|
Dunkles Bock
|
Dunkles Bock
|
4.3 Gallons |
1.072 |
1.019 |
6.98 |
24.65 |
14.67 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 5.51 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 69 |
Mash Thickness: 1.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/26/2022 6:23 PM |
Notes: [Original notes translated into English from original recipe - see URL]
The amount of mash and rinse water you should use depends on the equipment and the method you are brewing with. As an estimate, we can say that you can use 16 l of mash water and 13.5 l of rinsing water for this beer. Some brewing machines (e.g. Speidel Braumeister) may require larger amounts of mash water. Always check the manual of the equipment you use.
In this beer, a more advanced mash scheme might be worth trying:
55 C (131F) for 15 min (protein step)
63 C (145F) for 45 min (beta-amylase step)
72 C (162F) for 15 min (alpha-amylase step)
77 C (170F) for 5 min (knead)
OR:
Mashing at 66 C (151F) for 75 min. Mash at 77 C (170F) for 5 minutes if you have the opportunity to increase the temperature in the mash.
Cool down to 9 C (48F) before pitching the yeast.
Fermentation at 10 degrees until 2/3 of FG is reached (typically after 10-14 days). Then increase gradually (approx. 1 degree per day) to 17 degrees. Keep at 18 degrees for 2-3 days. Then lower to 10 degrees or lower before bottling (20-28 days in total).
Yeast alternatives: WLP830, WLP838, Saflager 34/70
###########
Modified original recipe with details from another and changed mash to a step schedule with three decoction steps. The decoction steps are to be conducted sort of in parallel with the mash step before it.
Using long, insulated gloves (https://a.co/d/795ZKxH), I dipped a quart pyrex measuring glass into the mash tun and removed four scoops of drained mashed grain. You still want some liquid but it should be a thick mash. I roughly measured 3 gallons of milled grain in my grain bucket at dough-in so that is why 4 quarts to be decocted (1 gallon which is roughly 1/3 of grain)
I put this in a 5.5 quart pot sitting on an induction hot plate set up beside my mash tun. It would take about 10 minutes to get to boil. So generally, I would get mash tun to temperature for a step, wait about 5-10 min. and then scooped out grain to be boiled. Once boiled for 20 min. the mash step time would have expired and I would put the grain back. The extra heat of boiling would help raise to the next step although it usually took a little more heat. Once at the next step temperature, wait 5-10 minutes and repeat. Ultimately, this added 1-2 hours to my typical brew day time.
The triple decoction did raise SRM so I did not use the Carafa Special III that was in the original recipe. Brewer's Friend is calculating SRM from the grain bill but with decoction, I estimate it to be around 18 at the end of the boil. |
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|
Belgian TOP
|
Saison
|
13 Litres |
1.065 |
1.014 |
6.66 |
18.14 |
17.05 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2017 3:54 PM |
Notes: Mash grains at 67 °C for 90 minutes.
Boil wort for 75 minutes adding hops per scheduled times and spices with 5 minutes left in boil.
Cool wort to room temperature and drain or rack the wort off of the trub.
Aerate the cool wort with as much air or pure oxygen as possible.
Ferment at 24 °C for 3 weeks in the primary and 3 weeks in the secondary.
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|
American Stout
|
Russian Imperial Stout
|
16.5 Gallons |
1.104 |
1.025 |
10.45 |
106.54 |
42.81 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 20 Gallons |
Boil Time: 120 |
Boil Gravity: 1.08 |
Efficiency: 70 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: Forced |
Creation
Date: 12/10/2014 5:22 AM |
| Notes: |
|
|
Heady Topper - Clone DIPA
|
Imperial IPA
|
24 Litres |
1.074 |
1.013 |
8.01 |
115.79 |
5.19 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 29.1 Litres |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2015 5:10 AM |
Notes: IBU skal være ca. 120
Karboneres på dag 25
Alt. til Apollo - Magnum,Columbus,Zeus |
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Chocolate Coffee Stout
|
American Stout
|
5.6 Gallons |
1.067 |
1.018 |
6.43 |
38.21 |
36.07 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2015 7:22 AM |
| Notes: |
|
|
Hopwired
|
American IPA
|
15 Litres |
1.077 |
1.019 |
7.7 |
82.12 |
11.02 °L
|
1.5K |
0 |
|
|
Author:
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|
klone
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: sukker |
Priming Amount: 6g/l |
Creation
Date: 5/7/2015 8:24 AM |
| Notes: La elde for 6 uker før smaking. |
|
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The Irresponsible Trappist
|
Belgian Dark Strong Ale
|
5 Gallons |
1.142 |
1.023 |
15.59 |
12.16 |
24.29 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.236 |
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: 6/23/2015 5:18 AM |
| Notes: |
|
|
PROPINO SINGLE MALT
|
Belgian Pale Ale
|
21 Litres |
1.064 |
1.008 |
7.41 |
98.24 |
5.39 °L
|
1.5K |
2 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 58 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2017 1:02 PM |
Notes: 09.03.2017 HALLERTAU PERLE 100 GR.
2 gün cold crash uyguladıktan sonra
15.03.2017 tarihinde fıçıya aktardım. |
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SchuBrew Brett The Warrior II
|
American IPA
|
5.5 Gallons |
1.06 |
1.008 |
6.77 |
65.49 |
7.55 °L
|
1.5K |
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: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2014 5:03 PM |
| Notes: |
|
|
Liquid Pleasure
|
Belgian Dubbel
|
310 Gallons |
16.449 |
4.422 |
6.56 |
25.6 |
14.47 °L
|
1.5K |
0 |
|
|
Author:
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IBC
|
|
| Boil
Size: 372 Gallons |
Boil Time: 60 |
Boil Gravity: 13.8 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2016 10:14 PM |
| Notes: Clarity Ferm addition = 212 mL per 10 bbl |
|
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Black Ale
|
Experimental Beer
|
6 Gallons |
1.031 |
1.006 |
3.19 |
93.72 |
30.07 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 35 |
Mash Thickness: 1.5 |
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: 10/18/2015 6:26 PM |
| Notes: This one drinks like a pale ale. |
|
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Japanese Rice Lager
|
International Pale Lager
|
5 Litres |
1.048 |
1.008 |
5.18 |
0 |
3.69 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 12/6/2019 12:00 PM |
Notes: Fermentation: 10 days at 55 degrees Fahrenheit. (12.77C)
(Det närmaste vi kommer är källaren.)
After 10 days we warmed it up to 70 degrees Fahrenheit for a 3 day dialectal rest. (21.11C)
(I köket dårå)
We lagered it for about two months at 35 degrees Fahrenheit (1.66C).
(Kyler ned det rätt hårt under julen i kylen) |
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Shark Bite Red
|
American Pale Ale
|
5.25 Gallons |
1.053 |
1.013 |
5.18 |
55.78 |
20.93 °L
|
1.5K |
0 |
|
|
Author:
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bpmZ28
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 60 |
Mash Thickness: 2.7 |
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: 2/7/2017 4:17 PM |
| Notes: |
|
|
Kelso's Pale
|
American Pale Ale
|
8 Litres |
1.055 |
1.017 |
5.07 |
34.29 |
9.11 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/2/2016 3:39 PM |
| Notes: |
|
|
Wheat Beer
|
Weizen/Weissbier
|
180 Litres |
1.046 |
1.007 |
5.19 |
13.26 |
5.58 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 200 Litres |
Boil Time: 80 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: 1250 |
Creation
Date: 12/28/2015 11:52 PM |
| Notes: |
|
|
Witbier
|
Witbier
|
20 Litres |
12.462 |
3.295 |
4.91 |
25.7 |
4.18 °L
|
1.5K |
0 |
|
|
Author:
|
|
Brew_Brothers
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 10.5 |
Efficiency: 65 |
Mash Thickness: 2.5 |
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: 11/2/2015 2:24 PM |
| Notes: |
|
|
Euro Pils
|
German Pilsner (Pils)
|
5.5 Gallons |
1.05 |
1.012 |
5.05 |
30.64 |
4.12 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: Co2 |
Priming Amount: N/A |
Creation
Date: 9/13/2015 5:05 PM |
| Notes: Pitch yeast and let ferment at 52 for 2 weeks than bring to cellar temp for Diacytel rest for 3 days. Then rack to secondary and let sit for 2 weeks @ 40F for lagering and rack to keg. Let sit for another 2 weeks in the keg. |
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HefeWeizen
|
Weizen/Weissbier
|
5 Gallons |
1.048 |
1.012 |
4.67 |
22.76 |
0 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2011 9:16 PM |
| Notes: |
|
|
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: |
|
|
Crazy Coonass Kolsch
|
Kölsch
|
5.5 Gallons |
1.05 |
1.016 |
4.45 |
24.4 |
4.79 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/23/2014 11:18 PM |
| Notes: |
|
|
|
|