Standard Lightbody IPA
|
American IPA
|
5.5 Gallons |
1.06 |
1.014 |
6.13 |
68.09 |
6.59 °L
|
1.1K |
1 |
|
Author:
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Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2015 2:51 PM |
Notes: |
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Black Ipa 5.6 %
|
No Profile Selected |
5 Gallons |
1.053 |
1.01 |
5.66 |
94.42 |
48.8 °L
|
1.1K |
0 |
|
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Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 61 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/14/2020 5:59 PM |
Notes: 1/19 brewed. Only 61% attenuation OSG=1.053
2/2 kegged ESG=1.011 |
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Mikklan Kolsh
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Kölsch
|
21 Litres |
1.049 |
1.008 |
5.36 |
22.9 |
3.44 °L
|
1.1K |
0 |
|
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Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2017 5:15 PM |
Notes: |
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Pale Enigma
|
American Pale Ale
|
25 Litres |
1.047 |
1.011 |
4.7 |
35.37 |
10.91 °L
|
1.1K |
0 |
|
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Boil
Size: 32.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
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: 7/17/2016 8:28 AM |
Notes: |
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7 Fjell Tjommi
|
American Pale Ale
|
20 Litres |
1.062 |
1.014 |
6.34 |
40.5 |
7.61 °L
|
1.1K |
0 |
|
|
Boil
Size: 33 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 49 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/26/2016 10:53 AM |
Notes: |
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EU Ale (English, German Belgian Pale Ale)
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Best Bitter
|
23.5 Litres |
1.043 |
1.01 |
4.33 |
37.39 |
6.26 °L
|
1.1K |
1 |
|
|
Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2016 11:41 PM |
Notes: This is a really great beer and the best I think I have made so far. The combination of malts add some complexity, body and flavour despite mashing at a fairly low temperature. There is loads of flavour/aroma from the hops. The yeast is also present providing some subtle fruity notes. Overall a very well balanced ale that I will definitely make again.
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Centennial IPA (updated)
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American IPA
|
11 Litres |
1.06 |
1.014 |
6.05 |
54.59 |
10.86 °L
|
1.1K |
0 |
|
|
Boil
Size: 12 Litres |
Boil Time: 20 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2015 12:44 AM |
Notes: Recipe adjusted for bottling i.e. OG left 5 points below required to allow for extra provided by bottling sugar. Same applies to ABV - adjusted for extra 0.5% at bottling.
Briess Amber.
Cool to 80c with ice then 20 minute hopstand with 0 minute hops divided into 3 lots and added every 7 minutes and 5c drop in temp - ice used to drop temp - then chill.
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Batch Brewery Clone
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Specialty IPA: Black IPA
|
5 Litres |
1.066 |
1.013 |
7 |
68.76 |
31.28 °L
|
1.1K |
0 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2015 10:48 PM |
Notes: Brewed 5/3/16
Bottled 26/3/16
First Wort Hop - at 82c
Dextrose in the boil
Brewer Recipe:
81.7% Gladfield pale (if you do with a higher DP malt, expect greater attenuation and boost slightly your CaraPils percentage)
4.7% CaraFa Spec 3 (not roast)
3.6% CaraPils
3.6% wheat malt
2.4% Gladfield light crystal
1.8% Gladfield sour (this quantity will vary based on your water; rule of thumb is 1% of your grist will reduce your pH by 0.1)
2.3% dextrose (in boil – the 2.3% the dex weight over the grist + dex weight)
Malt quantity to 7.00% abv
Post boil OG 1.066 – you’ll need to work out your pre boil gravity based on your system’s evaporation rate
For 1250 litres we use the following:
First wort: 200g Cascade
60min: 250g Cascade + 250g Warrior
15min: 250g Cascade + 500g Simcoe
5min: 400g Cascade + 1400g Simcoe
-5min: 600g Cascade + 1500g Simcoe
From flame out to knock out we have a 30 minute whirlpool and rest, and knockout takes about 35 minutes, so you’ll need to adjust the hop timing to account for your process. I’m happy to give my thoughts on timing if you update me with your process, but trial and error are the only sure way.
Ferment with US05 at 19C, with a free rise to 21C at 1.018
Finishing gravity of 1.013 or approx. 80% apparent attenuation
Dry hop: 800g Cascade + 2000g Simcoe at free rise or 1.018.
Crash at final gravity ~5-7 days
Purge yeast or rack off after ~5 days at 0-2C
Condition at 0-2C for ~7-9 days (total tank time 21 days)
Package and carb to 2.5vols
You can drink it super fresh, or let the hops mellow and lager for a week or two.
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C9D Lagunitas IPA (+) ▲ 10.16.15 (Left)
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American IPA
|
5.5 Gallons |
1.076 |
1.025 |
6.61 |
90.31 |
11.7 °L
|
1.1K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2015 5:02 PM |
Notes: ♦ BREW DATES:
Date: Brew Day • 10.16.15
Pitched Yeast • 10.17.15
Gravity End of Boil (OG) • 1.076
Gravity (FG) • 1.026 <----
Carbonation Day 11.02.15
Date: Tap/Drink Day • 11.07.15 20 psi
Drafted Who’s House • Dan's
♦ SESSION NOTES: 10.16.15
added .25 more 2 row <-----------------
added .5 more Munich (no Munich Light)
change to 1lb of Crystal 15L
change to 1lb of Crystal 30L
change to 1lb of Crystal 40L
because Phantom does not stock 10L, 20L
from 1.071 went to 1.076 ABV from 6.28 to 6.61
♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through hose.
60 mins at mash – Add tbsp 5.2 pH balancer
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards
♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♥ DRINKABILITY: Little on the strong side.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
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Three Quarters Chocolate Cherry Stout
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Oatmeal Stout
|
5.5 Gallons |
1.057 |
1.013 |
5.83 |
36.97 |
50 °L
|
1.1K |
0 |
|
Author:
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wazootyman
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|
Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/20/2015 12:36 AM |
Notes: Add 64 oz of Cherry Juice added 4 days into primary fermentation. |
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Magarac's Imperial Pils
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German Pilsner (Pils)
|
5 Gallons |
1.063 |
1.013 |
6.57 |
45.1 |
3.95 °L
|
1.1K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/11/2013 8:05 PM |
Notes: Fermented for 14 days @ 52 F
Lagered for 6 weeks @ 40 F |
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Hoplite Single-hop Black IPA
|
American IPA
|
22.5 Litres |
1.057 |
1.014 |
5.62 |
56.84 |
26.67 °L
|
1.1K |
0 |
|
|
Boil
Size: 32.2 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 69.5 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2015 7:55 AM |
Notes: Make a 3L starter with 350 g DME. Aerate well.
Dry hop in secondary for 3 days, then keg/bottle. |
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Itkin's Citra IPA
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American IPA
|
24 Litres |
1.053 |
1.013 |
5.24 |
60 |
6.68 °L
|
1.1K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/20/2015 8:46 AM |
Notes: |
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David's Spring IPA
|
California Common Beer
|
5.5 Gallons |
1.07 |
1.017 |
6.95 |
61.3 |
10.38 °L
|
1.1K |
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: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2015 5:22 PM |
Notes: |
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Mr. Jakelegs Bourbon Barrel Porter
|
Robust Porter
|
6 Gallons |
1.055 |
1.016 |
5.1 |
50.79 |
31.34 °L
|
1.1K |
2 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2015 6:09 PM |
Notes: Rewriting recipe 17 Nov 2016: New malt extracts, larger yield, and more grain x extract. Also, last batch was super stout. I could tone it down a little.
Formerly: 1.065OG 1.018FG 6.14%ABV 52.77IBU 47.11SRM
1 lb Choco
.5 lb UK Dark Crys. 80L
.5 lb UK Blk Patent
2 lb DME Wheat (55% Wheat 45% Barley) -> 1.1lb wheat
3 lb LME Dark (pale malt with some caramel 60, Munich, and black malt; ~ 30L, 1.036 ppg) -> Pilsner DME only, I have the sp. grains already
1.5 lb Am Munich 10L
3 lb 2-row
--------------------------------
1 oz Chinook 60 min
1 oz Goldings 15 min
1 oz Goldings 5 min
Change Water chemistry for Culver City
OH man, I'm excited about the new recipe. =D
There are no notes from the ageing process I used last time. Briefly, . . .
I used my environmental chamber at work to effectively lager the brew (ale yeast), basically, drop the temp to about 52F, and added oak probably 3 times. Each time soaking in bourbon and adding all soaking bourbon, too. I probably added bourbon in 1-2 week, periods then removed, first the cubes, then the spirals I bought. All new wood. This time, I'll use the same wood, but I've had the cubes in bulliet rye whiskey for about two months now. I think, maybe Maker's. No straight Whiskey. I saved the bottle. This time, I'll shoot from the hip and age in my closet, but the Nov. temps should be nice for ageing (ave ~ 60F). Add oak around T-Day and age as long as I can wait, or until Xmas. Bottle on Dec 11th to have ready for Xmas. ONly 2 wks ageing :\ . . . New Year Beer ? |
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Saint Louis Irish Red
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Irish Red Ale
|
5 Gallons |
1.05 |
1.013 |
4.91 |
25.43 |
12.06 °L
|
1.1K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2015 7:57 PM |
Notes: An Irish Red. Based on my family history, hailing from an Irish immigrant mother who landed in the states in mid-twentieth century.
While the family is not known for making a commercial ale the recipe its self is true to spirit from the period of the late late 1700's.
This will have a very easy smooth taste, very balanced. Not too sweet not too bitter.
I would suggest a 10 day fermentation period followed by a 2 week secondary. I bottle mine so I can share with everyone so I use 3/4 cup of table sugar boiled in 1 1/2 cup filtered water. I put that in the bottom of the bottling bucket so it gets evenly distributed in the wort with out adding in extra oxygen.
Bottoms up and enjoy.
Pete |
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Sigurds Skotske Jul (nesten)
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Robust Porter
|
25 Litres |
1.054 |
1.015 |
5.14 |
14.73 |
35.92 °L
|
1.1K |
1 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.136 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 8:22 PM |
Notes: |
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Heller Kolsch
|
Kölsch
|
50 Litres |
1.048 |
1.012 |
4.68 |
27.6 |
2.95 °L
|
1.1K |
0 |
|
|
Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/17/2015 8:48 PM |
Notes: |
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Warrior Pale Ale1.1
|
American Pale Ale
|
5 Gallons |
1.056 |
1.013 |
5.68 |
38.16 |
9.03 °L
|
1.1K |
0 |
|
|
Boil
Size: 5.91003 Gallons |
Boil Time: 60 |
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: 8/28/2011 3:58 AM |
Notes: |
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Always Possible Ale
|
American Pale Ale
|
21 Litres |
1.051 |
1.014 |
4.82 |
33.44 |
7.98 °L
|
1.1K |
1 |
|
|
Boil
Size: 11 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: 19 ° C |
Priming Method: dextrose |
Priming Amount: 125 |
Creation
Date: 1/23/2014 4:02 PM |
Notes: This Brew was Bang on SRM but Gravities were both under but ABV was about right
Tasting notes to follow
floral nose grapefruit hints
malt body light refreshing with long mild bitter finish |
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