|
Drake's IPA
|
American IPA
|
5 Gallons |
1.082 |
1.02 |
8.15 |
58.25 |
10.27 °L
|
410 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 70 |
Boil Gravity: 1.068 |
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: 4/15/2020 6:20 PM |
Notes: After 2 weeks in the bottle, very bitter.
After 3 weeks in the bottle, much better.
So, condition a little longer for a better taste. |
|
|
Centennial 8 - Kegging
|
American IPA
|
5.25 Gallons |
1.054 |
1.01 |
5.75 |
59.08 |
9.47 °L
|
410 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.114 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/29/2023 8:47 PM |
Notes: Centennial version 8
Type – Extract:
Batch size: 5.25 gal
Boil Size: 2.50 gal
Boil Time: 60 min
Fermentation: Two Stages - 10 days primary, 10 days secondary
Original Gravity: 1.054
Final Gravity: 1.010
ABV: 5.75%
IBU: 59.08
Ingredients:
2.5 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5.25 gal recipe you will need extra because of the fluid loss during the boil process
1lb Caramel 10L Grain
1lb Briess 2 Row Grain
.5lbs Carpils Grain
.5lbs Carahell Grain
6bs Golden LME
1oz Magnum Hops
2oz Chinook Hops
6oz Centennial Hops
1 Safale US-05
Procedure:
Start with 2.5 gal tap water, add grain to cold water and heat water to 165 degrees, and steep grains for 45 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 6lbs Golden LME, and return wort to boil
Add1oz Magnum hops and boil for 60 minutes
Add 2oz Chinook hops and boil for 15 minutes
Add 3oz Centennial hops and boil for 10 minutes
Add 3oz Centennial hops and boil for 5 minutes
Remove pot and enough bottled water to bring the specific gravity to 1.054
Cool wort to 70 degrees
Add 1 pack of Safale US-05 yeast
Fermentation:
Primary – 10 days, Secondary 10 days
Keg and set CO2 to 20psi for 4-5 days
Reduce CO2 to 5-7psi, pour and enjoy
|
|
|
Jakes's Hops - 2nd Version
|
American IPA
|
5.25 Gallons |
1.056 |
1.011 |
5.97 |
83.24 |
9.81 °L
|
410 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/27/2022 4:46 PM |
Notes: Jake's Hops - 2nd Version
Type – Extract:
Batch size: 5.25 gal
Boil Size: 2.50 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 2 weeks primary, 2 weeks secondary
Original Gravity: 1.056
Final Gravity: 1.011
ABV: 5.97%
IBU: 83.24
Ingredients:
2.5 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5.25 gal recipe you will need extra because of the fluid loss during the boil process
1lb Briess 2 Row
1lbs Caramel 10L
.5lb Carahell
.5lb Vienna
6.3lbs Gold Liquid Extract
2ozs Magnum Hops
1oz Summit Hops
8oz of Fresh Simcoe (Jakes) Hops
1 Safale US-05
Procedure:
Start with 2.5 gal tap water, add grain to cold water and heat water to 160 degrees, and steep grains for 45 minutes
Remove grains and bring wort to boil
Remove pot from heat and add 3.15lbs Gold malt extract and return wort to boil
Add 1oz Magnum hops and boil for 60 minutes
Add 1oz Magnum hops and boil for 15 minutes
Remove pot from heat and add 3.15lbs Gold malt extract and boil for 10 minutes
Add 1oz Summit hops and boil for 5 minutes
Add 5oz Simcoe fresh hops and boil for 4 minutes
Add 5oz Simcoe fresh hops and boil for 2 minutes
Remove pot and enough bottled water to bring the specific gravity to 1.056
Cool wort to 70 degrees
Add 1 pack of Safale US-05 yeast
Fermentation:
Primary – 10 days
Secondary – 10 days
Keg and set CO2 to 20psi for 4 days
Set CO2 to 5psi, pour and enjoy!
|
|
|
Pils David DR
|
Munich Helles
|
100 Litres |
1.051 |
1.011 |
5.26 |
30.65 |
3.36 °L
|
410 |
0 |
|
|
|
| Boil
Size: 110 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 7/12/2022 9:31 PM |
| Notes: |
|
|
Vienna Lager
|
Vienna Lager
|
2.5 Gallons |
1.05 |
1.01 |
5.26 |
22.79 |
9.41 °L
|
410 |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 25 |
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: 5/18/2022 10:16 PM |
| Notes: |
|
|
Bavarian Marzen #1
|
Märzen
|
7.5 Gallons |
1.075 |
1.019 |
7.39 |
25.97 |
3.94 °L
|
410 |
0 |
|
|
|
| Boil
Size: 5.3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.106 |
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: 4.32 |
Creation
Date: 12/11/2021 1:53 AM |
Notes: Bohemian Marzen #1
(from a recipe in "Brewing Classic Styles")
7.5 Gallons
Boiled wort on 01/01/19
Followed 10 gallon recipe, except divided everything by 80% - for 8 gallons
Boiled for about 30 minutes, then added first hops
All hops boiled for an extra 10-15 minutes, especially the first group
Last hop bag boiled about 25 minutes, instead of 15 minutes.
All hops left in wort, while cooling. Removed and squeezed at removal time, to get all the malt
out of them, as well as hop flavour.
RECIPE:
1.6 lbs Dextrin Malt grain
14.0 Lbs extra light malt syrup
9 oz. Czech Saaz (fresh) Hops
1 package IMPERIAL "Harvest" Lager yeast
Used bottled spring water from Walmart. (Purchased 8 gallons)
- Heated water slowly, with Dextrin malted barley in the water, over the course of a few hours.
Stayed at 160-163 F. for 1 hour. Then the temp was increased, and when wort reached low boil, malt extract was added (14.0 Lbs Steinbarts Bulk LME malt extract syrup).
Then it was brought to boil for about 30 minutes. Then the first hops were added, then after 30 more minutes, the 2nd hop bag was added. Then, 20 min later, the third hop bag. Then, 10 minutes later, the heat was turned off, and the last hop bag was added.
Total boiling time - 90 minutes.
Total hop time - 60 minutes.
The wort was placed in a bath of cold water, still in the wort kettle, and left to cool to 50 degrees.
Then 5 more gallons of refrigerated spring water was added, and the yeast was added and the wort stirred well.
The lid was placed and sealed on the primary fermenter, and the airlock was sterilized, rinsed, filled half
full of tap water and put into place.
During fermentation, the temp was kept as low as possible by changing out the bath water at least 2, if not
3 times per day, to keep it as close to 50 F. and steady. The water would come out of the tap at 49-50 F.
even in a cool room with the window open, the bath temp would rise to 54-55 F within a half a day.
LOGS
01/01/19: Boiled malt, hops, and added to primary 8 gallon container by around 5 PM.
By 7 PM, after adding cooled water, temp was around 49 F, so liquid yeast was added.
01/02/19: Fermenation started within 12-16 hours time.
Foaming had started within 36 hours.
01/03/19: Within 48 hours, wort foam is entering into the airlock.
01/05/19: Most of the head of the wort has fallen off. Then re-sterilized airlock & components,
and added a minimal amount of tap water to air lock.
01/08/19: Airlock, with the very minimum amount of water in it, shows a burp of air every 6-7 seconds.
Fermentation is still quite active. This was at 12:05 PM.
Water temp after about 8-10 hours, is around 53 F on average.
Water is replaced every 12 hours, with water at 49.5 F, to keep the wort as cool as possible.
This batch has more sugar content and malt solids to ferment (per gallon) than any beer I have made
before.
01/09/19: At 7 AM - Airlock piston moving about every 7-8 seconds
01/10/19: At 7 AM - Airlock piston moving about every 7-8 seconds
01/11/19: At 7 AM, water was 55 F. Drained water and replaced water with 50.5 F. Water - Airlock piston is
still moving about every 8-9 seconds
01/12/19: It got near freezing outside last night. At 9 AM, bathroom air temp was around 50.0 F and water was changed out at 7 AM and at 7:30 AM was about 51.5 F.
Airlock is producing a bubble about every 12-13 seconds. Slowing down a bit.
01/13/19: Water temp seems a couple of degrees warmer than the other one, as well as it being nearly impossible to keep the front bathroom cold.
I will be changing the water 3-4 times per day, to keep the wort temp as low and constant as possible.
So much for conserving water...
01/13/19: The time between bubbles in the air lock was checked again at 6:00 PM and the time was measured
3 times in a row at 20 seconds between times. This is quite active, even after 12 days.
01/14/19: Still fairly active, around 45-60 seconds per bubble.
01/18/19: 7 AM - Fermentation active, but is slowing down. Between 2:20 and 2:30 min per bubble, on average. 52-53 F average temp. @7 PM - 2:00 per bubble
01/20/19: 8 AM - Fermentation active, bubble time about 2:45 Min @ 52-53 F.
01/23/19: 9 AM - Fermentation active, slowed down to 4:00 to 4:30 per bubble @ 52-53 F.
01/24/19: 9 AM - Fermentation active - bubble @ 4:20 minutes - 4:30 PM - bubble @ 4:30 minutes
01/25/19: 9 AM - Fermentation active - bubble @ 4:20 minutes, tested a 2nd time - @ 5:45 Minutes
01/27/19: Tested airlock activity around 9 AM - 6:30 Minutes. BOTTLED TODAY.
* On first day the wort was boiled with a lesser amount of water than it should have had for that volume of malt,
so the malt became slightly thickened. (around 4.5 gallons water) Due to the amount of sryup in the water,
the malt underwent considerable carmelizing effect, and the beer turned out a reddish-color.
Nice malty taste, but mellow hop flavour, with no bitterness present, and still has a mild yeasty taste.
Should be around 6.5% ABV
(Sugar added to 2 cups of wort for 7.50 gallons: 121 grams dextrose.)
BOTTLED 01/27/19
Tasted on 02/08/19 - still not quite carbonated. Had some life to it, but not really visible bubbles.
It will be under carbonated anyway, since that is how I wanted it because of the style (Marzen oktoberfest) but leaving it in a colder room didn't help get it carbonated.
02/08 - moved to the kitchen, at around 70 F.
Very reddish-brown colour, but quite transparent. Definite malt carmalization effect during boiling, due to low water volume and 14 lbs of malt syrup boiling done in 21 quart canning pot. |
|
|
Build It Up Blonde (Extract)
|
Blonde Ale
|
5 Gallons |
1.05 |
1.012 |
5 |
27.66 |
5.43 °L
|
410 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: dme |
Priming Amount: 6 oz |
Creation
Date: 8/2/2021 2:11 AM |
| Notes: |
|
|
Anything Gose
|
Weissbier
|
5.5 Gallons |
1.051 |
1.011 |
5.29 |
8.49 |
14.77 °L
|
410 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.094 |
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: 6/27/2021 2:39 AM |
Notes: - Add acidulated malt 30 minutes into mash
- At 10 minutes remaining in boil, add both the ground coriander seed and the salt
- Add juice from 5 limes to secondary
Sourced from: https://byo.com/article/gose/
Pitching the 3056 first, then adding the 3278 later to finish out since it has all the souring bacteria.
Made a yeast starter with 1 can Proper and 1 pack of 3056. |
|
|
English IPA
|
English IPA
|
1.75 Gallons |
1.053 |
1.013 |
5.23 |
56.03 |
4.92 °L
|
410 |
0 |
|
|
|
| Boil
Size: 2.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 4/16/2021 9:30 PM |
| Notes: |
|
|
Ace Of Spades
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.068 |
1.013 |
7.52 |
73.19 |
32.21 °L
|
410 |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
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: 5/19/2020 9:45 PM |
| Notes: |
|
|
Irish Stout
|
Irish Stout
|
22 Litres |
1.047 |
1.012 |
4.6 |
42.72 |
29.9 °L
|
410 |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2017 7:05 PM |
Notes: založeno 7.4. večer, hustota 1048
sebrána pěna 9.4. večer, hustota 1025
12. 4. večer hustota 1021
17.4. večer hustota 1020
|
|
|
Crimson & Corn
|
American Amber Ale
|
5.5 Gallons |
1.06 |
1.014 |
6 |
34.38 |
13.9 °L
|
410 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5.8 oz |
Creation
Date: 3/20/2020 8:06 PM |
| Notes: |
|
|
Leftover IIPA
|
Double IPA
|
1 Gallons |
1.085 |
1.011 |
9.77 |
81.13 |
25.33 °L
|
410 |
1 |
|
|
|
| Boil
Size: 1.7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.025 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/9/2019 8:22 PM |
| Notes: |
|
|
Festbier
|
Festbier
|
6 Litres |
1.057 |
1.013 |
5.84 |
23.17 |
5 °L
|
410 |
0 |
|
|
|
| Boil
Size: 13 Litres |
Boil Time: 90 |
Boil Gravity: 1.027 |
Efficiency: 75 |
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: 9/13/2019 10:32 PM |
| Notes: |
|
|
Neapolitan Stout
|
American Stout
|
5 Gallons |
1.059 |
1.011 |
6.24 |
48.1 |
28.48 °L
|
410 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 2/17/2019 5:34 PM |
| Notes: |
|
|
Shut Yo' Cryo Ass Up
|
American IPA
|
5 Gallons |
1.05 |
1.011 |
5.09 |
78.87 |
3.5 °L
|
410 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
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: 2/5/2019 4:02 AM |
| Notes: |
|
|
Kolsch
|
Kölsch
|
5 Gallons |
1.048 |
1.012 |
4.75 |
18.62 |
5.38 °L
|
410 |
2 |
|
|
|
| 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: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/2/2019 5:05 PM |
Notes: For 1/5/19 class
Added 1 large cuke, peeled, chopped, dipped in vodka
3 oz fresh ginger pureed, in primary on 1/18\
kegged 1/25, perfect amt of cucumber, maybe an extra oz of ginger next time. |
|
|
Xmas Cranberry
|
British Strong Ale
|
5.5 Gallons |
1.047 |
1.007 |
5.2 |
28.19 |
6.21 °L
|
410 |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2018 6:57 PM |
| Notes: |
|
|
You Otter Like This
|
Altbier
|
5 Gallons |
1.048 |
1.009 |
5.14 |
18.86 |
18.9 °L
|
410 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
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: 8/24/2018 8:55 PM |
| Notes: |
|
|
N Chinook IPA
|
American Pale Ale
|
5.5 Gallons |
1.051 |
1.009 |
5.49 |
41.23 |
7.25 °L
|
410 |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 30 |
Boil Gravity: 1.041 |
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: 10/22/2017 5:41 PM |
| Notes: Brewed 10/21. No chill. 1.051 OG. |
|
|
|
|