|
Winterlude
|
Belgian Tripel
|
20 Litres |
1.079 |
1.013 |
8.71 |
30.63 |
4.22 °L
|
752 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2019 9:23 AM |
| Notes: The hops are replacements due to availability issues. |
|
|
μTropical IPRye
|
Specialty IPA: Rye IPA
|
20 Litres |
6.73 |
1.749 |
2.6 |
40.09 |
3.82 °L
|
752 |
0 |
|
|
|
| Boil
Size: 24.43 Litres |
Boil Time: 40 |
Boil Gravity: 6.2 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 5/20/2024 8:40 AM |
| Notes: |
|
|
Peaches N' Cream Partial Mash
|
Cream Ale
|
10 Gallons |
1.045 |
1.011 |
4.45 |
11.26 |
4.71 °L
|
752 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.064 |
Efficiency: 70 |
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: 4/21/2023 9:42 PM |
| Notes: |
|
|
Fresh Fruits Of Banksi-air
|
Specialty Fruit Beer
|
22.3 Litres |
1.076 |
1.035 |
5.43 |
18.28 |
5.01 °L
|
752 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 40 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: co2 |
Priming Amount: -1.07 bar |
Creation
Date: 11/5/2022 9:34 PM |
Notes: Next time mash 28.5 L, still too much volume.
Batch #6 - 8/2/226 (Eff.: 76 %, Att.: %, ABV: 5.4 %)
Mash vol.: 29.5 L, Pre-boil vol.: L, Batch vol.: L
OG: 1076 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
- Same grist as previous, changed from Strata to Ekuanot hops to go with berries. Dropped mash vol to 29.5 L.
19/2/26 - Cold crashed to 3 C, with CO2 rig.
21/2/26 - Crashed to 1 C a few hours before kegging.
- Pulped/juiced the fruit and pushed it through a sieve into a saucepan, boiled and added to keg before tracking beer on to it.
- Carbed at 30 psi for 2:50 then added to fridge at 30 psi for a few days.
Fruit (frozen):
1kg blueberries
500g mango
500g passionfruit
500g pink dragon fruit
Batch #5 - 3/3/24 (Eff.: %, Att.: %, ABV: %)
Mash vol.: 30 L, Pre-boil vol.: L, Batch vol.: 22.3 L
OG: 1065 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
- Winter Wheat Malt (Beckom) (Voyager) in for Winter Wheat Malt (Janz) (Voyager)
- Ditched the chit wheat
-This batch volume finished really high, had to ditch around 1.5L just to be sure I'd fit fruit in later.
- Finished high at FG: 1045 (Tilt), added one pack of US-05 but nothing happened after 4 days. Chilled to 1 C and cold crashed for 3 days and kegged.
1/4/24 - Kegged and carbed.
Batch #4 - 19/11/23 (Eff.: %, Att.: %, ABV: %)
Mash vol.: 30 L, Pre-boil vol.: L, Batch vol.: 22.3 L
OG: 1084 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
- Upped Lactose to 1.5kg from 1kg.
- Upped Acidulated malt 0.3 to 0.4 kg.
- Flaked wheat down from 0.9kg to 0.25 due to out of stock, replaced with 0.5kg Gladfield chit wheat malt
- Forgot the Chit (barley) malt (0.5 kg)
23/11/23 - SG: 1086
27/11/23 - SG: 1059
28/11/23 - Added another yeast packed as it was sitting high.
30/11/23 - SG: 1052
2/12/23 - FG: 1049, cold crashed to 10 C, added 2kg frozen passion fruit puree (hop bag) and 2kg frozen mango puree (unbagged).
Batch #3 - 15/10/23 (Eff.: 67%, Att.: %, ABV: %)
Mash vol.: 30 L, Pre-boil vol.: L, Batch vol.: 22.3 L
OG: 1077 (Refract.) 1079 (Hyd.) 10 (Tilt) Boil Time: 45 min
- Upped Lactose to 1kg from 0.4kg.
- Used Columbus hops instead of Strata
Yeast: Philly Sour (x2) dry pitched at 25C, these packs were old and took 5 days to really kick off, added an extra fresh pack on 22/10.
21/10/23 - SG: 1069
22/10/23 - SG: 1062
24/10/23 - SG: 1031
28/10/23 - SG: 1029, added 800g pureed pink dragon fruit that was boiled, 1.5kg frozen blueberries smashed up and heated to boiling then added to hop sock.
1/11/23 - Cold crashed to 1 C.
3/11/23 - Kegged through medium Bouncer filter and then carbed.
Batch #2 - 17/1/23 (Eff.: 62%, Att.: 70%, ABV: 5.7%)
Mash vol.: 30 L, Pre-boil vol.: L, Batch vol.: L
OG: 1067 (Refract.) 10 (Hyd.) 1069 (Tilt) Boil Time: 45 min
Voyager Latrobe Chit in for Gladfield Chit.
Lactose 0.4kg down from 0.6kg in #1.
Yeast: Philly Sour (x2) dry pitched at 25C
Fruit: Woolies brand 1kg bags of frozen; mango and blueberries.
21/1/23 - SG: 1043
22/1/23 - SG: 1034
25/1/23 - SG: 1026
28/1/23 - Added of frozen 2kg blueberries and 1kg mango, pureed and strained, boiled and added hot to the fermenter before cold crashing to 10 C. (Didn't use frozen mixed berries in this batch.) Used C02 suck back rig to avoid 02.
5/2/23 - Filtered (under pressure) through medium Bouncer filter, kegged and carbed. Cloudy watermelon colour.
Tasted delicious, next time add more lactose and more fruit.
Batch #1 - 20/11/22 (Eff.: 63%, Att.: %, ABV: %)
Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: L
OG: 1066 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
Voyager Latrobe Chit in for Gladfield Chit
Yeast: Philly Sour (x2) dry pitched at 25C
Fruit: Woolies brand 1kg bags of frozen; mango, blueberries and mixed berries.
Note: Mash 30.5 L next time
22/11/22 - SG: 1059
23/11/22 - SG: 1053
26/11/22 - SG: 1036
28/11/22 - SG: 1030
29/11/22 - SG: 1030
30/11/22 - SG: 1030, fruit added (3x1kg) and chilled to 10 C.
6/12/22 - Kegged and carbed after 4 days at 1 C. Lost about 2.5 L due to the suck back rig being below the top of the wort. |
|
|
Sima
|
Sweet Mead
|
9 Litres |
1.038 |
1 |
4.97 |
0 |
5.25 °L
|
752 |
0 |
|
|
|
| Boil
Size: 9 Litres |
Boil Time: N/A |
Boil Gravity: 1.038 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: Honey |
Priming Amount: 131.8 g |
Creation
Date: 6/30/2022 10:58 AM |
| Notes: |
|
|
CML Tropical England
|
American IPA
|
23 Litres |
1.047 |
1.008 |
5.15 |
40.66 |
6.47 °L
|
752 |
2 |
|
|
|
| Boil
Size: 29.52 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 62 |
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: 6/22/2022 4:47 AM |
| Notes: |
|
|
Campfire IPA - Modified
|
American IPA
|
5.5 Gallons |
1.052 |
1.012 |
5.35 |
55.99 |
5.96 °L
|
752 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 65 |
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: 9/30/2021 4:37 PM |
| Notes: |
|
|
Jamine IPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.009 |
7.3 |
75.04 |
6.09 °L
|
752 |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 75 |
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: 9/1/2021 7:35 PM |
| Notes: |
|
|
American Cream Ale
|
American Light Lager
|
5 Gallons |
1.05 |
1.008 |
5.52 |
24.76 |
2.66 °L
|
752 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
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: 7/24/2021 11:32 PM |
| Notes: |
|
|
Cesta IPA
|
American IPA
|
5.5 Gallons |
1.064 |
1.015 |
6.42 |
51.94 |
30.8 °L
|
752 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.116 |
Efficiency: 70 |
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: 9/6/2020 7:16 PM |
Notes: Mash at 150° F (66° C) for one hour.
Boil 60 minutes, adding kettle hops as indicated.
Pitch yeast starter at 65° F (18°C) and ferment at 7 days.
Dry hop at 65° F (18° C) and lower the fermentation temperature slowly, about 2° F (1° C) each day, over the next 14 days until it reaches 34° F (1° C). Cold condition 10 days at 34° F (1° C), then carbonate and package. |
|
|
Really An IPA Part 1
|
American IPA
|
5.5 Gallons |
1.057 |
1.013 |
5.75 |
77.59 |
5.41 °L
|
752 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.105 |
Efficiency: 45 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: dextrose |
Priming Amount: ~110g |
Creation
Date: 4/7/2015 7:41 PM |
Notes: Cutting Amarillo from first stage, using Chinook > Simcoe based on past recipe outcomes. +Ahtanum for additional piney flavour and experimentation.
Columbus in place of nugget.
Ahtanum replacing amarillo addition @ flavour stage for this portion of batch, aiming to reduce orange flavour and increase pine flavours.
2L yeast starter for 24 hours WL Calif (American 1) in 15% 9PH mineralized h20.
~3L of mineralized water total so far. |
|
|
Tripel Trouble
|
Belgian Tripel
|
22 Litres |
1.081 |
1.016 |
8.54 |
33.21 |
5.95 °L
|
752 |
0 |
|
|
|
| Boil
Size: 27.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2019 1:41 AM |
| Notes: |
|
|
Rye Neipa With Mango
|
Specialty IPA: New England IPA
|
21 Litres |
1.063 |
1.018 |
5.9 |
167.62 |
5.85 °L
|
752 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/15/2018 11:51 AM |
Notes: 2nd Dry hop after fermentation complete
40g Citra,galaxy,mosaic. |
|
|
Honey Apple Ale
|
Specialty Fruit Beer
|
4 Gallons |
1.061 |
1.017 |
5.86 |
45.12 |
12.16 °L
|
752 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 56 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2018 1:05 AM |
| Notes: |
|
|
Dortmunder 1
|
Dortmunder Export
|
5 Gallons |
1.055 |
1.014 |
5.43 |
27 |
5.89 °L
|
752 |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2018 3:09 AM |
| Notes: |
|
|
Takedown Black IPA
|
Specialty IPA: Black IPA
|
23 Litres |
1.059 |
1.016 |
5.61 |
49.73 |
28.47 °L
|
752 |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2017 11:23 PM |
| Notes: |
|
|
Black Habour IPA
|
American IPA
|
20.8 Litres |
1.053 |
1.013 |
5.22 |
30.18 |
10.36 °L
|
752 |
0 |
|
|
|
| Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.097 |
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: 1/31/2017 7:04 AM |
| Notes: Didnt manage to cool down the wort quick enough which made the bitterness very high. Still got some nice strong flavours just a little strong also.. Waited longer to drink from the bottles and was much tastier |
|
|
Baktoberfest (Ale)
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.055 |
1.014 |
5.41 |
34.71 |
9.68 °L
|
752 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 11/11/2016 4:15 PM |
| Notes: |
|
|
Secret Extract
|
American Pale Ale
|
20 Litres |
1.041 |
1.008 |
4.35 |
36.67 |
4.67 °L
|
752 |
0 |
|
|
|
| Boil
Size: 4 Litres |
Boil Time: 30 |
Boil Gravity: 1.051 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: Drops |
Priming Amount: 1 per 750 bottle |
Creation
Date: 6/25/2016 11:51 PM |
| Notes: |
|
|
Pale Le-Ale
|
Blonde Ale
|
5 Gallons |
1.045 |
1.012 |
4.41 |
207.9 |
4.6 °L
|
752 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2016 8:28 PM |
| Notes: |
|
|
|
|
