|
Gose Hibiscus
|
Experimental Beer
|
20 Litres |
1.054 |
1.008 |
6.09 |
17.89 |
3.66 °L
|
1K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3.31 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 9 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/27/2017 3:16 PM |
Notes: Infuser les fleur d'hibiscus dans 2 litre d'eau pendant 10-15 minute. Filtrer et refroidir et mettre en tourie en restant aseptiser
7 jour en tourrie pour le zeste de 3 pamplemousse et linfusion a lhibiscus
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J Dub Pale Ale
|
American Pale Ale
|
2.5 Gallons |
1.054 |
1.01 |
5.77 |
41.14 |
8.19 °L
|
1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2022 5:13 AM |
Notes: I'm not usually an APA/IPA guy, but hop forward beers are my wife's preference. I wanted to find an APA recipe that we could both enjoy that didn't require dry hopping.
derived from Josh Weikert's article on beerandbrewing.com.
I decreased the munich malt. I subbed Biscuit for victory (and decreased the amount based on comments I found that online that1-3% of biscuit was great, but it was easy to go overboard with it.
Based on what I had on hand, went with Magnum/Centennial/amarillo |
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BFG
|
Berliner Weisse
|
29 Litres |
1.057 |
1.014 |
5.63 |
17.53 |
25.96 °L
|
1K |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 72 |
Mash Thickness: N/A |
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: 9/2/2021 2:27 PM |
| Notes: |
|
|
Lemongrass Ginger Gose- Philly Sour
|
Gose
|
6 Gallons |
1.051 |
1.008 |
5.68 |
12 |
3.64 °L
|
1K |
0 |
|
|
|
| Boil
Size: 6.43 Gallons |
Boil Time: 30 |
Boil Gravity: 1.048 |
Efficiency: 65 |
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: 6/10/2021 10:40 PM |
| Notes: |
|
|
Citra IPA
|
American IPA
|
5.5 Gallons |
1.06 |
1.014 |
6.02 |
59.07 |
4.9 °L
|
1K |
1 |
|
|
|
| Boil
Size: 7.84 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/29/2021 11:01 PM |
Notes: see grains of wrath recipe in magazine
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Kveik Pseudo Lager - Redux
|
International Pale Lager
|
23 Litres |
1.053 |
1.009 |
5.79 |
39.6 |
3.72 °L
|
1K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 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: 12/8/2020 12:22 PM |
Notes: * 10 min hop stand med siste humletilsetning.
* 5 liter trub etter koking igjen i kjele, "filtrerte bort" under overføring til kar.
* Restene av saazen jeg hadde igjen som siste addition, 35g, mye for stilen men vi får se.
* Prøver bakepulver før keging. 2 gram per liter? |
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Devils Backbone Brewing Co.’s Vienna Lager Clone
|
Vienna Lager
|
5.5 Gallons |
1.059 |
1.013 |
5.92 |
18.24 |
8.59 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.08 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
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: 11/5/2020 8:13 PM |
Notes: Devils Backbone Brewing Co.’s Vienna Lager clone
(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.011
IBU = 18 SRM = 10 ABV = 5.1%
The gold standard for Vienna lagers in North America, known for its smooth, malty finish and drinkability. This beer from Devils Backbone (Roseland, Virginia) has won gold at the Great American Beer Festival three times since 2012, plus numerous other accolades.
Ingredients
4.1 lbs. (1.9 kg) Pilsner malt
4.1 lbs. (1.9 kg) Vienna malt
1.25 lbs. (0.57 kg) dark Munich malt
1.25 lbs. (0.57 kg) Weyermann Caraamber® malt (26 °L)
3.75 AAU German Northern Brewer hops (60 min.) (0.5 oz./14 g at 7.5% alpha acids)
1.75 AAU Czech Saaz hops (20 min.) (0.5 oz./14g at 3.5% alpha acids)
Imperial L17 (Harvest) or Omega Yeast OLY-114 (Bayern Lager) or Mangrove Jack’s M76 (Bavarian Lager) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
With a loose 3-to-1 water-to-grist ratio (~1.5 qts./lb.), conduct a protein rest at 125 °F (52 °C), holding for 30 minutes. Raise temperature to 147 °F (64 °C) and hold for 30 minutes for beta amylase rest. Raise temperature to 162 °F (72 °C) for 30 more minutes to convert alpha amylase. Mash out for ten minutes at 170 °F (77 °C). Recirculate until clear, then sparge until you collect about 7 gallons (26.5 L) of wort. Boil for 90 minutes, adding hops as indicated. If you choose to add clarifiers such as Whirlfloc or Irish moss, do so with 15 minutes remaining in the boil.
Chill to 52 °F (11 °C) then pitch ample amount of healthy yeast. Oxygenate thoroughly. Allow temperatures to rise to 54–54.5 °F (12 °C) during the main fermentation period. When fermentation is about two-thirds complete, raise temperatures to 56 °F (13 °C) to finish fermenting remaining sugars. At end of fermentation, let rise to 57 °F (14 °C) for diacetyl rest. Seven to 10 days after pitching. Start cooling 2 °F (1 °C) per day until you reach a temperature between 42–44 °F (6–7 °C). Rack off the yeast and transfer to a secondary for aging. Crash cool to lagering temperatures between 28–34 °F (-2 °C to 1 °C). Lager for a minimum of two weeks, but the beer will benefit from a lagering period of four weeks or more. Force carbonate to 2.5 volumes or prime and bottle condition. |
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Pasteis De Nata Stout
|
Sweet Stout
|
20 Litres |
1.065 |
1.021 |
5.81 |
25.68 |
43.96 °L
|
1K |
0 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 17 ° C |
Priming Method: Conditioning Tablets |
Priming Amount: 1 |
Creation
Date: 4/21/2019 9:54 AM |
| Notes: |
|
|
Saison Des Framboise
|
Saison
|
6.5 Gallons |
1.053 |
1.008 |
5.9 |
24.99 |
2.94 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 91 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2018 4:18 AM |
| Notes: 1st Place OC Fair 2018 Fruit Beer category |
|
|
Just The Tips_American Amber Spruce Ale
|
American Amber Ale
|
5 Gallons |
1.058 |
1.014 |
5.83 |
38.31 |
16.09 °L
|
1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 68 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/27/2017 12:15 PM |
Notes: 2/3 cup (approx for corn sugar)
Total Water Needed [?]: 7.44 Gallons, 28.15 Liters
Mash Water Needed [?]: 3.8 Gallons, 14.38 Liters
Sparge Water Needed [?]: 3.64 Gallons, 13.77 Liters @ 170 deg F
Strike Temperature [?]: 159.38 F, 71 C
Pre-Boil Wort Produced [?]: 5.95 Gallons, 22.53 Liters
assumptions: 75 min boil, 9.5 lbs, 0 trub, 0.25 equip, 1.6 mash, grain temp 75, 150 deg mash, 4% wort shrink, 0.13 grain adsorp, 10% boiloff
morebeer.com calculator
added dextrose/corn sugar when i added aroma hops.
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|
|
Pinza Valaca (AG)
|
Witbier
|
19 Litres |
1.055 |
1.012 |
5.66 |
16.19 |
3.56 °L
|
1K |
1 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: Bottling sugar |
Priming Amount: 140 |
Creation
Date: 5/20/2015 10:56 AM |
Notes: Transferir el mosto y la fruta al fermentador primario y aerear durante 1 minuto.
Añadir la levadura y aerear otro minuto.
Fermentación primaria llevará más tiempo del habnitual (15-20 días). Cuando los kiwis suban a la parte superior del cubo y estén casi blancos significará que se ha extraído todo el azucar y sabor.
Temperatura de fermentación 17-24.
Dejar acondicionar otros 10 días. |
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|
La Rossa 05/2017
|
British Strong Ale
|
24 Litres |
1.061 |
1.015 |
6.09 |
40.2 |
10.22 °L
|
1K |
0 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.113 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2017 8:48 AM |
| Notes: Lievito 2 bustine |
|
|
Hop To Belgium
|
Saison
|
19 Litres |
1.051 |
1.006 |
5.82 |
33.14 |
12.52 °L
|
1K |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/26/2016 2:08 PM |
| Notes: |
|
|
Pompeiish
|
American IPA
|
6 Gallons |
1.057 |
1.015 |
5.64 |
53.39 |
7.3 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 12/17/2016 8:15 PM |
| Notes: |
|
|
Jasmine IPA
|
American IPA
|
5 Gallons |
1.062 |
1.015 |
6.09 |
34.79 |
7.09 °L
|
1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/12/2016 11:14 PM |
| Notes: |
|
|
Chocolate Bar Porter
|
American Porter
|
95 Gallons |
1.057 |
1.014 |
5.58 |
25.85 |
42.27 °L
|
1K |
0 |
|
|
|
| Boil
Size: 110 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 68 |
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: 4/11/2016 1:06 PM |
| Notes: |
|
|
01 - Oatmeal Stout
|
Oatmeal Stout
|
5 Gallons |
1.06 |
1.014 |
6.02 |
26.55 |
33.55 °L
|
1K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2016 9:13 PM |
| Notes: |
|
|
IPA #020
|
Specialty IPA: White IPA
|
54 Litres |
1.062 |
1.014 |
6.27 |
88.52 |
4.06 °L
|
1K |
0 |
|
|
Author:
|
|
Jenberg
|
|
| Boil
Size: 62 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 4.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2016 11:50 AM |
Notes: 12.0 kg Muntons Pale Ale EBC 4.4-6.6
0.7 kg Castle Malting Wheat Blanck EBC 2,5-3,5
Skal gjære denne batchen med to forskjellige gjærtyper.
US & UK
WLP001
SAFALE S-04
Satser på å ligge rundt 21'C under gjæringa, men pitcher ved 18'C (trur eg).
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|
|
IPA
|
American IPA
|
45 Litres |
1.056 |
1.01 |
6.06 |
65.68 |
4.57 °L
|
1K |
0 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: 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: 11/17/2015 6:31 PM |
| Notes: |
|
|
Zombie Dust Clone
|
American Pale Ale
|
3 Gallons |
1.066 |
1.019 |
6.14 |
60.29 |
8.89 °L
|
1K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 11/15/2015 5:16 AM |
| Notes: |
|
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|
|
