|
Les Ides Spring Saison
|
Saison
|
6.2 Gallons |
1.054 |
1.004 |
6.47 |
29.07 |
6.08 °L
|
695 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: Table Sugar |
Priming Amount: 5.0 oz |
Creation
Date: 2/3/2019 6:23 PM |
| Notes: |
|
|
Rye IPA
|
Specialty IPA: Rye IPA
|
12 Litres |
1.061 |
1.01 |
6.6 |
72.36 |
11.36 °L
|
695 |
1 |
|
|
|
| Boil
Size: 17.95 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: sucrose |
Priming Amount: 73.8 g |
Creation
Date: 4/15/2024 12:24 PM |
Notes: Original gravity 1.051
Final gravity 1.010
ABV 5.38 %
80 % attenuation |
|
|
Forst IPA
|
American IPA
|
25 Litres |
1.068 |
1.017 |
6.73 |
115.18 |
16.57 °L
|
695 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 138.9 g |
Creation
Date: 7/12/2022 2:35 PM |
| Notes: |
|
|
Pompous Ass
|
American IPA
|
5.5 Gallons |
1.07 |
1.014 |
7.39 |
76.21 |
14.73 °L
|
695 |
1 |
|
|
|
| Boil
Size: 7.94 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 23.72 psi |
Creation
Date: 4/30/2022 4:59 PM |
| Notes: |
|
|
Niko's Golden IPA
|
American IPA
|
25 Litres |
1.056 |
1.011 |
5.94 |
45.74 |
3.87 °L
|
695 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
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: 2/19/2022 9:32 AM |
| Notes: Hops profile loosely based on Onkel i Amerika. |
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|
Awesome Recipe
|
Dark Mild
|
20.8 Litres |
1.061 |
1.012 |
6.32 |
20.85 |
24.74 °L
|
695 |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2021 9:56 AM |
| Notes: |
|
|
Lost Minotaur
|
Specialty IPA: Belgian IPA
|
5.5 Gallons |
1.064 |
1.014 |
6.49 |
62.39 |
6.09 °L
|
695 |
0 |
|
|
|
| Boil
Size: 6.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/31/2020 2:19 AM |
| Notes: |
|
|
Holy Smoking Bock
|
Classic Style Smoked Beer
|
5.7 Gallons |
1.06 |
1.013 |
6.13 |
29.66 |
8.55 °L
|
695 |
1 |
|
|
|
| Boil
Size: 7.04 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 71 |
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: 9/15/2019 3:27 AM |
| Notes: |
|
|
French Farmhouse Ale
|
Saison
|
5.5 Gallons |
1.057 |
1.012 |
5.99 |
21.99 |
3.24 °L
|
695 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.105 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2019 5:47 PM |
| Notes: |
|
|
ReReloaded IPA
|
American IPA
|
21 Litres |
1.059 |
1.011 |
6.32 |
1.71 |
9.73 °L
|
695 |
0 |
|
|
|
| Boil
Size: 5 Litres |
Boil Time: 10 |
Boil Gravity: 1.25 |
Efficiency: 28 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/28/2019 10:07 AM |
| Notes: |
|
|
Saison De Wadmalaw
|
Saison
|
5.5 Gallons |
1.061 |
1.018 |
5.61 |
20.61 |
3.37 °L
|
695 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2015 9:21 PM |
Notes: Yeast starter 1 Liter water and 1 Cup DME
Peppers added at 10min |
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|
Awesome Recipe
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.098 |
1.027 |
9.31 |
39.01 |
23.72 °L
|
695 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2018 6:39 PM |
| Notes: |
|
|
Berliner Weissbier
|
Berliner Weisse
|
8 Gallons |
1.035 |
1.005 |
3.87 |
0 |
2.73 °L
|
695 |
0 |
|
|
|
| Boil
Size: 8.35 Gallons |
Boil Time: 5 |
Boil Gravity: 1.033 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2018 4:33 PM |
Notes:
Souring Wort:
As an example, say that 5 gallons of wort has a pH of 5.0 just before pitching the Lactobacillus culture. Begin by adding 5 mL (1 US teaspoon) of food grade lactic acid to the wort for a target of ~4.4 pH. Stir gently, then take another pH reading. Continue to add 1-2 mL of lactic acid until the wort has the desired pH. Once a pH of 4.0 - 4.4 is reached, pitch the Lactobacillus culture. This small amount of lactic acid shouldn't have much of an impact on flavor.
OYL-605
Steps
1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.
Mash in at 145°f for 60 minutes; if hops have to be used, then make sure to add the hops to the mash.
Sparge as normal.
Bring the wort to a boil and then turn the heat off (no need to boil for more than a couple of minutes).
Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion.
Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.
After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional; see kettle souring). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.
Rack or transfer off as normal to bottles or a keg. |
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|
Belgiany Cider
|
Other Specialty Cider or Perry
|
9.6 Litres |
1.04 |
1.001 |
5.15 |
0 |
20.75 °L
|
695 |
1 |
|
|
|
| Boil
Size: 9.6 Litres |
Boil Time: N/A |
Boil Gravity: 1.04 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2017 11:32 AM |
Notes: * Apple juice is Berri 2.4L Apple Juice
* Yeast is Keg King 15gr Fermentis Cider Yeast
* Candi syrup is for back sweetening/flavouring only. Add after primary is complete. Add 250gr to cider, and pasteurize in Braumeister @70C for 15 mins before cooling and kegging.
* could skip pasteurization step, but won't be able to bottle and redistribute in case it is ever stored at room temp. |
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|
Cottage House Saison
|
Saison
|
5.5 Gallons |
1.063 |
1.01 |
7 |
34.92 |
6.47 °L
|
695 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2017 6:58 PM |
Notes: Orange Blossom Honey - add @ flame out
1.5tsp fresh cracked black pepper added at 5 minutes. |
|
|
Extract IPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.016 |
6.41 |
65.76 |
9.33 °L
|
695 |
1 |
|
|
Author:
|
|
david@gnomebrewshop.com
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.119 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2017 7:51 PM |
| Notes: |
|
|
Asdasd
|
American Light Lager
|
5.5 Gallons |
1.008 |
1.002 |
0.75 |
0 |
0.87 °L
|
695 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.014 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2016 6:49 PM |
| Notes: |
|
|
Mint Chocolate Stout
|
American Stout
|
5 Gallons |
1.064 |
1.016 |
6.26 |
44.36 |
39.99 °L
|
695 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2015 7:01 AM |
| Notes: |
|
|
Experiment
|
Classic American Pilsner
|
5 Gallons |
1.049 |
1.012 |
4.8 |
30.58 |
3.17 °L
|
695 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/28/2015 3:38 PM |
| Notes: |
|
|
Dunkle
|
Dunkelweizen
|
10 Gallons |
1.05 |
1.013 |
4.89 |
14.9 |
14.44 °L
|
695 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2015 2:12 PM |
| Notes: |
|
|
|
|