|
Malus 4
|
Mixed-Fermentation Sour Beer
|
18 Litres |
1.055 |
1.013 |
5.6 |
0.38 |
6.35 °L
|
540 |
0 |
|
|
|
| Boil
Size: 19.5 Litres |
Boil Time: 30 |
Boil Gravity: 1.05 |
Efficiency: 74 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: co2 |
Priming Amount: 1.04 bar |
Creation
Date: 9/13/2019 11:59 AM |
| Notes: |
|
|
PB0172 - Trappist Single 10/24/2023
|
Trappist Single
|
215 Gallons |
1.053 |
1.006 |
6.12 |
34.56 |
4.29 °L
|
540 |
0 |
|
|
|
| Boil
Size: 235 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 81 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 11.05 psi |
Creation
Date: 10/11/2023 12:53 AM |
Notes: run rakes during mash in and then for first 15 min of sacch rest while recirculating wort through vorlauf.
Let mash sit another 75 min (90 min total) to ensure full conversion, then vorlauf for 15 min. We want this beer to be highly fermentable and finish dry and refreshing.
Lauter and sparge very slowly taking between 60 to 90 min to collect 235 gal in kettle. Start pump on lowest speed (20 or 25%?) and restrict output to collect ~50 to 60 gal every 15 min. flow meter should read ~12 to 15 L/min
fermcap and first wort hops added to BK as it starts to fill
Note 90 min boil for DMS reduction with the high % of pilsner malt.
add yeastx, whirfloc, and dextrose with 15 min left in boil
Add whirlpool hops just after flameout and whirlpool for 10 min. then let rest 15 min.
add ALDC to FV before knocking out.
knock out to target 65 F for start of fermentation. Set FV glycol control to 65 F. Oxygenate at 1 L/min for 60 min through carb stone in FV, or inline oxygenate at output of Hx at 1.5 L/min flow rate the whole time while knocking out.
pitch entire new 2L pouch of WLP530 Abbey Ale yeast |
|
|
Peach I Might Be Better - RunnerTeal 2022
|
Witbier
|
5 Gallons |
1.053 |
1.012 |
5.43 |
11.02 |
4.63 °L
|
540 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 62 |
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: 5/25/2022 8:11 PM |
Notes: ===============
752022
Used 1.5L boiron peach puree at high krausen. Realy has good peach aroma and the flavor matches the mood of the beer which is light. It could probably use more peach, full 2 cartons or maybe 3.
================
6112022
Brew day did not have hallertau mittelfruh subbed citra noble
===============================
5/13/2021
repurposing bordeaux / run it back for a peach wheat for runnerteal 2022.
changing to use belgian s-33 although prob could use us05 since i have some.
===============================
5/13/2021
brew day.
last night i spilled a bit (maybe 1/2 pound?) of wheat on the floor, replaced it with half pound of 2 row. im going to leave the recipe as it was originally because i dont know exactly how much wheat was spilled. probably minor detail.
also axed the phosphoric acid in lieu of acid malt
updating recipe yeast - used to be witbier but i decided to go manchester this time. witbier phenols maybe dont go with raspberry and i was using manchester for blueberry earlier this week anyway.
===============================
5/3/2021
dusting off this recipe for the uncap hang suite project. only thing im changing is adding our tap water to the profile and will prob need to adjust pH
===============================
?? 2019
I just realized I accidentally added 1 more lb wheat that I was supposed to use for another beer. Adjusted the recipe to include it and adjusted efficiency.
======raspberry wheat mods 5/9/19 ===========
last time i did 1056 which was pretty clean. i think this time ill try something more traditional, there is a wy1010 american wheat? or maybe use one of the german ones....? recipe from wedding beer was wy3333 german wheat.
removing the coriander and orange peel.
also adding 2.5 lbs raspberry. will get frozen, thaw, blend, and add after fermentation is going.
======initial notes 2/21/19===========
pieced together from 1) https://www.homebrewtalk.com/forum/threads/blue-moon-clone.65328/
2) my extract recipe from last two years : https://www.brewersfriend.com/homebrew/recipe/view/450060/new-mom
3) https://blog.eckraus.com/blue-moon-recipe-clone-extract-all-grain
going more for the blue moon. alternatively was thinking about trying for the super white super hazy allagash white but im not sure teal and nana like that one as much. |
|
|
Belgian Blonde
|
Belgian Blond Ale
|
35 Litres |
1.059 |
1.01 |
6.44 |
22.7 |
4.29 °L
|
540 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 43 Litres |
Boil Time: 100 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 299.4 g |
Creation
Date: 3/13/2022 9:47 AM |
| Notes: |
|
|
Belgian Dubbel Braumeister 20
|
Belgian Dubbel
|
20 Litres |
1.061 |
1.012 |
6.37 |
22.85 |
17.47 °L
|
540 |
0 |
|
|
|
| Boil
Size: 25.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 12/30/2021 6:31 PM |
| Notes: |
|
|
Nothing On My 6
|
Trappist Single
|
5.5 Gallons |
1.058 |
1.012 |
6.05 |
32.48 |
5.07 °L
|
540 |
1 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
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: 11/30/2021 4:56 PM |
| Notes: |
|
|
Tripel
|
Belgian Tripel
|
24 Litres |
1.073 |
1.009 |
8.44 |
35.66 |
4.68 °L
|
540 |
0 |
|
|
|
| Boil
Size: 34.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2021 10:37 PM |
| Notes: |
|
|
Belgian Wit
|
Witbier
|
18 Litres |
1.05 |
1.012 |
4.89 |
16.26 |
3.76 °L
|
540 |
0 |
|
|
|
| Boil
Size: 22.58 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 74 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 132.4 g |
Creation
Date: 3/25/2021 10:17 AM |
| Notes: |
|
|
Cepas Magicas - Farmhouse
|
Brett Beer
|
20 Litres |
1.06 |
1.013 |
6.18 |
23.71 |
6.67 °L
|
540 |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: 2.8 |
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: 3/13/2021 3:30 PM |
| Notes: |
|
|
Rouge Des Flandres - Raw + Kveik
|
Flanders Red Ale
|
26 Litres |
1.057 |
1.008 |
6.3 |
0.75 |
18.9 °L
|
540 |
0 |
|
|
|
| Boil
Size: 27.89 Litres |
Boil Time: N/A |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 3.14 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 300.4 g |
Creation
Date: 2/7/2020 3:32 PM |
Notes: Mash:
50c for 20min
63c for 30min
70c for 30min
76c for 10min
Mélange and Sour mix in secondary with 25 medium french oak cubes in red wine.
->next time less oak or lighter oak |
|
|
2016-3-12: Imperial Saison
|
Saison
|
5.5 Gallons |
1.09 |
1.015 |
9.9 |
0 |
7.44 °L
|
540 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 77 |
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: 3/14/2016 2:56 PM |
| Notes: |
|
|
Silvaticus Brevity
|
Saison
|
5.5 Gallons |
1.044 |
1.005 |
5.17 |
11.03 |
3.24 °L
|
540 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 76 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/8/2019 4:21 PM |
Notes: Swapped Azacca in for Motueka since I had it in inventory
Mash at 152°F (67°C) for 60 minutes. Run off into the kettle and boil for 10 minutes to kill off any latent Lacto that might have come from the grains and to lock in fermentable sugars. Chill the wort to 100°F and pitch the Lactobacillus. Purge with CO2 and place plastic wrap over the top of the kettle to prevent ingress of additional oxygen. Hold the temperature at 95°F+/- until a pH of 3.6 is achieved. (Remember to reapply the CO2 blanket and seal the kettle after each sample.) Boil for 60 minutes and whirlpool, following the hops and additions schedule.
After the boil, chill the wort to 68°F (20°C), aerate the wort with oxygen, and pitch yeast. Let the temperature free rise to 76°F (24°C). When fermentation reaches the terminal gravity, dry hop. Package and carbonate to 2.90 volumes of CO2. |
|
|
Aesop's Ale
|
Belgian Dark Strong Ale
|
5 Gallons |
1.089 |
1.017 |
9.41 |
19.59 |
21.93 °L
|
540 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 80 |
Mash Thickness: 1.4 |
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: 12/6/2018 1:55 PM |
Notes: http://www.unrestrictedbrewing.com/wp-content/uploads/2016/10/la-trappe-quadrupel-all-grain-recipe.pdf
Brewed in Honor of Aesop, the fallen Betta Fish.
|
|
|
Belgian Red Ale
|
Flanders Red Ale
|
13 Litres |
1.062 |
1.013 |
6.43 |
20.55 |
13.23 °L
|
540 |
1 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2018 8:52 AM |
Notes: 0 69
15 69
30 68.5
45 67.5
60 68
75 68.5
90 70
OG 1.062
FG 1.024 |
|
|
Vermout Witgoud 40L
|
Witbier
|
40 Litres |
1.054 |
1.014 |
5.27 |
15.16 |
3.56 °L
|
540 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 8/17/2018 10:22 AM |
Notes: OUD
22 liter maischwater, 5 liter spoelwater, 10 liter koelwater. 37 liter gebruikt, 9 verloren = 28 liter wort
BATCH 1
Update: circa 20 liter na spoelen. 22 liter inmaischen + 5,5 liter spoelwater = 27,5 liter water. Maischen en spoelen verliest dus circa 7 a 8 liter water. Dit keer 12 liter bevroren water gebruikt. Was te veel ijs! Voortaan 8 liter stijf bevroren water en 4 liter koud? Geen schaal op gistvat, maar schatting is 4 liter verliezen tijdens hopkoken, maakt 16 liter. Plus 12 liter koelwater maakt 28 liter. Vorige keer met stefan Hop Locatie maken gaf met helemaal bovenstaand schema maar 25 liter bier. NA BOTTELEN: was toch maar 25 liter bier (evt 26 liter volume maar laatste beetje niet te bottelen)
Filteren op hoge temperatuur (78grC) van levensbelang! Tweede keer filteren ook aan te raden.
BATCH 2
22 liter inmaischen
-11 liter verlies maischen spoelen filteren
+9 liter spoelwater
20 liter gefilterd wort
-5 liter verlies koken
+1 liter kokend water toegevoegd
+12 liter koelwater
28 liter bier. Lijkt in de ton iig redelijk te kloppen. Kijken hoeveel er uit komt met bottelen... (EDIT: na bottelen: ongeveer 25-26 liter was te bottelen)
10,5 liter bevroren koelwater op 16 liter hete wort was te veel. 1,5 liter koelwater uit koelkast. Volgende keer wat meer spoelwater gebruiken (10L?) en beter bostel uitwringen, proberen uit te komen op circa 23 liter gefilterd wort. Eindig je met ongeveer 18 liter wort. Dan iets van 6 liter bevroren water plus 4 liter water uit koelkast.
Filteren met drie parallelle emmers ging top vandaag. Elke keer even herverwarmen in pan. Derde keer filtreren wellicht niet nodig, bleef maar zeer geringe hoeveelheid meuk achter.
VOORSPELLING OPSCHALEN
had eerst 45 L, maar dan kom je op maischdikte iets van 2l/kg. dat is te dik. heb t nu aangepast naar 25 liter inmaischen (wat wel maximaal lijkt, anders stroomt de pan over). Dan kan ik dus max 10 kilo mout eraan toevoegen. Voorspelling:
25 liter inmaischen
-14 liter verlies maischen spoelen filteren
+16 liter spoelwater
27 liter gefilterd wort
-6 liter verlies koken
21 liter wort
+19 liter koelwater
40 liter bier. |
|
|
#113 GOH-zeh
|
Gose
|
27 Litres |
1.054 |
1.014 |
5.25 |
11.88 |
4.27 °L
|
540 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2018 8:52 PM |
| Notes: |
|
|
Shishka
|
Saison
|
20 Litres |
1.063 |
1.008 |
7.26 |
29.64 |
3.73 °L
|
540 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: 4.8 |
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: 10/8/2017 7:03 PM |
Notes: Yeast was actually a mixture of all three of Cloud Water's Bière de Champagne with Belle Saison yeast from Francois, Damy, and Seguin barrels.
Also mixed with Blackberry Farm's New World Cuvee Dry Hop Saison (2016) and Avec Les Bon Voeux from Brasserie Dupont.
Would add much more Pine sugar in future. All flavour was fermented off. |
|
|
Witbier
|
Witbier
|
18 Litres |
1.05 |
1.014 |
4.76 |
18.03 |
3.6 °L
|
540 |
0 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 2.9 |
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: 3/2/2017 3:21 PM |
| Notes: |
|
|
In Season - Rotating Saison
|
Saison
|
12 Gallons |
1.056 |
1.011 |
5.87 |
20.98 |
3.92 °L
|
540 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.09 |
Efficiency: 70 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2017 5:25 PM |
Notes: BUY 3 SMACK PACKS OF 3711
BUY 3 VIALS OF Brett C
If FG = 1.001, ABV = 7.22% |
|
|
Pat's Dubbel For LTHD!
|
Belgian Dubbel
|
5.5 Gallons |
1.063 |
1.014 |
6.35 |
32.6 |
17.04 °L
|
540 |
0 |
|
|
Author:
|
|
Professor Zymie
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 72 |
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: 11/5/2016 1:40 PM |
| Notes: |
|
|
|
|
