|
SMaSH CiTrA
|
Blonde Ale
|
5.5 Gallons |
1.05 |
1.01 |
5.18 |
35.21 |
3.59 °L
|
562 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 67 |
Mash Thickness: 1.6 |
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: 5/10/2019 2:38 PM |
| Notes: |
|
|
Mash Master's Ale
|
Blonde Ale
|
10 Litres |
1.052 |
1.018 |
4.42 |
19.3 |
3.75 °L
|
562 |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2024 11:03 PM |
| Notes: |
|
|
Raskale
|
Blonde Ale
|
27 Litres |
1.054 |
1.011 |
5.59 |
28.06 |
3.77 °L
|
562 |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 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: 4/23/2023 12:46 PM |
| Notes: |
|
|
BR549 Pale Ale
|
Blonde Ale
|
5.5 Gallons |
1.061 |
1.015 |
6.04 |
55.96 |
9.34 °L
|
562 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 8/26/2022 10:44 PM |
| Notes: |
|
|
Leggy Blonde
|
Blonde Ale
|
12 Gallons |
1.054 |
1.011 |
5.7 |
18.34 |
4.41 °L
|
562 |
1 |
|
|
|
| Boil
Size: 14.33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: 4.1 oz |
Creation
Date: 1/1/2022 2:37 PM |
Notes: This is not my own recipe, but taken from homebrewtalk.com member Biermuncher
14 days primary, then bottle / keg @ ~2.4 vol Co2 |
|
|
Sparkling Session Ale
|
English IPA
|
47.5 Litres |
1.055 |
1.01 |
6 |
41.1 |
8.22 °L
|
562 |
0 |
|
|
|
| Boil
Size: 46.49 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 166.2 g |
Creation
Date: 5/2/2021 11:57 AM |
Notes: 1. (4 days prior) - Fermentis SAF-04 yeast (11.5g) is prepared as a starter by boiling 400g of Water + 200g DME + 200g table sugar + 1g YN + 1g G-F + 0.5g DAP for 15 minutes. Once well combined, cool to 28 degrees Celsius and pitch the yeast in the broth.
Ferment for 4 days under 5psi of spunding valve pressure.
2. (24hr prior) - 40L of water is measured in a 60L Pressure fermenting keg. The water is pre-treated with 2x Campden tablets and allowed to gas off sulfides for 24hrs. To the water, 4g of Calcium Sulfate + 2g of Calcium Chloride and + 4g of Citric acid are added. The fermenter can be fixed with an airlock to allow any gasses to be released.
3. Remove 20L of water from the fermenter chamber and begin heating the water to 70 degrees Celsius strike temperature.
Begin recirculation pumps, using a bazooka screen for the intake line. Line the pot with two grain bags for half the grain each. Add the 8kg of combined grain to the pot and begin mashing with a paddle. The grain must mash for 120 minutes at 62 degrees Celsius.
4. The enzymes are deactivated with a final heat to 78 degrees Celsius. The grain is sparged with 4L of water in a separate pot and the water is re-added to the pot to a total volume of 25L.
5. The mash is boiled to 90 degrees Celsius and the hop schedule is followed for a 60 minute boil.
6. At 15 minutes, ensure that all yeast nutrients, sugars and finnings have been added to the boil. Also add the immersion chiller to the pot and prepare 30L of Ice for chilling of the wort.
7. Flameout occurs after 60 minutes and immersion chilling begins until the temperature is less than 25 degrees Celsius.
8. The wort is pumped into the 60L pressure fermenter and the final volume of the beer is made up to 40L with the pre-prepared water from earlier. This water may need to be transferred to a separate fermenter so that it is not originally in the fermenter prior to pumping in the wort. This is in case there is more plain water in the fermenter than there needs to be.
9. The yeast is added to the fermenter and fermentation is allowed to begin. *Hops are suspended from the inside chamber using a magnet inside a hop bag*. Ferment for 14 days in total up to 15psi spunding valve pressure.
10. After 2 days, a High Krausen should have formed and this is when 100g of Cascade hops are added by removing the magnet on the hop bag from the outside. Opening of the fermenter should not be necessary.
OPTIONALLY: The fermenter can remove the Trub from the collection vessel to improve yield of beer.
11. At the 14th day, de-gas the beer by incrementally reducing the spunding valve pressure down to 2-3psi over the course of 24 hours to ensure the beer is entirely de-gassed.
12. Transfer to kegs and add 150g of sugar to each keg once filled. As the sugar is added, the keg lid must be already fitted and ready to pull upward to seal to ensure the sugar does not cause a de-gas eruption of the beer out of the keg. This should be done with *two people* assisting. This is why ensuring the beer is fully degassed is vital to reduce eruption. Seal immediately and allow to secondary ferment for *4 weeks* in order to age and carbonate naturally.
13. Serve at 50kpa and 5 degrees Celsius.
NOTE: This method should reduce or eliminate the need for pressurised CO2 to carbonate and displace the beer from the keg. Natural carbonation should be used. |
|
|
Les Toqués Pale Ale
|
Blonde Ale
|
200 Litres |
1.054 |
1.01 |
5.74 |
39.51 |
5.51 °L
|
562 |
0 |
|
|
|
| Boil
Size: 220 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 4/9/2021 12:40 PM |
| Notes: |
|
|
Thornbridge Brewery Kipling
|
Blonde Ale
|
21 Litres |
1.053 |
1.011 |
5.47 |
30.23 |
5.92 °L
|
562 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 65 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3.5 |
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: 3/25/2021 8:11 PM |
| Notes: |
|
|
The Red's
|
Irish Red Ale
|
5.5 Gallons |
1.064 |
1.019 |
5.95 |
33.51 |
11.03 °L
|
562 |
0 |
|
|
|
| Boil
Size: 7.04 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 51.65 psi |
Creation
Date: 5/23/2020 1:11 AM |
| Notes: |
|
|
Dry Irish Stout
|
Irish Stout
|
5.5 Gallons |
1.054 |
1.012 |
5.44 |
33.44 |
30.04 °L
|
562 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.099 |
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: 11/2/2019 11:50 PM |
Notes: Cold steep dark malts 24 hours in advance
Mash at 150
Boil for 60 min
Add a tiny bit of lactic acid
|
|
|
Black Widow Extra Stout
|
Foreign Extra Stout
|
6 Gallons |
1.068 |
1.017 |
6.64 |
35.85 |
35 °L
|
562 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 1.3 |
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: 5/14/2016 5:58 PM |
| Notes: |
|
|
Zombie Dust PA Clone
|
American Pale Ale
|
2.5 Gallons |
1.07 |
1.022 |
6.36 |
78.77 |
7.74 °L
|
562 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.05 |
Efficiency: 68 |
Mash Thickness: 1.25 |
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: 3/15/2019 6:36 PM |
Notes: Add to mash: 2.2 Gal at 170F
2g gypsum, 2.5g calcium chlo, 1g epsom salt
Add to Sparge: 3.5 Gal
3.2g gypsum, 4g calcium chlor, 1.6g epsom salt
Aim for 4 Gal preboil, 1.069 gravity, boil 75 mins, |
|
|
Irish American Stout
|
Irish Extra Stout
|
5 Gallons |
1.043 |
1.009 |
4.37 |
53.48 |
35.92 °L
|
562 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 60 |
Mash Thickness: 1.2 |
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: 11/9/2018 12:50 AM |
Notes: mash ph was 4.8 after citric acid addition (off by .5).
added baking soda to adjust to ph of 5.2
OG measured at 1.040
adjusted efficiency to 60%
final gravity at 1.012
ABV ~ 4% |
|
|
Basic Stout
|
Irish Stout
|
5.1 Gallons |
1.057 |
1.016 |
5.32 |
18.86 |
36.19 °L
|
562 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 72 |
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: 8/24/2018 3:07 PM |
| Notes: |
|
|
Rye APA
|
American Pale Ale
|
5.5 Gallons |
1.054 |
1.013 |
5.39 |
49.67 |
6.11 °L
|
562 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 77 |
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: 5/7/2018 5:06 PM |
| Notes: |
|
|
Smash Cascade
|
American Pale Ale
|
1 Gallons |
1.056 |
1.011 |
5.87 |
49.86 |
3.59 °L
|
562 |
1 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 9/18/2017 3:23 AM |
| Notes: |
|
|
Right Smart Pale Ale
|
American Pale Ale
|
5 Gallons |
1.058 |
1.014 |
5.85 |
38.69 |
6.4 °L
|
562 |
1 |
|
|
|
| Boil
Size: 7.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2017 8:45 PM |
Notes: mash ph at end 4.45.
11.1P preboil gravity
servomyces
whirlfloc
iodine test
O2 at .5
Pitching temp 66F14P/
OG 14.2 P/1.058
Blew the top off. Don't know how long it was exposed to air.
Still fermentation action (6 bubbles/minute). Could bacterial action be causing late fermentation? Exact same thing happened to Pale Man the day after I brewed this one.
|
|
|
Experimento Pale Ale Jamaica
|
American Pale Ale
|
20 Litres |
1.051 |
1.009 |
5.43 |
0 |
6.38 °L
|
562 |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18.8 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/15/2017 5:42 PM |
| Notes: |
|
|
Session IPA G.
|
American Pale Ale
|
40 Litres |
1.046 |
1.009 |
4.92 |
16.78 |
3.7 °L
|
562 |
1 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 60 |
Mash Thickness: 6 |
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: 12/7/2016 6:21 PM |
| Notes: |
|
|
Punkin Porter
|
English Porter
|
1 Gallons |
1.066 |
1.017 |
6.53 |
0 |
50 °L
|
562 |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 35 |
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: 10/21/2016 4:33 PM |
| Notes: |
|
|
|
|