|
2015 Winter Warmer
|
Holiday/Winter Special Spiced Beer
|
5.75 Gallons |
1.07 |
1.017 |
6.86 |
63.89 |
26.61 °L
|
872 |
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: |
|
|
Hefeweizen (Shandy Base)
|
Weissbier
|
7.5 Gallons |
1.055 |
1.008 |
6.15 |
15.97 |
3.5 °L
|
872 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.002 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: 14.1 psi |
Creation
Date: 5/12/2022 4:37 PM |
Notes: Only using 1 yeast pack. Its SLIGHTLY underpitching. Probably not enough to boost ester production, but maybe.
Add DME 20 min to FO.
Gelatin, campden tabs, and potassium sorbate only needed if you want to make a shandy out of this.
The amounts for these 3 things are per gallon of beer that will combined with the lemonade.
2 days CC, gelatin to CC vessel, then another 2 days. Then, rack to keg, add lemonade, potassium sorbate, and campden tablets, then carb. |
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|
Kettle Sour Base
|
Berliner Weisse
|
5.5 Gallons |
1.056 |
1.011 |
5.85 |
16.44 |
4.12 °L
|
872 |
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. |
|
|
Apple Ale
|
Fruit Beer
|
5 Gallons |
1.072 |
1.015 |
7.44 |
13.69 |
8.44 °L
|
872 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.12 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2018 10:24 PM |
Notes: Add 3 gallons of water to the brew pot. Place grains in a bag and bring the temperature up to 170 F. Remove grains and let drain. Add DME and Honey. Bring to a boil. Add Hops according to schedule. Boil for 60 minutes. Add water to brew kettle to make it 3 gallons. Place 2 gallons of pasteurized, sorbate free, apple cider into primary fermenter. Add 3 gallons of wort to primary. Pitch yeast when cooled to room temperature. At this point, you can add 1/2 tsp per gallon of pectin enzyme to help with clarity.
OG = 1.074
SG (after 3 weeks) = 1.030 |
|
|
Fall Shandy
|
American Light Lager
|
5.25 Gallons |
1.029 |
1.006 |
3.08 |
29.98 |
2.75 °L
|
872 |
1 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
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: 11/10/2017 7:31 PM |
| Notes: |
|
|
Golden Braggot
|
Braggot
|
5.5 Gallons |
1.064 |
1.003 |
7.9 |
0 |
18.71 °L
|
872 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.117 |
Efficiency: 50 |
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: 4/26/2017 3:01 PM |
| Notes: |
|
|
California Common
|
California Common
|
15 Litres |
1.049 |
1.015 |
4.43 |
36.8 |
7.58 °L
|
872 |
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: |
|
|
Galaxy Smash
|
American Lager
|
23 Litres |
1.046 |
1.009 |
4.94 |
21.31 |
3.61 °L
|
872 |
0 |
|
|
|
| Boil
Size: 23 Litres |
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: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2017 2:08 AM |
| Notes: |
|
|
Outcast
|
Semi-Sweet Mead
|
21 Litres |
1.05 |
1.012 |
5.06 |
0 |
2.71 °L
|
872 |
0 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
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: 6/28/2016 5:31 PM |
| Notes: |
|
|
EXTRACT + Hop Stand At Flameout
|
American IPA
|
21 Litres |
1.065 |
1.012 |
6.95 |
42.06 |
11.37 °L
|
872 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2015 8:06 PM |
| Notes: |
|
|
S.D.Super Vs Safale 5
|
American IPA
|
6.5 Gallons |
1.072 |
1.014 |
7.61 |
83.61 |
4.59 °L
|
872 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/15/2015 11:20 PM |
Notes: Split batch in two 3 gallon fermenters.
3 gallon w Safale 5
3 gallon w SanDiego Super
Same recipe, two different yeasts. |
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|
NZ Black-ish IPA
|
Specialty IPA: Black IPA
|
21 Litres |
1.088 |
1.023 |
9.34 |
85.01 |
23.6 °L
|
871 |
2 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/21/2017 2:59 AM |
| Notes: 30 day secondary for mating |
|
|
Hopped Yujacha Cider
|
Other Specialty Cider or Perry
|
9.5 Litres |
1.068 |
1.017 |
6.68 |
14.25 |
1.61 °L
|
871 |
0 |
|
|
|
| Boil
Size: 3.5 Litres |
Boil Time: 20 |
Boil Gravity: 1.184 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2016 8:01 PM |
Notes: 6L Sweet Cider = 672g "cane sugar".
1KG Yujacha Mix = 550g "corn sugar - dextrose".
Dissolve Yujacha and Honey with 1L boiling water. (2.5L total volume)
Boil Hops and Irish Moss for 20 minutes in 1L of water, strain and rinse with cool water. Top out to 1L total volume.
Cool and blend both Sugar mix and hop tea with room temperature cider.
Yeast is Cider House Select (1/2 package). |
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|
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
|
|
|
Montmorency Cherry Mead
|
Other Fruit Melomel
|
1 Gallons |
1.126 |
1.002 |
16.33 |
0 |
5.1 °L
|
871 |
1 |
|
|
|
| Boil
Size: 0.75 Gallons |
Boil Time: 20 |
Boil Gravity: 1.168 |
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: 2/25/2018 10:43 PM |
| Notes: |
|
|
Raspberry Summer Ale
|
Blonde Ale
|
21 Litres |
1.048 |
1.008 |
5.21 |
15.14 |
4.21 °L
|
871 |
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. |
|
|
Coconut Porter
|
American Porter
|
2 Gallons |
1.047 |
1.009 |
5.05 |
30.18 |
38.28 °L
|
871 |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.013 |
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: 7/6/2018 3:33 PM |
| Notes: |
|
|
Lucky Leprechaun (E)
|
Irish Stout
|
5.5 Gallons |
1.044 |
1.011 |
4.28 |
12.35 |
47.01 °L
|
871 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/21/2019 10:36 PM |
| Notes: |
|
|
Milkshake IPA
|
Double IPA
|
5.8 Gallons |
1.072 |
1.012 |
7.92 |
46.37 |
5.15 °L
|
871 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 74 |
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: 3/14/2022 6:17 PM |
| Notes: |
|
|
D'orange De Belge
|
Belgian Specialty Ale
|
5 Gallons |
1.047 |
1.011 |
4.67 |
22.19 |
7.1 °L
|
871 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2015 5:27 PM |
| Notes: |
|
|
|
|