|
Pastry Stout #1 #Chelsea Stout
|
Imperial Stout
|
8 Litres |
1.112 |
1.033 |
10.46 |
23.82 |
44.64 °L
|
612 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 120 |
Boil Gravity: 1.075 |
Efficiency: 40 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/20/2019 8:53 AM |
Notes: 初期発酵終了は1.033
その後に添加した乳糖とバタースコッチシロップで3日間5℃にしたのちにケグ詰め。
ケグ詰め時の比重は1.050
激アマだが、悪くない
ボディ良し、モルト感あり、雰囲気はポーターのような丸みの在るロースト感。ペルジャンで醸すと丸いロースト感。試験バッチでロンドンエール酵母で同じ分量で行った結果、ローストのエグミが増していたが、やなほどではないので、ロースト比率は問題なし、ロンドンエール使用時にデコクション方法を見直したほうが良い。レイトアディションするなど。バタースコッチは後付けがやはりいいと思う。次回は、添加後の比重をコントロールできるようにやるべし。 |
|
|
Imperial Stout 3.0
|
Imperial Stout
|
3 Gallons |
1.13 |
1.026 |
13.61 |
47.61 |
50 °L
|
612 |
0 |
|
|
|
| Boil
Size: 4.19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/8/2024 7:23 PM |
| Notes: |
|
|
Westmalle Tripel Kloon
|
Belgian Tripel
|
18 Litres |
1.089 |
1.016 |
9.59 |
35.89 |
4.96 °L
|
612 |
1 |
|
|
|
| Boil
Size: 24.56 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: sucrose |
Priming Amount: 103.4 g |
Creation
Date: 12/12/2023 8:35 PM |
| Notes: |
|
|
Original Big Sexy Cream Ale
|
Cream Ale
|
30 Gallons |
1.096 |
1.02 |
9.98 |
22.46 |
33.95 °L
|
612 |
0 |
|
|
|
| Boil
Size: 35 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 80 |
Mash Thickness: 1.3 |
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: 1/24/2023 10:49 AM |
| Notes: |
|
|
Imperial Stout
|
Sweet Stout
|
55 Litres |
1.103 |
1.027 |
9.95 |
8.22 |
43.23 °L
|
612 |
0 |
|
|
|
| Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.482 |
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: 6/30/2022 10:27 AM |
| Notes: |
|
|
Awesome Recipe
|
Imperial IPA
|
5.5 Gallons |
1.089 |
1.016 |
9.58 |
59.55 |
5.23 °L
|
612 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 68 |
Mash Thickness: N/A |
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: 2/7/2022 5:21 PM |
| Notes: |
|
|
Dippy2: Electric Bugaloo
|
No Profile Selected |
5.5 Gallons |
1.084 |
1.013 |
9.4 |
84.23 |
9.23 °L
|
612 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 72 |
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: 12/7/2021 6:31 PM |
| Notes: |
|
|
The Great Belgian
|
Belgian Blond Ale
|
25 Litres |
1.099 |
1.02 |
10.45 |
28.33 |
22.76 °L
|
612 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 80 |
Mash Thickness: 2.7 |
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: 12/7/2021 4:27 PM |
| Notes: |
|
|
Tripel
|
Belgian Tripel
|
17 Litres |
1.083 |
1.013 |
9.23 |
39.33 |
6.89 °L
|
612 |
0 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 10/4/2021 10:33 AM |
| Notes: |
|
|
Raspberry Beret (Raspberry Belgian Triple)
|
Belgian Tripel
|
5.5 Gallons |
1.088 |
1.015 |
9.59 |
26.71 |
6.78 °L
|
612 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 1/10/2020 3:46 PM |
| Notes: |
|
|
Pseudo Rochefort
|
Belgian Dark Strong Ale
|
22.7 Litres |
1.104 |
1.03 |
9.74 |
33.1 |
26.12 °L
|
612 |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.084 |
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: 11/26/2016 1:36 PM |
Notes: OG 1104
FG 1028
75g sucre blanc + 40g cassonade ds 0,5L |
|
|
Tiny Blue Mansion
|
American Barleywine
|
4 Litres |
1.111 |
1.021 |
11.8 |
77.26 |
24.52 °L
|
612 |
0 |
|
|
|
| Boil
Size: 5 Litres |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2019 2:49 PM |
| Notes: |
|
|
Kids In A Glass
|
American Light Lager
|
34 Gallons |
1.084 |
1.015 |
9.05 |
22.1 |
4.01 °L
|
612 |
0 |
|
|
|
| Boil
Size: 36 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 75 |
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: 10/27/2018 11:32 PM |
| Notes: |
|
|
Barleywine Extract How To
|
American Barleywine
|
5 Gallons |
1.104 |
1.02 |
10.94 |
124.04 |
20.62 °L
|
612 |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.104 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2018 4:55 PM |
| Notes: |
|
|
Blackberry Melomel (2018)
|
Other Fruit Melomel
|
4 Gallons |
1.114 |
1.001 |
14.87 |
0 |
4.5 °L
|
612 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.114 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2018 8:33 PM |
Notes: 2.5 gallons of bottled spring water into sanitized fermenter. added 10lbs Kirkland Clover Honey and 10lbs of harvested/frozen blackberries and topped off water to Original gravity of 1.100. rehydrated 2 packets of lalvin 71B with 95* bottled water. Pitched yeast along with 1 tsp of DAP and 1/2 tsp of fermaid K. temp initially 45* but raised to 65* and began fermentation within 24 hours. fermenter transferred to garage where temp maintained to 65*.
fermaid K additions
at pitch: 1/2tsp
24hrs: 1/2tsp
48hrs:1/2tsp
@ ~1.055:1/2tsp
Degassed and punched fruit twice a day for the first 5 days, gently punch fruit once a day after that.
12/9/2018- after dosing with campden tabs and potassium sorbate, back sweetened with 24 oz by weight of clover honey, final gravity at 1.014
12/12/2018- added 4 oz. med. toast french oak cubes that sat in boiling water for a few minutes. added cubes and liquid. |
|
|
Chile Barlywine
|
American Barleywine
|
6 Gallons |
1.092 |
1.017 |
9.76 |
50.99 |
10.12 °L
|
612 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2018 6:23 PM |
| Notes: |
|
|
Barleywine
|
American Barleywine
|
3 Gallons |
1.11 |
1.024 |
12.63 |
109.89 |
17.94 °L
|
612 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 165 |
Boil Gravity: 1.055 |
Efficiency: 60.5 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 5/23/2018 2:40 PM |
Notes: 1 Medium Plus Oak Spiral, soaked in Four Roses bourbon for 3 weeks, added to carboy for 12 days, removed for 2 weeks before dry hopping.
Primed with 1 packet of CBC-1 Yeast |
|
|
NZ Fitness Tripel
|
Belgian Tripel
|
14 Litres |
1.09 |
1.016 |
9.73 |
24.19 |
5.22 °L
|
612 |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: 4 |
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: 12/17/2017 9:14 AM |
| Notes: |
|
|
Whisky Est Jay?
|
Imperial Stout
|
21 Litres |
1.106 |
1.027 |
10.48 |
49.12 |
37.75 °L
|
612 |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 65 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2017 3:15 AM |
| Notes: |
|
|
The Liberty Of Gods
|
Double IPA
|
10 Litres |
1.075 |
1.001 |
9.78 |
83.34 |
13.59 °L
|
612 |
0 |
|
|
|
| Boil
Size: 3 Litres |
Boil Time: 60 |
Boil Gravity: 1.25 |
Efficiency: 35 |
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: 6/23/2017 1:44 AM |
| Notes: |
|
|
|
|