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No Name Brown Ale
|
British Brown Ale
|
5.5 Gallons |
1.09 |
1.011 |
10.35 |
22.65 |
50 °L
|
619 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: White Cane Sugar |
Priming Amount: 2.4 oz |
Creation
Date: 5/20/2019 3:42 PM |
| Notes: |
|
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Oatmeal Stout 2025
|
Oatmeal Stout
|
23 Litres |
1.053 |
1.013 |
5.32 |
28.96 |
30.8 °L
|
619 |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 2.7 |
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: 12/28/2024 12:41 AM |
| Notes: |
|
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Spiced WeizenbockChristmas Bier
|
Weissbier
|
5 Gallons |
1.075 |
1.019 |
7.31 |
16.43 |
16.75 °L
|
619 |
0 |
|
|
|
| Boil
Size: 6.52 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 26.87 psi |
Creation
Date: 11/7/2023 6:05 PM |
Notes: Fermentation notes: Ferment as normal in Spike CF5
* After primary fermentation, add tincture made from vodka, two vanilla beans, and two cinnamon sticks to taste. |
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1820's Stout
|
Irish Stout
|
24 Litres |
1.044 |
1.01 |
4.49 |
41.22 |
27.42 °L
|
619 |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2023 4:53 PM |
Notes: Based loosely on the Guinness 1883 recipe in Ron Pattinson's guide to vintage beer, this recipe makes some modifications in an attempt to recreate the original cask-conditioned stout from 1821.
The Crisp Heritage Chevallier Ale Malt was the dominant barley variety in England from the 1820’s to 1920’s, since Ireland was under British rule in the 1820's, this is the most likely candidate for the base malt available on the market today.
Similarly, Crisp malt produce an amber malt that is used in dark milds and ESBs that is likely to be a good match for the reference to amber malt in Pattinson's Extra stout recipe, amber malt was a catch-all term for many crystal malts in the 19th century so using a period-correct crystal malt like Crisp malt's amber seems a better candidate to using another cara-crystal type malt. Finally, Crisp Black malt, developed in 1817 was the choice for colour additions at Guinness, as opposed to UK porter which still depended on brown malt for colour until 1821, the roasting temperature is broadly in line with Guinness's +/- a few degrees C. Some of the black malt is added after a cold steep so as not to extract too much harsh character, as the recommended dosage is 3%, and this is effectively double that.
Oxydized hop-flowers were used to brew with, they were left open in their packets for 2 weeks. The lack of cold supply chains from the growers in Kent and elsewhere would have meant that even fresh harvests would be partially oxidized on arrival to the brewery.
A deviation from the 1820's version is the water chemistry. In 1820 Guinness we're drawing water from the grand canal, which was fed from Lough Owel in Mullingar, the Lake has a Marlstone bottom, which would make the water rich in calcium carbonate, and therefore quite hard. Guinness later switched to softer water supplied from Wicklow and I've stuck to a balanced profile for this beer.
Finally, a dose of 10g of oak chips inoculated with Brettanomyces was added to the fermentation vessel during secondary fermentation. Brett. Claussenii was chosen as it shares 100% of it's DNA with Brett Anomalus, the strain originally extracted from British Stock ale and the most likely strain to have been found living in Irish barrels before steaming processes were implemented.
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Dill's Maple Wheat
|
Weizenbock
|
22 Litres |
1.059 |
1.02 |
5.11 |
19.31 |
13.26 °L
|
619 |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 79 |
Mash Thickness: 3.1 |
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: 4/8/2022 7:36 PM |
| Notes: |
|
|
Camra Shy 2
|
Strong Bitter
|
6 Gallons |
1.056 |
1.017 |
5.15 |
43.87 |
12.94 °L
|
619 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 7/5/2021 3:43 PM |
| Notes: |
|
|
Special Bitter
|
Strong Bitter
|
32 Litres |
1.05 |
1.012 |
4.87 |
32.51 |
6.68 °L
|
619 |
1 |
|
|
|
| Boil
Size: 37 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/5/2021 11:14 AM |
| Notes: |
|
|
Bistro Bitter
|
Best Bitter
|
12.5 Gallons |
1.046 |
1.012 |
4.43 |
37.01 |
10.21 °L
|
619 |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 72 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2020 7:53 PM |
| Notes: |
|
|
AnL
|
Strong Bitter
|
25 Gallons |
1.069 |
1.017 |
6.77 |
42.78 |
12.68 °L
|
619 |
0 |
|
|
|
| Boil
Size: 27.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/7/2020 9:44 PM |
| Notes: |
|
|
Peanut Butter Porter
|
English Porter
|
10.5 Gallons |
1.059 |
1.015 |
5.83 |
23.4 |
34.57 °L
|
619 |
5 |
|
|
|
| Boil
Size: 12.54 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 11/15/2019 1:20 AM |
Notes: Peanut butter flavoring: add 44l ml/ keg
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|
Charlie
|
British Brown Ale
|
20 Litres |
1.053 |
1.013 |
5.19 |
23.27 |
20.71 °L
|
619 |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 4/1/2016 5:00 PM |
| Notes: |
|
|
Olá, Meu Nome é Aline
|
Munich Dunkel
|
10 Litres |
1.051 |
1.013 |
5.06 |
27.93 |
39.27 °L
|
619 |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 45 |
Boil Gravity: 1.039 |
Efficiency: 60 |
Mash Thickness: 3.1 |
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: 3/20/2019 1:37 AM |
| Notes: |
|
|
Kinda Coopers
|
Australian Sparkling Ale
|
21 Litres |
1.049 |
1.012 |
4.81 |
20.77 |
6.11 °L
|
619 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/8/2019 9:38 PM |
| Notes: |
|
|
Dark Matter Stout
|
Sweet Stout
|
6 Gallons |
1.069 |
1.017 |
6.79 |
0 |
50 °L
|
619 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 85 |
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: 2/3/2019 1:24 AM |
| Notes: |
|
|
Rye Golden Ale
|
British Golden Ale
|
21 Litres |
1.066 |
1.015 |
6.65 |
40.49 |
5.39 °L
|
619 |
1 |
|
|
|
| Boil
Size: 26.1 Litres |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sugar |
Priming Amount: 150 gr |
Creation
Date: 11/13/2018 2:44 PM |
| Notes: 20 gr yeast needed |
|
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ETNIA SCHWARZBIER
|
Schwarzbier
|
500 Litres |
1.049 |
1.008 |
5.42 |
26.71 |
29.8 °L
|
619 |
0 |
|
|
|
| Boil
Size: 550 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 76 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2018 9:23 PM |
| Notes: |
|
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70 Not Out! Trolly's Celebration Ale
|
Best Bitter
|
42 Litres |
1.04 |
1.007 |
4.37 |
32.91 |
14.69 °L
|
619 |
1 |
|
|
|
| Boil
Size: 52 Litres |
Boil Time: 60 |
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: 9/19/2018 9:10 PM |
| Notes: |
|
|
Ja, Ich Weiss!
|
Weissbier
|
55 Litres |
1.047 |
1.01 |
4.81 |
13.16 |
5.93 °L
|
619 |
0 |
|
|
|
| Boil
Size: 62.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 4.7111 |
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: 2/1/2018 1:36 PM |
Notes: Brygget på SB50 4/2/17.
53 liter meskevann - ikke tilsett salter med en gang!! OBS!
18,5 liter skyllevann @ 77 grader - HUSK SYRE!
NB - Kok en halvliter vitality starter!
La vørter renne av i 5 min før du starter skylling. Bruk 10-15 min på skyllinga.
MÅL PREBOIL-VOLUM!
MÅL BG!
Whirlpool i 10 minutter før nedkjøling!
Kjør oksygen 1 L/min i 60-90 sek. Pitch gjær på 16 grader.
NB! HUSK BLOW-OFF-TUBE!
Gjæringsforløp:
17 grader i 3 døgn
Økes med en grad per døgn til 22 grader
Total gjæringstid: 14 dager.
---------------------------------------------------------------------
NOTES
Faktisk preboil-volum:
Faktisk BG:
Faktisk utbytte:
Faktisk postboil-volum:
Faktisk OG:
Faktisk FV-volum:
Tappedato:
Faktisk FG:
Faktisk ABV:
Faktisk utgjæringsgrad:
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Junkyard ESB
|
Strong Bitter
|
5.5 Gallons |
1.055 |
1.015 |
5.26 |
35.89 |
16.09 °L
|
619 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/31/2017 9:22 PM |
| Notes: |
|
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SMASH El Dorado ESB
|
Best Bitter
|
18 Litres |
1.054 |
1.017 |
4.9 |
69.15 |
6.27 °L
|
619 |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 65 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: Table sugar |
Priming Amount: 32g |
Creation
Date: 12/3/2016 8:51 AM |
| Notes: I hit my OG a touch low, at 1.053, probably because I messed up the drain on my mash tun and it cooled down a bit while I was fixing it with the lid off. FG was 1.018. Tried it from the beaker while bottling, was very mildly carbonated with a good hop flavour but I wouldn't guess it was 70IBU from the taste. I'm looking forward to trying it once it's carbonated. I bottles 16L, lost the rest to a bit of excess sediment. |
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