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Red X Citra SMASH

05 May 2021
  1. Water:
    • 19 liters in the fermenter
    • Mash for 60 minutes with 19 liters at 62°C
    • Mash for 15 minutes at 68°C
    • Mash for 1 minute at 78°C
    • Sparge up to 24 liters at 80°C
    • 1/2 tablet of Protofloc, boil for 15 minutes
    • Boil for 60 minutes
  2. Grain bill:
    • 4.0 kg BESTMALZ Red X malt, milled yesterday at 1.40 mm
  3. Hops:
    • 25 g Citra, 12.5% alpha acids, boil for 60 minutes
    • 75 g Citra, dry hopping for 3 days pending
  4. Yeast:
  5. Parameters:
    • 70% efficiency
    • Measured 1046 OG with Brix refractometer
    • 1010 FG pending
    • 4.7 % ABV pending

Kölsch

30 Apr 2021
  1. Water:
    • 19 liters in the fermenter
    • Mash for 60 minutes with 19 liters at 65°C
    • Mash for 15 minutes at 72°C
    • Mash for 1 minute at 78°C
    • Sparge up to 24 liters at 80°C
    • 1/2 tablet of Protofloc, boil for 15 minutes
    • Boil for 60 minutes
  2. Grain bill:
    • 4.0 kg Weyermann Pale Ale malt, bought from beer-bg milled today at 1.40 mm
  3. Hops:
    • 50 g Tettnang, 3.8% alpha acids, boil for 60 minutes
  4. Yeast:
  5. Parameters:
    • 76% efficiency
    • Measured 1051 OG with Brix refractometer
    • 1014 FG
    • 4.9 % ABV

Philly Gose

29 Apr 2021
  1. Water:
    • 19 liters in the fermenter
    • Mash for 60 minutes with 19 liters at 65°C
    • Mash for 15 minutes at 72°C
    • Mash for 1 minute at 78°C
    • Sparge up to 24 liters at 80°C
    • 1/2 tablet of Protofloc, boil for 15 minutes
    • 21 g Celtic Sea Salt, boil for 10 minutes
    • Boil for 60 minutes
  2. Grain bill:
    • 2.0 kg Weyermann Pale Ale malt, bought from beer-bg milled today at 1.40 mm
    • 2.0 kg Viking Wheat malt, bought from napravisibira
    • 0.5 kg Flaked Oats
  3. Hops:
    • 25 g Saaz, 3.7% alpha acids, boil for 30 minutes
  4. Yeast:
  5. Parameters:
    • 65% efficiency
    • Measured 1049 OG with Tilt hydrometer
    • 1010 FG pending
    • 5.2 % ABV pending

Cocoa Psycho clone

27 Apr 2021
  1. Water:
    • 19 liters in the bucket fermenter
    • Mash for 60 minutes with 19 liters at 65°C
    • Mash for 15 minutes at 72°C
    • Mash for 1 minute at 78°C
    • Sparge up to 24 liters at 78°C
    • 1/2 tablet of Protofloc, boil for 15 minutes
    • Boil for 60 minutes
  2. Grain bill:
    • 5.0 kg Weyermann Pale Ale malt, bought from beer-bg milled yesterday at 1.40 mm
    • 1.0 kg Viking Smoked malt
    • 1.0 kg Viking Wheat malt
    • 1.0 kg Viking Chocolate Dark malt
    • 0.2 kg Viking Caramel 400 malt
    • 0.2 kg Viking Caramel 150 malt
  3. Hops:
    • 75 g Cascade, 7.5% alpha acids, boil for 60 minutes
    • 25 g Cascade, 7.5% alpha acids, boil for 30 minutes
  4. Additions:
    • 25 g Cocoa beans, boil for 10 minutes
    • 25 g Coffee, boil for 10 minutes
    • 25 g Cocoa beans, after fermentation
    • 25 g Coffee, after fermentation
  5. Yeast:
  6. Parameters:
    • 60% efficiency
    • Measured 1082 OG with hydrometer
    • 1019 FG pending
    • 8.5 % ABV pending

Two Bretts Ale

13 Apr 2021
  1. Water:
    • 19 liters in the keg fermenter
    • Mash for 60 minutes with 19 liters at 67°C
    • Mash for 15 minutes at 72°C
    • Mash for 1 minute at 78°C
    • Sparge up to 24 liters at 80°C
    • 1/2 tablet of Protofloc, boil for 15 minutes
    • Boil for 60 minutes
  2. Grain bill:
    • 3.0 kg Maris Otter malt, bought from true.beer milled yesterday at 1.40 mm
    • 0.5 kg Viking Caramel 30
    • 0.5 kg Viking Caramel 50
    • 0.5 kg Viking Wheat malt
    • 0.5 kg Flaked Oats
  3. Hops:
    • 25 g Columbus, 15.8% alpha acids, boil for 30 minutes
  4. Yeast:
    • SafAle S-33 yeast
    • WLP644 Saccharomyces brux-like Trois (past best before date)
    • WLP648 Brettanomyces bruxellensis Trois Vrai (past best before date)
  5. Parameters:
    • 68% efficiency
    • Measured 1056 OG with hydrometer
    • 1006 FG pending
    • 6.6 % ABV pending
    • Age for 1 year pending