|
Masterful Dunk Oreo Stout
|
Imperial Stout
|
5 Gallons |
1.084 |
1.015 |
9.05 |
51.77 |
36.72 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 7.7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.054 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2017 4:23 PM |
| Notes: |
|
|
Dark Knight
|
Specialty IPA: Black IPA
|
23 Litres |
1.061 |
1.014 |
6.21 |
46.19 |
23.21 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 40.75 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: co2 |
Priming Amount: 1.84 bar |
Creation
Date: 10/7/2021 1:21 AM |
Notes: Fermentation temp: 50°F (10°C) 2 weeks. 32°F (0°C) 12 weeks.
Silver in River Valley 2022 Competition 22/05/2022 |
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|
LRB La Fin D'Ete 2021 R1
|
Belgian Tripel
|
18 Gallons |
1.082 |
1.012 |
9.26 |
26.45 |
4.65 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 22 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 87 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/4/2021 3:29 AM |
| Notes: Hopefully this will be similar to La Fin du Monde. |
|
|
Shop Brew Lambic
|
Lambic
|
40 Gallons |
1.057 |
1.014 |
5.76 |
1.65 |
3.83 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 41.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 8/25/2021 7:30 AM |
Notes: Mashing Instructions:
“Simplified” Version of Cantillion Turbid Mash
Heat 6 gal of water to 140 degrees. Shoot for a strike temperature of 113F after doughing in. Rest for 10 minutes.
Add approx. 10 gal of boiling water over 5 minutes. Stir all the time. Stop when you reach 136F degrees. Your mash will be very soupy.
Remove 2 gal of soupy liquid from the mash tun and heat in a 2nd kettle to 176F degrees. Keep it there for now.
Add up to 12 more gallons of boiling water to main mash tun until it gets up to 150F degrees. It will be even soupier now. No rest needed here.
Transfer another 10 gallons from mash tun to 2nd kettle. Try and maintain temperature of 176F. The main mash will be resting at this time.
Add up to another 12 gallons of boiling water to bring mash tun to 162F degrees. Let it rest 15 minutes. It will be very thin.
Run off as much liquid as you can from mash tun into boil kettle and start boil.
Transfer enough liquid from the 2nd kettle to the mash tun to get to 167F degrees. Rest for another 15 minutes. Any remaining liquid in the 2nd kettle should be added to the boil kettle.
5 minutes into the rest in step 8, start recirculating the wort to “clarify” it. Sparge with 180 degree water until gravity falls to 1.005. You will be collecting more than 40 gallons.
Boil for somewhere from 2-4 hours until your gravity climbs up to at least 1.050.
Yeast:
Pitch with White Labs 570 (Golden Ale yeast). Fairly neutral for a Belgian. Ferment in the high 60's.
In 2 months, pitch Pediococcus Damnosus. Ferment in the 70's or 80's.
In 4 months, pitch Bret. Lambicus and Bret. Bruxellenis Ferment in the 70's or 80's/
Add fruit or additional wort if desired at 2 month mark. You can add to an oak barrel, but that barrel will never be available for any non-sour beer in the future.
Plan on aging a minimum of one year. Three years are better. |
|
|
Mujoose #21
|
Specialty IPA: New England IPA
|
50 Litres |
1.069 |
1.018 |
6.67 |
31 |
5.64 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 63.08 Litres |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 2.01 bar |
Creation
Date: 5/10/2021 3:20 AM |
Notes: Based on Weldwerk Brewing's Juicy Bits NEIPA, Mujoose is super smooth and juicy.
It won a Gold and Best in Hazy IPA or NEIPA Class at the Christchurch Home Brewers Association Annual Jasecomp IPA Competition on the 27th March 2021, with a BJCP score of 49.5/50.
It won a Gold and Best in Class at the New Zealand Northern Region Amateur Winemakers and Brewers Association Regional Competition on the 10th October 2020, with a BJCP score of 46/50.
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/
Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 3 days later, drop temp to 14C and dump sediment, add the second dry-hop addition for another 3 days.
Cold crash to 1C and then dump sediment .
Package at 2.6 volumes of CO2 and consume fresh. |
|
|
Gladfield Red IPA Revised
|
Specialty IPA: Red IPA
|
20 Litres |
1.082 |
1.02 |
8.21 |
49.5 |
19.63 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 38.1 Litres |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 74 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 1.85 bar |
Creation
Date: 4/30/2021 1:23 AM |
Notes: https://www.gladfieldmalt.co.nz/new-improved-brewing-recipes/#Gladfield-Red-IPA-Revised
Dry Hop (@ SG= 1.016-1.020) |
|
|
Haystack IPA, Oregon Dreamin'
|
American IPA
|
5.5 Gallons |
1.058 |
1.017 |
5.41 |
70.52 |
15.45 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2017 3:55 PM |
| Notes: |
|
|
Mushroom Ale
|
Experimental Beer
|
5 Gallons |
1.123 |
1.031 |
12.06 |
90.81 |
29.54 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 70 |
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: 2/28/2017 1:11 AM |
| Notes: |
|
|
MY_IPA
|
Specialty IPA: Belgian IPA
|
12 Litres |
1.079 |
1.017 |
8.08 |
71.81 |
10.35 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 60 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/15/2016 10:14 AM |
| Notes: |
|
|
The Nor'Easter (Northeast IPA)
|
American IPA
|
5.5 Gallons |
1.067 |
1.019 |
6.28 |
71.02 |
6.86 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 6.59 Gallons |
Boil Time: 45 |
Boil Gravity: 1.056 |
Efficiency: 65 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/12/2016 8:51 PM |
| Notes: This is my first iteration of my journey to try and tackle the Northeast IPA style. This style typically has bombastic fruit and citrus flavors with an appearance that is extremely cloudy and has soft mouthfeel. This is because of the massive dry hop additions, low flocculation of the yeast and the wheat additions. The water is usually CaCl rich to add to the softness. Some of the best IPAs like Heady Topper, Trillium and Mad Hatter are of this style. |
|
|
'murica!!
|
American IPA
|
20 Litres |
1.066 |
1.013 |
7.04 |
75.52 |
8.07 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 3.63 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/19/2016 11:57 AM |
| Notes: |
|
|
Orange Is The New Black IPA
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.079 |
1.017 |
8.03 |
88.88 |
49.06 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2016 3:14 PM |
| Notes: |
|
|
The Bulge
|
Specialty IPA: Belgian IPA
|
5 Gallons |
1.078 |
1.02 |
7.52 |
156.22 |
6.61 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
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: 6/5/2015 1:05 AM |
| Notes: |
|
|
Awesome Recipe
|
Russian Imperial Stout
|
19 Litres |
1.101 |
1.018 |
10.84 |
79.3 |
40.64 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 72 |
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: 11/24/2016 10:21 AM |
| Notes: |
|
|
Drop Dead Irish Red
|
Irish Red Ale
|
5.5 Gallons |
1.058 |
1.015 |
5.56 |
22.07 |
15.41 °L
|
1.4K |
2 |
|
|
Author:
|
|
jebar77@comcast.net
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 62 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2014 1:51 AM |
| Notes: |
|
|
Mr BIG Hands Cream Ale
|
Cream Ale
|
15 Gallons |
1.09 |
1.015 |
9.85 |
20.5 |
5.08 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 27.71 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2018 12:08 AM |
Notes: Mash @ 155 = 6 gallons @ 170
10 Gallon sparge water
12 gallon boil
60 min boil (10.5 to fermentor)
K Gold @ 60 min
Willamete @ 20 min
|
|
|
Bourbon Barrel Porter
|
Brown Porter
|
5.5 Gallons |
1.065 |
1.022 |
5.67 |
48.48 |
47.76 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 6.58 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 79 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/3/2021 12:17 PM |
| Notes: |
|
|
Koschei The Deathless
|
Robust Porter
|
12 Litres |
1.059 |
1.011 |
6.29 |
33.95 |
34.71 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 55 |
Mash Thickness: 4.42 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/15/2015 6:37 AM |
| Notes: |
|
|
JANETS BROWN
|
American Brown Ale
|
11 Gallons |
1.078 |
1.014 |
8.37 |
69.05 |
19 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 13.6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/20/2015 12:46 AM |
| Notes: |
|
|
DARK MENACE
|
Sweet Stout
|
25 Litres |
1.066 |
1.021 |
6 |
27.62 |
50 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 61 |
Mash Thickness: 2.6 |
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: 8/4/2015 5:32 PM |
| Notes: |
|
|
|
|