|
The Light Lawnmower Lager
|
Light American Lager
|
5 Gallons |
1.042 |
1.006 |
4.76 |
15.14 |
2.15 °L
|
723 |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 30 |
Boil Gravity: 1.022 |
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: 3/10/2019 10:14 PM |
| Notes: |
|
|
Der Kopfschmerzen
|
Dunkelweizen
|
5 Gallons |
1.089 |
1.021 |
8.92 |
21.24 |
32.48 °L
|
723 |
0 |
|
|
|
| Boil
Size: 6.05 Gallons |
Boil Time: 60 |
Boil Gravity: 1.022 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: dextrose |
Priming Amount: 5 oz |
Creation
Date: 10/20/2022 12:37 AM |
| Notes: Attempt to recreate The Divine Huntress- a discontinued hybrid (Dunkelweizen-Doppelbock) from WarPigs brewing. Will deliberately under pitch/pitch without starter to stress yeast to better create banana flavors that were stressed in the original. |
|
|
English Pale Ale Extract
|
Standard/Ordinary Bitter
|
5 Gallons |
1.051 |
1.013 |
5.03 |
28.13 |
8.76 °L
|
723 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5 oz |
Creation
Date: 5/19/2022 10:27 PM |
| Notes: |
|
|
Pumpkin Stout AR
|
No Profile Selected |
2.25 Gallons |
1.072 |
1.025 |
6.24 |
29.04 |
32.61 °L
|
723 |
0 |
|
|
|
| Boil
Size: 0.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
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: 9/16/2021 4:32 PM |
Notes: 12 ounces pumpkin puree browned in a pan and mixed with 1/2 tablespoon pumpkin spice, lactose sugar add to wort at last 5 minutes. Add dark malt can at flame out
1 tablespoon vanilla 7 days into fermentation
|
|
|
Summer ESB
|
Extra Special/Strong Bitter (ESB)
|
5 Gallons |
1.064 |
1.021 |
5.69 |
35.45 |
7.24 °L
|
723 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.107 |
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: 6/5/2016 7:26 PM |
| Notes: |
|
|
Guinness Draught Clone (11L)
|
Dry Stout
|
9 Litres |
1.063 |
1.012 |
6.66 |
49.37 |
42.07 °L
|
723 |
1 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 70 |
Boil Gravity: 1.047 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2018 8:18 PM |
| Notes: |
|
|
Baktoberfest (Ale)
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.055 |
1.014 |
5.41 |
34.71 |
9.68 °L
|
723 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 11/11/2016 4:15 PM |
| Notes: |
|
|
P3: (pumpkin Pie Perfection)
|
American Amber Ale
|
5.5 Gallons |
1.058 |
1.013 |
5.9 |
18.92 |
10.62 °L
|
722 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
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: 9/1/2018 5:51 PM |
Notes: -Take 2 15oz cans of pumpkin and mash in with 2 lbs Rahr 6-row malt and 3 gallons of water at 152 degrees for 1 hour.
-Strain the liquid and add to boil to achieve 3 gallons for boil.
-Steep Caramel 40 in grain bag in 2.5 gallons of water for 20 minutes until water reaches 170 degrees. discard grain bag
- Bring to boil and remove from burner, stir in 3.15 lbs amber malt syrup and 1 lb Pilsen DME.
-Bring to boil add 1oz cluster hops and light brown sugar(60)
-Add 3.15 lbs amber malt (15 min)
-Add 1 tsp pumpkin pie spice and 3 cinnamon sticks (0 min).
-Cool the wort to 100 degrees
-Fill primary with 2 gallons of cold water and add wort. Aerate and pitch yeast at 78 degrees.
-Transfer to secondary add 1tsp pumpkin pie spice.
-After 2 weeks add 1 tsp graham cracker extract before kegging or bottling. |
|
|
DAMMAGED Goods
|
Double IPA
|
5 Gallons |
1.105 |
1.026 |
10.33 |
336.95 |
11.55 °L
|
722 |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.101 |
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: 1/31/2018 6:51 PM |
Notes: The 3.15 lbs of LME listed as Maris Otter is actually Northern Brewer's Super Structure Malt Blend for IPAs.
The 6.0 lbs of LME listed as Amber is actually Maillard Malts Gold Malt.
The hop shot is listed as 12.1 grams but was actually 10 ml. Each 1 ml addition is supposed to add 10 IBUs to a 5 gallon batch when boiled for 60 minutes in a wort with a gravity of 1.050. IBUs are expected to decrease as gravity increases, thus requiring longer boiling times to isomerize the AAs and achieve the same IBUs. These were boiled for 90 min, so I just stuck to an estimated 100 IBUs added.
1 pack of Omega Yeast Labs liquid DIPA Ale yeast and 2 packs of rehydrated Danstar Nottingham yeast were pitched.
There are 2 identical dry hop additions: 1) After 10 days of active fermentation, 4 days prior to transferring to secondary fermentation. 2) During secondary fermentation, 4 days prior to bottling.
The name of the beer refers to the 8 hop varieties used: Denali, Apollo, Mosaic, Medusa, Azacca, Galaxy and El Dorado.
Step by step instructions:
1) Collect and heat 2.5 gallons of water.
2) Steep 1 lb. Baird's Light Carastan Malt until water reaches 170 °F (~20 minutes).
3) Bring water to a boil.
4) Remove from heat, stir in 3 lbs. Briess Pilsen light DME and 3.15 lbs. NB Super Structure Malt Extract.
5) Return wort to boil.
6) 90 min boil remaining – Add 10 ml of Hop Shot and 0.5 oz. Apollo hops.
7) 60 min boil remaining – Add 0.5 oz. Apollo hops.
8) 15 min boil remaining – Add 0.5 oz. Denali, 0.5 oz. Mosaic, 0.5 oz. Azacca, 0.5 oz. Galaxy, and 0.5 oz. El Dorado hops. Add in 6 lbs. Gold Malt Syrup.
9) Flame-out i.e. 0 minutes – Add 0.5 oz. Denali, 0.5 oz. Mosaic, 0.5 oz. Azacca, 0.5 oz. Galaxy, and 0.5 oz. El Dorado hops. Add in l lb. Brun Léger (soft candy sugar - blond) and 0.5 lbs. Corn Sugar (dextrose).
10) Allow to stand for 15 minutes before cooling.
11) Cool the wort as quickly as possible.
12) When wort reaches 180 °F – Add 1 oz. Denali, 0.5 oz. Mosaic, 1 oz. Medusa, 1 oz. Azacca, 0.5 oz. Galaxy, and 1 oz. El Dorado hops.
13) Sanitize equipment while wort cools.
14) Rehydrate 2 packs of Nottingham Ale Yeast.
15) Fill 6 gallon carboy with 2 gallons of cold water.
16) Pour cooled wort into 6 gallon carboy. Try not to pour in too much sludge from the bottom of the pot.
17) Add cold water as needed to bring the final volume to 6 gallons.
18) Aerate the wort.
19) Measure and record specific gravity.
20) When wort reaches 78 °F – Add Omega DIPA Yeast slurry (cut with sanitized scissors) and rehydrated Nottingham Ale Yeast.
21) Seal carboy with bung and add ~4-6 ft. blowout tube running into and submerged in container with StarSan.
22) Move to dark spot at 68-72 °F for 1-2 weeks for primary fermentation.
23) After 10 days of active fermentation – Add 0.5 oz. Denali, 0.25 oz. Mosaic, 0.5 oz. Medusa, 0.5 oz. Azacca, 0.25 oz. Galaxy, and 0.5 oz. El Dorado hops.
24) After 14 days of primary fermentation – Transfer beer to secondary fermenter using sanitized equipment.
25) Allow beer to condition for 2-4 weeks in secondary fermenter.
26) 4 days prior to bottling – Add 0.5 oz. Denali, 0.25 oz. Mosaic, 0.5 oz. Medusa, 0.5 oz. Azacca, 0.25 oz. Galaxy, and 0.5 oz. El Dorado hops.
27) Mix a priming solution (a measured amount of sugar dissolved in water to carbonate the bottled beer) of 2/3 cup priming sugar in 16 oz. water. Bring the solution to a boil and pour into the bottling bucket.
28) Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix.
29) Fill and cap bottles.
30) 1–2 weeks after bottling – Condition bottles at room temperature for 1–2 weeks.
31) After this point, the bottles can be stored cool or cold.
|
|
|
Backwards And In Heels
|
Spice, Herb, or Vegetable Beer
|
6 Gallons |
1.065 |
1.018 |
6.19 |
54.78 |
18.36 °L
|
722 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.043 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: 10.1 psi |
Creation
Date: 12/18/2018 3:36 AM |
Notes: 1. Fill brew pot with 4 gallons water.
2. Stir in water agent and bring water temp to 155 degrees.
3. Steep Carapils, caramel/crystal, and honey malts for 30 minutes.
3. Add DME and bring to boil.
4. Add CTZ hops after 30 minutes of boil.
5. After 45 minutes of boil, add lemon juice, lemon rinds, and 32 oz chopped ginger root.
6. After 65 minutes of boil, remove lemon rinds, add molasses, honey, maltodextrin, lemon zest, remaining chopped ginger root, yeast nutrients, and Amarillo hops.
7. After 70 minutes of boil, add Hibiscus syrup and whirl floc tablet.
8. After 75 minutes, turn off heat and add Amarillo hops for 15 minute hopstand.
9. Top up to 7 gals of wort with distilled water, cool wort to 65-70 degrees, transfer to primary fermentor, pitch yeast, aerate.
9. After 7-10 days of fermentation, transfer to Corney keg.
Found the origins of this recipe on the internet 20 years ago. Continue to make changes over time. Recipe began with 48 oz of chopped fresh ginger root; pared it down to 42 oz (amount can certainly be adjusted to fit taste). Replaced cane sugar in original recipe with molasses. Can use any honey but prefer orange blossom honey. Lemons, molasses, and honey add subtle aromas and taste. Hibiscus flower syrup provides subtle flavor and some red color addition. Whether or not you like the taste of the end product, the brewing aromas are worth the effort! Has all the attributes of Ginger Rogers: a charmer with a taste for drama, flair, and adventure; a romantic with a big heart and a killer sense of style. And no matter with whom she danced, she did it all backwards and in high heels!
|
|
|
American Stout
|
American Stout
|
5.5 Gallons |
1.064 |
1.012 |
6.84 |
52.5 |
34.52 °L
|
722 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.118 |
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: 2/4/2019 4:59 PM |
| Notes: |
|
|
Gluten Free Barley
|
Experimental Beer
|
26 Litres |
1.04 |
1.006 |
4.46 |
28.45 |
15.1 °L
|
722 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.096 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2017 4:49 PM |
| Notes: |
|
|
Blue Eyed Blonde Hippie Chick
|
Blonde Ale
|
5 Gallons |
1.053 |
1.013 |
5.19 |
19.3 |
4.5 °L
|
722 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 4.0 oz |
Creation
Date: 11/5/2020 6:57 PM |
| Notes: |
|
|
Hard Seltzer
|
Mixed-Style Beer
|
5 Gallons |
1.044 |
1 |
5.72 |
0 |
0.65 °L
|
722 |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 15 |
Boil Gravity: 1.109 |
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: 2/21/2021 2:35 PM |
| Notes: |
|
|
Citra IPA - Extract
|
American IPA
|
5 Gallons |
1.067 |
1.016 |
6.81 |
54.06 |
8.35 °L
|
722 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
Efficiency: 100 |
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: 7/31/2021 10:35 PM |
Notes: This is a delightful extract IPA with a light maltiness that profiles Citra’s tropical fruit flavor and aroma.
EXTRACT
OG: 1.059
FG: 1.013
IBUs: 118
ABV: 6%
MALT/GRAIN BILL
8 lb (3.6 kg) Pale liquid malt extract (Note - I changed to 7 lb LME + 0.5 lb DME to get to correct OG)
1 lb (454 g) Crystal 10 malt
0.5 lb (227 g) Munich malt
HOPS SCHEDULE
1 oz (28 g) Citra at 60 minutes
1 oz (28 g) Citra at 30 minutes
1 oz (28 g) Citra at 15 minutes
1 oz (28 g) Citra at 0 minutes
2 oz (57 g) Citra at dry hop
DIRECTIONS
Heat 5 gallons of water to 170°F (77°C). Steep the grains for 30 minutes. Bring the wort to a boil. Once you reach a rolling boil, add a quarter of the malt extract. Boil for 60 minutes following the hops schedule. After flameout, add the remaining malt extract.
YEAST
1 packet Safale S-05
BREWER’S NOTES
Let ferment at 68°F (20°C) for 2 weeks. After fermentation, add the remaining hops to the vessel. Dry hop for 1 week, then bottle or keg.
Brewed 11/28/21. Used imperial flagship yeast and 1lb of 10 degree cara? Malt as they did not have crystal. Bumped up DME to 15 oz vs 8 oz in recipe as I wanted to be closer to 6%. At 5 gallons the OG was 1069. Fermented for 10 days with FG of 1015. Adjusted yeast attenuation up.
Drunk after 2 weeks in keg. Lovely aroma and citrus taste, but too much bitterness that lasted a while. |
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|
*2G Mr. Beer - ABS Some Old Dude's Stout
|
American Stout
|
2.25 Gallons |
1.06 |
1.014 |
6.09 |
39.25 |
44 °L
|
722 |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.135 |
Efficiency: 70 |
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: 8/19/2021 3:43 PM |
| Notes: |
|
|
John, Fritz & Whitey
|
American IPA
|
5 Gallons |
1.051 |
1.012 |
5.17 |
73.26 |
7.13 °L
|
722 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
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: 8/6/2017 2:14 PM |
| Notes: |
|
|
Viziman Champion Extract
|
Czech Pale Lager
|
4 Gallons |
1.045 |
1.007 |
4.98 |
21.96 |
2.4 °L
|
722 |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2022 7:15 PM |
| Notes: |
|
|
Brut IPA
|
American IPA
|
1 Gallons |
1.058 |
1.011 |
6.22 |
13.48 |
3.73 °L
|
722 |
0 |
|
|
|
| Boil
Size: 2.52 Gallons |
Boil Time: 60 |
Boil Gravity: 1.024 |
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: 10/14/2022 2:29 PM |
| Notes: |
|
|
Felyn Irish Red
|
Irish Red Ale
|
5.5 Gallons |
1.053 |
1.014 |
5.1 |
21.06 |
17.27 °L
|
722 |
0 |
|
|
Author:
|
|
JamisonS
|
|
| Boil
Size: 7.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
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: 8/9/2016 11:43 PM |
| Notes: |
|
|
|
|