|
Fruitilicious (Voss Kveik IIPA)
|
American IPA
|
22 Litres |
1.098 |
1.026 |
9.48 |
79.73 |
7.49 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: dextrose |
Priming Amount: 154.5 g |
Creation
Date: 3/18/2020 10:26 AM |
| Notes: |
|
|
Black Cherry Cider
|
Common Cider
|
21 Litres |
1.082 |
1.01 |
10.17 |
0 |
0.49 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: N/A |
Boil Gravity: 1.061 |
Efficiency: 35 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/5/2017 2:04 AM |
| Notes: 1 tbsp of 5.2 ph balance added and 2 tsp of yeast nutrient |
|
|
Lorin's Lavender
|
Blonde Ale
|
4.5 Litres |
1.047 |
1.008 |
5.14 |
23.82 |
5.62 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: Sugar |
Priming Amount: ??g 4 liter |
Creation
Date: 7/3/2016 4:18 PM |
Notes: perhaps 3 grams of fresh lavender is enough..
Ferment: 2016-07-09
Tap: 2016-07-22
ABV: 4.20%
OG: 1.044
FG: 1.012 |
|
|
Raspberry Wheat
|
Gose
|
2.75 Gallons |
1.051 |
1.01 |
5.46 |
8.48 |
3.96 °L
|
1.5K |
2 |
|
|
|
| Boil
Size: 3.51 Gallons |
Boil Time: 45 |
Boil Gravity: 1.04 |
Efficiency: 68 |
Mash Thickness: 2.09 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 6.84 psi |
Creation
Date: 6/30/2022 7:58 PM |
Notes: I'm sourcing raspberries from the farmers market. I spoke to a vendor while designing this recipe to confirm that I could purchase fruit that was picked the same day I pitch it in secondary.
Ferment in a plastic bucket. After initial fermentation has died down, crush berries using a sanitized potato masher and bowl, pasteurize by heating to 150-180F for 15min, cool & stir in pectic enzyme, wrap solids in cheese cloth, then pitch into same fermenter.
I'm aiming for a light, malty ale that complements the raspberries. To that end, I decided to brew a gose base for the wheat and pH. I chose Omega Sundew yeast because it offers red fruit esters without the spicy phenols found with other traditional wheat ale yeasts.
Rather than mess with microbial cultures, I'm attempting to achieve a lower pH only with acidulated malt and acid from the raspberries. I want the final beer to have a pH around 4.0, not sour by any means, but a good amount of tartness. After the raspberries finish fermenting, if the pH is too high or the acid isn't perceptible, I'll add additional malic acid when racking off the fruit.
## Version 1
### Fermentables
- 1.75lb Weyermann - Pilsner malt
- 1.75lb Weyermann - Pale Wheat malt
- 0.50lb Weyermann - Acidulated malt
- 4oz Rice hulls (added to second half of mash)
- 1.50lb Raspberries (added to secondary)
### Hop Schedule
- Mash 60min - 0.5oz Tettnanger 3.9AA
- Boil 45min - 5g Tettnanger 3.9AA
### Mash/boil schedule
- Single infusion of 3gal, hold @ 153F for 60min
- Fly sparge with 1.3gal boiling water to target 3.5gal preboil
- Boil 45min to target 2.75gal
## Sources
- Hose Your Nose Gose, Randy Mosher, Radical Brewing, p. 148
- Raspberry Gose, Mick Spencer, Brew Your Own, https://byo.com/recipe/raspberry-gose/
- Randy Mosher, Radical Brewing, Tips on brewing gose, brewing with wheat, and brewing raspberry beers
- John Palmer, How to Brew, Tips on brewing with raspberries, brewing with acidulated malt, adjusting pH for tart/sour ales
- How to Add Fruit to Beer, Homebrewers Association, https://www.homebrewersassociation.org/how-to-brew/how-to-add-fruit-to-beer/ |
|
|
41. Verdant X Lauter IPA
|
American IPA
|
18.5 Litres |
1.064 |
1.012 |
6.84 |
38.52 |
6.44 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 21.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 2.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: dextrose |
Priming Amount: 112.9 g |
Creation
Date: 7/21/2020 2:16 PM |
| Notes: |
|
|
Mango Gose
|
Fruit Beer
|
25 Litres |
1.053 |
1.013 |
5.17 |
11.5 |
3.69 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
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: 1/30/2019 3:34 PM |
| Notes: |
|
|
Golden Joe
|
Clone Beer
|
5.5 Gallons |
1.063 |
1.017 |
6.14 |
27.62 |
6.75 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 80 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2017 9:49 PM |
Notes: Trying to achieve an Odd Side Bean Flicker style of ale.
Rack on or add coffee beans for 1 day before kegging. Lobster Butter Love OR ????
Inspired by http://www.themadfermentationist.com/2014/08/blonde-ale-on-coffee-beans-recipe.html?m=1 |
|
|
Session Stout
|
Oatmeal Stout
|
12 Gallons |
1.049 |
1.013 |
4.68 |
27.89 |
42.34 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 72 |
Mash Thickness: 1.25 |
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: 1/15/2017 4:11 AM |
| Notes: |
|
|
Kevin Brown Ale
|
American Brown Ale
|
12 Gallons |
1.053 |
1.013 |
5.32 |
37.75 |
22.84 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2016 2:15 PM |
Notes: 27 Gypsum:
4 Epsom salt:
2 Table salt:
7 Slaked Lime:
Mash pH *: 5.52
RO Water
Mashed in with 14 gallons |
|
|
Backcrack's ESB
|
Strong Bitter
|
5.5 Gallons |
1.054 |
1.014 |
5.3 |
37.53 |
14.96 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2016 12:53 PM |
| Notes: |
|
|
Sanatorium IPA
|
American IPA
|
23 Litres |
1.067 |
1.016 |
6.72 |
59.67 |
8.15 °L
|
1.5K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 28.3 Litres |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2014 8:56 AM |
| Notes: |
|
|
Black Cherry Wheat
|
Fruit Beer
|
5 Gallons |
1.05 |
1.012 |
5.06 |
14.92 |
4.21 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: Bottling Sugar/Juice |
Priming Amount: 5 oz |
Creation
Date: 4/2/2016 8:57 PM |
| Notes: The ABV will be greatly increased by the addition of the juice. melanoidin |
|
|
Redback Wheat (Cheat)
|
Weissbier
|
5 Gallons |
1.052 |
1.013 |
5.09 |
19.29 |
3.99 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 35 |
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: 1/11/2016 12:22 AM |
Notes: 4 lbs Bavarian Wheat DME
2 lbs Golden Light DME |
|
|
JM Murphy's Cenn Lychee Ale
|
American Brown Ale
|
5.5 Gallons |
1.067 |
1.017 |
6.63 |
73.52 |
19.81 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.049 |
Efficiency: 82 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 76 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2015 1:14 AM |
| Notes: OG 1.068 |
|
|
Smoked Mild
|
Other Smoked Beer
|
11.5 Litres |
1.043 |
1.011 |
4.23 |
20.55 |
20.74 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/16/2015 9:57 AM |
| Notes: |
|
|
Tropical Deconstuction
|
American IPA
|
5.5 Gallons |
1.055 |
1.012 |
5.67 |
76.58 |
4.79 °L
|
1.5K |
2 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2015 12:42 PM |
| Notes: |
|
|
Apricot Rhubarb Berlinerweisse
|
Weizen/Weissbier
|
5.5 Gallons |
1.04 |
1.007 |
4.3 |
7.26 |
2.97 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 6/17/2015 1:47 PM |
| Notes: This is one of the best Brews I have ever made. Notes on Sour Mash: Steam sterilized pot for sour mashing by boiling 1 inch of RO in it for 15min with lid on then dumping out the RO before adding mash. Fruit in the secondary is optional. If adding fruit add in pectinase directly to fruit while chopping in food processor or in secondary. |
|
|
074: Sorachi Cream Ale
|
Cream Ale
|
44 Litres |
1.05 |
1.014 |
4.62 |
41.01 |
3.02 °L
|
1.5K |
0 |
|
|
Author:
|
|
Alpha Project
|
|
| Boil
Size: 48 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 80 |
Mash Thickness: 2.5 |
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: 4/20/2015 3:36 PM |
Notes: Brewed: 23/04/15
Named: Sorachi Cream Ale
FR: 1.079
PB: 1.045
OG: 1.049
pH 5.5
FG: 1.010
ABV: 5.12%
28/04 - 1.021
29/04 - 1.016
05/05 - 1.010 Cold Crash
Duty Paid: £16.91 May 15 |
|
|
Red IPA, Version 3
|
American IPA
|
5.5 Gallons |
1.058 |
1.016 |
5.47 |
75.9 |
18.69 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 11/29/2014 1:23 PM |
| Notes: |
|
|
Go Live 2, Heart Attack 1 IPA
|
American IPA
|
11 Gallons |
1.063 |
1.018 |
5.92 |
55.99 |
9.43 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 9/24/2014 1:05 AM |
Notes: 15 lb American - Pale 2-Row 37 1.8 53.6%
3 lb German - Pilsner 38 1.6 10.7%
2 lb American - Caramel / Crystal 10L 35 10 7.1%
2 lb American - Pale 6-Row 35 1.8 7.1%
2 lb German - CaraFoam 37 1.8 7.1%
2 lb German - Carapils 35 1.3 7.1%
2 lb American - Caramel / Crystal 40L 34 40 7.1%
|
|
|
|
|