|
Hop Fury
|
American IPA
|
22 Litres |
1.065 |
1.011 |
7.05 |
133.05 |
4.91 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2016 11:45 AM |
Notes: Malt:
Pale 2-row: 94.5%
Briess Carapils 4% (alternative Weyermann Caramel Pils)
Crisp Crystal 45L 1.5% (alternative Weyermann Caramunich II)
Water Preparation:
Gypsum: 16 g
Calcium chloride:
3.5g
Magnesium chloride:
0.5g
Chalk:
2.5g CaCO3 |
|
|
Wishful Wheat SMaSH
|
American Wheat Beer
|
5 Gallons |
1.057 |
1.014 |
5.73 |
27.92 |
5.19 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.46 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.33 |
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: 2/6/2022 5:16 PM |
Notes: Double Crushed the Malt (Prairie Malt)
1 lbs. Rice Husks Added
|
|
|
Sabro All Day Long!
|
American IPA
|
5.5 Gallons |
1.068 |
1.016 |
6.79 |
50.48 |
4.37 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 7.22 psi |
Creation
Date: 6/21/2021 11:09 PM |
Notes: Actual mash pH=5.35 after Gypsum addition.
20 minute WP to bring temp down to 180° then add WP hops. 20 minute WP with hops from 180° down to 165°. 5 minute rest and then chill and transfer to fermenter. Total of 45 minutes after flame out before chilling.
Add dry hop addition on day 3 when primary fermentation is still active. Biotransformation will help dry the beer a bit more to reach the final gravity of 1.013
After primary is complete, begin chilling the beer in stages, with 2-3 yeast/hop dumps, and then hold temp around 38°F for 10 days to condition.
Cheers!
Tasting Notes: Basic malt bill allows the Sabro hops to really shine. By using fresh Yakima Valley Sabro hops, you get a bolder and brighter, more concentrated flavor & aroma which really shows in your finished beer. Sabro produces tropical fruit & citrus flavors, along with unique, but subtle, cedar & cream character.
|
|
|
Chocolate Milk Stout
|
Sweet Stout
|
5.5 Gallons |
1.09 |
1.035 |
7.29 |
28.52 |
48.74 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2018 2:17 AM |
Notes: Boil - 15 minutes left:
Lactose - 1lb
Maltodextrin - 8 oz
Irish Moss - 1 tbs
Flame out:
Vanilla Extract - 5oz
Ferment for 4 weeks:
(I don’t bother with a secondary)
Add
-Vanilla Extract - 2 oz
-Cacao Nibs Extract - 8 oz
Leave for 1 more week then keg
_________________________
Nibs:
-8oz - roasted at 250 degrees for 10 min (toaster oven)
-Soaked in 14oz of vanilla vodka for 1 week
-Strain out nibs thru coffee filter
-Put in freezer for 24 hours - scrape off oil/butter |
|
|
Suspense Hazy IPA
|
American IPA
|
8400 Litres |
1.073 |
1.021 |
6.78 |
10.99 |
4.37 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 8700 Litres |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 90 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2018 10:10 PM |
Notes: Dry Hop #1 Taiheke 18kg 2 days after initiation of ferment
Dry Hop #2 Taiheke 10kg & Wai-iti 10kg @ attenuation.
Dry Hop #3 Wai-iti 10kg + Riwaka 10kg 2 days after cooling on @ 2degC. |
|
|
Dry Stout III - Beer 67
|
Irish Stout
|
34.35 Litres |
1.047 |
1.01 |
4.8 |
43.59 |
35.79 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 39.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 88 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 23 ° C |
Priming Method: Dextrose |
Priming Amount: 85G at 18C |
Creation
Date: 5/6/2018 8:40 PM |
Notes: Used dosages of Sodium Carbonate and Calcium Chloride ( very malty) as suggested by Murphy and sons. Much higher Chloride ratio and Greater Alkalinity
28-05-18
11g Notty added adand moved to 25C (Gravity-1013!)
At 33L:
OG = 1048
FG = 1010
ABV = 4.87
IBU = 45
SRM = 40 (after 50ml Sinamar)
24-05-18 :
At 34L. Racked from Dry Hop after 6 days. 1L sterile water added. FG at 1012
OG = 1048 (1046)
FG = 1010
ABV = 4.73
IBU = 44.37
SRM = 40
|
|
|
Piston Anadol
|
Weissbier
|
21 Litres |
1.026 |
1.004 |
2.94 |
29.39 |
6.29 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.021 |
Efficiency: 35 |
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: 12/10/2017 10:18 AM |
| Notes: Bottle sugar : 2 pieces from 405 piece/1000 gr |
|
|
Banana In The Tailpipe
|
American Stout
|
5 Gallons |
1.07 |
1.021 |
6.38 |
72.57 |
50 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 72.5 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2017 2:08 PM |
Notes: An experiment to use a Hefe yeast to add banana character to a stout.
Using a lot of wheat to assist the yeast, as well as under pitching and fermenting at the higher end of the range, at room temp(70f).
3/5/2017 1.022 (Great banana flavor!)
3/10 1.021 - Moved to cold crash
|
|
|
American Ipa 092016
|
American IPA
|
31 Litres |
1.061 |
1.01 |
6.66 |
79.85 |
8.91 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2016 7:29 PM |
| Notes: |
|
|
Munich Dunkel
|
Munich Dunkel
|
5 Gallons |
1.054 |
1.014 |
5.21 |
22.33 |
20.04 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
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: 3/17/2016 8:28 PM |
| Notes: |
|
|
Le Saison
|
Saison
|
6 Gallons |
1.061 |
1.016 |
5.96 |
22.04 |
3.87 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: CANE SUGAR |
Priming Amount: 6z |
Creation
Date: 5/9/2013 7:23 PM |
| Notes: 3.2 Vol. carb. |
|
|
30 Min IPA
|
American IPA
|
34 Gallons |
1.068 |
1.009 |
7.74 |
57 |
6.73 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 38 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1 |
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: 12/3/2015 7:32 PM |
Notes: actually 60 ibu's due to 1.062 boil gravity.
additional 3.0lbs of DME and 2.0lbs cane sugar added post brew to increase FG to 1.068. 4oz of 8.0 cascade, previously used as dry hops, thrown into wort immediately post boil. |
|
|
Cracker IPA
|
American IPA
|
21 Litres |
1.059 |
1.01 |
6.31 |
46.03 |
8.98 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
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: 11/30/2015 1:42 AM |
| Notes: |
|
|
(almost) Imperial Chocolate Stout
|
American Stout
|
6 Gallons |
1.068 |
1.012 |
7.35 |
53.6 |
43.15 °L
|
1.4K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 66 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2015 10:10 PM |
| Notes: |
|
|
Watermelon Hefeweizen
|
Fruit Beer
|
5.5 Gallons |
1.047 |
1.012 |
4.66 |
18.46 |
3.47 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 8.4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: Forced Carbonation |
Priming Amount: N/A |
Creation
Date: 7/7/2015 3:33 AM |
Notes: A Watermelon German Hefeweizen.
Boil for 90 mins
Ferment at 62.
Add fresh watermelon juice after a week or so directly into fermenter (after most of fermentation has completed).
The internets has differing opinions on how much watermelon juice to add. 1qt to 2qts per 5g. A thread on homebrewtalk indicates that 2qts per 5g is the best result.
Brewing for the 2015 Genentech Homebrew HoHo.
Mash: 8.75g
Sparge: 6.15g
|
|
|
MA Belgian Bruin
|
Belgian Specialty Ale
|
1000 Litres |
16.962 |
3.829 |
7.16 |
22.77 |
19.09 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 1130 Litres |
Boil Time: 90 |
Boil Gravity: 15.1 |
Efficiency: 90 |
Mash Thickness: 3.2 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/27/2015 4:37 PM |
| Notes: |
|
|
Rochefort 10 Clone
|
Belgian Dark Strong Ale
|
10 Gallons |
1.093 |
1.023 |
9.15 |
24.53 |
21.15 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.077 |
Efficiency: 66 |
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: 5/16/2015 4:48 PM |
| Notes: |
|
|
Bakke Brygg Scottish 80 Shilling 25 L
|
Scottish Export
|
25 Litres |
1.05 |
1.014 |
4.72 |
22.4 |
14.63 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 4,5 g sukker/L |
Creation
Date: 5/7/2015 2:36 PM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 25 l meskevann og 8,5 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større eller mindre mengder meskevann. Med dette brygget vil du med noen typer bryggeutstyr være nødt til å dobbeltmeske. Sjekk alltid manualen og hva maksimum anbefalte maltmengde er på utstyret du bruker.
Mesking på 69 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader til stormgjæring begynner å avta (typisk etter 3-6 dager). Øk deretter til 20 grader og hold resten av gjæringsperioden (totalt 14-21 dager).
Gjæralternativer: WLP005, WLP007, WLP051, Danstar Nottingham |
|
|
Meltdown
|
American IPA
|
5.5 Gallons |
1.073 |
1.017 |
7.35 |
83.64 |
7.38 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 4/3/2015 3:12 PM |
| Notes: |
|
|
GingerWeittis (Ginger Prawn)
|
Weizen/Weissbier
|
5.5 Gallons |
1.069 |
1.017 |
6.87 |
23.86 |
4.05 °L
|
1.4K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/31/2014 10:27 PM |
| Notes: |
|
|
|
|
