|
PMX Porter
|
American Porter
|
3 Gallons |
1.068 |
1.017 |
6.71 |
29.81 |
40.8 °L
|
2.4K |
3 |
|
|
|
| Boil
Size: 4.54 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: turbinado |
Priming Amount: 2.9 oz |
Creation
Date: 11/11/2019 2:52 PM |
Notes: Turbinado brown sugar used for bottle priming.
Won it’s category with 41 points at 2020 Suwanee (Georgia) Beer Festival Home Brew Competition. |
|
|
Pepper Porter
|
American Porter
|
5.5 Gallons |
1.08 |
1.029 |
6.63 |
40.63 |
41.15 °L
|
2.4K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2016 4:33 PM |
| Notes: |
|
|
Gingerbread Beer
|
Dunkles Bock
|
1 Gallons |
1.084 |
1.021 |
8.25 |
20.84 |
22.3 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
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: 12/3/2016 9:43 PM |
| Notes: |
|
|
Irish Red - 5 Gallon - Keith's
|
Irish Red Ale
|
5.5 Gallons |
1.059 |
1.014 |
5.92 |
15.57 |
7.58 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2014 10:48 PM |
| Notes: This beer was one of the best beers I have ever made. Made in January 2014; will make again. |
|
|
Biscuit IPA
|
American IPA
|
5.5 Gallons |
1.061 |
1.011 |
6.58 |
61.43 |
18.82 °L
|
2.4K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2015 8:54 PM |
| Notes: Dough in 20 qts at 161F |
|
|
4Gs Sunshine NEIPA
|
Specialty IPA: New England IPA
|
6 Gallons |
1.062 |
1.012 |
6.65 |
33.92 |
3.78 °L
|
2.4K |
8 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 65 |
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: 7/26/2015 1:01 PM |
| Notes: |
|
|
Hazelnut Brown Nectar
|
American Brown Ale
|
12 Litres |
1.06 |
1.014 |
6.13 |
31.28 |
30.61 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2015 9:49 AM |
Notes: Mäskäys 62 C, 75 C huuhteluvettä 13 L.
0 62, 15 62, 30 62, 45 62, 60 62, 75 62, 90 61
OG 1.060
FG 1.020
Kakkoseen 8.1.
Pullotus 15.1, sokeria 90 g, mak. ainetta |
|
|
Bell's Two Hearted Clone
|
American IPA
|
5.5 Gallons |
1.073 |
1.018 |
7.14 |
53.16 |
6.13 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/7/2013 9:10 PM |
| Notes: |
|
|
Ommegang Hennepin Clone W/ Honey
|
Belgian Blond Ale
|
5.75 Gallons |
1.064 |
1.009 |
7.29 |
30.69 |
4.16 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: 1.2 |
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: 10/26/2015 3:48 PM |
Notes: Lower efficiency than desired. New homebrew shop so milling might have affected it. Also, pH may have been too high (5.5+) since I did not have proper acidification, although I got same 65% efficiency on my porter brewed the same day, which did not need any acid to achieve 5.3-5.4 pH because of the darker grains.
2L Starter with 8 oz DME. Decanted about 1 L before adding to ~68F wort. Took off right away and within 2 days krausen has filled up headspace of 8 gallon fermentor. Maintaining around 71F wort temperature (ambient in chest freezer is set at 66F).
On day 3 of ferment, gravity sample read ~1.020. Tasted great but still very sweet. Thick 3-4" krausen. Internal temperature dropped from 71F to 69-70F (ambient set at 69F), suggesting fermentation activity slowing down. Removed fermentor from chest freezer to ambient room temps of approximately 77F for natural rise to hopefully achieve full attenuation (I heard 3522 will drop out if temperature drops ). Will check internal temperature after 12 hours.
On day 4 of ferment, gravity sample read 1.014 at 76F internal wort temp (~1.016 adjusted, which would be the average attenuation for the strain; however, I hope to get lower). Ambient temperature is around ~80F in the laundry room. Will likely transfer to 68F temp chamber again on day 6.
On day 5 of ferment, gravity sample read 1.011 at 77F internal wort temp (~1.013 adjusted. I am hoping to get 1.009-1.011 by the end of fermentation). Has a very sweet flavor (honey? sweet orange peel?). Almost tastes underhopped. Do not detect the spices. Still intend on transferring back to temp chamber tomorrow (day 6)
Day 7 - transferred to 66F fermentor.
Day 8 - gravity sample read 1.009. Sitting at 68F. Need to transfer to keg before leaving for Thanksgiving break for 10 days. |
|
|
Bombay Bomber
|
American IPA
|
6 Gallons |
1.061 |
1.013 |
6.38 |
55.56 |
5.4 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/24/2014 2:23 AM |
| Notes: |
|
|
Sierra Nevada Pale Ale Clone
|
American Pale Ale
|
6.5 Gallons |
1.055 |
1.016 |
5.24 |
55.92 |
8 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 70 |
Boil Gravity: 1.047 |
Efficiency: 79 |
Mash Thickness: N/A |
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: 1/20/2014 4:38 PM |
Notes: Here's my final cut based on info from the brewery. The crsytal 60 seems high but thats what the recipe calls for to get to 12 SRM. I may have to vary the hop additions just a bit depending on the alpha acid percentage. I'll be brewing this next weekend (hopefully). I'll let everyone know how it turns out.
EDIT** Adjust your caramel 60L and shoot for an SRM of 8.
Here it is:
SNPA CLONE
A ProMash Brewing Session Report
--------------------------------
Recipe Specifics
----------------
Batch Size (Gal): 6.50 Wort Size (Gal): 6.50
Total Grain (Lbs): 12.50
Anticipated OG: 1.053 Plato: 13.11
Anticipated SRM: 8.0
Anticipated IBU: 37.0
Brewhouse Efficiency: 77 %
Wort Boil Time: 70 Minutes
Actual OG: 1.053 Plato: 13.16
Actual FG: 1.011 Plato: 3.17
Alc by Weight: 4.21 by Volume: 5.39 From Measured Gravities.
ADF: 75.9 RDF 63.2 Apparent & Real Degree of Fermentation.
Actual Mash System Efficiency: 79 %
Anticipated Points From Mash: 53.07
Actual Points From Mash: 54.22
Pre-Boil Amounts
----------------
Evaporation Rate: 18.00 Percent Per Hour
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
Pre-Boil Wort Size: 8.23 Gal
Pre-Boil Gravity: 1.042 SG 10.46 Plato
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
Water Needed Pre-Boil Wort Size: 7.75 Gal
Water Needed Pre-Boil Gravity: 1.045 SG 11.08 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
8.0 1.00 lbs. Crystal 60L America 1.034 60
92.0 11.50 lbs. Pale Malt(2-row) America 1.036 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Magnum Pellet 13.60 25.4 60 min.
0.50 oz. Perle Pellet 7.70 7.3 30 min.
1.00 oz. Cascade Pellet 5.80 4.3 10 min.
2.00 oz. Cascade Pellet 5.45 0.0 0 min.
Yeast
-----
S-05, US-56, 1056 or WL 001
Mash Schedule
-------------
Mash Type: Single Step
Heat Type: Direct
Grain Lbs: 12.50
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.28
Grain Temp: 72 F
Dough In Temp: 0 Time: 0
Scarification Rest Temp: 153 Time: 60
Mash-out Rest Temp: 168 Time: 5
Sparge Temp: 170 Time: 10
Runnings Stopped At: 1.010 SG 2.56 Plato
Total Mash Volume Gal: 5.00 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
Water Needed For Brewing Session
--------------------------------
Sparge Amount: 5.00 Sparge Deadspace: 0.25 Total Into Mash: 4.75
Total Grain Lbs: 12.50 Qts Per Lbs: 1.28 Total From Mash: 2.50
Mash Gallons: 4.00
Grain Absorption: 1.50
Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 0.50
Top Up Water Added to Kettle: 1.00
Amount into Kettle: 7.75
Boil Time (min): 70.00 Evaporation Rate: 18.00
Amount after Boil: 6.12
Left in Kettle Deadspace: 0.50
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.25
Left in Other Equipment / Other Absorption: 0.00
Amount to Chillers: 5.37
Amount After Cooling (4 perc.): 5.16
Grain absorption rate is: 0.12 (Gallons Per Lbs)
Evaporation rate is Percent per Hour
This formulation will yield 5.16 gallons of fermentable wort.
You will need 10.00 gallons of water for the complete brewing session.
Fermentation Specifics
----------------------
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 5.00 hours
Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 7
Primary Temperature: 68 degrees F
Carbonated to 2.4 volumes of CO2 |
|
|
ApriHop Clone
|
American IPA
|
4 Gallons |
1.063 |
1.015 |
6.3 |
68.51 |
7.62 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 70 |
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: 3/8/2015 2:32 PM |
Notes: Min OG: 1.050 Max OG: 1.075
Min IBU: 40 Max IBU: 60
Min Clr: 8 Max Clr: 14
----------------
3.00Lbs. Apricot (puree) [7-10 Days (@ secondary)]
4.00ozs. Apricot (Natural Flavoring) [@ kegging]
1.00 Unit(s)Whirlfloc Tablet (Fining) [5] |
|
|
BrewDog Punk IPA Clone 2
|
American IPA
|
20.8 Litres |
1.057 |
1.011 |
5.97 |
57.84 |
6.2 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2016 2:19 AM |
| Notes: |
|
|
2014 - 6/1 - SMASH - Citra Bomb 2 Gallon
|
American Wheat or Rye Beer
|
2 Gallons |
1.044 |
1.01 |
4.43 |
77.19 |
5.56 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 58 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2014 10:59 PM |
Notes: Used Conan yeast
|
|
|
Lucky Jack Speidel 50 L
|
American Pale Ale
|
50 Litres |
1.059 |
1.014 |
5.93 |
28.48 |
11.36 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 56 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: N/A |
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: 3/9/2014 10:18 PM |
| Notes: |
|
|
Galaxy/Cascade/Centennial IPA
|
American IPA
|
6 Gallons |
1.062 |
1.016 |
5.95 |
55.37 |
7.48 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
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: 12/22/2016 8:52 PM |
| Notes: |
|
|
LEFT HAND MILK STOUT CLONE
|
American Stout
|
2 Gallons |
1.064 |
1.019 |
5.89 |
25.59 |
45.15 °L
|
2.4K |
2 |
|
|
|
| Boil
Size: 2.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2017 4:02 PM |
| Notes: |
|
|
Brewdog Vs Cloudwater NEIPA Inspired NEPA
|
American IPA
|
22 Litres |
1.05 |
1.011 |
5.06 |
17.63 |
5.2 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2017 2:01 PM |
Notes: Not able to do a side-by-side tasting but from memory, although this is lower abv, it's very close on mouthfeel. This batch of hops (Mosaic and Citra 2016) are a bit more grapefruity and citrussy than tropical.
Very happy with how this turned out and the carapils seems to have stopped the body getting too thin without being too sweet.
Will tweak the hops next time (probably switch or add Amarillo and Galaxy) but some variation of this will be my house pale.
I think the most important improvement came from using my new pH meter and getting the mash pH (5.19) and sparge pH (4.8 - was scary low but seems to have worked) down. Finishing beer pH was ~4.4 when most of my latest have been 4.8-5.3.
|
|
|
Licked In Heinie
|
Lichtenhainer
|
2.5 Gallons |
1.036 |
1.008 |
3.65 |
9.49 |
3.82 °L
|
2.4K |
0 |
|
|
|
| Boil
Size: 3.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/28/2017 2:10 AM |
Notes: The second German Smoked malt (10 oz) is actually Oak-smoked Wheat Malt. This brings the total wheat malt to 50% of the grist, and the total smoked malt to 50%, also (33.3% rauch malt and 16.7% smoked wheat malt).
Bring to 10 min boil after mashing, adding whirlfloc at 10 min. Then cool to 95-100°F, pre-acidify to 4.5 pH using Lactic acid, and then Kettle sour with one Goodbelly shot for 24 hours - pH dropped to 3.2. Then bring to a boil to kill off lacto, and add 60 min hops (any noble will work). Chill, then pitch yeast (Kolsch strain or German Ale would work well). Carbonate high.
Won third place in 2018 Cactus Challenge, Historical, Alternative, Speciality Beer category. |
|
|
Baby It's A Red Flag Day
|
Dry Stout
|
25 Litres |
1.061 |
1.014 |
6.2 |
31.24 |
25.46 °L
|
2.4K |
2 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2018 8:12 AM |
Notes: Barbe Rouge : an alsatian hop with lime, grapefruit, kumquat, orange but also redberries flavours like strawberries and raspberries
all details on : https://www.hops-comptoir.com/29-hop-barbe-rouge-alsace (in english)
dry hopping Barbe Rouge + Citra during 2nd fermentation |
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|
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