Bavarian Hefeweizen
|
Weizen/Weissbier
|
5 Gallons |
1.048 |
1.012 |
4.76 |
11.24 |
3.17 °L
|
12.6K |
13 |
|
|
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: |
|
05 TINY DARK ATOMS
|
Imperial Stout
|
500 Litres |
1.155 |
1.046 |
14.25 |
34.61 |
50 °L
|
12.6K |
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 |
|
Imperial Stout
|
Imperial Stout
|
3 Gallons |
1.091 |
1.015 |
9.96 |
64.6 |
50 °L
|
12.6K |
8 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 5.99 psi |
Creation
Date: 12/23/2014 5:58 PM |
Notes: |
|
Oktoberfest
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.062 |
1.015 |
6.06 |
42.99 |
9.25 °L
|
12.6K |
2 |
|
Author:
|
|
LarryBrewer
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: Keg |
Priming Amount: 10psi |
Creation
Date: 3/4/2012 1:09 AM |
Notes: This is a really balanced, slightly malty amber beer with a touch of roasted flavor.
The IBUs are so high on this, it is out of style for an Okto, but that doesn't matter to me.
May try 2633 yeast next time. |
|
Munich Dunkel (BYO)
|
Munich Dunkel
|
6.83 Gallons |
1.051 |
1.01 |
5.36 |
19.91 |
23.41 °L
|
12.5K |
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).
|
|
Accumulation IPA Clone
|
Specialty IPA: White IPA
|
5.5 Gallons |
1.064 |
1.016 |
6.41 |
56.13 |
4.22 °L
|
12.5K |
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. |
|
Mexican Vienna (Victoria Clone)
|
Vienna Lager
|
45 Gallons |
1.044 |
1.011 |
4.32 |
20.94 |
7.19 °L
|
12.5K |
6 |
|
|
Boil
Size: 47.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
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: 6/11/2012 6:14 AM |
Notes: 2500 billion yeast cells needed.
74.75 lb's of grain.
brewed 08-14-12
pitched at 8pm @ 70*, cooled to 50* in 6 hours.
85-90% fermented in 90 hours, begin of diacetyl rest on 08-18-12 @ 1.015
begin cold crash on 08-24-12
F.G.-1.011
Kegged on 09-11-12 |
|
Kiwanda Cream Ale
|
Cream Ale
|
6 Gallons |
1.048 |
1.008 |
5.21 |
17.09 |
3.08 °L
|
12.5K |
18 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.03 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: Keg |
Priming Amount: 10 psi @ 34* |
Creation
Date: 3/4/2015 8:01 PM |
Notes: Used Safale - 05 yeast
Add hops at knock out and whirlpool for 30 min.
|
|
Pineapple Pale
|
Fruit Beer
|
5 Gallons |
1.061 |
1.011 |
6.54 |
60.07 |
11 °L
|
12.5K |
5 |
|
|
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. |
|
La Fin Du Monde Clone
|
Belgian Tripel
|
5.25 Gallons |
1.088 |
1.02 |
8.91 |
13.42 |
5.22 °L
|
12.4K |
10 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.153 |
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: 1/16/2015 11:21 PM |
Notes: This is a clone from a homebrew supply store, but due to the lack of cooperation and customer support, I will not name them. |
|
Negra Modelo Clone
|
Vienna Lager
|
6 Gallons |
1.054 |
1.013 |
5.38 |
24 |
13.76 °L
|
12.4K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2018 8:37 PM |
Notes: Pitch two vials at 46F. Raise temp after 24 hours to 50-52F. Keep in primary for 14 days. Raise temp. to 62F for three days. Aging for 30 days ramping down from 60F to 39F. |
|
Fresh Squeezed Clone
|
American IPA
|
5.5 Gallons |
1.066 |
1.018 |
6.24 |
58.86 |
11.58 °L
|
12.4K |
12 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 77 |
Mash Thickness: 1.25 |
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: 2/2/2014 8:17 PM |
Notes: 10 minute hop stand at end of boil |
|
ESB (Single Hop: EKG)
|
Extra Special/Strong Bitter (ESB)
|
10 Litres |
1.057 |
1.014 |
5.75 |
34.85 |
9.74 °L
|
12.4K |
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. |
|
Tripel Karmeliet Original 17th Century Recipe
|
Belgian Tripel
|
6 Gallons |
1.09 |
1.022 |
9.02 |
35.41 |
4.54 °L
|
12.4K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 81 |
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: 7/24/2019 9:43 PM |
Notes: Taken from the website Lost Beers:
http://lostbeers.com/the-original-17th-century-tripel-karmeliet-g/
Oat malt can be substituted for spelt, as written in the original manuscript
I used the step mash method common with traditional Belgian Tripels
Protein Rest 122 25 minutes
Saccharification Rest 147 60 minutes
Saccharification Rest. 162 20 minutes
Mash-Out 170 15 minutes |
|
Old Rasputin Clone
|
Russian Imperial Stout
|
5.5 Gallons |
1.09 |
1.021 |
8.99 |
72.81 |
32.93 °L
|
12.4K |
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 |
|
Chocolate Hazelnut Porter
|
Brown Porter
|
6 Gallons |
1.069 |
1.017 |
6.77 |
36.2 |
40 °L
|
12.4K |
6 |
|
Author:
|
|
Sean Sutherland
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 85 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 8/18/2013 6:14 PM |
Notes: Use Cocoa nibs for 1-3 weeks during secondary.
OG: 1.066
FG: 1.019
ADF: 70%
IBU: 36
Color: 38 SRM
Alcohol: 6.2% ABV
Pre Boil Gravity: 1.056
Ferment at 67F
Page 265 Brewing Classic Styles |
|
George Washington's Small Beer
|
Specialty Beer
|
1 Gallons |
1.049 |
1.011 |
4.94 |
30.28 |
1.97 °L
|
12.4K |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
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: 10/10/2013 9:31 PM |
Notes: From George Washington's notebook circa 1757.
This recipe has been scaled down from a full cask size to 1 gallon.
Ingredients, per Washington's recipe:
0.5lb Wheat Bran
1lb Molasses (light molasses, or Lyle's Golden Syrup)
Hops to your taste
Heat 1.50 gallons of water to 165F. Add wheat bran, and heat to boiling. At start of boil, add first hops.
Stir well to avoid bran sticking to bottom of kettle.
Add aroma hops with 10 minutes remaining.
Pour boiling contents of kettle over a strainer into a new kettle that has the molasses/golden syrup in it. Let the strainer drain for a couple of minutes, then discard the spent bran/hops.
Cool to "just above blood warm" or around 80-90F. Pitch yeast and attach blow tube or airlock.
Ferment 7-10 days, then bottle without priming (this is a still beer). There may be some residual fermentation that provides very light carbonation. You can also wait until all fermentation completes and then bottle, which takes about 14 days or so.
This beer could benefit from extended resting time to let the fluffy trub settle out - whether in the fermenter, or the bottle. It will not form a typical yeast layer on the bottom of a bottle, but rather more of a gelatin-like layer in the bottle. Be aware when pouring the beer from the bottle so globs of trub don't fall into the glass.
*****************
* Tasting Notes *
*****************
Appearance - much like a hefeweizen. Bright, cloudy yellow. Described as looking like "pineapple juice" by a few people.
Aroma - yeasty, with light fruit.
Flavor - Grapefruit and wheat. Harsher/edgier citrus "zing" when fresh, which has mellowed considerably over the course of a few weeks in the bottle. This beer has a hint of dryness, with a very forward hop presence.
***************
* Bottom line *
***************
This is an interesting piece of history from Mr. Washington. I will be bottling this a month or two before the 4th of July, to share with others.
George advises "hops to your taste" and I would take him up on it - vary the hops but watch out with the alpha...you want low alpha hops for this brew. The bitterness of the hops presents itself assertively if you are not careful with the bittering amount.
This is a very light and dry beer that showcases hops if you proportion it right, with a smooth mouthfeel and very light wheat notes.
***************************************
* Original Recipe - punctuation added *
***************************************
To make Small Beer
Take a large Sifter full of Bran[.]
Hops to your Taste. Boil these 3 hours. Then strain out 30 Gallons into a Cooler, put in 3 Gallons Molasses while the Beer is scalding hot or rather drain the molasses into the Cooler & strain the Beer on it while boiling Hot. Let this stand till it is little more than Blood warm. Then put in a quart of Yeast if the weather is very cold, cover it over with a Blanket & let it work in the Cooler 24 hours. Then put it into the Cask[.] leave the bung open till it is almost done working[.] Bottle it that day Week it was Brewed. |
|
Bodhizafa Clone
|
Specialty IPA: Belgian IPA
|
6 Gallons |
1.063 |
1.012 |
6.68 |
84.79 |
9.06 °L
|
12.4K |
7 |
|
Author:
|
|
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/13/2017 3:08 AM |
Notes: |
|
Alpine Nelson Clone BIAB
|
American IPA
|
5.5 Gallons |
1.073 |
1.018 |
7.13 |
99.3 |
5.24 °L
|
12.3K |
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. |
|
Stout - Young Clone
|
Oatmeal Stout
|
21 Gallons |
1.061 |
1.021 |
5.29 |
30.42 |
30.87 °L
|
12.3K |
0 |
|
|
Boil
Size: 23 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 82 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/22/2014 12:17 AM |
Notes: 1 Servomyces tablet
secondary fermentation 69 degrees |
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|
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