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Author:

NANDO STEVE´S BEER

Boil Size: 130 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

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: 2/9/2025 11:35 AM

Notes:

Author:

kamigata

Boil Size: 8.68 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: 3.13

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: 3/4/2025 2:31 AM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: N/A

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: 3/4/2025 3:32 PM

Notes:

Author:

Monk2016

Boil Size: 85.57 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 83

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 15 ° C

Priming Method: co2

Priming Amount: 0.68 bar

Creation Date: 3/4/2025 3:40 PM

Notes: Starter: Take 2 x 1L pours from FV whilst filling (into 2L Erlenmeyer). Add 16.5g yeast to each and store overnight, pitching the next morning.

Fermentation:
F1: 15C
F2: 19C for diacetyl and spund @ 10psi - to VDK pass
F3: 2.2C @ 10psi drop yeast and carb to equilibrium
F4: 1C before bottling (overnight)

Author:

Boxcar Brewing

Boil Size: 7.24 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 6.31 psi

Creation Date: 3/4/2025 4:34 PM

Notes:

Author:

Rocking M Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1

Efficiency: 75

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 29.93 psi

Creation Date: 3/4/2025 6:28 PM

Notes: Hop Water Recipe
Batch Size: 5.5 Gal

Note on using different hops: In the video we sampled several different batches. The experiment batch was Simcoe & Mosaic and at Lagunitas we used Nectaron, but you can try different combinations of your favorite hops. The key is to keep you calculated IBU’s in that 8-12 range as to not make the final hop water too bitter and out of balance.

Equipment needed:
Brewing Kettle Large enough for batch size
Small Stainless Kettle for Hop Dipping
pH Meter
Wort Chiller
Fermentation Vessel
Keg & CO2 Tank/Regulator
Ingredients Needed:
4-6 oz of your favorite hops!
2-4 g Calcium Chloride (Optional)
5-10 ml Lactic Acid 80%
Brewers Yeast (1 packet of dried or liquid yeast)

Step 1: Collect water & acidify to 3.2-3.6pH range (Optional: Adjust water profile Cl level to be 2:1 higher chloride to sulfate)

Step 2: Start heating water, once temperature reaches 170 pull 16oz into small kettle and add 2 oz of hops. Cover with tin foil and set aside. This is the hop dip step we will add back later.

Step 3: Bring water to a boil and continue to boil for 10 minutes

Step 4: Turn off heat source and add 2oz of hops (We targeting 8-12 ibu depending on your hops AA)

Step 5: Whirlpool hops for 10 minutes and then chill hop water to pitching temperature

Step 6: Move hop water into a fermenter and pitch yeast and your hop dip slurry.

Step 7: Ferment for several days allowing yeast to biotransform hops

Step 8: Crash out any solids and rack into a clean & santized keg.

Step 9: Force carbonate to 4 volumes of CO2

Step 10: Serve & enjoy!