 |
3.53 |
33.88 |
4.74 °L
|
736 |
1 |
|
|
Author:
|
|
TwymanCraft
|
|
| Boil
Size: 43.68 Litres |
Boil Time: 30 |
Boil Gravity: 1.031 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/3/2022 8:00 PM |
| Notes: |
|
|
Christmas Dunkelweizen
|
Dunkelweizen
|
23 Litres |
1.055 |
1.011 |
5.74 |
17.52 |
23.81 °L
|
736 |
0 |
|
|
|
| Boil
Size: 26.28 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: sucrose |
Priming Amount: 171.1 g |
Creation
Date: 11/18/2021 1:59 PM |
Notes: Recipe copied and adapted from my Toffee-bomb dunkelweizen (which was James Morton's recipe).
The brew day that just kept giving. Liquid not going through the mash for lauter and sparge...had to keep sparging to get the volume...the brew kettle kept shorting out...then appears the element had burnt a lot of trub...then cleaning up I can't get the tap out...
So, with all of that quite happy with OG 1.055. A bit off but with all things considered not too bad.
Sample didn't taste burnt so I may have been lucky with that.
Noticed that I missed off Light Crystal malt from the grain bill, so will probably not get the toffee bomb effect now. Also noticed that using finings may make this drop too bright to be a Dunkelweizen (the sample was very clear). So may need to re-categorise as Dunkel Kristallweizen. We shall see...
Krausen has hit the roof of the fermenter by day 2 so going great guns.
Day 3 gravity down to 1.022. A little way to go yet. Smells fantastic
Sample tasted very good. A bit of sweetness and lots of bubblegum. Early days of course.
Day 6 gravity down to 1.013. Will give it a few more days yet. Want it to get to target before bottling. Samples not clear so definitely not a Kristallweizen. As long as it tastes good who cares?
Still.drinking this one and my word it is immense. The burning of trub on the false bottom of the boil kettle has actually given it a really interesting smoky twist. Not overpowering at all but just enough to give it interest. Could add small amount of rauchmalt to do this of course.
Definitely a keeper. Second dunkelweizen I have brewed and I will be brewing more. |
|
|
Chocolate Macadamia Nut Porter
|
English Porter
|
11 Gallons |
1.054 |
1.018 |
4.72 |
37.38 |
23.64 °L
|
736 |
0 |
|
|
|
| Boil
Size: 13.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: 9.72 psi |
Creation
Date: 10/29/2021 3:23 AM |
Notes: ADDITIONAL ITEMS
10 oz. (283 g) raw, unsalted macadamia nuts, chopped
12.5 oz. (354 g) Tanzania cacao nibs
20 drops Fermcap @ 70 min
1.5 tablets Whirlfloc @ 30 min
4 g yeast nutrient @ 15 min
Specifications:
Yield: 15 US gal
Original Gravity: 1.062
Final Gravity: 1.017
ABV: 5.90%
IBU: 35
SRM: 30
Efficiency: 72%
Directions:
Bake macadamia nuts and cacao nibs at 400°F (204°C) for 15 minutes. You’re aiming for a slight burnt character.
Mash at 150°F (66°C) for 60 minutes, adding the mash hops (Willamette), cacao nibs, and macadamia nuts at the start of the mash rest. Target a mash pH of 5.22. Lauter, then boil for 70 minutes, adding hops, Whirlfloc, and yeast nutrient as indicated.
After flameout, chill to 60°F (16°C) and pitch yeast. Ferment at 62°F (17°C) until specific gravity falls to 1.017 (4.3°P) and cold crash. |
|
|
Brewdog Tokyo
|
Russian Imperial Stout
|
1 Gallons |
1.158 |
1.028 |
20.72 |
98.7 |
50 °L
|
736 |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.105 |
Efficiency: 69 |
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: 10/19/2021 6:01 PM |
| Notes: |
|
|
Apple Cider
|
Common Cider
|
4.2 Gallons |
1.07 |
1.007 |
8.18 |
0 |
5.62 °L
|
736 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 100 |
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: 12/16/2019 8:47 PM |
| Notes: |
|
|
Juicy Voss XPA
|
Blonde Ale
|
10 Litres |
1.05 |
1.009 |
5.43 |
32.93 |
3.39 °L
|
736 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 71 |
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: 3/22/2019 8:55 AM |
| Notes: Failed brew - DMS. drain pour. |
|
|
House Amber
|
California Common Beer
|
5.5 Gallons |
1.052 |
1.009 |
5.64 |
32.49 |
12.61 °L
|
736 |
0 |
|
|
Author:
|
|
thunderwagn
|
|
| Boil
Size: 7.5 Gallons |
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: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2016 2:39 AM |
| Notes: |
|
|
Full Blonde Nelson
|
Blonde Ale
|
5.5 Gallons |
1.042 |
1.012 |
3.92 |
29.66 |
4.59 °L
|
736 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 75 |
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: 10/23/2018 12:07 AM |
| Notes: |
|
|
Dark Vader Coffee Milk Porter
|
Robust Porter
|
23 Litres |
1.086 |
1.033 |
6.93 |
21.54 |
39.35 °L
|
736 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 77 |
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: 7/10/2018 3:04 AM |
Notes: Was supposed to be a Coffee Milk Stout but changed up the recipe, added Amber Malt and didnt add 150g Black (Patent) Malt in the mash.
|
|
|
Dry Hopped Pils
|
German Pils
|
5.5 Gallons |
1.05 |
1.011 |
5.06 |
39.6 |
4.22 °L
|
736 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2018 7:01 PM |
Notes: Brew 6/1
Keg 6/12 |
|
|
Schneiders Weisse Tap5
|
American Light Lager
|
12 Litres |
1.056 |
1.014 |
5.54 |
8.05 |
12.49 °L
|
736 |
0 |
|
|
|
| Boil
Size: 14 Litres |
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: 10/12/2017 5:49 PM |
| Notes: |
|
|
Dry Irish Stout
|
Irish Stout
|
1.5 Gallons |
1.054 |
1.016 |
4.99 |
39.29 |
34.2 °L
|
736 |
0 |
|
|
|
| Boil
Size: 2.25 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2017 4:20 PM |
| Notes: Crush roasted barley to dust. |
|
|
Hefeweizen Summer 2017
|
Weissbier
|
5.5 Gallons |
1.055 |
1.014 |
5.45 |
11.15 |
3.66 °L
|
736 |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 30 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/11/2017 10:13 PM |
| Notes: |
|
|
Kelso's Ordinary Bitter III
|
Ordinary Bitter
|
8 Litres |
1.037 |
1.009 |
3.66 |
33.29 |
7.05 °L
|
736 |
1 |
|
|
|
| Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
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: 3/11/2017 5:50 AM |
Notes: Like II, but moved some of the Cascade to dry hop.
Added 10g extra Hallertau to the 1m edition.
Dry-hop regime in the primary doing incremental additions. |
|
|
Want A Wein
|
Vienna Lager
|
6 Gallons |
1.053 |
1.013 |
5.23 |
34.67 |
5.54 °L
|
736 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2016 8:25 PM |
Notes: Yeast from Pils
Brew 2/26
Keg 3/19 |
|
|
American Pale Ale
|
American Pale Ale
|
2.5 Gallons |
1.058 |
1.01 |
6.34 |
31.3 |
13.38 °L
|
736 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 47 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 76 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2016 7:57 PM |
| Notes: |
|
|
Harvest Moon - Rye And Pumpkin
|
Autumn Seasonal Beer
|
21 Litres |
1.048 |
1.012 |
4.71 |
25.77 |
18.08 °L
|
735 |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/20/2020 6:13 PM |
Notes: Halve and de-seed sugar pumpkins. Lay cut-side down on parchment paper and roast in oven at 350 for 1 hour. Let cool. With sterilized equipment, remove pumpkin flesh and blend. Pour in carboy ahead of the wort.
Caution:Maybe this needs to cold crash. After the first few pulls, it mellowed-out and was quite good. The first pulls probably had the settled spices. I will not change this recipe. For a rye and pumpkin beer, it was good!
Consider racking off of the settled spice into a secondary. |
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|
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|
