|
Star Fruit Pale
|
American Pale Ale
|
14 Gallons |
10.572 |
2.783 |
4.14 |
64.22 |
3.37 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 15.44 Gallons |
Boil Time: 90 |
Boil Gravity: 9.6 |
Efficiency: 86 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2017 8:08 PM |
| Notes: |
|
|
Philly Sour - Caramel Peach Sour IPA
|
Specialty Fruit Beer
|
5.5 Gallons |
1.063 |
1.016 |
6.13 |
17.36 |
10.97 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 3.04 |
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: 3/30/2022 3:51 PM |
Notes: HYDROMETER READINGS (ROOM TEMP)
Gravity after 1st mash - 1.054 (1.052 + 0.02 for temp adjustment)
Gravity after boil - 1.054 (????? - looks to be potentially a bad reading)
Gravity from bottom of fluid of boil (1.063)
Gravity after 36hrs fermenting - 1.063
Gravity after 2 weeks fermenting - 1.016
pH READINGS (ROOM TEMP)
pH during mash - 5.3 c
pH post mash - 5.3
pH after boil - 5.3
pH after 36hrs fermenting - 4.9
Repitched rehydrated philly sour yeast at 36 hours after no apparent attenuation or signs of fermentation for the first yeast batch. Very small spots (approximately 1-2mm) of potential infection appeared around open air area above wort. The rehydrated philly sour pitch took off rapidly, showing signs of activity at 5 hours and significant increase in bubbling at 7 hours after pitch. It is worth noting that this philly sour yeast packet expired in a year from now, but the packet was not vacuum sealed right and air and loose space within the packet. Appears to be working fine.
Stirred hard during mash every 15 mins leaving grain bed untouched. Recirculated at 30 mins left in mash with low flow. Cooled rapidly to 80F or below with wort chiller - potentially cooled too far - unsure of how accurate anvil foundry thermostat is.
SO42-/Cl- ratio: 1.2 Balanced
120L Crystal Malt 0.5Lbs
6lbs frozen peaches @ 48 hr mark primary
Cold crashed for 3 days, dry hopped starting at cold crash for entire duration of cold crash with two ounces of galaxy pellets |
|
|
J.U.I.C.Y
|
Blonde Ale
|
24.5 Litres |
1.054 |
1.011 |
5.63 |
27.71 |
3.94 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 2/23/2021 8:52 PM |
| Notes: |
|
|
Coffee - Chocolate Stout
|
American Stout
|
6 Gallons |
1.08 |
1.021 |
7.77 |
61.7 |
50 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/5/2020 3:38 PM |
Notes: Step by Step
Mash at 150 °F (66 °C) for 30 minutes, start lautering slowly. Collect 7.5 gallons (28 L) in the brew kettle and boil for 75 minutes adding hops as indicated. After knockout, cool the wort down to ~190 °F (88 °C) before adding the first coffee addition. Ferment at 63 °F (17 °C). After fermentation has slowed down you can add the cocoa nibs and bloomed cocoa powder directly to either the primary or secondary fermentation vessel. Let the beer sit for one more week. Using a sanitized growler, draw off a 1/2 gallon (~2 L) from the fermenter onto the second addition of coffee for a 24-hour cold extraction of the coffee beans. Place growler with beer and coffee beans in a refrigerator for 24 hours. Strain the beer back into fermenter and you’re ready for bottling/kegging. |
|
|
Pickle Rick
|
Lambic
|
6 Gallons |
9.694 |
1.023 |
4.56 |
13.74 |
3.25 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 10.83 Gallons |
Boil Time: 10 |
Boil Gravity: 5.4 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 85 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/13/2019 3:09 AM |
| Notes: |
|
|
Angela's Wee Heavy
|
Wee Heavy
|
5.75 Gallons |
1.086 |
1.025 |
7.97 |
32.49 |
21.22 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: 4.5 oz |
Creation
Date: 3/20/2018 3:00 AM |
Notes: - took 1 gal of first runnings & boiled down to 0.5 gal on kitchen stove (takes ~90 mins)
- make a 2.0L starter using 210g of DME
Fermentation:
- 14 days @ 64-68 |
|
|
Jenewein's München Dunkel 4 Gal Batch
|
Munich Dunkel
|
4 Gallons |
1.051 |
1.009 |
5.57 |
19.87 |
27.22 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 4.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/16/2017 7:52 PM |
Notes: After lauter and collection of 4.25 gallons of wort, 3 cups were separated and brought to boil in SS pot of Instant Pot, on stove. Then added 25 gr Hallertau hops on bag for high pressure of 15 minutes (appx 12 PSI pressure) . This was then added to the 4.25 gals of wort to boil for 20 minutes before adding additional hops 5 minute before flame out.
Trub was withdrawn from the conical fermenter before adding yeast, ( S-189, S-23, Voss Kveik all collected from earlier ferment, made into starter with 1.050 wort)
Fermented to 1.009 S.G. in about 3 days and fined with Gelatin @ 1/2 tsp / 1/2 cup water on 1-4-2018. cold crashed and then put into purged 3 gal. keg on Saturday, 1-6-17 + 1 gallon container filled (after purge with CO2)
NOTE: Took a small sample and after checking Brix/S.G. put in pop bottle and carbonated at 15 psi and put in fridge. Later tasted... GREAT!
|
|
|
이세종
|
Saison
|
20 Litres |
1.054 |
1.012 |
5.53 |
36.04 |
3.92 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 68 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2017 7:52 PM |
| Notes: |
|
|
Dunkles Bock/Bock Session
|
Dunkles Bock
|
8 Gallons |
1.07 |
1.018 |
6.79 |
20.62 |
16.39 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 9.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2017 4:23 PM |
| Notes: |
|
|
Kviek Like Thing
|
Saison
|
5.5 Gallons |
1.064 |
1.014 |
6.46 |
23.23 |
9.04 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1 |
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: 2/25/2017 8:18 PM |
| Notes: |
|
|
Felonious Monk
|
Belgian Dark Strong Ale
|
6 Gallons |
1.096 |
1.019 |
10.02 |
23.8 |
20.87 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 120 |
Boil Gravity: 1.064 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 1/19/2016 1:38 PM |
| Notes: |
|
|
Sammy's Last Exit
|
Belgian Dark Strong Ale
|
8 Gallons |
1.096 |
1.022 |
9.74 |
26.25 |
20.17 °L
|
1.2K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 9.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 1.15 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2017 12:19 AM |
| Notes: |
|
|
Belgian Juniper Brown (BareBottle Comp)
|
Oud Bruin
|
5.5 Gallons |
1.059 |
1.013 |
5.96 |
21.03 |
16.52 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 10/19/2016 10:28 PM |
| Notes: grain bill based on http://growlermag.com/homebrew-recipe-provisional-sour-belgian-brown/ |
|
|
JR Blond Ale
|
Blonde Ale
|
25 Litres |
1.049 |
1.008 |
5.41 |
28.74 |
2.87 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 3.1 |
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: 9/24/2016 10:39 AM |
Notes: Bestill Flaka Mais ukvernet
1 pose gjær |
|
|
7 Fjell Møllaren
|
Witbier
|
23 Litres |
1.046 |
1.008 |
4.92 |
17.63 |
3.91 °L
|
1.2K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 9/12/2016 12:25 PM |
| Notes: |
|
|
Leffe Blond Clone
|
Belgian Pale Ale
|
23 Litres |
1.064 |
1.013 |
6.73 |
30.96 |
5.36 °L
|
1.2K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 8/18/2016 1:13 PM |
Notes: *Sugar: (Last 15 minutes of boil)
*Mashing (explanation of high temperature):
The reason for mashing at 158 came from doing research into the style from somewhere that I can't even recall.
It may seem high, but the reason for doing so is that Beta Amylase enzymes denature at 158. This leaves more unfermentable long chain dextrins, you will have more "weight" and more mouthfeel with the 158f mash temp but about the same starting gravity, and the final gravity will be higher as well. You get more mouthfeel this way so that when you add the table sugar to the boil, you get the gravity boost but it's not "thin and cidery" like happens with many beers when you boost with a simple sugar. With this higher temp mash there still is decent mouthfeel and even great lacing on the glass from the proteins.
*Yeast; making as starter:
Procedure:
In a medium sauce pan, add 2 pints of water and 1 cup Dried Malt Extract (DME). Mix well and boil the solution for about 10 minutes to sterilize. Cover and cool the pan to room temperature in an ice bath. This will give you a wort of approximately 1.040 OG. Keeping the Original Gravity low is important because you want to keep the yeast in its growth phase, rather than its fermentation phase. The fermentation phase will create alcohol which can be toxic to yeast in high concentrations.
Pour the wort into a sanitized glass container (flask, growler, etc.) and pitch the vial of yeast. Cover the top of the container with a sanitized piece of aluminum foil so that it is flush with the container, but will still allow CO2 to escape. Vigorously shake or swirl the container to get as much oxygen dissolved in the solution as possible. Allow the starter to sit at room temperature for 12-24 hours, occasionally shaking it to keep the solution aerated.
You probably won’t see any visible activity, but the yeast is busy taking up the oxygen and sugars in the solution and growing new cells. After the yeast has consumed all of the nutrients and oxygen, it will form a milky white layer on the bottom of the container. If you are not planning on pitching the yeast right away, you can store it in the refrigerator with the foil still in place. When you are ready to brew, decant off most of the clear liquid from the top, being careful not to disturb the yeast layer below. Once the yeast and your wort are at approximately the same (room) temperature, rouse the starter yeast into suspension and pitch the entire quantity into your fermenter.
Typical Starter Volumes for 5 gallons:
To activate the yeast: 1 pint (with ½ cup DME)
To revitalize yeast past its Best Before Date: 2 pints (with 1 cup DME)
To brew a high gravity beer: 2 pints (with 1 cup DME) |
|
|
Creamale Saaz
|
Cream Ale
|
25 Litres |
1.048 |
1.009 |
5.14 |
16.61 |
3.47 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 80 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 7/11/2016 7:18 PM |
| Notes: |
|
|
Tempe Closet Pina Colada Wheat
|
American Wheat Beer
|
5.5 Gallons |
11.877 |
3.2 |
4.64 |
23.62 |
3.37 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 9.4 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 5/13/2016 3:54 PM |
| Notes: |
|
|
Mr Pooter's Porter
|
American Porter
|
21 Litres |
1.061 |
1.011 |
6.62 |
99.65 |
34.53 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2016 11:43 AM |
| Notes: |
|
|
RUABEOIR
|
Irish Red Ale
|
5 Gallons |
1.065 |
1.018 |
6.17 |
24.51 |
18.78 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2016 6:18 AM |
| Notes: |
|
|
|
|