|
Saaz Lager
|
Czech Pale Lager
|
21 Litres |
1.057 |
1.014 |
5.61 |
0 |
8.01 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
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: 9/15/2016 3:37 PM |
| Notes: |
|
|
Schlenkerla Rauchbier
|
Rauchbier
|
5.5 Gallons |
1.053 |
1.011 |
5.55 |
22.14 |
12.56 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.27 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.75 |
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: 1/10/2024 3:34 PM |
Notes: Recipe calls for 10lb Beech-smoked Bamberg Rauch Malt.
Recipe calls for decoction mash if possible. Otherwise step can be used.
Recipe states an OG of 1.054 - Added 1lb Pilsner malt to boost.
Calls for lagering for 4 months at 32F. |
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Chipotle Porter
|
English Porter
|
30 Gallons |
1.053 |
1.013 |
5.33 |
21.36 |
19.87 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 31.74 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
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: 8/31/2021 6:41 AM |
| Notes: |
|
|
India Pale Lager (lote1)
|
International Pale Lager
|
27 Litres |
1.048 |
1.008 |
5.16 |
27.8 |
3.85 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 75 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 9 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2020 11:02 AM |
Notes: (Llama Fuera)
Hidratar las Levaduras previamente con 10 veces su peso en ml a 25ºC. Agitar cada 15m para airear, hasta alcanzar los 17ºC aprox.
Inocular a 8º-9ºC y mantener temp. objetivo a 8ºC.
A los 7 días suvir la temp. 2ªC cada día. Dry hop a los 14º por 7 días, después purgar lúpulo.
Al alcanzar los 20ºC mantener la temp. 5 días.
Purgar y bajar a 0ºC por 15 días.
A_Embotellar y acondicionar a 20º-25ºC 2-3 semanas. Después madurar en frió.
B_Trasvasar a un corni y mantener a 0ºC. Carbonatar con CO2 forzado. |
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Hoppy Lupulin Saison
|
Saison
|
48 Litres |
1.049 |
1.005 |
5.72 |
34.5 |
3.3 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 56 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 2 |
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: 11/15/2018 6:14 PM |
Notes: 27L BE-134. Dry hop with 30g Amarillo Cryo, 10g Citra Cryo & 10g Mosaic Cryo in keg.
22L WLP4042 Haze Daze IPA Blend.
Dry hop with 30g Citra & 30g Amarillo Cryo & 50g Southern passion.
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|
|
Isolation Ale
|
American Pale Ale
|
10.5 Gallons |
1.056 |
1.013 |
5.62 |
12.13 |
3.97 °L
|
1.3K |
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: |
|
|
Gose Recipe
|
Clone Beer
|
1 Gallons |
1.048 |
1.012 |
4.68 |
13.47 |
4.27 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2018 6:30 PM |
Notes: Step by Step
Mill the acidulated malt. Place it in a grain bag and steep using .5 gallon of 154 °F water for 45 minutes. Rinse the grain bag with about .5 gallon of water and allow it to drip into the kettle for about 15 minutes, but be sure not to squeeze the bag.
Add enough water for a pre-boil volume of 2 gallons. Stir in both malt extracts and begin the boil. The total wort boiling time for this recipe is 60 minutes. At the onset of a full rolling boil, add your scheduled hop addition. When there are 15 minutes remaining in the boil, be sure to add your Irish moss or Whirlfloc® tablet to help with precipitation of the hot break. At 10 minutes remaining, add both the ground coriander seed and the salt.
Cool the wort to 68 °F (20 °C), transfer to your fermentation vessel and aerate the wort adequately. Add the contents of your yeast starter to the chilled wort. Ferment around 68 °F
(20 °C) until the final gravity is reached, which should be in 5 to 7 days.
Rack to a secondary vessel and allow the beer to mature another 5 to 7 days around the same temperature. Your beer is now ready to rack into a keg or bottles along with the priming sugar. |
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|
Kirishima Red II
|
Irish Red Ale
|
9 Litres |
1.045 |
1.009 |
4.7 |
24.14 |
15.69 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: Secondary |
Priming Amount: 60g |
Creation
Date: 7/7/2017 4:54 AM |
Notes: FG taken at bottling was 1.005 (calibated for warm temp of 23.5, ambient temp 30 at least.). Attentuation of 89% according to the abv calculator. Much higher than expected. Don't know why, ferm temps were constant for 16 days. Perhaps too much yeast, so slight over-attenuation.
Bottled via secondary with a racking cane.
At two weeks (conditioning) hops are still quite forward. Colour is not as much red, as brown. Taste is clean with some malt complexity, some bread. Not much in the way of esters, which I think is in keeping with the style.
Improvements for next time. Fuggles hops, caraamber and/or carared, perhaps lose the chocolate malt. The pilsner and pale ale malt worked well in keeping it quite a clean and light tasting. Keep Nottingham yeast. |
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Cobbler Pale Ale - MOMo (Single Malt Maris Otter & Single Hop Mosaic)
|
American Pale Ale
|
27 Litres |
1.048 |
1.009 |
5.04 |
39.58 |
5.3 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 36.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 75 |
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: 1/2/2017 11:36 AM |
| Notes: |
|
|
Tart Apricot Saison
|
Saison
|
5 Gallons |
1.055 |
1.01 |
5.8 |
18.56 |
11.81 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.091 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2016 8:34 PM |
Notes: Original Gravity: Approximately 1.060.
Pitch Temperature: Approximately 69 degrees. |
|
|
Saison
|
Saison
|
5.5 Gallons |
1.057 |
1.011 |
5.97 |
32.14 |
10.62 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: 1.35 |
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: 2/23/2014 6:29 PM |
| Notes: |
|
|
1744 Porter
|
Brown Porter
|
5.5 Gallons |
1.068 |
1.016 |
6.82 |
0 |
31.54 °L
|
1.3K |
0 |
|
|
Author:
|
|
Professor Zymie
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 72 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2016 4:52 PM |
| Notes: |
|
|
#14. Weaselby
|
Northern English Brown
|
5.5 Gallons |
1.048 |
1.012 |
4.79 |
30.45 |
21.24 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
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: 2/21/2016 10:36 PM |
| Notes: |
|
|
Opening Day Pale Ale
|
Blonde Ale
|
5.5 Gallons |
1.064 |
1.015 |
6.42 |
42.26 |
9.2 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 2/21/2016 4:21 PM |
| Notes: |
|
|
Partigyle Brown Ale
|
American Porter
|
8 Gallons |
1.062 |
1.016 |
6.1 |
0 |
18.76 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 10/19/2015 3:00 PM |
| Notes: |
|
|
Luther's Summer Ale
|
American Pale Ale
|
5.5 Gallons |
1.058 |
1.014 |
5.67 |
34.3 |
7.03 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2015 4:51 PM |
| Notes: |
|
|
Ginger Ale
|
Spice, Herb, or Vegetable Beer
|
11 Gallons |
1.047 |
1.009 |
4.98 |
41.28 |
2.92 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/3/2015 4:45 PM |
| Notes: |
|
|
BlondeKoss@k
|
Blonde Ale
|
210 Litres |
12.037 |
3.179 |
4.74 |
18.34 |
3.02 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 240 Litres |
Boil Time: 60 |
Boil Gravity: 10.6 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2015 5:37 AM |
| Notes: |
|
|
Honey Rye Amber
|
American Amber Ale
|
5 Gallons |
1.067 |
1.019 |
6.3 |
29.67 |
11.24 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.108 |
Efficiency: 62 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3.5 oz. |
Creation
Date: 3/1/2015 6:06 AM |
Notes: Assuming Breiss Rye LME is 20% Rye malt, resulting rye content is ~ 7%.
Add 1.5 lbs Clover Honey at "flame out".
Hop quantities based on some leftovers, could use full 1 oz. Magnum and 0.5 oz. EKG.
This is a rich, malty "amber" and could be called a brown ale if you prefer. |
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Cascadian Dark Ale
|
American IPA
|
5 Gallons |
1.063 |
1.015 |
6.36 |
67.86 |
27.34 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2015 9:54 PM |
| Notes: - Ground malt on smallest setting of Millar Mill. |
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