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St. Nik Reserve 2019- Winter Lager
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No Profile Selected |
5 Gallons |
1.056 |
1.015 |
5.32 |
30.75 |
26.49 °L
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755 |
2 |
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| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.07 |
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: N/A |
Creation
Date: 10/12/2019 10:19 PM |
| Notes: |
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Bairds Distillers Pale Ale 5.2%
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Standard/Ordinary Bitter
|
24 Litres |
1.042 |
1.007 |
4.52 |
48.43 |
3.15 °L
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755 |
0 |
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| Boil
Size: 33 Litres |
Boil Time: 90 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: dextrose |
Priming Amount: 160 g |
Creation
Date: 9/30/2022 1:47 PM |
Notes: Using Bairds Distilling Malt & Bairds Pale for a simple floral beer.
Using my Cascade & Hallertau Hops from 2021 |
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Schlitz 60's Era
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No Profile Selected |
5 Gallons |
1.049 |
1.01 |
5.03 |
26.89 |
3.14 °L
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755 |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
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: 7/8/2022 11:27 PM |
| Notes: |
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Awesome Recipe
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No Profile Selected |
6 Gallons |
1.097 |
1.003 |
12.31 |
0 |
4.27 °L
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755 |
0 |
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| Boil
Size: 6 Gallons |
Boil Time: N/A |
Boil Gravity: 1.097 |
Efficiency: 85 |
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: 6/24/2022 8:42 PM |
| Notes: |
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Ragnars Badevann (Kornol)
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No Profile Selected |
4 Gallons |
1.084 |
1.017 |
8.82 |
10.97 |
5.01 °L
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755 |
0 |
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| Boil
Size: 6.41 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 76 ° F |
Priming Method: co2 |
Priming Amount: 9.15 psi |
Creation
Date: 5/2/2022 6:44 PM |
| Notes: |
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Peach Beer
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No Profile Selected |
1080 Litres |
1.054 |
1.016 |
5.08 |
27.24 |
3.4 °L
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755 |
0 |
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| Boil
Size: 1160 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 85 |
Mash Thickness: 2.7 |
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: 2/26/2022 5:31 AM |
| Notes: |
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Lutra Kveik
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Czech Premium Pale Lager
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16 Litres |
1.057 |
1.013 |
5.89 |
34.85 |
5.66 °L
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755 |
0 |
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| Boil
Size: 17.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 52 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2021 6:16 PM |
| Notes: |
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Mostly Maryland
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No Profile Selected |
5.5 Gallons |
1.047 |
1.011 |
4.79 |
40.87 |
3.37 °L
|
755 |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2021 3:59 PM |
Notes: Black Locust Hop Farm 2020 Cascade 5.9% AA
Dark Cloud Malting Pilsner
Cascade @
1oz @ 30 min
1.5oz FO hopstand naturally fall to 196F
1.5oz @ 196F for 5 min
1.5oz @ 193 for 5 min
1.5oz @ 186 for 5 min
1.5oz @ 183 for 5 min
chiller on |
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Export Lager (for 7bbl)
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Dortmunder Export
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120 Gallons |
1.055 |
1.008 |
6.19 |
31.3 |
4.78 °L
|
755 |
0 |
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| Boil
Size: 135 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 73 |
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: 9/16/2020 5:29 PM |
| Notes: |
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Pils Here
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German Pilsner (Pils)
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1 Gallons |
1.046 |
1.007 |
5.1 |
32.97 |
3.17 °L
|
755 |
1 |
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Author:
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| Boil
Size: 2.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.025 |
Efficiency: 65 |
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: 18.31 psi |
Creation
Date: 10/31/2019 12:17 AM |
Notes: 0.7g calcium chloride per gallon of pre treated RO water.
2.7 gallons of total water required.
Use 3.5 grams dry yeast for 1 gallon of wort = 35 billion available cells.
Re hydrate yeast with ~85 mL water at 104F with 0.5 tsp Yeast Nutrient for 15 minutes. |
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Chunk Dunk
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Blonde Ale
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5.5 Gallons |
10.322 |
2.241 |
4.28 |
19.43 |
5.16 °L
|
755 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 7.6 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/7/2015 5:46 PM |
| Notes: |
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Awesome Recipe
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German Pilsner (Pils)
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20 Litres |
1.049 |
1.012 |
4.83 |
23.37 |
3.5 °L
|
755 |
0 |
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| Boil
Size: 29.1 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 7 ° C |
Priming Method: sucrose |
Priming Amount: 120 g |
Creation
Date: 9/7/2019 7:41 AM |
| Notes: |
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IRLANOIS & TANKO Session IPA
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No Profile Selected |
100 Litres |
1.041 |
1.007 |
4.4 |
44.13 |
2.83 °L
|
755 |
0 |
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| Boil
Size: 106 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/20/2019 10:43 PM |
| Notes: |
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DAMMAGED Goods
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Double IPA
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5 Gallons |
1.105 |
1.026 |
10.33 |
336.95 |
11.55 °L
|
755 |
1 |
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| Boil
Size: 2.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.101 |
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: 1/31/2018 6:51 PM |
Notes: The 3.15 lbs of LME listed as Maris Otter is actually Northern Brewer's Super Structure Malt Blend for IPAs.
The 6.0 lbs of LME listed as Amber is actually Maillard Malts Gold Malt.
The hop shot is listed as 12.1 grams but was actually 10 ml. Each 1 ml addition is supposed to add 10 IBUs to a 5 gallon batch when boiled for 60 minutes in a wort with a gravity of 1.050. IBUs are expected to decrease as gravity increases, thus requiring longer boiling times to isomerize the AAs and achieve the same IBUs. These were boiled for 90 min, so I just stuck to an estimated 100 IBUs added.
1 pack of Omega Yeast Labs liquid DIPA Ale yeast and 2 packs of rehydrated Danstar Nottingham yeast were pitched.
There are 2 identical dry hop additions: 1) After 10 days of active fermentation, 4 days prior to transferring to secondary fermentation. 2) During secondary fermentation, 4 days prior to bottling.
The name of the beer refers to the 8 hop varieties used: Denali, Apollo, Mosaic, Medusa, Azacca, Galaxy and El Dorado.
Step by step instructions:
1) Collect and heat 2.5 gallons of water.
2) Steep 1 lb. Baird's Light Carastan Malt until water reaches 170 °F (~20 minutes).
3) Bring water to a boil.
4) Remove from heat, stir in 3 lbs. Briess Pilsen light DME and 3.15 lbs. NB Super Structure Malt Extract.
5) Return wort to boil.
6) 90 min boil remaining – Add 10 ml of Hop Shot and 0.5 oz. Apollo hops.
7) 60 min boil remaining – Add 0.5 oz. Apollo hops.
8) 15 min boil remaining – Add 0.5 oz. Denali, 0.5 oz. Mosaic, 0.5 oz. Azacca, 0.5 oz. Galaxy, and 0.5 oz. El Dorado hops. Add in 6 lbs. Gold Malt Syrup.
9) Flame-out i.e. 0 minutes – Add 0.5 oz. Denali, 0.5 oz. Mosaic, 0.5 oz. Azacca, 0.5 oz. Galaxy, and 0.5 oz. El Dorado hops. Add in l lb. Brun Léger (soft candy sugar - blond) and 0.5 lbs. Corn Sugar (dextrose).
10) Allow to stand for 15 minutes before cooling.
11) Cool the wort as quickly as possible.
12) When wort reaches 180 °F – Add 1 oz. Denali, 0.5 oz. Mosaic, 1 oz. Medusa, 1 oz. Azacca, 0.5 oz. Galaxy, and 1 oz. El Dorado hops.
13) Sanitize equipment while wort cools.
14) Rehydrate 2 packs of Nottingham Ale Yeast.
15) Fill 6 gallon carboy with 2 gallons of cold water.
16) Pour cooled wort into 6 gallon carboy. Try not to pour in too much sludge from the bottom of the pot.
17) Add cold water as needed to bring the final volume to 6 gallons.
18) Aerate the wort.
19) Measure and record specific gravity.
20) When wort reaches 78 °F – Add Omega DIPA Yeast slurry (cut with sanitized scissors) and rehydrated Nottingham Ale Yeast.
21) Seal carboy with bung and add ~4-6 ft. blowout tube running into and submerged in container with StarSan.
22) Move to dark spot at 68-72 °F for 1-2 weeks for primary fermentation.
23) After 10 days of active fermentation – Add 0.5 oz. Denali, 0.25 oz. Mosaic, 0.5 oz. Medusa, 0.5 oz. Azacca, 0.25 oz. Galaxy, and 0.5 oz. El Dorado hops.
24) After 14 days of primary fermentation – Transfer beer to secondary fermenter using sanitized equipment.
25) Allow beer to condition for 2-4 weeks in secondary fermenter.
26) 4 days prior to bottling – Add 0.5 oz. Denali, 0.25 oz. Mosaic, 0.5 oz. Medusa, 0.5 oz. Azacca, 0.25 oz. Galaxy, and 0.5 oz. El Dorado hops.
27) Mix a priming solution (a measured amount of sugar dissolved in water to carbonate the bottled beer) of 2/3 cup priming sugar in 16 oz. water. Bring the solution to a boil and pour into the bottling bucket.
28) Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix.
29) Fill and cap bottles.
30) 1–2 weeks after bottling – Condition bottles at room temperature for 1–2 weeks.
31) After this point, the bottles can be stored cool or cold.
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Oktober Weizenbock Brassé Le 9 Octobre
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Weizenbock
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18 Litres |
1.063 |
1.006 |
7.44 |
22.29 |
10.06 °L
|
755 |
0 |
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| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2017 2:34 AM |
Notes: L'ajout de houblon Chinook provient de houblons verts (de mon patio) dont j'en ai fait une teinture-mère. J'ai jeté 4 c à soupe de cet teinture dans le moût tiède, en même temps que la levure qui elle provient d'un levain conservé au frigo (levure allemande).
Le blé provient de 200 gramme de farine industrielle que j'ai mis dans le moût au tout début de l'ÉBULLITION.
La moité du plâtre a été mis dans la maiche lors de la conversion enzymatique et le reste dans le chaudron lors de l'ébullition
J'ai mesure au moins 7% d'alcool avec le densimètre.
La couleur de la robe correspond à celle affichée sur cette fiche (en haut à gauche).
Mise en tourie le 16 octobre. -La bière s'annonce très bonne. Des notes de fruits tropicaux sont décelables au nez (bananes, ananas). En bouche: abricot, bananes, épices. Le chinook est à peine perceptible mais donne une touche spéciale (non astringente) à l'ensemble. -J'ai ajouté 3 gouttes de MgCl à la bière en tourie.
Environ 14 litres prévue (moins 1 que j'ai consommé précédemment).
23 octobre: embouteillage: 12 litres de très bonne bière, très bien équilibrée et houblonnée avec une belle mousse onctueuse.
J'aurais probablement 14 litres de bière si je n'en avais bu (précocement) avant ;)
J'ai ajouté 3-4 gouttes de MgCl dans la bière avant l'embouteillage et j'ai ajouté 110 g de dextrose en plus d'avoir bien agité la bière (avant l'embouteillage)
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Duvel
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Belgian Golden Strong Ale
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5.5 Gallons |
1.079 |
1.018 |
8.02 |
15.55 |
3.32 °L
|
755 |
0 |
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| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.144 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2017 8:26 PM |
| Notes: I add 1lb of dextrose to the initial boil and add 12oz dosage when I rack the beer during fermentation. |
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Belgian Triple
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Trappist Single
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20 Litres |
1.084 |
1.015 |
9.07 |
6.16 |
6.81 °L
|
755 |
0 |
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| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.168 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/5/2016 9:15 AM |
| Notes: |
|
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Cannae Fake Tha Funk IPA
|
American Pale Ale
|
23 Litres |
1.061 |
1.012 |
6.39 |
51.02 |
8.84 °L
|
755 |
2 |
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2016 7:34 AM |
Notes: Strike mash temp = 6.5L @ 76.7C to attain 68C
25L went into Boil - needed to topped up to 23L post-boil
Yeast hydrated in 10x weight kettle water + 1tsp dextrose. Pitched @ 23.7C. OG 1.060 @ 23.7 = 1.061!
Fermented 9 days in Primary, racked to secondary, dry hopped 7 days, bottled, 2.5xCO2 (145g @ 20L @ 20.4C)
FG = 1014 @ 20.4
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Köhls
|
No Profile Selected |
32 Litres |
1.052 |
1.016 |
4.72 |
26.39 |
3.47 °L
|
755 |
0 |
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| Boil
Size: 39 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 68 |
Mash Thickness: 3 |
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: 1/9/2016 3:41 PM |
| Notes: |
|
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Kalypso
|
No Profile Selected |
20 Litres |
1.042 |
1.008 |
4.54 |
64.86 |
7.91 °L
|
755 |
1 |
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| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/6/2015 9:03 AM |
| Notes: |
|
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