|
Strawberry Wheat
|
American Wheat Beer
|
5.5 Gallons |
1.051 |
1.012 |
5.17 |
24.53 |
3.37 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 7/8/2016 11:30 AM |
| Notes: |
|
|
Bavarian Hefeweizen
|
Weizen/Weissbier
|
5.5 Gallons |
1.053 |
1.014 |
5.19 |
14.87 |
4.04 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: 23.72 psi |
Creation
Date: 4/24/2020 1:30 PM |
Notes: This is a multi-step mash regime.
Mix Belgian wheat, two-row malt, and dextrin malt into 15 qts. (14.2 L) water to settle mash temperature at 110 °F (43 °C) and hold for 15 min.
Raise the temperature to 148 °F (64 °C) and hold 15 min.
Raise the temperature to 155 °F (68 °C) and hold for 35 min.
Raise the temperature to 168 °F (76 °C) and sparge with enough water to collect 6 gal (23 L).
Bring to a boil and add first hops addition. Total boil is 60 min. Boil 30 min. and add 2nd hops addition.
Boil 15 min. more and add Irish moss.
Boil 5 min. more and add yeast nutrient.
Boil 10 min. more.
Cool and pitch yeast at 70 °F (21 °C).
Hold fermentation temperature between 66 and 68 °F (19 to 20 °C).
Transfer to secondary after kraeusen falls and condition for 10 to 12 days.
If bottling, prime with 3/4 cup corn sugar, bottle, and condition further at room temperature for two weeks. |
|
|
Dave’s Dark Secret
|
American Stout
|
10 Gallons |
1.071 |
1.021 |
6.52 |
37.95 |
36.34 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/13/2019 3:09 PM |
| Notes: |
|
|
Blueberry Sour
|
Straight (Unblended) Lambic
|
15 Litres |
1.065 |
1.015 |
6.64 |
7.31 |
6.79 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2018 8:27 PM |
Notes: Day before brewing prepare 1L starter from blended yeast: WLP 672 - Lactobacillus brewis, WLP 653 Brettanomyces Lambicus and T-58 SafAle.
17.04 Brew day. Mash at 67-69C, Mashout 78. Water PH before mashing 5.6, after 4.3. Sparge water PH 6.6. Filtration as usual.
Boil 60 min.10g Fuggles - 60in. Yeast Nutrient 15 min. Cool the wort down to 27 degrees before added mixed culture of yeast. Collected 14.5L with 16.6 Brix. PH - 5.1
Fermentation started after 10 hours, very active.
23.04 Ferment. finished with 1.016.
24.04 added 2100g of frozen blueberry. Pasteurized before in water 80C - 15 min. Transferred beer for SF. |
|
|
Czech Premium
|
Czech Premium Pale Lager
|
11 Gallons |
1.051 |
1.011 |
5.24 |
37.97 |
4.17 °L
|
1.1K |
3 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/21/2017 4:42 PM |
| Notes: |
|
|
Sweet Orange Wit
|
Witbier
|
21 Litres |
1.049 |
1.007 |
5.54 |
14.73 |
5.51 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2017 2:40 PM |
| Notes: |
|
|
001 Mango Tango DIPA
|
Fruit Beer
|
6 Gallons |
1.07 |
1.014 |
7.4 |
80.68 |
7.09 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 65 |
Mash Thickness: 1.33 |
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: 3/13/2017 12:58 AM |
| Notes: |
|
|
Persimmon English Ale
|
Fruit Beer
|
5.5 Gallons |
1.064 |
1.02 |
5.83 |
28.51 |
21.15 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2016 6:49 PM |
| Notes: |
|
|
Rye Pale Ale
|
American IPA
|
9.5 Gallons |
1.06 |
1.02 |
5.33 |
74.93 |
10.11 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 63 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2016 3:51 PM |
Notes: Original recipe OG target = 1.07. Efficiency problems put me down to 1.06. Low efficiency coupled with very poor attenuation results in an ABV of 5.3% instead of the expected 7.3%.
Does not appear to fit any style. gravity sample was extremely hoppy, as could be expected. Hoping it carbs up to be at least drinkable. |
|
|
NB Fixed Gear Clone
|
American Amber Ale
|
5 Gallons |
1.064 |
1.016 |
6.32 |
50.61 |
13.4 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: forced |
Priming Amount: 2.3 |
Creation
Date: 7/17/2016 2:58 PM |
| Notes: 2 pkgs wyeast 1056 |
|
|
Darkest Before Dawn BIPA
|
American IPA
|
5.5 Gallons |
1.062 |
1.015 |
6.45 |
80.73 |
34.33 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: 1.049 |
Efficiency: 79 |
Mash Thickness: 1.67 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: Table Sugar |
Priming Amount: 4 oz |
Creation
Date: 1/3/2014 7:13 PM |
| Notes: |
|
|
Chocolate Porter
|
Robust Porter
|
520 Litres |
1.071 |
1.018 |
7 |
35.17 |
35.68 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 600 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 80 |
Mash Thickness: 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: 2/26/2016 9:13 AM |
| Notes: |
|
|
Steam Beer 2016
|
California Common Beer
|
21 Litres |
1.051 |
1.017 |
4.61 |
35.38 |
13.02 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 25.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 62 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 17.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2016 3:36 AM |
| Notes: |
|
|
ROMANOV
|
Russian Imperial Stout
|
16 Litres |
1.075 |
1.014 |
8 |
84.46 |
39.82 °L
|
1.1K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 19.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 73 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: Bottle |
Priming Amount: Suger |
Creation
Date: 1/19/2016 10:22 PM |
Notes: Brew date 30.04.2016
Bottled 03-07-2016
|
|
|
Braukaiser Weissbier Hell
|
Weizen/Weissbier
|
5.5 Gallons |
1.048 |
1.016 |
4.24 |
14.61 |
5.96 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 7/20/2015 11:32 PM |
| Notes: |
|
|
Comarca
|
Bière de Garde
|
5 Litres |
15.9 |
4.2 |
6.32 |
22.12 |
29.68 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 11.5 |
Efficiency: 60 |
Mash Thickness: 4 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2015 4:03 AM |
| Notes: Intento de estilo propio. Con influencias belgas pero lúpulo más fresco |
|
|
Citrus Hefe
|
Weizen/Weissbier
|
6 Gallons |
1.052 |
1.012 |
5.17 |
12.85 |
6.13 °L
|
1.1K |
0 |
|
|
Author:
|
|
glynn
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/7/2015 12:42 PM |
| Notes: spices were steep at knockout |
|
|
1056 Comp
|
American Pale Ale
|
11 Gallons |
1.055 |
1.014 |
5.42 |
41.26 |
7.51 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
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: 4/4/2015 3:27 PM |
| Notes: |
|
|
Ír Vörös
|
Irish Red Ale
|
36 Litres |
1.052 |
1.011 |
5.35 |
22.53 |
17.84 °L
|
1.1K |
1 |
|
|
Author:
|
|
Első Oladi Sörfőzde
|
|
| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
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: 10/1/2014 9:34 PM |
| Notes: |
|
|
Vienna Half-IPA
|
American IPA
|
11 Litres |
1.04 |
1.012 |
3.67 |
61.68 |
5.31 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 40 |
Boil Gravity: 1.027 |
Efficiency: 60 |
Mash Thickness: 2.5 |
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: 7/4/2014 9:33 PM |
| Notes: |
|
|
|
|