|
Belgian Tripel
|
Belgian Pale Ale
|
5.5 Gallons |
1.072 |
1.016 |
7.44 |
20.6 |
7.92 °L
|
507 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.133 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 3.9 oz |
Creation
Date: 10/7/2020 2:27 AM |
| Notes: |
|
|
Get Witty
|
Witbier
|
25 Litres |
1.051 |
1.012 |
5.08 |
12.45 |
3.88 °L
|
507 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/22/2024 8:46 PM |
| Notes: |
|
|
NRS 金柑ひのきセゾン
|
Belgian Pale Ale
|
2300 Litres |
10.012 |
2.223 |
4.12 |
11.35 |
2.99 °L
|
507 |
0 |
|
|
|
| Boil
Size: 2597.5 Litres |
Boil Time: 75 |
Boil Gravity: 9.3 |
Efficiency: 79 |
Mash Thickness: 2.8 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2024 2:22 AM |
| Notes: |
|
|
INOU WHITE 6
|
Witbier
|
330 Litres |
1.045 |
1.009 |
4.77 |
20.04 |
3.41 °L
|
507 |
0 |
|
|
|
| Boil
Size: 320 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 3.65 |
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: 8/2/2023 2:06 PM |
| Notes: |
|
|
Red IPA - Brew It Bru
|
Specialty IPA: Red IPA
|
10 Litres |
1.064 |
1.012 |
6.83 |
80.65 |
9.65 °L
|
507 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 30 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 0.71 bar |
Creation
Date: 5/25/2023 6:01 AM |
| Notes: |
|
|
Awesome Recipe
|
Specialty IPA: Brown IPA
|
5 Gallons |
1.053 |
1.013 |
5.27 |
77.16 |
3.54 °L
|
507 |
0 |
|
|
|
| Boil
Size: 6.5 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: 5/23/2022 8:10 AM |
| Notes: |
|
|
Bear 2
|
Double IPA
|
5.5 Gallons |
1.094 |
1.036 |
7.62 |
104.59 |
8.02 °L
|
507 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 65 |
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: 2/25/2022 4:24 PM |
Notes: ===============================
2/25/2022
revisiting this recipe for another swing. i thought there was honey malt in this but i guess not.
redo this with standard yeast, and use a starter this time.
subbing bittering hops. need to figure out water profile - possible adjustments from tap.
===============================
8/4/2021
As of 8/4 its been at garage temp in the keg and is now down to 1040 for 6.5%.
obviously beer was overly sweet. added some hothead or something else to it and it came down some more but still tasted too sweet and bad. not sure any hops came through. i think punt on kviek or at least hornindal
===============================
7/22/2021
ok the brew came out bad. under attenuated. 1.040. i let it go 4 1/2 days before cold crashing. not sure what happened. here are some factors that could be fixed :
* possible underpitch - used a jar of hornindal that was made from a big starter and split 3 ways. next time maybe add whole pouch?
* possible yeast strain stubbornness - i think chad ritter said hornindal is a pain in the ass. next time switch back to hothead or try another strain
* possible lack of nutrients - ive heard some kviek need nutrients to do the job, but that wasnt the case with hothead
* possibly need to feed in the fermentables. added sugar andhoney to the boil - maybe next time add them a day or two later, possibly with some DME
* possible efficiency and mash problem - low pH readings but need to fix meter. low efficiency for sure. need to boil longer. maybe mash longer. maybe not getting full conversion andor proper formation of short/long chains
* possible grain crush issue
* possible water chemistry issue - need to re-evaluate
I'm also reading now that hornindal can under attenuate if you dont under pitch. use 1 tsp per 5 gallons. and need to use yeast nutrient.
https://www.reddit.com/r/Homebrewing/comments/bfsp1y/hornindal_kveik_does_not_waste_any_time/elhte6s/
===============================
7/15/2021
having some kind of serious mash problem. only 50 some % efficient. pH coming out way low - read under 4.6 yesterday. not sure if pH meter needs recalibration or broken but its measuring 7.5 - 6.75 on RO water.
also there is something kind of strange about the water calculator. its possible it had me entering the salts for the full volume of water and not just the mash, thereby going too acidic. next time consider just treating all 10 gallons of water, not just the 8 that fit in the HLT.
===============================
7/14/2021
brew day.
fine tuning the water. since we need almost 10 gallons water, i am changing the calculator to treat 8 gallons water (all that will fit in my digiboil), we will use 6.7 gallons for the mash as instructed. There will be 1.3 of gallons of treated water remaining, will then top that up with about 1.7 gallons of straight up RO water and use that 3 total gallons for sparge water.
===============================
6/28/2021
making more adjustments... thinking 9% better than 10. reducing vienna.
altering hop schedule for simplicity. really changed it a lot actually.
adding water profile.
==================================================
half ass constructed from here :
http://secretlevelbrewing.com/bells-hopslam-clone.html
which itself is a customized version of the real clone posted on bells website, mine is customized further for simplicity in hop schedule. grain bill adjusted as well. not sure what pale ale malt is so im using vienna. |
|
|
Sinjoor
|
Belgian Pale Ale
|
20 Litres |
1.052 |
1.014 |
5.07 |
27.49 |
8.27 °L
|
507 |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 60 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 144 g |
Creation
Date: 11/16/2021 11:18 AM |
Notes: 1 liter yeast starter
Ferment at 19 degrees |
|
|
Witbier
|
Witbier
|
5 Gallons |
1.052 |
1.013 |
5.18 |
15.99 |
4.2 °L
|
507 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 8/10/2021 4:45 PM |
| Notes: |
|
|
Imperial SMAC
|
Double IPA
|
36 Litres |
1.087 |
1.017 |
9.29 |
60.37 |
12.58 °L
|
507 |
0 |
|
|
|
| Boil
Size: 39 Litres |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 69 |
Mash Thickness: 3 |
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: 10/8/2020 2:34 AM |
| Notes: |
|
|
Randy Red American IPA
|
Specialty IPA: Red IPA
|
20 Litres |
1.065 |
1.015 |
6.57 |
74.93 |
19.19 °L
|
507 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 4.5 |
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: 3/7/2017 2:04 PM |
| Notes: |
|
|
Philly Chilli Rhubarb Gose
|
Berliner Weisse
|
14 Litres |
1.063 |
1.009 |
7.15 |
22.24 |
4.22 °L
|
507 |
0 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 80 |
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: N/A |
Creation
Date: 9/26/2020 3:52 PM |
Notes: Kept chilli’s after boil and put in fermenter
Pitched @ 27 degrees
Full Pack of Lallemand Philly Sour Yeast
14 Litres in the ferm bucket
1060 Pre Boil Gravity
OG 1062
Ferment for 14 days at 23 degrees
Dry Hop and Rhubarb addition (cooked with salt) at 5 days |
|
|
Bière De Garde - Barrel Aged
|
Bière de Garde
|
6.3 Gallons |
1.069 |
1.015 |
7.01 |
30.14 |
8.05 °L
|
507 |
1 |
|
|
|
| Boil
Size: 7.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 67 |
Mash Thickness: 1.27 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2020 4:02 PM |
Notes: French Ale WLP072 out of stock at Morebeer; May/June Seasonal
French Saison WLP590
Belgian Style Saison Blend WLP568
Belgian Saison III Ale WLP585 out of stock at Morebeer; May/June Seasonal
GigaYeast Saison #2 GY027
French Saison Wyeast 3711 aromatic, estery, pepper, citrus
Gulo Ale Omega OYL501 Morebeer calls it West Coast Ale. for IPA and Biere de Garde; STA1 gene, diastaticus ferments dextrins, very high attenuation |
|
|
RED IPA
|
Specialty IPA: Red IPA
|
10 Litres |
1.062 |
1.016 |
6.1 |
53.8 |
12.87 °L
|
507 |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 3.1 |
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: 5/13/2019 7:00 PM |
| Notes: |
|
|
Witbeer
|
Witbier
|
11 Gallons |
1.053 |
1.014 |
5.13 |
18.54 |
3.54 °L
|
507 |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
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: 4/15/2019 1:15 PM |
| Notes: |
|
|
Witbier
|
Witbier
|
26.6 Litres |
1.053 |
1.013 |
5.28 |
14.22 |
3.84 °L
|
507 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2019 12:16 AM |
| Notes: |
|
|
Kveikøl
|
American Strong Ale
|
25 Litres |
1.081 |
1.02 |
7.95 |
71.42 |
8.53 °L
|
507 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 120 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 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: 10/2/2018 5:49 PM |
| Notes: |
|
|
Red Riot
|
Specialty IPA: Red IPA
|
4.5 Gallons |
1.056 |
1.009 |
6.1 |
47.17 |
13.85 °L
|
507 |
4 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 60 |
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: 6/30/2018 2:15 PM |
| Notes: |
|
|
Wild Saison
|
Lambic
|
10 Litres |
1.058 |
1.01 |
6.28 |
35.2 |
5 °L
|
507 |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 6.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2018 2:14 PM |
| Notes: Open ferment with lambic starter 24 H. Pitch White labs. |
|
|
Future Farm IPA
|
Specialty IPA: White IPA
|
5.5 Gallons |
1.06 |
1.011 |
6.45 |
21.56 |
5.21 °L
|
507 |
1 |
|
|
Author:
|
|
Macrojamin
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 79 |
Mash Thickness: 1.76 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2017 4:00 AM |
Notes: Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation.
The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove |
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