|
Juicyyy
|
American IPA
|
6 Gallons |
1.066 |
1.012 |
7.07 |
105.06 |
8.16 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/8/2013 12:54 AM |
| Notes: |
|
|
Cascade SMaSH
|
American IPA
|
5.75 Gallons |
1.069 |
1.017 |
6.94 |
63.96 |
7.13 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
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: 4/25/2015 7:45 PM |
| Notes: |
|
|
PopsWitbier
|
Witbier
|
22 Litres |
1.049 |
1.01 |
5.14 |
17.25 |
3.77 °L
|
1.7K |
3 |
|
|
|
| Boil
Size: 28.1 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 1.08 bar |
Creation
Date: 1/28/2016 4:02 PM |
Notes: Relação BU/GU - 0,37
Adição dos sais e acidos separados para o Mash e o Sparge.
Enzima Ultraflo Max somente na água do Mash.
Perfil da água objetivo para o estilo Witbier:
Cálcio - 50-100 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 0-100 mg/l
Sulfato - 0-50 mg/l
Alcalinidade Total - 0-80 ppm - Esperado 30
Alcalinidade Residual - (-30)-0 ppm - Esperado (-40)
PH 5,40 - Esperado
Relação sulfato/cloreto - 0,8 - Maltado
Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.
1 pacotes do fermento Mangrove Jacks M-20.
Considerando Pitching Rate de 6 Bilhões de Celulas por grama.
Starter com 1,2L e 120g DME: 0,88M cells / mL / °P
Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia
Abaixar 4°C por dia até 0°C e manter por 2 semanas.
Raspas das cascas de 9 Laranjas tipo pera e 1 Limão tahiti.
As sementes de Coentro ligeiramente masseradas. |
|
|
Dale's Pale Ale Clone
|
American Amber Ale
|
3.5 Gallons |
1.061 |
1.012 |
6.48 |
41.81 |
11.25 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 5.14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
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: 2/18/2015 10:37 AM |
| Notes: |
|
|
Strawberry Lemon Basil Pale Ale
|
Fruit and Spice Beer
|
5.1 Gallons |
1.052 |
1.01 |
5.5 |
53.65 |
7.86 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6.05 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2019 7:46 PM |
| Notes: |
|
|
Kentucky Common
|
California Common Beer
|
5.5 Gallons |
1.044 |
1.007 |
4.78 |
23.67 |
10.11 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 80 |
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: 4/9/2015 2:23 PM |
Notes: 1 Packet US-05 (any American Ale yeast can be substituted)
You can also do this as a true common/steam beer and pitch a lager yeast (I've used saflager) at room temps, much how California Commons like Anchor Steam are brewed. Dec 2014 update I'm going to suggest that everyone at some point try this as a steam beer...Lager yeast at room temp without lagering. I just kegged it, and even uncarbed it has an amazing flavor... steam beers, have an "off" flavor that is not as clean as a properly brewed lager...taste anchor steam and you'll get it, especially if you compare it to Anchor Lager. There's definitely a funkiness about it... something unique... Try it with this beer. It my be the permanent way I brew this beer from now on... I'll keep you posted...and if it works out, I may change the official yeast to saflager for this beer. If you try it this way, as a steam beer...especially if you've brewed it with ale yeast before and can compare it, I would love you opinion.
Single Infusion, LIGHT body, batch sparge.
Mash Temp 148 degrees
Sparge Temp 168 degrees
I primed this beer with table sugar rather than corn sugar. |
|
|
Citrus Bomb Ipa
|
American IPA
|
5 Gallons |
1.071 |
1.016 |
7.25 |
136.66 |
5.59 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2015 5:06 AM |
| Notes: |
|
|
Munich Helles
|
Munich Helles
|
2.75 Gallons |
1.047 |
1.009 |
4.93 |
17.54 |
4.05 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 58 ° F |
Priming Method: Forced carbonation |
Priming Amount: N/A |
Creation
Date: 12/22/2016 10:45 PM |
| Notes: Ferment for 4-5 days at 58°F/15°C. Ramp temp to 68°F/20°C and allow beer to finish fermenting (usually 3-5 more days). Cold crash for 12-24 hours, then fine with gelatin and let sit for another 12-24 hours before packaging. |
|
|
Lättlager
|
Czech Pale Lager
|
10 Litres |
1.006 |
1.002 |
0.55 |
13.3 |
10.21 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 30 |
Boil Gravity: 1.004 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: 140 |
Creation
Date: 4/12/2017 11:11 AM |
| Notes: |
|
|
Coconut Blonde Ale
|
Blonde Ale
|
5.5 Gallons |
1.054 |
1.013 |
5.3 |
26.9 |
6 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2020 4:20 PM |
Notes: To reduce the oils brought in by the shredded coconut, I covered with paper towels and baked in the oven for about 20 minutes on each side @ 300F and patted down with a paper towel again before putting in the fermenter. Not worried about infection at that point due to the beer already being alcoholic and the paper towel + coconut having been baked at 300F.
Super sessionable, great summer beer. |
|
|
Fortunate Islands Clone
|
American Wheat Beer
|
3 Gallons |
1.043 |
1.008 |
4.65 |
31.51 |
4.39 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 4.43 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2015 3:20 PM |
| Notes: |
|
|
Sumatra Mountain Brown Clone
|
American Brown Ale
|
5.5 Gallons |
1.093 |
1.023 |
9.14 |
0 |
30.25 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 6.83 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
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: 2/16/2019 3:00 PM |
| Notes: |
|
|
Asian Pale Ale
|
Witbier
|
24 Litres |
1.043 |
1.006 |
4.84 |
15.04 |
7.28 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 26.5 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: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2017 3:49 PM |
Notes: Tørrhumle etter tre dagers gjæring
Bruke wlp400/wy3944/mangrove jacks wit |
|
|
Czech Pilsner
|
Bohemian Pilsener
|
23.5 Litres |
1.052 |
1.011 |
5.39 |
37.64 |
4.32 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: Sugar pellets |
Priming Amount: 2 per bottle |
Creation
Date: 1/3/2017 8:51 AM |
Notes: Mash all grains for 1 hour at 152 degrees.
Sparge at 170 degrees.
One hour boil with hop regimen above.
Chill down to 50F and pitch yeast.
Ferment for about 10-14 days until primary fermentation just finishes.
Diacetyl Rest: Raise beer temp to 62-65F (16.6 -18.5C) for 2-3 days.
Rack to keg or secondary and start cold-aging process. If possible taper temperature down 5-7 degrees per day from Diacetyl rest to 35F(1.7C). Cold age at 35F for 4-6 weeks. |
|
|
Master Shake - Milkshake IPA
|
American IPA
|
5.5 Gallons |
1.087 |
1.028 |
7.76 |
131.28 |
5.33 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2017 6:11 PM |
| Notes: |
|
|
Pilsen/Caliente - SMaSH
|
American Pale Ale
|
5 Gallons |
1.072 |
1.018 |
7.1 |
119.51 |
4.3 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 2/1/2013 12:19 AM |
Notes: biab at Cameron, overshot mash temp 160, it dropped to 140 in half hour, heated back up to 160, at 50 min into mash heated to 170 for mashout and pulled grains. no chill in corney.
|
|
|
Bribie Pine-ap-pale
|
Specialty IPA: New England IPA
|
22.5 Litres |
1.067 |
1.011 |
7.43 |
88.27 |
5.47 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 45 |
Boil Gravity: 1.058 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.56 bar |
Creation
Date: 6/17/2018 9:52 AM |
Notes: Batch #5 (Eff.: 68%, Att.: 82%, ABV: 7.5%) - 10/10/21
Pine-Lime Experimental Version, added lime juice to the first few and decided it didn't work! Lucky I tested before adding it, sticking with the pineapple version.
Mash vol.: 31L, Pre-boil vol.: 27 L, Batch vol.: 21 L
OG: 1068 (Refract.), 1062 (Tilt)
- Weyerman Carapils (0.4 kg) used this batch
- Swapped Riwaka for Motueka this brew for more lime flavour.
- First use of M66 Hop Head yeast
12/10/21 - SG:1017 - Very fast
19/10/21 - SG:1006, cold crashed to 10 C.
20/10/21 - Dry hopped and 432g Dole Pineapple Slices in juice added.
21/10/21 - Cold crashed to 1 C.
24/10/21 - Kegged and carbed.
29/10/21 - Tasting great, glad I didn't stick with the lime splice idea.
Batch #4 (Eff.: 58 %, Att.: 72 %, ABV: 5.5 %) - 27/09/20
- Mash vol.: 31L, Pre-boil vol.: 26 L, Batch vol.: 22.5 L
- OG: 1058 (Refract.), 1056 (Tilt)
- Cara Pils [0.4 kg](Carapils) (Best Malz) used this batch.
- Switched from US-05 to M44 West Coast yeast
- Citra and Mosaic swapped to CRYO versions, kept the same amount of grams.
30/9/20 - SG:1018
5/10/20 - SG:1016
7/10/20 - FG:1016, dry hopped, pineappled (432g Dole Pineapple Slices in juice) and cold crashed
Batch #3 (Eff.: 55%, Att.: 77%, ABV: 6.12%) - 8/12/19
- Pre-boil volume - 27 L (First use of mash paddle as a measuring stick for volume.
- Mash vol.:31 L, Pre-boil vol.: 27 L, Batch vol.: 23 L
- American Ale malt down to 5.9 kg from 6 kg to bring ABV down a little.
- Dry pitched x2 packs of US05 onto 22 C aerated wort.
20/12/19 - SG: 1017, Ferm temp upped by 0.5 C to 21 C, dry hopped.
22/12/19 - FG: 1013, added Dole Pineapple Slices in juice, 822 g can to fermenter and cold crashed.
25/12/19 - Kegged and carbed, 3 min at 30 psi.
28/12/19 - Tastes good, pineapple finish and aroma, people like it and the kegs draining quick, might switch pineapple (brand next time or try fresh).
17/01/20 - Left for 3 weeks while on holidays in the keg and it didn't hold up well, hop flavour really died back and left with a very mild pineapple finish, not great now.
Batch #2 (56% Eff: 56%, Att.: 77%, ABV: 6.3%) - 25/10/18
- Same grist, hop schedule and water profile as #1
- Mash time cut down to 45 min from 60.
- Boil time cut down to 45 min from 60.
4/11/18 - Transferred to a purged keg and dry hopped, kept at room temp to finish fermenting before adding pineapple and transferring to a new keg. Temp got up to 31 C outside.
8/11/18 - Transferred to a purged keg, on top of 440 g Golden Circle Pineapple Thins in juice and cold crashed. SG: 1014. Tasted fruity with a bitter lingering sweetness on the back.
Batch #1 (49% Eff.) - 8/7/18 - Pineapple pale ale - Grain milled coarse for Mark's grain father but done on my BIAB system, expected efficiency hit.
- Basing water profile (Cl- 200, SO4- 110) on Brulosophy suggestion.
- Pineapple (to taste) added at cold crash to avoid yeast eating the sugar from the juice and flavour dropping off or changing.
16/7/18 - SG: 1016, dry hopped (upped the amount to 20g each from 15g)
19/7/18 - SG: 1014, cold crashed.
22/7/18 - Added 1 can (432g) of Dole Pineapple Slices in juice.
23/7/18 - Mild pineapple aroma and a hint of flavour, tasting pretty good.
26/7/18 - Kegged and carbed (30psi for 2min 20sec)
29/7/18 - People really like the subtle pineapple sweetness and flavour, next time use a slightly bigger tin of pineapple.
5/8/18 - Tasted great, still had a bit of pineapple to it, great balance. Could maybe dry hop keg with a small tin of pineapple. |
|
|
Peanut Butter Porter
|
Spice, Herb, or Vegetable Beer
|
3.5 Gallons |
1.056 |
1.013 |
5.63 |
28.52 |
27.08 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 4 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: 2/3/2017 10:17 PM |
Notes: 4.75 gal Distilled Water
PB2 Powder - 3.2 oz @ 10 min
PB & Co PB Powder - 3.2 oz @ 10 min
PB2 Powder - 1.2 oz @ 5 min
PB & Co PB Powder - 1.2 oz @ 5 min
PB2 Powder - 1.2 oz @ 0 min
PB & Co PB Powder - 1.4 oz @ 0 min
Maybe Some PB2 during fermentation. If so, then boil 6.5 oz and add.
Add minerals after initial boil
Gypsum = 1.0 grams
CaCl2 = 1.0 grams
Epsom Salt = 0.3 grams
Canning Salt = 0.5 grams
Acid = 0.50 mL
Est mash pH = 5.33 (5.38 with no acid)
Once boiled for 5, then chilled to strike temp
- 1.62 g of SMB (Using 90 mg/liter @ 18 liters)
- Wait 5 minutes for SMB to mop up O2
- 0.70 grams Brewtan in 10 mL slurry
- 0.83 grams Cinnamon Verum
Boil
- 0.85 grams Brewtan B in 10 mL slurry @ 16 Min
- 1.625 grams Irish Moss in slurry @ 15 Min
- 1.43 grams Wyeast Nutrient in slurry @ 10 Min
Condition Malt with pinch of SMB in 1 oz water
Post Mash Volume = 3.75 gal (no squeeze)
Post Mash Gravity = 1.054
Mash pH = 5.2
Post Boil Gravity =
Post Boil Volume = 3.5 gal
into ferm vol = 2.75 gal
Final Gravity = 1.060
post chill volume = 3.4 gal
NO SQUEEZE BIAB
MILD BOIL (Shoot for 0.4 gallon boiloff)
|
|
|
Black Ipa
|
American IPA
|
20 Litres |
15.388 |
3.309 |
6.54 |
59.86 |
32.72 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 12.4 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2015 10:32 AM |
| Notes: |
|
|
MIDWAY SESSION IPA GOOSE ISLAND
|
American IPA
|
20 Litres |
1.08 |
1.016 |
8.4 |
34.62 |
5.08 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 1/18/2022 9:33 PM |
| Notes: |
|
|
|
|