Santa's Little Skälper
|
Holiday/Winter Special Spiced Beer
|
20 Litres |
1.064 |
1.013 |
6.66 |
36.8 |
11.12 °L
|
1.1K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 79 |
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: 10/22/2015 3:56 PM |
Notes: |
|
Worthogs Pale Ale
|
American Pale Ale
|
4.5 Gallons |
1.056 |
1.01 |
6.08 |
39.89 |
8.29 °L
|
1.1K |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 1.45 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5.1 oz |
Creation
Date: 7/6/2020 1:26 AM |
Notes: |
|
Radieuse Clone
|
Belgian Dark Strong Ale
|
21.4 Litres |
1.081 |
1.018 |
8.21 |
37.74 |
14.25 °L
|
1.1K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Dextrose |
Priming Amount: 160 |
Creation
Date: 6/25/2018 6:15 AM |
Notes: Gravity in fermenter 1064-8 as later addition of invert sugar (2-4 days) will change the OG to 1081.
2L starter Pitch the lot after 48 hrs on stirplate
Love this beer. |
|
Quilter's Irish Death
|
American Barleywine
|
5.5 Gallons |
1.124 |
1.03 |
12.35 |
65.34 |
36.17 °L
|
1.1K |
2 |
|
|
Boil
Size: 9.25 Gallons |
Boil Time: 150 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/22/2017 11:12 AM |
Notes: |
|
Tafelbier
|
Saison
|
5.5 Gallons |
1.022 |
1.006 |
2.19 |
9.26 |
5.59 °L
|
1.1K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.018 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/15/2016 9:01 PM |
Notes: boil 1 gal of first runnings for an hour first, then continue. this adds body
no starter needed (duh) |
|
YOOPERS PALE ALE
|
American Pale Ale
|
88 Litres |
1.052 |
1.009 |
5.64 |
44.04 |
10.49 °L
|
1.1K |
1 |
|
|
Boil
Size: 94 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 82 |
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: 5/17/2016 7:35 AM |
Notes: |
|
Galena Hall
|
American Light Lager
|
12 Gallons |
1.048 |
1.008 |
5.25 |
12.58 |
3.11 °L
|
1.1K |
1 |
|
|
Boil
Size: 14.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2016 9:12 PM |
Notes: |
|
Tempe Closet Belgian Dubbel
|
Belgian Dubbel
|
5.5 Gallons |
17.807 |
4.884 |
7.1 |
47.66 |
15.09 °L
|
1.1K |
1 |
|
|
Boil
Size: 6.4 Gallons |
Boil Time: 60 |
Boil Gravity: 15.4 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2016 3:24 AM |
Notes: Blend Raisins with a cup of wort |
|
Stens ESB
|
Strong Bitter
|
22 Litres |
1.057 |
1.014 |
5.65 |
38.55 |
11.69 °L
|
1.1K |
4 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2015 9:06 PM |
Notes: |
|
Semargl Red Ale
|
Irish Red Ale
|
10 Litres |
1.05 |
1.01 |
5.2 |
25 |
15 °L
|
1.1K |
1 |
|
|
Boil
Size: 13.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 50 |
Mash Thickness: 5.6 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/15/2015 12:00 PM |
Notes: |
|
Skeff Winter Stout
|
American Stout
|
5.5 Gallons |
1.068 |
1.018 |
6.63 |
38.65 |
40 °L
|
1.1K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2013 7:17 PM |
Notes: Prepare a yeast starter a day or two before you start your brewing. Mix the crushed grains well in a clean, dry bucket. Heat 11 qts. of water to 174° F. Mash in slowly in stages, as described below. The temperature of the mash should be between 150° and 158° F. Within this range, higher levels give a less fermentable wort and a more full-bodied beer. Lower temperatures give a more fermentable wort. Acidify 5 gals. of sparge water to a pH of 5.7 using lactic acid. Homebrewing shops sell solutions of 88 percent lactic acid concentration. A stock solution of the acid may be prepared by mixing 2 tsp. into 3 cups of water. This stock solution can be stored, and using about 1/2 cup will reduce the pH of 5 gals. of tap water to nearly 5.7. Be sure to verify this using pH papers or some other means. Acidification prevents excessive extraction of husk tannins. Heat the acidified sparge water to a temperature at or just below 170° F. Maintain the mash vessel at temperature for at least 1 hour. Mash out, raising the temperature of the mash to 168° F. To begin the sparge, slowly drain and collect 1/2 gal. wort from the lauter tun, then gently pour this back on top of the grain bed. Repeat twice more; this establishes the grain bed and produces relatively clear initial runnings of wort by filtering out any fine grain particles within the bed. Begin the sparge, maintaining the sparge water at or just below 170° F. Typically sparging for this recipes takes 45 min. to 1 hour. More time is needed if the oat content is increased. Collect 6.5 gals. of wort.
Boil the wort vigorously for 15 min. Add hops and boil 30 more min. Add Irish moss and boil 15 more minutes. Total boil is 60 min. Cool the wort to room temperature within 30 min. of the end of the boil. Siphon the wort off the trub into a sanitized fermenter. Aerate the wort for 15 min. Pitch the yeast starter. Seal the fermenter with an air lock, and let the fermentation proceed until complete. |
|
Oud Hoegaards
|
Witbier
|
6 Litres |
1.045 |
1.014 |
4.15 |
26.65 |
3.31 °L
|
1.1K |
1 |
|
|
Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 73 |
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: 9/25/2015 1:52 PM |
Notes: |
|
10 Lb Pumpkin
|
Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.084 |
1.015 |
9.12 |
18.94 |
29.55 °L
|
1.1K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2015 5:19 PM |
Notes: 1] For the strike water add 29oz of pumpkin to the kettle and ensure that it is well mixed up while adding the water to the mash.
2] Mix 87oz of pumpkin, 1/8 tsp Allspice, 1 tsp Cinnamon, 1/2 tsp Cloves, and 1 tsp Ginger; then bake at 350 degF for 30-50 min. This will be added to the kettle after sparging is complete and the wort is being heated to a boil.
3] With 3 min left in the boil add 29 oz of pumpkin, 1/8 tsp Allspice, 1 tsp Cinnamon, 1/2 tsp Cloves, and 1 tsp Ginger. |
|
Chocolate Porter
|
Robust Porter
|
1364 Gallons |
19.809 |
5.49 |
7.94 |
6.88 |
39.45 °L
|
1.1K |
0 |
|
Author:
|
|
dbbluest
|
|
Boil
Size: 1395 Gallons |
Boil Time: 60 |
Boil Gravity: 19.4 |
Efficiency: 75 |
Mash Thickness: 1.1 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2015 8:54 PM |
Notes: |
|
Rayn Main II
|
Extra Special/Strong Bitter (ESB)
|
10 Gallons |
1.053 |
1.014 |
5.1 |
29.61 |
5.48 °L
|
1.1K |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 75 |
Boil Gravity: 1.041 |
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: 8/21/2015 4:21 PM |
Notes: Really nice beer. Needs less wheat next time. Replace with Vienna? Very soft hop flavors from the Huell Melon. Definite cantaloupe/green melon flavors. Totally crushable. The melanoiden gave more color than I anticipated but definitely works for an ESB with that color and IBUs. |
|
Peanut Butter Stout
|
American Stout
|
5.5 Gallons |
1.072 |
1.018 |
7.04 |
55.46 |
45.2 °L
|
1.1K |
2 |
|
Author:
|
|
schram brothers
|
|
Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2015 7:49 PM |
Notes: Mash @154F for 60 min, sparge 170F. Rack after 5-7 days on PB powder and of cacao powder. Add Cocoa nibs after 3 more days, let stand for 7 days. |
|
WGD Light
|
American Pale Ale
|
2 Gallons |
1.049 |
1.016 |
4.27 |
41.29 |
6.57 °L
|
1.1K |
0 |
|
Author:
|
|
awasson
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 2/28/2015 7:07 PM |
Notes: Brewed on 2/1, weather sunny in the 50s. Receipt with actual grain bill not available (Dean may have it?). Brew day went well but only came up with 1.5 gallons after the wort was chilled. Added .5 gallon to complete two 1-gallon carboys. OG recorded at 1.048 using a refractometer not calibrated. Two weeks in two 1-gallon carboys for primary fermentation. Absolutely the most aggressive fermentation we have encountered, blew the airlock off both carboys! After two weeks transferred to two 1gallon carboys for secondary fermentation. |
|
Dark Maple Ale
|
American Brown Ale
|
5.2 Gallons |
1.056 |
1.014 |
5.52 |
40.04 |
23.92 °L
|
1.1K |
0 |
|
|
Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 10/12/2013 2:13 PM |
Notes: |
|
Winterstout
|
Other Smoked Beer
|
20 Litres |
1.081 |
1.023 |
7.62 |
26.91 |
40 °L
|
1.1K |
1 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 60 |
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: 11/7/2014 1:10 PM |
Notes: |
|
Ír Vörös
|
Irish Red Ale
|
36 Litres |
1.052 |
1.011 |
5.35 |
22.53 |
17.84 °L
|
1.1K |
1 |
|
Author:
|
|
Első Oladi Sörfőzde
|
|
Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2014 9:34 PM |
Notes: |
|
|
|