Bourbon Barrel Porter
|
Robust Porter
|
5.5 Gallons |
1.06 |
1.016 |
5.8 |
39.01 |
43.54 °L
|
753 |
0 |
|
|
Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/31/2016 9:38 PM |
Notes: |
|
Timothy Taylor Landlord
|
Best Bitter
|
4 Litres |
1.043 |
1.012 |
4.02 |
59.69 |
29.38 °L
|
753 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.006 |
Efficiency: 90 |
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: 5/30/2022 3:51 PM |
Notes: |
|
Vapor Delusion
|
American IPA
|
5.5 Gallons |
1.078 |
1.013 |
8.57 |
25.7 |
13.57 °L
|
753 |
1 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/15/2020 3:46 PM |
Notes: |
|
Gluten-Free - Juice Bomb
|
American IPA
|
2.25 Gallons |
1.076 |
1.014 |
8.11 |
152.46 |
4.56 °L
|
753 |
0 |
|
|
Boil
Size: 0.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.343 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2019 6:36 PM |
Notes: |
|
The Flying Dutchman
|
International Amber Lager
|
50 Litres |
1.05 |
1.009 |
5.43 |
42.78 |
4.61 °L
|
753 |
0 |
|
|
Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2019 4:58 AM |
Notes: 2 x Bohemian Pilsner
3kg DME
3 x Saflager S23 Yeast
50gms Taiheke Pellets boiled for 56 minutes
1kg Taiheke Fresh Cones and Leaf steeped for 30 minutes
100gms Taiheke Pellets dry hopped for 2 days at end of fermentation |
|
Apricot And Peach Sour With Oak
|
Lambic
|
5.5 Gallons |
1.049 |
1.009 |
5.22 |
6.03 |
3.17 °L
|
753 |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.108 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 73 ° F |
Priming Method: Corn Sugar |
Priming Amount: 170 g |
Creation
Date: 12/23/2018 12:46 AM |
Notes: At day 5, I sanitized and cut up 3 lbs. of fresh apricots. I kept all of the pits. Fresh peaches would have been ideal, but those don't exist in late December, so I used frozen slices from the store. I pureed all the fruit and added that with the pits that I kept.
At day 8, I used a dried out piece of oak and cut it into chunks. I sanitized it and let it dry for an hour in the oven, then added it to the fermentor.
At day 9, fermentation from the fruit had died down. I added the full packet for each of the Lacto and Brett (Wyeast brand).
At about week 4, I found a couple large, ripe peaches at the store, so I added those.
Each time I added anything to the fermentor, I am introducing oxygen, so I add a little bit of simple syrup to get get the yeast to refill the headspace with CO2.
I bottled everything just short of 6 weeks total time. The result was super oaky. Tried to filter out as much sediment as I could because there was a ton. Next time I do puree, I'll put it my grain bag to keep everything a little more contained. I mixed in a combo of corn sugar and sucrose before bottling to try to get the CO2 level around 3 volumes.
Opened a bottle after 1 week. Really oaky and a little tart. Really good looking head that dissipated after a minute. Carbonation seems to have gone well and now I'll just let it rest for a few months to let the bacteria do its thing.
|
|
Mexican Lager
|
International Pale Lager
|
16.5 Gallons |
1.044 |
1.007 |
4.82 |
19.45 |
3.02 °L
|
753 |
1 |
|
Author:
|
|
Cap'm
|
|
Boil
Size: 19 Gallons |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/2/2018 4:56 AM |
Notes: |
|
Tropical Thunder
|
American IPA
|
25 Litres |
1.064 |
1.014 |
6.53 |
84.83 |
3.58 °L
|
753 |
1 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2017 11:49 AM |
Notes: Bake the chili in the oven until soft. Finely chop (be careful, use gloves). Put in a small bag and boil for 5 min.
To avoid oxidation: Add dry hops and chili early, on day 3 or 4. Cold crash after 10-11 days. Do not rack to secondary, just fill the bottles and use carbonation drops. |
|
Carrot Ghost II - Resurgence Of The Alt-Wheat
|
Weizen/Weissbier
|
10 Litres |
1.061 |
1.015 |
6.05 |
19.93 |
3.59 °L
|
753 |
3 |
|
|
Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: Sugar |
Priming Amount: 4g/0.33L bottle |
Creation
Date: 2/14/2017 12:34 PM |
Notes: Version 2.
Yeast swapped out to WYE 3068
Lowering herbal character of final product:
-drop coriander from 10 to 2 g
-dropped pepper entirely
-dropped Magnum and Columbus hops, replacing with more Saaz and Target for more floral character.
Brewing notes 26.02.2017:
dropped coriander altogether
pre-boil gravity (mash infusion only): 1.041
OG on the money: 1.061
Will prime in bottle.
|
|
23 Hour Lockdown Pale Ale
|
American Pale Ale
|
23 Litres |
1.047 |
1.009 |
5.05 |
43.9 |
9 °L
|
753 |
0 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.099 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2017 12:14 AM |
Notes: Made for being bottled. Throw the Whirlfloc in the last 15 minutes of the boil to clear it up or you can use Irish Moss as well.
Nice malt backbone with slight bitterness, nothing too crazy. Just a basic pale ale with some additional speciality grains for colour and increased malt profile.
Something to try might be to reduce the amount of wheat malt, remove caramunich and add in some Munich malt liquid/dry powder to increase the maltiness even more.
You could add something additional in for head retention like flaked wheat, but should come out quite nice as is. |
|
Bigfoots Ale
|
Belgian Pale Ale
|
5.5 Gallons |
1.053 |
1.012 |
5.35 |
20.24 |
11.57 °L
|
753 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.096 |
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: 11/8/2015 3:18 PM |
Notes: Add 2 tsp of Irish Moss at 10 minute before end of boil
Add wort chiller to the kettle at 10 minute before end of boil
When the boil is complete cool down wort to 65-75 ºF If extract ½ boil then cool to 100º and fill fermenter to 5 gallon mark with cold water.
Check temp and pitch yeast when 65-75 ºF.
Boil 3/4 cup of corn sugar (4 oz by weight), or 2/3 cup of white sugar
or 1 and 1/4 cup dry malt extract in 2 cups of water and let it cool.
Add to bottom of bottling bucket then rack ale on top
Bottle as usual |
|
Golden Brau
|
Standard/Ordinary Bitter
|
5 Gallons |
1.047 |
1.011 |
4.68 |
44.14 |
5.56 °L
|
753 |
1 |
|
|
Boil
Size: 7.82 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: corn sugar |
Priming Amount: 4.2 oz |
Creation
Date: 8/9/2016 3:42 AM |
Notes: No chill. EBIAB. |
|
Brians Black IPA
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.063 |
1.012 |
6.72 |
48.43 |
36.97 °L
|
753 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2016 9:32 PM |
Notes: |
|
Dennis Orange Ale
|
Spice, Herb, or Vegetable Beer
|
25 Litres |
1.05 |
1.01 |
5.34 |
16.57 |
8.52 °L
|
753 |
0 |
|
Author:
|
|
|
|
Boil
Size: 10 Litres |
Boil Time: 30 |
Boil Gravity: 1.126 |
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: 4/29/2016 8:30 AM |
Notes: |
|
Summer Saison
|
Saison
|
5 Gallons |
1.04 |
1.008 |
4.2 |
21.81 |
4.16 °L
|
753 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
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: 4/11/2016 12:37 AM |
Notes: Steep until 170*
All malts added at 60 min
|
|
Stringy Bark Mead
|
American Light Lager
|
10 Litres |
1.105 |
1.026 |
10.35 |
0 |
4.5 °L
|
753 |
0 |
|
|
Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2016 2:31 AM |
Notes: |
|
Smitten With The Mitten
|
American IPA
|
5.25 Gallons |
1.062 |
1.015 |
6.21 |
51.65 |
10.95 °L
|
753 |
1 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 25 |
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: 3/18/2016 11:40 PM |
Notes: |
|
Cold Smoke Clone - Partial Extract
|
Scottish Light
|
5.5 Gallons |
1.064 |
1.019 |
5.98 |
13.97 |
17.57 °L
|
753 |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 120 |
Boil Gravity: 1.118 |
Efficiency: 30 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/18/2016 9:04 PM |
Notes: |
|
Basic Brewing Berliner Weisse
|
Berliner Weisse
|
1.9 Gallons |
1.046 |
1.008 |
4.97 |
5.06 |
3.92 °L
|
753 |
1 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 15 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: Dextrose |
Priming Amount: 36g |
Creation
Date: 2/4/2016 2:17 PM |
Notes: Mash the milled grains in 6 qts. water for 60 min. @ 152.
Add 1 gal. water @ room temp to set mash temp at 120. Add 8 oz unmilled 2-row. Rest at 120 for 30 min., then remove bag and squeeze. Pour into (2) 1-gallon jugs, no air space. Cover with sanitized foil and rubber bands. Put in electric smoker at 120 for 3 days. Boil 15 minutes w/ 7g hops. Chill, rack, pitch US05. |
|
Hoppy Amber
|
American Amber Ale
|
3 Gallons |
1.054 |
1.015 |
5.09 |
71.25 |
50 °L
|
753 |
0 |
|
Author:
|
|
redan499
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/6/2015 8:37 PM |
Notes: |
|
|
|