|
XPA (first Test Batch)
|
American Pale Ale
|
4.5 Litres |
1.047 |
1.009 |
5 |
30.6 |
6.2 °L
|
1K |
1 |
|
|
Author:
|
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Darep
|
|
| Boil
Size: 5.4 Litres |
Boil Time: 30 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2017 2:40 PM |
| Notes: Centennial, Citra & Amarillo mentioned on Untappd as the hops for Balter XPA. According to an article in "Froth" newsletter from Feb 2017 Scott says there is no crystal malt in the XPA. |
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|
Nectarine Sour
|
Berliner Weisse
|
220 Litres |
1.046 |
1.011 |
4.58 |
3.94 |
3.52 °L
|
1K |
0 |
|
|
|
| Boil
Size: 190 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 26 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2022 12:07 PM |
| Notes: |
|
|
Red Ale Ver.3 2022-04-24
|
Irish Red Ale
|
20 Litres |
1.048 |
1.011 |
4.88 |
21.22 |
10.19 °L
|
1K |
0 |
|
|
|
| Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 70 |
Mash Thickness: 3.13 |
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: 4/20/2022 10:25 AM |
| Notes: |
|
|
Ringwood Forty Niner - 49 Litre
|
Strong Bitter
|
46 Litres |
1.049 |
1.013 |
4.74 |
26.27 |
8.46 °L
|
1K |
0 |
|
|
Author:
|
|
M3
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 78 |
Mash Thickness: 6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/27/2020 6:45 PM |
Notes: Brew Date 30/12/20
65l water to be used
5ml Lactic acid added night before (reduces alkalinity from 208 to 164ppm)
37ml AMS added the night before with 2 x campden tablets
water checked with kit caco3 = 114ppm
Mash schedule - Madeinead
ph strip after 20 mins =5.6
55 litres pre boil gravity 1.044
Post boil approx 50 litres
Post boil gravity 1.049
Whirlpooled and left to settle
23 litres in 2 x fermenters
1 x fermenter pack of wyeast 1187
1 x fermenter 13g rehydrated S-04
Put in fermentation chamber @ 18 degrees
After 11 days checked gravity
S-04 - 1.014
1187 - 1.014
Racked each beer into 1 x corny (25g brewing sugar) and 4 x bottles.
Placed into chamber to condition @18.5 degrees
ABV 4.7%
|
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|
Ilk Deneme
|
Witbier
|
22 Litres |
1.052 |
1.014 |
4.97 |
19.5 |
4.32 °L
|
1K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: 3.1 |
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: 3/30/2019 9:34 AM |
| Notes: |
|
|
Weihenstephan Weissbier
|
Weissbier
|
55 Litres |
1.044 |
1.011 |
4.32 |
11.92 |
8.17 °L
|
1K |
0 |
|
|
|
| Boil
Size: 77 Litres |
Boil Time: 90 |
Boil Gravity: 1.031 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 24 ° C |
Priming Method: co2 |
Priming Amount: 0.96 bar |
Creation
Date: 1/15/2019 6:34 PM |
| Notes: |
|
|
#052 Pilsner
|
German Pilsner (Pils)
|
20 Litres |
10.851 |
2.011 |
4.69 |
64.59 |
4.2 °L
|
1K |
0 |
|
|
|
| Boil
Size: 24.65 Litres |
Boil Time: 60 |
Boil Gravity: 9.1 |
Efficiency: 80 |
Mash Thickness: 3.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2018 11:29 PM |
Notes: Starter S-23
Chmielenie 2x |
|
|
Cranberry Sour
|
Berliner Weisse
|
48 Litres |
1.04 |
1.009 |
4.13 |
20.64 |
2.99 °L
|
1K |
3 |
|
|
|
| Boil
Size: 53 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2017 5:04 AM |
| Notes: |
|
|
Klosch
|
Kölsch
|
11.5 Gallons |
1.049 |
1.012 |
4.78 |
19.54 |
3.41 °L
|
1K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 87 |
Mash Thickness: 1.4 |
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: 7/19/2017 2:18 PM |
Notes: Fermented OYL-017 @ 60 in chest freezer
Crashed OYL-044 to 60, pitched, allowed to free rise in spot by AC
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|
Awesome Recipe
|
Saison
|
5.5 Gallons |
1.047 |
1.009 |
4.95 |
0 |
6.69 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2017 10:32 PM |
| Notes: |
|
|
Pumpkin Head Ale
|
American Amber Ale
|
5 Gallons |
1.054 |
1.017 |
4.86 |
18.4 |
17.04 °L
|
1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 9/4/2014 1:55 AM |
| Notes: |
|
|
Shakespeare
|
British Golden Ale
|
5.5 Gallons |
1.044 |
1.01 |
4.49 |
34.29 |
6.87 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2016 10:37 PM |
| Notes: |
|
|
English Pale Ale (First Brew)
|
Ordinary Bitter
|
5 Gallons |
1.043 |
1.01 |
4.32 |
18.7 |
9.28 °L
|
1K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2015 2:48 AM |
| Notes: |
|
|
Brian Wheat (Simple) Oct 15
|
American Wheat or Rye Beer
|
5 Gallons |
1.047 |
1.012 |
4.64 |
17.21 |
3.34 °L
|
1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2015 11:28 AM |
| Notes: |
|
|
Dr. ØL APA
|
American Pale Ale
|
26 Litres |
1.045 |
1.01 |
4.52 |
43.65 |
7.38 °L
|
1K |
2 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/11/2015 8:12 AM |
| Notes: |
|
|
Lemon Leather Lambic # 3
|
Straight (Unblended) Lambic
|
25 Litres |
1.038 |
1.005 |
4.28 |
3.12 |
2.88 °L
|
1K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: N/A |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2015 3:13 PM |
Notes: Mash Schedule:
*Dough in to start the mash at 52°C
*Leave for 10 minutes
*Remove 30% of the mash and put in a large saucepan
*Add hops
*Heat to 60°C and hold for 5 minutes
*Bring to a boil and leave for 20 minutes
*Return the boiled decoction to the main mash and stir
*Mash temp should now be 62°C (approx)
*Leave for 45 minutes
*Sparge with near boiling water (95°C)
*Adjust wort pH in the boiler using 80% Lactic Acid, before heating, to a pH of 4.2
*Heat until bubbles appear
*Chill to 20°C
*Pitch yeast and house cultures + L Brevis starter
This time I am going to change things a little:
*When adding wort to FV run down the side, reduce oxygen to promote lactic growth
*1lt of House Culture + Lacto Brevis/1lt of apple juice used to scale up all going into the FV once wort chilled
*200g of boiled and chilled Maltodextrin to be added with cultures
*The next morning I shall check the pH, if suitably sour/low pH then I shall add US05
*Cross fingers and hope for the best!
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|
Anniversary English Pale Ale
|
Special/Best/Premium Bitter
|
6 Gallons |
1.044 |
1.011 |
4.23 |
43.74 |
9.79 °L
|
1K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2015 1:01 AM |
| Notes: |
|
|
Warcoe Camarillo Session IPA
|
Specialty Beer
|
5 Gallons |
1.05 |
1.015 |
4.57 |
66.63 |
16.81 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 7/15/2015 4:02 PM |
| Notes: |
|
|
Amber 2.0
|
American Amber Ale
|
217 Gallons |
11.546 |
2.589 |
4.77 |
20.9 |
13.75 °L
|
1K |
1 |
|
|
|
| Boil
Size: 250 Gallons |
Boil Time: 60 |
Boil Gravity: 10.1 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2015 6:52 PM |
Notes: upped the c60 from 35 to 40 lbs.
Added 1 lb of chocolate
moved 12 oz fuggle to 5 min
added 12 oz cascade at 0. |
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|
Attaway Porter
|
Brown Porter
|
5 Gallons |
1.051 |
1.013 |
4.98 |
25.99 |
32.06 °L
|
1K |
0 |
|
|
|
| Boil
Size: 4 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: N/A |
Priming Amount: N/A |
Creation
Date: 8/2/2013 12:58 AM |
| Notes: Hey Porter. Go Porter! Attaway. Attaway! Ahhhhh. |
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