|
Aussie Red Rye
|
Specialty IPA: Red IPA
|
20 Litres |
1.053 |
1.009 |
5.82 |
52.78 |
17 °L
|
327 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/17/2020 10:24 AM |
| Notes: |
|
|
Two Hearted
|
American IPA
|
5.5 Gallons |
1.06 |
1.009 |
6.63 |
67.7 |
6.66 °L
|
327 |
1 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 27.65 psi |
Creation
Date: 9/15/2023 7:54 PM |
| Notes: |
|
|
Elpidio (Mango)
|
Gose
|
5.75 Gallons |
1.046 |
1.009 |
4.92 |
8.75 |
4.24 °L
|
327 |
0 |
|
|
|
| Boil
Size: 7.54 Gallons |
Boil Time: 30 |
Boil Gravity: 1.043 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: co2 |
Priming Amount: 25.29 psi |
Creation
Date: 4/28/2023 7:45 PM |
Notes: Acidulated Malt will have a negative impact on the enzymes that are responsible for the conversion of starches to fermentable sugars. If you add the acidulated malt too early in the mash, it could prevent you from getting the amount of sugars you are looking for. Wait until conversion of the base malts is complete, then add the acidulated malt and rest for another 45–60 minutes. Remember, the primary purpose of this malt is to provide sourness to the beer.
Gently crush the seed in a mortar and pestle or inside a ziplock back with a rolling pin. Add the coriander, keylime zest, and salt with 10 minutes left in the boil.
Add 88% lactic acid to taste at bottling/kegging.
Further Inspriation:
https://www.clawhammersupply.com/blogs/moonshine-still-blog/how-to-brew-gose-beer-white-pepper-lime-and-melon-homebrew-recipe |
|
|
Lime Cocont Sour IPA
|
American IPA
|
5 Litres |
1.065 |
1.015 |
6.55 |
0 |
4.71 °L
|
327 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 90 |
Boil Gravity: 1.027 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: sucrose |
Priming Amount: 30.8 g |
Creation
Date: 2/24/2023 11:22 AM |
| Notes: |
|
|
Double Hitter IPA (EIPA)
|
American IPA
|
5 Gallons |
1.059 |
1.017 |
5.61 |
46.45 |
10.02 °L
|
327 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 65 |
Boil Gravity: 1.074 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 73 ° F |
Priming Method: co2 |
Priming Amount: 19.49 psi |
Creation
Date: 8/12/2022 6:25 PM |
| Notes: to do this type of recipe you must have a filtering system for your beer before kegging due to the late honey addition. |
|
|
No Hurray IPA
|
American IPA
|
7.5 Gallons |
1.045 |
1.009 |
4.82 |
56.66 |
4.95 °L
|
327 |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 77 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/4/2021 11:40 PM |
| Notes: |
|
|
Pliny
|
Double IPA
|
11 Gallons |
1.079 |
1.017 |
8.25 |
172.04 |
5.89 °L
|
327 |
0 |
|
|
|
| Boil
Size: 13.93 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 75 |
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: 2/14/2021 6:42 PM |
| Notes: |
|
|
Wtf
|
Imperial Stout
|
12 Gallons |
20.747 |
4.612 |
8.95 |
89.45 |
49.21 °L
|
327 |
0 |
|
|
|
| Boil
Size: 12.55 Gallons |
Boil Time: 60 |
Boil Gravity: 19.9 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2021 7:55 AM |
| Notes: |
|
|
Polaris IPA 1 Gallon
|
American IPA
|
1.3 Gallons |
1.067 |
1.012 |
7.21 |
56.44 |
5.15 °L
|
327 |
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. |
|
|
Awesome Recipe
|
Winter Seasonal Beer
|
3.5 Gallons |
1.044 |
1.007 |
4.8 |
36.78 |
5.35 °L
|
327 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: sucrose |
Priming Amount: 4.4 oz |
Creation
Date: 11/23/2020 1:45 AM |
| Notes: |
|
|
SMASH IPAxy
|
American IPA
|
21 Litres |
1.056 |
1.011 |
5.87 |
34.59 |
4.79 °L
|
327 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: Cane sugar |
Priming Amount: 6g/ltr |
Creation
Date: 11/29/2018 7:16 AM |
| Notes: |
|
|
Saison Rye
|
Saison
|
3 Gallons |
1.053 |
1.004 |
6.5 |
26.4 |
3.72 °L
|
327 |
1 |
|
|
|
| Boil
Size: 4.53 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2020 10:43 PM |
| Notes: Start fermentation at 70, then free rise to 80-85 |
|
|
TBA Smash IPA
|
American IPA
|
23 Litres |
1.062 |
1.014 |
6.27 |
55.96 |
5.77 °L
|
327 |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: dextrose |
Priming Amount: 140.4 g |
Creation
Date: 8/14/2020 2:46 AM |
| Notes: |
|
|
Black Is Beautiful
|
Imperial Stout
|
5.5 Gallons |
1.079 |
1.02 |
7.82 |
84.49 |
40 °L
|
327 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
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: 7/21/2020 10:00 PM |
Notes: Mash grains at 154*F for 60 minutes or until conversion is complete.
Continue on to a 60 minute boil, following the hop additions as noted in the ingredient list.
Add dextrose at 15 minutes remaining in boil. |
|
|
Belgian BLONDE
|
Belgian Blond Ale
|
10 Litres |
1.063 |
1.015 |
6.38 |
21.93 |
4.66 °L
|
327 |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 29.5 g |
Creation
Date: 6/18/2020 8:31 PM |
| Notes: |
|
|
Choco Libre
|
Imperial Stout
|
5.5 Gallons |
1.083 |
1.02 |
8.35 |
19.76 |
49.84 °L
|
327 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.064 |
Efficiency: 70 |
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: 3/24/2020 8:40 PM |
| Notes: |
|
|
Strawberry Milkshake IPA
|
American IPA
|
5 Gallons |
1.066 |
1.014 |
6.85 |
83.72 |
6.44 °L
|
327 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
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: 3/19/2020 3:59 AM |
Notes: - Frozen strawberries were pureed in blender, mixed with 1 cup of pre-boil wort, boiled for 10 minutes to sanitize, then added directly to the fermenter.
- After 5 days, dry hops were added for 5 days before kegging. |
|
|
Making It Up
|
American IPA
|
11 Litres |
1.057 |
1.012 |
5.86 |
177.76 |
6.5 °L
|
327 |
0 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 22.7 g |
Creation
Date: 2/28/2020 2:33 AM |
| Notes: |
|
|
Witty
|
Witbier
|
16 Litres |
1.047 |
1.011 |
4.76 |
14.64 |
3.85 °L
|
327 |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: sucrose |
Priming Amount: 63.8 g |
Creation
Date: 1/17/2020 12:01 PM |
| Notes: |
|
|
On The Lambic
|
Mixed-Fermentation Sour Beer
|
15 Gallons |
1.053 |
1.003 |
6.74 |
10.84 |
3.78 °L
|
327 |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 69 |
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: 1/12/2020 11:54 PM |
| Notes: |
|
|
|
|