The Great Hefe-weizen #13
|
Weizen/Weissbier
|
23 Litres |
1.057 |
1.012 |
5.8 |
13.85 |
6.38 °L
|
239 |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 5/5/2020 5:21 PM |
Notes: |
|
Spindle Tap Houston Haze
|
American IPA
|
5 Gallons |
1.071 |
1.017 |
6.96 |
0 |
5.36 °L
|
239 |
0 |
|
|
Boil
Size: 6.38 Gallons |
Boil Time: 30 |
Boil Gravity: 1.058 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 4/2/2023 12:13 AM |
Notes: Boil 30 mins, whirlpool 5 mins with whirlpool hops for 20 min
Chill to 68 F, aerate, pitch yeast
Ferment at 68F until 50% attenuation, about 1.032, then raise temp to 72F and add 1st dry hop 2.5oz Citra
Wait 4 days then add 2nd dry hop 5oz Citra
After 4 more days, once fermentation is complete crash to 32F
Package and carbonate to 2.7 volumes |
|
Rob's Bier De Garde
|
Bière de Garde
|
10 Gallons |
1.054 |
1.012 |
5.56 |
54.92 |
3.48 °L
|
239 |
1 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
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: N/A |
Creation
Date: 10/15/2022 4:27 PM |
Notes: Chill to 70deg, oxygenate, and pitch yeast.
Ferment at 72deg until fermentation complete, approx. 5 days.
Cool beer at 54deg for 2 weeks.
Cool beer to 40deg and condition an additional week.
Recipe from March-April 2017 BYO pg. 80 |
|
Spring Saison
|
Saison
|
5.5 Gallons |
1.055 |
1.011 |
5.76 |
7.71 |
8.64 °L
|
239 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1 |
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: 2/20/2022 4:11 PM |
Notes: |
|
CB304 Unearthly DIPA Braumeister 20
|
Imperial IPA
|
18.9 Litres |
1.105 |
1.019 |
11.27 |
87.76 |
8.94 °L
|
239 |
0 |
|
|
Boil
Size: 26.55 Litres |
Boil Time: 90 |
Boil Gravity: 1.079 |
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: 1/2/2022 9:22 PM |
Notes: |
|
Electric Creamsicle
|
American IPA
|
12 Gallons |
1.048 |
1.013 |
4.62 |
48.32 |
4.95 °L
|
239 |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 88 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/20/2021 1:05 AM |
Notes: |
|
Uncle Jack
|
Imperial IPA
|
40 Litres |
1.071 |
1.015 |
7.78 |
166.28 |
5.95 °L
|
239 |
0 |
|
|
Boil
Size: 50 Litres |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/9/2021 9:54 AM |
Notes: |
|
Focal Point Twist
|
American IPA
|
11 Gallons |
1.078 |
1.014 |
8.3 |
33.89 |
4.32 °L
|
239 |
0 |
|
|
Boil
Size: 12.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/18/2020 8:35 PM |
Notes: |
|
22 IPA AMERICANA DOBLE
|
American IPA
|
505 Litres |
1.056 |
1.012 |
5.82 |
62.01 |
9.65 °L
|
239 |
0 |
|
|
Boil
Size: 620 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 75 |
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: 7/23/2020 2:21 AM |
Notes: |
|
West Coast IPA
|
American IPA
|
20 Litres |
1.047 |
1.009 |
4.99 |
45.05 |
7.06 °L
|
239 |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 81.2 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.63 bar |
Creation
Date: 6/1/2020 11:44 AM |
Notes: |
|
Saison Rouge
|
Saison
|
5.5 Gallons |
1.053 |
1.013 |
5.13 |
32.26 |
3.86 °L
|
239 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 70 |
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: 1/20/2018 4:15 PM |
Notes: |
|
Craft Orange Wit
|
Witbier
|
20 Litres |
1.048 |
1.012 |
4.67 |
14.97 |
3.81 °L
|
239 |
1 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 73 |
Mash Thickness: 3.14 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 35 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2020 9:20 AM |
Notes: Using LALLEMAND LalBrew™ dry Voss Kveik Ale Yeast - 11g
Chilling to 40 C after boil and into primary adding dry yeast packet immediately.
Pressure fermenting at 0.6bar or 9 psi.
Will hold between 35-40 C throughout fermentation. |
|
Lychee Saison
|
Saison
|
11 Gallons |
1.065 |
1.015 |
6.56 |
23.07 |
4.85 °L
|
239 |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 4/12/2020 10:09 PM |
Notes: |
|
Heffe Weissbeir (Revised)
|
Weizen/Weissbier
|
19 Litres |
1.05 |
1.013 |
4.93 |
14.42 |
4 °L
|
239 |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 2/8/2020 2:06 PM |
Notes: |
|
JD's Keg Roller
|
Roggenbier (German Rye Beer)
|
23 Litres |
13.597 |
4.028 |
5.16 |
30.88 |
9.78 °L
|
239 |
0 |
|
|
Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 11.6 |
Efficiency: 35 |
Mash Thickness: 3 |
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: 6/24/2019 11:28 PM |
Notes: |
|
IIPA
|
Imperial IPA
|
6 Gallons |
1.092 |
1.023 |
9.09 |
159.76 |
10.16 °L
|
239 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 85 |
Mash Thickness: 1.25 |
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: 4/10/2019 5:43 PM |
Notes: |
|
Hop It To Me
|
Imperial IPA
|
5.25 Gallons |
1.073 |
1.014 |
7.74 |
209.17 |
5.1 °L
|
239 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 72 |
Mash Thickness: 2.52 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/17/2018 5:55 PM |
Notes: |
|
Birarzu Saison El Dorado
|
Saison
|
22 Litres |
1.052 |
1.01 |
5.49 |
30.65 |
6.3 °L
|
239 |
0 |
|
|
Boil
Size: 27.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/16/2018 5:12 PM |
Notes: |
|
Barrel Brett Saison
|
Saison
|
10 Gallons |
1.068 |
1.005 |
8.3 |
29.3 |
4.49 °L
|
239 |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 77 |
Mash Thickness: 1.25 |
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: 8/31/2018 9:08 PM |
Notes: |
|
Bamboula - Weizen Ipa
|
Weizen/Weissbier
|
23 Litres |
1.055 |
1.015 |
5.25 |
25.27 |
4.48 °L
|
239 |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 75 |
Boil Gravity: 1.047 |
Efficiency: 56 |
Mash Thickness: 3.22 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 220.3 |
Creation
Date: 5/20/2018 5:38 PM |
Notes: **Ne pas oublier d'amasser environ 100ml d'eau, qu'on fera descendre à température pièce, pour la réhydratation de la levure**
Empâtage et lavage des grains
Placer les grains dans la glacière avec les premier 20 litres d'eau à 74˚C afin d'obtenir une température d'infusion de 68˚C pendant 1 heure.
Ramasser le mout --- faire un vorlauf jusqu'à ce que le moût soit clair.
** Vorlauf : action de remettre le moût impur sur les grains afin de le refiltrer. Procéder doucement afin de ne pas rebrasser les grains. Quand le moût ressort assez clair de la glacière d'empâtage, on peut arrêter le vorlauf. Le lavage peut alors commencer
Prendre l'eau restante dans le chaudron et laver les grains dans la glacière. Couler tout de suite et ensuite transférer dans le chaudron pour commencer l'ébullition
*** Puisque j'utilise une marmite 8 Gal/30L, arrêter le nettoyage des dreches lorsque 27L se trouve dans la marmite. Ne pas dépasser 27L pour éviter les débordements lors de l'ébulision. ***
Attendre le "Hot Break" avant de commencer à compter le temps d'ébullition
*** Hot Break: Le Hot Break se produit après le début de l'ébullition, lorsque la mousse se réintègre dans le mélange.
*** Addition de houblon : ceux qui sont ajoutés à 0 minutes sont en fait ajoutés en Whirlpool pendant 20 minutes ***
*** Ne pas oublier de rehydrater la levure!!! ***
****** Notes de brassage: ***********
ESSAI #1:
La fermentation primaire s'est terminée après seulement 48H à 24˚C.
Dryhops ajoutés 3 jours avant le transfère dans la tourie. Donc après 4 jours de fermentation.
Après 7 jours, transfer dans la tourie pour la 2ieme fermentation
ESSAI #2:
Puisque la fermentation est très rapide, j'ai essayer d'insérer le Dry Hop après seulement 36-48h, afin de m'assurer que la fermentation ne soit pas complètement terminée et ainsi être certain que l'oxygène soit chassé de la tourie à nouveau.
Effectuer le Dry Hop de façon prématuré à causé ce qui est nommé le "Hop Creep". Les houblons inséré prématurément ont brisé les sucres non-fermentibles fermentible en sucre fermentibles. Ce qui à débuté une nouvelle fermentation non désirée et fait passé notre taux d'atténuation de ~73% à 85%. Nous avons ainsi obtenu une densité final de 1.008 au lieu de 1.016. La bière résultante n'a pas été ruiné, peut-être un peu plus "sèche" et plus forte en alcool que prévu. |
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