|
Porter On Rye Bourbon Oak Chips
|
Baltic Porter
|
5.5 Gallons |
1.09 |
1.025 |
8.55 |
48.27 |
36.5 °L
|
681 |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 75 |
Mash Thickness: 1.28 |
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: 5/8/2021 10:30 PM |
| Notes: |
|
|
Barrel Aged Dopplebock
|
Doppelbock
|
40 Litres |
1.083 |
1.02 |
8.26 |
23.67 |
13.46 °L
|
681 |
0 |
|
|
|
| Boil
Size: 47.15 Litres |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2024 9:35 PM |
Notes: 1) Mash 10kg in 45L
2) Sparge 10L
3) Mash 9.5kg
4) Sparge 10L
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Cosmic Blue IPA
|
Fruit Beer
|
25 Litres |
1.087 |
1.023 |
8.44 |
7.27 |
12.39 °L
|
681 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.198 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2023 4:36 PM |
| Notes: |
|
|
Biere De Garde
|
Strong Scotch Ale
|
5.5 Gallons |
1.084 |
1.019 |
8.51 |
24.41 |
19.34 °L
|
681 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 31.56 psi |
Creation
Date: 1/12/2022 7:20 PM |
| Notes: |
|
|
PB0057 Doppelbock 01/04/2022
|
Doppelbock
|
117 Gallons |
1.078 |
1.016 |
8.03 |
19.86 |
14.32 °L
|
681 |
0 |
|
|
|
| Boil
Size: 122 Gallons |
Boil Time: 75 |
Boil Gravity: 1.058 |
Efficiency: 83 |
Mash Thickness: 1.15 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 8.65 psi |
Creation
Date: 12/22/2021 9:37 PM |
Notes: add first wort hops to BK at start of lauter run-off
1 tbsp fermcap just before boil
18 g whirlfloc G 15 min before end of boil
15 g yeastx-82 15 min before end of boil
02 for 30 min at 1 L/min
add 25 g ALDC after knocking out batch 1
get batch 1 as cold as possible
pitch after full 6 bbl batch is at 50F
pitch entire container of harvested Saflager W-34/70 from cold box plus a new 500 g brick of Saflager W-34/70
~18 hours after pitching, add more 02 for 20 min at 1 L/min
when 2 brix/plato from estimate FG, set controller for 70F and allow temp to rise for diacetyl rest
when passes FG stability and diacetly test, crash to 40 F over a few days, 5 deg per day
harvest yeast (TBR), add biofine and antiox-C, hook up C02, and crash to 32F for 1 to 2 weeks.
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Blue Centennial
|
American IPA
|
5 Gallons |
1.075 |
1.013 |
8.18 |
86.14 |
5.62 °L
|
681 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 57 |
Mash Thickness: 1.5 |
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: 11/9/2021 8:10 PM |
| Notes: Overshot mash temp. |
|
|
Pan’s Paradise
|
Weizenbock
|
6 Gallons |
1.076 |
1.009 |
8.77 |
24.71 |
28.07 °L
|
681 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 65 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 6 oz |
Creation
Date: 10/9/2021 3:48 AM |
| Notes: |
|
|
Von's First Cyser
|
Cyser (Apple Melomel)
|
6 Gallons |
1.082 |
1.018 |
8.34 |
0 |
5.94 °L
|
681 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: N/A |
Boil Gravity: 1.082 |
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: 9/29/2021 9:18 PM |
| Notes: Used Mangrove Jacks Premium Cider kit |
|
|
Harry Porter 5
|
Baltic Porter
|
5.5 Gallons |
1.073 |
1.012 |
7.93 |
28.58 |
34.72 °L
|
681 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
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: N/A |
Creation
Date: 8/23/2021 9:57 PM |
Notes: Looking to get a chocolate covered raisin taste :)
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|
|
Golden Brick - Imperial Golden Ale
|
Imperial IPA
|
28 Litres |
1.077 |
1.015 |
8.15 |
63.58 |
8 °L
|
681 |
0 |
|
|
|
| Boil
Size: 53.44 Litres |
Boil Time: 50 |
Boil Gravity: 1.067 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 1.36 bar |
Creation
Date: 5/17/2021 10:41 AM |
Notes: 1. Begin this step 5 days prior. To 400mL of water, add 300g DME, 100g Sucrose, 1g Yeast Nutrient, 1g Go-Ferm, 0.5g DAP. Boil for 15 minutes and then cool. Pitch 2 packets of US-05 yeast and ferment for 4 days, shaking multiple times daily.
2. One day prior, prepare the water for the mash. 30L of water is added to a fermenter (Chubby) and dechloraminated with a Campden tablet. Degas overnight. Adjust pH to 5.0 and adjust salt levels before mashing. Withdraw 27L of water for the mash. Ensure chubby fermenter contains 25psi release valve (red).
3. Heat 27L of water to 67 degrees and place a recirculation pump and bazooka shield in the pot. Begin recirculating and prepare grain to add to three grain bags. Strike grain into water and rest for 120 minutes. Mash out after 120 minutes for 15 minutes at 78 degrees.
4. At the end of the mash, sparge with 8L of water at 78 degrees. Boil wort once all sparge water is combined.
5. Hop according to the hopping schedule for 60 minutes.
6. At 15 minutes remaining, at the Yeast nutrient, Go-Ferm, DAP, Whirlfloc tablet and Irish moss (rehydrated). Add the immersion coil and prepare ice for chilling.
7. At flameout, begin chilling for 30 minutes.
8. Clean and sanitize a pressure fermenter. With a pump, add the beer to the fermenter and prepare to pitch yeast. Note: Take filled fermenter to the place it will be fermented, as moving the fermenter after this point is not recommended. Maximum volume is 29L.
9. Pre-prepare a hop bag filled with dry hops and seal it containing two neodymium magnets. Affix to the inside wall of the fermenter above the waterline and secure with an external neodymium magnet.
10. Add yeast to the wort, making sure not to pour the yeast over the hop bag inside the fermenter. Seal the fermenter and begin fermentation. Pressurise and flush the fermenter with CO2 so that the hops do not oxidise. Ferment for 14 days. At 2 days at High Krausen, release hops and dry hop. Keep pressure at 15psi. Three options can be taken near the end of fermentation:
a. LLT 19L of the batch into a Fermenter King Jr. and keep the remaining for bottling and aging. 19L destined for Corny Keg.
b. Split batch into two Fermenter King Jr. fermenters. Condition separately for 1.5 months.
c. LLT all batch into another Chubby fermenter and condition for 1.5 months.
11. Cold crash beer at 1 degree Celsius and then LLT to a Keg without the need for carbonation. Keg beer and condition for 5 days at 0.2bar. |
|
|
Messin Around
|
Old Ale
|
5 Gallons |
1.075 |
1.014 |
7.99 |
48.82 |
13.18 °L
|
681 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.125 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/21/2015 3:58 PM |
| Notes: Just messin' around |
|
|
Autumn IPA
|
American IPA
|
20 Litres |
1.073 |
1.012 |
8.02 |
62.56 |
11 °L
|
681 |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/21/2020 12:02 AM |
| Notes: |
|
|
Dank Neipa
|
American IPA
|
6 Gallons |
1.081 |
1.018 |
8.19 |
30.44 |
4.88 °L
|
681 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
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: 5/18/2020 5:10 AM |
| Notes: |
|
|
Imperial Cacao Coconut Vanilla Rum Stout
|
Imperial Stout
|
14 Litres |
1.094 |
1.031 |
8.21 |
47.8 |
50 °L
|
681 |
2 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/7/2020 4:31 PM |
| Notes: Add 100 grams roasted cacao nibs, 200 grams roasted coconut flaces, two pieces of vanilla and 300 cl of dark rum into primary (seven days). Let the cacao and coconut rest in the rom three days before adding. Store at least three months. |
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BrewDog - Hello My Name Is Niamh
|
Imperial IPA
|
5.3 Gallons |
1.07 |
1.009 |
8.2 |
70 |
8 °L
|
681 |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66.2 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/1970 12:00 AM |
Notes: First Brewed 2017
Brewed exclusively for the Irish market, this Hello My Name brew features a twist of flavour inspired by Ireland. Save yourself a lot of hassle and buy the Elderflower as a concentrate or cordial. Collecting elderberries ranks low on the FPES (fruit picking enjoyment scale), can't imagine the flower picking is much better.
https://www.brewdog.com/beers/diy-dog |
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Flanders Q
|
Belgian Dark Strong Ale
|
20 Litres |
1.09 |
1.022 |
8.89 |
23.34 |
24.28 °L
|
681 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 80 |
Boil Gravity: 1.064 |
Efficiency: 68 |
Mash Thickness: 3.1 |
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: 4/23/2019 7:42 AM |
Notes: 보일링 종료 0분에
콜드브루커피 380ml
(발리 가루+ 후에 하와이코나 인스턴트식)
드라이드장미티백 25g 추가
병입시 몇개는 플럼쥬스 첨가 (맥주병 용량의 10%넣음 500짜리는 50)
효모 영양제 안넣음 ㅜㅜ
색: 검은구릿빛
맛과 향에 은은하게 커피향과 붉은 과실향
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Belgian IPA
|
Specialty IPA: Belgian IPA
|
21 Litres |
18.957 |
4.403 |
8.01 |
69.93 |
15.37 °L
|
681 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 16.1 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/22/2019 12:15 AM |
| Notes: |
|
|
Hibernation Facsimile
|
British Strong Ale
|
4.5 Gallons |
1.076 |
1.014 |
8.11 |
41.21 |
20.51 °L
|
681 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
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: 3/5/2019 9:33 PM |
| Notes: |
|
|
Winter DIPA
|
Imperial IPA
|
11.5 Gallons |
1.08 |
1.016 |
8.44 |
121.8 |
5.1 °L
|
681 |
0 |
|
|
Author:
|
|
Phillip Davis
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2017 9:43 PM |
Notes: batch sparge performed at end after getting the temp to about 165ish. mash ph was a little high at 5.40 even with 3/4 lb of acid malt (I guess because of such a pale grist using RO water). added the salts into the mash around 1 hour mark.
SG 1.072 WTF! mash ph was a little alkaline and 1.10 qt per pound mash had something to do with efficiency (didn't have enough space) and maybe width per height ratio. Anyway, bad efficiency! temp for mash was perfect but other issues are obviously a problem. More like 65% efficiency with higher gravities above 1.07.
12/18/17- Still around 1.020 with one and 1.016 with the other but have a feeling it will further ferment after a couple more weeks. The one with Joystick is on the aquarium heater at about 80 degrees for last week and a half with out much result. However, just dry hopped both with 1 ounce of simcoe and one ounce of citra concentrated hops each. We'll see. |
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|
Stone XI
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.082 |
1.014 |
8.93 |
118.27 |
33.68 °L
|
681 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 1/27/2016 8:28 PM |
| Notes: |
|
|
|
|