|
10 - 2017 - JULY - Weize Guy
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Weissbier
|
20 Litres |
1.054 |
1.008 |
6.15 |
15.49 |
3.93 °L
|
715 |
1 |
|
|
|
| Boil
Size: 28 Litres |
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: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2017 11:59 AM |
Notes: Yeast expired in 2014. I think the stress helped with phenolics as i picked up 2nd place in 2017 vicbrew. Carbed to 2.9 vols co2.
120 pts. Rhys Allen |
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Marzen
|
Märzen
|
6.5 Gallons |
1.06 |
1.019 |
5.42 |
0 |
14.69 °L
|
715 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
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: 11/18/2017 5:36 PM |
Notes: This recipe is using the Halertau Taurus hops from the 2016 Yakima Valley Hop German Variety pack. The goal is a very simple brew to get my feet wet with lagering. I had some Saaz on hand as well, so I'm adding that at the end to supplement the Taurus.
The OG turned out a little higher than anticipated, but I pitched a giant starter. Fermentation began in about 4 hours at 60 degrees and was brought down to 50 degrees over the first 24 hours. Fermented 8 days and did a D-rest for 72 hours before beginning to Lager. |
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S'easy Wheat
|
American Wheat Beer
|
2.6 Gallons |
1.048 |
1.013 |
4.66 |
25.93 |
4.14 °L
|
715 |
0 |
|
|
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| Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
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: 1/28/2018 8:16 PM |
| Notes: |
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Czech Pils
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Czech Premium Pale Lager
|
8 Gallons |
1.053 |
1.015 |
4.99 |
40.1 |
3.39 °L
|
715 |
2 |
|
|
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| Boil
Size: 8.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 54 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 9/6/2021 12:02 PM |
| Notes: |
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49 Berliner Weisse
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Berliner Weisse
|
2.75 Gallons |
1.033 |
1.007 |
3.44 |
7.69 |
3.64 °L
|
715 |
0 |
|
|
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| Boil
Size: 4 Gallons |
Boil Time: 50 |
Boil Gravity: 1.023 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/5/2018 2:10 AM |
| Notes: |
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Colorado Appia
|
Weissbier
|
24 Litres |
1.049 |
1.009 |
5.22 |
8.5 |
7.99 °L
|
715 |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/10/2018 6:03 PM |
Notes: 65C 60 MIN 78C 10 MIN 78C 20 MIN RECIRCULAÇÃO
FERVURA 60MIN MEL 5 MINUTOS FINAIS FERVURA
FERMENTACAO 18C 7 DIAS 21C 2 DIAS 23C 3 DIAS 1C 5 DIAS
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Maibock / Helles Bock
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Munich Helles
|
11 Gallons |
1.064 |
1.012 |
6.82 |
26.48 |
6.57 °L
|
715 |
0 |
|
|
|
| Boil
Size: 12.71 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
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: 4/25/2021 5:46 PM |
| Notes: |
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Gulden Draak (18E) - All Grain
|
Belgian Dark Strong Ale
|
5.25 Gallons |
1.128 |
1.025 |
13.52 |
19.04 |
13.38 °L
|
715 |
1 |
|
|
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| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 75 |
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: 2/23/2020 6:05 AM |
Notes: This is the 5 gallon Gulden Draak (18E) all grain kit from Austin Homebrew Supply.
This will be my first batch in the Anvil 10.5 Gallon Foundry with re-circulation pump kit .
Fermenting in a KegLand FermZilla Conical Fermenter - 7.1 gal. / 27 L.
Also using an Anvil Carboy Cooling System in the FermZilla to keep it at a steady cool temperature. |
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IPA
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Specialty IPA: New England IPA
|
15 Litres |
1.068 |
1.014 |
7.01 |
45.25 |
8.21 °L
|
714 |
0 |
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| Boil
Size: 21.81 Litres |
Boil Time: 30 |
Boil Gravity: 1.039 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: dextrose |
Priming Amount: 145 g |
Creation
Date: 9/13/2018 7:28 PM |
Notes: STARTER
01 Dia antes fazer starter com 1,8 litro de água e 172,6gr de DME
MOSTURAÇÃO
1 Colher de chá de ácido ascórbico
1 Colher de chá de cloreto de cálcio
1 Colher de chá de sulfato de cálcio
FERVURA
30 minutos
Adição de acuçar 20 miniutos
FERMENTAÇÃO
Inoculo 18°C - 10 dias
MATURAÇÃO
5°C 5 dias
ENVASE
Priming Açúcar 6g/l
10 dias a 24°C |
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Haze For Dayz
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Specialty IPA: New England IPA
|
22 Litres |
1.07 |
1.013 |
7.48 |
32.42 |
6.59 °L
|
714 |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18.5 ° C |
Priming Method: co2 |
Priming Amount: 0.52 bar |
Creation
Date: 5/13/2022 10:02 PM |
Notes: Batch #1 - 15/5/22 (Eff.: 66%, Att.: 79%, ABV: 7.48%)
- Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: 22 L
OG: 1070 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
Note: Dry pitched x2 packs of M66 HopHead
Substitutes;
- Veloria Schooner in for Maris Otter
19/5/22 - SG: 1020
22/5/22 - SG: 1014
23/5/22 - SG: 1014
25/5/22 - SG: 1013 (Tilt), cold crashed to 10C and dry hopped.
29/5/22 - Kegged and carbed.
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Tropical Vacation DDH NEIPA
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Specialty IPA: New England IPA
|
12 Gallons |
1.066 |
1.016 |
6.58 |
49.42 |
4.89 °L
|
714 |
1 |
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| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 13.9 psi |
Creation
Date: 7/6/2021 12:37 PM |
Notes: New England Style IPA
Notes:
NE-IPA will be judged according to the 21B Specialty IPA guidelines as a distinct Type of Specialty IPA.
As with other Types, Entrant must specify a Strength as session, standard, or double. If unspecified, the entry will be judged as standard strength. The ABV ranges for strengths are the same as for other Specialty IPA’s.
Entrant may specify hop varieties used and/or method of use (e.g. bittering, whirlpool, dry hop), if Entrant feels this information is critical to appreciating the beer. Supplying this information is entirely optional, and doing so may affect judging positively or negatively depending on the judges’ perception of the expected varietal or process-related characteristics.
Impression
A refreshing hop-driven pale ale showcasing fresh, juicy, fruity hop flavors and aromas. Moderate bitterness and low malt flavors only play a supporting role, preserving approachable drinkability. Deceptively soft, creamy mouthfeel gives way to a crisp, dry finish characteristic of all American IPA’s. Singularly hazy but still attractive to those who appreciate an intense hop experience.
Aroma
High to intense fresh hop aromas, emphasizing fruity notes reminiscent of tropical fruits, stone fruits, berries, melons, and citrus fruits. Piney, resinous, or spicy hop aromas should complement the fruity character. The best examples are not grassy or vegetal. Yeast-derived aromas include low to moderate esters that complement the hoppy aromas, and are often also characteristic of tropical and stone fruits. Low to medium-low fresh grainy or crackery malt aromas provide background notes, with little to no caramel or toast. May have a low bready aroma when wheat or other adjunct grains are used. No diacetyl. Stronger versions may exhibit an alcohol note, but should not be solventy or hot.
Appearance
Pale straw to orange in color. Typically quite hazy to nearly opaque–suggesting orange juice–however some beers might clarify as they age, leaving only faint haze. Fluffy and persistent white head, often depositing intricate lacing on the glass.
Flavor
As with aroma, medium-high to intense fresh hop flavors should be in the forefront, with emphasis on tropical fruits, stone fruits, berries, melons, and citrus fruits. Piney, resinous, earthy, and spicy hop flavors should complement the fruity flavors, and grassy or vegetal hop character is absent. Bitterness may be medium-low to medium-high, and should be smooth and never sharp or harsh. Malt flavor is low to medium-low and is typically fresh and grainy, crackery, or bready, with medium-low to very low perceptible sweetness. Overall balance is bitter, but less so than standard American IPA. Low to moderate yeast-derived fruity flavors should complement the hops. Finish should be dry to medium-dry, with long-lingering fruity hop flavors.
Mouthfeel
Soft, smooth mouthfeel with medium-light to medium-full body and moderate carbonation. Low ratios of sulfate to chloride ions can give a distinctly juicy, mouth-watering sensation, while high-protein adjuncts and suspended yeast may provide some creaminess. The finish should be smooth and clean and never astringent. Stronger versions may exhibit some alcoholic warmth, but the strength should be well-hidden.
Comments
NE-IPA’s are best consumed fresh, with delicate hop aromas and flavors falling off quickly, and high amounts of suspended solids potentially causing poor stability. Most classic examples straddle the line between standard and double IPA’s, but with lower bitterness and well-hidden alcohol they have a deceptive drinkability more like standard IPA’s. Bitterness is balanced by a soft, creamy mouthfeel rather than malt sweetness. Hazy appearance may be caused by suspended yeast, hop polyphenols, proteins from adjunct grains, or–rarely–unconverted starches added to the boil. Some of these sources of haze will settle out over time, so a somewhat older beer may be only slightly hazy while a fresh version could be totally opaque. Haziness approaching opacity is a signature of the NE-IPA style, but results from ingredients and processes chosen to provide an intensely enjoyable hop experience. Appearance is not an end in itself for NE-IPA. Most characteristics scale fairly linearly with strength, however hop aromas are often nearly as intense in session-strength NE-IPA’s as in double-strength versions, and even session NE-IPA’s may have a relatively creamy mouthfeel.
Ingredients
Pale or 2-row base malt, typically North American or British, provides a blank canvas for these hop-driven ales. Little to no “character” malts such as kilned or crystal malts are used, however large portions of malted or unmalted wheat, oats, or other adjunct grains may be employed to provide body and creaminess. Stronger versions may include simple sugars to boost fermentability. Hop varieties often include new products of breeding programs that were selected for unique and exotic flavors and aromas and high essential oils. Hop bills may be complex, or may emphasize varietal characteristics of a single cultivar. The bulk of hopping comes later in the brewing process, especially at flameout/whirlpool with protracted hop stands, and dry hopping. First wort hops or bittering charges are small or even nonexistent, while some brewers prefer hop extracts for bittering. Ale yeast strains may be American or English, but produce more esters and are less flocculent than the cleaner yeasts often used for standard American IPA’s. Water profiles often have much lower sulfate-to-chloride ratios than other IPA’s, providing a juicy, mouthwatering impression.
Comparison
Compared to standard American IPA’s, NE-IPA’s emphasize hop flavor and aroma to the near exclusion of all else. Flavors and aromas tend to be fruity and exotic, with less focus on the piney and resinous character that may be found in standard American IPA’s. While the balance is still bitter, overall bitterness tends to be lower, and never has the sharpness of some classic American IPA’s. Malty flavors also take a secondary role with little to no caramel or toast. Yeast character is often more present than in standard American IPA, with esters complementing the fruity hop notes. Color tends to be a bit lighter, and any level of haze is acceptable, though bright clarity is not typical. Mouthfeel is softer, fuller, and creamier than other American ale styles.
Examples
Session: 3.0-5.0% ABV
Lawson’s Finest Liquids Super Session, Night Shift Whirlpool, Treehouse Eureka!
Standard: 5.0-7.5% ABV
The Alchemist Focal Banger, Bissel Brothers The Substance, Fiddlehead IPA, Hill Farmstead Susan, Treehouse Julius, Trillium Congress Street
Double: 7.5%+ ABV
The Alchemist Heady Topper, Grimm Artisanal Tesseract, Lawson’s Finest Liquids Sip of Sunshine, Treehouse King Julius
Vital Statistics
IBU: 35-120
OG: 1.040-1.085
ABV: 3%-10%
FG: 1.008-1.018
SRM: 4-10 |
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Billy Bob's A Brute IPA
|
American IPA
|
5.5 Gallons |
1.057 |
1.009 |
6.3 |
20.77 |
4.12 °L
|
714 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 17.16 psi |
Creation
Date: 5/4/2021 2:43 AM |
| Notes: Not sure if this recipe builder accounts for the use of enzymes in mash or ferm, but ideally the Final Gravity on this one should go as low as you can get 'er. sub 1.000 even. Also, I'm not sure if it's a good idea to use Champagne yeast in wort normally, but I'm assuming the enzyme will allow that yeast to do it's do. If not, use a high attenuating neutral strain like Cali, or Nottingham, I'd even use 34/70 for f's sakes. Either way aim for highly fermentable wort, and use the enzymes to get low. You want this fkr bone dry, and hoppy as super-balls. Favor the Nelson Sauvin in the cold side hops. Use some dextrose if you need to bump up OG. |
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Belgian Golden
|
Belgian Pale Ale
|
5.5 Gallons |
1.059 |
1.01 |
6.37 |
15.97 |
4.69 °L
|
714 |
2 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
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: 3/15/2019 3:33 AM |
| Notes: |
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Beach Bum
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.075 |
1.006 |
9.13 |
110.49 |
6.74 °L
|
714 |
3 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2018 5:57 PM |
| Notes: |
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Black IPA
|
Specialty IPA: Black IPA
|
14 Litres |
1.06 |
1.015 |
5.95 |
0 |
28.62 °L
|
714 |
0 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
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: 11/6/2018 5:49 PM |
| Notes: |
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Saison
|
Saison
|
5.5 Gallons |
1.057 |
1.011 |
5.98 |
28.07 |
3.54 °L
|
714 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2017 5:20 AM |
| Notes: |
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Blacked Out
|
Specialty IPA: Black IPA
|
1 Gallons |
1.068 |
1.011 |
7.41 |
77.37 |
35.32 °L
|
714 |
1 |
|
|
|
| Boil
Size: 1.7 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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2018 7:26 PM |
| Notes: |
|
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Wonder Ginger-Lime
|
Witbier
|
15 Litres |
1.052 |
1.011 |
5.36 |
36.31 |
3.99 °L
|
714 |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2018 7:03 AM |
| Notes: |
|
|
Saison 10 Gallon Blood Orange
|
Saison
|
11 Gallons |
1.049 |
1.01 |
5.1 |
23.67 |
4.56 °L
|
714 |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 90 |
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: 2/11/2018 3:28 PM |
| Notes: |
|
|
Belleau Wood Saison
|
Saison
|
5 Gallons |
1.057 |
1.01 |
6.15 |
62.31 |
7.14 °L
|
714 |
0 |
|
|
|
| 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: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2017 10:28 PM |
| Notes: |
|
|
|
|