|
Sess.amber 20G Nottingham
|
International Amber Lager
|
20 Gallons |
1.049 |
1.012 |
4.8 |
62.04 |
21.56 °L
|
918 |
0 |
|
|
|
| Boil
Size: 23 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 82 |
Mash Thickness: 1.4 |
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: 10/11/2018 10:34 PM |
| Notes: |
|
|
Gose - 10 Gal 2023 Foundry
|
Gose
|
10 Gallons |
1.05 |
1.011 |
5.06 |
12.29 |
3.49 °L
|
918 |
0 |
|
|
|
| Boil
Size: 11.13 Gallons |
Boil Time: 45 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 1.48 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 5/24/2023 3:25 PM |
Notes: After Sparge….raise temp and boil wort for 10 min...turn off burner chill to 95F and add enough Lactic Acid to reach a ph of 4.5 (I have 4 tsp listed)...Add 16 oz of Pomegranate Blackberry Goodbelly drink, purge with C02, cover with cellophane and wrap in a blanket...maintain at 95F for 24 hrs.....then test for PH...target is 3.3 - 3.5, boil recommended time, add hops and flavorings per schedule and then chill to 64F.
Ferment for 5 days, 2 days at 64F then 3 days at 65F. Add 192 oz of POM juice....(four of the 64 oz containers) and let ferment for an additional 7 days....at 66F. Transfer to Keg and chill to serving temp and carbonate to 3-3.5 vols. Enjoy!! |
|
|
Mango Wheat Beer - Escarp-Hydra
|
Specialty Fruit Beer
|
23 Litres |
1.051 |
1.012 |
5.07 |
21.76 |
2.74 °L
|
918 |
0 |
|
|
|
| Boil
Size: 26.56 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 90 |
Mash Thickness: 1.67 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: co2 |
Priming Amount: -0.83 bar |
Creation
Date: 7/9/2022 4:54 PM |
Notes: -pH after mash is 5.67 and SG is 1.051.
-Smashed Fruit, Mango puree will be added at secondary fermentation 07-14-2022.
SG - primary ended at 1.011
Added Mango puree - SG went up to 1.017, then back down to 1.011 after a few days.
ABV: 1.051 to 1.011 = 5.25%
ABV: 1.017 to 1.011= 0.80%
Total: 6.05%
|
|
|
Hefferweizen
|
Weissbier
|
21 Litres |
1.048 |
1.013 |
4.68 |
13.96 |
4.3 °L
|
918 |
1 |
|
|
|
| Boil
Size: 26.13 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 4 |
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: 4/16/2021 6:35 AM |
| Notes: |
|
|
Spruce Tip IPA Test Batch - WIP
|
American IPA
|
3 Gallons |
1.048 |
1.01 |
5.02 |
49.65 |
5.27 °L
|
918 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 60 |
Mash Thickness: 1.4 |
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: 3/1/2021 3:42 PM |
| Notes: |
|
|
Wheat
|
American Wheat Beer
|
5.25 Gallons |
1.05 |
1.01 |
5.16 |
20.03 |
4.69 °L
|
918 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2020 12:58 PM |
| Notes: |
|
|
Lichtenhainer
|
Classic Style Smoked Beer
|
36 Gallons |
11.329 |
2.47 |
4.71 |
13.4 |
8.08 °L
|
918 |
0 |
|
|
|
| Boil
Size: 40 Gallons |
Boil Time: 60 |
Boil Gravity: 10.2 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/14/2020 2:30 PM |
| Notes: |
|
|
Czech Dark Lager
|
Czech Dark Lager
|
11 Gallons |
1.046 |
1.007 |
5.2 |
30.42 |
25.19 °L
|
918 |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 52 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/7/2019 12:06 PM |
| Notes: |
|
|
Cluster Classic American Pilsner
|
Pre-Prohibition Lager
|
23 Litres |
1.049 |
1.011 |
4.99 |
26.48 |
5.63 °L
|
918 |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 3/3/2019 6:31 PM |
| Notes: Ferment between 10-15 degrees, make sure to do a 48 hour diacityl rest towards the end of fermentation. |
|
|
Spicy Belgian Wit
|
Witbier
|
6 Gallons |
1.047 |
1.01 |
4.87 |
14.41 |
3.55 °L
|
918 |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Table Sugar |
Priming Amount: N/A |
Creation
Date: 10/31/2018 8:29 AM |
Notes: Use 0.75ml/G lactic acid when figuring out sparge acid
Inspiration
https://byo.com/article/witbier-style-profile/
https://byo.com/recipe/brewery-ommegang-witte-clone/ |
|
|
Best Bitter
|
Best Bitter
|
21 Litres |
1.048 |
1.012 |
4.71 |
31.57 |
11.59 °L
|
918 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.084 |
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: 2/27/2016 7:57 PM |
Notes: 05/05/16 - Assaggiata a circa 1 mese e mezzo:
colore forse un po' più scuro.
Diminuire il chocolat
Aumentare un po' l'amaro e luppoli di aroma e profumo |
|
|
Tommy & Kelly Wedding Beer
|
American Amber Ale
|
10 Gallons |
1.053 |
1.014 |
5.12 |
24.84 |
13.74 °L
|
918 |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.375 |
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: 9/19/2018 6:05 PM |
| Notes: |
|
|
Pšeničné Prázdniny
|
Weizen/Weissbier
|
36 Litres |
11.049 |
1.595 |
5.01 |
11.75 |
4.7 °L
|
918 |
0 |
|
|
|
| Boil
Size: 42 Litres |
Boil Time: 60 |
Boil Gravity: 9.5 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/13/2018 2:28 PM |
| Notes: |
|
|
Dry Irish Stout
|
Dry Stout
|
21 Litres |
1.046 |
1.011 |
4.63 |
34.24 |
38.75 °L
|
918 |
0 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/12/2017 8:24 PM |
Notes: 4 packs Wyeast 1084 Irish Ale liquid yeast (or an appropriate starter*)
|
|
|
Theordores Czech Pils
|
Czech Pale Lager
|
14 Gallons |
1.044 |
1.007 |
4.8 |
19.86 |
3.64 °L
|
918 |
0 |
|
|
|
| Boil
Size: 19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2017 6:59 PM |
| Notes: |
|
|
Amy Ni-Kölsch (2017)
|
Kölsch
|
5.5 Gallons |
1.05 |
1.012 |
4.98 |
22 |
4.87 °L
|
918 |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2017 5:16 PM |
| Notes: |
|
|
Fall Fig (harvester's Choice)
|
Fruit Beer
|
90 Litres |
1.05 |
1.014 |
4.71 |
15.77 |
3.53 °L
|
918 |
0 |
|
|
|
| Boil
Size: 110 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 9/16/2016 2:03 PM |
| Notes: Puree figs and pasturize at 80c, then freeze. Secondary for 7 days. |
|
|
Dwibbers Dead Pony Club
|
American Pale Ale
|
20 Litres |
1.044 |
1.008 |
4.79 |
32.24 |
11.86 °L
|
918 |
0 |
|
|
|
| Boil
Size: 23.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
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: 7/13/2016 7:34 PM |
| Notes: |
|
|
Hop Rocker
|
American Pale Ale
|
19 Litres |
1.045 |
1.008 |
4.74 |
43.78 |
8.49 °L
|
918 |
1 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 6/30/2016 10:05 AM |
| Notes: |
|
|
Peanut Breader And Heffy
|
Weissbier
|
5.5 Gallons |
1.048 |
1.011 |
4.85 |
11.19 |
5.57 °L
|
918 |
2 |
|
|
|
| Boil
Size: 6.51 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2016 8:02 PM |
| Notes: American Munich Dark 20L is Briess Aromatic Munich. |
|
|
|
|