1st Place Hefe
|
Weizen/Weissbier
|
5 Gallons |
1.049 |
1.014 |
4.5 |
14.68 |
3.59 °L
|
237 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 58 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/26/2020 11:44 PM |
Notes: Style: Hefeweizen
Competition results: First place in the German wheat and rye beer/weizen category of Homebrew Alley 6 (2012)
All-grain recipe, 5-gallon batch size
Original gravity: 1.046
Final gravity: 1.010
Bitterness: 13 IBU
Alcohol by volume: 4.8 percent
5 pounds German pilsner
5 pounds wheat malt
.25 ounces Hallertuaer Mittelfrüh hops pellets (3 percent AA), 90 minutes
.75 ounces Hallertuaer Mittelfrüh hops pellet (3 percent AA), 60 minutes
WLP380 Hefeweizen IV ale yeast
Use distilled water with 1 g CaCl per gallon in the mash and add 1 g CaCl per gallon of sparge water directly to the boil. Mash for 10 minutes at 113 degrees F, 10 minutes at 122 F, 60 minutes at 149 F, and 10 minutes at 168 F. Boil for 90 minutes.
Fermentation: Make 1 liter of starter wort and aerate it on a stir plate. Add oxygen in-line as the wort was transferred from the chiller to the carboy. Pitch yeast at 58 F. Allow fermentation to rise to 62 F for the first three days. Raise temperature to 65 F for four more days. Then raise to 68 F to clean up any off flavors. Drop temperature to 34 F for three days to crash yeast, proteins, and tannins. Keg and carbonate to 4 volumes CO2.
Brewer's notes: This is a very simple recipe that relies on fermentation-derived flavors and proper mouth feel to achieve the best result. The step mash procedure I used was developed via trial and error over a number of batches. The ferulic acid rest increases the clove character of the beer, while the protein and the low saccharification-rest temp creates a highly fermentable wort with a creamy mouthfeel. Carbonating to 3.5 to 4 volumes is necessary for this beer to be true to style and enhances the mouthfeel and refreshing nature of the beer. |
|
Mika's Baltic Ale Porter
|
Baltic Porter
|
4 Litres |
1.07 |
1.013 |
7.5 |
29.16 |
28.4 °L
|
237 |
1 |
|
|
Boil
Size: 6.58 Litres |
Boil Time: 30 |
Boil Gravity: 1.048 |
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: 10/8/2022 11:42 AM |
Notes: Vielä tarvitaan/tarkastettava kotona:
* BIAB - mäskäyspussi
* humalasukat
* StarSan
* Humalat - onko labeloitu / tunnistanko -> check
Note to self:
I just learned a Baltic porter should be made with lager yeast & lagered -> thus mine will be a Baltic ale porter. Not traditional but just the way I like it. |
|
Maple Brown
|
Mild
|
3 Gallons |
1.048 |
1.013 |
4.52 |
28.3166 |
23.91 °L
|
237 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 3/1/2022 3:23 AM |
Notes: |
|
Groix
|
Saison
|
6 Litres |
1.061 |
1.015 |
6.03 |
23.44 |
5.69 °L
|
237 |
0 |
|
|
Boil
Size: 8.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 82 |
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: 6/18/2021 10:27 PM |
Notes: |
|
WIPA 21
|
American Pale Ale
|
22 Litres |
1.052 |
1.01 |
5.56 |
48.32 |
7.83 °L
|
237 |
0 |
|
|
Boil
Size: 36 Litres |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 66 |
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: 6/6/2021 8:13 PM |
Notes: |
|
Azacca Pale Ale
|
American Pale Ale
|
2.75 Gallons |
1.087 |
1.016 |
9.28 |
39.92 |
5.66 °L
|
237 |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/26/2021 12:47 AM |
Notes: |
|
Mildly Stout
|
Dry Stout
|
3 Gallons |
1.059 |
1.011 |
6.31 |
42.92 |
34.82 °L
|
237 |
0 |
|
|
Boil
Size: 4 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: 64 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/21/2021 11:15 PM |
Notes: |
|
Brut IPA
|
American IPA
|
5.5 Gallons |
1.058 |
1.011 |
6.21 |
25.23 |
4.06 °L
|
237 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
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: 3/8/2021 2:13 AM |
Notes: |
|
Mixed Ferm Saison
|
Saison
|
20 Litres |
1.044 |
1.005 |
5.14 |
0 |
7.08 °L
|
237 |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 70 |
Boil Gravity: 1.037 |
Efficiency: 84 |
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: 2/15/2021 11:18 AM |
Notes: Mash ph was 5.16 after dough in and salts. added some slaked lime to reach 5.21 |
|
Pumpkin Ale
|
Spice, Herb, or Vegetable Beer
|
6 Gallons |
1.057 |
1.014 |
5.61 |
13.59 |
8.55 °L
|
237 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 72 |
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: 12/1/2020 7:55 PM |
Notes: |
|
Right In The Kisser
|
American IPA
|
19 Litres |
1.066 |
1.012 |
7.07 |
52.37 |
12.8 °L
|
237 |
0 |
|
|
Boil
Size: 24.64 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/20/2017 10:16 PM |
Notes: |
|
Fall Amber
|
American Amber Ale
|
5.25 Gallons |
1.053 |
1.011 |
5.53 |
35.02 |
18.61 °L
|
237 |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 11/21/2020 9:30 PM |
Notes: |
|
Cherry Saison
|
Fruit Beer
|
4.5 Gallons |
1.053 |
1.009 |
5.73 |
16.81 |
3.65 °L
|
237 |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 74 |
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: 7/2/2020 7:43 AM |
Notes: |
|
Saison 3
|
Saison
|
3 Gallons |
1.056 |
1.009 |
6.16 |
26.74 |
4.67 °L
|
237 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 30 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 3.8 oz |
Creation
Date: 4/28/2020 9:38 PM |
Notes: |
|
Red Fucking Ale
|
Berliner Weisse
|
20 Litres |
1.049 |
1.012 |
4.81 |
7.59 |
3.98 °L
|
237 |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 1/5/2020 6:50 PM |
Notes: |
|
Morning Blast Breakfast Stout
|
Oatmeal Stout
|
7.3 Gallons |
1.076 |
1.017 |
7.82 |
66.18 |
50 °L
|
237 |
3 |
|
|
Boil
Size: 9.16 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
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: 11/21/2019 3:36 AM |
Notes: |
|
Honey Hibiscus Wit
|
Witbier
|
5.5 Gallons |
1.052 |
1.012 |
5.21 |
13.56 |
3.52 °L
|
237 |
2 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 5/21/2019 3:43 AM |
Notes: |
|
Wedding Porter Small Batch V2
|
Robust Porter
|
3 Gallons |
1.049 |
1.008 |
5.37 |
37.49 |
31.34 °L
|
237 |
1 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.027 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/19/2019 12:48 PM |
Notes: Key changes to V2 include use of carbon filtered water, adjusting mash PH, and using the BIAB technique instead of extract. Using washed yeast from V1 batch for V2, plus using left-over hops from V1 so all I have to buy is grains for V2. Created a 1 liter yeast starter on Friday night before a Sunday brew. |
|
6 Row Saison
|
Saison
|
5.5 Gallons |
1.037 |
1.001 |
4.69 |
23.79 |
3.73 °L
|
237 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
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: 3/17/2019 5:27 AM |
Notes: |
|
Chocolate Bourbon Porter
|
Robust Porter
|
12 Litres |
1.064 |
1.018 |
6.08 |
25.18 |
33.2 °L
|
237 |
0 |
|
|
Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: Corn sugar |
Priming Amount: N/A |
Creation
Date: 7/29/2018 7:44 AM |
Notes: Have a bunch of pale chocolate laying around and exactly 125g of regular chocolate, so I thought I'd try combining them here.
I want this to be a bit sweet and not too roasty. Not sure how it will turn out.
Soaked 2 vanilla beans and 60g cacao nibs in 130ml of Maker's Mark for 14 days, pour through coffee filter into secondary 7 days before bottling |
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