1st 2020 IPA
|
American IPA
|
23 Litres |
1.059 |
1.011 |
6.41 |
143.26 |
5.68 °L
|
249 |
0 |
|
|
Boil
Size: 25.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 2.7 |
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: 1/5/2020 5:00 PM |
Notes: 0 minute additions are actually hopstand additions in the SS Brewbucket, no Chill. Added these at ~90C to get much less bitterness. Went with more chlorine to soften the bitterness, more like an NEIPA, but without oats and Vermont yeast. |
|
Tropical Stout
|
Tropical Stout
|
21 Litres |
1.059 |
1.011 |
6.4 |
39.1 |
36.71 °L
|
249 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
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: 4/22/2023 4:20 AM |
Notes: |
|
Bishop's Honey Bock
|
Traditional Bock
|
10 Gallons |
1.064 |
1.015 |
6.42 |
26.12 |
19.06 °L
|
249 |
0 |
|
|
Boil
Size: 11.09 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.9 |
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: 11/8/2022 3:32 PM |
Notes: Originally planned to mash for 60 minutes, but due to an empty propane tank, an extra 40 minutes of mash time was added while the sparge water was heating. Honey was added to the wort while chilling (110 degrees).
Primary fermentation at 60 degrees for 2 weeks. Moved to secondary fermentation and step lagered 2 degrees every 3 days until a final lagering temperature of 36 degrees was reached. Temperature was held at 36 degrees for 1 week.
Final Gravity taken during kegging, 1.006 was well below what was expected. |
|
Grizz IPA
|
American IPA
|
210 Gallons |
1.071 |
1.022 |
6.4 |
81.43 |
7.21 °L
|
249 |
0 |
|
|
Boil
Size: 230 Gallons |
Boil Time: 75 |
Boil Gravity: 1.065 |
Efficiency: 85 |
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: 4/16/2021 6:13 PM |
Notes: |
|
Awesome Recipe
|
American Amber Ale
|
50 Litres |
1.06 |
1.011 |
6.44 |
39.9 |
13.8 °L
|
249 |
0 |
|
|
Boil
Size: 65 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 4/1/2021 8:00 PM |
Notes: |
|
Milky Way IPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.073 |
1.024 |
6.46 |
41.36 |
4.67 °L
|
249 |
0 |
|
|
Boil
Size: 7.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
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: 8/20/2020 6:20 PM |
Notes: Hop Stand is 10 min
Toast coconut on cookie sheet until golden brown. |
|
Donde Estan Mis Pantalones
|
American Lager
|
5.5 Gallons |
1.059 |
1.01 |
6.43 |
24.7 |
4.91 °L
|
249 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: dextrose |
Priming Amount: 5.6 oz |
Creation
Date: 8/18/2020 6:16 PM |
Notes: One of my oldest recipes. I usually replace the carapils with Chit now, and use Cascade or Lemon drop hops. |
|
Brian Quick Toss Up NE IPA
|
American IPA
|
5.5 Gallons |
1.066 |
1.016 |
6.46 |
41.26 |
4.49 °L
|
249 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/25/2020 12:38 PM |
Notes: |
|
Bell's Two Hearted
|
American IPA
|
6 Gallons |
1.065 |
1.016 |
6.39 |
56.75 |
6.33 °L
|
249 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 3/31/2020 7:49 PM |
Notes: |
|
Vecc
|
Saison
|
1100 Litres |
12.628 |
0.517 |
6.43 |
0 |
3.46 °L
|
249 |
0 |
|
|
Boil
Size: 1180 Litres |
Boil Time: 60 |
Boil Gravity: 12.1 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 28 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2020 3:10 PM |
Notes: |
|
NEIPA Mako 18L V2
|
American IPA
|
17 Litres |
1.072 |
1.022 |
6.44 |
65.35 |
7.48 °L
|
249 |
0 |
|
|
Boil
Size: 22 Litres |
Boil Time: 70 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2018 10:42 AM |
Notes: 70min boil. add 1st addition at 10mins and reset timer.
Smackpack Yeast 3-5 Hours (Start of Brewday)
Dry hop 1 @ Day 3
Dry hop 2 @ day 6 gradually Raise temp to 21C
Day 13 Cold crash. |
|
Maura’s 's Pink Saison
|
Saison
|
12 Gallons |
1.057 |
1.008 |
6.47 |
29.65 |
3.68 °L
|
249 |
0 |
|
|
Boil
Size: 16 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 55 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/12/2019 2:23 PM |
Notes: |
|
Arcener Stout
|
Foreign Extra Stout
|
25 Litres |
1.064 |
1.015 |
6.44 |
26.3 |
26.74 °L
|
249 |
0 |
|
|
Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
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: 10/10/2019 6:24 PM |
Notes: |
|
AA's Smashit
|
American Pale Ale
|
5.5 Gallons |
1.066 |
1.016 |
6.49 |
48.6 |
4.24 °L
|
249 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2019 2:39 PM |
Notes: |
|
Awesome Recipe
|
Specialty IPA: Belgian IPA
|
40 Litres |
1.058 |
1.009 |
6.41 |
50.06 |
11.63 °L
|
249 |
1 |
|
|
Boil
Size: 52 Litres |
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: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2019 3:32 PM |
Notes: |
|
Shiny Coat
|
Specialty IPA: White IPA
|
2.75 Gallons |
1.063 |
1.013 |
6.45 |
72.68 |
5.45 °L
|
249 |
0 |
|
|
Boil
Size: 3.76 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2019 12:10 AM |
Notes: |
|
The Dewster
|
American Amber Ale
|
5 Gallons |
1.064 |
1.015 |
6.49 |
29.79 |
14.44 °L
|
249 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
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: 2/12/2019 8:32 PM |
Notes: |
|
Chocolate Cherry Stout
|
American Stout
|
5.5 Gallons |
1.065 |
1.015 |
6.5 |
36.36 |
38.81 °L
|
249 |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.119 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2018 6:56 PM |
Notes: primary for 10 days
secondary for three weeks
bottle 2-3 weeks |
|
VierGranenBlond Van De Bierjuwelier
|
Belgian Blond Ale
|
34 Litres |
1.062 |
1.013 |
6.49 |
27.77 |
5.49 °L
|
249 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: 2.63 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2018 12:50 PM |
Notes: --------MAISCHEN---------
>22 L (als het kan in de pan: voeg water toe 23.5 L) inmaischen (1.5 L spelt voorbehandelen, 1L haver voorbehandelen, 21 L in grote pan voor inmaischen eiwitrust stap).
Let op! Haver eerst verstijfselen (>85 grC, 30 min) in 1 L water.
Let op! Rogge eerst voorbehandelen door 30 min rust bij 38-40 grC. Hier breken beta-glucanen (gomstoffen) af, wat veel aanwezig is bij rogge en het latere probleem geeft van verstopping bij filteren.
Voeg haver en rogge samen toe met rest van het mout aan de 21 L water à 50-54 graden voor eiwitrust.
-------FILTEREN EN SPOELEN-------
Verdeel het beslag over de vier emmers met gaatjes. Aan het begin loopt dit snel door omdat er nog geen filterbed is ontstaan.
Maak alvast spoelwater (12 L, 80 grC, pH 5 a 5,5).
Vang het doorgelopen wort op. Doe het terug in de pan en verwarm tot 78-80 grC. Giet het nogmaals over de filterbedden. herhaal deze stap nog 1 keer. Tussendoor kan je wat van de top van het bostelfilterbed verwijderen als daar veel meuk op is neergeslagen.
Laat staan tot het doorgelopen is. Bij verstoppingen, snij in de koek bovenop het filterbed.
Spoel met 16 L (4 L per emmer) spelwater (80 grC, pH 5 a 5,5).
Meet na filtratie hoe veel wort is verkregen (evt van hoeveel SG door te meten met refractometer, leuk voor bijhouden). Doel is dus rond de 25 liter.
------KOKEN, WHIRLPOOLEN & AFKOELEN------
Kook volgens kookschema met hopgiften.
Na koken zou 20 a 21 L wort over moeten blijven (uitgaande van 25L start en ongeveer 15 a 20 procent verlies door kook).
Voeg 1 blok ijs a 2L Bar-le-duc toe. Laat smelten, temperatuur zou rond de 75 a 80 grC uit moeten komen. Voeg de whirlpool hopadditie toe (20 min).
Koel wort verder af met 6 L ijs (3 maal 2 pakken bevroren Bar-Le-Duc, snij open met steriel mes). Dit duurt even (half uur?). Planning is wsl handig om nu te eten.
Hevel het afgekoelde wort over naar de fermentatietank. Meet de temperatuur en voeg afhankelijk daarvan nog bevroren / gekoeld (koelkast) / kamertemp koelwater toe. Meet de SG met de refractometer om het juiste stamwortgehalte te behalen. Als het goed is zouden we 10 a 13 liter koelwater nodig moeten hebben (20 na kook -> 30 a 33 liter wort met 1.062 SG).
----FERMENTEREN & BOTTELEN----
Voeg de gist toe en installeer waterslot. Volgende dag schud s ochtends nog flink met de ton om extra zuurstof in op te laten lossen. Meet 1 a 2 maal daags de SG met de refractometer. Hevel over op secundair vat nadat hoofdvergisting voorbij is (75% van de SG zakking bereikt, meestal na 3 a 6 dagen), zodat het bier niet meer op de uitgezakte gistkoek ligt. Laat nu voor nagisting staan voor nog circa een week totdat eind SG is gehaald.
Voor het bottelen: hevel het jongbier van het bezinksel af, over in een/twee andere tonnen/emmers. Maak het 60L fermenteervat schoon. Meet (wegen?) hoeveel bottelbaar bier is verkregen. Voeg de juiste hoeveelheid suikerwater toe in de schoongemaakte 60L ton toe. Hevel het te bottelen bier terug in de 60L ton, zodat het suikerwater goed vermengd met het bier.
Sluit nu het afvulpijpje aan op het kraantje en bottelen die hap!
---NOTITIES GISTSTARTER MAKEN---
2jan: maak 4,5 a 5 L gist starter wort: schroot 1 KG pilsmout en voeg het bij 4,25L water. maischen: 20 min bij 53 grC. Een uur bij 67 gr. Vijf min bij 78. Koel wort af, doe in gistfles, voeg magn roerder toe en zet op magn roerplaat. roerplaat aan en beluchten tot ptichen.
4jan: isoleer gist uit latrappe blond flesje. Voeg 25 mL SOC toe, breng over naar erlenmeyer, zet gedurende de dag bij 37 gr shaker. Savonds de starterswort geent.
6jan: schuim is te zien op wort in de geroerde giststarter.
7jan savonds: SG meting (uitgevoerd op 8 jan, sample overnacht in koelkast, mee naar het lab want eerst centrifugatie nodig) was 1.020, gecorrigeerd met tooltje is dat 1.009. Dan lijkt t mij redelijk klaar.
8 jan sochtends: mostertje ook gecentrifugeerd, nu SG meting 1.019, gecorrigeerd met tooltje 1.007. |
|
Simcoe Rye Amber
|
American Pale Ale
|
22 Litres |
1.058 |
1.011 |
6.43 |
66.27 |
11.24 °L
|
249 |
0 |
|
|
Boil
Size: 25.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
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: 11/12/2018 2:23 PM |
Notes: |
|
|
|