|
Kootenay Slag Ale
|
Robust Porter
|
6 Gallons |
1.049 |
1.011 |
5.08 |
42.27 |
36.08 °L
|
573 |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 88 |
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: 9/17/2022 5:40 PM |
| Notes: |
|
|
June Bug
|
California Common Beer
|
5.5 Gallons |
1.054 |
1.01 |
5.75 |
142.69 |
6.63 °L
|
573 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
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: 5/31/2015 9:43 PM |
| Notes: |
|
|
Belgian IPA
|
Specialty IPA: Belgian IPA
|
5.5 Gallons |
1.071 |
1.016 |
7.18 |
64.37 |
11.6 °L
|
572 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/13/2018 4:46 AM |
| Notes: |
|
|
Prairie Artisan Ales - Vinyl (clone)
|
Imperial Stout
|
5.5 Gallons |
1.12 |
1.02 |
13.13 |
52.07 |
50 °L
|
572 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.164 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 5.3 oz |
Creation
Date: 2/15/2024 3:50 AM |
Notes: Prairie Artisan Ales’ Vinyl clone
(5 gallons/19 L, partial mash)
OG = 1.120 FG = 1.034
IBU = 56 SRM = 92 ABV = 13%
Ingredients
7.7 lbs. (3.5 kg) Briess Pilsen dried malt extract
2 lbs. (910 kg) Canadian Superior Pilsen malt
13 oz. (366 g) Dingemans Special B malt
8 oz. (227 g) Dingemans chocolate malt
13 oz. (366 g) Weyermann Carafa® III malt
8 oz. (227 g) Weyermann chocolate rye malt
5.4 oz. (153 g) Weyermann melanoidin malt
113 oz. (366 g) Crisp pale chocolate malt
2 lbs. (910 g) flaked oats
1.2 lbs. (540 g) D2 liquid candi sugar
4 oz. (113 g) dark brown sugar
4 oz. (113 g) turbinado sugar
4 oz. (113 g) maltodextrin
21 AAU Magnum hops (60 min.) (1.5 oz./43 g at 14% alpha acids)
2 oz. (56 g) French oak cubes
Servomyces (yeast nutrient)
SafAle US-05, LalBrew BRY-97 (American West Coast Ale), Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
¾ cup corn sugar (if priming)
Step by step
If you do not have a used Bourbon barrel for aging, then soak the oak cubes in the Bourbon of your choice at least two weeks before brew day to recreate the barrel aging essence. Also, use two sachets if using a dry yeast or make a large starter if using liquid yeast. You may consider re-pitching yeast from a previous batch as well.
In a mesh bag, mash Pilsen and melanoidin malts and flaked oats in 2 gallons (7.6 L) of water at 149 °F (65 °C) for 60 minutes. Steep the rest of your grains for 10 minutes in a separate mesh bag. Drain bags and add water to make 3 gallons (11 L) of wort. Raise to near boiling, then remove pot from heat and slowly stir in half of your malt extract until dissolved. Return to the heat source and boil for 60 minutes.
Add bittering hops and sugars at the beginning of boil. With 10 minutes remaining, remove again from boil and stir in the rest of the malt extract.
Follow the remainder of the all-grain recipe, topping up to 5.5 gallons (21 L) in the fermenter.
At flameout, whirlpool, then rapidly chill the wort to 68 °F (20 °C) and transfer the wort to your fermenter. Oxygenate the wort if using a liquid yeast strain or re-using yeast, then pitch the yeast. Set the fermenter in a cool, dark place to ferment at about 68 °F (20 °C).
After fermentation is complete, add your soaked oak cubes, or rack to a secondary vessel containing the cubes. After achieving the desired flavor profile, crash cool, keg and force carbonate to 2.5 volumes, or prime and bottle condition. |
|
|
Colon Blaster 9000
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.097 |
1.022 |
9.77 |
76.12 |
10.29 °L
|
572 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
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: 3/27/2023 9:46 PM |
| Notes: |
|
|
Coconut Cream Pie Ale
|
Clone Beer
|
23 Litres |
1.045 |
1.008 |
4.76 |
20.89 |
4.59 °L
|
572 |
1 |
|
|
|
| Boil
Size: 29.25 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
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: 130g |
Creation
Date: 3/4/2023 11:04 PM |
Notes: Steep the Flaked Oats in 6.8 L of water at 68°C for 30 minutes. Remove the grains and bring the water to a boil.
|
|
|
Boulardii Biome Booster
|
Experimental Beer
|
1.5 Gallons |
1.051 |
1.018 |
4.39 |
34 |
4.7 °L
|
572 |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
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: 7/10/2022 7:59 PM |
| Notes: First attempt at brewing with Saccharomyces boulardii CNCM I-745 (Florastor). Using capsules of probiotic supplement. |
|
|
Store Apple Juice
|
Common Cider
|
4.5 Gallons |
1.053 |
1.017 |
4.77 |
0 |
7.24 °L
|
572 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
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: 11/10/2021 10:52 PM |
| Notes: |
|
|
Witbier (Extract)
|
Witbier
|
11.77 Gallons |
1.051 |
1.012 |
5.08 |
10.11 |
3.76 °L
|
572 |
2 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/7/2021 10:30 PM |
| Notes: Gradually raise the temperature from 68 degrees to 72 degrees over the course of 10 days or so until fermentation has completed. |
|
|
Petey's Piney IPA
|
American IPA
|
21 Litres |
1.056 |
1.012 |
5.77 |
38.22 |
6.06 °L
|
572 |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 40 |
Boil Gravity: 1.117 |
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: 151.2 g |
Creation
Date: 5/22/2020 7:41 AM |
| Notes: |
|
|
Strawberry Rhubard Mead
|
Other Fruit Melomel
|
4.75 Gallons |
1.08 |
1.002 |
10.14 |
0 |
4 °L
|
572 |
0 |
|
|
|
| Boil
Size: 4.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 100 |
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: 10/1/2019 5:44 PM |
Notes: 3 gallons of bottled spring water into sanitized fermenter. added 10lbs Kirkland Clover Honey, 8lbs of frozen strawberries and 8lbs. frozen rhubarb. topped off water to Original gravity of 1.090. rehydrated 2 packets of lalvin 71B with 95* bottled water. Pitched yeast along with 1 tsp of DAP and 1/2 tsp of fermaid K. temp initially 45* but raised to 65* and began fermentation within 24 hours. fermenter transferred to garage where temp maintained to 65*.
fermaid K additions
at pitch: 1/2tsp
24hrs: 1/2tsp
48hrs:1/2tsp
@ ~1.055:1/2tsp
Degassed and punched fruit twice a day for the first 5 days, gently punch fruit once a day after that
Sorbate and Camden tabs and backsweeten to 1.020 |
|
|
Swamp Donkey Chocolate Cherry Stout
|
American Stout
|
5.5 Gallons |
1.074 |
1.024 |
6.48 |
23.2 |
39.15 °L
|
572 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 35 |
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: 10/4/2018 8:15 PM |
Notes: Soak Cocoa Nibs in 3 oz Bourbon for 4 weeks then add it to secondary two weeks out from bottling.
Add 4.5 Whole frozen cherries to secondary.
Lactose @ 10 minutes
Primary for 6 weeks
Keg condition 3 weeks
|
|
|
15 Min Saison V2
|
Saison
|
5 Gallons |
1.048 |
1.008 |
5.25 |
33.91 |
3.17 °L
|
572 |
1 |
|
|
|
| Boil
Size: 5.15 Gallons |
Boil Time: 15 |
Boil Gravity: 1.047 |
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: 5/5/2018 1:26 PM |
| Notes: |
|
|
Junglefowl
|
American Light Lager
|
32 Gallons |
1.044 |
1.007 |
4.85 |
29.51 |
2.7 °L
|
572 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 16 Gallons |
Boil Time: 30 |
Boil Gravity: 1.089 |
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: 2/21/2018 7:37 PM |
| Notes: |
|
|
Basun Strong Brown Ale
|
British Strong Ale
|
24 Litres |
1.068 |
1.018 |
6.6 |
36.21 |
20.63 °L
|
572 |
0 |
|
|
|
| Boil
Size: 16 Litres |
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: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2018 2:48 PM |
| Notes: |
|
|
Ipa
|
Specialty IPA: Brown IPA
|
5 Gallons |
1.058 |
1.008 |
6.67 |
52.51 |
22.24 °L
|
572 |
0 |
|
|
|
| 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: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/7/2017 3:45 AM |
| Notes: |
|
|
U.P. Buffalo Weisse (Exp 11)
|
Weissbier
|
2.5 Gallons |
1.05 |
1.013 |
4.96 |
7.57 |
3.31 °L
|
572 |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
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: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2017 5:22 PM |
| Notes: |
|
|
Hefe
|
Weissbier
|
5.5 Gallons |
1.042 |
1.011 |
4.02 |
10.57 |
3.59 °L
|
572 |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
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: 9/14/2016 10:41 PM |
| Notes: |
|
|
Poeta Y Libertina
|
International Pale Lager
|
23 Litres |
1.045 |
1.012 |
4.39 |
29.01 |
3.73 °L
|
572 |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.104 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Syrup |
Priming Amount: 187.36g |
Creation
Date: 9/1/2016 4:37 PM |
Notes: Primary fermentation: 11c
Secondary fermentation: 3 weeks @ 8c
Expose to sunlight in bottles for 15 minutes before storing. |
|
|
Mich Pale Ale
|
American Pale Ale
|
13 Litres |
1.056 |
1.018 |
4.98 |
35.28 |
5.66 °L
|
572 |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 30 |
Boil Gravity: 1.022 |
Efficiency: 30 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2016 12:51 PM |
| Notes: Pitchet gjær på 17 grader. La stige til 19 og hold der i 5 dager, deretter heves temp til 21 grader i 10 dager. Coldcrash to dager før tapping. |
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