|
#Focal Banger CLONE
|
American IPA
|
35 Litres |
1.067 |
1.015 |
6.77 |
83.1 |
5.57 °L
|
1K |
0 |
|
|
|
| Boil
Size: 43 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2018 2:11 PM |
| Notes: |
|
|
Red Candy Ale
|
American IPA
|
21 Litres |
1.067 |
1.013 |
7.1 |
38.11 |
5.49 °L
|
1K |
3 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 3/9/2023 3:19 PM |
| Notes: |
|
|
West Coast DIPA #2 - Nelson, Nectaron, Riwaka
|
American IPA
|
7 Gallons |
1.073 |
1.011 |
8.13 |
90.34 |
5.55 °L
|
1K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 9.19 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 68 |
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: 6/28/2022 3:18 PM |
| Notes: |
|
|
"Smash The Stop Sign" Pineapple Milkshake IPA
|
American IPA
|
5.5 Gallons |
1.066 |
1.013 |
6.98 |
70.65 |
6.12 °L
|
1K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 45 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 95 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2022 9:09 PM |
Notes: Add Lactose and Brew Tan B with ~5 min boil left.
Whirlpool at 170F.
Puree pineapple chunks, strain and heat at ~170 F for 5-10 min prior to adding to fermenter. This will denature the papain enzyme that can digest proteins and ruin head retention. (Thanks Isomerization!)
Add pineapple 48 hrs after yeast pitch (5 days).
Add vanilla and dry hops 72 hrs after yeast pitch (4 days).
Cold-crash??
OG = 1.062 at 96F (1.066 corrected; 1.067 adjusted)
IG1 = 1.012 at 98F
IG2 = 1.013 at 98F
FG = 1.015 at 57F (1.013 corrected) |
|
|
Pinthouse Pizza- Fog Runner
|
No Profile Selected |
5.5 Gallons |
1.082 |
1.02 |
8.23 |
9.09 |
5.86 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.065 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/14/2022 12:32 PM |
| Notes: Mill the grains and mash at 149°F (65°C). After mash in, immediately begin vorlauf for 15 minutes or until conversion has occurred, then run off into the kettle. Sparge the grains at 168°F (76°C) and top up as necessary to obtain 5.5 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 75 minutes, following the hops schedule. After the boil, add cold water to achieve 175°F (79°C) and desired knockout volume before adding the whirlpool hops. Chill the wort to slightly below fermentation temperature, about 65°F (18°C). Aerate the wort, pitch the yeast, and allow the temperature to rise to 70°F (21°C). Ferment the first day at 70°F (21°C). On the second day, let the temperature free rise to 73°F (23°C) and dry hop. Drop the temperature to 33°F (0.5°C) after fermentation is complete, around Day 9 or 10. Condition at 33°F (0.5°C) for 6–8 days, carb to 2.5 volumes, and package. |
|
|
Katherine The Strong
|
Imperial Stout
|
11 Gallons |
1.076 |
1.02 |
7.43 |
71.89 |
50 °L
|
1K |
1 |
|
|
|
| Boil
Size: 12.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.069 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2021 12:38 AM |
| Notes: |
|
|
Saison Du Dorado
|
Saison
|
10.5 Gallons |
1.066 |
1.01 |
7.38 |
42.12 |
6.44 °L
|
1K |
0 |
|
|
Author:
|
|
mascervesa
|
|
| Boil
Size: 12.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/4/2021 8:16 PM |
| Notes: |
|
|
Hip Hops Brew - The Chronic
|
Double IPA
|
6 Gallons |
18.151 |
3.665 |
7.93 |
184.37 |
6.47 °L
|
1K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 13.8 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2019 12:58 PM |
| Notes: |
|
|
Braggot
|
Braggot
|
15 Litres |
1.066 |
1.009 |
7.48 |
14.54 |
4.46 °L
|
1K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 30 |
Boil Gravity: 1.061 |
Efficiency: 83 |
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: 9/20/2018 9:00 PM |
| Notes: |
|
|
Dubbeled Up
|
Specialty IPA: Belgian IPA
|
5.3 Gallons |
1.062 |
1.011 |
6.88 |
65.85 |
14.51 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: Table Sugar |
Priming Amount: 7.4 oz |
Creation
Date: 8/29/2018 6:43 AM |
Notes: 1) Pitch @ 64. Ferment @ room temp, under 10psi.
|
|
|
Double Centennial IPA
|
American IPA
|
5 Gallons |
1.076 |
1.018 |
7.63 |
78.84 |
9.68 °L
|
1K |
0 |
|
|
|
| Boil
Size: 2.5 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: 1/20/2015 2:48 AM |
| Notes: |
|
|
Peppercorn Saison
|
Saison
|
22 Litres |
1.063 |
1.012 |
6.92 |
29.93 |
6.11 °L
|
1K |
1 |
|
|
|
| Boil
Size: 25.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/14/2018 8:22 PM |
| Notes: |
|
|
The Vicar
|
Weizenbock
|
11 Gallons |
1.078 |
1.019 |
7.77 |
20.1 |
21.54 °L
|
1K |
1 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 80 |
Boil Gravity: 1.064 |
Efficiency: 72 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/8/2017 10:53 PM |
Notes: FATHEADS SON OF BREWZILLA 2017 (Bronze - Altbiers & Weissbiers):
35.5/50
AROMA (9/12): Chocolate, plum, and vanilla notes. Some light banana notes. Very complex and inviting. No hops, diacetyl, DMS or acetaldehyde; Moderate plum, raisin, and fig aromas from the malt combined with low banana & clove yeast aroma to create a complex & inviting aroma. Hop aroma is absent. No off aromas noted.
APPEARANCE (2.5/3): Dark brown with medium tan head. Creamy with great retention, moderate haze; This beer pours a deep copper, nearly mahogany with a huge mousse light tan head which lasts forever. Very hazy which is ok for the style
FLAVOR (13.5/20): Nice (maybe too high?) chocolatey up front. Moderate wheat bread. Low but balanced banana/clove. More vanilla than clove. Quite complex. Nice dry clean finish; Banana & clove are moderate, a bit more prominent than in the aroma. Dark fruit & deep tastiness from malts are medium-high, but carry a solvent alcohol note with them. Hop flavor is absent and bitterness is low, yielding a sweet impression in the finish which is slightly dry. Balance is firmly malty
MOUTHFEEL (3.5/5): Heavy body with foamy carbonation. Moderate warming. Noticeable but low alcohol bite. Finishes dry; Body is medium with high carbonation. Creaminess is very slight - could be more. Warmth is low despite obvious alcohol content. No astringency
OVERALL IMPRESSION (7/10): Excellent dark version of style. A bit heavy on chocolate. Stronger yeast flavors would increase the score (banana & clove). Alcohol could be a little better hidden. Try fermenting a little lower. Overall very complex and enjoyable; Very nice beer. Rich & malty with an ester profile that gives it a wonderful complexity. There's a definite solventy note with flavor though, which is obviously from yeast stress. Use a starter, oxygenate, and pitch at least 0.75 million cells/*P/ml wort for a beer this big
MY THOUGHTS: Pitch 1 mil/*P/ml wort at 62*, don't seal lid. Let rise to 68 after a day, and let finish at 72* after 3 days. Eliminate brown malt and increase Chocolate wheat to .75 lb |
|
|
Wet Hop IPA
|
American IPA
|
5.5 Gallons |
1.066 |
1.012 |
7.07 |
62.17 |
10.44 °L
|
1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 60 |
Mash Thickness: N/A |
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: 7/7/2017 7:21 PM |
Notes: Blend PB2 with 6 oz 150 proof neutral grain spirit and let sit for week. Add to secondary for two weeks.
Base beer is American Wheat - BJCP 1D |
|
|
Yellow Rose Clone
|
American IPA
|
5.5 Gallons |
1.071 |
1.015 |
7.26 |
50.64 |
3.91 °L
|
1K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2017 1:44 AM |
| Notes: |
|
|
Bohemian Pisshead Pilsner
|
Bohemian Pilsener
|
15 Litres |
1.068 |
1.017 |
6.77 |
34.32 |
3.96 °L
|
1K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2015 1:00 AM |
| Notes: |
|
|
Belgian Red
|
Belgian Specialty Ale
|
21 Litres |
1.075 |
1.014 |
7.95 |
19.15 |
23.29 °L
|
1K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 8/27/2015 11:17 PM |
| Notes: |
|
|
American India Pale Ale/IPA
|
American IPA
|
1 Gallons |
1.068 |
1.015 |
6.95 |
60 |
10 °L
|
1K |
0 |
|
|
|
| Boil
Size: 1.3333 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2015 5:08 AM |
| Notes: |
|
|
My RyePA
|
American IPA
|
5.5 Gallons |
1.067 |
1.015 |
6.81 |
76.27 |
22.55 °L
|
1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2015 4:53 AM |
| Notes: |
|
|
Vanilla Bourbon Imperial Porter
|
Brown Porter
|
11 Gallons |
1.082 |
1.019 |
8.24 |
37.91 |
32.63 °L
|
1K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 77 |
Mash Thickness: N/A |
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: 1/23/2015 1:26 AM |
| Notes: |
|
|
|
|