|
Ruby Weisse
|
Berliner Weisse
|
6 Gallons |
1.038 |
1.006 |
4.15 |
0 |
2.73 °L
|
1.4K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.03 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2016 4:48 PM |
Notes: Mash as normal. Bring it to a boil, add yeast nutrient and irish moss. Do not add hops. Hops will prevent your beer from souring. Boil for 10 minutes to add the nutrients/moss and to kill any nasties. Cool wort to 100 degrees Fahrenheit. Transfer warm wort to carboy. Follow sanitation procedures very carefully...you don't want nasties in your sour wort.
Add roughly 1 tbsp of 88% lactic acid solution to pre-acidiy wort to a PH between 4.0 and 4.4. After adding Lactic Acid, add 1 Lemon Ginger (taste doesn't matter but this is the most appropriate for a gose) Goodbelly Super Shot (available at Sprouts and some specialty grocers and health stores).
http://goodbelly.com/super-shot/
This has 50 billion units of Lactobacillus Plantarum. Seal the fermenter up with an airlock (waterless is best if you have it since the dropping temp can cause it to suck the liquid back into the fermenter). Use alcohol in a normal 3 piece airlock.
If you have a temp controller and heating pad, tape the probe to the carboy, bubble wrap over top of it to insulate it, and then tape the heat wrap onto the fermenter (making sure not to go over top of the probe/wrap). set your temp controller to 85 or 90 degrees and let it sit for a day and a half to two days. If you do not have a heat wrap/temp controller let it sit in the warmest part of your house and it will free fall to room temp...let it sit for 2 days. After the two days you will want to rehydrate 2 packets of US-05 and pitch them, aerating or shaking is fine. Let ferment at 64 degrees for 2 days and begin to bump up temp by 1 degree each day until you get to 70 degrees or so. Make sure fermentation is finished then let sit on yeast for a couple days to clean up. Typically about 2-3 weeks for fermentation/rest before bottling. |
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|
Extract Octoberfest
|
Märzen
|
5 Gallons |
1.049 |
1.012 |
4.87 |
29.91 |
9.29 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
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: 9/4/2021 12:13 PM |
| Notes: |
|
|
Nelson/Galaxy Hazy
|
Specialty IPA: New England IPA
|
6.1 Gallons |
1.064 |
1.012 |
6.83 |
23.21 |
5.58 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/4/2020 4:57 PM |
Notes: AWARD WINNING: The guys that work at the homebrew store really liked it.
After approx 30 mins, pH of mash was 5.6. The 2/2/1/1 mineral additions need to be upped a little bit for next time.
Initial mash temp was 154degF center mash.
Whirlpool target was 180degF, was about 170degF after adding hops, and most of the 20 mins was between 160-150.
First dry hop on day 3 (hour 65ish), high krausen has definitely passed but still a healthy, active krausen. Seems like the perfect timing.
Days 1 and 2 ferm temp was around 72degF, day 3 has cooled to 70degF with our cold snap.
Tasting notes: aroma and flavor are dominated by ripe orange/orange juice/tangerine. A more complex blackberry/blackberry seed/dark cherry/Dr. Pepper flavor is noticeable. The white wine/grape flavor commonly attributed to Nelson is there if you look for it. Moreso than many other NEIPAs, the power of suggestion is extremely strong here in that the flavor is complex and you can find many flavors if you look for them. |
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1 Gallon Oatmeal Stout
|
Oatmeal Stout
|
1 Gallons |
1.064 |
1.016 |
6.3 |
43.35 |
36.91 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 1.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 50 |
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: 12/17/2019 6:11 PM |
| Notes: |
|
|
Weldwerks Juicy Bits
|
Specialty IPA: New England IPA
|
5.75 Gallons |
1.054 |
1.01 |
5.79 |
70.01 |
3.79 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 85 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2019 12:03 PM |
| Notes: |
|
|
Scuba Suit Clone
|
American IPA
|
10.5 Gallons |
1.055 |
1.01 |
5.97 |
53.23 |
4.7 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2019 2:30 PM |
Notes: Clone from Malty National in Regina SK. Switched out bittering hops to a less expensive high AA one.
Heated 14.5 gallons of Regina municipal water treated with a campden tablet to 163 before putting in our bag and grains. Stirred until we saw no doughballs, popped the lid on, wrapped a sleeping bag over the whole thing and came back after 60 minutes. Temp went from 155-148 over the 60 minutes, may need to work on sealing the lid better.
Originally planned to boil for 60 minutes but my controller wouldn't switch my element on and off or reduce output in manual mode so we shortened the boil to 30 minutes to make sure we didn't over do it.
Pre-boil grav was 1.042. Post was 1.050. Cooled to 73F.
Each fermenter had 5.5gal go in with ~1-1.5gal trub left, so we could have boiled slightly longer. Pitched dry packet of US-05 into each fermenter. Airlock showed activity just slightly over 24 hours later. Total time to brew was around 3.5 hours. |
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|
Mikklan Oktoberfest
|
Märzen
|
13 Litres |
1.049 |
1.009 |
5.27 |
24.69 |
10.53 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/7/2017 2:03 PM |
| Notes: |
|
|
Cat Piss IPA
|
American IPA
|
5 Gallons |
1.059 |
1.014 |
5.98 |
81.98 |
7.8 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.118 |
Efficiency: 50 |
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: 1/16/2017 8:06 PM |
Notes: Cat Piss IPA
Type – Extract:
Batch size: 5 gal
Boil Size: 2.5 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary
Original Gravity: 1.059
Final Gravity; 1.014
ABV: 5.98%
IBU: 81.98
Ingredients:
2.5 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5 gallon recipe, you will need extra because of the fluid loss during the boil process
1lb American Two Row
1lb Carahell
.5lb Cara Pils/Dextrine
3lbs Dry Malt Plain Amber Extract
3lbs Dry Malt Plain Light Extract
3oz Northern Brewer hops
2oz Simcoe hops
1oz Centennial Hops
1 Pack Nottingham Dry Ale Yeast
Procedure:
Start with 2.5 gal tap water, heat to 165 degrees and steep grains for 20 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 3lbs Dry Malt Plain Light Extract, 3lbs Dry Malt Plain Amber Extract and return wort to boil
Add 2oz Northern Brewer hops and boil for 60 minutes
Add 1oz Simcoe hops and boil for 45 minutes
Add 1oz Simcoe hops and boil for 30 minutes
Add 1oz Northern Brewer hops and boil for 10 minutes
Add bottled water to bring the specific gravity to 1.059 and cool work to 70 degrees
Add Nottingham Ale Yeast
Fermentation:
Primary – 2 weeks at 60-68 degrees
Secondary – 4 weeks at 60-68 degrees
Add 1oz Centennial hops to secondary fermenter 5 – 7 days before bottling day
Bottle beer 5 - 7 days after dry hop addition
Bottling:
6 weeks after brew date
Use .2oz of corn sugar per gallon of beer
Condition beer for 4 weeks at room temperature
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|
Transporter
|
English Porter
|
50 Litres |
1.048 |
1.013 |
4.53 |
28.1 |
21.2 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 45 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2016 7:26 PM |
| Notes: I'll not take that, Mr. Spock! That transporter was functioning perfectly! Transport me down right now and I'll explain to those... gentlemen..." (TOS: "The Mark of Gideon") |
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|
Frankenbrew
|
American Pale Ale
|
3.95 Gallons |
1.053 |
1.015 |
5.02 |
217.29 |
9.64 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
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: 12/2/2012 11:59 PM |
| Notes: Used a new malt variety from Breiss called Golden Light. |
|
|
Ale Smith IPA Clone
|
American IPA
|
5.5 Gallons |
1.072 |
1.017 |
7.18 |
54.6 |
4.94 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2016 4:52 AM |
| Notes: Mash at 152 °F (67 °C) for 60 minutes. Boil for 90 minutes, following hop addition schedule. Whirlpool wort and let sit for 15 minutes before you begin cooling. Fermentation temperature 68.5 °F (20.3 °C). |
|
|
Major Dickason
|
Imperial Stout
|
5 Gallons |
1.086 |
1.023 |
8.36 |
55.6 |
50 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: Forced Carb in Keg |
Priming Amount: N/A |
Creation
Date: 3/11/2016 12:46 PM |
Notes: Started from http://www.homebrewtalk.com/f68/founders-breakfast-stout-clone-139078/
I was unable to find unsweetened Cacao nibs anywhere, even Whole Foods, so switched up to the same amount of unsweetened cocoa powder.
Used Peet's Coffee Major Dickason's Blend for flameout addition.
Two packets of US-04 |
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|
Dogma (speedball) Clone
|
Old Ale
|
21 Litres |
1.072 |
1.014 |
7.71 |
47.71 |
10.95 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2016 9:48 PM |
| Notes: |
|
|
XBEER RYE LAGER
|
American Wheat Beer
|
42 Litres |
1.053 |
1.012 |
5.47 |
34.41 |
4.2 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 52 Litres |
Boil Time: 80 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2016 12:47 PM |
| Notes: |
|
|
Root Beer
|
California Common Beer
|
5.5 Gallons |
1.066 |
1.019 |
6.21 |
17.16 |
24.27 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2015 12:58 AM |
| Notes: starter made w/ both yeast and 150gm DME in 1.5L H2O |
|
|
Mait Carrefour Black IPA
|
American IPA
|
6 Gallons |
1.076 |
1.023 |
6.92 |
108.22 |
37.23 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.074 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/28/2015 3:50 PM |
Notes: Strike Heat 6.4 qt to 149.8 for a mash thickness of 1.04 qt/lb. hold at 135F for 30 min
Add Boiling Add 2.9 qt at boiling to raise temp from 135 to 156. hold at 156 for 45 min
Raise Temp Mash temperature raised. 167 mash out
Sparge Add 9.5 qt at 167.0 to change temp from 167 to 167 sparge |
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|
Wheat Pale Ale
|
American Pale Ale
|
5 Gallons |
1.051 |
1.01 |
5.47 |
37.25 |
6.32 °L
|
1.4K |
0 |
|
|
Author:
|
|
Ranch Dog
|
|
| 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: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2015 1:48 PM |
| Notes: |
|
|
The Gold Of El Dorado SMaSH
|
American Pale Ale
|
3 Gallons |
1.048 |
1.009 |
5.19 |
36.15 |
5.39 °L
|
1.4K |
0 |
|
|
Author:
|
|
tedferris@hotmail.com
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.041 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2015 9:09 PM |
| Notes: |
|
|
Rusty Rail Barleywine
|
American Barleywine
|
5 Gallons |
1.098 |
1.022 |
9.99 |
56.63 |
12.94 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.164 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2015 4:14 AM |
| Notes: |
|
|
Pineapple Blonde Ale
|
Blonde Ale
|
5.2 Gallons |
1.052 |
1.005 |
6.11 |
26.51 |
4.54 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.78 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2021 2:29 AM |
| Notes: |
|
|
|
|