|
Tribulation
|
Scottish Heavy
|
5 Gallons |
1.105 |
1.029 |
9.95 |
19.89 |
16.54 °L
|
811 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.174 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2017 10:07 PM |
Notes: WLP028 yeast pitched into a 1ltr flask of sterile "sweetened" water after bringing up to ambient temperature then covered for 12-24 hours prior to mixing into wort. I find this works well and this usually starts fermentation within 8 hours. (Note: boiling reduces O2 content, vigorously shaking flask prior to adding yeast is helpful)
Wort was cooled down to 70 degrees with copper immersion "chiller" before transporting to primary fermenter. Pitched yeast is added and additional sterile water is added to approximate 5 gallons when needed at this step, 10 minutes of aeration is then done. Specific gravity was taken; OG 1.108 (missed target by +.003)
I use a blow-off tube instead of the typical airlock as I find this works well for me. There have been times when the fermentation is robust and I get overflow. (tube is inserted into a gallon jug half filled with star san solution)
Target Fermentation is 7-10 days, will take several SG's before crashing, filtering and kegging. |
|
|
Chocolate Brown Lager
|
Dark American Lager
|
5 Gallons |
1.049 |
1.01 |
5.14 |
17.68 |
19.45 °L
|
811 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 27.18 psi |
Creation
Date: 1/11/2023 1:36 AM |
| Notes: |
|
|
Chin-Eldorillo IPa
|
American Pale Ale
|
5.25 Gallons |
1.061 |
1.011 |
6.61 |
69.73 |
6.4 °L
|
811 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/5/2022 12:28 AM |
| Notes: |
|
|
The Friar & The Chef (E)
|
Belgian Dubbel
|
5.5 Gallons |
1.062 |
1.012 |
6.66 |
17.34 |
13.13 °L
|
811 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/31/2019 8:20 PM |
| Notes: |
|
|
Churchill English Porter Extract
|
Robust Porter
|
5.25 Gallons |
1.054 |
1.012 |
5.51 |
25.64 |
26.65 °L
|
811 |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2019 5:19 PM |
| Notes: |
|
|
American Porter
|
American Porter
|
3 Gallons |
1.06 |
1.011 |
6.57 |
32.73 |
33.43 °L
|
811 |
0 |
|
|
|
| Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 7/23/2018 11:24 PM |
| Notes: |
|
|
Leon's Tail Red Ale
|
Irish Red Ale
|
22.7 Litres |
1.064 |
1.012 |
6.8 |
9.36 |
9.85 °L
|
811 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.132 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2018 2:06 PM |
| Notes: |
|
|
Belgian Dubbel
|
Belgian Dubbel
|
5.25 Gallons |
1.063 |
1.01 |
6.95 |
16.38 |
12.76 °L
|
811 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.111 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2017 10:22 PM |
| Notes: |
|
|
SS Nut Brown
|
British Brown Ale
|
18 Litres |
1.053 |
1.014 |
5.11 |
35.46 |
17.67 °L
|
811 |
0 |
|
|
|
| Boil
Size: 5 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2017 2:30 AM |
| Notes: |
|
|
Halfway Sweet
|
Weizen/Weissbier
|
23 Litres |
1.046 |
1.006 |
5.16 |
12.51 |
3.18 °L
|
811 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2016 2:03 PM |
| Notes: |
|
|
Kröte
|
Belgian Dark Strong Ale
|
25 Litres |
1.069 |
1.017 |
6.78 |
30.72 |
46.35 °L
|
811 |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.157 |
Efficiency: 35 |
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: 6/21/2016 4:22 PM |
Notes: M31 Mangrove Jack's - Belgian Tripel
GOZDAWA Belgian Fruit & Spicy Ale Yeast (BFSAY) |
|
|
Fool's Gold
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.092 |
1.023 |
9.14 |
14.97 |
6.15 °L
|
811 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.203 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2016 6:52 PM |
Notes: Add majority of DME with 15 minutes left
Pitch 2L starter. Ferment fairly warm.
According to mike, this is 6L batch and has estimated alcohol of 11-12% and 55 IBUs |
|
|
WV Witticism
|
American Wheat Beer
|
5 Gallons |
1.054 |
1.014 |
5.33 |
15.09 |
4.45 °L
|
811 |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.135 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Priming sugar |
Priming Amount: 3/4 cup |
Creation
Date: 2/12/2016 10:54 PM |
| Notes: |
|
|
Tupiniquins Beer
|
Classic American Pilsner
|
21 Litres |
1.061 |
1.015 |
5.94 |
0 |
3.79 °L
|
811 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.116 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2015 7:45 PM |
| Notes: |
|
|
Rasmussen Maple IPA
|
American IPA
|
5 Gallons |
1.065 |
1.012 |
6.93 |
86.74 |
10.82 °L
|
811 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2015 6:02 PM |
| Notes: |
|
|
Blanc Saison
|
American IPA
|
2.75 Gallons |
1.062 |
1.009 |
6.95 |
31.39 |
5.46 °L
|
810 |
1 |
|
|
|
| Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.014 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2013 6:23 PM |
| Notes: 1.6 oz dry hop 5/15/18 |
|
|
Dark Strong Ale Westvleteren 12 Clone
|
Belgian Dark Strong Ale
|
1 Gallons |
1.086 |
1.014 |
9.37 |
63.79 |
32.09 °L
|
810 |
0 |
|
|
Author:
|
|
chrisjm
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2017 5:13 PM |
Notes: Recipe Type: All Grain
Yeast: WLP 530
Yeast Starter: 3.8L Stirplate
Additional Yeast or Yeast Starter: Starter Seeded w/ 100 Billion Cells
Batch Size (Gallons): 5.5
Original Gravity: 1.090
Final Gravity: 1.012
IBU: 36
Boiling Time (Minutes): 90
Color: 33
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 60
Tasting Notes: Plummy, mildly malty, finishing with a rich spice and hint of candi syrup
Grist/Fermentables
----------------------------------
8.00 lbs Pilsner (2 Row) Belgian (2.0 SRM)
7.00 lbs Pale Malt (2 Row) Belgian (3.0 SRM)
2.50 lbs D-180 Candi Syrup (180.0 SRM)
Mash Steps
---------------
Mash at 149.0 F 90 min
Fly or batch sparge 168.0 F
Boil Steps
---------------
Boil 90 minutes
Add hops and Servomyces per schedule, (make sure to open the Servomyces cap).
Stir-in adjuncts at 10 minutes prior to flame-out, (alternatively, stir in adjuncts at flame-out)
Boil Ingredients
---------------------
1.00 oz Brewer's Gold [8.00 %] - Boil 60.0 min
1.00 oz Hallertau Mittelfrueh [5.00%] - Boil 30 minutes
1.00 oz Styrian Goldings [4.10 %] - Boil 15.0 min
1.00 Items Servomyces - Boil 5.0 mins
Yeast Ingredients
----------------------------------
320 Billion cells or 3200 ml stir-plate starter seeded with 1.0 vial Abbey Ale (White Labs #WLP530)
***Krausen yeast method to be added here
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.
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)
Final Aged Ale
---------------------
In the end you should have a mohagany dark ale that is fragrant, malty, plummy, with a pillowy tan head and considerable Belgian lace. |
|
|
Chocolate Mint Stout
|
Sweet Stout
|
5 Gallons |
1.059 |
1.018 |
5.4 |
32.37 |
31.13 °L
|
810 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.098 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2015 1:59 PM |
| Notes: |
|
|
Assertive Citra Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.06 |
1.013 |
6.15 |
45.82 |
5.16 °L
|
810 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/8/2015 5:14 PM |
| Notes: |
|
|
Snoochkart Pale Ale
|
American Pale Ale
|
5.25 Gallons |
1.058 |
1.015 |
5.65 |
36.12 |
7.6 °L
|
810 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2014 4:00 AM |
| Notes: |
|
|
|
|