|
HAMMERDRILLO
|
American Amber Ale
|
5.5 Gallons |
1.05 |
1.011 |
5.03 |
31.57 |
8.2 °L
|
999 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: dextrose |
Priming Amount: 4.5 oz |
Creation
Date: 1/17/2014 5:16 AM |
| Notes: |
|
|
Tripel 'Round The World
|
Belgian Tripel
|
5 Gallons |
1.102 |
1.018 |
11.09 |
16.84 |
8.46 °L
|
999 |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 65 |
Boil Gravity: 1.103 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2017 9:45 PM |
Notes: Heat steeping grains in 4.5Gal in brewpot until reaching 170F and pull out grains. Bring to boil, add DME, then preboil 5 minutes. Then add Saaz hops and start 60min boil. With 30mins left, add 1lb of Chinese Rock Sugar. With 20mins, add EK Golding hops and Irish Moss. With 10mins left, add Saaz hops. With 5mins left, add final pound of Chinese Rock Sugar. At flameout, add dried chamomile and whirlpool for 10mins, then cool in ice bath. Top off carboy to 5Gal and transfer dried chamomile into carboy, pitch yeast (STARTER), ferment at 70F. After fermentation takes off in about 1-2 days, bring 2 cups of water to boil and add brown sugar, add to carboy. After 10 more days, beer is ready to bottle. 2 weeks to condition.
*Soft Candi Sugar is Chinese Rock Sugar (mixture of refined and brown sugars and honey).
*Brown sugar is light brown sugar.
OG- 1.090
FG- 1.018
Final Target ABV- 9% |
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|
Team USA
|
Belgian Dubbel
|
5 Gallons |
1.075 |
1.018 |
7.48 |
15.35 |
14.29 °L
|
999 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.125 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2017 7:29 AM |
| Notes: Add Candi syrup in boil with min mins to go!! |
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Columbus Galaxy IPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.016 |
6.43 |
69.45 |
4.47 °L
|
999 |
0 |
|
|
|
| Boil
Size: 6.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.017 |
Efficiency: 35 |
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: 3/9/2017 3:15 AM |
| Notes: |
|
|
Chrislecia OATMEAL STOUT
|
American Light Lager
|
5.25 Gallons |
1.056 |
1.011 |
5.93 |
35.38 |
44.16 °L
|
998 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.098 |
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: 12/28/2015 9:26 PM |
| Notes: |
|
|
Sample In A Jar
|
American IPA
|
5.5 Gallons |
1.058 |
1.015 |
5.74 |
348.65 |
8.18 °L
|
998 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2016 2:28 AM |
| Notes: |
|
|
Coffee Stout
|
American Stout
|
1 Gallons |
1.068 |
1.013 |
7.2 |
38.21 |
33.07 °L
|
998 |
0 |
|
|
|
| Boil
Size: 0.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 5 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: .8 oz |
Creation
Date: 4/21/2017 1:17 AM |
| Notes: Very sweet, use sugar as 6-8% of fermentables when scaled to 5 gal |
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Ultimate Warrior 2
|
American Pale Ale
|
5 Gallons |
1.052 |
1.01 |
5.49 |
41.71 |
4.74 °L
|
998 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.047 |
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: 6/12/2017 6:42 PM |
Notes: re-hash of this brew i did in 2014 :
https://www.brewersfriend.com/homebrew/recipe/view/144542/ultimate-warrior
this time will be doing a 30 min all extract version bc i dont have a free weekend so ill have to do it at night after the baby goes to bed :-)
not having to do a 60 min warrior addition will allow me to add more hops by weight to the brew hopefully will get a better sense for if and what this hop tastes like in later additions.
also last time i did all maris otter malt. i still have some pretty cool labels i want to use again but they advertise smash with maris otter so i want to be a little honest. although im adding either some wheat malt or pale malt because the jug im ordering from northern brewer comes in 3.15 and 6 lb. denominations. i could do 9.15 lb which would be 7% but then its not really pale ale anymore. will do the 6 this time and see how it turns out. if i still cant tell wtf warrior and maris otter is after this then maybe will do 7% version next time.
going to reuse yeast which will be on its 3rd generation and just came off a mosaic ipa. hoping i can clean it well enough so theres not a lot of left over flavor, and also that it attenuates enough - it was questionable in the last brew although that was an old version of the 2nd generation. |
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|
Anise Mead Test
|
Dry Mead
|
9 Litres |
1.098 |
1 |
12.85 |
0 |
40.35 °L
|
998 |
0 |
|
|
|
| Boil
Size: 9 Litres |
Boil Time: N/A |
Boil Gravity: 1.098 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/22/2017 10:28 PM |
| Notes: 15 pieces of star anise steeped for 10-12 mins. |
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Strawberry Farmhouse Ale
|
Belgian Specialty Ale
|
5.5 Gallons |
1.056 |
1.012 |
5.75 |
38.06 |
7.09 °L
|
998 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 88 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2017 6:59 PM |
| Notes: O.G 8/30/2017 was 1.056 |
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Papazain's Holiday Cheer (edited)
|
Winter Seasonal Beer
|
5 Gallons |
1.076 |
1.019 |
7.44 |
39.96 |
13.68 °L
|
998 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
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: 11/20/2017 9:23 PM |
Notes: Steep grains in 1.5Gal water at 160F for 20mins, add to brewpot.
Add 4Gal water to brewpot, bring to boil.
Add DME, Honey, and Cascade hops. Start 60mins.
Add Spices with 15mins remaining.
Add Saaz hops with 5mins remaining.
Ferment around 68F, water bath at 63F.
Ferment for 3-4 weeks, then bottle and condition 2 weeks.
For orange peels, get as premade spice bag from LHBS. |
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Irish
|
Irish Red Ale
|
11 Gallons |
1.051 |
1.013 |
5.05 |
27.16 |
12.95 °L
|
998 |
0 |
|
|
Author:
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Kaibosh
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
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: 1/2/2014 8:42 AM |
| Notes: |
|
|
Homemade Ginger Beer
|
Spice, Herb, or Vegetable Beer
|
1 Gallons |
1.045 |
1 |
5.86 |
0 |
0 °L
|
998 |
0 |
|
|
|
| Boil
Size: 1.63 Gallons |
Boil Time: 30 |
Boil Gravity: 1.027 |
Efficiency: 70 |
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: 3/22/2023 2:58 PM |
Notes: Process:
Start the “ginger bug”: Add 2 teaspoons (10 milliliters) grated ginger (skin and all) and 2 teaspoons (10 milliliters) sugar to 1 cup (250 milliliters) of water. Stir well and leave in a warm spot, covered with cheesecloth to allow free circulation of air while keeping flies out. Add this amount of ginger and sugar every day or two and stir, until the bug starts bubbling, in 2 days to about a week.
Make the ginger beer any time after the bug becomes active. (If you wait more than a couple of days, keep feeding the bug fresh ginger and sugar every 2 days.) Boil 2 quarts (2 liters) of water. Add about 2 inches (5 centimeters) of gingerroot, grated, for a mild ginger flavor (up to 6 inches/15 centimeters for an intense ginger flavor) and 11/2 cups (375 milliliters) sugar. Boil this mixture for about 15 minutes. Cool.
Once the ginger-sugar-water mixture has cooled, strain the ginger out and add the juice of the lemons (or limes) and the strained ginger bug. (If you intend to make this process an ongoing rhythm, reserve a few tablespoons of the active bug as a starter and replenish it with additional water, grated ginger, and sugar.) Add enough water to make 1 gallon (4 liters).
Bottle in sealable bottles: Recycle plastic soda bottles with screw tops; rubber gasket “bail-top” bottles that Grolsch and some other premium beers use; sealable juice jugs; or capped beer bottles, as described in chapter 11. Leave bottles to ferment in a warm spot for about 2 weeks.
Cool before opening. When you open ginger beer, be prepared with a glass, since carbonation can be strong and force liquid rushing out of the bottle. |
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Hefeweizen
|
Weissbier
|
2.5 Gallons |
1.052 |
1.013 |
5.04 |
12.23 |
3.67 °L
|
997 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
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: 12/21/2015 6:27 PM |
| Notes: |
|
|
Brett Braggot
|
Braggot
|
5.5 Gallons |
1.092 |
1.008 |
11.94 |
25.74 |
5.72 °L
|
997 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2016 7:39 PM |
Notes: Starter is .8lbs LME in 64 oz at 1.07. This is the late addition of LME.
Clover honey as post boil addition to preserve aromatics.
Primary - SNA of 1tsp nutrient and .5tsp DAP on days 0 and 3.
Secondary - 4 gallons with 1.5 pounds of strawberries and 4 pounds of canned tart cherries.
Bottled with tart cherry juice as the primary sugar at 2.5 volumes of CO2.
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|
|
Alaska Amber E 5G
|
American Amber Ale
|
5.5 Gallons |
1.053 |
1.012 |
5.37 |
24.22 |
13.94 °L
|
997 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
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: 6/2/2016 8:47 PM |
| Notes: |
|
|
Winter Spiced Ale
|
Holiday/Winter Special Spiced Beer
|
10 Gallons |
1.056 |
1.011 |
6.07 |
17.67 |
10.48 °L
|
997 |
0 |
|
|
|
| Boil
Size: 12 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: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2015 9:52 PM |
| Notes: |
|
|
Feral Wit
|
Belgian Specialty Ale
|
5 Gallons |
1.043 |
1.007 |
4.75 |
14.94 |
16 °L
|
997 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 4/27/2011 8:26 PM |
| Notes: Wanted to brew a belgianish sort of beer with my wild yeast. The cascade hops (I know, not Belgian) were from my yard and I 'aged' them by baking at 170F for something like 10 hours. |
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|
Juiced Up NEIPA
|
American Pale Ale
|
50 Litres |
1.065 |
1.019 |
5.98 |
18.03 |
6.98 °L
|
997 |
0 |
|
|
|
| Boil
Size: 5 Litres |
Boil Time: 10 |
Boil Gravity: 1 |
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: 4/9/2019 9:29 PM |
Notes: A tropical cyclone of pineapple, mango and stone fruit. This juicy milkshake IPA oozes sunshine and good time.
Ingredients:
1.7 kg Black Rock Pale Ale
1.7 kg Black Rock Wheat
300g Lactose
11.5 g Fermentis S-04 yeast
115g Azacca
70g Mosaic
70g Citra
1 Vanilla pod
Recipe:
Clean & Sanitise fermenter and associated equipment for brewing.
Dissolve 3.4 kg of wort concentrate and 300g lactose into 2 Litres of boiling water in a large jug and add to fermenter . Fill with cold quality brewing water to 21 litres achieving a start-ing wort temperature of 20 +/- 3 °C.
Sprinkle the dried yeast onto wort surface and ferment for 4 days then dry hop 50g Azacca, 30g Mosaic, 30g Citra and add split vanilla pod.
At day 7 of fermentation with a final gravity of 1.012 SG dry hop remaining 65g Azacca, 40g of Mosaic and 40g of Citra.
Allow 3 days of dry hop and vanilla infusing, then crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices
Specification:
Alcohol: 4.1% ABV Bitterness: 30 IBU Colour: 9 SRM |
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|
We're Still Here IPA
|
American IPA
|
5.75 Gallons |
1.076 |
1.013 |
8.29 |
85.57 |
7.01 °L
|
997 |
2 |
|
|
|
| Boil
Size: 7.2 Gallons |
Boil Time: 80 |
Boil Gravity: 1.061 |
Efficiency: 70 |
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: 10/14/2019 9:14 PM |
| Notes: |
|
|
|
|