Black Widow Spider
|
Robust Porter
|
5.5 Gallons |
1.054 |
1.013 |
5.3 |
39.01 |
39.91 °L
|
785 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 10/9/2015 8:23 PM |
Notes: |
|
Stout
|
Dry Stout
|
23 Litres |
1.047 |
1.013 |
4.4 |
56 |
40.46 °L
|
785 |
1 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/20/2020 5:20 PM |
Notes: |
|
Yard Pilsner
|
German Pilsner (Pils)
|
5.5 Gallons |
1.056 |
1.014 |
5.52 |
12.9 |
3.59 °L
|
785 |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: 27.89 psi |
Creation
Date: 8/29/2019 12:23 AM |
Notes: |
|
Texas Ranger (Mikkeller)
|
Robust Porter
|
16 Litres |
1.08 |
1.021 |
7.84 |
52.56 |
50 °L
|
785 |
0 |
|
|
Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 3/16/2019 11:25 AM |
Notes: |
|
Pale Presbyter
|
Extra Special/Strong Bitter (ESB)
|
16.5 Gallons |
1.055 |
1.012 |
5.6 |
39.93 |
8.09 °L
|
785 |
0 |
|
|
Boil
Size: 18.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 73 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz / 5 gal |
Creation
Date: 3/23/2017 11:58 PM |
Notes: 4/9/2017 Batch: Dry, smooth, slightly spicy finish. Bready malt & yeast character. Honey & biscuit aroma.
Torrified wheat adds good depth to the body with the high and dry attenuation. This is a staple and seems to work well between 8-10% grist
With WLP007, CO2 Vent from bottom of conical after primary to rouse yeast to yield around an 80% attenuation (highly flocculent strain)
*RECIPE EDIT 5/28/17 & 6/12/17*
Sugar lowered (lower alcohol content, some residual sweetness)
Maris Otter reduced from 30 to 26 (lower OG)
Caramel malt increased from 2 to 2.5 lb (more toasted malt flavor)
Yeast change from WLP007 (Dry English) to WLP013 (London Ale)
WLP013 is less flocculent and allows malt and hops to come through more pronounced. Oak esters at higher fermentation temps. Keep temps low.
Increase earthy hops
OH State Fair 2017 (24.5/50)
AROMA: (6.5/12) Medium-sweet malty, little detectable hops, fruity finish, caramel to toasty malt; Initial moderate biscuity bread, malt nose gives way to noticeable, moderate alcohols, low earthy hops, no esters
APPEARANCE: (3/3) Pale amber, clear, light head; Medium amber, moderate-low white head with mix of tight and loose bubbles, has moderate low retention, good clarity overall
FLAVOR: (8/20) Medium malty with little tastiness, very low-moderate bitterness, alcohol/warmth relatively high, alcoholic aftertaste; Similar to aroma, initial moderate biscuity bready malts gives way to a low earth hops and a medium-sweet finish with medium-low bitterness. Some of sweetness could be attributed to alcohol rather than under-attenuation
MOUTHFEEL: (2.5/5) High on the warmer side. Light to medium body; medium-body, medium-light carbonation, moderate warmth, no astringency or creaminess
OVERALL IMPRESSION: (4.5/10) Good malt profile on the beer, but the alcohol reduces the bitterness and makes the beer sweet. The alcohol content needs to be reduced; Not a bad beer, nice looking, good body and carbonation but alcohols are interfering with the interplay of flavor. Keep an eye on fermentation temps and prevent them from going too high. Needs a firmer hop presence and bittering levels.
|
|
Nothing Fancy Milk Chocolate Stout
|
Sweet Stout
|
23 Litres |
1.055 |
1.012 |
5.61 |
21.89 |
34.62 °L
|
785 |
1 |
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2017 9:09 AM |
Notes: CaSO4 (skyllevann):0 gram / 0 strøken teskje
CaSO4 (meskevann):0 gram / 0 strøken teskje
CaCl2 (skyllevann):0 gram / 0 strøken teskje
CaCl2 (meskevann):0 gram / 0 strøken teskje
CaCO3 (kun mesk):10,4 gram / 5,8 strøken teskje
NaHCO3 (kun mesk):5,2 gram / 1,2 strøken teskje
MASH INFO: Single infusion/Batch Sparge/Full Body Mash in with 13,6 liters of water at 78 grader. Should equalize to 68 grader. Mash at 68 grader for 60 minutes. Batch Sparge twice with 9,5 liters of water at 78 grader. Boil for 60 minutes using the hop schedule listed in the ingredients section. Add Nibs to primary after fermentation has ended, do not rack beer to a secondary. Just add the nibs to the primary fermentor. 2-3 days before adding them, soak the nibs in just enough Vodka to cover the nibs. Then dump them in, vodka and all, let sit on the nibs for 7-10 days max, 3 to 4 days seems about right.
ADD LACTOSE WITH 10 min LEFT IN BOIL show less |
|
Xmas Gift Stout
|
Oatmeal Stout
|
21 Litres |
1.076 |
1.032 |
5.82 |
25.59 |
38.8 °L
|
785 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 3.5 |
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: 10/21/2016 2:47 PM |
Notes: |
|
Toy Soldier
|
American Stout
|
5.5 Gallons |
1.061 |
1.017 |
5.82 |
30.75 |
40.13 °L
|
785 |
0 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2016 5:21 AM |
Notes: |
|
Mosaic Medley
|
American Pale Ale
|
5.25 Gallons |
1.056 |
1.01 |
6.08 |
42.19 |
6.51 °L
|
785 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2016 3:24 PM |
Notes: Brewed on 04-03-16 @ our house
SG - 1.054
Used Great Fermentations recipe (used Crystal 40 instead of Crystal 60 and 9.75lbs instead of 9.5lbs 2-row) |
|
Marzen 10/1/17
|
Oktoberfest/Märzen
|
5.6 Gallons |
1.054 |
1.016 |
5.07 |
22.53 |
10.59 °L
|
785 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.047 |
Efficiency: 83 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2015 10:46 PM |
Notes: Beta rest at 140 degrees for 30 minutes. Alpha rest at 158 degrees for 30 minutes. Cool wort to 50 degrees and pitch huge starter. Primary until 75% done, then taste for diacetyl. If needed, do a diacetyl rest. If not needed, rack to secondary for 14 days then begin to drop temp gradually until at 35 degrees. Lager for six weeks. Bottle, allow to carb at room temperature and then store at cellar temps. |
|
Passionate Blonde
|
Blonde Ale
|
24 Litres |
1.051 |
1.011 |
5.35 |
27.2 |
5.53 °L
|
785 |
0 |
|
Author:
|
|
Patricio
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 85 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2013 5:59 AM |
Notes: 60 minute hops are FWH.
Begin fermentation at 18℃ and allow to rise to 20℃ over 6-12 hours. Chill to 0-1c once fermentation is finished before transferring serving keg. |
|
Test
|
California Common Beer
|
6 Gallons |
1.001 |
1 |
0.1 |
0 |
3.11 °L
|
785 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.001 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 9/24/2015 10:25 AM |
Notes: |
|
Oatmeal Raisin Cookie Stout
|
Oatmeal Stout
|
6 Gallons |
1.058 |
1.017 |
5.33 |
39.4 |
33.88 °L
|
785 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 50 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: CO2 |
Priming Amount: 30 PSI @ 36HRS |
Creation
Date: 9/20/2015 8:04 PM |
Notes: |
|
Support The Anger
|
Scottish Export 80/-
|
5 Gallons |
1.053 |
1.015 |
5.05 |
33.05 |
13.2 °L
|
785 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 9/9/2015 3:46 PM |
Notes: |
|
Ris Biz
|
Russian Imperial Stout
|
6 Gallons |
1.103 |
1.026 |
10.06 |
89.01 |
50 °L
|
785 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2015 11:42 AM |
Notes: |
|
GR_15-005_APA_JohnSnowNW
|
American Pale Ale
|
5.1 Litres |
1.061 |
1.019 |
5.57 |
40.17 |
10.47 °L
|
785 |
1 |
|
|
Boil
Size: 9.1 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: 2.6 |
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: 6/9/2015 10:22 PM |
Notes: |
|
Breja Do Gui APA
|
American Pale Ale
|
30 Litres |
1.049 |
1.013 |
4.65 |
37.78 |
7.53 °L
|
785 |
0 |
|
|
Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 60 |
Mash Thickness: 4 |
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: 5/14/2015 2:42 AM |
Notes: |
|
Tornado Alley IPA V2
|
California Common Beer
|
11 Gallons |
1.076 |
1.021 |
7.18 |
58.07 |
7.36 °L
|
785 |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
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: 4/10/2015 10:25 PM |
Notes: |
|
Tax Season IRS
|
Russian Imperial Stout
|
5.5 Gallons |
1.106 |
1.028 |
10.32 |
60.26 |
50 °L
|
785 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2015 4:13 PM |
Notes: I set the efficiency to 65% on this recipe, since I lose efficiency in my system with this much grain. If you can do better, the grain bill can be reduced.
When I brewed this, the FG settled to about 1.025 with WLP001, which was on target. The beer tastes mostly as expected, but I get a mild fruity taste. I think the cause is under-pitching/aerating, not the recipe. |
|
Jabuca Light Bitter
|
Standard/Ordinary Bitter
|
21 Litres |
1.026 |
1.006 |
2.55 |
15.64 |
7.48 °L
|
785 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.019 |
Efficiency: 35 |
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: 2/20/2015 2:28 PM |
Notes: |
|
|
|