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Good Bye Brew Day Tuesday
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Experimental Beer
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56 Litres |
1.063 |
1.013 |
6.49 |
25.04 |
9 °L
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680 |
1 |
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| Boil
Size: 61.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 78 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 35 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/20/2020 5:16 PM |
| Notes: |
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Winter Warmer
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Winter Seasonal Beer
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12 Gallons |
1.067 |
1.015 |
6.86 |
25.77 |
16.31 °L
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680 |
0 |
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| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 72 |
Mash Thickness: 2 |
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: 10/17/2023 3:46 AM |
| Notes: |
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Psychedelic Dream Hazy IPA
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Specialty IPA: New England IPA
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23 Litres |
1.063 |
1.011 |
6.86 |
21.54 |
4.06 °L
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680 |
0 |
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| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 80 |
Mash Thickness: 3.65 |
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: 9/30/2023 2:54 AM |
| Notes: |
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One Small Step Hazy Ipa 10bbl
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Specialty IPA: New England IPA
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310 Gallons |
1.064 |
1.014 |
6.58 |
30.71 |
3.8 °L
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680 |
0 |
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| Boil
Size: 341 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 86 |
Mash Thickness: 1.3 |
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: 10/19/2022 8:56 PM |
Notes:
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Vicky's Moderately Less Attractive Sister
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Specialty IPA: New England IPA
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5.5 Gallons |
1.074 |
1.016 |
7.58 |
69.63 |
5.58 °L
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680 |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2022 11:39 PM |
| Notes: |
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NEIPA - Voss
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Specialty IPA: New England IPA
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5.5 Gallons |
1.073 |
1.014 |
7.66 |
0 |
6.87 °L
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680 |
1 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 61 |
Mash Thickness: 1.27 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 86 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/15/2021 3:41 AM |
| Notes: Pitched yeast into 90 degree wort. Yeast took off within a few hours. Wrapped fermenter in blankets to keep heat in. At 24 hours added dry hop addition. Kegged on day 5. |
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Sour
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Wild Specialty Beer
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20 Litres |
1.062 |
1.017 |
5.9 |
10.54 |
6.64 °L
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680 |
0 |
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| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 45 |
Mash Thickness: 2.5 |
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: 10/16/2021 5:52 AM |
| Notes: |
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BGS Hypa II NEIPA
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Specialty IPA: New England IPA
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6 Gallons |
1.062 |
1.012 |
6.53 |
17.54 |
7.67 °L
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680 |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 4/12/2021 11:14 AM |
Notes: Not sure of exact hop breakdown, but will make an attempt to calculate. Received 3-packages (1, 2, 3) for adding to recipe. #1 - 103.7 gr, #2 - 124 gr, and #3 - 94 gr.
#1 - very strong citrus aroma
#2 - citrus, mint, grassy notes in the aroma
#3 - earthy, floral, maybe tropical fruit aroma
Also, not totally sure of the grain mix, but from experience would say this is pretty close. Note, I've added Pilsner Malt (2lbs); Caramel Malt (0.5 lbs); and White Wheat Malt (0.5lbs) over and above the kit.
Fermented in primary for 6-days, moved to secondary and began dry hopping. Going with no more than 4-days of dry hopping time per recent articles read about dry hopping techniques and maximum aroma extraction...etc. See temp. and spg. graphs.
Dry hopped with #2 package on 4/17 am.
Dry hopped with #3 package on 4/19 am.
Will transfer and bottle/keg on 4/22.
First taste - 4/26...OMG super citrus aroma, with flavor notes of sweet orange, bitter grapefruit, mango, and a light liquorice finish. This is Florida sunshine in the glass. |
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Strong Saison (Julius)
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Wild Specialty Beer
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5 Gallons |
1.082 |
1.015 |
8.74 |
47.79 |
12.28 °L
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680 |
0 |
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 69 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/2/2013 2:36 PM |
Notes: 12/17
Primed 5 gallons at 50 degrees with 3.2 oz. corn Sugar for 2.55 volumes CO2. (if 60 degrees, 2.35 volumes; if 45 degrees, 2.7 volumes)
Got some aroma of fresh apples. Could be cleaned up in bottle conditioning. Could be caused by unfinished ferm/yeast health/aeration or O2 in beer during dry hopping.
12/14 1.015, final dry hop 3 oz (short 1 Oz Mosaic) purged with CO2 cartridge.
12/10 reading 1.019, smells incredible, tastes great. Ferm slowing.
12/7 (3 days into ferm) added “high krausen” hops
Approx
2g CaCl
5g CaSO4
Approx 7 gallons
Mash in 153/. Finish at 151
Dry hop at the very end to avoid vegetal character (3-4 days)
11/29/21
Spitballing a 60% efficiency since this is Zach G's equipment and we'll likely do a mash basket and first wort runnings for a first 6 gallon boil (5 gallon final yield).
Then sparge for a small beer of who knows how many gallons.
1g/gallon CaCl maintains ion levels of 72 ppm Ca, 127 ppm Chl.
1g/gallon CaSO4 maintains ion levels of 61ppm Ca, 147ppm SO4
The optimal brewing water range for:
Calcium is 50-150 ppm
Sulfate 150-200 ppm (pale) (not to exceed 400)
Chloride 150 (not to exceed 250)
ESTIMATING 6 gallons for big beer and 5 gallons for small beer
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3.50 g CaCl in last brewday to support hop and malt profile (see below). Only added to strike water, forgot to add to sparge to maintain profile levels.
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http://www.brewersfriend.com/mash/
http://www.brewheads.com/batch.php
PAST MASH REFERENCE NUMBERS:
Grain temp: ~70
Mash tun: 80-90
Mash water: 165
Water in tun before dough-in: xxx
Mash start: 152
Mash finish: 150
Second batch sparge finished at 1.012
Collected 8.5+ gallons @ 1.045
PAST MASH REFERENCE NUMBERS:
Grain 73.5 / Mash tun ~82
Mash water 164
Water in tun before dough-in: 162.5
Mash start: 151.5
*Stir after 15 and 30 minutes, holding at 151
Grain 78 / Mash tun ~85
Mash water 164
Mash start: 150
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Lots of long chain sugars and proteins to sustain body despite high attenuation (Michael Tonsmiere echoes this in a blog): unmalted grains, flaked grains, torrified wheat
Can start with saison or mixed culture strain or with a standard sacch strain and after a week pitch a secondary strain to add complexity and (in cases of belgian saison strains) complete attenuation.
Free rise fermentation
Dry hop at the very end to avoid vegetal character (3-4 days)
Whirlpool at 150-60 provides more peachy stonefruit whereas 170-80 leans towards citrus
Oxidation preventions (Aside from reducing hot-side and cold-side aeration) add ~.5 gram ascorbic acid per gallon - add it in any time - between mash and packaging
Salt concentrations: http://howtobrew.com/book/section-3/understanding-the-mash-ph/using-salts-for-brewing-water-adjustment
CaCl (72 ppm Ca, 127 ppm Chl per gram per gallon)
CaSO4 (61ppm Ca, 147ppm SO4)
The optimal brewing water range for:
Calcium is 50-150 ppm
Sulfate 150-200 ppm (pale) (not to exceed 400)
Chloride 150 (not to exceed 250)
The chloride anion acts to make the beer seem fuller and sweeter. It has the opposite effect of sulfate. In fact, the sulfate-to-chloride ratio is a good way to gauge the effect of the brewing water on the balance of the beer. For example, a sulfate-to-chloride ratio of 2:1 or higher will tend to give the beer a drier, more assertive hop balance, while a beer with a ratio of 1:2 will tend to have a less bitter, rounder, and maltier balance. |
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Awesome Recipe
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Specialty IPA: New England IPA
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5 Gallons |
1.041 |
1.007 |
4.43 |
40.2 |
3.59 °L
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680 |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 8/7/2020 3:08 AM |
| Notes: |
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Scott's Smoked Porter
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Classic Style Smoked Beer
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5 Gallons |
1.066 |
1.02 |
5.95 |
32.09 |
34.24 °L
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680 |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 10/21/2019 2:10 AM |
| Notes: |
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Avg. Perfect Northeast IPA (NEIPA) W/Amarillo #3
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Specialty IPA: New England IPA
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6 Gallons |
1.067 |
1.017 |
6.63 |
21.9 |
5.31 °L
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680 |
1 |
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| Boil
Size: 10 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: 8.5 psi |
Creation
Date: 9/3/2019 4:21 PM |
Notes: Add the first round of dry hops on Day 3 of fermentation, add the second round on Day 6, cold crash on Day 10, rack to the keg on Day 13 and force carb. through Day 20.
Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.
Fermentation temp: 68F
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Big Bird Neipa
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Specialty IPA: New England IPA
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5.5 Gallons |
1.086 |
1.006 |
10.47 |
99.9 |
4.99 °L
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680 |
0 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 79 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2019 6:10 PM |
| Notes: |
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Gunslinger
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Specialty IPA: New England IPA
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46.5 Gallons |
14.139 |
4.162 |
5.39 |
51.99 |
3.97 °L
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680 |
0 |
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| Boil
Size: 54.9 Gallons |
Boil Time: 15 |
Boil Gravity: 12.1 |
Efficiency: 65 |
Mash Thickness: 1.4 |
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: 3/18/2019 9:10 PM |
| Notes: |
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Crazy Hazy Ipa
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Specialty IPA: New England IPA
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25 Litres |
1.069 |
1.015 |
7.09 |
41.39 |
9.04 °L
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680 |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2018 12:34 AM |
| Notes: |
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Tall Pale Tales
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Specialty IPA: New England IPA
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23 Litres |
1.069 |
1.019 |
6.51 |
42.05 |
7.26 °L
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680 |
5 |
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| Boil
Size: 24.5 Litres |
Boil Time: 30 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/25/2018 10:15 AM |
Notes: First dry hop at peak fermentation.
Second dry hop 5 days after the first.
Wait until attenuated, rest then cold crash.
Last dry hop is intended to go into the keg. |
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Coffee Black IPA
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Mixed-Style Beer
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5 Litres |
1.082 |
1.014 |
9 |
76.08 |
26.25 °L
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680 |
0 |
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| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 62 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/16/2017 12:35 AM |
| Notes: |
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Rye Whiskey
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No Profile Selected |
5 Gallons |
1.089 |
1.018 |
9.38 |
0 |
9.03 °L
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679 |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/18/2020 8:32 PM |
Notes: Corn Sugar added at flame out to hot wort
fermentation 1 week at 65 f then 3 days at 75 f
After distilling age with medium charred Oak for 6 months |
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Bourbon
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No Profile Selected |
25 Litres |
15.337 |
-0.072 |
8.25 |
0 |
4.21 °L
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679 |
0 |
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 15.3 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2021 5:16 PM |
| Notes: |
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Hybrid Mode
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No Profile Selected |
5.5 Gallons |
13.382 |
3.911 |
5.1 |
35.16 |
3.25 °L
|
679 |
0 |
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| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 11.8 |
Efficiency: 75 |
Mash Thickness: 1.75 |
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: 5/5/2023 8:21 PM |
| Notes: |
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