Christman Ale
|
Winter Seasonal Beer
|
21 Litres |
28.345 |
7.368 |
12.09 |
0.8 |
23.54 °L
|
375 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 21.4 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: sucrose |
Priming Amount: 99.1 g |
Creation
Date: 9/22/2018 6:34 AM |
Notes: |
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Split Stout Recipe 1/18/23 (120min Boil)
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No Profile Selected |
138 Gallons |
28.337 |
11.127 |
10.05 |
31.22 |
39.82 °L
|
264 |
0 |
|
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Boil
Size: 165 Gallons |
Boil Time: 180 |
Boil Gravity: 24.1 |
Efficiency: 67.5 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/16/2023 1:17 PM |
Notes: |
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Hair Of The Jack-a-lope
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Imperial Stout
|
5.25 Gallons |
28.331 |
8.693 |
11.37 |
33.64 |
41.96 °L
|
1.1K |
1 |
|
Author:
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Howardcampbelljr
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Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 25.1 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2017 9:26 PM |
Notes: Parti-gyle Mash |
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Mexican Imperial Stout
|
Imperial Stout
|
310 Gallons |
28.311 |
5.132 |
13.25 |
44.39 |
50 °L
|
1.8K |
0 |
|
|
Boil
Size: 341 Gallons |
Boil Time: 75 |
Boil Gravity: 26 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2017 8:23 PM |
Notes: Step 1:Main batch, and coffee stout
Brew 10 bbl to 28 Plato with this recipe.
Send 4 bbl to FV.
~28 P x 5 bbl wort / 14 P = 10 bbl total BK volume
-> 10 bbl total BK - 5 bbl wort = 5 bbl H2O for target of 14 P
If OG 14 P drops to FG 5 P => 4.88% ABV
Later in the day, after sending the high gravity batch to FV for Imperial Stout, I will boil and transfer another 5 bbl of water to this FV, in order to drop gravity and make a low gravity coffee stout.
Step 2: Imperial Stout
Leave 5 bbl in BK. Add H2O to refill 110 bbl.
28 P x 5 bbl / 10 bbl = 14 P
Adding 100 lbs Dextrose => 14P -> 17.5 with approximate ABV 8%.
Bring to boil and add a second 100 lbs Dextrose.
Send 10 bbl to FV and pitch yeast.
This will be Imperial Stout.
Step 3: Finishing the coffee stout
Clean BK.
Add 5.5 bbl H2O and bring to boil.
Add 30 lb bag of coffee from Logan House and step appropriate amount of time.
KO and send to the first FV, containing the first KO of 5bbl high gravity stout.
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My Life Is Going From Bar To Bar Ley Wine
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American Barleywine
|
300 Litres |
28.3 |
5.3 |
13.17 |
69.44 |
14.28 °L
|
343 |
0 |
|
|
Boil
Size: 320 Litres |
Boil Time: 120 |
Boil Gravity: 24.3 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2020 12:24 PM |
Notes: |
|
RIS
|
Imperial Stout
|
8 Litres |
28.296 |
6.282 |
12.64 |
0 |
40.79 °L
|
406 |
0 |
|
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Boil
Size: 14 Litres |
Boil Time: 120 |
Boil Gravity: 16.9 |
Efficiency: 60 |
Mash Thickness: N/A |
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: 12/26/2018 3:34 PM |
Notes: |
|
Awesome Recipe
|
No Profile Selected |
95 Gallons |
28.284 |
-0.003 |
15.89 |
0 |
0 °L
|
209 |
0 |
|
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Boil
Size: 90 Gallons |
Boil Time: 60 |
Boil Gravity: 29.7 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2020 9:24 PM |
Notes: |
|
Awesome Recipe
|
American Light Lager
|
12 Litres |
28.268 |
7.294 |
12.08 |
0 |
13.2 °L
|
288 |
0 |
|
|
Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 23.1 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2018 7:55 AM |
Notes: |
|
Awesome Recipe
|
Russian Imperial Stout
|
25 Gallons |
28.193 |
7.446 |
11.95 |
53.92 |
46.68 °L
|
180 |
0 |
|
|
Boil
Size: 25 Gallons |
Boil Time: 75 |
Boil Gravity: 28.2 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2020 2:26 PM |
Notes: |
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Rye Wine
|
English Barleywine
|
18 Litres |
28.18 |
5.391 |
13.04 |
47.67 |
16.8 °L
|
178 |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 19.7 |
Efficiency: 68 |
Mash Thickness: 2 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: sucrose |
Priming Amount: 86.3 g |
Creation
Date: 10/2/2018 3:54 PM |
Notes: |
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Barleywheat Wine
|
American Barleywine
|
25 Litres |
28.114 |
4.558 |
13.43 |
100.93 |
14.65 °L
|
506 |
0 |
|
|
Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 18.2 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/27/2018 12:14 PM |
Notes: |
|
Awesome Recipe
|
English Barleywine
|
4000 Litres |
28.065 |
8.441 |
11.34 |
49.58 |
19.89 °L
|
384 |
0 |
|
|
Boil
Size: 6000 Litres |
Boil Time: 60 |
Boil Gravity: 19.3 |
Efficiency: 75 |
Mash Thickness: 3.1 |
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: 6/9/2019 1:00 PM |
Notes: |
|
Pastry Stout
|
Imperial Stout
|
31 Gallons |
28.065 |
7.105 |
12.06 |
34.71 |
50 °L
|
300 |
0 |
|
|
Boil
Size: 37.1 Gallons |
Boil Time: 90 |
Boil Gravity: 23.8 |
Efficiency: 55 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/21/2021 3:29 PM |
Notes: |
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NF Presley
|
Russian Imperial Stout
|
651 Gallons |
28 |
8.353 |
11.35 |
24.44 |
50 °L
|
177 |
0 |
|
Author:
|
|
Jon B
|
|
Boil
Size: 837 Gallons |
Boil Time: 120 |
Boil Gravity: 23.2 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/27/2021 12:47 AM |
Notes: |
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ペイストリーアンバー
|
American Amber Ale
|
410 Litres |
27.982 |
10.119 |
10.38 |
48.02 |
19.58 °L
|
338 |
0 |
|
|
Boil
Size: 550 Litres |
Boil Time: 180 |
Boil Gravity: 14.9 |
Efficiency: 68 |
Mash Thickness: 2.5 |
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: 11/1/2019 1:21 PM |
Notes: バニラ
ラズベリー |
|
Ninkasi 220 Contract Brew
|
No Profile Selected |
2201 Gallons |
27.851 |
10.806 |
9.93 |
0 |
46.06 °L
|
237 |
0 |
|
|
Boil
Size: 2945 Gallons |
Boil Time: 120 |
Boil Gravity: 18.8 |
Efficiency: 80 |
Mash Thickness: 1.1 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/15/2022 5:52 PM |
Notes: |
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Key Lime Mead
|
Dry Mead
|
6 Gallons |
27.85 |
6.027 |
12.5 |
0 |
4.9 °L
|
394 |
0 |
|
|
Boil
Size: 7.38 Gallons |
Boil Time: N/A |
Boil Gravity: 27.9 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2021 7:58 PM |
Notes: MeadMakr
The MeadMakr BatchBuildr
Have you ever wondered exactly how much honey you need to make a batch of mead? Or how much nutrient you need and how to dose your must? The MeadMakr BatchBuildr is here to the rescue.
Simply use the sliders to select the batch volume you want to make, the target alcohol by volume for your mead, and your desired sweetness level. The BatchBuildr will provide your target original gravity (OG) and an estimate for the amount of honey you will need to make the batch.
The amount of honey may very depending on your honey's sugar content (the BatchBuildr assumes a 79.6% sugar content). For consistency between batches, ensure the target original gravity and vary the honey content slightly as needed to meet the OG.
MeadMakr BatchBuildr v1.3.0
Change Log
Units: US Customary Metric
Batch Volume
min: 1 gal
max: 20 gal
6 Gallons
Yeast ABV
min: 0%
max: 20%
ABV: 12%
Sweetness
min: 1.000 Dry
max: 1.050 Sweet
Dry FG = 1.01
Nitrogen Requirement
Medium
Nutrient Regime
Fermaid O (TOSNA 2.0)
Fermaid K / DAP (20%:80% YAN to US legal limit)
Fermaid O / Fermaid K / DAP (Travis Blount-Elliott's)
* Want to tailor your own SNA? Check out the advanced SNA calculator.
Batch Specs
Target OG: 1.1 Starting Brix: 23.7 YAN Provided: 213.3
Ingredients
Honey Needed: 17.1lbs
Dry Yeast Minimum Weight: 12g
# Dry Yeast Packet(s): 3 (15g yeast) Go-ferm: 18.75g
Fermaid O: 10.2g
Fermaid K: 11.4g
DAP: 9.9g
General Instructions
1. Clean and sanitize everything that will come into contact with your must.
2. Dissolve honey in small amount of water (leave room to add additional water to reach batch volume).
3. Add water to your batch volume minus volume for rehydration.
4. Aerate the must with a drill stirrer or shake/stir vigorously for 15 minutes.
5. Rehydrate, temper and pitch yeast per Go-Ferm rehydration instructions below.
6. Record speci c gravity and temperature for future reference.
7. Apply airlock. Ferment per your yeast temperature specs. Low 60 deg F is su cient for most wine yeasts.
8. Degas twice per day for rst week of fermentation.
9. Dose nutrients per nutrient protocol instructions below.
10. Rack when yeast is done fermenting, as evidenced by no drop in SG for two full weeks. Also rack within 3 weeks of sediment layer forming on the bottom of an aging vessel to avoid sur lie or autolysis avors.
11. When mead clears, bottle and enjoy. After 2-3 months, mead should be ready to drink.
Go-Ferm Rehydration Procedure
For 3 packet(s) yeast, dissolve 18.75g of Go-Ferm Protect in 375mL hot water (the hotter the better). The warmer the water, the easier it will be to dissolve the Go- Ferm.
When the water reaches 104 deg F (40 deg C), pour in your yeast. Give the slurry a quick swirl. After 15 minutes, begin tempering yeast by adding 188mL must to the yeast slurry every 5 minutes.When yeast slurry temperature is within 10 deg F of must temperature, pitch yeast into fermenter.
Fermaid K / Fermaid O / DAP Nutrient Protocol
The total amount of Fermaid O, Fermaid K, and DAP that will be added to your must are 10.2g, 11.4g, and 9.9g, respectively. The nutrients will be divided into 4 staggered nutrient additions. To avoid mead eruption accidents, degas must and
MeadMakr / ProudlypoweredbyWordPress
dissolve yeast nutrient doses in 1 cup must prior to adding to the fermenter.
At 24 and 48 hours after you pitch your yeast, add 5.1g Fermaid O to your must.
At 72 hours after you pitch your yeast, add 5.7g Fermaid K and 4.95g DAP to your must.
When the must reaches the 1/3 sugar break (1/3 of all available sugars are consumed, i.e. 1.120 starting gravity reaches 1.080 or 21 Brix reaches 14 Brix), but no later than 7 days after yeast pitch, add the last dose of 5.7g of Fermaid K and 4.95g of DAP.
If mead starts to show signs of yeast stress from low nutrients after last nutrient dose (evidenced by sulfur smells), add 5.1g Fermaid O as needed to supplement for a high nutrient requirement yeast.
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|
Whisky Ris
|
Imperial Stout
|
22 Litres |
27.784 |
6.85 |
12.02 |
84.93 |
50 °L
|
1.3K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 120 |
Boil Gravity: 24.7 |
Efficiency: 70.5 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2016 4:49 PM |
Notes: |
|
Rock
|
No Profile Selected |
1100 Litres |
27.766 |
8.638 |
11.05 |
36.94 |
6.67 °L
|
191 |
0 |
|
|
Boil
Size: 1275 Litres |
Boil Time: 60 |
Boil Gravity: 26.8 |
Efficiency: 65 |
Mash Thickness: 3 |
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: 11/12/2021 4:47 PM |
Notes: |
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ペイストリーウィートエール
|
Dunkles Weissbier
|
410 Litres |
27.724 |
5.024 |
12.95 |
23.44 |
8.8 °L
|
202 |
0 |
|
|
Boil
Size: 460 Litres |
Boil Time: 90 |
Boil Gravity: 25 |
Efficiency: 68 |
Mash Thickness: 2.3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 0.37 bar |
Creation
Date: 7/20/2020 11:50 PM |
Notes: 宇治抹茶パウダー ファーメンター
白玉粉 糖化
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