|
Summit IPA
|
American Light Lager
|
5.25 Gallons |
1.063 |
1.011 |
6.83 |
133.3 |
6.14 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2016 9:30 PM |
| Notes: |
|
|
Very Berry Melomel
|
Other Fruit Melomel
|
6 Gallons |
1.104 |
1.026 |
10.28 |
0 |
3.17 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: N/A |
Boil Gravity: 1.104 |
Efficiency: 70 |
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: 8/31/2021 2:01 AM |
Notes: I sourced a 60# pail from Olive Hill Company down in Fallbrook. James Frazer is the beekeeper. Contact him at 760-304-2061 or at olivehillcompany@yahoo.com. We found their booth at the Vista farmer's market.
Mashing Instructions:
Bring 2-1/2 gallons of Glendale's finest carbon-filtered tap water to a boil in a 5 gallon pot. Cut the flame. Add one WhirlFloc tablet, 1/2 tsp. of grape tannin and one vial of the Super Yeast food from John's shop. Stir in 18 lb of honey (that's 6 quarts). Stir well. Stir some more. Be careful. That's now nearly 4 gallons in a 5 gallon pot.
Extra Ingredients:
One three pound can of the red raspberry puree from John's shop.
Three 10 oz. packages of frozen mixed berries (strawberry, blueberry and blackberry) from Whole Foods.
Pour the raspberry puree and the now thawed mixed berries into the bottom of the cleaned and sanitized fermenter. Cover with 1 gallon of cold tap water. My primary fermenter for this batch is a 10 gal. white plastic food grade bucket with a lid. The lid doesn't have to fit tightly; it just has to keep insects and critters out while allowing CO2 to escape.
Yeast:
Two 5 gram packages of Red Star dried wine yeast, Cote des Blancs.
I prepared a yeast starter the day before and left 750 ml of starter solution going on my stir plate until ready to pitch on brew day.
Special Instructions / Notes:
Pour the honey/water mixture over the berries already in the fermenter. Top with enough cold tap water to reach 6 gallons. Because it was at 120F, I used an immersion chiller to get it down to about 80F. That's the limit with the temperature of the local tap water these days. Stir some more. Took a reading with my refractometer: 23.2 brix. Pitched the yeast slurry and oxygenated for 2 minutes. It was actively fermenting the next morning when I punched down the must cap and oxygenated for another minute. Fermentation is taking place in warm ambient temperature in my garage. I plan to leave it in primary for about two weeks and then rack out from under the must into a glass carboy to continue fermenting for as long as it takes, racking occasionally. Let's hope I can bring a sample to taste at next year's mead tasting event at the shop. |
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|
Bavarian Festbier With Homegrown Hops
|
Festbier
|
20.8 Litres |
1.061 |
1.015 |
6.08 |
33.29 |
7.09 °L
|
1.2K |
2 |
|
|
|
| Boil
Size: 24.24 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 14.4 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2021 7:07 PM |
Notes: This was my first all grain that I did and then I repeated it with my neighbor's hops. It came out great and he wanted me to brew him a batch, so that is when I entered this into Brewers Friend.
This is my fifth time using this basic recipe. I only changed the recipe today to update the brand of the malt that I purchased.
The recipe is for 45 minute infusion mash at 154, but I ended up doing 60 minutes as well as a mash out for 10 minutes at 170 degrees. Hops are from a friend and a 50/50 blend of Centennial (9.5% aa) and Cascade (6% aa) estimated. These are leaf hops and each jar contains about 1.7 ounces of hops. Average 7.75% aa. I am also going to do a 60 minute boil rather than 90 minute. |
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|
Kolsch Batch 3
|
Kölsch
|
102 Gallons |
1.054 |
1.011 |
5.61 |
19.99 |
3.69 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 110.09 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 85 |
Mash Thickness: 1.325 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: co2 |
Priming Amount: 13.34 psi |
Creation
Date: 3/30/2021 1:01 PM |
Notes: Description - Historically brewed to compete with the rising popularity of Pilsner in the 1800s, Kölsch style beer is defined by the Kölsch Konvention of 1986 as a "light, highly attenuated, hop-accentuated, clear, top-fermenting Vollbier (full beer)" and was served in a 200ml glass called a Stange. Today we brew PK true to form utilizing all German malts, yeast and serve it in a traditional .2L Stange. Tasting Notes: Soft, lightly sweet almost honey like malt character. Medium-low to medium Noble (floral, spicy, herbal) hop aroma with light sulfur and fruit (apple, cherry, pear) notes. Fuller yet light body with crisp dryish finish.
Notes: Kolsch - Dieter recipe with tweaks from Exhibit "A"s Goody Two Shoes per CB&B Article from 4/15/19, and Pfriem's Kolsch. Floor-malted barley added per Ex.A andTet hops added per pFriem. Crocess taken from Ex. A, 40 day crash min, 2 degrees per day from 68f to 48f then 4f8 to 38f and 38f to 32f once packaging is determined. London Lager Malt, Cologne malt & hop blend used due to low quantity of supplies.
Brewday Notes: Smooth brewday, no notable issues. Transferred at .75 ppm oxygen.
Brewed: 3/30
Mash Ph: Not taken, PH meter broken
OG: 1054 hydrometer
4/1 : Raised to 62f once active.
4/4 G: 1011, 78% attenuated, diacetyl rest (68f)
4/4: 64.Xf
4/5: 65.Xf
4/7: 66.9f AM, 68f PM
4/11: Crash to 66f
4/12: Trube dump or Transfer to brite?
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|
|
Heineken
|
International Pale Lager
|
20.8 Litres |
1.054 |
1.009 |
5.95 |
13.1 |
4.51 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 70 |
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: 2/24/2019 9:02 AM |
| Notes: |
|
|
NEIPA Azacca/Citra/Mosaic/Chinook
|
American Light Lager
|
5.5 Gallons |
1.064 |
1.016 |
6.34 |
58.92 |
5.46 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 11/11/2018 1:07 AM |
| Notes: |
|
|
Only The Best Bitters
|
Best Bitter
|
5 Gallons |
1.045 |
1.012 |
4.39 |
36.96 |
9.3 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 69 |
Mash Thickness: 1.33 |
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: 10/17/2018 9:02 PM |
| Notes: |
|
|
Passion Fruit Blonde
|
Fruit Beer
|
27 Litres |
1.084 |
1.019 |
8.52 |
22.99 |
7.06 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.108 |
Efficiency: 74 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2018 6:08 PM |
| Notes: |
|
|
Milk Stout LH
|
Sweet Stout
|
5 Gallons |
1.072 |
1.022 |
6.58 |
24.93 |
41.59 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2017 4:58 AM |
Notes: To brew the Left Hand Milk Stout clone, mash at 151°F (66°C) for 90 minutes. Boil for 90 minutes, following hop schedule. Add lactose 15 minutes before end of boil.
Ferment at 70°F (21°C), then condition in secondary at 60°F (16°C) for at least one week.
|
|
|
Ten Steeps Dry Irish (parti-gyle)
|
Irish Stout
|
5.5 Gallons |
1.036 |
1.009 |
3.55 |
30.86 |
46.17 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.027 |
Efficiency: 25 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/4/2017 4:20 PM |
| Notes: Second Runnings will produce a 1.030-1.040 Dry Irish Stout, Bitter with EKG and flavor with Fuggles, US-04. |
|
|
Old Crotchety Smoked Caramel Chocolate
|
American Barleywine
|
3 Gallons |
1.11 |
1.028 |
10.82 |
147.44 |
26.12 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
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: 3/25/2013 2:14 AM |
| Notes: |
|
|
Monster Brew
|
American Light Lager
|
19 Litres |
1.222 |
1.029 |
25.35 |
0 |
11.73 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.162 |
Efficiency: 60 |
Mash Thickness: 3 |
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: 5/27/2016 11:15 AM |
| Notes: |
|
|
Anniversary Ale
|
Blonde Ale
|
5.5 Gallons |
1.044 |
1.01 |
4.53 |
24.99 |
4.48 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2016 3:05 PM |
| Notes: |
|
|
Shanghai II
|
Weizen/Weissbier
|
11 Litres |
1.048 |
1.012 |
4.68 |
10.04 |
3.97 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 64 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2016 8:21 PM |
Notes: - Thick decoction is optional and can be skipped.
- Pitch 12.5 °C and let it rise to 17 °C. Keep it there through the entire fermentation.
- Pitch berries into fermentor after a few days and leave there for a couple of weeks.
- It might be a good idea, a few days before bottling, to rack into a new fermentor. Then leave the beer to settle for a few days before bottling. |
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|
Christmas Irish Red Ale
|
Irish Red Ale
|
12 Gallons |
1.062 |
1.018 |
5.74 |
19.24 |
16.57 °L
|
1.2K |
1 |
|
|
Author:
|
|
vanschlegel@mac.com
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/25/2015 9:46 PM |
| Notes: |
|
|
Mandingo
|
American IPA
|
14 Litres |
1.068 |
1.013 |
7.2 |
60.64 |
10.21 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 2.5 |
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: 8/22/2015 2:32 PM |
Notes: 38.25g of gypsum
12.5L Mash Liqour
7.37L Sparge Liqour |
|
|
PBRIS
|
Russian Imperial Stout
|
10 Gallons |
1.104 |
1.032 |
9.39 |
0 |
50 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2015 10:50 PM |
| Notes: |
|
|
Pilsner Saison
|
Saison
|
5.5 Gallons |
1.051 |
1.009 |
5.42 |
42.55 |
3.26 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2015 3:57 PM |
| Notes: |
|
|
Two Bucket Maple Ale
|
Specialty Beer
|
10.5 Gallons |
1.071 |
1.022 |
6.4 |
46.02 |
25.31 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2015 10:17 PM |
| Notes: |
|
|
Cab Sav Red Wine Double IPA
|
Imperial IPA
|
3.5 Gallons |
1.087 |
1.022 |
8.56 |
72.38 |
10.65 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
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: 2/2/2015 3:46 PM |
| Notes: Pitched on yeast cake & oak chips from cab sav wine batch. |
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|
|
|