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Want Any Pils Mate?
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German Pils
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28 Litres |
1.047 |
1.008 |
5.14 |
37.6 |
4.86 °L
|
730 |
0 |
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 83 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/6/2016 9:34 AM |
| Notes: |
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Concussed Wheat
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Weissbier
|
5 Gallons |
1.063 |
1.018 |
5.86 |
18.12 |
4.15 °L
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730 |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 95 |
Boil Gravity: 1.048 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/23/2017 8:15 PM |
Notes: Red Wheat - Rahr
Wht Wheat - Cargill
Pils - Wyermann
2 row - Epiphany (USA)
- Started recirc pump after 1st 45 minutes at the 152 degree mark
- Boiled for 60 min, then started hop schedule
Added 3lb frozen mango's after 1st fermentation mostly done. Prep, make a puree with 1cup of h2o hold at 180degrees for 30 min, cool to 70 and add to fermenter
05/21/17
13 brix at 183 degrees
O.G. = 15 @74deg converts to 1.0592
05/25/17
Reading = 8 @ 70deg converts to 1.0148. Likely done but this is where I added the 3 lbs of pureed frozen mango's. I pureed with a little water and heated to 180deg in a pan. held it there for 10min. Cooled to 75 and added to wort
05/28/17
Reading = 1.014 @ 69deg - Done & kegged
ACTUAL ABV 1.063-1.014 = 6.43%
- So far people love it. They say the mango cuts the bite of wheat but doesn't taste fruity. A few said it tasted like hoegarten.
Keeper for an easy drinker
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Brundalen Kölsch
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Kölsch
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25 Litres |
1.046 |
1.009 |
4.84 |
22.65 |
2.85 °L
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730 |
0 |
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| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2016 7:48 PM |
| Notes: |
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10 - 2017 - JULY - Weize Guy
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Weissbier
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20 Litres |
1.054 |
1.008 |
6.15 |
15.49 |
3.93 °L
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730 |
1 |
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| 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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SK - Blonde
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No Profile Selected |
25 Litres |
1.045 |
1.008 |
4.87 |
21.11 |
4.97 °L
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730 |
0 |
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| Boil
Size: 30 Litres |
Boil Time: 70 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2017 10:09 AM |
Notes: ACTUALS
pre boil 11 brix
post bol 12.2 brix |
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Chinook Hopped Pils V2
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Czech Premium Pale Lager
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25 Litres |
1.049 |
1.007 |
5.48 |
44.86 |
3.77 °L
|
730 |
1 |
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| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2018 3:31 AM |
| Notes: |
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Boring Belgian Blonde
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Blonde Ale
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1 Gallons |
1.046 |
1.012 |
4.42 |
27.31 |
5.86 °L
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730 |
0 |
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| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2018 9:19 PM |
| Notes: guessed ingredients from a nondescript kit i was given as a gift |
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Festbier
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Festbier
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10 Litres |
1.05 |
1.009 |
5.36 |
32.14 |
3.52 °L
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730 |
0 |
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Author:
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Darep
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| Boil
Size: 11.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 78 |
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: 8/29/2021 9:46 PM |
| Notes: from https://www.youtube.com/watch?v=0DTPYrItoWU |
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My Stab At Indio
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International Pale Lager
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2 Gallons |
1.058 |
1.015 |
5.7 |
33.49 |
27.29 °L
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730 |
0 |
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| Boil
Size: 0.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.234 |
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: 3/26/2020 7:49 PM |
| Notes: |
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Billy The Barrel's Imperial Stout
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Russian Imperial Stout
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11 Litres |
1.112 |
1.029 |
10.95 |
68.07 |
50 °L
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730 |
0 |
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| Boil
Size: 16.75 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
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: 9/13/2020 8:26 AM |
Notes: "A Bourbon Barrel Aged Russian Imperial Stout, inspired from BCS"
## TODOs
- [x] oak + bourbon quantities and exposure time
- [x] grain bill and hops
- [x] yeast
- [x] aging vessels and process
- [x] account for impact of massive grain bill on process efficiency
- [x] Mash process and temp
- [x] Water chemistry
- [x] oak barrel
- [x] Bottling equipment (not enough flip tops this time)
- [x] get chalk
- [x] buy grain bill, DME and hops
- [ ] carbonation levels, qty of yeast to pitch for bottle conditioning and how to avoid bottle bombs
## RECIPE
for malt bill
https://www.homebrewhappyhour.com/bourbon-county-stout-clone-recipe/
for process
https://learn.kegerator.com/goose-island-bourbon-county-stout-clone/
## MALT
Mash the dark groans later in the mash to avoid astringency/tannins extraction
Grain bill from Hop and grain
Buy DME in case gravity needs to be seriously corrected
Base malt: 2row
Layers of toasty/biscuit/roasted/dark malts - Up to 20% of the bill
Expecting a ~15% drop in efficiency due to large grain bill (65% instead of 80%). The "11%" target accounts for eventual process undershooting or overshooting.
120 minutes mash - what temp?
Boil: 120 minutes
## WATER
"Kettle finings are a must"
## HOPS
60' and 45', aim for 60+ IBUs
Neutral tasting hop preferred, EK Goldings
## YEAST
"Pitch double yeast rate, for half sized batch"
US05 2pks + yeast nutrient + rehydration
Pitch temp 19-22C - violent fermentation, careful (use the 20L ferm bucket)
Aerate as per usual
## FERMENTATION AND AGING
### PRIMARY
~1 month, time it takes to finish primary fermentation.
### SECONDARY
Siphon in barrel. Keep excess beer for topping off the barrel (fight headspace). Prep the barrel as instructed, put in , shake and soak some bourbon after that and regularly rotate barrel to soak all places.
Rack in 2 * 5L glass carboy. Make two diff. aging:
Oak: American oak, medium toast cubes
Room temp fine if not too warm.
#### first carboy
3 months aging, then bottling
Per liter or beer: 2.7g Oak + 0.007L Bourbon
#### second carboy
6 months aging, then bottling
Per liter or beer: 1.5g Oak in 0.005L Bourbon
### CONDITIONING
Bottles. Might need to pitch fresh yeast on bottling day.
TODO: qty of yeast to pitch for bottle conditioning and how to avoid bottle bombs
## INFO AND LINKS
- https://www.beeradvocate.com/community/threads/how-much-oak-cubes-and-how-long.411105/
- http://www.thebrewingnetwork.com/post1888/
- https://byo.com/article/russian-imperial-stout-tips-from-the-pros/
- https://learn.kegerator.com/goose-island-bourbon-county-stout-clone/
- https://www.homebrewhappyhour.com/bourbon-county-stout-clone-recipe/ |
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Maibock / Helles Bock
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Munich Helles
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11 Gallons |
1.064 |
1.012 |
6.82 |
26.48 |
6.57 °L
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730 |
0 |
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| 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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Icee'frost
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Specialty IPA: White IPA
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5.5 Gallons |
1.056 |
1.014 |
5.52 |
62.6 |
4.29 °L
|
729 |
0 |
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| Boil
Size: 7.04 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 2/8/2024 12:12 AM |
| Notes: |
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Double IPA
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Double IPA
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21 Litres |
1.075 |
1.018 |
7.43 |
69.17 |
5.58 °L
|
729 |
0 |
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| Boil
Size: 27.12 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2023 5:30 PM |
| Notes: |
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Steve's Tree House Omage
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Specialty IPA: New England IPA
|
5.5 Gallons |
1.066 |
1.012 |
7.02 |
36.86 |
5.59 °L
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729 |
0 |
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| Boil
Size: 7.32 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 12.27 psi |
Creation
Date: 3/18/2023 2:14 PM |
| Notes: |
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Hazed And Confused
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Specialty IPA: New England IPA
|
2.5 Gallons |
1.076 |
1.019 |
7.52 |
21.83 |
7.17 °L
|
729 |
1 |
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| Boil
Size: 3.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 9.15 psi |
Creation
Date: 2/5/2021 10:30 PM |
| Notes: |
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Fade To Black
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Specialty IPA: Black IPA
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2 Gallons |
1.076 |
1.014 |
8.26 |
66.94 |
50 °L
|
729 |
5 |
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| Boil
Size: 3.56 Gallons |
Boil Time: 60 |
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: dextrose |
Priming Amount: 2 oz |
Creation
Date: 9/13/2020 2:47 PM |
| Notes: I increased the amount of Black Malt to obtain a truly Black IPA. The style calls for up to 40 SMR which is where black starts. When I brewed this beer within the guidelines I got a dark brown beer instead of black. |
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March 2020
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American Strong Ale
|
50 Litres |
1.06 |
1.012 |
6.32 |
103.13 |
14.88 °L
|
729 |
0 |
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| Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/7/2020 2:23 AM |
| Notes: |
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First IPA
|
American IPA
|
5.5 Gallons |
1.049 |
1.009 |
5.26 |
38.65 |
7.54 °L
|
729 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 10/18/2019 4:37 AM |
| Notes: |
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Churchill's 2X
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Belgian Dubbel
|
20 Litres |
1.064 |
1.011 |
7.06 |
25.04 |
26.06 °L
|
729 |
0 |
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| Boil
Size: 29.6 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2018 7:59 AM |
Notes: 90 minute boil. Chill to 18C. Oxygenate 60 seconds. Ramping primary slowly to 26C over 7 days. Rack to
secondary. At FG crash to 10C for 5 weeks to brighten. Bottle prime with Simplicity Candi Syrup at 8.5g/liter. Hold
bottles at 24C for 2 weeks for initial carbonation. Cellar 6 months. |
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Brunch Stout
|
American Stout
|
21 Litres |
1.068 |
1.013 |
7.15 |
61.29 |
44.89 °L
|
729 |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 6/2/2017 12:47 PM |
| Notes: |
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