|
Galaxy Nelson Sauvin IPA
|
American IPA
|
45 Litres |
1.06 |
1.01 |
6.56 |
55.47 |
4.91 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 54 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/2017 8:26 PM |
| Notes: |
|
|
Sugar Free Strawberry Mango Hard Seltzer
|
No Profile Selected |
4.5 Gallons |
1.036 |
1 |
4.7 |
0 |
0 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.161 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2022 2:05 AM |
Notes: ALL ADDED TO KEG
4 GALLONS DISTILLED WATER
2 LITERS RECIPE 21 VODKA 80 PROOF 40% ABV
2.5 OZ STRAWBERRY FLAVORING
2.5 OZ MANGO FLAVORING
4 GRAMS GYPSUM (CaSO4)
1/2 TSP DEIONIZED HIMALYAN PINK SALT
**BOIL GYPSUM AND SALT IN A PINT OF DISTILLED WATER UNTIL DISSOLVED
---No cane sugar added, just needed to input fermentable to post
Force Carbed at 25Psi and let it ride for duration of keg. May need to turn down serving pressure if you're sitting on some. Takes about 3-4 days to have the right carbonation.
Sugar Free Strawberry Mango Hard Seltzer
4.7% ABV |
|
|
Fruit Bomb Saison
|
Bière de Garde
|
6.5 Gallons |
1.062 |
1.015 |
6.06 |
10.77 |
5.96 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.1 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 6.1 oz |
Creation
Date: 1/26/2020 7:00 PM |
| Notes: |
|
|
Seoul FOH Team Bitter Thing
|
Best Bitter
|
20 Litres |
1.045 |
1.011 |
4.51 |
35.59 |
15.04 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2019 4:26 AM |
| Notes: |
|
|
Sierra Nevada Resilience IPA
|
American IPA
|
5.5 Gallons |
1.065 |
1.015 |
6.6 |
61.7 |
11.1 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 73 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/28/2018 7:32 PM |
Notes: Steps directly from the original recipe. I have adjusted mine for a 5.5 gallon batch.
Mash grains at 152°F (66.7°C) for 60 minutes. If including a mash out step, raise temperature to 168°F (75.6°C) and hold for ten minutes. Sparge with 168°F (75.6°C) water to collect 6.53 gallons (24.7 liters) of wort.
Bring to a boil and add hops as indicated. At flameout, stir wort to cool slightly and add whirlpool hops. Let rest for 20 minutes before chilling the rest of the way to pitch temperature.
Pitch yeast. Ferment at 60–62°F (15.6–16.7°C). Add dry hops towards the end of active fermentation, when specific gravity is around 1.020–1.024 (5.1–6.1°P). Let rest for four days or until fermentation is complete.
Cold crash to drop hops out of suspension. Rack to secondary or keg. |
|
|
Simcoegalaxy Pale
|
American Pale Ale
|
18.5 Litres |
1.049 |
1.011 |
4.95 |
51.57 |
5.37 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 120 |
Boil Gravity: 1.034 |
Efficiency: 57 |
Mash Thickness: 3 |
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: 10/6/2017 5:53 PM |
| Notes: |
|
|
Beyond The Stars NE IPA
|
American IPA
|
2.5 Gallons |
1.066 |
1.017 |
6.42 |
82.41 |
6.81 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.047 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 6/6/2017 3:55 AM |
Notes: From distilled water:
CaCl2 (Calcium Chloride) - 7 grams (1.6 tsp)
CaSO4 (Gypsum) - .5 grams - (.1 tsp)
Epsom Salt - 4 grams (.9 tsp)
Fermentation Notes:
Will start at 68F for first 3 days then will dry hop round 1 and let rise to 70-71F for remainder of fermentation dry hopping rd 2 on day 7 and sampling / checking gravity. Will likely use hop bags due to lots of hop trub. Will also cold crash this batch.
Fail #1 - I forgot to pull the yeast smackpack out of the fridge in advance, so at brew start I put upstairs (where it's generally 80) and let it inflate for 4-5 hours.
1. Used distilled water and added salts as described, mash went well and temps stayed right around 152 in the water, around 156 if I put the thermometer in the grain near the bottom. Stirred every 15 mins and checked temps until mash ended. Pulled bag and let drip before squeezing and moving into a pot. Let drain longer and poured that wort while I heated to boil.
2. Started boil and hopped as listed. Finished boil and cooled with an immersion chiller to 160. I targeted 170 but it cools fast so I went with 160 to Hop Stand using a hop bag for 30 mins.
3. I continued cooling to 80 which is about as low as it'll go and transferred via ball valve and tube into my fermenter. I pulled a sample and took a gravity reading which was right on 1.066.
Fail #2 - I forgot to insert the pickup tube in my ss brewtech mini so that sucked but didn't feel like risking oxidization by messing with it. I'll filter it on the way out...
4. I placed my fermenter in my chamber and cooled to about 67 then pitched my inflated smack pack that sat out for about 5 hours before pitching.
Fail #3 - I made another process error and didn't shake the fermenter to aerate. What can I say, it was 1:30am. I realized this the next morning and shook.
5. I left town overnight and came back, fermentation is going and blow off tube in sani water jug is bubbling away. Dry hop 1 will happen tomorrow night 3 days in.
6. Dry Hop 1 went will using a hop bag and stainless spoon to push bag through krausen layer to try and sink it. I raised the ferm temp to 70-71 for remaining ferm.
7. At 7 days I dropped Dry Hop 2 via sani'd bag, and took a sample gravity reading which read 1.014, which was about 5 points lower than brewer's friend had expected. At this point I dropped the temp to 41 to cold crash and left for 2 days.
8. After cleaning, sanitizing, and co2 purging the keg, I transferred from the SS mini using spigot + tubing and filtered through a sanitized muslin bag to catch any hop debris. I clogged the keg last time so was not going to do that again. I also put a screen on the dip tube in the keg to prevent clogging.
8. After a very easy transfer, as all hop trub clumped at bottom, I put pressurized and purged the keg again to seal the lid and set at 2.3 CO2 vols for set and forget method. I pulled a sample and did another reading, and as expected, it was 1.014 meaning it was complete.
Upon initial sample, it was pretty aromatic although not as much as I expected. It has very low bitterness and is very smooth. I'll be excited to try once fully carbonated to see if this came out as Juicy as expected. I really don't like dry hopping in bags, but since last time I lost so much beer/wort to hop trub and also had keg clogging issues, I decided to try it this time. One additional thing it may have helped with is reducing bitterness from the wort/beer not sitting on hop trub for so long. The last batch had a huge amount of trub that was transferred into the keg which I believe increased aroma, but impacted overall bitterness and taste.
Tasting Updates: Beer is smooth but has a bit of a yeasty / alcoholic taste. My belief is that this came from forgetting the yeast aeration step as well as only fermenting for a week before cold crashing. Other than that beer is decent and has notes of grapefruit, faint banana, light citrus. For the aeration issue, I bought an aeration pump kit. |
|
|
Cashmere APA
|
American Pale Ale
|
5.5 Gallons |
1.051 |
1.01 |
5.41 |
40.68 |
4.6 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2017 5:27 AM |
| Notes: |
|
|
C.R.E.A.C/R. (Cash Rules Everything Around Corn & Rice) Ale (#21)
|
Cream Ale
|
12 Gallons |
1.053 |
1.011 |
5.46 |
19.81 |
3.92 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2017 8:22 PM |
Notes: Acid blend
¾ tsp
Calcium Chloride
2 tsp
Campden tab
1
Irish Moss
Dash (15 min) |
|
|
Amber Lager
|
Altbier
|
10.6 Gallons |
1.054 |
1.01 |
5.78 |
20.32 |
14.51 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 56 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2017 10:48 PM |
| Notes: |
|
|
Pilsner
|
German Pilsner (Pils)
|
4 Gallons |
1.05 |
1.013 |
4.93 |
37.23 |
3.37 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
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: 1/14/2013 4:23 PM |
Notes: 2L starter.
Pitch yeast starter @ 40. Wort @ ~45.
Ferment @ 50 for 14 days
Diacetyl rest @ 60 for 2-3 days
Ferment @ 50 for 7 days
Rack to secondary, ferment 3 weeks @ 34 |
|
|
Black No. 1.2
|
Specialty IPA: Black IPA
|
10.5 Gallons |
1.051 |
1.013 |
4.96 |
82.84 |
34.13 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/26/2016 6:06 PM |
| Notes: 3/4 US-05, 1/4 US-04 |
|
|
Diane's Apple Pie
|
Common Cider
|
5 Gallons |
1.059 |
1.013 |
6.02 |
0 |
3.17 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.059 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2016 5:17 PM |
Notes: 5lbs of Apple Juice is actually 5 gallons.
Haven't made this yet, just something I am experimenting with.
Planning on backsweetening with more apple juice and brown sugar and making a tea with the spices before adding to the keg. |
|
|
You Can Gruit
|
Experimental Beer
|
5.5 Gallons |
1.048 |
1.008 |
5.29 |
0 |
13.3 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 12/18/2015 12:28 AM |
Notes: Having issues with getting the brewing data in so placing the info here.
O.G: 1.050
Used Champagne yeast to reach full attenuation. |
|
|
Czech Mate Pils
|
Bohemian Pilsener
|
11 Gallons |
1.054 |
1.014 |
5.26 |
37.81 |
3.27 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/21/2015 3:18 PM |
Notes: Diacetyl rest 5 points from terminal at 65 for 4 days.
Cold condition at 33 degrees for 6 weeks. |
|
|
Oktoberfest
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.062 |
1.015 |
6.12 |
30.34 |
18.39 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
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: 9/26/2015 6:35 AM |
| Notes: |
|
|
Irish Setter Red Ale
|
Irish Red Ale
|
5 Gallons |
1.057 |
1.015 |
5.53 |
24.64 |
14.35 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 9/1/2015 8:44 PM |
| Notes: |
|
|
Zombie - Pacific Jade
|
American Pale Ale
|
6 Gallons |
1.052 |
1.013 |
5.1 |
54.33 |
3.59 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 0.5 |
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: 6/19/2015 3:12 AM |
| Notes: |
|
|
Saisoon Buffoon
|
Saison
|
2.25 Gallons |
1.055 |
1.008 |
6.2 |
38 |
4.9 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 3.93002 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
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: 7/3/2012 9:13 AM |
| Notes: |
|
|
Amarillo/Citra IPA
|
American IPA
|
12 Gallons |
1.071 |
1.02 |
6.73 |
94.08 |
8.46 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 60 |
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: 12/4/2013 1:33 AM |
| Notes: |
|
|
|
|