|
Mitch Made A Map
|
American IPA
|
5.5 Gallons |
1.067 |
1.013 |
7.15 |
74.17 |
7.17 °L
|
499 |
1 |
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: 40 psi for 20 hours |
Creation
Date: 4/4/2019 5:32 PM |
| Notes: |
|
|
Peppermint Hot Chocolate Milk Stout With Roast Marshmallows (wip)
|
American Stout
|
5 Gallons |
1.063 |
1.023 |
5.22 |
13.4 |
50 °L
|
499 |
0 |
|
|
|
| Boil
Size: 6.58 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/15/2023 5:17 AM |
| Notes: |
|
|
Blonde Base
|
Blonde Ale
|
5.5 Gallons |
1.062 |
1.009 |
6.93 |
23.49 |
4.38 °L
|
499 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 30 |
Boil Gravity: 1.113 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/11/2022 3:53 PM |
| Notes: |
|
|
American Pale Ale
|
American Pale Ale
|
21 Litres |
1.043 |
1.01 |
4.32 |
36.77 |
23.83 °L
|
499 |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 105.1 g |
Creation
Date: 7/23/2021 4:36 PM |
| Notes: |
|
|
Sportsöl
|
American Pale Ale
|
21 Litres |
10.373 |
2.026 |
4.42 |
45.66 |
8.24 °L
|
499 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 8.8 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2021 1:49 PM |
| Notes: |
|
|
4th Beer
|
American Pale Ale
|
12 Litres |
1.065 |
1.012 |
7 |
28.06 |
6.5 °L
|
499 |
0 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: sucrose |
Priming Amount: 135g |
Creation
Date: 8/19/2020 12:00 PM |
| Notes: |
|
|
Nail VPA V2
|
American Pale Ale
|
38 Litres |
1.067 |
1.016 |
6.72 |
57.25 |
7.28 °L
|
499 |
1 |
|
|
|
| Boil
Size: 42 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 0.83 bar |
Creation
Date: 5/6/2020 9:43 AM |
Notes: V1 used Mangrove Jacks M54 California Lager yeast which finished a bit dryer and lighter than a true Nail VPA. This yeast is quite similar to WLP810 San Francisco Lager Yeast but I couldn't get any at the time of brewing. I've brewed twice with this recipe and although I'm happy with the beer I wanted to try out a different yeast. I've seen other clone recipes which use similar hops but different yeast.
Version 2 was made with White Labs WLP 001 California Ale Yeast and is currently dry hopping (28/5/20). No other changes. Tasting notes TBC.
10-6-20 Much better with the wlp001, very close to the original. Same colour but hazier, perfect white head with solid retention, passion fruit aroma, crisp mouth feel, finishes clean and refreshing. Very sessionable for 6.5% just liek the real deal.
I may increase the dry hop quantities by 10-20% for version 3 otherwise change nothing. Solid recipe. |
|
|
Slap Happy
|
American Pale Ale
|
5.25 Gallons |
1.051 |
1.009 |
5.54 |
39.58 |
7.41 °L
|
499 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 4.7 oz |
Creation
Date: 5/5/2020 10:59 PM |
| Notes: |
|
|
Dyson's Choc Port (variation)
|
American Porter
|
6 Gallons |
1.078 |
1.026 |
6.82 |
55.17 |
38.39 °L
|
499 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/28/2019 2:15 PM |
| Notes: |
|
|
Extra Medium Ale
|
American Brown Ale
|
2.5 Gallons |
1.057 |
1.018 |
5.07 |
31.25 |
13.02 °L
|
499 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2019 2:31 AM |
Notes: 3g of calcium chloride in first brew, removed from recipe
2oz of carafa iii in first brew, substituted with
Potential change for second brew, sub pilsner with golden promise |
|
|
Red Chairish
|
American IPA
|
6.5 Gallons |
1.055 |
1.012 |
5.65 |
64.16 |
9.05 °L
|
499 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2017 3:45 AM |
| Notes: |
|
|
Hazy Dazy IPA
|
American IPA
|
4.6 Gallons |
1.042 |
1.009 |
4.27 |
45.92 |
4.34 °L
|
499 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 53 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/11/2019 2:09 AM |
Notes: designed off 75% efficiency but sg came in at 1.042.
did batch recirculation instead of continuous recirculation like usual.
post boil target was 5 actual was 4.6 gal |
|
|
Headbanguer Double IPA
|
American IPA
|
9 Litres |
1.076 |
1.01 |
8.54 |
105.7 |
8.29 °L
|
499 |
0 |
|
|
|
| Boil
Size: 14.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 45 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2019 7:46 PM |
| Notes: |
|
|
GOLD COAST
|
American IPA
|
21 Litres |
1.067 |
1.015 |
6.82 |
80.66 |
9.62 °L
|
499 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 12/13/2018 4:37 PM |
| Notes: |
|
|
Resilience Session IPA
|
American IPA
|
5.5 Gallons |
1.049 |
1.013 |
4.79 |
66.52 |
9.13 °L
|
499 |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/12/2018 4:34 PM |
| Notes: |
|
|
Coocoo For Cocoa Milk Stout
|
American Stout
|
6 Gallons |
1.066 |
1.02 |
6.03 |
34.82 |
28.15 °L
|
499 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/8/2018 4:21 PM |
Notes: BIAB:
Brewed on 12/08/2018
Yeast added: 12/09/2018
Secondary: 01/03/2019
Kegged: 01/13/2019
Target OG: 1.066
Target Wort Volume: 6 gal
Heated 8 gal water to 160F
Added grains to bag
Temperature stabilized to ~152F
After 20 minutes I had to turn on burner to add heat for ~5 minutes (exterior temp was 30F)
At 60 minutes steep iodine test showed conversion was complete
Raised bag and let it drip 15 minutes
Boil volume was 6.75 gal so I added 1qt 180F sparge water over the raised grain
Raised to boil and added all hops (I don’t think the hop type is important here, I was just adding leftover hops. The key is that they are mild in aroma and that you hit the beer style target IBU. You want the malt and complementing yeast to be the star for a stout.)
At 45 minutes added Irish moss
At 58 minutes added lactose, stirred, and Wort chiller
Knock out at 60 minutes and began cooling
It took about 30 minutes to bring down to 80F (30F ambient)
Final Wort volume was 6 gal
Drained to fermentor
OG measured at 1.066
Aerated wort for 20minutes
Overnight to finish cooling to 68F
Added yeast
Minimum 3 weeks in primary before move to secondary
Added coco nibs to secondary
Secondary for ~ 2 weeks to allow any remaining yeast to fall out of suspension
Keg and chill to 40 F
Force carbonate to 15 psi and ready to serve |
|
|
Icarus V2
|
American IPA
|
5 Litres |
1.083 |
1.026 |
7.47 |
45.2 |
6.08 °L
|
499 |
0 |
|
|
|
| Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 46 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2018 5:04 PM |
Notes: 1. Heat 8 . 2 L water to 69˚C . Add bag and grains.
2. Leave in 65˚C oven for 60mins.
3. Remove from oven, heat to just 76˚C - monitor closely.
4. Remove bag of grains. Drain in colander over pot and then
continue draining over a bowl. Sparge w/ 76˚C water
5. Keep heating pot UNCOVERED until ‘HOT BREAK’ .
6. Rolling boil for 60 minutes
7. Turn off heat ‘FLAME OUT’ .
8. Chill pot in ice bath to 21˚C.
9. Place sanitised bag in fermenter, add wort. Remove bag and
squeeze. Top-up with 21˚C water to top of LCD if necessary.
10. Seal lid, cover hole and shake to aerate.
11. Pitch yeast, and re-seal lid. Insert sanitiser-filled airlock.
12. Clean all equipment in warm soapy water. Put dry hop bag in
freezer and mark your calendar.
13. DAY 11 add entire dry hop bag into fermenter.
14. DAY 14 Sanitise bottles, spoon, wand, fermenter tap; 3mins.
15. Prepare sugar solution, cool and gently mix into beer.
16. Sanitise tap spout with santiser filled wand - 3 minutes.
17. Turn tap down and open valve. Run off sediment into glass.
18. Fill and seal sanitised bottles. Attach dated labels.
19. Store upright minimum 14 days. Check for clarity.
=====
For colour calculator:
- American Pale 2-row: CRISP EXTRA PALE MARIS OTTER
|
|
|
No.2
|
American IPA
|
10 Litres |
1.053 |
1.01 |
5.62 |
84.56 |
5.03 °L
|
499 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2018 2:13 PM |
| Notes: |
|
|
St. Patty’s Day Pale
|
American Pale Ale
|
5.5 Gallons |
1.068 |
1.018 |
6.6 |
76.85 |
6.47 °L
|
499 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2018 7:01 PM |
| Notes: |
|
|
MdM Test Pale
|
American Pale Ale
|
150 Litres |
11.331 |
1.996 |
5 |
32.1 |
3.75 °L
|
499 |
0 |
|
|
|
| Boil
Size: 160 Litres |
Boil Time: 30 |
Boil Gravity: 10.6 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2017 9:12 PM |
| Notes: |
|
|
|
|