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Title

Style

Size

ABV

IBU

Color

Method

Views

Brewed

Rating

DARKmatter Vanilla Port...

Robust Porter

48 Gal

6.34%

27.86

1.065

1.017

34°L

All Grain

Title: DARKmatter Vanilla Porter

Author:

Oyster Creek Brewing

Boil Size: 55 Gal

Boil Time: 60

Boil Gravity: 1.057

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: 10/08/2018 12:52 PM

Notes: N/A

G46 Sour IPA Citra Mosa...

American IPA

48 L

7.38%

19.59

1.08

1.024

4.5°L

All Grain

324

Title: G46 Sour IPA Citra Mosaic - Give Tolerance a Chance

Author:

JohnnyAH

Boil Size: 56 L

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: sugar

Priming Amount: 200

Creation Date: 03/26/2018 01:09 PM

Notes: 2:1 Lachancea T. to London Fog

Lachancea dregs in 0.5L starter
Step to 2L starter
Step again to 2.5L starter = 0.60 M cells/ml/° P

London Fog: 1 vial stepped into 1.5L starter = 0.32 M cells/ml/° P

Total = 1.0 M cells/ml/° P

Preheat mashtun with 35L liquor
Addition of 450g oat husks to aid filtration due to oat content of grist

Mash in slightly higher than intended at 70ish adjustment with ~5L of cold liquor to get temp to 66. RIMS. Mash in started at 14.05. Mash intended for 75 minutes.

4g of gypsum added to water pre-mash to aid extraction without dramatically increasing buffering capacity to try and help the acidity production of lachancea during fermentation

Lactic acid addition at 60 minutes (pre addition reading at 5.5) to alter to 5.3 (10ml of 80% Lactic acid)

75 minutes temperature of mash raised to 72
Sparge temp 80 pH adjusted to 5.5
Pre boil volume = 54L

pH adjustment to 4.95 during boil w/ 12ml lactic acid
400g hop addition once cooled 78 whirlpool 45 minutes. Cooled to 67 naturally. In line aeriation at 1 bar pressure using carbstone in sabco heat exchanger

pH of 5.1 at pitch
Pitch at 17.5

Flødepus

Cream Ale

47.5 L

6.11%

26.7

1.059

1.012

4.73°L

All Grain

122

Title: Flødepus

Author:

Lea Gardsbryggeri

Boil Size: 60 L

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: corn sugar

Priming Amount: 4.5 oz

Creation Date: 02/22/2018 01:58 PM

Notes: Brygga 6 mars 2018
3 pakker gjær
FG 1010
Batsh nr 68

1600 ml. starter at 1.04

Ferment at 58 to 60 (14,5 -15,5) degrees with
Wyeast 2565,62 to 64 degrees with WLP 029
or 65 to 67 degrees with US-05

attenuation better than expected
finished at 1.011 about 5.3 ABV

carbonate 3 weeks at 68-70 (20-21) degrees
cold condition 1 week in fridge
frothy head,nice lacing

tasty summer beer,easy drinking.
A great beer for the female in your life.

I`ve made this brew 7 times now,and it is a mainstay for my woman.I`ve used US-05
WLP 029 and WYEAST 2565 all with great
results.Used Williamette in place of
saaz and prefer it.Last batch came out
at 6.0 ABV with a modification to my fly sparge setup.Grain bill holds at 11 lbs.

Last batch was with WLP 029,I think Wyeast 2565 was the best of the 3 yeast types that I have used. (just me and swmbo`s thoughts).

Made batch #8 with US-05 on 4-19-13
used 4 Madagascar vanilla beans soaked
in vodka for a week and added to secondary
It added a bit more vanilla flavor.Nice addition for added flavor.Will make this
a regular step in future batches,recipe
has not changed but 2565 rules the brew.

I made batch #9 on 9-22-13.Used original recipe with wyeast 2565, by far the best.
Bottled on 11-1-2013.The only tweak was
adding 12 oz clover honey at flameout.The
Vanilla beans in secondary are the bomb.
Recipe will not change from here on out.
This batch started at 1.057 and finished at 1.01 - 5.51 ABV.It is exactly where I Want it. SWMBO and my friends love it.I like it alot too but I am more of a stout
porter guy.I hope you like it and have good luck with it if you try it. -enjoy-

12-8-2013 Vanilla flavor has mellowed
nicely,lacing last`s till the end of the glass.Very pleased with this batch.

Batch #10 1-23-2015 recipe has not changed
will be bottling in about a week or so.
This brew is our house brew all year,it`s
one for the ladies.Will be ready for St.
Paddy`s day.

batch #10 is long gone.Finally retired and will be moving to Florida in 2 weeks.I will update next batch when I brew in in the heat for the first time,Goodbye Chicago.I hope you enjoy the recipe.-Will be back to brewing soon.

-Cheers-

TANK 7 4 GANG

Saison

47.5 L

6.27%

44.13

1.053

1.005

4.22°L

All Grain

Title: TANK 7 4 GANG

Author:

Lea Gardsbryggeri

Boil Size: 60 L

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 66

Mash Thickness: 3.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 08/03/2019 10:49 AM

Notes: brygga07.07.19

Gang nr 4
Batsh nr.102
Fg 1001
7,7 %

Studen

Dry Stout

47.5 L

5.8%

46.13

1.059

1.015

49.51°L

All Grain

453

Title: Studen

Author:

Lea Gardsbryggeri

Boil Size: 60 L

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 73

Mash Thickness: 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: 01/10/2017 08:08 PM

Notes: Brygga 10.01.17
FG 1022

Aunt Amanda (9th Brewpa...

Saison

47.5 L

5.51%

32.03

1.055

1.013

6.08°L

All Grain

198

Title: Aunt Amanda (9th BrewpartyIL)

Author:

Mogad

Boil Size: 55.1 L

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: 3.1

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: 05/09/2018 09:48 AM

Notes: taken from brooklyn brew shop beer making book, this is the mild recipe. reduced the malt contribution slightly to hit 6%.

i brewed some version of this recipe back in 2012 as my first ever homebrew! Amanda still says to this day that this was her favorite of all my homebrews. So we will have some ready for the next time we see her.

Kølsh V

Kölsch

47.5 L

5.59%

25.83

1.055

1.013

8.03°L

All Grain

271

Title: Kølsh V

Author:

Lea Gardsbryggeri

Boil Size: 65 L

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2017 01:56 PM

Notes: Brygget 21.11.17
Satte gjærstarter på en pakke gjær
FG 1011
Batsh nr 60
Vol: 5,4 %

Studen 4

Dry Stout

47.5 L

4.99%

47.64

1.054

1.016

46.55°L

All Grain

113

Title: Studen 4

Author:

Lea Gardsbryggeri

Boil Size: 60 L

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65.2

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 06/14/2018 02:44 PM

Notes: Brygga 14.06.18
Gang nr 4
4 pakker gjær

Studen 3

Dry Stout

47.5 L

4.83%

48.24

1.053

1.016

49.51°L

All Grain

117

Title: Studen 3

Author:

Lea Gardsbryggeri

Boil Size: 60 L

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65.2

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 01/21/2018 03:36 PM

Notes: Brygga 23.01.18
Gang nr 3
4 pakker gjær
Fg 1018

Tank 7 andre gang

Saison

47.5 L

7.16%

52.53

1.06

1.006

4.98°L

All Grain

230

Title: Tank 7 andre gang

Author:

Lea Gardsbryggeri

Boil Size: 60 L

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 63.4

Mash Thickness: 3.9

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: 01/16/2018 04:21 PM

Notes: brygga 16.01.18
Fg 1001
7,9%

Gang nr 2
Batsh nr 63

Tank 7

Saison

47.5 L

7.8%

46.24

1.066

1.007

5.15°L

All Grain

312

Title: tank 7

Author:

Lea Gardsbryggeri

Boil Size: 50.5 L

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 65

Mash Thickness: 3.9

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: 10/13/2017 05:54 AM

Notes: brygga 24.10
og 1066
fg 1002
8,4%

NEIPA V4

American IPA

47.3 L

6.03%

39.32

1.063

1.017

6.52°L

All Grain

486

Title: NEIPA V4

Author:

Boil Size: 59 L

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 73

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 02/16/2017 06:02 PM

Notes: 1.060 og

Vermont IPA V3

American IPA

47.3 L

6.06%

58.62

1.064

1.018

6.5°L

All Grain

859

Title: Vermont IPA V3

Author:

Boil Size: 59 L

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 73

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2015 10:06 PM

Notes: C'est bin beau mais de la ipa, faut jamais en manquer! Quand meme plusieurs changement pour la v3. Je me suis inspiré d'un grain bill recu sur instagram, sa couleur est folle!

1- ajout de golden promise et de honey malt. Ca devrait aider à donner une teinte orangée et aller chercher petite complexité de plus coté malt.

2- levure yeast bay vermont ale. Ca fit le style mais reconnue pour attenuer moins que supposée... Ça me dérange pas de rester avec la London ale III non plus.

3- meme scedule de houblons mais avec un mix simcoe/amarillo en aromatique/floral, David comfirme les taux de AA quand tu auras le temps. Pournoptimiser la couleur, je crois faire les dry hop dans des sacs. On peut aussi faire un fermenteur sur deux et comparer.

4- j'ai augmenté un peu les quantités de grains pour aller chercher 6%

J'ai d'autres point plus géneraux sur nos méthodes que j'aimerais discuter suite à mes lectures récentes.

--------------------------------------
Notes de brassage
Ph 5.45
1.063 OG

17/01/2017 - premier dry hop
22/01/2017 2e dry hop
Amarillo simcoe = 1.018
Galaxy Mosaic = 1.026 -> Repitch 1 sachet s04 pour terminer le travail. OG final devrait etre 1.016 pour celle-ci.
01

Neipa v5

American IPA

47.3 L

5.81%

41.4

1.056

1.012

6.64°L

All Grain

Title: Neipa v5

Author:

Boil Size: 59 L

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 64

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 06/28/2017 10:38 PM

Notes: 2017-06-22 - FL
- Ajusté les taux d'AA des houblons pour l'inventaire.
-Ajusté le taux d'atténuation de la levure

Il faudra remplacer du galaxy par autre chose...
--------------

1.060 og
FG ??

Imperial chocolate stou...

Russian Imperial Stout

47 L

8.38%

64.77

1.083

1.019

50°L

All Grain

1931

Title: Imperial chocolate stout

Author:

DD$$

Boil Size: 50 L

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 79.5

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 70 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2016 08:12 PM

Notes: the addition of the cocoa powder may have made the beer too bitter. i tried it on day 2 of fermentation and didnt like it, its like bitter dark chocolate. I would add less cocoa powder next time. As a solution, I may add lactose to the finished beer to increase the sweetness. I will keep tasting it and see what happens. Over all however, I think its a good flavor for a mexican chocolate stout.

bitterness faded, but I still think the cocoa added an unwanted edge. I'm adding 1/4 lb of lactose disolved in 2 cups water to the secondary for each 5 gallon.

On 11/22/16 day 11 i racked the beer into the secondary. To one i added 16grams ancho chilies includign seeds, broken apart
6 grams chili de arbol pods, cut open and wit hseeds
1 vailla bean cut open
8g cinnamon sticks broken up
2.2g (1 tbs) nutmeg
and 1/4th lb of lactose dissolved in 2 cups water and boiled

Awesome Recipe

Other Smoked Beer

47 L

5.59%

73.38

1.057

1.014

26.74°L

All Grain

114

Title: Awesome Recipe

Author:

Boil Size: 53 L

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

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: 11/19/2018 09:23 AM

Notes: N/A

Gose à l'orange

Fruit Beer

47 L

49.22%

1.5

1.125

21.64°L

Extract

189

Title: Gose à l'orange

Author:

Boil Size: 50 L

Boil Time: 60

Boil Gravity: 1.47

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: 10/12/2018 06:17 PM

Notes: Mettre le moût dans la bouilloire, mais refroidir à 35degrés Celcius et inoculer les Lactobacillus pendant 15-24 heures

Prendre le pH (pH cible=3,6) en monter en ébullition (pendant 1 heure) en ajoutant le houblon

Refroidir le moût et inoculer les levures (la levure sera Fermentis US-05)

Ajouter les oranges en purée pour la fermentation secondaire

Sorte Får 2

Specialty IPA: Black IPA

47 L

8.15%

78.36

1.075

1.013

36.4°L

All Grain

433

Title: Sorte Får 2

Author:

Lea Gardsbryggeri

Boil Size: 55 L

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 77

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/06/2016 04:14 PM

Notes: Brygga 06.12.16
Tørrhumler etter 7 dager i steden for fire etter anbefaling i "Brygg mer boka".
Glemte sjokoladenips som skulle vert i gryta. Hiver det oppi i lag med tørrhumlingen
Batch 33
FG 1012
Brygget for andre gang
Skal servere dette brygget på Mungåt Ølgjerd ølfestivalen i Egersund
der vi skal ha stand.

Pumpkin Spice Ale

Spice, Herb, or Vegetable Beer

47 L

5.34%

22.73

14.3144

4.44292

12.78°L

All Grain

503

Title: Pumpkin Spice Ale

Author:

mash head

Boil Size: 56 L

Boil Time: 90

Boil Gravity: 12.1

Efficiency: 71

Mash Thickness: 2.6

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/19/2015 08:22 PM

Notes: Bake Pumpkin @ 170°C until soft and caramelized;

Stallen Pils

German Pilsner (Pils)

47 L

5.14%

18.05

1.046

1.007

6.97°L

All Grain

330

Title: Stallen Pils

Author:

Lea Gardsbryggeri

Boil Size: 63 L

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 58

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 03/31/2017 06:50 AM

Notes: Brygget 07.02-17
3 pakker gjær
FG 1009

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