Overview:
| Brew Date: | 05/12/2021 |
| Bottling Date: | |
| OG: | 1.038 |
| FG: | |
| Abv: |
Ingredients: All grain HBC stout kit
Yeast: US-05
General Comments:
#74 Irish Stout
#73 Cider
Overview:
| Brew Date: | 11/09/2021 |
| Decant to Demi Date: | 05/12/2021 |
| OG: | 1.042 |
| FG: | 0.996 |
| Abv: | 6% |
Ingredients:
Yeast:
General Comments:
As of the 5th of December I have decanted into a couple of demijohns and I will revisit in a few months. So far… it tastes fine.
#72 Anchor Steam
Overview:
| Brew Date: | 03/04/2021 |
| Bottling Date: | |
| OG: | 1.052 |
| FG: | |
| Abv: | |
Credit: BYO
Ingredients:
| 4.1kg | Best Pilsen Malt |
| 500g | Best Dark Munich Malt |
| 400g | Crystal – Crushed grain 30 EBC |
| 200g | Chateau Biscuit 50 EBC |
| 25g | Chocolate malt |
| 22g | Northern Brewer @ 60 mins |
| 35g | Northern Brewer @ 15 mins |
| 35g | Northern Brewer @ 1 min |
Yeast:
WHC Irish Liquid Yeast LAX American Ale Yeast
General Comments:
#71 American Porter
Reply
Overview:
| Brew Date: | 12/09/2020 |
| Bottling Date: | 11/10/2020 |
| OG: | 1.054 |
| FG: | 1.016 |
| Abv: | 5% |
Credit: BYO
Ingredients:
| 3.63kg | 2-row pale malt |
| 1kg | Munich malt |
| 0.450kg | Crystal (50 L) |
| .23kg | Crystal (60 L) |
| .23kg | Chocolate malt |
| 113kg | Black malt |
| 113kg | flaked oats |
| 28g | Chinook @ 60 mins |
| 7g | Willamette @ 0mins |
| 7g | Cascade @ 0 mins |
Yeast:
US-05
General Comments:
#70 Room Temperature Lager
Overview:
| Brew Date: | 01/05/2020 |
| Bottling Date: | 22/05/2020 |
| OG: | 1.056 |
| FG: | 1.012 |
| Abv: | 5.8% |
Credit: Basic Brewing
Ingredients:
| 4.5kg Pilsner | ||
| 900g Vienna | ||
| 5.4kg | Total | |
|
Hop Additions | ||
| 28g of Hallertau Mittelfruh @ 60 | ||
| 28g of Hallertau Mittelfruh @ 30 | ||
| 28g of Tettnang @ 30 | ||
| 28g of Tettnang @ 0 | ||
Yeast:
Wyeast 2112
General Comments:
Going to try a room temperature fermentation @ 18c
#69 Ale
Overview:
| Brew Date: | 2019/12/15 |
| Bottling Date: | 2020/01/11 |
| OG: | 1.060 |
| FG: | 1.008 |
| Abv: | 6.8% |
Credit:
Ingredients:
| 4.5 kg bestmaltz 14 ECB | ||
| 1.4 kg pale malt 6 ECB | ||
| 227g caramel 40 or 40 crystal | ||
| 6.2kg | Total | |
Hop Additions: | ||
| 42.5g centennial at 45 mins | ||
| 42.5g centennial at 30 mins |
Yeast: WLP001 – California
General Comments:
#68 Cider Batch 2
Overview:
| Brew Date: | 31/08/2019 |
| Bottling Date: | 29/10/2019 |
| OG: | 1.040 |
| FG: | 1.002 |
| Abv: | 5% |
Yeast:
Wyeast 4766
#67 Cider Batch 1
Overview:
| Brew Date: | 30/08/2019 |
| Bottling Date: | 29/10/2019 |
| OG: | 1.032 |
| FG: | 0.996 |
| Abv: | 4.7% |
Yeast:
Wyeast 4766
#66 Centennial IPA
OG: 1.062
Overview:
| Brew Date: | 01/04/2019 |
| Bottling Date: | 27/04/2019 |
| OG: | T1.060 (1.062) |
| FG: | T1.008 (1.012) |
| Abv: | T6.8% (6.4%) |
Credit: Bell’s Two Hearted Ale
Ingredients:
| 4.5 Kg | Weyermann Pilsner malt | |
| 1.4Kg | Hook Head Irish Pale Malt | |
| 0.227Kg | Best Cara Aromatic Malt EBC 40 | |
| 6.13Kg | Total | |
| Hop Additions | ||
| 43g Centennial @ 45 minutes | ||
| 43g Centennial @ 30 minutes | ||
| 142 Centennial Dry Hop (after 6 days) – 1.014 | ||
Yeast:
Safale US–05
General Comments:
The recipe called for 4g of Gypsum to be added to the boil.
07/04 Add dry hops. Beer is at 1.014.
#65 Oatmeal IPA
OG: 1.058
Overview:
| Brew Date: | 11/11/2018 |
| Bottling Date: | |
| OG: | T1.056 (1.058) |
| FG: | T1.011 (1.008) |
| Abv: | T5.9% (6.5%) |
Credit: www.nationalhomebrewclub.ie
Ingredients:
| 4.00 kg | Minch | |
| 1.00Kg | Oats, Flaked | |
| 0.5Kg | Amber Malt | |
| 5.5Kg | Total | |
| Hop Additions | ||
| 50.00 g Amarillo [9.20 %] – Boil 15.0 min Hop 4 24.1 IBUs 50.00 g El Dorado [15.00 %] – Boil 15.0 min Hop 5 39.3 IBUs 50.00 g Amarillo [9.20 %] – Boil 0.0 min Hop 6 0.0 IBUs 50.00 g El Dorado [15.00 %] – Boil 0.0 min Hop 7 0.0 IBUs 30.00 g Citra [12.00 %] – Boil 0.0 min Hop 8 0.0 IBUs |
||
Hops
Yeast:
Safale US–05
General Comments:
23/11 Checked the gravity, 1.008 (temp 17c). Dry hopped with 50’ish grams of citra.
Marian Brau 