|
GB Stout
|
Russian Imperial Stout
|
12 Gallons |
1.104 |
1.032 |
9.41 |
53.28 |
48.11 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2015 10:41 PM |
| Notes: 66 F for 75% of fermentation, then 74 afterwards |
|
|
Sensei IPA
|
American IPA
|
5.5 Gallons |
1.077 |
1.011 |
8.69 |
19.8 |
4.07 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 65 |
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: 4/10/2020 2:32 PM |
| Notes: |
|
|
No-boil BBW (MTF) By Marius Loktu
|
Berliner Weisse
|
12.9 Gallons |
1.052 |
1.01 |
5.55 |
0 |
30.13 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 3.4 Gallons |
Boil Time: N/A |
Boil Gravity: 1.198 |
Efficiency: 71 |
Mash Thickness: N/A |
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: 12/31/2018 7:43 PM |
Notes:
The idea was that L. Plantarum's citrusy acidity could be interesting together with the dark malts.
The original plan was to ferment with WLP 644 Sacch, but ended up using US-05 because there was no time for a starter.
NB: Weyermann De-husked Carafa II + 250 gr Flaked Wheat is added right before sparge
Malts used: Weyermann Pale Wheat Weyermann Floor-Malted Bohemian Pilsner Weyermann Vienna Flaked Oats Weyermann De-Husked Caraf II Weyermann CaraHell Weyermann CaraMunich II
Brewing notes: - Added the Carafa II and 250 gr flaked wheat right before sparging. Heated the wort up to a boil, then cut the power and cooled it to 35C. Ended up with with 22L in each plastic carboy. (1.053 OG) Pitched contents of 7 Probi Mage Plantarum in each carboy (70 bill cells). Did not drop the PH with lactic acid. Lets the wort cool down to ambient (20C).
Pitched 1,5 packages of rehydrated Safale US-05 in each carboy after 2 days of souring. (Probably added 0,5 tsp yeast nutrient to each carboy aswell, but my notes lack the info)
9 days later: Added cocoa nibs and vanilla to each carboy. I used hop bags full of nibs/vanilla that had been soaking in an imperial stout for a while. Curious to see if I could get two brews out of them. It worked, but it`s subtle. The amounts added to my stout were a bit bonkers, so each hop bag had about 600 gr cocoa nibs and 13 vanilla beans. Those amounts are obviously not necessary for 1. use.
1 month later: One carboy got zest from about 4 limes, that had been soaking in a small amount of vodka for a short amount of time.
2 days later - Bottled both carboys with 6,5 gr table sugar per liter.
Tasting notes and possible changes if I would brew it up again: - Its really bright, almost crisp, with a lemony acidity and lime upfront, and dark malts taking over after a few seconds. Dry, but not astringent. Its pretty black, allthough you can see a red hue through it. I`d consider decreasing the amount of Carafa II a little bit, and up the caramel malt next time.
|
|
|
Wife's Head Rush
|
Sweet Stout
|
5.5 Gallons |
1.057 |
1.008 |
6.41 |
18.75 |
28.04 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2016 8:22 PM |
| Notes: |
|
|
Dorada Monte
|
Blonde Ale
|
15 Litres |
1.058 |
1.01 |
6.38 |
30.43 |
6.65 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2016 5:09 PM |
| Notes: 6º cocción (receta propia) |
|
|
IIPA
|
Imperial IPA
|
1600 Litres |
1.088 |
1.022 |
8.64 |
123.34 |
11.35 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 1700 Litres |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 90 |
Mash Thickness: 2.9 |
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: 5/20/2016 3:08 AM |
| Notes: |
|
|
Russian Imperial Stout
|
Russian Imperial Stout
|
33 Litres |
1.091 |
1.021 |
9.22 |
62.21 |
44.11 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 39 Litres |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: 2.7 |
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: 3/10/2016 10:03 PM |
| Notes: Carafa III last 20 minutes of mash. Vorlauf for 20 minutes before collecting. |
|
|
Revolution
|
Saison
|
5 Gallons |
1.065 |
1.013 |
6.89 |
26.21 |
7.24 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 5.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 73 ° F |
Priming Method: Keg |
Priming Amount: 12 psi |
Creation
Date: 2/2/2016 8:54 PM |
| Notes: |
|
|
Feier Bier
|
Maibock/Helles Bock
|
5 Gallons |
1.067 |
1.015 |
6.76 |
34.1 |
8.65 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 73 |
Mash Thickness: 2.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2015 2:38 PM |
| Notes: |
|
|
Cincinnati IPA
|
American IPA
|
5 Gallons |
1.069 |
1.013 |
7.33 |
93.05 |
5.71 °L
|
1.2K |
4 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
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: 12/12/2015 5:22 PM |
| Notes: |
|
|
Black IPA
|
American IPA
|
10 Gallons |
1.07 |
1.016 |
7.1 |
13.46 |
22.34 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 1/11/2013 1:47 AM |
| Notes: Forgot to install tube at bottom of mash tun |
|
|
Brick Kiln
|
English Barleywine
|
3 Gallons |
1.1 |
1.024 |
9.94 |
38.66 |
28.01 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 60 |
Mash Thickness: 1.5 |
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: 7/22/2015 6:01 PM |
| Notes: |
|
|
Fullers Esb
|
Extra Special/Strong Bitter (ESB)
|
23 Litres |
1.058 |
1.013 |
5.94 |
80.91 |
21.53 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: 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: 6/14/2015 6:02 PM |
| Notes: |
|
|
Heart's Homebrew American Special Amber Ale
|
American Amber Ale
|
5.5 Gallons |
1.046 |
1.011 |
4.6 |
22.42 |
9.06 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.101 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2015 9:29 PM |
| Notes: |
|
|
Pretty Fly
|
Witbier
|
5.5 Gallons |
1.048 |
1.012 |
4.79 |
14.78 |
3.83 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2015 3:50 PM |
Notes: Step by Step
Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).
The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. Add the bittering hops with 60 minutes remaining and the spices with five minutes left in the boil. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly.
Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation. When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2. |
|
|
Rose Madder
|
American Amber Ale
|
5 Gallons |
1.058 |
1.014 |
5.68 |
52.16 |
16.16 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
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: 1/20/2015 11:50 PM |
| Notes: |
|
|
Mouth Of Madness VI Stout
|
Dry Stout
|
5 Gallons |
1.05 |
1.028 |
2.88 |
9.96 |
37.76 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 82 |
Mash Thickness: N/A |
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: 9/22/2012 10:23 PM |
| Notes: I think I mashed these at too high a temp (was 158 - 156) It's mouthy; but the alcohol content appears low (not based on gravity.. just on how much I can drink). Pretty sweet also for a stout which leads me to believe there was a lot of unfermentable sugar. |
|
|
Swayze Pale Ale
|
American IPA
|
11 Gallons |
1.058 |
1.012 |
6.06 |
51.06 |
5.67 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 75 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: Priming Sugar (dextrose) |
Priming Amount: 5 oz |
Creation
Date: 8/12/2014 1:53 PM |
Notes: 2L starter used with 15g of Safale 05
Stir hot wort 10 mins before cooling
mash temp
Strike - 7.3 gallons of 164 degree water
- 10.5 quarts of boiling to get to mashout
- spaadd an additional 2 quarts to get to 8 gallons |
|
|
Porter
|
Robust Porter
|
19 Litres |
1.053 |
1.013 |
5.2 |
33.5 |
33.22 °L
|
1.2K |
3 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 72 |
Mash Thickness: 3 |
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: 4/24/2014 7:12 PM |
| Notes: |
|
|
Chocolate Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.066 |
1.016 |
6.66 |
29.22 |
33.95 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 11/16/2013 3:41 PM |
| Notes: |
|
|
|
|