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Munich Helles (WLP029) 5.1%
|
Munich Helles
|
6 Gallons |
1.049 |
1.011 |
4.98 |
17.71 |
3.99 °L
|
1.7K |
0 |
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2016 2:01 AM |
Notes: Brewed very successfully on 04/23/16. Pitched decanted yeast at 61 degrees.
Gravity read 12.75 brix (1.0495) which equates to 75% efficiency (almost 76)- initially aimed at 71% - Double milled grain.
Mashed at 150 exact at dough in, and 149 @30 mins.
The water loss calculation of .14 can probably be brought down to .135 since there was still a substantial amount of wort in the cooler as I lifted the bag.
Overall, went great!
***9 hours later raised temp to 65 due to not activity.***
04/24/16: 15 hours after raising the temp to 65 and there was lots of fermentation activity. Turned down temp to 64.
***11 hours later brought down temp to 63. There was krausen ejected and a lot of activity - had to clean the blow off tube as I was afraid it would blow the lid - seemed a bit clogged***
04/26/16: beer was at 61 degrees and still bubbling but a lot slower. I took off the cover and see that there's still some krausen ontop and lots of yeast still in suspension and some smell of sulfur.
Meter @72 degrees measured 6 brix (1.0106 @4.9%).
Temp was raised to 66 degrees in hopes of giving it a d-rest. FG is expected around 1.008-1.009
04/17/16: Some bubbling still, and temp was at 65 degrees.
04/30/16: @67 degrees and 5.9 brix. Taste no diacetyl, but there is smell of sulfur. (1.0103 @5%). Not bad. Cannot taste any hop presence.
05/05/16: kegged today. No sulfur smell anymore! Did not have much of a smell at all, and the yeast had dropped and compacted to the bottom.
Measured 5.7 brix @69 degrees (1.0096 @ 5.1%). Nice! 79% apparent attenuation.
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American Blonde
|
Blonde Ale
|
21 Litres |
1.04 |
1.009 |
4.1 |
26.64 |
4.84 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
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: 3/18/2022 1:25 PM |
| Notes: |
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Campfire S'Mores Stout
|
Mixed-Style Beer
|
10 Gallons |
1.086 |
1.021 |
8.49 |
21.78 |
47.82 °L
|
1.7K |
0 |
|
|
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| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2018 4:50 PM |
| Notes: |
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Short & Shoddy German Helles Exportbier
|
German Helles Exportbier
|
23.1 Litres |
1.06 |
1.015 |
5.87 |
28.95 |
5.2 °L
|
1.7K |
0 |
|
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| Boil
Size: 31 Litres |
Boil Time: 30 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/20/2018 6:33 PM |
Notes: Trying to recreate this.
http://brulosophy.com/2018/07/19/short-shoddy-german-helles-exportbier/
Not exactly the same cause I don't have the same gear, but what the hell.
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Altbier
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Altbier
|
24 Litres |
11.627 |
2.992 |
4.61 |
41.18 |
12.8 °L
|
1.7K |
0 |
|
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|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 10.8 |
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: 3/16/2018 3:38 PM |
| Notes: |
|
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Mango Pale
|
American Pale Ale
|
20.8 Litres |
1.044 |
1.008 |
4.84 |
44.47 |
3.96 °L
|
1.7K |
1 |
|
|
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| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2017 3:20 PM |
| Notes: |
|
|
Hoppy Hefe (244)
|
Weizen/Weissbier
|
23 Litres |
1.047 |
1.011 |
4.73 |
11.42 |
3.41 °L
|
1.7K |
0 |
|
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| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2017 8:03 PM |
| Notes: |
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Falconclaws (Samichlaus)
|
Doppelbock
|
5.5 Gallons |
1.125 |
1.029 |
12.51 |
20.97 |
14.69 °L
|
1.7K |
0 |
|
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| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/13/2016 8:35 PM |
| Notes: |
|
|
Extract - Mosaic Smash
|
American Pale Ale
|
5 Gallons |
1.046 |
1.009 |
4.82 |
61 |
4.67 °L
|
1.7K |
0 |
|
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| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2016 9:42 PM |
| Notes: O.G 1.040. Added water like a cholo and ended up on low O.G |
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Two Girls One Brew
|
American Pale Ale
|
10 Gallons |
1.069 |
1.017 |
6.75 |
67.41 |
9.21 °L
|
1.7K |
0 |
|
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| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 2/16/2012 8:34 PM |
Notes: Half American Pale yeast 5 gal, half Belgium Strong Yeast 5 gal. Same wort. Different carboys. American has the handle
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Citraic Session Pale
|
Blonde Ale
|
33 Litres |
1.04 |
1.008 |
4.29 |
38.72 |
4.28 °L
|
1.7K |
0 |
|
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|
| Boil
Size: 36 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2015 6:14 PM |
| Notes: |
|
|
DANISH RED LAGER Research (Pending)
|
Imperial IPA
|
5.5 Gallons |
1.049 |
1.011 |
4.98 |
53.55 |
3.17 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2015 4:56 PM |
Notes: http://www.figmtnbrew.com/our-beers/#danish-red-lager
DANISH RED LAGER
ABV 5.5% • IBU 23
STYLE
VIENNA LAGER
INSPIRATION
The Danish Red Lager is inspired by the red lagers of Denmark and the signature red color of the Danish flag. This quality brew is crafted with a blend of European lager and sweet caramel malts, creating a beautiful ruby hue.
TASTING NOTES
Danish Red Lager is crafted with seven kinds of specialty malts to produce layers of rich, caramel malt flavor and a full body. This beer is fermented with a European lager yeast and cold-conditioned for an extended period of time for a very clean profile.
♦ BREW DATES:
Date: Brew Day • ____________________
Gravity End of Sparge • _____________
Gravity End of Boil (OG) • ____________
Date: Pitch Yeast • _________________
Gravity (FG) • ______________________
Date: Keg Day • _____________________
Drafted Who’s House • _______________
♦ SESSION NOTES:
♦ STANDARD BREWING NOTES:
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer.
Add grain – Sparge at 144-152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment.
Mash Option dark beers – Add x tablespoon Calcium Carbonate
♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♥ DRINKABILITY: What did you like about it. Sample Date:
♦ RECIPE NOTES:
What was the recipe source?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
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Peach-Ginger Melomel
|
Other Fruit Melomel
|
5.25 Gallons |
1.096 |
1.024 |
9.45 |
0 |
6.81 °L
|
1.7K |
0 |
|
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|
| Boil
Size: 5.25 Gallons |
Boil Time: N/A |
Boil Gravity: 1.096 |
Efficiency: 100 |
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: 10/2/2015 6:27 AM |
Notes: 2 packs Lalvin D-47
Primary fermentation: 14 days
Add 1/2 tsp nutrient blend on brewing day, and for the next 3 days
Secondary fermentation: 30 days
Add 10 lbs peaches and 2 oz ginger
Rack until clear
Brewed May 7 2016 |
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Dark Winter I (100th Beer!)
|
Saison
|
25 Litres |
1.073 |
1.003 |
9.22 |
22.75 |
28.51 °L
|
1.7K |
0 |
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| Boil
Size: 38 Litres |
Boil Time: 100 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 26 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/8/2015 12:56 PM |
Notes: Page 336 of ASB's
* 300g Raisins blackened in non stick pan
* De-glazed with red wine and pureed
* Then add at 0 mins
* Recirculate for 30 minutes
* Mash at 53°C for 20 minutes
* Raise to 67°C for 90 minutes
* Mash out at 75°C
* Ferment at 26°C
* When Primary is complete: Rack onto 1.5g/Lt of Port soaked French oak cubes and age
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Oktoberfast-BIAB PMP
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.056 |
1.018 |
4.96 |
27.56 |
9.56 °L
|
1.7K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2015 2:39 PM |
Notes: BIAB notes:
8.2 gal of strike/mash water needed at 160 deg F.
Add grains in bag, stir and steep for 60 min.
Wrap kettle in towels and keep covered. Temp should stay consistent around 152 F. After mash, turn on burner, stir grains and get temp to 170 F. At 170 F, cut heat and let set for 15 min.
Remove grains and let drain into kettle.
Start 60 min boil and hop addition.
Finish cooling wort with chiller to 70 F and pitch yeast.
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AIPA Z Trawą Cytrynową
|
American IPA
|
20 Litres |
16.417 |
3.773 |
6.88 |
69.27 |
9.3 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 14.4 |
Efficiency: 60 |
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: 5/5/2015 7:55 PM |
| Notes: |
|
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B3S Blonde Ale▼04.17.15
|
Blonde Ale
|
4.9 Gallons |
1.062 |
1.014 |
6.18 |
20.42 |
5.26 °L
|
1.7K |
0 |
|
|
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 61 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2015 1:50 AM |
Notes: BREW DATES:
STANDARD BREWING NOTES:
Create 4 gallons sparge water. Bring to 160° strike temperature. Prime pump.
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil for ___ (60) minutes
60 minutes – Add TSP 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 TBS Gypsum for IPA (Optional)
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes - Yeast Nutrient last 10 minutes
♦Check to see if nozzle is pointed upwards
DATES:
Date: Brew Day - ________
Date: Pitch Yeast - ________
Date: Keg Day - ________
Drafted Who’s House - ________
KEGGING NOTES:
Purge oxygen for the 24 hour chill down.
Chill keg 24 hours before carbonation.
Carbonate at 20 pound for 4 days.
BREWING DAY-TELL ME WHAT HAPPENED
DRINKABILITY: How did it come out?
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Black Tie Rye Porter
|
Brown Porter
|
5 Gallons |
1.053 |
1.014 |
5.16 |
31.85 |
28.86 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2013 3:05 AM |
| Notes: |
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Bock
|
Maibock/Helles Bock
|
5.5 Gallons |
1.058 |
1.014 |
5.66 |
28.14 |
10.53 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 69 |
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: 2/20/2012 1:50 AM |
| Notes: |
|
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Galaxy/citra Session Ipa
|
American Pale Ale
|
19 Litres |
1.044 |
1.008 |
4.64 |
57.64 |
9.53 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2017 12:46 PM |
| Notes: |
|
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|
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