|
New Red Ipa
|
California Common Beer
|
21 Litres |
1.052 |
1.013 |
5.12 |
56.88 |
19.15 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
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: 11/14/2015 4:54 AM |
| Notes: |
|
|
Spruce Beer
|
Clone Beer
|
10 Litres |
1.034 |
0.998 |
4.68 |
0.01 |
14.05 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 11.4 Litres |
Boil Time: 30 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: -34.5 g |
Creation
Date: 3/25/2023 6:52 PM |
Notes: Instructions
Before you begin, sanitize all of your brewing equipment.
Mix the water, brown sugar, and spruce tips in a large pot. Cut and squeeze the lemon into the pot. Bring to a boil and let it boil for 30 minutes.
Place the pot into a pan of ice water until the wort has cooled to room temperature, about 70°F (21°C).
Strain the wort into a one gallon jug, leaving 2-3 inches of head space at the top, then add the yeast. Cap the jug with a lid and give it a few shakes to combine and aerate.
Put a bit of water in the airlock to the line, then position it on the jug. Let the spruce beer ferment for at least 2-3 weeks, until the bubbles in the jug have slowed significantly but not completely.
Bottle the beer using the bottling instructions on this page. Let the bottles sit for 3-4 weeks before drinking. Serve cold! |
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|
Cream Ale
|
Cream Ale
|
5.5 Gallons |
1.052 |
1.01 |
5.51 |
19.15 |
5.08 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 6.33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
Mash Thickness: 2.2 |
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: 3/8/2023 6:18 PM |
| Notes: |
|
|
Ginger APA
|
American Pale Ale
|
18 Litres |
1.045 |
1.009 |
4.73 |
42.68 |
7.5 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 20.97 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2021 2:33 AM |
| Notes: |
|
|
Kahana Blonde Clone
|
Blonde Ale
|
5.5 Gallons |
1.046 |
1.011 |
4.65 |
21.76 |
4.35 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 1.375 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 4/3/2018 7:24 PM |
| Notes: Tasty Clone from the islands |
|
|
Czech Pils
|
Bohemian Pilsener
|
7 Gallons |
1.05 |
1.012 |
4.95 |
41.8 |
4.26 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 8.9 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: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2017 1:57 AM |
| Notes: Consider: http://www.roachbrau.com/german-pils-wlp833-vs-saflager-w3470/ |
|
|
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: |
|
|
Shannon's Session Ale
|
American Pale Ale
|
9.5 Litres |
1.048 |
1.011 |
4.88 |
31.15 |
5.41 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 4.75 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2016 6:09 AM |
Notes: Steep the crushed malts in 4.75 L of water at 70°C for 30 minutes.
Remove the grains from the wort.
Add the first hop addition at the beginning of the boil primarily as a foam inhibitor.
Add your malt extracts and Irish moss for the last 10 minutes.
Turn off your burner and remove your pot from your heat source.
Now add Cascade hops, and stir to mix in.
After about 3 to 4 minutes, begin using your wort chiller to drop the temperature of the wort to pitching temperature.
This addition is a bit tricky, but the goal is to have the large amount of hops in your beer for about 5 minutes after the beer has finished boiling, but prior to cooling below around 65°C.
This extracts a small amount of hop bitterness, and a large amount of hop flavour.
When you have cooled your beer to about 26°C, you can strain the beer into your fermenter.
Aerate your beer and pitch your yeast.
Ferment at 20-21°C to help hold the aromatics in the beer.
When fermentation is complete, rack your beer off the trub, and add the remaining “dry hop” addition of 50g of Willamette and allow the beer to absorb the dry hop flavors for about 4 days.
Then bottle or keg as you normally would. |
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|
WiP Cream Ale
|
Cream Ale
|
20 Litres |
1.05 |
1.008 |
5.47 |
20.06 |
5.19 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2016 6:53 AM |
| Notes: |
|
|
Ultimate Porter
|
Robust Porter
|
20 Litres |
1.049 |
1.011 |
4.94 |
35.51 |
26.28 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 9 Litres |
Boil Time: 60 |
Boil Gravity: 1.109 |
Efficiency: 35 |
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: 1/8/2016 8:30 AM |
| Notes: |
|
|
Anchor Ale ESB
|
Extra Special/Strong Bitter (ESB)
|
5 Gallons |
1.055 |
1.013 |
5.55 |
31.02 |
10.77 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.11 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/28/2014 11:12 PM |
| Notes: |
|
|
Hefeweizen
|
Weizen/Weissbier
|
5 Gallons |
1.054 |
1.015 |
5.11 |
9.29 |
3.97 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 7.3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2015 12:50 AM |
| Notes: |
|
|
Batch #11Raspberry Wheat Beer
|
Fruit Beer
|
27 Litres |
1.048 |
1.01 |
4.9 |
18.13 |
3.2 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 36 Litres |
Boil Time: 70 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2015 12:22 PM |
Notes: Liquid yeast Packs : 2
|
|
|
Bota AmarALE - Pale Ale
|
Belgian Pale Ale
|
100 Litres |
1.054 |
1.016 |
4.89 |
24.28 |
9.29 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 127 Litres |
Boil Time: 70 |
Boil Gravity: 1.042 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2015 12:25 PM |
| Notes: |
|
|
Munich Helles
|
Munich Helles
|
15 Litres |
1.045 |
1.007 |
4.98 |
18.81 |
4.08 °L
|
1.1K |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.028 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/6/2015 7:34 AM |
| Notes: |
|
|
Brecon Bowel Basher
|
English IPA
|
21 Litres |
1.05 |
1.013 |
4.93 |
60.76 |
10.97 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 6/4/2015 12:29 PM |
| Notes: |
|
|
Quick Ale
|
American Pale Ale
|
5.5 Gallons |
1.055 |
1.014 |
5.39 |
35.44 |
5.58 °L
|
1.1K |
2 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2015 1:23 AM |
| Notes: |
|
|
Grandfather's Bitter
|
Special/Best/Premium Bitter
|
15 Gallons |
12.593 |
3.17 |
5.05 |
34.37 |
11.04 °L
|
1.1K |
0 |
|
|
Author:
|
|
Gore Farm Brewery
|
|
| Boil
Size: 18.5 Gallons |
Boil Time: 60 |
Boil Gravity: 10.3 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 5/23/2015 12:59 PM |
| Notes: |
|
|
2015/05/04 Blowhrd Kolsch 4
|
Dunkles Bock
|
10.5 Gallons |
1.051 |
1.012 |
5.06 |
28.07 |
3.2 °L
|
1.1K |
0 |
|
|
Author:
|
|
Bassline Brewers
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/27/2015 6:15 PM |
Notes: Made the usual starter w/ 4500ml filtered water and 1# DME. Boiled 15 min and cooled. Pitched, left for 2 days or so then cold-crashed.
Mashed in a little lower than we wanted and it settled around 148 - after 15 minutes or so we recirculated and stirred - mash was kind of stuck - dealt with that - got the temp up to 151 eventually and left it for the duration.
Mashed out as best we could - still very sticky. Started sparge - first runnings were 1.087 or so. Dropped like a stone and ended at 1.010. Ran out of liquid - did not collect 13g. Gravity was 1.057 so we added a g. of water. Preboil gravity at 50. Boiled 90 minutes as that is the traditional way. Post boil at 55 so added another g. of water. Original gravity of 1.051 w/ about 11.5g. in the fermenter. Lots of activity apparent by the next morning.
This beer went to the 2015 Homebrew Festival in San Diego and apparently was very popular - people came by the booth and said they heard that Claude was pouring a good Kolsch! To me, it's a tad heavy on that Kolsch malt - I think we need to back off a little. Got a little too much of the biscuity flavor going on. Still excellent and refreshing! Still a bit too light in color too!
Also sent 3 bottles to the Oregon State fair and got some interesting comments back. They seemed to think it had some yeast issues... |
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|
Weiss Weisbier
|
Weizen/Weissbier
|
6.5 Gallons |
1.052 |
1.013 |
5.16 |
0 |
4.14 °L
|
1.1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
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: 1/26/2015 6:51 PM |
| Notes: |
|
|
|
|