|
Spring Pale
|
American IPA
|
5 Gallons |
1.061 |
1.019 |
5.52 |
60.91 |
12.97 °L
|
820 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.102 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2015 4:28 PM |
| Notes: |
|
|
Emersons Pilsner - Extract
|
Classic American Pilsner
|
20 Litres |
1.064 |
1.012 |
6.82 |
13.54 |
4.61 °L
|
820 |
0 |
|
|
|
| Boil
Size: 31.75 Litres |
Boil Time: 15 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 1.84 bar |
Creation
Date: 9/25/2023 6:49 PM |
Notes: EMERSON'S PILSNER RECIPE - WilliamsWarn
Emerson's Brewery in Dunedin makes a great Pilsner with Riwaka hops, and this recipe is a homage to that beer, with a similar colour, bitterness and taste. The main thing is to get a good burst of Riwaka hops in the taste! To get to 4.90% alcohol, you will need 200g more Dry Malt Extract (DME) than usual. Or you can add an extra 750g bag of WW DME and make a 5.76% alcohol pilsner.
Ingredients (25L BrewKeg™):
• 100g Riwaka hops
• 1.7kg Premium Lager can
• 1.5kg bag DME
• 750g bag DME
• Sachet of S-23 yeast
Method:
1. Boil 25g of hops in a pot with 1.5L of water and leave it boiling for 37 minutes
2. If you normally rehydrate your yeast in the sediment bowl, do this now by filling your sediment bottle ¾ of the way with 25℃ water, sprinkle yeast in and give it a light swirl.
3. Steep 75g of remaining hops by putting them in a jug and pouring 1.5L of boiling water over them. Cool to roughly 80℃ by adding a small amount of cold water. Let them steep for at least 20 minutes while you carry on with the rest of the steps.
4. Fill BrewKeg™ with 2L of hot water
5. Add can of Premium Lager and stir until dissolved. Top Tip: soak the can in a jug of hot water while you are doing the steps above to soften the malt and make it easier to get out of the can.
6. Add 5l of cold water to your BrewKeg™
7. Add in the DME and stir.
8. Once the hops have steeped, pour the mixture into a strainer and press with a spatula to squeeze out as much liquid as you can. With large amounts of hops, you may need to do multiple batches in through your strainer or sieve. Do the same with the boiled hops when ready.
9. Top the keg to the fill line, ensuring the final temperature is around 25°C
10. Give it one last mix before pitching yeast and putting the lid on, or if you have your yeast in the sediment bottle, put your lid on and then secure sediment bottle to the bottom valve and then open the valve
11. Ferment at 25°C for 4 days or until you see that fermentation is finished in the sediment bowl
12. Crash cool for two days and clarify twice within this time
13. Enjoy!— 7 |
|
|
Oktoberfest 2015
|
Oktoberfest/Märzen
|
6 Gallons |
1.05 |
1.016 |
4.65 |
23.55 |
8.14 °L
|
820 |
0 |
|
|
Author:
|
|
Mookse
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 40 |
Boil Gravity: 1.04 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/14/2015 1:51 AM |
| Notes: |
|
|
BieneWolfin Shandy
|
No Profile Selected |
5 Gallons |
1.043 |
1.007 |
4.8 |
0 |
3.17 °L
|
820 |
1 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.216 |
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: 5/6/2020 4:18 PM |
| Notes: |
|
|
AIH St Patty's Irish Stout
|
Irish Stout
|
5.5 Gallons |
1.042 |
1.011 |
4.18 |
30.53 |
26.83 °L
|
820 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 3/17/2019 7:11 PM |
| Notes: |
|
|
Old Kingdom Mead / CZ: Medovina Starého Království
|
Sweet Mead
|
4.7 Litres |
1.085 |
1.006 |
10.43 |
0 |
1.86 °L
|
819 |
2 |
|
|
|
| Boil
Size: 4.6 Litres |
Boil Time: N/A |
Boil Gravity: 1.087 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2024 1:01 PM |
Notes: Notes:
1. M05 yeast pitch rate at least 0,5g/L - don't worry about overpitching 1-2g/L, neither 10-times more yeast will ruin your mead
2. yeast nutrient = 0,25-0,3g/L Vitamon cerevisiae (in case of M05 yeast) in 5 additions
3. first nutrient addition before pitching yeast
4. second nutrient addition after 24 hours
5. third nutrient addition after 48 hours
6. fourth nutrient addition after 72 hours
7. last nutrient addition after 5 days if fermentation slows down
8. be careful of adding nutrient: shake or sweep patiently the carboy before to exhaust CO2, nutrient can do CO2 fountain; exhausting CO2 to day 5 improves yeast condition and work
9. reading after 3 days: SG 1.045, temperature 22°C; reading after 5 days: SG 1.032, temperature 21°C, after 7 days SG 1.021, after 10 days SG 1.010; after 14 days FG 1.006 - fermentation stopped
10. transfer your mead to sanitized carboy and add 0,25g/L=1,2g potassium sorbate to prevent further fermentation then add 100g same pasteurized honey for backsweetening and wait for 2 days
11. make sure that fermentation doesn't start again then do cold crash for 2-3 days to clear your mead
12. bottle and let aging at least 3 weeks at room temperature or ideally few months at 10°C
fermentation length 14 days + 2 days for confirmation
FG rises to 1.014 after honey backsweetening, alcohol lowers approx. 0,2%
flavor: very sweet with tones of grapefruit
CZ
Poznámky:
1. očkovací dávka kvasnic M05 se při této hustotě doporučuje aspoň 0,5g/L - neboj se ale předávkování 1-2g/L, ani 10-násobek tvou medovinu nepoškodí
2. výživa kvasnic = 0,25-0,3g/L Vitamon cerevisiae (v případě kvasnic M05) v 5 dávkách
3. první dávka výživy ještě před zakvašením
4. druhá dávka 24 hodin po zakvašení
5. třetí dávka po 48 hodinách od zakvašení
6. čtvrtá dávka po 3 dnech od zakvašení
7. poslední dávka výživy po 5 dnech, pokud kvašení zpomalí
8. buď opatrný, když přidáváš kvasnice, radši předtím nech mícháním uniknout CO2, jinak hrozí, že po přidání výživy medovina vypění; uvolňováním CO2 se zároveň zlepšuje kondice kvasnic a kvalita kvašení, provádíme do 5. dne
9. po 3 dnech hustota 1.045, kvašení při teplotě 22°C; po 5 dnech hustota 1.032, teplota 21°C, po 7 dnech hustota 1.021, po 10 dnech 1.010, po 14 dnech 1.006 - fermentace se zastavila
10. přelij medovinu do sanitovaného demižonu a přidej 0,25g/L=1,2g sorbanu draselného k zamezení další fermentace; pak přidej 100g téhož pasterizovaného medu k doslazení a počkej 2 dny
11. ujisti se, že medovina nezačala znovu kvasit, pak zchlaď na 2-3°C a ponech tak aspoň další dva dny, až se medovina vyčistí
12. nalahvuj medovinu a nech zrát aspoň 3 týdny v pokojové teplotě nebo ideálně pár měsíců v 10°C
doba kvašení 14 dnů + 2 dny na potvrzení
100g doslazovacího medu rozpuštěného ve 100ml vody zvedne hustotu na 1.014, alkohol se sníží o cca 0,2%
chuť: velmi sladká s nádechem grepu
|
|
|
Jvr Dipa
|
American IPA
|
5.5 Gallons |
1.074 |
1.021 |
6.96 |
84.2 |
4.57 °L
|
819 |
0 |
|
|
Author:
|
|
jonathan van ryzin
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 3/31/2014 12:12 AM |
| Notes: |
|
|
Verdant ESB
|
Strong Bitter
|
3.5 Gallons |
1.054 |
1.018 |
4.78 |
25.46 |
11.39 °L
|
819 |
1 |
|
|
Author:
|
|
peterj
|
|
| Boil
Size: 4.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 35 |
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: 8/31/2020 5:54 PM |
| Notes: |
|
|
Belgian - Trappist Rochefort 10
|
Belgian Dark Strong Ale
|
5 Gallons |
1.11 |
1.026 |
10.96 |
16.36 |
21.46 °L
|
819 |
1 |
|
|
Author:
|
|
DaleCarroll@cox.net
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.183 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 74 ° F |
Priming Method: co2 |
Priming Amount: 30.18 psi |
Creation
Date: 7/25/2019 2:01 PM |
| Notes: 10g Crushed Coriander at 10 min boil |
|
|
Vanilla Coffee Blonde
|
Blonde Ale
|
5.5 Gallons |
1.057 |
1.011 |
6.01 |
20.34 |
3.67 °L
|
819 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
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: 6/29/2019 12:44 AM |
| Notes: |
|
|
*Mr. Beer - Over-Inflated Wheel (Fat Tire)
|
American Amber Ale
|
2.25 Gallons |
1.047 |
1.009 |
4.99 |
9.45 |
13.55 °L
|
819 |
0 |
|
|
|
| Boil
Size: 0.5 Gallons |
Boil Time: 10 |
Boil Gravity: 1.212 |
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: 5/14/2019 7:46 PM |
Notes: 1x Canadian Blonde (13 IBU),
2x Booster packs, |
|
|
Zombie Dust Clone - Extra
|
American IPA
|
5 Gallons |
1.063 |
1.016 |
6.16 |
56.49 |
8.98 °L
|
819 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.104 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/2/2017 5:14 PM |
| Notes: First Worst Hop/Steeping Hops - Add them around 10 min left in steep (before rinse), and put them in a different grain bag. Leave them in for the whole boil. |
|
|
Rix California Common Ale
|
California Common
|
5.5 Gallons |
1.051 |
1.017 |
4.54 |
38.9 |
11.14 °L
|
819 |
0 |
|
|
|
| Boil
Size: 3 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: N/A |
Priming Method: Corn Sugar |
Priming Amount: 3.5 |
Creation
Date: 5/19/2017 8:29 PM |
| Notes: |
|
|
Lagomorph
|
Cream Ale
|
5 Gallons |
1.059 |
1.021 |
5.05 |
28.59 |
25.61 °L
|
819 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
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: 8/27/2016 10:54 PM |
| Notes: |
|
|
Hodgepodge Whatev!
|
Experimental Beer
|
5 Gallons |
1.047 |
1.011 |
4.79 |
8.29 |
14.17 °L
|
819 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 89 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/15/2016 8:38 PM |
| Notes: My brother bought some random ingredients from an online brewing supplier and gave it to me as a gift about 7 months ago. Just got around to brewing. I made some notes: The oats were rolled Quaker Oats and after the 20 minute steep they were perfectly done so we divided them between two large bowls and added butter, brown sugar and cinnamon; it was a good brunch and went well with the homebrew we were testing from previous batches. The LME was pre-hopped so we didn't add hops at the beginning of the boil. |
|
|
Impromptu Trappist
|
Belgian Dark Strong Ale
|
8 Litres |
1.089 |
1.022 |
8.74 |
33.87 |
21.2 °L
|
819 |
1 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2016 8:17 PM |
| Notes: |
|
|
Vice Squad
|
Weissbier
|
23 Litres |
1.052 |
1.014 |
4.96 |
9.52 |
3.61 °L
|
819 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: Corn sugar |
Priming Amount: 317.3 |
Creation
Date: 1/5/2016 6:40 AM |
Notes: Bring 27 litres of water to 65C and add steeping grain loosely bagged in muslin or equivalent.
Maintain temperature for 30 minutes, then remove grains.
Bring to roiling boil, stirring in fermentables.
Once at rolling boil, add Tettnanger hops and set countdown for 60 minutes.
Maintain temperature and rolling boil.
15 minutes from the end, add protoflec.
10 minutes from the end add the Coriander seeds, which should be lightly crushed (rolling over with a rolling pin, or pressing with the back of a spoon should be enough).
At the end of 60 minutes turn off the heat, and add the Hallertau hops.
Cool rapidly to less than 23C and add the yeast.
Allow 8-9 days for primary fermentation before priming and bottling. |
|
|
WW American Pale Ale Armarillio IPA
|
American IPA
|
6 Gallons |
1.071 |
1.018 |
6.98 |
40.19 |
5.76 °L
|
819 |
0 |
|
|
Author:
|
|
b_cunningham328@yahoo.com
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.142 |
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: 7/12/2015 1:39 PM |
| Notes: |
|
|
5 G E Stout
|
American Stout
|
5.5 Gallons |
1.052 |
1.013 |
5.08 |
32.39 |
34.11 °L
|
819 |
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: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/20/2015 9:13 PM |
| Notes: |
|
|
Citra Bomb
|
American IPA
|
5 Gallons |
1.065 |
1.016 |
6.43 |
49.75 |
9.55 °L
|
819 |
0 |
|
|
Author:
|
|
Ranch Dog
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 6/15/2015 8:16 PM |
| Notes: |
|
|
|
|