|
Masters Mead Ale
|
Braggot
|
5.5 Gallons |
1.076 |
1.006 |
9.13 |
16.69 |
6.87 °L
|
982 |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 30 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 7/20/2017 5:45 PM |
| Notes: |
|
|
Peace Garden Ale
|
Belgian Pale Ale
|
15 Gallons |
1.072 |
1.016 |
7.45 |
61.42 |
4.66 °L
|
982 |
3 |
|
|
|
| Boil
Size: 18 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 80 |
Mash Thickness: 2.25 |
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: 12/4/2021 2:36 AM |
| Notes: |
|
|
Swing The Axe
|
Imperial Stout
|
21 Litres |
1.094 |
1.021 |
9.7 |
24.73 |
50 °L
|
982 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.079 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2021 3:52 PM |
Notes: Substituted dark crystal 80L for crystal 225 EBC
|
|
|
Brett Bière De Garde
|
Bière de Garde
|
19 Litres |
1.076 |
1.013 |
8.22 |
20.68 |
10.29 °L
|
982 |
0 |
|
|
Author:
|
|
zhooker
|
|
| Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: dextrose |
Priming Amount: 111.8 g |
Creation
Date: 8/3/2020 5:13 AM |
Notes: https://byo.com/recipe/biere-de-garde-2/
Bière de Garde
(5 gallons/19 L, all-grain)
OG = 1.075 FG = 1.011
IBU = 24 SRM = 12 ABV = 8.5%
Ingredients
10 lbs. (4.5 kg) continental Pilsner malt (2 °L)
2.9 lbs. (1.3 kg) Munich malt (8 °L)
1.1 lbs. (0.5 kg) cane or beet sugar (0 °L)
10.6 oz. (0.3 kg) caramel Vienne malt (20 °L)
1.4 oz. (40 g) black malt (500 °L)
5.5 AAU Kent Goldings hops (60 min.) (1.1 oz./31 g at 5% alpha acids)
Irish moss (15 min.)
White Labs WLP072 (French Ale) or White Labs WLP011 (European Ale)
Priming sugar (if bottling)
Step by Step
I currently use Best Malz Pilsen and Munich, but feel free to substitute any high quality malt of the same type and color from a different sup-plier. The black malt and caramel Vienne I use is from Briess. I use the cheapest granular white sugar I can find at the store, sometimes it is cane sugar and sometimes it is beet sugar. My hops are in pellet form and come from Hop Union, Crosby Hop Farm, or Hopsteiner depending on the variety.
Mill the grains and then dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 147 °F (64 °C). Hold the mash at 147 °F (64 °C) until enzymatic conversion is complete. With the low mash temperature, you may need to lengthen the rest time to 90 minutes or more to get full conversion. Infuse the mash with near-boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.058.
The total wort boil time is 90 minutes, which helps reduce the S-Methyl Methionine (SMM) present in the lightly kilned Pilsner malt and results in less Dimethyl Sulfide (DMS) in the finished beer. Add the hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 66 °F (19 °C) and aerate thoroughly. The proper pitch rate is around 260 billion cells, which is approximately 2–3 packages of liquid yeast or one package of liquid yeast in a 0.9 gallon (3.4 L) starter.
Start fermentation around 66 °F (19 °C) and then raise the temperature a few degrees more (70 °F/21 °C) several days into active fermentation. Let the beer ferment until the yeast drops to the bottom and forms a layer. With healthy yeast, this should be complete in ten days or less, but there is no need to rush it. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes.
If you decide to add Brettanomyces or other critters, you might want to do it in a secondary fermenter and then package the beer after it has developed the character you desire. At that point, you can rack to a keg and force carbonate or you can add priming sugar and a fresh dose of yeast to carbonate in the bottle. Be careful if you bottle directly from the primary fermenter with Brettanomyces, there could still be significant sugars present and could result in bottle bombs. |
|
|
Sabro Zombie Test
|
American IPA
|
21 Litres |
1.078 |
1.017 |
8.01 |
69.13 |
7.71 °L
|
982 |
4 |
|
|
|
| Boil
Size: 24.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.069 |
Efficiency: 72 |
Mash Thickness: 3.12 |
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: 5/8/2020 6:32 PM |
| Notes: |
|
|
BrewDog - Sunmaid Stout
|
Russian Imperial Stout
|
20 Litres |
1.026 |
1.102 |
10.2 |
50 |
100 °L
|
982 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2011 12:00 AM |
Notes: First Brewed 12/2011
Brewed by Chris Sartori from Stone Brewing Company in 2010. A dark chocolate stout with dried dark fruit finish. Simcoe provides bitterness with subtle fruity supporting notes, contrasting the chocolate and coffee-laden malt profile. The finish is warming with vanilla and rich dark fruit depth. Take small volume of wort out of the run off and steep the raisins in it, then crush them up. This will help to release the dark fruit aromas into the wort.
https://www.brewdog.com/beers/diy-dog |
|
|
Black Wizard/Black Two
|
Russian Imperial Stout
|
5.2 Gallons |
1.1 |
1.027 |
10.64 |
96.16 |
50 °L
|
982 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 68 |
Mash Thickness: 1.57 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2015 6:51 PM |
Notes: 26qts
absorp: 7qts
first run 19 qts
sparge 9 qts
boil 28 qts
Mash: 152-150
BV: 7gal
Pitch at 77 decrease to 68 overnight, ferm started at 74, strongat 70, blew top at 68,
FG: 1.028 |
|
|
Tony's Wedding Beer
|
Baltic Porter
|
5 Gallons |
1.092 |
1.023 |
9.03 |
31.36 |
30.86 °L
|
982 |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2017 8:00 PM |
| Notes: |
|
|
Brewdolph The Hop-Nosed Rainbeer
|
American IPA
|
22 Litres |
1.066 |
1.011 |
7.23 |
38.87 |
5.96 °L
|
982 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2016 10:50 AM |
| Notes: |
|
|
Hop Hoarder IPA
|
American IPA
|
5 Gallons |
1.069 |
1.014 |
7.16 |
68.61 |
8.85 °L
|
982 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 6/22/2016 7:21 AM |
| Notes: |
|
|
Funktown Ipa
|
American IPA
|
5 Gallons |
1.074 |
1.011 |
8.3 |
89.59 |
4.86 °L
|
982 |
0 |
|
|
|
| Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 72 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2016 7:34 PM |
Notes: The ounce of Citra for dry hopping is actually going in the keg.
After 1 week at 68f temperature will be raised to 70f. |
|
|
A Rose Tinted Ale (Sour Flour?)
|
American Light Lager
|
5 Gallons |
1.072 |
1.016 |
7.33 |
30.58 |
7.07 °L
|
982 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
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: 4/13/2016 8:41 PM |
| Notes: |
|
|
Sauvin Solo
|
American IPA
|
6 Gallons |
1.065 |
1.01 |
7.19 |
43.79 |
4.93 °L
|
982 |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 77 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2016 3:24 PM |
| Notes: |
|
|
Marley Wine Barley Wine
|
English Barleywine
|
5.5 Gallons |
1.109 |
1.026 |
10.97 |
34.65 |
25.32 °L
|
982 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.2 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2015 4:01 AM |
| Notes: |
|
|
Three Legged Dog - Belgian Tripel
|
Belgian Tripel
|
470 Litres |
1.103 |
1.031 |
9.5 |
36.7 |
5.63 °L
|
982 |
0 |
|
|
|
| Boil
Size: 485 Litres |
Boil Time: 90 |
Boil Gravity: 1.1 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 9/10/2015 5:25 PM |
| Notes: |
|
|
Pliny The Elder
|
American IPA
|
11 Gallons |
1.081 |
1.019 |
8.07 |
193.4 |
6.72 °L
|
982 |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2015 2:28 AM |
| Notes: 4L Starter 839billion cells |
|
|
Phils
|
American Lager
|
5 Gallons |
1.037 |
1.009 |
3.62 |
12.21 |
3.54 °L
|
981 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 72 |
Mash Thickness: 1 |
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: 1/2/2019 6:33 PM |
| Notes: |
|
|
ZEM - 27 Piwo Grodziskie
|
Piwo Grodziskie
|
2.25 Gallons |
1.033 |
1.006 |
3.55 |
26.5 |
3.99 °L
|
981 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.021 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2019 9:10 PM |
| Notes: |
|
|
ZeroDipa
|
Double IPA
|
5.25 Gallons |
1.022 |
1.013 |
1.25 |
79.02 |
7.13 °L
|
981 |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.019 |
Efficiency: 70 |
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: 6/3/2019 8:25 PM |
| Notes: |
|
|
McSorley's Black & Tan
|
British Brown Ale
|
5.5 Gallons |
1.044 |
1.013 |
4.1 |
29.9 |
21.19 °L
|
981 |
1 |
|
|
|
| Boil
Size: 6.93 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: dextrose |
Priming Amount: 4.5 oz |
Creation
Date: 5/16/2021 3:21 PM |
| Notes: Recipe Calculator is showing 1.040 OG and 1.031FG. Too much non-fermentable? FG looks way too high. |
|
|
|
|