|
Mudd Butt
|
Brown Porter
|
5 Gallons |
1.069 |
1.019 |
6.54 |
17.17 |
37.71 °L
|
2K |
1 |
|
|
|
| Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 5.oz |
Creation
Date: 1/31/2012 1:54 AM |
Notes: Things to do different:
1. Take out Cocoa Beans from next batch
2. Add an ounce of hops
3. Use all Dry Malt Extract
4. Use all Dark Malt
5. Layer flavor of Maply syrup (30 minutes of boil then 5 minutes left in boil)
6.
Tasting:
Week1: Color good |
|
|
Orange Honey Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.053 |
1.012 |
5.27 |
41.31 |
8.21 °L
|
2K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 4/2/2014 12:12 AM |
| Notes: |
|
|
Whose Garden
|
Witbier
|
19 Litres |
1.052 |
1.014 |
4.87 |
0.78 |
11.29 °L
|
2K |
2 |
|
|
|
| Boil
Size: 3 Litres |
Boil Time: 15 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 5/19/2012 2:53 PM |
Notes: Liquid Malt Extract is actually a can of Brewferm Tarwebier (pre-hopped).
Instructions :
- boil 3l water with DME and sugar, and steep coriander, orange peels and hops for time given by recipe.
- add contents of kit to fermenter, rinse out can with result of boil, top up to 19l with cold water.
- pitch yeast and wait.
|
|
|
Blood Orange IPA
|
American IPA
|
5.25 Gallons |
1.07 |
1.009 |
7.93 |
105.41 |
5.49 °L
|
2K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2018 9:57 PM |
| Notes: Add Blood Oranges During Whirlpool |
|
|
*2G Mr. Beer - Pennsylvania Traditional Lager (CZ)
|
American Lager
|
2.25 Gallons |
1.04 |
1.009 |
4.1 |
6.31 |
7.06 °L
|
2K |
0 |
|
|
|
| Boil
Size: 0.5 Gallons |
Boil Time: 10 |
Boil Gravity: 1.182 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2019 6:17 PM |
| Notes: |
|
|
Three By Five Kolsch
|
Kölsch
|
5 Gallons |
1.06 |
1.015 |
5.94 |
24.38 |
4.31 °L
|
2K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.101 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2018 7:22 PM |
| Notes: |
|
|
Chocolate Peanut Butter Stout
|
Sweet Stout
|
5 Gallons |
1.061 |
1.024 |
4.85 |
31.09 |
38.44 °L
|
2K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 5/12/2016 7:43 PM |
| Notes: |
|
|
Orval Clone
|
Belgian Pale Ale
|
8 Gallons |
1.056 |
1.013 |
5.67 |
32.93 |
8.96 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
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: 1/17/2016 3:36 AM |
| Notes: |
|
|
Double Chocolate Stout
|
Russian Imperial Stout
|
5 Gallons |
1.112 |
1.03 |
10.68 |
53.95 |
50 °L
|
2K |
2 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.139 |
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: 3/26/2015 5:51 PM |
| Notes: |
|
|
Mango Black Peppercorn Saison
|
Saison
|
5.5 Gallons |
1.056 |
1.011 |
5.86 |
33.44 |
5.09 °L
|
2K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2015 3:59 AM |
| Notes: |
|
|
A Case Of Sour Grapes - Berliner Weisse
|
Berliner Weisse
|
16 Litres |
1.03 |
1.007 |
2.91 |
3.42 |
3.01 °L
|
2K |
0 |
|
|
|
| Boil
Size: 4 Litres |
Boil Time: 20 |
Boil Gravity: 1.009 |
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: 7/23/2015 4:40 AM |
| Notes: Splitting the brew into two vessels, 10L each |
|
|
Simple IPA (Santium + Experimental) BE1
|
American IPA
|
14 Litres |
1.059 |
1.016 |
5.64 |
110.1 |
8.62 °L
|
2K |
0 |
|
|
|
| Boil
Size: 4 Litres |
Boil Time: 20 |
Boil Gravity: 1.031 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2015 12:41 AM |
Notes: US-05 rehydrated. In fermenter 14 June 2015.
Updated IBU calcs based on 9 minute extra boil time for each addition accounting for extra 8%(?) utilisation during the whirlpool stand.
Whirlpool hop-stand additions for 30 minutes starting after flameout at 95c.
No hop bag in boil - hop pellets straight into boil-strained through sieve into fermenter.
Dry hopped in stocking. Squeezed twice.
2 litre ice block to chill boil wort.
Bottled 4 July 2015.
Cold conditioned in work fridge for 2 weeks from 17 July.
Early taste - good but a little too much crystal. Sweetness may fade. |
|
|
Bells Smitten Golden Rye Ale Clone
|
American Pale Ale
|
5.5 Gallons |
1.051 |
1.013 |
5.04 |
26.86 |
8.62 °L
|
2K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2017 8:17 PM |
| Notes: |
|
|
Watney's Cream Stout Clone
|
Sweet Stout
|
10.2 Litres |
1.062 |
1.021 |
5.72 |
15.52 |
37.05 °L
|
2K |
1 |
|
|
|
| Boil
Size: 6.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.098 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: Wheat DME |
Priming Amount: 0.625 cups |
Creation
Date: 5/16/2016 10:33 AM |
| Notes: |
|
|
Dubbel Your Pleasure
|
Belgian Dubbel
|
19 Litres |
1.064 |
1.012 |
6.8 |
10.35 |
12.31 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.161 |
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: 4/24/2015 2:53 PM |
Notes: HOP NOTES: Recipe calls for 42g of Styrian Goldings, Fuggles, or Willamette hops (boiling) to achieve 7.5HBU (210MBU).
>Boil the malt extract and boiling hops for 60mins
>Add Irish moss for final 10mins
>Aarate wort very well
>Pitch yeast at 21C
>Ferment at 21C for about 1 week or when fermentation shows signs of calming and stopping
>Prime with sugar and bottle or keg when fermentation is complete
>Although this brew will be ready for your enjoyable indulgence 2-4 weeks after bottling, it ages well at cellar temperatures. |
|
|
Muntons "Enhanced" Barley Wine
|
English Barleywine
|
10 Litres |
1.114 |
1.027 |
11.47 |
47.03 |
17.22 °L
|
2K |
0 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2017 12:11 PM |
Notes: Using Muntons pre hopped Barley wine can as liquid extract.
Therefore I don't know what kinds of hops have been used.
Bitterness should be 33-47 IBU according to Muntons recipe.
WYeast 1214 will be used.
|
|
|
Dark Aurora
|
American IPA
|
5 Litres |
12.167 |
2.576 |
5.12 |
82.3 |
19.39 °L
|
2K |
1 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 8.8 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2017 1:36 PM |
| Notes: |
|
|
Pine IPA
|
American IPA
|
5.5 Gallons |
1.068 |
1.019 |
6.44 |
62.22 |
13.52 °L
|
2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 75 |
Boil Gravity: 1.09 |
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: 1/30/2016 8:38 PM |
Notes: Goals- utilize hops differently- first wort, get half of ibus from flavor/aroma, piney
|
|
|
Twisted Oak Winter Cider
|
Other Specialty Cider or Perry
|
6.25 Gallons |
1.063 |
1.001 |
8.24 |
0 |
9.93 °L
|
2K |
3 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: N/A |
Boil Gravity: 1.063 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 59 ° F |
Priming Method: Keg/C02 |
Priming Amount: N/A |
Creation
Date: 1/23/2017 3:17 PM |
Notes: Apple cider fermented with apple-ginger syrup, Belgian candi syrup and a Belgian Ale yeast. Finished with a bourbon-oak tincture.
Apple-Ginger syrup: boil down one gallon fresh apple cider and 4oz finely chopped/ground fresh ginger. Reduce until thick and syrupy, about 1-2 cups. As syrup reduces lower heat so you do not scorch. Should be sweet, sour and spicy. Add syrups to fresh cider.
- Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.5 pH.
- Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
- Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
- Wait 24 to 48 hours before adding pectic enzyme and pitching yeast.
- Primary fermentation: 4-5 weeks @ 59°
- Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
- Secondary: 8 weeks @ 60°- 65° (cellar temps)
At packaging, add the bourbon-oak tincture to taste (used 3oz medium toast french oak cubes in an 8 oz mason jar filled with the bourbon of your choice, aged at least 1 month but the longer the better). Added until I could just taste the bourbon. The tannins from the oak really balance out the acidity very nicely.
- Transfer to a keg to condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg. |
|
|
Christmas Caribou
|
Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.052 |
1.016 |
4.69 |
26.78 |
19.01 °L
|
2K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 11/12/2012 5:41 AM |
| Notes: I grew a 3 step starter for this batch as my yeast was almost 2 months old and I have had trouble in the past with fermentation. Combining an extract and specialty grain kit from Northern Brewer, Caribou Slobber, and one of their Brew Outside The Lines kits, Holiday Cheer, to give me a Christmas tone to the ale. I added the Orange Peel, Ginger, and Anise during the last 16 min. of the boil and will be adding the Cinnamon and a little more Ginger during the last week of fermentation in the secondary to leech out a more noticable holiday spice. |
|
|
|
|