|
1885 Younger XP
|
English IPA
|
5.25 Gallons |
1.069 |
1.017 |
6.76 |
97.81 |
5.75 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 78 |
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: 4/23/2022 6:15 PM |
Notes: Mash @ 152. Ferment at 1.07
(Process normally) Arggghhh frikkin auto save overwrote brew day details |
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West Coast IPA #2
|
American IPA
|
5 Gallons |
1.068 |
1.013 |
7.24 |
131.18 |
6.57 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2015 7:45 PM |
| Notes: |
|
|
Whale Juice
|
Imperial Stout
|
5.5 Gallons |
1.113 |
1.029 |
11.11 |
74.21 |
50 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.083 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2015 2:43 PM |
| Notes: |
|
|
Pliny The Younger
|
Double IPA
|
5.9 Gallons |
1.092 |
1.015 |
10.15 |
249.93 |
6.21 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 75 |
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: 7/3/2016 4:43 PM |
Notes: Dry-hop proportions found here: http://www.bertusbrewery.com/2013/03/pliny-younger-clone-20.html
DH1: .5oz ea: Simcoe/Amarillo/Warrior
DH2: 1oz ea: CTZ/Centennial
DH3: .5oz ea Simcoe/Chinook + .25oz Warrior
DH4: 1oz ea Simcoe/Amarillo |
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Roberts White Apricot IPA
|
American IPA
|
5.5 Gallons |
1.086 |
1.022 |
8.33 |
89.53 |
4.73 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: priming sugar |
Priming Amount: N/A |
Creation
Date: 12/7/2013 6:31 PM |
| Notes: Blend Frozen Apricots with Everclear to distill. |
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Gingerbread Cookie Brown
|
American Brown Ale
|
5.25 Gallons |
1.065 |
1.013 |
6.77 |
19.22 |
33.21 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 11/22/2017 11:17 PM |
| Notes: |
|
|
Mango Ipa
|
American Light Lager
|
2.5 Gallons |
1.059 |
1.014 |
5.85 |
63.84 |
6.21 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 6/7/2017 4:26 PM |
| Notes: |
|
|
Elkwood Wheat
|
American Wheat Beer
|
10 Gallons |
1.053 |
1.012 |
5.31 |
37.16 |
3.59 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 11.65 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
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: 9/4/2021 6:22 AM |
Notes: Special Instructions / Notes:
Always a good idea to pitch at a generous rate. I typically grow up a stirred starter, though I have pitched this beer right from the Activator pack with good results. Oxygenating the wort is also a must. |
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|
Pilsner Urquell
|
Czech Premium Pale Lager
|
25 Litres |
1.057 |
1.015 |
5.57 |
33.33 |
4.19 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 7 ° C |
Priming Method: co2 |
Priming Amount: 1.91 bar |
Creation
Date: 9/3/2021 1:26 AM |
Notes: Double Decoction:
*Note: Pilsner Urquell uses a triple decoction method with an initial acid rest, but I use well enough modified malts and correct for pH already so the first of three decoctions is unnecessary. The decoction measurements below are ones I developed for an electric system and err on the side of caution, so they are the lower amounts needed to potentially reach the next temperature step and direct heat can be applied to compensate.*
Perform a protein rest at 125F for 15min, then pull off slightly less than 1/3 (1.16gal/4.4L) of the thickest mash and place it in a separate pot. Bring the pot slowly up to 158F and hold for 15min, then slowly bring it up to a boil and proceed to boil for 10min. Stir often so the grains do not burn, but try to allow some 'browning' to help darken the colour and enhance the flavour/aroma profiles. Add the decoction back to the 125F mash, little by little, aiming for a beta rest temperature of 148F. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. After this has finished, pull off roughly 1/6 (0.7gal/2.6L) of the thickest mash a second time and place it in the separate pot. Slowly bring the pot up to a boil and continue to boil for 10min. Add the second decoction back to the mash, little by little, aiming for an alpha rest temperature of 158F. Hold this temperature for 30min while adding back any leftover decoction (if any) as it cools. Once this rest has finished, raise the temperature up to a mash out rest of 167F and hold for 10min. After the decoctions and mash out are finished proceed to sparge/lauter as usual.
No Decoction:
Instead of the labour intensive double decoction mash schedule you could:
- Substitute some of the pilsner malt for vienna and/or munich to add colour and depth.
- Include some melanoidin malt for a slight decoction 'feel'.
- Add some carapils malt (or your preferred alternative) for improved head retention.
- After which, just carry out a temperature/infusion mash schedule based on your preferences.
**This beer won a national silver medal at the Saskatoon Headhunters Competition (2017) and has consistently scored 40's at other national competitions.
***With the regular 3.5%AA Saaz the hop additions are 1.5oz @ 90min, 2oz @ 20min, 1oz @ 10min, 1oz @ 0min. |
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Citrus Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.052 |
1.012 |
5.26 |
33.59 |
6.35 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 8/31/2021 11:13 PM |
| Notes: |
|
|
XPA
|
American Pale Ale
|
23 Litres |
1.051 |
1.011 |
5.15 |
40.88 |
3.93 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 37.95 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 3.52 bar |
Creation
Date: 10/31/2020 8:22 PM |
| Notes: |
|
|
GOLDINGS IPA
|
American IPA
|
20 Litres |
1.061 |
1.011 |
6.58 |
68.92 |
6.46 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 29.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 77 |
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: 4/4/2020 4:46 PM |
| Notes: |
|
|
Pat's Summer Fuggle 40L
|
British Golden Ale
|
42 Litres |
11.642 |
2.67 |
4.78 |
34.27 |
4.12 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 15.6 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2018 6:00 PM |
| Notes: |
|
|
Route Des épices V.2
|
Spice, Herb, or Vegetable Beer
|
25.5 Litres |
1.058 |
1.012 |
6.06 |
33.42 |
11.26 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 73 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2017 6:50 PM |
| Notes: |
|
|
German Pilsner
|
German Pilsner (Pils)
|
5.5 Gallons |
1.046 |
1.007 |
5.19 |
29.74 |
3.52 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: Keg |
Priming Amount: 12 psi @ 38* |
Creation
Date: 5/12/2017 3:58 PM |
| Notes: Pitch 12 oz yeast slurry |
|
|
PopsEnglish
|
English IPA
|
22 Litres |
1.053 |
1.014 |
5.19 |
56.94 |
12.53 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2016 8:02 PM |
Notes: Primary Fermentation for 7 days at 18°C.
Secondary fermentation for more 7 days at 8°C .
Dry hop for 4 days at 18°C.
keep the secondary fermentation for more 2 days at 2°C. |
|
|
Not Bitter But Thirsty!
|
Best Bitter
|
5.5 Gallons |
1.051 |
1.016 |
4.59 |
29.1 |
12.12 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: Force carb |
Priming Amount: N/A |
Creation
Date: 12/1/2015 5:50 AM |
| Notes: |
|
|
El Heffe Weizen 2022
|
Weizen/Weissbier
|
2.5 Gallons |
1.052 |
1.013 |
5.03 |
9.21 |
3.97 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 60 |
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: 7/24/2015 3:32 PM |
Notes: Brewed 8-1-15
O.G. 1.049
F.G. 1.014
Alcohol By Volume: 4.59% |
|
|
Summer Wheat
|
Witbier
|
5.5 Gallons |
1.048 |
1.012 |
4.63 |
14.83 |
4.26 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 4/1/2015 7:51 PM |
| Notes: |
|
|
I "C" What You Did There APA
|
American Pale Ale
|
5.5 Gallons |
1.051 |
1.01 |
5.41 |
48.32 |
4.52 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2015 1:30 AM |
Notes: Our take on a traditional "West Coast" style pale ale.
Mash schedule:
-Strike-In w/ 3.9 gal at 165 F (153 F sacch rest for 60 min)
-Mash-out at 168 F and sparge with 2.5 gal to collect 6.5 gal
5/10/15: Brew day for this one. Originally going to make a new version of Steve's Amber Ale using French ale yeast and a different hop bill but our yeast isn't in yet so we fixed this nice, hoppy APA's recipe up for today. Seems simple enough.
Brewing was fairly successful as far as hitting mash temps and what not. Good crush on the grain, only one last-minute substitution in the LHBS subbing honey malt for carafoam.
Yield was a bit low because we miscalculated strikewater and forgot absorption. Tried to compensate by thinning the mash 30 mins in with hot water. Seemed to work fine, actually. Gravity was a bit high after sparging and boil, so we diluted with .79gal boiled/cooled water before adding yeast. Ferm started the next night going hard.
5-14-15: adding dry hopping 8:30pm
5/30/15: FINALLY finished fermenting... has been dry-hopping for a couple weeks and we actually moved it to a warmer place to finish the primary ferm as the krausen still had not died down after a couple weeks. Finished at 1.010 (supposed to be 1.012, so that's an acceptable difference to us; slightly, slightly stronger but still in APA range at ~5.5% ABV), sample we took has a nice nose of pine, guava and apricot. Nice medium-heavy body for the style thanks to the addition of oats. Bottling maybe tonight, but may leave it in for another week. Don't think we'll do a secondary as it was fairly clear.
6/6/15: About to bottle this one now.
8/15/15: Kinda forgot to update on this one, but we've been damn busy doing all sorts of other recipes. Anyway, this rules after a couple months of conditioning. Very tropical and citrusy aroma. Papaya, guava, peach and other stone fruit, balanced bitterness. Pine seems to have faded and the Citra and Cascade are really taking hold. Pours a nice golden color with a few fingers of solid white head that dissipates to a finger or so after a few minutes. Body could be a bit thicker, so we're going to change the recipe to double the oats. We'll take a second look at the hop schedule if we brew this again, as well, but honestly it seems pretty solid so I'm not sure it needs much tweaking in that realm. It's a nice combo, really drinkable and is aging very solidly. Until next time. |
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