|
Dortmunder
|
Dortmunder Export
|
5.5 Gallons |
1.055 |
1.016 |
5.24 |
29.92 |
5.22 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.122 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 53 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/9/2017 10:25 PM |
| Notes: |
|
|
David Heath's Verdant IPA
|
American IPA
|
5 Gallons |
1.059 |
1.01 |
6.33 |
45.33 |
6.31 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 30 |
Boil Gravity: 1.043 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: sucrose |
Priming Amount: 4.9 oz |
Creation
Date: 2/13/2021 8:19 PM |
| Notes: Made 1.5 L starter 3 days prior to pitching, using 150 g of DME, 1/2 tsp of Wyeast nutrient, and 2 drops of olive oil. Pre-boil and original gravities hit, and pitched at 67F. Fermentation began within 3 hours, and 67F was maintained for 1 full day. Fermenter rose to 72F and maintained until day 3 when dry hopped (G=1.014) and flushed fermenter with CO2. |
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New Glarus Belgian Red Clone
|
Fruit Beer
|
5 Gallons |
1.058 |
1.014 |
5.67 |
24.22 |
4.49 °L
|
3.3K |
3 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/4/2013 4:57 PM |
| Notes: |
|
|
Черная Панда
|
Belgian Dubbel
|
15 Litres |
1.063 |
1.014 |
6.32 |
20.32 |
40.47 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.117 |
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: 11/21/2015 1:24 PM |
| Notes: |
|
|
Hazy Hop Bomb (NEIPA)
|
American IPA
|
21 Litres |
1.059 |
1.013 |
6.15 |
58.65 |
3.91 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/2/2016 11:51 PM |
| Notes: |
|
|
Genny Screamers
|
Cream Ale
|
6 Gallons |
1.051 |
1.012 |
5.23 |
13.44 |
3.99 °L
|
3.3K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: Cane Sugar |
Priming Amount: 4z |
Creation
Date: 5/29/2013 9:06 PM |
| Notes: |
|
|
'Dry Hopped Up' Irish Red
|
Irish Red Ale
|
5.5 Gallons |
1.054 |
1.015 |
5.07 |
19.79 |
14.06 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2014 2:51 PM |
| Notes: |
|
|
Honey Hefeweizen (Dolores)
|
Weizen/Weissbier
|
5 Gallons |
1.052 |
1.012 |
5.19 |
14.62 |
5.32 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 63 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: Kegging |
Priming Amount: 12.5 PSI @ 45F |
Creation
Date: 3/29/2015 11:56 PM |
Notes: Ferment less than the suggested temperature to subdue the phenols. Authentic German Heffs do not have the strong phenols that many American commercial products have. Pitch with a starter to counter low temp.
Use Gambrinus(SP?) Honey malt for a light honey flavor. No more than a half lb.
Cold Crash for 3 days @40F after primary fermentation is complete. |
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|
70 Shilling
|
Scottish Light
|
22 Litres |
1.035 |
1.009 |
3.41 |
0 |
16.73 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.027 |
Efficiency: 85 |
Mash Thickness: 2.5 |
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: 3/15/2016 8:19 AM |
| Notes: |
|
|
2015. - Dupont Moinette
|
Saison
|
6 Gallons |
1.093 |
1.028 |
8.5 |
30.74 |
9.24 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 8.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 90 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2015 1:33 AM |
| Notes: Sugar added at 20 min. |
|
|
Plainsview Common
|
California Common Beer
|
5 Gallons |
1.053 |
1.011 |
5.46 |
33.02 |
12.19 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 62 ° F |
Priming Method: Force |
Priming Amount: N/A |
Creation
Date: 10/27/2013 2:28 AM |
Notes: I'VE ABANDONED MY BOY
Second dry hop in keg. |
|
|
BBB IPA Simcoe, Cascade, Centennial, Citra
|
American IPA
|
5 Gallons |
1.059 |
1.017 |
5.58 |
127.2 |
9.14 °L
|
3.3K |
4 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 50 |
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: 6/5/2012 7:08 PM |
Notes: Brewed 6/16/13
|
|
|
19B - California Common - Arvada Common
|
California Common
|
24 Litres |
12.589 |
2.862 |
5.21 |
37.97 |
13.11 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 11.7 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/9/2018 1:29 AM |
| Notes: |
|
|
Twisted Citra Kiwi Wheat IPA
|
American IPA
|
5.5 Gallons |
1.062 |
1.015 |
6.09 |
85.71 |
6.13 °L
|
3.3K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/17/2013 3:31 AM |
| Notes: |
|
|
Brewer's Best Whiskey Barrel Stout
|
American Stout
|
5 Gallons |
1.059 |
1.017 |
5.57 |
36.27 |
40 °L
|
3.3K |
4 |
|
|
Author:
|
|
miscon2
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 6/19/2014 4:08 AM |
Notes: From the Brewer's Best Recipe Sheet:
IBUs: 35 - 38
ABV: 5.5% - 6.0%
OG: 1.061 - 1.065
FG: 1.016 - 1.019
Color: Black
Specially selected dark malt extracts and specialty grains combine to release a delightful bouquet of chocolate and roast. We have included a package of genuine whisky barrel oak chips to impart flavors of oak and whisky.
|
|
|
Kumquat Mead
|
Other Fruit Melomel
|
1 Gallons |
1.092 |
1.002 |
11.88 |
0 |
4.12 °L
|
3.3K |
1 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 1 |
Boil Gravity: N/A |
Efficiency: 100 |
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: 3/13/2012 7:53 PM |
Notes: Honey is mostly wildflower. Added w/o boiling. Belgian water profile..
|
|
|
Awesome Recipe
|
Munich Dunkel
|
50 Litres |
1.06 |
1.015 |
5.89 |
14.84 |
18.97 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 65 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 78 |
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: 11/27/2015 6:49 PM |
| Notes: |
|
|
Bengali IPA Clone
|
American IPA
|
5.25 Gallons |
1.068 |
1.019 |
6.54 |
69.82 |
8.34 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 6.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2016 8:25 PM |
| Notes: |
|
|
Hopstand IPA (v5): Simcoe Amarillo
|
American IPA
|
5.5 Gallons |
1.063 |
1.015 |
6.32 |
112.31 |
4.6 °L
|
3.3K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 12/15/2013 2:49 AM |
| Notes: |
|
|
Juicy Bits Clone
|
Specialty IPA: New England IPA
|
6 Gallons |
1.061 |
1.012 |
6.45 |
18.92 |
5.36 °L
|
3.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 66 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/2/2020 8:59 PM |
Notes: Used 6g calcium chloride, 3g gypsum, 1g salt and 1g epsom salt in the mash. Temps were a bit all over the place in the new mash kettle, and pH was about 4.85. Need to use less brewing salts in the mash next time with the goal of higher efficiency. Can use more salts in the mash.
Whirlpool/hop stand for 20 mins.
Fermentation temp reached 78 after about 28 hours.
Dry hop #1 at about 48 hours.
Citra - grapefruit, melon, lime, gooseberry, passion fruit and lychee.
El Dorado - tropical fruit flavors, and aromas of pear, watermelon and stone fruit.
Mosaic - blueberry, tangerine, papaya, rose, blossoms, grass and bubble gum.
OG should be 1.066, FG 1.015, ABV 6.7%
WATER
Use calcium chloride and calcium sulfate additions to adjust water profile to about 125–150 ppm calcium, 175–200 ppm chloride, and 75–100 ppm sulfate.
DIRECTIONS
Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh. |
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