Bakke Brygg Belgisk Pale Ale 25 L
|
Belgian Pale Ale
|
25 Litres |
1.052 |
1.01 |
5.54 |
28.92 |
4.98 °L
|
7.3K |
2 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6,5 g sukker/l |
Creation
Date: 9/27/2014 12:30 PM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 14 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 66 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-5 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14 dager). Tørrhumle etter 5 dager. Gjør gjerne en "coldcrash" (senke temperaturen i ølet så langt ned mot - men over 0 grader - som du klarer) etter 12 dager, et par dager før ølet tappes. Dette vil bidra til mer effektiv bunnfelling av tørrhumlen før tapping.
Gjæralternativer: WLP570, Safbrew T-58. WLP515 kan brukes for et mer nøytralt preg. |
|
Black Label
|
Schwarzbier
|
32 Litres |
1.051 |
1.01 |
5.36 |
31.32 |
28.94 °L
|
7.3K |
1 |
|
|
Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2017 11:17 AM |
Notes: Grind chocolate malt in coffee grinder for very fine grind. |
|
Imperial Brown Ale
|
American Brown Ale
|
5 Gallons |
1.078 |
1.02 |
7.65 |
28.75 |
25.74 °L
|
7.3K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2015 8:06 PM |
Notes: Inspired by: http://www.nogne-o.com/year-round-production/imperial-brown-ale.html |
|
Belgian Saison
|
Saison
|
5.5 Gallons |
1.069 |
1.015 |
7.15 |
27.04 |
6.81 °L
|
7.3K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 83 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2016 3:16 AM |
Notes: Beer Style: Saison (16C)
Recipe Type: all-grain
Yield: 5.5 gallons
Ingredients:
10 lbs - Pilsner (2 Row) Bel (2.0 SRM) (Grain)
1 lbs - Vienna Malt (3.5 SRM) (Grain)
1 lbs - Wheat Malt, Bel (2.0 SRM) (Grain)
8.0 oz - Caramunich Malt (56.0 SRM) (Grain)
1.0 oz - Goldings, East Kent [5.0%] - First Wort (Hops)
0.5 oz - Goldings, East Kent [5.0%] - Boil 15 min (Hops)
0.5 oz - Styrian Goldings [5.4%] - Boil 15 min (Hops)
1 pkgs - French Saison (Wyeast Labs #3711) (Yeast)
Additional Instructions
Boil: 60 Minutes
Beer Profile
Original Gravity: 1.062 (15.0° P)
Final Gravity: 1.008 SG (2.1° P)
Alcohol by Vol: 7.1%
Color SRM: 7.2
Bitterness IBU: 29.0
Recipe Type: all-grain
Yield: 5.50 Gallons
Wasn't able to completely sparge. Salvaged approx 3 Gallons. Added 2 cups of sugar. OG~1.065 |
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Clara's Banana Bread Ale
|
American Amber Ale
|
5 Gallons |
1.054 |
1.017 |
4.98 |
27.35 |
13.21 °L
|
7.3K |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
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: 1/23/2015 1:08 AM |
Notes: |
|
Belgian Amber
|
Belgian Specialty Ale
|
2.5 Gallons |
1.068 |
1.017 |
6.65 |
15.28 |
14.55 °L
|
7.3K |
1 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
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: 5/28/2013 4:50 AM |
Notes: |
|
Oatmeal Stout
|
Oatmeal Stout
|
5.75 Gallons |
1.064 |
1.018 |
6.07 |
37.84 |
32.4 °L
|
7.3K |
5 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 73 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2013 7:08 AM |
Notes: Brewed 11/16/2013 Hit mash temp at 154 and recirculated about 3/4 of a gallon. Hit 5.2 pH on the dot. Pre-boil gravity was 1.050 which puts it at about 79% efficiency. I got a little less boil volume (8 gal) than usually, probably due to the absorption rate of the oats. I used Greg's chugger pump for recirculating and to sparge with and it worked really well. No problems with stuck sparge. It might have been why my efficiency went up but it's possible because I boiled less. I hit 5.75 on the dot. I also cooled the wort down to about 68F because I had some extra ice. First day temp was dropped down to about 62F and by evening had raised up to about 65F. Day two the brew was about 56 or 66F. Day 3 fermentation started to slow down a lot so I let it drift up to 68F and in the evening I took it out of the swamp bath. Day 4 it's at 70/71F. Bottled on 12/1/13 and then kegged a little bit of the excess. Got 24 bombers and 7 twelves on the bottle. Carbed it to 2.1 volumes of C02. Bottle Code OMS. |
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Bourbon County Vanilla Rye
|
Wood-Aged Beer
|
5.5 Gallons |
1.125 |
1.019 |
13.84 |
53.99 |
50 °L
|
7.2K |
6 |
|
|
Boil
Size: 9.25 Gallons |
Boil Time: 180 |
Boil Gravity: 1.074 |
Efficiency: 72 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: sucrose |
Priming Amount: 3.6 oz |
Creation
Date: 5/25/2012 7:37 PM |
Notes: 2 total Mexican and Madagascar Vanilla Beans
Add Aged Oak Cubes in Heaven Hill Rye Whiskey (Pikesville or Rittenhouse Rye) to taste (alternate Elijah Craig or Breckenridge Bourbon)
Bottle with CBC-1 yeast for proper carbonation due to high ABV |
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Kulminator Belgian Dubbel
|
Belgian Dubbel
|
3.5 Gallons |
1.07 |
1.016 |
7.17 |
21.68 |
18.15 °L
|
7.2K |
0 |
|
Author:
|
|
Brett
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3.8 oz |
Creation
Date: 11/27/2013 6:49 PM |
Notes: Pitch yeast at 64°F (18°C) and let temp rise to 70°F (21°C) over the course of one week.
Package then carbonate beer to aprox. 3 to 4 volumes and allow to lager for one month at 45 to 50°F (7 to 10°C).
Priming Calculator:
Volumes of CO2: 3.0
Corn Sugar: 3.8 oz |
|
#41 Imperial Porter
|
Baltic Porter
|
32 Litres |
24.046 |
5.416 |
10.49 |
60.05 |
35.79 °L
|
7.2K |
0 |
|
|
Boil
Size: 36 Litres |
Boil Time: 80 |
Boil Gravity: 21.6 |
Efficiency: 83 |
Mash Thickness: 2.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2015 7:14 AM |
Notes: |
|
Passion Fruit IPA
|
American IPA
|
5.5 Gallons |
1.061 |
1.011 |
6.62 |
72.67 |
10.71 °L
|
7.2K |
8 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/29/2018 8:05 PM |
Notes: |
|
Horchata Stout
|
Sweet Stout
|
5.5 Gallons |
1.058 |
1.019 |
5.02 |
17.24 |
43.33 °L
|
7.2K |
4 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
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: 8/2/2015 3:52 PM |
Notes: |
|
Ballast Point Sculpin IPA Clone
|
American IPA
|
20 Litres |
1.069 |
1.015 |
7.1 |
70.32 |
7.86 °L
|
7.2K |
2 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
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: 4/19/2016 6:09 PM |
Notes: |
|
002
|
American Pale Ale
|
24 Litres |
1.049 |
1.013 |
4.81 |
42.43 |
4.61 °L
|
7.2K |
1 |
|
Author:
|
|
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: N/A |
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: 3/23/2015 11:43 AM |
Notes: og 12.2 |
|
Cucumber Kölsch
|
Kölsch
|
5.5 Gallons |
1.048 |
1.01 |
4.99 |
27.01 |
3.75 °L
|
7.2K |
9 |
|
|
Boil
Size: 5.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
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: 2/22/2019 8:29 PM |
Notes: 7 days - Ferment at 60 degrees F
Blanch whole cucumber, cube 1/2", brief starsan bath
Add Cucumber to fermenter (2.5 lb)
5 days - Ferment at 65 degrees F (diacetyl rest)
Trub dump (& remove cucumber)
Rack it + biofine (1 oz?)
Purge O2 from keg headspace with CO2
21 - 30 days kegged at 35 degrees F (What PSI?) |
|
Raspberry Tart
|
Fruit Beer
|
5.5 Gallons |
1.061 |
1.015 |
6.03 |
16.86 |
8 °L
|
7.2K |
6 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 2/20/2013 3:22 AM |
Notes: Let ferment for a week or until the fermentation settles down. Transfer to another large fermentor on top of the raspberries (also the orange peel, lemon and lime). You will need head space because the sugars from the fruit will restart the fermentation. You can put the fruit into a muslin bag to help separate the beer later on.
After about two weeks on the fruit transfer to another fermentor. This fermentor should be smaller since there will not be another fermentation.
If there isn't enough lemon/lime taste add more before transferring to the final fermentor or bottling/kegging. |
|
805 Clone
|
Blonde Ale
|
10 Gallons |
1.059 |
1.02 |
5.17 |
20.58 |
7.75 °L
|
7.2K |
1 |
|
|
Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/26/2015 10:03 PM |
Notes: |
|
Cinnamon Toast Crunch Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.056 |
1.013 |
5.71 |
22.42 |
16.99 °L
|
7.2K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2015 6:25 PM |
Notes: |
|
Russian River Pliny The Elder Clone
|
Imperial IPA
|
12 Gallons |
1.085 |
1.018 |
8.75 |
209.24 |
6.37 °L
|
7.2K |
11 |
|
|
Boil
Size: 14.9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 90 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2013 3:40 AM |
Notes: Fill HLT with 20 gallons:
EB Strike Water: (1.25 mash thickness X 28.85 pounds grain / 4) + 0.22 dead space under also bottom + 0.5 liquid in hoses = 9.6 gallons
- Do iodine test pre-boil to ensure conversion was successful
- Add corn sugar to boil, not in mash
- Days 1-7 Primary
- Days 8-14 Secondary - add dry hops batch 1
- Days 15-21 add dry hops batch 2
- Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
- Day 24 Rack to bright keg or bottle |
|
British Golden Ale
|
British Golden Ale
|
21 Litres |
1.045 |
1.009 |
4.69 |
33.74 |
3.43 °L
|
7.2K |
4 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 68 |
Mash Thickness: 3 |
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: 1/18/2016 1:53 AM |
Notes: |
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