Raven's Claw - Black Lager (Schwarzbier)
|
Schwarzbier
|
6.5 Gallons |
1.05 |
1.015 |
4.62 |
24 |
24.77 °L
|
245 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2020 12:02 AM |
Notes: |
|
Fresh Hop Bitter
|
Best Bitter
|
1.75 Gallons |
1.055 |
1.011 |
5.8 |
71.32 |
6.65 °L
|
245 |
0 |
|
|
Boil
Size: 1.8 Gallons |
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: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/1/2022 11:24 PM |
Notes: Best fresh hop beer I've brewed. |
|
ESB 2.0
|
Strong Bitter
|
5.25 Gallons |
1.055 |
1.016 |
5.03 |
28.13 |
13.47 °L
|
245 |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/29/2022 1:09 PM |
Notes: |
|
German Pils - 11 Gal
|
German Pils
|
12 Gallons |
1.05 |
1.008 |
5.57 |
41.41 |
3.58 °L
|
245 |
0 |
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
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: 2/9/2022 1:49 PM |
Notes: |
|
Winter Wheat
|
Weissbier
|
9 Litres |
1.054 |
1.01 |
5.78 |
29.8 |
4.04 °L
|
245 |
1 |
|
|
Boil
Size: 12.15 Litres |
Boil Time: 30 |
Boil Gravity: 1.04 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/19/2021 10:09 PM |
Notes: |
|
Double Bitter - Total Batch
|
Ordinary Bitter
|
44 Litres |
1.039 |
1.01 |
3.85 |
29.74 |
2.69 °L
|
245 |
0 |
|
|
Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/28/2020 7:15 PM |
Notes: BASE MALT: obviously, I should be using MO, but I don't have it to hand, so I'm adding ~2% vienna and ~2% munich to the pilsner base to increase complexity. I also have torrified wheat and oats that I need to use up. I'll put equal amounts in.
SPECIALITY MALT: My situation is that I need to use up a bunch of mixed malts. I am planning to split the base wort in two and, having separately steeped and boiled two different speciality malt bills, add these to two different fermenters. To maximise the difference between the two resultant beers, one will be on the light side the other on the dark...
I developed a very simple formula using the average colour of the speciality malts. It is based around a BYO article on English bitter, that containing three principles:
1) Speciality malts can have a colour of 40-150L.
2) These should not exceed 10% of the grist.
3) The higher the colour, the lower the percentage of grist: "A bitter with 10% 150 °L crystal malt may not be cloying, but it can be too intense a flavor for this style."
For a starting point, I decided that a 150L malt cannot exceed 7.5% of grist. Then just took a linear scale based on that.
Speciality Malt grist 1:
0.15kg Crisp Crystal 100
0.65kg Dingemans Aromatic
|
|
Lutra X-Pale Helles
|
Munich Helles
|
5 Gallons |
1.051 |
1.017 |
4.5 |
29.03 |
3.59 °L
|
245 |
0 |
|
|
Boil
Size: 6.18 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/22/2020 12:43 AM |
Notes: Lutra Kveik Helles Pseudo
For 5 gallons
OG - 1.048
FG - 1.008
ABV - 5.2%
IBU - 20
Best Heidelberg - 10 lbs (100%)
Perle - 1 oz at 90 minutes
OYL-071 Lutra™ Kveik Yeast
Directions
Bring 2 gallons of water to boiling in a smaller vessel. In your mash vessel, bring 6 gallons of water to 130°F, add grain for a target temperature of 125°F, and leave for 15 minutes. While stirring, add up to 2 gallons of boiling water until reaching target mash temperature of 147°F. Hold mash temp for 75 minutes. Recirculate mash until wort is free from large amounts of grain. Drain off wort into boil kettle for approximately 7.25 gallons (sparge as needed for a boil gravity of ~1.043). Boil for 90 minutes, adding hops as noted above. Pitch yeast as directed. For clarity, fine as desired or cold condition beer at 34°F for 1-2 weeks.
Note: The initial protein rest is recommended, but can be skipped if necessary. In this case, add 8 gallons of water at 150°F to grain for a target mash temperature of 147°F and hold for 75 minutes. |
|
Vienna Lager
|
Vienna Lager
|
19 Litres |
1.048 |
1.007 |
5.34 |
26.05 |
11.66 °L
|
245 |
0 |
|
|
Boil
Size: 11 Litres |
Boil Time: 75 |
Boil Gravity: 1.082 |
Efficiency: 60 |
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: 9/6/2020 5:55 PM |
Notes: |
|
The Meadow
|
Festbier
|
5 Gallons |
1.059 |
1.013 |
6.05 |
21.04 |
4.92 °L
|
245 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: sucrose |
Priming Amount: 3.5 oz |
Creation
Date: 7/13/2020 6:17 AM |
Notes: Traditionally brewed with just enough time to lager before Octoberfest.
Brew it in July-August... or whenever.
Rack it into a sanitized bucket with an airlock.
Condition at 39-52f for 3-8 weeks.
Serve at 44f.
Yeast may be OYL-111 or WLP833. Many other yeasts are used to brew this style with success, however, these are my favorites.
Paulaner Festbier is 4.25 SRM, uses Pilsner malt (light barley malt), Munich Malt (dark barley malt), and Herkules and Hallertauer Tradition hops -- also known as just Tradition hops.
Neither carafoam nor carapils are necessary because German pilsner offers great head retention.
4B. Festbier
Overall Impression: A smooth, clean, pale German lager
with a moderately strong malty flavor and a light hop
character. Deftly balances strength and drinkability, with a
palate impression and finish that encourages drinking.
Showcases elegant German malt flavors without becoming too
heavy or filling.
Aroma: Moderate malty richness, with an emphasis on toastydoughy aromatics and an impression of sweetness. Low to
medium-low floral, herbal, or spicy hops. The malt should not
have a deeply toasted, caramel, or biscuity quality. Clean lager
fermentation character.
Appearance: Deep yellow to deep gold color; should not have
amber hues. Bright clarity. Persistent white to off-white foam
stand. Most commercial examples are medium gold in color.
Flavor: Medium to medium-high malty flavor initially, with a
lightly toasty, bread dough quality and an impression of soft
sweetness. Medium to medium-low bitterness, definitely malty
in the balance. Well-attenuated and crisp, but not dry.
Medium-low to medium floral, herbal, or spicy hop flavor.
Clean lager fermentation character. The taste is mostly of Pils
malt, but with slightly toasty hints. The bitterness is
supportive, but still should yield a malty, flavorful finish.
Mouthfeel: Medium body, with a smooth, somewhat creamy
texture. Medium carbonation. Alcohol strength barely
noticeable as warming, if at all.
Comments: This style represents the modern German beer
served at Oktoberfest (although it is not solely reserved for
Oktoberfest; it can be found at many other ‘fests’), and is
sometimes called Wiesn (“the meadow” or local name for the
Oktoberfest festival). We chose to call this style Festbier since
by German and EU regulations, Oktoberfestbier is a protected
appellation for beer produced at large breweries within the
Munich city limits for consumption at Oktoberfest. Other
countries are not bound by these rules, so many craft breweries
in the US produce beer called Oktoberfest, but based on the
traditional style described in these guidelines as Märzen.
History: Since 1990, the majority of beer served at
Oktoberfest in Munich has been this style. Export beer
specifically made for the United States is still mainly of the
traditional amber style, as are US-produced interpretations.
Paulaner first created the golden version in the mid-1970s
because they thought the traditional Oktoberfest was too
filling. So they developed a lighter, more drinkable but still
malty version that they wanted to be “more poundable”
(according to the head brewer at Paulaner). But the actual type
of beer served at Oktoberfest is set by a Munich city committee.
Characteristic Ingredients: Majority Pils malt, but with
some Vienna and/or Munich malt to increase maltiness.
Differences in commercial examples are mostly due to different
maltsters and yeast, not major grist differences.
Style Comparison: Less intense and less richly toasted than
a Märzen. More rich-heavy in body than a Helles, with more
hop flavor and higher alcohol. Less rich in malt intensity than a
Maibock. The malt complexity is similar to a higher-gravity
Czech Premium Pale Lager, although without the associated
hops.
Vital Statistics: OG: 1.054 – 1.057
IBUs: 18 – 25 FG: 1.010 – 1.012
SRM: 4 – 7 ABV: 5.8 – 6.3%
Commercial Examples: Augustiner Oktoberfest, HackerPschorr Superior Festbier, Hofbräu Festbier, Löwenbräu
Oktoberfestbier, Paulaner Wiesn, Schönramer Gold,
Weihenstephaner Festbier
Tags: standard-strength, pale-color, bottom-fermented,
lagered, central-europe, traditional-style, pale-lager-family,
malty |
|
Lockdown Bitter
|
Ordinary Bitter
|
3 Gallons |
1.05 |
1.01 |
5.29 |
42.53 |
13.1 °L
|
245 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 45 |
Boil Gravity: 1.038 |
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: 5/1/2020 4:42 PM |
Notes: |
|
Heffy!
|
Weissbier
|
20.8 Litres |
1.048 |
1.01 |
4.94 |
11.58 |
4.51 °L
|
245 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2019 12:53 AM |
Notes: |
|
TT
|
Best Bitter
|
15 Litres |
1.042 |
1.009 |
4.33 |
37.04 |
5.64 °L
|
245 |
0 |
|
|
Boil
Size: 19.5 Litres |
Boil Time: 120 |
Boil Gravity: 1.033 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2020 3:02 PM |
Notes: |
|
Güntherbräu Weizen
|
Weissbier
|
23 Litres |
1.05 |
1.012 |
5.02 |
11.65 |
4 °L
|
245 |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: co2 |
Priming Amount: 1.19 bar |
Creation
Date: 3/23/2020 7:39 AM |
Notes: Links:
* https://byo.com/article/german-hefeweizen-style-profile/
* https://byo.com/article/using-munich-vienna-malts-tips-from-the-pros/ (Re: adding Munich, suggests no more than 30% for diastatic power)
Key points:
* > 50% wheat malt, rest pilsner
* Mash options:
- Decoction: 20 mins @ 55C, pull single decoction and boil for 10-15 mins, add back to mash raising to 67C for 60 mins.
- Single infusion: replace some or all pilsner with Munich and mash at 67C for 60 mins. Can adjust to somewhere in 66-68 if you want more/less body. Went light on Munich in this recipe (10%), add up to ~30% if you want it more grainy.
- If you want to add more clove flavour, add ferulic acid rest: 20 min @ 43C.
* Use German hops (Hallertau, Spalt, Tettnang, Perle, Magnum or Tradition), target ~10 IBU, add mainly @ 60 min, avoid excessive late additions.
* Don't use finings.
* Boil: 60 min probably fine. Some claim than 90 mins can reduce SMM from pilsen (only do this if you notice significant canned corn flavour in previous batches)
* Ferment with Wyeast 3068 (Weihenstephan) @ 17C until completely attenuated, pitch one pack per 20L. Target 200B cells (~0.75 M / ml / P). |
|
El Hefe
|
Weissbier
|
5 Gallons |
1.062 |
1.014 |
6.19 |
20.59 |
4.25 °L
|
245 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 80 |
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: 3/19/2020 1:30 AM |
Notes: |
|
Marsh Wheat
|
Weissbier
|
6 Gallons |
1.061 |
1.012 |
6.47 |
16.96 |
5.37 °L
|
245 |
0 |
|
|
Boil
Size: 9 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: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2020 3:57 AM |
Notes: Honey goes in with 15 minutes left in the boil |
|
Keller Pils
|
German Pils
|
6 Gallons |
1.052 |
1.016 |
4.79 |
39.61 |
3.8 °L
|
245 |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/31/2020 5:33 AM |
Notes: |
|
#70 - German Pilsner
|
German Pils
|
5.2 Gallons |
1.052 |
1.012 |
5.28 |
39.05 |
3.29 °L
|
245 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/23/2019 6:32 PM |
Notes: |
|
A Pub Ale For Dad
|
Ordinary Bitter
|
5 Gallons |
1.014 |
1.004 |
1.36 |
38.02 |
20.87 °L
|
245 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.01 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5 |
Creation
Date: 9/9/2019 9:20 PM |
Notes: |
|
Golden Ale
|
British Golden Ale
|
5.5 Gallons |
1.049 |
1.009 |
5.27 |
65.69 |
5.94 °L
|
245 |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
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: 4/21/2019 10:55 PM |
Notes: |
|
EasySB
|
Strong Bitter
|
5 Gallons |
1.052 |
1.015 |
4.84 |
56.75 |
9.56 °L
|
245 |
1 |
|
|
Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 69 |
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: 3/3/2019 4:24 AM |
Notes: |
|
|
|