|
OOh Abby
|
Belgian Dubbel
|
5.5 Gallons |
1.075 |
1.01 |
8.47 |
20.57 |
24.09 °L
|
558 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 4.3 oz |
Creation
Date: 7/26/2020 6:12 PM |
| Notes: |
|
|
Spiced Fig Belgian
|
Belgian Dark Strong Ale
|
1 Gallons |
1.069 |
1.004 |
8.44 |
36.07 |
19.24 °L
|
558 |
0 |
|
|
|
| Boil
Size: 2.14 Gallons |
Boil Time: 45 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2023 11:25 PM |
Notes: Softened figs then used an immulsion blender to shred them. Added Cinnamon to the puree of figs. Include the puree into the boil.
(Note: Really wish I did this during the mash instead, would have created a cleaner beer) |
|
|
Back At It
|
American Porter
|
5.5 Gallons |
1.085 |
1.015 |
9.2 |
29.67 |
50 °L
|
558 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
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: 2/20/2023 2:45 AM |
| Notes: |
|
|
Gnochon
|
Wee Heavy
|
22 Litres |
1.083 |
1.017 |
8.77 |
24.85 |
22.76 °L
|
558 |
0 |
|
|
|
| Boil
Size: 29.37 Litres |
Boil Time: 75 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 2.36 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2022 6:33 PM |
| Notes: |
|
|
Scottish Wee Heavy
|
Wee Heavy
|
5.25 Gallons |
1.087 |
1.024 |
8.24 |
0 |
15.01 °L
|
558 |
0 |
|
|
|
| Boil
Size: 6.79 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 59 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/2/2022 6:44 PM |
| Notes: |
|
|
Black Lodge Bake Sale
|
American Stout
|
6 Gallons |
1.1 |
1.034 |
8.68 |
34.47 |
44.77 °L
|
558 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 11/6/2021 2:40 PM |
Notes: add 0.2 grams/gallon calcium chloride to strike and sparge water.
mash high (155 for 60 minutes) |
|
|
LET'S GO - Aniversario Angelica
|
American Wheat |
20 Litres |
1.081 |
1.015 |
8.69 |
20.18 |
5.52 °L
|
558 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 3.56 bar |
Creation
Date: 10/9/2021 1:28 PM |
| Notes: |
|
|
SoulFood
|
American IPA
|
25 Litres |
1.078 |
1.014 |
8.37 |
57.6 |
9.92 °L
|
558 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 0.57 bar |
Creation
Date: 9/9/2021 8:42 PM |
| Notes: |
|
|
Full Pinne
|
Double IPA
|
25 Litres |
1.075 |
1.014 |
8.03 |
77.27 |
8.14 °L
|
558 |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 32 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/2/2021 8:34 AM |
| Notes: |
|
|
Imperial Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.091 |
1.021 |
9.1 |
34.37 |
42.29 °L
|
558 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.166 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/23/2021 4:11 PM |
| Notes: |
|
|
Tripel
|
Belgian Tripel
|
11 Gallons |
1.08 |
1.02 |
7.85 |
32.15 |
6.4 °L
|
558 |
0 |
|
|
|
| Boil
Size: 13.7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2015 5:24 PM |
| Notes: |
|
|
Chocolate Raspberry Stout
|
Imperial Stout
|
5.5 Gallons |
1.089 |
1.021 |
8.96 |
50.4 |
38.51 °L
|
558 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
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: 8/13/2019 11:46 AM |
| Notes: |
|
|
It's A Trapp!
|
Belgian Dark Strong Ale
|
20.8 Litres |
1.076 |
1.015 |
8.49 |
29.13 |
15.68 °L
|
558 |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 65 |
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: 4/7/2019 3:06 PM |
| Notes: |
|
|
Schliebe Schlaben Wheatwine (SS)
|
Wheatwine
|
19 Litres |
1.076 |
1.015 |
7.93 |
83.87 |
13.4 °L
|
558 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 42 |
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: 1/17/2019 4:19 AM |
Notes: The name comes from a German dive guide in Myanmar who used the apparently made up term, 'schliebe schlaben' to describe surge in the water much to the delight of all the german speakers onboard.
Batch #1 - 22/1/19 (42% Eff.)
- Repitched onto yeast cake (of previous beer, a dry hopped DIPA (Woo-Town Whopper) as no 1318 London Ale III was available. This alcohol tolerant strain was a pure luck win to have left in the fermenter the day this was to be brewed. Yeast cake was drained and left to warm to room temp. This bubbled over when I stirred with the aeration wand, big clean up job, looked like it had already started to ferment with a bubbly head.
- This is the maximum amount of grain for this set up, kettle was full to just below brim.
- Crisp No.19 Floor malted Marris used
- Very low 42% eff.
- Upped both late hop additions from 22g.
- Fermented out hard and slowly upped temp. to 21C over the week.
27/1/19 - SG: 1018, tasting a little sweet but very nice with a hint of alcohol at the back, has some body left, should be good.
31/1/19 - SG:1015, cold crashed. |
|
|
Tripel BdK Mk3
|
Belgian Tripel
|
10 Litres |
1.077 |
1.009 |
8.95 |
28.42 |
4.78 °L
|
558 |
0 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: Vit sirap |
Priming Amount: 48 gr |
Creation
Date: 9/8/2018 1:28 PM |
| Notes: |
|
|
Barleywine Com Chico
|
English Barleywine
|
17 Litres |
1.075 |
1.013 |
8.09 |
63.23 |
31.17 °L
|
558 |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 49 |
Mash Thickness: 2 |
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: 8/1/2018 2:16 PM |
| Notes: |
|
|
Bellrock
|
Wee Heavy
|
16 Litres |
1.093 |
1.025 |
8.95 |
22.75 |
18.53 °L
|
558 |
0 |
|
|
|
| Boil
Size: 22.75 Litres |
Boil Time: 130 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° C |
Priming Method: Dextrose |
Priming Amount: 95 grams |
Creation
Date: 6/2/2018 1:11 AM |
| Notes: |
|
|
Coffee Brown - 01
|
American Brown Ale
|
6 Gallons |
1.09 |
1.021 |
9.03 |
41.93 |
27.04 °L
|
558 |
1 |
|
|
|
| Boil
Size: 7.29 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Table Sugar |
Priming Amount: N/A |
Creation
Date: 2/20/2018 3:40 PM |
| Notes: |
|
|
Driveway Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.082 |
1.016 |
8.76 |
50.48 |
45.92 °L
|
558 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.091 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2017 7:30 PM |
Notes: Steep grains for 45 minutes @ 155F
Boil for 90 minutes
Add 4oz at flame out of coffee.
Pitch two packages of US-05 for fermentation.
Rack into secondary after 2 weeks.
Add 4oz of cold brewed coffee again at bottling with priming sugar
SG measured at 1.095
FG measured at 1.030
Yielded 48 bottles.
Excellent after about 3 months of conditioning. Drinkable after 1. |
|
|
Chocolate Orange Rosemary Scone
|
Fruit Beer
|
5 Gallons |
1.073 |
1.014 |
7.78 |
74.5 |
16.37 °L
|
558 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.146 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2017 2:18 PM |
Notes: Brewed January 3, 2017
OG = 1.072@ 69F
Jan. 15 SG = 1.022@ 66F
Tasted at this point - bitter from orange peel evident, but not a lot of orange flavor. Picked up no rosemary flavor. Chocolate dominant non-hop flavor. Good biscuit and caramel base with lingering pine and citrus bitterness.
|
|
|
|
|