|
Insidious Blonde Bastard Coconut Tripel
|
Experimental Beer
|
5 Gallons |
1.083 |
1.017 |
8.66 |
34.74 |
6.7 °L
|
1.4K |
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. |
|
|
Hazy IPA
|
Specialty IPA: New England IPA
|
5.75 Gallons |
1.062 |
1.015 |
6.07 |
48.74 |
4.69 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.68 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 72 |
Mash Thickness: 1.75 |
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: 3/22/2023 2:31 AM |
| Notes: |
|
|
Festivus
|
Festbier
|
11.75 Gallons |
1.051 |
1.007 |
5.79 |
23.15 |
5.18 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 13.42 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: co2 |
Priming Amount: 10.2 psi |
Creation
Date: 7/4/2022 9:42 PM |
| Notes: |
|
|
Wishful Wheat SMaSH
|
American Wheat Beer
|
5 Gallons |
1.057 |
1.014 |
5.73 |
27.92 |
5.19 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.46 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.33 |
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: 2/6/2022 5:16 PM |
Notes: Double Crushed the Malt (Prairie Malt)
1 lbs. Rice Husks Added
|
|
|
Mona Lisa 2022 Pre DME
|
Russian Imperial Stout
|
5 Gallons |
1.096 |
1.028 |
9 |
88.03 |
43.16 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 180 |
Boil Gravity: 1.053 |
Efficiency: 45 |
Mash Thickness: 1 |
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: 11/3/2021 7:32 PM |
Notes: ===============================
2/18/2022
adjusted volume and turned up the projected attenuation
===============================
2/16/2022
last minute pulling out the oats. worried about stuck mash and wont be able to babysit....
===============================
2/15/2022
got water report updating to that, looks like ph will be a little high so adding a little phosphoric acid.
thinking about mash. G40 is 11 gal in mash so we'll go 1 qt/lb mash thickness on 28 lbs grain. adding a line for DME in case we go to that later.
looks like it will be a little over 7 gallons strike water and 5 gallons sparge water.
pitching 1 jar of RVA 101 into almost a gallon of 1040 starter wort 2 days before. no stir plate.
===============================
2/8/2022
wondering if this will all fit in the GF. could possibly do it all in the cooler or split between the two.
thinking about setting this up early in the day to mash during work and have it boil for 3 hours while i do dinner/bedtimes. setup the GF in the driveway if possible - will be a lot of steam.
see big beer schedule https://docs.google.com/spreadsheets/d/1gaWvnYevKP9I8mmRzW54MrnqfOVuWlsOEhzyezW-kaY/edit#gid=0
===============================
1/16/2022
adding notes to sparge strategy to try to achieve decent efficiency.
adjusting yeast - use rva 132 plus 3L starter
===============================
12/1/2021
* adding oats and removing DME for now.
** adjusting recipe for 65% efficiency and trying to hit 10%abv counting the oats as zero points contribution.
** probably want to use a grain bag if possible
** remember to take preboil gravity, and throughout. maybe last 10 minutes of the boil take gravity and decide whether or not to throw in some DME
* adjusting to 2 hour boil
* will plan to double mash.
** not sure the plan for that because g40 will be maxed out at 10g preboil and thats without grain
** ...maybe just take the first mash out and put the 2nd one in. then take it out and sparge to get to volume? will be leaving behind sugars in first mash...
** ...alternatively sparge both mashes. after first mash and sparge and mash is pulled, should have about 6-7 gallons, that should leave enough space to drop the 2nd mash in. when that comes out, i would think we'd then have 5-6 gallons left. and will have to sparge to get the rest of the way. 2nd mash will have absorbed some of the 1st mash wort so it should probably be richer in the end for more sparging?
===============================
11/3/2021
RECIPE REBUILD
* reducing roasted barley from 1.25 down to 0.5
* reducing black patent from 1.25 to 0.5
** wanted to use less but keeping it here to get within SRM for style
* adding 1lb 120L for flavor and body
* get rid of the fricking kviek!!! change to london3
* adjusting efficiency to 70% :
** going to 2 hour boil
** im now on G40 which has been doing 2gal/hr so we'll go from 10g down to 6 during a 2 hour boil
for yeast would need rva 132 200B pack and a 2L starter or equivalent
todo :
* need to figure out yeast requirements (packs, starters...)
* consider oats
** its 21 lb grain...consider double mash
** ...if double mash consider more base grain and less DME
** any changes to grain bill, try to keep abv at 10%...
===============================
11/2/2021
this brew came out tasting funky again. submitted to JRHB dominion cup they said umami and i think that is correct. This is the third time this has happened to varying degrees, I previously thought it might be bad ingredients but I think hothead and/or too much roasted malt is to blame...
===============================
5/1/21
Not sure what happened only came to 1.100 OG even after the 2 hour boil and DMe. It was 1075 before the DME.
Last minute adding 2 lb base malt and reducing DME. Gonna play by ear how much dme to add
===============================
4/30/21
booting this back up for big brew day with ryan tomorrow. we are doing two 5 gallon mash sparges into my 15 gallon kettle to boil all at once so that could change things. im expecting better efficiency even without the dry malt extract. plan to boil 90 minutes, check gravity, then potentially add 3 or 6 lbs total DME for the 10 gallon batch. i think we will need 14 gallons to start, boil down to 11 or 11.5, leave 1 behind for trub.
===============================
5/25/2020
FG 1.036 (cold sample)
appears the starter wasnt necessary and didnt do anything anyway. Hit an official 10%
===============================
5/11/2020
SG 1.036 - made a 2x starter from a new hothead pack and tossed half of it into the batch.
===============================
5/2/2020
SG 1.041
===============================
4/27/2020
SG 1.045 fermented like crazy the first couple days just off the kveik pack no starter.
===============================
4/16/2020
brew day. Idk what just happened I hit 1.112 and high volume really, couldnt tell exact because of the foam but maybe it was only 5. I guess eff prob goes up if u add a lot of DME. This could be disaster or awesome
===============================
4/15/2020
just changing the batch size from 6.5 down to 5.5 and taking the 2row down from 15lb to 12lb to still arrive at 10%. considering using kviek yeast for this....
===============================
3/24/2020
revamping this for another attempt. shamefully adding dme and predicting over 70 eff to land at 10%. other than that no real changes. worried it might be too bitter hoppy? would like to NOT split the batch and just do 2 vanilla beans. bourbon oak would be nice but i feel that the failure of the last batch was from trying to do too much at once.
===============================
9/30/19
brewed this on the road, came out with more than 6 gallons at 1.080 which was a mistake shouldve boiled longer. also used some old hops which may be putting off strange flavors.
9/23/19
base recipe is Stone RIS clone found in byo magazine. recipe is scant, and doesnt really add up : https://byo.com/recipe/stone-imperial-russian-stout-clone/ . posted recipe is for 65% efficiency so actually less efficient than my system but i added a pound more base malt anyway to try to get over 10%abv. yeast is a little unclear wlp002 listed 65-70% attenuation so we will have to be perfect and hit 70% to get over 10%abv. but then this amounts to 1030 FG, recipe is listed at 1020. could use wlp007 english dry ale if hittin FG was a concern but i think extra sweetness in this beer is going to be ok.
==========MISC NOTES=============
mona lisa stout
ORANGE
austin homebrew
http://austinhomebrew.com/assets/images/RCPPDF/09611.pdf
1/4oz bitter
1/2oz sweet
https://brewgr.com/recipe/59297/chocolate-orange-stout-oatmeal-stout-recipe
fresh orange peel and juice
(essentially a whole orange)
mrbeer
https://www.mrbeer.com/barleys-brew-chocolate-orange-stout
4oz bakers unsweetened chocolate
2 medium oranges
take off the skins but not too much pith
they soak skins in 1/2 cup vodka, adding allof it
maybe use a thin glass so the vodka covers more
final thoughts
use the brewers peel sweet and bitter, soak in vodka with vanilla bean
use thin glass
add the whole thing
optional : plus the orange juice
CHERRY
austin homebrew
http://austinhomebrew.com/assets/images/RCPPDF/02071.pdf
cherry flavoring
AHA
https://www.homebrewersassociation.org/homebrew-recipe/choc-full-o-cherry-porter/
frozen sour cherries
HBT
https://www.homebrewtalk.com/forum/threads/chocolate-cherry-stout.326884/
cherry juice concentrate
might be better in reducing sugar and other flavors....
final stand
a) i guess prob just use frozen cherries. not sour! sweet/dark any other kind than sour
b) cherry juice concentrate? how sour?
Dark cherries. Aha recipe calls for 5 to 10 lb per 10 gal batch. I think I will go with 5. For split batch 3.333
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Brew It Bru - Belgian Strong Dark Ale
|
Belgian Dark Strong Ale
|
9 Litres |
1.085 |
1.014 |
9.31 |
29.69 |
20.58 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Molasses |
Priming Amount: 121.1 g |
Creation
Date: 8/16/2021 9:33 AM |
| Notes: |
|
|
Lucille Clone
|
American IPA
|
12 Gallons |
1.061 |
1.014 |
6.2 |
71.18 |
6.49 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 2/21/2019 7:02 AM |
| Notes: |
|
|
Treehouse Julius (Great Fermentations Clone)
|
American IPA
|
5.5 Gallons |
1.068 |
1.018 |
6.51 |
153.05 |
6.7 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2018 4:03 PM |
| Notes: |
|
|
Tumbler
|
American Brown Ale
|
5.5 Gallons |
1.053 |
1.01 |
5.6 |
33.61 |
18.24 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/2/2017 11:58 PM |
| Notes: |
|
|
OLD COOT IPAMAX
|
Imperial IPA
|
5 Gallons |
1.077 |
1.014 |
8.2 |
87.3 |
6.57 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 70 |
Boil Gravity: 1.128 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: KEGGING |
Priming Amount: N/A |
Creation
Date: 12/27/2013 3:44 PM |
Notes: DRY HOP AFTER 7 DAYS WITH 1.25 OZ SIMCOE LEAF .25 AMARILLO LEAF AND .75 WARRIOR PELLET (AFTER MOVING TO SECONDARY). DRY HOP CHANGES FROM ORIGINAL.
CHANGED FROM ORIGINAL RECIPE (CHANGE BACK IF NOT AS GOOD) 1. YEAST STRAIN FROM WHITE LABS PACIFIC ALE YEAST (WLP041) TO WHITE LABS BELGIAN STRONG ALE (WLP545) TO INCREASE ABV. 2. INCREASED FIRST WARRIOR ADDITION BY .5 OZ TO INCREASE IBU. |
|
|
Dipa
|
Double IPA
|
25 Litres |
1.082 |
1.016 |
8.61 |
66.87 |
11.39 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 80 |
Boil Gravity: 1.082 |
Efficiency: 70 |
Mash Thickness: 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: 3/17/2016 12:17 PM |
| Notes: |
|
|
Toasted Wheat IPA
|
Specialty IPA: Red IPA
|
5.5 Gallons |
1.052 |
1.009 |
5.66 |
45.72 |
15.01 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 80 |
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: 12/12/2015 4:26 PM |
Notes: capped roasted barley, but put it at bottom of biab bag instead of on top
2.3 volumes |
|
|
OVSH Hard Line Bel Pale
|
Belgian Blond Ale
|
5.5 Gallons |
1.056 |
1.014 |
5.52 |
63.96 |
6.68 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/20/2015 7:59 PM |
| Notes: |
|
|
Maximus Grist V - Red Ale
|
American Amber Ale
|
5.25 Gallons |
1.06 |
1.014 |
6 |
35.33 |
13.48 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 66 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3.9 oz. |
Creation
Date: 4/29/2015 9:51 PM |
Notes: Gypsum add to assist hops to have a snappier flavor.
BJCP Beer Style 10B - AKA Red Ale
Brew Day Schedule:
•Remove yeast from refrigerator 3-6 hours before pitching.
•Mix crushed grains in mash tun with 16 qts. water at 153°F (Strike water ≈168°F). Mash for 60 minutes.
•Re-circulate (vorlauf) until wort is fairly clear (15-20 minutes).
•Fly sparge w/h 5 gal. of strike water ≈178°F until brew kettle holds 7 gallons of wort, about 40 min.
•Take a sample of wort Specific Gravity and bring the kettle to a boil.
•When boiling starts add gypsum and bittering hops @ 60 min. before end of boil.
•Add bittering hops again at 50, 40, & 30 minutes before end of boil.
•Add Irish moss at 15 minutes before end of the boil.
•Place clean chiller coils into the wort at 15 minutes before end of boil
•Add whole leaf finishing hops for flavor and aroma in hop bag @ 5 minutes before end of boil.
•Cool wort to 72°F, record OG, transfer wort to carboy and pitch yeast.
Additional notes, racked to 5 gallon carboy on day 9. Bottled on day 21 - FG was DOB. Total bottled = 5 Gallons.
|
|
|
London/Edinburgh Porter
|
Robust Porter
|
23 Litres |
1.059 |
1.016 |
5.66 |
25.5 |
35.92 °L
|
1.4K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2015 2:53 PM |
| Notes: 5l taken off to be vatted. Flanders red dregs pitched on 25.4.15 |
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|
MacÉanrúig’s Beinn Dubhar Leann Fraoch (10 Gal)
|
Spice, Herb, or Vegetable Beer
|
8 Gallons |
1.082 |
1.021 |
8.09 |
41.32 |
10.26 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 53 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2012 2:56 PM |
| Notes: |
|
|
Rhye-P-A
|
American IPA
|
12 Gallons |
1.071 |
1.02 |
6.72 |
69.79 |
7.33 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 65 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/21/2014 1:07 AM |
| Notes: 3pk Safale American Ale US-05 |
|
|
Hirondelle Spring (aka) Ginger Snaps
|
Belgian Dubbel
|
18.9 Litres |
1.075 |
1.021 |
7.12 |
38.89 |
4.43 °L
|
1.4K |
1 |
|
|
Author:
|
|
Colinus
|
|
| Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.125 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.75 |
Primary
Temp: 24 ° C |
Priming Method: dextrose |
Priming Amount: 225 |
Creation
Date: 3/28/2014 7:33 PM |
| Notes: |
|
|
Heart Of Dankness
|
American IPA
|
10 Gallons |
1.066 |
1.007 |
7.84 |
60.51 |
11.77 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 73 |
Mash Thickness: 1.15 |
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: 3/23/2014 11:14 PM |
| Notes: The name turns out to be misleading on this IPA. Although it is a very tasty beer, there is no hint of "dankness" - more of a tropical fruit aroma, fairly strong bitterness, and a bit too much sweetness from the C-60. |
|
|
Bitter - Not Ordinary Or Bitter
|
Ordinary Bitter
|
44 Litres |
8.614 |
1.832 |
3.57 |
32.48 |
10.93 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 30 |
Boil Gravity: 7.9 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2017 7:43 PM |
| Notes: House Bitter. Usually served on nitro. |
|
|
|
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