|
Chocolate MIlk Stout
|
No Profile Selected |
2.5 Gallons |
1.045 |
1.014 |
4.12 |
21.43 |
38.89 °L
|
555 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
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: 5/21/2020 1:28 PM |
| Notes: |
|
|
Haze Ipa
|
Specialty IPA: New England IPA
|
10 Litres |
1.065 |
1.016 |
6.39 |
50.8 |
6.73 °L
|
554 |
0 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
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: 6/5/2019 3:52 AM |
| Notes: |
|
|
Quad
|
Belgian Dark Strong Ale
|
3 Gallons |
1.136 |
1.013 |
16.15 |
31.44 |
31.79 °L
|
554 |
0 |
|
|
|
| Boil
Size: 4.82 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/30/2022 1:13 AM |
Notes: PH 5.2-5.4
Mash in 148
Mash out 168 (10 min)
Start at 64F and let free rise |
|
|
Fresh Fruits Of Banksi-air
|
Specialty Fruit Beer
|
22.3 Litres |
1.081 |
1.037 |
5.82 |
10.93 |
5.01 °L
|
554 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 45 |
Boil Gravity: 1.046 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: co2 |
Priming Amount: -1.07 bar |
Creation
Date: 11/5/2022 9:34 PM |
Notes: Batch #5 - 3/3/24 (Eff.: %, Att.: %, ABV: %)
Mash vol.: 30 L, Pre-boil vol.: L, Batch vol.: 22.3 L
OG: 1065 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
- Winter Wheat Malt (Beckom) (Voyager) in for Winter Wheat Malt (Janz) (Voyager)
- Ditched the chit wheat
-This batch volume finished really high, had to ditch around 1.5L just to be sure I'd fit fruit in later.
- Finished high at FG: 1045 (Tilt), added one pack of US-05 but nothing happened after 4 days. Chilled to 1 C and cold crashed for 3 days and kegged.
1/4/24 - Kegged and carbed.
Batch #4 - 19/11/23 (Eff.: %, Att.: %, ABV: %)
Mash vol.: 30 L, Pre-boil vol.: L, Batch vol.: 22.3 L
OG: 1084 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
- Upped Lactose to 1.5kg from 1kg.
- Upped Acidulated malt 0.3 to 0.4 kg.
- Flaked wheat down from 0.9kg to 0.25 due to out of stock, replaced with 0.5kg Gladfield chit wheat malt
- Forgot the Chit (barley) malt (0.5 kg)
23/11/23 - SG: 1086
27/11/23 - SG: 1059
28/11/23 - Added another yeast packed as it was sitting high.
30/11/23 - SG: 1052
2/12/23 - FG: 1049, cold crashed to 10 C, added 2kg frozen passion fruit puree (hop bag) and 2kg frozen mango puree (unbagged).
Batch #3 - 15/10/23 (Eff.: 67%, Att.: %, ABV: %)
Mash vol.: 30 L, Pre-boil vol.: L, Batch vol.: 22.3 L
OG: 1077 (Refract.) 1079 (Hyd.) 10 (Tilt) Boil Time: 45 min
- Upped Lactose to 1kg from 0.4kg.
- Used Columbus hops instead of Strata
Yeast: Philly Sour (x2) dry pitched at 25C, these packs were old and took 5 days to really kick off, added an extra fresh pack on 22/10.
21/10/23 - SG: 1069
22/10/23 - SG: 1062
24/10/23 - SG: 1031
28/10/23 - SG: 1029, added 800g pureed pink dragon fruit that was boiled, 1.5kg frozen blueberries smashed up and heated to boiling then added to hop sock.
1/11/23 - Cold crashed to 1 C.
3/11/23 - Kegged through medium Bouncer filter and then carbed.
Batch #2 - 17/1/23 (Eff.: 62%, Att.: 70%, ABV: 5.7%)
Mash vol.: 30 L, Pre-boil vol.: L, Batch vol.: L
OG: 1067 (Refract.) 10 (Hyd.) 1069 (Tilt) Boil Time: 45 min
Voyager Latrobe Chit in for Gladfield Chit.
Lactose 0.4kg down from 0.6kg in #1.
Yeast: Philly Sour (x2) dry pitched at 25C
Fruit: Woolies brand 1kg bags of frozen; mango and blueberries.
21/1/23 - SG: 1043
22/1/23 - SG: 1034
25/1/23 - SG: 1026
28/1/23 - Added of frozen 2kg blueberries and 1kg mango, pureed and strained, boiled and added hot to the fermenter before cold crashing to 10 C. (Didn't use frozen mixed berries in this batch.) Used C02 suck back rig to avoid 02.
5/2/23 - Filtered (under pressure) through medium Bouncer filter, kegged and carbed. Cloudy watermelon colour.
Tasted delicious, next time add more lactose and more fruit.
Batch #1 - 20/11/22 (Eff.: 63%, Att.: %, ABV: %)
Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: L
OG: 1066 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
Voyager Latrobe Chit in for Gladfield Chit
Yeast: Philly Sour (x2) dry pitched at 25C
Fruit: Woolies brand 1kg bags of frozen; mango, blueberries and mixed berries.
Note: Mash 30.5 L next time
22/11/22 - SG: 1059
23/11/22 - SG: 1053
26/11/22 - SG: 1036
28/11/22 - SG: 1030
29/11/22 - SG: 1030
30/11/22 - SG: 1030, fruit added (3x1kg) and chilled to 10 C.
6/12/22 - Kegged and carbed after 4 days at 1 C. Lost about 2.5 L due to the suck back rig being below the top of the wort. |
|
|
IPA Or Is It?
|
American IPA
|
21 Litres |
1.061 |
1.011 |
6.57 |
64.39 |
7.75 °L
|
554 |
0 |
|
|
|
| Boil
Size: 27.18 Litres |
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: N/A |
Priming Method: dextrose |
Priming Amount: 145.1 g |
Creation
Date: 9/16/2022 2:30 AM |
| Notes: |
|
|
Brute IPA
|
American IPA
|
28 Litres |
1.056 |
1.007 |
6.39 |
45.85 |
13.56 °L
|
554 |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 6/3/2022 11:13 PM |
| Notes: |
|
|
2022 Anniversary Party NEIPA
|
Specialty IPA: New England IPA
|
5 Gallons |
1.062 |
1.017 |
5.89 |
72.37 |
3.97 °L
|
554 |
0 |
|
|
|
| Boil
Size: 6.13 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: co2 |
Priming Amount: N/A |
Creation
Date: 3/6/2022 4:03 AM |
| Notes: |
|
|
MASH Single
|
Trappist Single
|
11 Gallons |
1.04 |
1.003 |
4.84 |
27.35 |
3.37 °L
|
554 |
1 |
|
|
|
| Boil
Size: 12.34 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: Honey |
Priming Amount: 17 oz |
Creation
Date: 7/29/2021 7:33 PM |
| Notes: |
|
|
Azacca Bomber
|
Specialty IPA: New England IPA
|
5.75 Gallons |
1.069 |
1.013 |
7.39 |
25.31 |
6 °L
|
554 |
1 |
|
|
|
| Boil
Size: 7.68 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 90 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/27/2021 1:30 AM |
| Notes: |
|
|
Coffee Milkshake Ipa
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.08 |
1.021 |
8.35 |
43.41 |
5.8 °L
|
554 |
0 |
|
|
|
| Boil
Size: 7.14 Gallons |
Boil Time: 75 |
Boil Gravity: 1.066 |
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: 8/5/2020 1:43 PM |
| Notes: Fermented at room temp (70-74) with a brew belt on, read over 78 , Dry hops split into 2 additions , one at day 2 of fermentation, one at day 4, soaked 2 vanilla beans in about 2 shots of vodka for 7 days. Cold crashed on day 7. Added 2.5 oz of coffee beans after 1 day of classes ld crashing, kegged with 1/2 campden tablet 1 day later |
|
|
Smash Nelson
|
American IPA
|
15 Litres |
1.074 |
1.012 |
8.1 |
59.49 |
5.64 °L
|
554 |
0 |
|
|
Author:
|
|
klone
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
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: 8/2/2016 8:26 AM |
| Notes: |
|
|
Lemon Drop IPA
|
Specialty IPA: New England IPA
|
6 Gallons |
1.055 |
1.012 |
5.61 |
29.96 |
3.66 °L
|
554 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
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: 5/3/2019 5:07 PM |
| Notes: |
|
|
Neipa 2.0
|
Specialty IPA: New England IPA
|
10 Litres |
1.076 |
1.024 |
6.84 |
59.92 |
7.48 °L
|
554 |
0 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
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: 4/11/2019 4:24 PM |
| Notes: |
|
|
Cobbler Summer Fizz #3 - Comparison To LM Recipe Builder
|
Saison
|
49.7 Litres |
1.042 |
1.004 |
5.01 |
24.94 |
3.47 °L
|
554 |
0 |
|
|
|
| Boil
Size: 57.7 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 75.6 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 27 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2018 3:12 AM |
| Notes: |
|
|
Chimay Red
|
Belgian Dubbel
|
5.5 Gallons |
1.066 |
1.014 |
6.85 |
0 |
11.22 °L
|
554 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
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: 3/24/2018 11:43 PM |
| Notes: |
|
|
Kombucha
|
Alternative Sugar Beer
|
2 Litres |
1.01 |
1 |
1.26 |
0 |
0 °L
|
554 |
0 |
|
|
|
| Boil
Size: 2.1 Litres |
Boil Time: 1 |
Boil Gravity: 1.009 |
Efficiency: 100 |
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: 2/7/2018 8:59 AM |
Notes: 08/04/2018: recommendation was 1 cup sugar in 2L water but I just did 1/2 cup. 4tsp tea tea but I did 2 tbs.
30 min rest then 30 min in cold bath
cleaned out jar and added 1tbsp vinegar.
Cut off some of old scoby that had become too thick |
|
|
Wit
|
Witbier
|
5.5 Gallons |
1.056 |
1.013 |
5.63 |
18.68 |
4.03 °L
|
554 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2017 11:23 PM |
| Notes: |
|
|
Løten IPA
|
American IPA
|
23 Litres |
1.076 |
1.017 |
7.8 |
78.29 |
14.28 °L
|
554 |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 11/20/2016 5:32 PM |
| Notes: |
|
|
2 Hearted Clone
|
American IPA
|
5.5 Gallons |
1.064 |
1.011 |
6.94 |
60.33 |
7.83 °L
|
554 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2016 2:20 PM |
| Notes: |
|
|
IPAv1
|
American IPA
|
4 Litres |
1.062 |
1.014 |
6.26 |
76.06 |
7.13 °L
|
554 |
0 |
|
|
|
| Boil
Size: 5 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 35 |
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: 8/8/2016 6:22 AM |
| Notes: |
|
|
|
|
