|
Chocolate Peanut Butter Milk Stout
|
Sweet Stout
|
6.1 Gallons |
14.497 |
4.057 |
5.85 |
24.9 |
42.19 °L
|
5.4K |
1 |
|
|
|
| Boil
Size: 8.2 Gallons |
Boil Time: 60 |
Boil Gravity: 10.1 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/8/2016 6:59 AM |
| Notes: |
|
|
Aludra's Dwarven Ale
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.093 |
1.02 |
9.67 |
26.12 |
8.41 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/8/2017 9:51 PM |
| Notes: |
|
|
American Imperial Stout I - Beer
|
Imperial Stout
|
33 Litres |
1.083 |
1.014 |
9.01 |
74.3 |
42.87 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 39 Litres |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 74 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2016 8:57 PM |
| Notes: Fir flavour with out harshness add carafa III 60 minutes into mash and add chocolate afte mash is complete and at the start of sparge |
|
|
Cream Ale (5 BIAB)
|
Cream Ale
|
5.5 Gallons |
1.049 |
1.011 |
4.9 |
17.4491 |
3.79 °L
|
5.4K |
15 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 5/18/2015 8:41 PM |
Notes: Developed based on several articles but mostly on one from BYO.
First batch is awesome! |
|
|
Affligem Blond
|
Belgian Pale Ale
|
17 Litres |
1.063 |
1.015 |
6.26 |
29.96 |
5.02 °L
|
5.4K |
1 |
|
|
Author:
|
|
Gummi Ben - Norðan 2
|
|
| Boil
Size: 22 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2015 3:05 PM |
Notes: 90 minute boil. Chill to 18°C and pitch yeast. Oxygenate for 60 seconds. Ramp primary 5 days up to 24°C until reaching a terminal gravity 1.013. Rack to secondary 10°C for 2 weeks. Bottle prime with Simplicity at a rate of 32g/gallon. Ready in 4 weeks. Best after 6 weeks.
Store very cool (< 10°C) is storing longer than 2 months. (Belgian Pale’s are not a long term storage ale). |
|
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Thomas Hardy Clone
|
English Barleywine
|
3 Gallons |
1.12 |
1.026 |
12.34 |
57.09 |
10.37 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 240 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2019 3:48 PM |
Notes: The Home Brewer's Recipe Database, 3rd edition
Thomas Hardy's Ale: OG: 1.125. Malt: 100% Pipkin Pale Malt. Hops: Challenger, Northdown. Late Hops: Challenger, Goldings. Dry Hops: Challenger, Goldings. IBU: 50-70. Source RP5. Malt: Pipkin pale malt, Lager malt. Hops: Goldings. Source JE1/2
Notes: Formed from a management buy-out of the Eldridge Pope brewery. See Eldridge Pope and O'Hanlon's.
I mash high (155'F) as the original Thomas Hardy ale was 1.123-1.125 and 12% yet WLP099 attenuates high, this should leave some unfermentable sugars, maximize body, and keep the ABV closer to 12%.
Pre-boil gravity should be 1.062-1.063 for 6-gallon volume, final volume of 3 gallons. (estimate 4 hour boil time & 12% evaporation rate) |
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|
Belgian Brown
|
Belgian Dark Strong Ale
|
6 Gallons |
1.092 |
1.017 |
9.88 |
19.48 |
23.02 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/27/2016 12:32 AM |
| Notes: |
|
|
Rye Lager
|
Vienna Lager
|
21 Litres |
1.052 |
1.01 |
5.41 |
28.15 |
11.53 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
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: 2/25/2015 11:46 AM |
Notes: Quite unique taste beer. You feel mild black bread flavor and... something more.
Well balance, definitely one of my best beers. Cheers. (Maybe add some more someked malt). |
|
|
Smoked Oak Burbon Imperial Stout
|
Russian Imperial Stout
|
5 Gallons |
1.101 |
1.026 |
9.7 |
43 |
186 °L
|
5.4K |
1 |
|
|
Author:
|
|
Brian BrewDaddy Pinto
|
|
| Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 5/3/2011 7:52 PM |
| Notes: |
|
|
Restful
|
Specialty IPA: Black IPA
|
49 Litres |
1.065 |
1.015 |
6.95 |
83.23 |
28.86 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 54.1 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 63 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: Mangrove Jack Carbonation Drops |
Priming Amount: 1 per 0.5l bottle |
Creation
Date: 5/27/2015 1:48 PM |
Notes: We use 4 vials of yeast in 3.5 l starter.
The batch is split in 2 fermentors.
20 dried chillies added together with dry hops in one of the fermentors. |
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|
Ultra Light
|
American Light Lager
|
5 Gallons |
1.046 |
1.006 |
5.31 |
8.15 |
3.14 °L
|
5.4K |
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: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2019 3:25 PM |
| Notes: |
|
|
English Honey IPA 8/31/2012
|
English IPA
|
5 Gallons |
1.058 |
1.013 |
5.85 |
46.77 |
9.19 °L
|
5.4K |
0 |
|
|
Author:
|
|
Hop~Mama
|
|
| Boil
Size: 3 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: Dextrose |
Priming Amount: 5 oz. |
Creation
Date: 8/31/2012 6:27 PM |
Notes: 8/31/2012
Steeped grains in 1 gal of water for 40 mins @ 160d
Rinsed grains with 1 gal of water @ 130d
Added 1 gal water to kettle and brought to a boil.
Added 60 min. hops, no extract yet. Will be added at 30 mins.
Cooled wort to 90d. Need wort chiller.
OG: 1.055 @ 78d = 1.056
Pitched @ 78d working to bring temp down.
9/6/2012
Added dry hops. 74d up from about 70d two days ago. Allowing a diacetyl rest. A lot of temp swings, but no way to really dial that in yet :(
9/11/2012
Hydrometer reading 1.015. Probably as low as I'll get with this yeast. Decided it fit the profile of an English IPA because of the hops used and that the yeast strain is basically an english ale yeast strain.
5.37% is pretty respectable still and if I understand attenuation right, the beer will be a tad sweeter and have better mouthfeel than a drier beer.
Still plan to add orange extract to the batch before bottling. Should be interesting. Could've used orange peels in the fermentor, but I have the extract on hand and would like to test its effectiveness.
9/18/2012
Finally bottled today. Used 5oz dextrose for priming added a few drops of extra strength orange oil to the primary before bottling. Didn't take a taste so the end result with the orange will be a surprise. There was a nice orangey scent though.
Got 24 25 oz bottles out of it. Super hazy, tons of sediment stirred up because of my crazy insistence on no secondary and adding priming sugar to the primary.
Bottled 12 right away, then waited 30 mins to do the rest. Will keep the batches separate to see if the 30 min. wait allowed the sediment to settle at all. Should be able to tell by what's visible in the bottom of the bottles.
The sediment will settle and pack on the bottom of the bottles, but still, next time I'm either gonna have to add the dex. & flavorings earlier to allow time for the gunk to re-settle or add a screen to the spigot opening. Probably both. I'm stubborn. The main reason I stick with extract brewing is for the relative simplicity of the process. Anything I can do to make the process even less complicated, I intend to do :)
9/20/2012
I know it's green, but I had to see what the base product is like. I chilled one, the sediment is already settling nicely but of course the beer isn't clear yet. First sip is *twang*! Maybe the orange oil did come through, maybe it's the hops? Then it smooths out to honey sweetness, can't say about the victory malt yet, probably lost in the rest but may meld better later. The back end is slightly bitter hops. Not much of a hop nose, especially after all those Red Hoptobers over the past few weeks, and I did go with noble hops, pretty mellow.
Good body, almost thickish, and it's very warming so the FG may have dropped a couple more points at the end. I rocked the bucket a few times toward the end to make sure the dry hops were fully utilized and to rouse the yeast. If there are fruity esters I don't know it because my palate isn't up to tasting yeast yet, and there's the orange. There should be according to the yeast specs, esp. considering the temps I fermented at!
There's a lot going on in this one, and I can't discern particular hop flavors very well yet either, but for being green I'd say it's got promise as a good summer beer when the carbonation kicks in :D Can't wait to try it in another month.... |
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|
Everyday Ale (196)
|
Cream Ale
|
23.1 Litres |
1.047 |
1.011 |
4.74 |
22.43 |
3.34 °L
|
5.4K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2017 12:27 PM |
| Notes: |
|
|
Shadowgang - Rye German Porter
|
Robust Porter
|
2.5 Gallons |
1.06 |
1.02 |
5.34 |
32.72 |
40 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.033 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Batch Prime w/ Brown Sugar |
Priming Amount: 3 oz |
Creation
Date: 10/21/2013 4:29 AM |
Notes: Inspiration was to do something dark, in the vein of a Schwarzbier or a German Porter, but featuring rye.
German porter style description:
http://www.weyermann.de/downloads/pdf/German%20Porter_neu.pdf
Using a variation of Schmitz method (a single step decoction mash) for the decoction step in the mash schedule:
http://www.instructables.com/id/Easy-Decoction-Mashing-Schmitz-process/?ALLSTEPS
I added beta-glucan and protein rests because of the high percentage of rye being used. |
|
|
Premium Lager (5 Gal)
|
American Lager
|
5.5 Gallons |
1.047 |
1.008 |
5.08 |
13.52 |
3.8 °L
|
5.4K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.31 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/14/2017 10:20 PM |
| Notes: |
|
|
Mango Sour (Berliner Weisse)
|
Berliner Weisse
|
5.5 Gallons |
1.051 |
1.024 |
3.54 |
6.83 |
3.91 °L
|
5.4K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 15 |
Boil Gravity: 1.033 |
Efficiency: 68 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2018 4:26 PM |
Notes: Mash and collect enough wort to do a 15 minute boil to pasteurize. Chill to 95-100F (35-38C). Measure pH. Add Lactic Acid (88%) to wort until pH reaches ~4.5. Pitch quart of Good Belly Probiotic Juice Drink into kettle. Hold temperature at 95-100F for 24-72 hours. pH should be between 3.2-3.6. Place kettle back on fire, hop and boil as normal. Chill and rack to carboy. Pitch 2565 ferment at 68F (20C) for 3-4 days. Raise to 71F until fermentation is complete.
Mangoes: Purchase 5 lbs (2.25 kg) of mangoes. Peel, de-seed, and cube the fruit. Place fruit in a freezer storage bag. After two days, thaw and crush fruit with a rolling pin. Be careful not to damage the bag. Refreeze and repeat until the fruit in mushy. After primary fermentation is complete, rack beer into secondary vessel on top of the frozen mangoes. Check daily to punch down floating fruit to avoid mold. Leave for 7-14 days (to taste).
Prepare two vanilla beans and sanitize with enough vodka to cover the beans. Place beans in a sanitized dry hopping vessel or muslin bag. Place in secondary vessel and check flavor daily. The vanilla should be very subtle. Once the taste is where you like it, remove beans. Package as normal. |
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|
RUSSIAN IMPERIAL STOUT AWARD WINNER
|
Russian Imperial Stout
|
60 Litres |
1.086 |
1.017 |
9.04 |
97.69 |
50 °L
|
5.4K |
1 |
|
|
|
| Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/18/2016 11:26 AM |
Notes: NoMore Jungle oats - stuck sparge
Added .5 kg sugar in this batch to bring up to 9%
Rna out of roasted barley so roasted barley was subbed like this
Roasted barley 400 g
Choc 350 g
carafa Type 1 750 g
|
|
|
Pops Imperial IPA (Brazilian IPA)
|
Imperial IPA
|
22 Litres |
1.084 |
1.015 |
8.97 |
99.1 |
12.87 °L
|
5.4K |
6 |
|
|
|
| Boil
Size: 30.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1.08 bar |
Creation
Date: 1/31/2016 8:30 PM |
Notes: Relação BU/GU - 1,19
Adição dos sais e da enzima ultraflo max nos 35 litros de água.
Perfil da água objetivo para o estilo Imperial IPA:
Cálcio - 50-150 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 0-100 mg/l
Sulfato - 100-400 mg/l
Alcalinidade Total - 40-120 ppm - Esperado 22
Alcalinidade Residual - (-)30-30 ppm - Esperado (-82)
PH 5,4 - Esperado
Relação sulfato/cloreto - 2,4 - Mais Amargo
Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.
2 pacotes do fermento US-05
Starter com 2,0L e 200g DME: 0.95M cells / mL / °P
Considerando Pitching Rate de 6 (billion cells / gram)
Fermentação:
3 dias a 18° C.
1 dia a 19° C.
1 dia a 20° C.
1 dia a 21° C.
1 dia a 22° C.
Após atenuação total baixar 4°C por dia até 0°C
Maturação 2 semanas a 0°C.
Tipo 1)
Dry hop com 100 gramas do lúpulo Amarillo.
Temperatura 0° C nos ultimos 5 dias, antes do envaze.
Tipo 2)
Adição do suco concentrado Maguary (0,5 litros) diluído em 1 litro de água.
Temperatura 0° C nos ultimos 5 dias, antes do envaze.
OG 1085. Eficiencia de 70%
FG 1015. |
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|
Finnish Your Sahti
|
Sahti
|
5 Gallons |
1.104 |
1.026 |
10.27 |
7.19 |
9.8 °L
|
5.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2015 8:54 PM |
| Notes: |
|
|
Creemore Lager
|
International Amber Lager
|
6 Gallons |
1.047 |
1.008 |
5.07 |
24.69 |
6.77 °L
|
5.4K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 85 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2016 9:59 AM |
Notes:
Style:
Inspired by a Bohemian Pilsner but a style unto its own
Lager is made the world over, but our Premium Lager is a one-of-a-kind gem. In all our years, we still haven’t tasted anything like it. Probably because we fire-brew it to be unique and it’s only made with the best ingredients in a traditional way. So say cheers to a beer that’s as distinct as our town. |
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