Bakke Brygg Belgisk Blond 40l
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Belgian Blond Ale
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40 Litres |
1.058 |
1.012 |
6.12 |
18.17 |
4.4 °L
|
243 |
0 |
|
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Boil
Size: 48 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: 7,5 g sukker/L |
Creation
Date: 5/7/2020 5:12 AM |
Notes: De hoeveelheid theelepel en spoelwater die u moet gebruiken, is afhankelijk van de apparatuur en methode waarmee u brouwt. Voor dit bier kunnen we naar schatting 40 l kraanwater en 28,6 l spoelwater gebruiken. Sommige brouwmachines (bijv. Speidel Braumeister) hebben mogelijk grotere hoeveelheden gaaswater nodig. Raadpleeg altijd de handleiding van de apparatuur die u gebruikt.
66 graden mengen gedurende 60 minuten. Uitstekend bij 77 graden gedurende 5 minuten als u de mogelijkheid heeft om de temperatuur van het mes te verhogen.
Koel af tot 17 graden voordat je de gist gaat pitchen.
De fermentatie bij 18 graden tot de fermentatie door storm begint te verminderen (meestal na 3-5 dagen). Verhoog vervolgens tot 20 graden en houd de rest van de fermentatieperiode vast (in totaal 14 dagen).
Gistopties: WLP500, WLP530, WLP550, WLP570 |
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BRBC Braggot
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Braggot
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6 Gallons |
1.07 |
1.014 |
7.3 |
20 |
14.96 °L
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243 |
0 |
|
Author:
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Aguins4me
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Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 10.35 psi |
Creation
Date: 11/1/2022 6:16 PM |
Notes: BATCH-SPARGE STEPS
1. Increase grain quantities by 1.06x.
2. Mash with 2.38 gal water.
3. After mashing, add 1.86 gal water.
4. Stir and allow to rest a few minutes.
5. Recirculate wort till clear.
6. Run off 3.25 gal wort @ 1.096 SG.
7. After runoff, add 3.25 gal water.
8. Stir and allow to rest a few minutes.
9. Recirculate wort till clear.
10. Run off 3.25 gal wort @ 1.022 SG.
Honey added at flame out.
Place honey bottles in warm water to make honey runny before adding to kettle.
Calculation for displacement of liquid from addition of honey.
BV – (H / 12) = WV
Where BV is the target batch volume in gallons (the volume left after the boil), H is the quantity of honey in pounds, and WV is the wort volume (in gallons) you should transfer from the kettle to the fermenter.
Total volume of wort after boil = 5.5 gallons
adding 6 lbs of honey at the end of the boil will result in 6 gallons to the fermenter.
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Sour Sarah
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Fruit Beer
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10 Litres |
1.066 |
1.015 |
6.63 |
39.64 |
5.01 °L
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243 |
0 |
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Boil
Size: 15.33 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: sucrose |
Priming Amount: 105.5 g |
Creation
Date: 7/26/2022 1:55 PM |
Notes: |
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Arborist Reasons: Lemon Passion
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Fruit Beer
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5 Gallons |
1.051 |
1.009 |
5.53 |
15.15 |
3.82 °L
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243 |
0 |
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Boil
Size: 6.84 Gallons |
Boil Time: 30 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 75 ° F |
Priming Method: co2 |
Priming Amount: 8.72 psi |
Creation
Date: 7/9/2022 11:53 AM |
Notes: Add fruit purées on Day 5 of fermentation for 10 days.
Dry hop on Day 12 for 2 Days
Cold crash on Day 14
Package and carbonate on Day 15.
Adjust final pH to taste (3.3) with pasteurized fresh lemon juice.
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Old Strong Ale
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Old Ale
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13 Litres |
1.089 |
1.017 |
9.44 |
7.69 |
18.99 °L
|
243 |
0 |
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Author:
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Almas Nomades
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Boil
Size: 22.83 Litres |
Boil Time: 80 |
Boil Gravity: 1.041 |
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: 6/10/2022 10:42 PM |
Notes: |
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Ingefærøl 1.0
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Spice, Herb, or Vegetable Beer
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20.8 Litres |
1.057 |
1.014 |
5.64 |
35.85 |
5.01 °L
|
243 |
0 |
|
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Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21.1 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2022 11:14 AM |
Notes: Add 1oz thinly sliced Ginger into primary at pitching.
Primary fermentation - 14 days
Add 1oz thinly sliced Ginger when racking into secondary.
Secondary fermentation - 14 days
Bottle carbonate for 2weeks.
OG 1.060
FG 1.010
ABV 6.56% |
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Raspberry Sour Berliner Weisse - 4% ABV
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Berliner Weisse
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12 Gallons |
1.038 |
1.007 |
4.05 |
14.35 |
3.99 °L
|
243 |
0 |
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Boil
Size: 13.66 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
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: 7.93 psi |
Creation
Date: 4/6/2022 1:20 PM |
Notes: Mash grains in 7 Gallons x 90 min at 154F. At end of Mash add crushed Acid malt and stir and sparge off 13.5 gallons to ultra sanitary metal pot fermenter. Purge are space with Co2. Cool to 90 to 95F and pitch 16oz Goodbelly Mango probiotic drink. Flush again with Co2. Lacto ferment with heat belt at 90 to 95F for 48 to 120 hrs to sour. Boil as usual to 12 gallons. Note Add 5gm Yeast Neut and DME to boil for head retention. Cool to 68 to 70F and oxygenate well and pitch SA-5 to sacc ferment. Transfer to secondary over 8-10lb Frozen and thawed Raspberries. Package as usual. May want to add champagne yeast if bottling as it is acid resistant. |
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Gose Version 2.0 5%
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Berliner Weisse
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5.5 Gallons |
1.046 |
1.008 |
4.94 |
7.51 |
4.25 °L
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243 |
0 |
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Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.034 |
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: 18.21 psi |
Creation
Date: 6/5/2021 4:25 AM |
Notes: 75 min boil total including your first boil
Kettle Sour
Boil collected wort for 10 minutes
Cool to 105 degrees
Pitch lallemand sour pitch
Heat kettle with temp control to maintain 100 degrees. ( I have a wrap for my kettle that raises temp by 30 degrees)
Check between 24 and 48 hours later to see if the ph has hit your goal. ( I prefer 3.25 or lower)
Boil for 65 min
Add hops at 60 min
.5 oz fresh cracked coriander. It is very important to use fresh cracked coriander seeds.
.5 oz of Coarse sea salt
At 10 min
After fermentation
1. Transfer and chill for 12 hours at 40 degrees.
2. Add a puree of your choice.
3. Cold crash for 3-5 days
4. Keg............... |
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Blonde Ale
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Fruit Beer
|
5.5 Gallons |
1.051 |
1.012 |
5.09 |
33.07 |
3.9 °L
|
243 |
1 |
|
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Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 1/24/2021 4:32 PM |
Notes: |
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Cerveza De Mango
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Fruit Beer
|
24 Litres |
1.055 |
1.009 |
5.99 |
33.74 |
4.43 °L
|
243 |
0 |
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Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: sucrose |
Priming Amount: 162.2 g |
Creation
Date: 11/26/2020 11:27 PM |
Notes: -Fermentación primeros días a 19º y faltando unos 5 puntos para terminar la fermentación agregar los 3g/l de simcoe y cenntenial y subirlo a 21º .
-Maduración paso a frio una vez terminado la fermentación y el segundo día agregar los 5 kg de mango pelado cortado en cuadraditos y sanitizado. 1 se deja madurar 10 días hasta que la fruta y la proteína bajen y a embotellar. |
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Kuningattaren Tuutit Ice Cream Pale Ale
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Fruit Beer
|
18 Litres |
1.075 |
1.023 |
6.89 |
51.32 |
4.7 °L
|
243 |
0 |
|
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Boil
Size: 22 Litres |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2017 1:14 PM |
Notes: |
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Belgian Triple
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Belgian Tripel
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4 Gallons |
1.089 |
1.02 |
9.07 |
0 |
31.29 °L
|
243 |
0 |
|
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Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.119 |
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: 4/30/2020 5:44 PM |
Notes: |
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Blaze Orange
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Berliner Weisse
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318 Gallons |
1.043 |
1.01 |
4.43 |
6.22 |
3.44 °L
|
243 |
0 |
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Boil
Size: 353 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 81 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2020 6:12 PM |
Notes: 9 oz. Naval Orange zest at flameout
3.3-3.7 Final Ph Lactobacillus
3.42-3.46 after 37.5 hours
37*c-33*c in sour kettle
end of boil (60 min) Ph - 3.34
Pre boil Gravity - 1.038
Stick Target - B berry mark
check gravity Ph prior to 15 min boil
use lactic acid to bring Ph to 4.5
Hlt @ first mark
33mL lactic acid (85%)=6.5pH
55mL lactic acid total - 5.13 pH
Boil for 15 min, cool to 32*c
85*F pitch OYL-605 (glycol on full)
Lacto Blend (3 L) to kettle
1.019 end of mash gravity
never hit break
start timer @ initial boil and add nutrient and inflate ball
Co2 1 min
Co2 during yeast pitch
Co2 1 min door shut loose
37 hours to hit Ph
refractometer 1.045 final
end boil 3.34
add zest (9oz)
140-120* add kickball
whirlpool 10 min @45%
knockout 55%
oxygen 25 min
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Green Apple Ale
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Fruit Cider
|
3 Gallons |
1.058 |
1.016 |
5.56 |
45.61 |
15.78 °L
|
243 |
0 |
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Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
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: N/A |
Creation
Date: 2/18/2020 2:06 AM |
Notes: |
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Blueberry Cider
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Common Cider
|
10 Litres |
1.032 |
1.003 |
3.8 |
0 |
0 °L
|
243 |
0 |
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Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
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: 10/24/2019 11:13 AM |
Notes: |
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Gratzer - Grodziskie
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Other Smoked Beer
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4 Gallons |
1.058 |
1.013 |
5.86 |
45.13 |
4.92 °L
|
243 |
0 |
|
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Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 74 |
Mash Thickness: 1.5 |
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: 1/27/2019 5:41 PM |
Notes: Mash: 3.0/gal Mash-in, 4.5/gal Mash-out Total 7.5 Gallon
Based of 1930's Polish Beer Recipes. |
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Rhubarb/hibiscus Wine
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Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.096 |
1 |
12.64 |
0 |
0 °L
|
243 |
0 |
|
Author:
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ronslim
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Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.096 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 11/29/2018 6:20 PM |
Notes: Vintners harvest AW4 germanic aromatic white wines |
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Awesome Recipe
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Belgian Dubbel
|
25 Litres |
1.082 |
1.018 |
8.49 |
49.43 |
13.94 °L
|
243 |
0 |
|
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Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 75 |
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: 10/13/2018 2:56 PM |
Notes: |
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Garbage Pale Brown Ale
|
American Light Lager
|
5.5 Gallons |
1.055 |
1.012 |
5.53 |
21.26 |
19.6 °L
|
243 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
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: 8/21/2018 9:16 PM |
Notes: |
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Actual Oatmeal Stout
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American Light Lager
|
20.8 Litres |
1.046 |
1.012 |
4.53 |
28.06 |
35.6 °L
|
243 |
0 |
|
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Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 78 |
Mash Thickness: 3.1 |
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: 6/19/2018 2:27 AM |
Notes: |
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