|
Cluster Fugg
|
American Pale Ale
|
20 Litres |
1.045 |
1.01 |
4.53 |
41.76 |
6.22 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.018 |
Efficiency: 45 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/1/2015 2:15 PM |
| Notes: |
|
|
Big Brown Bear
|
American Brown Ale
|
21 Litres |
1.052 |
1.01 |
5.55 |
26.02 |
24.58 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2015 10:24 PM |
| Notes: |
|
|
Blueberry Brett
|
Wild Specialty Beer
|
3 Gallons |
1.05 |
1.005 |
5.87 |
18.28 |
11.24 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/25/2017 2:58 AM |
Notes: Brewed on July 24th 2016
Secondary with blueberries on August 27th 2016 (gravity was 1.013)
...
...
...
Bottled 10 months later on May 13th 2017. Lots of lost volume to the blueberries (about 2 gal was bottled).
FG is 1.004!
To be tasted from a ballon glass, th flavors were the best :
Medium blueberries presence upfront.
Low to medium brett taste and flavor late in the sip. .
Nice acidity, not as much as a gose/berliner but much more that a regular beer.
Color was dark red/bleu |
|
|
Guinea Pig Stout
|
Foreign Extra Stout
|
23 Litres |
1.067 |
1.019 |
6.31 |
34.29 |
35.96 °L
|
1.1K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.14 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/22/2015 3:03 PM |
| Notes: |
|
|
Chicory Mead
|
Dry Mead
|
1 Gallons |
1.1 |
1 |
13.17 |
0 |
4.36 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2016 8:58 PM |
| Notes: |
|
|
Heather
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.05 |
1.013 |
4.89 |
18.46 |
4.04 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2014 7:41 PM |
| Notes: |
|
|
American Classic Light Wheat Beer
|
American Wheat Beer
|
3 Gallons |
1.049 |
1.005 |
5.67 |
0 |
3.86 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: N/A |
Boil Gravity: 1.049 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2016 3:42 PM |
Notes: ****NO BOIL***
1.87 lb. Cooper's Classic American Light LME
pre-hopped @ 11IBU
1.5 lb. Clover honey
1 lb. Wheat LME
2.5 or more gallons pre-filtered water
Mix all contents to sanitized 3 gallon carboy, aerate, pitch one packet US-05 and attach airlock.
Ferment primary 2-3 weeks. Rack and bottle, add 2 CarboDrops per 22oz. bottle, cap and condition 2-3 weeks at room temps, then refrigerate. |
|
|
"Bitter Hope" Rose Saison
|
Bière de Garde
|
3 Gallons |
1.061 |
1.013 |
6.27 |
18.97 |
8.73 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/15/2016 2:45 AM |
| Notes: |
|
|
Snooch Spit Stout
|
American Stout
|
5 Gallons |
1.061 |
1.017 |
5.88 |
34.06 |
40 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: Corn Sugar |
Priming Amount: .75 cup |
Creation
Date: 6/30/2013 6:09 PM |
| Notes: |
|
|
GRAFF OF POWER (Work In Progress) (so Is The Name)
|
Russian Imperial Stout
|
2.5 Gallons |
1.093 |
1.024 |
9.07 |
67.02 |
37.72 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/8/2016 3:40 PM |
Notes: 3 Gallons of cider is approximately 25 Lbs. and the OG was 1.049... several forums say this is the way to make the apple addition so here we go..
The actual complete batch size should be 3 gallons apple cider to approximately 2.5 gallons of beer wart. So total should be about 5.5 gallons in the primary.
To error on the side of caution I'm going to heat the cider to 170 degrees Fahrenheit for about 15 minuets to prevent any contamination of bacteria and wild yeast.
The IBU's look very high but you have to keep in mind that the recipe builder sees this as a 2.5 gallon batch and does not take into consideration the total volume of 5.5 once the cider has been added so best estimate on the bittering is slightly more then half the total so lest go with about 28 IBU's |
|
|
Bourbon Stout
|
Imperial Stout
|
3 Gallons |
1.07 |
1.018 |
6.91 |
73.84 |
50 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2017 1:42 AM |
| Notes: |
|
|
Citra IPA
|
American Pale Ale
|
20 Litres |
1.059 |
1.011 |
6.24 |
67.92 |
9.97 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2017 10:03 AM |
Notes: METHOD:
1. Steep grains at 65-70 c for 30 mins in full boil volume (8 Ltrs bottled water)
2. First wort hops: remove grains and add hops, add 1.5kg of malt extract, mix well and bring to boil. Follow hop schedule as normal with these hops left in.
3. Add remaining 1.5 kg malt after flameout when wort has dropped to 80c.
4. Top up fermenter to 20L with bottled water.
5. Pitch Yeast at 20c.
Control fermentation temp with water bath / inkbird at 19c. |
|
|
Easy Hopped Cider
|
Common Cider
|
4.7 Gallons |
1.053 |
1.003 |
6.55 |
1.43 |
6.61 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 4.7 Gallons |
Boil Time: N/A |
Boil Gravity: 1.053 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 59 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2020 12:50 AM |
Notes: Simple plan for simple stuff:
- Pitch one packet of S-04 into 4 gal of Kirkland brand apple juice @~59f. Keep temperature stable.
- Just after lag phase has ended, mix 1.5-2g Fermaid O into some apple juice, and add with enough juice to top up to 4.7 gal total. This should be on the lower end of the nutrient schedule, hopefully just enough to ward off diacetyl and sulphur.
- Wait until >50% attenuated, and start ramping the temperature a couple of degrees a day to ~68.
- With a couple of points left to go until FG, ~1.007ish, add the dry hops.
- Let dry hop for 4-7 days, cold crashing at FG.
- Rack to serving keg after 24-48 hours at cold crash temperatures.
- Let condition in the fridge, hopefully drink young.
------------------------------------------------------
10/16/20:
Racked after cold crash w/ 7 days hop contact (5 @ 67f, 2 during cold crash) to serving keg. Next time I'll use a hop bag rather than letting them float freely - even after the cold crash there was enough in suspension to clog the floating dip tube, so I had to open everything up and siphon-pump transfer. Not ideal, hopefully oxidization doesn't become a problem.
Manual hydrometer readings verified that this ended up right around 1.002, and a taste of the pre-carb sample was pretty good. There's no detectable sulfur taste, no other significant fermentation off flavors, and mild apple flavor (about as much as is reasonable considering I'm not back-sweetening), though the hops are a little grassy and dank.
Next time I'll probably switch up the hops to something fruity and tropical, and limit the contact time a little more (maybe 3 days at room temp before cold crashing?)
Plan is to burst carb @30psi for ~24 hours, then turn it down to ~12psi and shamelessly drink under-carbed cider till it's ready.
------------------------------------------------------
10/20/20:
After a little more thought I turned the pressure down to 14psi rather than 12, to give it a little more mouthfeel from increased carbonation and help the hop aromatics. It's been a few days since then, and the general consensus is that this turned out really well!
In line with my initial impressions, there aren't any fermentation off flavors I can pick out, but, with carbonation, the S-04 has left pleasant but subtle notes I'd normally associate with ale. The finished cider is crystal clear, very dry without being astringent or harsh, and has a crisp, tart, finish. Apple notes are distinguishable on the finish, but meld with the hop flavors well enough you have to pay attention. While the hop flavors started out worryingly grassy and dank, that quickly faded into the sort of smooth herbal spice I'd expect from Tettnanger and Willamette.
It's really a shame I didn't brew this at the start of summer, rather than at the start of fall, but that can be fixed next year! |
|
|
Citra SMASH Pale Ale
|
American IPA
|
5.5 Gallons |
1.064 |
1.014 |
6.6 |
45.19 |
6.17 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.118 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2019 6:57 PM |
| Notes: |
|
|
#002 New England Style IPA
|
American IPA
|
5.5 Gallons |
1.071 |
1.016 |
7.21 |
35.59 |
4.22 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.129 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2017 12:21 AM |
Notes: Tastes very good overall.
-Not very bitter
-Big fruity taste, lots of pineapple and grapefruit
-Good level of carbonation and good head retention
-Compares pretty well with other New England style IPAs
-No hint of the 7.5% alcohol level
-Appearance hazy as desired
Critiques:
-Not much hop aroma. Super fruity in taste but there is not a big aroma that jumps out.
-Color is light brown rather than orange or yellow.
-Could be a little more bitter
Measure OG = 1.072, FG = 1.017, Alcohol after bottling = ~7.5%
2 smack packs of Wyeast 1318, no starter |
|
|
Caribou Slobber Brown Ale
|
American Brown Ale
|
1 Gallons |
1.059 |
1.017 |
5.59 |
26.99 |
47.31 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2017 1:38 PM |
| Notes: |
|
|
Coffee Stout
|
Dry Stout
|
5 Gallons |
1.042 |
1.012 |
3.97 |
42.56 |
37.16 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2016 8:46 AM |
| Notes: |
|
|
Black IPA
|
English IPA
|
20 Litres |
1.041 |
1.008 |
4.37 |
81.54 |
23.97 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2015 10:26 AM |
| Notes: |
|
|
Brad's Amber Ale
|
American Amber Ale
|
5 Gallons |
1.046 |
1.012 |
4.55 |
0 |
4.67 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2015 2:01 AM |
| Notes: |
|
|
Ole Wheezy
|
Weizenbock
|
5 Gallons |
1.079 |
1.02 |
7.8 |
10.61 |
14.57 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 65 |
Boil Gravity: 1.132 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/27/2014 8:44 PM |
| Notes: |
|
|
|
|