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BS IPA (blackberry Sour)
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Specialty IPA: New England IPA
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12.69 Gallons |
1.068 |
1.022 |
6.12 |
22.27 |
5.26 °L
|
1.7K |
2 |
|
|
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| Boil
Size: 14.46 Gallons |
Boil Time: 85 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/16/2020 9:32 PM |
Notes: We messed up by adding too much where without adding rice hulls. The mash all stuck together allowing much our sparge water to go right down the sides. This left us with a lower original gravity than expected: 1.060
The souring process proved difficult with ph test strips. We couldn't get an accurate reading on our acidity and I don't think our beer turned out as sour as we wanted. (we only soured it for 18 hours)
Mash the grains at 155°F (68°C) for 45 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains to obtain 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 60 minutes. For the lactose, remove the kettle from the heat, stir in the lactose, return the kettle to the heat, and bring it back to a boil for the remaining 10 minutes.
Do not introduce the whirlpool hops at the first whirlpool, as they will inhibit the Lactobacillus blend. Pre-acidify the wort to a pH of 4.5, then chill the wort to 95°F (35°C) and pitch the Lactobacillus blend. There’s no need to hold the heat at 95°F (35°C), but don’t allow it to drop much below 75°F (24°C). After a pH of 3.2–3.3 is obtained, reheat the wort to 180°F (82°C) and follow the hopping schedule for the second whirlpool. After the whirlpool, rest for 15 minutes, then chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the British Ale yeast.
Hold fermentation at 68°F (20°C) for 24 hours once signs of fermentation are visible. Allow the temperature to rise to 70°F (21°C) during the remainder of fermentation, following the dry-hop schedule. After adding the vanilla and blackberries, allow the berries to ferment out at 70°F (21°C).
HOPS AND ADDITIONS SCHEDULE
2.8 lb (635 g) lactose at 10 minutes
2.6 oz (37 g) Citra [12.2% AA] at 2nd whirlpool for 5 minutes
2.6 oz (37 g) El Dorado [15% AA] at 2nd whirlpool for 5 minutes
.8 oz (11 g) Chinese cassia bark at 2nd whirlpool for 5 minutes
5.4 oz (77 g) Citra [12.2% AA] at dry hop for 5 days
5.4 oz (77 g) El Dorado [15% AA] at dry hop for 5 days
1.4 oz (20 g) Chinese cassia bark at dry hop for 5 days
.5 oz (7 g) vanilla beans for 5 days
22 lb (4.1 kg) blackberries for 5 days |
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Rye Quad
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Roggenbier (German Rye Beer)
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5 Gallons |
1.064 |
1.016 |
6.32 |
13.65 |
30.62 °L
|
1.7K |
0 |
|
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 3/9/2015 2:44 PM |
| Notes: |
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Dr. Dubs - Dunkel Rye Weizenbock
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Weizenbock
|
5.5 Gallons |
1.07 |
1.01 |
7.96 |
15.37 |
35 °L
|
1.7K |
1 |
|
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| Boil
Size: 8.25 Gallons |
Boil Time: 90 |
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: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2020 2:13 PM |
Notes: 1/2 tablet Campden in Strike Water
1/2 tablet Campden in Sparge Water
1 tablespoon Salt Pre-Boil |
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FWH IPA
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American IPA
|
5 Gallons |
1.072 |
1.017 |
7.2 |
52.45 |
8.06 °L
|
1.7K |
0 |
|
|
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| Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 6/9/2015 3:04 PM |
| Notes: |
|
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Amarillo Red
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Irish Red Ale
|
5 Gallons |
1.06 |
1.015 |
5.95 |
39.34 |
17.53 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 8/22/2015 11:30 PM |
| Notes: |
|
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常夏
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American Pale Ale
|
10 Litres |
1.052 |
1.01 |
5.62 |
67.7 |
11.72 °L
|
1.7K |
1 |
|
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| Boil
Size: 17.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2015 2:30 AM |
| Notes: |
|
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Mexican Chocolate Sweet Stout
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Imperial Stout
|
6 Gallons |
1.084 |
1.021 |
8.31 |
83.15 |
50 °L
|
1.7K |
1 |
|
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| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
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: 5/16/2016 11:05 PM |
Notes: Vanilla Bean Pod 1 up to 3 weeks
Cinnamon Stick 1 up to 2 weeks
Cocao Nibs 2 ounces 3 weeks
Ancho Chiles 3 Ounce 4 days
Habanero CHiles 4 days
OG 1.087 |
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Begium Wheat Ipa
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Belgian Pale Ale
|
5.5 Gallons |
1.075 |
1.022 |
6.88 |
63.33 |
8.84 °L
|
1.7K |
0 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.137 |
Efficiency: 50 |
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: 5/20/2016 11:32 PM |
Notes: Brewed 5/20
Og:1074
FG: 1016
transferred to another and carboy added raspberry puree 6/3 |
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Sun Of A Peach
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American IPA
|
8 Gallons |
1.064 |
1.014 |
6.59 |
74.09 |
4.85 °L
|
1.7K |
4 |
|
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| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2016 4:03 PM |
Notes: We added about 1.5-2lb of fresh chopped peaches per gallon to the primary fermentation just before pitching the yeast. Peaches were frozen for a few days prior to brew and left to thaw out the morning of the brewday. One batch had skin-on peaches, and the other was peeled. Both turned out excellent. The skinless was a bit more crisp, but the skin-on was a bit more peachy, hazy and overall more fruity.
Also used 3 packets of yeast |
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Rukki õlu
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American Pale Ale
|
75 Litres |
13.482 |
3.841 |
5.19 |
30 |
5.67 °L
|
1.7K |
4 |
|
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| Boil
Size: 115 Litres |
Boil Time: 90 |
Boil Gravity: 8.9 |
Efficiency: 68 |
Mash Thickness: 5.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/8/2016 7:21 AM |
| Notes: |
|
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Almost SMaSH IPA 15 Gallon
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American IPA
|
14.5 Gallons |
1.051 |
1.009 |
5.71 |
70.77 |
3.68 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 18 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 67 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2018 7:12 PM |
| Notes: |
|
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譲吉 (012)一騎醸造コラボ
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Clone Beer
|
420 Litres |
1.05 |
1.014 |
4.81 |
28.91 |
4.67 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 470 Litres |
Boil Time: 75 |
Boil Gravity: 1.045 |
Efficiency: 62 |
Mash Thickness: 2.7 |
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: 12/19/2017 10:23 AM |
Notes: 19℃スタート23℃発酵
硫酸亜鉛 0.4g |
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Chocolate Coffee Milk Stout
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Sweet Stout
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5.75 Gallons |
1.053 |
1.021 |
4.25 |
29.15 |
36.8 °L
|
1.7K |
0 |
|
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| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.45 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/8/2017 5:46 PM |
| Notes: |
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Lantz
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Kellerbier: Amber Kellerbier
|
6.5 Gallons |
1.06 |
1.015 |
6.09 |
32.08 |
12.49 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2016 2:02 PM |
| Notes: 517 B cells |
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Andy Krupp's Recipe 2
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American IPA
|
10.5 Gallons |
1 |
1 |
0 |
0 |
0 °L
|
1.7K |
0 |
|
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|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 4/6/2011 3:13 PM |
| Notes: |
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Chocolate Stout
|
American Stout
|
5.5 Gallons |
1.065 |
1.018 |
6.22 |
31.7 |
35.44 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2015 8:54 PM |
| Notes: |
|
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Ol' Penny (American Amber)
|
American Amber Ale
|
5.5 Gallons |
1.049 |
1.015 |
4.54 |
33.38 |
14.73 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: corn sugar |
Priming Amount: 5oz. by weight |
Creation
Date: 11/18/2015 4:28 AM |
Notes: Did not have time for a starter so using 2 packs.
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Feel The Sunshine Double IPA
|
Imperial IPA
|
2.25 Gallons |
1.058 |
1.011 |
6.14 |
167.94 |
9.45 °L
|
1.7K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 9/13/2015 11:02 PM |
| Notes: |
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|
Restart
|
American Pale Ale
|
25 Litres |
1.05 |
1.009 |
5.27 |
25.62 |
3.84 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 32.11 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 16 ° C |
Priming Method: sucrose |
Priming Amount: 138.9 g |
Creation
Date: 4/29/2015 9:48 AM |
| Notes: |
|
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Smoked Beer
|
Classic Style Smoked Beer
|
80 Litres |
1.056 |
1.013 |
5.73 |
29.49 |
19.78 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 94 Litres |
Boil Time: 150 |
Boil Gravity: 1.048 |
Efficiency: 95 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Speise (12%) |
Priming Amount: 5L |
Creation
Date: 3/2/2015 9:24 AM |
Notes: Styrian Wolf - boil in mash (6L) & add into batch I
Nelson Sauvin - boil in mash (6L) & add into batch II |
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