|
#21 Ginger Mead
|
Sweet Mead
|
4.5 Litres |
1.15 |
1.004 |
19.22 |
0 |
50 °L
|
897 |
0 |
|
|
|
| Boil
Size: 3 Litres |
Boil Time: 60 |
Boil Gravity: 1.225 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: B |
Priming Amount: N/A |
Creation
Date: 4/18/2018 10:31 AM |
| Notes: |
|
|
Hallucinogenic Absinthe
|
No Profile Selected |
500 Litres |
1.11 |
1.029 |
10.64 |
20.98 |
8.67 °L
|
897 |
0 |
|
|
Author:
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|
ZACO BREWING
|
|
| Boil
Size: 700 Litres |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 70 |
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: 12/25/2022 9:34 AM |
| Notes: |
|
|
Ian's Belgian IPA
|
Specialty IPA: Belgian IPA
|
23 Litres |
1.068 |
1.008 |
7.86 |
52.17 |
5.33 °L
|
897 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 64.6 g |
Creation
Date: 12/12/2021 7:04 AM |
| Notes: |
|
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Fruit Bazooka NE IPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.067 |
1.005 |
8.1 |
35.92 |
3.69 °L
|
897 |
1 |
|
|
|
| Boil
Size: 5.5 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: dextrose |
Priming Amount: 4.5 oz |
Creation
Date: 1/26/2021 12:18 AM |
| Notes: |
|
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Cranberry Hibiscus Mead
|
Semi-Sweet Mead
|
1 Gallons |
1.143 |
1.002 |
18.41 |
0 |
6.21 °L
|
897 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
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: 12/2/2019 2:08 AM |
| Notes: |
|
|
Old Chub Scottish-Style Ale
|
Wee Heavy
|
5 Gallons |
1.082 |
1.023 |
7.65 |
19.19 |
20.9 °L
|
897 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 69 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/12/2019 2:18 AM |
| Notes: |
|
|
Mana Potion
|
Dry Mead
|
11 Litres |
1.143 |
1 |
21.73 |
0 |
5.57 °L
|
897 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 30 |
Boil Gravity: 1.143 |
Efficiency: 35 |
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: 2/21/2019 9:09 PM |
Notes: Add some (.5kg honey to boil)
Boil for 30 min
Steep herbs
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|
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Duvel Clone
|
Belgian Golden Strong Ale
|
22.7 Litres |
1.072 |
1.007 |
8.51 |
33.4 |
3.75 °L
|
897 |
0 |
|
|
|
| Boil
Size: 32.3 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: 3.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/9/2019 12:41 AM |
Notes: Alternative Mash method. Mash in at 37°C and ramp up slowly to mash out temp. Slowly mean from 90 minutes to 3h. This increase fermentability of the wort.
Primary fermentation should be done from 16°C to as high as 29°C during primary fermentation. (7 days)
When primary slow down (3 to 4 days), add the .45 dextrose (previously boiled and cooled) and 1/16 tbs of yeast nutrient. |
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Fractal Calypso - AmIPA - NEIPA
|
Specialty IPA: New England IPA
|
24 Litres |
1.08 |
1.018 |
8.16 |
34.36 |
6.92 °L
|
897 |
1 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 75 |
Boil Gravity: 1.069 |
Efficiency: 75 |
Mash Thickness: 2.8 |
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: 8/4/2018 2:00 AM |
| Notes: |
|
|
Rave Beer
|
Belgian Dubbel
|
5.5 Gallons |
1.072 |
1.012 |
7.78 |
24.9 |
22.82 °L
|
897 |
1 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.4 |
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: 12/4/2017 10:27 PM |
| Notes: |
|
|
Westy 12- "Mandy's Candy's"
|
Belgian Dark Strong Ale
|
6 Gallons |
1.088 |
1.015 |
9.56 |
29.68 |
32.7 °L
|
897 |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 78 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 6/3/2017 1:53 PM |
Notes: ** YEAST STARTER **
1. Approximately 4 days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.
MFG Date: ___/___/______
Starter: _____ gm DME / _____ L (per MrMalty.com)
2. Apply Ice Bath until Temperature reaches ~70F.
3. Squeeze 2 packet of WLP530 into DME Solution.
4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
5. Refrigerate for 48 hours prior to brewing.
** MASH **
PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)
Water Volume: 5 gallons for 1.3 lb/qt ratio.
1. Prior to heating HLT, check pH of tap water
pH: __________
2. STRIKE WATER: 164F.
3. Add Grains @ 162F.
4. Add 1.5mL of LA
5. Allow Temperature to fall to 151F prior to closing lid.
6. Check Mash pH ~15 minutes into Mash.
pH: __________
7. Total Mash Time: 60 minutes
FINAL MASH TEMP: __________F
FINAL MASH pH: __________
8. Begin Vorlauf!
** SPARGE **
1. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid
Lactic Acid addition: __________ mL
Final pH measurement: __________
2. Heat 6gal of Water to 175F. Add to Sparge Vessel.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 30-40 minutes.
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.057) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
2. Adjust Gravity to Goal (1.057) with remaining Sparge Water
Adjusted Gravity: __________ (goal: 1.057 given boil)
PRE-BOIL pH: __________
3. Adjust Pre-Boil pH to: ~5.2 (+/- 0.1)
Final pH measurement: __________
Lactic Acid addition: __________ mL
4. Boil for 90 minutes (goal OG: 1.087)
5. Add Northern Brewer Hops @ 60 minutes.
6. Add Hallertau hops @ 30 minutes.
7. Add Styrian Hops + D-180 @ 15 minutes.
8. Add 1/2 - 3/4 tab of crushed, Whirlfloc @ 5 minutes.
9. Chill wort to ~70F after completion of Boil
10. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
11. Gravity feed wort from Mash Cooler into Catalyst Fermenter
12. Allow Ranco/Chest Freezer to adjust wort temperature to 1F BELOW goal starting temp
ORIGINAL GRAVITY: ______________ (goal: 1.087)
** FERMENTATION **
1. Beginning Fermentation Temp: 68F.
2. Allow Fermentation to rise by 1F/12-24 hours once Fermentation begins to slow, up to 76F.
2. Ferment for ~7-10 days.
** PRIMING **
"carbonate to approximately 3-3.5 volumes CO2" |
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Robust Porter
|
Robust Porter
|
5 Gallons |
1.09 |
1.02 |
9.16 |
54.55 |
50 °L
|
897 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 68 |
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: 4/19/2017 1:16 AM |
| Notes: |
|
|
Eastern Christiania Xmas Ale
|
Old Ale
|
25 Litres |
1.083 |
1.024 |
7.74 |
46.4 |
47.75 °L
|
897 |
1 |
|
|
Author:
|
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Eastern Christiania Brewery
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2016 10:14 AM |
Notes: Klone/kopi fra juleølet i fjor... Juleøl er noe mellom en Bock og Porter... Ingen stout da den har mye mer ristet og røyket malt. Har lagt til mere malt slik at man slipper sukker tilsetning/smak. Denne skal ha mye malt smak. Kan evt legge til mer humle. NB husk profalac..
13F. KLASSISK NORSK JULEØL
OG FG vol% IBU EBC
1060-1070 1014-1022 6,0-7,0 20-30 20-50
Det sterke juleølet norske bryggerier begynte å brygge en stund etter 2. verdenskrig. På mange måter likt mørkt bokkøl.
Aroma: Svak til middels humleduft, og et svakt preg av fruktighet. Maltrik aroma.
Farge/utseende: Juleøl kan variere i farge fra kobber til mørk brun.
Smak: Det tradisjonelle juleølet er undergjæret med en utpreget maltsmak og middels bitterhet, liten humlesmak.
Kropp: Middels til stor fylde.
Eksempler: Borg Juleøl, CB Juleøl, Hansa Juleøl, Mack Juleøl, Ringnes Juleøl (polutgaven av alle).
3B. BOCK
OG FG vol% IBU EBC
1066-1074 1018-1024 6,3-7,0 20-30 30-60
Bock er et søtt og fyldig øl, som er helt dominert av malt.
Aroma: Middels til meget kraftig maltaroma, med karakter av brødskorpe og kjeks. Stort sett fraværende humlearoma. Fra fraværende til svakt nivå av fruktester og alkohol, som kan gi karakter av tørket frukt. DMS og diacetyl skal ikke forekomme.
Farge/Utseende: Kobberfarget til rødbrun. Klar.
Smak: Middels til kraftig, søt og maltet smak, med tydelige innslag av alkohol. Sødmen balanseres av humlebitterhet, men uten humlesmak. Svakt nivå av fruktestere.
Kropp: Medium til fyldig kropp.
Eksempler: Borg Bokkøl, Frydenlund Bokkøl, Mack Bokøl, Aass Bokkøl, Einbecker Ur-Bock Dunkel, Kulmbacher Mönchshof Bockbier.
8D. PORTER
OG FG vol% IBU EBC
1046-1063 1012-1020 4,5-6,2 20-40 50-80
I hjemmebryggersammenheng er forskellen på stout og porter at stouten er preget av ristet bygg og hardt ristet karakter mens porteren er rundere og mykere. I kommersiell sammenheng er grensen ofte mer flytende.
Aroma: Middels til kraftig maltaroma, som kan ha karakter av toffee, karamell, sjokolade og lakris. Svak til middels nivå av fruktestere, som kan ha karakter av tørket frukt. Fraværende til svak duft av engelske humletyper. Diacetyl skal ikke forekomme.
Farge/Utseende: Brun til mørkebrun, med kraftig skum som er kremfarget til lys brun. Klar til lett tåkete.
Smak: Middels til kraftig maltsmak som kan ha karakter av toffee, karamell, sjokolade, kaffe, ristet brød og lakris. Humlesmaken skal være fraværende til svak, og bitterheten skal være svak til middels.
Kropp: Medium til kraftig kropp. Svak til medium karbonering.
Eksempler: Samuel Smiths Taddy Porter, Fullers London Porter, Anchor Porter, Haandbryggeriets London Porter. |
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Hop 100 Explorer
|
American IPA
|
4.5 Gallons |
1.069 |
1.01 |
7.74 |
67.86 |
6.02 °L
|
897 |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: Corn Sugar (Dextrose) |
Priming Amount: 4 oz or 114 g |
Creation
Date: 3/10/2016 7:12 PM |
Notes: For brew session efficiency:
- Total water used during mash
- Pre-boil volume
- OG & temp of wort before boil
- Post boil volume
- OG of cooled wort
- FG of fermented beer
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Awesome Recipe
|
Strong Scotch Ale
|
5.5 Gallons |
1.084 |
1.023 |
8.03 |
21.99 |
24.38 °L
|
897 |
0 |
|
|
Author:
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|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 2/28/2016 2:23 PM |
| Notes: |
|
|
2015 Dubbel
|
Belgian Dark Strong Ale
|
6.5 Gallons |
1.088 |
1.023 |
8.61 |
26.02 |
25.59 °L
|
897 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2015 8:10 PM |
| Notes: |
|
|
Hopped Amber
|
American Amber Ale
|
5.5 Gallons |
1.07 |
1.013 |
7.46 |
108.09 |
8.72 °L
|
897 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 3/13/2015 9:42 PM |
| Notes: |
|
|
Pulborough Crash Mild
|
Mild
|
5 Gallons |
1.043 |
1.012 |
4.09 |
34.13 |
19.39 °L
|
896 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/21/2011 7:27 AM |
| Notes: |
|
|
HOPS Club Dark Mild
|
Dark Mild
|
5.5 Gallons |
1.038 |
1.012 |
3.4 |
15.57 |
20.38 °L
|
896 |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
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: 10/6/2017 2:08 PM |
| Notes: |
|
|
Citra Smash Pale Ale
|
American IPA
|
27 Litres |
1.024 |
1.006 |
2.36 |
41.47 |
2.36 °L
|
896 |
0 |
|
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: brewing sugar |
Priming Amount: 30g |
Creation
Date: 10/11/2018 5:25 PM |
Notes: i put in 27 litres instead of 17 litres, the taste of the beer was unreal,like buy in the shop,simple smash
WORKHOUSE YEAST PITCH AT 18C
was too under carbonated,added 72g to this batch, re opened and resealed ,hald tsp per bottle |
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