Breakfast Bacon Biscuit Ale
|
Experimental Beer
|
6 Gallons |
1.059 |
1.011 |
6.3 |
23.01 |
6.31 °L
|
331 |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Forced Carb |
Priming Amount: N/A |
Creation
Date: 3/22/2019 4:04 PM |
Notes: Toast the flaked oats at 350 degrees for 45 minutes, then allow to cool. keep in dry dark place until ready to brew
after primary fermentation, will split the batch into two 3 gallon carboys for secondary. Will add bacon to one of the 3 gallon batches as an experiment |
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Sahti
|
Sahti
|
20 Litres |
1.005 |
1.001 |
0.48 |
0 |
0.71 °L
|
331 |
0 |
|
|
Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.012 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/9/2023 12:53 AM |
Notes: https://learn.kegerator.com/sahti/
Historically...
- barley, supplementing with rye and/or oats;
- yarrow, bog myrtle, caraway, and other herbs were often used in its flavoring;
- traditionally brewed with minimal, if any, boil (= little hop)
- filtered through a bed of straw and juniper branches layered along the bottom of a kuurna — a carved wooden trough with a plugged bunghole at the bottom
- small amount of hops were added to either the mash or as part of the filter bed
- To build your grain bill, start with a base 80 to 90 percent either English pale ale or Pilsner malt.
Munich malt is found in many Sahti recipes and can make up from 10 to 20 percent of the remaining grain. Use rye in amounts up of 5-10% — though it can make up as much 40% — and a small percentage of malted and/or flaked wheat, or flaked oats could also be included.
- Whether you use hops or not is going to be up to your own preferences, and likely something you will want to experiment with. But remember, the bulk of the aroma and flavor in a Sahti should come from the Juniper branches and berries. When hops were used, they were added as part of the sparge filter or directly to the mash, which was sometimes boiled for a short time as a last step. In this way, hops could have imparted slight aroma and possibly a little flavor, but very little bitterness.
- Stick to low-alpha hop varieties and those of a more earthy/spicy quality. European hops are going to be recommended and should be a nice complement to the juniper. A few good varieties to choose from include:
German Noble Hops — Saaz, Tettnang, Hallertauer Mittelfrüh
English Hops — Fuggle, East Kent Goldings, Challenger
- Often, brewing water was heated with juniper branches to impart even more juniper flavors.
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Celebration Pale
|
American Pale Ale
|
23 Litres |
1.056 |
1.01 |
6.02 |
59.7 |
7.02 °L
|
331 |
0 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.117 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2023 11:28 PM |
Notes: |
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Midwest Belgian Tripel - Full Boil
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Belgian Tripel
|
5.2 Gallons |
1.071 |
1.015 |
7.35 |
27.3 |
6.11 °L
|
331 |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 35 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2021 10:54 PM |
Notes: |
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Winter Solstice Chocolate-Cherry Stout
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Mixed-Style Beer
|
2.75 Gallons |
1.08 |
1.02 |
7.85 |
79.51 |
50 °L
|
331 |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: dme |
Priming Amount: 10 oz |
Creation
Date: 11/7/2021 5:42 AM |
Notes: |
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Citra IPA - Extract
|
American IPA
|
5 Gallons |
1.067 |
1.016 |
6.81 |
54.06 |
8.35 °L
|
331 |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/31/2021 10:35 PM |
Notes: This is a delightful extract IPA with a light maltiness that profiles Citra’s tropical fruit flavor and aroma.
EXTRACT
OG: 1.059
FG: 1.013
IBUs: 118
ABV: 6%
MALT/GRAIN BILL
8 lb (3.6 kg) Pale liquid malt extract (Note - I changed to 7 lb LME + 0.5 lb DME to get to correct OG)
1 lb (454 g) Crystal 10 malt
0.5 lb (227 g) Munich malt
HOPS SCHEDULE
1 oz (28 g) Citra at 60 minutes
1 oz (28 g) Citra at 30 minutes
1 oz (28 g) Citra at 15 minutes
1 oz (28 g) Citra at 0 minutes
2 oz (57 g) Citra at dry hop
DIRECTIONS
Heat 5 gallons of water to 170°F (77°C). Steep the grains for 30 minutes. Bring the wort to a boil. Once you reach a rolling boil, add a quarter of the malt extract. Boil for 60 minutes following the hops schedule. After flameout, add the remaining malt extract.
YEAST
1 packet Safale S-05
BREWER’S NOTES
Let ferment at 68°F (20°C) for 2 weeks. After fermentation, add the remaining hops to the vessel. Dry hop for 1 week, then bottle or keg.
Brewed 11/28/21. Used imperial flagship yeast and 1lb of 10 degree cara? Malt as they did not have crystal. Bumped up DME to 15 oz vs 8 oz in recipe as I wanted to be closer to 6%. At 5 gallons the OG was 1069. Fermented for 10 days with FG of 1015. Adjusted yeast attenuation up.
Drunk after 2 weeks in keg. Lovely aroma and citrus taste, but too much bitterness that lasted a while. |
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*Mr. Beer - Slipper Socks DIPA (Heady Topper Clone) V2
|
American IPA
|
2.25 Gallons |
1.08 |
1.018 |
8.1 |
86.24 |
6.46 °L
|
331 |
0 |
|
|
Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.18 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2020 11:45 PM |
Notes: 1x Golden Ale Craft can (28 IBU),
1x Canadian Blonde refill can (13 IBU),
1x Brewmax Booster (6.25oz),
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Ski Trip
|
American IPA
|
5.5 Gallons |
1.057 |
1.014 |
5.57 |
53.33 |
9.49 °L
|
331 |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 4.5 oz |
Creation
Date: 12/4/2019 6:40 PM |
Notes: |
|
Iambic Lambic
|
Straight (Unblended) Lambic
|
5.25 Gallons |
1.054 |
1.004 |
6.54 |
6.13 |
4.33 °L
|
331 |
1 |
|
|
Boil
Size: 3.85 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 86 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/15/2019 5:58 PM |
Notes: Add 1 tbsp flour to the boil for added starch for the bacteria to eat during the extended aging.
Primary fermentation in 6.5 gallon bucket, with both clean ale yeast and sour mix added at the same time, then rack (in about a month?) to 5 gallon BB carboy for extended aging. Add French, medium-toast oak cubes (boil in water 10 min first). Add dregs from other lambics to increase complexity.
In the 2018 Dixie Cup competition, the Fruited version of this Lambic (aged on blackberries, raspberries, and blueberries) won gold and the Straight Lambic won silver in the European Sour category.
[Note: in 2019 version, subbed 2.25 lb Dutch pale ale malt for that much of the 3.75 lb Belgian pale ale malt (LHBS was low). Also using ECY Bug County for the yeast and bugs.] |
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Blue Moon Clone
|
Witbier
|
5.5 Gallons |
1.051 |
1.013 |
5.04 |
17.47 |
3.69 °L
|
331 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2019 10:46 AM |
Notes: |
|
ImpStour
|
American Light Lager
|
5.5 Gallons |
1.079 |
1.015 |
8.41 |
90.9 |
50 °L
|
331 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/11/2017 3:50 AM |
Notes: |
|
Awesome Recipe
|
Belgian Pale Ale
|
5 Gallons |
1.082 |
1.019 |
8.25 |
424.5 |
34.16 °L
|
331 |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2019 9:12 PM |
Notes: |
|
#03 House Ale
|
Cream Ale
|
12 Litres |
1.059 |
1.014 |
5.93 |
9.93 |
7.21 °L
|
331 |
0 |
|
|
Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2018 8:25 AM |
Notes: 0.1 g meta-bi
2.5L strikewater @ 74.9C for 68C mash-in
Sparg with 2L @ 80C
Keep adding boiled water until 12L
Fleischmann's Traditional yeast 10g in 100ml distilled water
Dextrose @ 15 min |
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Scottish
|
Scottish Light 60/-
|
100 Litres |
1.005 |
1.001 |
0.44 |
0 |
0.65 °L
|
331 |
0 |
|
|
Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.009 |
Efficiency: 75 |
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: 9/13/2018 8:34 PM |
Notes: |
|
Awesome Recipe
|
English Barleywine
|
5.5 Gallons |
1.112 |
1.03 |
10.69 |
12.43 |
8.92 °L
|
331 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.205 |
Efficiency: 75 |
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: 7/9/2018 7:38 PM |
Notes: |
|
Chinook Cascade Mosaic Ipa
|
American Light Lager
|
23 Litres |
1.054 |
1.01 |
5.71 |
0 |
6.18 °L
|
331 |
0 |
|
|
Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.206 |
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: 6/22/2018 12:42 PM |
Notes: |
|
Sierra Nevada Amber
|
American Amber Ale
|
20 Litres |
1.05 |
1.011 |
5.09 |
36.04 |
11.67 °L
|
331 |
0 |
|
Author:
|
|
Charlj
|
|
Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2018 3:29 PM |
Notes: |
|
Wheat
|
Weissbier
|
1 Gallons |
1.055 |
1.007 |
6.33 |
20.05 |
6.36 °L
|
331 |
0 |
|
Author:
|
|
Worts & All
|
|
Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
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: 2/3/2018 10:49 PM |
Notes: |
|
Oatmeal Stout #5
|
Oatmeal Stout
|
23 Litres |
1.062 |
1.014 |
6.34 |
41.2 |
34.97 °L
|
331 |
0 |
|
|
Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2017 6:43 AM |
Notes: Toast flaked oats at 150ºC |
|
Happy Hefe
|
Weissbier
|
5.5 Gallons |
1.049 |
1.011 |
5.05 |
14.95 |
7.19 °L
|
331 |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/24/2017 12:56 AM |
Notes: |
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|
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