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Bourbon Barrel Stout
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Wood-Aged Beer
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5.5 Gallons |
1.124 |
1.032 |
12.17 |
67.87 |
50 °L
|
4K |
1 |
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|
| Boil
Size: 11 Gallons |
Boil Time: 180 |
Boil Gravity: 1.062 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/10/2016 10:55 AM |
Notes: Base recipe inspired by Goose Island Bourbon Stout.
Note that with such large grain volumes, I had to use my 20 gallon equipment - too little headspace for my 10 gallon gear. Achieving proper final gravity requires extracting a very large volume (11 gallons) and boiling down to product 5.5 gallons at high gravity. This takes about 3 hours, but monitor gravity and remaining volume to determine end point.
Dough in with cold water, add 170F water (to reach 36 qts water added - 1.25 qt/lb rate), check temp and apply heat (if needed) to reach sach temp of 153F. Mash for 60 min or until iodine starch test indicates conversion complete. Mash out at 167F. Acidify sparge water, sparge to yield 11 gallons. Initial runnings 1.082, final runnings 1.040.
Boil for 3 hours, adding boiling hops and chalk/gypsum water agents. At 15 min to end of boil, add irish moss and insert chiller to boil kettle to sanitize. At 10 min, add finishing hops.
Chill, aerate and pitch yeast. Note that a large starter is required due to high OG. In this case, was pitched onto yeast from primary of previous batch. Due to the high gravity, I split this into two carboys as it was blowing off a lot of foam otherwise.
After 2 weeks, transfer to secondary, add oak spirals soaked in bourbon. After 2 more weeks, transfer to oak bourbon barrel, age for 9 months. Transfer back to carboy prior to bottling/kegging. |
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Citra Wheat
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Specialty IPA: White IPA
|
5.5 Gallons |
1.07 |
1.01 |
7.94 |
75.4 |
7.52 °L
|
4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/4/2016 8:53 PM |
Notes: Two Weeks Primary
Two weeks Secondary
Two weeks Keg
Added ! Oz of orange spice in secondary with first dry hop |
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#60 Wee Heavy
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Wee Heavy
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27 Litres |
1.08 |
1.027 |
6.92 |
24.38 |
21.4 °L
|
4K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 13 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/26/2015 12:07 PM |
Notes: This style depends on pitching a lot of healthy yeast cells. As with hops, however, the particular strain is not hugely important. What is important is that esters, aromatic alcohols and other flavor compounds associated with yeast’s respiration and reproduction phases are subdued. This can be accomplished by choosing a yeast strain that is known to be relatively “neutral” in flavor impact. It can also be accomplished by pitching a large volume of any ale strain and fermenting at a cooler-than-usual temperature.
add yeast nutrient. Perhaps soften the water slightly by adding NaHCO3.
May also need daily agitation of fermenter.
Original gravity is 1.061 (???). Add 0.75kg of sugar, OG = 1.072 FG = 1.024.
instead of fuggles south african new hops were added 20g/55min, IBU in twenties (boiled without first gallon that was boiled separately)
cooled in the freezer to 13C, yeast pitched.
Went down to 1.010 (9.2%), very thin body. Infection with wild yeast
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Belgian Blonde Ale
|
Belgian Blond Ale
|
5.5 Gallons |
1.065 |
1.016 |
6.43 |
24.27 |
4.61 °L
|
4K |
2 |
|
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| Boil
Size: 6.23 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/1/2013 12:53 PM |
| Notes: |
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Clone - Landlord
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Special/Best/Premium Bitter
|
6 Gallons |
1.044 |
1.011 |
4.28 |
40.44 |
7.68 °L
|
4K |
4 |
|
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|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 66 |
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: 2/9/2012 12:37 AM |
| Notes: 74% Att - 4.20% ABV |
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Big Fella Doppelbock
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Doppelbock
|
23 Litres |
1.046 |
1.012 |
4.42 |
67.14 |
16.48 °L
|
4K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Coopers Carbonation Drops |
Priming Amount: 5 per 750ml bottle |
Creation
Date: 7/7/2012 12:21 PM |
Notes: Yeast starter made with 1/2 cup of dark spray DME boiled in 2 pints of filter tap water.
Would have to question the calculation above, as I measured OG=1.070 and FG = 1.012 giving me an abv = 7.7%
Also giving these calculations my yeast apparrent attenuation equates to 82.8% and according to Whitelabs they measure 70-76%, contacted white labs and they say: " The fermentability of your wort along with yeast strain, fermentation temperature, oxygenation rate, etc... all help determine the attenuation of your beer. The ranges given for each strain are guidelines for what the average brewer will get for a "normal" brew. They are intended to help you choose a yeast strain that will give you the attenuation range you are looking for, but lots of other things need to be taken into account as well so it's not at all unusual to get attenuation outside the given range."
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German Blonde Ale
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Blonde Ale
|
5.25 Gallons |
1.04 |
1.005 |
4.57 |
28.19 |
3.2 °L
|
4K |
2 |
|
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| Boil
Size: 7.13 Gallons |
Boil Time: 75 |
Boil Gravity: 1.029 |
Efficiency: 55 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2016 5:16 PM |
| Notes: |
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Sasquatch Brewing - Oregon Session Ale
|
Cream Ale
|
5.5 Gallons |
1.048 |
1.009 |
5.09 |
17.92 |
3.09 °L
|
4K |
1 |
|
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Author:
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LarryBrewer
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 71 |
Mash Thickness: N/A |
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: 6/17/2013 12:05 AM |
Notes: Featured in Brew Your Own Magazine, July-August 2013, page 12.
Description says to ferment at 68F. Does not mention water treatment. |
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Great White Clone
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Witbier
|
5.5 Gallons |
1.047 |
1.011 |
4.73 |
12.03 |
4.37 °L
|
4K |
4 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2016 12:08 AM |
| Notes: |
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Ginger Beer
|
Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.048 |
1.008 |
5.14 |
70.12 |
10.42 °L
|
4K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 5/7/2015 3:59 AM |
Notes: Basic Brewing Radio April 30, 2015 - Ginger Trifecta
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Easy IPA
|
American IPA
|
5.5 Gallons |
1.054 |
1.013 |
5.3 |
62.53 |
7.95 °L
|
4K |
3 |
|
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|
| Boil
Size: 3 Gallons |
Boil Time: 45 |
Boil Gravity: 1.099 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2015 12:49 AM |
| Notes: use 50% distilled water on the stove method, add steeping grains in a muslin mesh grain bag in the cold water. heat to 152 steep, let it steep 30 minutes. boil add dme and sugar stir stir stir, add hops per schedule. cool in sink with ice, add water to carboy reaching 5.5 gallons, stir, stir, stir then ferment cold around 62 for 7 days, then heat up to 68 for 2 days, condition cold at 36 for 7 while carbing, great fast IPA |
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Kernel Export Porter
|
Foreign Extra Stout
|
18 Litres |
1.067 |
1.012 |
7.31 |
30.95 |
45.59 °L
|
4K |
0 |
|
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| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/3/2014 11:27 AM |
| Notes: |
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Easy Blonde Ale
|
American Amber Ale
|
2.5 Gallons |
1.07 |
1.02 |
6.65 |
36.96 |
21 °L
|
4K |
1 |
|
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|
| Boil
Size: 3.4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 9/24/2012 11:54 PM |
| Notes: Added loose tea "Organic Lemon, Honey & Chamomile Rooibos" at 30 min of boil. |
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Alfie - Kolsch
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Kölsch
|
21 Litres |
1.049 |
1.013 |
4.78 |
25.81 |
4.48 °L
|
4K |
0 |
|
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|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 5.747 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2015 6:46 PM |
| Notes: Brewed using the 20L Braumeister. |
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Winter Warmer (Maple Strong Scotch Ale)
|
Strong Scotch Ale
|
5.81 Litres |
1.105 |
1.026 |
10.37 |
20.2 |
17.8 °L
|
4K |
0 |
|
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Author:
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Pascal Riendeau (Paco)
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| Boil
Size: 9.60896 Litres |
Boil Time: 120 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 4/2/2011 12:34 PM |
Notes: Yeast slurry from Scott's switch (27/09/09) Mash @ 70°C 25/10 - Bottling, 18.93L, 104g corn sugar |
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Pine Lake Pale Ale
|
American Pale Ale
|
21 Gallons |
1.055 |
1.011 |
5.81 |
62.28 |
6.15 °L
|
4K |
12 |
|
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|
| Boil
Size: 22 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 6/17/2014 7:38 AM |
| Notes: |
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Manny's Pale Ale
|
Blonde Ale
|
7 Gallons |
1.052 |
1.011 |
5.3 |
21.67 |
8.16 °L
|
4K |
1 |
|
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Author:
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/3/2016 1:33 AM |
| Notes: |
|
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Corn Lager
|
American Lager
|
25 Litres |
1.044 |
1.007 |
4.74 |
17.13 |
2.7 °L
|
4K |
0 |
|
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|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2018 9:00 AM |
| Notes: |
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Pelican Tsunami Stout Clone Dbl Grain
|
Foreign Extra Stout
|
5 Gallons |
1.076 |
1.019 |
7.51 |
54.04 |
40 °L
|
4K |
3 |
|
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| Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.117 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: Brewers Sugar |
Priming Amount: 1 cup |
Creation
Date: 2/11/2013 11:09 PM |
Notes: This stout is made by Pelican Brewery in Pacific City, OR right on the beautiful Oregon coast.
It has a fantastic coffee/chocolate flavor wrapped in a velvety texture.
You just can't stop getting over this beer for flavor and texture. |
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Sunsphere IPA
|
American IPA
|
24 Litres |
1.061 |
1.014 |
6.11 |
129.6 |
6.95 °L
|
4K |
2 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/1/2017 9:57 AM |
| Notes: The first place winner in the 2017 AHA National Homebrew Competition in American IPA. Chase's IPA is a bit of a hybrid with a look back at the West Coast with some "new" New England flair. |
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