|
Festival Spiced Winter Ale
|
No Profile Selected |
18 Litres |
1.058 |
1.012 |
6.07 |
0 |
19.32 °L
|
450 |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.096 |
Efficiency: 70 |
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: 7/18/2020 1:51 PM |
| Notes: |
|
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Itchy Monkey Red IPA
|
Specialty IPA: Red IPA
|
10.5 Gallons |
1.067 |
1.02 |
6.18 |
120.7 |
17 °L
|
450 |
0 |
|
|
|
| Boil
Size: 12.54 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2023 3:12 AM |
| Notes: |
|
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Dunkel
|
Munich Dunkel
|
5.5 Gallons |
1.054 |
1.007 |
6.07 |
15.65 |
21.18 °L
|
450 |
0 |
|
|
|
| Boil
Size: 6.69 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 9/1/2023 2:07 PM |
| Notes: |
|
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Belgian-Style Saison
|
Saison
|
5.3 Gallons |
1.055 |
1.008 |
6.15 |
29.59 |
3.96 °L
|
450 |
0 |
|
|
|
| Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.75 |
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: 5/26/2023 11:00 AM |
| Notes: Start fermentation at 65 and ramp up to 75. |
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Dec Lager
|
Bohemian Pilsener
|
23 Litres |
1.056 |
1.01 |
6.09 |
58.46 |
4 °L
|
450 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 12/15/2022 6:39 AM |
| Notes: |
|
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Mango Maya Seltzer
|
No Profile Selected |
5 Gallons |
1.046 |
1 |
6.04 |
0 |
0 °L
|
450 |
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. |
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Festbier
|
Festbier
|
5 Gallons |
1.057 |
1.01 |
6.19 |
21.67 |
5.55 °L
|
450 |
0 |
|
|
Author:
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Yeast_Whisperer
|
|
| Boil
Size: 7.17 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: 13.83 psi |
Creation
Date: 3/27/2022 4:58 PM |
Notes: ## PRIOR to BREW DAY
- Attach torpedo buoy with filter attachment to *fermentation* keg
- Attach torpedo buoy with filter attachment to *serving* keg
- Fill serving keg 99.99% full with Starsan (tip and inject Starsan
until water escapes from gas QD)
- Use CO2 to push all the Starsan from the serving keg into *fermentation* keg
- Pre-measure mash salts
##Yeast Starter
- None. Use dry yeast (2 packets)
##MASH
- Mash all grains together
- Hochkurz Mash
- Start with empty MLT
- Fill HLT with 5 or more gallons of strike water and heat to strike temp of 160 degrees (F)
- Transfer 3.9 gallons of strike water to MLT
- Add salts/acid, then dough in and stir
- After stirring, add remaining sparge water to HLT and set temp to 145 degrees. Begin recirc when HLT is at temp.
##BOIL
- Boil timer settings: nE = 6, t1=90, t2=40, t3=25, t4=15, t5=10, t6=5
- Use stainless hop spider to contain hop residue
- When there are 25 minutes left in the boil, rehydrate the Irish moss with just enough RO water to cover it)
- When keg is around 1/3 full, add Fermcap-S drops (don't add yeast yet)
- Fill keg to just above the weld, securely attach lid, add a few psi of pressure using CO2
##FERMENTATION
- Cool wort to 60 degrees (F)
- Sprinkle dry yeast in 220ml sterile water at 60 degrees (F)
- Wait 15-30 minutes
- Pitch hydrated yeast slurry (no need to oxygenate when using dry yeast)
- Pressure ferment starting at 62 degrees (F) at 30 psi (with spunding valve) and ramp to 72 degrees over 10 days
- STC-1000+ Settings
SP0=62, dh0=240
SP1=72, dh1=96
SP2=72, dh2=312
SP3=33
##PACKAGING
- Slowly ramp down temp to 33 degrees over 13 days (3 degrees per day)
- Prepare and 'Inject' Gelatin (without any oxygen) into the serving keg
- Pressurize serving keg to 14 psi
- Do a closed/pressurized transfer to serving keg (to get beer off yeast)
- Hold serving keg at 33 degrees for a week or more
- After cold conditioning, set keezer pressure to 14 psi of CO2
-Target = 2.3 volumes of CO2 at 43 degrees (F)
##REFERENCES
https://www.homebrewersassociation.org/homebrew-recipe/anderfest-festbier/
https://homebrewacademy.com/festbier-recipe/
https://beerandbrewing.com/short-and-high-the-hochkurz-mash/
https://jansson.us/mashcalculator.html
J/K = 5238.113783265638 (MLT Heat Capacity)
W/K = 1.5185259701036913 (Heat Loss Coefficient) |
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Ghost Pepper Saison
|
Saison
|
20 Litres |
1.06 |
1.013 |
6.18 |
25.77 |
5.98 °L
|
450 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
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: 1/20/2022 5:18 PM |
| Notes: |
|
|
Simcoe Amarillo Citra Kveik
|
No Profile Selected |
21 Litres |
1.059 |
1.013 |
6.09 |
54.14 |
4.17 °L
|
450 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
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: 12/19/2021 1:43 PM |
| Notes: |
|
|
Luc's Ginger Mead
|
Dry Mead
|
21 Litres |
1.054 |
1.008 |
6.07 |
0 |
9.95 °L
|
450 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 60 |
Mash Thickness: 2 |
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: 9/16/2020 5:51 PM |
| Notes: |
|
|
Awesome Recipe
|
American IPA
|
6 Gallons |
1.063 |
1.016 |
6.19 |
126.71 |
3.59 °L
|
450 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 85 |
Mash Thickness: 1.5 |
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: 2/2/2016 2:07 AM |
| Notes: |
|
|
HOPBURN! II
|
American IPA
|
11 Litres |
1.057 |
1.01 |
6.16 |
33.57 |
5.97 °L
|
450 |
1 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 61.1 g |
Creation
Date: 5/18/2020 9:24 AM |
| Notes: |
|
|
TBD
|
American Pale Ale
|
5.5 Gallons |
1.062 |
1.015 |
6.09 |
51.68 |
4.47 °L
|
450 |
0 |
|
|
Author:
|
|
Barnes Beverage
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 3/1/2020 12:37 AM |
Notes: May 17 2020,
Brewing with AJ
Mashed for one hour at 152F
|
|
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Coffee Porter
|
American Porter
|
5.5 Gallons |
1.061 |
1.014 |
6.18 |
40.67 |
31.31 °L
|
450 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 7/25/2019 8:58 PM |
| Notes: |
|
|
Black Fire
|
American Stout
|
6 Gallons |
1.063 |
1.017 |
6.08 |
37.28 |
36.66 °L
|
450 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2019 12:37 PM |
| Notes: |
|
|
IPA
|
Specialty IPA: White IPA
|
20 Litres |
1.058 |
1.011 |
6.21 |
104.53 |
5.3 °L
|
450 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: 3 |
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: 12/7/2018 5:29 PM |
| Notes: |
|
|
New England IPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.06 |
1.014 |
6.07 |
39.12 |
3.98 °L
|
450 |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2018 5:56 PM |
| Notes: |
|
|
Saison Vautour
|
Saison
|
23 Litres |
1.055 |
1.009 |
6.04 |
21.16 |
3.55 °L
|
450 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 3.5 |
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: 3/28/2018 7:31 PM |
| Notes: |
|
|
Tropical Amber II
|
American Pale Ale
|
6 Gallons |
1.054 |
1.007 |
6.14 |
33.71 |
10.45 °L
|
450 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 78 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2018 2:37 PM |
| Notes: |
|
|
Chinook IPA
|
American IPA
|
11 Gallons |
1.062 |
1.015 |
6.14 |
41.92 |
9.36 °L
|
450 |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 10/6/2017 4:21 AM |
| Notes: If this is as tasty carbed as it was flat while kegging it is a winner! Will know in 4-5 days! |
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