Party-Timer Blonde/Pale
|
American Pale Ale
|
5.5 Gallons |
1.048 |
1.009 |
5.21 |
31.93 |
5.85 °L
|
996 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2016 10:01 PM |
Notes:
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*Mr. Beer - Shack On A Hilltop (Shed Mountain Ale Clone)
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Strong Bitter
|
2.25 Gallons |
1.073 |
1.015 |
7.6 |
3.37 |
12.07 °L
|
996 |
0 |
|
|
Boil
Size: 0.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.328 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: dextrose |
Priming Amount: 0.2 oz |
Creation
Date: 10/2/2019 9:57 PM |
Notes: 1x Bewitched Amber Ale (30 IBUs),
2x Golden LME,
1x Amber LME,
2xTbsp (1oz) vanilla extract 48-hours before bottling.
Steep grains in 2-quarts of water at 155F for 30 minutes.
Rinse, drain, and discard.
Bring to a boil and add both packs of hops and boil for 20-minutes.
Remove from heat and add all the malt extracts and mix until incorporated.
Add 1-gallon cold water to the fermenter.
Add wort and top off with more cold water.
Check the temp and pitch your yeast.
Ferment for 3-weeks, add vanilla 48-hours before bottling.
Bottle condition for at least 3-weeks.
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Hazy IPA
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Specialty IPA: New England IPA
|
5.5 Gallons |
1.089 |
1.021 |
8.88 |
59.97 |
4.82 °L
|
996 |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 85 |
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: 4/9/2019 9:03 PM |
Notes: |
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Alt.Beer.Recipe
|
Altbier
|
5 Gallons |
1.052 |
1.013 |
5.11 |
36.77 |
16.08 °L
|
996 |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/23/2018 6:53 PM |
Notes: original called for 9.8# pilsner. Book said 1.050 OG, actually at 1.058. will use 9# next time.
9# came out to 1.058>1.011 6.2%
Dropping to 8.5# pilsner |
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SchuBrew Barley Wine - 2018
|
American Barleywine
|
5.5 Gallons |
25.618 |
5.723 |
11.28 |
57.91 |
14.8 °L
|
996 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 19.2 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2018 5:26 PM |
Notes: |
|
Belgian Witbier (White Beer)
|
Witbier
|
21 Litres |
1.054 |
1.013 |
5.38 |
11.87 |
4 °L
|
996 |
0 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2017 7:55 AM |
Notes: |
|
Redzinha 25 Litros
|
Irish Red Ale
|
27 Litres |
1.045 |
1.011 |
4.48 |
19.01 |
11.05 °L
|
996 |
2 |
|
|
Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Keg |
Priming Amount: 0.6 kgf/cm² @ 1º C |
Creation
Date: 6/23/2017 6:51 PM |
Notes: |
|
PT Porter (1 Gallon)
|
American Porter
|
1 Gallons |
1.073 |
1.017 |
7.32 |
24.84 |
37.93 °L
|
996 |
0 |
|
|
Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2017 9:12 PM |
Notes: |
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Oatmeal Stout
|
Oatmeal Stout
|
3 Gallons |
1.064 |
1.022 |
5.61 |
31.6 |
38.53 °L
|
996 |
1 |
|
Author:
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Kempshark
|
|
Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 70 |
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: 3/21/2017 12:02 AM |
Notes: |
|
90 Mi Super-dry
|
German Pilsner (Pils)
|
44 Litres |
1.046 |
1.008 |
5.02 |
41.37 |
2.78 °L
|
996 |
0 |
|
|
Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2017 6:50 PM |
Notes: trying to make a super-dry ale, using dextrose in the kettle and then dry-enzyme in fermenter, pilsner malt with locally grown hops (Cann RIver) |
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Banyai Centennial (Cascade/Fuggles) Blond 21614
|
Blonde Ale
|
2.8 Gallons |
1.043 |
1.009 |
4.4 |
28.5 |
5.16 °L
|
996 |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
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: 2/16/2014 12:26 PM |
Notes: Recipie from Homebrewtalk.com, thread started 10/26/07 called "Centenial Blond simple 4% all grain 5& 10 gal, had 3/4 million views and more then 3000 comments, possibly it also was in Popular Mechanics
subbed out Weyermann Melanodin for Vienna as I had no Vienna, may have made it darker, temp was supposed to be 152 but may have been closer to 154 according to one thermometer
brewed 2/16/14 8pm
og at 3 gal 1042 post boil seemed more like
1050
whirlefloc and irish moss last 10 min
Racked to secondary carboy 2/22/14
FG 1012
Bottled 3/1/14 FG 1010 |
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SchuBrew Bretty The Brett Brett
|
Brett Beer
|
5.5 Gallons |
1.049 |
1.006 |
5.61 |
33.3 |
4.22 °L
|
996 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/16/2016 8:23 PM |
Notes: |
|
*Scurvy Dog
|
American Pale Ale
|
5.5 Gallons |
1.05 |
1.01 |
5.31 |
44.57 |
4.35 °L
|
996 |
1 |
|
|
Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2016 10:45 PM |
Notes: |
|
Apa Pig
|
American Pale Ale
|
10 Litres |
1.047 |
1.009 |
4.97 |
33.98 |
12.57 °L
|
996 |
3 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2016 7:22 PM |
Notes: |
|
Apple Pie Ale
|
Fruit Beer
|
4 Gallons |
1.046 |
1.009 |
4.9 |
11.77 |
5.81 °L
|
996 |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2016 12:05 AM |
Notes: |
|
Unbitter IPA
|
Specialty IPA: Red IPA
|
22 Litres |
1.068 |
1.008 |
7.85 |
34.76 |
17.88 °L
|
996 |
0 |
|
|
Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
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: 6/17/2016 5:43 PM |
Notes: Plan is to make a low IBU IPA: big citrus hit from cascade, but alt-bier level IBU ~40-ish. Malt-wise, I'm going with a simple bill, dominated by pale, munich and caramunich with some carafa I to (hopefully) create a red colour. |
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Punk IPA
|
American IPA
|
25 Litres |
1.05 |
1.012 |
5.04 |
93.58 |
4.56 °L
|
996 |
1 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/17/2016 12:02 PM |
Notes: |
|
Carrot IPA
|
American IPA
|
5 Gallons |
1.061 |
1.017 |
5.8 |
81.86 |
8.27 °L
|
996 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 60 |
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: 11/2/2015 12:59 AM |
Notes: |
|
Black Rye IPA
|
Imperial IPA
|
5.5 Gallons |
1.068 |
1.019 |
6.43 |
107.07 |
36.39 °L
|
996 |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2015 2:00 PM |
Notes: Split batch with BRY-97 in second half.
Move the intake up a bit before starting the mash so that we aren't pulling right off the bottom of the kettle with the 7.5 oz of hops that will be in there.
WLP545: Start at 66F and let free-rise until end of fermentation (leave out of fridge).
BRY-97: Start at 66F in fridge, ramp up to 72F after fermentation starts to slow down. |
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Sauerkrauss Berlinerweisse
|
No Profile Selected |
5 Gallons |
1.038 |
1.011 |
3.5 |
7.6 |
3 °L
|
996 |
0 |
|
|
Boil
Size: 6.52004 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 72 |
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: 3/19/2012 2:46 AM |
Notes: This berliner weisse utilizes un-malted whole (white) wheat berries. They must be crushed and cereal mashed before using. Flaked/rolled wheat can be substituted.
This beer also features a sour-mash. Once the sacc. rest is completed, the mash should be cooled to 120 degrees and a handfull of dry grain added to the tun. 24-36 hours is usually a good rest but taste your wort to judge it's sourness for yourself.
A 15 minute boil is enough to kill off any wild bugs and utilize the hops. Pitch with WY3728 Lambic Blend or a combination of ale yeast and lacto (brett doesn't hurt either). |
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