|
RYE IPA
|
American IPA
|
5.5 Gallons |
17.833 |
3.15 |
8.02 |
66.11 |
5.93 °L
|
4.2K |
19 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 15.6 |
Efficiency: 79 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/26/2015 3:11 PM |
| Notes: |
|
|
Belgian Pale Ale
|
Belgian Pale Ale
|
14 Litres |
1.053 |
1.013 |
5.26 |
22.56 |
8.6 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 17 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2015 10:51 AM |
| Notes: |
|
|
Sierra Nevada Pale Ale Clone Small Batch
|
American IPA
|
2.5 Gallons |
1.055 |
1.013 |
5.54 |
42.24 |
10.33 °L
|
4.2K |
5 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 40 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 1/27/2012 2:49 PM |
| Notes: Steep the crystal 60 in water at 153 degrees for about 30 minutes, remove and add DME and bring to boil. Aroma hops added at flameout. Cool and strain to fermenter. Ferment at 68 degrees. Carbonate to 2.4 volumes CO2. |
|
|
Grapefruit IPA
|
American IPA
|
5.9 Gallons |
1.062 |
1.01 |
6.88 |
42.64 |
5.06 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: Table Sugar |
Priming Amount: 86.9 grams |
Creation
Date: 3/10/2014 6:23 AM |
| Notes: |
|
|
Simcoe SMaSH
|
American Pale Ale
|
23 Litres |
1.051 |
1.009 |
5.56 |
29.86 |
5.63 °L
|
4.2K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 73 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/8/2016 10:22 AM |
| Notes: |
|
|
A For Effort IPA
|
American IPA
|
5 Gallons |
1.073 |
1.013 |
7.9 |
86.16 |
8.19 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/5/2013 11:23 PM |
| Notes: Scored 35/50 in Reddit 2014 competition. |
|
|
Rum Porter
|
Specialty Beer
|
12 Gallons |
1.056 |
1.015 |
5.42 |
28.08 |
23.01 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 13.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Force Carbonation |
Priming Amount: N/A |
Creation
Date: 5/7/2015 6:14 AM |
Notes: JT's base recipe, modified a little by me. This is a little bigger than a standard brown porter.
Using medium toast french (I'm using american) oak wood cubes, soak 30 in gold rum and 30 in white rum for a month. (15 of each per 5 gallons)
Using Hugh Baird C50/C60 instead of American C40 and Maris Otter instead of 2-row.
In secondary (keg), add these until it tastes good (approximately 6-8 weeks).
JT mashed at 154 and used cascade hops. |
|
|
Mystic Mama Clone
|
American IPA
|
8 Gallons |
1.066 |
1.019 |
6.28 |
61.2 |
8.14 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 59 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2014 12:19 PM |
Notes: 1 1/2 tsp Irish moss to boil at 15 min.
1/4 tsp yeast nutrient at 15 min.
Pitch half on WLP 007
Pitch half on US 05 |
|
|
2 - Belgian Blond Ale 2 20lt
|
Blonde Ale
|
20 Litres |
1.048 |
1.011 |
4.89 |
19.68 |
4.96 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 16.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 71 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2016 1:31 PM |
| Notes: |
|
|
Dos Equis Lager - Wlp940
|
Standard American Lager
|
12 Gallons |
1.047 |
1.011 |
4.68 |
13.69 |
2.9 °L
|
4.2K |
2 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/17/2015 10:27 PM |
| Notes: |
|
|
Belgian Grand Cru Two
|
Belgian Specialty Ale
|
5.5 Gallons |
1.061 |
1.016 |
5.93 |
15.94 |
3.1 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.134 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 77 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/17/2013 12:52 AM |
Notes: Prepared 1000 mL Yeast starter using 750 mL of water and .5 cup of Briess Golden Light DME. Pitched 13 hours later.
OG was 1.064. FG was 1.014. |
|
|
Black Lager
|
Dark American Lager
|
5 Gallons |
1.06 |
1.015 |
5.89 |
31.19 |
17.97 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: 1.2 |
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: 12/22/2012 5:32 PM |
| Notes: Dixie Blackened Voodoo Lager. Dixie Brewing Company New Orleans, LA |
|
|
NYKIPA - Lys IPA
|
Specialty IPA: White IPA
|
70 Litres |
1.064 |
1.013 |
6.73 |
40.34 |
5.61 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 80 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 83.7 |
Mash Thickness: 4.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2016 5:43 PM |
Notes: WASH GUIDELINES
Til den størrelse brygg, bruker vi 20L kokende vann å skylle etter mesking.
FRISK BITTERHET
Begynn å smaksprøving gjerne 2 uker etter tapping over til flaske. Den sitrus smaken er mest tydelig i tidlig fasen. Den utgave av NYKIPA - Lys IPA som vant NM (Nykirkes Mesterskap) i hjemmebrygging hadde vært på flaske i et drøy 3 uker. Humle aroma forsvinner betydelig etter langtids lagring.
OVERFØRING til BORREBRYGG VARER
German - Vienna = Wiener malt W 6-9
German - Pale Ale = Pale Ale malt W 5,5-7,5 |
|
|
9 Malt Scotch
|
Strong Scotch Ale
|
6.5 Gallons |
1.102 |
1.027 |
9.73 |
27.03 |
26 °L
|
4.2K |
3 |
|
|
|
| Boil
Size: 8.75 Gallons |
Boil Time: 120 |
Boil Gravity: 1.075 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/2013 6:55 AM |
Notes: Won a gold medal at the 2011 Thirsty Classic.
http://www.thirstyhomebrew.org/filemgmt_data/files/2011%20THIRSTY%20Classic%20winners.htm
If using lager yeast, pitch 1,000B yeast cells (Brewer's Friend calculator), this is 500gm of very thick slurry.
Start Vol = 8.4 gal (68F), 8.75 gal (212F)
Finish Vol = 6.5 gal (68F), 6.77 gal (212F)
(Volume into Fermentor = 6 gal) |
|
|
Fuzzy Sweet Cheeks Apricot Ale
|
Fruit Beer
|
5.5 Gallons |
1.052 |
1.013 |
5.07 |
13.17 |
5.62 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: Corn Sugar |
Priming Amount: 1 cup |
Creation
Date: 2/23/2012 5:56 PM |
| Notes: |
|
|
Nectaron Smash
|
American Pale Ale
|
23 Litres |
1.065 |
1.01 |
7.18 |
35.08 |
5.46 °L
|
4.2K |
2 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 80 |
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: 3/2/2021 5:40 AM |
Notes: Fermented over a period of seven days under pressure at 25C and 25 PSI.
First tasting: Very well rounded aroma with mostly tropical fruits and a bit of apricot coming through. Nice body and mouth feel, very smooth. Low bittering but plenty of hop flavour. Very full tasting beer with nice malt tones offset by really distinctive tropical fruit flavours. Mango, passionfruit, pineapple, guava and some apricot in the background.
My first brew using nectaron. I brewed a smash to get a good appreciation for Nectaron's qualities, not dissapointed at all. Will definitely be using this hop in more brews.
|
|
|
Andrimne Pilsner Variant 2
|
German Pilsner (Pils)
|
21 Litres |
1.047 |
1.01 |
4.87 |
43.63 |
3.36 °L
|
4.2K |
1 |
|
|
Author:
|
|
magnus.p.hald@unn.no
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2015 7:55 PM |
Notes: 1l O2 i 1 minutt i dunken
10 grader i vel 3 uker
Deretter kaldt i en mnd.
Tvangskarboneres på fat |
|
|
Murphy's Irish Stout
|
Irish Stout
|
6 Gallons |
1.037 |
1.008 |
3.88 |
28.36 |
25.37 °L
|
4.2K |
3 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.028 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/3/2018 8:17 PM |
| Notes: |
|
|
Weihenstephaner Original +/-
|
German Pils
|
11 Gallons |
1.05 |
1.007 |
5.65 |
31.34 |
3.92 °L
|
4.2K |
2 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
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: 6/7/2019 6:14 PM |
| Notes: |
|
|
Jimmie's Graff Version 1
|
Other Specialty Cider or Perry
|
5 Gallons |
1.23 |
1.023 |
27.12 |
1.28 |
22.96 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
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: 3/17/2012 2:20 PM |
Notes: Mash grains in grain bag @ 155F for 45 minutes. 10 minutes before end of mash, add 1 gallon hot water. Sparge with remaining 2 gallons of hot water. Let grain bag drip and discard.
Bring to a boil and let boil for 90 minutes. At 75 minutes, add 0.5 oz Amarillo Hops. At 80 minutes, add yeast nutrient.
At 90 minutes, quickly chill to 80F and pour 4 gallons apple juice into racking bucket. Pour in wort and stir well. Siphon wort juice mixture into carboy. Add 1 vial English Cider Yeast and seal.
Let ferment in primary for 2 weeks, then keg or bottle. |
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|
|
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