|
Oatmeal Stout
|
Oatmeal Stout
|
3 Gallons |
1.064 |
1.022 |
5.61 |
31.6 |
38.53 °L
|
1.1K |
1 |
|
|
Author:
|
|
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: |
|
|
A Very Good Ipa
|
American IPA
|
5.5 Litres |
1.071 |
1.013 |
7.62 |
55.32 |
10.09 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 30.5 g |
Creation
Date: 6/19/2022 3:47 PM |
| Notes: |
|
|
Double Dugong (Imperial Vanilla Stout)
|
American Stout
|
23 Litres |
1.079 |
1.019 |
7.88 |
36.8 |
39.39 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 50 |
Boil Gravity: 1.06 |
Efficiency: 63.5 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18.5 ° C |
Priming Method: co2 |
Priming Amount: 0.86 bar |
Creation
Date: 4/30/2021 12:20 PM |
Notes: Batch # 3 - 14/5/23 (Eff.: 63.5%, Att.: 75%, ABV: 7.9%)
- Mash vol.: 32.5 L, Pre-boil vol.: L, Batch vol.: 23 L
- US-05 (2x yeast packs dry pitched)
OG: 1079 (Refract.) 10 (Tilt)
21/5/23: SG: 1020
25/5/23: SG: 1018, added 175g whole beans (see photos) Brazilian from Evolve, 2 bourbon soaked split vanilla beans straight into fermenter and cold crashed to 10 C.
28/5/23: Cold crashed to 1 C.
29/5/23: Gelatin fined with 1/2 tsp in 1/4 cup 65 C water.
30/5/23: Kegged and carbed.
Batch # 2 - 1/8/21 (Eff.: 60%, Att.: %, ABV: %)
- Mash vol.: 32.5 L, Pre-boil vol.: 27 L, Batch vol.: 21 L
- US-05 (2x yeast packs dry pitched)
OG: 1082 (Refract.) 10 (Tilt)
Volume at boil was 27 rather than expected 28 L.
Dark grains not cold steeped for this batch, added late to the mash instead.
2/8/21 - SG: 1079
6/8/21 - SG: 1024
7/8/21 - SG: 1018 ferm temp upped slowly to 20 C.
12/8/21 - SG: 1015, chilled 10 C added 1 split soaked vanilla bean.
15/8/21 - Added 100g of whole coffee beans, Evolve house blend
22/8/21 - Kegged and carbed, only had time to cold crash for a few hours.
3/9/21 - Made for Andi's long table dinner which was cancelled, the boys at Evolve liked it. The coffee isn't as big as previous, 100g of whole beans seems to be pretty spot on for a nice background flavour.
Batch #1 - 3/5/21 (Eff.: 58%, Att.: 81%, ABV: 8.1%)
- Mash vol.: 32.5 L, Pre-boil vol.: 28 L, Batch vol.: 22 L
- US-05 (2x yeast packs dry pitched)
OG: 1076 (Refract.) 1074 (Tilt)
Cold Mash: Carafa and Special B cold steeped (2 hop bags) in room temp 2.7 L of filtered water for 24hrs then strained to get 2L which is added to mash liquid.
Substitutes:
Gladfield Ale used but Gladfield American Ale listed
Best Malz Caramel Munich 3
7/5/21 - SG: 1025
9/5/21 - SG: 1018
12/5/21 - SG: 1015
13/5/21 - SG: 1015
14/5/21 - SG: 1014
16/5/21 - SG: 1014, crashed to 10C added x2 vanilla beans (slit open) that had been soaking for months in bourbon and vanilla.
20/5/21 - Cold crashed to 1 C.
21/5/21 - Fined with1/2 tsp gelatin 150ml water.
24/6/21 - This is delicious, make this again. |
|
|
Pear Cider
|
Common Perry
|
4.75 Gallons |
1.05 |
1.01 |
5.21 |
0 |
0 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 4.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 11.24 psi |
Creation
Date: 12/20/2019 3:59 AM |
Notes: **1/2/2020- I stopped fermentation with 8g of a sorbate/sulfite mix from a wine kit and added 1qt of Pear Juice in to back sweeten. Then cold-crashed and kegged and after 4 months it is amazing! I bottled the whole keg in order to make room in the keezer, and also because it's not an everyday drinker.
12/19/2019- Made this with 1.75G of Apple Juice and 3G of Pear. Unfiltered, unpasteurized. Ascorbic Acid in juice, but shouldn't be a problem. It was poured onto a WL-007 Dry English Ale yeast cake. Fermentation started in about 1-2 hours. NOTE: The sugar is not really added to the recipe, the OG here was lower than my measurements. |
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|
Alien Church Clone
|
Specialty IPA: New England IPA
|
3 Gallons |
1.067 |
1.017 |
6.53 |
153.34 |
5.92 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3.85 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
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: 3/27/2019 1:21 PM |
| Notes: |
|
|
Two Birds Sunset Ale
|
American Amber Ale
|
24 Litres |
1.046 |
1.008 |
4.95 |
20.94 |
15.57 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2018 4:22 AM |
| Notes: |
|
|
White IPA
|
Specialty IPA: White IPA
|
5.3 Gallons |
1.061 |
1.015 |
6.05 |
50.98 |
5.26 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 1.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2018 10:58 AM |
Notes: Steep grains in 1 gal of 165F water for 30 min.
Rinse grains, add water to 1.5 gal add DME and bring to boil.
Add hops according to schedule.
Dissolve LME at the end of the boil.
Dry hop for 5 days. |
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|
Bomonti Benzeri Deneme
|
Blonde Ale
|
28 Litres |
1.041 |
1.006 |
4.59 |
16.45 |
7.7 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 35 |
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: 9/2/2017 5:54 PM |
Notes: 32 litre 72 derece başlangıç suyu
1 saat demleme
5 litre yağmurlama
hedef kaynama kazanına en az 30 litre alıp kovaya 27-28 litre almak |
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|
American Cream Ale
|
Cream Ale
|
5 Gallons |
1.049 |
1.009 |
5.24 |
20.63 |
2.58 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
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: 6/9/2017 11:29 PM |
| Notes: |
|
|
AmBram IPA (5L)
|
American IPA
|
5 Litres |
1.056 |
1.009 |
6.1 |
58.35 |
16.79 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 60 |
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: 5/18/2017 9:21 AM |
| Notes: |
|
|
All Belma Pale
|
American Pale Ale
|
5 Gallons |
1.057 |
1.016 |
5.38 |
40.97 |
8.39 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 1/8/2013 5:12 PM |
Notes: all belma hops (new hop variety)-
brewed 1/9/2013 |
|
|
59
|
Specialty IPA: Belgian IPA
|
5 Gallons |
1.061 |
1.015 |
5.99 |
44.35 |
3.59 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2016 12:57 AM |
Notes: planning to pitch on old yeast cake - wanted to just rack the new wort on the old cake but forumers are making me scared about overpitching since this beer is about same gravity as the last - but maybe ill do like a "jars worth".
note that belgian pale ale is more like belgian blonde ale, which i didnt really want to do (just did a belgian blonde - thats where the yeast is from). for this i wanted to mix a belgian single/blonde with an american pale ale - slightly hop forward pale ale (but not too ipa-ey) on belgian yeast. had leftover ingredients from a canceled pilsner so decided to use that for a decent fresh maltey grainey backbone. |
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|
Jow's Beer - MICHARIA Session Ipa
|
Clone Beer
|
5.2 Litres |
1.047 |
1.009 |
4.95 |
31.61 |
10.08 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2016 5:52 PM |
| Notes: dh 200g cascade 40 citra |
|
|
Super Mario Session IPA
|
American IPA
|
5.5 Gallons |
1.05 |
1.012 |
4.89 |
141.86 |
2.97 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 25 |
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: 12/7/2015 4:52 AM |
| Notes: |
|
|
Mosaic IPA
|
American IPA
|
20 Litres |
11.802 |
2.026 |
5.2 |
73.73 |
6.13 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 9.5 |
Efficiency: 53 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2015 10:53 AM |
| Notes: |
|
|
Pale Ale (Azacca)
|
American Pale Ale
|
5.5 Gallons |
1.052 |
1.017 |
4.55 |
54.05 |
8.41 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2015 8:16 PM |
Notes: 3.8 DME added Pre-Boil
2.2 DME added half way through boil
**Testing out 40% efficiency for partial mash |
|
|
Alaskan Amber
|
North German Altbier
|
5.5 Gallons |
1.055 |
1.014 |
5.48 |
20.29 |
17.96 °L
|
1.1K |
3 |
|
|
Author:
|
|
5 Monkeys Brew
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
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: 3/28/2015 2:34 AM |
| Notes: |
|
|
Boulevard 80 Acre
|
American Wheat or Rye Beer
|
3 Gallons |
1.056 |
1.014 |
5.51 |
21.24 |
3.67 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 20 |
Boil Gravity: 1.048 |
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: 3/27/2015 1:34 PM |
| Notes: |
|
|
Coffee Porter
|
Robust Porter
|
22 Litres |
1.053 |
1.013 |
5.26 |
47.5 |
34.9 °L
|
1.1K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 25 Litres |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2014 2:27 PM |
Notes: Edinburgh Ale yeast from vial blended in starter with 2nd gen London Ale yeast also from vial.
Carbonated to 2.1 volumes of CO2 with 9.5l in keg and 9.5l in bottle. |
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|
Right To Bear Arms IPA (2 Hearted Ale Clone)
|
American IPA
|
5 Gallons |
1.067 |
1.017 |
6.64 |
47.37 |
5.79 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: Recommended amount |
Creation
Date: 2/7/2013 11:48 PM |
Notes: -Add the Light Extract at the 10min boil time (with the Irish Moss and Centennial hops)
-Primary fermentation use blow off tube Day (1-7)
-Add Dry Hop secondary fermentation Day (8-14)
-Add Ployclar and Super Kleer in tertiary fermentation Day (15-21)
Total fermentation 3 weeks
-Bottle on Day (21)
-Bottle Condition for 4-6 weeks |
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