|
BelTripel
|
Belgian Tripel
|
25 Litres |
1.081 |
1.014 |
8.77 |
23.16 |
10.42 °L
|
769 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 35.42 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 61 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/18/2020 9:22 PM |
| Notes: |
|
|
Westvleteren-12 Clone
|
Belgian Dark Strong Ale
|
5 Gallons |
1.084 |
1.018 |
8.63 |
48.89 |
6.02 °L
|
769 |
0 |
|
|
|
| Boil
Size: 6.86 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 1/11/2024 2:44 AM |
| Notes: |
|
|
Margarita Gose
|
Gose
|
12 Gallons |
1.049 |
1.007 |
5.63 |
10.62 |
3.58 °L
|
769 |
0 |
|
|
|
| Boil
Size: 13.69 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: 1.75 |
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: 11/17/2023 7:56 PM |
| Notes: |
|
|
PFF
|
Mixed-Style Beer
|
3.5 Gallons |
1.038 |
1.008 |
3.95 |
38.75 |
5.17 °L
|
769 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 2/21/2022 12:32 PM |
| Notes: |
|
|
Lady Bear
|
Saison
|
5.5 Gallons |
1.044 |
1.003 |
5.34 |
28.52 |
3.8 °L
|
769 |
1 |
|
|
|
| Boil
Size: 6.81 Gallons |
Boil Time: 75 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 71 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/6/2022 5:45 AM |
| Notes: |
|
|
E-Quad
|
Belgian Dark Strong Ale
|
7 Gallons |
23.673 |
5.255 |
10.35 |
40.5 |
30.1 °L
|
769 |
0 |
|
|
|
| Boil
Size: 10.36 Gallons |
Boil Time: 90 |
Boil Gravity: 18.6 |
Efficiency: 59 |
Mash Thickness: 1.62 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 16.47 psi |
Creation
Date: 10/16/2021 1:55 AM |
Notes: Kettle size: 20
Trub: 1.375gal = 5.5qt = 4.5qt kettle loss + 1qt line loss
Boil off rate: 1.0
Grain absorption: 0.07
=> Strike water gal ( gal, qt), f
Note: don't use syrup in grain weight for calculation
Add candi syrup at 10 minutes
Note: Using the Imperial Yeast B48 strain, it would take 7 packs ($170 or so) of month old yeast without a starter. We could get 2 packs and step them up separately to make just about enough. Or make a Dubbel before and use that yeast.
Oxygenate the chilled wort to a level of 14 ppm dissolved oxygen. Given the high starting gravity, a second dose to 14 ppm is recommended approximately 12-18 hours after the yeast has been pitched.
https://shop.theelectricbrewery.com/pages/aerating-oxygenating-wort
Pitch at 68F, allow to rise 1 degree/day up to 82-84F if it will go that high.
https://shop.theelectricbrewery.com/pages/belgian-dark-strong-ale-quadrupel
Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70 (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). For more information on how to adjust your water, refer to our step by step Water Adjustment guide.
Step mash profile
131F 10min
149F 90min
155F 30min
168F 10min
> This seems overly complicated to me and I expect would be indistinguishable from a single mash for 30-60 minutes at 150-152F
If your system does not allow for step mashes, try a single infusion mash at 150F for 90 mins, followed by a mashout to 168F for 10 mins (if possible).
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash
temperature). Collect 14.9 gallons.
Boil for 90 minutes, adding Whirlfloc, hops, and candi syrup per schedule. Lid on at flameout, start chilling immediately.
Cool the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Oxygenate the chilled wort to a level of 14 ppm dissolved oxygen. Given the high starting gravity, a second dose to 14 ppm is recommended approximately 12-18 hours after the yeast has been pitched. For more information refer to our Aerating / Oxygenating Wort guide.
Pitch yeast and ferment at 68F (wort temperature), allowing temperature to rise naturally as high as 82-84F but no higher (do not allow to rise more than 1 degree per day). Do not fret if yours doesn't want to go this high. We use modified stainless fermenting buckets in wine fridges.
Allow yeast to continue until finished. Do not allow temperature to drop as it can cause the yeast to stall. Assume fermentation is done if the gravity does not change over 4-6 days.
Rack to a brite tank (we use 5 gallon glass carboys) that has been purged with CO2 to avoid oxygen pickup, add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and allow to clear for 2-3 days. Westvleteren does not filter or use clarifiers in their beers so you may wish to skip this step.
Package as you would normally. Though some will argue that a Belgian Dark Strong Ale should only be bottled, if we still had to bottle we wouldn't be brewing beer. |
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|
Brew It Bru - Hoegaarden Clone
|
Witbier
|
50 Litres |
1.052 |
1.015 |
4.87 |
12.01 |
3.22 °L
|
769 |
1 |
|
|
|
| Boil
Size: 53.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 1.08 bar |
Creation
Date: 6/15/2021 1:41 PM |
| Notes: |
|
|
Indigo (Blueberry IPA)
|
Specialty IPA: New England IPA
|
6 Gallons |
1.071 |
1.016 |
7.29 |
20.48 |
5.23 °L
|
769 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 62 |
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: 5/12/2021 2:26 AM |
Notes: Cant remember which day I added blueberry and DME. Tonight is 5/23 I get FG 1016. Noticing from notes last time I used london 3 not rva.
5/11/2021
brew day
making a copy for indigo. came out to 6 gallons and 1067 which is 7.6%. was considering adding .5 lb dme to boost it to 8...nah. also just realizing this rva manchester is estimating 85% attenuation to 1010 FG but first batch was actually wy1318 london iii which came out to 83% attenuation and 1018 final gravity... i think i might just run it as is and take this all as learning experience.
it appears i did get almost the exact same 60% efficiency as i did last time, but last time i ended up at 1072 OG vs 1067 this time. the difference is i have approximately 6 gallons of wort. even with all the hops i was over on wort. after the boil it still appeared to be around 7 gallons in the kettle. i guess i should just start accounting for .5 gallons boil loss and .5 trub loss. so 6.5 pre boil, 6 post boil, and 5.5 in fermentor.
also just to note, for yeast i made a double starter for the rva jar and will split the yeast half for this batch and half for a raspberry wheat later this week.
4/1/2011
Kegged last week, tasted great already, the hops were present and pairing well with the blueberry but slightly subdued so I added another 3oz mosaic dry hop to the keg to even it out at 1lb total mosaic. Having a full pint tonight, its money.
==============================
3/22/2021
opened today for gravity reading and to add dry hop. 1.018. smells great. tastes great. not as darkly colored as previous blueberry beer but its like a hazy pink on its way to purple. tastes great, a little harsh bitter note, could be the mosaic? there is no bittering hops in this brew.
should be good! should be ready soon! will leave it to dry hop for 3 days then take out the bag, take another gravity reading to make sure the fruit has fermented out / no further activity. after that will need to cold crash for a day or two then keg. possibly add another 2nd dry hop to the keg. i have a few oz left of the bag.
==============================
3/3/2021
initial recipe formulation
copying base recipe from mango maya. keeping basically the entire grain bill, adjusting efficiency to 60, removing DME and adjusting base malt to get to 8%. im hoping to cook the oats and get better efficiency than in the past. if we end up with 6% it should still be tasty.
axing the 1lb honey malt - i dont think it plays as well with blueberry as it does with mango. also its heavy on lovibond making th ebase beer more orange colored which goes ok with mango but for blueberry im hoping more toward yellow hazy ipa base beer as a bright backdrop for the purple blueberries.
making up a new hop schedule, 100% mosaic. not sure how much to use. starting with 13oz - about the same as mango maya. will probably buy a bag so if it needs 3oz more in a 2nd dry hop, that will be available.
decided on only 3lb blueberry - last time i used blueberry i did 6lbs and it was way too much. i think it will not be lacking in blueberry color and flavor, especially accented by the mosaic.
could maybe do without the vanilla bean? and lactose? prob not. |
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Neipa Hull Melon
|
Specialty IPA: New England IPA
|
19 Litres |
1.062 |
1.018 |
5.74 |
25.42 |
4.83 °L
|
769 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 99 g |
Creation
Date: 2/23/2021 4:20 PM |
| Notes: |
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This Is A Big Hoppy Fuck You
|
Specialty IPA: New England IPA
|
20 Litres |
1.069 |
1.015 |
7.18 |
28.72 |
12.23 °L
|
769 |
0 |
|
|
|
| Boil
Size: 23.5 Litres |
Boil Time: 30 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 7/14/2020 4:30 PM |
| Notes: |
|
|
Another Belgian IPA - Tankhouse
|
Belgian Pale Ale
|
5.5 Gallons |
1.077 |
1.016 |
8.07 |
55.82 |
4.63 °L
|
769 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2016 8:36 PM |
| Notes: |
|
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Stuff Didn't Show Up - Emergency X-Mas Eve Brew
|
Mixed-Fermentation Sour Beer
|
5.5 Gallons |
1.07 |
1.016 |
7.05 |
0 |
12.56 °L
|
769 |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2020 3:28 PM |
Notes: MASH IN AT 154 FOR 60 MINUTES
BOIL 60 MINUTES
COOL TO 100
PITCH LACTO AT 95 - (2) PILLS PLUS GOODBELLY
GET A STARTER OF WLP568 (70 DEGREES), OR WLP001 (69 DEGREES), OR WLP007 (68 DEGREES) GOING
LET IT FREE COOL DOWN TO YEAST PITCHING TEMP. SET HEATER AT YEAST PITCHING TEMP (SEE ABOVE).
PITCH YEAST STARTER AFTER HITTING WITH 1 MINUTE OF PURE O2.
ONE WEEK AFTER YEAST PITCH TRANSFER TO A 5 GALLON GLASS CARBOY OR NORTHERN BREWER SHITTY CARBOY AND ADD WLP653 OR WLP650.
SET TEMPERATURE TO 72.
CHECK IT AFTER 6 MONTHS.
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Antwerp Afternoon
|
Belgian Pale Ale
|
5.5 Gallons |
1.054 |
1.012 |
5.54 |
26.05 |
8.27 °L
|
769 |
0 |
|
|
Author:
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|
atamti
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/3/2019 7:36 PM |
| Notes: |
|
|
Rubbing The Lamp
|
Saison
|
6.5 Gallons |
1.044 |
1.01 |
4.6 |
32.44 |
3.62 °L
|
769 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 2.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 74 ° F |
Priming Method: co2 |
Priming Amount: 10.5 psi |
Creation
Date: 4/1/2019 2:30 PM |
| Notes: |
|
|
Clem Fandango
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.065 |
1.017 |
6.29 |
51.54 |
5.78 °L
|
769 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 1/3/2019 8:56 PM |
| Notes: |
|
|
1905 Bière De Saison
|
Saison
|
5.5 Gallons |
1.057 |
1.007 |
6.72 |
30.79 |
7.6 °L
|
769 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 1/17/2018 5:28 AM |
| Notes: http://www.horscategoriebrewing.com/2018/01/biere-de-saison-1905-recipe-infusion.html?m=1 |
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Flanders Red
|
Flanders Red Ale
|
19 Litres |
1.055 |
1.009 |
6.04 |
13.22 |
21.13 °L
|
769 |
0 |
|
|
Author:
|
|
Brewstore
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
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: 9/22/2017 3:39 PM |
Notes: Brewed September 2017
Kegged November 2017
Tested March 2018 - PH 3.51 |
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|
Whiskey Mash
|
Experimental Beer
|
200 Litres |
1.103 |
1.011 |
12.06 |
0 |
3.73 °L
|
769 |
0 |
|
|
|
| Boil
Size: 205 Litres |
Boil Time: 10 |
Boil Gravity: 1.1 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 26 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2017 11:11 PM |
| Notes: |
|
|
84: Tripel
|
Belgian Tripel
|
50 Litres |
1.078 |
1.009 |
9.11 |
33.9 |
6.96 °L
|
769 |
0 |
|
|
|
| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 65 |
Mash Thickness: 3.4 |
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: 3/24/2017 10:43 AM |
| Notes: |
|
|
Dark Winter Saison
|
Saison
|
11 Gallons |
1.079 |
1.016 |
8.28 |
23.71 |
29.78 °L
|
769 |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
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: 12/29/2016 11:11 PM |
| Notes: |
|
|
|
|