LITTLE GHOST SAISON 3.76 MASH 3.64 SPARGE
|
Saison
|
5.5 Gallons |
1.053 |
1.01 |
5.57 |
36.63 |
6 °L
|
211 |
1 |
|
|
Boil
Size: 7.4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 70 |
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: 10/22/2020 4:03 AM |
Notes: |
|
Sour Brett
|
Berliner Weisse
|
25 Litres |
1.047 |
1.007 |
5.13 |
0.46 |
3.37 °L
|
211 |
0 |
|
|
Boil
Size: 28.52 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 26 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2023 12:25 PM |
Notes: |
|
Tractor Ale
|
Old Ale
|
150 Gallons |
20.417 |
5.104 |
8.5 |
36.92 |
18.85 °L
|
211 |
0 |
|
|
Boil
Size: 153.35 Gallons |
Boil Time: 60 |
Boil Gravity: 20 |
Efficiency: 82 |
Mash Thickness: 1.5 |
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: 1/6/2023 9:22 PM |
Notes: |
|
SOS = Sitrus On Spruce
|
Saison
|
21 Litres |
1.057 |
1.005 |
6.8 |
30.05 |
4.33 °L
|
211 |
0 |
|
|
Boil
Size: 23.72 Litres |
Boil Time: 30 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 35 ° C |
Priming Method: co2 |
Priming Amount: 0.83 bar |
Creation
Date: 12/7/2022 7:42 PM |
Notes: Vienna - Pehkolan Mallastamo |
|
French Saison
|
Saison
|
5.5 Gallons |
1.051 |
1.006 |
5.84 |
24.15 |
4.92 °L
|
211 |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 30 |
Boil Gravity: 1.093 |
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: 4/19/2022 3:30 PM |
Notes: |
|
Belgium Blonde
|
Belgian Blond Ale
|
550 Litres |
1.062 |
1.016 |
6.13 |
26.55 |
3.7 °L
|
211 |
0 |
|
|
Boil
Size: 600 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 85 |
Mash Thickness: 6 |
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: 3/15/2022 10:25 AM |
Notes: |
|
Juice #2
|
Berliner Weisse
|
279 Gallons |
1.048 |
1.009 |
5.05 |
26.55 |
3.78 °L
|
211 |
0 |
|
|
Boil
Size: 294 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
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: 7/11/2021 11:40 PM |
Notes: |
|
Mangoderna - 2nd Shot Sour
|
Berliner Weisse
|
5 Gallons |
1.055 |
1.013 |
5.4 |
7.8 |
4.67 °L
|
211 |
0 |
|
|
Boil
Size: 6.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 72 |
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: 3/22/2021 1:40 PM |
Notes: Mash at 148°F (64°C) for 75 minutes and sparge as usual to collect the full pre-boil volume. Bring wort to a boil, or at least to 180°F (82°C), just to sterilize. Chill wort to 110°F (43°C). Check pH and gravity, and add lactic acid, if needed, to reduce pH to 4.5 for safety.
Decant the Goodbelly juice and pitch the Lactobacillus sediment into the wort. Keep this wort around 90–100°F (32–38°C) for two days for souring to take place. After two days, measure pH and gravity. The gravity should not have changed much, but the pH should have fallen into the low 3s (ours fell to about 3.3). The soured wort should have a clean sour, grassy smell. If it smells like vomit, it’s been infected with something else and you may need to dump it.
Bring the soured wort to boil and add hops and spices at indicated times. Chill to 70°F (21°C), move to fermenter, and pitch US-05.
As fermentation wraps up, thaw and refreeze the mango two or three times to help break down the fruit cell walls. When fermentation is complete, add the thawed mango and let it sit in the fermenter for five days.
Cold crash for two days and ensure fruit has settled at the bottom of the fermenter before packaging. |
|
Femte Säsongen
|
Saison
|
11 Litres |
1.062 |
1.007 |
7.28 |
34.23 |
5.18 °L
|
211 |
1 |
|
|
Boil
Size: 18.2 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 75 |
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: 3/15/2021 1:50 PM |
Notes: I use "unrefined" light cane sugar, which will add a bit of colour.
This yeast made it into a rough and somewhat sour (and interesting) beer -- but it is not your standard saison. |
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Strong Golden Ale
|
Belgian Golden Strong Ale
|
23 Litres |
1.074 |
1.015 |
7.77 |
0 |
4.39 °L
|
211 |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 65 |
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: 2/9/2021 1:56 PM |
Notes: |
|
Henbane Heaven
|
Spice, Herb, or Vegetable Beer
|
21 Litres |
1.057 |
1.01 |
6.12 |
33.26 |
5.6 °L
|
211 |
0 |
|
Author:
|
|
RobbyG
|
|
Boil
Size: 28.5 Litres |
Boil Time: 80 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/11/2015 9:43 PM |
Notes: USED CRISPS CLEAR CHOICE NOT OTTER
USED BOILED RICE NOT FLAKED
MASH IN @ 20C
52C - 15MINS
65C - 90MINS
72C - 20MINS
77C - 30MINS
90 MINS BOIL
About 40g dried henbane leaf
Use twice the amount of yeast to cope with the hembane.
Using a separate hop-bag infuser, add the henbane about 15 minutes before the end of the boil.
Leave the henbane infuser in as the beer cools.
**NOTE** Henbane (Hyoscyamus niger) is poisonous but was once used in beer, it is also hallucinogenic (3 pints will do it!!).
I wouldn't recommend you using this ingredient with out looking it up.
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Saison Template
|
Saison
|
10 Gallons |
1.051 |
1.01 |
5.34 |
50.28 |
4.6 °L
|
211 |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 79 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2020 8:41 PM |
Notes: |
|
Dubbel Barrel NHC 2021
|
Belgian Dubbel
|
5.5 Gallons |
1.072 |
1.014 |
7.57 |
24.79 |
17.53 °L
|
211 |
1 |
|
|
Boil
Size: 7.43 Gallons |
Boil Time: 70 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: BelgianCandySyrup |
Priming Amount: 7.6 oz |
Creation
Date: 9/8/2020 4:56 AM |
Notes: Mash:
Mash in at 115°F for 15 minutes. Raise to 144°F for 30 minutes and 156°F for 30 minutes. Sparge at 170°F.
Yeast:
Pitch at 66-68F and let it rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days |
|
Kinn_slått_klone
|
Saison
|
21 Litres |
1.057 |
1.011 |
6.22 |
29.28 |
15.02 °L
|
211 |
1 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: co2 |
Priming Amount: 1.85 bar |
Creation
Date: 9/1/2020 3:49 PM |
Notes: |
|
Twisted Gourd
|
Fruit Beer
|
11 Gallons |
1.085 |
1.02 |
8.46 |
20.22 |
13.13 °L
|
211 |
0 |
|
|
Boil
Size: 13.31 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: dme |
Priming Amount: 13.3 oz |
Creation
Date: 8/4/2020 12:07 AM |
Notes: OG- 1.080
FG- 1.016
ABV- 8.4
Fermented for 12 Days
Transfer to carboy for 13 Days
Bottle with DME ,5 weeks |
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Biere De Garde In Training
|
Bière de Garde
|
10.5 Gallons |
1.066 |
1.005 |
7.99 |
19.39 |
7.9 °L
|
211 |
2 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
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: 6/5/2020 9:24 PM |
Notes: |
|
Saison Version 1
|
Saison
|
21 Litres |
1.05 |
1.006 |
5.71 |
43.15 |
4.94 °L
|
211 |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: dextrose |
Priming Amount: 132.8 g |
Creation
Date: 3/28/2020 12:33 PM |
Notes: The notes I had originally didn't match up |
|
Raspberry Salad IPA
|
Fruit Beer
|
60 Litres |
1.067 |
1.017 |
6.58 |
8.16 |
9.06 °L
|
211 |
0 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.365 |
Efficiency: 80 |
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: 11/21/2019 9:59 AM |
Notes: |
|
Brett Saison #2
|
Saison
|
12 Litres |
1.033 |
1.002 |
4.13 |
25.58 |
4.34 °L
|
211 |
0 |
|
|
Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 65 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 73.5 g |
Creation
Date: 9/12/2019 10:57 AM |
Notes: |
|
BerlinoWaisso
|
Berliner Weisse
|
177 Litres |
1.03 |
1.005 |
3.3 |
6.01 |
2.29 °L
|
211 |
0 |
|
Author:
|
|
Ad Maiora
|
|
Boil
Size: 186 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 79 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/18/2018 4:57 PM |
Notes: - Dopo il mash aggiungere i batteri lattici fino ad arrivare a pH 3.5 (30°C per c.ca 16 h).
- Far fermentare con US-05 per c.ca 10 gg (18,8°C).
- Aggiungere Cascade per 4-5 gg.
- Imbottigliare metà del volume prodotto.
- Aggiungere Brettanomyces lambicus 7 gg (18,8°C).
- Imbottigliare resto della birra.
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