|
German IPA
|
American IPA
|
2.75 Gallons |
1.057 |
1.007 |
6.49 |
52.85 |
4.29 °L
|
907 |
0 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2017 8:49 PM |
Notes: Yeast from MOS
Brew 10/27 |
|
|
Oatmeal Stout
|
Oatmeal Stout
|
21 Litres |
1.058 |
1.013 |
5.9 |
35.52 |
19.97 °L
|
907 |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: dextrose |
Priming Amount: 119.9 g |
Creation
Date: 12/21/2021 9:59 AM |
| Notes: |
|
|
Table Saison Rev A
|
Saison
|
3 Gallons |
1.04 |
1.008 |
4.19 |
35.5 |
3.79 °L
|
907 |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: N/A |
Creation
Date: 7/11/2021 9:49 PM |
| Notes: favorite yeast is White Labs 566 Belgian saison II, but 3711 is acceptable |
|
|
Gingerbread Oatmeal Stout
|
Oatmeal Stout
|
18 Litres |
1.06 |
1.015 |
5.92 |
15.81 |
37.25 °L
|
907 |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2019 2:21 PM |
| Notes: |
|
|
Festbier 10 Feet Tall
|
Festbier
|
11 Gallons |
1.052 |
1.009 |
5.58 |
26.78 |
4.08 °L
|
907 |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 75 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 58 ° F |
Priming Method: co2 |
Priming Amount: 30 psi |
Creation
Date: 10/25/2019 9:34 PM |
| Notes: |
|
|
Stripping Line & Rippin’ Lips
|
American IPA
|
5.75 Gallons |
1.068 |
1.017 |
6.67 |
70.29 |
8.29 °L
|
907 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2018 1:43 AM |
| Notes: |
|
|
You've Been Quangoed NEPA
|
American Pale Ale
|
29.5 Litres |
1.045 |
1.008 |
4.9 |
40.6 |
5.57 °L
|
907 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 45 |
Boil Gravity: 1.047 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2018 10:29 AM |
| Notes: |
|
|
DIPA
|
American IPA
|
5.5 Gallons |
1.078 |
1.014 |
8.43 |
69.41 |
6.21 °L
|
907 |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 45 |
Boil Gravity: 1.069 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2018 2:57 AM |
| Notes: |
|
|
Bloated, Bulbous Brachiosaurus
|
American Pale Ale
|
8 Litres |
1.048 |
1.008 |
5.21 |
257.28 |
8.08 °L
|
907 |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2017 4:15 PM |
| Notes: |
|
|
Belgian Dubbel
|
Belgian Dubbel
|
5.5 Gallons |
1.069 |
1.015 |
7.05 |
17.64 |
14.63 °L
|
907 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2017 3:23 AM |
| Notes: |
|
|
Spite Row Vienna Lager
|
Vienna Lager
|
19 Litres |
11.371 |
2.1 |
4.93 |
22.89 |
16.48 °L
|
907 |
0 |
|
|
|
| Boil
Size: 23.5 Litres |
Boil Time: 90 |
Boil Gravity: 9.3 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2015 8:49 PM |
| Notes: |
|
|
Downtown Julie
|
American Brown Ale
|
5.5 Gallons |
1.065 |
1.02 |
5.9 |
39.27 |
20.6 °L
|
907 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
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: 1/14/2017 5:49 AM |
| Notes: |
|
|
Ryan's Whackadoodle IPA
|
American IPA
|
5.25 Gallons |
1.05 |
1.011 |
5.16 |
35.35 |
19.28 °L
|
907 |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2016 7:52 PM |
Notes: Ferment primary for 21 days. 2 oz. whole leaf citra for last 2 days, loose. Cold Crash for 48 hours at 35F with gelatin. Rack to Keg with mesh bag on racking cane. Drink. Profit. Kegged Jan 2,2017. FG 1.010. Delicious. Could use a bit more IBUs maybe an earlier hop addition next batch. |
|
|
Oatmeal Stout
|
Oatmeal Stout
|
3.25 Gallons |
1.054 |
1.017 |
4.89 |
32 |
34.77 °L
|
907 |
0 |
|
|
|
| Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
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: 10/25/2016 3:12 PM |
Notes: Gypsum = 1.10 grams
Calcium Chloride = 1.10 grams
Epsom Salt = 0.25 grams
Canning Salt = 0.25 grams
Baking Soda = 0.70 grams
Predicted pH = 5.45
Actual pH = 5.44
Pre-Boil Volume = 4.15
Pre-Boil Gravity = 1.045
Post-Boil Volume = 2.9
Post-Boil Original Gravity = 1.062
Post-Boil Sludge = 0.4 gal
Into Fermenter Volume = 2.75
Final Gravity =
Oxygenate @ 1 lpm for 45 seconds after pitching
|
|
|
Ludo Pils
|
Munich Helles
|
9.5 Litres |
1.044 |
1.006 |
4.97 |
17.18 |
4.75 °L
|
907 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2016 10:35 AM |
| Notes: |
|
|
Spiced Rye Farmhouse Saison
|
Saison
|
5.5 Gallons |
1.059 |
1.013 |
5.99 |
29.33 |
5.43 °L
|
907 |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: keg |
Priming Amount: N/A |
Creation
Date: 4/2/2016 5:56 PM |
| Notes: Used some old 568 and supplemented by some fresh 566 |
|
|
Session Ale 1.0
|
American Pale Ale
|
25 Litres |
1.042 |
1.009 |
4.22 |
24.57 |
4.74 °L
|
907 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2016 9:55 AM |
Notes: Sunday 10th April 2016 - Brewday. Mashed in with 28L at 68oC. Mash temp 64.6oC.
15 mins. pH = 5.9 (added 2 mL more lactic acid). 64oC.
30 mins. pH = 5.5. Turned on induction plate.
60 ish mins. Temp at 75oC (mash out?). pH = 5.32.
Drained the bag. A real pain in the arse (again). Need to sort a better method. Poured off about 4.5L of wort at 86oC into a sanitised plastic bucket (for transfer to 5L glass demijohn to make a berliner with proviva and spontanale bottle dregs). Chilled to 50oC and then added 0.5L Mango Proviva juice. Temp 45oC. Wrapped in a sleeping bag and plastic wrapped the top.
40 min boil. Added chiller after 15 mins.
Cooled and pitched at 18oC. 4th generation Vermont Slurry from 28th March 2016 (250-300mL). Moved to basement at 18oC ambient (added blowoff).
Approx 22L at 1.042. pH = 5.3.
24h later pH of proviva soured wort = 4.39. Added sacch trois slurry to ferment.
Tuesday 26th April 2016 (Day 16) - Dry Hopped with 75g Jarrylo and 56g Denali. Approx 7 g/L in oxygen purged DH keg. FG = 1.012. 3.95% ABV. pH = 3.90!!
|
|
|
Fender Bender Amber - 14l
|
American Amber Ale
|
14.5 Litres |
1.054 |
1.011 |
5.69 |
37.86 |
12.51 °L
|
907 |
2 |
|
|
|
| Boil
Size: 19.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2016 7:20 PM |
| Notes: |
|
|
HAS #21 - Drink Weissely
|
Weizen/Weissbier
|
20 Litres |
1.049 |
1.012 |
4.93 |
11.26 |
4.09 °L
|
907 |
2 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2015 12:23 PM |
| Notes: |
|
|
Mosaic Magic
|
American Pale Ale
|
42 Litres |
1.053 |
1.009 |
5.83 |
32.51 |
5.88 °L
|
907 |
0 |
|
|
|
| Boil
Size: 42 Litres |
Boil Time: 80 |
Boil Gravity: 1.053 |
Efficiency: 85 |
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: 3/22/2015 10:18 PM |
| Notes: |
|
|
|
|