|
Summer Ale
|
American IPA
|
5.5 Gallons |
1.061 |
1.014 |
6.44 |
15.93 |
5.41 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2014 2:04 AM |
| Notes: |
|
|
Merry Christmas
|
Holiday/Winter Special Spiced Beer
|
19 Litres |
1.049 |
1.011 |
4.99 |
48.81 |
18.14 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2015 5:05 PM |
| Notes: |
|
|
Monarch Of The Glen
|
Mild
|
1 Gallons |
1.057 |
1.018 |
5.32 |
24.68 |
15.49 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/19/2015 9:39 PM |
| Notes: |
|
|
Scotch
|
Strong Scotch Ale
|
5.5 Gallons |
1.08 |
1.023 |
7.49 |
12.2 |
21.48 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 70 |
Boil Gravity: 1.147 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2015 4:00 PM |
| Notes: |
|
|
Weizenbock
|
Weizenbock
|
12 Litres |
1.057 |
1.008 |
6.3 |
19.26 |
17.7 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 75 |
Boil Gravity: 1.085 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: dextrose |
Priming Amount: 167.7 g |
Creation
Date: 10/25/2021 2:37 AM |
| Notes: |
|
|
Double BB American Amber
|
California Common Beer
|
5 Gallons |
1.084 |
1.019 |
8.53 |
25.79 |
22.78 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/2/2014 4:37 PM |
| Notes: I will be combining two brewer's best American Amber kits. I added the wort onto the cake from a Red ale and added one pack of dry yeast that came with the kit. |
|
|
Easy Hopped Cider
|
Common Cider
|
4.7 Gallons |
1.053 |
1.003 |
6.55 |
1.43 |
6.61 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 4.7 Gallons |
Boil Time: N/A |
Boil Gravity: 1.053 |
Efficiency: 90 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 59 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/12/2020 12:50 AM |
Notes: Simple plan for simple stuff:
- Pitch one packet of S-04 into 4 gal of Kirkland brand apple juice @~59f. Keep temperature stable.
- Just after lag phase has ended, mix 1.5-2g Fermaid O into some apple juice, and add with enough juice to top up to 4.7 gal total. This should be on the lower end of the nutrient schedule, hopefully just enough to ward off diacetyl and sulphur.
- Wait until >50% attenuated, and start ramping the temperature a couple of degrees a day to ~68.
- With a couple of points left to go until FG, ~1.007ish, add the dry hops.
- Let dry hop for 4-7 days, cold crashing at FG.
- Rack to serving keg after 24-48 hours at cold crash temperatures.
- Let condition in the fridge, hopefully drink young.
------------------------------------------------------
10/16/20:
Racked after cold crash w/ 7 days hop contact (5 @ 67f, 2 during cold crash) to serving keg. Next time I'll use a hop bag rather than letting them float freely - even after the cold crash there was enough in suspension to clog the floating dip tube, so I had to open everything up and siphon-pump transfer. Not ideal, hopefully oxidization doesn't become a problem.
Manual hydrometer readings verified that this ended up right around 1.002, and a taste of the pre-carb sample was pretty good. There's no detectable sulfur taste, no other significant fermentation off flavors, and mild apple flavor (about as much as is reasonable considering I'm not back-sweetening), though the hops are a little grassy and dank.
Next time I'll probably switch up the hops to something fruity and tropical, and limit the contact time a little more (maybe 3 days at room temp before cold crashing?)
Plan is to burst carb @30psi for ~24 hours, then turn it down to ~12psi and shamelessly drink under-carbed cider till it's ready.
------------------------------------------------------
10/20/20:
After a little more thought I turned the pressure down to 14psi rather than 12, to give it a little more mouthfeel from increased carbonation and help the hop aromatics. It's been a few days since then, and the general consensus is that this turned out really well!
In line with my initial impressions, there aren't any fermentation off flavors I can pick out, but, with carbonation, the S-04 has left pleasant but subtle notes I'd normally associate with ale. The finished cider is crystal clear, very dry without being astringent or harsh, and has a crisp, tart, finish. Apple notes are distinguishable on the finish, but meld with the hop flavors well enough you have to pay attention. While the hop flavors started out worryingly grassy and dank, that quickly faded into the sort of smooth herbal spice I'd expect from Tettnanger and Willamette.
It's really a shame I didn't brew this at the start of summer, rather than at the start of fall, but that can be fixed next year! |
|
|
Cherry Exorcyser
|
Cyser (Apple Melomel)
|
5.5 Gallons |
1.05 |
1.008 |
5.52 |
0 |
5.72 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: N/A |
Boil Gravity: 1.091 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2017 1:40 AM |
Notes: Making the Must:
===============
Pour the apple concentrate into a sanitized 6 to 8 gallon fermentor. Add 2lbs of honey and pectin enzyme to the juice, stirring well.
Primary Finish Gravity:
===================
When fermentation is complete, make sure it is done fermenting by checking it with a hydrometer; it should have finished down to 1.000 or lower.
Secondary / Additives:
===================
Transfer to secondary. Now add the stabilizer pack and stir vigorously for 2 minutes, this will help release any sulfur dioxide created during fermentation. Continue to stir twice a day for 2 minutes each time for 3 days.
Finings:
=======
Add the Isinglass Finings and stir gently for 20 seconds and let sit for 3-7 days or until your cider has cleared out.
Back Sweetening:
===============
Once it has cleared, transfer off sediment into a bottling bucket. Nor stir 2lbs of honey into the cider making sure it has dissolved, it will all dissolve you just need to keep stirring until it has dissolved completely. Now add the cherry concentrate, apple flavoring pack and stir gently until incorporated.
Kegging:
=======
Recommend kegging this cherry cyser. |
|
|
Awesome Helles
|
Helles Bock
|
5.5 Gallons |
1.053 |
1.008 |
5.91 |
29.33 |
3.3 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2017 9:47 PM |
| Notes: |
|
|
Red Irish Red Ale
|
Irish Red Ale
|
23 Litres |
1.047 |
1.012 |
4.58 |
25.99 |
19.34 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 25.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 15 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 9/17/2016 9:25 AM |
| Notes: |
|
|
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. |
|
|
Post Office Pale (POP's)
|
American Pale Ale
|
5.5 Gallons |
1.052 |
1.01 |
5.5 |
31.84 |
7.01 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
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: 7/23/2016 11:39 AM |
| Notes: |
|
|
Festivus Miracle
|
British Strong Ale
|
5 Gallons |
1.079 |
1.02 |
7.75 |
38.13 |
17.15 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
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: 11/2/2016 9:53 PM |
| Notes: |
|
|
Muffy's Roggenbier
|
Fruit Beer
|
5 Gallons |
1.046 |
1.015 |
4.12 |
11.31 |
7.83 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/23/2016 10:49 PM |
Notes: Don't know what kinda seeping grains i received in my kit, some really dark and some that kinda looked like wheat and or mixed with rye?
Seeped for 45 minutes at 155 degrees
Added half a handful of my Dad's hops at 15 minutes |
|
|
Zombie Dad Redux Stout
|
Sweet Stout
|
5.5 Gallons |
1.065 |
1.025 |
5.19 |
26.75 |
42.55 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
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: 12/11/2016 9:02 PM |
| Notes: Awarded 1st Place in Dark British Beers, 2017 Winters Warmers Homebrew competition hosted by Philly Homebrew Club. |
|
|
Noble Trappist Ale
|
Trappist Single
|
5 Gallons |
1.051 |
1.011 |
5.17 |
23.57 |
5.89 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
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: 5/1/2016 9:32 PM |
Notes: 8 oz. Caramel 40L
8 oz. Carapils® specialty grains
Add 1lb Belgian Candi sugar for last 10 minutes.
Yeast:
Safbrew BE-256
or
Trappist High Gravity Activator - Wyeast 3787- 4.25 oz.
or
White Labs Monastery Ale Yeast WLP500 |
|
|
Jon And Snake's Holiday Ale
|
Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.074 |
1.022 |
6.84 |
42.7 |
13.35 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.149 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2015 2:49 AM |
Notes: On Thursday, October 8th, we used a beer kit called "Island Hopper" from Midwest Brewers to fashion a Holiday Ale. We used the supplied LME and hops (in reduced amount), and purchased new yeast (Safbrew T-58 and spices).
Cooled in sink using 2 bags of ice. I didn't record the cooling time, but it did not seem more than a half hour or so.
We poured the entire contents of the kettle into the carboy, using a strainer to pick up the largest debris, which worked very well. |
|
|
Undead Powder (E)
|
American Pale Ale
|
5.5 Gallons |
1.06 |
1.019 |
5.42 |
34.62 |
9.15 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.11 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/31/2019 8:28 PM |
| Notes: |
|
|
Long Nights Winter White Ale
|
Weissbier
|
6.5 Gallons |
1.048 |
1.007 |
5.39 |
14.73 |
3.95 °L
|
1.1K |
0 |
|
|
Author:
|
|
GrungeBob
|
|
| Boil
Size: 3 Gallons |
Boil Time: 40 |
Boil Gravity: 1.061 |
Efficiency: 45 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2016 1:46 AM |
| Notes: |
|
|
Dubbel Your Pleasure
|
Belgian Dubbel
|
4.5 Litres |
1.068 |
1.015 |
7.01 |
23.59 |
11.78 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 6.06 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2015 2:56 PM |
Notes: Aroma reminiscent of Unibru's Trois Pistoles. High alcohol content comes through with smooth and sweet aftertaste notes notes on the tongue (and lips). Pours murky, muddy brown with a good tan head.
HOP NOTES: Recipe calls for 42g of Styrian Goldings, Fuggles, or Willamette hops (boiling) to achieve 7.5HBU (210MBU).
>Boil the malt extract and boiling hops for 60mins
>Add Irish moss for final 10mins
>Aarate wort very well
>Pitch yeast at 21C
>Ferment at 21C for about 1 week or when fermentation shows signs of calming and stopping
>Prime with sugar and bottle or keg when fermentation is complete
>Although this brew will be ready for your enjoyable indulgence 2-4 weeks after bottling, it ages well at cellar temperatures. |
|
|
|
|