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Insidious Blonde Bastard Coconut Tripel
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Experimental Beer
|
5 Gallons |
1.083 |
1.017 |
8.66 |
34.74 |
6.7 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/15/2016 2:16 AM |
Notes: Bastard beer of Belgian Tripel malt and yeast, IPA-ish hop flavor and specialty of toasted coconut. Grains/yeast from Barbar Belgian Honey Ale, Clone Brews book (with modifications). Hop and coconut design by author.
Using Mango Honey.
http://www.honeypacifica.com/flavored-mango-honey/
Mash schedule noted: May/June 2012 BYO Tripel Threat
http://mydigitalissue.com/publication/?i=106468&article_id=1036372&view=articleBrowser&ver=html5#{"issue_id":106468,"view":"articleBrowser","article_id":"1036372"}
.045 mill
Pina Colada in a pint glass.
Planning on 1.5 lb toasted coconut in secondary. |
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Giant Brewing NZPA (50L)
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International Pale Lager
|
50 Litres |
1.046 |
1.005 |
5.41 |
46.61 |
8.74 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2020 10:48 PM |
| Notes: |
|
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#7
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American Pale Ale
|
5 Gallons |
1.056 |
1.016 |
5.27 |
39.65 |
8.1 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.125 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: corn sugar |
Priming Amount: 3/4 cup |
Creation
Date: 1/25/2013 7:51 AM |
| Notes: Pitched 1 1/2 packet yeast. |
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May The Schwarz Be With You
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Schwarzbier
|
15 Gallons |
1.051 |
1.011 |
5.26 |
22.13 |
27.83 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 16.53 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 5/26/2020 7:23 PM |
| Notes: |
|
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Gluten Free Irish Red
|
Irish Red Ale
|
5 Gallons |
1.055 |
1.015 |
5.21 |
19.61 |
10.75 °L
|
1.3K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/12/2020 10:38 AM |
| Notes: |
|
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The Ballad Of Paddy O'rlando
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American Amber Ale
|
5.75 Gallons |
1.061 |
1.015 |
6.04 |
34.22 |
21.9 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2019 7:04 PM |
Notes: UPDATE, 4/16/2019:
Paddy was a massive crowd pleaser at several family events, with beer drinkers begging for more, and even non-beer drinkers quite pleased. Very drinkable; folks loved the Irish Red that finished with a citrus kiss!
The goal of this beer was to start off with a dry Irish Red Ale malt bill, but then finish it off a big burst of tropical flavors, like Paddy himself when he retired to Florida. The bittering hops are British Isles in nature, earthy and floral, but then Yakima Citra is brought in for aroma, and the infamous Amarillo dry hop for more fruity fun. To accentuate the pineapple and other tropical tones, Trappist High Gravity yeast is brought in for a big bite of Belgian oranges, and again, the other goal was quite a dry beer; Trappist attenuation, combined with an alpha-amylase saccharification will hopefully do the trick. Color was supposed to be Ruby Red, but appears to be orangeish-red in the glass, with the foam breaking into a glorious burnt orange; a Bob Ross Happy Accident. As for style, well... what's more American than Irish malt, Belgian yeast, and West Coast hops going to Disney World, hence, an American Amber Ale. |
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Vigilance Brewing Scorpion Bourbon Chocolate Stout
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Dry Stout
|
5.5 Gallons |
1.045 |
1.012 |
4.39 |
64.34 |
50 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/29/2018 7:12 PM |
Notes: 1300ml yeast starter
Sparge at 168. collect 7.5gl
Chill to 65 degrees
Ferment for 7 days and allow to rise to 68 degrees to end of fermentation. (10-14 days)
After 4-5 days
Boil .5 oz of untoasted white oak chips, .5 oz of med oak chips, and .5 oz of heavy char chips in 8 oz of of water for 5 minutes and drain off water. Add all chips to 8 oz cheap bourbon for 7 days. Drain off the rot gut bourbon and soak the chips in 750 ml of good quality bourbon for 4-7 days. Begin tasting the bourbon after 3 days until you get a vanilla, chocolate, and coconut flavor that is smooth.. Blend the liquid (not the chips) into your keg to taste. Add 2 oz of chocolate extract as well as a spice. Final gravity should be around 10-11 % after the addition of liquid sweetness.
OG: 1.092
FG: 1.028
8.4% prior to bourbon addition - est ABV is 9.5%
SRM: 50
IBU est 65
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Isolation Ale
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American Pale Ale
|
10.5 Gallons |
1.056 |
1.013 |
5.62 |
12.13 |
3.97 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: 12.03 psi |
Creation
Date: 7/2/2018 3:28 AM |
| Notes: |
|
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Bolde 2 S’mores
|
Blonde Ale
|
5.5 Gallons |
1.042 |
1.008 |
4.49 |
19.09 |
6.39 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2018 6:22 PM |
| Notes: |
|
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Don't Fear The Reaper
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Autumn Seasonal Beer
|
5.5 Gallons |
1.057 |
1.012 |
5.8 |
24.26 |
7.59 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/22/2017 3:19 PM |
Notes: year 3 of this, no need to change it!
process: pour pumpkin into pyrex dish sprinkle with brown sugar and bake at 350* for 30-40 minutes : add to mash |
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06 - Scream Queen
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Cream Ale
|
20 Litres |
1.05 |
1.011 |
5.23 |
16.81 |
4.66 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2017 8:25 AM |
| Notes: |
|
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Amber
|
American Amber Ale
|
5 Gallons |
1.051 |
1.011 |
5.19 |
30.3 |
18.37 °L
|
1.3K |
3 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2016 10:11 PM |
| Notes: |
|
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Molson 4x
|
American Light Lager
|
21 Litres |
1.045 |
1.011 |
4.46 |
0.83 |
3.07 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 4 Litres |
Boil Time: 60 |
Boil Gravity: 1.238 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2015 8:24 PM |
| Notes: |
|
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Cascade SMASH
|
American Pale Ale
|
5 Gallons |
1.047 |
1.012 |
4.53 |
30.15 |
3.34 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2015 11:37 PM |
| Notes: |
|
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ASAFP Pale - BIAB THICK
|
American Pale Ale
|
5.5 Gallons |
1.046 |
1.008 |
4.97 |
61.81 |
3.01 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: Force Carb in Keg |
Priming Amount: N/A |
Creation
Date: 6/24/2015 3:23 PM |
Notes: Lower ABV Session Pale, experimenting with Pilsner Malt as the base. This is supposed to be a hop showcase with very little input from the malt.
Going with a "Thick" BIAB technique. Using a 5gal grainbill with a 3gal mash (kettle/stove fitment issues preclude the use of full water volume on the stovetop, AND back-adding chilled water will speed up the process! WIN WIN!)
Treat the recipe as 5gal, but only use 3gal to mash with - making essentially a diluted DIPA, which comes out as a session.
I'm trying to streamline a lot of processes to make this recipe doable in a 2-3hr time frame, including the chilling and pitch.
Sugar is added to lower the grain weight (again, kettle/fitment issues) and to see what affect this has on the finished beer. The sugar is added as a simple syrup (~1lb in 3c water) after high kreusen is reached in the fermentor. I don't necessarily want the yeast hitting that sugar first, and I'd rather they get it as after they're done with all the malt sugars. This is an educated guess.
I'm trying 10 new things on this beer, but it'll come out just fine.
11/30 - Notes - Beer has been completed and on-tap for more than 2 weeks. It has a bit of catty smell from the Citra despite trying to avoid boiling it for too long, and some generally pissy-ness from the Pilsner, both of which are fading fast. It's bright and clean tasting and damn near chuggably smooth. Brew day start to finish was 2:45, grain to glass in 6 days.
I forgot my Whirfloc, but tried using a gelatin fining to some moderate success. |
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Northern Brewer Black IPA
|
California Common Beer
|
5.5 Gallons |
1.03 |
1.007 |
3 |
0 |
29.23 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.022 |
Efficiency: 35 |
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: 3/28/2015 5:24 PM |
| Notes: |
|
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Honey Rye Amber
|
American Amber Ale
|
5 Gallons |
1.067 |
1.019 |
6.3 |
29.67 |
11.24 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.108 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3.5 oz. |
Creation
Date: 3/1/2015 6:06 AM |
Notes: Assuming Breiss Rye LME is 20% Rye malt, resulting rye content is ~ 7%.
Add 1.5 lbs Clover Honey at "flame out".
Hop quantities based on some leftovers, could use full 1 oz. Magnum and 0.5 oz. EKG.
This is a rich, malty "amber" and could be called a brown ale if you prefer. |
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Spring Stout
|
American Stout
|
5.5 Gallons |
1.055 |
1.014 |
5.42 |
39.93 |
36.47 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2015 1:42 AM |
Notes: Brewed on 02/26/15
Mashed in 5 gallon igloo with large brew bag
Sparged in fermenting bucket (not enough space in igloo)
OG - 1.055 |
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Leftover Ale
|
American Amber Ale
|
2.5 Gallons |
1.044 |
1.012 |
4.16 |
197.19 |
15.64 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2014 12:00 AM |
| Notes: |
|
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Sorachi Ace Ale
|
Belgian Specialty Ale
|
23 Litres |
1.047 |
1.013 |
4.47 |
16.42 |
6.28 °L
|
1.3K |
0 |
|
|
Author:
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LaOnda70
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|
| Boil
Size: 7 Litres |
Boil Time: 40 |
Boil Gravity: 1.155 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Table sugar |
Priming Amount: 118.2 |
Creation
Date: 5/7/2014 9:09 PM |
| Notes: |
|
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|
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