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My Belgian Dubbel V1.0
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Belgian Dubbel
|
24 Litres |
1.069 |
1.015 |
7.14 |
23.65 |
28.09 °L
|
1.8K |
2 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 4/22/2015 5:01 PM |
Notes: Method:
1. Heat 19l of water to ?°c
2. Add grains and mash for 1 hour at 69°c
3. After an hour raise temp to 80°c
4. Mix well and leave settle for 15 minutes?
5. Drain and recirculate then pour into boiler.
6. Add 14.6l of water at 80°c to the mash.
7. Mix well and leave settle for 15 minutes.
8. Drain and recirculate then pour into boiler.
9. Boil wort for 1 hour, with the following additions:
60min 25g Fuggles
45min 20g Bramling Cross
7min Whirlfloc tablet
5min 10g Fuggles
5min 10g Bramling Cross
10. Pour wort into sanitised fermentor and cool rapidly to 20°c |
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La Fin Du Monde
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Belgian Tripel
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5.25 Gallons |
1.087 |
1.02 |
8.89 |
12.79 |
7.92 °L
|
1.8K |
1 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.153 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2016 7:16 PM |
| Notes: This is a clone from a homebrew supply store, but due to the lack of cooperation and customer support, I will not name them. |
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IPA CiGaAp
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American IPA
|
5 Litres |
1.066 |
1.016 |
6.46 |
59.03 |
6.4 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 6.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 85 |
Mash Thickness: 2.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/11/2013 10:45 PM |
| Notes: |
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Black & Bloody IPA
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Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.069 |
1.017 |
6.79 |
82.44 |
40 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 2/25/2015 10:26 PM |
| Notes: |
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S04/Nottingham NEIPA
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Specialty IPA: New England IPA
|
27 Litres |
1.053 |
1.012 |
5.41 |
48.49 |
5.14 °L
|
1.8K |
1 |
|
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| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 67 |
Mash Thickness: 2.85 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/13/2018 3:34 PM |
| Notes: |
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Fjord & Fjell Elderflower Wit
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Witbier
|
40 Litres |
11.818 |
2.663 |
4.88 |
20.43 |
4.49 °L
|
1.8K |
1 |
|
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| Boil
Size: 47 Litres |
Boil Time: 75 |
Boil Gravity: 10.1 |
Efficiency: 63 |
Mash Thickness: 3.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 3/16/2017 10:03 PM |
| Notes: Starter: 1.5 l at 10 P / stirplate 1 day |
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Grazter
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Piwo Grodziskie
|
2.5 Gallons |
1.039 |
1.01 |
3.85 |
0 |
3.31 °L
|
1.8K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.013 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2017 10:25 PM |
| Notes: |
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Royal Forbidden Lager (Light Black Rice Lager)
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International Dark Lager
|
155 Gallons |
10.402 |
1.702 |
4.6 |
22.05 |
31.34 °L
|
1.8K |
0 |
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| Boil
Size: 160 Gallons |
Boil Time: 60 |
Boil Gravity: 10.1 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/20/2022 2:15 PM |
Notes: Forbidden Black Rice (Lotus Foods - Item #10270S) - Rice used unmilled. Clean with cool (room temp) water. Bring 36 gallons of water to boil and transfer to Mash Tun with Black Rice and let sit sealed for 60 mins. Begin adding remaining Strike water at appropriate temp to reduce mash temp to less than 149 degrees (Amylo 300 max active temp) and a pH range of 5.4 (min) to 5.6 (max). 145 - 147 degrees recommended. Begin incorporating remaining grain bill once strike temp is within range. (Added Amylo 300 for full 60 min Mash rest).
Note 1: Our Mash temp finished at 148.6 degrees and reduced to 146 degrees over the hour Mash sach rest. PH was tested and range was 5.46 pH.
Note 2: Strike water for rice infused water reduced to approx 188 degrees over 60 mins. Added 30 galls of 130 degree water and 30 gals of 150 degree water to reach 148 degree water for final mash temp.
Note 3: Amylo 300 added at 300 ml rate at start of Mash, and reached 10.4 degrees Plato (post boil test was 11 and Ferm check was 10.4). Unknown if higher Amylo 300 pitch rate would secure higher ABV, but dryness may be a factor (brut style beer?)
Note 4: Rice Conversion - 88 lbs of rice; manufacturer calls for 1.75 cups of water per 1 cup of rice or 23 gallons of water for (88 lbs) of rice. Allowing for additional apporox 27 gallons to lower viscosity and fill mash tun void (approx 10 gals in our brew vessel)
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Irish Red Partial Mash
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Irish Red Ale
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5.5 Gallons |
1.051 |
1.012 |
5.18 |
24.62 |
13.75 °L
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1.8K |
0 |
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Author:
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Krimbos
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| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 50 |
Mash Thickness: N/A |
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: 4/8/2013 2:12 PM |
Notes: Heat 12 qts water to 170F in brew pot. Transfer to small igloo cooler equipped with flexible colander. Pour grains slowly into warmed water, tie off bag. Strike Temp 156
After 1 hr, add 2 gal boiling water to grains, open spigot and recirculate with gallon pitcher, maintaining fluid volume above grain bed. Recircultae until clear.
Drain into brew pot. Maintain fluid level by adding addition hot water during drain.
Stop at 6 gal. Take gravity reading
Bring to boil and follow hop schedule as indicated. Add extract at 30 min
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Mango Sour
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Mixed-Fermentation Sour Beer
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22 Litres |
1.052 |
1.008 |
5.85 |
37.67 |
4.23 °L
|
1.8K |
1 |
|
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| Boil
Size: 27.15 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/15/2021 10:55 AM |
Notes: After mash is complete add (lactic acid) until Wort P.H = 4.5
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Weihenstephan Hefe Weissbier
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Weissbier
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20 Litres |
1.056 |
1.013 |
5.58 |
16 |
5.78 °L
|
1.8K |
0 |
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Author:
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M3
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| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 67 |
Mash Thickness: 7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/17/2020 6:36 PM |
Notes: Brew Date 02/01/21
Weihenstephan Hefe Weissbier
38l water treated with 1 x campden tablet and 10ml lactic acid and 9ml AMS.
Carry out alkalinity and calcium test for further info
Alkalinity 6.4 = 86ppm so a bit high
Calcium test 7.50 = 125ppm so pretty good
Dough in at 40, 20 min rest at 43 degrees
Add 1.5l water mash at 67 for 50
Add 1.5l water mash at 72 for 5 mins
Mash at 77 for 5 mins
No protofloc
At start of boil appeared to be approx 33litres of wort took gravity reading and it was 1.033!!
Decided to switch to a 2 hour boil to increase the gravity so reduced wort to approx 25 litres
cooled to 21 degrees and whirlpooled, managed to squeeze 20l of wort into the fermenter
OG now 1.052
Pitched yeast, (nutrient sachet hadn't dispersed into yeast properly as it was folded over)
Placed into fermentation chamber @ 18.5 degrees
Ferment at 18.5 for 3 days then 20 degrees for 2 days, 21 for 2 days
After 8 days checked gravity and it was 1.011
Racked into keg with 150g brewing sugar ready to be bottled.
ABV 5.4%
After 36 hours in keg transferred to 27 x bottles
Placed in conditioning chamber @ 18 degrees
Would probably go for 35 litres water only next time as ended up with too much wort after mash.
Tasting Notes: |
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Framgarden Kveik
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Saison
|
50 Litres |
1.054 |
1.012 |
5.46 |
19.86 |
8.07 °L
|
1.8K |
0 |
|
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| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 28 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2018 5:56 AM |
| Notes: |
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Vienna Magnum SMASH
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Festbier
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5.5 Gallons |
1.056 |
1.01 |
6.01 |
20.27 |
6.21 °L
|
1.8K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 7/18/2017 3:03 AM |
| Notes: |
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Hellsmash
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Munich Helles
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22 Litres |
1.047 |
1.007 |
5.25 |
21.66 |
3.46 °L
|
1.8K |
0 |
|
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2017 9:46 AM |
| Notes: |
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Hvidtøl
|
Schwarzbier
|
5 Gallons |
1.052 |
1.01 |
5.51 |
25.26 |
49.93 °L
|
1.8K |
1 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: 1.037 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2017 4:15 AM |
Notes: 03/10/17 - OG 1.066
4/09/17 - FG 1.012
7.09 % ABV |
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Recently Chopped Pilsner
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Czech Premium Pale Lager
|
5.75 Gallons |
1.048 |
1.01 |
4.92 |
41.26 |
4.01 °L
|
1.8K |
0 |
|
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| Boil
Size: 6.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 61 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2016 5:12 AM |
Notes: Yeast From Pils
Brew 2/3
Dry hop 2/9 1.012
Keg 2/16 |
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Amarillo, Columbus & Simcoe - Munich Base
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American IPA
|
23 Litres |
1.054 |
1.012 |
5.49 |
53.98 |
9.32 °L
|
1.8K |
0 |
|
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|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2016 8:56 AM |
Notes: 23L @ 1054 - 28L in boil but lost some due to boilover etc!
Brewed 18th March 2016 |
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Red Enigma
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Specialty IPA: Red IPA
|
23 Litres |
1.063 |
1.016 |
6.24 |
55.37 |
17.38 °L
|
1.8K |
0 |
|
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| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2016 10:20 AM |
| Notes: |
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APA-Loads 'O Hops!
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American IPA
|
15 Litres |
1.055 |
1.011 |
5.74 |
44.24 |
7.09 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 58 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2015 11:20 PM |
| Notes: |
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Chocolate Mint Stout
|
American Stout
|
5 Gallons |
1.057 |
1.014 |
5.61 |
36.81 |
32.05 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 73 |
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: 12/24/2011 3:16 PM |
| Notes: |
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