|
Sour Farmhouse Ale
|
Mixed-Fermentation Sour Beer
|
11.4 Litres |
1.057 |
1.012 |
5.97 |
24.79 |
3.83 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 15.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 2.8 |
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: 4/20/2016 5:25 PM |
| Notes: |
|
|
Czech Kveik Pseudo Lager
|
Czech Premium Pale Lager
|
9 Litres |
1.048 |
1.013 |
4.61 |
30.47 |
3.54 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 13.78 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 35 ° C |
Priming Method: dextrose |
Priming Amount: 61 g |
Creation
Date: 3/29/2023 5:02 PM |
Notes: Based on TheApartmentBrewer: German Pils in 3 days with Lutra Kveik. Single-infusion may be OK with plain Bohemian malt (not floor-malted).
Modifications:
- metric units
- half of the volume for a small beginner pot
- less malt for lower ABV (around 4.5% for 11˚ beer)
- Czech Saaz hops instead of German Hallertau Tradition (with lower AA 5.9% -> 3.5%)
Kveik yeast for fermentation in hot climate of Thailand.
CBC-1 yeast for bottle carbonation. |
|
|
Mango Milkshake IPA V2
|
Specialty IPA: New England IPA
|
40 Litres |
1.057 |
1.013 |
5.76 |
60.29 |
5.22 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 54 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: 3.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2021 4:35 PM |
Notes: Mango Puré:
Sous vide 2.5 kg frozen mango @ 70°C for 5 hours.
Massage the sous vide bags to make mango puré. Cool the bags.
Add lactose, yeast nut and protafloc 10 min before flame-out.
(Note: if measuring SG before adding lactose, remember to subtract lactose contribution)
Add mango puré when adding yeast.
Ferment @ 0.8 bar.
Add dry hops when fermentation is 66% finished (SG=1.027). Keep oxygen out!
Cold crash @ 0°C 2 days after finished fermentation.
Keg after 3 days at 0°C. Keep oxygen out!
Curtesy: https://www.brewersfriend.com/homebrew/recipe/view/540738/bonnie-and-clyde-mango-milkshake-neipa-we-used-to-be-good-but-then-we-got-bored |
|
|
RB Oktoberfest Marzen - 10 Gal
|
Märzen
|
10 Gallons |
1.054 |
1.014 |
5.23 |
23.8 |
8.98 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 58 |
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: 9/12/2020 2:27 PM |
Notes: ==============================
12222020
Didnt take notes on the yeast but I'm 98% sure it was not wy Bavarian lager but instead 34/70 yeast cake reused from a previous batch of festbier or something. Adjusting recipe now. Previously recipe said 1015 FG with 90% attenuation but I'm not sure if that is measured or predicted.
==============================
11/15/2020
won silver medal dark lagers and marzen in 2020 JRHB Dominion Cup.
Dont forget, this beer also won gold last year (diff contest, slightly different recipe)
==============================
?/?/2020
Smh I didnt check my volume plan. Started with 12 gallons and boiled down to 10. Shouldve collected more and ended at like 11. Was only like 8 gallons in fermenters, topped with water to even 10 before taking gravity measurements. For mash, 154 strike water equaled 150 mash just like on 5 gallons.
==============================
9/12/2020
scaled up to 10 gallons. will be second 10 gal batch. not sure on the pre / post / fermenter volumes. adding some acid malt for ph and a little caramunich to add some more color and possibly taste. thinking about decoction mash for this one.
==============================
update 01/23/2020
despite the improvement notes below, I'm planning to rebrew this as is in the next week or so. For NHC possibly.
==============================
update 12/5/2019.
This brew won gold medal at GRIST homebrew contest in northern VA. https://comp.gristhomebrew.com/
Listening to homebrewhappyhour episode with Rob from Pixel Perfect Brewing, he highlights a couple things that he says helped his octoberfest. fermenting under pressure, and decoction mash. he actually did the decoction on an extract brew with specialty grains. also he did 6 weeks conditioning.
this brew i thought was really good as is, and it was indeed a gold medal winner. but possibly adding these three techniques could make it even better. push it to BOS status.
also, judges said it was low carbonation and needs more head retention. touche.
==============================
altered from Drew's March Beer from sept 2019 byo. i changed the hops to get rid of first wort hop addition and to use a single hop, in even oz amount. confirmed recipe uses 1.5 qt/lb mash. the MUNICH/OKTOBERFEST YEASTS REQUIRE DIACETYL REST. if wyeast 2308 yeast not available, check for WLP820 oktoberfest/marzen. Or for simpler wyeast 2124 bohemian lager, WLP833 german bock, Wyeast 2206 Bavarian lager (i might have some of this from last year?)
for diacetyl rest, copied from virginia lager recipe :
going to do byo fast ferment approach janFeb2017. reread but start at 44-50 let fermentation go 50% then (remove the probe from the fermentor let it reach ambient temp then...?) raise temp 5 degrees every 12 hours til you get to 65-68. once you get 100% you can crank down to lager temp for 3-5 days then you done. this will take care of diacetyl rest and apparently gets the lager completely done in 2-3 weeks. |
|
|
Cali Creamin Clone 2
|
Cream Ale
|
5 Gallons |
1.048 |
1.011 |
4.83 |
18.91 |
4.65 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 30 psi |
Creation
Date: 4/14/2020 10:20 PM |
| Notes: |
|
|
#5 American Light Lager - 5 Gallons
|
American Light Lager
|
6.35 Gallons |
1.046 |
1.007 |
5.1 |
10.8 |
2.92 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2020 5:08 PM |
Notes: Added Whirlfloc x 1
OG = 1.043
Mashed at 148* for 75 min - next time do 150*
Pre-boil gravity = 1.038
I need to get better at pre and boil boil volumes!
|
|
|
Our Special Homage
|
British Brown Ale
|
5.5 Gallons |
1.065 |
1.013 |
6.85 |
50.16 |
19.71 °L
|
1.7K |
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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/8/2019 6:39 PM |
| Notes: Baseline - Anchor Xmas recipe. |
|
|
Flapjack Johnson's Apple Stout
|
Imperial Stout
|
5.5 Gallons |
1.066 |
1.02 |
6.03 |
54.75 |
32.26 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1 |
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: 10/23/2018 4:37 AM |
Notes: ADD 2 GALLONS OF UNFILTERED APPLE CIDER AT BEGINNING OF BOIL.
Sadly Brewers Friend does not list apple cider as a fermentable. The cider that I have has an average OG of 1.063, so hopefully my beer OG will reach imperial stout range (1.075-1.115).
My grain bill is made up of left over malt from other beers, that is why it is so eclectic. I have high hopes, though, it looks like a fun beer. |
|
|
Fresh Squeeze IPA
|
American Pale Ale
|
21 Litres |
1.051 |
1.009 |
5.63 |
53.14 |
3.67 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 12/10/2016 1:22 AM |
| Notes: |
|
|
Kolsch#2
|
Kölsch
|
25 Litres |
1.044 |
1.011 |
4.35 |
14.77 |
5.3 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 36 Litres |
Boil Time: 90 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/27/2016 2:12 AM |
| Notes: |
|
|
English Bitter
|
Special/Best/Premium Bitter
|
21 Litres |
1.048 |
1.013 |
4.54 |
9.13 |
9.89 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 30 |
Boil Gravity: N/A |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: drops |
Priming Amount: 1/475ml |
Creation
Date: 12/18/2012 12:15 PM |
| Notes: |
|
|
Lavendar Test
|
American Pale Ale
|
1 Gallons |
1.054 |
1.015 |
5.09 |
42.39 |
6.07 °L
|
1.7K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2016 11:06 PM |
| Notes: |
|
|
Abbey Blonde Ale
|
California Common Beer
|
13.5 Litres |
1.057 |
1.013 |
5.83 |
20.6 |
6.75 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 66 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2015 8:48 AM |
| Notes: |
|
|
SMaSH Amarillo Rye (Experiment Mini-Batch)
|
American Pale Ale
|
1 Gallons |
1.055 |
1.012 |
5.72 |
39.65 |
4.65 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 97 |
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: 6/13/2015 3:44 PM |
Notes: 6/20/15: Just took a sample of this funky BIAB experiment in SMaSH beer... 100% rye and 100% Amarillo hops. Haven't commited to the dry hopping yet (probably will start it next week when we'll be bottling our biere de garde) but this is a very bizarre product thus far. The nose is funky, lemony and very rye-forward (obviously) and the taste is slightly tangy, fruity and orange-heavy with a big citrus blast. Refreshing and surprisingly heavier bodied than expected. Excited to dry-hop with a dose of more Amarillo than any of the other additions to see how "extreme" we can get with this little guy. Should get about 9-10 bottles total out of this batch.
10/17/15: This has actually turned into quite a nice little beer for such a dumb experiment (SMaSH BIAB beer). Full disclosure, I dry-hopped it with basically everything we had remaining in the fridge at the time. I think there was some Motueka, Mosaic and Target in there, and who knows what else. Anyway, it's really good surprisingly. Very, very hoppy and well=carbonated with some weird plastic-y notes (that aren't "bad" actually and seem to work decently). The rye is definitely spicy, chewy and earthy and the hops are bright, fruity and juicy with some floral and grassy notes. Good stuff. Kinda proud of this little 8 bottle batch. |
|
|
Allies Win The War
|
Belgian Blond Ale
|
5 Gallons |
1.073 |
1.022 |
6.57 |
53.57 |
22.55 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 67 |
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: 6/4/2015 1:47 PM |
Notes: For the mash, you will need 4.5 gallons (17 L) of strike water. Mash at 155 °F
(68 °C) for 50 minutes. Mash out to 168 °F (76 °C) and hold for 5 minutes. Recirculate and then collect enough wort such that you can boil it down to 5.0 gallon (19 L) in 90 minutes. Boil wort for 90 minutes, adding hops at times indicated in ingredient list. Chill wort and transfer to fermenter. Aerate well and pitch sediment from yeast starter. Ferment at 68 °F
(20 °C). Rack to secondary and add dates. Bottle or keg after 5 days in secondary.
|
|
|
HOPSLAM
|
Imperial IPA
|
5.5 Gallons |
1.068 |
1.017 |
6.67 |
135.59 |
8.66 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2015 1:05 AM |
| Notes: Yeast starter , stir plate , 2 yeast packets |
|
|
Dreaded ESB
|
Extra Special/Strong Bitter (ESB)
|
12 Gallons |
1.064 |
1.018 |
6.06 |
38 |
10.02 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 75 |
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: 11/26/2013 8:17 PM |
| Notes: |
|
|
Cascade IPA
|
American IPA
|
23 Litres |
1.053 |
1.015 |
5.04 |
54.81 |
10.16 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 5.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2013 3:22 PM |
| Notes: |
|
|
Sjuggerud Blonde
|
Belgian Blond Ale
|
5.5 Gallons |
1.069 |
1.017 |
6.78 |
20.93 |
5.26 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Force Carbonation |
Priming Amount: 5.1 lbs |
Creation
Date: 8/2/2013 7:08 AM |
| Notes: |
|
|
Beeftown Best
|
Special/Best/Premium Bitter
|
21 Litres |
11.265 |
3.011 |
4.4 |
31.53 |
10.32 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2013 6:14 PM |
| Notes: |
|
|
|
|