Awesome Recipe
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No Profile Selected |
2 Gallons |
1.345 |
1 |
45.28 |
0 |
0 °L
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160 |
0 |
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Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.345 |
Efficiency: 35 |
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: 7/22/2019 10:57 PM |
Notes: |
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Trælaramp IPA 002
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American IPA
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12 Litres |
1.5 |
1.156 |
45.16 |
0 |
50 °L
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1.4K |
0 |
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Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.5 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2016 5:54 PM |
Notes: |
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IPA
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American IPA
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20 Litres |
1.451 |
1.113 |
44.36 |
1.91 |
50 °L
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40 |
0 |
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Boil
Size: 25.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.349 |
Efficiency: 75 |
Mash Thickness: 3.65 |
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: 10/24/2023 12:57 AM |
Notes: |
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Apple Pom Hard Cider
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English Cider
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5 Gallons |
1.374 |
1.037 |
44.27 |
0 |
2.66 °L
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389 |
1 |
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Boil
Size: 5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.374 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 9/25/2021 4:34 PM |
Notes: LD Carlson Cider Base
Used half of 1 gallon - added 4.5 gallons water and 16 floz of Pom Pomegranate Juice. Added another 990g of brown sugar diluted with 1 cup hot water. |
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Awesome Recipe
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No Profile Selected |
20.8 Litres |
1.445 |
1.111 |
43.84 |
0 |
25.92 °L
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114 |
0 |
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Boil
Size: 350 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 7/28/2020 6:18 AM |
Notes: |
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Barley Wine With Wood
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Vienna Lager
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6.5 Gallons |
1.44 |
1.11 |
43.35 |
0 |
50 °L
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68 |
0 |
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Author:
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Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.409 |
Efficiency: 75 |
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: 9/27/2023 9:53 PM |
Notes: |
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LA MONA
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Blonde Ale
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400 Litres |
1.434 |
1.105 |
43.27 |
0.23 |
23.24 °L
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43 |
0 |
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Boil
Size: 412.55 Litres |
Boil Time: 90 |
Boil Gravity: 1.421 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 3.56 bar |
Creation
Date: 9/15/2023 12:55 AM |
Notes: |
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Awesome Recipe
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No Profile Selected |
300 Litres |
1.434 |
1.108 |
42.7 |
0 |
19.39 °L
|
48 |
0 |
|
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Boil
Size: 307.25 Litres |
Boil Time: 60 |
Boil Gravity: 1.425 |
Efficiency: 76 |
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: 4/14/2023 1:32 AM |
Notes: |
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Lager 1st
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Standard American Lager
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23 Litres |
1.5 |
1.175 |
42.66 |
0.47 |
22.8 °L
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289 |
0 |
|
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Boil
Size: 11.4 Litres |
Boil Time: 45 |
Boil Gravity: 1.5 |
Efficiency: 70 |
Mash Thickness: 3.14 |
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: 12/8/2019 6:29 AM |
Notes: |
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Caramel Apple Hard Cider
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Common Cider
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5.5 Gallons |
1.416 |
1.096 |
42.03 |
0 |
8.05 °L
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4.4K |
1 |
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Boil
Size: 5.5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.377 |
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: 8/23/2015 12:09 AM |
Notes: Ingredients, Part 1:
7 x 96 ounce bottles (5.25 gallons) Wegmans 100% Apple Juice, pasteurized, only vitamin C added
2 lbs. Dextrose
Nottingham Yeast
Ingredients, Part 2
5 campden tablets (Optional, see notes)
5 – 12 oz. cans of Frozen Apple Juice Concentrate, thawed to room temperature
12 oz. Caramel Syrup
Recipe for Caramel Syrup:
2 cups of water
2 cups of light brown sugar
2 tsp. ground cinnamon
Combine in a saucepan and bring to a boil. At boil, reduce heat and simmer for about 5 minutes (until volume is reduced to half). Let cool & bottle for future use.
Part 1 (Started 1/7/12):
Opened 1 bottle of apple juice, got a gravity reading of 1.050. Temp is 64 degrees.
In a 6 gallon carboy, pour in bottles 1 and 2 of apple juice.
Open bottles 3 and 4 of apple juice. Pour half of each bottle into carboy. Add 1 pound dextrose per bottle to the remaining amount of apple juice in bottles 3 and 4. Shake bottles to mix sugar and apple juice. Pour bottles 3 and 4 into carboy.
Pour bottles 4, 5, and 6 of apple juice into carboy. Take another sample for OG, got a reading of 1.064. Open Nottingham yeast, pour into carboy. Agitate carboy to mix in yeast. Pour bottle 7 of apple juice into carboy.
Part 2 (In about 14 days):
Check for target FG of 1.010 to 1.015
Rack cider into a 5 gallon carboy.
OPTION: If you want a still cider, add 5 crushed Campden tablets to the cider at this time. If you want a carbonated cider, skip this optional step.
Make the Caramel Syrup and wait 24 hours before proceeding.
After 24 hours, siphon cider into your bottling bucket. Add the Caramel Syrup and the 5 cans of apple juice concentrate while siphoning to aid in mixing. Bottle the cider and enjoy.
If you are carbing in the bottle, be aware that this will carb up fast (4 - 5 days) due to all the sugar. I highly recommend that you fill and cap a plastic pop or beer bottle first, and use that as a guide to tell you when it will be time to Stovetop Pasteurize the batch.
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Awesome Recipe
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Fruit Beer
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50 Litres |
1.426 |
1.106 |
41.9 |
0 |
50 °L
|
153 |
0 |
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Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.5 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 3/26/2019 11:24 AM |
Notes: |
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Sample
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No Profile Selected |
1 Litres |
1.421 |
1.105 |
41.4 |
0 |
13.59 °L
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32 |
0 |
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Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.015 |
Efficiency: 70 |
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: 2/24/2024 6:29 AM |
Notes: |
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BrewDog - Sink The Bismarck!
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Imperial IPA
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20 Litres |
1.085 |
1.016 |
41 |
1085 |
20 °L
|
530 |
0 |
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Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 79 |
Mash Thickness: N/A |
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: 12/1/2009 12:00 AM |
Notes: First Brewed 12/2009
This is IPA amplified, the most evocative style of the craft beer resistance with the volume cranked off the scale. Kettle hopped, dry hopped then freeze hopped for a deep fruit, resinous and spicy aroma. A full on attack on your taste buds ensues as the incredibly smooth liquid delivers a crescendo of malt, sweet honey, hop oils and a torpedo of hop bitterness that lasts and lasts. Some serious investment in equipment will be required here to get the beer down to -40°C in order to remove enough water. Steep the final beer with a handful of your favourite American hops for 12 hours before bottling.
https://www.brewdog.com/beers/diy-dog |
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Red Dwarf Part 2
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No Profile Selected |
1 Gallons |
1.366 |
1.055 |
40.81 |
0 |
33.31 °L
|
101 |
0 |
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Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.366 |
Efficiency: 70 |
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: 11/15/2023 6:45 PM |
Notes: |
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Awesome Recipe
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No Profile Selected |
5.5 Gallons |
1.414 |
1.104 |
40.75 |
0 |
14.31 °L
|
77 |
0 |
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Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.304 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 7/21/2022 6:53 PM |
Notes: |
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#50 Jopenbier
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Clone Beer
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11 Litres |
1.402 |
1.092 |
40.75 |
48.48 |
15.26 °L
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2.8K |
0 |
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Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.177 |
Efficiency: 80 |
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: 10/13/2015 6:18 PM |
Notes: mash 64-66C, left for the whole night. First running-offs collected, the rest went for distillation. 6-hour-long boil.
gravity around 1.220, but it is out of scale. 1H NMR doesn't give an answer. Try to evaporate a sample to check what is the sugar content.
Evaporation (60°C, 7days, air circulation) of 50g sample left 25g solids;this means that the wort was 50°P which equals 1.233 g/cm3.
Fermenter was left open @20°C, fermentation picked up after 3 days (!). 15.10.2015
Warto poznać za fundamentalną pracą G.E. Habicha pt. Schule der Bierbrauerei (szkoła browarnictwa)[2]:
Z 1000 kg słodu i 5 kg chmielu produkowane jest około 10,5 hl (1050 litrów) piw
piwa jopejskie trzeba było bardzo szybko schłodzić
By zapewnić naprawdę szybkie parowanie gorącego wywaru przelewano go w duże płaskie kadzie
Wydobyte z pleśniowych jaskiń piwo filtrowano, beczki zamykano, ale proces dalszej, już bardzo powolnej i spokojnej fermentacji trwać musiał jeszcze cały rok
Warto dodać, bo nie wszyscy o tym mówią, że było to także kwaśne piwo. Poziom kwasu mlekowego był całkiem duży, na poziomie około 2% – czyli tak jak w lambicu. Jednak tutaj zostawała olbrzymia ilość cukrów resztkowych, więc kwaśności nie było aż tak czuć
Jakość tego wyjątkowego piwa była rzekomo testowana w bardzo oryginalny sposób. Otóż zawartość pierwszego kufla wylewano na ciężką drewnianą ławę, na której następnie siadali piwosze, by błyskawicznie się podnieść. Jeśli ława unosiła się wraz z nimi, można było kontynuować konsumpcję. Można się zastanawiać, ile prawdy jest tym zwyczaju, ponieważ podobne procedury istnieją w Bawarii – jeśli piwosz w skórzanych spodniach przyklei się do oblanej piwem ławy, oznacza to, że trunek jest odpowiednio treściwy.
http://akademia-piwa.pl/index.php?option=com_content&view=article&id=66%3Apiwo-jopejskie&catid=35%3Ahistoria-piwowarstwa&Itemid=27
Dzięki dziełu „Schule der Bierbrauerei” autorstwa G. E. Habicha, opublikowanemu w 1865 r., możemy poznać kilka technicznych szczegółów produkcji.
Zacieranie odbywało się metodą infuzyjną, zaś obciągniętą brzeczkę gotowano czasem nawet do 20 godzin, aby osiągnąć pożądaną gęstość. Dzięki tym zabiegom z 1000 kg słodu i 5 kg chmielu uzyskiwano ok. 10,5 hl zielonego piwa
http://barclayperkins.blogspot.co.za/2014/06/danziger-jopenbier-again.html
Top-fermented beers, especially Danziger Jopenbier, are discussed by P. Mumme (W. Brauer, 1906, 13). This is a top-fermented, highly concentrated beer, which is seen and drunk more abroad than at home where often not even its name is known. The peculiar smell and taste, reminiscent of port wine, the production methods, fermentation and treatment give Jopenbier something characteristic, because it greatly differs from all other top-fermenting beers from and stands alone in its type. - The wort is left to sponataneously ferment. First of all a thick blanket forms on the surface on which all sorts of moulds grow. These blankets in various vats are again very different from each other in appearance and strength, depending on the points of attack the moulds have found. Gradually, the yeast has developed so that it is able to cause fermentation. - The head, which is often so strong that a 20 gram piece won't fall through it, begins to lift itself. - This is the time when the vats must be covered, because after 2 to 3 days a very vigorous fermentation begins. Before the mould layer has risen to avoid it collapsing. The lids have at the front a wide, somewhat overhanging outlet; through this channel, for 8 to 12 days the beer often pushes out large amounts of loose foam, which is collected in barrels or tubs placed below, until the primary fermentation calms and peaceful secondary fermentation takes place. The foam subsides, the ejected, very bitter beer is filled after the lid is lifted, and the tub is left to itself again. Now in long-lasting secondary fermentation and slow clarification take place, during which the sediment settles. - An analysis of Jopenbier revealed :
Alcohol 3.52%
Real extract 45.04%
Apparent extract 43.20%
calculated OG 49.94%
apparent degree of attenuation 13.49%
Real degree of attenuation 9.81%"
"Jahresbericht über die Leistungen der chemischen Technologie (1907)", 1907, pages 352 - 353. (My translation.)
49.94º Plato is 1230º in SG. The finishing gravity is 1195º. That's quite an achievement having an FG higher than the OG of a Scottish 160/- Ale.
What can you say about the fermentation, other than that it sounds scary and disgusting at the same time. I wonder what it was that caused the fermentation. The slime sounds like some sort of bacteria, despite being described as mould. Did Saccharomyces play any part in the fermentation?
From the comparison to port wine, it sounds like there was both some acidity and considerable sweetness in the finished beer. Given the description of the fermentation, it would be a miracle if there were no trace of sourness
http://www.chmielowisko.pl/2015/02/04/jopejskie-czy-to-jeszcze-piwo/
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Barley Wine
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English Barleywine
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650 Litres |
1.413 |
1.103 |
40.69 |
0 |
34.58 °L
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307 |
0 |
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Author:
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Beermonkeyman
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Boil
Size: 670 Litres |
Boil Time: 60 |
Boil Gravity: 1.401 |
Efficiency: 85 |
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: 1/25/2019 11:58 AM |
Notes: |
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Wit 11 2ª
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Witbier
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10 Litres |
1.413 |
1.103 |
40.66 |
0 |
20.2 °L
|
247 |
0 |
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Boil
Size: 15 Litres |
Boil Time: 70 |
Boil Gravity: 1.275 |
Efficiency: 60 |
Mash Thickness: 3 |
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: 1/16/2019 10:06 PM |
Notes: |
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Awesome Recipe
|
No Profile Selected |
5.5 Gallons |
1.413 |
1.103 |
40.64 |
0 |
50 °L
|
85 |
0 |
|
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Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.358 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 10/12/2020 2:25 PM |
Notes: |
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Cerveza1
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American Light Lager
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5.5 Gallons |
1.401 |
1.091 |
40.62 |
55.04 |
50 °L
|
135 |
0 |
|
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Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.5 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 40 ° F |
Priming Method: sucrose |
Priming Amount: 5.3 oz |
Creation
Date: 11/25/2019 10:50 PM |
Notes: |
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