Belgian Blonde
|
Witbier
|
6 Gallons |
1.045 |
1.01 |
4.69 |
23.58 |
2.65 °L
|
1.2K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2017 7:34 PM |
Notes: |
|
Guava Beer
|
Fruit Beer
|
5.5 Gallons |
1.034 |
1.006 |
3.63 |
24.46 |
3.62 °L
|
1.2K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 40 |
Boil Gravity: 1.031 |
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: 4/9/2023 5:31 PM |
Notes: 4/9/23 brew, 2 pounds fresh guava quartered and pureed last 10 minutes. 2 limes zest last 1 minute boil
keg 4/28 |
|
Oat Cream Ale
|
American Pale Ale
|
30 Litres |
1.05 |
1.011 |
5.1 |
7.94 |
4.22 °L
|
1.2K |
0 |
|
|
Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/20/2022 11:52 AM |
Notes: |
|
Mosaic IPA Brewzilla 65l
|
American IPA
|
24 Litres |
1.057 |
1.012 |
5.89 |
44.73 |
10.61 °L
|
1.2K |
1 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 5.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/21/2020 2:02 PM |
Notes: |
|
Cyprus Grape Ale
|
Experimental Beer
|
2000 Litres |
26.459 |
6.498 |
11.39 |
27.74 |
6.58 °L
|
1.2K |
0 |
|
|
Boil
Size: 2200 Litres |
Boil Time: 60 |
Boil Gravity: 25.4 |
Efficiency: 80 |
Mash Thickness: 4 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/13/2020 10:29 AM |
Notes: 2 Day (first of fermentation) the temperature fall down at 2,5.
I decide to change fermentator, rise up temperature with CIP, and add 1KG of US 05.
1200 litri 18,1
add 300 litre juice become 18,4
add 300 liter in fermentor become 18,7
|
|
JUST PEACHY! 10 GALLON BATCH
|
Blonde Ale
|
11 Gallons |
1.042 |
1.008 |
4.41 |
36.55 |
3.62 °L
|
1.2K |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 2/3/2019 4:14 PM |
Notes: add extract only if needed for taste |
|
Maris Otter Barley Wine
|
English Barleywine
|
7 Gallons |
1.096 |
1.02 |
10.98 |
71.54 |
9.09 °L
|
1.2K |
0 |
|
|
Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 68 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/14/2018 6:49 AM |
Notes: Boil hard for 90 minutes
STARTER DETAILS
Yeast Pitch Rate:
Units: US - Gallons / oz
Metric - Liters / g
Sugar Scale: Gravity (1.xxx)
Plato °P
Wort Gravity (OG):
1.082
(1.xxx)
Wort Volume:
8
(Gallons)
Target Pitch Rate:
(million cells / ml / degree plato)
Yeast Type:
Liquid Packs:
1
(packs/vials)
Mfg Date:
2018/12/14
(yyyy/mm/dd)
Date yeast pack was made.
Viability: Yeast is 0 days old, the viability is estimated at 100%.
UPDATE
Cells Available:
100 billion cells
Pitch Rate As-Is:
0.17M cells / mL / °P
Target Pitch Rate Cells:
749 billion cells
Difference:
-649 billion cells
Needs starter (see below), or more yeast.
Part 2: Make a starter if required, supports up to 3 step-ups.
Yeast Starter - Up To 3 Step-Ups:
Starting Yeast Count:
100
(Billion Cells) GRAB FROM ABOVE
Enter the number of cells you are starting with, or click the 'grab from above' button if you set up your yeast in the previous section.
Starter - Step 1:
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration
3
1.036
UPDATE
DME Required:
10.9 oz, 308.1 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.32
Ending Cell Count:
531 billion cells
Resulting Pitch Rate:
0.89M cells / mL / °P
Starter does not create enough yeast cells. Increase starter size, change aeration technique, or do another step.
Starter - Step 2:
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration
3
1.036
UPDATE
DME Required:
10.9 oz, 308.1 g
Increase:
1.2
Intial Cells Per Extract (B/g): 1.72
Ending Cell Count:
893 billion cells
Resulting Pitch Rate:
1.49M cells / mL / °P
Starter meets desired pitching rate!
|
|
You're Malabarred! Coffee Stout
|
American Porter
|
20 Litres |
1.067 |
1.014 |
6.97 |
39.58 |
38.21 °L
|
1.2K |
0 |
|
|
Boil
Size: 30.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 6.3 |
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: 1/30/2018 9:35 PM |
Notes: |
|
11C - Strong Bitter - Mosaic (MSB)
|
Strong Bitter
|
24 Litres |
1.053 |
1.014 |
5.18 |
41.81 |
9.11 °L
|
1.2K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 30 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2018 8:10 PM |
Notes: - English Strong Bitter with Mosaic
- Original recipe is all Centennial, and I have used Loral with good results. |
|
Barley Wine #1 (without Maris Otter)
|
English Barleywine
|
20 Litres |
1.097 |
1.025 |
9.5 |
46.41 |
18.75 °L
|
1.2K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 180 |
Boil Gravity: 1.065 |
Efficiency: 55 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2018 6:45 PM |
Notes: |
|
Northwest - Sky High Evergreen IPA
|
American IPA
|
5.5 Gallons |
1.08 |
1.017 |
8.24 |
60.42 |
9.01 °L
|
1.2K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 75 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2014 8:21 PM |
Notes: Throw in evergreen sprig with secondary fermentation. |
|
Big Ol IPA
|
Specialty IPA: Rye IPA
|
37.9 Litres |
1.066 |
1.017 |
6.55 |
60.98 |
6.14 °L
|
1.2K |
0 |
|
|
Boil
Size: 46.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 66 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/6/2017 12:07 AM |
Notes: Using a reclaimed yeast from a local White IPA |
|
Pilgrim Pale Ale
|
English IPA
|
5.5 Gallons |
1.06 |
1.011 |
6.51 |
46.33 |
5.64 °L
|
1.2K |
0 |
|
Author:
|
|
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 82 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: corn sugar |
Priming Amount: 4.7 oz |
Creation
Date: 10/1/2017 7:49 PM |
Notes: |
|
Jordan Brew Club: Beer Exp #1 - NEIPA
|
American IPA
|
5.5 Gallons |
1.07 |
1.02 |
6.6 |
41.76 |
7.01 °L
|
1.2K |
0 |
|
|
Boil
Size: 6.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 2 |
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: 2/10/2017 7:12 PM |
Notes: This beer was part of an experiment put on by the Jordan Brew Club (Jordan, MN). We all started off with the same malt base/hops, but then were challenged to make a change in order to make the beer unique.
The original recipe called for Citra/Galaxy/Mosaic in a boil/whirlpool/dry hop schedule. I decided to change the hops over to El Dorado & Lemon Drop in a similar schedule. The two complimented each other pretty well, with the El Dorado having a bit of earthy funk to offset the bright lemony Lemon Drop.
I initially used the default Whirlpool hop attenuation settings of Brewer's Friend (10%), which gave me a 90+IBUs. After tasting the brew, I knew that setting was off, and spoke to a couple of professional brewers, who told me to adjust the attenuation to about 3%, which gave 46 IBU...much more accurate to what I was tasting in this beer. |
|
Amarillo Single Hop Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.05 |
1.012 |
4.99 |
51.75 |
4.69 °L
|
1.2K |
0 |
|
Author:
|
|
bpmZ28
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2016 8:14 PM |
Notes: |
|
Blue Smoke IPA
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.061 |
1.012 |
6.53 |
88.81 |
39.13 °L
|
1.2K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
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: 7/1/2016 7:52 PM |
Notes: |
|
Cascading Blonde
|
Blonde Ale
|
18.9 Litres |
1.046 |
1.009 |
4.86 |
17.57 |
5.29 °L
|
1.2K |
1 |
|
|
Boil
Size: 22.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2016 2:02 AM |
Notes: |
|
Blonde DIPA
|
Double IPA
|
21 Litres |
1.067 |
1.012 |
7.52 |
131.93 |
5.54 °L
|
1.2K |
2 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 74 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2016 3:23 PM |
Notes: Allow primary fermentation to complete (~10 days), then dry hop for ~4-5 days, then cold crash/fine. |
|
Chocolate Honey Porter
|
Robust Porter
|
5 Gallons |
1.075 |
1.022 |
7 |
35.59 |
39.66 °L
|
1.2K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2015 2:16 AM |
Notes: |
|
Mosaic Agave Pale Ale
|
American Pale Ale
|
5.25 Gallons |
1.058 |
1.012 |
6.06 |
37.02 |
12.01 °L
|
1.2K |
1 |
|
|
Boil
Size: 4.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: Keg/Force |
Priming Amount: N/A |
Creation
Date: 1/13/2015 4:35 AM |
Notes: - Heat 1.5QT to 170F, add grains. Soak for 20min; Grain temp should be 155F.
- Rinse with 2QT at 170F.
- Add to brew kettle, bring 4 gallons to boiling; add Fermcap now, if desired.
- Shut off heat, add 6# (half gallon) of Pilsner Malt Extract to achieve 4.5 gallons, return to boil.
- Add boiling hops per the timing schedule.
- Add Irish Moss, Fermax with the 5-min boil addition, if desired.
- Add "whirlpool" hops after flameout when the boil has ceased and the temp has dropped a few degrees. Leave COVERED for 15 minutes before initiating the ice/cooling bath.
- Transfer to carboy when temp is under 70F. Add water to achieve total volume.
- Pitch yeast + Clarity Ferm (if making reduced-gluten beer). Ferment at ~66F.
- Add Dry Hop Mosaic + 2 weeks with Bottle/Keg. |
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