Citra Pale Ale

1. Water:
   • 20 liters in the fermenter
   • Mash for 60 minutes with 19 liters at 62°C
   • Mash for 15 minutes at 67°C
   • Mash for 1 minute at 78°C
   • Sparge up to 24 liters at 78°C
   • 1/2 tablet of Protofloc, boil for 10 minutes
   • Boil for 60 minutes
2. Grain bill:
   • 5.0 kg CHÂTEAU PALE ALE malt, bought from true.beer milled today at 1.40 mm
3. Hops:
   • 25 g Citra, 13% alpha acids, boil for 60 minutes
4. Yeast:
   • SafAle US-05 yeast
5. Parameters:
   • 72% efficiency
   • Measured 1058 OG with Tilt hydrometer
   • 1010 FG
   • 6.4 % ABV

Even More Jesus clone

1. Water:
   • 10 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 10 minutes
   • Boil for 300 minutes
2. Grain bill:
   • 3.0 kg CHÂTEAU PALE ALE malt, bought from true.beer milled yesterday at 1.40 mm
   • 0.5 kg Viking Smoked malt
   • 0.5 kg Viking Chocolate Dark malt
   • 0.5 kg Viking Caramel 400
   • 0.5 kg Flaked Oats
   • 0.5 kg Muscovado Sugar, boil for 10 minutes, bought from Kaufland
3. Hops:
   • 40 g Cascade, 5.5% alpha acids, boil for 60 minutes
   • 30 g Cascade, 5.5% alpha acids, boil for 30 minutes
   • 30 g Chinook, 12.8% alpha acids, boil for 15 minutes
   • 30 g Chinook, 12.8% alpha acids, boil for 0 minutes
4. Yeast:
   • Two packages of 11 g SafAle US-05 yeast
5. Parameters:
   • 65% efficiency
   • Measured 1120 OG with Tilt hydrometer
   • 1035 FG
   • 11.6 % ABV

Dunkel Weiss

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 10 minutes
   • Boil for 60 minutes
2. Grain bill:
   • 2.5 kg CHÂTEAU PALE ALE malt, bought from true.beer milled yesterday at 1.40 mm
   • 0.2 kg CHÂTEAU CHOCOLAT malt
   • 2.5 kg Viking Wheat Malt, bought from napravisibira.com
3. Hops:
   • 50 g Target, 7.5% alpha acids, boil for 10 minutes
4. Yeast:
   • Mangrove Jack’s M20 Bavarian Wheat
5. Parameters:
   • 65% efficiency
   • Measured 1057 OG with Tilt hydrometer
   • 1014 FG pending
   • 5.5 % ABV pending

Note: Should have used caramel malt

Chinook Stout with Muscovado

1. Water:
   • 20 liters in the bucket fermenter
   • Mash for 60 minutes with 19 liters at 68°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 10 minutes
   • Boil for 60 minutes
2. Grain bill:
   • 5.0 kg CHÂTEAU PALE ALE malt, bought from true.beer milled yesterday at 1.40 mm
   • 0.5 kg CHÂTEAU CHOCOLAT malt
   • 0.25 kg CHÂTEAU CAFE malt
   • 0.5 kg Muscovado Sugar, boil for 10 minutes, bought from Kaufland
3. Hops:
   • 100 g Chinook, 12.8% alpha acids, boil for 15 minutes
4. Yeast:
   • SafAle US-05 yeast
5. Parameters:
   • 65% efficiency
   • Measured 1071 OG with Tilt hydrometer
   • 1020 FG
   • 6.8 % ABV

Target Pale Ale

1. Water:
   • 20 liters in the Guten fermenter
   • Mash for 60 minutes with 19 liters at 62°C
   • Mash for 15 minutes at 67°C
   • Mash for 1 minute at 78°C
   • Sparge up to 24 liters at 78°C
   • 1/2 tablet of Protofloc, boil for 10 minutes
   • Boil for 60 minutes
2. Grain bill:
   • 5.0 kg Viking Pilsner Zero malt, bought from napravisibira.com milled yesterday at 1.40 mm
3. Hops:
   • 50 g Target, 7.5% alpha acids, boil for 60 minutes
4. Yeast:
   • SafAle US-05 yeast
5. Parameters:
   • 69% efficiency
   • Measured 1057 OG with Tilt hydrometer
   • 1010 FG
   • 6.2 % ABV

Note: This beer got infected with something that smelled like medicine, it was discarded. Probably the fermenter was not clean after the previous brew. The same recipe was brewed again on 16.09.2020 and was OK.