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Impyrial Pumpkyn
|
Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.107 |
1.02 |
11.4 |
70.78 |
11.41 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 5/13/2015 3:55 AM |
| Notes: |
|
|
Ninkasi Imperiale Clone Plus
|
Russian Imperial Stout
|
19 Litres |
1.105 |
1.025 |
10.42 |
84.57 |
45.72 °L
|
1.2K |
4 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 75 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/20/2015 2:32 PM |
| Notes: |
|
|
Reclamation - Blackberry Barleywine 02/27/21
|
American Barleywine
|
2.75 Gallons |
1.116 |
1.021 |
14.15 |
64.3 |
14.25 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 4.53 Gallons |
Boil Time: 120 |
Boil Gravity: 1.062 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 95 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2021 7:13 PM |
| Notes: |
|
|
La Humla Leve!!
|
Imperial IPA
|
20 Litres |
1.087 |
1.015 |
10.29 |
131.15 |
15.72 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/8/2016 1:03 PM |
Notes: Fritt inspirert etter NØ #500, men på grunn av lite (27 L Warmmaseter med 2kw element) BIAB sett, og ikke alle rette ingredienser, så ble den omjustert til det som var tilgjengelig hos Kjeller 5. Så!! mao..dette er NØ, min og kjeller 5 sin twist på ting... :)
Edit: Denne har for stort volum met malt for mitt oppsett. meskes i to runder eller må ha større meske og kokekar. |
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Stout At The Devil
|
Imperial Stout
|
5.5 Gallons |
1.136 |
1.04 |
12.63 |
38.33 |
50 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.1 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/28/2016 11:55 PM |
| Notes: |
|
|
Double Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.122 |
1.029 |
12.23 |
23.25 |
6.71 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 9/9/2017 8:51 PM |
| Notes: |
|
|
Old Pa’s Balzac
|
Specialty IPA: New England IPA
|
6 Gallons |
1.051 |
1.013 |
5.02 |
43.36 |
5.84 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 8.32 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 62 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 13 psi |
Creation
Date: 5/19/2021 1:27 AM |
Notes: Brewed 5/22/2021 with Zach the hop master.
Gravity 1.070 @ 45 minutes.
Gravity 1.075 @ 60 minutes.
Gravity 1.078 @ 70 minutes.
Mash out raise temperature to 170 for 15 minutes.
Gravity after mash out @ 1.082.
Sparge 6 gallons over 30 minutes.
Gravity 1.042 pre boil. Low. Maybe much sparge.??
30 min remaining - Add 1 oz Chinook.
15 min remaining - add 1/2 tsp. yeast nutrient and 1 tsp Irish moss
3min remaining - add 1 oz Centennial and 1 oz Simcoe
Final gravity 1.051. Lower than expected. Check grain bill for next 6 gallon batch.
*Flameout
Recirculate with pump and lid off. Let naturally cool to 190F
*Whirlpool (20 min)
Cool wort to 190F.
Add 3oz Citra, 2oz Simcoe, and 5 oz Centennial
Use pump to WP for 20 mins with lid on.
*Fermenting (18 days)
Day 0 - Blowoff tube. Temp 66F
Day 4 - Temp 69F
Day 6 Take gravity sample. 1.016
Day 12 Soft crash to 55F.
Day 14 Dump yeast. Temperature to 35. DH1(4 oz Citra) 55F FG 1.012.
Day 17 - Dump hops from DH1. DH2 (1oz citra cryo, 2oz Centennial).
Day 19 Cold crash (35F for 48-72 hours)
Day 21 Closed pressure transfer to serving keg.
*Kegging
Into a 33F Keezer
Hold at 15psi
Jan 2021... 1.074 to 1.014
Jan 2021... A little too bitter. Reduce Boil Hops and reduce overall hop quantity?
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|
Citra Ipa
|
American IPA
|
22 Litres |
1.058 |
1.017 |
5.33 |
60.21 |
10.56 °L
|
1.2K |
0 |
|
|
Author:
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nicboily12@gmail.com
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| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 2.6 |
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: 1/16/2015 1:08 PM |
| Notes: |
|
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Sons Pale Ale
|
Blonde Ale
|
210 Litres |
1.04 |
1.009 |
4.02 |
42.83 |
4.29 °L
|
1.2K |
14 |
|
|
|
| Boil
Size: 170.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
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: 8/31/2019 9:54 AM |
| Notes: |
|
|
Margaret’s PB&J
|
Blonde Ale
|
5 Gallons |
1.051 |
1.012 |
5.18 |
18.1 |
3.59 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Dextrose |
Priming Amount: 3.8 ounces |
Creation
Date: 2/28/2019 6:14 AM |
Notes: White Labs starter instructions:
https://www.whitelabs.com/resources/homebrew-starter-tips
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Chic White Sand
|
Witbier
|
21 Litres |
1.047 |
1.009 |
4.99 |
12.1 |
3.13 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 29 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2019 3:31 PM |
| Notes: Lemon juice is shikwasa |
|
|
Coopers Canadian Blonde
|
Blonde Ale
|
23 Litres |
1.034 |
1.005 |
3.8 |
0 |
3.11 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 3 Litres |
Boil Time: N/A |
Boil Gravity: 1.259 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/26/2018 2:14 AM |
| Notes: |
|
|
Brahma ALE
|
Cream Ale
|
25 Litres |
1.051 |
1.013 |
5.08 |
16.45 |
2.8 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2018 7:38 PM |
| Notes: |
|
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Strawberry Basil Pilsner V1.1
|
German Pilsner (Pils)
|
6 Gallons |
1.049 |
1.008 |
5.33 |
31.62 |
3.88 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 8.14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2018 9:50 AM |
Notes: Add Basil in Boil in muslin sock, remove after whirlpool or upon smell being too powerful.
Ramp up to 67 after drop to 1.020 for one week or until yeast is done working, drop to 33 for 1 week for cold crash/mock lager, add Syrup at end of week, wait for spike of yeast work and taste/add syrup to desired flavor, then keg after 1 week. |
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Helles
|
Munich Helles
|
3.5 Gallons |
1.048 |
1.009 |
5.14 |
20.76 |
3.74 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/20/2017 1:49 PM |
| Notes: Ferment at 53° for 13 days, keg and lager 5 weeks at 34°. |
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Brown
|
American Porter
|
7 Gallons |
1.04 |
1.007 |
4.32 |
5.44 |
23.72 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 82 |
Mash Thickness: 1 |
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: 2/2/2017 1:21 PM |
| Notes: |
|
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GALAXY ALE
|
American Pale Ale
|
22 Litres |
1.043 |
1.007 |
4.66 |
30 |
6.49 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 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: 9/17/2016 12:44 AM |
| Notes: |
|
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Pumpkin Ale
|
Autumn Seasonal Beer
|
23 Litres |
1.048 |
1.01 |
4.95 |
21.42 |
7.14 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/11/2016 12:12 PM |
| Notes: |
|
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007. Amarillo Dark Mild
|
Mild
|
23 Litres |
9.078 |
2.557 |
3.44 |
24.3 |
18.96 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 7.5 |
Efficiency: 75 |
Mash Thickness: 4.1 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2016 6:42 PM |
| Notes: |
|
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Cherry Bomb!
|
Robust Porter
|
10 Litres |
1.032 |
1.009 |
3.05 |
38.79 |
36.57 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 6/16/2015 6:08 AM |
Notes: put 1.6kg of cherries into 700ml of brandy
pipped cherries and blitze and added with 500ml brandy to fermenter
put beer into secondary with cherry stuff
bottled pre and post cherry addition and will bottle the rest after a week or so
worries about how to calculate the ABV, do we just do another number and add that to the initial percentage. I think so! |
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