|
Chimay Grande Reserve
|
Belgian Dark Strong Ale
|
5.25 Gallons |
1.086 |
1.012 |
9.64 |
30.42 |
36.61 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/29/2019 11:52 PM |
Notes: Ferment in primary 7 days @ 70F
Secondary for 6 weeks @ celler temp
Natural carbonation in keg or bottles for at least 6 weeks |
|
|
Peach, Apricot, Date, Flower Mead
|
Other Fruit Melomel
|
1 Gallons |
1.1 |
1.025 |
9.82 |
17.7 |
4.5 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 30 |
Boil Gravity: 1.08 |
Efficiency: 95 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2016 3:44 PM |
| Notes: Collect 1/2 gallon of water and add 1 lb of honey. Bring to a light boil and start timer. Add chamomile tea bag for 15min. Add 0.5oz hops at 15min. Add the last 1.5 lb honey at flameout. Cool to room temperature. De-pit 2lbs peaches, 1lb apricots, and 20 dates and puree in a blender. Add fruit puree to 1 gallon fermentor. Add 1/4 tsp of yeast energizer and yeast nutrient to 1 gallon fermentor. Once must is cooled to room temperature transfer to 1 gallon fermentor on top of fruit puree. Top off to 1 gallon. Alert must, add yeast (D47 or 71b-1118), and seal fermentor with airlock. Add 1/4 tsp of yeast energizer and yeast nutrient to fermentor at 24hrs and 48 hrs after yeast pitch. Let sit for approximately 14-21 days (complete fermentation FG: 1.005 or lower). Transfer to secondary, add 10 french oak cubes, and age a minimum of 3 months. |
|
|
Mechanisms & Practice
|
American IPA
|
5.5 Gallons |
1.065 |
1.017 |
6.39 |
82.03 |
6.27 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2016 12:36 AM |
| Notes: |
|
|
SMaSH Centennial & Maris Otter
|
American Pale Ale
|
2.5 Gallons |
1.051 |
1.008 |
5.52 |
42.7 |
5.74 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 4.04 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 2.2oz |
Creation
Date: 6/18/2024 4:01 PM |
Notes: Brew Day Instructions
1. Pour 4.93 gallons of strike water into kettle and start the heat.
2. Add 1/4 of a Campden tablet to water.
3. Once strike water reaches 156F, kill burner, put bag in pot, and dough in 5 pounds of MO.
4. When water reaches 150F, attach lid, cover lid with towels, and hold for 60 mins.
5. When 60 mins. are up, remove bag, and squeeze to release more wort. *Take pre-boil gravity reading at this time and record.
6. Bring wort up to boil and start timer for 60 mins:
7. 13 grams Centennial @ 60 mins.
8. 8 grams Centennial @ 15 mins.
9. 1/4 of a Whirlfloc tablet @ 10 mins.
10. 8 grams of Centennial @ 5 mins.
11. 8 grams of Centennial @ 0 mins.
12. Cool wort down to ~68F.
13. Meanwhile, sanitize equipment for racking into fermenter: spray bottle, racking tube, air lock, hydrometer & tube, sample extractor, yeast packet, scissors, lid, and fermenter.
14. Rack into fermenter. *Make sure to spray kettle nozzle with sanitizer before attaching tube.
15. Take sample to test OG.
16. Pitch yeast packet and ferment for ~2 weeks @ 68F.
Bottling Instructions
1. Once FG reads steady for 2 days in a row, bottle.
2. Sanitize all bottling equipment: bottles, caps, capper, bottle wand and tube, bottling bucket, etc.
3. Make priming sugar mixture and dump into sanitized bottling bucket.
4. Rack beer into bottling bucket.
5. Rack beer into bottles from bottling bucket and cap.
6. Let carbonate for ~14 days at ~68-70 F.
|
|
|
Turbo Cider
|
Common Cider
|
20 Litres |
1.054 |
1.013 |
5.29 |
0 |
0 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 2/7/2020 7:16 PM |
Notes: 14L Apple Juice
2L cranburry
800ml Tea
4tsp Pectolase |
|
|
Fortunate Island Belgium Hoppy Single Split Batch
|
American Pale Ale
|
11 Gallons |
1.055 |
1.012 |
5.65 |
67.6 |
5.57 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 60 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 56 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2018 4:17 PM |
Notes: Split batch two 6.5 gallon boils
Hoppy Wheat like Gumball Head 3F/Belgium Single like Westy 6
Wy1010 and WLP530 Abbey Ale Westvleteren
Belgium Single Hop schedule
.75 oz Magnum at 60 min.
1 oz Hallertau Mittelfruh at 20 min.
1 oz Saaz at 10 min.
Used pH 5.2 5star buffer in RO Water with 1 table spoon of CaCl to strike water. |
|
|
English Mild
|
Mild
|
4 Gallons |
1.033 |
1.01 |
3.12 |
11.36 |
8.75 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2018 12:54 PM |
| Notes: |
|
|
Nutty Professor Ale
|
American Brown Ale
|
12 Gallons |
1.052 |
1.013 |
5.08 |
38.64 |
21.77 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2017 12:17 AM |
| Notes: this came out perfect, not clone of any kind just a funny name, the balance is right on |
|
|
Winter Lager
|
International Dark Lager
|
5.5 Gallons |
1.054 |
1.01 |
5.78 |
24.19 |
16.22 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 50 |
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: 12/6/2016 5:00 AM |
Notes: 1oz freshly crushed coriander 5min
coriander in hopstand |
|
|
2017 Saison
|
Saison
|
5 Gallons |
1.052 |
1.006 |
6.04 |
27.01 |
4.03 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 11/1/2016 3:56 PM |
Notes: Batch Size (gal)
10
Grain Bill (lbs.)
19.5
Boil Time (hrs.)
1
Trub Loss (gal.)
.25
Equipment Loss (gal.)
.1
Mash Thickness (qts/lb.)
1.436
Grain Temperature (deg.)
70
Target Mash Temperature (deg.)
152
Constants
Wort Shrinkage (pct)
4
Grain Absorption Constant (gal/lb)
0.13
Percent Boiloff per Hour (pct/hr)
8
Results
Total Water Needed (gal.)
14.24
Mash Water Needed (gal.)
7.00
Sparge Water Needed (gal.)
7.24
Strike Temperature (deg.)
163.42
Pre-Boil Wort Produced (gal.)
11.61
|
|
|
Lucky Jack Clone
|
American Pale Ale
|
25 Litres |
1.046 |
1.01 |
4.79 |
38.87 |
9.21 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 70 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/15/2016 9:56 AM |
| Notes: |
|
|
Winter Lager
|
Traditional Bock
|
5.5 Gallons |
1.055 |
1.012 |
5.55 |
22.23 |
15.68 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Co2 |
Priming Amount: 8 lbs |
Creation
Date: 1/10/2013 12:21 AM |
| Notes: Not be best yeast choice. Next time use East Coast Lager. Needs more malt character. Nice cinnamon note. |
|
|
Dechtober 10bbl
|
Märzen
|
372 Gallons |
13.271 |
2.77 |
5.63 |
15.4 |
8.5 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 389 Gallons |
Boil Time: 120 |
Boil Gravity: 12.7 |
Efficiency: 88 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/15/2016 6:48 PM |
| Notes: |
|
|
APA 110l
|
American Pale Ale
|
110 Litres |
1.047 |
1.009 |
4.96 |
31.14 |
6.6 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 125 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2015 6:45 AM |
Notes: Make 20 litre starter day before, 2 packs US05, lightly hopped pale all 4% (1.04 SG)
Pitch when wort at 17C
HOPS - maybe shift mid boil hops to flameout hops for smoother bittering |
|
|
Harvest Moon
|
Saison
|
16.5 Litres |
1.067 |
1.016 |
6.68 |
34.92 |
4.02 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 16.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/19/2015 4:52 PM |
| Notes: |
|
|
Dead Men Talking Bock
|
Traditional Bock
|
23 Litres |
1.065 |
1.015 |
6.82 |
25.14 |
17.79 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: dextrose |
Priming Amount: 6 gr/ltr |
Creation
Date: 7/6/2015 7:40 PM |
Notes: Secondary fermentation
Allow to remain at cold storage temperatures 8-10° C) for two to four weeks, before bottling. |
|
|
Writers Block Wit
|
Witbier
|
5.5 Gallons |
1.05 |
1.013 |
4.83 |
17.55 |
3.91 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2015 10:54 AM |
Notes: For dry hopping, once yeast is done cold crash for 2 - 3 days then let rise back to room temp and dry hop for 4 more days.
SKIP IRISH MOSS
***read up on 3944 belgian wit***Ferm temp?
|
---> Chill yeast to 68 then let yeast ramp to 72/73F till completion.
-run liquid off ball lock for PH test
***rebrew***
- consider more bitterness, but no aroma.
- corriander seems right, but the orange deterriorated quickly, not sure to use more or less.
Also, it appears as if the beer has a slightly soapy off flavor, so fermentation had some issues it seems. Yeast profile is nice so keep that, just reduce temp slightly?
- perhaps get it off the yeast sooner, like 1 week in primary 1 week condition then bottle, to keep some of the funky yeast stuff. also it is slightly tart, perhaps too tart for the style which is likely from the acid malt, so drop that.
adjust IBU slightly, move 5 min addy to 10, also needs more umpf, something to give it a bit of "oh that's nice" character, malt related probably? |
|
|
Sweet Beet Wheat
|
Weizen/Weissbier
|
5 Gallons |
1.047 |
1.012 |
4.66 |
17.07 |
3.34 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/24/2014 4:29 AM |
| Notes: |
|
|
Wreck 'em Red
|
Irish Red Ale
|
20 Litres |
1.06 |
1.016 |
5.72 |
23.37 |
13.83 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 60 |
Mash Thickness: 2.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: Sugar |
Priming Amount: 91 grams |
Creation
Date: 7/13/2014 10:41 PM |
| Notes: |
|
|
Cascade Single Hop Ale (8 Weeks)
|
American Pale Ale
|
21 Litres |
1.053 |
1.015 |
5.03 |
40.78 |
10.8 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/8/2014 5:02 PM |
| Notes: Lagring 6 veckor 12 degrees |
|
|
|
|
