|
Igloo Blocktoberfest
|
Märzen
|
11 Gallons |
1.056 |
1.014 |
5.5 |
21.34 |
12.66 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2016 3:17 PM |
| Notes: |
|
|
Mango Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.058 |
1.013 |
5.8 |
37.81 |
9.42 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/9/2019 1:25 AM |
Notes: 5 gallons of strike water needs heated to 160
Dough-in estimated to take it to 152
3 gallons of sparge water to > 170 |
|
|
InfraRousse (660nM)
|
Irish Red Ale
|
4 Gallons |
1.059 |
1.011 |
6.31 |
59.92 |
18.12 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 63 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/6/2018 8:26 PM |
Notes: beta glucan rest a 98F for 20 minutes
Mash at 153F for 60 minutes
Cool in ice bath |
|
|
Egg Nog Milk Stout
|
Sweet Stout
|
5 Gallons |
1.061 |
1.022 |
5.13 |
25.42 |
41.06 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 66 |
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: 12/7/2017 10:29 PM |
Notes: update 11/26/2018 : there is an egg nog milk stout recipe in brooklyn brew shop's beer making book. it calls for 2 1/2 whole nutmegs (grated), 1 lb lactose, and 3 (!) vanilla beans.
--------------------------
update 11/25/2018 : not sure the original thoughts here but
i think we would need to add vanilla bean, nutmeg and possibly cinnamon. would this be significantly different than GBS? obviously no ginger, but seems similar. adding british ale yeast just thinking maybe i could then piggy back the yeast and make a barleywine, but might be too roastey to reuse....
------------------------------------------------------
working recipe from left hand milk stout clone : https://www.homebrewersassociation.org/homebrew-recipe/left-hand-milk-stout-clone/
needs scaling for higher abv |
|
|
15 Minute Saison
|
Saison
|
5 Gallons |
1.054 |
1.009 |
5.85 |
31.43 |
6.17 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 5.15 Gallons |
Boil Time: 15 |
Boil Gravity: 1.052 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2017 6:37 PM |
| Notes: Pitch both 3711 and 3724 at 65F and let free rise. |
|
|
Irish Red....Good As Gold
|
Irish Red Ale
|
5 Gallons |
1.054 |
1.015 |
5.22 |
17.82 |
13.28 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.091 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 10/27/2017 4:14 AM |
Notes: Actual SRM appears to be about 25-26, Compare with Kulshun Red Cap both in color and taste. Mine is less IBU than the Kulshan.
Actual Measurements:
BG : 1.086
OG: 1.052
FG: 1.011
Primary fermentation was quick, 3-4 days in 5 gallon plastic carboy. Transferred to secondary 5 gallon plastic carboy on day 8. Cleared by day 16. Used a 5 gallon carboy as bottling bucket, to which bottling sugar/water had been previously added.
Loss from transfer amounted to 10 pints. so actual bottling was 30 pint bottles.
Allowed 15 days conditioning at 66F. Very drinkable, nice head that dissipates in about a minute. I suggest using more hops to increase the IBU as it is very light. |
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|
Hopfenweisse
|
Weizenbock
|
10.9 Litres |
1.072 |
1.016 |
7.35 |
36.57 |
4.25 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 14.45 Litres |
Boil Time: 10 |
Boil Gravity: 1.067 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 0.69 bar |
Creation
Date: 8/8/2017 8:57 AM |
Notes: 물 10.5
|
|
|
Millet/Quinoa/Buckwheat
|
American Light Lager
|
20 Litres |
1.049 |
1.012 |
4.79 |
31.35 |
12.32 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 4/7/2017 8:41 AM |
| Notes: |
|
|
Dirty Brown Lager
|
International Dark Lager
|
24 Litres |
1.048 |
1.01 |
5.01 |
42.73 |
29.01 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.104 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2016 8:42 PM |
| Notes: |
|
|
Pale O'Rice
|
American Pale Ale
|
5.5 Gallons |
1.054 |
1.01 |
5.74 |
50.58 |
9.87 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 5/5/2016 4:57 AM |
| Notes: 2nd place, American Pale Ale in Redding Beer Cup 2019 |
|
|
Houblon Clone
|
American IPA
|
5.5 Gallons |
1.062 |
1.016 |
6.14 |
60.73 |
3.52 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
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: 10/23/2012 2:50 AM |
Notes: Mashed around 154 for 60 minutes at 1.5 qts/gallon.
1.063 og
1.004 final |
|
|
Coconut Kona Porter
|
American Porter
|
5 Gallons |
1.066 |
1.014 |
6.8 |
61.7 |
32.16 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2016 2:38 PM |
| Notes: Wort had a strong roasted flavor @ first gravity reading. Roasted flavor had mellowed significantly by the time secondary additions were made. |
|
|
El's New Skool IPA V1.0
|
American IPA
|
25 Litres |
1.05 |
1.01 |
5.36 |
66.92 |
6.34 °L
|
1.6K |
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 |
|
|
21 - A Mosaic In Gold - 04-10-15 Grand Final Day
|
American IPA
|
21.8 Litres |
1.065 |
1.019 |
6.13 |
55.05 |
5.78 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
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: 7/15/2015 12:27 AM |
| Notes: MOSAIC HOP PROFILE:- A complex array of tropical fruit, citrus, berry, herbal, earthy and pine characteristics |
|
|
Citra Sunshine IPA
|
American IPA
|
5.75 Gallons |
1.069 |
1.013 |
7.33 |
99.91 |
6.08 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.45 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2015 3:39 AM |
Notes: Total Water Volume Needed = 10.50 gal
Mash Water = 5.00 gal @ 164 Deg
Mash Temp = 152 for 60 minutes
Sparge Water = 5.50 gal @ 170 Deg
Sparge Sit Time = 15 minutes
Add the following to each 5 gallons of water:
Gypsum - 2 tsp
Calcium Chloride - 1/2 tsp
Pre-Boil Volume = 7.75 Gallons
Add 5 drops Fermcap-S at boil
Add Corn Sugar with 15 minutes left on the boil
Add Whirlfloc tablets 15 minutes left in boil
Filter hops by putting a 5 gallon paint strainer bag into the primary and pouring wort through the strainer before pitching yeast
Rehydrate US-05 prior to pitching
1) Warm the dry yeast to room temperature
2) In a sanitized container, prepare 1/2 cup of sterile water at 95-105°F
3) Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps.
4) Let sit 15 minutes, then gently stir.
5) When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes.
6) Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.
7) Pitch the resultant cream into the fermentation vessel, ideally as soon as possible. |
|
|
Imperial Irish Red
|
Irish Red Ale
|
5.25 Gallons |
1.059 |
1.015 |
5.68 |
0 |
11.07 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 80 |
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: 6/25/2015 5:37 PM |
| Notes: |
|
|
Harpoon Leviathan Clone
|
American IPA
|
5.5 Gallons |
1.095 |
1.021 |
9.61 |
158.63 |
11.27 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2015 3:14 PM |
| Notes: |
|
|
World's Most Dangerous IPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.007 |
7.66 |
70.08 |
8.29 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/13/2015 5:21 PM |
Notes: Brew 9/24, OG: 1.065
Keg 10/4
Inspiration: Jai Alai, Cigar City
http://www.homebrewtalk.com/showthread.php?t=414817
Grain Bill
Canadian 2-row-15.25
Munich I-12.5oz
60L-12.5oz
Victory-.25oz
Hop Schedule
FWH
Ahtanum-.5oz
Columbus-.5oz
Bittering-60 min
Ahtanum-.657oz
Amarillo-1.115oz
Columbus-.66oz
Flavor-15 min
Cascade-.69oz
Centennial-.625oz
Columbus-.715oz
Aroma-6 min
Ahtanum-.69oz
Amarillo-.57oz
Cascade-.94oz
Dry
Simcoe-2-3oz
Yeast
Wyeast 1275 Thames Valley or Wyeast 1968 London ESB
1 Whirfloc Tablet
Mash @ 150
Ferment @ 65-66
Notes:I have seen evidence of both Wyeast 1275 and 1968 being used by CCB, so take your pick. Dry hop for 14 days, bring temp down 10 deg each day until you reach 34 deg. The IBU's read a little high here but Wayne recommends using .5oz of both Ahtanum and Columbus for FWH. A slight variation on this would be to add Spanish Cedar to the secondary. Which ironically is neither spanish nor a cedar (South American/Mahogany). It comes as a spiral, Wayne recommends a 12-15 inch spiral for a 5gal batch.
This should be very close. The info here is taken straight from Wayne's interview posted above. Calculations are from the old hopville software.
Hopville Stats- ABV:7.5% IBU:78.9 SRM:11 OG:18.2 Plato
Jai Alai stats per CCB website- ABV:7.5% IBU:70 SRM:10 OG:18
Please leave some feedback if anyone decides to give this a go. Cheers. |
|
|
Pinza Valaca
|
Witbier
|
19 Litres |
1.05 |
1.013 |
4.82 |
15.1 |
3.94 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: Bottling sugar |
Priming Amount: 140 |
Creation
Date: 10/23/2014 9:09 AM |
Notes: Transferir el mosto y la fruta al fermentador primario y aerear durante 1 minuto.
Añadir la levadura y aerear otro minuto.
Fermientación primaria llevará más tiempo del habnitual (15-20 días). Cuando los kiwis suban a la parte superior del cubo y estén casi blancos significará que se ha extraído todo el azucar y sabor.
Temperatura de fermentación 17-24.
Dejar acondicionar otros 10 días. |
|
|
Debzi Do I Do Brew Just For You!!!
|
American IPA
|
11 Gallons |
1.052 |
1.013 |
5.07 |
113.41 |
3.49 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
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: 4/20/2013 3:01 AM |
Notes: 28.75 (Quarts)
Temperature of strike water:
169.4 (F)
Sparge 170F |
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|
|
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