'I Do' PA Mango
|
American IPA
|
5 Gallons |
1.077 |
1.019 |
7.61 |
59.05 |
8.02 °L
|
1.4K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.129 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2016 12:22 AM |
Notes: |
|
Bling Bling (Cold IPA)
|
American IPA
|
5.5 Gallons |
1.071 |
1.017 |
7.09 |
68.53 |
4.53 °L
|
1.4K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 56 |
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: 8/1/2023 5:19 PM |
Notes: ======= 10/14/2023 ===============
this brew came out fantastic! couple execution items to clean up - didnt seem to clear out fully, and 2nd half of the keg had faint oxidation.
the hop combo was really nice, mosaic dominated and there was no bittering. next time consider going 2/3 centennial 1/3 mosaic
====9/6/2023===============
finally about to brew!
decided to go with corn instead of rice. adjusted the water profile. its a little high on calcium but should be locked in to the 1:2 cl to so profile adjusted from tap water.
thinking about mash hopping?? maybe not for this since lager yeast
====8/1/2023========================
new recipe!
i think i have the malt bill down, 80-20 pils to rice. would like to understand the difference between using flaked rice vs minute rice (any flavor difference? any price difference?) and also between flaked rice and flaked corn (flavor difference?)
also need to figure out water, im guessing i can use my west coast ipa profile
also need a plan for hops. what bitterness we aiming for. going fruity/juicy? or classic american hops?
will go with 34/70 at 68 degrees
drawing from a number of sources :
* https://beerandbrewing.com/cold-ipa-is-heating-up/
* https://www.clawhammersupply.com/blogs/brewing/cold-ipa-recipe
* https://www.instagram.com/p/CmoW562OsPl/
* https://beerandbrewing.com/make-your-best-india-pale-lager/ |
|
Tequila Lime Gose
|
American Wheat Beer
|
5.5 Gallons |
1.05 |
1.008 |
5.59 |
16.59 |
4.09 °L
|
1.4K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2021 9:23 PM |
Notes: Created for a customer based on this post by Morrey on Homebrew Talk: Along with my buddy fellow HBT member Key West Brewing, we exchanged ideas about the best way to create a Margarita Gose without overdoing things, but to create a taste profile that gets your attention.
I started the 5G batch with a basic 50/50 wheat to 2 row base and kettle soured with L Plantarum down to 3.24 ph. I kept the Saaz hop bill low (8 IBU) during the boil following souring. I was generous with a full ounce of pink sea salt and an ounce of coriander knowing I wanted a salty flavor profile with this beer.
The 1.040 beer finished nicely at 1.008 with US-05. First time I made a sour with dry yeast and it worked as well as any liquid like WLP001 or WLP029 I had used prior. I'll stick with US-05 from now on.
During fermentation, I zested 4 small limes taking the green skin with a vegetable peeler leaving the white pith behind. I soaked these lime peels in 3/4 cup of good anjeo tequila to make a tincture. The limes marinated in this tincture for two weeks while beer was in primary.
When racked to keg, I strained the zest and pitched the tincture while siphoning beer to keg. My initial taste was very "limey" but I was lacking tequila depth for my tastes. I next took a cup of the same tequila in a mason jar and added two medium toasted oak cubes. My goal here was to emulate a beer that was aged in a tequila barrel. The tequila picked up a really nice oaky aroma while aging one additional week.
In the meantime while this oak tincture was infusing, I was carbing the keg and sampling. The lime calmed down perfectly and needed no additional adjustments. I then pitched the oak infused tequila tincture and let it rest several more days.
I hate to sound self-serving, but this has got to be one of the best beers I have ever made! The salt balances the lime and the oak is very subtle but adds in with the hint of tequila making this a perfect margarita style. Glad this is a relatively low ABV beer since I can't seem to stay away from it!
Just wanted to share........:mug: |
|
Battlecow Galacticose
|
Specialty IPA: New England IPA
|
5 Gallons |
1.093 |
1.037 |
7.38 |
234.19 |
5.2 °L
|
1.4K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 5/18/2019 2:51 PM |
Notes: Single infusion mash at 155°F (68°C) for 60 minutes. Add first wort hops (FWH) as wort is being collected in the boil kettle. Boil for 60 minutes, following ingredient additions as listed. Turn off heat and let temperature drop to 198°F (92°C), add whirlpool hops, and whirlpool for 30 minutes. Chill to 70°F (21°C), transfer to a fermenter, and pitch yeast.
Two days after pitching the yeast, add the first dry hop additions (1 oz. Centennial and 1 oz. Azacca). After active fermentation has stopped, typically 4–5 days after pitching the yeast, add the second round of dry hops (1 oz. Centennial and 1 oz. Azacca). A day later, burp your fermenter (if possible) with a 30-second burst of CO2 to rouse the hops. Add 2 oz. Centennial and 2 oz. Azacca pellet hops 8–10 days later. Just before kegging your beer, bag and add last dry hop additions (1 oz. Centennial Cryo Hops and 1 oz. Azacca Cryo Hops) to the keg or bottling bucket. Enjoy!
|
|
Juicy Meridian IPA (1 Gallon)
|
American IPA
|
1 Gallons |
1.058 |
1.011 |
6.13 |
62.21 |
7.24 °L
|
1.4K |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar (Bottling Bucket) |
Priming Amount: .70 oz |
Creation
Date: 1/10/2018 12:48 AM |
Notes: I really enjoyed this in a citra combo so decided to solo it in it's own IPA.
The solo Meridian ale had a Juicy Fruit Gum smell to it when it finished.
Mash temp 148f-150f should result in a more complete conversion to simple sugars for fermentation so its not such a heavy IPA.
Let it Hopstand (I used whirlpool for lack of option)
After fermentation (give it 2 weeks) dry hop with Meridian for another 5 days.
Transfer to secondary and cold crash in the fridge (if you can fit it) for 2 days or more before priming and bottling. |
|
Speculaas Ale
|
Spice, Herb, or Vegetable Beer
|
10 Litres |
1.07 |
1.019 |
6.77 |
19.54 |
16.42 °L
|
1.4K |
0 |
|
|
Boil
Size: 16.1 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 62 |
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: 6/23/2017 5:25 PM |
Notes: add tincture made from rum and speculaas spice mix from http://www.thedutchbakersdaughter.com/2009/12/speculaas.html, as well as half a vanilla bean to secondary.
add tincture to taste
prime with golden syrup or brown sugar |
|
Adelscoot Whiskey Malt Beer
|
Bière de Garde
|
17 Gallons |
1.06 |
1.012 |
6.2 |
20.03 |
15.06 °L
|
1.4K |
0 |
|
|
Boil
Size: 19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 74 |
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: 6/5/2017 11:25 PM |
Notes: Smoked malt is peat |
|
HB Tripel M31
|
Belgian Golden Strong Ale
|
19 Litres |
17.537 |
2.416 |
8.23 |
31.5 |
5.65 °L
|
1.4K |
2 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 14.1 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2017 2:21 PM |
Notes: |
|
Bakke Brygg Märzen 25 L
|
Märzen
|
25 Litres |
1.058 |
1.013 |
5.86 |
21.68 |
12.57 °L
|
1.4K |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 76 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/L |
Creation
Date: 4/18/2017 11:08 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 14,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)
ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 9 grader før pitching av gjær.
Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).
Gjæralternativer: |
|
G07 Mango Psycho
|
Gose
|
46 Litres |
1.065 |
1.01 |
7.17 |
0 |
3.58 °L
|
1.4K |
0 |
|
Author:
|
|
JohnnyAH
|
|
Boil
Size: 50 Litres |
Boil Time: 30 |
Boil Gravity: 1.06 |
Efficiency: 79 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: mango puree |
Priming Amount: 0.5kg |
Creation
Date: 12/13/2016 12:56 AM |
Notes: http://www.milkthefunk.com/wiki/Gose
Mash start 13.10
Chill to 35 and pitch lacto with a 24 hours headstart.
tested3.9.2017
FG @ 1.014
PH @ 3.30
4.05kg frozen mango chunks added
8.1kg total mangos
Checked 12.9.17 gravity at 1.010 and PH at 3.5 |
|
American IPA #1
|
American IPA
|
5 Gallons |
1.068 |
1.016 |
6.85 |
72.27 |
5.76 °L
|
1.4K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/8/2012 6:40 PM |
Notes: 11 Days in Primary
20 Days in Secondary -- Dry hopping
Bottled after 21 Days
30 Days Tasted Slightly Buttery?
35 Days Good
42 Days Real Good
|
|
Blood Orange IPA
|
American IPA
|
6 Gallons |
1.064 |
1.014 |
6.53 |
71.75 |
7.54 °L
|
1.4K |
0 |
|
Author:
|
|
ABogh
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.1 |
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: 8/18/2016 7:05 PM |
Notes: |
|
Franziskaner Clone Tier 11
|
Weissbier
|
6.5 Gallons |
1.056 |
1.007 |
6.37 |
19.12 |
4.37 °L
|
1.4K |
2 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2016 8:42 PM |
Notes: |
|
Prvo, Pa Musko
|
Irish Red Ale
|
21 Litres |
1.056 |
1.014 |
5.49 |
25.05 |
11.44 °L
|
1.4K |
3 |
|
|
Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 3.1 |
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: 1/30/2016 5:32 PM |
Notes: |
|
#0014 Mustache Ryeder Clone
|
American Pale Ale
|
20 Litres |
12.887 |
2.249 |
5.69 |
42.15 |
7.07 °L
|
1.4K |
1 |
|
Author:
|
|
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 10.4 |
Efficiency: 80 |
Mash Thickness: 3.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/12/2015 11:28 AM |
Notes: O piwie bezpośrednio z Piwnego Podziemia:
Słody: Pilzneński, Pale Ale, Żytni, Monachijski typ I, Carafoam (Carapils), Caramalt
Chmiele: Amarillo, Simcoe, Warrior; chmielenie na zimno: Amarillo, Simcoe, Citra
Drożdże: US-05 |
|
Vikings India Red Ale
|
Specialty IPA: Red IPA
|
30 Litres |
1.057 |
1.011 |
6.22 |
68.65 |
14.45 °L
|
1.4K |
0 |
|
|
Boil
Size: 35 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2015 8:38 PM |
Notes: |
|
El's New Skool IPA V1.0
|
American IPA
|
25 Litres |
1.05 |
1.01 |
5.36 |
66.92 |
6.34 °L
|
1.4K |
0 |
|
|
Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 63 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/25/2015 6:35 AM |
Notes: BREW NOTES
First brewed 30/08/2015. Want to try push mash temp up and see whether improves mash efficiency.
MASH NOTES.
Only getting around 60-63% efficiency. Have tried all manner of things to bump up. Looked through old notes and remembered that even with a pre Tun heat up, I still need an extra 2 deg C on top of brewers friend calcs. Last 3 brews all around 64-65 deg C mash temp on purpose.(wanted drier beers then but efficiency suffered) This time have bumped up mash temp extra 2 deg aiming for 67-68 deg C over 90 mins. Extra 2 deg C last thing to test before changing to smaller esky cooler Tun.
Ambient temp 18 deg C (end of winter) 30/08/2015
I have tun insulated with cardboard and wrapped in blanket.
Single Infusion.
Grain temp 13 deg C
2.5 L/1kg grain
Strike (brewers Friend) 21L @ 77deg C.
Actual Strike 79.5 Deg C. Adjust for your equipment.
After 30 mins sitting on 67-68 Deg C. Stirred
After 60 mins sitting on 66 Deg C. Added 2L boiling water. No noticeable temp changed.
After 90 mins finished at
Mash Out
Raised temp to 68-69 deg C stir and mash for 10 more minutes = 4 liters @ boiling (adjust for your equipment)
Took first running's and Re-circ'd added
12 litres @ boiling to reach 77 deg C sacc
Lauter to desired wort volume (if needed)
34 L in brew pot (adjust for your equipment) this is a 25L batch. See above.
Pre Boil OG 10.30
BOIL NOTES
See hop schedule above. Adjust AA for IBU's in your area.
90 min boil
Whirl-flock 10 min to go
Add Immersion chiller 10 min to go
Cool to desired ferm temp
Whirlpool
FERM NOTES
Nottingham yeast (Danstar) re-hydration 1.064 slightly high for 1 packet. I re-hydrated only.
Original Gravity 1.076 way higher but 22L
Final Gravity
ABV %
After BREW Notes
Mash temp rise to 68deg C haven't worked. Hit 1.076 but 22L. This is 63% which is my standard efficiency. I added 2L of fresh water to bring it down to 1.070 may add another 1L to make 1.067. Brewer's Friend calcs at 63% efficiency. Had my usual 34 liter to start boil. Left a bit more in pot so not as much trube went in, but still 6L off. Not sure why the extra boil off today.
The extra 2L of water isn't something I like to do, but ABV would be too high for 1 packet of dry yeast. Extra water will bring with some oxygen to aid yeast. Should it attenuate as per all my other brews 80%+ 1.010 i'll end up with an imperial-ish 7.8% 1.012 finish 7.6% down side is I wanted a hoppy plain-ish IPA lucky the extra IBU's are in it as it will still be a balanced beer with a 1.012+ finish.
FG 1.016 added extra water.ABV 6.69%
Tasting notes
Version 1.0 was
4.2 Kg 2 Row 48.8%
3.4 Kg UK MO 39.5%
.5 Kg Carapils 5.8%
.5 Kg Crystal 20L 5.8%
Version 2.0 was
3.6 Kg 2 Row 47.4%
3 Kg UK MO 39.5%
.5 Kg Carapils 5.8%
.5 Kg Crystal 20L 5.8%
Version 3.0 as above now |
|
Bakke Brygg Mørk Bitter 50 L
|
Extra Special/Strong Bitter (ESB)
|
50 Litres |
1.054 |
1.014 |
5.29 |
28.77 |
13.36 °L
|
1.4K |
0 |
|
|
Boil
Size: 53 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2015 12:08 PM |
Notes: Pitchet gjær på 17 grader. |
|
Sundown Red
|
Extra Special/Strong Bitter (ESB)
|
16 Gallons |
1.064 |
1.02 |
5.77 |
38.02 |
16.31 °L
|
1.4K |
0 |
|
|
Boil
Size: 19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2015 10:13 PM |
Notes: Recirculate mash at 154 40min
Sparge at 168
http://byo.com/stories/issue/item/600-esb-style-profile
BEST Red X malt is specially created for brewing red-tinted beers. You can use BEST Red X for up to 100% of your grain bill – no other malt is required. Offering exceptional reliability and optimal processability, BEST Red X can be employed to brew consistently fiery beers with intense reddish hues. Its full-bodied flavor and attractive, unique color coupled with easy handling in the brewery, make BEST Red X the best choice for creating a broad range of new beers, such as red-tinted wheat beers.
As with all BEST malts, BEST Red X is produced using a special malting procedure exclusively from two-rowed summer brewing barley from recognized and thoroughly tested barley varieties.
Use: Basemalt for all red beers.
Perfectly suited for amber beer, wheat beer, altbier, ale, dark beer as well as for other beers.
Color:28-32 EBC / 11-13 L
|
|
Sean And Eva IPA
|
American IPA
|
5.75 Gallons |
1.061 |
1.011 |
6.55 |
97.27 |
6.75 °L
|
1.4K |
0 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 68 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/13/2015 2:28 AM |
Notes: Brewed 3/22/15. Strike water was 168F and dropped it to about 152F. Recirculated a gallon and dropped it to 150F. pH was 5.3 which is actually lower than predicted. Probably didn't need any acid malt. Sparge was a bit faster than normal stopped the runoff at about 3 brix. Only got about 75% kettle efficiency. Did a hop stand with 2oz for 30min. Started it at 180F and it dropped to 170F. Did sporadic heating to keep it above 170F. Got about 5.5gal from the boil and decided to just go with that. Efficiency was a bit less that normal but still within range. I collected a bit shy of 5.75 overall. I pitched at about 72F so I cooled it down to 62 and then had to heat it up a bit to 67F. 3/23 morning it was at about 68F so I cooled it down. By evening it was sitting at about 67F. 3/24 the beer was sitting at about 67F and I threw an ice pack in by evening time it was still sitting at about 67F. By morning it had heated up to 69F and by evening it was at about 70F. Dry hopped an took a gravity reading on 4/13. Reading was 1.011. |
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