|
Michigan Bitter
|
Strong Bitter
|
5 Gallons |
1.05 |
1.012 |
4.91 |
0 |
13.63 °L
|
123 |
0 |
|
|
Author:
|
|
Magic Hand Social Club
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/25/2024 3:57 AM |
| Notes: |
|
|
Smoke In The Water
|
Rauchbier
|
5.5 Gallons |
1.056 |
1.01 |
6.02 |
12.84 |
16.42 °L
|
123 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 7/6/2025 5:41 PM |
| Notes: https://www.homebrewersassociation.org/homebrew-recipe/kaltrauch-rauchbier/ |
|
|
Hull Melon Kolsch
|
Kölsch
|
24 Litres |
1.045 |
1.009 |
4.82 |
25.49 |
2.88 °L
|
123 |
0 |
|
|
|
| Boil
Size: 32.31 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 78 |
Mash Thickness: 4 |
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: 4/29/2025 1:24 PM |
| Notes: |
|
|
Kolsch
|
Kölsch
|
10.5 Gallons |
1.05 |
1.012 |
5 |
18.94 |
3.55 °L
|
123 |
1 |
|
|
|
| Boil
Size: 12.49 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 10.62 psi |
Creation
Date: 3/31/2025 5:54 PM |
Notes: Ferment between 68 to 72 degrees at 1 bar (15psi) using a spunding valve.
Amount of Gelatin for 5 Gallons
Typical dosage: 1 teaspoon of unflavored gelatin (e.g., Knox brand) per 5 gallons of beer is a common and effective amount. This translates to roughly 2.5–3 grams if you're measuring by weight.
For your 5-gallon Kölsch, 1 teaspoon should suffice, though you can adjust slightly (e.g., 1.5 teaspoons) if your beer is particularly hazy and you want extra clarification.
Process
Sanitize Equipment: Before starting, sanitize anything that will touch the beer (e.g., measuring spoon, small bowl, whisk or fork, and any funnel or syringe you might use to add the gelatin to the keg).
Prepare the Gelatin:
Measure 1 teaspoon of unflavored gelatin into a small, clean bowl or cup.
Add about 1/4 cup (60 mL) of cold water (ideally distilled or pre-boiled and cooled) to the gelatin. Let it sit for 5–10 minutes to "bloom" (it will absorb water and swell).
Heat the Mixture:
Gently heat the bloomed gelatin mixture to dissolve it. You can do this by:
Microwaving it in short bursts (5–10 seconds at a time) until it reaches about 150°F (65°C). Stir between bursts to ensure it dissolves fully. Do not boil—boiling (above 170°F/77°C) can reduce gelatin's effectiveness.
Alternatively, heat it on the stovetop in a small saucepan over low heat, stirring until fully dissolved.
The result should be a clear, smooth liquid with no granules remaining.
Cool Slightly: Let the dissolved gelatin cool to around 80–100°F (27–38°C) so it’s not too hot when added to your cold beer (to avoid thermal shock or off-flavors).
Add to the Keg:
Since your Kölsch is already kegged and chilled to 32°F, open the keg lid carefully (release any pressure first) and pour the gelatin solution directly into the beer. If you’re worried about contamination, you can use a sanitized syringe or funnel to inject it through the liquid port instead.
Gently swirl or rock the keg to mix the gelatin evenly, but avoid excessive agitation since the beer isn’t carbonated yet.
Seal and Wait:
Reseal the keg and let it sit at 32°F for 2–7 days. The gelatin will bind to yeast, proteins, and haze-causing particles, pulling them to the bottom of the keg as sediment. For a Kölsch, 48–72 hours is often enough, but longer (up to a week) can yield even clearer results.
Force Carbonate:
After the settling period, proceed with force carbonation. Use your preferred method (e.g., 10–12 PSI at 32°F for about 7–10 days for a Kölsch, or a faster burst-carbonation approach). The sediment should stay at the bottom during this process.
When you draw the first few pours, they might contain some sediment—discard these until the beer runs clear.
Tips
Temperature: 32°F is ideal for gelatin to work efficiently, as cold temperatures enhance flocculation.
Timing: Adding gelatin post-kegging but pre-carbonation, as you’re doing, is a great approach—it minimizes disturbance of the sediment later.
Clarity: Kölsch is traditionally bright but not crystal-clear like a Pilsner, so don’t overdo the finings if you want to preserve its slight natural haze.
That’s it! Your Kölsch should be noticeably clearer after this process, with a clean, crisp presentation. Let me know if you’ve got questions about tweaking it further!
|
|
|
Munich Helles
|
Munich Helles
|
5.5 Gallons |
1.048 |
1.011 |
4.84 |
25.86 |
5.17 °L
|
123 |
1 |
|
|
|
| Boil
Size: 7.3 Gallons |
Boil Time: 75 |
Boil Gravity: 1.04 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 10.1 psi |
Creation
Date: 3/14/2025 3:33 PM |
| Notes: |
|
|
Helles On Wheels
|
Munich Helles
|
5 Gallons |
1.05 |
1.015 |
4.58 |
18.49 |
3.86 °L
|
123 |
1 |
|
|
|
| Boil
Size: 6.54 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
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: 2/13/2025 2:34 AM |
| Notes: |
|
|
Wissbier Ola Calavera
|
Weissbier
|
320 Litres |
1.043 |
1.009 |
4.48 |
10.07 |
3.87 °L
|
123 |
0 |
|
|
|
| Boil
Size: 363.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
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: 1/28/2025 2:55 PM |
| Notes: |
|
|
Dragons Milf
|
Scottish Heavy
|
5.5 Gallons |
1.104 |
1.027 |
10.16 |
50.03 |
44.89 °L
|
123 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.076 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: -3.91 psi |
Creation
Date: 12/28/2024 5:15 PM |
| Notes: |
|
|
Combined - Hefeweizen
|
Weissbier
|
6 Gallons |
1.053 |
1.014 |
5.15 |
12.32 |
3.42 °L
|
123 |
0 |
|
|
Author:
|
|
Brett
|
|
| Boil
Size: 7.79 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 85 |
Mash Thickness: 2 |
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: 11/19/2024 9:41 PM |
| Notes: |
|
|
English Ale
|
Ordinary Bitter
|
50 Litres |
1.037 |
1.011 |
3.41 |
31.5 |
8.12 °L
|
123 |
0 |
|
|
|
| Boil
Size: 56.72 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2024 7:25 PM |
| Notes: |
|
|
Awesome Recipe
|
Weissbier
|
1400 Litres |
1.048 |
1.015 |
4.42 |
16.83 |
2.79 °L
|
123 |
0 |
|
|
|
| Boil
Size: 1450 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 82 |
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: 7/25/2023 11:04 PM |
| Notes: |
|
|
Wild Wild Hops (SMaSH BGA)
|
British Golden Ale
|
32.5 Litres |
1.046 |
1.008 |
4.99 |
23.91 |
3.82 °L
|
123 |
2 |
|
|
|
| Boil
Size: 37 Litres |
Boil Time: 76 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 3.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: 0.73 bar |
Creation
Date: 10/22/2024 5:40 PM |
Notes: Wild hops (Humulus Lupulus) AA estimated by local experience.
Wild hops region: Czechia, Litomeřice (Třeboutice), own cottage garden. Fresh, dried, vaccumed, 1 week storage in cold condition. |
|
|
Quinc-y Jones (American Amber) - 30L
|
Blonde Ale
|
30 Litres |
1.023 |
1.006 |
2.28 |
0 |
12.03 °L
|
123 |
0 |
|
|
|
| Boil
Size: 37.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.019 |
Efficiency: 70 |
Mash Thickness: 3.5 |
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: 9/11/2024 4:42 PM |
Notes: WATER
Ca 50 ppm, Mg < 10 ppm, Na < 10 ppm, SO4 60 ppm, Cl 40 ppm, HCO3 < 10 ppm
ADDITIONAL INGREDIENTS
0.5 tablet Whirlfloc @ 10 min
0.5 tsp. (1.5 g) yeast nutrient @ 5 min
250 g (0.6 lb.) dulce de membrillo (quince paste) @ flameout
110 g (3.9 oz.) corn sugar (if bottle conditioning) to 2.4 vol. of CO2
Specifications:
Yield: 19 liters (5 US gal.)
Original Gravity: 1.055 (13.6°P)
Final Gravity: 1.013 (3.3°P)
ABV: 5.5%
IBU: medium-low
SRM: 13 SRM
Directions:
Mash at 66°C (151°F) and adjust pH to 5.2–5.5. Rest for 60 minutes. If sparging, do so at 75–78°C (167–172°F). Collect enough wort in the kettle to yield enough wort to achieve 5 gallons (19 liters) in the fermenter.
Boil the wort vigorously for 60 minutes, adding the hops, Whirlfloc, and yeast nutrient as per the indicated schedule.
After the 60-minute boil, turn of the heat and add first the dulce de membrillo paste: cut it into slices and add slowly, waiting for each piece to dissolve before adding the next. Then make the whirlpool hop addition and let steep for 5 to 10 minutes before chilling the wort
Chill the wort to 20 °C (68°F) and transfer to the fermenter. Aerate thoroughly and pitch the yeast. Increase fermentation temperature 1 °C (1.8°F) each day.
Add the dry hops as per the indicated schedule.
After 3 days with no yeast activity (no gravity change), cold crash and chill the beer to as close to 0°C (32°F) as you can. Keep chilled for a week or two prior to bottling/kegging. |
|
|
Awesome Recipe
|
English IPA
|
2200 Litres |
1.051 |
1.013 |
4.98 |
0 |
2.92 °L
|
123 |
0 |
|
|
|
| Boil
Size: 2400 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 90 |
Mash Thickness: 3.65 |
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: 9/4/2024 7:12 PM |
| Notes: |
|
|
Profound Porter
|
English Porter
|
5.5 Gallons |
1.047 |
1.009 |
4.95 |
45.59 |
38.25 °L
|
123 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 51 |
Mash Thickness: 1.75 |
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: 8/25/2024 8:11 PM |
| Notes: |
|
|
Helles
|
Munich Helles
|
12 Gallons |
11.793 |
3.117 |
4.63 |
19.46 |
2.92 °L
|
123 |
0 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 90 |
Boil Gravity: 10.5 |
Efficiency: 75 |
Mash Thickness: 2.2 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/20/2024 5:16 PM |
| Notes: |
|
|
Irish Red Ale
|
Irish Red Ale
|
20.8 Litres |
1.045 |
1.011 |
4.4 |
0 |
16.21 °L
|
123 |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 7/12/2024 3:41 AM |
| Notes: |
|
|
Awesome Recipe
|
Weissbier
|
5.5 Gallons |
1.045 |
1.011 |
4.48 |
9.25 |
3.31 °L
|
123 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2024 7:34 PM |
| Notes: |
|
|
North Cro Irish Red
|
Irish Red Ale
|
5.25 Gallons |
1.053 |
1.013 |
5.33 |
14.74 |
15.83 °L
|
123 |
1 |
|
|
|
| Boil
Size: 7.63 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 7.22 psi |
Creation
Date: 3/23/2024 5:55 PM |
Notes: 4 days before...
Made 1 L starter for yeast, will need a second step to have sufficient cells. Add second step, 1L more wort, after 48 hours (Sat morning will work.).
Day Before...
Prepare water; filter/dechlorinate, add 1/2 Campden tablet. total 8.4 gallons of filtered Carencro water in kettle. Add all minerals and acid now. Check pH.
Initial pH of brewing water: ________
Note: Measuring pH here is just for the record. The important thing is the benchmark pH taken 20 minutes after the mash is underway,
______________________________________________________________________
Brew Day...
MASH-IN
Equipment pump is turned off; all water is in kettle and not yet in hoses.
Heat mash water to 3 degrees hotter than desired strike temperature. Remember, the pump is NOT on at this time!
Initial water temp: 154 deg F
Mash temp stabilizes at: 151 deg F
TURN OFF HEAT! Make sure the heat is turned off!
Quickly add all crushed grains to 154 deg F water, and stir rapidly. When temp is stabilized at 151 deg F, put lid on kettle and hold for 5 MINUTES. THEN, Open system, START PUMP, to allow water to flow AT A SLOW RATE through hoses for an additional 5 minutes
______________________________________________________________________
Saccharification Rest (60 min)
Saccharification rest begins now. Water is now flowing and recirculation needs to be set at about 0.5 gal/min flow rate. Monitor flow rate so it stays about this level.
Mash pH is taken after 10 minutes, after this rest begins, as mash was begun at mash-in, which took place for 10 minutes.
Mash pH after mash-in (10 min): ________
If needed, adjust pH to 5.4.
Acid added? YES or NO. If yes, how much ___________
_____________________________________________________
For the record...
Near the end of the 60 min (about 50 min), take pH reading.
pH reading near end of mash: ______________
Adjusted pH (if necessary): ____________
____________________________________________________________________
Vorlauf/Mash-Out
With recirculation and heat still going, raise temp of recirculating mash to 168 deg F.
ADD DARK GRAINS NOW.
Hold temperature here for the 15 minute duration.
For the last 5 minutes of the Vorlauf, slow down the flow rate to a minimal amount, to allow grains to completely settle.
______________________________________________________________________
RAISING THE GRAIN BASKET
Lift grain basket from kettle and securely hang to pot, using the attachments provided. Allow to completely drain, may be 5 minutes or more.
_____________________________________________________________________
BOIL
FIRST, MEASURE PRE-BOIL pH AND PRE-BOIL GRAVITY.
PRE-BOIL pH: ________
PRE-BOIL GRAVITY: ___________
With Brew Commander set for the boil program, it's time to begin.
Add FWH (first wort hops) hop addition at this time.
With power at 100%, begin raising temperature to boiling, monitoring carefully. When boiling commences, lower power to 85%, and lower than that if necessary.
When it appears that there is no danger of boil over, allow boiling to continue for the 60 minute duration. Continue to monitor throughout the boil.
20 minutes to End of Boil
Add Five Star® Super Moss. Make sure to use 1/3 tsp Super Moss.
10 minutes to End of Boil
Second hop addition. ADD SERVOMYCES.
End of Boil
SHUT OFF HEATER.
______________________________________________________________________
WHIRLPOOL
The whirlpool step is like a moving "hop stand."
Terminator Wort Chiller is in place with hoses and 3-way valve, which is set to send wort through chiller and then through whirlpool setup. Do the following steps...
Whirlpool temp needs to be stabilized at 175 deg F. To make this happen, with whirlpool in place and wort flowing through chiller, turn on the hose water until it is coming out the exit end of chilling water hose, then shut off water. Wort temp will continue to drop.
When wort temp is close as possible to 175 deg F, add the whirlpool hops, then continue whirlpool recirculation for 15 minutes.
At end of 15 minutes time duration, turn chilling water back on, use ice chiller if necessary, and set flow rate to slow and steady. Cool down to as cold as you can get it. Now, it's time to transfer wort to fermentor.
_____________________________________________________________________
Oxygenation/Transfer to Fermenter
With all oxygenation set up and transfer hoses in place, via 3-way valve transfer wort to fermenter as it is being oxygenated. When done, close fermenter, then prepare to pitch the yeast.
_____________________________________________________________________
PITCHING THE YEAST
Add the decanted yeast culture to the fermentor. Carefully maintain sanitation.
TILT HYDROMETER
Drop the SANITIZED Tilt Hydrometer into the fermenter. This is how you will monitor fermentation temperature and gravity as beer ferments.
Maintain fermentation temperature of 68 deg F until gravity drops to 1.016, then raise it up to 70 deg F for 2 days.
___________________________________________
CRASH COOL THE FERMENT
Slowly, over several days days, lower temperature of ferment to about 38 deg F.
Hold at 38 deg F or lower, but not lower than 35 deg F.
___________________________________________
TRANSFER TO KEG
Using oxygen-free techniques, transfer beer from fermenter to keg.
___________________________________________
CARBONATE BEER
Using the Blichmann Quick Carb, carbonate to 2.25 vol (medium level carbonation). |
|
|
Awesome Recipe
|
Märzen
|
23 Litres |
1.052 |
1.012 |
5.16 |
11.36 |
4.02 °L
|
123 |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/13/2023 1:24 AM |
| Notes: |
|
|
|
|