|
Nøgne Bøg Festkyss IPA
|
American IPA
|
25 Litres |
1.084 |
1.023 |
8.04 |
95.99 |
12.19 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 34 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/21/2013 8:18 AM |
| Notes: |
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|
Tank Table-VIII Triple
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.094 |
1.022 |
9.48 |
26.58 |
16.79 °L
|
1.1K |
0 |
|
|
Author:
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|
Mark F.
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
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: 3/1/2015 1:34 PM |
| Notes: I aged this beer for about a year. I also left it in a secondary for about a month before bottling. I added a second dose of yeast 3-days prior to bottling and used DME for priming. It is most similar to a Chimay Ale. I mistakenly used amber candy sugar so my ale came out darker than the style so make sure you use clear or light candy sugar if you care about color. This was one of my best brews because I cellar aged at 55-60 for a long time. Bottling abv was about 9% whereas a year later it climbed to 9.4% (Could be my measurements but it seems to get more alcoholic with aging and the secondary yeast pitch. I boiled my wort for about 60 minutes and used a single mash method. The name Table VIII comes from Army tank gunnery tables where we had to qualify our crew and tanks to fight. This brew is in memory of my crew back in '88! Best job I ever had. |
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Russian Imperial Stout
|
Russian Imperial Stout
|
5 Gallons |
1.09 |
1.023 |
8.77 |
67.15 |
50 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.31 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/25/2015 6:28 PM |
| Notes: |
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Mango Tango Smoothie Ale
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Specialty Fruit Beer
|
4.75 Gallons |
1.087 |
1.012 |
9.84 |
11.29 |
6.48 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 5.66 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 8/15/2022 8:23 PM |
Notes: My attempt at a smoothie ale/pastry sour. Thanks to Hops and Gnarly's youtube channel and Oakshire brewing's guide to help me with this recipe.
-Mash around 150-152F
-60 min boil. Add marshmallow fluff (aka the dextrose in the fermentables) at flameout. Motueka seem like it could add to the fruity flavor. I have seen people use Cascade for this recipe. Really only 1/2 or 1 oz is plenty but I got a good deal.
-Pitch Philly Sour first. After 2-3 days, add whatever California Ale yeast you got and let it chill for probably up to 14 days total.
-Cold crash and add to keg with the puree. remember, this will dilute the overall ABV by quite a bit. 11lbs of puree = 1.2 gallons of volume. If I start at 9.77% with 4ish gallons of beer, I end at about 7.5% after adding the puree.
-Consider adding 2-3 sliced vanilla beans at day 7ish of fermentation
Notes: consider any puree from Fierce Fruit. I wanted to try peach, but it was out of stock. I think banana, guava or berry could be interesting. Also, Oakshire uses a more complex grain bill, almost like a NEIPA bill including white wheat. May consider next time, but I wanted to keep it simple like Hops and Gnarly for my first go. He also used Imperial's Voss Kveik, but at 68F which is interesting.
After first brew: My efficiency was pretty low. I think you need the alcohol content to help with overall mixture of the puree and beer. Final beer ended at 5.7%. Secondly, 4.75 gal post boil was too much. I maybe only lost .2 gal trub in the bucket so I bottled about 5 x 16 oz of just the remaining sour beer.
References:
https://web.brewfather.app/share/Tz7ms2FUgHFafB
https://newschoolbeer.com/home/2021/3/oakshire-brewing-guide-to-smoothie-sours |
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Pliny The Younger Clone
|
Double IPA
|
5.5 Gallons |
1.094 |
1.018 |
9.96 |
201.53 |
9.23 °L
|
1.1K |
0 |
|
|
Author:
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|
JoshBrews
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
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: 4/14/2016 2:13 AM |
| Notes: |
|
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StarHop!
|
Imperial IPA
|
5.5 Gallons |
1.071 |
1.016 |
7.55 |
79.68 |
5.57 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.112 |
Efficiency: 72 |
Mash Thickness: 1.6 |
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: 3/25/2018 9:00 PM |
| Notes: |
|
|
NE Style IPA
|
English IPA
|
5.5 Gallons |
1.075 |
1.019 |
7.46 |
107.57 |
4.6 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.18 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2017 2:10 PM |
Notes: - Pre-boil all water adding a crushed Campden tablet.
- Test pH of water after pre-boil. It must be tested at room temp. Clean with the electrode with distilled water before and after each use. Once it's tested, .3 will need to be subtracted since it is at room temp. The goal is to have a pH 0f 5.25 - 5.35. In order to get there, add 1/8 tsp of gypsum per gallon and 1/4 tsp of calcium chloride per gallon.
- Single sparge mash.
- Wait until temp. is down to 150 before adding whirlpool. hops.
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Heineken Silver Clone
|
German Leichtbier
|
6 Gallons |
1.039 |
1.01 |
3.89 |
22.74 |
2.95 °L
|
1.1K |
0 |
|
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|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 4.8 |
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: 6/28/2023 2:12 AM |
| Notes: |
|
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Anita American Porter
|
American Porter
|
5 Gallons |
1.055 |
1.017 |
5.06 |
48.4462 |
31.54 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 9/25/2021 1:24 AM |
| Notes: |
|
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Fearless Youth
|
Munich Dunkel
|
42 Litres |
1.049 |
1.014 |
4.54 |
20.26 |
13.09 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 79 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 67 |
Mash Thickness: 3 |
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: 10/22/2020 1:19 PM |
| Notes: |
|
|
Blonde Ale May 2020
|
No Profile Selected |
21 Litres |
1.034 |
1.008 |
3.48 |
24.22 |
6.82 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 60 |
Mash Thickness: 3 |
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: 4/30/2020 12:28 PM |
Notes: No noticeable stoma after initial dry hop so added 10 g amarillo, 10g Nelson, 30g simcoe.
Has a good nose now.
SRM is way out. Much more like 10-12 than 6. Definitely an Amber ale.
Soft mouth feel and quite Fruity, not bitter. Dial the caramalt down next time. |
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Birarzu Milk Stout
|
Sweet Stout
|
25 Litres |
1.053 |
1.018 |
4.52 |
26.95 |
30.76 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2017 12:39 PM |
| Notes: |
|
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Big Wave Golden Ale (75L)
|
Blonde Ale
|
75 Litres |
1.044 |
1.008 |
4.73 |
24.22 |
5.89 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 80 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: 4.22 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: Co2 |
Priming Amount: N/A |
Creation
Date: 6/25/2017 4:00 PM |
Notes: 3 pk. gjær (3 dunker á 25 liter vørter)
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Pilsner
|
Bohemian Pilsener
|
7.5 Gallons |
1.025 |
1.006 |
2.49 |
47.66 |
3.58 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 90 |
Boil Gravity: 1.019 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: corn sugar |
Priming Amount: 4 oz |
Creation
Date: 3/25/2017 8:57 PM |
| Notes: |
|
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Raspberry Saison 1.31.17
|
Saison
|
90 Gallons |
1.048 |
1.012 |
4.75 |
19.3 |
5.05 °L
|
1.1K |
0 |
|
|
Author:
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dave@singlespeedbrewing.com
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| Boil
Size: 110 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 78 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2017 4:41 PM |
Notes: Pitch at 68F
Ferment at 72F
Add 42 lbs raspberry puree following new puree SOPs
Add lemon zest with the puree, in mesh bags |
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California Poke
|
California Common
|
540 Litres |
1.044 |
1.009 |
4.59 |
28.38 |
5.69 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 570 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/11/2016 11:52 AM |
| Notes: |
|
|
Thundersmoke Brown
|
American Brown Ale
|
5.5 Gallons |
1.054 |
1.015 |
5.11 |
29.61 |
22.74 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 8/2/2016 4:17 PM |
| Notes: untested |
|
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DAM Good Blond Ale
|
Blonde Ale
|
5 Gallons |
1.051 |
1.015 |
4.75 |
17.96 |
5.6 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2016 12:39 AM |
| Notes: |
|
|
St. Breakfast IPA
|
Belgian Specialty Ale
|
24 Litres |
1.047 |
1.011 |
4.72 |
47.35 |
9.48 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/8/2015 9:42 PM |
| Notes: |
|
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Wagging Tail Pale Ale
|
Special/Best/Premium Bitter
|
23 Litres |
1.046 |
1.013 |
4.38 |
36.97 |
10.52 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 68 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: Corn Sugar (for bottling) |
Priming Amount: 50g |
Creation
Date: 1/22/2015 12:51 AM |
| Notes: |
|
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|
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