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Cray Cray APA 2.5 Gallons 3
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American Pale Ale
|
2.5 Gallons |
1.079 |
1.013 |
8.61 |
88.53 |
5.05 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
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: 8/10/2017 2:43 PM |
| Notes: |
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Stratagrafic Smokey Lemon Moon DIPA
|
American IPA
|
20 Litres |
1.078 |
1.023 |
7.15 |
50.37 |
6.8 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 55 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 111.1 g |
Creation
Date: 11/6/2022 2:28 PM |
| Notes: Mash time is 1,5 hour. Flaked oats are added after 30 min. |
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Barn Party Ale
|
American Amber Ale
|
5.5 Gallons |
1.063 |
1.011 |
6.8 |
31.12 |
9.54 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
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: 13.9 psi |
Creation
Date: 3/13/2021 2:02 PM |
| Notes: |
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Sultana IPA
|
American IPA
|
310 Gallons |
1.065 |
1.012 |
6.92 |
45.06 |
7.45 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 315 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 85 |
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: 7/23/2020 6:28 PM |
| Notes: |
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Milkshake IPA
|
American Pale Ale
|
11 Gallons |
1.065 |
1.015 |
6.48 |
20.66 |
5.7 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/15/2019 2:07 AM |
| Notes: |
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Honduran Thunder Pumpkin Molé Stout
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Dry Stout
|
5.5 Gallons |
1.084 |
1.017 |
8.74 |
43.61 |
50 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 135 |
Boil Gravity: 1.051 |
Efficiency: 66.5 |
Mash Thickness: 1.5 |
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: 1/8/2019 3:18 AM |
Notes: Molé sauce is a savory, and Spicy topping for Mexican/South American dishes. It uses chocolate, cinnamon, and smoked peppers as a base to bring a bitter, smoky, and spicy flavor to any dish. It also a perfect spice regiment for the body pumpkin can bring to a beer, and is perfect for a stout because of its use of chocolate.
So that was the inspiration. One of my good friends is Honduran, and his nickname for him from me is the Honduran thunder, which seems all but fitting for the name of the brew, and so it has been dubbed.
Brew day: brew day was a nice 45 degrees and misty in buffalo, ny. A rarity for the beginning of January.
MASHING
(mash water volume, 1.5 quarts per pound of grain)
1. from brewing a few beers with lots of adjunct, I’ve learned that I like to separate my additions from my base malt in mashing to allow for some separation of larger carbohydrate chains and proteins.
1.a - adjunct protein rest - with separation and efficiency in mind, I got my acquired volume of mash water heating up, and at about 130-140 degrees Fahrenheit I added the appropriate amount of sparge water to my adjunct grain pot (roasted wheat, dark chocolate Kilned malt, and rolled oats), and I let the rest of the mash water head up for my base malt mash water. After adding the water to the adjunct grain, the mash temp was around 120-125F.
This allowed for the adjunct to do a nice protein rest (separates unfermentable compounds) for the wheat and oats while I heated up the water for the base malt.
1.b Primary malt mash - By the time the mash water was ready for the base malt, about 167F, the protein had been resting for about 20-30 minutes. I added the mash water to the base malt, and it settled around 155-158F.
1.c - not really sure if this would be considered decoction, but in any case, after the primary mash water was added to the base malt, I began heating up the adjunct pot to a boil. I did this to extract some unfermentable sugars and bring out some more tannins and caramels. By the time that was at a boil, the primary mash had been sitting for 60 min, and was resting around 148-152F, I added the boiled adjunct mash to the primary and it had brought it back up to around 155, I let it sit for another 30 min after mixing.
90 min mash in total, primary mash stick between 150 and 158F.
2. SPARGE AND BOIL.
2.a - this is where I messed up a bit. I do a multiple batch sparge process because I don’t have the equipment for a continuous sparge, or a means to add all the sparge water at once, I’m sure other methods out there can be more effective, but I haven’t had anything go so awry that it made been
Feel It was necessary To change it.
SO I got my strike water heated and added it to the mash, which with 19 pounds of grain in my 10gal cooler mash tun, was very full, and I let it sit for 15 min, and then began to Sparge.
I SPARGED TOO QUICKLY. Within 15 min I had half my boil volume, so I decided to slow the Sparge, add my remaining sparge water, and then get to a boil Volume once I felt comfortable that I got most the sugars off the grain. That amounted to about 9 gal.
3. The boil
3.a Because I had a good ~3 gal to boil on a chilly day, it took awhile. I added the pumpkin right away because I wanted it for body, and my thought it the more the heat can break down those pectins, the better for that.
In the future I’m gonna try adding the pumpkin the the mash instead, not because it didn’t do what I wanted, but because it added a lot of trub to the carboy.
3. b - I added an ounce of nugget after it had gotten down to a point where I could calculate the boil lasting for 45 min more based on sight and volume lost once it reached a rolling boil. I made sure I didn’t add more bitterness than I wanted to in this regard, especially with my previous sparge mistake.
The chill and pitch.
4. The chill was quick, as it was a chilly day that had gotten colder. Ran cold water through my copper coil and transferred it to a carboy at the end. It reached around 70F and I pitched 1.5 packets of US-so5.
5. The ferment:
5.a I let the wort sit for 3 weeks in a basement that hovered from 52F-60F, and then I transferred it off the trub into secondary, and brought it into a warmer room of the house that was 65F-68F for a week or so, At the point of the move to better temperature, the beer was at about 60% efficiency with a gravity of 1.026, and I was also paranoid about oxizidation from the transfer, so I also pitched more yeast nutrient and .5 packet of dried yeast in it in attempts to remedy those problems.
5.b A week and a half later, the gravity had dropped to ~1.018, and the ferment was still slightly active, which I liked to see, even though it wasn’t finished, I knew some sweetness would come through once I force carbonated, and this was a big beer, so I don’t care about losing some efficiency for that sweetness.
6. The extracts:
In the ferment time I had made some extracts to steep in high proof alcohol.
I used four 8oz mason jars, 2 of which were filled with chocolate nibs halfway, 1 that was filled with smoked morito chiles(a derivative of chipotle), and one with 7-8 cinnamon sticks.
I filled all containers with spiritus, a 96% alcohol spirit. And I let them sit, shaking them regularly, for the entire fermentation process.
I ended up using the entirety of my chocolate nib extract, ~ 8-9oz, because of how subtle the flavor was.
I added an ounce of natural vanilla extract that brought out the chocolate more.
2 oz of chili extract
And 1 oz of cinnamon extract. It’s delicious.
The base is delicious, the additions are delicious, I welcome anybody to give it a go. |
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Aloha IPA
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American IPA
|
3.5 Gallons |
1.063 |
1.009 |
7.08 |
88.77 |
6.62 °L
|
1.1K |
0 |
|
|
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| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2018 7:52 PM |
| Notes: |
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Citra Ass Down
|
American Pale Ale
|
26 Litres |
1.063 |
1.014 |
6.46 |
40.33 |
4.51 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 80 |
Boil Gravity: 1.057 |
Efficiency: 84 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2017 7:15 PM |
| Notes: |
|
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Julebrugd 2014
|
Imperial IPA
|
25 Litres |
1.074 |
1.021 |
6.98 |
83.01 |
19.85 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 11/2/2014 9:14 AM |
| Notes: |
|
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Mead S04
|
American Light Lager
|
1 Gallons |
1.105 |
1.026 |
10.34 |
0 |
4.5 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.014 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2017 4:25 AM |
| Notes: |
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Serenity
|
American Stout
|
3 Gallons |
1.065 |
1.018 |
6.18 |
36.49 |
35.77 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2016 10:51 PM |
| Notes: |
|
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Rye IPA
|
American IPA
|
5.25 Gallons |
1.058 |
1.01 |
6.3 |
50.21 |
8.93 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2015 2:18 AM |
| Notes: |
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Spinus | Goldfinch
|
American IPA
|
1.5 Gallons |
1.064 |
1.014 |
6.56 |
65.81 |
7.73 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2015 9:03 PM |
| Notes: |
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20170223altbier德式老啤第四次失敗
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Altbier
|
20 Litres |
1.045 |
1.01 |
4.57 |
27.03 |
13.66 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: 2.5 |
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: 2/23/2017 10:18 AM |
| Notes: |
|
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Word To Your Mother Berliner Weiss - NO BOIL!
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Berliner Weisse
|
5.5 Gallons |
1.024 |
1.005 |
2.45 |
3.61 |
2.09 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: N/A |
Boil Gravity: 1.02 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2017 2:23 PM |
Notes: Add fruit after souring is done and while yeast starts working.
Total water needed 6.66 Gal (27 qts)
7 quarts mash in at 144 hold for 60
Remove 3 quarts of thick mash and bring to boil and hold for 10 mins
Return to mash tun and stir in - will bring up to 151. Hold for 10 mins
Add 3.5 quarts boiling water to bring up to 170. hold for 10 mins
Sparge with remaining 16.5 qts @ 170
Sparge directly into fermentor - no boil! Wait until cool, then pitch yeast - no need for starter.
Bottle when finished fermenting and wait at least 8 weeks to open. |
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Mandarina Bavaria Lager
|
American Light Lager
|
6 Gallons |
1.046 |
1.009 |
4.75 |
21 |
3.71 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2016 7:14 PM |
Notes: 2 pkgs M84 yeast sprinkled on top
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English Pale Ale
|
Best Bitter
|
6 Gallons |
1.046 |
1.013 |
4.28 |
27.31 |
8.13 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 71 |
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: 11/14/2018 6:10 PM |
| Notes: |
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Pop's Lager
|
Light American Lager
|
24 Litres |
1.034 |
1.005 |
3.73 |
15.79 |
2.47 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: Bilk Priming |
Priming Amount: 150g Dextrose |
Creation
Date: 11/23/2018 9:40 PM |
| Notes: Whirlpool wort on completion of boil for 20 minutes until it cools to 70°C. Decant into fermenter then add 15 litres of cold (2°C) aerated water (total 24 litres). Sprinkle yeast on top then seal fermenter lid and ferment at 20°C for 10 - 14 days... |
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6:00
|
Oatmeal Stout
|
5 Gallons |
1.051 |
1.014 |
4.73 |
30.22 |
39.28 °L
|
1.1K |
3 |
|
|
|
| Boil
Size: 6.56 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 7.18 psi |
Creation
Date: 10/21/2016 6:45 PM |
Notes: Create a 1.5 L yeast starter (150g DME in 1.5 L water) 24 hours before brewing.
Carbonation:
* 2.0 volumes CO2
* 39 degrees F (3.9 C)
* 7 PSI
* 23" Beer Line
Flavoring:
* Add vanilla and cocoa powder to vodka and dump in secondary
* Add cocoa nibs and (optional) cognac chips to secondary. Can use a grain bag, but it's difficult to get back out. |
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Chocolate Porter
|
Brown Porter
|
5.5 Gallons |
1.043 |
1.011 |
4.18 |
36.62 |
27.75 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
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: 10/31/2015 4:28 PM |
| Notes: |
|
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