|
Tempe Closet Oatmeal Milk Stout
|
Sweet Stout
|
5.5 Gallons |
17.112 |
7.255 |
5.44 |
41.22 |
33.19 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 13.6 |
Efficiency: 70 |
Mash Thickness: 1.35 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2016 3:07 AM |
| Notes: |
|
|
Hoegaarden White Beer Clone
|
Weissbier
|
45 Litres |
1.047 |
1.013 |
4.48 |
15.95 |
3.79 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 53 Litres |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 75 |
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: 9/1/2021 7:02 AM |
| Notes: |
|
|
American Wheat
|
American Wheat Beer
|
3.7 Gallons |
1.046 |
1.011 |
4.62 |
20.08 |
4.62 °L
|
1.4K |
3 |
|
|
|
| Boil
Size: 4.05 Gallons |
Boil Time: 30 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 13.9 psi |
Creation
Date: 12/26/2019 7:10 PM |
| Notes: |
|
|
Pear Cider
|
Common Perry
|
4.75 Gallons |
1.05 |
1.01 |
5.21 |
0 |
0 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 4.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 11.24 psi |
Creation
Date: 12/20/2019 3:59 AM |
Notes: **1/2/2020- I stopped fermentation with 8g of a sorbate/sulfite mix from a wine kit and added 1qt of Pear Juice in to back sweeten. Then cold-crashed and kegged and after 4 months it is amazing! I bottled the whole keg in order to make room in the keezer, and also because it's not an everyday drinker.
12/19/2019- Made this with 1.75G of Apple Juice and 3G of Pear. Unfiltered, unpasteurized. Ascorbic Acid in juice, but shouldn't be a problem. It was poured onto a WL-007 Dry English Ale yeast cake. Fermentation started in about 1-2 hours. NOTE: The sugar is not really added to the recipe, the OG here was lower than my measurements. |
|
|
Old Ale
|
Old Ale
|
20 Litres |
1.088 |
1.02 |
8.87 |
38.59 |
17.35 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.175 |
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: 8/28/2018 6:21 PM |
| Notes: |
|
|
Isolation Ale
|
American Pale Ale
|
10.5 Gallons |
1.056 |
1.013 |
5.62 |
12.13 |
3.97 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: 12.03 psi |
Creation
Date: 7/2/2018 3:28 AM |
| Notes: |
|
|
Dandelion & Burdock Wit Noir
|
Experimental Beer
|
21 Litres |
1.078 |
1.019 |
7.85 |
37.11 |
33.86 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2018 1:13 PM |
| Notes: |
|
|
Clementine Pale Ale
|
American Pale Ale
|
5 Gallons |
1.06 |
1.014 |
6.04 |
48.49 |
5.12 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 10/30/2017 12:57 AM |
| Notes: Add 3 pounds of peeled clementines at the start of secondary. |
|
|
Cranberry Mead (#22)
|
Other Fruit Melomel
|
5 Gallons |
1.084 |
1.001 |
10.91 |
0 |
3.86 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.084 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2017 8:57 PM |
| Notes: 10 lbs of honey, mixed vigorously with 4.5 gallons of water - new yeast nutrient (BSG), put 1 tsp during mixing, 1 more at 24 and final one at 48 hours. Starting gravity of 1.078, before I added the cranberries. |
|
|
Du Hast Mich
|
German Pils
|
7 Gallons |
1.048 |
1.01 |
4.94 |
37.31 |
2.98 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 8.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2017 9:57 PM |
| Notes: Sort of a hybrid German/Czech pils. Mostly German ingredients with a Bohemian (WYeast equivalent is 2124) yeast strain. Also a water profile from Berlin. |
|
|
Prunus Persica Brew
|
American Amber Ale
|
5.5 Gallons |
1.06 |
1.015 |
6.17 |
14.77 |
12.99 °L
|
1.4K |
0 |
|
|
Author:
|
|
VeteransBrew
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
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: Priming surger |
Priming Amount: N/A |
Creation
Date: 8/24/2012 6:29 PM |
| Notes: Wyeast 1010 American ale, 1lb North american crystal 80 and 1lb Melanoidin 40 grans, 1oz cascade and 2oz Ahtanum, Then 10 to 12 lbs of peaches Picked from my tree(they are frozen, pureed, and pasteurized) |
|
|
Imperial Honey Porter
|
American Barleywine
|
5.5 Gallons |
1.085 |
1.015 |
9.22 |
78.97 |
28.04 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 8.3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/10/2015 12:22 PM |
| Notes: |
|
|
Blackberry Honey Wheat Ale
|
Fruit Beer
|
1 Gallons |
1.07 |
1.015 |
7.55 |
25.38 |
5.05 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2015 11:15 PM |
| Notes: |
|
|
Every Night Baby!
|
American IPA
|
4.8 Litres |
1.056 |
1.011 |
5.99 |
58.42 |
13.55 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 6.35 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 20 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2015 2:51 PM |
Notes: Final verdict: Uses too many steeping grains. Not that great. Refer to the all-grain version of this brew which was much improved :D
Session cascade Amarican IPA styled in the manner of Japanese craft brew Yona Yona. Tasts somewhat malty due to excessive CaraRed used to impart colour.
Steep grains for 30 mins at 65-76C.
YONA YONA ALE Characteristics:
Yona Yona (“Night after night” in Japanese) pale ale is a medium-bodied American pale ale with a generous amount of cascade hops. Citrus flavor from premium Cascade hops and well-balanced bitterness and sweetness are its main character.
ABV: 5.0
ABW: 3.9
COLOR: 10-11
BITTERNESS: 55-60
ORIGINAL GRAVITY: 1048 |
|
|
Franklin Spruced Stout
|
American Stout
|
2 Gallons |
1.074 |
1.021 |
6.97 |
26.87 |
39.02 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.098 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2015 9:09 PM |
Notes: Auto-calculated IBU does not include contributions from the spruce tips.
The molasses was full flavor (e.g. stage 2 molasses, after light but before blackstrap).
Spruce tips were from Colorado via http://www.spruceontap.com/ |
|
|
Low ABV Maris Otter Smash
|
Specialty Beer
|
5 Gallons |
1.032 |
1.009 |
3.02 |
21.81 |
4.19 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2015 4:53 AM |
| Notes: |
|
|
Hefeweizen From Http://www.brew365.com/style_hefeweizen.php
|
Weizen/Weissbier
|
3.5 Gallons |
1.047 |
1.011 |
4.67 |
11.36 |
2.75 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2015 8:39 PM |
| Notes: |
|
|
90 Minute Pale Fruit Ale
|
American IPA
|
5.5 Gallons |
1.086 |
1.021 |
8.57 |
51.94 |
10.94 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.118 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2015 8:50 PM |
| Notes: |
|
|
Root Down Milk Stout
|
Sweet Stout
|
5.5 Gallons |
1.052 |
1.018 |
4.57 |
31.54 |
37.4 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/9/2015 10:39 PM |
| Notes: add root beer extract in keg to taste |
|
|
CREMA DI ZUCCA ALE
|
California Common Beer
|
5 Gallons |
1.072 |
1.026 |
6.01 |
7.73 |
11.16 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.12 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: sugar destrose |
Priming Amount: 5 oz. |
Creation
Date: 9/24/2014 1:31 PM |
Notes: SE LE ANADIO WHIRFLOC, 1 CAPSULA, 1 LB. LACTOSA, 1 OZ GINGER, 1/2 CRDA PUMPKING SPICE
3 tsp Pumpkin pie spice @ 5 min of boil.
2 large cans of Pumpkin Puree to the primary.
For the bottling bring 3/4 cup of corn sugar and 1/4 cup of water to a boil with the following spices:
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. mace
1/4 tsp. cloves
Add 1/2 tsp of vanilla extract to the cooled priming mixture.
After the mixture has cooled, add it to the bottling bucket(before racking!)
Bottle and condition for 2 weeks |
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