Pith And Pine III
|
American IPA
|
5.5 Gallons |
1.061 |
1.011 |
6.53 |
64.62 |
7.77 °L
|
215 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: dextrose |
Priming Amount: 3.7 oz |
Creation
Date: 8/25/2019 10:10 PM |
Notes: |
|
Within Double
|
American IPA
|
5 Gallons |
1.085 |
1.021 |
8.36 |
27.71 |
5.41 °L
|
215 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 78 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/7/2022 12:10 AM |
Notes: |
|
Trillium DDH Melcher Street
|
American IPA
|
5.5 Gallons |
1.073 |
1.019 |
7.09 |
63.66 |
7.04 °L
|
215 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
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: 5/20/2022 11:50 AM |
Notes: Fermentables
11 lb 8 oz (74.2%) – Briess Pale Ale Malt 2-Row 3.5 °L
3 lb (19.4%) – Briess Wheat White Malt 2.3 °L
12 oz (4.8%) – Dextrin Malt 1.7 °L
4 oz (1.6%) – Crystal 15L 11.6 °L
Boil
1 oz Columbus (Tomahawk) 14% – 60 min
Whirlpool
30 min hopstand @ 175°F
30 min 175 °F – 2 oz – Mosaic – 12.25% (15 IBU)
Dry Hops
7 days – 2 oz – Columbus (Tomahawk) – 14%
7 days – 8 oz – Mosaic – 12.25%
Yeast
2 packs Imperial Yeast Juice A38
Other
Whirlfloc – 15 minutes
Method: All-grain
Batch size: 5.5 gallons
Efficiency: 70%
OG: 1.074
FG: 1.017
ABV: 7.5%
IBU: 43
SRM: 6.9
Target Mash pH: 5.3 (adjust with lactic acid)
Mash Temp: 149°F – 60 minutes
Boil: 60 minutes
Fermentation Temp: 68°F
Day 1: Pitch yeast at 68°F and let rise to 72°F on day 2-3 for the remainder of fermentation. Should finish in 4-5 days. Per Imperial Yeast: Target 20-25 ppm dissolved oxygen or set the oxygen regulator flow to 50% higher than normal.
Day 6-7: Drop the temperature to 60°F and hold for 24 hours.
Day 7-8: Add dry hop charge, hold at 60°F at 7-10 PSI.
Day 14: Crash to 35°F for 48 hours. Proceed with packaging/cold conditioning for another week in the keg at serving temps. Should be prime drinking by day 20. |
|
Awesome Recipe
|
American IPA
|
1000 Litres |
1.054 |
1.014 |
5.35 |
71.87 |
4.05 °L
|
215 |
0 |
|
|
Boil
Size: 1200 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 80 |
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: 4/25/2022 2:46 AM |
Notes: |
|
Buzios 10 Anos - V2
|
Imperial IPA
|
1000 Litres |
21.818 |
3.656 |
10.08 |
100.52 |
10.38 °L
|
215 |
0 |
|
|
Boil
Size: 1200 Litres |
Boil Time: 70 |
Boil Gravity: 17.8 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/15/2020 6:51 PM |
Notes: |
|
Equatorial Vog
|
American IPA
|
5 Gallons |
1.078 |
1.018 |
7.92 |
95.66 |
5.27 °L
|
215 |
1 |
|
|
Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2020 3:42 PM |
Notes: |
|
Witbier
|
Witbier
|
41.6 Litres |
1.046 |
1.011 |
4.57 |
14.56 |
3.57 °L
|
215 |
0 |
|
|
Boil
Size: 44 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/27/2020 1:53 AM |
Notes: |
|
Plin-ish
|
American IPA
|
5 Gallons |
1.086 |
1.02 |
9.36 |
243.2 |
7.47 °L
|
215 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.054 |
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: 11/28/2019 9:05 PM |
Notes: |
|
Death Blossom IPA
|
American IPA
|
5.75 Gallons |
1.062 |
1.011 |
6.94 |
58.52 |
5.71 °L
|
215 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 90 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2019 3:37 AM |
Notes: |
|
El Chupahopra
|
American IPA
|
5 Gallons |
1.08 |
1.022 |
7.59 |
45.2 |
7.78 °L
|
215 |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.057 |
Efficiency: 70 |
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: 8/30/2019 10:24 PM |
Notes: |
|
Upstate SMaSH
|
Saison
|
5 Gallons |
1.056 |
1.012 |
5.76 |
12.65 |
3.59 °L
|
215 |
0 |
|
|
Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2018 2:22 AM |
Notes: Mash water: 4.16 gallons
Sparge water: 2.86 gallons
Add 0.5 oz. hops at flameout through cooling to pitch temperature |
|
Couples Therapy
|
Saison
|
5.5 Gallons |
1.062 |
1.012 |
6.59 |
29.7 |
5.81 °L
|
215 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.3 |
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: 3/10/2019 6:44 AM |
Notes: |
|
Dark Sour Saison, Bockfest
|
Belgian Pale Ale
|
6 Gallons |
1.057 |
1.015 |
5.48 |
7.79 |
11.76 °L
|
215 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 78 |
Mash Thickness: 1.44 |
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: 1/10/2019 4:27 PM |
Notes: Kettle soured Belgian pale ale.
Boil 1: 10 minutes. No hops, no sugar. Cool to 90F and ferment with Lactobacillus delbrueckii in a purged vessel.
Boil 2: 60 minutes. Add hops and sugar. Cool to ~60F and ferment with yeast prescribed below.
After fermentation/diacetyl rest, transfer beer into another purged vessel on top of dry-hops. Cold crash 48-72 hours.
Package -- take your pick. I'm partial to bottle conditioned, high VCO2. |
|
NEIPA
|
American IPA
|
6.5 Gallons |
1.066 |
1.015 |
6.73 |
74.9 |
3.91 °L
|
215 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/2/2019 9:58 PM |
Notes: |
|
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 |
|
Milkshake IPA
|
American IPA
|
30 Litres |
1.066 |
1.02 |
5.97 |
27.61 |
6.68 °L
|
215 |
0 |
|
|
Boil
Size: 38 Litres |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 3.5 |
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: 12/9/2018 12:26 PM |
Notes: FG = 1,037 с поправкой 1,020
ABV = 6% |
|
O.P.A. 27.09.18
|
American IPA
|
100 Litres |
1.073 |
1.014 |
7.71 |
46.07 |
13.57 °L
|
215 |
0 |
|
|
Boil
Size: 110 Litres |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/28/2018 10:07 AM |
Notes: |
|
Trojansko Hefeweizen
|
Weizen/Weissbier
|
120 Litres |
1.049 |
1.006 |
5.53 |
12.38 |
4.83 °L
|
215 |
0 |
|
|
Boil
Size: 130 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2018 12:48 PM |
Notes: |
|
Tuoksuva Puutarha Kopio
|
Saison
|
18 Litres |
1.051 |
1.009 |
5.55 |
31.67 |
5.03 °L
|
215 |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 75 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2018 7:21 AM |
Notes: |
|
NEIPA V6 (Cryo)
|
American IPA
|
6.5 Gallons |
1.066 |
1.017 |
6.41 |
104.7 |
6.04 °L
|
215 |
1 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2018 7:40 PM |
Notes: |
|
|
|