|
Mr. "Ryte" Rye Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.046 |
1.012 |
4.51 |
48.72 |
6.49 °L
|
871 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 3/14/2015 2:12 PM |
| Notes: |
|
|
5 G E Hoppy Wheat
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.052 |
1.01 |
5.52 |
16.09 |
5.95 °L
|
871 |
1 |
|
|
|
| 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: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2015 10:47 PM |
| Notes: |
|
|
Kettle Sour Base
|
Berliner Weisse
|
5.5 Gallons |
1.056 |
1.011 |
5.85 |
16.44 |
4.12 °L
|
871 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2020 9:31 PM |
Notes: Extract Kit for a kettle sour base. Style aligns with Berliner Weisse but is too high alcohol to be naturally considered one. Great base for kettle sours brewed to be fruited/spiced later.
Step 1: Add 3 gallons of Non-chlorinated water to kettle. Bring heat of water to 165F. At 165, add muslin bag full of steeping grains to water and shut off heat.
Step 2: Allow steeping bag to diffuse for 30 minutes, bobbing gently. After 30 minutes has passed, discard steeping grains and muslin bag. Remove kettle from burner.
Step 3: Stir in malt extracts. Be sure to fully diffuse malt extract into wort, otherwise scorching may occur when heat is reapplied. Once malt extract is fully dissolved, return kettle to burner.
Step 4: Reapply heat to kettle, bringing kettle to rolling boil.
NOTE: this is where the recipe will deviate from standard extract recipes. Please be aware of changes to methodology.
Step 5: Boil wort for 15 minutes. DO NOT add any hops.
Step 6: After 15 minutes has passed, cut heat to kettle and cool to 100F. Leave wort in kettle, do not transfer to fermenter.
(Optional, Recommended): Pre-acidify wort to 4.5pH. Can be done using small amounts of lactic or phosphoric acid sold at local homebrew store. Can use pH meter or strips, meter recommended.
(Optional, Recommended): Purge oxygen out of wort by running CO2 from CO2 tank through wort for a couple minutes. Prevents unwanted microbes from growing.
Step 7: Add vial of Lactobacillus or shot of GoodBelly probiotics to wort. Place lid on kettle & wrap kettle around lid with kitchen stretch-wrap to create air-tight seal in kettle.
Step 8: Allow kettle to sit in warm area of house for 48 to 72 hours. (Optional, Recommended: check pH of wort with pH meter or strips. pH should get to ~3.5pH)
Step 9: Once 48-72 hours has passed, remove stretch wrap and lid from kettle (wort will smell very funky, may show pellicle). Return kettle to burner. Heat back to boil.
Step 10: Once boil has begun, allow 15 minutes to pass. Once 15 minutes has passed, 1oz of Tettnanger (or whichever hop/hop amounts desired).
Step 11: Allow boil to continue for 55 minutes. With 5 minutes remaining, add tsp of Irish Moss (optional). Once boil has ran for a total of 75 minutes, shut off heat.
Step 12: Cool wort to 80F using ice-bath or wort chiller. Add non-chlorinated cold water to hit 5 gallons of post-boil volume (can be done before chilling if your kettle is large enough.
All lactobacillus has been boiled off; the wort is now safe to go into your fermenter.
(Optional, Recommended): Steal small sample of wort to check gravity using hydrometer.
Step 13: Transfer to fermenter, aerate by splashing wort or carefully shaking fermenter.
Allow to ferment as normal, bottle when beer hits final gravity. |
|
|
Half Batch American Stout
|
American Stout
|
2.5 Gallons |
1.053 |
1.013 |
5.22 |
73.63 |
48.84 °L
|
871 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: DME |
Priming Amount: .5 C |
Creation
Date: 4/15/2016 8:31 PM |
| Notes: |
|
|
Canada Blonde
|
Blonde Ale
|
2 Gallons |
1.038 |
1.009 |
3.7 |
10.81 |
4.06 °L
|
871 |
1 |
|
|
|
| Boil
Size: 2.2 Gallons |
Boil Time: 20 |
Boil Gravity: 1.034 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: s |
Priming Amount: N/A |
Creation
Date: 8/20/2016 12:11 AM |
| Notes: |
|
|
Jauma Peek A Boo Clone-ish
|
Dry Mead
|
9.5 Litres |
1.062 |
1 |
8.15 |
0 |
0 °L
|
871 |
0 |
|
|
|
| Boil
Size: 9.5 Litres |
Boil Time: N/A |
Boil Gravity: 1.062 |
Efficiency: 100 |
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: 6/4/2017 7:59 PM |
Notes: Black cherries - 400g
Watermelon - 396 g
Strawberries 200 g
Raspberries - 100 g
Blackberries - 40g
Star anise - 2,5 pcs
2 tbsp yerba mate
≈ 250 g biola yoghurt w lacto
Lalvin EC-1118
|
|
|
2015 Winter Warmer
|
Holiday/Winter Special Spiced Beer
|
5.75 Gallons |
1.07 |
1.017 |
6.86 |
63.89 |
26.61 °L
|
870 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2015 3:05 AM |
| Notes: |
|
|
Granny Pants
|
Blonde Ale
|
5 Gallons |
1.044 |
1.008 |
4.72 |
16.17 |
5.1 °L
|
870 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
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: 7/2/2014 2:01 PM |
Notes: Whirlfoc @ 15 Mins.
5/6/15 - 1.054 @ 68?! I should have checked how much LME the HBS gave me. |
|
|
Tessera (Extract)
|
American IPA
|
5 Gallons |
1.065 |
1.016 |
6.43 |
70 |
8.01 °L
|
870 |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.131 |
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: 12/22/2015 8:06 PM |
| Notes: |
|
|
ITS A TRAP!(pist)
|
Belgian Dubbel
|
8 Litres |
1.072 |
1.016 |
7.28 |
23.56 |
27.1 °L
|
870 |
1 |
|
|
|
| Boil
Size: 6 Litres |
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: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2016 9:25 PM |
| Notes: Wanted to use hallertau but forgot that is used it already |
|
|
2018 Winter Warmer
|
Wood-Aged Beer
|
6 Gallons |
1.073 |
1.019 |
7.04 |
18.6 |
21.5 °L
|
870 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.146 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2018 6:27 PM |
Notes: 2018 winter warmer with bourbon soaked oak and cranberries.
The day before brewing, place fresh whole cranberries in freezer to freeze and break cell walls.
One brew day, start by crushing cinnamon sticks and place them in mason jar with 4 oz of oak chips, all spice, and cloves and cover with bourbon. Cover mason jar and let stand until moving to secondary.
Steep crushed grains in 2 gal of 165 degree water for 30 minuets. Sparge with 2/3 gal of 160 degree water and add extracts.
Bring to a boil and add hops and water salts according to schedule.
At flame out, add 8 oz of frozen cranberries to wort and let stand for 5 min. Cool to pitching temp and add first package of yeast.
After 3 to 5 days, when fermentation is still active, siphon to secondary fermenter. Add wood chips and spices from mason jar and second package of yeast to secondary.
Once fermentation slows siphon to car boy and allow to bulk age for 6 to 8 weeks.
If bottling: create yeast starter with cask ale yeast. Add yeast starter priming sugar and rack to bottles.
If kegging just rack to keg and carbonate as desired.
|
|
|
Double IPA
|
Double IPA
|
5 Gallons |
1.079 |
1.017 |
8.06 |
83.93 |
5.72 °L
|
870 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
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: 6/10/2017 7:45 PM |
Notes: 1. Take yeast out and allow to reach room temperature (unless Imperial)
2. In your kettle, heat 3 gallons of water to 155 F
3. Fill your steeping bag with your specialty grains and knot at the very top
4. When the water reaches 155 F, turn off heat and steep the grains for 30 minutes
5. Remove the steeping bag, squeeze out excess liquid and discard.
6. Carefully add your Dry Malt Extract (DME), stirring to avoid clumps. You liquid in your kettle is now wort (malt liquid).
7. Bring your wort to a boil
8. When the wort is at full boil, add 1oz CTZ hops to the boil and start a 60 minute timer
9. After 45 minutes, with 15 minutes remaining, add 2oz Falconer's Flight hops to the boil and 1 tsp Irish Moss
10. Continue boiling for the remaining 15 minutes. Add 2 oz Falconer's Flight and turn off heat.
11. Pour 2.5 gallons cold water into your fermentation vessel, add hot wort and cool until about 70 F
12. Use your hydrometer to find your original gravity and record
13. Pitch your yeast and place airlock (and lid) on your fermentation vessel.
14. When visible signs of fermentation have disappeared for several days, at least 7 days, add 2 oz Falconer's Flight hops to the fermentation vessel (dry hopping)
15. When the beer clears, after at least 7 days, rack your beer into your bottling bucket.
16. Add 5 oz priming sugar to 1 cup water and bring to a simmer. Allow to cool some, then add to bottling bucket. Stir gently with sanitized bottling wand.
17. Fill bottles and cap.
18. Store bottles at room temperature for 14 days.
19. Refrigerate overnight
20. Enjoy!!! |
|
|
American/Imperial Citra IPA
|
Specialty IPA: Brown IPA
|
6 Gallons |
1.057 |
1.011 |
6.03 |
62.93 |
14.27 °L
|
869 |
0 |
|
|
|
| Boil
Size: 7.59 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 7/10/2022 5:26 PM |
| Notes: |
|
|
Raspberry Summer Ale
|
Blonde Ale
|
21 Litres |
1.048 |
1.008 |
5.21 |
15.14 |
4.21 °L
|
869 |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.126 |
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: 3/4/2018 5:44 AM |
Notes:
Beer to sit on raspberries in secondary fermenter for 7 days. |
|
|
Basshook Golden Ale
|
Blonde Ale
|
5 Gallons |
1.041 |
1.008 |
4.34 |
23.72 |
4.64 °L
|
869 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Priming Sugar |
Priming Amount: 5 oz |
Creation
Date: 10/5/2017 2:22 AM |
| Notes: Easy drinking classic beer. Will be a crowd favorite for those that are not into hoppy beers. |
|
|
California Common
|
California Common
|
15 Litres |
1.049 |
1.015 |
4.43 |
36.8 |
7.58 °L
|
869 |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2017 12:45 PM |
| Notes: |
|
|
Kaiser In The Sun
|
Witbier
|
5 Gallons |
1.061 |
1.016 |
5.95 |
15.84 |
3.73 °L
|
869 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.123 |
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: 5/9/2016 12:38 PM |
| Notes: |
|
|
Pacific Coast IPA
|
American IPA
|
5 Gallons |
1.058 |
1.016 |
5.51 |
84.75 |
10.11 °L
|
869 |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2016 3:29 PM |
| Notes: |
|
|
Extra Stout, THE BLACK STUFF
|
Irish Extra Stout
|
18 Litres |
1.063 |
1.014 |
6.49 |
40.47 |
37.5 °L
|
869 |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.104 |
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: 3/8/2016 1:37 PM |
| Notes: |
|
|
Christmas Pale Ale
|
American Pale Ale
|
11 Litres |
1.036 |
1.008 |
3.6 |
29.61 |
10.57 °L
|
869 |
0 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2015 2:47 PM |
| Notes: |
|
|
|
|