|
Fireglow Barleywine
|
English Barleywine
|
11.5 Litres |
1.1 |
1.031 |
9.05 |
59.16 |
11.18 °L
|
806 |
0 |
|
|
|
| Boil
Size: 21.5 Litres |
Boil Time: 240 |
Boil Gravity: 1.054 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19.4 ° C |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 11/5/2017 9:43 PM |
| Notes: |
|
|
Hazelnut Vanilla Imperial Stout
|
Imperial Stout
|
5 Gallons |
1.114 |
1.028 |
11.29 |
64.99 |
33 °L
|
806 |
0 |
|
|
|
| Boil
Size: 6.79 Gallons |
Boil Time: 90 |
Boil Gravity: 1.086 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 4.7 oz |
Creation
Date: 4/27/2021 1:22 AM |
Notes: Day 7:
4oz Hazelnut flavor extract
1.5oz (3T) Vanilla extract
3 Cinnamon Sticks |
|
|
Tyrannosaurus Brett
|
Belgian Specialty Ale
|
15 Gallons |
1.068 |
1.006 |
8.18 |
122.36 |
6.32 °L
|
806 |
1 |
|
|
|
| Boil
Size: 16.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
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: 1/30/2021 3:43 AM |
Notes: January 19, 2020
What a fantastic beer this was! Couple of things I would change. I would age it longer than a month to let the Brett kick in and I would go a little easier on the high alpha hops to let the Brett stick out more.... |
|
|
Vanilla Strawberry Ale
|
No Profile Selected |
40 Litres |
1.075 |
1.017 |
8.06 |
31.98 |
4.16 °L
|
806 |
0 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 87 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 0.79 bar |
Creation
Date: 12/16/2020 7:48 PM |
| Notes: |
|
|
Buffalo Springs Doppelbock
|
Doppelbock
|
5.25 Gallons |
1.097 |
1.022 |
10.8 |
22.67 |
25.76 °L
|
806 |
0 |
|
|
|
| Boil
Size: 6.36 Gallons |
Boil Time: 90 |
Boil Gravity: 1.08 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: Forced CO2 |
Priming Amount: N/A |
Creation
Date: 5/7/2019 7:45 PM |
Notes: Primary fermentation 30 days at 50F
Secondary fermentation 90 days at 36F |
|
|
FBI - Tropical Stout
|
Tropical Stout
|
4.5 Gallons |
1.089 |
1.023 |
8.68 |
42.74 |
49.32 °L
|
806 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/6/2019 3:13 AM |
| Notes: |
|
|
Belgian IPA - Wine Oak Aged
|
Specialty IPA: Belgian IPA
|
5.5 Gallons |
1.084 |
1.014 |
9.23 |
64.02 |
8.57 °L
|
806 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 75 |
Boil Gravity: 1.077 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2018 3:58 PM |
Notes: Partial Mash, mash 8lbs malt for 60 mins, add extract to boil kettle with sugar. Use same water agents as Pliny All Grain. Can subsitute 2.5lbs honey malt for shown above or munich dark malt.
Adding 2 packs of yeast to ensure healthy fermentation, not doing starter (didnt have time...). Start fermentation at 68F then quickly let it ferment out at 72-75F inside. Can substitute yeast for Wyeast 3787 trappist high gravity.
Once fermented, putting into red wine barrel for a few weeks to age and pull some wine character, then putting back into carboy and dry hopping for 5 days.
Bottling after that for a few weeks |
|
|
Death Metal
|
Oatmeal Stout
|
3.5 Gallons |
1.124 |
1.039 |
11.24 |
55.37 |
50 °L
|
806 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 100 |
Boil Gravity: 1.073 |
Efficiency: 65 |
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: 10/4/2018 6:19 AM |
Notes: add 1tsp lactic acid to lower pH to ~5.4
secondary ferment on vanilla and cinnamon: 1 stick, 1 bean (get from good source). Split, scrape, soak in vodka or bourbon
cut a gallon off to age on bourbon soaked oak
.13 lb / gal absorption * 16.63 lb + 1.5 gal / 60 min * 100 min +3.5 gal beer = 8.16 gallons
dissolve .75 lb lactose in 2-3 cups boiling water add at kegging |
|
|
Omnipollollollollollo
|
Russian Imperial Stout
|
13 Litres |
1.112 |
1.031 |
10.63 |
40.47 |
50 °L
|
806 |
0 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 62 |
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: 12/17/2017 10:38 AM |
Notes: malt:
4kg base (maris otter and oats)
1.2kg toasted (munich and biscuit)
0.5 kg caramel (crystal + remaining little bit of carared)
0.4 kg roasted (chocolate + carafa 3)
plus treacle!
Mash:
use bristol tap water for mash. 15 litres. pH after 5 mins is 5.50 (after 0 mins it was 5.70). Temp is 67. Mash started at 8:50, though everything tested by 9:10. So mash till 10:10.
Lauter / sparge:
Expect to get around 8 litres out from mash.
So sparge with around 12 litres. Use bristol tap water for sparge. Add some lactic acid to reduce acidity, so sparge water pH is 6.1. Volume retrieved is 21l, which I'll boil down to 12l. Efficiency was 62%. Added campden tablet before boil.
Boil:
put 15g magnum in at 12:30
With 25 min remaining (13:35) then add: hops, protofloc, molasses , lactose (200g) and cocoa powder (80g).
Cooled down as usual. Then aerated by transferring back and forth between pot and bucket several times (didn't shake). Added 2 packs of yeast (US05), but too early i.e. while still filtering so some got stuck in filter! Tried to spoon it back into bucket. Also added a 3rd packet of US05, so hopefully plenty. I therefore have somewhere between 1and 3 packs of yeast - prob closer to 3.
OG is 1.110 exactly. Temp was 22 degrees. Left under stairs. fermentation activity from a few hours later. Then chugged long for 3 days at 16-18 degrees for 3 days. Bubbling slowed I moved to kitchen. after about a week it was down to 1.040. Then after 2.5 weeks it was down to 1.0.32 (also had some brown bubbly stuff on top which wasn't there after 1 week i think).
Then transferred to 2 5l secondarys, plus in each one 100 g of cacao nibs (bought as raw from love2brew and i roasted for maybe 20 mins, then sprayed with starsan) and 1 vanilla pod that I sprayed with star san and cut down the middle to open them out). Did this on 20/01/18
Bottled:
04/02/18. usual syphon straight to bottle but used my new wilko syphon (requires sucking to start, but new/clean and no pumping so hopefully less oxygenating). primed with 44g sugar total for the approx 10 litres which should have been around 2 volumes CO2. Also sprinkled a little bit of wilko yeast into each bottle
|
|
|
Stouthawk
|
Russian Imperial Stout
|
20.8 Litres |
1.081 |
1.019 |
8.19 |
45.71 |
50 °L
|
806 |
0 |
|
|
|
| Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.148 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2017 3:31 PM |
| Notes: |
|
|
Tripel Honey Wit
|
Belgian Tripel
|
5 Gallons |
1.078 |
1.012 |
8.73 |
22.81 |
5.81 °L
|
806 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/15/2017 1:17 PM |
Notes: Brew Instructions below
FIRST BREW
Had bad efficiency - attempted a stove-top mash, regularly had the water temperature go over 180 degrees. Ended up with about a 28% efficiency (Starting OG of 1.044).
The taste of the beer itself was fantastic, though. The head was amazing, with a great retention.
Add Flaked Grain with the orange peel and coriander seed
Add 2lb Honey during final 10minutes
SECOND BREW
02/03/19
Started second brew. Lost about 1lb of crushed grain in transport from my local homebrew store, and used 3lb honey instead of 2lb. OG read at 1.067 after temperature correction. I also changed the type to a Bier de Garde to closer match the style to the beer. Though I believe it would technically be a belgian doppelbock, I'm not quite sure if that exists. For now I'll call it a Belgian Specialty. I also didn't realize you're not supposed to boil the flake, so I changed those late additions to be used with the mash.
60 min boil
COLLECT THE STRIKE WATER.
You will need 1.3 quarts of water for
every pound of grain to be mashed.
HEAT THE STRIKE WATER TO 175° F.
Pour the heated water into the mash tun. Slowly add the grist (crushed grain) to the water in the mash tun. If you are using flake, be sure to add some rice hulls for proper drainage, or to steep the flaked grains, as they will cause the mash to become mushy and clog filtration. Stir well to prevent clumping. The temperature should stabilize at 154° F. Hot or cold water can be added to correct the temperature, but a 5° variation is fine. DO NOT EXCEED 168° F DURING THIS STEP, or you may destroy the enzymes needed for starch conversion.
REST AT THIS TEMPERATURE FOR 60 MINUTES.
During this saccharification rest, malt enzymes convert the grain’s starch into to fermentable sugars.
WHILE THE MASH IS RESTING, COLLECT SPARGE WATER.
You will need 1/2 gallon of sparge water per pound of dry grist in the recipe. Heat the sparge water to 175° F.
MASH-OUT BY RAISING THE TEMPERATURE TO 168-170° F.
Add very hot (200° F) water to the mash, stirring constantly. Do not allow the mash temperature to exceed 170° F as hot temperatures can leach harsh tasting tannins from the grain.
REST AT THIS TEMPERATURE FOR 5-15 MINUTES.
- NOTE - The main benefit of mashing-out is to raise the temperature of the mash in preparation for sparging, or the rinsing of sugars out of the mash. If the temperature of the mash gets too cold, the sugars will gum up making it exceedingly difficult for water to flow through the grain bed. Mashing-out also destroys the enzymes in the mash, preventing any additional starch conversion.
Move water to the sparge water tank and continue with the procedure for sparging given below.
RECIRCULATE!
The initial runoff from the lauter tun is cloudy and filled with draff - small solid grain particles. The runoff should be clarified by recirculating the runoff through the grain in the lauter tun. To recirculate, open the valve on the lauter tun slightly and collect the runoff in an intermediate vessel(s) – two 1 quart measuring cups or pitchers work well. Fill one vessel and pour it gently down the side of the lauter tun. While you are pouring the wort back into the lauter tun fill the other vessel. Switch back and forth, filling and dumping, until the wort appears clear. At this point the wort can be drained into the boiling kettle. Make sure you keep the grain bed wet during the recirculation. Usually, after 5-15 minutes of recirculation, clarity
improves dramatically.
SPARGING.
Open the valve on the sparge water tank to gently disperse
the 170° F sparge water over the top of the grain bed. As in recirculating, do not allow the grain bed to go dry until sparging is complete. Avoid sparge water temperatures in excess of 175° F, as this promotes the extraction of tannins from the grain and leads to a harsh, astringent flavor in the finished beer. Stop sparging once you have collected an adequate amount of wort, or when the runoff reaches your target specific gravity.
MOVE THE KETTLE TO A BURNER.
When the sparge is finished and the wort collected, (it’s very heavy and hot - be careful!) move the kettle and proceed with the boil. Clean the mash/lauter tun and thoroughly rinse it with hot water; store components dry to keep them ready for the next brewing day!
Allow Fermenation. With the yeast I use, which is safbrew WB-06, you only need to sprinkle the dry yeast on the top of the wort. Do your thing, though.
Add in 8 oz honey for carbonation (Heat honey for easy pour)
Bottle, enjoy in 2-3 weeks |
|
|
Svartvinbär
|
No Profile Selected |
25 Litres |
1.1 |
1.018 |
10.77 |
106.89 |
7.38 °L
|
806 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 70 |
Boil Gravity: 1.081 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 7/24/2016 5:00 PM |
Notes: Koka upp
2kg svartavinbär
1kg socker
2st vaniljstänger
1/2dl torkad rosmarin
30g färsk lavendel
Häll detta i jäskärlet och häll på varm vört.
I med 100g humle när tempen är nere på 60.
|
|
|
Dubbelipa, Dubbelmelon, Dubbelek
|
American IPA
|
10 Litres |
1.078 |
1.013 |
8.58 |
57.45 |
7.94 °L
|
806 |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/22/2016 5:37 PM |
Notes: The Wheat Malt is oak-smoked
The oak chips are american heavy toasted |
|
|
Imperial Red IPA
|
Specialty IPA: Red IPA
|
5.5 Gallons |
1.069 |
1.01 |
7.84 |
98.8 |
16.43 °L
|
806 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2015 4:46 PM |
| Notes: 2 packets of US-05 |
|
|
Hop Pressed
|
Imperial IPA
|
5 Gallons |
1.069 |
1.012 |
7.58 |
136.33 |
7.78 °L
|
806 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Dextrose |
Priming Amount: 110g |
Creation
Date: 5/15/2015 4:45 PM |
| Notes: |
|
|
Centennial IPA
|
American IPA
|
23 Litres |
1.078 |
1.018 |
7.83 |
53.33 |
9.64 °L
|
806 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 60 |
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: 5/6/2015 6:01 AM |
| Notes: go = 1.076 |
|
|
Awesome Recipe
|
California Common Beer
|
5.5 Gallons |
1.098 |
1.023 |
9.75 |
53.11 |
22.34 °L
|
806 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.134 |
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: 1/31/2015 6:54 PM |
| Notes: soak oak chips in bourbon for a few days then add to fermenter and let sit for a week then bottle |
|
|
Citra IPA
|
American IPA
|
5.5 Gallons |
1.027 |
1.007 |
2.55 |
67.91 |
5.77 °L
|
805 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2015 9:01 PM |
| Notes: |
|
|
Erer
|
German Pilsner (Pils)
|
10000 Litres |
1 |
1 |
0.05 |
0 |
0.73 °L
|
805 |
0 |
|
|
|
| Boil
Size: 8109 Litres |
Boil Time: 60 |
Boil Gravity: 1.162 |
Efficiency: 75 |
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: 5/13/2019 6:10 PM |
| Notes: |
|
|
Irish Red Ale
|
Irish Red Ale
|
7 Gallons |
1.012 |
1.003 |
1.18 |
0 |
1.02 °L
|
805 |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.019 |
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: 2/8/2015 8:50 AM |
| Notes: |
|
|
|
|