|
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: |
|
|
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: |
|
|
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: |
|
|
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. |
|
|
Norther Brewer Centennial SMaSH IPA
|
American IPA
|
1 Gallons |
1.095 |
1.018 |
10.05 |
59.33 |
4.5 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/30/2017 2:50 AM |
| Notes: |
|
|
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 |
|
|
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: |
|
|
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. |
|
|
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. |
|
|
Tailgater's Fizzy Yellow Beer- Extract
|
Blonde Ale
|
5 Gallons |
1.045 |
1.012 |
4.31 |
23.43 |
4.78 °L
|
4.2K |
4 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2017 7:28 PM |
| Notes: Ferment at 65 degrees, and then the beer can be kegged (or bottled) once it drops clear in about 10 days. |
|
|
Oatmeal Stout - Cocoa Nibs
|
Oatmeal Stout
|
11 Gallons |
1.063 |
1.016 |
6.15 |
34.53 |
38.37 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 6/19/2012 1:50 AM |
Notes:
Strike with 10 gallons at 169 to hit 157. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 10 gallons at 165-170. Use a low attenuating yeast.
Oats are flaked
Pitch yeast at 58. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 64. Raise to 69 degrees after a few days to clear diacytle.
|
|
|
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 |
|
|
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: |
|
|
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 |
|
|
Timothy Taylor Landlord Clone
|
Best Bitter
|
5.5 Gallons |
1.043 |
1.011 |
4.14 |
41.32 |
11.8 °L
|
4.2K |
1 |
|
|
Author:
|
|
Tradition Brewing
|
|
| Boil
Size: 8.02 Gallons |
Boil Time: 70 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 5.75 psi |
Creation
Date: 11/11/2021 7:22 PM |
Notes: Prepare a 1 liter starter.
Consider a bit of gypsum to provide a bit of crisp, flinty finish. Gordon recommends 1 tsp of Calcium Chloride in the mash and 1/2 tsp of Gypsum in the boil. My additions are noted in 'Other'.
Pitch yeast at 67, ferment at 68. Then let temp rise to 70 toward end of fermentation to avoid diacetyl.
Carbonate to just under 2 volumes Co2. Serve closer to cellar temperature. (about 55F)
|
|
|
French Blueberry Imperial Stout
|
Imperial Stout
|
5.5 Gallons |
1.084 |
1.014 |
9.21 |
66.32 |
37.72 °L
|
4.2K |
3 |
|
|
Author:
|
|
jfbtt@hotmail.com
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2016 6:14 AM |
| Notes: |
|
|
Watermelon Ale
|
Fruit Beer
|
5.25 Gallons |
1.047 |
1.016 |
4.12 |
15.61 |
8.58 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 9/5/2014 6:55 PM |
Notes: Primary ferment for 5 days.
Scrape the pulp from watermelon rind into a blender to get about (2L) of pulp. Puree the pulp for about 30 seconds then add it to the primary fermenter (plenty of head space)
Fermentation of the fruit sugars should be complete within 1-3 days and the beer can be transferred to secondary. Let sit for one week, add Gelatin (optional) and cold crash for 3 days. Remove to warm up overnight, prime and bottle. Condition 21 days. Chill overnight...enjoy! Great beer! |
|
|
Imperial Stout Grainfather
|
Foreign Extra Stout
|
23 Litres |
1.074 |
1.02 |
7.47 |
67.91 |
39.37 °L
|
4.2K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 120 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 2.7 |
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: 1/21/2016 10:34 PM |
| Notes: |
|
|
Woosa And Poser 10 Year Celebration Lager
|
German Pilsner (Pils)
|
10.5 Gallons |
1.054 |
1.015 |
5.08 |
38.98 |
3.43 °L
|
4.2K |
0 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 6/17/2012 3:44 AM |
Notes: Over night drain off mash
Strike 170F
Fathers day brew
160f Mash, lets see how this goes
Sparge 170F |
|
|
Irish Red
|
Irish Red Ale
|
5 Gallons |
1.058 |
1.016 |
5.42 |
30.21 |
15.5 °L
|
4.2K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 3/14/2012 11:54 PM |
| Notes: When sparging use1/2 gal per LB of grain |
|
|
|
|