|
Pomegranate Wheat
|
Fruit Beer
|
6 Gallons |
1.049 |
1.01 |
5.09 |
23.65 |
4.25 °L
|
4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: Force carb |
Priming Amount: N/A |
Creation
Date: 9/21/2017 7:37 PM |
| Notes: |
|
|
Vanilla Raspberry Pastry Sour
|
Mixed-Fermentation Sour Beer
|
5.5 Gallons |
1.069 |
1.022 |
6.11 |
11 |
6.84 °L
|
4K |
0 |
|
|
|
| Boil
Size: 6.84 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: -15.63 psi |
Creation
Date: 7/12/2022 7:57 PM |
| Notes: |
|
|
Easy IPA
|
American IPA
|
5.5 Gallons |
1.054 |
1.013 |
5.3 |
62.53 |
7.95 °L
|
4K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 45 |
Boil Gravity: 1.099 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2015 12:49 AM |
| Notes: use 50% distilled water on the stove method, add steeping grains in a muslin mesh grain bag in the cold water. heat to 152 steep, let it steep 30 minutes. boil add dme and sugar stir stir stir, add hops per schedule. cool in sink with ice, add water to carboy reaching 5.5 gallons, stir, stir, stir then ferment cold around 62 for 7 days, then heat up to 68 for 2 days, condition cold at 36 for 7 while carbing, great fast IPA |
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|
Hoppy Pils 2
|
German Pilsner (Pils)
|
5 Gallons |
1.052 |
1.008 |
5.76 |
48.34 |
4.24 °L
|
4K |
6 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/29/2016 4:26 PM |
Notes: Ferment 2 weeks at no greater than 55F.
Drop to 40 for 4 weeks to lager
Dry hop w/saphir last 7-14 days
3-3-14 Racked to secondary for next 5 weeks then dry hop with 1oz Saphir on 4-7-14 for a couple weeks. Then keg. Going to Keg condition this one.
Tasted great and gravity down to 1.012 = ABV 5.2% |
|
|
Winter Warmer (Maple Strong Scotch Ale)
|
Strong Scotch Ale
|
5.81 Litres |
1.105 |
1.026 |
10.37 |
20.2 |
17.8 °L
|
4K |
0 |
|
|
Author:
|
|
Pascal Riendeau (Paco)
|
|
| Boil
Size: 9.60896 Litres |
Boil Time: 120 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 4/2/2011 12:34 PM |
Notes: Yeast slurry from Scott's switch (27/09/09) Mash @ 70°C 25/10 - Bottling, 18.93L, 104g corn sugar |
|
|
#60 Wee Heavy
|
Wee Heavy
|
27 Litres |
1.08 |
1.027 |
6.92 |
24.38 |
21.4 °L
|
4K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 13 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/26/2015 12:07 PM |
Notes: This style depends on pitching a lot of healthy yeast cells. As with hops, however, the particular strain is not hugely important. What is important is that esters, aromatic alcohols and other flavor compounds associated with yeast’s respiration and reproduction phases are subdued. This can be accomplished by choosing a yeast strain that is known to be relatively “neutral” in flavor impact. It can also be accomplished by pitching a large volume of any ale strain and fermenting at a cooler-than-usual temperature.
add yeast nutrient. Perhaps soften the water slightly by adding NaHCO3.
May also need daily agitation of fermenter.
Original gravity is 1.061 (???). Add 0.75kg of sugar, OG = 1.072 FG = 1.024.
instead of fuggles south african new hops were added 20g/55min, IBU in twenties (boiled without first gallon that was boiled separately)
cooled in the freezer to 13C, yeast pitched.
Went down to 1.010 (9.2%), very thin body. Infection with wild yeast
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|
|
American Wheat (partial Mash)
|
American Wheat or Rye Beer
|
5 Gallons |
1.055 |
1.015 |
5.26 |
24.67 |
3.94 °L
|
4K |
3 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2014 8:09 AM |
| Notes: |
|
|
Big Fella Doppelbock
|
Doppelbock
|
23 Litres |
1.046 |
1.012 |
4.42 |
67.14 |
16.48 °L
|
4K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Coopers Carbonation Drops |
Priming Amount: 5 per 750ml bottle |
Creation
Date: 7/7/2012 12:21 PM |
Notes: Yeast starter made with 1/2 cup of dark spray DME boiled in 2 pints of filter tap water.
Would have to question the calculation above, as I measured OG=1.070 and FG = 1.012 giving me an abv = 7.7%
Also giving these calculations my yeast apparrent attenuation equates to 82.8% and according to Whitelabs they measure 70-76%, contacted white labs and they say: " The fermentability of your wort along with yeast strain, fermentation temperature, oxygenation rate, etc... all help determine the attenuation of your beer. The ranges given for each strain are guidelines for what the average brewer will get for a "normal" brew. They are intended to help you choose a yeast strain that will give you the attenuation range you are looking for, but lots of other things need to be taken into account as well so it's not at all unusual to get attenuation outside the given range."
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|
|
Cerveza Lime Lager
|
International Pale Lager
|
6 Gallons |
1.06 |
1.014 |
5.97 |
18.92 |
3.43 °L
|
4K |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 93 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 55 ° F |
Priming Method: co2 |
Priming Amount: 5 oz. |
Creation
Date: 2/3/2016 1:56 PM |
Notes: 1. Mash all grains. Vorlauf
2. Sparge and rest for 10 min. Vorlauf
3. Boil Wort 90 min, hops 1, gypsum for 60 min.
4. 10 min add hops 2, whirlfloc tablet, yeast nutrient, wort chiller.
5. 10 min add hops 3 at 180 degF.
7. Cool wort to 55°F, add water to 5.5 gal if needed, aerate wort for 30 min, OG reading, and pitch yeast.
8. Ferment at 52°F till finished about 6 days.
9. Raise to 60°F over 2 days for 2-3 days.
10. Crash to 35 degF and lager for a month or two.
Mash/Sparge Water Profiile:
Distilled water treated with 5g (1-1/4 tsp) of Calcium Chloride
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|
|
Belgian Cherry Wheat
|
Witbier
|
5 Gallons |
1.062 |
1.019 |
5.72 |
31.72 |
14.7 °L
|
4K |
6 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2015 7:42 PM |
| Notes: yeast starter 1 liter water, 1 cup DME 11g yeast. |
|
|
Citra Session IPA
|
Experimental Beer
|
10 Gallons |
1.041 |
1.011 |
3.97 |
68.88 |
8.6 °L
|
4K |
1 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2017 2:18 AM |
Notes: Use Spring Water
Consider the late addition hops at 5 and 0 rather than 10 and 5 to get a more 'hop forward' taste. For this recipe, we followed the original directions for late hop additions.
Original recipe identifies 1.042 as Original Gravity and 1.012 at Final Gravity. ABV should also be at 3.8%.
OG was 1.041
Gravity at secondary ferment was 1.026. |
|
|
Great White Clone
|
Witbier
|
5.5 Gallons |
1.047 |
1.011 |
4.73 |
12.03 |
4.37 °L
|
4K |
4 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 1/20/2016 12:08 AM |
| Notes: |
|
|
Earl Grey PA
|
American Pale Ale
|
10 Litres |
1.051 |
1.01 |
5.34 |
27.42 |
7.76 °L
|
4K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 68 |
Mash Thickness: 2.5 |
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: 7/5/2015 3:54 PM |
Notes: 2 x Earl Grey Teabags at flame out. Steep while cooling and remove when pitching yeast.
10 x Earl Grey Teabags in secondary for 48 hours before bottling. |
|
|
Burning River Pale Ale Clone
|
American Pale Ale
|
5.5 Gallons |
1.071 |
1.019 |
7.23 |
98.95 |
14.26 °L
|
4K |
5 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 1/2/2016 1:13 PM |
| Notes: Boil for 75 min |
|
|
Bavarian Hefeweizen
|
Weizen/Weissbier
|
11 Gallons |
1.048 |
1.012 |
4.65 |
10.04 |
3.13 °L
|
4K |
10 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
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: 6/28/2015 1:27 PM |
| Notes: |
|
|
Deschutes Fresh Squeezed IPA
|
American IPA
|
12 Gallons |
1.068 |
1.015 |
7.04 |
68.6 |
10.73 °L
|
4K |
3 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 75 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/8/2015 3:15 AM |
| Notes: |
|
|
Citra Wheat
|
Specialty IPA: White IPA
|
5.5 Gallons |
1.07 |
1.01 |
7.94 |
75.4 |
7.52 °L
|
4K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 6/4/2016 8:53 PM |
Notes: Two Weeks Primary
Two weeks Secondary
Two weeks Keg
Added ! Oz of orange spice in secondary with first dry hop |
|
|
Lush Clone
|
American IPA
|
5.5 Gallons |
1.071 |
1.014 |
7.58 |
74.98 |
7.04 °L
|
4K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 80 |
Mash Thickness: N/A |
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: 8/27/2019 11:03 PM |
| Notes: |
|
|
Citra Sunshine IPA
|
American IPA
|
5.75 Gallons |
1.069 |
1.013 |
7.33 |
99.91 |
6.08 °L
|
4K |
7 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.45 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2015 1:56 AM |
Notes: Total Water Volume Needed = 10.50 gal
Mash Water = 5.00 gal @ 164 Deg
Mash Temp = 152 for 60 minutes
Sparge Water = 5.50 gal @ 170 Deg
Sparge Sit Time = 15 minutes
Add the following to each 5 gallons of water:
Gypsum - 2 tsp
Calcium Chloride - 1/2 tsp
Pre-Boil Volume = 7.75 Gallons
Add 5 drops Fermcap-S at boil
Add Corn Sugar with 15 minutes left on the boil
Add Whirlfloc tablets 15 minutes left in boil
Filter hops by putting a 5 gallon paint strainer bag into the primary and pouring wort through the strainer before pitching yeast
Rehydrate US-05 prior to pitching
1) Warm the dry yeast to room temperature
2) In a sanitized container, prepare 1/2 cup of sterile water at 95-105°F
3) Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps.
4) Let sit 15 minutes, then gently stir.
5) When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes.
6) Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.
7) Pitch the resultant cream into the fermentation vessel, ideally as soon as possible. |
|
|
Caroline's Scotch Ale
|
Wee Heavy
|
5 Gallons |
1.09 |
1.025 |
8.6 |
28.44 |
23.12 °L
|
4K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.07 |
Efficiency: 70 |
Mash Thickness: 1.2 |
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: 11/26/2015 8:13 PM |
Notes: Silver certificate - and just one point shy of gold - at 2017 NHBC.
Switching from 60 to 90 minute boil. |
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