Bakke Brygg JuleAle 2015 20 L
|
Old Ale
|
20 Litres |
1.074 |
1.018 |
7.35 |
47.84 |
26.39 °L
|
10.1K |
7 |
|
|
Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5 g sukker/L |
Creation
Date: 5/7/2015 10:10 AM |
Notes: Mesking på 67 grader i 60 min.
Kjøl ned vørter til 18 grader før pitching av gjær.
Gjæring på 19 grader i 4-5 dager, 21 grader i 9-10 dager.
Dersom du ønsker krydder i JuleAlen, her er et forslag:
30 g Appelsinskall, søt, tørket
5 g Ingefærrot, tørket
5 g Kanelstang
Krydderet kokes i de siste 5 min. |
|
Bruxelles Blonde Clone (?)
|
Belgian Pale Ale
|
1 Gallons |
1.056 |
1.013 |
5.63 |
20.63 |
4.77 °L
|
10.1K |
2 |
|
|
Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Honey |
Priming Amount: 3 TB |
Creation
Date: 8/17/2012 11:40 PM |
Notes: Most ingredients are a guess - I'm basing the grain bill on Brooklyn Brew Shop's "Rose Cheeked and Blonde" recipe from their book, leaving out the roses & Candi sugar. Hop schedule is based on the PDF from their site.
From Brooklyn Brew Shop:
The Original Gravity for Bruxelles Blonde is 1.056 and the final Gravity should be 1.014 which gives an ABV of 5.6%.
From PDF:
Ingredients (Grains, hops, yeast all in kit).
INGREDIENTS
NOT INCLUDED
BUT NEEDED:
• 3 tablespoons honey
• Ice
The Mash
• Heat 2 quarts of water to 160°F (71°C).
• Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
• Mix gently with spoon or spatula until mash has consistency of oatmeal.
Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
• Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use
your thermometer to take temperature readings from multiple locations.
• You likely don’t need to apply heat constantly. Get it up to temperature, then turn
the heat off. Monitor, stir, and adjust accordingly to keep in range.
• After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing Out”).
The Sparge
• Heat additional 4 quarts of water to 170°F (77°C).
• Set up your “lauter tun” (a strainer over a pot).
• Carefully add the hot grain mash to the strainer, collecting the liquid that passes
through.
• This liquid is called “wort” (pronounced “wert”). It will be your beer.
• Slowly and evenly pour 170°F (77°C) water over the mash to extract the grain’s sugars.
• You want to collect a gallon and a quart of wort. You will lose about 20% to
evaporation during the boil so you will want to start with a bit more.
• Re-circulate wort through grain once.
The Boil
• In a pot, heat wort until it boils.
• Keep boiling until you’ve hit the “hot break” (Wort will foam - you may
need to reduce heat slightly so it doesn’t boil over.)
• Stir occasionally. All you want is a light boil – too hot and you lose
fermentable sugars and volume.
• The boil will last 60 minutes. Start your timer and add in the rest of the
ingredients at these times:
- Add 1/3 Hops at start of boil.
- Add 1/3 Hops 30 minutes into boil.
- Add remaining Hops 45 minutes into boil
• Twenty percent of the wort will have evaporated in this step leaving you
with 1 gallon of wort. If your boil was a bit high, the surface area of your
pot extra large, or brewed on a particularly hot day you may have less
than the full gallon. Don’t worry – you just reduced your beer a bit too
much. You can add more water in the next step to get it up to the
full gallon.
Fermentation
• Place brew pot in an ice bath until it cools to 70°F (21°C)
• Once cooled, place strainer over funnel and pour your beer into the glass
fermenter. Yeast needs oxygen, so the strainer helps aerate your wort and
clarify your beer (as well as catch any sediment from going into the
fermenter).
• “Pitch” yeast. (Toss the full packet in).
• Shake aggressively. You’re basically waking up the yeast and getting more
air into the wort.
• Attach sanitized screw-top stopper to bottle - slide rubber tubing into the
stopper and place the other end in small bowl of sanitizer. You’ve
just made a “blow-off tube”. It makes sure your beer doesn’t blow up from
too much pressure.
• Let sit for one to two days or until vigorous bubbling subsides. This is
when fermentation is at its highest. There will be lots of bubbles and foam
at the top of your beer.
• Assemble airlock, filling up to line with sanitizer.
• Insert airlock into hole in stopper.
• Keep in a cool, dark place for two weeks without disturbing other than to
show off to friends. (If beer is still bubbling, leave sitting until it stops.)
• In the meantime drink beer with self-closing swing tops (or non-twist off if
you have the capper) or go to a bar that has some and ask for empties.
Two Weeks Later: Bottling
• Thoroughly rinse bottles with water, removing any sediment.
• Mix remaining sanitizer with water.
• Fill each bottle with a little sanitizer and shake. Empty after two minutes,
rinse with cold water and dry upside down.
• Attach sanitized tubing to the short curved end of your sanitized racking
cane. Attach the black tip to the other end - it will help prevent sediment
from getting sucked up.
• It will probably be a snug fit, but you can get it on there.
• Dissolve 3 tablespoons honey with 1⁄4 cup water. Pour into a sanitized pot.
• Siphoning (It all happens pretty fast. You may want to practice on a pot of
water first.)
- Fill tubing, but not racking cane, with sanitizer.
- Hold tubing below top of racking cane so sanitizer doesn’t pour into
your beer.
- Remove stopper and place racking cane into jug, just above the
sediment at the bottom (“trub”).
- Lower end of tubing not connected to racking cane into sink so that
sanitizer flows out. Suction will force beer up and through the
racking cane and tubing.
- Let sanitizer flow into sink until beer just starts to flow out of the
tubing, then clamp shut. Open clamp on tubing, allowing beer to
flow into pot with sugar solution.
- Tilt jug when beer level is getting low, but be careful in not sucking
up the trub.
- Siphon beer from pot into bottles, pinching tube clamp to stop flow
after each bottle.
• Close bottles.
• Store in a cool dark place for 2 weeks.
Two Weeks Later: Enjoying
• Put beers in the fridge the night before you drink them.
• Drink. Share with friends if you’re the sharing type. |
|
Mosaic Promise Clone Rev. 1
|
American IPA
|
5.5 Gallons |
1.057 |
1.013 |
5.65 |
49.96 |
4.78 °L
|
10.1K |
8 |
|
Author:
|
|
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 84 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: priming sugar |
Priming Amount: N/A |
Creation
Date: 1/19/2016 10:55 PM |
Notes: |
|
Imperial Biscotti Break Clone
|
Russian Imperial Stout
|
5 Gallons |
1.108 |
1.024 |
11.14 |
63.32 |
50 °L
|
10.1K |
2 |
|
Author:
|
|
tedferris@hotmail.com
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2015 5:59 AM |
Notes: Starters for both US-05 packages
Bake Almonds in oven at 300 for 5-15 minutes until browned and smelling of almond extract (checking every few minutes to ensure they don't burn) |
|
NEIPA Citrus Bomb Aka "Orange Blossom Special"
|
American IPA
|
5.5 Gallons |
1.065 |
1.011 |
6.98 |
68.84 |
8.76 °L
|
10.1K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2017 10:55 PM |
Notes: Please refer to my pictures throughout the brewing process. Notice how the color changed dramatically after racking the beer from the primary to the secondary fermenter. |
|
Maris Otter/Citra Smash IPA
|
American IPA
|
5 Gallons |
1.064 |
1.014 |
6.52 |
76.68 |
6.74 °L
|
10.1K |
10 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
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: 3/11/2016 4:52 PM |
Notes: |
|
Wheat
|
American Wheat Beer
|
19 Litres |
1.046 |
1.012 |
4.57 |
21.02 |
5.55 °L
|
10.1K |
3 |
|
|
Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 12/1/2015 2:41 AM |
Notes: |
|
NixonBrew - Red Ipa - Flipside Clone
|
American IPA
|
5 Gallons |
1.071 |
1.013 |
7.54 |
77.88 |
14.8 °L
|
10.1K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2014 6:06 AM |
Notes: Not exactly like flipside, but delicious none the less. My buddies think it comes closer to tasting like Bear Republic Red Rocket Ale.
I keep getting compliments on this one... Definatly a repeat offender
|
|
Elsa's Lusty Winter Ale V2.7
|
Winter Seasonal Beer
|
6 Gallons |
1.071 |
1.013 |
7.6 |
32.92 |
24.7 °L
|
10K |
7 |
|
|
Boil
Size: 7.57 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2016 12:41 AM |
Notes: Sugar at 10 min of boil. |
|
SMaSH The Galaxy IPA
|
American IPA
|
5.5 Gallons |
1.066 |
1.016 |
6.59 |
66.82 |
4.24 °L
|
10K |
10 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
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: 5/22/2015 6:50 PM |
Notes: |
|
201 Leap Beer
|
No Profile Selected |
5.05 Gallons |
1.057 |
1.014 |
5.63 |
23.07 |
3.89 °L
|
10K |
1 |
|
|
Boil
Size: 5.1 Gallons |
Boil Time: 30 |
Boil Gravity: 1.057 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2014 5:41 PM |
Notes: |
|
Triple IPA
|
Imperial IPA
|
6 Gallons |
1.099 |
1.008 |
11.93 |
215.33 |
5.58 °L
|
10K |
2 |
|
|
Boil
Size: 10 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 57 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/19/2014 2:01 AM |
Notes: Brewed 9/28/14. I accidentally under struck (153F instead of 163F) the water and had to top up with a gallon of boiling water (strike was 29 quarts then). Hit 147F which is a bit low but decided to leave it at that. I added more salts to adjust. I only recirculated about a half gallon because I didn't want to cool it too much. The pH ended up being 5.2. Not sure why as it was predicted to be 5.6 but that is an acceptable range. I decided to add a half ounce of hops at 90min to help prevent boil over. I ended up collecting about 9.75 - 10gal of wort. Pre-boil gravity was 1.064 which put the kettle efficiency at 79%. At about 20min left in the boil I cranked it up because I was worried there was too much wort still. Probably should not have done that as I ended up a bit short. I ended up with about 5.2 to 5.3 gallons in the fermenter. I topped off with prolly about a quart of water which in retrospect I didn't need to do as I am going to add corn sugar but oh well. OG was similar to what I predicted although I wanted to maybe get a bit better efficiency. Pitch was about 68F but I plan on fermenting it a bit lower. 9/29 I iced the brew down a bit last night and it was sitting at 65F in the morning. I also dosed it again with about a minute of oxygen. By evening it had risen up to about 67F so I cooled it down again to about 65F. 9/30 morining it had heated up to about 67F so I cooled it back down to about 63F. I iced it periodically throughout the day and by evening it was up to 67F so I cooled it down to about 65F. 10/1 by morning the beer was sitting at about 65F. I added the corn sugar mid day and it kicked the volume up to about 6gal. I put in a bit more % wise then I wanted to because of the dilution factor. By evening it had heated up to about 68F so I cooled it back down to about 65F. 10/2 the temp had risen up to about 67F by the morning. I am planning on just letting it rise up slowly. Fermentation on this beer hasn't been as vigorous as I expected. Maybe because I pitched so much yeast. 10/3 I have kept the fermentation temps below 70F and mostly hovering around 68F. 10/5 took the beer outta the swamp bath. Last couple of days it was hovering more around 70F. The ferm has slowed down but still going. 10/6 the brew is still fermenting but it has slowed a bit (not much yeast has settled out yet though), sitting at about 76F. 10/9 ferm is pretty much done, there is still a little bit of foamy krausen on the top though. 10/10 fermentation seems to have quelled. Took a gravity reading on 10/13 which makes it way drier than I expected. Guess maybe the low mash and corn sugar dried it out a bit and made it ferment more. Tasted the sample and it was quite alcoholic and possibly a bit cidery. 10/20 dry hopped. 10/24 I biofined the brew with 2 tbls. 10/26 cold crashed. Kegged on 10/28. 11/19 decided to dry hop it more with 3.5oz in the keg because hops are fading. Beer was initially very boozy and dry but after a couple weeks in the keezer it blended together really nicely and is malty and a bit hoppy. Most dynamic change flavor wise I have ever seen in a beer. |
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Rice Lager
|
Standard American Lager
|
6 Gallons |
1.048 |
1.008 |
5.33 |
11.5 |
3.1 °L
|
10K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2015 6:23 AM |
Notes: |
|
Julius Clone BYO
|
American IPA
|
1.25 Gallons |
1.069 |
1.015 |
7.11 |
43.91 |
5.04 °L
|
10K |
4 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 45 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2016 10:15 PM |
Notes: USE 100-200 GYPSUM-CHLORIDE WATER RATIO IF POSSIBLE
USE 8 ML OF HOPSHOT INSTEAD OF BITTERING ADDITION OF COLUMBUS IF POSSIBLE.
ADD TURBINADO AT 15 MIN LEFT IN THE BOIL
CHILL AFTER BOIL TO 180 AND STIR IN WHIRLPOOL HOPS AND LET SIT FOR 30 MIN BEFORE CHILLING TO PITCH TEMP.
DRY HOP AT 4-5 DAYS INTO FERMENTATION OR WHEN KRAUSEN FALLS.
ALLOW TO SIT ON HOPS FOR 3-4 DAYS BEFORE BOTTLING OR MOVING TO KEG.
|
|
Nothing Fancy Milk Chocolate Stout
|
Sweet Stout
|
11 Gallons |
1.06 |
1.022 |
4.99 |
20.14 |
39.5 °L
|
10K |
5 |
|
Author:
|
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Old Goat Brewing
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 4 OZ |
Creation
Date: 3/30/2012 6:57 PM |
Notes: MASH INFO: Single infusion/Batch Sparge/Full Body Mash in with 14.38 quarts of water at 174. Should equalize to 156 degrees. Mash at 156 for 60 minutes. Batch Sparge twice with 2.5 gallons of water at 175 degrees. Boil for 60 minutes using the hop schedule listed in the ingredients section. Add Nibs to primary after fermentation has ended, do not rack beer to a secondary. Just add the nibs to the primary fermentor. 2-3 days before adding them, soak the nibs in just enough Vodka to cover the nibs. Then dump them in, vodka and all, let sit on the nibs for 7-10 days max, 3 to 4 days seems about right.
ADD LACTOSE WITH 10 min LEFT IN BOIL show less |
|
Peach Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.05 |
1.01 |
5.31 |
39.92 |
5.19 °L
|
10K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2017 7:53 PM |
Notes: |
|
English Amber Ale (199)
|
American Amber Ale
|
23.1 Litres |
1.051 |
1.012 |
5.19 |
22.46 |
17.08 °L
|
10K |
4 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2017 1:31 PM |
Notes: |
|
Porter (Wedding)
|
American Porter
|
5.5 Gallons |
1.056 |
1.014 |
5.53 |
29.47 |
37.72 °L
|
10K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/19/2014 7:58 PM |
Notes: |
|
Vanilla Coffee Stout
|
American Stout
|
5 Gallons |
1.05 |
1.013 |
4.85 |
17.28 |
32.15 °L
|
9.9K |
8 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 72 |
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: 5/2/2011 1:53 AM |
Notes: |
|
Belgian Wheat Beer
|
Witbier
|
5.5 Gallons |
1.047 |
1.01 |
4.96 |
31.02 |
3.02 °L
|
9.9K |
4 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/8/2016 3:17 AM |
Notes: Raise fermentation temp to 71F allow diacetyl rest for 24 hours at end of fermentation. Lager minimum 2 weeks at 44F. |
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