Low Gravity Hoppy Amber
|
American Pale Ale
|
2.5 Gallons |
1.038 |
1.01 |
3.66 |
27.75 |
10.39 °L
|
1.2K |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.009 |
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: 3/7/2016 5:44 PM |
Notes: Malto is for body.
Maybe use Simcoe or another hop with or instead of Cascade. |
|
Mango Milkshake IPA V2
|
Specialty IPA: New England IPA
|
40 Litres |
1.057 |
1.013 |
5.76 |
60.29 |
5.22 °L
|
1.2K |
1 |
|
|
Boil
Size: 54 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: 3.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2021 4:35 PM |
Notes: Mango Puré:
Sous vide 2.5 kg frozen mango @ 70°C for 5 hours.
Massage the sous vide bags to make mango puré. Cool the bags.
Add lactose, yeast nut and protafloc 10 min before flame-out.
(Note: if measuring SG before adding lactose, remember to subtract lactose contribution)
Add mango puré when adding yeast.
Ferment @ 0.8 bar.
Add dry hops when fermentation is 66% finished (SG=1.027). Keep oxygen out!
Cold crash @ 0°C 2 days after finished fermentation.
Keg after 3 days at 0°C. Keep oxygen out!
Curtesy: https://www.brewersfriend.com/homebrew/recipe/view/540738/bonnie-and-clyde-mango-milkshake-neipa-we-used-to-be-good-but-then-we-got-bored |
|
English Barleywine
|
English Barleywine
|
2 Gallons |
1.084 |
1.021 |
8.24 |
127.19 |
13.46 °L
|
1.2K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2018 7:40 PM |
Notes: |
|
Extract Rye IPA
|
American Pale Ale
|
16 Litres |
1.055 |
1.01 |
5.82 |
24.79 |
9.16 °L
|
1.2K |
2 |
|
|
Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: tbl sugar |
Priming Amount: 2g |
Creation
Date: 10/7/2016 6:19 AM |
Notes: |
|
Centennial Blonde 10g Sub
|
Blonde Ale
|
11 Gallons |
1.04 |
1.01 |
3.87 |
23.33 |
3.6 °L
|
1.2K |
0 |
|
|
Boil
Size: 12.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 73 |
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: 4/11/2016 1:05 AM |
Notes: |
|
Kount Chocula Stout
|
Sweet Stout
|
5.5 Gallons |
1.06 |
1.021 |
5.24 |
22.56 |
30.62 °L
|
1.2K |
1 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: 1 cup |
Creation
Date: 4/1/2016 10:45 PM |
Notes: Lactose added with 10 min left in boil. |
|
Awesome Recipe
|
Mild
|
5 Gallons |
1.056 |
1.016 |
5.15 |
0 |
25.71 °L
|
1.2K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/28/2012 4:42 AM |
Notes: |
|
Fugglerock IPA
|
English IPA
|
23 Litres |
1.05 |
1.012 |
5 |
55.81 |
12.06 °L
|
1.2K |
1 |
|
|
Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: Batch priming |
Priming Amount: 122g |
Creation
Date: 2/9/2016 5:10 PM |
Notes: Started with 20L of water for steeping.
Lost approx 2L to the grain and 2L to the boil.
Fair bit of hop material which kept blocking the strainer on the pot.
Ended up with 15L in the fermenter (pre-pitch), way up at 1.090.
Required dilution with 9L of water to bring it down to the target 1.050.
Pitched yeast at 22.5C
FG was 1.010 giving an ABV of 5.25%
Batch primed with 122g brewers sugar and bottled at 18C
Taste is slightly earthy but with a citrus hit (sweet orange) and a hint of honey.
End of first week conditioning, carbonation is spot on for the style. Earthy flavour is more pronounced. Very clear beer. |
|
Czech Pils
|
Bohemian Pilsener
|
3.25 Gallons |
1.037 |
1.009 |
3.75 |
32.97 |
2.76 °L
|
1.2K |
0 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.027 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2016 9:58 PM |
Notes: |
|
Anchor Steam Clone
|
American Pale Ale
|
24 Litres |
1.061 |
1.017 |
5.67 |
45.7 |
6.57 °L
|
1.2K |
1 |
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2016 2:34 PM |
Notes: |
|
Honey Rye Amber
|
American Amber Ale
|
5 Gallons |
1.067 |
1.019 |
6.3 |
29.67 |
11.24 °L
|
1.2K |
1 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.108 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3.5 oz. |
Creation
Date: 3/1/2015 6:06 AM |
Notes: Assuming Breiss Rye LME is 20% Rye malt, resulting rye content is ~ 7%.
Add 1.5 lbs Clover Honey at "flame out".
Hop quantities based on some leftovers, could use full 1 oz. Magnum and 0.5 oz. EKG.
This is a rich, malty "amber" and could be called a brown ale if you prefer. |
|
Bass Ale
|
Extra Special/Strong Bitter (ESB)
|
23 Litres |
1.053 |
1.014 |
5.12 |
31.6 |
10.25 °L
|
1.2K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 75 |
Boil Gravity: 1.041 |
Efficiency: 70 |
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: 2/6/2015 11:04 PM |
Notes: |
|
Rye IPA With Pacific Jade
|
American IPA
|
4.75 Gallons |
1.092 |
1.026 |
8.68 |
171.64 |
6.88 °L
|
1.2K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 1/25/2015 3:16 PM |
Notes: Single Hopped with Pacific Jade |
|
Peu Glorieux Saison
|
Saison
|
2 Gallons |
1.052 |
1.01 |
5.55 |
54.79 |
5.29 °L
|
1.2K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2014 4:48 PM |
Notes: Batch 25
Brewed: 5-16-15
O.G. 1.044
F.G. 1.004
ABV: 5.25%
|
|
Zegema Beach IPA - Extract
|
American IPA
|
5.5 Gallons |
1.067 |
1.014 |
7.01 |
74.42 |
6.31 °L
|
1.2K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.123 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2016 6:11 PM |
Notes: 3rd Place - American IPA - 2015 Operation: Fermentation - Cane Island Alers |
|
Streaking The Quad
|
Belgian Dark Strong Ale
|
5.25 Gallons |
1.127 |
1.032 |
12.48 |
20.48 |
21.46 °L
|
1.2K |
0 |
|
|
Boil
Size: 3.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.206 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/28/2015 4:38 AM |
Notes: |
|
Serendipity Hop
|
American IPA
|
22 Litres |
1.065 |
1.018 |
6.11 |
30.57 |
11.55 °L
|
1.2K |
1 |
|
|
Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.178 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2016 7:24 AM |
Notes: This is a bit of fun experimentation. Fingers crossed!
I had the wort without the malt extract which I added the hop schedule to (added extract at last 10 mins at 70c). As I had more extract than space, I added 1.7kg of malt extract to 3.3 ltrs of hot water in a separate pot at a steady 70c for 10 mins and added directly to fermenter.
For the Wort in 8 Ltr pot: Did a cold crash in the sink then siphoned the wort to the fermenter after the wort cooled then added water.Would probably icebath and add iced water to the fermenter if I did it again.
Put the fermenter in a water bath to cool and get a slow ferment at 18c.
FG 1.020 |
|
Hoppy Brett Ale
|
Saison
|
10 Litres |
1.043 |
1.008 |
4.58 |
31.22 |
4.72 °L
|
1.2K |
0 |
|
|
Boil
Size: 4 Litres |
Boil Time: 30 |
Boil Gravity: 1.064 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2016 7:05 AM |
Notes: |
|
Fast Sour By Pete Mortensen
|
Berliner Weisse
|
5 Gallons |
1.034 |
1.01 |
3.14 |
0 |
2.06 °L
|
1.2K |
0 |
|
|
Boil
Size: 6.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2018 8:10 PM |
Notes: Optional: Choice of Herb such as: Lemon Verbena, Rosemary, and Lemongrass, added at 15 minutes left in boil.
:Please read instructions:
DIRECTIONS 1. In a medium saucepan, bring 1 liter of water to boil over high heat to make starter wort, or unfermented beer. Remove from heat and stir in 2 cups dry malt extract until completely dissolved. Bring back to a boil for 10 minutes, then cool to 120°F by covering pan with lid and running cool tap water over it. Once cooled, scoop 2 tablespoons Greek yogurt into a sanitized 64-ounce mason jar or glass jug, then pour in cooled wort on top. Cover the top of the vessel loosely with foil, then insulate with a blanket or neoprene sleeve. Hold as close to 110° as possible for 60 to 72 hours.
Heat 1.5 gallons water in a stockpot to about 160°F, then add all grain, stirring to avoid clumps. Cover pan with lid, remove from heat, and hold at temperature for 1 hour by wrapping pot in a thick towel. This is your "mash tun."
Meanwhile, in a separate kettle, heat another 1.5 gallons of water to 170°. This is your “hot liquor tank,” which provides a reservoir of hot water to rinse the grains with in a later state. When hot liquor tank comes to temperature, bring mash tun to 175° over medium heat, then turn off heat.
Place a large fine mesh strainer (12” in diameter has just enough capacity for 5 pounds of grain) over the top of a third 5-gallon brewing kettle. Pour the contents of mash tun through the fine mesh strainer into the kettle. Let stand until grain has fully drained. Ladle all 1.5 gallons of water from your hot liquor tank over the grains in the colander, rinsing off any additional sugars on the surface of the grains. When finished, taste the grains; all sweetness should be gone. If you taste any sugar, heat more water to 170° and rinse over the grains until they taste bland.
You should have about 3 gallons of wort in the kettle at this point. Bring to a boil over high heat, then stir in herbs. After 15 minutes, smell steam to ensure no aroma of cooked corn (DiMethyl Sulfide, or DMS). The goal is to sanitize the wort and boil off DMS without losing much yield. If you can detect DMS aroma in the steam, keep boiling until it is no longer apparent.
As you end the boil, switch off heat, and place thermometer in the wort. Pour 2 gallons of refrigerated purified water into the kettle, increasing volume to 5 gallons and dropping the temperature between 120 to 130°F. Stir vigorously with a large spoon to cool further if temperature is a little on the high side. Once at temperature, pour all liquid and solids from bacterial starter from step 1 directly into kettle. Cover tightly with foil or plastic wrap and insulate with a thick bath towel, holding at temperature for 24 hours to ensure sufficient acid formation. Because fermentation generates heat, the simple insulation is enough to stay above 100° overnight, ideal growing temperature for lactic acid-producing bacteria.
24 hours later, sanitize your fermentation carboy by diluting 1 teaspoon of Starsan sanitizer in a gallon of water inside the carboy. Shake up and roll the carboy on its side to ensure the liquid touches all interior surfaces and the opening. Pour out when complete. Pour off 10 ounces of your storebought unpasteurized sour beer (reserve for your well-deserved enjoyment), reserving just over 3 ounces (about the bottom quarter of the bottle) of liquid and yeast and bacteria-rich dregs from the bottom. Using an auto-siphon device, transfer soured wort into carboy, then pour in the remaining liquid and dregs into the carboy. Add an airlock and rubber stopper to the top, then set in a cool location in the high 60s to low 70s to favor yeast activity over further bacterial growth and souring.
Taste periodically, using your pipette reserved for sour beers, starting at about 2 weeks from initial brew day. When beer is both tart and lightly buttery (from diacetyl), add the brettanomyces, dumping the full vial into the carboy.
Taste again with pipette a week or so after brettanomyces addition. If the buttery flavor has dissipated and the beer tastes “bright,” use a sanitized hydrometer, testing jar, and pipette to take a sample. If the specific gravity is at or below 1.010, the beer is ready to be transferred to a keg or bottles; if not, continue fermenting until reaching this target. Do not replace beer tested to the carboy.
To carbonate, heat 1 cup of water to boiling, then turn off heat and add 4.5 ounces dextrose (corn sugar) to hot water and stir until dissolved. Pour into carboy through a sanitized funnel and let sit for 10 minutes, then use auto-siphon to transfer liquid into bottles, and adding caps and sealing them as you go. This should yield approximately 48 12-ounce bottles. Alternatively, transfer to sanitized keg and carbonate following keg carbonation instructions. For natural carbonation, the beer should be ready in 2 to 3 weeks.
|
|
Knight's Raspberry Berliner Weiss
|
Berliner Weisse
|
5.5 Gallons |
1.032 |
1.007 |
3.16 |
4.55 |
2.89 °L
|
1.2K |
0 |
|
|
Boil
Size: 2.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 92 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2018 8:17 PM |
Notes:
Adjusted OG: 1.032 Adjusted FG: 1.007
Whole raspberries frozen and pasteurized before adding. Im not sure when exactly I added them but i let it sit on the raspberries for a few months
From conversation with Chris regarding the raspberry addition : "i think it was about 3 weeks in primary and then raspberries added to secondary for several months until it had the sourness I wanted. wlp630 takes a long time for the lacto to get going"
The origianl Brewer's Friend link:http://www.brewersfriend.com/homebrew/recipe/view/307592/knight-s-raspberry-berliner-weiss
|
|
|
|