|
Falconers Flight Reddish
|
American IPA
|
12 Gallons |
1.064 |
1.016 |
6.58 |
68.77 |
16.22 °L
|
866 |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 72 |
Mash Thickness: 1.3 |
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: 6/9/2017 5:43 PM |
| Notes: |
|
|
Peach Cobbler CapSoul 2022
|
No Profile Selected |
5.5 Gallons |
1.075 |
1.025 |
6.64 |
33.03 |
6.28 °L
|
866 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 50 |
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: 7/2/2022 3:32 AM |
Notes: ===============================
7/1/21
splitting this off from the peach and blueberry idea to just peach cobbler. toast the oats. cinnamon, lactose, vanilla bean. if it comes together it will be bomb,
plan to use at least 2 cartons, maybe three of peach puree if you have it.
not sure about the cinnamon, they say 1tsp is pretty good flavor maybe do 0.75
===============================
4/30/21
splitting drip3 recipe into new peach and blueberry cobbler recipe. today not making any recipe changes but just jotting down some notes.
theyre saying galaxy hops is one of the most peachiest. consider others because i think galaxy is kind of hop bitter harsh hot. of course we will continue with mosaic to match blueberry and it also has some stone fruit to it.
cant decide on lactose? cinnamon/nutmeg? biscuity toasty grains? maybe toasted oats? want to go for the full cobbler feel or just peach and blueberry super hoppy ipa?
===============================
2/3/2021. Did not make it into feb. Its about 40 days since it was kegged, less than that since canned. The canned beer stoll looks nice and smells and tastes better than some commercial stuff but it's too bitter and lost a lot of spunk. For this next time I think we need to nail down the gravity, nail down the ph. Ditch the warrior and do like a full lb total hops and do like 1/3 hop bill in whirlpool. Try to limit oxidation in transfers but I dont think that is the main problem here. Consider doing some water adjustments. I wonder how the west coast ipa water profile would do for this.
==============================
12212020 updating recipe here to reflect what i did. please reference previous versions of this recipe for the original/correct recipe. realized i didnt have any real citra during brew day so i overloaded on mosaic and used a little citra noble. then in dry hop i did something off script as well cant remember what but i think i mightve done 4 oz citra and 2 oz mosaic?
efficiency was bad, target 1072 actual 1065. bad ph reading. not sure what happened but maybe some issue with water. need to examine water profile from tap and/or build a custom profile from scratch.
==============================
12162020 recipe was drastically changed. Bad ph (4.97. wtf?) on brew day and wrong hops. Anyway also used London 3 new pack with 1 day starter expected 1017 FG instead of reused hothead 1010 FG changing that now.
==============================
11/23/2020
planning for brew 3. last one was indeed way off, not sure why, see theories below. this time bumping up 2row and wheat to get to 8%. thinking about switching from kviek and use regular london just because of my chamber and compatibility with other stuff going on. also thinking about possibly modifying water profile. thinking about brewing 10 gals eek. possibly bumping up the hops?
===============================
10/2/2020
kegged this a couple days ago. really hot with hop burn. and kind of a rubber smell and taste. i wonder if i pushed this kveik too far. also i have not been cleaning it from trub and it could possibly have gelatin protein gunk it in? not sure. prob need to start again with a fresh pitch. anyway the first pint was pretty bad tasting and the second i drank last night was also but a little better. maybe hop burn will subside. its only about 10 or 11 days out from brew day. some ipas taste better after a couple weeks. maybe itll improve.
===============================
9/9/2020
bumped up 2 row from 7.5 to 9.5, boosted up oats. not sure how efficiency will be but im assuming 65% without the oats factored in. with oats added im assuming it drops to 55. could be wrong. maybe the gravity is the problem.
added 4 more oz hops.
TODO : should figure out water...
this has sample profile but has bicarbonate instead of alkalinity :
https://www.clawhammersupply.com/blogs/moonshine-still-blog/juicy-neipa-new-england-ipa-recipe
maybe think about searching brewersfriend for one
===============================
6/28/2020
brewed tue 6/23
dry hopped fri 6/26
cold crash sun 6/28
keg & carb mon 6/29
can tue 6/30
im not finding any research on kveik needing cleanup / diacetyl rest time after terminal gravity?? some places are saying you can rack it 36-72 hours after pitch
===============================
this one is a combination of the hop profile of all the rage
* https://www.brewersfriend.com/homebrew/recipe/view/520206/all-the-rage-conan-alt-mini-mash-30min-
and the grain bill from please come to boston
* https://www.brewersfriend.com/homebrew/recipe/view/978461/please-come-to-boston-neipa
but also using hothead kveik yeast for this thing. this is the first beer with henrico water profile input and pH estimates observed, as such will be adding some acidulated malt to hopefully bring the mash pH down |
|
|
Cherrywood Porter
|
American Porter
|
5.5 Gallons |
1.065 |
1.016 |
6.37 |
30.6 |
30.67 °L
|
866 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
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: 7/26/2021 6:41 AM |
| Notes: |
|
|
Saint Arnold’s Oktoberfest Clone
|
Märzen
|
5.25 Gallons |
1.066 |
1.016 |
6.6 |
18.11 |
11.11 °L
|
866 |
1 |
|
|
|
| Boil
Size: 7.19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 9/22/2020 4:28 AM |
| Notes: |
|
|
Blond Ale Belga T58
|
Belgian Blond Ale
|
50 Litres |
1.062 |
1.016 |
6.06 |
30 |
5.3 °L
|
866 |
0 |
|
|
|
| Boil
Size: 54 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 80 |
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: 7/12/2020 9:39 PM |
| Notes: |
|
|
HazyLain
|
Specialty IPA: New England IPA
|
23 Litres |
1.063 |
1.018 |
6.02 |
39.84 |
6.18 °L
|
866 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/2/2019 12:30 AM |
| Notes: |
|
|
Angie’s Bursting Citra (akaJuice)
|
American Pale Ale
|
1.5 Gallons |
1.056 |
1.01 |
6.03 |
69.26 |
4.74 °L
|
866 |
1 |
|
|
|
| Boil
Size: 2.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 1.3 oz |
Creation
Date: 8/18/2019 5:17 PM |
| Notes: |
|
|
Reuben's Robust Porter
|
American Porter
|
5.25 Gallons |
1.06 |
1.014 |
6.05 |
33.9 |
40.51 °L
|
866 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 73 |
Mash Thickness: 1.4 |
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: 1/16/2019 12:15 AM |
| Notes: Single infusion mash at 152-153° F (67° C). Ferment at 67° F (19° C). |
|
|
Sand Hill Autumn Pear Ale
|
Blonde Ale
|
5 Gallons |
1.059 |
1.011 |
6.24 |
26.64 |
3.5 °L
|
866 |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
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: 9/14/2018 4:15 PM |
| Notes: |
|
|
Irish Stout
|
Irish Stout
|
5 Gallons |
1.065 |
1.019 |
6.1 |
78.71 |
41.3 °L
|
866 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 2/3/2018 12:00 AM |
| Notes: |
|
|
Ipa 2
|
American IPA
|
5 Gallons |
1.059 |
1.011 |
6.32 |
54.37 |
6.39 °L
|
866 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.099 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/22/2015 7:21 PM |
| Notes: |
|
|
Plum Cherry Quencher
|
Experimental Beer
|
5.5 Gallons |
1.057 |
1.007 |
6.55 |
4.99 |
5.58 °L
|
866 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 50 |
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: 5/16/2017 4:40 PM |
| Notes: |
|
|
Rye Brown Ale V1.1
|
American Brown Ale
|
6 Gallons |
1.058 |
1.011 |
6.21 |
28.17 |
22.48 °L
|
866 |
0 |
|
|
|
| Boil
Size: 7.07 Gallons |
Boil Time: 45 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2017 2:12 PM |
| Notes: |
|
|
Team Belgium
|
Wee Heavy
|
5 Gallons |
1.07 |
1.02 |
6.51 |
28.99 |
20.45 °L
|
866 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.14 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Sucrose |
Priming Amount: 3 oz for 5G |
Creation
Date: 2/10/2017 9:36 AM |
| Notes: |
|
|
Ieffe
|
Belgian Blond Ale
|
50 Litres |
1.07 |
1.02 |
6.54 |
22.24 |
5.98 °L
|
866 |
1 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 80 |
Mash Thickness: 4 |
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: 1/18/2017 1:14 PM |
| Notes: |
|
|
Hoppy Amber/IPA
|
Specialty IPA: Red IPA
|
3.25 Gallons |
1.063 |
1.014 |
6.48 |
60.67 |
15.11 °L
|
866 |
0 |
|
|
|
| Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2016 7:05 PM |
Notes: 4.7 gallons total water
-4.50 gallons distilled
-0.25 gallons tap
Morning of:
-7.2 grams Yeast
-3.6 grams Dextrose
Home
-2.0 grams Yeast
-1.0 grams Dextrose
Bruin Water - Amber Balanced
-Gypsum - 1.20 grams
-CaCl2 - 1.50
-Epsom Salt - 0.50
-Canning Salt - 0.40 grams
Estimated Mash Ph of 5.42
Mash Additions:
-SMB - 1.02 grams
-Brewtan B - 0.70 grams
-Cinnamon Verum - 0.83 grams
Boil Additions:
-@ 16 minutes Brewtan B - 0.85 grams
-@ 15 minutes Irish Moss - 1.63 grams
-@ 10 minutes Wyeast Nutrient - 1.43 grams
|
|
|
Dringer
|
American IPA
|
4 Gallons |
1.065 |
1.015 |
6.51 |
42.11 |
13.03 °L
|
866 |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: 1 |
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: 11/17/2016 12:49 AM |
| Notes: |
|
|
Base Porter
|
Robust Porter
|
5 Gallons |
1.064 |
1.017 |
6.19 |
59.24 |
40.77 °L
|
866 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
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: 10/22/2016 9:32 PM |
Notes: recipe from BYO 10/2016. Probably need to adjust to add mash out stage.
Also Ferment at 64 with a cold crash to 35 for 48 hours before kegging to 2.25 volumes |
|
|
Amber Ale
|
Belgian Specialty Ale
|
12.5 Gallons |
1.061 |
1.014 |
6.08 |
50.18 |
12.9 °L
|
866 |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 75 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 10/3/2016 6:43 AM |
| Notes: |
|
|
Chocolate RyePA
|
Specialty Beer
|
5 Gallons |
1.066 |
1.016 |
6.63 |
32.18 |
24.86 °L
|
866 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 8/22/2015 10:15 PM |
| Notes: |
|
|
|
|