NEIPA - El Dorado, Citra Et Mosaic (001)
|
Specialty IPA: New England IPA
|
22 Litres |
1.059 |
1.012 |
6.07 |
51.06 |
4.96 °L
|
374 |
1 |
|
|
Boil
Size: 25.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
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: 10/13/2020 6:06 PM |
Notes: Fermentation temp: 67F
Eau de départ = 20 L
Sparge = 10 L
Gravité de départ = 1,061
Problème de braker au boil pour 15 minutes
Difficulté à avoir ma température de 80 degré au whirlpool pour 15 minutes.
Gravité après 8 jours 1,014 (pas mal atteint)
Dry HOPS (6 oz) pour 3 jours. |
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Hoppy Saison
|
No Profile Selected |
20 Litres |
1.052 |
1.005 |
6.15 |
35.76 |
5.16 °L
|
374 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 80 |
Boil Gravity: 1.041 |
Efficiency: 60 |
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: 1.45 bar |
Creation
Date: 6/8/2022 8:44 PM |
Notes: |
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Guten - Scottish Export Ale
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Scottish Export
|
19 Litres |
1.06 |
1.014 |
6.1 |
35.97 |
18.87 °L
|
374 |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 6/7/2022 12:33 PM |
Notes: |
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Mango Maya Seltzer
|
No Profile Selected |
5 Gallons |
1.046 |
1 |
6.04 |
0 |
0 °L
|
374 |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 3 |
Boil Gravity: 1.046 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/26/2022 3:13 PM |
Notes: ===================================
4/25/2022
FG 1005 for 5.5% really took its time. lagging behind another fruited version i have going but still slow. some suggest may need to look at pH buffer, or possibly add more nutrient.
tonight kegged and flavored and carbed with 2oz brewers best mango 2 oz coconut and 25 droplets of vanilla extract. the mango flavoring really smells and tastes awful - kind of tangy and almost sour, artificialness. it is fairly old as well, but still. anyway next time should consider using real mango, possibly coconut too (but the coconut flavoring was fine).
===================================
4/14/2022
brew day was a little strange as i brewed this straight up without the fruit then brewed another batch several days later, combining the two then separating them again into separate fermenters, one for plain and the other one for this version with the fruit which i added 7 days ago.
pretty slow fermentation on this and the other one, as of today this is at 1.012 (the other one is higher, about 1.020). i will say it i believe i measured it at 1.015 yesterday so maybe improving
tonight i opened up the fermenter and it does appear to have some active fermentation still going, not sure why this lutra is so slow....obviously it could be because of the fruit but the other fermenter without the fruit is also slow and even slower without the fruit so idk.
anyway i was getting worried about that fruit being at 80 degrees in there so i transferred and filtered the seltzer into a clean fermenter, left a lot of the trub and fruit remains behind, added a couple more spoonfuls of lutra yeast, and two tsp of yeast nutrient which i believe is DAP. oxygenated by pouring back and forth and stirring. ive read seltzer is less susceptible to damage due to oxidation.
on another note it tastes really good. you can tell there is residual sweetness there and its not complex at all, its straight up sugar sweetness. but light and mixed with the fruit flavor its nice. id almost like to stop it like this and package. but in the interest of understanding seltzer i want to try to give it the best chance to ferment all the way out properly then see how that tastes.
i also added a couple drops of rose water extract to 4oz sampler and it tasted really good, a little strong on the nose. im thinking we probably want to start with 1 drop per 16oz can and go from there. not sure how to measure that over the course of the entire batch/keg....
...that would be approx 35-40 drops into the keg not sure if i want to measure it that way or figure something else out. maybe measure 35-40 drops into a measuring cup and see how much that is so next time you can just go from that. andor should measure the 35-40 drops and weight that junk too so next time you can go by weight.
===================================
3/24/2022
initial recipe creation. sounds pretty straightforward, need to figure out how much rose water and extract to add. may want to add rose water at packaging time then do the flavorings at pour time for experimental purposes. |
|
Mayburg Hazy
|
Specialty IPA: New England IPA
|
19 Litres |
1.059 |
1.012 |
6.18 |
27.57 |
6.46 °L
|
374 |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 11/29/2021 6:34 PM |
Notes: Add the dry hops when gravity gets to about 1.02ish with about three days left of fermentation.
Ferment at 20 degrees. |
|
Mecca Grade IPA
|
American IPA
|
5 Gallons |
1.061 |
1.015 |
6.1 |
52.43 |
10.39 °L
|
374 |
1 |
|
|
Boil
Size: 6.9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 66 |
Mash Thickness: 1.25 |
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: 10/12/2021 6:00 PM |
Notes: |
|
Awesome Recipe
|
Dry Stout
|
620 Gallons |
1.064 |
1.018 |
6.04 |
30.38 |
50 °L
|
374 |
0 |
|
|
Boil
Size: 622.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 31.57 psi |
Creation
Date: 5/22/2021 9:51 PM |
Notes: |
|
Festbier Mk 2
|
Festbier
|
19 Litres |
1.055 |
1.009 |
6.09 |
19.02 |
4.81 °L
|
374 |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 34.6 g |
Creation
Date: 5/17/2021 5:20 PM |
Notes: |
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Pilsner Punch
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Czech Premium Pale Lager
|
22 Litres |
1.055 |
1.011 |
6.04 |
38.55 |
3.84 °L
|
374 |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 74 |
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: 2/1/2021 6:43 PM |
Notes: |
|
IRA
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Specialty IPA: Red IPA
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21.7 Litres |
1.062 |
1.015 |
6.15 |
48.82 |
14.8 °L
|
374 |
2 |
|
|
Boil
Size: 23.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.057 |
Efficiency: 73 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 1.93 bar |
Creation
Date: 1/2/2021 1:59 PM |
Notes: Brasser standard avec Hop Stand
Laisser fermentation se faire au complet.
Jour 4 : Diacetyl rest, augmenter température à 22C
Jour 7 : DH en une seule dose.
Jour 9 : Cold Crash 4C
Jour 11 : Keg |
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Vicey's Vienna Marzen
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Märzen
|
3.25 Gallons |
1.06 |
1.015 |
6.04 |
25.73 |
6.54 °L
|
374 |
0 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2017 12:35 PM |
Notes: |
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Bob's Wedding IPA
|
American IPA
|
5.5 Gallons |
1.056 |
1.009 |
6.11 |
55.51 |
2.96 °L
|
374 |
0 |
|
|
Boil
Size: 6.65 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 96 |
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: 9/27/2020 12:41 AM |
Notes: |
|
Fallen For You (Fall Seasonal)
|
Mild
|
5.5 Gallons |
1.068 |
1.021 |
6.13 |
423.36 |
18.38 °L
|
374 |
3 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 9/19/2020 6:20 PM |
Notes: Condition finished beer on whole coffee beans for 24 hours then keg. DO NOT EXCEED TIME. |
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Baltic Haze
|
No Profile Selected |
3200 Litres |
1.063 |
1.016 |
6.16 |
37.48 |
5.91 °L
|
374 |
0 |
|
|
Boil
Size: 5000 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 1/8/2020 3:04 PM |
Notes: |
|
Fruity Loop
|
Imperial IPA
|
25 Litres |
1.058 |
1.012 |
6.01 |
19.04 |
4.7 °L
|
374 |
0 |
|
|
Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
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: 11/5/2019 8:53 PM |
Notes: |
|
Grapefruit IPA
|
American IPA
|
400 Litres |
14.088 |
2.876 |
6.03 |
46.62 |
5.72 °L
|
374 |
0 |
|
|
Boil
Size: 415 Litres |
Boil Time: 60 |
Boil Gravity: 13.6 |
Efficiency: 75 |
Mash Thickness: 2.3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/23/2019 3:48 PM |
Notes: |
|
Pinebrook Pale (5 Gal)
|
American Pale Ale
|
5 Gallons |
1.056 |
1.01 |
6.1 |
44.82 |
7.52 °L
|
374 |
1 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 26.87 psi |
Creation
Date: 8/8/2019 2:42 AM |
Notes: Water Adjustments:
Strike Water: 2.375 tsp gypsum, .75 tsp calcium chloride
Sparge Water: 1.625 tsp gypsum, .5 tsp calcium chloride |
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Braggot
|
Braggot
|
5 Gallons |
1.062 |
1.015 |
6.07 |
9.04 |
24.23 °L
|
374 |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.123 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2019 3:25 PM |
Notes: |
|
Hvit Ipa
|
American IPA
|
21 Litres |
1.062 |
1.015 |
6.16 |
56.85 |
3.84 °L
|
374 |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 1/5/2019 9:50 AM |
Notes: Step mashing:
15 min - 52°C( 125°F). Protein rest for haziness.
15 min - 63°C(145°F)
60 min - 66°C(150°F)
30 min - 78°C (172°F) while circulating!
Ferment at 66°F (19°C) for two days, then allow temperature to rise to 74°F (22°C), rack and condition 5 to 7 days before packaging. |
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Hefeweizen
|
Weissbier
|
11 Gallons |
1.054 |
1.007 |
6.14 |
12.6 |
3.57 °L
|
374 |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.3 |
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: 6/23/2018 12:06 AM |
Notes: |
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