Laugh"in Hazy Paleale
|
No Profile Selected |
500 Litres |
1.055 |
1.014 |
5.39 |
23.1 |
4.51 °L
|
229 |
0 |
|
|
Boil
Size: 600 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 3.14 |
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: 2/4/2020 6:11 AM |
Notes: |
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Mangose
|
No Profile Selected |
5.5 Gallons |
1.049 |
1.008 |
5.39 |
7.4 |
4 °L
|
229 |
0 |
|
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Boil
Size: 7.78 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 68 |
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: 3/10/2023 6:18 PM |
Notes: |
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Summer In Autumn - Strong British Bitter
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Strong Bitter
|
24.66 Litres |
1.057 |
1.016 |
5.37 |
28.59 |
9.94 °L
|
229 |
0 |
|
|
Boil
Size: 30.68 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 0.8 bar |
Creation
Date: 4/1/2021 12:21 PM |
Notes: 1. Place WLP001 in a warm environment and allow it to reach RT.
- Pre-boil 300mL Water + 100g DME + 0.5g Yeast Nutrient + 0.5g Go-Ferm + 50g Sucrose for 10 minutes. Sterilize a 500mL Schott bottle and pour in medium.
- Firstly chill with sterilized cold water without ice for 15 minutes. Then, dry bottle and chill in freezer until 27 degrees. If temperature is too low, microwave until heated to the correct temperature, or heat slowly in hot water.
- Pitch the WLP001 yeast into the medium and fix an airlock stopper to the bottle. Allow 24 hours of growth before adding to potentially upcoming wort.
2. To a 35L stainless steel induction pot, add 25L of water and heat to 40 degrees Celsius:
- Start with Calcium Chloride (2g), Calcium Sulfate (4g) and then Citric acid (1g) dissolved in 50mL of water, adjust pH to 5.5.
- At 60 minutes, add 5g of Citric acid dissolved in 50mL of water.
- Prepare 5L of water and cover with foil for later sparge use.
3. All the malts are combined and placed in two BIAB Bags, tied down and allowed to be restrained against the pot handles. The malts strike the water at 55 degrees, lowering the water into the 40-45 degrees Celsius range. On medium-low heat, maintain a slow gradient increase in temperature from 45 to 60 over 20 minutes.
(a) Protein rest 1 - 10 minutes at 45 degrees.
(b) Protein rest 2 - 10 minutes at 54 degrees.
(c) Beta Amylase - 40 minutes at 65 degrees Celsius.
(d) Alpha Amylase - 40 minutes at 72 degrees Celsius. [Add pH reducing solution]
(e) Lautering - 10 minutes at 78 degrees Celsius.
(f) Grain removal and draining (each bag drains into its own pot)
(g) Sparge - 2.5L of water is sparged through the grains and added to the mash at pH 5.0.
4. The mash is boiled to 90 degrees celsius and a 60 minute timer is started upon the addition of the first bittering hops. Follow the hop schedule outlined in this method.
5. At 15 minutes remaining in the boil, add:
- Yeast Nutrient,
- Go-Ferm,
- Irish Moss (pre-hydrated) and a Whirlfloc tablet.
- Maltodextrin.
6. Place the immersion chiller in the boiling wort at 15 minutes remaining to heat sterilize.
7. At flame out time, begin immersion cooling with ice chiller.
8. Once wort reaches 20 degrees Celsius, use recirculation pump to transfer wort to fermenter.
9. The pressure fermenter must be alkaline cleaned, rinsed and sterilized. Add yeast to the pressure fermenter first out of the Schott bottle. Then pump in the wort from the kettle.
10. Seal the fermenter and physically aerate by shaking for 1 minute. CO2 purge the vessel 5 times and allow the wort to ferment for 7 days before dry hopping according to the hopping schedule accomplished via liquid-liquid transfer into a new pressure fermenter with dry hops bagged and purged with CO2.
11. Further ferment until 14 days have elapsed since the yeast pitching.
12. Cold crash the beer at 4 degrees Celsius for 2 days and equilibrate with CO2 from fridge during cooling. Liquid-Liquid transfer the beer out of the fermenter under constant pressure.
13. Transfer to a Cornelius Keg (19L) and refrigerate at 4 degrees under 0.5 bar.
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Dunkelweisen
|
Munich Dunkel
|
56 Litres |
1.055 |
1.014 |
5.39 |
20.58 |
17.31 °L
|
229 |
0 |
|
|
Boil
Size: 64.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 80 |
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: 12/11/2020 5:12 AM |
Notes: |
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Jack The RIPA
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Specialty IPA: Red IPA
|
5.5 Gallons |
1.049 |
1.009 |
5.37 |
52.98 |
15.12 °L
|
229 |
0 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 30 |
Boil Gravity: 1.045 |
Efficiency: 85 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 82 ° F |
Priming Method: co2 |
Priming Amount: 24.43 psi |
Creation
Date: 11/6/2020 12:35 AM |
Notes: Quick lager. |
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American Pala Ale
|
American Pale Ale
|
25 Litres |
1.051 |
1.01 |
5.38 |
31.96 |
7.74 °L
|
229 |
0 |
|
|
Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: sucrose |
Priming Amount: 317.9 g |
Creation
Date: 9/8/2020 1:59 PM |
Notes: |
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Czeck Dark II
|
Czech Dark Lager
|
21 Litres |
1.054 |
1.013 |
5.36 |
26.86 |
34.21 °L
|
229 |
1 |
|
|
Boil
Size: 26.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 6/8/2020 3:23 AM |
Notes: |
|
Legal Thinking Age
|
American Pale Ale
|
5.5 Gallons |
1.054 |
1.014 |
5.36 |
34.57 |
7.35 °L
|
229 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
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: 5/18/2020 10:16 PM |
Notes: |
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Belgian Specialty
|
Belgian Specialty Ale
|
5.5 Gallons |
1.057 |
1.015 |
5.4 |
39.44 |
10.59 °L
|
229 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2020 11:37 PM |
Notes: 8 gal 159.9 to hit 152. will reduce slightly as i have been over shooting temps.
Split batch between WLP 530 and WLP 510 ferment at 66
When finished rack to another container drop to 59 pitch WLP 650 |
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Awesome Recipe
|
American Pale Ale
|
5.5 Gallons |
1.059 |
1.018 |
5.37 |
38.33 |
9.14 °L
|
229 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2020 2:04 AM |
Notes: |
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Pale Ale
|
American Pale Ale
|
3 Gallons |
1.051 |
1.01 |
5.4 |
47.62 |
13.67 °L
|
229 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.02 |
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: 12/10/2017 9:01 PM |
Notes: |
|
Cherry Milk Stout
|
American Stout
|
6.5 Gallons |
1.054 |
1.013 |
5.37 |
35.25 |
34.07 °L
|
229 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 31.57 psi |
Creation
Date: 10/16/2019 2:28 AM |
Notes: Secondary Ferment
4 oz Cacao Nibs 2 weeks
Strike grains with 3.5 gal of water at 163 °F
Mash at 152 °F for 60 min.
Vorlauf and lauter 2 gal in your first runnings.
Add 4.5 gal of sparge water at 168 °F.
Vorlauf and lauter 4.5 gal in your second runnings.
Your combined runnings should be 7 gal.
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Amber 1
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California Common Beer
|
22 Litres |
1.05 |
1.009 |
5.39 |
42.49 |
13.71 °L
|
229 |
0 |
|
|
Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
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: 9/11/2019 4:09 PM |
Notes: |
|
Jamil's Amber, Tamed
|
American Amber Ale
|
6 Gallons |
1.054 |
1.013 |
5.36 |
30.82 |
14.76 °L
|
229 |
0 |
|
|
Boil
Size: 7.05 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 74 |
Mash Thickness: 1.3 |
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: 9/9/2019 8:07 PM |
Notes: |
|
1887 BP Style Stout
|
Foreign Extra Stout
|
1.75 Gallons |
1.058 |
1.018 |
5.36 |
60.04 |
29.43 °L
|
229 |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 20 |
Boil Gravity: 1.051 |
Efficiency: 72 |
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: 6/4/2019 1:22 AM |
Notes: This is one of the best stouts I've made. Really doesn't need much in the way of adjustment. Maybe simplify the malt bill a bit. |
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Mess NE
|
Specialty IPA: New England IPA
|
22 Litres |
1.064 |
1.023 |
5.39 |
49.92 |
4.04 °L
|
229 |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 68 |
Mash Thickness: 3 |
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: 12/18/2018 10:12 AM |
Notes: |
|
Amarillo SMaSH
|
American Pale Ale
|
14 Litres |
1.054 |
1.014 |
5.36 |
43.29 |
3.54 °L
|
229 |
1 |
|
|
Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2018 8:32 AM |
Notes: |
|
Dive
|
American Pale Ale
|
22 Litres |
1.052 |
1.012 |
5.37 |
25.42 |
4.46 °L
|
229 |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2018 3:10 PM |
Notes: |
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Weiss Poppa
|
Weissbier
|
5 Gallons |
1.047 |
1.007 |
5.35 |
14.88 |
4.31 °L
|
229 |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2018 8:46 AM |
Notes: |
|
Wheat Ale
|
Weizen/Weissbier
|
5.5 Gallons |
1.05 |
1.009 |
5.39 |
28.41 |
3.52 °L
|
229 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2018 2:10 PM |
Notes: start with 7.8L
pre boil amount should be 7.25-7.3
add chiller and whirlfloc at 15 min |
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