|
Azacca IPA
|
American IPA
|
3 Gallons |
1.059 |
1.012 |
6.14 |
58.45 |
10.39 °L
|
995 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/21/2017 5:48 PM |
| Notes: |
|
|
Meggyes Saison
|
Saison
|
50 Litres |
1.048 |
1.004 |
5.83 |
28.98 |
7.83 °L
|
995 |
1 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 78 |
Mash Thickness: 3.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: sucrose |
Priming Amount: 278.2 g |
Creation
Date: 4/18/2023 4:33 PM |
Notes: Mehet bele 8 kg fagyasztott magozott meggy erjedés végén. Campden tablettával a meggy előtte vadélesztő mentesítve. A meggyezés után másfél héttel palackozva.
(Kb +0,6 % alkohol a meggytől)
Mehet több meggy is. |
|
|
Festbier
|
Festbier
|
12 Gallons |
1.057 |
1.01 |
6.14 |
20.89 |
6.92 °L
|
995 |
3 |
|
|
|
| Boil
Size: 12.64 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 54 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 7/23/2022 1:11 PM |
| Notes: |
|
|
Sweet 'Stache IPL
|
American IPA
|
5.5 Gallons |
1.052 |
1.008 |
5.88 |
74.66 |
3.77 °L
|
995 |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 74 |
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: 4/21/2021 8:08 PM |
| Notes: |
|
|
Jesstation Stout 2022
|
No Profile Selected |
8.5 Gallons |
1.061 |
1.014 |
6.14 |
36.36 |
48.15 °L
|
995 |
0 |
|
|
|
| Boil
Size: 11 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: N/A |
Priming Method: co2 |
Priming Amount: 4.8 lb |
Creation
Date: 5/10/2019 3:51 PM |
| Notes: |
|
|
Citra BIAB 2
|
American IPA
|
10.5 Litres |
1.059 |
1.012 |
6.25 |
42.01 |
8.22 °L
|
995 |
0 |
|
|
|
| Boil
Size: 13.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
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: 6.05 |
Creation
Date: 4/30/2019 1:59 PM |
Notes: 1. Heat 6 litres of water to 75C in induction pot. Turn off heat and add BIAB bag, with the seam on the inside.
2. Pour in HALF the pale malt / crystal malt while stirring - get rid of lumps. Add remaining half and stir for 5 mins.
3. Check temp is 65-70C - adjust if necessary with cold or boiling water.
4. Wrap a thick towel round the pot and leave alone for one hour. Check temp is between 65-70c after half an hour. Stir.
5. Lift out grain bag and put into an FV, leaving the bag to drain for a minute or 2 into induction stock pot first. Squeeze bag.
6. Use another 6 litres of water (less than 80C) and pour it over the grain bag. Leave 10 mins, stir, and strain the liquid to the induction stock pot. Should have about 12 litres, which will reduce when boiled for an hour.
7. Dispose of grains, add all wort to pan and bring to boil.
8. Add 15 grams of citra hops when boiling point is reached. Boil for 60 mins total.
9. After 55 mins boil add 10 grams of citra. Boil for 5 mins. Flameout.
10. Add 15 grams of citra when wort reaches 80c.
11. Cool the wort in sink, with lid on, add to sterilised FV via sterilised sieve to catch hops, and top up the level to 10 litres if necessary. Pitch 1/2 packet yeast at around 18 - 20C. Leave to ferment for 2 weeks at 19-20c.
12. Dry hop with further 10g of citra for 5 days before bottling.
13. Prime with 65G of sugar in a priming solution. Bottle.
|
|
|
Ruby's Dark Raspberry Sour
|
Flanders Brown Ale/Oud Bruin
|
6.5 Gallons |
1.059 |
1.015 |
5.88 |
39.44 |
23.69 °L
|
995 |
0 |
|
|
|
| Boil
Size: 8.725 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/28/2018 3:25 PM |
| Notes: |
|
|
Precocious IPA (Digital IPA Clone 2)
|
American IPA
|
27 Litres |
1.056 |
1.01 |
6 |
55.83 |
5.1 °L
|
995 |
0 |
|
|
|
| Boil
Size: 40 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: 9/8/2018 3:14 PM |
Notes: - FG target is 1012.6 (to hit 5.7 ABV)
- heated water to 82, put bag in and poured to mash tun. Temp was 74c. mashed in and hit 66c. So heat to 83c next time. used traditional therm with red handle. lost only .5c in mash.
- Heated sparge water to 80 but after running in and mixing is was only 65c, so next time heat to 90c.
- preboil gravity 1047, 5 points lower than last brew but I am using less grain and a litre more water, so makes sense.
-Hit OG target spot on - 1056, and fermentor vol exactly, 27 litres (WOW).
-sprinkled 05 on top and started ferm at 22c. No belt use and hopefully temp will get down to 16-18c.
-damn 05. Took till day 7 before bubbling was down to 10 seconds and when I tested gravity it was 10 10. I dry hopped and moved to secondary and the beer does taste some white dry and bitter but hopefully the gravity won't drop much further
- DH at day 4 and noticed day 5 that bad was floating. Sank it.
- bottled. 2.2 co2, 26 litres, at 16c - 128 gr sugar.
- FG 1008 (droped 2 pts in week of DH). ABV 6.3. A dissapointment as target FG was 1012.5. Tasting at bottling was good, bit dry and bitter. |
|
|
Fiume Porter
|
American Porter
|
21 Litres |
1.057 |
1.011 |
6.06 |
25.8 |
25.01 °L
|
995 |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2018 8:19 AM |
| Notes: |
|
|
Kona Big Wave 02
|
Blonde Ale
|
12 Gallons |
1.055 |
1.009 |
6.01 |
26.54 |
5.18 °L
|
995 |
1 |
|
|
|
| Boil
Size: 13.27 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 68 |
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: 1/30/2018 6:42 PM |
| Notes: |
|
|
Shards Of Glass Fruit Wheat
|
No Profile Selected |
2.6 Gallons |
1.062 |
1.018 |
5.8 |
24 |
5.9 °L
|
995 |
0 |
|
|
|
| Boil
Size: 3.69002 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 62 |
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: 6/25/2011 5:31 AM |
| Notes: Floating thermometer broke in boil pot, 2 minutes before I was about to get to boiling. I didn't bump it or anything, it just broke on its own. Some glass and small number of iron balls got into pot. Going to proceed anyway because the iron balls (tested with a magnet, they stick to it) should be harmless, and the glass should all settle out. Thermometer part did not break, and modern thermometers don't have mercury anyway, so that's not an issue. |
|
|
2017 - 03/28/17 - Irish Red 2016
|
Irish Red Ale
|
5.5 Gallons |
13.188 |
2.426 |
5.76 |
22.87 |
19.85 °L
|
995 |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 11.1 |
Efficiency: 69 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2017 4:19 AM |
| Notes: |
|
|
American Amber (Fat Tire)
|
American Amber Ale
|
20 Litres |
1.055 |
1.013 |
5.61 |
21.96 |
11.45 °L
|
995 |
0 |
|
|
Author:
|
|
Beamers Creek Brewery
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 9/9/2016 6:37 PM |
| Notes: 5 gal with M10, 5 gal with M44 West Coast Ale |
|
|
Long Jing Milk Oatmeal Stout
|
American Stout
|
100 Litres |
1.063 |
1.016 |
6.24 |
29.06 |
49.45 °L
|
995 |
0 |
|
|
|
| Boil
Size: 115 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/30/2016 8:36 AM |
| Notes: |
|
|
Young Oud Bruin
|
American Light Lager
|
650 Litres |
1.062 |
1.016 |
6.08 |
20.94 |
17.99 °L
|
995 |
0 |
|
|
|
| Boil
Size: 670 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 8/23/2016 12:33 PM |
| Notes: Sour starter - left for 24hrs; then second part done the day after; pitch brett afterwards, with pureed cherries, and leave under C02 blanket in a GUT tank for 60 days. If possible, fill 2 barrels and bottle the remainder |
|
|
CH-147F Chinook
|
Experimental Beer
|
6 Gallons |
1.047 |
1.005 |
5.6 |
23.91 |
8.63 °L
|
995 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: dextrose |
Priming Amount: 1 cup |
Creation
Date: 5/28/2016 5:04 PM |
Notes: Filled to 25L in primary.
|
|
|
Belgian Wit
|
Witbier
|
8.5 Gallons |
1.056 |
1.013 |
5.6 |
0 |
3.61 °L
|
995 |
0 |
|
|
|
| Boil
Size: 10.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 3/13/2016 11:38 PM |
| Notes: |
|
|
Ginger Rye
|
American IPA
|
5.5 Gallons |
1.066 |
1.021 |
5.98 |
47.8 |
7.73 °L
|
995 |
2 |
|
|
Author:
|
|
delridge
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2016 8:06 PM |
| Notes: |
|
|
Juleøl 2015 (Austmann Nothumberland Brown Ale Klone
|
Mild
|
60 Litres |
1.057 |
1.014 |
5.63 |
25.17 |
21.22 °L
|
995 |
0 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 90 |
Boil Gravity: 1.085 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/21/2015 6:44 PM |
Notes: Mesk: 60 min på 68 grader, min 45l vann.
Kok: 90 min!
55g Magnum når det koker opp og klokka starter
1,5 ts Irish Moss når det er igjen 15 min koketid
60g Fuggles ved ferdig oppkok, rett før kjøling
6stk lommevarme og lettmasserte rør WLP060, 3 i hvert gjæringskar.
Lagres 2 uker i 20 grader før flasking!
|
|
|
Fresh Imitation IPA II
|
American IPA
|
5.5 Gallons |
1.066 |
1.018 |
6.31 |
67.88 |
12.4 °L
|
995 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 2:37 PM |
| Notes: |
|
|
|
|