|
Graetzer 2.0
|
Other Smoked Beer
|
46 Litres |
13.124 |
3.391 |
5.23 |
22.34 |
4.5 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 90 |
Boil Gravity: 12.1 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2015 2:31 PM |
| Notes: |
|
|
Tropical IPA
|
American IPA
|
20 Litres |
1.055 |
1.011 |
5.84 |
102.43 |
4.24 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 30 ° C |
Priming Method: sucrose |
Priming Amount: 127.1 g |
Creation
Date: 2/10/2022 4:41 PM |
| Notes: |
|
|
Wolf Pack 4 Play Juicy APA
|
American Pale Ale
|
23 Litres |
1.056 |
1.012 |
5.72 |
45.02 |
10.36 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
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: 8/17/2019 6:25 AM |
Notes: Procedure
Mash at 65 degrees C for 60 min.
Sparge to bring water volume to 27-28L Pre-boil.
Boil for 60 min with hop additions starting at 60 min - see ingredient list for hop addition timings. At flameout, drop the temperature down to 80 degrees C before adding the Whirlpool hops.
Ferment 18-20 degrees raising to 22 degrees at end of ferment.
Refreshing and hoppy, yet with sufficient supporting malt. An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts. There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.
Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.</F_S_PROFILE>
Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman's Pale Ale |
|
|
#54 - Wet Hop Homegrown Centennial Pale Ale
|
American Pale Ale
|
5.4 Gallons |
1.051 |
1.011 |
5.29 |
35.34 |
3.41 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 74 |
Mash Thickness: 2.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/14/2018 4:04 AM |
| Notes: |
|
|
EPA
|
Standard/Ordinary Bitter
|
25 Litres |
1.057 |
1.016 |
5.46 |
35.02 |
9.47 °L
|
1.3K |
0 |
|
|
Author:
|
|
GeirH
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: Sugar |
Priming Amount: 6 g/l |
Creation
Date: 4/26/2017 8:48 PM |
| Notes: |
|
|
Saaz Pils
|
Czech Pale Lager
|
5 Gallons |
1.044 |
1.007 |
4.84 |
35.41 |
4.62 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 60 |
Mash Thickness: N/A |
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: 3/19/2017 5:38 PM |
| Notes: |
|
|
Zhulákaná Veverka ( Drunk Squirrel )
|
American Amber Ale
|
26 Litres |
1.048 |
1.01 |
5.06 |
29.51 |
17.34 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 69.5 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2017 5:09 PM |
| Notes: |
|
|
Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.059 |
1.015 |
5.8 |
19.83 |
5.01 °L
|
1.3K |
6 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 73 |
Mash Thickness: 1.5 |
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: 1/7/2017 8:05 PM |
| Notes: |
|
|
Werewolf Of London ESB 2
|
Extra Special/Strong Bitter (ESB)
|
2.75 Gallons |
1.049 |
1.011 |
4.98 |
71.19 |
13.5 °L
|
1.3K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 4.51 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 72 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/3/2016 1:48 PM |
Notes: Fullers esb clone
vienna is 5 L, so color is about 12.5-13
used 4 oz rolled oats as a stabilizer vs. flaked corn
|
|
|
Cherry Rye Vossaol
|
Experimental Beer
|
19 Litres |
1.058 |
1.015 |
5.73 |
31.9 |
5.9 °L
|
1.3K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 40 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2016 7:29 PM |
Notes: Brewferm Kriek and Briess CBW Rye kits (both out of date) so doing something interesting with them.
Kegged with WLP630 Berlinerweisse blend |
|
|
My North German Alt
|
North German Altbier
|
5.5 Gallons |
13.682 |
3.331 |
5.57 |
41.88 |
16.98 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2013 11:12 PM |
| Notes: Lager for 4 weeks before serving. |
|
|
Citra Chamomile IPA
|
American IPA
|
5 Gallons |
1.055 |
1.01 |
5.86 |
64.66 |
6.37 °L
|
1.3K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
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: 9/13/2015 8:41 PM |
| Notes: |
|
|
Gerst Haus Ale
|
American Pale Ale
|
10.5 Gallons |
1.049 |
1.012 |
4.88 |
12.98 |
5.95 °L
|
1.3K |
0 |
|
|
Author:
|
|
Hammer One Brewhouse
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2015 4:38 PM |
| Notes: This is a pre prohibition beer from the Gerst brewing company that did not survive prohibition. It has been resurrected by the Yazoo brewing company in Nashville TN. Not 100% sure about the yeast Yazoo uses their own house yeast that is an English ale but other than hat a well guarded secret. |
|
|
Pre Prohibition Pils
|
Classic American Pilsner
|
6.1 Gallons |
1.05 |
1.013 |
4.93 |
32.8 |
3.04 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 74 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2015 2:05 AM |
| Notes: |
|
|
Blane's Amarillo Wheat
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.052 |
1.013 |
5.09 |
34.45 |
4.87 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2015 3:51 PM |
| Notes: The base for this is the Midwest Boundary Waters Wheat kit but with a more aggressive hop schedule. Brewed 2/28/15 |
|
|
Oudermelon Sour Saison
|
Fruit Beer
|
5.5 Gallons |
1.056 |
1.011 |
5.85 |
14.37 |
4.99 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 2/13/2015 9:56 PM |
| Notes: |
|
|
Chocolate Maple Porter
|
American Stout
|
1 Gallons |
1.05 |
1.012 |
4.91 |
35.29 |
40 °L
|
1.3K |
2 |
|
|
|
| Boil
Size: 1.25 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 2:41 AM |
| Notes: |
|
|
ABC Saison Desist
|
Saison
|
5 Gallons |
1.061 |
1.015 |
5.95 |
21.98 |
3.02 °L
|
1.3K |
0 |
|
|
Author:
|
|
Acacia Graddy-Gamel
|
|
| Boil
Size: 5 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: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2011 1:23 AM |
| Notes: |
|
|
Crystal Single Hop Ale (Crystal Hero)
|
American Pale Ale
|
42 Litres |
1.05 |
1.012 |
4.99 |
20.32 |
5.58 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 46 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 5/30/2014 9:09 AM |
Notes: Strike water:
28.5 litres @ 71oC if grain (9.5kg) @ 16oC |
|
|
American IPA
|
American IPA
|
10.4 Litres |
1.053 |
1.015 |
5 |
73.66 |
9.56 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2013 5:44 AM |
| Notes: Steep grain in 3.5lts water at 68 degrees C for 30 mins (remove bag), add 4.5lts of water bring to boil add 1 tub of munton's light malt extract (1.8kg) and boil until foam starts to settle about 15 mins. Start the 60 min boil after this, @60 min add 10g pacific jade, @ 30 mins add 10g citra, 10g zythos,(also add 1 teaspoon of Irish moss at 30 mins)(start to rehydrate yeast at 20 mins) @ 5 mins add 10g zythos and 10g citra, @flame out add 10g zythos and 10g citra. Cool wort in sink of cold/iced water until it is under 25 degrees then add to fermenter (which already has 13lts of boiled and cooled water in it) through a sterile sieve. Top up to 9L with cooled sterile water. Put lid on aerate the wort for 5 mins, pitch yeast add airlock. After 5 days increased temp to 21 degrees (only if the airlock has slowed down), then after another 48 hours dry hopped with 10g of cascade, 30g citra, 20 zythos. |
|
|
|
|