|
Lara
|
American Stout
|
6 Gallons |
16.495 |
4.302 |
6.65 |
0 |
16.59 °L
|
679 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 12.5 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2019 7:02 PM |
Notes: Social Kitchen and Brewery's brewmaster Kim Sturdavant says: "I would encourage folks to add the enzyme in the mash, shoot for a mash temp of 143 - 146 to not denature the enzyme. The equivalent of 20mls / 100#s of grain is enough. Add the enzyme 1/3 of the way into mashing to ensure the mash isn't too hot to denature the enzyme. Stir very well and let the mash have an hour-long rest to let the enzyme do its work."
"The other option would be to add the enzyme to the kettle while lautering, then hold off on heating the kettle until all wort is in and has 30 minutes of contact with the enzyme at around 145 degrees (lower would be fine, too)."
"The enzyme will denature in the boil, but it's already done its work."
"That would all mean that the amylo in the fermentation is no longer needed. I'm finding better results with fermentation character and hop aromatics by having no enzyme present in the fermentation."
Lastly, it is very important to add nutrient to the boil as well as 1/2 way through fermentation (with something like BSG's Startup) since the wort will be almost entirely glucose, there is not a lot of nutrition for the yeast. |
|
|
ZoZo
|
Doppelbock
|
22 Litres |
1.08 |
1.018 |
8.19 |
18.75 |
22.87 °L
|
679 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2024 9:30 AM |
Notes: DECOCCIÓN:
Realizar empaste a 53ºC y mantener temperatura durante 15min. para extraer proteasas y compuestos FAN, que nos ayudaran a la clarificación del mosto.
Extraeremos 5 litros del mosto en una segunda olla y lo llevaremos a ebullición donde lo mantendremos 20min y lo volveremos a introducir en el mosto de la olla principal.
Subir temperatura a 66ºC y mantener temperatura durante 60min. Descanso para la formación de maltosa. Cuando llevemos transcurridos 30 min del tiempo, extraeremos 5 litros del mosto en una segunda olla y lo llevaremos a ebullición donde lo mantendremos 20min y lo volveremos a introducir en el mosto de la olla principal.
Una vez introducido el mosto de temperatura elevada, nuestro olla alcanzara +/- los 74ºC temperatura que deberemos de mantener y realizar la 2º maceración durante unos 20min y añadir 0.2Kg de la malta Carafa I , para posteriormente realizar la sacarificación. 76ºC10min
Realizar lavado. 10L PH 5.8
FERMENTACIÓN:
Levadura Bavarian Lager M76 – 1.5 gr/l.
Rehidratada en agua embotellada/ esterilizada a 25ºC
Inoculación a 14ºC
En inicio de actividad descenso a 9ºC
A falta de 15 puntos DF subir temperatura para terminar la fermentación en 16ºC durante +/-4 dias
Bajar 2 días a 12ºC
Bajar 2 días a 10ºC.
Purgar levadura.
Choque de frío a 0-1ºC de 48h a 72h
Realizar Purgas Necesarias
MADURACIÓN:
De 4 a 6 semanas entre 3-4ºC
|
|
|
50th Brew Session Bonanza Beer
|
Russian Imperial Stout
|
14 Litres |
1.099 |
1.024 |
9.91 |
37.25 |
35.35 °L
|
679 |
1 |
|
|
|
| Boil
Size: 20.6 Litres |
Boil Time: 120 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 11/19/2022 2:35 AM |
Notes: Celebration of 50 brew sessions in Brewers Friend with a super rich "barrel aged" imperial stout.
I'm sure I've brewed more than 50 times, but since the records of all those are lost I'll just go off the brewers friend session count.
Coffee was ground using my espresso coffee machine and put in to the mash with the grains.
Note: this was supposed to be an imperial stout but turned out as an imperial brown ale because I didn't put enough roasted malt in it. |
|
|
Ephiphany Ruby Red
|
California Common Beer
|
5.5 Gallons |
1.05 |
1.013 |
4.83 |
25.23 |
22.78 °L
|
679 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.091 |
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: 2/21/2022 10:31 PM |
| Notes: |
|
|
Katerw'Alt 2021
|
North German Altbier
|
5.5 Gallons |
1.058 |
1.012 |
6.03 |
36.98 |
24 °L
|
679 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 9/14/2021 4:38 PM |
| Notes: |
|
|
Mocni Chorni Chary
|
Sweet Stout
|
9 Litres |
1.085 |
1.026 |
7.66 |
45.26 |
36.31 °L
|
679 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: dextrose |
Priming Amount: 37.1 g |
Creation
Date: 11/17/2020 1:18 PM |
| Notes: |
|
|
Lockdown Breakfast Stout
|
Oatmeal Stout
|
10 Litres |
1.052 |
1.012 |
5.17 |
29.31 |
29.85 °L
|
679 |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 70 |
Boil Gravity: 1.035 |
Efficiency: 70 |
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: 4/15/2020 9:42 AM |
| Notes: |
|
|
Baltic Porter With Lactose
|
Baltic Porter
|
42 Litres |
23.911 |
8.077 |
9 |
29.16 |
41.51 °L
|
679 |
0 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 90 |
Boil Gravity: 20.4 |
Efficiency: 69 |
Mash Thickness: 3 |
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: 10/31/2019 9:50 AM |
| Notes: |
|
|
Mike's Irish Red
|
Irish Red Ale
|
5 Gallons |
1.067 |
1.021 |
5.96 |
20.99 |
24.46 °L
|
679 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
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: N/A |
Creation
Date: 7/24/2019 5:02 AM |
| Notes: |
|
|
Red Ale II
|
Irish Red Ale
|
100 Litres |
1.052 |
1.013 |
5.03 |
20.44 |
10.92 °L
|
679 |
0 |
|
|
|
| Boil
Size: 120 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2019 10:26 PM |
| Notes: |
|
|
Awesome Recipe
|
American Pale Ale
|
5.5 Gallons |
1.055 |
1.015 |
5.21 |
36.01 |
9.2 °L
|
679 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2015 8:07 PM |
| Notes: |
|
|
Woodford AK
|
Standard/Ordinary Bitter
|
28 Litres |
1.029 |
1.007 |
2.89 |
26.53 |
8.59 °L
|
679 |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 1/20/2019 8:16 AM |
| Notes: |
|
|
Jim Nesseth
|
American Pale Ale
|
3 Gallons |
1.067 |
1.016 |
6.63 |
31.35 |
7.63 °L
|
679 |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Sugar |
Priming Amount: 3.0 |
Creation
Date: 7/1/2018 7:17 PM |
| Notes: |
|
|
Brekkie Stout
|
Oatmeal Stout
|
45 Litres |
1.061 |
1.014 |
6.14 |
93.01 |
48.59 °L
|
679 |
0 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 74 |
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: 8/23/2017 9:11 PM |
| Notes: |
|
|
May The Schwarzbier With You
|
Schwarzbier
|
5 Gallons |
1.052 |
1.012 |
5.18 |
30.78 |
24.89 °L
|
679 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2017 2:47 AM |
| Notes: |
|
|
Centennial Blonde
|
Blonde Ale
|
5.5 Gallons |
1.041 |
1.008 |
4.22 |
24.56 |
3.73 °L
|
679 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
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: 7/17/2015 1:22 PM |
Notes: strike at 161 degrees
sparge at 168 degrees |
|
|
Chode Session IPA
|
American Pale Ale
|
5.5 Gallons |
1.05 |
1.011 |
5.16 |
37.02 |
6.21 °L
|
679 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 90 |
Mash Thickness: 1.2 |
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: 5/22/2015 10:57 PM |
| Notes: |
|
|
Reds Dead.
|
Irish Red Ale
|
50 Litres |
1.051 |
1.013 |
5.04 |
34.49 |
13.12 °L
|
679 |
0 |
|
|
|
| Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 5/14/2015 11:12 AM |
| Notes: |
|
|
Vanilla Grilla
|
Robust Porter
|
10 Gallons |
1.058 |
1.017 |
5.39 |
29.49 |
35.84 °L
|
679 |
1 |
|
|
|
| Boil
Size: 10.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2015 6:12 PM |
| Notes: Split vanilla bean vertically and let sit in dark rum for two days prior to boil. Add at flameout. |
|
|
Blonde Ale
|
Blonde Ale
|
5.5 Gallons |
1.056 |
1.016 |
5.33 |
0 |
4.3 °L
|
679 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2015 11:49 PM |
| Notes: |
|
|
|
|