|
Brat Pilsner (1/2 Batch, 2.5 Gal)
|
No Profile Selected |
2.75 Gallons |
1.057 |
1.012 |
5.89 |
16.27 |
3.82 °L
|
592 |
1 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
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: 4/27/2021 5:57 PM |
Notes: Procedure:
1. Add seven gallons of strike water to the kettle and heat to approximately 160F.
2. At the same time start coals on your grill. Arrange coals for two-zone grilling with hot direct heat side and cooler indirect heat side.
3. Bring your brats to the grill and sear on all sides over direct heat. Really let that outer casing get a nice char, but try to avoid letting the juices flow too much as you want to save all of that flavor for the kettle. Move to indirect heat to cook thoroughly.
4. Line boil kettle with brew bag.
5. Add grilled brats to bag. Stir to loosen and char bits and fully incorporate rendered brat juice.
6. Add malt, stirring well to avoid dough balls. Stir brat mash well to incorporate.
7. Mash those grains and brats for 60 minutes at 152F degrees.
8. Once the 60 minutes are up, slowly raise the grain bag out of the kettle using BIAB pulley system and let drain. Pour 1 gallon of hot water over the grain bag to rinse out all those yummy umami infused sugars.
9. Now that your brats have the added sweetness of the wort, remove them from the bag and give them one last kiss on the grill to caramelize the mash sugars.
10. Now they’re ready to eat!
11. While you’re chowing down. Bring wurst wort to a boil.
12. Add 1 oz German Hallertau hops and boil for 60 minutes.
13. Cool wort in your preferred method (immersion chiller or other method) until it’s about 80 degrees Fahrenheit. The temperature range for Omega’s Lutra kveik strain is 68-95F. We found that fermenting in the mid-70s encourages a very aggressive fermentation and a clean profile that accentuates the Pilsner malt and brats heartiness.
14. Transfer wort to a sanitized fermenter.
15. We’ve decided to use Lutra yeast here for a fast fermentation since this beer is best enjoyed on April 1. |
|
|
Modelo Negra Clone
|
International Dark Lager
|
5.5 Gallons |
1.054 |
1.014 |
5.21 |
27.84 |
12.74 °L
|
592 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
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: N/A |
Priming Amount: N/A |
Creation
Date: 7/20/2024 8:44 PM |
| Notes: |
|
|
Shower Pepper Stout
|
Dry Stout
|
6.5 Gallons |
1.046 |
1.011 |
4.54 |
32.71 |
50 °L
|
592 |
0 |
|
|
|
| Boil
Size: 9.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 10 |
Creation
Date: 8/17/2022 9:51 PM |
| Notes: |
|
|
Summer Beer
|
American Light Lager
|
3.9 Gallons |
1.063 |
1.014 |
6.48 |
20.79 |
4.09 °L
|
592 |
0 |
|
|
|
| Boil
Size: 6.92 Gallons |
Boil Time: 70 |
Boil Gravity: 1.043 |
Efficiency: 60 |
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: 6/29/2022 1:02 PM |
| Notes: |
|
|
Cheap 'marzen' V2
|
Kölsch
|
10 Gallons |
1.05 |
1.011 |
5.06 |
34.62 |
3.59 °L
|
592 |
1 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 45 |
Boil Gravity: 1.045 |
Efficiency: 90 |
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: 4/30/2022 12:56 AM |
| Notes: |
|
|
Dunkel
|
Munich Dunkel
|
5.5 Gallons |
1.047 |
1.009 |
4.99 |
19.34 |
31.05 °L
|
592 |
2 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 4/28/2022 4:40 PM |
| Notes: |
|
|
Hibiscus Wheat Ale
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.039 |
1.01 |
3.84 |
23.62 |
7.92 °L
|
592 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: dextrose |
Priming Amount: 4.5 oz |
Creation
Date: 2/12/2022 12:14 AM |
| Notes: |
|
|
NZ Pale Ale
|
Classic American Pilsner
|
5.5 Gallons |
1.057 |
1.009 |
6.36 |
38.72 |
4.76 °L
|
592 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 68 |
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: 10/19/2021 12:25 AM |
| Notes: |
|
|
Hard Seltzer V1
|
No Profile Selected |
20.5 Litres |
1.038 |
1 |
5 |
0 |
0.58 °L
|
592 |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 2.45 bar |
Creation
Date: 8/28/2021 12:15 AM |
| Notes: |
|
|
Weissbiabeer
|
Weizen/Weissbier
|
6 Gallons |
1.053 |
1.014 |
5.1 |
10.6 |
3.43 °L
|
592 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2015 11:26 PM |
| Notes: |
|
|
WiesenwachterFalschesPils
|
Kölsch
|
20 Litres |
1.056 |
1.01 |
5.99 |
25.09 |
4.79 °L
|
592 |
0 |
|
|
|
| Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.098 |
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: 4/7/2021 3:44 PM |
| Notes: |
|
|
Nelson, Le Bocque
|
Traditional Bock
|
10 Litres |
1.084 |
1.021 |
8.23 |
29.79 |
29.16 °L
|
592 |
0 |
|
|
|
| Boil
Size: 17 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: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2019 10:19 AM |
| Notes: |
|
|
Summer Love CC3
|
Blonde Ale
|
5 Gallons |
1.044 |
1.01 |
4.42 |
46.13 |
3.69 °L
|
592 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2018 2:57 PM |
| Notes: |
|
|
Rice Burner
|
American Light Lager
|
5.5 Gallons |
1.033 |
1.001 |
4.18 |
11.22 |
2.5 °L
|
592 |
0 |
|
|
|
| Boil
Size: 6.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2018 2:53 PM |
| Notes: |
|
|
White Trash
|
Bohemian Pilsener
|
25 Litres |
1.049 |
1.014 |
4.62 |
50.19 |
3.95 °L
|
592 |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2017 1:28 PM |
| Notes: |
|
|
#0029 German Pilsner
|
German Pilsner (Pils)
|
5.5 Gallons |
1.056 |
1.014 |
5.62 |
41.98 |
4.15 °L
|
592 |
0 |
|
|
Author:
|
|
SirMontalbon
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/6/2017 7:01 PM |
Notes: 8-19-2017
Brew day. Got 1.056 OG, which makes for 70% efficiency. Should be about 6% depending on FG. Total mash time was 2hrs with the steps which might have added the efficiency. Squeezed 1/2 gallon out of bag before boil, still had to add 1/2 gallon water to make 5.5 gallons into the fermenter. Try starting with 8 gallons next time.
8-21-2017
Finally got the wort down to 10C, moved carboy to bottom fermentation shelf to aid cooling, pitched two packs of yeast at 8pm. Unfortunately, forgot to change bottom temp controller to 10C from 20C.
8-22-2017
Realized at 5:30am that temp had moved to 17.5 overnight. There was no visible yeast action at this point. Lowered it back to 10C. We'll see if it has any negative effects.
8-31-2017
Started raising the temp for a diacetyl rest about 3.3C every 12hrs, then left at 20C over Labor Day weekend.
9-4-2017
Started dropping temp back down to 10C.
9-9-2017
Transferred to a keg with a blow off tube to lager at 0.5C. FG = 1.014.
12-10-17
Forgot to update this. Removed blowoff tube and put on gas around Halloween. Still sipping on this one. Very smooth. Probably my best beer yet since it's pretty much exactly what I was going for with this recipe. |
|
|
Ty's Video Brew
|
Specialty IPA: New England IPA
|
5 Gallons |
1.064 |
1.012 |
6.8 |
32.12 |
5.77 °L
|
591 |
0 |
|
|
|
| Boil
Size: 6.5 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: 73 ° F |
Priming Method: sucrose |
Priming Amount: 4.4 oz |
Creation
Date: 12/28/2020 6:57 AM |
Notes: Description:
With a BU:GU ratio of .50 this beer is balanced between hoppy bitterness and malty characteristics. Dry hopping and late addition hops keep the aromatic qualities high while restricting the perceived bitterness allowing for a more drinkable beer.
Base malt is a premier quality, 2-row, spring harvest, pale malt that imparts golden, sweet, and slightly biscuity flavors. Specialty malts add light golden hues, mellow, candy-like sweetness, and a subtle toffee flavor - similar to spun sugar. The addition of Carapils creates a persistent foamy head. Flaked oats build distinct full-body and subtly creamy texture.
Verdant IPA yeast leaves a soft and balanced malt profile with slightly more body and prominent notes of apricot and undertones of tropical fruit and citrus which merges seamlessly with hop aromas.
Bold orange, grapefruit, melon, and peach flavors and aromas are expressed from Amarillo dry hopping. Mid-ground flavors and aromas of lemon and lime come from citra hops. Further complexity comes from the addition of Wai-iti hops which express fresh peach and apricot characteristics with a hint of freshly squeezed limes and top notes of mixed citrus and spice.
Notes:
Yeast:
https://www.northernbrewer.com/products/lalbrew-verdant-ipa-dry-yeast
Base Malt:
https://www.northernbrewer.com/products/mecca-grade-lamonta-american-pale-malt
Head Retention Malt:
https://www.northernbrewer.com/products/briess-carapils-malt
Specialty Malt:
https://www.northernbrewer.com/products/briess-caramel-10l-malt
Adjunct Grain:
https://www.northernbrewer.com/products/flaked-oats
Lautering Aid:
https://www.northernbrewer.com/products/rice-hulls-adjunct-c
Dry Hopping Hops:
https://www.northernbrewer.com/products/amarillo-cryo-hops-lupuln2-1-oz
Boil Addition Hops:
- Citra
https://www.northernbrewer.com/products/citra-cryo-hops
- Wai-iti
https://bitterandesters.com/collections/hops/products/wai-iti-hop-pellets-1oz
Adjuncts:
- Anhydrous Calcium Chloride
https://www.northernbrewer.com/products/calcium-chloride
- Gypsum
https://www.northernbrewer.com/products/gypsum
- Magnesium Chloride (optional)
https://www.amazon.com/Pure-Organic-Ingredients-Eco-Friendly-Pharmaceutical/dp/B076ZY2NPT/ref=sr_1_15?dchild=1&keywords=magnesium+chloride&qid=1609200644&sr=8-15
Distilled Water: (optional)
https://www.walmart.com/ip/Great-Value-Distilled-Water-1-Gallon/10315382
For high sulfate in tap water, filter through carbon filter.
Water chemistry is nearly a balanced ratio between chlorides and sulfates with sulfates being slightly less to help cut down on perceived bitterness and chlorides being slightly more to help bring hop aromas forward. Calcium helps to soften water mouthfeel and give yeast a strong vibrant fermentation.
Priming CO2 is moderate at 2.5 volumes, however, CO2 impregnation can be adjusted to fit personal preference.
This beer recipe was created live and captured for viewing in a multi-part YouTube series. To watch the videos go to:
|
|
|
Pig Swill V1.0
|
Specialty IPA: New England IPA
|
20.8 Litres |
1.064 |
1.015 |
6.48 |
29.49 |
6.8 °L
|
591 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 150.0 g |
Creation
Date: 6/13/2020 11:07 PM |
Notes: 200ml water with yeast
400ml water with 150g sugar at packaging
200ml water with 0.5g sodium metabisulphite at packaging |
|
|
Pandemic Pale Ale
|
Specialty IPA: New England IPA
|
4 Gallons |
1.068 |
1.017 |
6.7 |
42.81 |
4.77 °L
|
591 |
1 |
|
|
|
| Boil
Size: 5.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 68 |
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: 4/9/2020 3:00 PM |
Notes: add whirlpool hops @ 160 degrees allow temp to freefall
add first dry hop ~ 24 hours after pitching yeast SG ~1.025
add second dry hop ~72 hours after pitching yeast |
|
|
Dudley Hop Drop
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.067 |
1.015 |
6.84 |
20.88 |
3.98 °L
|
591 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
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: 5/1/2024 7:28 PM |
| Notes: |
|
|
|
|