|
Vickies Weiss V 2
|
American Wheat Beer
|
24 Litres |
1.059 |
1.015 |
5.8 |
34.86 |
3.73 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 32 Litres |
Boil Time: 70 |
Boil Gravity: 1.044 |
Efficiency: 83 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2015 8:16 AM |
| Notes: |
|
|
Flemish Red Lambic
|
Lambic
|
11 Gallons |
1.068 |
1.014 |
7.09 |
24.72 |
19.04 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.06 |
Efficiency: 76 |
Mash Thickness: 1.38 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/2/2016 12:17 AM |
| Notes: May use Belgian Yeast for primary if Barrel is Brett Seasoned. No need to add massive amount of Aged Hops. Noble Hops are fine. ABV will be higher because of Flour and Maltodextrin additions. Age in Barrel x 1 year minimum. |
|
|
FULL NELSON HAZY DIPA 23L
|
Specialty IPA: New England IPA
|
23 Litres |
17.134 |
3.604 |
7.75 |
37.57 |
6.29 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 17.1 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: 2.07 bar |
Creation
Date: 4/29/2020 2:47 PM |
| Notes: |
|
|
Barrel Age Wheat Wine
|
English Barleywine
|
11 Gallons |
1.102 |
1.028 |
9.66 |
37.54 |
9.41 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2014 11:59 PM |
Notes: Base Recipe based of Boulevard's Harvest Dance. Recipe came straight from Boulevard.
Aged in 30 gallon used Dark horse Rye Whiskey barrel that was previously used by McCoys for Ursa Major. Some whiskey aroma and stout aroma.
After a month in the barrel pellicle started forming. Aroma was fruity and barnyard. Started to feed dregs of brett and sour beers for the next 4 months.
Beer thinned out but Brett flavor and aroma dominates in a great way. Has some lacto tartness |
|
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Marzen
|
Oktoberfest/Märzen
|
5.5 Gallons |
1.056 |
1.013 |
5.63 |
24.3 |
11.33 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 66 |
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: 4/13/2021 8:10 PM |
Notes: Start fermentation cool at about 50°F (10°C), and hold there for the first forty-eight hours.
For every day thereafter, increase your temperature by 1°F (about 0.5°C) for ten days.
After it’s been in the fermentor for twelve days, it should be at a steady 60°F (15.5°C). Activity in the airlock should be low (but not absent).
At that point, I let that sucker free rise to the warmest temperature I can find in my brewery. Why? To ensure that my yeast goes back and does a healthy diacetyl cleanup and scrounges up all remaining fermentable sugars. I give the beer an additional nine days (now we’re at three weeks in the fermentor)
Then cold-crash to near-freezing to begin the clearing process. |
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|
Strawberry Silk Sheets - Milkshake IPA
|
Fruit Beer
|
5 Gallons |
1.078 |
1.022 |
7.91 |
22.59 |
4.84 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 5.53 Gallons |
Boil Time: 30 |
Boil Gravity: 1.062 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 95 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2021 9:08 PM |
| Notes: |
|
|
Dogfish Head Indian Brown
|
American Brown Ale
|
5.5 Gallons |
1.07 |
1.021 |
6.44 |
64.95 |
22.82 °L
|
3.5K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 72 |
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: 6/23/2015 6:22 PM |
| Notes: |
|
|
Commodore Perry IPA
|
American IPA
|
11 Gallons |
1.076 |
1.019 |
7.54 |
67.49 |
8.59 °L
|
3.5K |
2 |
|
|
|
| Boil
Size: 13.15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
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: 3/20/2017 1:49 AM |
| Notes: |
|
|
Blue Moon Clone
|
Witbier
|
8.5 Gallons |
1.046 |
1.011 |
4.53 |
14.86 |
3.76 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 9.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2016 8:00 PM |
Notes: The basic recipe came from the home brew forum, but the variation here used less flaked wheat, more pale wheat, and more base malt.
Original portions were pil malt 50%, flaked wheat 30%, 10% white wheat and flaked oats. Also added rice hulls cause I know I will need them in my brew system. |
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|
Rye Beer
|
Roggenbier (German Rye Beer)
|
5.6 Gallons |
1.056 |
1.015 |
5.44 |
34.59 |
13.42 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 2/4/2012 9:40 PM |
| Notes: |
|
|
English Barley Wine
|
English Barleywine
|
1 Gallons |
1.112 |
1.026 |
11.28 |
60.89 |
16.51 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.074 |
Efficiency: 65 |
Mash Thickness: 1 |
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: 1/22/2015 9:34 PM |
Notes: Fermentation and Conditioning
Use 18 grams of properly rehydrated dry yeast, 4 liquid yeast packages, or make an appropriate starter. Ferment at 68 ° F (20° C) to start, raising the temperature gradually to 70° F (21° C) for the last third of fermentation. When finished, carbonate the beer to approximately 1.5 to 2 volumes.
CaraMunich (60 °L)
All-Grain Option
Replace the English extract with 21.5 lbs. (9.75kg) British pale ale malt. Mash at 150 °F (66 °C). The mash volume for this beer, even at a thick 1 qt./lb. (2 L/kg), will be about 7.5 gallons (29 liters). If your brew system is unable to fit all of the base grain, feel free to replace up to half of the British pale ale malt with English pale ale extract. The flavor difference is minimal in such a big-flavored beer, especially with the high-quality extracts available today. Increase the pre-boil volume as needed to allow a 90-minute boil. |
|
|
Peach IPA
|
American IPA
|
5 Gallons |
1.065 |
1.015 |
6.64 |
64.38 |
5.2 °L
|
3.5K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 65 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2016 1:32 PM |
Notes: Add peach juice concentrate when specific gravity reaches 1.032. Rack when gravity stabilizes around 1.012 then dry hop...
This is an experiment.. |
|
|
Mint Chocolate Creme Brulee Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.106 |
1.032 |
9.74 |
69.72 |
50 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Demerera Sugar |
Priming Amount: 3.45 oz |
Creation
Date: 8/9/2014 4:51 PM |
Notes: Add torch-caramelized Candi sugar with 10 minutes left on boil.
Add 1 split vanilla bean, cardamom with 5 min left on boil.
OG 1.103
FG 1.028
ABV 10.99 - Brewersfriend alternate formula
OG 1.094
FG 1.030
ABV 9.28 - Brewersfriend alternate formula
|
|
|
Stonecutter Scotch Ale
|
Scottish Export
|
21 Litres |
1.053 |
1.017 |
4.73 |
29.99 |
13.7 °L
|
3.5K |
0 |
|
|
Author:
|
|
Chricoo
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 77 |
Mash Thickness: 3.5 |
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: 1/23/2017 9:15 AM |
| Notes: |
|
|
Bohemian Lager
|
Czech Amber Lager
|
5 Gallons |
1.052 |
1.013 |
5.14 |
32.84 |
12.04 °L
|
3.5K |
0 |
|
|
Author:
|
|
TravelDog
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 1/27/2016 11:39 PM |
| Notes: |
|
|
Pale 31 Clone
|
American Pale Ale
|
5 Gallons |
1.065 |
1.02 |
5.9 |
37.68 |
8.41 °L
|
3.5K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/24/2016 5:59 PM |
| Notes: |
|
|
Czechs' In The Male
|
Czech Pale Lager
|
5 Gallons |
1.062 |
1.013 |
6.43 |
31.65 |
3.77 °L
|
3.5K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/29/2016 5:07 PM |
Notes: Yeast obtained from a brew pub straight from the tank.
2nd place 2016 Fugetaboutit |
|
|
Wambo Pils
|
American Pale Ale
|
11 Gallons |
1.058 |
1.014 |
5.87 |
0 |
3.92 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/5/2021 9:19 PM |
| Notes: An attempt at a Timbo Pils kind of beer brewed at Highland Park Brewery in LA. Pseudo lager style as well, a split batch at ambient temp 55-65 degrees(LA winter) and 95 degrees, both with Lutra Kveik yeast. |
|
|
Labatt 50
|
American Pale Ale
|
19 Litres |
1.05 |
1.009 |
5.43 |
22.93 |
3.2 °L
|
3.5K |
2 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: dextrose |
Priming Amount: N/A |
Creation
Date: 2/8/2021 8:48 PM |
| Notes: |
|
|
Wheatever The Weather
|
American Wheat Beer
|
22 Litres |
1.041 |
1.006 |
4.65 |
18.2 |
6.41 °L
|
3.5K |
1 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2015 1:30 PM |
| Notes: |
|
|
|
|