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(2015-01-23) Steel Cut Imperial Stout
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Russian Imperial Stout
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6 Gallons |
25.597 |
4.594 |
11.86 |
81.4 |
50 °L
|
8K |
0 |
|
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| Boil
Size: 9 Gallons |
Boil Time: 120 |
Boil Gravity: 17.6 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2015 4:43 PM |
Notes: The 'Rolled Oats' in the grist are actually steel cut oats that I simmered separately in hot water and added at the end of the mash.
Don't skimp on the 2 hour boil!
3 x USO5 packets + 4 oz WY1084 slurry from a previous stout.
Mineral: 0.5tsp per 5gal each of Gyp/Ep/CaCl. Used 100% RO water.
Yes, those are hops in the mash. Brewers Gold hops produce a great dried dark fruit/plumb flavor when mashed which is good for this style.
Racked to keg from primary on 2/13/15. Hit FG target of 1.020 (5 Brix). Tastes incredible! Body and booze for days.
Going to store in keg for 2 months at fridge temp, then force carb and bottle-gun this sucker before extended cellaring. |
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Drink Near The Sun
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American Wheat Beer
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21 Litres |
1.027 |
1.005 |
2.99 |
27.4 |
4.7 °L
|
8K |
0 |
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Author:
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droneale@gmail.com
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 80 |
Mash Thickness: 2.5 |
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: 1/15/2016 7:44 PM |
| Notes: |
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Congress Street IPA Clone
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American IPA
|
5.5 Gallons |
1.069 |
1.017 |
6.82 |
75.04 |
5.75 °L
|
8K |
3 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2015 4:09 AM |
| Notes: |
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Deschutes Black Butte Porter
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American Porter
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5 Gallons |
1.061 |
1.017 |
5.79 |
28.27 |
31.62 °L
|
8K |
8 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2017 6:05 PM |
| Notes: Use distilled water to control PH and add 5 grams of Gypsum |
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Corona
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Premium American Lager
|
23 Litres |
1.046 |
1.011 |
4.54 |
12.08 |
2.46 °L
|
8K |
6 |
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| Boil
Size: 31 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2017 9:00 AM |
Notes: Mexican Lager Yeast White Labs WLP940 2 pakker
Zest of two limes was added in the last 15 minutes of the boil
Fermented at an average temp of 14 degrees for 8 days
Conditioning for 30 days.
Racked to secondary on 8th day April 30th. Gravity measured at racking was 1.008 est with spectrometer.
Rognli's Close To Corona
OG = 1049
FG = 1012
Bryggesystem: Speidel 20l
Starter: 2 rør med WLP 940 beregnes i Mr. Malty til 24l lager. Dato settes til 120 dager før best before.. og magnetrører. OG = 1.049 Justeres til 2 rør. Resultatet multipliseres med 1.1 = lav overpitching. Eks. om Mr. Malty sier 3 liter lager jeg 3.3 liter. 330 gram lys spraymalt tilsettes kolben og kolben fylles med vann til 3.3l. 2 tsp med gjærnæring tilsettes. 1 dråpe foam Control tilsettes. Alt røres godt rundt til jeg er sikker på at ikke noe spraymalt er festet til kolben. Starteren kokes opp på gass. Legges nært vannrett, og magnetpinnen tilsettes. Koker i 15 min. Kjøles ned til 20 grader. 2 desinfiserte rør tilsettes. Står i 36 timer på 19 grader. Kjøles ned til 5 grader i 12-24t. for bunnfelling.
Malt:
2150 g Pilsnermalt
800 g Carapils
830 g Flaked Corn (Mais)
830 g Flaked Rice (Ris) Her kan f.eks. Uncle Bens hurtigris 5 min. Benyttes i stedet for.
Alt kjøres i kvern med 1.2 mm
Humle:
25 g Hallertauer Mittelfruher (4.5%) - 60 min.
20 g Hallertauer Mittelfruher (4.5%) - 10 min.
10 g Tettnanger (4.7%) - 5 min.
Vannjustering:
CaSO4 i kjele - 5 g.
CaCl i kjele - 2.5 g.
CaSO4 i skyll - 1 g.
Vann i Kjele = 26l
Skyll = 5l
Meskeskjema:
Innmesk 52 grader
Step 1: 5 min 57
Step 2: 30 min 60
Step 3: 40 min 66
Step 4: 10 min 72
Step 5: 5 min 78
Kok:
90 min på 101 grader + 2 drpåer foam Control
Tilsettinger:
Whirfloc tablett, 1 stk. på -15 min.
Kjøles raskt til 8 grader. Tappes i desinfisert kar. O₂ tilsettes til 18 PPM. Gjær (som er dekantert og temperert til ca. 9 grader) tilsettes.
Gjæring:
6 dager på 9 grader
2 dager på 13 grader
20 dager på 9 grader
10 ml Isinglass tilsettes fat sammen med ølet. Karboneres naturlig eller kunstig.
Modning:
2 mnd. på 2-4 grader
Nyt! (med en dråpe lime ;) ) |
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Golden Stout
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Tropical Stout
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3.25 Gallons |
1.06 |
1.018 |
5.57 |
30.45 |
7.41 °L
|
8K |
0 |
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 1.31 |
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: 4/16/2016 8:29 PM |
| Notes: |
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Westmalle Dubbel Clone
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Belgian Dubbel
|
18 Litres |
1.081 |
1.015 |
8.67 |
27.63 |
30.48 °L
|
8K |
1 |
|
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| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 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: 2/7/2019 1:50 PM |
Notes: Tweaked from candisyrup recipe (OG1064, FG1008, SRM29, IBU24, VOL5GAL/19L). 90 minute boil, subbed styrian goldings with fuggles. Chill to 18C. Oxygenated 20 mins with air stone.
Mash water @4L/kg so not counting candisyrup (added just before flame-out) used 20L. Also sparged with 10L @approx 75C so total water used 30L and ended up 18L in fermentor (around 1 L of trub left when racking. OG reading @35C was 1076 (so with temp adjustment +0.005 closer to 1081). Therefore seems efficiency @80%. FG is 1016 at 21C so closer 1017 equals about 8.5%
Ramped up primary slowly to 26C over 9 days as bubbling started to slow (optimal lower & upper limits of wyeastlab3787 trappist-style high-gravity is 18-26C). (Optional didnt do is rack to secondary. At FG crash to 10C for 5 weeks to brighten). Bottle prime with Simplicity Candi Syrup at 32g/gallon. I used regular table sugar at 6-8g to get 3-4vol CO2 as per westmalle guidelines. Used 125g for the 17.5L. Hold bottles at 24C for 2 weeks for initial carbonation. At 1 week there was little carbonation so gave shake and up to 25C. Plan cellar 6 months |
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Shipyard Pumpkinhead Clone
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Fruit Beer
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5 Gallons |
1.053 |
1.012 |
5.33 |
19.13 |
4.08 °L
|
8K |
9 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 2 |
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: 8/18/2015 11:25 PM |
| Notes: |
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Amendurå (De Molen Amarillo Clone) V4
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Belgian Specialty Ale
|
4.5 Litres |
1.067 |
1.012 |
7.21 |
50.01 |
26.55 °L
|
8K |
6 |
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| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2014 3:18 PM |
| Notes: |
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Cascade Single Hop IPA
|
American IPA
|
15 Litres |
1.066 |
1.011 |
7.15 |
70.36 |
10.75 °L
|
8K |
3 |
|
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| Boil
Size: 20 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 52 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2016 7:19 PM |
| Notes: |
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Three Floyds Gumball Head Clone
|
American Pale Ale
|
1 Gallons |
1.056 |
1.016 |
5.28 |
34.67 |
5.5 °L
|
8K |
2 |
|
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| Boil
Size: 2.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2014 8:09 PM |
Notes: Source: http://goo.gl/526mR
Strike rains at 159 degress.
Turn off kettle and cover.
Monitor so temp is 152-154 degrees for 60 mins.
1 tsp of Irish Moss added at last 15 minutes of boil to enhance clarity. |
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Dragonmead Final Absolution
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Belgian Tripel
|
5.5 Gallons |
1.084 |
1.019 |
8.47 |
28.3 |
6.1 °L
|
8K |
4 |
|
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| Boil
Size: 6.57055 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 3/3/2011 5:01 PM |
| Notes: |
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Ginger Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.055 |
1.014 |
5.43 |
31.05 |
9.11 °L
|
8K |
4 |
|
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|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: bottle conditioning |
Priming Amount: N/A |
Creation
Date: 6/8/2012 9:18 PM |
| Notes: |
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Cream Ale - One Gallon
|
Cream Ale
|
1 Gallons |
1.052 |
1.009 |
5.65 |
15.66 |
3.76 °L
|
8K |
13 |
|
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|
| Boil
Size: 1.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.03 |
Efficiency: 55 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: Based on Final Vol. |
Creation
Date: 1/14/2016 9:23 PM |
Notes: Brew a Cream Ale with a creamy mouthfeel and full body. Keep it as clear and clean as possible.
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Nenna Irish Red Ale
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Irish Red Ale
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18 Litres |
1.048 |
1.012 |
4.77 |
22.62 |
11.02 °L
|
7.9K |
0 |
|
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| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 68 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Injection |
Priming Amount: 2ml (5.5g/L) priming sugar |
Creation
Date: 3/8/2017 2:58 PM |
Notes: Fermentation (Primary): 18c until attenuation
Fermentation (Secondary): +1c per day for 3 days
Maturation: +10 days at 12.5-13.5c
Cold Crash: +4days at 0.3c
Torrified Barley at mash-out rest
Caner Sugar at 10min boil |
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Aurora Hoppyalis Clone (brewed)
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American IPA
|
5 Gallons |
1.068 |
1.012 |
7.31 |
112.51 |
6.64 °L
|
7.9K |
6 |
|
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: corn sugar |
Priming Amount: 1 cup |
Creation
Date: 10/30/2016 6:46 AM |
| Notes: Dry hop in secondary. |
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Orange/Cinnamon/Vanilla Metheglin
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Metheglin
|
5 Gallons |
1.134 |
1.034 |
13.23 |
0 |
5.33 °L
|
7.9K |
1 |
|
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| Boil
Size: 2.5 Gallons |
Boil Time: 10 |
Boil Gravity: N/A |
Efficiency: 100 |
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: 3/13/2012 1:44 PM |
Notes: Combine 2 1/2 gallon spring water with honey, bentonite, and yeast nutrient and bring to a boil. Skim and remove scum that forms on top of must. After 5-10 minutes of boiling, cover and remove from heat.
Cut vanilla beans lengthwise to expose interior of beans for greater flavor extraction and insert into 5 gallon jug along with cinnamon sticks and sweet orange peels (inside tied grain bag). Once must has cooled to room temperature, add to glass jug and use remaining spring water to bring water level up to 5 gallons. Pitch proofed yeast, add fermentation lock, and store in dark place for 7 to 10 days.
Once primary fermentation slows/stops, rack into clean jug. Rinse cinnamon sticks and vanilla beans with tap water and add to secondary fermentation chamber. After 2 additional months of storage in a cool dark place, bottle as preferred (flat or sparkling). |
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Krispy Pils
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Czech Premium Pale Lager
|
5.5 Gallons |
1.053 |
1.01 |
5.65 |
36.08 |
4.86 °L
|
7.9K |
24 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 83 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/31/2020 4:41 PM |
| Notes: |
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You Otter Know
|
German Pilsner (Pils)
|
5.5 Gallons |
1.047 |
1.01 |
4.84 |
44.91 |
4.48 °L
|
7.9K |
0 |
|
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|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 92 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2021 11:09 PM |
Notes: How to make video on YouTube: https://youtu.be/G2pZ12ILbfo
I wasn't sure how to indicate a step mash in BrewersFriend so I am writing it here.
The first rest is a rest for 20 minutes a little under 128 °F. Then slowly heat to 151 °F. I did this via a RIMS tube. This allowed us to us to have mini rests through the different temperature zones because it is was only heating 1 °F every 2 minutes or so.
If you don't have a RIMS tube or want to avoid step mashing in general, you can just mash in at 151 °F. Today's malts are so modified you will probably see little difference if at all. More information about step mashing can be found at https://byo.com/article/the-science-of-step-mashing/
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Schoenling Little Kings
|
Cream Ale
|
2.5 Gallons |
1.054 |
1.012 |
5.53 |
20.06 |
3.13 °L
|
7.9K |
1 |
|
|
Author:
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blueflint
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: priming sugar |
Priming Amount: 2.25 ounces |
Creation
Date: 8/21/2012 2:40 PM |
| Notes: As per information directly from a Schoenling employee in the 1990's, the original recipe had an O.G. of 13.3, IBU of 20.5 and ABV 5.56%. Schoenling only used 6 row barley and flaked corn (at one time used corn syrup). Original Schoenling recipe used Hallertau, Saaz and Cluster hops. Schoenling used a bottom fermenting lager yeast but it was fermented at warmer temps like a California Common beer and then lagered for 6 weeks. This beer definitely has the aroma of Saaz hops. |
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