Rye IPA
|
Specialty IPA: Rye IPA
|
3 Gallons |
1.086 |
1.02 |
8.63 |
65.76 |
8.67 °L
|
867 |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2017 2:58 PM |
Notes: |
|
3 Gallon Double IPA
|
American IPA
|
3 Gallons |
1.083 |
1.014 |
9.07 |
65.97 |
7.08 °L
|
867 |
0 |
|
Author:
|
|
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/25/2021 1:18 PM |
Notes: |
|
Jack's Black
|
American IPA
|
5 Gallons |
1.063 |
1.012 |
6.67 |
114.23 |
49.39 °L
|
867 |
1 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 8/17/2021 8:17 PM |
Notes: 30 minute steep - descending temperature.
Outside brew.
Dry hop on day 10. |
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Zombie Frost IPA
|
No Profile Selected |
5.5 Gallons |
1.061 |
1.018 |
5.61 |
35.88 |
7.24 °L
|
867 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/6/2019 12:10 AM |
Notes: |
|
Berliner Weisse
|
Berliner Weisse
|
5 Gallons |
1.034 |
1.008 |
3.32 |
4.35 |
2.33 °L
|
867 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: Priming Sugar |
Priming Amount: 3.75-4.25oz |
Creation
Date: 11/30/2018 11:43 PM |
Notes: A centuries old German sour beer, rose to popularity in the 16th to 19th century, and declined to its near death in the 20th century. Recently revived by American craft brewers, this style has seen commercial success from many famous commercial breweries. For this recipe, we'll be using a special souring technique called the kettle souring technique; which does not require dedicated fermenting equipment.
BREWING PROCESS
1. Bring 2.5 to 3 Gallons of filter water to 160F in your kettle. Add steeping grains to muslin sock, steep grains for 30 min. Once 30 min has elapsed, remove grain bag and discard.
2. Remove kettle from heat. Stir in both liquid and dry malt extract, being sure to continuously stir to prevent scorching. Return kettle to heat.
3. Bring to boil. Boil for 15 minutes. IMPORTANT: do not add hops, and do not count this is part of the boil. This is the part where this recipe differs from typical extract brews. This step is to sanitize your wort and prepare it for kettle souring.
4. Shut off heat. Remove kettle, add filtered or mineral water until wort volume is 4 gallons. Cool wort to 100F.
5. Leave wort in kettle. Pitch Lactobacillus culture into wort. Can also use GoodBelly Probiotic shots, found at most grocery stores.
IMPORTANT: Assure none of your equipment, hydrometers, etc besides kettle comes in contact with the wort. Once inoculated with Lactobacillus Bacteria, equipment that touches the wort becomes "infected", and can lead to infections in other brews. The kettle will be heat sanitized during the following boil, and therefore is safe.
6. Place lid on kettle and wrap with plastic wrap to make as airtight as possible. Allow to sit for 48 hours at 100F, or 4 days at 70F.
7. Retrieve kettle. Remove wrapping and bring to rolling boil. Once boiling, it is safe to use equipment with wort again. Boil for 60 with proper hop additions. Add irish moss at 15 minutes remaining. Cool to 80F, add to sanitized fermenter, and pitch yeast.
8. Allow to ferment for two to three weeks at room temperature (62 to 72F). Once done fermenting, boil 4 oz of provided bottling sugar to 1.75 cups of water. Boil on stove for 5 minutes, allow to cool to room temperature. Add sugar water mixture to beer and stir gently, or to bottom of bottling bucket and rack beer into bucket.
9. Bottle beer and cap. Allow to sit for 2 to 3 weeks at room temperature in dark, until bottles are sufficiently carbonated.
Congrats! You've brewed a sour beer!
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|
Simcoe, Centennial, Nelson IPA
|
American IPA
|
21 Litres |
1.065 |
1.012 |
7.03 |
56.94 |
7.36 °L
|
867 |
0 |
|
|
Boil
Size: 36 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/29/2018 10:17 PM |
Notes: |
|
Lawnmower Saison
|
Saison
|
6 Gallons |
1.06 |
1.014 |
6.02 |
23.08 |
5.08 °L
|
867 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
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: 7/19/2018 2:11 AM |
Notes: OYL029 OMEGA YEAST BELGIAN WHEAT used
Grains:
Rahr White Wheat
Dinglemans Cara 20 Malt
Rahr Unmalted Wheat
Rahr Premium Pilsner Malt
|
|
SchuBrew Tripel
|
Belgian Tripel
|
2 Gallons |
19.409 |
4.081 |
8.44 |
37.33 |
7.39 °L
|
867 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 13.2 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2018 6:19 PM |
Notes: |
|
Raspberry Wheat
|
Weissbier
|
13 Litres |
1.041 |
1.01 |
4.02 |
12.21 |
2.54 °L
|
867 |
0 |
|
|
Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/28/2017 10:36 AM |
Notes: |
|
Kjeller 5 Pepperkakehus - Juleøl
|
Foreign Extra Stout
|
25 Litres |
1.074 |
1.018 |
7.34 |
38.3 |
30.3 °L
|
867 |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/25/2017 2:10 PM |
Notes: |
|
Rye Pilsner + Sorachi Ace
|
Classic American Pilsner
|
5.5 Gallons |
1.056 |
1.011 |
5.85 |
20.85 |
3.56 °L
|
867 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 75 |
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: 6/1/2015 8:43 PM |
Notes: |
|
Dry Stout
|
Irish Stout
|
5.5 Gallons |
1.051 |
1.009 |
5.62 |
44.13 |
33.16 °L
|
867 |
0 |
|
Author:
|
|
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
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: 1/10/2017 4:41 PM |
Notes: CRUSH ROASTED BARLEY AND CHOCOLATE SEPERATELY IN FOOD PROCESSOR TO DUST |
|
Grisette
|
Witbier
|
1100 Litres |
1.04 |
1.005 |
4.52 |
12.86 |
2.9 °L
|
867 |
0 |
|
|
Boil
Size: 1150 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2016 12:29 PM |
Notes: |
|
Boring Brown Beer
|
Best Bitter
|
23 Litres |
1.045 |
1.01 |
4.68 |
37.98 |
8.55 °L
|
867 |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2016 9:06 PM |
Notes: Mash water vol: 30lt
|
|
SUB IPA (Nøgne Ø IPA)
|
American IPA
|
23 Litres |
1.061 |
1.014 |
6.2 |
60.51 |
9.19 °L
|
867 |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: forced |
Priming Amount: N/A |
Creation
Date: 8/16/2016 6:42 AM |
Notes: |
|
Scottish Light 60/-
|
Scottish Light
|
7.5 Gallons |
1.033 |
1.01 |
3.12 |
15.47 |
17.55 °L
|
867 |
0 |
|
|
Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/27/2016 3:42 PM |
Notes: |
|
Fuck Your Latte V1.1
|
Irish Red Ale
|
5.5 Gallons |
1.058 |
1.011 |
6.13 |
21.72 |
19.19 °L
|
867 |
0 |
|
|
Boil
Size: 7.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/19/2016 3:21 PM |
Notes: |
|
FAB V1.1
|
Fruit Beer
|
5.5 Gallons |
1.047 |
1.009 |
4.98 |
22.41 |
18.11 °L
|
867 |
0 |
|
|
Boil
Size: 7.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: kegging |
Priming Amount: 15psi |
Creation
Date: 6/16/2016 10:19 PM |
Notes: |
|
Citra Pale Ale
|
American Light Lager
|
1.5 Gallons |
1.055 |
1.013 |
5.47 |
52.96 |
7.68 °L
|
867 |
0 |
|
|
Boil
Size: 1.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2015 6:13 AM |
Notes: |
|
2.75 Gal FS-Clone
|
American IPA
|
2.75 Gallons |
1.067 |
1.011 |
7.34 |
69.9 |
10.27 °L
|
867 |
1 |
|
|
Boil
Size: 4.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/26/2015 10:40 PM |
Notes: 1 packs of US-05 |
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