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Norsk DIPA Med Norsk Malt Og Kveik
|
American IPA
|
25 Litres |
1.081 |
1.014 |
8.72 |
72.1 |
17.04 °L
|
1K |
0 |
|
|
Author:
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Norsk Malt
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|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 26 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2016 10:01 AM |
| Notes: Malt som er lagt inn er byttet med norsk malt |
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Janet's Brown Ale
|
Wood-Aged Beer
|
5.5 Gallons |
1.071 |
1.013 |
7.63 |
54.61 |
20.72 °L
|
1K |
0 |
|
|
|
| Boil
Size: 7.53 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 68 |
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: 5/18/2023 3:25 PM |
| Notes: |
|
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SUPER BRUT DOUBLE DIPA
|
Double IPA
|
20 Litres |
1.178 |
1.066 |
19.23 |
828.48 |
9.2 °L
|
1K |
1 |
|
|
|
| Boil
Size: 52 Litres |
Boil Time: 60 |
Boil Gravity: 1.076 |
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: 4/10/2021 8:03 AM |
Notes: Dissolve the hop extract in strong alcohol (everclear, grain, etc - the stronger the better) in a heat proof container. Add the slurry to the boil as indicated and use the wort to rinse out any straggling extract.
Split the Dry hop over 2 days.
WLP099 is bulked up by another brew
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Stool Tipper 2
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American Barleywine
|
3 Gallons |
1.099 |
1.017 |
10.72 |
76.07 |
12.63 °L
|
1K |
1 |
|
|
|
| Boil
Size: 4.54 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: 14.89 psi |
Creation
Date: 6/20/2020 5:21 PM |
| Notes: |
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SchuBrew Stout At The Devil 2017
|
Imperial Stout
|
6 Gallons |
1.114 |
1.027 |
11.48 |
61.41 |
37.9 °L
|
1K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.085 |
Efficiency: 60 |
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: 8/25/2017 4:53 PM |
| Notes: |
|
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Belgian Tripel
|
Belgian Tripel
|
10.5 Gallons |
1.079 |
1.011 |
8.92 |
48.94 |
6.66 °L
|
1K |
1 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/31/2017 1:31 AM |
| Notes: |
|
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Barrel Aged Black IPA
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Specialty IPA: Black IPA
|
11 Gallons |
1.096 |
1.025 |
9.35 |
84.37 |
47.77 °L
|
1K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/3/2017 5:54 AM |
| Notes: |
|
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Parambulating Octopus
|
American IPA
|
5.5 Gallons |
1.082 |
1.021 |
7.92 |
91.07 |
16 °L
|
1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2016 10:20 PM |
| Notes: |
|
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Munkefaen
|
Belgian Dark Strong Ale
|
50 Litres |
1.095 |
1.02 |
9.8 |
38.05 |
35.77 °L
|
1K |
0 |
|
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Author:
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claudearne@adriaenssens.no
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| Boil
Size: 50 Litres |
Boil Time: 90 |
Boil Gravity: 1.095 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 3/24/2016 12:56 PM |
| Notes: Vi sleit med og få til dette ølet, måtte tilsette 1,7kg DME sammen med 600gr sukker, det blei også tilsatt 2,2 kghjemmelaget kandissirup. Dette på 50L |
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Imperial Stout 2.01
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Imperial Stout
|
20.8 Litres |
1.1 |
1.024 |
9.99 |
39.46 |
43.93 °L
|
1K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 75 |
Boil Gravity: 1.071 |
Efficiency: 48 |
Mash Thickness: 2.9 |
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: 3/11/2016 7:43 PM |
| Notes: |
|
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Pliney The Elder Clone
|
American IPA
|
11 Gallons |
1.076 |
1.013 |
8.25 |
71.43 |
5.37 °L
|
1K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 74 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2016 6:00 PM |
| Notes: |
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Blackberry Melomel
|
Other Fruit Melomel
|
5 Gallons |
1.147 |
1.037 |
17.44 |
0 |
5.67 °L
|
1K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: N/A |
Boil Gravity: 1.184 |
Efficiency: N/A |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2016 6:32 AM |
Notes: I make this for the Rennaisance Faires I take part in. It is always the first keg to go dry!
The syrup is made from fresh Oregon blackberries, pureed, boiled for about 5 minutes, and then run through a sieve before canning in quart jars to store until needed. |
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RIS
|
Russian Imperial Stout
|
100 Litres |
1.096 |
1.022 |
10.65 |
74.53 |
44.34 °L
|
1K |
0 |
|
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|
| Boil
Size: 120 Litres |
Boil Time: 90 |
Boil Gravity: 1.08 |
Efficiency: 67 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/16/2015 7:03 PM |
| Notes: |
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Sensible Stout
|
Imperial Stout
|
5.5 Gallons |
1.079 |
1.018 |
8.02 |
28.18 |
43.35 °L
|
1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.145 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2015 4:47 PM |
| Notes: |
|
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Bijna Trappist
|
Belgian Dark Strong Ale
|
12 Litres |
1.103 |
1.02 |
10.83 |
28.28 |
20.3 °L
|
1K |
1 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 73 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2015 8:17 PM |
| Notes: |
|
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Fleur De Lish
|
Bière de Garde
|
25 Litres |
1.075 |
1.016 |
7.64 |
24.75 |
9.78 °L
|
1K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2015 1:51 AM |
Notes: This recipe makes a Biere de Garde that is distinctly malt forward, with a pleasant malt sweetness up front. It finishes dry with a lingering touch of malt sweetness. The finishing gravity will likely be lower than listed above; likely closer to 1.012 - .010. So the final ABV will be in the 8.0% range.
The 300 grams of dextrose is reserved for adding during active fermentation. Add once the kreusen has begun to fall. Likely around day 3 or 4. This will help to achieve the necessary finishing dryness characteristic of this style.
Ferment at 19 and slowly raise temp to 21 C until final gravity is reached. Make sure to give this beer at least 2 weeks in primary, and condition the beer at cellar temps for a minimum of three months, though longer is better as this beer continues to mature and develop for many months.
If you want a slightly more balanced beer reduce or eliminate the Caravienne malt, and up the bittering hops to achieve an IBU of 32 or so.
Quebecoise malt is a malt unique to the province of Quebec. Replace with Belgian Pale malt.
This beer won a Bronze medal in the Belgian Ale category at the 2015 Half Pints Pro Am in Winnipeg, Manitoba, Canada. A BJCP sanctioned brewing competition. |
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Quirky Pale Mild New 4/18 Ver.
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Standard/Ordinary Bitter
|
10 Gallons |
1.037 |
1.009 |
3.59 |
20.87 |
5.96 °L
|
1K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 1/30/2015 6:10 PM |
Notes: America Victory = Simpsons Aromatic Malt
UK Amber = Crisp
CaraMalt = Simpsons
1.8 gal loss to grain
Collect 2.8 gal
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Guava Lava
|
Berliner Weisse
|
4.2 Gallons |
1.04 |
1.009 |
3.99 |
5.51 |
5.91 °L
|
1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.033 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2018 5:07 PM |
| Notes: |
|
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Ahoy Minoy Bia Hoi BBL
|
International Pale Lager
|
32 Gallons |
1.035 |
1.009 |
3.46 |
20.38 |
2.22 °L
|
1K |
5 |
|
|
|
| Boil
Size: 35 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2019 6:14 PM |
| Notes: |
|
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Hop Water
|
No Profile Selected |
5 Gallons |
1 |
1 |
0 |
0 |
0.12 °L
|
1K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: N/A |
Boil Gravity: 1 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/26/2021 6:44 PM |
Notes: 4 gal distilled water at room temp
Heat 1 gal distilled water and dissolve gypsum and cal chloride
Mix all 5 gal together. Add 88% lactic acid and lemon juice and 1 tsp of Brewer's yeast. Invert keg a couple of times and add hops. Force carb.
NO MALTS USED |
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