|
Monk’s Bread
|
Doppelbock
|
6 Gallons |
1.079 |
1.01 |
9.02 |
27.49 |
20.03 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 60 |
Mash Thickness: 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: 12/10/2018 7:41 PM |
| Notes: |
|
|
Surly Todd The Axeman Inspired IPA
|
American IPA
|
5.5 Gallons |
1.073 |
1.017 |
7.31 |
166.52 |
6.68 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 66 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: Kegging |
Priming Amount: N/A |
Creation
Date: 6/24/2016 11:42 PM |
| Notes: |
|
|
A Very Stout Cherry
|
Foreign Extra Stout
|
13.7 Litres |
17.211 |
4.155 |
7.14 |
55.27 |
40.17 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 15.4 Litres |
Boil Time: 60 |
Boil Gravity: 15.4 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: glucose |
Priming Amount: N/A |
Creation
Date: 3/14/2016 1:04 PM |
| Notes: Add dried plums and/or other dried fruits. |
|
|
TOPAZ AUSSIE PALE ALE
|
American Pale Ale
|
25 Litres |
1.046 |
1.009 |
4.93 |
52.79 |
4.89 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2015 9:45 AM |
| Notes: |
|
|
Koyt
|
Experimental Beer
|
5.5 Gallons |
1.055 |
1.013 |
5.52 |
33.33 |
4.5 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
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: 4/2/2021 2:08 AM |
| Notes: |
|
|
Ugatem
|
Lichtenhainer
|
6.5 Gallons |
1.045 |
1.011 |
4.47 |
8.27 |
3.76 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 78 |
Mash Thickness: 1.35 |
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: 5/17/2019 4:13 PM |
Notes: Malts: The three malts chosen are for the traditional barley/wheat balance of a Lichtenhainer, the pilsner added for a few extra points of gravity added as inoffensively as possible. The oak-smoked wheat is in consideration of the fact that smoked paprika tends to be smoked with oak rather than most smoked malts which tend to be beechwood, or something like cherry. With the added spices in secondary, I hope not to overwhelm the flavour profile too much. Vienna, seemed a good, reasonably traditional, sweet base malt choice with adequate DP to handle the conversion, and to balance the sour, as it's meant to be lightly sour. There is also less smoked wheat, both to avoid a stuck mash, and to keep the paprika+smoked malt combo from overloading the senses on smoke.
Hops: The Hallertau Mittelfruh is a (sort of) traditional, Noble hop with low bitterness, and a spicy profile, should mesh well with the herbs and spices to be included.
Cultures: Depending on the ability of the lab, and the souring techniques we ultimately learn in class, the Lactobacillus 5335, and the German Ale 1007, both from Wyeast, were the recommended cultures for a Lichtenhainer, hopefully preserving the light sour flavour, and the equally light fruity estery profile of the finished beer. Boil 10 minutes, no hops, before transferring. Add Lactic acid to bring pH to 4.5 and pitch Lacto. Allow Lacto culture to decrease pH for about two days at 80F, looking for a pH of ~3.7, before boiling again, with hops, and pitching the German ale yeast, to ferment rest of the way out at 66F.
Water: Changed very little from the standard lab water profile, except to ensure sufficient calcium, and to adjust the pH into the appropriate range. Higher chloride to enhance malt sweetness, middling Magnesium to tangle with the sour, and lower pH in mash to appropriate range.
Mash: BJCP guidelines suggest a dry end product, and finish on tasting, as well as a medium to medium-light body. The mash is scheduled with that in mind. As it should ferment out to ~1.011, the short protein rest hopefully maintains the body a bit, and keeps the 40% wheat grain bill from gumming up the works.
Spices: In the secondary, in complement to the smoked and sour profile, with the sweeter malt heavy recipe, I hope to add paprika (a dried sweet red pepper), rosemary (a piney, pungent, woody herb). In an already busy context, I recognize that this could be a dangerous combination, potentially vegetal if aged too long, but if carefully blended and portioned would make the beer a powerful complement to lightly-flavoured, but heavily-marinated protein and plant-based foods. Might as well balance that with a beer of appropriate intensity (right, vegetarian friends? right?!). As an estimate, 1 oz. of each in the secondary left to soak in. |
|
|
Pineapple Berliner Weisse
|
Berliner Weisse
|
5.5 Gallons |
1.03 |
1.005 |
3.29 |
4.69 |
2.55 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.028 |
Efficiency: 75 |
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: 12/24/2018 5:04 PM |
| Notes: Add 3 pineapples after fermentation has finished |
|
|
Blind Bill's Blue Moon Clone
|
Witbier
|
5.5 Gallons |
1.056 |
1.012 |
5.73 |
15.26 |
4.38 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2017 1:54 AM |
| Notes: 1. Boil on my equipment only needs to be 60 minutes. I evaporated to 5.5 gal and overshot the gravity. Had to add a gal of water to hit my numbers. |
|
|
Cerveza Galaxy
|
Standard American Lager
|
22 Litres |
1.044 |
1.01 |
4.53 |
0 |
3.76 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 5 Litres |
Boil Time: 60 |
Boil Gravity: 1 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: dextrose |
Priming Amount: 100 |
Creation
Date: 1/31/2017 2:40 PM |
Notes: Using Coopers Cerveza 1 can.
Coopers BE No2 1kg
Dry Hop Galaxy to add some flavour
Add fermentables when the steeping liquid is in the fermenter
|
|
|
White IPA
|
Specialty IPA: White IPA
|
24.9 Litres |
1.052 |
1.012 |
5.35 |
48.35 |
3.54 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 29.29 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3.28 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2016 1:18 PM |
| Notes: Mash/Sparge volumes based on Grainfather calculations |
|
|
Wintry Mix Amarillo Pale Ale
|
American Pale Ale
|
1 Gallons |
1.058 |
1.016 |
5.52 |
43 |
12.63 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2014 3:50 PM |
| Notes: |
|
|
Fuller ESB
|
Extra Special/Strong Bitter (ESB)
|
6 Gallons |
1.058 |
1.017 |
5.39 |
43.91 |
12.26 °L
|
1.5K |
6 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 9/12/2015 11:54 AM |
| Notes: |
|
|
Kolschish
|
Kölsch
|
5.5 Gallons |
1.053 |
1.012 |
5.39 |
21.76 |
3.31 °L
|
1.5K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2015 5:29 AM |
| Notes: |
|
|
B.B.'s Brown Ale
|
American Brown Ale
|
5 Gallons |
1.056 |
1.011 |
5.95 |
25.22 |
21.76 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2015 1:04 PM |
Notes: EZ MAKIN, EZ DRINKIN. This brew ain't gonna give you the blues...R.D.W.H.A.H.B
R.I.P. Mr. King |
|
|
Loony Bin (Nuts) Brown Ale
|
American Brown Ale
|
10 Gallons |
1.054 |
1.01 |
5.7 |
32.96 |
24.61 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 2/28/2015 10:16 PM |
Notes: Batch split between 2 fermenters. 1 batch with S-04 and the other with US-05.
Original recipe called for 2 lbs. carapils, but I only had 1.75 lbs on hand. Substituted .5 lb of flaked oats for head retention and mouthfeel. Called for 1.5 lbs of pale chocolate, but I only had 1 lb on hand. Substituted 12 oz chocolate malt, which pushes SRM to 24 rather than the original 18. I prefer brown ales to be a little more full flavored. |
|
|
Scorpin Wub Wub Brown Ale
|
Northern English Brown
|
5.5 Gallons |
1.056 |
1.014 |
5.57 |
26.13 |
15.98 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 2/21/2015 8:40 AM |
Notes: added honey malt (sweetness)
consider using all golden promise, or all Maris otter
increase IBU to 30
reduced oats to 15 oz and consider using golden oats instead
reduce alc to 5% range? or keep it high? |
|
|
Hefeweizen Blonde Working
|
Weizen/Weissbier
|
13 Litres |
1.049 |
1.012 |
4.82 |
9.88 |
4.07 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2014 10:20 PM |
| Notes: |
|
|
Adolescent's Playground Stout
|
American Stout
|
10 Gallons |
1.051 |
1.013 |
5.03 |
57.33 |
39.52 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2014 10:41 PM |
| Notes: |
|
|
Alec's American Pale Ale
|
American Pale Ale
|
21 Litres |
1.047 |
1.013 |
4.53 |
36.68 |
8.36 °L
|
1.5K |
0 |
|
|
Author:
|
|
Hepner
|
|
| Boil
Size: 11 Litres |
Boil Time: 90 |
Boil Gravity: 1.09 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2014 7:25 AM |
| Notes: |
|
|
Capitan Jack Amber Honey Wheat
|
American Amber Ale
|
5 Gallons |
1.067 |
1.021 |
6.06 |
41.52 |
14.31 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/5/2014 9:17 PM |
| Notes: |
|
|
|
|