Zax LACTOSE IPA
|
American Light Lager
|
37.9 Litres |
1.08 |
1.029 |
6.6 |
57.18 |
6.48 °L
|
902 |
0 |
|
|
Boil
Size: 49.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 2/10/2017 11:26 PM |
Notes: |
|
Dorada Pampeana
|
Blonde Ale
|
66 Litres |
1.049 |
1.012 |
4.87 |
25.26 |
3.92 °L
|
902 |
0 |
|
|
Boil
Size: 84 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 73 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2021 2:27 PM |
Notes: |
|
Vikingøl
|
Other Smoked Beer
|
25 Litres |
1.061 |
1.013 |
6.21 |
34.96 |
17.17 °L
|
902 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2021 9:48 PM |
Notes: Mesket ved 65 grader i 60 min
Utmesk 76 grader i 10 min.
Skyllevann 76 grader til preboil volum
Gjær pitched ved 25 grader. Stormgjæring ved 25 grader helt til FG. Ca 5 dager. Coldcrashet ved 3 gr i 3 dager før tapping. |
|
Spruce Tip Amber
|
American Amber Ale
|
11 Gallons |
1.063 |
1.017 |
6.08 |
35.46 |
8.97 °L
|
902 |
1 |
|
Author:
|
|
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
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: 10.94 psi |
Creation
Date: 1/11/2020 1:21 AM |
Notes: |
|
Tank 7
|
Saison
|
25 Litres |
1.075 |
1.014 |
8 |
35.52 |
6.05 °L
|
902 |
1 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 75 |
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: 8/26/2019 6:55 AM |
Notes:
|
|
J.W. Lee's Harvest Ale
|
English Barleywine
|
5.5 Gallons |
1.121 |
1.028 |
12.26 |
143.92 |
11.56 °L
|
902 |
1 |
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 210 |
Boil Gravity: 1.053 |
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: 7/29/2019 12:35 AM |
Notes: |
|
Dunkelweizen
|
Dunkles Weissbier
|
5 Litres |
1.052 |
1.012 |
5.25 |
10.75 |
14.93 °L
|
902 |
1 |
|
|
Boil
Size: 5 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Bottle condition |
Priming Amount: N/A |
Creation
Date: 3/6/2019 3:02 PM |
Notes: Pre boil gravity
Post boil gravity after dilution 10.2
Final gravity |
|
Strawberry Blonde Ale
|
Blonde Ale
|
5.5 Gallons |
1.049 |
1.01 |
5.1 |
26.84 |
4.29 °L
|
902 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: Keg |
Priming Amount: 20 psi |
Creation
Date: 2/19/2018 10:27 PM |
Notes: Used Accumash 2-6 Balanced with RO water for profile
Irish Moss @ 15 mins to end of boil
Used 1lbs of strawberries, mashed up @ 5mins til end of boil
Gelatin finings @ kegging and 1and 1/2 tbl spoons of alcohol based strawberry extract during ferm to keg transfer
Perfect hint of strawberry without taking away from the basic blonde ale taste, crisp ,clean, and clear
Great beer for the crowds during spring
|
|
West Coast Kangaroo Red Ale
|
American Amber Ale
|
33 Gallons |
1.052 |
1.01 |
5.59 |
50.4 |
12.97 °L
|
902 |
0 |
|
|
Boil
Size: 36.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 73 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2017 6:11 PM |
Notes: Inspired by Kangaroo Red Ale (Briess) and Brewing Classic Style's West Coast Blaster
Only had 6 lbs of MO; 2.5 lbs of 2-row was used. |
|
Feeble's Amber Lager
|
International Amber Lager
|
10 Gallons |
1.056 |
1.014 |
5.47 |
19.95 |
15.68 °L
|
902 |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/16/2017 3:22 PM |
Notes: |
|
Aussy II
|
Weizen/Weissbier
|
11 Litres |
1.054 |
1.012 |
5.61 |
12.42 |
3.99 °L
|
902 |
1 |
|
|
Boil
Size: 14.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2014 3:40 PM |
Notes: Pitch 12.5 °C and let it rise to 17 °C. Keep it there through the entire fermentation.
New link: http://forum.northernbrewer.com/t/german-hefeweizen-recipe/5796/8 |
|
Udolf Blond
|
Imperial IPA
|
9.5 Litres |
1.079 |
1.021 |
7.56 |
49.44 |
6.1 °L
|
902 |
1 |
|
|
Boil
Size: 12.2 Litres |
Boil Time: 70 |
Boil Gravity: 1.061 |
Efficiency: 65 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/9/2016 9:24 AM |
Notes: |
|
Kolmas Vehnä
|
American Wheat Beer
|
5 Litres |
1.049 |
1.012 |
4.75 |
47.65 |
4.61 °L
|
902 |
0 |
|
|
Boil
Size: 7.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 60 |
Mash Thickness: 3 |
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: 5/16/2016 1:58 PM |
Notes: |
|
Røde Max
|
American Amber Ale
|
25 Litres |
1.052 |
1.013 |
5.2 |
28.15 |
12.82 °L
|
902 |
0 |
|
|
Boil
Size: 29.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2016 7:16 AM |
Notes: Fermentation:
2days 18degC
12days 20degC
2 cold crash (bring temp down to 1-2degC)
Carbonation 6g/l table sugar for 14 days in room temperature (20-22degC).
Storage after carbonation (recommended): 2-3 weeks in cold environment. |
|
Belgian Pale Ale
|
Belgian Pale Ale
|
19 Litres |
12.327 |
3.179 |
4.9 |
51.44 |
6.53 °L
|
902 |
0 |
|
|
Boil
Size: 22 Litres |
Boil Time: 65 |
Boil Gravity: 10.7 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2015 6:40 AM |
Notes: |
|
90 Min Clone
|
American IPA
|
5.5 Gallons |
1.067 |
1.02 |
6.19 |
97.35 |
13.17 °L
|
902 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 9/25/2015 10:52 PM |
Notes: |
|
Springer And Son Pale Ale
|
British Golden Ale
|
35 Litres |
1.061 |
1.012 |
6.45 |
53.82 |
9.51 °L
|
902 |
0 |
|
|
Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 3.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/13/2015 6:55 AM |
Notes: |
|
Helmet Breaker
|
Imperial IPA
|
11.5 Gallons |
1.097 |
1.024 |
9.7 |
76.01 |
12.06 °L
|
902 |
0 |
|
Author:
|
|
Shane Mac
|
|
Boil
Size: 13.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.083 |
Efficiency: 68 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2015 10:52 PM |
Notes: Protein rest for approx 25min
Overshot 2nd mash temp ended at 160 for 1 hour
OG - .097
racked to secondary in 14 days. Dry hopped with 2oz Simcoe, 2 oz hood, 1oz Cascade |
|
Tank Table-VIII Triple
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.094 |
1.022 |
9.48 |
26.58 |
16.79 °L
|
902 |
0 |
|
Author:
|
|
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. |
|
Old Mutton Chops
|
English Barleywine
|
5.5 Gallons |
1.118 |
1.031 |
11.33 |
37.27 |
10.23 °L
|
902 |
1 |
|
Author:
|
|
BrewingBaar
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.093 |
Efficiency: 70 |
Mash Thickness: 2.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: corn sugar |
Priming Amount: 4oz |
Creation
Date: 12/22/2014 6:35 PM |
Notes: Use London Ale yeast to produce English ale flavors, Use White Labs Super High Gravity Yeast to finish the process in case the ESB Yeast gets stuck as alcohol rises above 11%
I suspect that fermentation will take about two weeks before it can be racked to secondary and the oak chips added.
Make a yeast culture from the bottom of the primary fermenter for your next brew.
No sparge. Add enough water to bring the pre boil volume up to 7 gallons, should be about 2.5 gallons.
Make a lighter batch of ale from the remaining grain and some more DME. |
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