|
OOchi Goochi Xmas Stout
|
Sweet Stout
|
5.5 Gallons |
1.074 |
1.015 |
7.78 |
42.51 |
50 °L
|
682 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/22/2017 10:11 PM |
Notes: Soak the Tuscan oak cubes in 1-2 cups of vanilla brandy for 48 hours.
Finely chop the raisins, dates and figs. Create a compote. Rack
1.071 OG |
|
|
Japanese Rice Lager
|
International Pale Lager
|
10 Litres |
1.047 |
1.008 |
5.08 |
52.01 |
3.09 °L
|
682 |
0 |
|
|
|
| Boil
Size: 15.76 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2022 11:36 AM |
| Notes: |
|
|
Awesome Recipe
|
British Golden Ale
|
21 Litres |
1.05 |
1.015 |
4.62 |
22.8 |
8.31 °L
|
682 |
0 |
|
|
|
| Boil
Size: 27 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2021 10:33 PM |
| Notes: |
|
|
Bohemian IPA
|
American Pale Ale
|
23.72 Litres |
1.057 |
1.017 |
5.36 |
43.42 |
5.13 °L
|
682 |
0 |
|
|
|
| Boil
Size: 29.71 Litres |
Boil Time: 40 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 0.83 bar |
Creation
Date: 4/2/2021 2:08 PM |
Notes: 1. Place WLP013 in a warm environment and allow it to reach RT. Pre-boil 300mL Water + 100g DME + 2g Yeast Nutrient + 2g Go-Ferm + 50g Sucrose for 15 minutes. Sterilize a 500mL Schott bottle and pour in medium. Chill in freezer until 27 degrees. Pitch the WLP001 yeast into the medium and fix an airlock stopper to the bottle. Allow 24 hours of growth before adding to potentially upcoming wort.
2. To a 35L stainless steel induction pot, add 30L of water and adjust pH to 5.0 using CaCl2 and then Citric acid. Remove 5L of water and cover with foil for later sparge use.
Bring the 25L of water to 50 degrees Celsius and circulate the water through pump.
3. All the malts are combined and placed in two BIAB Bags, tied down and allowed to be pegged to the wall of the pot, anchoring the bag. The malts strike the water at 50 degrees, lowering the water into the 40-45 degrees celsius range. On Medium-Low heat, maintain a slow gradient increase in temperature from 45 to 60 over 20 minutes.
(a) Protein rest - 20 minutes at 40-60 degrees.
(b) Beta Amylase - 40 minutes at 60-62 degrees Celsius.
(c) Alpha Amylase - 60 minutes at 70-72 degrees Celsius.
(d) Mash out - 10 minutes at 78 degrees Celsius.
(e) Grain removal and draining (each bag drains into its own pot)
(f) Sparge - 2.5L of water is sparged through the grains and added to the mash.
4. The mash is boiled to 95 degrees celsius and a 60 minute timer is started upon the addition of the first bittering hops. Follow the hop schedule outlined in this method.
5. At 15 minutes remaining in the boil, add Yeast Nutrient, Go-Ferm, Irish Moss (pre-hydrated) and a Whirlfloc table. Lastly, dissolve in the Dextrose.
6. Place the immersion chiller in the boiling wort at 15 minutes remaining to heat sterilize.
7. At flame out time, begin immersion cooling with ice chiller.
8. Once wort reaches 20 degrees celsius, use recirculation pump to transfer wort to fermenter.
9. The pressure fermenter must be alkaline cleaned, rinsed and sterilized. Add yeast to the pressure fermenter first out of the Schott bottle. Then pump in the wort from the kettle.
10. Seal the fermenter and physically aerate by shaking for 1 minute. CO2 purge the vessel 5 times and allow the wort to ferment for 45 hours before High-Krausen dry hopping according to the hopping schedule.
11. Further ferment until 14 days have elapsed since the yeast pitching.
12. Cold crash the beer at 4 degrees Celsius for 2 days and equilibrate with CO2 from fridge during cooling. Liquid-Liquid transfer the beer out of the fermenter under constant pressure.
13. Transfer to a Cornelius Keg (19L) and refrigerate at 4 degrees under 0.5 bar. |
|
|
2021 Oktoberfest
|
Märzen
|
5.25 Gallons |
1.055 |
1.008 |
6.25 |
25.87 |
14.25 °L
|
682 |
1 |
|
|
|
| Boil
Size: 6.34 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/20/2020 3:47 PM |
| Notes: |
|
|
Saison Dupont Look-alike
|
Saison
|
6 Litres |
1.068 |
1.011 |
7.54 |
23.13 |
6.33 °L
|
682 |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 74 |
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: 2/7/2020 10:28 PM |
| Notes: |
|
|
Harpo
|
International Pale Lager
|
5.5 Gallons |
1.046 |
1.007 |
5.07 |
17.04 |
3.4 °L
|
682 |
0 |
|
|
|
| Boil
Size: 6.88 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 53 ° F |
Priming Method: co2 |
Priming Amount: 10.23 psi |
Creation
Date: 10/31/2019 6:32 PM |
Notes: St. Paddys day lager. Adapted from Barclay Perkins original 1962 logs. They used up to 17% corn and mycozyme, (alpha-amylase).
Malt forward. Very clear yellow, crisp and good body, lasting head even when ice cold. Needs at least a month lagering.
- Barclay Perkins logs show a Danish/Copenhagen yeast. I prefer S-23 yeast because it attenuates well and very clean but I've substituted 34/70 also. Just remember to ferment in the low temp range and do a good diacetyl rest with S-23 to avoid any "fruity" flavors.
- A step mash at 129, 147° and 158° for 30 min each with mash out at 170° for 15 min brings out the best.
-This beer really benefits from lagering, 4 weeks min, 6 weeks really cleans it up nicely. |
|
|
French Beer
|
Saison
|
5 Gallons |
1.07 |
1.013 |
7.45 |
30.47 |
4.86 °L
|
682 |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 9/12/2019 9:49 PM |
Notes: 2.53 gal Grain Absorbtion
9.35 Gal for Mash
Step Target Temp (F) Infusion Needed Quarts / Pound
1. 144.0 30.31 Quarts @ 148.5 (F) 2.40
2. 148 2.1 Quarts @ boiling 2.56
3. 152 2.3 Quarts @ boiling 2.75
4. 156 2.7 Quarts @ boiling 2.96 |
|
|
7/20 Pale Ale
|
American Pale Ale
|
6 Gallons |
1.051 |
1.012 |
5.11 |
37.39 |
4.08 °L
|
682 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 3/15/2019 2:20 AM |
| Notes: |
|
|
S'alll Good, Man Stout
|
Russian Imperial Stout
|
22 Litres |
1.085 |
1.021 |
8.4 |
72.88 |
33.68 °L
|
682 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: Sugar |
Priming Amount: 100 |
Creation
Date: 10/22/2018 7:16 PM |
| Notes: |
|
|
Centennial Blonde
|
Blonde Ale
|
5.5 Gallons |
1.041 |
1.008 |
4.23 |
24.54 |
3.73 °L
|
682 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
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: 6/18/2015 3:51 PM |
| Notes: |
|
|
Pliny The Elder
|
American IPA
|
6 Gallons |
1.077 |
1.014 |
8.26 |
201.17 |
6.59 °L
|
681 |
1 |
|
|
|
| Boil
Size: 9.33 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 72 |
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: 7/13/2018 11:44 PM |
| Notes: |
|
|
"Thief & Dutchess" Red IPA
|
Specialty IPA: Red IPA
|
8.5 Litres |
1.055 |
1.007 |
6.32 |
32.69 |
14.45 °L
|
681 |
1 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2018 12:52 PM |
| Notes: |
|
|
Dollnitz Gose
|
Experimental Beer
|
5 Gallons |
1.023 |
1.006 |
2.25 |
4.62 |
3.57 °L
|
681 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.018 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2018 11:13 PM |
Notes: Reserve 14 of the 16 ounces of milled, acidulated malt. Mash the remaining 2 ounces acid malt with Pilsner and Wheat malts, along with rice hulls at 149°F (65°C) and hold for 45 minutes. Add remaining acid malt and continue to mash, stirring every 15 minutes, for another 45 minutes. Don’t worry if mash temperature falls slightly during secondary mash.
Add heat to bring the mash temperature up to 168°F (76°C) and sparge at this temperature until runoff wort gravity reaches 1.008 (2° P) or pH 5.8 (whichever comes first). Collect enough wort in the kettle to allow for a final volume of 5.5 gallons after a 60 minute boil. Use fresh, whole coriander seed ground in a spice grinder or mortar and pestle, and add 5 minutes before the end of the boil. Chill to 70°F (21°C), aerate and pitch.
Ferment at 68°F (20°C) until terminal gravity is reached. Crash to 40°F (4°C) and cold condition for one week, then rack. Add salt and lactic acid to taste, blending thoroughly. Two ounces of lactic acid at bottling (along with the acid malt contribution from the mash) will result in a mildly tart gose, whereas 3 ounces will be noticeably tart. Package and carbonate or bottle and prime.
Note: If adding gyle, sugar or malt extract to prime, be sure to taste for the correct acid and salinity balance before blending in priming. |
|
|
Lagerfeuer Rauchbier
|
Specialty Smoked Beer
|
5.5 Gallons |
1.064 |
1.01 |
7.12 |
27.84 |
8.42 °L
|
681 |
0 |
|
|
|
| Boil
Size: 7.6 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: 62 ° F |
Priming Method: co2 |
Priming Amount: 9.88 psi |
Creation
Date: 12/9/2020 12:25 PM |
Notes: Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter
The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished. |
|
|
Honey Apple Ale
|
Specialty Fruit Beer
|
4 Gallons |
1.061 |
1.017 |
5.86 |
45.12 |
12.16 °L
|
681 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 56 |
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: 4/5/2018 1:05 AM |
| Notes: |
|
|
Hazy Train DIPA
|
Specialty IPA: New England IPA
|
3.5 Gallons |
1.07 |
1.01 |
7.91 |
30.66 |
5.22 °L
|
681 |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/27/2021 3:09 PM |
Notes: Add hops during fermentation, day 2 probably.
Ferm Hop- for bio transformation
1/2 hops
Post Ferm Hop-
Other hops
Post Brew Notes
Start at 5.75 pre-boil
|
|
|
Session NEIPA
|
American IPA
|
19 Litres |
1.04 |
1.009 |
4.06 |
85.71 |
2.49 °L
|
681 |
0 |
|
|
|
| Boil
Size: 36 Litres |
Boil Time: 60 |
Boil Gravity: 1.021 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2017 11:17 AM |
| Notes: |
|
|
KveikPa
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.062 |
1.012 |
6.54 |
33.29 |
4.98 °L
|
681 |
1 |
|
|
|
| Boil
Size: 6.84 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
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: 6/24/2022 2:01 PM |
| Notes: |
|
|
Tropical Vacation IPA
|
Specialty IPA: New England IPA
|
11 Gallons |
1.063 |
1.003 |
8.12 |
29.14 |
5.61 °L
|
681 |
0 |
|
|
|
| Boil
Size: 12.71 Gallons |
Boil Time: 30 |
Boil Gravity: 1.062 |
Efficiency: 63 |
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: 3/17/2023 1:22 PM |
| Notes: |
|
|
|
|