|
Eden's Amber (Original)
|
American Amber Ale
|
5.6 Gallons |
1.089 |
1.025 |
8.45 |
33.54 |
16.49 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 83 |
Mash Thickness: 1.5 |
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: 1/23/2015 7:04 PM |
| Notes: |
|
|
Kernel 1856 (15 Gal)
|
Imperial Stout
|
18 Gallons |
1.104 |
1.02 |
12.2 |
117.55 |
48.01 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 20.06 Gallons |
Boil Time: 90 |
Boil Gravity: 1.081 |
Efficiency: 65 |
Mash Thickness: 2 |
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: 8/28/2021 1:28 PM |
| Notes: https://www.homebrewersassociation.org/homebrew-recipe/the-kernel-imperial-brown-stout-london-1856 |
|
|
I Held The Binding Lightning
|
American Barleywine
|
6 Gallons |
1.101 |
1.026 |
9.77 |
92.9 |
13.01 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 9.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 65 |
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: 6/6/2019 5:56 PM |
Notes: Go for a parti-gyle using this:
http://morebeer.com/brewingtechniques/library/backissues/issue2.2/moshertable.html
Note: the OG is 9.2 points less so like 1.090 for the above. |
|
|
Chocolate Cherry Bourbon Barrel Stout
|
Sweet Stout
|
5.5 Gallons |
1.083 |
1.022 |
8.01 |
31.69 |
49.26 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: sugar |
Priming Amount: 5 |
Creation
Date: 12/29/2018 9:26 PM |
| Notes: |
|
|
BDSA GC CVDK ID
|
No Profile Selected |
25 Litres |
1.1 |
1.016 |
11.03 |
55.47 |
23.16 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 75 |
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: 9/22/2018 12:38 PM |
| Notes: |
|
|
Paper Skin IPA
|
American IPA
|
5.5 Gallons |
1.07 |
1.017 |
6.9 |
64.94 |
6.12 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 75 |
Boil Gravity: 1.058 |
Efficiency: 80 |
Mash Thickness: 2.7 |
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: 3/22/2017 10:10 PM |
Notes: DIRECTIONS
Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum.
Step mash: 45 minutes at 150°F (66°C), ramp to 170°F (77°C) over 15 minutes (or ramp by infusing 2.5 gallons boiling water), rest 10 minutes at 170°F (77°C).
Vorlauf until clear.
Collect 6.6 gallons (25 L), sparging with 175°F (79°C) water. Boil vigorously for approximately 75 minutes, hopping as in ingredients section.
Whirlpool and allow to settle for 15 minutes. Chill wort to 64°F (18°C). Aerate wort and pitch yeast.
Ferment warm (ale temperature). Dry hop one week into fermentation.
Allow two hearted clone to stay warm with hops for a week.
Rack beer, crash cool, and cold age for a week.
Rack beer, prime with sugar and bottle. |
|
|
Founder's Breakfast Stout Clone
|
American Stout
|
5.25 Gallons |
1.075 |
1.014 |
7.98 |
44.98 |
50 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.131 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 1/15/2017 6:34 PM |
Notes: Due to the chocolate added at the end of the boil, make sure to top up the
batch volume to 5.25 gallons, as there will be quite a loss to trub in the
fermenter. The first addition of coffee is in the boil, and the grounds can be
loosely bagged in a hops bag and added at flame out, to steep in the wort. It
is recommended to do a secondary fermentation on this beer, to get it off of
the trub and coffee grounds, and it can be racked onto the second coffee
addition (cold brewed). The second coffee addition is 2 ounces of coarsely
ground coffee, brewed with 12 ounces of water, cold brewed and added at
secondary fermentation. If not doing a secondary, the second coffee addition
can be added at bottling time. Due to the high starting gravity of this beer,
we recommend purchasing two packages of yeast or to make a yeast
starter. Aerate the cooled wort thoroughly, to ensure a healthy
fermentation. |
|
|
DIY DOG | AB:05 Belgian Imperial Stout
|
Imperial Stout
|
18 Litres |
1.128 |
1.031 |
12.8 |
37.72 |
50 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.087 |
Efficiency: 55 |
Mash Thickness: 2.5 |
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: 10/20/2016 8:56 PM |
Notes: Belgian Imperial Stout aged on toasted coconut and cacao. The Belgian yeast strain introduces a whole new dimension to the Imperial Stout style resulting in a beer that resembles a marshmallow toasted on a smouldering barbeque then smothered in dark chocolate. Massively seductive and encapsulating this blacker than midnight beer pours with coffee brown head so thick you could almost stand on it, and with an epic lacing on your glass.
|
|
|
Tempe Closet Black IPA
|
Specialty IPA: Black IPA
|
5.5 Gallons |
18.052 |
4.43 |
7.48 |
100.17 |
37.83 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 14.4 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2016 4:21 AM |
| Notes: |
|
|
We Be Heavy
|
Wee Heavy
|
3 Gallons |
1.105 |
1.029 |
9.99 |
34.6 |
14.38 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2016 3:37 AM |
| Notes: |
|
|
C Three
|
American Stout
|
5.5 Gallons |
1.064 |
1.011 |
6.91 |
54.91 |
40.39 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
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: 10/23/2015 5:26 PM |
Notes: Brewed on 10-24-2015 at HBS "Hop & Hawg"
2 packs rehydrated S-04
OG - 1.064
FG - 1.011
Dry hopped on 11-04-15
Kegged - |
|
|
Size 7.2
|
Imperial IPA
|
9.5 Gallons |
1.066 |
1.014 |
6.89 |
73.39 |
8.62 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 12.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 72 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/6/2015 1:25 AM |
| Notes: |
|
|
La Bière Sournoise
|
Bière de Garde
|
90 Litres |
1.065 |
1.011 |
7.05 |
23.7 |
15.63 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 94 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 76 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/5/2015 3:04 PM |
| Notes: |
|
|
Great Chain Of Being (Brett Trois)
|
American IPA
|
6.5 Gallons |
1.063 |
1.008 |
7.18 |
59.65 |
7.28 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 70 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 2/12/2015 1:46 PM |
| Notes: Mash at 150F for 60 min. Add First Wort Hops when entire boil volume approaches 160F. 90 minute boil. 0 Minute hopstand hops get added at flameout and stand for 45 minutes. 0 min Aroma hops get added at 160F during chilling. Pitch and ferment 70F. When fermentation slows, rack to purged keg on top of bagged (and weighted, you want them submerged but not interfering with dip tube) whole hops and let fermentation finish at 70F for 5 days under a little pressure. Drop to 38F or so and force carb. Carb to 2.0vol and enjoy fresh! |
|
|
Falcon's Golden Ale
|
American IPA
|
5 Litres |
1.077 |
1.022 |
7.27 |
7.1 |
11.2 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 50 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 30 ° C |
Priming Method: Cane Sugar |
Priming Amount: 15g |
Creation
Date: 1/30/2015 6:50 PM |
| Notes: |
|
|
Evie Pale #2
|
American Pale Ale
|
6 Gallons |
1.066 |
1.012 |
7.07 |
35.47 |
10.26 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 83 |
Mash Thickness: 1.33 |
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: 4/29/2014 10:22 PM |
| Notes: |
|
|
Blonde Ale
|
Witbier
|
40 Litres |
1.047 |
1.013 |
4.38 |
15.01 |
4.54 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/4/2015 8:37 PM |
| Notes: |
|
|
SPICY-MANGO
|
Fruit Beer
|
23 Litres |
1.038 |
1.007 |
4.09 |
19.4 |
5.49 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 0.62 bar |
Creation
Date: 3/24/2021 9:25 AM |
| Notes: |
|
|
Mo' Betta Bretta
|
Brett Beer
|
28 Litres |
1.052 |
1.027 |
3.25 |
8.57 |
5.77 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 33.29 Litres |
Boil Time: 75 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 2.5 |
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: 9/30/2021 5:56 PM |
| Notes: |
|
|
SBC Asahi
|
International Pale Lager
|
20.8 Litres |
1.039 |
1.007 |
4.19 |
23.53 |
3.39 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 2.07 bar |
Creation
Date: 10/28/2022 9:40 PM |
Notes: I have taken a 4.5kg grain mash 50/50 Pilsner/Vienna then added to two fermenters so splitting the mash in two. Mash IBU 40 approx.
Added 750g rice syrup bought from the supermarket straight into the fermenter to bring the ABV up towards 4% and to give the beer a clean dry finish.
The other fermenter was identical but with the addition of cold steeped chocolate grain and crystal malt to give colour and a hint of chocolate to create an Asahi Gold style lager. Ferment at 12C for a couple of weeks then increase temp for diacetyl rest. Cold crash and Keg.
|
|
|
|
|