Belgian Single
|
Trappist Single
|
27 Litres |
1.046 |
1.006 |
5.35 |
33.61 |
3.91 °L
|
235 |
0 |
|
|
Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 78 |
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: 2/24/2020 6:51 AM |
Notes: |
|
Belgian Dubbel
|
Belgian Dark Strong Ale
|
3 Gallons |
1.09 |
1.014 |
9.9 |
42.91 |
18.73 °L
|
235 |
1 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: sucrose |
Priming Amount: 3 oz |
Creation
Date: 11/25/2023 3:26 AM |
Notes: Make a starter for Wyeast 1214 two days in advance. Pitch both 1214 and Voss after adequate oxygenation in the primary at the same time. Ferment at 70 to 72 degrees. Fermenting at this temp allows the 1214 to impart all the Belgian characteristics while the Voss will remain neutral. Voss will speed the conditioning and rounding out of the beer much faster. |
|
Saison Experimental
|
Saison
|
2.5 Gallons |
1.053 |
1.003 |
6.52 |
25.52 |
3.23 °L
|
235 |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
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: 1/14/2023 8:48 PM |
Notes: A 2 cup vitality starter was made. (see Simple Brewing)
One cup pitched into fermenter,
One cup saved for next brew |
|
BGSA 5.5
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.076 |
1.017 |
7.63 |
26.28 |
4.28 °L
|
235 |
0 |
|
Author:
|
|
BrewingBaar
|
|
Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
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: 6/17/2022 5:00 AM |
Notes: |
|
Table Beer Experiment
|
Mixed-Style Beer
|
18 Litres |
8.773 |
2.159 |
3.48 |
18.1 |
2.86 °L
|
235 |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 6.9 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2022 3:54 PM |
Notes: |
|
The Goserian
|
Gueuze
|
18 Litres |
1.055 |
1.011 |
5.77 |
13.7 |
3.7 °L
|
235 |
0 |
|
|
Boil
Size: 23.68 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 110.8 g |
Creation
Date: 4/4/2021 9:27 AM |
Notes: Mash as normal (65C, 60 mins), sparge with ~5L. Boil for 15 mins to sanitise, then cool to 35C.
Add lactic acid to bring pH down to 4.4. Add lacto bacillus (WLP672 Brevis, entire vial).
https://www.themaltmiller.co.uk/product/wlp672-lactobacillus-brevis-12-03-2019/
Seal kettle, tape over air hole, and store at 35C until pH drops to between 3.3 to 3.5 (in practice, it got to 3.44 after about 18 hrs at which point I called it).
Boil for 60 mins. Add hops and flavour additions at the -15min mark.
Hops: Hellertau Blanc, 20g.
Flavour: Lime peel (avoid the pith, 35g), Sea salt (14g), White peppercorns (whole, 7g), Coriander seed (whole, 28g).
Cool to 35C, remove additions. I didn't liquor back - resulted in ~18L of 1.053 OG wort.
Pitch to primary, add ~70% of required Voss Kveik yeast. This was from a 1L starter prepared a few days earlier using DME. Other 30% went into fridge for another brew.
Ferment at 35C for 3-4 days (all signs of fermentation gone at this point). Smelt of esters for the first day or so, but this was gone by day 3.
Then add the melon.
For the melon: 3 x honeydew melons; peeled, seeded, chopped, then pasteurised to 80C on the hob and cooled to 35C. Pulp spooned into a sanitised brew bag and sealed with cable ties. Add to fermenter with the juice. Steep for another 3 - 4 days.
Cold crash to 1C for 2 days, then bottle to 2.4 vols of CO2 (~110g table sugar).
FG = 1.012, ABV = 5.40 %. |
|
Bananpenis
|
Belgian Golden Strong Ale
|
10 Litres |
1.042 |
1.004 |
4.94 |
49.11 |
5.71 °L
|
235 |
0 |
|
|
Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 45.5 g |
Creation
Date: 12/17/2020 8:42 PM |
Notes: |
|
Smoked Porter
|
Classic Style Smoked Beer
|
2.5 Gallons |
1.07 |
1.017 |
7.02 |
40.84 |
35.86 °L
|
235 |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: BrownSugar |
Priming Amount: 2.3 oz |
Creation
Date: 10/1/2020 2:24 PM |
Notes: |
|
Gose Template
|
Gose
|
6 Gallons |
1.042 |
1.008 |
4.59 |
0 |
2.99 °L
|
235 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 73 |
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: 6/14/2020 7:55 PM |
Notes: |
|
Small Gose
|
Gose
|
3 Gallons |
1.027 |
1.006 |
3.49 |
0 |
2.43 °L
|
235 |
0 |
|
|
Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.019 |
Efficiency: 69 |
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: 6/12/2020 4:35 AM |
Notes: |
|
Asian Pale Ale 40 Liter Meir Humle
|
Witbier
|
40 Litres |
1.045 |
1.014 |
4.06 |
33.12 |
7.04 °L
|
235 |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2018 12:47 PM |
Notes: Tørrhumle etter tre dagers gjæring.
Gjære med kveik eller mangrove jacks wit. |
|
March Hare
|
Bière de Garde
|
5.5 Gallons |
1.059 |
1.01 |
6.33 |
24.53 |
12.08 °L
|
235 |
0 |
|
Author:
|
|
Vanderbrew
|
|
Boil
Size: 6.75 Gallons |
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: 60 ° F |
Priming Method: co2 |
Priming Amount: 5.99 psi |
Creation
Date: 1/28/2020 10:53 PM |
Notes: Heat 30 qts treated water to 160°; reserve 15 qts for sparging. Place bag in kettle; add malts, stirring gently. Mash for 60 mins at 152°; remove grain bag from kettle, dunk bag in reserved sparge water several times; allow to drain in bucket, squeeze grain bag. Add sparge wort to kettle; bring to boil. Add kettle ingredients per schedule. Chill wort to pitching temp; transfer to fermenter; aerate 10 mins; pitch yeast. Ferment at 60° for 1-2 days. Add a handful (2−3 ozs) of unmilled wheat malt to the fermentor. Allow temp to rise to 67° over a few days; allow to ferment 18-21 days total. Package as usual.
|
|
Quick Wit
|
Witbier
|
5.5 Gallons |
1.043 |
1.01 |
4.37 |
17.52 |
4.43 °L
|
235 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: sucrose |
Priming Amount: 4.2 oz |
Creation
Date: 6/30/2019 10:26 PM |
Notes: 11g coriander in last 5.5 gallon wit, up that a lot |
|
True Romance 3.0
|
Specialty IPA: New England IPA
|
26 Litres |
1.065 |
1.014 |
6.78 |
53.97 |
4.5 °L
|
235 |
1 |
|
|
Boil
Size: 30 Litres |
Boil Time: 80 |
Boil Gravity: 1.055 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2019 9:32 AM |
Notes: Add passionfruit puree on day 4, with the dry hops. Stir a little bit. Increase temp to 20 C and then to 21-22 a couple of days later. Leave to ferment for 9-10 days after adding the passionfruit. |
|
July Is For Rubies
|
Fruit and Spice Beer
|
5.25 Gallons |
1.048 |
1.014 |
4.49 |
30.38 |
5.12 °L
|
235 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
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: 4/25/2019 5:49 PM |
Notes: |
|
Golden Strong Ale
|
Belgian Golden Strong Ale
|
4.5 Gallons |
1.072 |
1.009 |
8.34 |
32.89 |
3.63 °L
|
235 |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
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: 2/21/2019 9:41 PM |
Notes: |
|
Double Ipas
|
Specialty IPA: New England IPA
|
5 Gallons |
1.082 |
1.016 |
8.62 |
85.16 |
10.44 °L
|
235 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2019 9:30 PM |
Notes: |
|
Lazy Hazy
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.051 |
1.015 |
4.72 |
91.48 |
3.85 °L
|
235 |
1 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 2/14/2019 8:53 PM |
Notes: |
|
Saison #8
|
Saison
|
5 Gallons |
1.057 |
1.004 |
6.86 |
44.5 |
4.74 °L
|
235 |
0 |
|
|
Boil
Size: 7.08 Gallons |
Boil Time: 80 |
Boil Gravity: 1.04 |
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: 1/12/2019 12:46 PM |
Notes: |
|
Wiixe
|
Witbier
|
20 Litres |
1.045 |
1.006 |
5.04 |
17.56 |
3.6 °L
|
235 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 65 |
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: 8/1/2018 6:24 PM |
Notes: |
|
|
|