Quarantine Crush
|
Specialty IPA: New England IPA
|
40 Litres |
1.063 |
1.014 |
6.46 |
30.68 |
12.51 °L
|
286 |
0 |
|
|
Boil
Size: 50 Litres |
Boil Time: 75 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 3.14 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/20/2020 3:17 PM |
Notes: |
|
29.. Myrke 180824
|
Specialty IPA: New England IPA
|
22 Litres |
1.06 |
1.022 |
5.05 |
21.06 |
4.72 °L
|
286 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 67 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/1/2024 9:00 AM |
Notes: 1 |
|
Kentucky Common
|
Kentucky Common
|
5 Gallons |
1.051 |
1.009 |
5.54 |
25.7 |
16.76 °L
|
286 |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2023 3:33 PM |
Notes: |
|
Perfect Pumpkin Ale (AG)
|
Autumn Seasonal Beer
|
5.5 Gallons |
1.057 |
1.013 |
5.81 |
24.49 |
11.63 °L
|
286 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/27/2023 7:42 PM |
Notes: |
|
0 3/4 Special Mandarina
|
Specialty IPA: New England IPA
|
20 Litres |
1.07 |
1.013 |
7.38 |
1.96 |
5.28 °L
|
286 |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 139.1 g |
Creation
Date: 10/31/2022 3:49 PM |
Notes: |
|
As Bajo La Manga V1
|
Specialty IPA: New England IPA
|
32 Litres |
1.09 |
1.029 |
8.02 |
35.27 |
5.41 °L
|
286 |
0 |
|
|
Boil
Size: 38 Litres |
Boil Time: 75 |
Boil Gravity: 1.08 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2022 12:16 AM |
Notes: |
|
Golden Promise
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.066 |
1.017 |
6.38 |
51.15 |
6.72 °L
|
286 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/26/2021 1:34 PM |
Notes: |
|
Hyper Scream
|
Specialty IPA: New England IPA
|
5 Gallons |
1.085 |
1.021 |
8.4 |
0 |
5.06 °L
|
286 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2021 3:38 PM |
Notes: |
|
Language Is A Barrier
|
Specialty IPA: New England IPA
|
6 Gallons |
1.06 |
1.013 |
6.19 |
44 |
6.62 °L
|
286 |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/8/2021 3:15 PM |
Notes: Water additions split between strike, sparge and boil:
2.7g Gypsum (CaSO4)
3.5g Table Salt (NaCl)
5g Calcium Chloride (CaCl2)
Hop stand 20 mins at 120.
Add dry hops at yeast pitch |
|
Verdant Competition
|
Specialty IPA: New England IPA
|
20 Litres |
1.062 |
1.011 |
6.62 |
24.72 |
5.42 °L
|
286 |
1 |
|
Author:
|
|
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/3/2020 8:22 AM |
Notes: |
|
Rye Pale Ale
|
Mixed-Style Beer
|
5.5 Gallons |
1.033 |
1.008 |
3.24 |
0 |
4.56 °L
|
286 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2018 7:11 PM |
Notes: |
|
Fuga Da Vienna
|
Clone Beer
|
4.5 Litres |
1.046 |
1.009 |
4.87 |
9.29 |
2.87 °L
|
286 |
0 |
|
|
Boil
Size: 1.5 Litres |
Boil Time: 15 |
Boil Gravity: 1.138 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/17/2020 9:44 PM |
Notes: |
|
Fruit Bazooka NEIPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.067 |
1.004 |
8.25 |
35.92 |
4.63 °L
|
286 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2020 2:00 PM |
Notes: |
|
The White Pineapple
|
Specialty IPA: New England IPA
|
4.25 Gallons |
1.068 |
1.017 |
6.71 |
57.19 |
4.95 °L
|
286 |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2020 6:59 PM |
Notes: Brew day went great.
Double crush worked great, added flaked grains in last. Had to do 1.5 lbs of instant oats and .5 lbs of flaked wheat because the homebrew store was out of flaked grains. Got mash temp perfect at 149, recirculated a little and stirred well in the beginning. Recirculated about halfway through. Raised temp on the kettle at the end and recirculated more. Poured about .75 gal over the top at 170. Lifted basket. Put about .75 more over the top. Vorlaufed a couple times but not much.
Pre-boil gravity was very high, so ended up diluting with water from filter straight into the boil kettle. Added about another .5 gal straight to the fermenter and ended up with 5.75 gal at 1.057 gravity. Adjusted salts and pH in the kettle accordingly.
There was more wort to drain out of basket, but needed to lower the gravity so stopped it early. Ended up with maybe .5 gal of 1.06+ wort after it drained into another pot. Probably had an efficiency between 70-75% which is high for this electric kettle. Will adjust next recipe accordingly.
Boiled down to about 4.75. OG was spot on at 1.068. Cooled to 180 and held there while doing whirlpool additions. Used the pump to recirculate during the first 20 min, let it stand during the last 20 min. Chilled to 66. Transferred into fermenter and pitched yeast + starter. More liquid than I would have liked but didn't do starter early enough to crash it. Let rise naturally to about 68 degrees, then raised to 70 as fermentation slowed. Added dry hop addition 1 at end of second day (1.028) and raised temp to 73. Held there for 4 days. Took out yeast/trub and added second dry hop. Took out more liquid than was necessary. It all looked like trub but when separated out, there was a decent amount of beer in it. Took out about 8 cups. Tilt read 1.012 the next day, but I assume that is just a mechanical error.
*Enough yeast from bottling valve, didn't need to separate from trub.
(Had some extra hops from the start, so added extra el dorado and mosaic to the dry hop since there was more volume than initially intended)
Hit FG (1.016, ABV is 6.8%) at day 5. Held at 73 for 5 more days to ensure it cleaned up well. Diacetyl test didn't reveal anything of significance after day 8. Let temp fall on day 10 gradually over the day. Started cold crash that night. A lot of yeast still in suspension. Used ice blocks and cooler to get beer down to 40 degrees. Held there for a day and then kegged. Held at 25-30 psi for about 18 hours then lowered, still wasn't quite fully carbonated yet but done in less than a day.
Aroma was like ripe pineapple. Took about a week to fully mature but then was very good.
Aroma: A
Apearance: A
Taste: B (something still missing a little, but best tasting NEIPA I have done to date) |
|
Quarintine Jovaru #1
|
Experimental Beer
|
5.5 Gallons |
1.066 |
1.012 |
7.03 |
16.14 |
4.26 °L
|
286 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2020 1:33 AM |
Notes: lower fermentation
85f for 2 days then ? |
|
Sour Grapes Kettle Soured IPA
|
Experimental Beer
|
5.5 Gallons |
1.068 |
1.011 |
7.41 |
32.2 |
6.66 °L
|
286 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/20/2020 2:15 AM |
Notes: Used lactobacillus for kettle souring, made 1 L. starter and kept at 90° F for 7 days (Also made 2 L. brett starter for 6 days kept at room temp on stir plate). After sparge boiled for approximately 25 minutes and dropped temp to 90º F. Initial 4.8 ph for wort; after 32 hours kettle souring ph dropped to 3.8. Boiled wort again for 35 minutes. Collect wort and added brett. Krausen took over 3 days to commence. |
|
NE IPA 2.0
|
Specialty IPA: New England IPA
|
6 Gallons |
1.069 |
1.013 |
7.27 |
69.28 |
4.78 °L
|
286 |
0 |
|
|
Boil
Size: 8.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 69 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/18/2020 7:52 PM |
Notes: Dry Hop Schedule:
36hrs after pitching yeast: 1 oz Citra, 1 oz Galaxy, 1 oz Mosaic
After active fermentation has stopped (4-5 days): 1 oz Citra, 1 oz Galaxy, 1 oz Mosaic
1 day later burp fermentor (if possible) with 30 sec burst of CO2 to rouse hops.
1 day later add 1.5 oz Citra, 1.5 oz Galaxy, 1.5 oz Mosaic
2 days later (10 days post pitching) cold crash for 5 days |
|
Super Bowl Slam
|
Specialty IPA: New England IPA
|
15 Gallons |
1.053 |
1.013 |
5.22 |
47.77 |
5.08 °L
|
286 |
0 |
|
|
Boil
Size: 19.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.31 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2020 12:09 AM |
Notes: OG. 1.049 |
|
Vicsimos
|
Specialty IPA: New England IPA
|
11 Gallons |
1.072 |
1.018 |
7 |
57.46 |
6.6 °L
|
286 |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 75 |
Boil Gravity: 1.056 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 8.73 psi |
Creation
Date: 12/30/2019 5:50 PM |
Notes: |
|
Heatwave
|
Specialty IPA: New England IPA
|
6.5 Gallons |
1.059 |
1.013 |
6.01 |
33.45 |
6.99 °L
|
286 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.58 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/20/2019 4:24 AM |
Notes: |
|
|
|