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Raging Red Irish Red Ale 10 Gal
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Irish Red Ale
|
10 Gallons |
1.059 |
1.012 |
6.15 |
36.89 |
21.16 °L
|
704 |
1 |
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| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2019 8:11 PM |
| Notes: |
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Sorgenfri English Porter
|
Brown Porter
|
10 Litres |
1.061 |
1.018 |
5.62 |
33.91 |
35.24 °L
|
704 |
1 |
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| Boil
Size: 14.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: BelgianCandySyrup |
Priming Amount: 72.3 g |
Creation
Date: 12/25/2021 8:32 PM |
| Notes: |
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Cashmere Blonde Ale
|
Blonde Ale
|
3.5 Gallons |
1.054 |
1.01 |
5.83 |
24.6 |
4.25 °L
|
704 |
0 |
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 3.2 oz |
Creation
Date: 8/29/2021 6:39 PM |
Notes: -- Add Water Agt ingredients to mash water while heating to strike temperature.
-- Add additional lactic acid to sparge water while heating to 170F. No additional salts are added to the sparge water, which is the same source water used for the mash (Chippewa Springs).
-- Mash pH calculated to 5.4 based on grain + mash water (11 qt).
-- Add Irish moss and yeast nutrient 15 minutes before the end of boil.
-- Add Brewers Clarex to the primary fermentor with the yeast.
-- Add dry hops to secondary fermentor 3-5 days before bottling.
-- Secondary fermentor is a 5-gallon Big Mouth Bubbler with a Depth Charge insert.
-- Transfer beer to bottling bucket with a sanitized muslin mesh grain/hop bag attached to the auto-siphon outlet hose to catch any hops that escape the Depth Charge. |
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Chocoffee Oatmeal Stout
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Oatmeal Stout
|
20 Litres |
1.057 |
1.016 |
5.38 |
32.81 |
36.48 °L
|
704 |
0 |
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| Boil
Size: 20 Litres |
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: N/A |
Priming Method: sucrose |
Priming Amount: 107.1 g |
Creation
Date: 11/20/2020 2:51 PM |
Notes: Having trouble adding my late additions...
250g Cocoa powder 5 mins left in the boil
250g Coffee beans 12 hr before bottling
100g ground coffee in tea bags 12 hrs before bottling
Brew day. Had to change up the malt bill and have saved those.
Lowered mash temp 30 mins in gave it a good stir. Not too vigorous though. Temp was overshooting. At time of stir, sitting at 67...after stir, 72...tells you how hot it is inside. No wonder I have been having efficiency issues...
We shall see what the pre-boil gravity reading is.
1.052...a bit off...
2 x 2 litres sparges over boil kettle
2 x 2 litres sparges in secondary fermenting/ holding vessel. All runnings added back to boul vessel.
20 litres into fermentor
1.056...bit off again.
Gravity on Day 6 1.024. Doing pretty well. Won't measure again until Day 10.
Gravity on Day 10 1.021. Not come down as much as I was hoping. Probably won't be bottling on Day14. Might go to Day 18...
Day 14 gravity...hasn't budged. Still 1.021. Bumping temp to 20c to try to get it over the line...
Pitched 5g of rehydrated Champagne Yeast on Day 16.
Day 17. Gravity 1.0205...maybe. Added 50g table sugar in solution and 38ml vanilla extract (contained glucose). Only 10% vanilla, so I am not expecting vanilla overkill. Slight gamble of course. But now maybe better to add it with that sugar content. Keep fermented at 20c. Measure again on Day 20. Hopefully be bottling or adding coffee beans and ground coffee then.
Measured gravity on Day 19 1.0205 ish. So yeast had already munched through the extra 50g and glucose in the essence and possibly more. Sample tasted the same as previously with no real detectable vanilla element, surprisingly.
Measure again day 21.
Last night (day 21) gravity hadn't budged. Added 200g of beans and 100g ground coffee in tea bags. Bottled 12hrs later. Sample at bottling tasted quite astringent and bitter which was a surprise. However, we have 2 weeks of bottle conditioning. Primed primary with 110g of table sugar in a warm (boiled) water solution. Two weeks of conditioning has done this a lot of good. No longer astringent. Mellowed a lot. Coffee and chocolate are noticeable. Coffee more than chocolate. Aroma is a odd. Very pleasant drink.
Have had Krausen-looking foam on the beer in the bottles which is surprising given that the gravity was stable over three days at room temps.
Anyway, decent drink. Bottles are now stored in a cool location and no bulging caps or gushers so far. |
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AIPA
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American IPA
|
1 Gallons |
1.067 |
1.017 |
6.56 |
50.07 |
10.49 °L
|
704 |
0 |
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| Boil
Size: 1.25 Gallons |
Boil Time: 30 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 1 oz |
Creation
Date: 4/9/2020 6:53 PM |
| Notes: Reserve 1 quart of water from the original mash volume, bring to 160°F, add 1.5g galaxy and 1.5g simcoe, leave at room temp overnight, strain into wort |
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Grissette Guess
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Saison
|
3 Gallons |
1.045 |
1.007 |
5.05 |
35.21 |
4.19 °L
|
704 |
0 |
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| Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
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: 12/6/2019 5:17 AM |
Notes: BIAB required substantial sugar additions prior to boil to meet OG for the first 2 batches I've made.
This ale definitely derives its primary character from the yeast. This really gives it more of a farmhouse style. Not sour, but definitely some nice funk going on.
Adding lemon grass during fermentation may be the "Grissette" note I was searching for, but I've yet to attempt this.
Overall a very enjoyable drinking ale. |
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New Pale - Vosk+Celebration
|
American Pale Ale
|
35 Litres |
12.133 |
2.382 |
5.2 |
42.72 |
13.48 °L
|
704 |
0 |
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| Boil
Size: 39 Litres |
Boil Time: 60 |
Boil Gravity: 10.9 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 13 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2015 2:14 PM |
| Notes: |
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Gingerbread Stout
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Sweet Stout
|
5 Gallons |
1.073 |
1.017 |
7.36 |
27.04 |
50 °L
|
704 |
1 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
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: 10/25/2018 5:47 PM |
| Notes: Could use s-04 or Wyeast 1099. Ferment at 66 degrees. |
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Kumano Brewing 1
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Maibock/Helles Bock
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20 Litres |
1.058 |
1.009 |
6.39 |
25.52 |
7.78 °L
|
704 |
0 |
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| Boil
Size: 25 Litres |
Boil Time: 80 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2017 1:44 AM |
| Notes: |
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Belgian Quad
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American Light Lager
|
2.75 Gallons |
1.104 |
1.019 |
11.11 |
75.42 |
29.15 °L
|
704 |
0 |
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/10/2016 1:15 PM |
| Notes: |
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For Your Rye's Only
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American IPA
|
22 Litres |
1.069 |
1.011 |
7.5 |
64.98 |
10.88 °L
|
704 |
1 |
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Author:
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TheBuddster
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| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/11/2016 4:53 AM |
| Notes: |
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Lakrisporter
|
Robust Porter
|
20 Litres |
1.068 |
1.025 |
5.69 |
35.67 |
33.83 °L
|
704 |
0 |
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| Boil
Size: 32.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: 5.5 |
Creation
Date: 3/1/2016 9:24 PM |
| Notes: Kjøl ned vørter til 17 grader før pitching av gjær. |
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Grodziskie
|
Piwo Grodziskie
|
2 Gallons |
1.04 |
1.007 |
4.27 |
26.14 |
3.52 °L
|
703 |
0 |
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| Boil
Size: 3.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.023 |
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: 3/25/2018 1:50 AM |
| Notes: |
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Leaning Rock Black IPA
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Specialty IPA: Black IPA
|
4.8 Litres |
1.053 |
1.009 |
5.82 |
60 |
27.51 °L
|
703 |
0 |
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| Boil
Size: 7.1 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: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2018 12:11 PM |
Notes: Take off of the BrewDog arcade nation.
1.25gal/4.8L batch
14day Fermentation @18 degrees, cold crash @ 1 degree 2 days
Dry hop @ 5days for 5 days
Second ferment/age 30 days
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Call Me Peaches: Steves Stag Saison
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Saison
|
5.5 Gallons |
1.05 |
1.009 |
5.34 |
18.43 |
6.23 °L
|
703 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/25/2019 12:23 AM |
| Notes: 5 lbs of fresh apricot in secondary |
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Ruthless (clone)
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Specialty IPA: Rye IPA
|
7 Litres |
1.063 |
1.013 |
6.61 |
66.86 |
9.89 °L
|
703 |
0 |
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Author:
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Darep
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|
| Boil
Size: 10.9 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 16.7 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2017 7:46 AM |
| Notes: |
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Galactus DIPA
|
Double IPA
|
3.25 Gallons |
1.07 |
1.012 |
7.65 |
84.56 |
4.5 °L
|
703 |
1 |
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| Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
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: 12/27/2016 6:03 PM |
| Notes: |
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Golden Sour Ale (Base Recipe)
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Mixed-Fermentation Sour Beer
|
5.5 Gallons |
1.05 |
1.01 |
5.18 |
8.85 |
3.89 °L
|
703 |
0 |
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| Boil
Size: 7 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: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/15/2020 6:29 PM |
Notes: Base golden sour recipe to make fruited kettle sours, inspired by MTF's RareBarrel recipe posting:
http://www.milkthefunk.com/wiki/The_Rare_Barrel
Make lacto starter 24hrs in advance of brew day.
Add lactic acid to mash until PH of 4.5 is achieved.
Cool wort to 100F to pitch lacto and kettle sour around 80-100F until PH of 3.3 is achieved.
Bring kettle to boil for 10 mins, cool and add whirlpool hops, transfer to primary and pitch yeast.
Rack onto 4-8 pounds of fruit puree as fermentation slows (~5 days).
Let fermentation continue of fruit in secondary for another 4-8 days, or until desired flavor is achieved. |
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AG#64 Hoppy Amber Ale V2
|
American IPA
|
12.5 Litres |
1.044 |
1.014 |
3.96 |
50.13 |
5.55 °L
|
703 |
0 |
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| Boil
Size: 14.5 Litres |
Boil Time: 30 |
Boil Gravity: 1.038 |
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: 12/20/2020 7:52 AM |
| Notes: |
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Pico_BooBerry NEIPA
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Specialty IPA: New England IPA
|
1.38 Gallons |
1.065 |
1.013 |
6.75 |
50.58 |
5.62 °L
|
703 |
0 |
|
|
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| Boil
Size: 1.88 Gallons |
Boil Time: 30 |
Boil Gravity: 1.047 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/13/2021 11:09 PM |
Notes: PicoBrew Pro instructions
Night before:
Collect and treat 1.375 gallons of water.
Brew day:
Mash at 154F for 60 min.
Boil for 30 min with schedule additions as indicated.
Chill to 170F for 30 min whirlpool
Chill to pitch temp (65F) and pitch yeast
Ferment under pressure (red PRV) at 68F.
~ Day 3:
At 5 SG points from FG, dry hop, increase temperature (70F) until fermentation is complete.
Cold crash, close transfer, finish carbonation, serve.
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