Yellow Submarine - NEIPA
|
Specialty IPA: New England IPA
|
22.1 Litres |
1.072 |
1.026 |
6 |
51.31 |
4.25 °L
|
714 |
1 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 2.8 |
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: 2/16/2019 7:51 PM |
Notes: |
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Train Wreck Coffee Lager AG
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Mixed-Style Beer
|
5.5 Gallons |
1.052 |
1.016 |
4.78 |
27.51 |
35.21 °L
|
714 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 12/11/2022 1:18 AM |
Notes: 4 oz (1 cup) of trainwreck coffee roughly ground (don't grind as long as your normal coffee) to 2 cups of water overnight in the refrigerator. Strain the grounds through a coffee filter and add the liquid to your secondary fermenter.
Variations include increasing the amount of coffee grounds and adding vanilla bean or cocoa nibs. |
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CapSoul Princess Peach Milkshake IPA
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Specialty IPA: New England IPA
|
5.5 Gallons |
1.085 |
1.025 |
7.93 |
47.18 |
7.24 °L
|
714 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 56 |
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: 8/7/2022 3:45 PM |
Notes: ================================
8/24/2022
kegged and carbing up now. had difficulty getting it out of the fermenter because of all the puree and trub, they wouldnt chill past about 50 degrees and froze the glycol line. i was set up for closed transfer but it wouldnt come out of the bottom port so i had to siphon out the top. not ideal for minimizing o2.
lost a lot of volume because of the fruit, next time prob want to brew 6 or 7 gallons wort for a 5 gallon yield.
took a couple sample pours, there is hop dust in these pours, hopefully just in the first couple pours. probably because of the fruit and not dropping temp all the way, the hops didnt settle out the way they normally do. next time consider using hop bags for the hops and the vanilla.
the beer tastes pretty good so far, a little bitter - the hop debris contributes some to this but probably we could scale back the hot side hops
================================
8/11/2022
brew day last night, sort of brewed this 5gal recipe side by side, combined wort at the end.
got to 1081 with 1lb sugar , 2lb lactose, no peaches and 11.5 post boil volume. in fermenter its more like 10 gallons. expecting volume and gravity loss once fruit goes in.
i have 3 cartons peach puree need to decide if i am going to order more to keep it consistent or just use store bought. worried about the brownish color i got with the store bought back in like 2015 in cape may. the premade puree turned out lovely in a peach wheat earlier this year, but its expensive.
================================
8/7/2022
recycling mango maya into this peach version, adjusting the grain bill for g40 and lower expected efficiency 55%, currently showing about 7% abv which is fine, even 6.5 would be fine. optional cane sugar in case of low OG.
should be hitting somewhere around
1075 at 50% eff for 6.5% abv
1080 at 55% eff for 7.0% abv
i think prob just go with tap water.
need to figure out which hops and how much. i sense that a lot of the hops in mango maya were lost so maybe tone it down a little.
could consider different fruits, strawberry or orange creamsicle, passionfruit, but i think peach sounds the best, although overlaps with darryls peach pie ale a little bit.
will need 10 gallons of this brew but will likely be brewed on both g40 and igloo/digiboil setups side by side. |
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NANEIPA
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No Profile Selected |
20 Litres |
1.02 |
1.008 |
1.61 |
0 |
2.38 °L
|
714 |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 30 |
Boil Gravity: 1.018 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2022 12:34 PM |
Notes: |
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Belgingur
|
Saison
|
50 Litres |
14.432 |
1.401 |
6.99 |
19.09 |
9.56 °L
|
714 |
1 |
|
|
Boil
Size: 65 Litres |
Boil Time: 60 |
Boil Gravity: 11.4 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/22/2021 9:32 AM |
Notes: Ætluðum að nota bara Mosaic humla (30g) en það voru til opnir af Magnum og Mosaic sem við ákváðum að klára. |
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Keptin-ish (Keptinis-ish) (Lithuanian Farmhouse Ale)
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Experimental Beer
|
5 Gallons |
1.073 |
1.008 |
8.53 |
36.71 |
7.83 °L
|
714 |
0 |
|
|
Boil
Size: 6.3 Gallons |
Boil Time: 50 |
Boil Gravity: 1.059 |
Efficiency: 62 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 4.6 oz |
Creation
Date: 9/26/2020 8:47 PM |
Notes: Note to future self: Ground malt to midway between the 0.05 and 0.025 settings (so 0.0375?), and ended up too fine and it didn't drain well from the mash tun.
This recipe is based on Vytautas Jančys's Keptinis recipe from Historical Brewing Techniques by Lars Marius Garshol.
Related blog posts:
http://www.garshol.priv.no/blog/327.html
http://www.garshol.priv.no/blog/394.html
http://www.garshol.priv.no/blog/410.html
Otherwise, very normal brew until the end of the mash at which point I covered a baking sheet in spent grain (this was only a small portion of the overall grain), and baked it. Since the wort wasn't draining well from the mash tun, I spent a long time trying to stir the wort out of the mash, and scooping it out and pressing it through strainers. I think it was about an hour before I could get about 6G from the mash tun and began the boil. I boiled it for about 20 minutes before adding my bittering hops, then 15 minutes and added my immersion cooler, then another 15 minutes and then added my flavour hops before starting to cool the wort.
I only cooled the wort down to about 60 or 70C, at which point I put it back into the mash tun (with most of the grain removed), then I dumped in the baked grain to soak for 30 minutes to an hour before draining again (this time much easier since there was very little grain) into a bucket where I pitched my kveik and went to bed.
About 5 hours later I got up and saw that the kveik wasn't doing anything, so I pitched another pack of kveik I had and waited 4 more hours, before finally giving up and pitching a pack of dry US-05 which grew a krausen within minutes.
To be fair, the packs of kveik I had were pretty old. If this brew turns out even moderately well, I'll want to try it again with kveik.
After the gravity dropped by about 30 points (about 12 hours after I pitched the US-05, 21 hours total from transferring to the open bucket), I transferred to a glass carboy.
See the tilt graph here: https://docs.google.com/spreadsheets/d/1Wzd0I1CZFdyxrhJR-jzwBLvwTIT5-TX3BXMVCHyaGmI/edit#gid=189348009
Within about 16 more hours (37 hours total), it had gone from 1.073 to 1.016. It stayed at about 30C pretty much the entire time, which is well above US-05's temperature max recommended temp of 25. It's been about a week since I made this, and I'm planning to wait another week before bottling.
Note that about a week after brewing, it looked like it was stable at 1.015, but then I accidentally jostled the carboy a bit and the SG dropped to 1.011. My best guess is that the floating hydrometer was pressed up against the side of the carboy, so it wasn't giving a valid reading until I jostled it.
Another note: from watching https://www.youtube.com/watch?v=K4CdMlUpZUI I gather that it's pronounced KEPTEENEE. |
|
Jackie's Raspberry Honey Wheat
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American Pale Ale
|
5.25 Gallons |
1.056 |
1.009 |
6.13 |
16.34 |
5.83 °L
|
714 |
0 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: co2 |
Priming Amount: 12 psi |
Creation
Date: 6/22/2020 2:40 AM |
Notes: I love this Raspberry Ale. I've had many craft and macro raspberries over the years and so far this is the best I've had. I highly recommend it. |
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Zombie Dust 10 Gallon
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American Pale Ale
|
12 Gallons |
1.062 |
1.014 |
6.33 |
80.22 |
12.23 °L
|
714 |
4 |
|
|
Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2020 1:28 AM |
Notes: Electric
14.47 gallons RO Water
1.50 gallons De-chlorinated Ontario City Water
--------
15.97 total water
15.97 g Gypsum
8.78 g Calcium Chloride
Mash at 149 for 1 hr
|
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Rasberry Kettle Sour
|
Berliner Weisse
|
12 Litres |
1.037 |
1.007 |
4.02 |
6.17 |
2.99 °L
|
714 |
0 |
|
|
Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
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: 20.8 g |
Creation
Date: 8/21/2019 6:51 AM |
Notes: Post 10 minute boil chill to 40c. lower Ph to 4.5 with lactic acid then add 40billion lactobacilus units, keep at 40c for 24hours covered tight until Ph hits 3.4.
Rack to secondary day 7 on top of 1kg raspberry puree |
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3rd Try Charm
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Saison
|
4.5 Gallons |
1.047 |
1.008 |
5.06 |
41.65 |
4.84 °L
|
714 |
0 |
|
|
Boil
Size: 5.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2019 11:24 PM |
Notes: |
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Brookfield Pale Ale
|
California Common Beer
|
3.1 Gallons |
1.058 |
1.008 |
6.54 |
78.6 |
12.81 °L
|
714 |
1 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.036 |
Efficiency: 58 |
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: 10/22/2013 11:59 AM |
Notes: |
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Kombucha Ale
|
Experimental Beer
|
10 Gallons |
1.037 |
1.007 |
4.01 |
11.36 |
3.24 °L
|
714 |
0 |
|
|
Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
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: 12/7/2018 2:40 AM |
Notes: |
|
Citra Saison
|
Saison
|
19 Litres |
1.044 |
1.008 |
4.82 |
11.95 |
4.3 °L
|
714 |
0 |
|
|
Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
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: 9/16/2018 11:44 AM |
Notes: |
|
Belgian Wit
|
Witbier
|
6.5 Gallons |
1.055 |
1.013 |
5.44 |
29.44 |
3.5 °L
|
714 |
0 |
|
|
Boil
Size: 7.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 1.8 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2018 3:34 PM |
Notes: |
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Spring Saison
|
Belgian Pale Ale
|
22 Litres |
1.038 |
1.009 |
3.88 |
19.47 |
3.17 °L
|
714 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2017 2:54 PM |
Notes: |
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Rubus
|
Foreign Extra Stout
|
12 Litres |
1.078 |
1.019 |
7.73 |
39.18 |
50 °L
|
714 |
0 |
|
Author:
|
|
drinkability
|
|
Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 65 |
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: 9/9/2016 10:22 AM |
Notes: Bryggt 9 sep. |
|
Hoppy Days Saison
|
Saison
|
24 Litres |
1.055 |
1.015 |
5.2 |
30.36 |
5.14 °L
|
714 |
1 |
|
|
Boil
Size: 27 Litres |
Boil Time: 70 |
Boil Gravity: 1.049 |
Efficiency: 78 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2016 1:48 PM |
Notes: |
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Mach IV
|
Belgian Blond Ale
|
3 Gallons |
1.051 |
1.009 |
5.55 |
15.52 |
10.22 °L
|
714 |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: 2.1 |
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: 4/30/2016 12:24 PM |
Notes: |
|
77X42
|
Berliner Weisse
|
5 Gallons |
1.033 |
1.006 |
3.48 |
4.01 |
3.5 °L
|
714 |
1 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2015 6:53 PM |
Notes: |
|
Honey Ale
|
Special/Best/Premium Bitter
|
3 Gallons |
1.048 |
1.011 |
4.85 |
26.92 |
11.44 °L
|
714 |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2015 11:24 PM |
Notes: |
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