|
Nitro Cream Ale
|
Cream Ale
|
10 Gallons |
1.049 |
1.011 |
5.01 |
21.13 |
2.96 °L
|
492 |
2 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 30 |
Boil Gravity: 1.044 |
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: 12/10/2020 7:15 PM |
Notes: Pressure ferment in corny keg at 5psi at room temperature 68-70F. 20-21C.
May change my mind on the yeast strain and go with WY2124 instead.
New notes(brew #1): Ended up brewing this with lower volume to fit in the corny keg and did not add the dextrose due to already being at the OG. Put it on nitro and poured with a stout faucet and highly recommend, super smooth and creamy mouthfeel. Krispy yeast did a very nice job.
New notes(brew #2): Original brew was 9lbs grain and 0.5lbs corn. Added additional corn (8lb grain, 1.5lb corn). Again ended up with higher than anticipated OG and did not add dextrose. This is amazing. Put it on CO2 this time and was excellent. Perfect clear.
New notes(brew #3): Reducing grain once again to allow for dextrose. (7lb grain, 1.5lb corn). Turned out perfect.
New notes(brew #4): Switching to BIAB and 10 gallons. Doubled all ingredients. |
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Go NEIPA 10L
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English IPA
|
20 Litres |
1.051 |
1.012 |
5.13 |
47.16 |
4.12 °L
|
492 |
0 |
|
|
|
| Boil
Size: 26.13 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 69.7 g |
Creation
Date: 7/1/2023 5:09 AM |
| Notes: |
|
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Cream Ale
|
Cream Ale
|
23 Litres |
1.048 |
1.009 |
5.12 |
22.51 |
3.46 °L
|
492 |
0 |
|
|
|
| Boil
Size: 28.84 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2022 4:25 AM |
| Notes: |
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Walterbräu
|
Kellerbier: Amber Kellerbier
|
5 Gallons |
1.048 |
1.008 |
5.14 |
25.56 |
3.84 °L
|
492 |
0 |
|
|
|
| Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5.3 oz |
Creation
Date: 6/17/2022 1:44 PM |
Notes: 4.16 gallons - mash water
3.11 gallons - sparge water
2 weeks primary
1 week keg conditioning |
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Dunkelweizen
|
Dunkles Weissbier
|
5.25 Gallons |
1.051 |
1.012 |
5.11 |
14.68 |
17.16 °L
|
492 |
0 |
|
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Author:
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Yeast_Whisperer
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|
| Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 18.89 psi |
Creation
Date: 2/6/2022 4:17 PM |
Notes: ##Yeast Starter
- Prepare Shaken Not Stirred Starter starter the night before brewing.
- Use 1 quart of pre-canned wort & top up with RO water to one 1 liter in a 1 gallon jar.
- Aerate by shaking like it owes me money to the point of being mostly foam (or aerate with pure oxygen), then add yeast and gently shake a little more to mix in the yeast.
- Place in fermenter set to fermentation temperature of 64 degrees.
##Mash
Don't mash the dark grains -- add during vorlauf
Hold-off on adding salts/acid until after ferulic acid rest
##Boil
- Boil timer settings: nE = 2, t1=75, t2=10
- Stir a whirlpool after the boil to encourage piling of hops/trub in center of kettle.
- Before filling fermenter, fill two quart jars and one pint jar with wort for canning as gyle/speise for carbonating the beer.
##Fermentation
- Pitch entire volume of starter.
- Use an OPEN FERMENT to maximize esters.
-LOOSELY cover the fermenter to reduce possibility of spoiling organisms from falling in.
- Use dangling heating strap with temp probe (and insulation) attached to side of fermenter away from sidewall and heater strap
- Add airlock on 4th day.
**STC-1000 settings:**
sp0=66, dh0=168
sp1=68, dh1=168
sp2=70, dh2=0
## PACKAGING
- Tare weight of empty keg.
- Put canned gyle/speise into serving keg (to carbonate beer).
- Calculate keg weight that represents 5 gallons of beer (including gyle) and fill to that weight.
- Target 3.0 volumes of CO2.
- Attach BlowTie 2 spunding valve and set to 38 psi (ensure 0-60 psi gauge is installed).
- Hold beer temp at 72 degrees while naturally carbonating (two weeks).
- Remove spunding valve and put keg in keezer at 42 degrees with regulator set to 19 psi (3.0 volumes of CO2).
##References
Hochkurz Mash Schedule Info
https://beerandbrewing.com/short-and-high-the-hochkurz-mash/
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Sabro / Azacca On Pils Nov 22
|
Australian Sparkling Ale
|
21 Litres |
1.05 |
1.011 |
5 |
52.59 |
3.64 °L
|
492 |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 28 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2021 4:33 AM |
Notes: Brew day: Weds 30th Nov
Strike water 26L in at 71c, heat on at 8:15am
Grain in for 90 mins at 9am
Stirred at 9:30am / 9:45am / 10:10am / 10:30am
Up to 77c for 10 mins
Grains out.
Pre-boil vol 24L started at 11:20am
Got stuck on a call so all the timings got waylaid
90 (should have been 60)mins - 20g Azacca in at 11:20am
10 mins - 30g Azacca in at 12:32pm
5 mins - whole whirlfloc in at 12:37pm
0 mins - 20g sabro in at 12:42pm
Flameout: 12:42pm
Final vol: 19L
Topped up to 21.5L
Immersion chiller to 42c, added ice packs, went to meeting, by 3:40pm down to 19c. More ice packs.
Pitched yeast at 4pm 30/11, 15.5c. Starting low so it can climb
Ambient temp 22.4c
OG - 1.051
Spunding valve completely open
Day 1 - fermentation began, got up to 20c, spunding open
Day 2 - up to 20.6c. Perfect. Closed spunding valve, maintaining 5PSI
Day 3 - closed valve at midday and PSI had only risen 2.5PSI so 4pm dry hopped for 3 days.
Day 5 - Was spunding at 7PSI (corrected) so 8am closed completely. So not sure if still fermenting or finished...
Day 6 Tues 6th Dec was still fermenting so too soon to cold crash
Day 7 Weds 7th Dec - 11am cold crash for 24 hours once stabilised
Day 8 Thurs 8th Dec - 11am add finings
Finings:
Gelatine finings. 1/2 tsp finings in 1/4 cup water, microwaved to 63c in 7 second bursts, added to the crash-chilled beer.
Take an FG
Gelatine fine for 48 hours -
Day 9 Sat 9th Dec am - Keg and pressure to 30PSI
FG uncorrected 1.026 / 1.027
FG corrected 5.06% = 5%
Previous batch: Taste: definite sabro coconut lead, it's good, light coloured pils. FInal ABV: 4.3% as planned!
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Rebound
|
American IPA
|
49 Litres |
1.049 |
1.01 |
5.04 |
55.9 |
6.86 °L
|
492 |
0 |
|
|
|
| Boil
Size: 57 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 72 |
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: 9/2/2021 3:39 PM |
| Notes: |
|
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Mexican Lager
|
International Pale Lager
|
150 Gallons |
1.051 |
1.013 |
5.02 |
30.91 |
3.93 °L
|
492 |
0 |
|
|
Author:
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Mancos Brewer
|
|
| Boil
Size: 155 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1 |
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: 8/10/2021 2:55 PM |
| Notes: |
|
|
Mr Banks Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.051 |
1.012 |
5.15 |
20.69 |
23.1 °L
|
492 |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/22/2021 8:00 PM |
| Notes: |
|
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Pilsner Urquell
|
Czech Pale Lager
|
19 Litres |
1.05 |
1.011 |
5.02 |
29.42 |
4.78 °L
|
492 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 90 |
Boil Gravity: 1.086 |
Efficiency: 68 |
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: 1/14/2021 3:00 PM |
| Notes: |
|
|
Royal Treasure
|
British Golden Ale
|
5 Gallons |
1.051 |
1.013 |
5.01 |
31.36 |
7.36 °L
|
492 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
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: 2/6/2018 6:03 PM |
| Notes: |
|
|
Herman Amber Ale
|
American Amber Ale
|
23 Litres |
1.047 |
1.008 |
5 |
15.87 |
12.02 °L
|
492 |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 3.14 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 0.97 bar |
Creation
Date: 7/19/2020 9:14 AM |
| Notes: |
|
|
Spotted Cow Clone With Multi-Step Mash
|
No Profile Selected |
12 Gallons |
1.052 |
1.013 |
5.08 |
18.97 |
3.75 °L
|
492 |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2020 3:03 PM |
| Notes: |
|
|
Juicy "Saison"
|
Saison
|
5.5 Gallons |
1.051 |
1.013 |
5 |
34.66 |
3.25 °L
|
492 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 80 |
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: 4/4/2020 9:55 PM |
| Notes: |
|
|
Old School Farm House Ale
|
No Profile Selected |
5.5 Gallons |
1.054 |
1.016 |
5.1 |
11.9 |
19.1 °L
|
492 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
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: -12 psi |
Creation
Date: 3/16/2020 10:26 PM |
| Notes: |
|
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Apricot Wheat Beer (31)
|
American Wheat Beer
|
5.5 Litres |
1.051 |
1.012 |
5.03 |
25.81 |
8.11 °L
|
492 |
0 |
|
|
|
| Boil
Size: 6.75 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/14/2019 11:23 AM |
| Notes: |
|
|
Vienna Lager NHBC
|
Vienna Lager
|
6 Gallons |
1.052 |
1.012 |
5.16 |
21.27 |
5.84 °L
|
492 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2019 12:46 AM |
Notes: I'll try to give more detail guys. I have a RIMS system. It will differ from a step mash obviously. This is the mash & boil process:
1. Put water in HLT and start to heat upto 168F.
2. Put water in Mash Tun. Start circulating and set temp to 131F.
3. Crush grain except corn.
4. Stop MT pump. Throw in grain (and corn). I also throw in some rice hulls with every batch. Add water if needed to achieve a somewhat soupy mash.
5. Vorlauf. When done, start MT pump and maintain 131F for 15 min.
6. Ramp to 150F for 60 minutes.
7. Ramp to 160F for 15 minutes.
8. Ramp to 168F.
9. Sparge from HLT onto Boil Kettle. Add FWH to boil kettle.
10. Bring to boil. Boil for 30 minutes and add 60 minutes hops.
11. Boil for 45 minutes and add 15 minute hops.
12. Boil for 5 minutes and add yeast nutrient.
13. Boil 10 minutes, then chill wort.
14. Drain (rack) to primary.
1. I make yeast starters for just about all my beers. Especially lagers. About 7-10 days prior to brewing pitch yeast in 1000ml starter. When done add another 1000ml. When this is done, I cool the starter in a fridge. A couple of days before brewing I decant liquid, warm up the yeast to room temp and add another 500-750ml.
2. Aerate wort. Chill wort for a few hours then pitch yeast. I try to make sure yeast is about the same temp as the wort.
3. I set my fermentation chamber to 54F. Let it sit for a 17-18 days. Might be done way before that but let the yeast do it's thing.
4. Ramp beer up to 63-64F over the next 3 days. Might not be necessary after 17 days but it's a habit.
5. Rack to secondary. Set temp to 32-35F and let sit for 30-45 days.
6. Rack to keg.
7. Carbonate and enjoy in 2-3 weeks... |
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BA-Brygg Kolsch
|
Kölsch
|
25 Litres |
1.048 |
1.009 |
5.08 |
21.11 |
3.61 °L
|
492 |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2019 5:58 AM |
| Notes: |
|
|
Chocolate Porter No1
|
Brown Porter
|
22 Litres |
1.052 |
1.012 |
5.16 |
23.49 |
27.48 °L
|
492 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 15 ° C |
Priming Method: Priming sugar (sucrose) |
Priming Amount: 6 g/L |
Creation
Date: 9/30/2018 9:21 PM |
Notes: Ferment at 15 C. Add cocoa nibs after primary fermentation has finished. Remove nibs after four days. Bottle after two-three weeks. Carbonate with sucrose at 6 g/L.
Hints source https://www.maltosefalcons.com/tech/formulating-and-brewing-winning-chocolate-porter |
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Apricot Gose
|
Gose
|
5.5 Gallons |
1.047 |
1.008 |
5.15 |
19.99 |
4.91 °L
|
492 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2018 8:10 PM |
Notes: 07/12/18
1300 5 Gal RO H2O
S.G. 1.046
07/17/18 S.G. 1.010-1.008
Nice Ginger zing ( not overpowering) and nice tartness, could go with just Ginger gose, still thinkin'
08/15/18 got contaminated, bummer
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