Dead Man Walking - Irish Coffee Stout
|
Irish Extra Stout
|
5.5 Gallons |
1.067 |
1.022 |
6.01 |
42.73 |
49.45 °L
|
1K |
2 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/7/2017 10:26 PM |
Notes: 2 oz Sumatra Roast coffee - coarse grind added to mash during Mash Out
1 oz Nugget Whole Leaf Hops to Boil Kettle at 60 min
4 oz Sumatra Roast coffee - coarse grind added to Fermenter after primary
Rack to secondary in Whiskey soaked Barrel or oak cubes with 8 oz whiskey remaining in beer. Whiskey should bring ABV up by about .5 points to 6.66% |
|
Shop Brew Lambic
|
Lambic
|
40 Gallons |
1.057 |
1.014 |
5.76 |
1.65 |
3.83 °L
|
1K |
0 |
|
|
Boil
Size: 41.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
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: 8/25/2021 7:30 AM |
Notes: Mashing Instructions:
“Simplified” Version of Cantillion Turbid Mash
Heat 6 gal of water to 140 degrees. Shoot for a strike temperature of 113F after doughing in. Rest for 10 minutes.
Add approx. 10 gal of boiling water over 5 minutes. Stir all the time. Stop when you reach 136F degrees. Your mash will be very soupy.
Remove 2 gal of soupy liquid from the mash tun and heat in a 2nd kettle to 176F degrees. Keep it there for now.
Add up to 12 more gallons of boiling water to main mash tun until it gets up to 150F degrees. It will be even soupier now. No rest needed here.
Transfer another 10 gallons from mash tun to 2nd kettle. Try and maintain temperature of 176F. The main mash will be resting at this time.
Add up to another 12 gallons of boiling water to bring mash tun to 162F degrees. Let it rest 15 minutes. It will be very thin.
Run off as much liquid as you can from mash tun into boil kettle and start boil.
Transfer enough liquid from the 2nd kettle to the mash tun to get to 167F degrees. Rest for another 15 minutes. Any remaining liquid in the 2nd kettle should be added to the boil kettle.
5 minutes into the rest in step 8, start recirculating the wort to “clarify” it. Sparge with 180 degree water until gravity falls to 1.005. You will be collecting more than 40 gallons.
Boil for somewhere from 2-4 hours until your gravity climbs up to at least 1.050.
Yeast:
Pitch with White Labs 570 (Golden Ale yeast). Fairly neutral for a Belgian. Ferment in the high 60's.
In 2 months, pitch Pediococcus Damnosus. Ferment in the 70's or 80's.
In 4 months, pitch Bret. Lambicus and Bret. Bruxellenis Ferment in the 70's or 80's/
Add fruit or additional wort if desired at 2 month mark. You can add to an oak barrel, but that barrel will never be available for any non-sour beer in the future.
Plan on aging a minimum of one year. Three years are better. |
|
Jacobsen IPA Yakima
|
American IPA
|
50 Litres |
1.06 |
1.01 |
6.52 |
46.27 |
5.01 °L
|
1K |
0 |
|
Author:
|
|
Anders Riseng
|
|
Boil
Size: 60 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 4/17/2020 12:34 PM |
Notes: gypsum = CaSO4 - kalsiumsulphite
citric acid = Zest = rasp det ytterste laget på sitrusen uten å få med noe av det hvite. |
|
Lemon Myrtle XPA
|
American Pale Ale
|
21 Litres |
1.048 |
1.009 |
5.16 |
42.22 |
5.1 °L
|
1K |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 3.14 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: 0.82 bar |
Creation
Date: 1/13/2020 2:53 PM |
Notes: |
|
Damn The Torpedo IPA 2019-24g
|
American IPA
|
24 Gallons |
1.074 |
1.013 |
7.98 |
54.92 |
6.15 °L
|
1K |
0 |
|
|
Boil
Size: 28 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 82 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/10/2019 6:43 PM |
Notes: This will be batch #96
Brewed on Les' system in Monrovia CA
The dry hops make this beer rock! Especially the El Dorado hop hash that went into primary after the first vigorous fermentation.
|
|
Xocoveza Clone
|
Imperial Stout
|
5.5 Gallons |
1.082 |
1.012 |
9.23 |
38.72 |
38.78 °L
|
1K |
0 |
|
|
Boil
Size: 6.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 84 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2018 9:21 PM |
Notes: Roast cocoa nibs and let rest in whisky for a few days. Rack to secondary after about 5 - 7 days and "dry hop" with your cocoa nibs / whisky solution.
*Optional*
Cold crash beer until it is below 10°C (50°F) and add gelatin solution. Continue cold crash to 0°C (32°F) and let sit for about 32 hours. |
|
German Hefe Style Profile
|
Weissbier
|
5 Gallons |
1.049 |
1.011 |
4.93 |
10.76 |
4.22 °L
|
1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 55 |
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: 8/10/2018 3:10 AM |
Notes: Boil for 90 minutes.
Target 2.5 to 3 volumes of CO2. |
|
Kjeller 5 - Lupulin Session IPA 25L
|
American IPA
|
25 Litres |
1.05 |
1.009 |
5.32 |
50.01 |
3.41 °L
|
1K |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2018 12:33 PM |
Notes: |
|
Bruxelles Pale Ale
|
Belgian Pale Ale
|
3.8 Litres |
1.052 |
1.015 |
4.74 |
17.55 |
10.24 °L
|
1K |
1 |
|
|
Boil
Size: 4.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 64 |
Mash Thickness: 2.9 |
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: 1/3/2018 10:24 PM |
Notes: |
|
Cherry Wheat
|
Fruit Beer
|
20 Litres |
1.048 |
1.012 |
4.76 |
15.48 |
4.32 °L
|
1K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 3.31 |
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: 12/5/2017 6:00 PM |
Notes: Fermentation 1 semaine
Ensuite ajouter cerise broyer pour 2 semaine
Cold crash quand densiter stable pendant 3 jour minimum
|
|
Bag Corner Ale
|
Specialty Beer
|
11 Gallons |
1.063 |
1.015 |
6.38 |
92.86 |
12.32 °L
|
1K |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 8/26/2012 3:47 AM |
Notes: This is a 'clean-up' beer, just using things that need to be used. Doesn't really fit a style, and I don't care. The chocolate is based on one of the few new things I've read recently in a basic 'how to homebrew' type book: a small addition of a dark malt is supposed to (according to Charlie Papazian)encourage phenols to drop out and reduce chill haze. Worth trying I guess. Shouldn't be detectable and it didn't budge the color. |
|
Double Shot Mocha Stout
|
American Stout
|
11 Gallons |
1.094 |
1.02 |
9.7 |
47.57 |
46.91 °L
|
1K |
0 |
|
Author:
|
|
mascervesa
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 81 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2017 9:46 PM |
Notes: |
|
Sierra Nevada Ruthless Rye
|
Specialty IPA: Rye IPA
|
10 Gallons |
1.066 |
1.012 |
6.98 |
143.68 |
11.72 °L
|
1K |
3 |
|
|
Boil
Size: 12.6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
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: 11/11/2016 2:55 AM |
Notes: |
|
Joe's Belgian Triepel
|
Belgian Tripel
|
5 Gallons |
1.071 |
1.016 |
7.22 |
29.11 |
5.28 °L
|
1K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 56 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2016 4:24 AM |
Notes: |
|
Vienna Lager
|
Vienna Lager
|
5.5 Gallons |
1.051 |
1.008 |
5.64 |
31.25 |
16.76 °L
|
1K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 48 ° F |
Priming Method: force carb |
Priming Amount: N/A |
Creation
Date: 10/7/2016 1:20 AM |
Notes: 2 packs 34/70 |
|
Imperial Hoosier Spiced Persimmon Saison
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.072 |
1.002 |
9.17 |
39.43 |
9.99 °L
|
1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: Corn Sugar |
Priming Amount: 4 ounces |
Creation
Date: 9/23/2016 12:43 AM |
Notes: Belgian Candi Sugar @ Flameout |
|
Belgian Red IPA
|
Specialty IPA: Belgian IPA
|
20 Litres |
1.062 |
1.014 |
6.4 |
52.7 |
8.21 °L
|
1K |
1 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
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: 8/5/2016 11:39 AM |
Notes: |
|
Southern English Brown Ale
|
British Brown Ale
|
6 Gallons |
1.047 |
1.014 |
4.26 |
15.36 |
26.62 °L
|
1K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2016 11:58 AM |
Notes: Yeast Starter .75 l = .76 ml / *P |
|
Mosaic IPA
|
American IPA
|
45 Gallons |
1.056 |
1.011 |
5.93 |
53.08 |
5.6 °L
|
1K |
0 |
|
|
Boil
Size: 50 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 73 |
Mash Thickness: 1.15 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/13/2016 3:41 PM |
Notes: |
|
FunkyMonky BPA
|
Saison
|
12 Gallons |
1.069 |
1.019 |
6.51 |
21.05 |
6.87 °L
|
1K |
0 |
|
|
Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 93 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: table sugar |
Priming Amount: 6.4 oz |
Creation
Date: 1/17/2014 5:13 PM |
Notes: |
|
|
|