|
Smoked Helles
|
Munich Helles
|
340 Gallons |
1.047 |
1.011 |
4.79 |
19.32 |
3.84 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 342 Gallons |
Boil Time: 75 |
Boil Gravity: 1.047 |
Efficiency: 76 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/20/2019 10:26 PM |
| Notes: |
|
|
Christmas Ale
|
Holiday/Winter Special Spiced Beer
|
4.5 Gallons |
1.074 |
1.018 |
7.41 |
27.38 |
15.32 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 5.94 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/31/2023 10:57 PM |
| Notes: |
|
|
Viking Ale
|
Experimental Beer
|
5.5 Gallons |
1.051 |
1.01 |
5.41 |
0 |
4.51 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/5/2022 2:45 PM |
Notes: 1oz Heather tips at 60 mins
1oz Heather tips at 15 mins |
|
|
Harvey's Sussex Best Bitter
|
No Profile Selected |
23 Litres |
1.04 |
1.011 |
3.81 |
28.99 |
5.44 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 27.23 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 65 |
Mash Thickness: 5.22 |
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: 9/13/2022 2:13 PM |
Notes: Jamil Zainasheff raves about this beer which is Matt's fave too.
Dave Line p93 but he puts all 90ghops in at start of boil giving IBU of over 40.
Hence Ive moved over half the hops to flame out
see
https://www.youtube.com/watch?v=8Lq7ajkQyWY
From the Malt Miller kit (£17 plus £6 carriage without yeast);
-This recipe Does Not Include Yeast-
Sussex Best is the most famous beer of this old English brewery, a superbly balanced bitter with prominent hop character. The brew evolved over decades, satisfying the expectations of the people of Sussex and its adjoining counties. Finest Maris Otter malted barley is supplemented with a dash of Crystal malt for balance. Their hops are a blend of four different local whole varieties, to give a distinctive traditional hoppy finish.
Ingredients
Crisp Extra Pale Maris Otter
Crisp Dark Crystal Malt
Crisp Flaked Maize
Total grain bill without husks 3976g
Oat Husks (500 grams)
Progress T90 Pellets (26 grams)
Bramling Cross Pellets (26 grams)
Fuggles Pellets (15 grams)
East Kent Goldings ( GOLDINGS ) Pellets (15 grams)
Method
Beer Style (main): British Ales
Beer Style (sub): Special Bitter or Best Bitter
Batch Size: 23
Original Gravity: 1.040
Final Gravity: 1.008
ABV %: 4.0
IBU: 35
THE MASH
Temperature °C: 68
Length (mins): 60
Out temp °C: 77
Out time (mins): 10
THE BOIL
Boil time (mins): 90
Additions and timing:
26 g, Progress, ≈6.3% AA, 60 minutes
26 g, Bramling Cross, ≈6.5% AA, 30 minutes
15 g, Fuggles, ≈5% AA, at flame-out, steep until cooled
15 g, Goldings, ≈5% AA, at flame-out, steep until cooled
But Harveys website says;
Finest Maris Otter malted barley is supplemented with a dash of Crystal malt for balance. Our hops are a blend of four different local varieties, to give a distinctive hoppy finish.The malt miller version looks closer to this ..do this as a separate recipe on brewers friend Millers Sussex Best...
The yeast..
the Malt Miller recipe is for highish attenuation yeast (havnt calculated it exactly) UK based Brewlabs do a yeast slope of Harveys!!!
Ive put in low attenuation yeast Windsor
(doing different mash temps doesn't seem to affect efficiency/ABV in the software??
? plan to mash low at 65 if using a low attenuating yeast in contrast to Malt Miller recipe which mashes at 68.
(Another tack would be to mash high and use verdant)
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|
Jezero (West Coast IPA)
|
American IPA
|
5.5 Gallons |
1.063 |
1.012 |
6.76 |
67.11 |
5.51 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2021 1:28 AM |
| Notes: |
|
|
Here’s Johnny Hopped Cider
|
New England Cider
|
5.25 Gallons |
1.05 |
1.005 |
5.87 |
0 |
6.51 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 9/15/2021 8:14 PM |
Notes: 7 jugs of 3quarts each. 5.25 gallons
Filled fermenter and added a whole pack of yeast nutrient.
Heating to 82 |
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|
DIY Bohemian Pilsner V2
|
Bohemian Pilsener
|
5.7 Gallons |
1.062 |
1.016 |
6.03 |
38.83 |
4.01 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 6.9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: 10.23 psi |
Creation
Date: 8/24/2021 2:36 AM |
Notes: Silver Medal at the All American Homebrew Competition, 4/2/2022
xxxxxxxxxxxxxxxxxxxxx
*** 8% (6 gravity pts) extract boost due to decoction?***
Single decoction:
Dough in for protein rest x 10 min, then ramp up to 152.
After 30 min at 152, pull 1/3 thick mash (8-10 qt?), heat to boil x 30 min while stirring, then add back to mash kettle. Reset to 170F for mash out x 10 min
FWH while draining basket
*** cold sparge 0.3 gal to hit preboil volume ***
Remove boil hop bags at flame out.
Wait 10 min, then add flame out hops in a bag, steep x 20 min then rapidly chill to 60-65F.
Drain wort into FV and then attach to FTC - chill to 48F (HEPA filter in blow off stopper)
Pitch at 48F and allow to free rise to 50F. Ferment at 50F x 7 days, then raise to 55F x 3 days, then raise to 60F x 2 days. Check gravity on day 13 & and 15, and if stable, cold crash and package as per usual. |
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|
Centennial Pale Ale
|
single hop |
25 Litres |
1.052 |
1.013 |
5.17 |
33.31 |
5.32 °L
|
1.2K |
1 |
|
|
Author:
|
|
Jan Gunnar
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 26 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/12/2020 8:48 AM |
| Notes: |
|
|
Citra SMASH Pale Ale
|
American IPA
|
5.5 Gallons |
1.064 |
1.014 |
6.6 |
45.19 |
6.17 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.118 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2019 6:57 PM |
| Notes: |
|
|
Belgium Tripel
|
Belgian Blond Ale
|
5 Gallons |
1.071 |
1.016 |
7.28 |
15.91 |
7.13 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/12/2019 5:18 PM |
Notes: BD 10-27-19
OG: FG:
DBL mill base grains
grid coriander fine this time 2-3T |
|
|
002. Hop On Your Bike
|
American IPA
|
4.5 Gallons |
1.065 |
1.018 |
6.19 |
66.21 |
9.75 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 2.77 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2014 12:56 AM |
Notes: Added Irish Moss at 15m.
Thermometer broke during wort chilling. Yeast wasn't hydrated and pitched 2.5 hours after boil. Didnt know exact temperature - probably 19-22 C.
Active fermentation 12-24 hours after pitching!
Dry hop 2.5 oz. of Cascade whole leaf hops for 8 days.
3/4 cup of corn sugar with 2 cups boiling water. Bottled on March 10, 2014. I guess the whole hope leafs absorbed a lot of the beer because I only had enough for 30 bottles, not the 40-46 I had planned for. Might not dry hop again if the aroma isn't worth it. Will find out during tasting. :)
First taste on March 23: tastes amazing, blew my expectations away! Surprisingly similar to Muskoka Mad Tom. They have the same specs though. The dry hopping of cascade really came through on the nose. Very fruity and citrusy nose. A very sweet and malty taste. Good carbonation. Maybe I am biased...
Side-by-side comparison with Mad Tom: Colour: MT is a lot lighter and clearer. Mine is relatively hazy. Head retention and size is pretty similar for both. Smell: MT has a more pungent hoppy nose. Mine is slightly more fruity. Taste: MT definitely has more punch to it - sharp hop taste. Mine is sweeter and laid-back. MT had distinct citrus notes. Grapefruit. Mine tastes more of darker fruits. Mouthfeel: MT is crisp with greater carbonation. Mine is smooth with delicate/light carbonation. Overall, it's hard to pick a winner in my biased opinion. I think MT nudges mine slightly. Think of slight changes to the recipe next time. Maybe not so dark colour with greater fruit emphasis on the nose and in the mouth.
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|
The Witty Court Jester Belgian Witbier V 1.0
|
Witbier
|
5.25 Gallons |
1.061 |
1.014 |
6.09 |
10.81 |
5.18 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 83 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: Bottle Corn Sugar |
Priming Amount: 178 |
Creation
Date: 2/25/2018 5:22 PM |
Notes: • Yeast was older 11/16/2017 - over 3 months old - got a discount
• Did a 1L yeast start with DME
• Did up a second 750ml DME addition
• Used the whole yeast starter
• Put the orange in the primary |
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Irish Red
|
Irish Red Ale
|
5.5 Gallons |
1.057 |
1.01 |
6.11 |
33.11 |
19.82 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/20/2017 3:44 PM |
| Notes: used 1 pkg US-05 and slurry from WLP830 |
|
|
24 - Russian River Row 2 Hill 56 - All Simcoe- 31-10-15
|
American IPA
|
22 Litres |
1.048 |
1.011 |
4.77 |
50.93 |
6.01 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 80 |
Boil Gravity: 1.039 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/6/2015 4:36 AM |
| Notes: |
|
|
Kjeller 5 Scottish Export
|
Scottish Export 80/-
|
20 Litres |
1.051 |
1.014 |
4.87 |
26.42 |
16.98 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5 g sukker/l |
Creation
Date: 9/21/2015 10:28 AM |
Notes: Pitch gjær på 18 grader.
Gjæring på 19 grader til stormgjæring roer seg, 20-21 grader resten av gjæringsperioden. 14 dager totalt. |
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|
Second Amendment Stout
|
American Stout
|
1.1 Gallons |
1.074 |
1.023 |
6.74 |
41.95 |
34.42 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 2.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: Sucrose |
Priming Amount: 16g |
Creation
Date: 9/7/2015 6:53 PM |
| Notes: |
|
|
Cerveza De Malto Seca
|
Dry Stout
|
22 Litres |
1.044 |
1.011 |
4.29 |
38.44 |
34.37 °L
|
1.2K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/12/2015 8:49 AM |
| Notes: |
|
|
Scream Ale
|
Cream Ale
|
25 Litres |
1.044 |
1.01 |
4.48 |
16.78 |
5.86 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 59 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2015 12:44 PM |
| Notes: |
|
|
Cushlomachree Stout
|
American Stout
|
1 Gallons |
1.048 |
1.014 |
4.55 |
16.63 |
22.49 °L
|
1.2K |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 35 |
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: 4/18/2015 9:14 PM |
| Notes: |
|
|
Opa Julius Saarland Pils
|
German Pilsner (Pils)
|
5.5 Gallons |
1.05 |
1.013 |
4.76 |
32.06 |
3.95 °L
|
1.2K |
0 |
|
|
Author:
|
|
Mark F.
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 54 ° F |
Priming Method: DME |
Priming Amount: 1 and 1/4 cup |
Creation
Date: 2/22/2015 6:21 PM |
| Notes: Primary fermentation about 7 days at 50-55F. secondary with Dry Hops for 7 days at 45-48F. Remove dry hop (bag) and lager for another 21-28 days at 38-45F until golden-clear. Bottle with 1/3 cup of extra light DME boiled for 10. Store cellar temp 50-55F for 3 weeks. Peak taste from 5-10 weeks. Can keep for 6 months in dark cool area. |
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