|
Ebbergarden Echo
|
American Pale Ale
|
15 Litres |
1.052 |
1.013 |
5.05 |
73.74 |
4.92 °L
|
716 |
1 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
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: 7/11/2019 3:34 PM |
| Notes: |
|
|
Strapon 2
|
Czech Pale Lager
|
10 Litres |
1.039 |
1.008 |
4.13 |
33.53 |
2.55 °L
|
716 |
0 |
|
|
|
| Boil
Size: 15.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2023 10:38 AM |
| Notes: |
|
|
Fresh Fruits Of Banksi-air
|
Specialty Fruit Beer
|
22.3 Litres |
1.076 |
1.035 |
5.43 |
18.28 |
5.01 °L
|
716 |
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. |
|
|
Spiced Winter Lager (2022)
|
Winter Seasonal Beer
|
5.25 Gallons |
1.052 |
1.013 |
5.07 |
21.32 |
17.99 °L
|
716 |
1 |
|
|
|
| Boil
Size: 6.46 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2022 1:47 PM |
Notes: Flavor with tincture at bottling - the flavor, particularly orange, will mellow after 3-4 weeks in the bottle.
Tincture:
Prepare after you pitch the yeast - allow tincture to develop while beer is fermenting.
2-3 3" cinnamon sticks, chopped fine; 1 oz. of chopped fresh ginger; and, 1/2 oz. of bitter orange peel. Place into mason jar and add enough high-quality vodka to cover; add more vodka once spices have soaked up the initial amount.
[3/2023]. This was my least favorite of the winter lager clones. The spices were over the top powerful and made it more of a gingerbread lager. Consider leaving most of the spices out next year or making something different. |
|
|
Lutra Pseudo-bock, July 2022
|
Eisbock
|
4.5 Gallons |
1.115 |
1.025 |
11.78 |
33.65 |
6.21 °L
|
716 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 180 |
Boil Gravity: 1.074 |
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: 7/4/2022 12:31 PM |
| Notes: Consider brewing four gallons, then when fermentation is complete, moving green beer onto one gallon batch of helles brewed with lager yeast at high krausen, allowing to carbonate, then lagering. |
|
|
NEM Choc Stout
|
Sweet Stout
|
4.5 Gallons |
1.034 |
1.014 |
2.67 |
12.59 |
35.23 °L
|
716 |
1 |
|
|
|
| Boil
Size: 4.95 Gallons |
Boil Time: 30 |
Boil Gravity: 1.023 |
Efficiency: 30 |
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: 5/22/2022 3:15 PM |
| Notes: |
|
|
LA NZPA
|
American Pale Ale
|
5 Gallons |
1.015 |
1.003 |
1.62 |
13.32 |
4.38 °L
|
716 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.011 |
Efficiency: 25 |
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: 5/21/2022 12:31 AM |
| Notes: |
|
|
Bobbie's Belgian Blonde Bombshell
|
Belgian Blond Ale
|
5 Gallons |
1.063 |
1.012 |
6.57 |
30.96 |
7.41 °L
|
716 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
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: 3/22/2021 7:30 PM |
Notes: Forgot to add candi during boil. Added it while pitching into carboy. Used washed yeast from previous batch - WLP550.
Dry hopped 6 days after brew. It's already at FG, so I'll let it sit 3 days then keg. |
|
|
Harpo
|
International Pale Lager
|
5.5 Gallons |
1.046 |
1.007 |
5.07 |
18.08 |
3.4 °L
|
716 |
0 |
|
|
|
| Boil
Size: 6.85 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 53 ° F |
Priming Method: co2 |
Priming Amount: 10.23 psi |
Creation
Date: 10/31/2019 6:32 PM |
Notes: St. Paddys day lager. Adapted from Barclay Perkins original 1962 logs. They used up to 17% corn and mycozyme, (alpha-amylase).
Malt forward. Very clear yellow, crisp and good body, lasting head even when ice cold. Needs at least a month lagering.
- Barclay Perkins logs show a Danish/Copenhagen yeast. I prefer S-23 yeast because it attenuates well and very clean but I've substituted 34/70 also. Just remember to ferment in the low temp range and do a good diacetyl rest with S-23 to avoid any "fruity" flavors.
- A step mash at 129, 147° and 158° for 30 min each with mash out at 170° for 15 min brings out the best.
-This beer really benefits from lagering, 4 weeks min, 6 weeks really cleans it up nicely. |
|
|
Tom's Pilsner
|
German Pils
|
32 Gallons |
1.049 |
1.011 |
4.99 |
34.91 |
3.44 °L
|
716 |
4 |
|
|
|
| Boil
Size: 34 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2019 5:15 PM |
| Notes: No additional calcium. |
|
|
Simcoe Smash
|
American Pale Ale
|
21 Litres |
1.053 |
1.01 |
5.58 |
47.99 |
5.53 °L
|
716 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2016 2:04 PM |
| Notes: |
|
|
TerraRye Pale Ale
|
American Pale Ale
|
6.5 Gallons |
1.053 |
1.012 |
5.46 |
31.97 |
5.86 °L
|
716 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 75 |
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: 6/5/2019 6:14 PM |
| Notes: |
|
|
Blonde Ale
|
Blonde Ale
|
18.5 Litres |
9.969 |
1.945 |
4.24 |
25.46 |
5.37 °L
|
716 |
1 |
|
|
|
| Boil
Size: 27.2 Litres |
Boil Time: 60 |
Boil Gravity: 6.9 |
Efficiency: 61 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2019 8:10 PM |
| Notes: |
|
|
Oatmeal Stout I
|
Oatmeal Stout
|
24 Litres |
1.053 |
1.01 |
5.64 |
32.17 |
33.55 °L
|
716 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2019 4:05 PM |
| Notes: |
|
|
BROW PORTER CHOCOLATE
|
British Brown Ale
|
63 Litres |
1.043 |
1.012 |
4.09 |
20.38 |
20.32 °L
|
716 |
0 |
|
|
|
| Boil
Size: 72 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2018 11:24 PM |
| Notes: |
|
|
Try Not To Ruin It
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.079 |
1.021 |
7.61 |
57.66 |
4.78 °L
|
716 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
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: 10/30/2018 8:28 PM |
| Notes: |
|
|
Boxers Are Dogs Too
|
American IPA
|
4.7 Litres |
1.06 |
1.011 |
6.39 |
50.97 |
11.43 °L
|
716 |
1 |
|
|
|
| Boil
Size: 7.1 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 37.5 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2017 7:44 AM |
| Notes: |
|
|
Aegean Drift
|
American IPA
|
5 Gallons |
1.077 |
1.013 |
8.38 |
79.78 |
10.42 °L
|
716 |
1 |
|
|
|
| Boil
Size: 9.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2017 4:02 PM |
| Notes: |
|
|
007: Goldenrye # 2
|
Specialty IPA: Rye IPA
|
5 Gallons |
1.06 |
1.016 |
5.83 |
75.11 |
7.38 °L
|
716 |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 68 |
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: 5/9/2017 2:07 AM |
| Notes: |
|
|
Experimental Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.06 |
1.014 |
6.04 |
36.24 |
6.85 °L
|
716 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2017 2:36 AM |
| Notes: good recipe for testing yeast/hops. |
|
|
|
|
