Kettle Sour Farmhouse W/ Tart Cherries
|
Mixed-Fermentation Sour Beer
|
5 Gallons |
1.058 |
1.007 |
6.72 |
25.1 |
3.76 °L
|
10.2K |
1 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/28/2019 2:27 PM |
Notes: 10/30/19
1L Yeast Starter with fermcap
11/01/19
Kettle Sour (using an Anvil Foundry)
-Mash as noted
-Collect wort and pasteurize above 170 for 20 minutes
-Chill to 100F
-Adjust mash pH to 4.2 with lactic acid
-Add 2g of Lallemand Wildbrew Sour Pitch. Store the rest in vacuum sealed bag and store in freezer.
-Did not purge headspace with CO2 or cover with Saran Wrap
-Close lid. Did not cover seams of lid with saran wrap
-Hold temp above 95F until a pH of 3.4 is reached
-Reached a pH of 3.5 in 17.5 hours. Brought wort to a boil and proceeded as normal
11/02/19
Brew Day OG: 1.058
pH into fermenter: 3.5
11/08/19
Gravity: 1.009
pH: 3.5
11/11/19
Final Gravity: 1.007
11/17/19: Cold Crashed to 36F
11/22/19: Fine with gelatin
11/28/19: Transfer to keg and add juice
12/01/19: Bottle
FG w/ juice: 1.012, ABV 6% |
|
Sierra Navada Kellerweis Clone
|
Weizen/Weissbier
|
5 Gallons |
1.049 |
1.012 |
4.82 |
14.7 |
4.98 °L
|
10.2K |
1 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 76 ° F |
Priming Method: Table Sugar |
Priming Amount: 7oz or 14 Tbsp for 3.5 CO2 |
Creation
Date: 6/20/2013 1:17 PM |
Notes: This is what I came up with while researching Sierra Nevada Kellerweis, a favorite for the wife and me.
I have not yet produced it but the numbers add up almost right on par with SN's Kellerweis.
The Brewery gives it's stats as...
4.8 ABV
15 IBU's
Using Perle or Sterling Hops.(I found with flavor profile and location of the brewery, it is perhaps the Perle U.S. hops)
Malt mentioned is a combination of Two-Row Pale, Wheat and Munich malt's.
If someone gets to it before I have a chance let me know how it turns out. I hope to make it in the next couple of weeks. |
|
Nothing Fancy Milk Chocolate Stout
|
Sweet Stout
|
11 Gallons |
1.06 |
1.022 |
4.99 |
20.14 |
39.5 °L
|
10.2K |
5 |
|
Author:
|
|
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 |
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Dark Days Porter
|
Robust Porter
|
29 Litres |
1.061 |
1.014 |
6.17 |
29.71 |
40 °L
|
10.2K |
2 |
|
|
Boil
Size: 35 Litres |
Boil Time: 75 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2013 11:06 PM |
Notes: |
|
Meantime IPA Clone
|
English IPA
|
23 Litres |
1.072 |
1.017 |
7.26 |
36.61 |
8.45 °L
|
10.2K |
5 |
|
|
Boil
Size: 29 Litres |
Boil Time: 75 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2012 9:22 PM |
Notes: Blend of Pale Malts, no more than 1/3rd Maris Otter
Gypsum boost
Mash 62C for 30 mins, ramp to mash out over 30mins
First wort hopping
Primary Ftn. temp 22C, 2 day diacetyl clear up
Secondary Fermentation at 7C for a few days
then down to 0C for a week
Dry hopping 50:50 up to 25g each |
|
Traditional Kolsch (German)
|
Kölsch
|
5.5 Gallons |
1.047 |
1.011 |
4.8 |
26.96 |
4.14 °L
|
10.2K |
10 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2015 1:28 PM |
Notes: Possible methods:
Traditional
1. Protein Rest: 122° F for 20 minutes
2. Beta Saccharification Rest: 149° F for 30 minutes
Decoction is traditionally used, for ~10 minutes (NOTE: If using Decoction, remove Melanoidin Malt)
NON-TRADITIONAL
1. Beta Sacch Rest: 149F 30 minutes |
|
18/06/2017 Red Ale
|
Irish Red Ale
|
40 Litres |
1.059 |
1.01 |
6.4 |
31.19 |
14.04 °L
|
10.2K |
14 |
|
|
Boil
Size: 46 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/22/2015 11:27 AM |
Notes: |
|
Blanche
|
Witbier
|
60 Litres |
1.053 |
1.015 |
4.98 |
13.61 |
4.11 °L
|
10.2K |
1 |
|
|
Boil
Size: 75 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 6/29/2016 3:56 PM |
Notes: |
|
Blitz Weinhard Clone
|
Standard American Lager
|
11 Gallons |
1.042 |
1.01 |
4.23 |
9.67 |
3.21 °L
|
10.1K |
7 |
|
Author:
|
|
LarryBrewer
|
|
Boil
Size: 13 Gallons |
Boil Time: 90 |
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: CO2 |
Priming Amount: Keg @ 10 psi |
Creation
Date: 1/8/2012 5:17 AM |
Notes: Light American Lager, brewed with Ale yeast.
The results are in on this beer! My advice go with the Wyeast 1272 American Ale II. The Safale US-05 tastes watered down and thin compared to the American Ale II. We did a little tasting party with these two. Everybody (novice and experienced drinkers alike), resoundingly preferred the batch fermented with American Ale II. Damn this is a great beer! |
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KONA Big Wave Clone 02.11
|
Blonde Ale
|
23 Litres |
1.048 |
1.01 |
4.96 |
23.46 |
5.16 °L
|
10.1K |
17 |
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 67 |
Mash Thickness: 4.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2015 6:38 PM |
Notes: |
|
Citra Pale Ale
|
American Pale Ale
|
2.5 Gallons |
1.054 |
1.011 |
5.68 |
38.49 |
6.41 °L
|
10.1K |
3 |
|
Author:
|
|
redan499
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 6/22/2016 3:03 PM |
Notes: Ferment at 67 for 10 days, add 1.75 oz Citra hops, let sit 4 more days then bottle/keg. |
|
Straffe Hendrik
|
Belgian Tripel
|
14 Litres |
1.081 |
1.012 |
9.1 |
30.7 |
9.72 °L
|
10.1K |
4 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 73 |
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: 10/4/2015 10:57 PM |
Notes: Brewery data:
Straffe Hendrik, Brugse Tripel
19 EBC(Dark for a Tripel)/35 EBU/19.5 Plato(O.G. 1.081)/9 Vol% Alc
Saaz and Styrian Goldings hops
6 types of Malt
My guess:
- Lot of dextrins
- Tripel -> so probably white candi for low FG (Brewery says: OG 1.081 and 9 Vol% that implies 83% attenuation)
Att. 1/10@100%+9/10@78%->80%, so perhaps even more candi? |
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Surly Furious
|
American IPA
|
5.5 Gallons |
1.062 |
1.016 |
6.05 |
110.23 |
15.64 °L
|
10.1K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2014 8:47 PM |
Notes: |
|
Superman's Breakfast Stout.
|
Oatmeal Stout
|
5.5 Gallons |
1.105 |
1.026 |
10.36 |
39.37 |
40 °L
|
10K |
5 |
|
Author:
|
|
fermentnething
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: Keg |
Priming Amount: 12 psi set and forget. |
Creation
Date: 3/13/2013 3:28 PM |
Notes: 4 ounces of cocao nibs into secondary.
Soaked/sterilized with 160 proof vanilla infused extract.
2 oz cold steeped coffee at bottling using a french press.
|
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Salvator Clone
|
Doppelbock
|
4 Gallons |
1.074 |
1.014 |
7.96 |
52.86 |
13.76 °L
|
10K |
2 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 6/28/2018 11:28 AM |
Notes: |
|
VB Clone
|
Australian Sparkling Ale
|
21 Litres |
1.054 |
1.013 |
5.4 |
28.23 |
5.55 °L
|
10K |
2 |
|
|
Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
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: 2/19/2017 3:07 PM |
Notes: |
|
Dead Ringer IPA - Northern Brewer
|
American IPA
|
5 Gallons |
1.066 |
1.018 |
6.34 |
66.15 |
8.19 °L
|
10K |
19 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 1/31/2013 11:32 PM |
Notes: |
|
Autobahn Hopped American Hefe
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.049 |
1.014 |
4.68 |
29.23 |
3.42 °L
|
10K |
1 |
|
Author:
|
|
LarryBrewer
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 3oz |
Creation
Date: 5/19/2012 9:21 PM |
Notes: Basic American Hefe with German hops.
Turned out great, FG 1.012. A bit on the bitter/hoppy side, which is not a bad thing, but not as refreshing as it should be. Tettnanger can be a real spicy hop, and it is showing through. The bite is not bad, and I think that will mellow out a bit after a couple weeks. Next time I will scale back the hops at least 25%.
More wheat malt and less Pilsner might also give it more grip, the body is a bit light. |
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Honey Nut Cheerio
|
Northern English Brown
|
5 Gallons |
1.053 |
1.013 |
5.21 |
29.54 |
9.8 °L
|
10K |
0 |
|
Author:
|
|
Christopher Miller
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2011 4:35 PM |
Notes: Crush grains and place inside muslin bag. Steep the grains in 1 gallon of water at 165 degrees Fahrenheit for 30 minutes. Remove the grains from the water and squeeze the excess fluid back into the pot. Add the malt extracts and raise to a boil. Set the timer for 60 minutes and add the bittering hops. With 30 minutes remaining, add the flavor hops. With 15 minutes remaining, add the honey. With 2 minutes remaining, add the aroma hops.
Add three gallons of chilled water to a clean and sterile fermenter. Strain the wort into the fermenter and add enough cold water to bring up to 5¼ gallons. When the temperature falls below 80 degrees, add the yeast and seal with an airlock. Leave in a cool, dark place (65 to 75 degrees Fahrenheit.)
The wort should ferment for 15 to 20 days. Bottle when bubbling stops. |
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Chinook IPA Northern Brewer
|
American IPA
|
5 Gallons |
1.05 |
1.01 |
5.36 |
43.79 |
3.02 °L
|
10K |
9 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 35 |
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: 10/8/2015 3:17 PM |
Notes: Pure NB kit. No steeping grains. Dry pitched yeast with aeration. |
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