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6월 토요일반 트리펠
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Belgian Tripel
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19 Litres |
1.076 |
1.01 |
8.66 |
21.84 |
6.49 °L
|
619 |
0 |
|
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| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
Mash Thickness: 3.14 |
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: 6/13/2020 9:13 AM |
| Notes: |
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Archie Stout
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Sweet Stout
|
20 Litres |
1.098 |
1.032 |
8.59 |
29.53 |
50 °L
|
619 |
1 |
|
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 60 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2023 11:21 AM |
Notes: http://secretlevelbrewing.com/chocolate-stout-recipe.html
Cacao nibs: toast 1oz/gallon (7.5g/L = 150g/20L) at 300F (150C) until your oven starts smelling really chocolatey. This takes 5-10 minutes for most kinds of nibs. Add the nibs to secondary right after toasting. Some folks make a vodka tincture, but for this many nibs, you'll need a whole lot of vodka that might offset the flavor of the stout.
60g medium toast American oak chips soaked in bourbon added to secondary.
Secondary for 2 weeks.
Don't reduce mash or boil times. Check pH and conversion. |
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E
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Doppelbock
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5.5 Gallons |
1.079 |
1.02 |
7.71 |
17.19 |
29.2 °L
|
619 |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/14/2023 4:31 PM |
| Notes: |
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Belgian Dubbel
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Belgian Dubbel
|
5 Gallons |
1.078 |
1.013 |
8.59 |
29.32 |
14.13 °L
|
619 |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 7.8 oz |
Creation
Date: 8/3/2022 3:57 AM |
| Notes: |
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Science Fiction IPA
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American IPA
|
5 Gallons |
1.082 |
1.021 |
8.09 |
60.72 |
11.35 °L
|
619 |
1 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 4/28/2022 4:25 AM |
| Notes: |
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Citrariffic
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Specialty IPA: New England IPA
|
6 Gallons |
1.075 |
1.017 |
7.5 |
3.36 |
5.37 °L
|
619 |
0 |
|
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| Boil
Size: 7.42 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 2/5/2022 2:47 PM |
| Notes: |
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OCP White Stout
|
American Stout
|
5.5 Gallons |
1.091 |
1.024 |
8.85 |
35.24 |
11.03 °L
|
619 |
1 |
|
|
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| Boil
Size: 7.65 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 70 |
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: 12.21 psi |
Creation
Date: 12/14/2021 9:12 PM |
| Notes: At the start of fermentation, begin soaking 4oz of cacao nibs in vodka. After primary fermentation is complete, add cacao nibs and vodka to the fermenter during secondary (for the remainder of fermentation). |
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Band Wagon IPA
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American IPA
|
5.5 Gallons |
1.082 |
1.019 |
8.19 |
33.36 |
5.07 °L
|
619 |
0 |
|
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| Boil
Size: 7.19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2021 3:03 PM |
| Notes: |
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Chocolate Milk Imperial Stout (My Milo)
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Imperial Stout
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35 Litres |
1.08 |
1.018 |
8.19 |
83.37 |
32.61 °L
|
619 |
0 |
|
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| Boil
Size: 38 Litres |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/20/2021 8:30 AM |
| Notes: |
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Mujoose #19
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Specialty IPA: New England IPA
|
50 Litres |
1.076 |
1.02 |
7.41 |
29.89 |
5.64 °L
|
619 |
1 |
|
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| Boil
Size: 63.08 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 2.01 bar |
Creation
Date: 3/26/2021 1:57 AM |
Notes: Based on Weldwerk Brewing's Juicy Bits NEIPA, Mujoose is super smooth and juicy.
It won a Gold and Best in Class at the New Zealand Northern Region Amateur Winemakers and Brewers Association Regional Competition on the 10th October 2020, with a BJCP score of 46/50.
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/
Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 3 days later, drop temp to 14C and dump sediment, add the second dry-hop addition for another 3 days.
Cold crash to 1C and then dump sediment .
Package at 2.6 volumes of CO2 and consume fresh. |
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Rochefort
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Belgian Dark Strong Ale
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15 Litres |
1.08 |
1.019 |
7.98 |
28.34 |
26.95 °L
|
619 |
1 |
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| Boil
Size: 18 Litres |
Boil Time: 75 |
Boil Gravity: 1.066 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2014 10:02 AM |
| Notes: |
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Ruabeoir Red Ale
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Irish Red Ale
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5.5 Gallons |
1.073 |
1.016 |
7.52 |
20.69 |
23.32 °L
|
619 |
0 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 68 |
Mash Thickness: 1.82 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 4.9 oz |
Creation
Date: 1/7/2020 6:41 PM |
Notes: Mash grains at 153°F (67°C) for 60 minutes.
Boil 60 minutes.
Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate starter. Ferment at 66°F (19°C). When finished, carbonate the beer from 2 to 2.5 volumes. |
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San Tropez Santa's Lazy But Hot Afternoon (Barrel Aged)
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Baltic Porter
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25 Litres |
1.07 |
1.011 |
7.68 |
40.59 |
17.94 °L
|
619 |
0 |
|
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/4/2019 10:13 AM |
Notes:
Brewed : 23/11/2019
Oak chips infused like a Rhum Barrel.
Be carreful with the green chili, too many days and your beer will be too hot !
Enjoy this lazy brew listening San Tropez by the Pink Floyd |
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Door Frog (100% Florida Hops)
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Belgian Blond Ale
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2 Gallons |
1.081 |
1.017 |
8.41 |
26.93 |
6.11 °L
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619 |
0 |
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| Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 5/12/2019 4:31 PM |
Notes: First place of 34 entries in Strong Belgian Beers - SAAZ 25th annual homebrew competition
Hops were whole cone Florida grown hops.
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Rumpking Pumpkin
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Holiday/Winter Special Spiced Beer
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5.5 Gallons |
1.076 |
1.019 |
7.46 |
52.92 |
16.2 °L
|
619 |
1 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 50 |
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: 9/22/2018 6:36 PM |
Notes: All grains and pumpkin go in the mash. If the pumpkin is in the boil you will most likely lose a gallon of water, and have a tough time straining the pumpkin out.
If you really want to put the pumpkin into the boil then you should use a grain bag or filter the wort before racking to your primary.
The pumpkin should be cleaned and cut into small cubes and baked for 45 mins at 350, then mashed and coated with honey. Then baked for another 45 mins at 350. Let it cool to 154 and add to mash.
4 oz Rum, one tblspn vanilla extract added to secondary |
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Lazy Dino Christmas Ale
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Belgian Golden Strong Ale
|
5 Gallons |
1.072 |
1.012 |
7.91 |
25.18 |
3.99 °L
|
619 |
0 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.12 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/15/2017 1:53 PM |
| Notes: Aiming for a holiday spiced strong ale. Will ferment in primary two weeks, secondary another four, and then keg condition to drink around Christmas. May put the spices in vodka, instead. |
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Kitchen Sink Dark Lager
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Czech Dark Lager
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4.5 Gallons |
1.07 |
1.014 |
7.42 |
28.14 |
17.5 °L
|
619 |
0 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/10/2017 1:49 PM |
Notes: Ferment in keg at basement temps with spunding valve set to about 15 psi.
Re-pitching yeast from a slurry - use about 8oz of slurry |
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Brux3 IPA
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Imperial IPA
|
12 Gallons |
1.071 |
1.009 |
8.05 |
75.16 |
6.93 °L
|
619 |
0 |
|
|
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| Boil
Size: 14.9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2017 7:54 PM |
Notes: Bretty IPA using Mosaic & Amarillo, DH with Citra.
Pitch and ferment at 68, raise to 72 after 3 days.
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Bock-si-cana
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Vienna Lager
|
5.33 Gallons |
1.078 |
1.019 |
7.67 |
18.57 |
5.64 °L
|
619 |
1 |
|
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.118 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.5 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/15/2017 6:04 PM |
Notes: - Pitched yeast into 52 degree starter (boiled 1/2 c DME w/ a little under 4 cups of water) and left in freezer for 18 hours at 52 degrees.
- Cool wort to 55 degrees before pitching yeast. Ensure yeast is also cooled to 55 prior.
- Primary fermentation for approx 1 week.
- Raise temp to 62 for 2 days for diacetyl rest and rack to glass carboy.
- Add gelatin dissolved in 3/4 cup of distilled water at 150 degrees.
- Cold crash to 35 degrees and lager for 3-4 weeks. |
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Orange Tiger IPA
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American IPA
|
12.1 Litres |
1.075 |
1.014 |
8.09 |
32.54 |
5.94 °L
|
619 |
0 |
|
|
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| Boil
Size: 6.8 Litres |
Boil Time: 15 |
Boil Gravity: 1.081 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2017 2:39 AM |
Notes: Hopstand additions performed shortly after flame out. Because of the low boil size, the temperature is expected to drop quickly and utilization is expected to be on the low end, because the late addition extract will be in by then.
As DME has an astonishingly low amount of fermentables, sugar was added long after fermentation stalled to raise the ABV. |
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