|
Strong Porter
|
Brown Porter
|
75 Litres |
1.072 |
1.015 |
7.48 |
25.15 |
49.45 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 80 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: 1.85 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2016 1:55 PM |
| Notes: |
|
|
Citra IPA
|
American IPA
|
20 Litres |
1.07 |
1.016 |
7.19 |
89.37 |
4.96 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 23.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 72 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 16 ° C |
Priming Method: sucrose |
Priming Amount: 111.1 g |
Creation
Date: 12/10/2023 2:03 PM |
| Notes: |
|
|
Big Bear Black Stout
|
Imperial Stout
|
5 Gallons |
1.088 |
1.015 |
9.64 |
35.87 |
50 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/28/2023 11:30 PM |
| Notes: |
|
|
Munich Dunkel 2023
|
Munich Dunkel
|
14.5 Gallons |
1.058 |
1.009 |
6.44 |
23.46 |
30.05 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 20.04 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/14/2019 10:55 PM |
| Notes: |
|
|
NØ Porter
|
Baltic Porter
|
25 Litres |
1.071 |
1.018 |
7.03 |
29.02 |
35.69 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 78 |
Mash Thickness: 3.3 |
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: 5/18/2018 10:44 AM |
| Notes: |
|
|
Stigbergets Pilsner
|
German Pilsner (Pils)
|
23 Litres |
1.045 |
1.007 |
5.04 |
40.98 |
3.27 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 66 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 9 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2017 4:30 PM |
| Notes: |
|
|
Beyond The Stars NE IPA
|
American IPA
|
2.5 Gallons |
1.066 |
1.017 |
6.42 |
82.41 |
6.81 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.047 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 6/6/2017 3:55 AM |
Notes: From distilled water:
CaCl2 (Calcium Chloride) - 7 grams (1.6 tsp)
CaSO4 (Gypsum) - .5 grams - (.1 tsp)
Epsom Salt - 4 grams (.9 tsp)
Fermentation Notes:
Will start at 68F for first 3 days then will dry hop round 1 and let rise to 70-71F for remainder of fermentation dry hopping rd 2 on day 7 and sampling / checking gravity. Will likely use hop bags due to lots of hop trub. Will also cold crash this batch.
Fail #1 - I forgot to pull the yeast smackpack out of the fridge in advance, so at brew start I put upstairs (where it's generally 80) and let it inflate for 4-5 hours.
1. Used distilled water and added salts as described, mash went well and temps stayed right around 152 in the water, around 156 if I put the thermometer in the grain near the bottom. Stirred every 15 mins and checked temps until mash ended. Pulled bag and let drip before squeezing and moving into a pot. Let drain longer and poured that wort while I heated to boil.
2. Started boil and hopped as listed. Finished boil and cooled with an immersion chiller to 160. I targeted 170 but it cools fast so I went with 160 to Hop Stand using a hop bag for 30 mins.
3. I continued cooling to 80 which is about as low as it'll go and transferred via ball valve and tube into my fermenter. I pulled a sample and took a gravity reading which was right on 1.066.
Fail #2 - I forgot to insert the pickup tube in my ss brewtech mini so that sucked but didn't feel like risking oxidization by messing with it. I'll filter it on the way out...
4. I placed my fermenter in my chamber and cooled to about 67 then pitched my inflated smack pack that sat out for about 5 hours before pitching.
Fail #3 - I made another process error and didn't shake the fermenter to aerate. What can I say, it was 1:30am. I realized this the next morning and shook.
5. I left town overnight and came back, fermentation is going and blow off tube in sani water jug is bubbling away. Dry hop 1 will happen tomorrow night 3 days in.
6. Dry Hop 1 went will using a hop bag and stainless spoon to push bag through krausen layer to try and sink it. I raised the ferm temp to 70-71 for remaining ferm.
7. At 7 days I dropped Dry Hop 2 via sani'd bag, and took a sample gravity reading which read 1.014, which was about 5 points lower than brewer's friend had expected. At this point I dropped the temp to 41 to cold crash and left for 2 days.
8. After cleaning, sanitizing, and co2 purging the keg, I transferred from the SS mini using spigot + tubing and filtered through a sanitized muslin bag to catch any hop debris. I clogged the keg last time so was not going to do that again. I also put a screen on the dip tube in the keg to prevent clogging.
8. After a very easy transfer, as all hop trub clumped at bottom, I put pressurized and purged the keg again to seal the lid and set at 2.3 CO2 vols for set and forget method. I pulled a sample and did another reading, and as expected, it was 1.014 meaning it was complete.
Upon initial sample, it was pretty aromatic although not as much as I expected. It has very low bitterness and is very smooth. I'll be excited to try once fully carbonated to see if this came out as Juicy as expected. I really don't like dry hopping in bags, but since last time I lost so much beer/wort to hop trub and also had keg clogging issues, I decided to try it this time. One additional thing it may have helped with is reducing bitterness from the wort/beer not sitting on hop trub for so long. The last batch had a huge amount of trub that was transferred into the keg which I believe increased aroma, but impacted overall bitterness and taste.
Tasting Updates: Beer is smooth but has a bit of a yeasty / alcoholic taste. My belief is that this came from forgetting the yeast aeration step as well as only fermenting for a week before cold crashing. Other than that beer is decent and has notes of grapefruit, faint banana, light citrus. For the aeration issue, I bought an aeration pump kit. |
|
|
Hercule
|
Russian Imperial Stout
|
5.5 Gallons |
1.082 |
1.02 |
8.03 |
20.85 |
36.59 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
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: 2/24/2017 4:10 PM |
| Notes: |
|
|
Light Colored IPA, Sweet
|
American IPA
|
5.5 Gallons |
1.07 |
1.012 |
7.54 |
76.03 |
5.37 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/2/2016 11:37 PM |
| Notes: This recipe took the grain bill and removed the Caramel 40L, which called for a half pound. It also called for a half pound of Caramel 10L, which I increased to 1lb. I increased it because its BIAB, not to sub. I subbed a pound of flaked oats for the Caramel 40. I don't like the bitter and darker tones and thought the oats would give it a silkier mouthfeel. Who knows. Furthermore, I copied the hops schedule for commodore perry (Great Lakes Brewery, Cleveland, Ohio). |
|
|
Sierra Barbara
|
American Pale Ale
|
18.93 Litres |
1.058 |
1.016 |
5.45 |
37.41 |
10.85 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 26.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 69 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: DME |
Priming Amount: 188 |
Creation
Date: 10/22/2013 4:44 PM |
| Notes: |
|
|
Captain Lawrence Smoked Porter - Less Smoke10 Gallon Batch
|
Classic Style Smoked Beer
|
12 Gallons |
1.065 |
1.013 |
6.81 |
32.84 |
36.09 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 82 |
Mash Thickness: 1.3 |
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: 7/26/2016 2:43 PM |
| Notes: |
|
|
Chocolate Empirical Stout
|
American Stout
|
10 Gallons |
1.06 |
1.016 |
5.78 |
35.86 |
37.41 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: keg |
Priming Amount: N/A |
Creation
Date: 10/11/2015 1:22 AM |
Notes: Chocolate Empirical Stout (BYO mag Oct 2015)
5 gal, all grain
OG: 1.060
FG: 1.016
IBU: 30
SRM: 45
ABV 6%
9 lbs 2 Row Pale Malt
1.25 lbs Briess Caramel Malt
1.25 lbs Crips Amber Malt
1.25 lbs Simpson Chocolate Malt
4.0 oz Cocoa Nibs (15 Minutes)
7 AAU Northern Brewer hop pellets (90 minutes) (1 oz/28 grams at 7% AA)
Yeast 1084 Irish Ale) or White Labs WLP 004 Irish Ale Yeast
Mash the grains at 154F with 16 quarts of hot water for 90 minutes. Run off and spare with water to collect 6 gallons of wort. Boil for 90 minutes, adding hops and cocoa nips at time indicated. Separate wort from the tub, cool to 65-70F, and pitch yeast (2L starter) Ferment 5-7 days, then rack to keg or bottle in usual manner. |
|
|
Rye Kolsch
|
Kölsch
|
5.5 Gallons |
1.065 |
1.016 |
6.38 |
23.43 |
4.76 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2015 9:35 PM |
| Notes: |
|
|
Wheat Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.053 |
1.009 |
5.84 |
33.59 |
9.53 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2015 6:47 PM |
| Notes: |
|
|
Tongue Thumper IPA
|
American IPA
|
5.25 Gallons |
1.078 |
1.019 |
7.65 |
46.41 |
37.84 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.102 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Priming Sugar |
Priming Amount: 5 oz. |
Creation
Date: 1/19/2015 5:40 PM |
Notes: The Sinamar to the boil will add 16 SRM points to the beer.
Hopstache Black IPA (MW Kit) |
|
|
Russian Imperial Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.088 |
1.025 |
8.34 |
84.72 |
40 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 73.4 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/21/2014 1:41 AM |
| Notes: |
|
|
Ole Benji Brown Ale
|
American Brown Ale
|
2 Gallons |
1.058 |
1.019 |
5.12 |
26.41 |
26.57 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 75 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/18/2014 7:19 PM |
| Notes: |
|
|
Pliny The Elder Clone
|
Imperial IPA
|
12 Gallons |
1.075 |
1.015 |
7.94 |
77.87 |
5.56 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2014 1:31 AM |
Notes: 2 dry hop additions
first ctz with simicole and centennial 3 days
second ctz with amarillo and centennial another 3
I converted everything to grams because its much more accurate on my scale
|
|
|
Mexican Cerveza
|
Blonde Ale
|
2.13 Gallons |
1.041 |
1.01 |
4 |
0 |
6.87 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
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: 4/25/2015 1:27 PM |
| Notes: |
|
|
West Coast Lager
|
American Lager
|
11.5 Gallons |
1.045 |
1.013 |
4.15 |
37.17 |
7.24 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 16 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
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: 3/19/2018 5:05 PM |
Notes: Omega Labs West Coast Lager yeast?
ferment 2 weeks at 15.5C, lager two weeks at 10C, keg two weeks
|
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