|
British Hopped IPA
|
American IPA
|
50 Litres |
1.056 |
1.011 |
5.9 |
60.02 |
6.12 °L
|
919 |
1 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 70 |
Boil Gravity: 1.048 |
Efficiency: 74 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2016 10:51 AM |
Notes: We have decided to do an IPA or another single hop ale.
We have been looking at the East Kent Golding Single Hop Ale from the book Home Brew Beer by Greg Hughes and BrewDog's #109 IPA is Dead (Goldings).
I think we will probably end up just using up several UK hops that we have left in stock and make a hoppy IPA combining quantities from both recipes.
I want to add a little wheat and need to use up some crystal which will help the beer match the colour of this style.
The hops are British so the beer name for this is Bexhibition. In jest, over the current state of the affairs here in the UK. |
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|
Mexican Chocolate Stout
|
American Stout
|
6.5 Gallons |
1.066 |
1.021 |
5.93 |
29.57 |
42.94 °L
|
919 |
0 |
|
|
|
| Boil
Size: 8.79 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 22.97 psi |
Creation
Date: 12/7/2022 12:13 AM |
Notes: Nice taste! No off-flavors, the chocolate was a nice addition and the bourbon soft on the back end.
Would drop the pH a little on the wort next time.
Would probably bump up the grain bill a couple pounds. |
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|
Cali Dreaming
|
American Pale Ale
|
23 Litres |
1.056 |
1.011 |
5.86 |
32.38 |
8.72 °L
|
919 |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
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: 7/3/2020 2:18 PM |
| Notes: |
|
|
Simcoe Plus New England Hazy
|
Specialty IPA: New England IPA
|
23 Litres |
1.067 |
1.021 |
6.09 |
12.85 |
6.47 °L
|
919 |
0 |
|
|
|
| Boil
Size: 30.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 80 |
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: 1/27/2020 8:35 PM |
Notes: https://www.brewerscoop.co.nz/blog/851446
Batch size: 23 litres
Brewhouse efficiency:75%
OG: 1.066
FG: 1.020
IBUs: 11
Est ABV: 6.0%
MALT/GRAIN BILL
4.2kg Golden Promise Malt
750g Malted oats
500g Flaked oats
500g Flaked Wheat
200g Biscuit Malt
300 Lactose added in last 10 min of boil
HOPS SCHEDULE
10g Pacific Gem [15% AA] at 60 minutes
50g Simcoe [13% AA] at flame-out 80 degrees C for 15 min
50g Amarillo [8.1% AA] at flame-out 80 degrees C for 15 min
100g Simcoe [8.1% AA] Dry Hop before adding yeast
150g Simcoe at dry hop Day 4-5 for 3 Days
50g Amarillo [8.1% AA] at dry hop Day 4-5 for 3 Days
50g Comet [10% AA) at dry hop Day 4-5 for 3 Days
YEAST
Wyeast 1318 London Ale III
Or Lallemand New England Dried Yeast
DIRECTIONS
Mash the grains at 67°C for 60 minutes.
Sparge the grains until you obtain 28 litres of wort—or more, depending on your evaporation rate.
Boil for 60 minutes, adding the hops according to the schedule.
Ferment at 20°C then raise to 22°C to finish for 2 days. |
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NATIVA
|
English IPA
|
20 Litres |
1.061 |
1.016 |
5.84 |
57.98 |
9.46 °L
|
919 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 15 ° C |
Priming Method: dextrose |
Priming Amount: 20.8 g |
Creation
Date: 9/25/2019 10:18 AM |
| Notes: |
|
|
Belgian White(bluemoon Clone)
|
Witbier
|
5.5 Gallons |
1.06 |
1.015 |
5.9 |
11.53 |
4.75 °L
|
919 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64.4 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2018 1:25 PM |
| Notes: |
|
|
Yippee Cayenne, MFer!
|
American IPA
|
5 Gallons |
1.058 |
1.012 |
6.09 |
50.37 |
5.63 °L
|
919 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/11/2017 9:31 PM |
Notes: This recipe is a Mango/Cayenne/Tajin NE-IPA.
Technically this beer would fall under category 29b. Fruit and Spice Beer with a 21a base, however I am listing it under 21a.
Brewday:
Brew the wort, using a calculator to hit your volumes. When cooling with your wort chiller, when you hit 180 drop the whirlpool hops in and continue to stir/chill.
Sometime that week:
Prep your tictures by adding 1 tbsp of cayenne in with 4 oz of vodka & 4 tbsp of tajin with 4 oz of vodka. Shake daily for first few days.
Prep the mangos by peeling them & cutting them into 1"x1" cubes, and then storing them in ziploc bags in your freezer. Each day, take the mangos out, slightly defrost them & massage them, then place them back in the freezer.
(Note: Using Fresh Mangos, I had 5.75# of mangos, then after peeling & cutting I was left with 4#)
Primary Fermentation: 7 days
Transfer: Thaw the mangos from the freezer, add them to your secondary bucket and rack the beer onto the mangos.
Secondary: 10 days. Dry-hop for 3-4 days.
Kegging: Pull a sample, measure out tinctures. Once you find an amount you like, scale up and add cayenne & tajin tinctures to taste. Remember: YOU CAN ADD MORE BUT YOU CAN'T TAKE OUT.
***TO BE ADDED: HOW MUCH TINCTURE I USED*** |
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AIH Black Bart's Golden Rye
|
American Pale Ale
|
5 Gallons |
1.057 |
1.013 |
5.76 |
48.33 |
7.37 °L
|
919 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/21/2017 7:56 PM |
| Notes: #68 4/19/15 kegged&dry hopped 4/26/15 OG: 1.052 FG: 1.010 ABV: 5.5% |
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|
Ingefær Sommerpils (glutenfri)
|
German Pilsner (Pils)
|
50 Litres |
1.055 |
1.008 |
6.15 |
31.62 |
5.66 °L
|
919 |
0 |
|
|
|
| Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2017 7:09 PM |
Notes: Husk! Clarity ferm i gjæringskar med gjæra.
Ved Flasking:
Primes med 150g Ingefær og 190g farin/sukker. la puttre i 10- 15 minutter før det tilsettes vøreteren/ølet. |
|
|
Stolen Irish Stout
|
Irish Stout
|
23 Litres |
1.057 |
1.013 |
5.77 |
31.68 |
42.38 °L
|
919 |
1 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 84 |
Mash Thickness: 3.1 |
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: 12/30/2016 12:08 PM |
| Notes: |
|
|
Patrick Ward's Recipe
|
Weizen/Weissbier
|
5 Gallons |
1.062 |
1.016 |
6.13 |
14.42 |
4.12 °L
|
919 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 3/10/2011 2:47 PM |
| Notes: |
|
|
Red Wagon Amber
|
American Amber Ale
|
22 Litres |
1.059 |
1.014 |
6.08 |
51.18 |
13.98 °L
|
919 |
0 |
|
|
|
| Boil
Size: 23.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2016 12:49 PM |
| Notes: |
|
|
Midtbrygg Brun IPA
|
Specialty IPA: Brown IPA
|
25 Litres |
1.056 |
1.009 |
6.09 |
66.34 |
9.23 °L
|
919 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 80 |
Mash Thickness: 3.3 |
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: 9/25/2016 8:17 AM |
| Notes: Brewtarget OG 1.053 FG 1.013 ABV 5.3% IBU 63 |
|
|
T3 Session IPA
|
American IPA
|
4 Litres |
1.053 |
1.009 |
5.72 |
64.52 |
9.66 °L
|
919 |
0 |
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 70 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 5/3/2016 11:44 AM |
Notes: Yeast slurry from a previous batch (1 tablespoon).
BG 40pts
OG 52pts
FG 10pts |
|
|
Fat Man Dark Ale
|
American Porter
|
23 Litres |
1.055 |
1.01 |
5.81 |
19.84 |
17.58 °L
|
919 |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.126 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/29/2016 12:29 PM |
| Notes: |
|
|
Old Perculier
|
Old Ale
|
20 Litres |
1.058 |
1.012 |
6.08 |
33.27 |
26.2 °L
|
919 |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 26 ° C |
Priming Method: Dextrose |
Priming Amount: 1/2 Tsp Per 500ml |
Creation
Date: 3/11/2016 1:43 AM |
| Notes: |
|
|
BB#43 Cream Ale
|
American Pale Ale
|
25 Litres |
1.052 |
1.009 |
5.71 |
35.41 |
9.93 °L
|
919 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/5/2015 12:19 PM |
| Notes: |
|
|
Smash (sort Of) English Ipa
|
English IPA
|
3 Gallons |
1.063 |
1.017 |
6.11 |
50.62 |
11.9 °L
|
919 |
0 |
|
|
|
| Boil
Size: 4.33 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/28/2015 5:12 PM |
| Notes: |
|
|
Maple Weiss
|
Dunkelweizen
|
5.5 Gallons |
1.062 |
1.016 |
6.15 |
0 |
10.65 °L
|
919 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 8/15/2015 10:25 PM |
| Notes: |
|
|
Evil Dead Red US III
|
Irish Red Ale
|
5 Gallons |
1.054 |
1.01 |
5.76 |
38.32 |
18.29 °L
|
919 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 30 |
Boil Gravity: N/A |
Efficiency: 75 |
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: 5/18/2012 10:06 PM |
| Notes: This was still pretty hoppy. All flavor though and not much bitterness. It's also got a ton of mouthfeel; almost like a stout. Having a lower mash temp and maybe removing the carapils to make it more of an IPA might be better in the summer. As is it's pretty rich. |
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