|
Lil BIPA
|
Specialty IPA: Black IPA
|
1 Gallons |
1.067 |
1.013 |
7.17 |
100.51 |
30.09 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 8/17/2016 3:46 PM |
| Notes: |
|
|
AHS - Breckenridge Christmas Ale (21B) Extract
|
Clone Beer
|
5.5 Gallons |
1.091 |
1.013 |
10.15 |
39.77 |
27.03 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.006 |
Efficiency: 70 |
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: 3/1/2022 5:33 AM |
Notes: 5.5 gal strike water. Mashed at 155 deg for 60 minutes.
Adding 2 lbs D-90 Dark Belgian Candy Syrup to increase ABV and add dark fruit flavor. |
|
|
Rye IPA
|
Specialty IPA: Rye IPA
|
20 Litres |
1.09 |
1.016 |
9.64 |
70.38 |
13.45 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 60 |
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: 7/3/2021 2:35 PM |
| Notes: |
|
|
BigFoot Clone
|
American Barleywine
|
6.25 Gallons |
1.091 |
1.016 |
9.94 |
112.01 |
14.49 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 9.5 Gallons |
Boil Time: 120 |
Boil Gravity: 1.06 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 5.1 oz |
Creation
Date: 1/16/2020 3:08 AM |
Notes: Mash grains at 151° F (66° C) and allow to rest 60 minutes
Sparge at 168° F (76° C).
Bring full wort volume to a boil and boil 120 minutes, adding hops at stated intervals.
Chill to 65° F (18° C) and oxygenate.
Decant and pitch 65° F (18° C) yeast starter.
Fit fermenter with blow-off device, allow at least 5 gallons (18.9 L) of headspace, and/or use Fermcap to control foaming.
Hold at 65° F (18° C) until you see signs of active fermentation, allow temperature to rise to 67° F (19° C), and hold until terminal gravity is reached.
Dry hop 3 days in primary at 68° F (20° C), then rack, package and carbonate to 2.3 vol. (4.6 g/L) CO2. |
|
|
Kjeller 5 - SMaSH Citra - 25 L
|
American IPA
|
25 Litres |
1.064 |
1.012 |
6.84 |
63.93 |
4.73 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
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: 10/5/2017 2:08 PM |
| Notes: |
|
|
Black IPA Aka Cascadian Ale
|
Specialty IPA: Black IPA
|
10.5 Gallons |
1.079 |
1.019 |
7.85 |
48.52 |
50 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/18/2017 10:59 PM |
| Notes: |
|
|
Peach Brett Belgian Golden Strong
|
Belgian Golden Strong Ale
|
7 Gallons |
1.082 |
1.017 |
8.54 |
23.96 |
5.36 °L
|
1.2K |
0 |
|
|
Author:
|
|
Eviljay
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2017 6:42 PM |
Notes: ADDITIONAL INGREDIENTS:
Racked beer onto 4 lbs. of peaches for 2.5 weeks.
|
|
|
Pliny 4.0
|
Double IPA
|
12 Gallons |
1.07 |
1.015 |
7.29 |
137.99 |
5.23 °L
|
1.2K |
0 |
|
|
Author:
|
|
HDDSlinger
|
|
| Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 85 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2016 6:48 PM |
Notes: OG: 1.070
FG: 1.010
ABV: 7.9%
IBU: 70
6 Gallons
14lbs 2-row
4oz English C60
11.5oz Dextrose
Mash at 154*
1oz Apollo @ 90 (The recipe is actually 8.2ml Generic Hop Extract, or 15AAU)
.33oz CTZ @ 90
.5oz Amarillo @ 45 (The recipe is actually 2.5ml Amarillo Extract, or 4.7AAU)
1oz Simcoe @ 30
.75oz ea: Cascade, Centennial, Amarillo, Simcoe @ 0
Whirlpool for 15min
WLP090 – Super San Diego Yeast
Dry Hop 1:
1oz Simcoe
.833oz Cascade
.5oz CTZ
Dry Hop 2:
1oz Simcoe
.75oz Cascade
.36oz Amarillo
.36oz CTZ |
|
|
Yoga Fire
|
American IPA
|
5 Gallons |
1.07 |
1.018 |
6.78 |
58.86 |
32.66 °L
|
1.2K |
1 |
|
|
Author:
|
|
TipsyTroglodyte
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.139 |
Efficiency: 70 |
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: 1/30/2015 2:39 AM |
| Notes: |
|
|
Guzziberry
|
Saison
|
18 Litres |
1.07 |
1.007 |
8.25 |
31.11 |
6.22 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 78 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/11/2016 9:54 AM |
| Notes: |
|
|
Pyr
|
Other Smoked Beer
|
18 Litres |
1.064 |
1.013 |
6.68 |
69.56 |
27.93 °L
|
1.2K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
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: 2/12/2016 7:24 AM |
Notes: Brewdate 28-02-2016
Bottled 28-03-2016
|
|
|
Piney
|
Specialty IPA: Brown IPA
|
5.5 Gallons |
1.064 |
1.013 |
6.64 |
58.42 |
17.4 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/5/2016 1:48 AM |
Notes: Edited 18 Feb 2016 to bring up malt flavour and add more resinous hop flavours while reducing herbal. IBUs reduced from 88 to 58.
Removed 2 Row (lbs) and put to Marris Otter.
Increase Caramunich 0.5 to 1 lb.
Simplified Hop additions to 60 and 0.
Changed 5 Min hop from Styrian to Chinook
Cut original styrian 5 min addition to 0.5 oz from 1.
Added 0 min Simcoe addition of 0.5 oz
Cut 60 min Simcoe to 0.5oz from 1.
Reduced Styrian dry hop to 1 oz from 2.5 oz
Added Chinook dry hop of 1 oz. |
|
|
BSB - Honey IIPA
|
Double IPA
|
5.25 Gallons |
1.088 |
1.022 |
8.66 |
84.5 |
7 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2015 4:12 AM |
Notes: Honey at flame out
OG: 1.080 |
|
|
Poor Sap Rye IPA
|
Specialty IPA: Rye IPA
|
2.5 Gallons |
1.06 |
1.008 |
6.77 |
59.87 |
9.3 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 74 |
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: 12/5/2015 12:21 AM |
| Notes: |
|
|
C8D Archor Steam Extreme 09.27.15 (WLP840)
|
California Common Beer
|
5.5 Gallons |
1.077 |
1.015 |
8.03 |
47.58 |
8.78 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.053 |
Efficiency: 73 |
Mash Thickness: 13.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2015 7:58 PM |
Notes: ♦ BREW DATES: OK, beer but it's much better with San Francisco yeast.
Date: Brew Day • 06.29.15 4:20PM
Gravity End of Sparge • SG 1.056
6:00PM Full Boil in 12 min. 6:12PM
Gravity End of Boil (OG) • 1.0 7:30PM@81°
Gravity (FG) • 1.066 8:00PM
Date: Pitch Yeast • 07.01.15
Date: Keg Day •
Drafted Who’s House • Dan's
14 Days Fermentation
♦ SESSION NOTES:
United Kingdom - Crystal 45L was changed out to US Crystal 40 (Phantom).
American Munich Light 10L was changed out to Best Malz (German) Munich Malt (Phantom).
Changed first addition hop from 0.9 to 1.0 oz.
Phantom didn't have WLP810 in stock so San Francisco WLP840 American Lager was used as substitute!
Started with 8.00 gallons of water. Too much water. 13.5 pds of grain did not seem to absorb as much after sparging. had to boil extra half hours to get it down to 5.5 gals final amount. 8.00 gallons will be the max. Changed again. End of Brew: left with 5 gallons. Had to add 1/2 gallons for 5.50.
♦♦ Use 3 Vials of San Francisco Lager Yeast WLP810 @ 62° CHANGE! 2 vials of WLP840 American Ale Yeast will be used.
WLP810 San Francisco Lager Yeast.
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Optimum Ferment Temp. 58-65°F (14-18°C)
WLP840 American Lager This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal. Attenuation: 75-80% Flocculation: Medium Optimum Fermentation Temperature: 50-55°F Alcohol Tolerance: Medium
♦ STANDARD BREWING NOTES:
Created 8 gallons sparge water. NEVER AGAIN Bring to 154° strike temperature
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards
♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♥ DRINKABILITY: Little to stronge and the yeast gives it a stronger taste too. Wish it had the California yeast in it for a softer flavor.
♦ RECIPE NOTES:
Brewing Classic Styles - Jamil Zainasheff
Page 108. Modification to make it more like a Anchor Steam Ale - Style - California Common
♦ COST
Product Unit Price Quantity Total
2 Row Malt Sack $ 0.69 12 $ 8.28
Abbey Ale Yeast $ 6.00 2 $ 12.00
C 40 Malt 1 lb $ 1.40 1 $ 1.40
German Munich Malt 1 lb $ 1.40 0.5 $ 0.70
Order Summary
Subtotal $ 22.38
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
♦ Northern Brewer Hops - Origin and Description
Northern Brewer Hops is an England native who is seeing its days live out mainly in Germany and the U.S. There is a separate U.S. hops variety that was bred in the United States that has similar properties. This dual use hops had a higher alpha acid content for the time, however super alphas have doubled, even tripled the content since back in the day. With that said Northern Brewer hops grown in Germany, sometimes referred to as Hallertau Northern Brewer if grown in the region, has made its mark and is used throughout beer styles such as European Ales, Lagers, and Pilsners. It is also synonymous with steam beers as in Anchor Steam.
Northern Brewer hops is used for both bittering and aroma additions in the kettle. It has an alpha acid content of 7.0%-10.0% and is a well rounded variety. The bitterness is moderate and the aroma comes off as plump. As one of Germany's main high alpha hops, Northern Brewer is both versatile yet refined. |
|
|
Fisher Cat - Jalapeno Saison
|
California Common Beer
|
5 Gallons |
1.086 |
1.026 |
7.94 |
30.81 |
6.59 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2015 4:54 PM |
| Notes: |
|
|
Hefe -weisen I
|
Weizen/Weissbier
|
23 Litres |
1.045 |
1.011 |
4.4 |
13.36 |
3.26 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2016 12:09 PM |
| Notes: |
|
|
Wheat-a-BRIX
|
Weissbier
|
40 Litres |
1.041 |
1.009 |
4.31 |
16.58 |
4.19 °L
|
1.2K |
0 |
|
|
Author:
|
|
M3
|
|
| Boil
Size: 46 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: sucrose |
Priming Amount: 70g |
Creation
Date: 5/2/2017 8:46 PM |
| Notes: |
|
|
Summer Time Lime Dancer Gose
|
Gose
|
5 Gallons |
1.037 |
1.007 |
3.95 |
8.34 |
3.01 °L
|
1.2K |
10 |
|
|
|
| Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 65 |
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: 8/31/2018 7:44 PM |
| Notes: |
|
|
N/A N°1
|
California Common Beer
|
48 Litres |
1.026 |
1.006 |
2.72 |
30.8 |
3.93 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 56 Litres |
Boil Time: 65 |
Boil Gravity: 1.023 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2015 7:30 PM |
| Notes: |
|
|
|
|