|
Hoppy Kolsch
|
Kölsch
|
5.5 Gallons |
1.062 |
1.016 |
6.14 |
29.4 |
4.82 °L
|
4.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2016 2:49 PM |
| Notes: |
|
|
Belgian Wit
|
Witbier
|
5 Gallons |
1.05 |
1.008 |
5.42 |
12.79 |
3.47 °L
|
4.1K |
2 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/17/2015 12:55 PM |
| Notes: Chopped peel from three clementines. |
|
|
Dead Guy Clone Rogue - Maibock
|
Helles Bock
|
6 Gallons |
1.066 |
1.016 |
6.63 |
34.69 |
7.28 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2015 4:02 PM |
| Notes: |
|
|
A For Effort IPA
|
American IPA
|
5 Gallons |
1.073 |
1.013 |
7.9 |
86.16 |
8.19 °L
|
4.1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: N/A |
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: 11/5/2013 11:23 PM |
| Notes: Scored 35/50 in Reddit 2014 competition. |
|
|
With Pulp V2
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.066 |
1.015 |
6.73 |
46.06 |
3.96 °L
|
4.1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: 23.72 psi |
Creation
Date: 8/19/2019 7:12 PM |
| Notes: Build water profile with mentionned ingredients from RO or distilled. |
|
|
Raspberry Chocolate Porter (Amanda)
|
American Porter
|
3 Gallons |
1.055 |
1.014 |
5.33 |
48.35 |
26.51 °L
|
4.1K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2016 5:43 PM |
Notes: Mill the Roast Barley separately and grind into powder before the mash.
First place, Fruit Beers, 2016Q4 Carolina Quarterly Brew Off.
https://carolinaquarterlybrewoff.wordpress.com/winners/2016-2/quarter-4-2016/ |
|
|
Rothaus Tannenzaepfle Clone
|
German Pils
|
5.5 Gallons |
1.052 |
1.014 |
5.1 |
32.11 |
4.08 °L
|
4.1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: sucrose |
Priming Amount: 4.5 oz |
Creation
Date: 2/8/2021 8:22 PM |
Notes: Thick decotion used to maintain saccharification temperature. Dough in at 126° F (52° C) for 15 minutes. Mash at 150° F (66° C) for 75 minutes. Mash out at 168° F (76° C) for 10 minutes.
Primary Fermentation for 28 days at 48-54° F (9-12° C).
Secondary Fermentation for 60 days at 30° F (-1° C).
Force carbonated to 2.4 vol. |
|
|
Brakspear Bitter
|
Ordinary Bitter
|
5.5 Gallons |
1.034 |
1.009 |
3.32 |
32.62 |
11.35 °L
|
4.1K |
4 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/11/2016 8:13 PM |
| Notes: LHS was out of Thames Valley Ale, so I figured I'd give the London Ale III a try. |
|
|
3 Monts Biere De Garde
|
Bière de Garde
|
5.5 Gallons |
1.083 |
1.018 |
8.51 |
14.19 |
13.47 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.14 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2015 2:27 PM |
| Notes: |
|
|
Curieux Clone
|
Belgian Tripel
|
5.75 Gallons |
1.088 |
1.013 |
9.92 |
38.56 |
5.49 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 65 |
Mash Thickness: 1.2 |
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: 6/13/2014 3:44 PM |
| Notes: Brewed this one at Craigs (7/13), used magnum for bittering. Ended up getting better efficiency than usual so only used about 5% sugar and OG was 1.088 also get about 85-90 gallons instead of the 66 we were shooting for. Pitched some wlp007 in ten 10gal since we didn't have enough yeast. Might use it to blend if necessary. Mash temp was also lower than expected, around 147/148 so next time it should probably be a bit higher especially because the barrel will dry it out. The lack of the original amount of sugar should help though. Yeast pitch ended up being a bit lower than expected, about 250ml of slurry instead of 300ml. Also ended up pitching warm. My personal brew I cooled it down but ended up doing it too much and it went to 58F. I heated it up to 66F by midnight and it was sitting there on the morning of 7/14. Not much activity so far. By evening it had started and was at about 68F, cooled it down to 65F. 7/15 had heated up to 70F overnight so I cooled it down to 67F. Evening it had cooled to about 65F so I heated it back to 67F. 7/16 it had chilled down to 66F so I heated it to 67F. By evening it was 70F. Turned the heater on in the evening and by morning of 7/17 it was up to 75F. Kegged on 8/20/14. Barreled this beer on 3/21/15 with a gravity of 1.012. Topped it off on 5/17/15 and took a reading which put it at 1.009. Racked out of the barrel and into kegs on 6/14/15 and the gravity was 1.006. Beer obviously kept fermenting in the barrel. Beer turned out to be about 11% and has quite a lot of bourbon alcohol character. |
|
|
Patjesbier
|
Belgian Pale Ale
|
6 Gallons |
1.051 |
1.008 |
5.64 |
41.38 |
4.09 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
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: 11/21/2015 9:45 PM |
Notes: Alternate yeast Wyeast 3787
Mash at 147 degrees for 75 minutes
Pitch at 68 degrees, temp can rise to 82-84.
Cellar at 50 degrees for four weeks following primary fermentation
Recipe moified 12/3/16 per notes from "Brew like a Monk" |
|
|
Watermelon Kolsch
|
Fruit Beer
|
5 Gallons |
1.048 |
1.011 |
4.8 |
40.57 |
3.08 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: Force Carb |
Priming Amount: 7 Days @ 12 PSI |
Creation
Date: 10/20/2016 3:36 PM |
| Notes: Finalist for Tapped Into Local |
|
|
Honey Malt Blonde
|
Blonde Ale
|
24 Litres |
1.048 |
1.011 |
4.81 |
23.77 |
8.24 °L
|
4.1K |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 83 |
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: 2/11/2016 1:54 PM |
| Notes: |
|
|
Cottage House Saison
|
Saison
|
5.5 Gallons |
1.058 |
1.017 |
5.29 |
41.05 |
6.33 °L
|
4.1K |
5 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 12/15/2013 12:43 AM |
Notes: === 12-15-2013 ===
- Bumped all hop additions down to .4oz from .5oz since they're a little high alpha. So, from 48ibu to 40 which is in the style range.
- Doh. Added the 60min Fuggles at 30min instead. No biggy. Bumped up the 15min addition to 1.2oz to get the IBU's back up.
- Doh. Didn't add the pepper in last 5 min. Instead, I grabbed a cup of wort and made a tea with it and added it into the cooling wort. Don't drink and brew, friends.
- OG: 1.064 (refracto). So, 72% BHE.
- 12-28-2013 FG: 1.01 (hydro) Hydro taste: Good look & aroma. Tastes like it has a bit too much bittering hops. Since I messed up the hop addition on this batch, maybe I'll brew it as is one more time. If it tastes too bitter next batch, remove the 60 min Fuggles addition and move the 30 min addition to 15 min. Do NOT increase the black pepper addition no matter what.
- 2-15-14 As this one aged, the black pepper becamed more and more pronounced. |
|
|
Cream O' Da CrOPS
|
Cream Ale
|
2.75 Gallons |
1.045 |
1.013 |
4.28 |
15.67 |
2.25 °L
|
4.1K |
2 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 94 |
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: 5/9/2012 12:40 AM |
| Notes: Mash 152 for 75 minutes |
|
|
Oatmeal Oil Stout - Braumeister 20l
|
Oatmeal Stout
|
20 Litres |
1.059 |
1.018 |
5.37 |
34 |
39.74 °L
|
4.1K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 70 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Forced CO2 |
Priming Amount: N/A |
Creation
Date: 12/14/2015 2:36 AM |
Notes: BIAB method for Braumeister 20l, efficiency 75 %
total Water: 27l.
27l water 7 grm of Calcium Chorite
black malt add in the last 40 minutes of the mash
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19 c˚
Fermentation at 20 C˚ - 10 days
Cold crash "5 days" at 0c˚
Carbonation at 2c˚ with 25grm with cocoa's chips
|
|
|
Pumpkin Ale
|
Holiday/Winter Special Spiced Beer
|
19.5 Litres |
1.073 |
1.013 |
7.82 |
18.7 |
10.29 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2016 10:35 AM |
| Notes: |
|
|
Bob's Imperial IPA Hop JuJu Clone
|
Imperial IPA
|
5.5 Gallons |
1.086 |
1.02 |
8.62 |
100.24 |
8.89 °L
|
4.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 75 |
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: 2/23/2017 1:44 AM |
| Notes: |
|
|
Beetroot Sour
|
Berliner Weisse
|
20 Litres |
1.036 |
1.009 |
3.53 |
5.21 |
2.35 °L
|
4.1K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.025 |
Efficiency: 75 |
Mash Thickness: 3.5 |
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: 6/4/2019 6:53 PM |
| Notes: |
|
|
India Pale Weizen – A Brewdog/Weihenstephan Clone
|
Mixed-Style Beer
|
20 Litres |
1.056 |
1.007 |
6.51 |
58.9 |
4.77 °L
|
4.1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 2.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/15/2016 12:44 PM |
| Notes: Taken from the awesome DIY DOG -document published by BrewDog in early 2016. You can download the free document here: https://www.brewdog.com/lowdown/blog/diy-dog |
|
|
|
|
