|
Vanilla Stout
|
Sweet Stout
|
5.5 Gallons |
1.056 |
1.013 |
5.66 |
24.72 |
37.17 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
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: force carb |
Priming Amount: 25 psi for 24 hours |
Creation
Date: 10/7/2017 7:51 PM |
| Notes: |
|
|
Jeeves Has Mojo 2
|
American Porter
|
11 Gallons |
1.06 |
1.013 |
6.11 |
35.7 |
39.94 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/21/2023 9:51 PM |
| Notes: |
|
|
Counter Weight Fest Bier
|
Festbier
|
5.5 Gallons |
1.055 |
1.01 |
5.87 |
20.68 |
4.7 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.101 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 52 ° F |
Priming Method: co2 |
Priming Amount: 10.93 psi |
Creation
Date: 3/18/2023 7:23 PM |
Notes: Mill the grains and mash at 152°F (67°C) for 1 hour. Vorlauf until the runnings are clear, then run off into the kettle.
Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate.
Boil for 90 minutes, adding hops according to the schedule.
Chill to 50°F (10°C), aerate well, and pitch plenty of healthy yeast. Ferment at 52°F (11°C) until the gravity has dropped to about 1.017, then gradually allow the temperature to rise to 60°F (16°C) and hold there a few days for a diacetyl rest.
Steadily drop the temperature over 3–4 days to 35°F (2°C), then lager for at least 6 weeks. Package and carbonate to about 2.6 volumes.
BREWER’S NOTES
We use acidulated malt to ensure we hit a mash pH of 5.25–5.3, and we’ll adjust pH further in the kettle if necessary to target a knockout pH below 5.2. (We almost always end up with it at about 5.18, without any lactic-acid adjustment necessary.)
Note: Original recipe had higher efficiency and used
7.4 lb (3.4 kg) IREKS pilsner
2.1 lb (953 g) IREKS Vienna
10 oz (283 g) IREKS Munich (10 SRM)
3 oz (85 g) IREKS sour (acidulated) malt
First brewed 8/26/23. Pre sparge 1049. Post sparse also 1049. Original gravity 1055. |
|
|
The Highwaymen IPA
|
American Pale Ale
|
120 Gallons |
1.062 |
1.015 |
6.23 |
87.17 |
9.22 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 122 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.1 |
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: 8/21/2021 1:49 PM |
| Notes: |
|
|
Comet Galaxy Strata Ipa Hazy
|
Specialty IPA: New England IPA
|
30 Litres |
1.06 |
1.011 |
6.33 |
26.01 |
4.04 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 3.65 |
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: 11/16/2020 1:11 PM |
| Notes: |
|
|
Pokey's Double Chocolate Stout
|
Sweet Stout
|
5.5 Gallons |
1.06 |
1.019 |
5.4 |
24.53 |
36.7 °L
|
1.3K |
4 |
|
|
|
| Boil
Size: 7.125 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 78 |
Mash Thickness: 1.7 |
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: 9/13/2020 5:12 AM |
Notes: roasted cacao nibs at 250F for 20 min, soaked in vodka for 5 days before brewing - add to fermenter 1 day before kegging
as per other recipes, added 8oz cocoa powder at flameout, along with lactose, and whirlpooled briefly. The cocoa powder completely clogged the kettle screen, and the BIB pump was required to drain the kettle - afterwards a lot of thick chocolate syrup was left in the kettle and this was poured into the fermenter. |
|
|
GranPaD's NEIPA
|
Specialty IPA: New England IPA
|
6 Gallons |
1.063 |
1.017 |
6.01 |
42.79 |
4.88 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.53 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 8.73 psi |
Creation
Date: 8/8/2020 2:42 PM |
Notes: Cool with chiller to 108 F, stop chiller, add whirlpool hop, hold 60 minutes at 108 F. then chill as normal to 75 F. Pitch dry yeast at 70 - 75 F, then cool to 64 F @ 5 deg. F/day after 12-24 hours. Hold at 64 deg F for remainder of active fermentation, then di-acetyl rest for several days at 70 deg F, just before end of fermentation, specific gravity around 1.02.
Leave fermenter covered with foil during initial fermentation, until adding dry hops. Dry hop in Primary after high Krausen, about 3 - 4 days after pitching yeast, and before fermentation is complete, i.e. should still be seeing activity of yeast, specific gravity at around 1.03. Add airlock after dry hop. Cool to 35 F for several days in Primary after fermentation is complete, then use a closed transfer to a purged keg.
|
|
|
Dunkelweizen
|
Dunkelweizen
|
5 Gallons |
1.062 |
1.021 |
5.35 |
23.1 |
20.55 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
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: 1/25/2019 11:59 PM |
| Notes: |
|
|
Belgian Wit
|
Witbier
|
11 Gallons |
1.055 |
1.014 |
5.43 |
36.62 |
4.02 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/19/2018 3:53 PM |
Notes: Step by Step
Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).
The total wort boil time is 90 minutes, which helps reduce the SMM present in the lightly-kilned Pilsner malt and results in less DMS in the beer. Add the bittering hops with 60 minutes remaining and the spices with five minutes left in the boil. Do not bother with Irish moss or other kettle finings. Chill the wort rapidly to 68 °F (20 °C), let the break material settle, rack to the fermenter and aerate thoroughly.
Pitch ten grams of properly rehydrated dry yeast or use two liquid yeast packages. Alternatively make a 2 qt. (2 L) starter using one package of liquid yeast. Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation. When finished, carbonate the beer to approximately 2.5 to 3 volumes of CO2.
|
|
|
Ginger Beer
|
Spice, Herb, or Vegetable Beer
|
8 Litres |
1.058 |
1.013 |
5.89 |
0 |
2.14 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3 Litres |
Boil Time: 20 |
Boil Gravity: 1.154 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2018 10:22 PM |
Notes: • Heat 2.5 litres of water then add dextrose, malt, lemons & ginger & simmer for 20 minutes.
• Sterilize your fermenter according to directions on the sterilizing compound.
• Add about 4 litres of cold water into your fermenter. Pour the hot mixture (3l + 500ml cold water) through a straining bag into the fermenter.
• Top up with cold water to the 8 litre mark (if required) add the yeast nutrient & stir well.
• Make sure the temperature is 30C or less & add the yeast, fit a fermentation lock in the lid of the fermenter & half fill it with water.
• The fermentation should start within 24 hours although it usually ony takes a couple of hours to start. When it starts, bubbles should be rising through the ginger beer & stream through the water in the airlock.
• Allow the ginger beer to ferment until it stops then allow it to settle & clear for 48 hours.
• Bottle / Keg |
|
|
Flaked Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.055 |
1.013 |
5.48 |
56.19 |
6.91 °L
|
1.3K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2014 8:32 PM |
| Notes: |
|
|
UK Porter
|
English Porter
|
5.25 Gallons |
1.055 |
1.014 |
5.39 |
22.68 |
20.75 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2017 5:45 PM |
| Notes: irish moss |
|
|
Murphys Delight
|
Dunkles Bock
|
5.5 Gallons |
1.065 |
1.016 |
6.36 |
23.57 |
15.35 °L
|
1.3K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
Mash Thickness: 1.5 |
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: 7/10/2016 2:21 PM |
| Notes: |
|
|
Shorr's Summer Brew
|
American Light Lager
|
5 Gallons |
1.064 |
1.013 |
6.66 |
11.88 |
4.39 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.102 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2016 4:19 AM |
| Notes: |
|
|
Bug County
|
Saison
|
5 Gallons |
1.055 |
1.01 |
5.95 |
8.02 |
3.98 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2016 5:02 PM |
| Notes: |
|
|
Stane IPA
|
American IPA
|
21 Litres |
1.058 |
1.01 |
6.25 |
51.33 |
8.98 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 79 |
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: 10/31/2015 1:08 AM |
| Notes: |
|
|
4Gs Black IPA 1.0
|
Specialty IPA: Black IPA
|
5.3 Gallons |
1.055 |
1.012 |
5.6 |
74.13 |
38.66 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 10/6/2015 11:17 AM |
| Notes: |
|
|
23 - You're All Mine IPA - 18-10-15
|
American IPA
|
22.5 Litres |
1.057 |
1.014 |
5.72 |
59.03 |
6.9 °L
|
1.3K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/5/2015 11:55 PM |
| Notes: |
|
|
Trigo Oscuro
|
Dunkelweizen
|
5.5 Gallons |
1.055 |
1.014 |
5.48 |
11.75 |
14.95 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/21/2015 1:44 PM |
| Notes: |
|
|
Yakima Valley Citra IPA
|
American IPA
|
5 Gallons |
1.07 |
1.021 |
6.43 |
67.3 |
9.03 °L
|
1.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 5/21/2015 5:16 PM |
| Notes: |
|
|
|
|