Red Red WheatWine
|
Wheatwine
|
5 Gallons |
1.112 |
1.029 |
10.97 |
53.91 |
8.85 °L
|
224 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.082 |
Efficiency: 65 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 4.1 oz |
Creation
Date: 9/5/2019 9:26 PM |
Notes: Aside from overcarbing this beer, it turned out to be a nice sipper. I was pretty surprised how much wood character the Provoak ended up imparting in the finished product. You also get some pleasant vanilla and light coconut notes as well. |
|
Mixed Ferm For Blending, 12/4/22 (D1 Final Blend)
|
Lambic
|
8 Gallons |
1.045 |
1.002 |
5.62 |
5.43 |
3.28 °L
|
224 |
0 |
|
|
Boil
Size: 9.75 Gallons |
Boil Time: 35 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 12/4/2022 10:58 PM |
Notes: This beer was designed for blending with my "farmhouse" ale from 11/29/2020, so it yielded about 10 gallons finished. Because they were both brewed near December 1st I'm calling it "D1". I bottled the first 5 gallons after about 6 weeks on two oz of oak chips (no toast, but boiled and drained). added 5.3 oz honey in 8 oz boiling water to carb to roughly 2.9 (estimated there was some co2 still in solution from having held the beer in a keg for 3 months. |
|
Vårherre 2
|
Double IPA
|
27 Litres |
1.098 |
1.016 |
10.74 |
42.82 |
5.12 °L
|
224 |
0 |
|
|
Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 30 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/30/2022 1:26 PM |
Notes: |
|
Leftovers
|
American Strong Ale
|
27 Litres |
1.07 |
1.013 |
7.46 |
48.55 |
6.12 °L
|
224 |
0 |
|
|
Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 60 |
Mash Thickness: 2.4 |
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: 8/11/2022 2:30 PM |
Notes: |
|
SUMMER BREEZE
|
Berliner Weisse
|
5.5 Gallons |
1.031 |
1.007 |
3.15 |
3.24 |
2.14 °L
|
224 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 73 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 28.66 psi |
Creation
Date: 4/6/2021 8:04 PM |
Notes: |
|
Blood Orange Wheat
|
Witbier
|
5 Gallons |
1.054 |
1.012 |
5.48 |
18.41 |
4.24 °L
|
224 |
3 |
|
Author:
|
|
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 11.19 psi |
Creation
Date: 2/22/2021 3:25 PM |
Notes: Blood orange puree: about 1-3 fl oz by weight per gallon |
|
Kriger
|
Double IPA
|
27 Litres |
1.079 |
1.013 |
8.64 |
61.87 |
7.9 °L
|
224 |
1 |
|
|
Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 32 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/21/2021 10:36 AM |
Notes: Roast habaneros in oven until soft. Chop using gloves. Throw in wort during whirlpool. |
|
Wits End 2020
|
Witbier
|
16.5 Gallons |
1.052 |
1.012 |
5.25 |
16.17 |
3.75 °L
|
224 |
1 |
|
|
Boil
Size: 18.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
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: 12/11/2020 2:40 AM |
Notes: |
|
Reconwit
|
Witbier
|
420 Litres |
1.049 |
1.014 |
4.65 |
14.02 |
3.49 °L
|
224 |
0 |
|
|
Boil
Size: 500 Litres |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: dextrose |
Priming Amount: 1363.4 g |
Creation
Date: 11/21/2020 5:58 PM |
Notes: |
|
Scared Sour
|
Berliner Weisse
|
5.5 Gallons |
1.035 |
1.009 |
3.38 |
15.25 |
3.1 °L
|
224 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2019 2:36 PM |
Notes: Mash at 149°F (63°C) for 90 minutes, drain, and sparge to yield 5.5 gallons (18.9 l). Allow the wort to cool to 110–120°F (43–49°C), and pitch your Lacto culture. Kettle sour to the desired perceivable acidity level (should be sharply sour). See “The Art of Tart” for more information.
Boil for 15 minutes, adding hops at the start of the boil.
Chill, pitch the Wyeast 1007, and ferment at 65°F (18°C). After completing fermentation, package to 3.5 volumes of CO2. |
|
Wiki Waki Springs
|
Witbier
|
3 Gallons |
1.05 |
1.009 |
5.3 |
15.52 |
3.51 °L
|
224 |
0 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2018 11:55 PM |
Notes: Belgian candi sugar at 15min
Ferment for at least 14 days at a constant 70 degrees if possible.
Add remainder of orange peel when racking to secondary
Cold crash for 3 days then rack to bottles |
|
βυεηα βειgα Witβiεr
|
Witbier
|
10 Litres |
1.048 |
1.007 |
5.47 |
0 |
3.71 °L
|
224 |
0 |
|
|
Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 71.5 g |
Creation
Date: 7/16/2019 3:04 PM |
Notes: |
|
Wheatwine
|
Wheatwine
|
5.5 Gallons |
1.087 |
1.02 |
8.83 |
59.74 |
13.01 °L
|
224 |
0 |
|
|
Boil
Size: 5.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 58 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/3/2019 8:10 PM |
Notes: |
|
Orange Weizen
|
Witbier
|
21 Litres |
1.05 |
1.016 |
4.55 |
12.61 |
3.36 °L
|
224 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 3.1 |
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: 5/16/2019 9:04 AM |
Notes: |
|
American Barleywine (Bigfoot)
|
American Barleywine
|
5.5 Gallons |
1.098 |
1.02 |
10.19 |
86.83 |
14.23 °L
|
224 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 65 |
Mash Thickness: 2 |
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: 2/23/2019 6:34 PM |
Notes: |
|
Southside Strong
|
American Strong Ale
|
5.5 Gallons |
1.09 |
1.017 |
9.61 |
57.78 |
12.59 °L
|
224 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 2/5/2019 6:59 AM |
Notes: |
|
Placeholder - Stupid Beer
|
American Strong Ale
|
4.5 Gallons |
1.081 |
1.025 |
7.29 |
82.82 |
12.26 °L
|
224 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.75 |
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: 12/5/2018 4:10 PM |
Notes: Set out to make a trappist beer, somewhere between a dubbel and tripel. The beer still turned out delicious but closer to a Belgian amber (think Rare Vos). This was after an early sampling of a not-fully-carbonated bottle though, so flavor will likely continue to evolve. |
|
Farm Saison
|
Witbier
|
6 Gallons |
1.059 |
1.014 |
6 |
0 |
3.95 °L
|
224 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
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 4:19 PM |
Notes: |
|
Witbier
|
Witbier
|
5.5 Gallons |
1.056 |
1.01 |
5.95 |
21.92 |
4.27 °L
|
224 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/11/2018 12:13 PM |
Notes: |
|
Witbier
|
Witbier
|
20 Gallons |
1.051 |
1.013 |
4.92 |
13.43 |
3.59 °L
|
224 |
1 |
|
|
Boil
Size: 23 Gallons |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2018 4:24 PM |
Notes: Step infusion mash: add 9 quarts (8.6L) of 130°F (54.5°C) water to the grains. Stir, stabilize and hold the temperature at 122°F (50°C) for 30 minutes. Add 4.5 quarts (4.3L) boiling water. Add heat to bring temperature up to 150°F (65.5°C). Hold for 60 minutes.
After conversion, raise temperature to 167°F (65°C) lauter and sparge with 4.5 gallons (17L) of 170°F (77°C) water. Collect about 6 gallons (23L) of runoff for the wort. Add bittering hops and bring to boil. Boil time is 75 minutes.
Fermenting and Conditioning
Ferment around 68°F (19°C) for four to six days. Transfer to secondary fermentor and add 0.5 oz (14g) crushed coriander seed. Age for two weeks. Condition above 60°F (15.5°C) until carbonated and clearer. |
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