Guava Mochi IPA
|
American IPA
|
2.75 Gallons |
1.071 |
1.022 |
6.4 |
101.82 |
5.72 °L
|
1.1K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2018 1:53 PM |
Notes: |
|
Strawberry Blonde
|
Blonde Ale
|
5 Gallons |
1.067 |
1.017 |
6.48 |
27.07 |
6.62 °L
|
1.1K |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/22/2017 10:04 PM |
Notes: |
|
Founder's Breakfast Stout Clone
|
American Stout
|
5.25 Gallons |
1.075 |
1.014 |
7.98 |
44.98 |
50 °L
|
1.1K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.131 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 1/15/2017 6:34 PM |
Notes: Due to the chocolate added at the end of the boil, make sure to top up the
batch volume to 5.25 gallons, as there will be quite a loss to trub in the
fermenter. The first addition of coffee is in the boil, and the grounds can be
loosely bagged in a hops bag and added at flame out, to steep in the wort. It
is recommended to do a secondary fermentation on this beer, to get it off of
the trub and coffee grounds, and it can be racked onto the second coffee
addition (cold brewed). The second coffee addition is 2 ounces of coarsely
ground coffee, brewed with 12 ounces of water, cold brewed and added at
secondary fermentation. If not doing a secondary, the second coffee addition
can be added at bottling time. Due to the high starting gravity of this beer,
we recommend purchasing two packages of yeast or to make a yeast
starter. Aerate the cooled wort thoroughly, to ensure a healthy
fermentation. |
|
Poopy Pants Porter
|
Robust Porter
|
6 Gallons |
1.094 |
1.024 |
9.26 |
0 |
50 °L
|
1.1K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 72 |
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: 10/9/2015 6:59 AM |
Notes: Malting co. of Ireland Stout Malt use, not UK Roasted Barley - there was no option. |
|
Public Enemy Grapefruit Wheat Ale
|
Weissbier
|
5 Gallons |
1.046 |
1.011 |
4.54 |
12.05 |
4.01 °L
|
1.1K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2016 8:59 PM |
Notes: 1. Sanitation : It is important to thoroughly clean and sanitize all of your brewing equipment.
2. Making the Wort : Begin by heating 2.5 gallons of water in your Brew Pot. While the water is heating, place your
"Specialty Grains", which should be crushed, into a "Grain Bag". Tie a knot at one end of the "Grain
Bag" leaving room for the grains to be loose in the bag. When the water reaches a temperature of
150° to 160°F (max temp.), place the "Grain Bag" into your Brew Pot. Steep your grains at this temperature
for 20 minutes. After 20 minutes, remove the "Grain Bag" from the pot. Do not squeeze the bag,
just let the liquid drain from the bag into the pot. The water is now "Wort" at this point.
3. Boiling the Wort : Bring the "Wort" to a boil. It should be a rolling boil, be careful to avoid a "Boil Over". Remove the
"Wort" from the heat. Add all of the included "Fermentables" to the "Wort". Stir the "Fermentables"
into the "Wort" until it has all dissolved, making sure none of it is sitting on the bottom of the pot.
Return the Brew Pot to heat and return the "Wort" to a boil. .
4. Boil Hops : If using "Hop Bags", put the Boil Hops into a "Hop Bag" and tie loosely at one end. Add these to the
boiling "Wort". You have now added the Bittering Hops. Continue to Boil this for 60 minutes.
5. Boil Termination : After 60 minutes, remove heat source from the Brew Pot. Now it is time to cool the "Wort" to 70°F.
This can be accomplished by using a "Wort Chiller".
6. Add Water : Siphon your cooled "Wort" from the brew pot into your fermenter. Be careful not to transfer heavy
sediment from the brew pot into the fermenter. Add enough water to bring the Wort to 5 gallons.
Stir the 5 gallons of "Wort". At this time, take a Hydrometer reading to record the Original Gravity.
7. Begin Fermentation: Add the yeast to the "Wort" surface. Firmly secure your fermenter lid and add the airlock. The ideal
temperature for fermentation is 64°- 72°F. The "Wort" will begin to ferment within 24 hours.
When fermentation is complete, take another hydrometer to record the Final Gravity.
8. Secondary Clean and sanitize a secondary fermenter. Rack your beer into the fermenter and leave for one
Fermentation : week. If using single stage fermentation, leave beer in the primary fermenter for another week.
JDFlow from HBT:
I've brewed two Witbiers with grapefruit. Add the fruit in secondary. Use two large grapefruits for 5 gallons, 3 if you want the flavor to be in the forefront. Zest both grapefruits, you want as little pith (the white membrane under the zest) as possible. Pith is very bitter and it will come through badly in your beer. Put the zest in a pan and juice both grapefruits on top of it. Then boil the zest in the juice until you have a syrup. Put the syrup and zest in the bottom of your secondary. Rack your beer onto it and leave it for at least one week. Amazing results. |
|
Haze Phazer IPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.067 |
1.013 |
7.17 |
41.85 |
3.13 °L
|
1.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 20 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/12/2021 3:57 PM |
Notes: |
|
Hard Cranberry Lemonade
|
No Profile Selected |
5 Gallons |
1.058 |
1.006 |
6.8 |
0 |
2.1 °L
|
1.1K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.096 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2016 4:49 AM |
Notes: 7 Minute Maid lemonade (53 oz sugar)
At Kegging:
1 bottle cranberry flavoring (4 oz)
1 bottle r.w knudson just cranberry (32 oz)
|
|
Snooch Spit Stout
|
American Stout
|
5 Gallons |
1.061 |
1.017 |
5.88 |
34.06 |
40 °L
|
1.1K |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: Corn Sugar |
Priming Amount: .75 cup |
Creation
Date: 6/30/2013 6:09 PM |
Notes: |
|
Dundalk Irish Heavy
|
Irish Red Ale
|
5 Gallons |
1.061 |
1.016 |
5.88 |
37.49 |
20.02 °L
|
1.1K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
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: 3/12/2016 8:26 PM |
Notes: |
|
Irish Chocolate Stout
|
Foreign Extra Stout
|
5.5 Gallons |
1.047 |
1.013 |
4.51 |
221.9 |
25.38 °L
|
1.1K |
0 |
|
Author:
|
|
ole german
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: destrose |
Priming Amount: 3/4 cup |
Creation
Date: 8/28/2015 9:00 PM |
Notes: Add 1 teaspoon of Irish Moss at 15 minutes. Add 1 and 1/2 tsp of pure vanilla to primary. |
|
Without
|
Witbier
|
8 Litres |
1.04 |
1.011 |
3.82 |
17.98 |
3.56 °L
|
1.1K |
1 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/8/2015 7:49 AM |
Notes: Steeping grains were sour-mashed and boiled instead of steeped. |
|
Cider 3
|
Common Cider
|
2.5 Gallons |
1.002 |
1 |
0.17 |
0 |
0.8 °L
|
1.1K |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.002 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2015 6:45 PM |
Notes: 10/10 - Combined ingredients. Pitched yeast.
Fermentation at 68F
|
|
Pete's Citra Pale
|
American Pale Ale
|
23 Litres |
1.048 |
1.009 |
5.09 |
49.02 |
7.14 °L
|
1.1K |
1 |
|
|
Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.122 |
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: 6/22/2015 8:43 AM |
Notes: |
|
Bang Your Head... (EX)
|
Specialty IPA: Brown IPA
|
5 Gallons |
1.06 |
1.018 |
5.4 |
68.98 |
18.28 °L
|
1.1K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.099 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3/4 Cup |
Creation
Date: 12/24/2016 10:36 PM |
Notes: |
|
Cluster Fugg
|
American Pale Ale
|
20 Litres |
1.045 |
1.01 |
4.53 |
41.76 |
6.22 °L
|
1.1K |
1 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.018 |
Efficiency: 45 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/1/2015 2:15 PM |
Notes: |
|
Cerveza??
|
Classic American Pilsner
|
6 Gallons |
1.045 |
1.009 |
4.8 |
9.27 |
1.97 °L
|
1.1K |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 30 |
Boil Gravity: 1.053 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn sugar |
Priming Amount: 6 oz |
Creation
Date: 1/22/2017 12:47 AM |
Notes: Seeking a light, citrusy Pilsner fermented with an ale yeast. Adding bitter orange peel trying to replicate a Cerveza. |
|
Amber Extract Beer
|
Special/Best/Premium Bitter
|
1 Gallons |
1.042 |
1.011 |
4.13 |
45.69 |
7.24 °L
|
1.1K |
1 |
|
|
Boil
Size: 0.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2015 11:07 PM |
Notes: |
|
Tripel Style Braggot
|
Braggot
|
11 Gallons |
1.071 |
1.006 |
8.5 |
19.04 |
6.4 °L
|
1.1K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/20/2018 12:04 AM |
Notes: |
|
Pear Cider
|
Common Perry
|
4.75 Gallons |
1.05 |
1.01 |
5.21 |
0 |
0 °L
|
1.1K |
0 |
|
|
Boil
Size: 4.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 11.24 psi |
Creation
Date: 12/20/2019 3:59 AM |
Notes: **1/2/2020- I stopped fermentation with 8g of a sorbate/sulfite mix from a wine kit and added 1qt of Pear Juice in to back sweeten. Then cold-crashed and kegged and after 4 months it is amazing! I bottled the whole keg in order to make room in the keezer, and also because it's not an everyday drinker.
12/19/2019- Made this with 1.75G of Apple Juice and 3G of Pear. Unfiltered, unpasteurized. Ascorbic Acid in juice, but shouldn't be a problem. It was poured onto a WL-007 Dry English Ale yeast cake. Fermentation started in about 1-2 hours. NOTE: The sugar is not really added to the recipe, the OG here was lower than my measurements. |
|
Imperial BriPA
|
Imperial IPA
|
7 Gallons |
1.082 |
1.023 |
7.74 |
109.21 |
9.6 °L
|
1.1K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/15/2013 1:22 AM |
Notes: |
|
|
|