|
The Monolith - RIS B3
|
Imperial Stout
|
5.5 Gallons |
1.151 |
1.053 |
15.87 |
65.46 |
50 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 10.5 Gallons |
Boil Time: 180 |
Boil Gravity: 1.079 |
Efficiency: 50 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 62 ° F |
Priming Method: dextrose |
Priming Amount: 3 oz |
Creation
Date: 12/28/2018 3:35 PM |
Notes: Mash will be split into two 10 G mash tuns.
Brew365 Calculation below:
Batch Size: 2.75 g
Grain Bill: 20 lbs
Boil Time: 3 hours
Trub Loss: 0.25 g
Equipment Loss: 0.25 g
Mash Thickness: 1.50 qts/lb
Target Mash Temp: 156
Percent Boiloff: 11.5 %
Total Mash Water: 7.50 g
Sparge Water: 0 g
Pre-Boil Volume: 4.75 g
Combined into Pre-Boil total Volume: 9.5 g
4 days prior to brew I started two 1.5 L starters from 2 packs of WLP090 yeast. Let ferment and stored in fridge until brew day. On the morning of brew I decanted starters and pitched into new 1 L starter so it would be active before pitching.
Had to substitute Golden Promise for Marris Otter. Grain bill was split into two even grain bills. Milled 2 days before brew and stored at homebrew store at 72 degrees,
9/14/19: brewed with Matt and John at homebrew store.
Roughly 11:30 AM start time. Started with 7.5 gallons of RO water, treated with 4.9g of baking soda, and 7g of calcium chloride. Pre-heated mash tun with 178 degree mash water. Doughed in with 20 lbs of grain, achieved 155 degree mash temp, let rest 90 minutes and stirred every 15 minutes for first hour.
Repeated with second mash, achieved 160 degree mash temp, cooled with 2-3 qts of extra water to 156 degrees, then let rest for 90 minutes.
Vorlaufed both for 10-15 minutes each. Collected first runnings only into 15G kettle, boil volume 10G, pre-boil gravity between 1.082 - 1.084. Boiled for just over 3 hours on propane burner. Forgot to add yeast nutrient during boil. Cooled with copper immersion chiller to 90 deg.
Final volume was 5 - 5.15G into 6G glass carboy. Original gravity of 1.145-1.147 (reading was off the refractometer scale).
Placed fermentor into ferm chamber set to 66 deg. Temp stabilized ~1.5 hours later. Pitched 1 L new and very active starter, vigorously shook for 2-3 minutes to aerate.
@12 hours post pitch - very active ferm, 1-2" krausen
@24 hours post pitch - nearly high krausen 2-3"
@36 hours post pitch - high krausen, very active, almost into blow off tube
Partigyle Brew:
Decided on an english mild/brown ale
Target OG: 1.050
Actual OG: 1.045
Target IBU: 30
Target Volume: 5.5G
Boil: 60 minutes
Ran 3.5G untreated Louisville tap water through each mash tun. Let rest for 30 minutes while we handled the main brew. Vorlaufed briefly, then collected 6.5G second runnings into 10G boil kettle. "Boiled" on induction burner that maintained a weak simmer.
Added 1oz EKG/Fuggles at 50 for ~25 ibus
Added 1oz EKG/Fuggles at 5 minutes for ~5 ibus
Cooled with copper immersion chiller to 90 degrees. Then placed in ferm chamber set to 66 degrees alongside RIS. Temp stabilized ~1.5 hours later. Pitched 1 pack of S-04 then lightly shook for 30 seconds to aerate.
@12 hours minimal ferm
@24 hours thin krausen
@36 hours active ferm, 1" krausen
10/10: Bottled half of the brown plain with dextrose. Targeting 2.3 vol co2. Remaining 2.75G was racked into 3G better bottle with 2 split, scraped, and chopped wet Madgascar Vanilla beans (that had been soaking in ~1-2 oz of Heaven Hill vodka for 2-3 days).
10/23: Dry beaned 30g (~11g/G) of Sunergos Tanzanian Peaberry coffee (roast date: 10/10). Beans were placed into sanitized grain bag, filled with coffee/stainless steel nuts, and suspended in beer for ~24 hours.
10/24: Packaged vanilla/coffee portion, targeting 2.1 vol co2, primed with dextrose. Flavor and aroma was pretty incredible, vanilla added body/sweetness and the fresh roast smell of coffee was very pleasant.
Notes for Next time:
-don't forget to add yeast nutrient
-we collected more pre-boil volume and still had wort left in the mash tun, consider lowering initial mash volume by 0.25G each
-partyigyle beer was much weaker than it could have been. Sparge with less volume, and collect any remaining wort from tuns before sparging
2020 brew:
|
|
|
Awesome Recipe
|
American Stout
|
5.5 Gallons |
1.104 |
1.023 |
10.57 |
56.69 |
35.98 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: Cane sugar |
Priming Amount: 4.8oz. |
Creation
Date: 2/8/2015 2:23 AM |
Notes: houston tap water 5/1 distilled water
Wy5335x1 for 24-36 hrs before boil @90f. or sour mash with grains the cheap way. .5-1lbs. of wheat.
wy5526 200+ Billion cells and wlp060 >100 billion cells pitched at primary 68f for 21 days.
Conditioned with: 1 pounds of tart cherries and 10 oz black cherry juice, frozen and pureed. 1tsp yeast nutrient. 12-16wks in secondary @64f.
Starter for brett. 2Qts 1040 stirring approx. every 2-4 hours. for 2-4 days. |
|
|
English Mild
|
Dark Mild
|
5.5 Gallons |
1.045 |
1.014 |
4.07 |
18.97 |
18.17 °L
|
1.6K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2016 11:11 PM |
Notes: 1st Place & Gold Medal 41pts
2017 Iowa State Fair |
|
|
Bordello - Mexican-style Light Lager
|
Light American Lager
|
6.35 Gallons |
1.048 |
1.007 |
5.34 |
20.62 |
2.89 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
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: 5.2 oz |
Creation
Date: 12/31/2021 3:57 PM |
| Notes: |
|
|
Centennial Extract
|
No Profile Selected |
2 Gallons |
1.051 |
1.01 |
5.44 |
24.93 |
6.37 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.102 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: dextrose |
Priming Amount: 2 oz |
Creation
Date: 9/12/2019 4:32 AM |
| Notes: |
|
|
Hugh Hefeweizener
|
Weizen/Weissbier
|
5.25 Gallons |
1.062 |
1.015 |
6.25 |
14.88 |
4.55 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 6.55 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: 13.7 psi |
Creation
Date: 1/28/2019 6:21 PM |
Notes: 1.7 L starter @ 1.040.
Step mash - ferulic acid rest @ 110 for 20 minutes, infuse to raise temp to 156. Mash 60 mins per usual, and batch sparge.
|
|
|
Japanese Lager
|
International Pale Lager
|
12.5 Gallons |
1.046 |
1.009 |
4.84 |
16.42 |
2.64 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 16.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 51 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/2/2018 11:07 PM |
| Notes: |
|
|
Pacific Ale Clone
|
American Pale Ale
|
21 Litres |
1.037 |
1.006 |
4.04 |
43.11 |
3.58 °L
|
1.6K |
3 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 50 |
Mash Thickness: 3.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2017 1:25 AM |
| Notes: |
|
|
#38 - Schwarzbier/Czech Dark
|
Schwarzbier
|
4.7 Gallons |
1.047 |
1.014 |
4.41 |
20.35 |
21.47 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.04 |
Efficiency: 88 |
Mash Thickness: 2.5 |
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: 12/30/2016 3:55 PM |
Notes: Almost opaque, dark brown when held up to the light.
Smells like chocolate, cold-brewed coffee, and dark bread crust. Not roasty.
Tastes malty, mostly dry, and cocoa-y. Slight hop spiciness.
http://imgur.com/a/MgxTf
Finished a little high, but it's probably mostly dextrins from the decoction. Just slightly off dry.
I like this better than Köstritzer, but not as much as Krombacher Dark. |
|
|
Oktoberfest
|
Märzen
|
5.25 Gallons |
1.06 |
1.015 |
5.82 |
23 |
12.23 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 75 |
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: 7/12/2016 1:21 AM |
Notes: http://www.homebrewtalk.com/showthread.php?t=390640
50% attenuated at 1.030 |
|
|
Imperial Brown Ale (30L)
|
British Brown Ale
|
30 Litres |
1.077 |
1.017 |
7.86 |
31.61 |
27.5 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2016 10:49 AM |
| Notes: |
|
|
Joe Biden
|
Belgian Specialty Ale
|
10 Gallons |
1.125 |
1.023 |
13.32 |
18.12 |
11.73 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 120 |
Boil Gravity: N/A |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2012 10:48 PM |
| Notes: |
|
|
Belgian Dubbel
|
Belgian Dubbel
|
10 Gallons |
1.071 |
1.012 |
7.71 |
32.53 |
18.75 °L
|
1.6K |
10 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 78 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/31/2015 6:17 PM |
Notes:
add dark candied sugar 3 minutes to end of boil
|
|
|
Columbus Pale Ale,
|
American Pale Ale
|
5 Gallons |
1.052 |
1.013 |
5.15 |
47.32 |
5.42 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 3/14/2015 2:13 PM |
| Notes: |
|
|
Bart's Bad Ass Hop Garden Prelude
|
Imperial IPA
|
5.5 Gallons |
1.083 |
1.019 |
8.53 |
104.44 |
7.6 °L
|
1.6K |
1 |
|
|
Author:
|
|
Bart's Bad Ass Brews
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.29 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2015 9:14 PM |
| Notes: Using the hops that we will grow in our garden this summer to brew a full-bodied, hop culture beer. |
|
|
Vampire Killer - Garlic Hefeweisen
|
Weizen/Weissbier
|
5 Gallons |
1.046 |
1.012 |
4.55 |
12.66 |
3.84 °L
|
1.6K |
0 |
|
|
Author:
|
|
DaveEsposito
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.116 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2015 11:21 AM |
| Notes: |
|
|
Burst Citra SMaSH
|
American Pale Ale
|
20 Litres |
1.056 |
1.014 |
5.55 |
27.68 |
3.63 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2014 4:26 PM |
| Notes: |
|
|
Romi's Famous Red Ale
|
Irish Red Ale
|
5 Gallons |
1.059 |
1.015 |
5.77 |
61.78 |
15.2 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2013 4:26 AM |
| Notes: |
|
|
Cerulean Satellite
|
Witbier
|
5 Gallons |
1.043 |
1.011 |
4.24 |
20.7 |
3.99 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2011 3:27 AM |
Notes: Blue Moon clone.
- Coriander crushed and added during last 5 minutes of boil, removed before fermentation
- Orange Peel added in last 15 minutes of Boil and removed before fermentation
- Wheat absorbed a lot more water than anticipated. Had to add an additional .75gal water before boil
- Racked 5/23/2011: gravity 1.012
- Bottled 5/31/2011: FG: 1.011 |
|
|
Blondynka G
|
Blonde Ale
|
21 Litres |
11.032 |
3.172 |
4.19 |
23.36 |
3.82 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 75 |
Boil Gravity: 8.7 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/13/2013 7:20 AM |
| Notes: |
|
|
|
|