|
Polaris IPA 1 Gallon
|
American IPA
|
1.3 Gallons |
1.067 |
1.012 |
7.21 |
56.44 |
5.15 °L
|
321 |
0 |
|
|
|
| Boil
Size: 2.85 Gallons |
Boil Time: 50 |
Boil Gravity: 1.032 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 4.5 oz |
Creation
Date: 12/20/2020 3:24 AM |
Notes: ----------------------------MASH----------------------------
1.) Measure out your water. If you’re using city water, it’s best to run it slowly (about 1 gal/min) through a carbon filter while you’re measuring.
2.) Heat water up to 2-5F more than your strike temperature to compensate for temperature loss while transferring to the mash tun. To minimize temperature loss, try warming up your mash tun by filling it with hot water and leaving it sealed for a few minutes before transferring.
3.) Slowly add your grain, constantly stirring to maximize exposure.
4.) Check that your temperature is on target and seal your mash tun. Once completely stirred in, your
mash should have roughly the consistency of watery oatmeal.
Temperature corrections: always aim a couple of degrees higher than your target (but always lower than 168F). It’s much easier to bring your temperature down a few degrees by stirring in small handfuls of ice (2 cubes is approximately -1F) than having to bring it up by adding boiling hot water a quart at a time.
----------------------------LAUTER AND SPARGE----------------------------
1.) Heat up your sparge water to 2-5F higher than desired sparge temperature. Then, transfer the water to the hot liquor tank (HLT) and carefully place your HLT in position above the mash tun.
2.) Position your kettle below the mash tun to prepare for the lauter.
3.) Recirculate your mash. Partially open the valve on your mash tun so that a moderate stream of
sweet wort comes out. Use 2 pitchers or large measuring cups to catch this stream; you will notice a lot of small particles floating in the wort for the first couple minutes. As each pitcher fills, replace it with the empty and gently pour the full pitcher back into the mash tun. Continue doing this until you your wort is free of particulates.
4.) Begin lautering into the kettle. Set up sparge arm above grain bed and open valve on HLT partway to begin sparge. Adjust flow rates out of your mash tun and HLT to maintain 1 inch or so of water above the grain bed. Continue until you reach your target boil volume.
----------------------------BOIL----------------------------
1.) Bring your wort to a boil. Watch for boil overs! Once you achieve a stable, rolling boil, slowly add your first hop addition and start your timer for 60 minutes (counting down). Add all subsequent boil additions at their appropriate times.
2.) Sanitize any equipment that will come into contact with your wort after the boil: airlock, stopper, wine thief, aeration stone, etc.
3.) Add your wort chiller to the pot near the end of the boil. You want it to spend a couple minutes at boiling temperatures to sanitize it. Be sure to connect the hoses before putting it into your pot.
4.) Once you’re finished boiling, start your cooldown by turning on the hose connected to your wort chiller to a slow rate of flow. The water coming out should be steaming hot, so be sure the outflow hose is directed somewhere safe.
a. Remember that you can increase the effectiveness of the wort chiller by agitating the wort in the pot or connecting another coil and submerging it in ice water to act as a pre-chiller.
5.) Use a sanitized metal spoon to rapidly stir your cooled wort to create a whirlpool. The hop sediment and other break material will be sucked to the center of the pot, and if you allow it to settle for 10-15 min, it will sink to the bottom. This allows you to rack off the clear wort, leaving the trub behind.
6.) Once cooled to fermentation temperature, whirlpooled, and settled out, rack into sanitized fermentor.
----------------------------PITCH----------------------------
1.) Take a sample of your wort and use your hydrometer to measure your original gravity.
2.) Oxygenate your wort by shaking the carboy for 5 min or spraying pure O2 for 30 seconds.
3.) Sanitize the exterior of the yeast package and use sanitized scissors to open.
4.) Add your yeast to your fermentor. Fill your airlock with sanitizer and fix in place with the stopper.
----------------------------DRY HOP----------------------------
1.) To add extra hop aroma to this recipe by dry-hopping, wait until the fermentation is almost or entirely complete:
a. Bubbling activity in the airlock should have slowed or stopped entirely.
b. After 10 days it’s safe to assume your fermentation has ceased.
2.) Remove airlock, add your dry hop addition to the fermentor (no need to sanitize the hops),
reinstall airlock.
3.) Wait 6 days before packaging. |
|
|
Summer Ale 2025 Brut IPA
|
American IPA
|
330 Litres |
1.055 |
1 |
7.17 |
63.84 |
4.26 °L
|
321 |
0 |
|
|
|
| Boil
Size: 350 Litres |
Boil Time: 70 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 3.65 |
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: 5/28/2025 12:47 PM |
| Notes: |
|
|
Juicy IPA(beware Of The Crabs)
|
American IPA
|
76 Gallons |
15.711 |
2.981 |
7.16 |
49.74 |
4.7 °L
|
321 |
3 |
|
|
|
| Boil
Size: 80 Gallons |
Boil Time: 60 |
Boil Gravity: 14.2 |
Efficiency: 77 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/1/2025 6:01 PM |
Notes:
|
|
|
Indian Pale Ale
|
American IPA
|
5 Litres |
1.071 |
1.017 |
7.05 |
137.29 |
10.23 °L
|
321 |
0 |
|
|
|
| Boil
Size: 12.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 70 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 20.8 g |
Creation
Date: 8/12/2024 12:29 PM |
| Notes: |
|
|
AAA JL
|
American Amber Ale
|
40 Litres |
1.066 |
1.012 |
7.06 |
0 |
21.86 °L
|
321 |
0 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 8/28/2023 2:38 PM |
| Notes: |
|
|
DOLPHIN 8%
|
No Profile Selected |
50 Litres |
1.073 |
1.018 |
7.19 |
57.89 |
10.39 °L
|
321 |
0 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 3.65 |
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: 3/29/2023 12:58 PM |
| Notes: |
|
|
Celtic Stout
|
No Profile Selected |
6 Gallons |
1.067 |
1.013 |
7.13 |
0 |
46.53 °L
|
321 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 65 |
Mash Thickness: 2.5 |
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: 1/18/2022 6:52 PM |
| Notes: |
|
|
Test- Maibock
|
No Profile Selected |
12 Gallons |
1.071 |
1.018 |
7.02 |
32.64 |
10.7 °L
|
321 |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 80 |
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: 12/21/2021 3:15 PM |
| Notes: |
|
|
Tses
|
Robust Porter
|
25 Litres |
1.065 |
1.012 |
7.03 |
39.15 |
37.02 °L
|
321 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2021 10:12 PM |
| Notes: |
|
|
Black Eyed Bourbon Porter
|
Robust Porter
|
5.5 Gallons |
1.07 |
1.017 |
6.95 |
51.8 |
50 °L
|
321 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 31.57 psi |
Creation
Date: 1/2/2021 3:08 PM |
Notes: OG = 1.064
FG = 1.022
ABV = 5.5%
With Bourbon ABV = 6.9%
Soak oak cubes in bourbon on brew day. |
|
|
Text Brew West
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.074 |
1.019 |
7.19 |
60.27 |
5.93 °L
|
321 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 4/3/2019 7:05 PM |
| Notes: |
|
|
It Must Be Belgian
|
Belgian Dubbel
|
6 Gallons |
1.059 |
1.006 |
6.94 |
17.12 |
13.82 °L
|
321 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
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: 9/12/2020 4:45 PM |
| Notes: *Note: Actually used wild yeast captured and propagated from Muscadines. |
|
|
SteamDome Single Hop
|
American IPA
|
60 Litres |
1.065 |
1.011 |
7.15 |
11.37 |
7.51 °L
|
321 |
0 |
|
|
|
| Boil
Size: 72 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 3.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/28/2020 12:25 PM |
| Notes: |
|
|
Lockdown Stew
|
English IPA
|
11 Gallons |
1.064 |
1.012 |
6.92 |
86.43 |
6.29 °L
|
321 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 6/21/2020 6:46 PM |
| Notes: |
|
|
[BeerCo] Maineliner IPA
|
American IPA
|
21 Litres |
1.067 |
1.013 |
7.04 |
74.57 |
5.05 °L
|
321 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 4/5/2020 8:13 AM |
| Notes: |
|
|
Model 3 (NEIPA )
|
Specialty IPA: New England IPA
|
20.8 Litres |
1.068 |
1.015 |
6.93 |
46.52 |
6.78 °L
|
321 |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 40 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 3.14 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/31/2019 9:01 AM |
Notes: NEIPA RECIPE
Batch Size: 21L/ 5.54 US Liquid gallons
Efficiency: 75.00 %
Est Mash Efficiency: 83.9 %
Est Original Gravity: 1.073 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 7.0 %
Bitterness: 45.5 IBUs
Est Color: 11.0 EBC
Boil time 30 Minutes
Mash schedule:-
Mash in @
65 deg c /
149 deg f
For 60 minutes
Mash out @
75 deg c /
167 deg f
For 10 minutes
FERMENTABLES
Pilsner Malt
4.89kg /10.78lbs
(74%)
Munich Malt
0.55kg /1.21lbs
(8%)
Oats
0.5kg/1.1lbs
7%
Wheat, flaked
0.5kg/1.1lbs
7%
Crystal (30 EBC)
0.26kg /0.57lbs
4%
HOPS
Whirlpool additions with 10 minute hop stand:-
Amarillo (9.2% AA)
50g/1.76oz
8.1 IBU
Centennial (10% AA)
50g/1.76oz
8.8 IBU
Citra (13.1% AA)
50g/1.76oz
11.6 IBU
Mosiac (12% AA)
80g/2.82oz
17 IBU
These whirlpool hops can also be added by using a hop tea for greater flavour.
Dry Hops.
I will add these at approx SG 1,020.
Citra
50g/1.76oz
Mosiac
40g/1.41oz
Simcoe
60g/2.11oz
Remove dry hops after 3-5 days.
Alternatively leave them in and cold crash after this time before transfer to bottles or kegs.
Keep in mind though that it is to style that this beer style is hazy but your choice entirely of course.
YEAST
SafAle English Ale S-04
I suggest the use of yeast nutrients and firm temperature control
Hold 18 deg c (Approx 65 deg f) for 7 days then raise up to 21 deg c (Approx 70 deg f) at the rate of 1 deg c per day. Fermentation is finished when you have a consistent SG for 3 days.
|
|
|
Vienna Porter
|
Robust Porter
|
25 Litres |
1.072 |
1.017 |
7.21 |
18.31 |
37.18 °L
|
321 |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 80 |
Mash Thickness: 2.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2019 9:54 AM |
| Notes: |
|
|
Mozzie Warrior IPA
|
American IPA
|
2.7 Gallons |
1.066 |
1.012 |
7.18 |
98.66 |
7.08 °L
|
321 |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/8/2019 4:19 PM |
| Notes: |
|
|
Yo Ho Ho 19
|
American Brown Ale
|
310 Gallons |
17.909 |
4.689 |
7.26 |
36.28 |
27.2 °L
|
321 |
0 |
|
|
|
| Boil
Size: 341 Gallons |
Boil Time: 60 |
Boil Gravity: 17.1 |
Efficiency: 90 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/25/2019 7:34 PM |
| Notes: |
|
|
Single Hop: Vic Secret
|
American IPA
|
5.25 Gallons |
1.063 |
1.01 |
7 |
77.65 |
6.16 °L
|
321 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 60 |
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: 6/13/2019 11:27 PM |
| Notes: |
|
|
|
|