|
Weiss - 100 Lt
|
Weissbier
|
100 Litres |
1.048 |
1.01 |
5 |
7.44 |
3.41 °L
|
388 |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.17 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: sucrose |
Priming Amount: 1271.4 g |
Creation
Date: 12/23/2020 11:53 AM |
| Notes: |
|
|
North Cro Irish Red V4.5
|
Irish Red Ale
|
5.25 Gallons |
1.051 |
1.014 |
4.91 |
15.16 |
15.91 °L
|
388 |
0 |
|
|
|
| Boil
Size: 7.65 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: 7.22 psi |
Creation
Date: 11/7/2024 6:02 PM |
Notes: 6 days before...
Need to make a 2 L yeast starter. Use Proppa Pitch wort.
WATER PREPARATION
Total volume of needed water is 8.4 Gallons. Dilute filtered Carencro Municipal water by 20%.
Distilled Water
1.68 US gallons
Add all minerals and acid now. Check pH.
Initial pH of brewing water: 6.76
Note: Measuring pH here is just for the record. The important thing is the benchmark pH taken 10 to 20 minutes after the mash is underway.
______________________________________________________________________
Brew Day...
MASH-IN
Equipment pump is turned off; all water is in kettle and not yet in hoses.
Heat mash water to 155 deg F. Remember, the pump is NOT on at this time!
Initial water temp: 77 deg F
Mash temp stabilizes at: 152 deg F
TURN OFF HEAT! Make sure the heat is turned off!
Quickly add all crushed grains to 155 deg F water, and stir rapidly. When temp is stabilized at 152 deg F, put lid on kettle. THEN, Open system, START PUMP, to allow water to flow AT A SLOW RATE through hoses for an additional 5 minutes. Liquid will recirculate through the mash AND by whirlpool, due to configuration of the 3-way valve.
______________________________________________________________________
Saccharification Rest (60 min)
Saccharification rest begins now. Water is now flowing and recirculation needs to be set at about 0.5 gal/min flow rate. Monitor flow rate so it stays about this level.
Mash pH is taken 10 minutes after this rest begins.
Mash pH after mash-in (10 min): ________
If needed, adjust pH to 5.4.
Acid added? YES or NO. If yes, how much ___________
_____________________________________________________
For the record...
Near the end of the 60 min (about 50 min), take pH reading.
pH reading near end of mash: ______________
Adjusted pH (if necessary): ____________
____________________________________________________________________
Vorlauf/Mash-Out
With recirculation and heat still going, raise temp of recirculating mash to 168 deg F.
ADD DARK GRAINS NOW.
Hold temperature here for the 15 minute duration.
For the last 5 minutes of the Vorlauf, slow down the flow rate to a minimal amount, to allow grains to completely settle.
______________________________________________________________________
RAISING THE GRAIN BASKET
Lift grain basket from kettle and securely hang to pot, using the attachments provided. Allow to completely drain, may be 5 minutes or more.
Then transfer basket to hang on a bucket so the remaining liquid may drain, while wort in the kettle is heating up for the boil.
After 5 minutes, transfer wort that drained into the bucket to kettle with wort and continue raising temp to a boil.
_____________________________________________________________________
BOIL
FIRST, MEASURE PRE-BOIL pH AND PRE-BOIL GRAVITY.
PRE-BOIL pH: ________
PRE-BOIL GRAVITY: ___________
With Brew Commander set for the boil program, it's time to begin.
BOIL
With power at 100%, begin raising temperature to boiling, monitoring carefully. When boiling commences, lower power to 85%, and lower than that if necessary.
Add First addition hop addition at this time.
When it appears that there is no danger of boil over, allow boiling to continue for the 60 minute duration. Continue to monitor throughout the boil.
20 minutes to End of Boil
Add Five Star® Super Moss. Make sure to use 1/3 tsp Super Moss.
10 minutes to End of Boil
Second hop addition. ADD SERVOMYCES.
End of Boil
SHUT OFF HEATER.
______________________________________________________________________
WHIRLPOOL
The whirlpool step is like a moving "hop stand."
Terminator Wort Chiller is in place with hoses and 3-way valve, which is set to send wort through chiller and then through whirlpool setup. Do the following steps...
Cool down to as cold as you can get it. Use ice chiller if needed. Now, it's time to transfer wort to fermentor.
_____________________________________________________________________
Oxygenation/Transfer to Fermenter
With all oxygenation set up and transfer hoses in place, via 3-way valve transfer wort to fermenter as it is being oxygenated. When done, close fermenter, then prepare to pitch the yeast.
_____________________________________________________________________
PITCHING THE YEAST
Add the decanted yeast culture to the fermentor. Carefully maintain sanitation.
NEW! ADDITION OF BREWZYME-D
BrewZyme-D, a product from White Labs, facilitates the conversion of acetyolactate in the fermenting wort to acetoin, an odorless, tasteless chemical, instead of diacetyl.
After pitching yeast, add one 10 ml vial of BrewZyme-D to the fermentor and swirl the fermentor to mix.
TILT HYDROMETER
Drop the SANITIZED Tilt Hydrometer into the fermenter. This is how you will monitor fermentation temperature and gravity as beer ferments.
Maintain fermentation temperature of 62 deg F until gravity drops to 1.015, then raise it up to 70 deg F for 2 days. GOAL IS FOR GRAVITY TO DROP TO 1.015.
___________________________________________
CRASH COOL THE FERMENT
Slowly, over several days days, lower temperature of ferment to about 58 deg F. Lower over 4 days so at the end, temperature is at 35 deg F.
Hold at 34-35 deg F or lower, but not lower than 35 deg F. Hold here for at least 3 days.
___________________________________________
TRANSFER TO KEG
Using oxygen-free techniques, transfer beer from fermenter to sanitary, oxygen purged keg. First, transfer the dose of gelatin finings to the keg. Then, start transferring from fermentor.
MOVE TO NEW KEG
About 3 days after adding gelatin finings to beer, transfer to another 5 gal sanitized keg, or two 2.5 gallon sanitized kegs.
___________________________________________
CARBONATE BEER
Using the Blichmann Quick Carb, carbonate to 2.25 vol (medium level carbonation).
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Shining Star1
|
No Profile Selected |
120 Litres |
1.05 |
1.012 |
4.89 |
19.83 |
3.18 °L
|
388 |
0 |
|
|
|
| Boil
Size: 150 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
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: N/A |
Creation
Date: 10/13/2022 1:46 PM |
Notes: 発酵温度は18.5度
煮沸時間は90分
蛋白をしっかりと固めて綺麗にする。
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Citra Single Hop
|
Blonde Ale
|
26 Litres |
1.046 |
1.008 |
4.95 |
27.75 |
4.53 °L
|
388 |
0 |
|
|
|
| Boil
Size: 36.05 Litres |
Boil Time: 45 |
Boil Gravity: 1.04 |
Efficiency: 73 |
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: 3/9/2022 4:10 PM |
| Notes: |
|
|
フィエスタピルス
|
International Pale Lager
|
500 Litres |
1.046 |
1.008 |
4.99 |
21.92 |
3.1 °L
|
388 |
0 |
|
|
|
| Boil
Size: 550 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
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: 1/12/2022 8:11 AM |
| Notes: |
|
|
APA SMASH 1
|
American Pale Ale
|
5.5 Gallons |
1.047 |
1.009 |
4.97 |
62.9 |
3.8 °L
|
388 |
2 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
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: 10/25/2021 12:35 PM |
| Notes: |
|
|
Chocolate Einstein Pale Ale
|
American Pale Ale
|
23 Litres |
1.064 |
1.027 |
4.88 |
23.46 |
10.29 °L
|
388 |
1 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.098 |
Efficiency: 90 |
Mash Thickness: 3.14 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 160.6 g |
Creation
Date: 10/4/2021 12:53 AM |
Notes: 1. Steep the Caramalt grain pack (250g) for 30min in 3-5 litres of hot tap water (not boiling).
2. Rinse grains thoroughly with more hot water. Discard the grains.
3. Top up water to 8 litres, if required.
4. Add 1000g Dry Malt Extract - Light to the saucepan and bring to the boil
5. Add 1000g Dry Malt Extract - Wheat to the saucepan and bring to the boil.
6. Add 1000g of Dextrose and stir, bring to the boil
7. Top water level up to 10 Litres and boil
Boil time: 60 min
8. Add 15g of Amarillo hops + 1/2 Whirlfloc tablet, and simmer @10 mins.
9. Add 15g of Nelson Sauvin hops and simmer @5 mins.
10. Turn off the heat and add 15g of Willamette hops and allow to steep for 10 mins.
11. Poor into fermenter, and top up to 23L with chilled and tap water to reach a starting temperature 20-24°C.
12. Stir vigorously to aerate the wort.
13. Add yeast and ferment as close as possible to 20°C.
reference: https://aussiehomebrewer.com/threads/150-lashes-clone-coopers-tin-and-extract.83051/ |
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Cream Ale 1C
|
Cream Ale
|
5 Gallons |
1.05 |
1.012 |
5 |
13.72 |
5.94 °L
|
388 |
0 |
|
|
|
| Boil
Size: 6.52 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 30 psi |
Creation
Date: 8/20/2021 7:45 PM |
| Notes: |
|
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Erdinger Clone
|
Weissbier
|
1 Gallons |
1.05 |
1.012 |
4.97 |
14.34 |
3.79 °L
|
388 |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
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: 8/8/2021 9:27 PM |
| Notes: |
|
|
Leftover Wheat Ale V2
|
No Profile Selected |
9.5 Litres |
1.049 |
1.011 |
4.99 |
118.67 |
5.29 °L
|
388 |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 50 |
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: 3/12/2021 9:33 AM |
| Notes: |
|
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Basic Belgian Recipe
|
Witbier
|
4.5 Gallons |
1.045 |
1.007 |
4.96 |
10.7 |
2.97 °L
|
388 |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 35 |
Boil Gravity: 1.134 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2018 7:17 PM |
| Notes: |
|
|
Miller
|
Cream Ale
|
5.5 Gallons |
1.043 |
1.005 |
4.94 |
18.29 |
4.77 °L
|
388 |
0 |
|
|
|
| Boil
Size: 7.04 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/9/2020 11:35 PM |
| Notes: |
|
|
Awesome Recipe
|
English IPA
|
132 Litres |
1.046 |
1.008 |
4.95 |
20.06 |
6.14 °L
|
388 |
0 |
|
|
|
| Boil
Size: 132 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 12/9/2020 11:15 AM |
| Notes: |
|
|
512 Wit Clone
|
Witbier
|
5.5 Gallons |
1.047 |
1.009 |
4.99 |
10.0108 |
3.4 °L
|
388 |
0 |
|
|
|
| Boil
Size: 7.66 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 9/22/2020 10:32 PM |
| Notes: |
|
|
Poo
|
English IPA
|
21 Litres |
1.051 |
1.013 |
4.97 |
19.23 |
23.71 °L
|
388 |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.106 |
Efficiency: 70 |
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: 8/26/2020 12:44 PM |
| Notes: |
|
|
## 01 Jamil Wittebrew
|
Witbier
|
3.5 Gallons |
1.049 |
1.012 |
4.91 |
18.71 |
3.85 °L
|
388 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 10.1 psi |
Creation
Date: 8/7/2020 3:05 AM |
Notes: Mash at 122 for 15 minutes
Raise to 154 over 15 minutes
Hold at 154 for 60 minutes
Boil for 60 minutes
Ferment at 68 degrees then raise to 72 degrees by last third of fermentation.
Bottle 1 gallon
Cold crash 2.5 gallons to 40 degrees then carbonate to 2 - 2.5 volumes
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Kellerbier
|
Kellerbier: Pale Kellerbier
|
6 Litres |
1.045 |
1.007 |
4.99 |
26.89 |
3.88 °L
|
388 |
1 |
|
|
Author:
|
|
Darep
|
|
| Boil
Size: 7.71 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 77 |
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: 5/28/2020 1:47 PM |
Notes: Next version ideas: 75% vienna 25% pilsner, or 100% pilsner.
inspirations:
https://beerandbrewing.com/der-falke-kellerbier-recipe/
https://byo.com/recipe/kellerbier/
https://learn.kegerator.com/kellerbier/ |
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Hoppy Birthday
|
American IPA
|
5.5 Gallons |
1.05 |
1.012 |
4.99 |
53.78 |
7.5 °L
|
388 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2020 9:45 PM |
| Notes: |
|
|
Medium Lager
|
Vienna Lager
|
5.5 Gallons |
1.055 |
1.017 |
4.94 |
29.35 |
14.8 °L
|
388 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2020 3:56 PM |
| Notes: |
|
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Extra Sassy Bootsy
|
Strong Bitter
|
1 Gallons |
1.053 |
1.015 |
4.98 |
53.15 |
10.1 °L
|
388 |
0 |
|
|
Author:
|
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Bootsy Jankus
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2019 11:25 PM |
Notes: Ferment at 67-68º
Adjusted my local water to the "Amber Balanced" profile on Bru'n Water.
Comments:
Submitted to Because Beer Festival Hamilton, ON July 2019
Silver in British Bitter (8 entries)
It got 38 and 40 out of 50.
Good comments, one noted a hint of Diacetyl, which was definitely there (1968), though it mellowed considerably with bottle conditioning. One of the judges also said that the aroma could pop more. Otherwise they seemed to have liked it and I thought it was excellent as well.
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