|
SMaSH SA
|
American Pale Ale
|
5 Gallons |
1.081 |
1.014 |
8.85 |
61.32 |
8.2 °L
|
910 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: Corn suger |
Priming Amount: 4 oz |
Creation
Date: 12/15/2018 12:34 AM |
Notes: Single mash infusion at 150, yield ~6.5 gals pre-boil. Boiled 1 hour, cooled and O2 for 2 mins with diffusing stone. Yeast pitched at 62 degrees. Will ferment at 66 degrees for primary. Fermented for 16 days, bottled from Primary (into bottling bucket with priming sugar)
Bottled in 22oz bottles. |
|
|
Maple Wine
|
Open Category Mead
|
3.5 Gallons |
1.082 |
1.004 |
10.19 |
0 |
17.81 °L
|
910 |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
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: 9/24/2023 3:04 PM |
| Notes: |
|
|
Guinness
|
Dry Stout
|
13 Litres |
1.089 |
1.014 |
9.84 |
54.2 |
50 °L
|
910 |
0 |
|
|
|
| Boil
Size: 18.85 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/2023 8:18 PM |
Notes:
|
|
|
Berga Strong Ale
|
Belgian Golden Strong Ale
|
25 Litres |
1.087 |
1.014 |
9.6 |
18.96 |
13.19 °L
|
910 |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 1/29/2022 10:00 PM |
| Notes: |
|
|
Mas Agave Tribute 2022
|
Gose
|
5.55 Gallons |
1.095 |
1.017 |
10.26 |
18.01 |
5.88 °L
|
910 |
0 |
|
|
|
| Boil
Size: 6.95 Gallons |
Boil Time: 45 |
Boil Gravity: 1.079 |
Efficiency: 65 |
Mash Thickness: 1.36 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/27/2022 4:44 AM |
Notes: After Sparge….raise temp and boil wort for 10 min...turn off burner chill to 95F and add the Lactic Acid to a ph of 4.5...Add the Mango Goodbelly drink, purge with C02, cover with cellophane and wrap in a blanket...maintain at 95F for 24 hrs.....then test for PH...target is 3.3 - 3.5, boil recommended time then chill to 65F
Intel on Founders Mas Agave:
OG: 1.095
FG: 1.017
PH: 3.47
TDS: 2600 ppm
This Recipe generated the following on the first batch:
OG: 1.105
FG: 1.020
pH: 3.61
TDS: 2511 ppm
ABV: 11.2%
Added tequila to cover wood chips and soaked for 2 days. Added entire contents to a muslin bag and into keg......for 1 week.
Won 1st place in 23rd Annual Drink Monk comp for Wood Beers
|
|
|
Mona Lisa 2021 10 Gal
|
Russian Imperial Stout
|
10 Gallons |
1.1 |
1.032 |
8.98 |
66.66 |
50 °L
|
910 |
0 |
|
|
|
| Boil
Size: 16 Gallons |
Boil Time: 120 |
Boil Gravity: 1.069 |
Efficiency: 67 |
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: 5/5/2021 8:13 PM |
Notes: ===============================
5/5/21
splitting this out into an official 10 gallon recipe since that is what we did.
without the extract it appears we only got 60% efficiency to get to 1.075. the efficiency goes up to 67 after adding the dme. on this recipe we also have a higher IBU (66) than the 5 gallon recipe.
still doesnt make much sense that we had 17.5 lb grain per 5 gallons and only got to 1075.
also im not sure why the efficiency changes when you add the DME, i guess that makes sense...it averages in....
===============================
5/1/21
Not sure what happened only came to 1.100 OG even after the 2 hour boil and DMe. It was 1075 before the DME.
Last minute adding 2 lb base malt and reducing DME. Gonna play by ear how much dme to add
===============================
4/30/21
booting this back up for big brew day with ryan tomorrow. we are doing two 5 gallon mash sparges into my 15 gallon kettle to boil all at once so that could change things. im expecting better efficiency even without the dry malt extract. plan to boil 90 minutes, check gravity, then potentially add 3 or 6 lbs total DME for the 10 gallon batch. i think we will need 14 gallons to start, boil down to 11 or 11.5, leave 1 behind for trub.
===============================
5/25/2020
FG 1.036 (cold sample)
appears the starter wasnt necessary and didnt do anything anyway. Hit an official 10%
===============================
5/11/2020
SG 1.036 - made a 2x starter from a new hothead pack and tossed half of it into the batch.
===============================
5/2/2020
SG 1.041
===============================
4/27/2020
SG 1.045 fermented like crazy the first couple days just off the kveik pack no starter.
===============================
4/16/2020
brew day. Idk what just happened I hit 1.112 and high volume really, couldnt tell exact because of the foam but maybe it was only 5. I guess eff prob goes up if u add a lot of DME. This could be disaster or awesome
===============================
4/15/2020
just changing the batch size from 6.5 down to 5.5 and taking the 2row down from 15lb to 12lb to still arrive at 10%. considering using kviek yeast for this....
===============================
3/24/2020
revamping this for another attempt. shamefully adding dme and predicting over 70 eff to land at 10%. other than that no real changes. worried it might be too bitter hoppy? would like to NOT split the batch and just do 2 vanilla beans. bourbon oak would be nice but i feel that the failure of the last batch was from trying to do too much at once.
===============================
9/30/19
brewed this on the road, came out with more than 6 gallons at 1.080 which was a mistake shouldve boiled longer. also used some old hops which may be putting off strange flavors.
9/23/19
base recipe is Stone RIS clone found in byo magazine. recipe is scant, and doesnt really add up : https://byo.com/recipe/stone-imperial-russian-stout-clone/ . posted recipe is for 65% efficiency so actually less efficient than my system but i added a pound more base malt anyway to try to get over 10%abv. yeast is a little unclear wlp002 listed 65-70% attenuation so we will have to be perfect and hit 70% to get over 10%abv. but then this amounts to 1030 FG, recipe is listed at 1020. could use wlp007 english dry ale if hittin FG was a concern but i think extra sweetness in this beer is going to be ok.
==========MISC NOTES=============
mona lisa stout
ORANGE
austin homebrew
http://austinhomebrew.com/assets/images/RCPPDF/09611.pdf
1/4oz bitter
1/2oz sweet
https://brewgr.com/recipe/59297/chocolate-orange-stout-oatmeal-stout-recipe
fresh orange peel and juice
(essentially a whole orange)
mrbeer
https://www.mrbeer.com/barleys-brew-chocolate-orange-stout
4oz bakers unsweetened chocolate
2 medium oranges
take off the skins but not too much pith
they soak skins in 1/2 cup vodka, adding allof it
maybe use a thin glass so the vodka covers more
final thoughts
use the brewers peel sweet and bitter, soak in vodka with vanilla bean
use thin glass
add the whole thing
optional : plus the orange juice
CHERRY
austin homebrew
http://austinhomebrew.com/assets/images/RCPPDF/02071.pdf
cherry flavoring
AHA
https://www.homebrewersassociation.org/homebrew-recipe/choc-full-o-cherry-porter/
frozen sour cherries
HBT
https://www.homebrewtalk.com/forum/threads/chocolate-cherry-stout.326884/
cherry juice concentrate
might be better in reducing sugar and other flavors....
final stand
a) i guess prob just use frozen cherries. not sour! sweet/dark any other kind than sour
b) cherry juice concentrate? how sour?
Dark cherries. Aha recipe calls for 5 to 10 lb per 10 gal batch. I think I will go with 5. For split batch 3.333
|
|
|
1972 Tennant's Gold Label Barleywine
|
English Barleywine
|
6.5 Gallons |
1.102 |
1.017 |
11.15 |
68.52 |
5.14 °L
|
910 |
0 |
|
|
|
| Boil
Size: 8.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 64 |
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: 3/12/2021 5:51 PM |
Notes: http://barclayperkins.blogspot.com/2013/12/lets-brew-wednesday-1972-whitbread-gold.html?m=0
Ron Pattinson reccomended using Pilsner malt and upping the hops on this recipe. Also if you dont want to do a cereal mash for grits use flaked corn |
|
|
Hazy IPA
|
Specialty IPA: New England IPA
|
2.5 Gallons |
1.08 |
1.02 |
7.84 |
38.95 |
7.21 °L
|
910 |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: dextrose |
Priming Amount: 2.1 oz |
Creation
Date: 1/16/2020 9:46 PM |
| Notes: |
|
|
Dennis Quad
|
Belgian Dark Strong Ale
|
3.5 Gallons |
1.097 |
1.016 |
10.55 |
30.13 |
23.76 °L
|
910 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: dextrose |
Priming Amount: 4 oz |
Creation
Date: 8/24/2019 12:55 AM |
| Notes: Fermentation follows the same routine as my Belgian Golden Strong, in that it starts relatively low but ramps up quickly. I start at 62F, but immediately allow it to rise by a degree or so per day. We want clean alcohols and some fermentation character, but letting it start too warm will increase your risk of fusels – it just isn’t worth i |
|
|
Deb Septembeerfest IIPA
|
American IPA
|
5.5 Gallons |
1.078 |
1.01 |
8.85 |
59.64 |
5.17 °L
|
910 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.139 |
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: 7/28/2019 7:45 PM |
| Notes: |
|
|
Belgian Golden Strong
|
Belgian Golden Strong Ale
|
2.5 Gallons |
1.077 |
1.009 |
8.9 |
28.4 |
4.4 °L
|
910 |
0 |
|
|
|
| Boil
Size: 3.20002 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 68 |
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: 4/7/2011 12:44 PM |
| Notes: start at 65F, free rise to 77F on day 5 |
|
|
Imperial Pumpkin Ale
|
Holiday/Winter Special Spiced Beer
|
3 Gallons |
1.103 |
1.026 |
10.02 |
33.83 |
14.56 °L
|
910 |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
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: 8/23/2018 3:58 PM |
| Notes: halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long. Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. (As an aside, for those who are into sustainable brewing, the boiled pumpkin flesh makes excellent pies.) To avoid a mess in the kettle and clogged valves or siphons, put the pumpkin into either a large fine-mesh bag designed for fruit or a hop spider equipped with a paint-straining bag. |
|
|
LUGER
|
International Amber Lager
|
23 Litres |
1.078 |
1.016 |
8.13 |
50.75 |
10.24 °L
|
910 |
1 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: sucrose |
Priming Amount: 127.7 g |
Creation
Date: 2/20/2018 7:35 AM |
| Notes: |
|
|
NE DIPA
|
Double IPA
|
21 Litres |
1.079 |
1.016 |
8.31 |
75.92 |
6.69 °L
|
910 |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
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: 2/7/2018 4:43 PM |
| Notes: |
|
|
# 7 Paradox Jura
|
Imperial Stout
|
46 Litres |
1.106 |
1.018 |
11.56 |
65.88 |
50 °L
|
910 |
1 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 60 |
Mash Thickness: 1.7 |
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: 12/30/2016 12:03 AM |
| Notes: |
|
|
Bavarian Doppelbock
|
Doppelbock
|
5.5 Gallons |
1.09 |
1.023 |
8.79 |
36.89 |
25.08 °L
|
910 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: 1 |
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: 11/26/2016 2:23 PM |
| Notes: |
|
|
Deep Creek Barleywine
|
English Barleywine
|
16 Gallons |
1.13 |
1.038 |
12.08 |
49.02 |
13.89 °L
|
910 |
0 |
|
|
|
| Boil
Size: 21 Gallons |
Boil Time: 90 |
Boil Gravity: 1.099 |
Efficiency: 80 |
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: 8/23/2016 7:58 PM |
| Notes: |
|
|
All In The Details (modified)
|
Belgian Golden Strong Ale
|
6 Gallons |
1.08 |
1.018 |
8.15 |
29.95 |
8.56 °L
|
910 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 82 ° F |
Priming Method: corn sugar |
Priming Amount: N/A |
Creation
Date: 6/3/2015 9:56 PM |
Notes: OG: 1.083
FG: 1.006
Pitch yeast at 64F and slowly rise to 82F over course of 1 week
I used turbinado because it was on hand but one should use a cane or beet sugar with very little color. |
|
|
Gernan Bock
|
Traditional Bock
|
5 Gallons |
1.084 |
1.018 |
8.61 |
31.72 |
16.83 °L
|
910 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2015 1:51 AM |
| Notes: Stirring every 15 minutes and 5.5 PH balancer used to attain the high efficiency. |
|
|
Baby Face Nelson
|
American IPA
|
4.5 Gallons |
1.082 |
1.023 |
7.74 |
68.82 |
5.29 °L
|
910 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 2/2/2015 12:31 AM |
| Notes: |
|
|
|
|