|
Blood Orange Witbier
|
Witbier
|
6.1 Gallons |
1.046 |
1.012 |
4.54 |
14.29 |
3.27 °L
|
3K |
1 |
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2017 9:54 PM |
Notes: Blood Orange Juice:
Add 250ml into bottling bucket/keg
Bottle/keg as normal |
|
|
Peanut Butter Chocolate Milk Stout
|
Sweet Stout
|
5.5 Gallons |
1.068 |
1.015 |
7.05 |
28.45 |
32.02 °L
|
3K |
0 |
|
|
|
| Boil
Size: 7.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: co2 |
Priming Amount: 10psi |
Creation
Date: 6/6/2022 8:53 PM |
Notes: This recipe is not quite as dark as a true stout and has a bit more alcohol.
I used two 6.5 containers of PB2, one of which has cocoa powder in addition to the PB.
Original gravity was 1085 at 70 degrees, due to the peanut butter solids in the boiled wort. This is my assumption.
Draining the wort kettle was slow. I had to clear the bazooka screen repeatedly. Lots of the PB stuck to the hops and was left behind in the sieve upon transferring to the fermenter. It was clumpy in the boil.
I prepped the yeast the night before into 2 cups water with a 1/4 cup of DME. I pitched all of it into the fermenter at 1 pm the next day. |
|
|
Hazy Citrus IPA
|
American IPA
|
5 Gallons |
1.071 |
1.018 |
6.97 |
77.11 |
8.48 °L
|
3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2021 3:21 PM |
| Notes: |
|
|
26-ris (I Miejsce KPD Chorzów 2017)
|
Russian Imperial Stout
|
13 Litres |
32.501 |
8.866 |
13.92 |
103.05 |
50 °L
|
3K |
0 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 25.5 |
Efficiency: 60 |
Mash Thickness: 3 |
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: 10/20/2017 11:56 AM |
Notes: Zasyp (15 kg)
Pale Ale - 12 kg (80%) - 2 kg Bestmalz, 10 kg Weyermann
Caramunich III (Weyermann) - 1 kg (~6,7%)
Carafa Special II (Weyermann) - 1 kg (~6,7%)
Palony jęczmień - 1 kg (~6,7%)
Chmiele
Magnum 11,5% alpha - 50 g
Mosaic 12% alpha, - 100 g
Drożdże FM52
Zacieranie (2.56 L wody / kg słodu)
67 C - 105 minut (temperatura spadła z 67 C do 66 C)
76 C - 10 minut
Po wysładzaniu odebrałem około 32 litry - 21 Brix.
Gotowanie - 120 minut
Magnum - 50 g, 60 minut - 47 IBU
Mosaic - 50 g, 30 minut - 37 IBU
Mosaic - 50 g, 15 minut - 24 IBU
Po gotowaniu odebrałem 21,5 litra - 27,5 Brix.
Schłodzone do 15 C przez około 20-30 minut chłodnicą zanurzeniową.
Zadane 250 ml gęstwy FM52 - trzecie pokolenie, gęstwa miała 1 dzień.
Piwo fermentowało w lodówce w plastikowym fermentorze.
Fermentacja główna - 21 dni
16 C przez 5 dni, następnie podnosiłem temp o 0,5 C dziennie do 20 C.
Fermentacja cicha - 28 dni w 18 C (piwnica w szklanym słoju).
Odfermentowało do 8,5 BLG
Rozlew na 2.0 Vol - przy rozlewie dodane dwie łyżki stołowe gęstwy drożdżowej - FM52
Woda nie była modyfikowana, Ph nie sprawdzałem ;) ale prawdopodobnie było w okolicach 5.4-5.6, przy podobnym zasypie ostatnio utrzymało mi się na takim poziomie.
Kilka uwag i dodatkowych informacji.
Piwo warzyłem 15.10.2016, do butelek trafiło 02.12.2016, nagazowało się po około 2 miesiącach, bardzo dobre zaczęlo być po 3 miesiącach. Na konkursie piwo miało 9 miesięcy i wydaje mi się, że było w optymalnej formie. Ciekawostka na temat drożdży - w typ wypadku użyłem drożdży po pierwszym podejściu do RISa, którego zepsułem (dramatyczna wydajność) ;) - piwo miało 23 BLG, nie twierdzę, że to potwierdza regułę, że można zbierać drożdże po wysokich balingach, ale akurat w tym wypadku zagrało. Bardzo istotne jest też dobre napowietrzenie brzeczki. I temperatura fermentacji - przy takim piwie, jeżeli ucieknie w ciągu pierwszych dni, to na pewno drożdże naprodukują wyższych alkoholi co finalnie przy piwie o takim balingu będzie średnio przyjemne.
Co bym zmienił?
Na pewno celowałbym w niższe nagazowanie, 1.8 albo nawet 1.6, a do zasypu dorzuciłbym opiekane płatki owsiane (3-5%), które bardzo fajnie mi zagrały w kolejnej wersji RISa, może trochę bym obciął palone słody (do 5%), ale kto co lubi ;). Nie zaszkodziłoby dodanie mchu irlandzkiego oraz pożywki dla drożdży - im będzie im łatwiej, tym mniejsze ryzyko, że naprodukują czegoś niechcianego. Fermentacja cicha nie jest potrzebna moim zdaniem, jeżeli nic do piwa nie dodajemy, ale w tym wypadku można ją potraktować jako leżakowanie ;).
Jeżeli ktoś się zdecyduje uwarzyć tę recepturę, to koniecznie dajcie znać, jakie były efekty |
|
|
Blue Moon Belgian White
|
Weissbier
|
6 Gallons |
1.051 |
1.01 |
5.37 |
14.67 |
3.68 °L
|
3K |
1 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 81 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2016 7:27 PM |
| Notes: |
|
|
German Red Ale
|
North German Altbier
|
20 Litres |
1.047 |
1.011 |
4.7 |
35.4 |
13.34 °L
|
3K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 3/30/2016 6:12 PM |
| Notes: |
|
|
Queen Bee Imperial Saison
|
Saison
|
5.5 Gallons |
1.084 |
1.017 |
8.78 |
21.33 |
6.33 °L
|
3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 3/25/2013 3:04 PM |
| Notes: |
|
|
Reese's Black Is Beautiful
|
Imperial Stout
|
6 Gallons |
1.095 |
1.021 |
9.74 |
70.04 |
47.89 °L
|
3K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 12.27 psi |
Creation
Date: 8/6/2020 5:03 PM |
Notes: 1 lb Reese's PB Cups in Mash
2 lb Reese's PB Cups in Whirlpool
1 lb Reese's PB Cup in Fermenter near terminal |
|
|
"Grit N Grind For All Mankind" Coffee Milk Stout
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.074 |
1.023 |
6.68 |
25.09 |
38.86 °L
|
3K |
0 |
|
|
|
| Boil
Size: 8.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 9.74 psi |
Creation
Date: 1/19/2018 1:22 AM |
Notes: Add lactose in sanitized water, add to secondary along with coffee, rack beer onto it and let sit for 7 days. Coffee mellows out with time 2 weeks to 2 months.
Edit: recent 2018 1st place, Spiced Beer category, BJCP event Memphis Extravaganza!
Proof: http://bluffcitybrewers.brewcomp.com/
4/8/2021: updated recipe for all grain usage. Dial in losses for your equipment |
|
|
LK IPA
|
Specialty IPA: Belgian IPA
|
9 Litres |
1.062 |
1.012 |
6.57 |
60.47 |
4.5 °L
|
3K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 60 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2016 2:48 PM |
| Notes: |
|
|
2015.6 - Russian River Supplication
|
Fruit Lambic
|
6 Gallons |
1.06 |
1.015 |
5.91 |
22.79 |
12.67 °L
|
3K |
0 |
|
|
|
| Boil
Size: 8.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 2/24/2015 7:11 PM |
Notes: Portion acid mash after boil reached, add sour starter, 2.1 gallons. (or not)
WLP 530 and bugs in primary (yeast cake)
Cold crash before secondary, near 32
Cherries, 16 oz. Pinot noir, and bugged/pinot oak(1 stick each) in secondary. In 2 weeks add Brett lambic/ped shoe mix.
Shoreline fruit and trader joes are oil free tart sour cherry source
Should end up around abv 7%
Result 1.065 gravity
|
|
|
Crags Ale - 30l
|
Best Bitter
|
30 Litres |
1.043 |
1.01 |
4.29 |
33.29 |
8.56 °L
|
3K |
0 |
|
|
|
| Boil
Size: 35.1 Litres |
Boil Time: 75 |
Boil Gravity: 1.037 |
Efficiency: 72 |
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: 2/24/2015 2:05 PM |
Notes: Mash Liquor - 16 Litres
Sparge Liquor - 25 litres. |
|
|
Brown Ale With Lactose
|
American Brown Ale
|
5 Gallons |
1.06 |
1.024 |
4.82 |
26.28 |
37.72 °L
|
3K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.101 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/2/2016 6:20 PM |
| Notes: |
|
|
Coriander/Lime IPA
|
American IPA
|
15 Litres |
1.053 |
1.009 |
5.83 |
55.56 |
7.76 °L
|
3K |
0 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2017 8:01 AM |
| Notes: |
|
|
Munich Dunkel
|
Munich Dunkel
|
5.5 Gallons |
1.053 |
1.009 |
5.8 |
28.83 |
20.21 °L
|
3K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2015 12:55 AM |
| Notes: |
|
|
"Better Than Voodoo" Brown
|
American Brown Ale
|
5.65 Gallons |
1.06 |
1.019 |
5.41 |
29.04 |
17.4 °L
|
3K |
0 |
|
|
|
| Boil
Size: 4.8 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 74 |
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: 5/19/2013 2:27 PM |
Notes: Used maple and smoked bacon candi syrup from Cascade Beer Candi. Added to Secondary.
http://cascadebeercandi.com/
Subtle, but present maple flavor with a touch of smoke. |
|
|
Hefeweizen
|
Weissbier
|
5.5 Gallons |
1.053 |
1.014 |
5.17 |
15.24 |
2.92 °L
|
3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
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: 4/13/2017 7:17 PM |
Notes: Hefeweizen is a medium-bodied, cloudy, malty, and spicy, with
a smooth mouthfeel and dense, whippedcream
head.
|
|
|
Toasted Marshmallow Milk Stout
|
Sweet Stout
|
5.5 Gallons |
1.07 |
1.018 |
6.81 |
28.31 |
28.12 °L
|
3K |
1 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 7.04 psi |
Creation
Date: 12/19/2020 4:12 PM |
Notes: Corn Syrup / Cane Sugar = representation of marshmallows in boil for OG calc
Repitch Nottingham from Blonde bucket
|
|
|
Southern Brown Ale
|
Southern English Brown
|
5.5 Gallons |
1.04 |
1.01 |
3.97 |
19.52 |
26.34 °L
|
3K |
1 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 120 |
Boil Gravity: N/A |
Efficiency: 60 |
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: 6/6/2012 6:48 PM |
| Notes: |
|
|
Bia Hoi
|
Alternative Grain Beer
|
4.5 Gallons |
1.031 |
1.005 |
3.38 |
11.16 |
2.09 °L
|
3K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.015 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 5/14/2019 4:05 PM |
| Notes: |
|
|
|
|