|
Orange Rye Pale Ale V1.4
|
American Pale Ale
|
6 Gallons |
1.048 |
1.009 |
5.15 |
34.39 |
10.83 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/7/2016 7:44 PM |
| Notes: |
|
|
Original Orange IPA (AKA: Oh-Oh-yeah!)
|
American IPA
|
40 Litres |
1.065 |
1.013 |
6.88 |
54.39 |
7.47 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/13/2021 10:15 AM |
| Notes: |
|
|
(Idea) Coffee Oatmeal Stout
|
American Stout
|
3 Gallons |
1.068 |
1.018 |
6.56 |
33.96 |
37.72 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 4.81 Gallons |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: co2 |
Priming Amount: 13.86 psi |
Creation
Date: 8/3/2021 7:32 PM |
| Notes: |
|
|
Classic Best Bitter
|
Special/Best/Premium Bitter
|
5.6 Gallons |
1.049 |
1.014 |
4.67 |
31.51 |
11.29 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: 5.14 psi |
Creation
Date: 3/14/2021 8:19 AM |
Notes: Recipe inspired by Jamil Zainasheff "I'm Not Bitter, I'm Thirsty" in Brewing Classic Styles page 119-120, with slight modifications for my system, efficiency, etc.
Full volume, no sparge
------------------
2021 Indiana Brewers Cup - 2nd Place, Category 08: Pale British Beer
https://www.indianastatefair.com/p/state-fair/competitions--contests/indiana-brewers-cup-competition
https://cdn.saffire.com/files.ashx?t=fg&rid=IndianaStateFair&f=HBResults_Final(1).pdf |
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16C - Tropical Stout
|
Tropical Stout
|
24 Litres |
17.249 |
2.735 |
7.9 |
43.59 |
37.51 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 16 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/9/2019 4:56 PM |
| Notes: |
|
|
Special B Rye Dubbel
|
Belgian Dubbel
|
3.4 Gallons |
1.058 |
1.013 |
5.91 |
24.84 |
14.61 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 82 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2017 2:40 PM |
| Notes: |
|
|
Salty's Vanilla Chip
|
Sweet Stout
|
5.5 Gallons |
1.06 |
1.018 |
5.39 |
26.86 |
30.01 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: priming sugar |
Priming Amount: N/A |
Creation
Date: 4/19/2017 9:50 PM |
Notes: Added Oak Chips into boil to sterilize. Will let sit in fermentation for 2 weeks. Taste test after 1 week.
Wow! Probably the best Stout we've made. |
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|
Tsjekkisk Pils
|
Czech Pale Lager
|
32 Litres |
1.041 |
1.006 |
4.54 |
21.86 |
3.53 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 39 Litres |
Boil Time: 75 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/25/2017 9:48 AM |
| Notes: |
|
|
Little Red Riding Ale
|
Irish Red Ale
|
5 Gallons |
1.06 |
1.01 |
6.51 |
27.67 |
13.84 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/21/2016 8:27 PM |
| Notes: |
|
|
Helles Frozen Over
|
Munich Helles
|
1 Gallons |
1.048 |
1.009 |
5.2 |
29.61 |
2.64 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 15 |
Boil Gravity: 1.048 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2016 4:44 PM |
Notes: theyre saying to do a large starter for my american pils i have planned. like a gallon starter. with all that wort to drain off, might as well hop that shit and bottle it up....amirite?
using amarillo and ekg instead of opening a new saaz pack.
what temp to ferment at? care most about yeast propagation but also want it to be drinkable....i have 11 days so if i ferment lower it might be done in time. but also where would i do this, is the garage appropriate temperature? |
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Session Porter
|
Brown Porter
|
5.5 Gallons |
1.043 |
1.012 |
4.08 |
26.16 |
25.76 °L
|
1.1K |
0 |
|
|
Author:
|
|
mboman
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/9/2014 2:41 PM |
| Notes: |
|
|
Blanc
|
Witbier
|
100 Litres |
1.049 |
1.011 |
5 |
18.44 |
3.25 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 110 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: Sukker |
Priming Amount: 8 |
Creation
Date: 9/14/2016 11:43 AM |
Notes: Velger å bruke 1.7kg aprikos per 30liter gjærkar (25liter vørter).
Rekner med at det forsvinner 0.7L/kg malt etter mesking.
Meskevolum: 124L
Kokevolum: 110L
For 1000g aprikospurre beregnes følgende:
500 gr tørkede aprikoser
5 dl vann
La væske og aprikoser småkoke i 15 minutter. Sil av noe av væsken. Ha det så i en blender og begynn å purere aprikosene. Tilsett mer væske til konsistensenen er som ønsket. Denne kan fryses i små porsjoner |
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|
Ozark Alt
|
Altbier
|
5.25 Gallons |
1.052 |
1.012 |
5.31 |
43.8 |
14.06 °L
|
1.1K |
0 |
|
|
Author:
|
|
Tar and Feather'em
|
|
| Boil
Size: 5.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/6/2016 8:47 PM |
Notes: 9/6/16 - Mashed for 90 between 155 - 150. Will boil for 75 mins. Added nutrient and wirfloc, chilled to 68 aeroated and pitched. OG.050 going into chamber for 63-62
9/12 - FG .016 for 4.46% not bad close to what Ozark said it should be. Into 2nd for cold storage for a few. Very yeast heavy must settle out. |
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|
Choc Amber Oat V1.3
|
American Amber Ale
|
6 Gallons |
1.062 |
1.011 |
6.62 |
30.94 |
12.47 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.57 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/16/2016 6:47 PM |
| Notes: Oats at 5 min to mashout |
|
|
16.03.17 Showhow 水果啤酒
|
Fruit Beer
|
18 Litres |
1.061 |
1.011 |
6.53 |
16.13 |
4.79 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/17/2016 2:02 PM |
| Notes: |
|
|
Saison De Noel
|
Saison
|
5.5 Gallons |
1.062 |
1.012 |
6.46 |
29.46 |
31.75 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.113 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2015 12:06 AM |
| Notes: |
|
|
#fico Dunkelweisse1 Erste
|
Dunkelweizen
|
3.7 Litres |
1.059 |
1.014 |
5.88 |
82.22 |
21.11 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 5.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 25 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2015 2:41 PM |
| Notes: |
|
|
Hearts Squared
|
American IPA
|
5.5 Gallons |
1.074 |
1.023 |
6.71 |
50.43 |
9.24 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2015 9:06 PM |
| Notes: |
|
|
Electric Pale Ale
|
American Pale Ale
|
3.5 Gallons |
1.057 |
1.011 |
6.01 |
37.26 |
6.17 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 5.14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2015 10:50 AM |
| Notes: |
|
|
Cheeky Darky Black Lager
|
Schwarzbier
|
21 Litres |
1.052 |
1.008 |
5.77 |
28.56 |
23.08 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 10 ° C |
Priming Method: keg |
Priming Amount: 2.0 to 2.5 |
Creation
Date: 8/30/2014 8:22 AM |
Notes: Use 2 packets of yeast. Rehydrate if you wish. Have done both and didnt get any difference. If you have carafa special 2 then use that instaed of dark choc. I ran out so when with dark choc. Primary 7 to 10 days then rack 7 days then lager 2deg celcius for 7 days. Carb up and enjoy.
Boil for 90 mins this will reduce DMS in the beer. |
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