|
Sour NEIPA
|
Fruit Beer
|
12.5 Gallons |
1.065 |
1.013 |
6.77 |
17.98 |
4.67 °L
|
659 |
0 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 76 |
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: 12/7/2019 12:51 AM |
Notes:
Kettle sour to 3.5
Split batch,
Dh 1
2 oz NS
2 oz Blanc
16oz white grape con.
Dh2
2oz citra
2oz waimea
2.5oz galaxy
5lb peaches |
|
|
English Barleywine - Tabatha
|
English Barleywine
|
20 Litres |
1.085 |
1.016 |
8.98 |
50.29 |
11.79 °L
|
659 |
0 |
|
|
|
| Boil
Size: 28.94 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 3.65 |
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: 9/6/2023 12:50 PM |
| Notes: |
|
|
Reality Departure
|
American IPA
|
310 Gallons |
15.978 |
3.264 |
6.9 |
0 |
5.01 °L
|
659 |
0 |
|
|
|
| Boil
Size: 319.75 Gallons |
Boil Time: 90 |
Boil Gravity: 15.9 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 95 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/16/2023 1:50 PM |
| Notes: |
|
|
Noel Barleywine 23' Clone King Henry Goose Island
|
American Light Lager
|
5 Gallons |
1.139 |
1.035 |
13.72 |
42.81 |
39.86 °L
|
659 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.116 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 1/29/2023 1:57 AM |
Notes: Og 1.13 hit is perfect with 70% efficiency
overnight mash for mash 1
mash 2 in morning did for nearly 2 hrs but didn't stir.
1.3 oz wanted Barth Hass Pilgrim hops 11.5 aa replaced w
.25 magnum and
replaced styrian golding 5.5 w fuggles 5.5
swaped a10 darkness for flagship, both handle up to 12%
recipe idea from here:
https://www.beeradvocate.com/community/threads/king-henry-clone-input.49320/
Long boils produce more color, higher gravity, and more intense flavor. One trick for achieving these traits, if you can’t boil a full batch, is to draw off one gallon of wort and boil it down to about one pint, then add it back to the main boil at the end. It’s just a reduction that will add richer caramel and toffee flavors to the beer. All you need to do it is a stockpot and your stove top.
Also: An addition of yeast nutrient will help during fermentation, so add some near the end of the boil.
overnight mash idea on temps:
131 10 min (beta want this to be short as it could use up alpha if held too long)
151 45 min
162 15
171 remainder of overnight
another guy who had done it many time
mashs in cold (just to save time-no benefit)
125 for 20m
149 for 60m
161 for 20m
169 for remainder
Nibs idea:
I use nibs all the time. Should soak in 80 proof for 24, go ahead and dump the liquid in your beer too. No more than 5 days on the nib soak including the soak time. They begin to become bitter if in too long. One combat if searching for chocolate flavor, since we eat commercial chocolate we are expectant of a certain type flavor, which is a lot of vanilla. Pull 2 oz off and use a dropper with vanilla extract to check it out. 5 drops is about a TBSP in a 5 gal batch for some math.. So if you like 2 drops use a tsp and a half or a half of a Tbsp.
can also freeze end product to skim fat off |
|
|
It Always Philly In Sourdelphia V.2
|
Berliner Weisse
|
5 Gallons |
1.057 |
1.008 |
6.43 |
12.71 |
5.69 °L
|
659 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: sucrose |
Priming Amount: 3.8 oz |
Creation
Date: 4/15/2022 1:43 PM |
| Notes: I will also be adding ~2.5 lbs of passion fruit puree and guava puree each to separate 2.5 gallon fermenters around day 10. Plan to have one Guava and one Passion Fruit batch. |
|
|
Cent2Row Smash
|
Saison
|
16 Gallons |
1.069 |
1.011 |
7.52 |
53.44 |
3.82 °L
|
659 |
0 |
|
|
|
| Boil
Size: 18 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 85 |
Mash Thickness: 2.25 |
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: 11/19/2021 1:35 AM |
| Notes: |
|
|
Spicy Jalepeno Saison
|
Saison
|
5.5 Gallons |
1.065 |
1.009 |
7.3 |
21.85 |
6.51 °L
|
659 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: -12 psi |
Creation
Date: 9/12/2021 9:52 PM |
| Notes: |
|
|
DH Neipa
|
American IPA
|
5 Gallons |
1.079 |
1.018 |
8.03 |
0 |
7.34 °L
|
659 |
0 |
|
|
|
| Boil
Size: 5.75 Gallons |
Boil Time: 30 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: dextrose |
Priming Amount: 4.1 oz |
Creation
Date: 12/20/2020 2:22 AM |
| Notes: |
|
|
4th Of July P.A. V5 And 6
|
American IPA
|
12 Gallons |
1.074 |
1.024 |
6.65 |
31.96 |
7.57 °L
|
659 |
0 |
|
|
|
| Boil
Size: 17 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 68 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/17/2020 11:34 AM |
Notes: Start with 20 gals of h2o. I am expecting 3 gallons of absorption
looking for 17 gals in BK
Hops:
perhaps a small 30 min addition and a 5 min addition.
Then a pound of whirl pool (Citra and either Denali/Vic Sec)
Then split into 2 fermenters pitch 1 with Voss the other with 1318
on day 3 each fermenter gets 4 oz dry hop
transfer to secondary after a cold crash. each secondary will have 8 oz dry hops for 5 days at room temp.
Cold crash and transfer to keg
Hell thats a lot of hops. |
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|
Heff Goldblum
|
Weizen/Weissbier
|
5 Gallons |
1.05 |
1.012 |
5.01 |
16.61 |
4 °L
|
659 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 73 |
Mash Thickness: 1.77 |
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: 2/8/2020 7:13 PM |
| Notes: |
|
|
Crown Jewel Imperial Rye-PA
|
Imperial IPA
|
5 Gallons |
1.077 |
1.019 |
7.58 |
113 |
9.27 °L
|
659 |
0 |
|
|
|
| Boil
Size: 8.2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 59 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/8/2015 3:25 PM |
Notes: Brewed this on 11/15/2015
efficiency was really low
bad sparge technique most likely.
also, the beer looks super cloudy |
|
|
Nelson Saisauvignon
|
Saison
|
5.5 Gallons |
1.063 |
1.01 |
6.94 |
34.9 |
5.41 °L
|
659 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 78 ° F |
Priming Method: Table Sugar |
Priming Amount: 4.4oz |
Creation
Date: 1/7/2019 7:48 AM |
Notes: Planned Fermentation Schedule:
- Primary for 2 weeks (ramp from ~68-78 over first 4 days)
- While in primary, soak oak stave in Sauv Blanc in vacuum bag in the fridge
- Secondary for 6 weeks w/ oak stave (tasting periodically)
- If @ 6 weeks not enough wine flavor, blend in Sauv Blanc to taste
- Bottle condition 2 weeks
- Age at least a few bottles |
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|
Lemon's Heffeweizen
|
Weizen/Weissbier
|
5 Gallons |
12.4 |
1.6 |
5.71 |
17.55 |
6.69 °L
|
659 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 10.4 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2018 2:50 AM |
| Notes: |
|
|
Starter
|
American Light Lager
|
23 Litres |
1.04 |
1.01 |
3.93 |
0 |
4.55 °L
|
659 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 30 |
Boil Gravity: 1.033 |
Efficiency: 75 |
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: 5/9/2018 10:21 AM |
| Notes: |
|
|
Garden Basil Honey Saison
|
Saison
|
5.5 Gallons |
1.06 |
1.011 |
6.55 |
22.91 |
9.32 °L
|
659 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/11/2017 3:55 AM |
Notes: adapted from:
http://blog.eckraus.com/homebrew-beer-recipe-honey-basil-saison
Actual Yeast:
White Labs WLP564
Leeuwenhoek Saison Yeast Blend
* Honey added at flameout |
|
|
Tank 7 Clone
|
Saison
|
5.5 Gallons |
1.082 |
1.018 |
8.47 |
40.79 |
7.2 °L
|
659 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.06 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2017 8:18 PM |
Notes: Malts
Pale Malt - 77.5%
Pregelatinized corn flakes - 20%
Malted Wheat - 2.5%
Mash in at 63 and rest for 50 minutes.
68 - 25 min
73- 15 min
Mash off at 78
We look for a beginning of boil gravity of 15.7 and boil for 70 minutes to target 16.3 at the end of the boil.
Hops
Magnum - 6 IBU at 98 C
Simcoe - 5 IBU at 15
After beginning of boil Amarillo - 15.7 IBU at 5
Before end of boil Amarillo - 10.7 IBU in the whirlpool
We cool the wort to 19C and let it rise to 21C. We ferment at 21 until we reach 7 Plato at which point we temp up to 23 for the remainder of fermentation. Ending Plato is 2.2.
Dry Hopping
Amarillo .089 kg/bbl
The yeast we use for Tank 7 Farmhouse Ale is our house Belgian strain. For homebrewing purposes, we recommend Wyeast 3787 to approximate our house yeast character. |
|
|
Half Hearted
|
American IPA
|
5 Gallons |
1.067 |
1.014 |
6.89 |
74.62 |
9.74 °L
|
659 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.625 |
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: 4/6/2017 4:19 AM |
| Notes: |
|
|
Session IPA
|
American Light Lager
|
12 Gallons |
1.045 |
1.011 |
4.46 |
38.02 |
4.91 °L
|
659 |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 80 |
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: 3/11/2017 5:36 PM |
| Notes: |
|
|
Grapefruit Pulpin
|
American IPA
|
5.25 Gallons |
1.063 |
1.014 |
6.36 |
56.55 |
5.95 °L
|
659 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2016 6:44 AM |
| Notes: |
|
|
Ben Grisou
|
Belgian Specialty Ale
|
23 Litres |
1.06 |
1.013 |
6.18 |
0 |
10.22 °L
|
659 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2015 1:19 PM |
| Notes: |
|
|
|
|