Dan Beer
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.069 |
1.017 |
6.78 |
75.71 |
27.25 °L
|
1.2K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 60 |
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: 9/2/2016 4:59 AM |
Notes: |
|
Kveik Brown Ale Smash
|
American Light Lager
|
4 Gallons |
1.058 |
1.012 |
5.98 |
28.85 |
27.42 °L
|
1.2K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 5/14/2019 2:34 PM |
Notes: http://www.garshol.priv.no/download/farmhouse/kveik.html#kv1 |
|
Long Non-Coding IPA
|
California Common Beer
|
18 Litres |
1.052 |
1.012 |
5.34 |
38.91 |
12.95 °L
|
1.2K |
0 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/20/2018 7:13 PM |
Notes: |
|
Mom's Little Yellow Pils
|
Classic American Pilsner
|
5 Gallons |
1.053 |
1.011 |
5.5 |
39.13 |
3.29 °L
|
1.2K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2018 6:21 PM |
Notes: using 1lb cooked white rice instead of flaked rice |
|
Marzen
|
Märzen
|
25 Litres |
1.06 |
1.014 |
5.97 |
21.12 |
11.31 °L
|
1.2K |
0 |
|
|
Boil
Size: 31 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 74 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/3/2017 2:43 AM |
Notes: 5g calcium chloride
Secondary fermentation (day 6 to 10), rack to chubby, reduce to 4C 2 deg/day, hold 7 to 21 days
Lager 7 weeks minus secondary, drop to 1C, 2 deg/day
|
|
KITCHELL'S EXTRAORDINARY GENTLEMAN ALE
|
Extra Special/Strong Bitter (ESB)
|
5.5 Gallons |
1.062 |
1.019 |
5.59 |
35.85 |
15.2 °L
|
1.2K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 60 |
Mash Thickness: 1.5 |
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: 6/10/2017 4:45 PM |
Notes: Heat 15 qts. (14 L) of water to 165 °F (74 °C) and stir in crushed grains and flaked maize. Mash at 154 °F (68 °C) for 60 minutes. Stir boiling water into mash to boost temperature to 168 °F (76 °C) and hold for 5 minutes. Recirculate for 20 minutes then begin running off wort. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops to boil for the times indicated in recipe. Add yeast nutrients and Irish moss with 15 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 70 °F (21 °C). Rack to secondary when fermentation is complete. Bottle or keg a few days later, when beer falls clear.
Note: use flaked maize, not corn. Maize was in in my list on this calculator. |
|
NEPIA: Citra/Simcoe/Amarillo
|
American IPA
|
6.5 Gallons |
1.063 |
1.017 |
6 |
36.91 |
5.73 °L
|
1.2K |
0 |
|
Author:
|
|
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2017 1:08 PM |
Notes: Water adjustments: 2.0mL acid, 2.5g gypsum, 7.0g CaCl
Mash Water Needed 7.10 Gallons
Dunk Sparge Water Needed 1.0 Gallons
Strike Water Temp 157 Fahrenheit
Total Mash Volume 9.16 Gallons
PreBoil Wort 7.50 Gallons
PostBoil Wort 6.00 Gallons
Into Fermenter 6.00 Gallons
Water profile suggestions: 75-125 PPM calcium, 150-175 PPM sulfate, 100-125 PPM chloride, 5-15 PPM magnesium, <20 PPM sodium, and <50 PPM carbonate
My profile: (aim for 150 chloride, <100 sulfate) |
|
Dirty Water Brown
|
American Brown Ale
|
5.5 Gallons |
1.053 |
1.013 |
5.34 |
37.71 |
19.6 °L
|
1.2K |
0 |
|
Author:
|
|
thunderwagn
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
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: 2/11/2017 11:14 PM |
Notes: yeast wlp 001, 1056, or s-05
based on 70% eff
og1.048
fg 1.011
ibu 34
abv 4.9
|
|
Chili Pepper Chocolate Peanut Butter Porter
|
American Porter
|
5.5 Gallons |
1.066 |
1.023 |
5.65 |
33.4 |
50 °L
|
1.2K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 0.8 |
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: 11/24/2016 9:53 PM |
Notes: |
|
Saison 'Merican Hoppy Funk
|
Saison
|
5.5 Gallons |
1.055 |
1.01 |
5.95 |
79.02 |
4.47 °L
|
1.2K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: 1.5 |
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: 10/11/2016 5:21 PM |
Notes: Use Yeast 3031 Saison Wyeast 3031with Brett C. Frement at 76 C in a temperature controlled water bath for two weeks then raised to 80 C for two weeks. |
|
Bakke Brygg Bock 25 L
|
Dunkles Bock
|
25 Litres |
1.068 |
1.017 |
6.72 |
23.63 |
18.52 °L
|
1.2K |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 10 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6 g sukker/L |
Creation
Date: 8/13/2014 11:08 AM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 20 l meskevann og 15,85 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 45 min (beta-amylasesteg)
72 grader i 15 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)
ELLER:
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 9 grader før pitching av gjær.
Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 18 grader i 2-3 dager. Senk deretter til 10 grader eller lavere før tapping (totalt 20-28 dager).
Gjæralternativer: WLP830, WLP838, Saflager 34/70 |
|
Tolmie Saison
|
Saison
|
18 Litres |
1.052 |
1.008 |
5.74 |
28.07 |
10.1 °L
|
1.2K |
2 |
|
|
Boil
Size: 25.75 Litres |
Boil Time: 85 |
Boil Gravity: 1.036 |
Efficiency: 81 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2016 5:13 AM |
Notes: Bottled after 2 weeks. 2 1/4TBS honey in 1/2 cup of water. Carbonation was nearly perfect if a little low. Color very nice, seemed a bit low in ABV, try batch sparge next time and better aroma hop later in the boil. |
|
Tequila
|
Cream Ale
|
23 Litres |
1.056 |
1.012 |
5.84 |
18.83 |
2.98 °L
|
1.2K |
0 |
|
Author:
|
|
Supersand82
|
|
Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/11/2016 3:32 PM |
Notes: |
|
Feel Lucky Punk IPA
|
American IPA
|
19 Litres |
1.058 |
1.014 |
5.82 |
50.9 |
6.34 °L
|
1.2K |
1 |
|
|
Boil
Size: 24.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/23/2015 4:09 PM |
Notes: The actual yeast used is from Malt Miller
It's NBS (Neales Brewing Supplies) West Coast Yeast
Fill mash ton with 17.5 litres of 90 degree water and wait until it cools to 73 before adding grain to achieve 66 and leave for 85 minutes.
Similarly, with strike water, add 12.3litres at 82 degree strike water to achieve 165-170 (74-77)
Sparge container 200mm height = 11L |
|
Nijmeegse Mol
|
Flanders Red Ale
|
15 Litres |
1.059 |
1.011 |
6.21 |
18.52 |
7.66 °L
|
1.2K |
0 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 73 |
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: 9/13/2015 11:51 AM |
Notes: Nimweeghse Mol - Reconstructed recipe.
Traditional Sweet and Sour Ale from Nijmegen (NL) area. Probably not entirely unlike Flanders Red.
Basics:
- Very pale malt (wind-malt)
- Boil 2/3 of first runnings with hops, boil second runnings briefly (lit. 'until it breaks').
- Mix and let cool for up to 10 hours, or until acidic enough (Here: I intend to feed Roeselare blend from an earler batch). Add (German) ale yeast starter.
- Dirung primary, gently boil 1/3 of first runnings down to thick brown syrup for about 3 days (Here: I will this replace with dark extract).
- After primary fermentation: prime with all the dark extract and drink within a week (or a bit longer in winter).
- Hops: local variety, lower Rhine valley, a bit like Spalt or Hersbruck would be my guess. Amount: '1/8 of the grain measure'. I presume by volume, as it's described at the time as sweet and sour, not bitter. Aim for no more than than 20EBU.
OG: 40-50 (Rhineland) pounds of grain per (Rhineland) barrel- I estimate: 1.050-1.060's
Transcription of recipe:
----------------------------------------
Wert van blanck gerste mout, sonder ietwes anders, gebrouwen.
Tot ijder ton mol, neemt 50 lb [=pond] gerstenmout, oock wel maar 39 en 40 lb.
Hoppert koockt 3/4 uurs of 1 uur. Onder den hoppert neemt men so veel hop als ontrent in een agtendeel, daer men kooren mede meet gaet.
Het mout daer men mol van brouwt moet hart gedroogt weesen.
Van de mol werden maar 2 roersels gedaen.
Het eerste roersel wert op de backen gepompt totdat het 2de heet is. Dan laat men het eerste roersel in de ketel pompen, tot op 15 a 16 ton naar die men op den back moet houden totdat het 1ste en 2de roersel cort is. Het eerste roersel, of hoppert, moet 1 uur of 3/4 uurs koocken, daeronder 1 agtendeel hop. Kort sijnde moet men het in de klaarkuijp lossen, gelost sijnde, soo pompt het nabier of 2de roersel in de ketel. Laat dat maar even koocken ofte deurbreecken. (Nota. Onder ‘t nabier doet men geen hop.) Lost het clan onder den hoppert in de klaarkuijp en laat dat heel rins omgaan. ‘t Moet wel 1 uurs of 10 staen, dog des soomers soo rins niet als des winters. (Nota. Des winters laat men’t soo rins werden als men het can crijgen.) Rijns sijnde, soo pompt het op de backen, laat het daerop heel koudt werden. Set dan het gift daermede. (Nota. Het gijl wert op de manier van soet bier geset.)
Het 2de roersel ofte nabier uijt de ketel gelost sijnde, soo pompt de 15 a 16 ton die gij van den hoppert op de backen gehouden hebt in de ketel, doet daer geen hop in en laat dat tot op 5 ton heel langhsaam verkoocken, totdat het soo dick als stroop is, en bewaart dit tot 1/2 uur tevoren eer gij aen’t vaten gaat. Laat dan het dicke bier als stroop bijschieten en vaat 1/2 uur daernaar.
Nota. Het dicke stroopachtige bier koockt somtijts wel 2 dagen. Hoe sagter en lancksamer het koockt, hoe beter. Den derden dagh wert de mol gevaet. Voor 1 ton mol wert 5 gl. betaalt.
Het eerste roersel moet 2/3 van het nat dat men van doen heeft groot wesen en het 2de 1/ 3 .
Nota. Men moet hoppert en nabier in de klaarkuijp lossen. En moet in de klaarkuijp staan een uur of 10, totdat het wat omgegaan is en geoordeelt wert blanck genoech te sijn. Wert die op de backen gepompt, en het gijl mede geset, het moet een sterk gift wesen, eer men vaat.
Nota. Men moet het op de backen heel coudt laten worden.
Uit: Rudolf Nunes Ferro, ‘Een verloren gewaand bierrecept herontdekt. De bereidingswijze van de Nijmeegse mol’ in: Jaarboek Numaga 1994, p. 43-52. |
|
Spiced Saison
|
Saison
|
5 Gallons |
1.062 |
1.011 |
6.67 |
32.37 |
4.67 °L
|
1.2K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 7/2/2015 8:37 PM |
Notes: |
|
MFB - Rockaway Whiskey Rye
|
Robust Porter
|
5 Gallons |
1.063 |
1.015 |
6.34 |
42.4 |
28.55 °L
|
1.2K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 3/17/2015 7:44 PM |
Notes: Age is Whiskey Barrel |
|
White IPA
|
American IPA
|
5 Gallons |
1.06 |
1.014 |
5.96 |
73.43 |
4 °L
|
1.2K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: Co2 |
Priming Amount: N/A |
Creation
Date: 2/19/2015 4:41 AM |
Notes: |
|
Dickole Hop Harvest
|
American IPA
|
24 Litres |
1.068 |
1.016 |
6.84 |
61.66 |
13.12 °L
|
1.2K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 90 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: Keg |
Priming Amount: 6.16psi @ 5 Degrees |
Creation
Date: 2/17/2015 3:01 AM |
Notes: Aiming for a citrus flavour and will dry hop with fresh hops for added aroma.
Batch priming 100grams white cane sugar for 21 Litres. 2.5 carbonation ratio
Tester bottle
Tasting Notes:
- colour is darker than expected
- sweet characters from the malt
- smells hoppy and fresh
2ltr 09/10 tasting
- hops something more defined
- malt is fine very sweet
- more front end bitterness earlier hop editions
- more bitter with chinook maybe something floral even . |
|
Anaheim Clone
|
American Pale Ale
|
5.5 Gallons |
1.059 |
1.011 |
6.29 |
89.98 |
8.54 °L
|
1.2K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/15/2014 6:16 PM |
Notes: |
|
|
|