|
La Fin D'Ete 2017
|
Belgian Tripel
|
11 Gallons |
1.077 |
1.017 |
7.77 |
28.54 |
4.73 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2017 12:26 AM |
Notes: Brewed 8-8-2017
Oxygentated wort for 60 sec. 3x after yeast was pitched.
Fermented cool (65 F) for first 3 days. Very vigorous fermentation, blow off tube required!
Added invert sugar syrup to primary on third day and moved carboy to garage ambient. Remaining fermentation took place at ~75 F. Total fermentation time 16 days.
Actual starting gravity (estimated, due to late sugar addition) 1.073
Actual final gravity 1.012
Racked to secondary 8-26-2017 |
|
|
Froot Loops Blonde
|
Blonde Ale
|
5 Gallons |
1.056 |
1.011 |
5.87 |
23.62 |
4.72 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 68 |
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: 5/19/2023 2:09 AM |
Notes: ==================================
5/18/2023
branching my blonde ale for a goofy froot loops beer.
need to finalize how much to add but maybe half a family size box to the mash and the other half in 2ndary cold steep. the idea is to have some fun in the mash but i think the flavor will come from the dry hop stage. need to cold steep in order to reduce re-fermentation.
chatter on forums about possible bad taste and appearance. i am undeterred. these are mostly random stories. ive seen clawhammer did some lucky charms, basic brewing did frankenberry, and others on youtube i seen with decent results. as long as i keep the process clean it stands a chance.
deciding to do blonde ale instead of hazy ipa since that is a bigger more expensive beer to do this kind of experiment, my hazies are still not all that dialed in, and i want the cereal to be the centerpiece.
will add some lactose for body and sweetness (and cereal with milk effect) although with the unfermented cereal it may not need it?
==================================
8/3/2020
brewing this again tonight. changed yeast from wy1056 to omega hothead. last batch got crazy attenuation, so adjusting that down to something more reasonable for now. using recycled yeast.
UPDATE: OOPS!! never ordered willamette hops. did not realize until boil started and i couldnt find the hops. arranging for 45 minuts of warrior and then will use some spare crystal for flavoring. they smell pretty hoppy. but its only an oz. we will see.
original recipe here : https://www.brewersfriend.com/homebrew/recipe/view/868420/one-way-or-another-blonde-ale
==================================
6/1/2020
it really has turned a corner after a couple weeks - at first it was fruity and cloyingly sweet but now it seems drier, cleaner, and definitely clearer. it almost tastes like a lager. i cant stop sippin it! probably could try brewing it down to 4.5 or 5%
==================================
5/14/2020
Fg 1.0025. Is that even possible.
==================================
5/2/2020: brewed this tonight. changed the recipe to take a full oz at 15 min instead of 0.5. just so i dont have a half oz bag floating around for 6 more years. adjusted recipe for OG (was 1048, now 1045) and efficiency (69->65); more explanation on that below.
tried recirculation / vorlauf . not a really defined or repeatable pattern but the wort looked pretty clear during cooling. first runnings i actually took after recirculation was still pretty hazy, 2nd runnings looked clearer but the photos and videos make them look the same. also towards the end i had to tip the mash tun to get everything out, that came out hazy. probably rather want to heat up more sparge water so i can keep sparging without tipping until i have enough wort. came out with 4.5 gallons. original OG was 1048 but i was at 1050, tried to top up without overshooting it but i did, final OG was 1050 on about 5 gallons.
==================================
12/13/19 : never got the brewers gold in the mail. many recipes im browsing use williamette so lets go with that. previous "blonde" and many online do no late additions but i cant help it. maybe should reconsider.
BYO also suggests you can use Glacier, U.S. Fuggle, U.S. Tettnang or Styrian Goldings as alternatives.
==================================
9/5/19: changing out cluster for brewers gold - should be getting some free in the mail soon....lowering IBU to under 20. abv is high for style but oh well :-)
==================================
8/15/19: reformulating this one with 2row instead of british; dropping the honey malt for lighter less crazy crystal malt. everything else the same. hopefully a lot lighter color, get rid of honey malt flavor for cleaner plainer more classic blonde ale flavors...
==================================
8/14/19:
first couple pints are not so great. first of all, the beer is really really deep golden. i wonder if oxidized but i vaguely remember the color being too dark during mash. i suppose honey malt is darker than i thought. second, the beer just isnt great, really way too sweet, needs more balance. partially i cant get past the ugly color. im reading now that people typically use 2-4% honey malt, i used 6. next time may use just a tiny bit if any, will try some other lighter crystal malt to try to achieve more appropriate FG. this one fermented way down to 1.005 or something like that
==================================
7/29/19 :
decided to rebrew this, it was good. im having issues with final gravity either because of my mash or the yeast, so im adding some honey malt. i also switched to golden promise this time (just because of an inventory opportunity to use something new). i am planning to mash 150 again but maybe for only 30 minutes with the crystal malt and yeast to see if the FG comes out really low again. i suppose i should probably only change one thing at a time. will decide on brew day i guess. also i would like to cold crash this thing for a week or more to really try to get it clear from the first pour.
============================================
The Brain : originally was supposed to be a cream ale except with 100% 2 row malt instead of using sugar to supplement. With the wy 1272 it came out fruity and hazy so i called it summer ale. after a while though the haze settled and it was kind of malty clean and clear, i started calling it blonde ale. |
|
|
Amber Waves Of Grain
|
American Amber Ale
|
11 Gallons |
1.067 |
1.013 |
7.13 |
32.67 |
19.42 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
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: 9/26/2021 11:46 PM |
| Notes: I wet the grains before milling, worked very well! Recirculated the mash continually, herms sys. Finally trusted the sys and just let it work for a 90 min mash. My water has high ph, 8.1, so I added 2 gals of reverse osmosis water, the mash ph was 4.6. Hope it makes a diff? Did a 90 min boil, added yeast nutrients at 15 along with irish moss and clairitan. |
|
|
Sneaky's Pre-Prohibition Porter
|
Pre-Prohibition Porter
|
5.5 Gallons |
1.052 |
1.011 |
5.33 |
25.52 |
25.26 °L
|
1.3K |
0 |
|
|
Author:
|
|
shingshing
|
|
| Boil
Size: 6.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2021 6:03 PM |
| Notes: Roast cocoa nibs before putting in secondary. |
|
|
Hooded Ram Brewing Co.’s Mosaic Clone
|
American Pale Ale
|
21 Litres |
1.047 |
1.009 |
4.92 |
30.35 |
4.82 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 24.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 2.6 |
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: 5/6/2020 5:51 PM |
| Notes: |
|
|
22.09.2019 Pale Ale SABOĆELA
|
American Pale Ale
|
85 Litres |
1.051 |
1.014 |
4.88 |
10.16 |
5.31 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 95 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 74 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2019 9:53 AM |
Notes: 100L RO water
15L sabočela water |
|
|
Margaret’s PB&J
|
Blonde Ale
|
5 Gallons |
1.051 |
1.012 |
5.18 |
18.1 |
3.59 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Dextrose |
Priming Amount: 3.8 ounces |
Creation
Date: 2/28/2019 6:14 AM |
Notes: White Labs starter instructions:
https://www.whitelabs.com/resources/homebrew-starter-tips
|
|
|
Sticke Shift And Safety Belts
|
Doppelbock
|
14 Litres |
1.085 |
1.016 |
9.08 |
47.16 |
18.04 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 55 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/6/2018 8:43 PM |
Notes: Mash at 62 celcius 45 min
Mash at 68 celcius 45 min |
|
|
You Little "RIPA"
|
Specialty IPA: Rye IPA
|
75 Litres |
1.056 |
1.009 |
6.09 |
74 |
12.12 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 84 Litres |
Boil Time: 70 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2018 8:33 PM |
| Notes: |
|
|
Rando Hop-rissian I: White Bronco's Maiden Voyage
|
American IPA
|
5 Gallons |
1.056 |
1.013 |
5.63 |
69.73 |
6.36 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 5.6875 Gallons |
Boil Time: 30 |
Boil Gravity: 1.049 |
Efficiency: 60 |
Mash Thickness: N/A |
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: 1/5/2018 9:35 PM |
Notes: In honor of Solo: A Star Wars Story, I'll be brewing the 1st Rando Hop-rissian, made of hops found in my fridge. As a little homage to Han Solo, this beer will include Maiden Voyage malt & Falconers Flight hops!
Also, just like the Millennium Falcom, we're doing things a little "Short & Shoddy":
Mash with the Full volume of Water (no sparge).
Add CaCl & Gypsum to hit target Water Profile (150:150)
Add 4 mL of Lactic Acid to the mash to get the pH to ~5.25.
Boil for 30 minutes (+ 30 whirlpool)
Note: Start Whirlpool @ 212.
Stir ~5-10 times every 2.5 minutes.
15 minutes in, the temperature should be ~185.
Add your 2nd whirlpool hop addition and continue to Whirlpool. |
|
|
Bitche's Brew- Imperial Stout
|
American Stout
|
6 Gallons |
1.065 |
1.018 |
6.12 |
14.22 |
35.01 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.13 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/25/2014 6:45 PM |
| Notes: Igual a la Bitter Imperial Stout |
|
|
Why Kaizer Lost The War Stick AltBier
|
North German Altbier
|
5.25 Gallons |
1.052 |
1.016 |
4.75 |
32 |
17.78 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Priming Sugar |
Priming Amount: 4 oz |
Creation
Date: 2/19/2017 7:18 AM |
Notes: Brewed on 2/23/14
Mash grains for 60 minutes in 160 F.
Bring water to boil and add LME and DME, return to boil. Add 1 oz Perle hops and boil for 30 minutes. Add wort from grains, add 0.5 oz Hallertau M. hops. Boil 15 minutes and add Irish Moss. Boil 15 minutes. remove from heat and stir in 0,5 oz Hallertau M hops.
Sg = 1052 on 2/23/14
Rg = 1016 on 3/9/14
Bg = 1016 on 3/22/14
Bottled with 4 oz priming sugar |
|
|
Amber Rye Ale
|
American Amber Ale
|
11 Gallons |
1.055 |
1.014 |
5.38 |
32.28 |
13.16 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: Forced Carbed in Kegs |
Priming Amount: 18 psi for 3 days |
Creation
Date: 2/18/2017 4:06 AM |
Notes: A nice , easy, quaff-able ale to test out my new Chugger Pump set up. I made a starter with two smack packs of nearly out-dated WY1056. Both swelled up nicely and look to be quite viable after 36 hours on the stir plate - 5 liters, cold crashed for 18 hours and decanted.
*Update: Nailed my mash temp and water volumes by adding about 1/2 gallon to account for pump and hose losses. O.G.: 1.054. |
|
|
Winter Dark Ale
|
American Strong Ale
|
6 Gallons |
1.088 |
1.022 |
8.73 |
42.56 |
28.66 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/24/2016 4:27 PM |
| Notes: |
|
|
Long Black Veil Schwarzbier
|
Schwarzbier
|
5 Gallons |
1.061 |
1.018 |
5.65 |
28.19 |
24.52 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2016 9:30 PM |
Notes: Cool wort to 55 before pitching yeast.
Primary ferment at 53-55 for 1 week, re-rack and ferment 2 more weeks at 50-53. Bottle condition 3-4 weeks. |
|
|
Wheatwine
|
Wheatwine
|
8 Gallons |
1.104 |
1.023 |
10.7 |
37.4 |
10.73 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 70 |
Mash Thickness: 1 |
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: 11/2/2016 1:25 AM |
Notes: Based on Gordon Strong's Wheatwine recipe
|
|
|
JR Blond Ale
|
Blonde Ale
|
25 Litres |
1.049 |
1.008 |
5.41 |
28.74 |
2.87 °L
|
1.3K |
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 |
|
|
Golden Ale Structan
|
Blonde Ale
|
21 Litres |
1.053 |
1.013 |
5.29 |
24.37 |
4.47 °L
|
1.3K |
3 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2016 7:39 AM |
Notes: Fermentation Temp of 18C
Primary Fermentation 7 days
Secondary Fermentation 7 days
Total Fermentation period of 14 days with beer left on the yeast cake and not racked to a secondary fermenter.
Filtration to take place on transfer to keg after fermentation period has completed. |
|
|
Torpedo Clone
|
Double IPA
|
5.5 Gallons |
1.07 |
1.017 |
7.04 |
60.72 |
9.77 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 3/11/2016 6:14 PM |
| Notes: |
|
|
Parker's Otter Mosaic Calypso Grunion Knock-off
|
American Pale Ale
|
5 Gallons |
1.063 |
1.015 |
6.36 |
56.65 |
7.16 °L
|
1.3K |
0 |
|
|
Author:
|
|
parker-hatchett
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60 |
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: 5/13/2015 7:08 AM |
Notes: My first batch was really good. The Mosaic was very interesting against the Otter. With a smash the flavors are immensely discernible.
Mashed at 153 for 90 min.
Boiled for 60 min. Yield primary 5 gal.
OG = 1.064 |
|
|
|
|
