Traditional Kolsch
|
Kölsch
|
1 Gallons |
1.059 |
1.015 |
5.8 |
25.58 |
3.98 °L
|
215 |
0 |
|
|
Boil
Size: 1.34 Gallons |
Boil Time: 75 |
Boil Gravity: 1.048 |
Efficiency: 60 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 0.8 oz |
Creation
Date: 3/8/2021 8:13 PM |
Notes: |
|
Hazy Summer
|
American IPA
|
20 Litres |
1.055 |
1.01 |
5.86 |
90.84 |
4.59 °L
|
215 |
0 |
|
|
Boil
Size: 26 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: co2 |
Priming Amount: N/A |
Creation
Date: 7/1/2023 6:44 PM |
Notes: 60 minuter vid 67 grader
vörtkok
35 minuter
25 minuter mosaic
5 minuter mosaic/citra
10 dagar jäsning
3 dagar 50 gram citra torrhumle
|
|
2023 Gemütlichkeit Marzen
|
Märzen
|
5.5 Gallons |
1.056 |
1.012 |
5.79 |
21.33 |
9.95 °L
|
215 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 55 |
Mash Thickness: 1.25 |
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: 6/16/2023 2:42 PM |
Notes: - Followed the voulumes from the anvil manual.
- Pre boil volume slightly under 6.5 gallons
- 60 minute boil.
- Pre boil Gravity 1.033
- Boiled at 80%
- Tilt OG 1.058
Final Gravity 1.009 (LOL) |
|
First Go Blonde
|
German Leichtbier
|
25 Litres |
1.055 |
1.011 |
5.81 |
31.32 |
50 °L
|
215 |
0 |
|
|
Boil
Size: 30.19 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/13/2022 12:25 AM |
Notes: |
|
AMERICAN IPA
|
No Profile Selected |
42 Litres |
1.059 |
1.014 |
5.83 |
0 |
8.76 °L
|
215 |
0 |
|
Author:
|
|
|
|
Boil
Size: 64.71 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
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: 6/23/2022 11:54 PM |
Notes: |
|
Maris / Citra Pale Ale
|
American Pale Ale
|
21.5 Litres |
1.054 |
1.01 |
5.79 |
36.79 |
5.92 °L
|
215 |
0 |
|
|
Boil
Size: 25.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 3.8 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 25 ° C |
Priming Method: co2 |
Priming Amount: 0.83 bar |
Creation
Date: 12/28/2021 11:29 PM |
Notes: |
|
Something Sour
|
No Profile Selected |
171 Gallons |
13.882 |
3.025 |
5.84 |
2.2 |
5.18 °L
|
215 |
0 |
|
|
Boil
Size: 186 Gallons |
Boil Time: 60 |
Boil Gravity: 13.8 |
Efficiency: 68 |
Mash Thickness: 1.4 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2021 8:28 PM |
Notes: |
|
No COVID
|
Neipa |
5.5 Gallons |
1.056 |
1.012 |
5.79 |
0 |
4.41 °L
|
215 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/9/2021 11:05 PM |
Notes: |
|
Paech Ale -4.4
|
American Pale Ale
|
100 Litres |
1.054 |
1.01 |
5.8 |
18.95 |
5.84 °L
|
215 |
0 |
|
|
Boil
Size: 500 Litres |
Boil Time: 30 |
Boil Gravity: 1.011 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2021 2:44 AM |
Notes: |
|
El Hefe Wheat
|
Weissbier
|
2.75 Gallons |
1.051 |
1.007 |
5.82 |
12.04 |
4.18 °L
|
215 |
0 |
|
|
Boil
Size: 4.27 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2021 7:11 PM |
Notes: |
|
048 Amber Ale
|
American Amber Ale
|
5 Gallons |
1.058 |
1.013 |
5.87 |
30.89 |
10.93 °L
|
215 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 81 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2018 12:41 AM |
Notes: |
|
Ambra 22L
|
American Pale Ale
|
23 Litres |
1.055 |
1.01 |
5.87 |
48.88 |
8.79 °L
|
215 |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
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: 12/16/2020 11:07 PM |
Notes: |
|
Left Hangin
|
American Pale Ale
|
20.8 Litres |
1.055 |
1.01 |
5.87 |
61.58 |
7.35 °L
|
215 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: 2.5 |
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: 11/9/2020 1:40 PM |
Notes: |
|
PALE ALE
|
Extra Special/Strong Bitter (ESB)
|
80 Litres |
1.058 |
1.014 |
5.79 |
21.2 |
11.91 °L
|
215 |
0 |
|
|
Boil
Size: 90 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: 3.14 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1.39 bar |
Creation
Date: 6/11/2020 3:39 AM |
Notes: |
|
Centennial Single Hop IPA
|
American IPA
|
11 Gallons |
1.054 |
1.01 |
5.85 |
43.09 |
4.88 °L
|
215 |
1 |
|
|
Boil
Size: 13.73 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 12/10/2019 4:19 PM |
Notes: |
|
Rye IPA
|
Specialty IPA: Rye IPA
|
15 Litres |
1.055 |
1.01 |
5.81 |
51.56 |
3.77 °L
|
215 |
0 |
|
|
Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 4/28/2019 1:17 PM |
Notes: |
|
Lasaronen 2
|
German Pilsner (Pils)
|
50 Litres |
1.052 |
1.008 |
5.82 |
28.45 |
6.28 °L
|
215 |
0 |
|
|
Boil
Size: 65 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 13 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2019 7:01 PM |
Notes: Brygga 29.02.20
FG 1012
Batsh nr 117
Gang nr 3
6,3 % |
|
Basic Spelt Saison By Amos Browne (Please Read Notes For Procedure)
|
Saison
|
5.5 Gallons |
1.057 |
1.012 |
5.87 |
28.32 |
3.69 °L
|
215 |
0 |
|
|
Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
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: 12/18/2018 9:13 PM |
Notes: Words from Amos: Here are my notes for the spelt recipe. The hop-schedule should be 20 IBUs at 60 minutes, 6 IBUs at 20 minutes, 2 IBUs at 2 minutes, all EKG. Suggested yeast strain: 3726, or (a blend of) your favourite strain(s) that will dry the beer out. Works well with brettanomyces, particularly brettanomyces clausenii, added to secondary or at bottling.
Notes:
This recipe makes a dry, bitter, and hoppy saison, and can also serve as a solid template for further variations. See suggestions below.
Mash Schedule for BIAB
Because of the relatively large proportion of spelt in this recipe, I typically do a cereal mash. The process is quite straight-forward for Brew in a Bag, but may require some modification for other mashing regimes.
1) Crush spelt separately to consistency of grits. Bring to a boil in a large saucepan with a few litres of water (subtract this from the volume of your main batch, or take it directly from the liquor in the main kettle). Keep at a boil, stirring to prevent scorching, until it forms a thick porridge: usually 15-20 minutes. This stage can be done prior to brew day, with the cooled spelt porridge stored in the fridge till required.
2) Heat main mash liquor and dough in with grist and spelt porridge, aiming for an initial temperature of 131F. You may need to break up the spelt porridge with your hands if you stored it before use. Keep at this temperature for around 15-20 minutes. [Optional step: you can also include an earlier rest at around 113F. This may aid with lautering and possibly increase phenolics from any brettanomyces strains.]
3) Raise mash to around 145F. Keep at this temperature for 40-50 minutes.
4) Raise mash to around 154F. Keep at this temperature for 20 minutes.
5) Raise to 168F. Mash out and lauter. Top-up with water to reach your desired pre-boil volume. Proceed with boil.
Fermentation:
Cool beer to around 65F. Oxygenate, pitch yeast, and allow to freerise. (In the summer, I would keep it in my fermentation chamber set at 70F for 24-26 hours.)
Variations:
This recipe provides a good template for variation. The spelt gives the beer a full mouth-feel that stands up well to both hops and acidity.
As it stands, the recipe makes a fairly bitter, hoppy beer. I find it ages gracefully if you add a small pitch of brettanomyces (e.g. bottle dregs) to secondary or at bottling: as the hops fade, the brettanomyces character will gradually become more prominent.
I have varied the grist for this recipe in a number of ways, all with good results. Some suggestions: - replace some of the pilsner with 5-15% Vienna or Munich. - replace some of the pilsner with 15-30% of another base malt, e.g. pale ale malt, Golden Promise, 6-row, etc. - add an adjunct in the kettle or post-boil. I have added both honey and Candi Syrup to this recipe. I thought the former worked particularly well.
Try adding an element of acidity to the beer; depending on your palate, you may want to dial back the bitterness slightly if you do this (I do not). - I often blend in 10-25% pale sour with this beer. The fullness from the spelt provides a nice balance to the acidity. Depending on your final gravity, you can do this in secondary or at bottling. - Add flavour at bottling, e.g. I have made a tea from hibiscus leaves and added it at bottling, which provided a nice tartness along with brilliant colour.
For more Spelt Saison ideas from Amos check out his blog at: http://www.browneandbitter.com/2015/12/spelt-saisons.html |
|
New England Haze...
|
English IPA
|
25 Litres |
1.06 |
1.016 |
5.83 |
54.63 |
8.55 °L
|
215 |
0 |
|
|
Boil
Size: 15 Litres |
Boil Time: 45 |
Boil Gravity: 1.097 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2018 9:39 PM |
Notes: |
|
Hohler Bier
|
Fruit Beer
|
20 Litres |
13.48 |
2.639 |
5.82 |
37.9 |
4.38 °L
|
215 |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 75 |
Boil Gravity: 10.9 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2018 8:59 AM |
Notes: |
|
|
|