|
Belgian Strong Barrel 28
|
Saison
|
5 Gallons |
1.079 |
1.015 |
8.5 |
17.69 |
4.19 °L
|
717 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 79 |
Mash Thickness: 1.33 |
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: 2/13/2020 5:53 PM |
| Notes: |
|
|
Willamette Steam Lager
|
Pre-Prohibition Lager
|
20.8 Litres |
1.048 |
1.01 |
5.01 |
31.03 |
4.64 °L
|
717 |
1 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 78 |
Mash Thickness: 3.13 |
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: 11/25/2023 11:47 PM |
Notes: Design:
My own take on a steam beer, inspired by a couple traditional styles without trying to emulate them exactly. My goal here is an easy drinking beer.
Brew day 03Dec2023:
- Added 1ml lactic to mash.
- pH est = 5.49. Act. = 5.57. Added 2ml extra lactic. Overshot. pH = 5.29. Added big pitch of baking soda. Good enough.
- OG = 5.35 gal @ 11.8 brix (1.048)
- Pitched yeast @ 58F.
Kegging 22Dec2023:
- FG = 1.006.
- That's 87% attenuation (wtf?), and 5.5% abv |
|
|
Amber Saison W Brett
|
Saison
|
12 Gallons |
1.052 |
1.006 |
6.07 |
28.26 |
16.15 °L
|
717 |
0 |
|
|
|
| Boil
Size: 13.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/12/2023 1:51 AM |
| Notes: |
|
|
Rice Sour(Lambic) 2023-03-04
|
Lambic
|
49 Litres |
1.062 |
1.02 |
5.5 |
26.8 |
30.48 °L
|
717 |
0 |
|
|
|
| Boil
Size: 59 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 77 |
Mash Thickness: 3.13 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 631.1 g |
Creation
Date: 2/24/2023 8:39 PM |
Notes: 2023.04.15 1.018 3.72 45L
65도 60분 100도 올린 후 칠링 1.020 3.83 44L
각 18리터 25리터 분할 발효
2023.04.29 1.020 3.74
2023.05.07 1.020 3.78, 3,80 |
|
|
Flanders Red 3 Gallon Sloera Top Off
|
Flanders Red Ale
|
3 Gallons |
1.058 |
1.014 |
5.71 |
8.13 |
12.46 °L
|
717 |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2023 4:14 PM |
| Notes: |
|
|
Witbier Without Orange Peel
|
Witbier
|
5 Gallons |
1.057 |
1.014 |
5.65 |
32.93 |
4.26 °L
|
717 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 10/14/2022 9:48 PM |
| Notes: |
|
|
Rolled Oats Mash
|
Alternative Grain Beer
|
5 Gallons |
1.081 |
1.019 |
8.09 |
0 |
7.13 °L
|
717 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.075 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/7/2022 4:01 AM |
| Notes: Ordered malts by the ounce from RiteBrew.com to recreate an earlier 'pantry sweep' recipe that was a success. |
|
|
Farmhouse Ale
|
Saison
|
170 Litres |
1.047 |
1.007 |
5.23 |
19.37 |
3.52 °L
|
717 |
1 |
|
|
|
| Boil
Size: 188 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 1.64 bar |
Creation
Date: 3/21/2022 7:23 AM |
Notes: https://shop.theelectricbrewery.com/pages/blonde-ale-premium-lager
NOTES / PROCESS
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
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.
1.5 qt/lb mash thickness.
Electric Brewery Heating Element Assembly
BUY NOWSingle infusion mash at 149F for 120-180 mins. (A very long low temperature mash helps dry out the beer).
Raise to 168F mashout temperature and hold for 10 mins.
~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 and hops per schedule. Lid on at flameout, start chilling immediately.
Cool the wort quickly to 68F if making the Blonde Ale or 50F if making the Premium Lager (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen if making the Blonde Ale or 14 ppm if making the Premium Lager. For more information refer to our Aerating / Oxygenating Wort guide.
Pitch yeast and ferment at 68F if making the Blonde Ale or 50F if making the Premium Lager (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Ferment until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Assume fermentation is done if the gravity does not change over ~3 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.
Package as you would normally. We rack to kegs that have first been purged with CO2 and then chill to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. In a hurry? Feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure.
Carbonate this beer to around 2.5 volumes of CO2.
The Blonde Ale will improve greatly if conditioned just above freezing for 4 weeks before serving (6-8 weeks is recommended for the Premium Lager). Avoid keeping the beer unrefrigerated for extended periods. It will remain clean and crisp for months if kept near freezing. |
|
|
Awesome Recipe
|
Mixed-Style Beer
|
12 Gallons |
1.066 |
1.013 |
6.95 |
33.67 |
33.99 °L
|
717 |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 72 |
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: 11/17/2021 8:32 PM |
| Notes: |
|
|
Barley Wine
|
American Barleywine
|
5.25 Gallons |
1.106 |
1.02 |
11.32 |
93.42 |
11.85 °L
|
717 |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.072 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2020 2:25 PM |
| Notes: |
|
|
1852 MIld
|
Experimental Beer
|
20 Litres |
1.069 |
1.023 |
5.99 |
85.04 |
7.33 °L
|
717 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 7/17/2016 5:44 PM |
| Notes: |
|
|
Équipe 10
|
Belgian Pale Ale
|
50 Litres |
1.054 |
1.011 |
5.58 |
12.64 |
8.07 °L
|
717 |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 35 ° C |
Priming Method: dextrose |
Priming Amount: 595.6 g |
Creation
Date: 11/26/2019 12:17 AM |
| Notes: |
|
|
Honey Honey
|
Alternative Sugar Beer
|
280 Litres |
1.052 |
1.011 |
5.41 |
14.1 |
4.49 °L
|
717 |
0 |
|
|
|
| Boil
Size: 310 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 85 |
Mash Thickness: 3.5 |
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: 11/20/2019 12:36 AM |
| Notes: |
|
|
Scott's Nutty Brown Ale
|
Spice, Herb, or Vegetable Beer
|
11 Gallons |
1.059 |
1.014 |
5.91 |
25.64 |
17.83 °L
|
717 |
1 |
|
|
|
| Boil
Size: 12.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 9/5/2019 10:43 PM |
| Notes: Original recipe uses WLP013 London Ale yeast. |
|
|
Dave's Choice Saison
|
Saison
|
21 Litres |
1.053 |
1.011 |
5.57 |
25.37 |
4.85 °L
|
717 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 7/4/2019 5:58 PM |
| Notes: |
|
|
Nice Day For A Wit Wedding
|
Witbier
|
8 Gallons |
1.05 |
1.011 |
5.07 |
15.64 |
4.05 °L
|
717 |
0 |
|
|
|
| Boil
Size: 9.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 3/19/2019 6:48 PM |
| Notes: |
|
|
Bad Santa Christmas 2018
|
Belgian Dark Strong Ale
|
11 Gallons |
1.079 |
1.01 |
9.05 |
37.57 |
17.94 °L
|
717 |
0 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.055 |
Efficiency: 81 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/3/2018 5:05 AM |
Notes: Extra Dark/Robust (formerly Grade B) Vermont Maple Syrup
Added maple syrup and candi sugar to wort post flameout, once temperature dipped below 180'F.
Combined and rehydrated both packets together (20 mins at 85-95'F), then directly pitched to 5.5 gal wort, OG 1.079, at 63'F, free rise to 77'F over 2.5 - 3 days, then slowly dropped to 72'F. Kegged in day 12 (would have done it sooner day 10), SG 1.010.
|
|
|
Pumpkin Eater Ale
|
Autumn Seasonal Beer
|
93 Gallons |
1.081 |
1.014 |
8.71 |
19.26 |
18.86 °L
|
717 |
1 |
|
|
|
| Boil
Size: 101 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 75 |
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: 8/16/2018 10:46 PM |
| Notes: ADD 25# of pumpkin to MASH, 25# to BOIL, 25# when pumping into the fermenter. Last 15 is TBD. |
|
|
Playa Flamingo No.2 (hibiscus Saison)
|
Saison
|
6 Gallons |
1.051 |
1.009 |
5.55 |
35.08 |
3.49 °L
|
717 |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/27/2017 11:10 PM |
| Notes: |
|
|
Barleywine
|
American Barleywine
|
5.5 Gallons |
1.103 |
1.015 |
11.45 |
107.72 |
16.64 °L
|
717 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2017 9:42 PM |
| Notes: |
|
|
|
|