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GraduAtion Pale Ale
|
American IPA
|
5.25 Gallons |
1.067 |
1.016 |
6.74 |
65.46 |
10.01 °L
|
1.4K |
1 |
|
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Author:
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Mid-Atlantic Griswold Brewing
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| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2014 6:17 PM |
Notes: Ideally use all 2-row, had an order issue with the brew store.
http://www.brew365.com/mash_sparge_water_calculator.php
Dry hop with either Mt. Rainier, Citra, or Columbus.
Used 2nd generation California Ale.
About 4 limes for 1oz of peel. |
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Coffee Blond
|
Blonde Ale
|
5 Gallons |
1.044 |
1.008 |
4.69 |
17.83 |
5.02 °L
|
1.4K |
4 |
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| Boil
Size: 6.03 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 73 |
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: 4/10/2024 2:39 AM |
| Notes: Note, when adding coffee to secondary very lightly crush it to increase contact. Leave the coffee in for 24-48 hours tasting at 24 hours and every few hours after until desired flavor is reached. |
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Witbier
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Witbier
|
6 Gallons |
10.899 |
2.407 |
4.51 |
13.23 |
3.37 °L
|
1.4K |
1 |
|
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| Boil
Size: 7.55 Gallons |
Boil Time: 60 |
Boil Gravity: 9.5 |
Efficiency: 80 |
Mash Thickness: 2 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/19/2022 9:10 PM |
| Notes: |
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27A - Pre-Prohibition Porter
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Pre-Prohibition Porter
|
24 Litres |
11.559 |
2.156 |
5 |
27.05 |
28.48 °L
|
1.4K |
0 |
|
|
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| Boil
Size: 27 Litres |
Boil Time: 30 |
Boil Gravity: 10.3 |
Efficiency: 75 |
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: 5/6/2021 8:27 PM |
| Notes: |
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Stone IPA Clone
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American IPA
|
5 Gallons |
1.078 |
1.016 |
8.11 |
60.5 |
6.27 °L
|
1.4K |
2 |
|
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| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: BrownSugar |
Priming Amount: 5oz |
Creation
Date: 11/20/2019 12:47 AM |
| Notes: |
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Rauchbier
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Classic Style Smoked Beer
|
5 Gallons |
1.061 |
1.014 |
6.12 |
26.93 |
15.48 °L
|
1.4K |
1 |
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| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/6/2019 5:32 PM |
Notes: Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Finally, add 1 tsp. calcium chloride to the mash.
Step mash the rauchmalz, Munich, dark Munich, and aromatic malts at 131 °F (55 °C) for 10 minutes. Raise mash temperature to 146 °F (63 °C) and hold for 40 minutes, then up to 158 °F (70 °C) for 20 minutes. Start recirculating wort. Add remaining malts and raise the temperature to 168 °F (76 °C) and hold for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort.
*My plan on the mash,
1) dough in around 136F, without circulation and hold for 10 minutes at 131F,
2) start circulating water from HLT that is as 146F, and hold for 40 minutes,
3) than raise that to 158F for 20 minutes.
4) Add rest of grains and raise temp to 168F for 15 minutes)
Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.
Chill the wort to 50 °F (10 °C), pitch the yeast, and ferment until complete. Transfer to secondary and lager for six weeks at 32 °F (0 °C). Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 volumes.
Need to do a d-rest
The process is simply to raise the fermentation temperature from lager temperatures (50-55F) to 65-68F for a two day period near the close of the fermentation. Usually the diacetyl rest is begun when the beer is 2 to 5 specific gravity points away from the target terminal gravity. |
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Popcorn And A Cookie
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American Lager
|
5.5 Gallons |
1.045 |
1.01 |
4.6 |
9.04 |
2.76 °L
|
1.4K |
0 |
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| Boil
Size: 7.14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.022 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 51 ° F |
Priming Method: dextrose |
Priming Amount: 3.3 oz |
Creation
Date: 11/1/2019 5:11 PM |
Notes: - 1 to 1.5 lb air-popped popcorn in the mash.
- Air pop the popcorn and add to the milled malt just before mashing. (1 lb of popcorn is about 2 cups unpopped kernels). Popcorn will soak up the water about the same amount as milled grain does and sink. I stir once during the step mash.
- Add the light honey at flame out. Do not boil honey or you will loose the honey flavor, (orange blossom, light clover etc). I use raw clover but any will work.
- Aim for low IBUs, 10-15 at most, no more or it will overshadow the honey.
- Use very low mineral water, I start with distilled.
-Do not do a protein rest, it destroys the head on this beer! A hochkurz mash schedule or simple infusion mash @ 150 degrees is fine.
- Use a high attenuating yeast, Rocky mountain, Diamond, Copenhagen, 34/70. You dont want any fruity tastes from the yeast.
- Most definitely improves with lagering; 6-8 weeks. The light honey taste will start to become noticeable. If you can keep out of it while it lagers its a great beer.
*Named after my dog Popcorn, who was my quality control guy on brew day. He vigilantly watched for anything that fell on the floor and got a bowl of spent grain at the end of the mash. I made dog cookies out of the remaining adding either pumpkin or peanut butter. PS he absolutely hated popcorn, wouldnt touch it, go figure...He passed 03/29/22 and is greatly missed. |
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Pre-Prohibition Southern English Brown Ale
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London Brown Ale
|
5.5 Gallons |
1.05 |
1.012 |
5 |
16.21 |
30.01 °L
|
1.4K |
2 |
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| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2018 2:55 PM |
Notes:
Water Gals Qrts
Total mash water needed 8.58 34.3
Strike water volume at mash thickness of 1.8 qt/lb 4.6 18.4
Remaining sparge water volume 3.97 15.9
Grain absorption losses -1.28 -5.1
Mash Lauter Tun dead space -0.13 -0.5
Amount going into kettle 7.17 28.7
Boil off losses -1.5 -6
Kettle dead space -0.06 -0.3
Hops absorption losses -0.05 -0.2
Misc. losses -0.06 -0.3
Amount going into fermentor 5.5 22
Total: 8.58 34.3
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Oreo Milk Stout
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Sweet Stout
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5.5 Gallons |
1.087 |
1.031 |
7.39 |
0 |
50 °L
|
1.4K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 65 |
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: 3/29/2018 3:24 PM |
| Notes: |
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Olde London Export IPA
|
English IPA
|
8 Litres |
1.064 |
1.01 |
7.15 |
80.07 |
7.32 °L
|
1.4K |
0 |
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| Boil
Size: 6 Litres |
Boil Time: 90 |
Boil Gravity: 1.079 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 18 ° C |
Priming Method: Bottling bucket |
Priming Amount: 35g sugar in 200 ml |
Creation
Date: 3/7/2018 1:28 PM |
Notes: This is a scaled down (and slightly adapted) historical recipe, or as close as I can manage anyway.
I won't be drinking this for about 3 months..the real thing was aged in the barrel for a year.
Originally, it would have had an ibu of 177! But, it was then aged before bottling and shipped for a few months. Even so, I'm eager to taste this ale.
It is not possible for me to replicate malt, water, yeasy and brewing/storing equipment exactly, so this will be a very loose replica.
This recipe is adapted from one I saw on a website, which in turn was quoting from a book
'The homebrewers guide to vintage beer' 2014. The author of the article and, I presume, the book is Ronald Pattinson.
I have adapted it to an export-type by making it stronger and have given more weight to late hop additions. It will still have very high ibus.
I have reduced the the original hop additions (90,60,30) and added aroma and dry hop additions, but apart from that it is very similar. Even the yeast is based on the same strain, Whitbread. 11g of S04. According to the yeast calculator this is an over pitch by 17%. I am hoping that this will actually help dry the beer out too, bringing it closer to the target ale profile.
Export IPAs would have also been exposed to Brett in their extended journey in barrels. This would have made the beer highly attenuated and dry. I cannot replicate this, but have instead added sugar in the hope that it will have a drying effect.
Brew day notes: mash temp very low 61-64... Pot was almost at the brim. Boiling water poured in, heat applied but not v effective. Low temp actually may work to dry it out too. Dunk sparge with 2 litres 80c water.
Pre boil gravity adjusted 1.098! Very fermentable wort. 8 litres final volume at OG 1.064. Might lack body, but will be very dry and spot on ABV for historical IPA. Let's see.
Day 5 of Primary fermentation gravity is 1.010...This is going to be an interesting brew. Already above 7% abv, so bang on for historical export strength IPA. I over pitched the yeast, but happily achieved the attenuation described in the recipe article.
4 day dry hop of Kent Goldings.
Day14 still 1.010.All done bottle tomorrow.
FG sample didn't taste like a modern IPA, more like a non-citrus hoppy barley wine, but with more conditioning and carbonation who knows what it will turn out like? Always knew this would be an interesting brew... |
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Pekko
|
American IPA
|
6 Gallons |
1.065 |
1.015 |
6.58 |
55.45 |
6.4 °L
|
1.4K |
0 |
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| Boil
Size: 7.6 Gallons |
Boil Time: 75 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2016 5:29 PM |
| Notes: |
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Wit IPA
|
Specialty IPA: White IPA
|
5.5 Gallons |
1.07 |
1.017 |
6.88 |
40.65 |
4.8 °L
|
1.4K |
0 |
|
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| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.128 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Bottle Conditioned |
Priming Amount: N/A |
Creation
Date: 7/24/2016 7:48 PM |
| Notes: |
|
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Caledonian Porter
|
Brown Porter
|
23 Litres |
1.052 |
1.012 |
5.22 |
39.65 |
14.06 °L
|
1.4K |
0 |
|
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| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/30/2016 10:30 AM |
| Notes: |
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Off The Topper (NB Heady Topper Clone)
|
American IPA
|
5 Gallons |
1.07 |
1.015 |
7.17 |
110.43 |
11.1 °L
|
1.4K |
1 |
|
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|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 3/12/2016 3:27 PM |
Notes: NB Hopshot is used for bittering. 10mL for 60 min boil.
LME is a late addition for final 15 minutes.
2 Hopstands at flame out and at 180 degrees.
Used yeast starter with 50g DME/500mL H20. Created 24 hours prior to brewing.
Dry Hop schedule is split between primary and secondary with 4 days each. |
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Mixup IPA
|
American IPA
|
24 Litres |
1.063 |
1.011 |
6.82 |
67.54 |
7.01 °L
|
1.4K |
0 |
|
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|
| Boil
Size: 28 Litres |
Boil Time: 70 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/28/2015 5:45 PM |
| Notes: |
|
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Hop Thief Clone
|
American IPA
|
21 Litres |
1.05 |
1.014 |
4.79 |
71.03 |
17.29 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2015 1:59 AM |
| Notes: |
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Bee Sting Saison
|
Saison
|
5.5 Gallons |
1.076 |
1.011 |
8.55 |
19.7 |
3.74 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.14 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2017 8:56 PM |
Notes: Add Irish Moss in last 15 minutes of boil
Add Yeast Nutrient when pitching |
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Imperial Stout 2018
|
Russian Imperial Stout
|
4 Gallons |
1.113 |
1.025 |
11.57 |
59.81 |
50 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 120 |
Boil Gravity: 1.069 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2016 1:17 AM |
| Notes: |
|
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Belgian Pale
|
Belgian Blond Ale
|
5.5 Gallons |
1.068 |
1.017 |
6.76 |
24.4 |
7.52 °L
|
1.4K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2015 7:49 PM |
| Notes: Won 2nd place of 12 in 2013 Hop Blossom festival 18A, score 42.5 |
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Liberation Ale II
|
American Pale Ale
|
18 Litres |
1.053 |
1.011 |
5.49 |
40.68 |
5.36 °L
|
1.4K |
0 |
|
|
|
| Boil
Size: 20.7 Litres |
Boil Time: 65 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 7/31/2013 4:29 PM |
| Notes: |
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