|
SP 79 #3
|
American IPA
|
11 Gallons |
1.06 |
1.012 |
6.28 |
91.71 |
10.36 °L
|
693 |
0 |
|
|
Author:
|
|
Phillip Davis
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 68 |
Mash Thickness: 1.5 |
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: 9/8/2017 8:30 PM |
Notes: OG 1.062
9/30/2017- carbonated last night. I did two separate 5 gallon carboys with one of them pitched with dregs from the Flagship yeast that was either infected with brett or some cross-contamination with a Belgian strain. The other 5 gallon carboy was pitched with Funk town yeast. The funk town yeast had a more neutral flavor and aroma profile with the other lending to a fairly pronounced Belgian character. Either way, I blended the two 1/2 and 1/2 to both kegs that I racked in.
I do like the interplay of the subtle characteristics of more complex yeast strains on hop forward ales. However, I think what I'm getting isn't subtle enough. The base malt, hop bill, water chemistry and etc is right on point, but I think I'm getting more of a Belgian IPA beer that comes across fairly cloying/sweet. The Funktown ended at 1.018 and the other ended at 1.008 with the blend being about 1.013, but the dominant character is the stone fruit hop characteristics accentuating the banana/clove character. Probably need to watch on my pitching rates a little closer (Although I did a good size starter) and/or give a little more time to dry up on the funk town strain.
might be smart to do separate yeast starters for brett-sac and Vermont with 1 liter of vermont and 1/2 liter of brett-sac for getting better ratios and healthier pitching rates? |
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Old Main Brown Ale
|
American Brown Ale
|
260 Gallons |
13.072 |
3.202 |
5.3 |
17.52 |
24.67 °L
|
693 |
0 |
|
|
Author:
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|
|
|
| Boil
Size: 261.65 Gallons |
Boil Time: 60 |
Boil Gravity: 13 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2022 9:05 PM |
| Notes: |
|
|
American Pale Ale Nº2 Tarkus
|
American Pale Ale
|
20 Litres |
1.056 |
1.01 |
6.06 |
42.96 |
5.93 °L
|
693 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 12/1/2021 12:11 PM |
| Notes: |
|
|
Maple Red Ale II
|
American Amber Ale
|
16 Litres |
1.051 |
1.008 |
5.74 |
21.26 |
18.8 °L
|
693 |
0 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 57 |
Mash Thickness: 3.495 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: dextrose |
Priming Amount: 118.8 g |
Creation
Date: 2/11/2021 3:39 PM |
Notes: - Add maple syrup 2 minutes before end of boil to keep its flavor
- Minerals calculated is Brun n' water excel sheet |
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American Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.058 |
1.014 |
5.79 |
24.67 |
32.92 °L
|
693 |
2 |
|
|
Author:
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|
|
| Boil
Size: 6.48 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 11.76 psi |
Creation
Date: 11/17/2020 7:37 PM |
| Notes: |
|
|
Gordon Strong‘s American Pale Ale
|
American Pale Ale
|
5 Gallons |
1.048 |
1.012 |
4.75 |
44.71 |
5.57 °L
|
693 |
0 |
|
|
Author:
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|
GL
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 6/3/2020 5:45 AM |
Notes: Gordon Strong ‘s American Pale Ale
(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.012
IBU = 35 SRM = 5 ABV = 4.8%
By Gordon Strong of Beavercreek, Ohio, winner of the 13th Dayton Beerfest (Dayton, OH – 131 entries)
Ingredients
5 lbs. 12 oz. (2.6 kg) North American 2-row brewers malt
2 lbs. 8 oz. (1.1 kg) UK Golden Promise malt
1 lb. 12 oz. (0.79 kg) German Munich I malt
5.2 AAU Centennial hops (first wort hop) (0.5 oz./14 g at 10.3% alpha acids)
6.5 AAU Amarillo® hops (5 min.) (0.75 oz./21 g at 8.6% alpha acids)
11.3 AAU Citra® hops (5 min.) (0.75 oz./21 g at 15% alpha acids)
0.5 oz. (14 g) Centennial hops (0 min.)
0.75 oz. (21 g) Amarillo® hops (hopback)
0.75 oz. (21 g) Citra® hops (hopback)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Two or three days before brew day, make a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. This recipe uses RO water. Add 1⁄4 tsp. 10% phosphoric acid per 5 gallons (19 L) of water. Use 1⁄2 tsp. calcium chloride and 1⁄2 tsp. gypsum in the mash.
Mash all grains in 15 qts. (14 L) of 152 °F (67 °C) water for 60 minutes. Sparge with 169 °F (76 °C) water until 6.5 gallons (25 L) of wort are collected (put the FWH hops in the kettle while sparging). Boil for 75 minutes, adding hops at the indicated times. The 0 minute hops are added after the heat is turned off. The hopback hops are used in a hopback between the kettle and the chiller. If you do not have a hopback, you can add these as you begin chilling the wort. Chill to 64 °F (18 °C).
Oxygenate, then pitch the yeast starter. Ferment at 64 °F (18 °C) until completed. Prime and bottle condition, or keg and force carbonate. |
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|
Hazy Pale Ale
|
American Pale Ale
|
5 Gallons |
1.061 |
1.014 |
6.12 |
30.56 |
6.4 °L
|
693 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 11/26/2019 5:02 PM |
Notes: Al terminar los 60 minutos de hervido, apagar la estufa y seguir revolviendo el wort por 10 minutos.
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|
|
XPA
|
American Pale Ale
|
21 Litres |
1.056 |
1.01 |
5.97 |
39.55 |
3.41 °L
|
693 |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 72 |
Mash Thickness: 3 |
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: 10/5/2018 7:30 AM |
Notes: METHOD:
Fill clean Kettle with 16 litres of water at 67 °C. Add Mash Salts - 2 tsp or 10g of Gypsum (Calcium Sulphate)
Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 67 °C (152 °F).
Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete for 60 minutes.
Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes.
Fly sparge slowly with 14 Litres of 76 °C (168 °F ) water, collecting wort until the pre-boil kettle volume is around 28.5 L (6.5 gallons).
The total boil time will be 90 minutes.
Deltafloc or Irish Moss is added with first hop addition of 30 gram of El Dorado at 75 mins in or 15 mins remaining on the boil.
Add second hop addition of 20 grams of El Dorado into the Boil with 5 mins remaining.
Add third hop addition of 20 grams of Equanot into the Boil at flameout or 0 minutes remaining.
At flameout, cool wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch liquid GigaYeast or 2 x sachets of dry yeast into pre oxygenated wort.
Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F ) to ensure full attenuation.
On approximately Day 5 of fermentation when attenuation has reached about 80 percent, add the first dry hop addition of 50 grams of El Dorado .
Wait 3 days, then remove the first dry hop addition and add the second addition of 50 grams of Equanot hops and dry hop for another 3 days.
When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Prost!
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Blackout
|
Imperial Stout
|
29 Litres |
1.091 |
1.019 |
10.31 |
59.31 |
39.24 °L
|
693 |
0 |
|
|
|
| Boil
Size: 36.7 Litres |
Boil Time: 120 |
Boil Gravity: 1.068 |
Efficiency: 65 |
Mash Thickness: 3.62 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: Muntons Carbonation Drops |
Priming Amount: 1 per 0,5l bottle |
Creation
Date: 8/12/2018 10:38 AM |
Notes: 2.5l starter with 2 Pure Pitch packages of yeast
No sparge |
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|
Amber Julebrise
|
American Amber Ale
|
140 Litres |
1.052 |
1.009 |
5.61 |
52.44 |
9.39 °L
|
693 |
0 |
|
|
|
| Boil
Size: 162 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2017 2:42 PM |
Notes: add 3 protafloc tabs when 15 min remaining
add 7-8 grams of yet nutrition when 2 min remaining
14 days fermentation
|
|
|
Stout
|
American Stout
|
70 Gallons |
1.051 |
1.013 |
5.05 |
27.41 |
39.16 °L
|
693 |
0 |
|
|
|
| Boil
Size: 65 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
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: 12/9/2015 4:04 PM |
| Notes: |
|
|
Shornstein IPA
|
American IPA
|
30 Litres |
1.061 |
1.01 |
6.61 |
41.22 |
11.94 °L
|
693 |
0 |
|
|
|
| Boil
Size: 37.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
Mash Thickness: 3.1 |
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: 7/26/2017 3:42 PM |
| Notes: |
|
|
Double Pungent Porter
|
American Porter
|
5.25 Gallons |
1.059 |
1.011 |
6.3 |
32 |
28.49 °L
|
693 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.48 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2017 11:54 PM |
| Notes: |
|
|
Årstaviken IPA Special
|
American IPA
|
25 Litres |
1.062 |
1.011 |
6.67 |
63.78 |
5 °L
|
693 |
3 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 58 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2017 11:24 AM |
Notes: Infusionsmäskning
67 grader C i Kylbox. Häll på 76C vatten.
Laktemperatur: 76 grader C. |
|
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Star 69
|
American IPA
|
5.5 Gallons |
1.059 |
1.011 |
6.23 |
65.28 |
4.95 °L
|
693 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2017 2:51 AM |
| Notes: |
|
|
Xie's S03 #27 - Brownie Ale
|
American Brown Ale
|
21 Litres |
1.054 |
1.011 |
5.63 |
16 |
18.14 °L
|
693 |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 1/15/2017 6:46 AM |
| Notes: |
|
|
Punker IPA
|
American IPA
|
135 Litres |
1.062 |
1.014 |
6.27 |
63.8 |
5.49 °L
|
693 |
2 |
|
|
|
| Boil
Size: 150 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 73 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: sugar |
Priming Amount: 6g/liter |
Creation
Date: 11/18/2016 1:17 PM |
| Notes: 125g US-05, |
|
|
Mosaic MO SMaSH
|
American IPA
|
22.5 Litres |
1.069 |
1.014 |
7.23 |
61.65 |
6.76 °L
|
693 |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 11/14/2016 10:49 AM |
| Notes: |
|
|
Smussbrau (Smuss Amber Ale)
|
American Amber Ale
|
21 Litres |
1.057 |
1.011 |
6.05 |
35.39 |
21.79 °L
|
693 |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 69 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/4/2016 5:36 PM |
| Notes: |
|
|
Chad Chocolate Porter 01
|
American Porter
|
23 Litres |
1.055 |
1.014 |
5.29 |
29.02 |
35.43 °L
|
693 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 75 |
Boil Gravity: 1.047 |
Efficiency: 78 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/27/2016 6:12 PM |
| Notes: |
|
|
|
|