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Author:

Lea Gardsbryggeri

Boil Size: 60 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2016 5:35 PM

Notes: Brygga 08.11.16
Krydder kokes i humlepose siste 10min
40 g sjokoladenibs i humlepose på dag 7
FG 1020
Vol: 5,5
Gang 2

Author:

Dale H

Boil Size: 7.15 Gallons

Boil Time: 60

Boil Gravity: 1.064

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: 5/28/2023 6:50 AM

Notes:

Author:

Lybe

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2023 6:00 PM

Notes: 1. put 2~3g of sea salt in 7L water. and heat it up to 67°C(152.6℉).

2. put the caramel malt and mash it for 1hour.

3. heat it up to 78°C(172.4℉) and mash out for 10minutes.

4. exclude malt and put LME and lactose in wort.

5. boil the wort and put 1 whole garlic, 15g of ginger and hops in a strainer.

6. after boiling, exclude the strainer with subtitute.

7. chill it that can put the yeast to ferment.

8. put the dry yeast, 1 whole garlic(grilled at 190°C(374℉)), 1 korean red pepper(seed sterilized) in wort. and ferment it until its gravity pulled down to FG.

9. make red pepper extract(put in 30g of vodka for 1 week.) and put it in fermentation-finished beer.

10. put the white sugar in beer. bottle it and make the fizzy texture.

Author:

Nkauffman

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

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: 3/8/2021 2:05 PM

Notes: Ingredients:
MALTS & ADJUNCTS
11.8 lb. (5.35 kg) pale malt
1.3 lb. (590 g) dextrin malt
1 lb. (454 g) 40L crystal malt
0.8 lb. (363 g) wheat malt
0.4 lb. (181 g) 350L chocolate malt
0.5 lb. (227 g) corn sugar @ 0 min
HOPS
1.25 oz. (35 g) US Northern Brewer pellet hops, 5.1% a.a. (mash)
1.25 oz. (35 g) US Northern Brewer pellet hops, 5.1% a.a. (60 min)
0.75 oz. (21 g) US Northern Brewer pellet hops, 5.1% a.a. (15 min)
1.25 oz. (35 g) Cascade pellet hops, 5.6% a.a. (10 min)
1.75 oz. (50 g) Cascade whole hops, 5.8% a.a. (0 min, hopback)
1.75 oz. (50 g) Centennial pellet hops, 10.5% a.a. (dry hop)
YEAST
Lallemand LalBrew BRY-97 West Coast Ale Yeast, Fermentis US-05, Wyeast 1217-PC West Coast IPA, or White Labs WLP001 California Ale Yeast
WATER PROFILE
Ca 110 ppm, Mg 18 ppm, Na 17 ppm, SO4 350 ppm, Cl 50 ppm
ADDITIONAL ITEMS
1 cup (190 g) corn sugar (if priming in bottles)
Specifications:
Original Gravity: 1.074 (18°P)

Final Gravity: 1.018 (4.6°P)

ABV: 7.4%

IBU: 38

SRM: 20

Directions:
Mash the malts with the mash hops at 154°F (68°C) for 30 minutes. Raise to 170°F (77°C) and hold for 15 minutes. Sparge at 170°F (77°C) for 45 minutes. Collect 6.5 gallons (24.5 L) of wort.

Heat to boiling and boil the wort 60 minutes, adding hops at the times indicated in the recipe. Adjust original gravity post-boil with reverse osmosis water as required.

Chill the wort to approximately 68˚F (20˚C). Pitch yeast, and ferment between 60 ˚F and 68˚F (15.5–20˚C) until complete. Prime and bottle condition, or serve from keg if naturally conditioned during aging.

EXTRACT VERSION

7.5 lb. (3.4 kg) Briess Golden Light Liquid Malt Extract
12 oz. (340 g) Briess Bavarian Wheat Liquid Malt Extract
1.3 lb. (590 g) dextrin malt
1 lb. (454 g) 40L crystal malt
0.4 lb. (181 g) 350L chocolate malt
0.5 lb. (227 g) corn sugar @ 0 min

Steep the dextrin malt, crystal malt, chocolate malt, and mash hops in a grain bag at 154°F (68°C) for 30 minutes in 1.5 gallons (5.7 liters) water. Remove the grains and mash hops and fully dissolve the malt extracts in the hot wort. Adjust kettle volume to 6.5 gallons (25 liters) with reverse osmosis water. Proceed with the boil and follow the remaining recipe as above.

Author:

ESPRESSOFIEND

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.198

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/19/2017 2:38 AM

Notes:

Author:

Pomalo

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 80

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2016 2:30 PM

Notes:

Author:

Ulfrpsion

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.12

Efficiency: 90

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2014 7:24 PM

Notes: Malt Notes:
American Pale 2-Row - Bulk Maltose.
Crystal 90L - 15%, Date-Rich and Caramel Flavor
Chocolate - 5%, Bulk Color
Carafa III - 5%, Bulk Color and Aroma
Special B - 10%, Caramel Raisin and Fruit Flavor
Flaked Oats - Up to 30%, Mouthfeel of Cream
Roasted Barley - Low %, Color and Dry Stout Flavors.

Mashed Sweet Cherries - 5oz of cherry syrup. Buy 5 lbs of frozen cherries in 1 lb quantities. Toss the cherries in 1 cup of sugar per lb of cherries. Place the cherries and sugar in a sauce pot with water up to covering the cherries. On medium heat, bring to a simmer. Mash the cherries regularly as the mixture simmers. The sauce will be complete when the cherries reduce to a simple syrup. Toss in secondary at bottling, as the yeast will quickly and readily eat through the cherry syrup.

Lactose should be added in a 5 oz bag quantity. Boil water with lactose added for 15 minutes. Toss into beer after boiling at bottling so as not to rack out of beer.

Place 2 bags of shredded coconut onto a baking sheet well spread out. Bring oven to bake at 350 F. Place coconut on middle rack and let sit for 15 minutes or until they start to yellow. Turn the coconut over and let yellow again for 15 minutes. Bring the oven to a broil, and place coconut on high rack and let crisp to darker brown (~5 minutes). Flip coconut and crisp again for ~2 minutes. Place in a cheese-cloth bag, and place in beer for 3-5 days. Note: it sat initially for 4 days, but a single day more would have made it more present in the nose.

Cocoa Nibs: Add to secondary after 5 minutes of boiling in clean water. Let sit in secondary for 3-5 days. Note: nibs were left in beer for 5 days.

Author:

Brian Conn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2016 8:57 PM

Notes:

Author:

Bakke Brygg

Boil Size: 57 Litres

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2015 7:08 AM

Notes: Kjøl ned vørter til 17 grader før pitching av gjær.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

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: 1/17/2015 12:29 PM

Notes:

Author:

Tony Giampietro

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 11/27/2011 11:07 PM

Notes:

Author:

4ndy

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.028

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: 1/16/2016 9:22 AM

Notes:

Author:

Kevin Zix

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2016 2:18 PM

Notes:

Author:

4ndy

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.028

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: 1/16/2016 9:08 AM

Notes:

Author:

SeanKTM300

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/1/2015 8:57 AM

Notes: DRY MALT WHEAT IS ACTUALLY WHEAT FLOUR

Author:

johnoreilly

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.024

Efficiency: 70

Mash Thickness: 1.5

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: 3/13/2017 3:01 PM

Notes:

Author:

Shobbylobby

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: Corn Sugar

Priming Amount: 5oz

Creation Date: 6/1/2015 11:33 AM

Notes:

Author:

piss in a pint

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

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: 5/24/2021 3:36 PM

Notes:

Author:

ijpearson

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.019

Efficiency: 100

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: 10/27/2021 6:12 PM

Notes: First attempt at making Perry. Rehydrated QA23 at 96° with 5 tsp yeast nutrient.

OG came in at 1.042, so 3 cups sugar was added to bring it to 1.054.

3 weeks in primary, 4 months in secondary.

Author:

GFHomebrew

Boil Size: 23.41 Litres

Boil Time: 30

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 53.6 g

Creation Date: 7/6/2022 10:45 PM

Notes: Recipe is Andy's from www.fourpriests.co.uk

Podcast to Recipie link
https://open.spotify.com/episode/0EyUM04c2TCff3vCyezEo8?si=RtuZwPrXRiyHUFGydBPdMA&utm_source=copy-link