Raging Bitch Clone
|
Imperial IPA
|
5.5 Gallons |
1.088 |
1.023 |
8.53 |
80.6 |
12.22 °L
|
12K |
6 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 6/20/2012 1:48 AM |
Notes: |
|
Kasteel Donker ( Updated )
|
Belgian Dark Strong Ale
|
9 Gallons |
1.074 |
1.011 |
8.22 |
13.63 |
40.46 °L
|
12K |
9 |
|
|
Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 149 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2016 4:17 AM |
Notes: |
|
Easy Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.056 |
1.013 |
5.64 |
34.83 |
9.28 °L
|
12K |
12 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2015 4:39 AM |
Notes: Old Faithful. |
|
Westmalle Tripel Clone
|
Belgian Tripel
|
6 Gallons |
1.079 |
1.008 |
9.37 |
38.1 |
3.55 °L
|
11.9K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2016 11:15 PM |
Notes: Pitch yeast at 64, ramp up to 76 over 7 days
Cold condition at 50F for 4+ weeks
Repitch yeast 400ml starter and bottle with golden candi syrup 36g/gallon
Hold at 72F for 2 weeks to carb, then condition 3-6 months |
|
Pineapple Pale
|
Fruit Beer
|
5 Gallons |
1.061 |
1.011 |
6.54 |
60.07 |
11 °L
|
11.9K |
4 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 3/4 cup |
Creation
Date: 4/14/2012 8:56 PM |
Notes: 8 lbs Extra-pale malt extract
1 lb crystal malt (60L)
2 oz cascade hops (bittering)
1 oz hallertauer hops (aroma)
1 oz hallertauer hops (dry hop)
1 tsp gypsum
1 package belgian ale yeast
4 lbs fresh pineapple
3/4 cup corn sugar (priming)
Place cracked crystal malt in 6 gallons water and steep at 155 degrees for 30 minutes.
Remove spent grains, add malt extract, gypsum and 2 oz Cascade hops
Boil 1 hour
Add 1oz hallertauer hops at 45 minutes.
Chill wort and pitch yeast. Ferment 5-7 days
Transfer to secondary fermenter, add pasteurized pineapple and 1oz hallertauer hops.
Ferment additional 10 days.
Transfer to tertiary fermenter for 3 days.
Bottle. Condition 7-10 days. |
|
BIAB IPA
|
American IPA
|
5.5 Gallons |
1.06 |
1.016 |
5.84 |
67.53 |
6.41 °L
|
11.9K |
12 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 60 |
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: 6/25/2012 9:12 PM |
Notes: Heat strike water to 163.5. Temperature should drop to 152. Mash for 60min. Then sparge. You can substitue Simcoe hops for Northern Brewer. |
|
Summer Citra Kölsch Partial Mash
|
Kölsch
|
5.5 Gallons |
1.048 |
1.012 |
4.76 |
22.58 |
3.75 °L
|
11.9K |
6 |
|
Author:
|
|
LarryBrewer
|
|
Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: Dextrose |
Priming Amount: 3oz |
Creation
Date: 4/5/2013 8:17 PM |
Notes: Partial mash version of All Grain recipe by Larry.
The mango aroma and flavor from the citra hops should be a really interesting match for the honey and smokey notes the Kölsch yeast imparts.
This is a good beer. Great with Pizza or a Hamburger on a hot day. Grandma liked it!!! :) |
|
Alpine Nelson Clone BIAB
|
American IPA
|
5.5 Gallons |
1.073 |
1.018 |
7.13 |
99.3 |
5.24 °L
|
11.9K |
3 |
|
|
Boil
Size: 7.35 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2015 2:49 AM |
Notes: Secondary fermentation after primary has stopped is optional. |
|
SMaSH Pale Ale-Cascade #1
|
American Pale Ale
|
5.5 Gallons |
1.05 |
1.009 |
5.4 |
45.32 |
5.31 °L
|
11.9K |
8 |
|
Author:
|
|
thunderwagn
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2016 3:20 PM |
Notes: This turned out great. Could use a bit more mouthfeel, and maybe more flavoring hops, but overall very tasty. Nice and sessionable. I would have no issues adding another oz (or two) of cascades!
Very happy with this brew. |
|
Old Rasputin Clone
|
Russian Imperial Stout
|
5.5 Gallons |
1.09 |
1.021 |
8.99 |
72.81 |
32.93 °L
|
11.9K |
12 |
|
Author:
|
|
mrjofus1959
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 80 |
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: 11/21/2013 8:59 PM |
Notes: http://byo.com/mead/item/1182-north-coasts-old-rasputin-the-replicator |
|
Accumulation IPA Clone
|
Specialty IPA: White IPA
|
5.5 Gallons |
1.064 |
1.016 |
6.41 |
56.13 |
4.22 °L
|
11.9K |
6 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
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: 12/10/2015 6:32 PM |
Notes: Ferment at 70 to coax out fruity esters.
Alternate yeast would be Belgian Ardennes. |
|
Munich Dunkel (BYO)
|
Munich Dunkel
|
6.83 Gallons |
1.051 |
1.01 |
5.36 |
19.91 |
23.41 °L
|
11.9K |
3 |
|
|
Boil
Size: 8.8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/29/2016 2:41 PM |
Notes: 3/6/16
Munich Dunkel at a glance: WATER: higher mash ph to help with weak converting munich malt MALT: Quality German Munich malt (around the 10L range to produce nice clean, bready notes). Some dark roasted malt for color but not much to produce those flavors. Huskless is best to get the color without the astringency. Can be 100% munich or cut in some pils for enzyme conversion. mash higher for body. At least 90 minute boil for color development if not decocting. HOPS: Traditional German hops but primarily for balance. Almost no flavor or aroma. Malt shines through YEAST: Clean lager yeast
Target water profile (Brown and malty in Bru'n water): Ca:60; Mg:5; Na:15; Cl:60; So4:50; HCO3:85
Added following salts (built up from distilled): gypsum-approx 2 grams to mash and 3.2 grams to sparge; CaCl-approx 2.5 grams to mash and 4 grams to sparge; baking soda - 2 grams to mash; phosphoric acid (10%)-NONE (Acid malt to reduce slightly)
Finished water profile: Ca:60; Mg:0; Na:29; Cl:64; So4:59; HCO3:77. This should give mash a target pH of 5.4 (room temp - a heated mash sample that's been cooled may be closer to 5.6).
2 packets of Saflager 34/70 rehydrated and pitched into wort
mill gap at .054. let hydrate for about 15 mins and started recirculating. no stuck sparge and worked well
mash at 156 for 60 then mashout 170 for 10.
Vigorous boil. Boiled off about 1.5 gallons
Oxygenation wand adequately soaked in pbw, followed by sanitizer before use
sparge pH: 5.45
sparge temp: started about 172 but was quickly into mid 160's as it kept going
mash pH: 5.2 (low? shooting for 5.5)
Pre boil volume: 9 gal
pre-boil OG: 1.046 (high)
post boil volume: 6.25 gal
post boil pH: 4.96
volume into FV: 5.5 gal
OG: 1.064 (12 pts higher!)
day 9 pH: 4.42
day 9 gravity: 1.028
finished pH: 4.46
FG: 1.027 (4.85% ABV - 56% ATTENUATION??)
into FV at around 75 and took a couple hours to get down to pitching temp in freezer. pitched at 52 and let rise to set temp of 55. aerated for 1:35 with pure oxygen. added 2 packets of dry yeast rehydrated in distilled water at 73 degrees. This increased the temp up to 159 but was quickly cooled back down. Checked the next day and no activity. checked again about 30 hours later and some very slight krausen on top of wort but still not much. gave it a good shake and created some foam. next morning (day 2) still not much going on. no airlock activity. came home from work day 2 (approx 52 hours) and nice white krausen had formed and airlock bubbling. increased to 65 (from 55) for diacetyl rest on day 7. took about a day to free rise to about 62. airlock was bubbling consistently (too early for the d rest?). after a day it was at 65, where it remained for about 1 week. started cold crashing after that and kegged after about 17 days to start lagering. why did it not finish? (1.027 FG). Mash temp too high? Low pitching rate? 2 rehydrated packs not enough? OG was 12 pts higher than expected so maybe something to do with it. CALIBRATE HYDROMETER to ensure this isnt an issue
After in fridge for a week, moved to chest freezer at near freezing temps to start some more effective lagering (3/30/16 - 25 days after brewing)
Bottled 5 beers for Hogtown on 4/22. This will give it about 2 weeks of conditioning at room temp before it gets to Hogtown (who knows how it will be stored there). Color and clarity is great. I dont get the full bready malt profile I like in some of my favorite Dunkels. Better than my least favorite bc more body and taste than those but not fully there for the best examples. Decoction mash the result? How to overcome this for that same effect?
EDIT: tried this again on 5/4/16 before dropping off at JBI for Hogtown. Not carbed yet really at all but tasted absolutely fantastic. Maybe our best beer yet. All the bready, toasty, caramelly malt flavor was there and exactly what i look for in a dunkel. (Maybe the warm temp played a role in this along with some bottle conditioning.
EDIT: tried this again with Corey after another full week of conditioning at room temp and then put in fridge for 1 day. Carbonation was there. Maybe not fully carbed but close.
Bottled the rest of the keg on 5/23/16.
EDIT: sampled day 9. pH of 4.42.
ERRORS: No real errors. Smooth and increasingly efficient brew day. Didnt have carapils to add for body but didnt need it.
Hogtown Brewoff 5/21/16 Score: 30.5 --> Underattenuated (lingering cloying sweetness) and lacking complexity (dark munich or aromatic malts or decoction mash). Oxidized? (one one scoresheet).
|
|
Bell's Two Hearted Ale Clone
|
American IPA
|
5.5 Gallons |
1.067 |
1.014 |
7 |
51.8 |
5.6 °L
|
11.8K |
5 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 12/28/2012 7:29 PM |
Notes: |
|
Arrogant Bastard Clone
|
American Amber Ale
|
5.5 Gallons |
1.066 |
1.015 |
6.74 |
96.59 |
19.03 °L
|
11.8K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 55 |
Mash Thickness: 2 |
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: 9/16/2015 2:54 PM |
Notes: From Jamil and Tasty Can You Brew It Arrogant Bastard #2 |
|
Tap Room American Brown
|
American Brown Ale
|
5 Gallons |
1.072 |
1.018 |
7.07 |
32.35 |
22.88 °L
|
11.8K |
23 |
|
Author:
|
|
Hopster 123
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 77 |
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: 1/17/2015 8:38 PM |
Notes: 1 Whilfloc table last 15 min. |
|
Bavarian Hefeweizen
|
Weizen/Weissbier
|
5 Gallons |
1.048 |
1.012 |
4.76 |
11.24 |
3.17 °L
|
11.8K |
12 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 90 |
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: 1/24/2012 6:37 PM |
Notes: |
|
02 VOX POPULI PALE ALE
|
American Pale Ale
|
600 Litres |
1.048 |
1.012 |
4.68 |
29.17 |
3.09 °L
|
11.8K |
0 |
|
|
Boil
Size: 700 Litres |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: N/A |
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: 7/5/2017 9:58 AM |
Notes: |
|
ESB (Single Hop: EKG)
|
Extra Special/Strong Bitter (ESB)
|
10 Litres |
1.057 |
1.014 |
5.75 |
34.85 |
9.74 °L
|
11.7K |
10 |
|
|
Boil
Size: 12 Litres |
Boil Time: 70 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 4/9/2013 12:26 PM |
Notes: Pitch at 17°C and ferment at 19°C. This yeast (also wyeast 1968) is a fast fermenter and a big heat producer. One should not let it get above 20°C before 72 hours (afterwards it's fine).
Transfer to a secondary fermenter after 1-2 weeks if fermentation is complete and that's the sort of thing you do.
Bottle after 2-4 weeks from brewday (dry-hopping 3-5 days before), depending on how fast/healthy your fermentation was, and whether the yeast has settled. |
|
05 TINY DARK ATOMS
|
Imperial Stout
|
500 Litres |
1.155 |
1.046 |
14.25 |
34.61 |
50 °L
|
11.7K |
0 |
|
|
Boil
Size: 700 Litres |
Boil Time: 240 |
Boil Gravity: 1.122 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/5/2017 10:06 AM |
Notes: 50 |
|
Amazing Haze 7%
|
American IPA
|
23 Litres |
1.059 |
1.014 |
5.87 |
67.12 |
4.55 °L
|
11.7K |
2 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 3.2 |
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: 7/23/2017 7:23 PM |
Notes: |
|
|
|