|
Haller Kitty IIPA
|
Imperial IPA
|
24.5 Litres |
1.075 |
1.013 |
8.1 |
64.95 |
7.49 °L
|
779 |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 73 |
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: 3/14/2019 11:05 AM |
Notes: BREW DAY NOTES
===============
35L to ~70 degrees
Added grain bill, dropped to 66.4 degrees (not the 64 degrees I wanted)
Mash for one hour, stirred @ 15 mins remaining and recirc
Temp 65.3 degrees
Lift and drain grain bag, preboil volume 31.5L
Added 450g sugar, dissolved, preboil gravity @ 1.056
For 1.070 will need to boil down to approx 25.5L
Got to 26L and begun 250g addition Hallertau additions at 15min, 10min, 5min and 0min
Cooled to 82 degrees and added ~800g of Hallertau, steeped for ~25 mins
Ended up with approx 23L of wort at 1.073 (refract), 1.075 (hydro)
Filled 3L jug for yeast starter
Added 27g Amarillo and 19g Centennial to cube and transferred wort (filled)
Added 50g Idaho 7 for dry hop
Tasting Notes: Needed a much bigger whirlpool/cube-hop addition as it's lacking some flavour and aroma punch. Good body and bitterness, just needs more punchiness. Will add 50g each of Centennial and Amarillo and 20g Galaxy as a keg hop addition for 4 days.
update: That second dry hop did the trick, great combo, tastes amazing!
OG 1.075 FG 1.011 (HYDRO) = 8.4%
|
|
|
1851 William Younger XXX Mild
|
Clone Beer
|
3.63 Gallons |
1.09 |
1.025 |
8.49 |
100.35 |
6.53 °L
|
779 |
0 |
|
|
|
| Boil
Size: 4.3 Gallons |
Boil Time: 80 |
Boil Gravity: 1.076 |
Efficiency: 68 |
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: 5/7/2024 7:05 PM |
Notes: From Ron Pattinson, Shut Up About Barclay Perkins blog.
Book: Scotland! |
|
|
BCBSish Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.123 |
1.031 |
12.07 |
54.25 |
50 °L
|
779 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 14.26 psi |
Creation
Date: 9/1/2021 4:33 PM |
Notes: Steep dark grains 24hrs to make more room in mash
2q water per 1lb crushed grain
add strained dark wort in at flameout
mash high (154F)
Reiterative mash? (mash 60% of grains for 60, pull and mash the rest w/ top off water, sparge both)
Boil on propane
|
|
|
GK010 Belgian Triple V.1 2021/05/21
|
Belgian Tripel
|
22 Litres |
1.082 |
1.015 |
8.86 |
23.42 |
7.76 °L
|
779 |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 70 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 1.55 bar |
Creation
Date: 5/20/2021 11:07 PM |
| Notes: |
|
|
Brewski's Bitchen Bourbon Brown Blend
|
Experimental Beer
|
3.25 Gallons |
1.088 |
1.024 |
8.36 |
30.78 |
26.46 °L
|
779 |
1 |
|
|
|
| Boil
Size: 4.19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 14.89 psi |
Creation
Date: 5/6/2021 5:49 PM |
| Notes: |
|
|
Horehound Tripel
|
Belgian Tripel
|
8 Litres |
1.084 |
1.011 |
9.58 |
61.17 |
6.12 °L
|
779 |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
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: 11/6/2020 6:08 AM |
| Notes: |
|
|
Belgian Bochet
|
Braggot
|
5.5 Gallons |
1.107 |
1.015 |
12.09 |
6.72 |
20.71 °L
|
779 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.236 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2020 5:28 PM |
| Notes: |
|
|
Belgian Strong (B)red
|
Belgian Dark Strong Ale
|
16 Litres |
1.079 |
1.003 |
10 |
42.73 |
18.45 °L
|
779 |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 101 g |
Creation
Date: 4/22/2020 7:34 PM |
Notes: Goal is a bretted quad/saison crossover. Pitched with Belle saison to dry it out.
Start of ferment 18C. Ramping up after 3 days to 25 degrees. Added the houseculture plus dregs from the MJ41 + Brett Blonde.
When krausen fell added 300 grams of sugar made into dark candi syrup.
Oaked after a week with almost 2 grams American oak per liter (1.8 ish).
SG at Oaking (1 week in): 1.009 for 9.2% alcohol.
Tastes very yeasty but quite nice already, sweet with a lot of alcoholic warmth. Doesn't smell fusely though. Some citrus taste from the belle saison but the pepper is really subdued (this was the goal). So far tastes like a very young & strong dubbel. Hops are barely noticeable at the moment. This one will need long aging to mellow out i guess... Curious how dry and funky it will get.
Bottled after two months at 1.000. Smelled awesome like a sour, taste was meh. like a damp cellar. not so good.
After two months in bottle: Sour taste is coming through, it's getting somewhere. Should check again in a few months.
|
|
|
Imperial Breakfast Stout
|
Imperial Stout
|
3 Gallons |
1.106 |
1.03 |
9.95 |
47.37 |
38.64 °L
|
779 |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 14.26 psi |
Creation
Date: 1/19/2020 9:26 AM |
| Notes: |
|
|
Brownie Stout
|
No Profile Selected |
6 Gallons |
1.141 |
1.034 |
14.02 |
59.31 |
50 °L
|
779 |
1 |
|
|
Author:
|
|
MFer Brewery
|
|
| Boil
Size: 12 Gallons |
Boil Time: 240 |
Boil Gravity: 1.07 |
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: 11/1/2019 7:36 PM |
| Notes: Add 1/2 lb of cacao after fermentation is complete |
|
|
Black Magic (Black NZ IIPA)
|
Specialty IPA: Black IPA
|
18 Litres |
1.075 |
1.013 |
8.6 |
107.23 |
43.61 °L
|
779 |
0 |
|
|
|
| Boil
Size: 27.5 Litres |
Boil Time: 120 |
Boil Gravity: 1.049 |
Efficiency: 59 |
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: 10/29/2013 10:02 AM |
| Notes: |
|
|
Ottowerks Westvleteren 12 Clone
|
Belgian Dark Strong Ale
|
5 Gallons |
1.1 |
1.017 |
10.94 |
49.55 |
34.48 °L
|
779 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 75 |
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: 1/31/2019 3:44 PM |
Notes: Source : https://www.homebrewtalk.com/forum/threads/westvleteren-12-clone-multiple-award-winner.500037/
Boil Notes
____________
Add 1 tablet of Servomyces at 5 minutes left
: Add 2.5lbs of Candi Syrup at 10 Minutes
Fermentation Notes:
Fermentation Pitch Notes:
_____________
Chill wort to 63-64F
Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.
Fermentation Process Notes
_______________
1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F)
1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)
Optional:
Clear wort boil-down notes (Optional Step):
-------------------
(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:
1. Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
3. Be careful NOT to burn the maltose syrup.
4. The result will be approximately 24-26 ounces of syrup.
5. Re-crash the syrup by adding wort from the ongoing main boil.
6. Pour the dissolved liquid back in to the main boil.
|
|
|
First Wash Hei Hei
|
Blonde Ale
|
40 Gallons |
1.082 |
1.019 |
8.29 |
0 |
4.43 °L
|
779 |
0 |
|
|
|
| Boil
Size: 40 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2018 6:46 PM |
| Notes: |
|
|
Nate Dawg's DIPA
|
American IPA
|
3.5 Gallons |
1.088 |
1.023 |
8.51 |
91.44 |
5.23 °L
|
779 |
2 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.02 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2018 1:45 PM |
| Notes: |
|
|
Cloud Connected (NEIPA)
|
American IPA
|
19 Litres |
1.089 |
1.023 |
8.59 |
239.15 |
7.26 °L
|
779 |
1 |
|
|
|
| Boil
Size: 24.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 70 |
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: 11/8/2017 12:52 AM |
Notes: Brewing notes:
OG: 1.077
FG: 1.015
From original recipe:
London III = Yeast Bay Vermont
Ahtanum = Azacca
Goldings = 007 The Golden Hop
Golden Promise = Minch
4g Gypsum + 10g Calcium Chloride added to Ashbeck
Target profile:
Ca+2 156
Mg+2 3
SO4-2 98
Na+ 10
Cl- 204
HCO3- 10
1ml of lactic acid for Mash PH = 5.5
20L strike water at 72C
Mash at 67C for 1 hr
5L dunk sparge at 72C
*1 minute:*
50g Citra
*Flameout (90C Hot Stand):*
25g Azacca
50g El Dorado
*75C Hot Stand:*
50g Citra
25g Azacca
*Dry Hop 1 (during fermentation, Days 4-7):*
50g 007 The Golden Hop
*Dry Hop 2 (after fermentation, Days 11-16):*
50g El Dorado
50g Azacca
Brewed Apr 14 OG: 1.063
Bottled May 1 FG: 1.015 |
|
|
Baltic Porter
|
Baltic Porter
|
5.5 Gallons |
1.09 |
1.02 |
9.09 |
23.61 |
23 °L
|
779 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 80 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2017 9:30 PM |
| Notes: |
|
|
Oliver's Stormy Cloud IPA
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.079 |
1.015 |
8.4 |
82.68 |
33.21 °L
|
779 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.079 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/31/2017 10:45 PM |
| Notes: |
|
|
Brooklyn 2 Dark Strong AG 10G
|
Belgian Dark Strong Ale
|
11 Gallons |
1.09 |
1.021 |
9.07 |
23.55 |
20.22 °L
|
779 |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2016 6:15 PM |
| Notes: |
|
|
Black Saisons Matter
|
Belgian Specialty Ale
|
5.5 Gallons |
1.077 |
1.014 |
8.18 |
39.68 |
35.03 °L
|
779 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4oz |
Creation
Date: 5/20/2016 1:46 PM |
Notes: * cold steeped dark grain extract added to boil @ 10min
* primary fermentation for 2 weeks
* secondary fermentation for 5 weeks |
|
|
Blonde
|
Blonde Ale
|
5 Gallons |
1.031 |
1.005 |
3.36 |
17.79 |
1.99 °L
|
778 |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.024 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 1/19/2017 2:04 PM |
| Notes: |
|
|
|
|