|
Carlos Aurélio IPA
|
American IPA
|
35 Litres |
1.079 |
1.02 |
7.73 |
49.35 |
13.64 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 39.5 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2014 2:31 PM |
Notes:
Fermento: Fermento Líquido American Ale
http://cervejacas.lojatemporaria.com/materias-primas/fermento-cervejeiro/fermentos-liquidos-1/fermento-liquido-american-ale-artebrew-cerveja-artesanal-caseira.html
!!!COMPRAR 2 AMPOLAS!!!
Rampas
45C - 20 min
65C - 60 min
76C - 5 min
- de 44 a 55ºC: acontece a Peptidase, quando há a produção e extração do amido do malte de cevada.
- 45 a 55ºC: também é o intervalo quando acontece a Protease, que é a quebra do amido (proteínas grandes) em açúcares menores. Conhecido como “repouso proteico”, quando acontece a primeira sacarificação.
- 55 a 65ºC: acontece a Beta-amilase, é produzida a maltose.
- 67 a 72ºC: acontece a Alfa-amilase, são produzidos vários açúcares. Descansos maiores a 70ºC dão corpo à cerveja.
- 76,5ºC: conhecido como Mash-out, quando faz-se a inativação das enzimas.
Pilsen: Malte básico que irá conferir o teor alcoólico a cerveja.
Munich: O malte Munich, quando misturado com o Pilsen, em uma determinada proporção, se assemelha bastante ao malte Pale Ale. - See more at: http://www.engenhariadacerveja.com.br/category/minhas-producoes/#sthash.SqLw15eo.dpuf
45 IBU
21kg de Malte Maris Otter Pale Ale (compra logo a saca de 25kg...)
http://ecommerce.lamasbrewshop.com.br/ecommerce_site/produto_18131_9879_Malte-Pale-Ale-Maris-Otter-Muntons-Importado-Inglaterra
1kg de Malte Crystal
http://ecommerce.lamasbrewshop.com.br/ecommerce_site/produto_18141_9879_Malte-Crystal-150-Muntons-Importado-Inglaterra
3 sachês de Fermento Seco T-58 (fermentar a 18 graus)
http://ecommerce.lamasbrewshop.com.br/ecommerce_site/produto_3787_9879_Fermento-Seco-T-58
40 g Columbus Pellet 15 Boil 60 min 55.74
50 g Simcoe Pellet 12.7 Boil 30 min 45.33
60 g Chinook Pellet 13 Boil 5 min 14.44
100 g Centennial Pellet 10 Boil 20 min 56.26
90 g Cascade
|
|
|
Oaked AB
|
Old Ale
|
5 Gallons |
1.079 |
1.02 |
7.8 |
45.49 |
18.35 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 12/6/2012 3:36 AM |
Notes: you can use the fermentis s4 yeast as a substitute for the white labs
add oak after primary for 7 days then take gravity reading - taste gravity reading to see if there's enough oak, if not keep for another 3 days |
|
|
Du It Like Duvel
|
Belgian Golden Strong Ale
|
4.6 Litres |
1.087 |
1.017 |
9.12 |
32.62 |
4.87 °L
|
2.4K |
2 |
|
|
|
| Boil
Size: 6.06 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 45 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 28 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2015 11:18 AM |
Notes: Styled after Duvel: Slightly fruity, dry aroma, well-hopped beer and with a slightly bitter aftertaste
Recipe inspired by a Duvel clone partial mash from a magazine.
Duvel website describes hops used are Saaz & Styrian Golding.
>Make a big yeast starter (3L for 5gal batch).
>Option: alternate yeast is White Labs WLP570 (Belgian Golden ale)
-->used dry trappist yeast this time
>In steeping pot, heat mash water to 72C.
>Add crushed grains in grain bag
>Steep grains at 66C for 45mins
>Prepare brewpot boiling water
>When steep over, add subset of brewpot water (~32% of original steeping volume) to the grain tea in steeping pot, then pour all through the mash grains via colander into brewpot.
>Heat brewpot to boil
>Stir in dried malt extract
>Add hops & begin 60min boil
>With 15 mins left in boil, add kettle candi sugar, hops and Irish moss, then turn off heat and stir in light dried malt extract (substituted for original liquid malt extract)
>Stir well to dissolve extract, then resume heating (keep boil clock running while you stir)
>At end of the boil, add last charge of hops, cool wort and transfer to fermenter.
>Aerate wort and pitch yeast
>Ferment at 20C
>Option:The brewers of duvel pitch at 16C and let the temperature rise to as high as 29C during primary fermentation.
>When primary fermentation is complete, rack to secondary and add dosage candi sugar dissolved in hot water held at 71C for 15 minutes.
>Bottle when beer falls clear |
|
|
Imperial Stout With Oak Chips
|
Imperial Stout
|
22 Litres |
1.095 |
1.025 |
9.23 |
39.37 |
45.23 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 53 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2019 2:14 PM |
| Notes: 오크칩은 위스키(레드라벨)에 2주 담궈놨다가 2차발효때 투입. |
|
|
Tap 5 Clone (Work In Progress)
|
Weizenbock
|
3.5 Gallons |
1.085 |
1.021 |
8.33 |
51.02 |
5.49 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 5.8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 6/6/2017 4:41 PM |
Notes: First iteration. Will be brewed the week of 6.5.17.
Looking to emulate Schneider Weisse Tap 5 using information found online.
Recommended pitch ratio is about 1.2. Open top fermentation. Will provide updates as it comes along. |
|
|
Coconut Donut Stout - #6
|
Sweet Stout
|
5 Litres |
1.046 |
1.011 |
4.66 |
27.03 |
40 °L
|
2.4K |
3 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 12/9/2012 7:28 PM |
| Notes: |
|
|
Saison De La Ferme
|
Saison
|
5.5 Gallons |
1.06 |
1.004 |
7.29 |
27.08 |
3.79 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2013 6:52 PM |
Notes: Final Gravity of 1.004. ABV = 7.35%
Very high attenuation of with Wyeast 3711 (~93%). That makes for a very traditional saison. Very nice. |
|
|
Saison D'etre
|
Saison
|
21 Litres |
1.055 |
1.003 |
6.81 |
32.97 |
5.87 °L
|
2.4K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 11/24/2013 11:07 AM |
| Notes: |
|
|
SOS (Simcoe Oatmeal Stout)
|
Oatmeal Stout
|
40 Litres |
1.063 |
1.019 |
5.76 |
30.81 |
40 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 47 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2013 11:25 AM |
| Notes: |
|
|
Loirinha Bombril
|
Specialty IPA: White IPA
|
80 Litres |
18.411 |
3.523 |
8.16 |
50.42 |
5.68 °L
|
2.4K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 105 Litres |
Boil Time: 60 |
Boil Gravity: 14.2 |
Efficiency: 75 |
Mash Thickness: 2.8 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Sugar |
Priming Amount: 6 gramas/litro |
Creation
Date: 8/22/2015 9:12 AM |
| Notes: |
|
|
Bittelitt Tung
|
Wee Heavy
|
40 Litres |
1.071 |
1.02 |
7.07 |
20.01 |
17.35 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 120 |
Boil Gravity: 1.059 |
Efficiency: 65 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: Muntons Carbonation Drops |
Priming Amount: 1 per 0.5l bottle |
Creation
Date: 2/14/2016 8:13 PM |
Notes: 3 packages of yeast in 3.5l starter
Fermentation starts on 18 degrees and ends on 20 degrees after 2 weeks. |
|
|
Red Creaming Hood
|
Fruit Beer
|
23 Litres |
1.054 |
1.013 |
5.36 |
5.85 |
13.61 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 50 |
Boil Gravity: 1.043 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18.5 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/4/2019 9:14 AM |
Notes: Kettle Sour Procedure:
1) Mash at normal temp (67 C), boil for 15 min to sanitise.
2) Cool to 40 C, test pH and adjust to pH 4.5 with lactic.
3) Pitch yoghurt and purge with CO2, ferment at 40 C with heat wrap till pH 3.5
Batch #4 - 3/12/20 (Eff.: 68 %, Att.: %, ABV: %)
Made for the guys at Evolve Espresso
- Mash vol.: 31.5 L, Pre (sour)-boil vol.: 29 L, Batch vol.: 23 L
Substitutes:
- Gladfield Red Back (500g) in for Carared (550g)
- Wai-iti (finally got it) in for Riwaka, straight swap
- Everything else the same as previous
Pre-soured with 13 ml of Lactic acid (88%) and left for 48 hrs.
10/12/20 - SG: 1011 (Tilt), upped temp to 22 C
11/12/20 - SG: 1010 (Tilt)
12/12/20 - SG: 1009 (Tilt), added vanilla extract (Queen brand), rose water and frozen raspberries (1.5kg) before cold crashing.
Batch #3 - 19/01/20 (Eff.: 61 %, Att.: 75 %, ABV: 4.9 %)
- Mash vol.: 31.5 L, Pre-boil vol.: 28 L, Batch vol.: 23 L
Substitutes: Dropped pilsner malt down to 5 kg from 5.5 to bring ABV down a bit and make it a bit more 'sessionable'.
- pH 5.87 (still dropping slowly), added 10 ml (88%) lactic acid to pH 5.04, added another 3 ml to pH 4.89, added another 2 ml. (15 ml in total), pitched 2 table spoons of yoghurt, purged with CO2 and set temp to 39 C.
21/01/20 - Boiled at 10:30 AM, 27 L volume. Cooled slowly to 20 C as the day was fucking stinking hot and the pool and ground water were warm, dry pitched x2 US-05 into non-aerated wort (I'll see if this affects the beer)
24/01/20 - SG: 1021
27/01/20 - SG: 1014
28/01/20 - FG: 1013, 1.5 kg of frozen raspberries added, cold crashed.
01/02/20 - Kegged and carbed, PSI for 2:45 min.
Added: 15 ml of Rose water and 30 ml of vanilla extract
05/02/20 - This one is a banger, could be the tastiest one yet.
Batch #2 - 13/10/19 (Eff. 65%, Vol. 22.5, Att. 80%)
- Added potassium metabisulfite to this batch pre-mash.
- pH 5.87 (OG: 1051) - 12 ml Lactic acid to bring pH to 4.9
- Same heating set up and water profile as Batch #1
15/10/19 - After 48 hrs pH 3.79, tastes same as first batch (strangely) with a little funky peach, ferm. temp. sat around 37 C for that time.
- Had to cut the boil down to about 35 min as I was rushed to finish, dry pitched x2 yeast to aerated wort.
25/10/19 - FG: 1011, added 1.5 kg frozen raspberries, tasting quite sour but nothing crazy.
1/11/19 - Cold crashed
3/11/19 - Kegged and carbed through purged line and keg. Seems to taste a little 'heavier' than the first but probably just confirmation bias on the higher ABV. Cafe boys tasted slight biscuit malt finish.
Procedure - https://www.homebrewersassociation.org/how-to-brew/funkwerks-5-tips-kettle-sours/
Batch #1 - 30/06/19 (Eff. 61%, Vol. 21 L, Att. ??%)
- OG: 1050 after 15 min sanitise boil, pH 5.42, added 5 ml Lactic acid 88% (drops to pH 5.00), added another 4 ml Lactic (drops to pH 4.80)
- Used heat wrap and temp controller set to max. (39 C) and left covered in lounge room.
1/7/19 - pH 3.75 at 5 PM (26 hrs) mildly sour with a fruity (maybe peach sweet tea) flavour, not bad at all, left it carry on for a few more hours.
2/7/19 - pH 3.57 at 8 AM, tasting still of peach tea and smells like wet malt and damp dog. Boil started at 8:15 AM, boil shortened to 50 min, chilled and aerated, x2 packs of yeast dry pitched and aerated again after 40 min.
10/7/19 - SG: 1019 (hyd.) 1034 (refract.), tastes pretty sour, added 1.5 kg of raspberries loose and it started bubbling again pretty hard overnight.
11/7/19 - Cold crashed to 1.5 C
13/7/19 - Added 30 ml Vanilla extract and 15 ml of Rose water, kegged and carbed at 30 psi for 2:30 min. Tastes of raspberry up front with subtle vanilla and a hint of rose water. Terrible idea to add the raspberries without a hop sock, they are wreaking havoc with the keg poppets and taps.
Substitutes
- Gladfield Pilsner instead of Pale Malt
- Gladfield Dark Crystal & Gladfield Shepards Delight (50/50 mix) instead of Simpsons DRC
- US 05 instead of Belle Saison (I hate saison yeast flavours)
Notes (see photo of recipe)
- Riwaka instead of Wai-iti hops.
- Live yogurt to add lacto. only, couldn't get only Lacto yogurt at Woolies, went with Vaalia (as per photos).
- Suggested water profile: CaCl (110ppm) & CaSO4 (55ppm)
- CO2 purge the fermenter and bubble CO2 through it as it sours to drive off 02.
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|
|
Sumac-head - Sumac Red Sour
|
Mixed-Style Beer
|
48 Litres |
1.054 |
1.008 |
6.05 |
0 |
7.43 °L
|
2.4K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 85 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/22/2017 10:46 AM |
Notes: No boiling of sumac as this would leach tannins and create bitterness with little flavour.
Mash start: 1.30
Mash end 3.00
64C on the machine to reach 66.5C
Boil start 4.30
Final PH 3.5
30g sumac powder into 500ml tea
125g Aleppo chili flakes into 500ml tea
|
|
|
Yet Another Citra Mosaic IPA
|
American IPA
|
11 Gallons |
1.065 |
1.012 |
6.93 |
59.77 |
7.8 °L
|
2.4K |
3 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/19/2016 2:44 AM |
| Notes: |
|
|
Phantom - Mango Habanero
|
American IPA
|
5 Gallons |
1.084 |
1.02 |
8.43 |
74.2 |
7.2 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
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: 1/3/2016 5:04 PM |
| Notes: |
|
|
VT Pale Ale
|
American Pale Ale
|
4 Gallons |
1.054 |
1.01 |
5.88 |
95.93 |
4.81 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2015 2:46 PM |
| Notes: |
|
|
Old Red
|
American Amber Ale
|
22 Litres |
1.052 |
1.011 |
5.32 |
39.46 |
14.36 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/5/2015 5:32 PM |
| Notes: |
|
|
It's Only Summer Witbier
|
Witbier
|
5.5 Gallons |
1.05 |
1.011 |
5.16 |
18.97 |
3.9 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2015 4:35 PM |
| Notes: |
|
|
Hoppy Red Ale
|
Irish Red Ale
|
10 Gallons |
1.056 |
1.016 |
5.29 |
52.93 |
22.22 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Forced Carb/Keg |
Priming Amount: N/A |
Creation
Date: 3/8/2015 6:35 AM |
| Notes: |
|
|
Ashburnham Summer Ale
|
Scottish Light 60/-
|
23 Litres |
1.04 |
1.008 |
4.11 |
20.13 |
9.44 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 85 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2016 5:56 PM |
Notes: Grainfather Water Volumes:
Mash : 13L
Sparge: 17.8L
|
|
|
|
|