|
Sika Red American Strong
|
American Strong Ale
|
5.5 Gallons |
1.088 |
1.021 |
8.85 |
93.95 |
17.85 °L
|
945 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 75 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2017 7:16 PM |
Notes: 1.5L, 6.3 Cups H2O; 5.4 oz DME
3.0 L, 12.6 Cups H2O; 10.9 oz DME (+6.3 cups; 5.5 oz DME)
4.0 L, 16.8 Cups H2O; 14.5 oz DME (+4.2 cups; 4.5 oz DME)
|
|
|
CoC Pale Ale
|
American Pale Ale
|
5 Gallons |
1.052 |
1.01 |
5.51 |
31.6 |
5.04 °L
|
945 |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 2 |
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: 5/2/2023 3:31 PM |
| Notes: |
|
|
Grape Ale
|
Specialty Fruit Beer
|
14.5 Gallons |
1.067 |
1.017 |
6.59 |
12.99 |
4.09 °L
|
945 |
0 |
|
|
|
| Boil
Size: 17 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 1.75 |
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: 9/10/2022 11:09 PM |
| Notes: |
|
|
Skots Pineapple Tepache Seltzer
|
Experimental Beer
|
2.8 Gallons |
1.064 |
1.012 |
6.8 |
0 |
2.6 °L
|
945 |
1 |
|
|
|
| Boil
Size: 2.8 Gallons |
Boil Time: 10 |
Boil Gravity: 1.064 |
Efficiency: 100 |
Mash Thickness: 1.75 |
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: 6/15/2022 12:00 AM |
| Notes: Inspired by Cellador ales tepache Seltzer. |
|
|
Brew It Bru - Mango NEIPA
|
Specialty IPA: New England IPA
|
22 Litres |
1.068 |
1.012 |
7.29 |
50.86 |
5 °L
|
945 |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 187.5 g |
Creation
Date: 9/7/2021 8:32 AM |
| Notes: |
|
|
Ultra Session IPA
|
Specialty IPA: New England IPA
|
25 Litres |
1.037 |
1.019 |
2.44 |
13.17 |
6.63 °L
|
945 |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/28/2019 2:26 PM |
| Notes: |
|
|
PUNKin Pie
|
Experimental Beer
|
6 Gallons |
1.058 |
1.018 |
5.25 |
19.89 |
12.01 °L
|
945 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 68 |
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: 1/31/2019 6:07 PM |
| Notes: |
|
|
Blackmamba
|
Specialty IPA: Black IPA
|
19.5 Litres |
1.07 |
1.012 |
7.68 |
66.49 |
38.47 °L
|
945 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 65 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2018 8:16 AM |
Notes: 4 cinnamon sticks added at 10 min
3-3 apple and pear added at 5 min
Carafa special used instead of carafa type3 |
|
|
Trillium Headroom Clone BB
|
American IPA
|
30 Gallons |
1.05 |
1.012 |
5.03 |
31.96 |
3.78 °L
|
945 |
0 |
|
|
|
| Boil
Size: 30 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/29/2018 10:11 PM |
Notes: Ladies and gentlemen, prepare your palates...
Simply put, Headroom is the hoppiest beer we've ever brewed with more than 7 lbs. per barrel featuring heavy doses of Galaxy & Mosaic. This is a truly special Double IPA brewed only once a year, released during the last two summers to celebrate Hop Jam; Vermont's annual lupulin-centric beer fest. Headroom embodies our hoppy coup de grâce (for now)- we hope you enjoy!
Dank. Citrus. Tropical Fruit. Juice.
ABV: 8%
MALT: Pilsner, Valley Wheat, Flaked Wheat, Dextrine, Dextrose
HOPS: Galaxy, Mosaic, Columbus |
|
|
American Amber's Ways To Grain
|
American Amber Ale
|
19 Litres |
1.052 |
1.009 |
5.74 |
37.77 |
13.33 °L
|
945 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2018 7:10 PM |
| Notes: FG: 1.014 - better than a drier beer that needs a bit of malt body to it, as it was originally to have a FG of 1.009 |
|
|
Katies Amber
|
American Amber Ale
|
5.5 Gallons |
1.056 |
1.014 |
5.55 |
0 |
13.05 °L
|
945 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/7/2015 12:47 AM |
| Notes: |
|
|
Ipa Yo
|
American IPA
|
23 Litres |
1.063 |
1.018 |
5.94 |
51.69 |
9.61 °L
|
945 |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 3.31 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 170g |
Creation
Date: 10/6/2017 1:11 AM |
| Notes: |
|
|
Ginormous Imperial IPA No 73
|
American IPA
|
21 Litres |
1.072 |
1.02 |
6.83 |
46.11 |
9.6 °L
|
945 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 6/11/2017 11:45 AM |
| Notes: from page 103 of Craft Brew Book by Euan Ferguson |
|
|
American Stout No.2
|
American Stout
|
6 Gallons |
1.067 |
1.018 |
6.52 |
42.76 |
38.3 °L
|
945 |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/11/2017 7:23 PM |
Notes: Note1 - not necessary to mill flaked oats
Option1 - use Mt Rainier hops to add earthy/licorice notes (adjust amounts, probably double, to keep same hop schedule and same AAUs)
Option2 - use Scottish Ale 1728 (mash at 152)
|
|
|
Team USA
|
Berliner Weisse
|
5.5 Gallons |
1.031 |
1.007 |
3.09 |
0 |
2.37 °L
|
945 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 15 |
Boil Gravity: 1.028 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 120 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/18/2017 10:33 PM |
| Notes: |
|
|
Mandela
|
American IPA
|
16 Litres |
1.063 |
1.013 |
6.62 |
161.22 |
12.91 °L
|
945 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 63 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/10/2017 4:10 PM |
Notes: Brewdate 16.01.2016
Mashwater 13L
Spargewater 9L
Mash in 40C 15min
Mash in 50C 15min
Mash in 62C 30min
Mash in 72C 30min
Bottled 07-02-2016
|
|
|
Canadian Brown Ale
|
American Brown Ale
|
20 Litres |
1.058 |
1.014 |
5.78 |
27.83 |
25.74 °L
|
945 |
0 |
|
|
Author:
|
|
Anders Riseng
|
|
| Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2016 11:04 AM |
| Notes: |
|
|
BRIPA
|
Specialty IPA: Brown IPA
|
25 Litres |
1.074 |
1.013 |
7.92 |
40.8 |
17.89 °L
|
945 |
0 |
|
|
|
| Boil
Size: 42 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 60 |
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: 2/7/2016 8:45 AM |
| Notes: |
|
|
Awesome Recipe
|
American Porter
|
5 Gallons |
1.078 |
1.023 |
7.24 |
29.86 |
50 °L
|
945 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: 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: 2/4/2016 9:18 PM |
| Notes: |
|
|
Parting Glass Belgian Dubbel
|
Belgian Dubbel
|
5 Gallons |
1.068 |
1.016 |
6.79 |
16.9 |
22.52 °L
|
945 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2015 4:45 PM |
Notes: 1.
Heat 15 quarts tap water to 160°F and add to mash tun.
2.
Mash-in slowly, adding all grains to the mash tun while stirring to prevent clumping. The mash temperature should equalize to 149°F.
3.
In a separate container, heat 9 3/4 quarts tap water to 202°F.
4.
Mash out by adding 9 3/4 quarts of 202°F tap water to mash tun, while stirring, after allowing the mash to rest for 60 minutes. Temperature should equalize to approximately 168°F.
5.
Leave at mash out temperature for 15 minutes. In a separate container, heat 2 1/2 gallons tap water to 172°F.
6.
Slowly drain off wort and add back to mash tun, recirculating until the wort runs clear and free of grain particles.
7.
Drain mash tun to boil kettle, sparging with 2 1/2 gallons of 172°F tap water. Add hops.
8.
After all mash runnings are collected, add sugars and record preboil gravity. Bring wort to boil.
9.
Allow wort to boil 60 minutes, adding Whirlfloc and yeast nutrients as noted above. (If your brewing system doesn’t produce a vigorous boil, consider extending the boil to 75 or 90 minutes and adding the hops at 60 minutes.)
10.
Chill wort and transfer to a sanitized carboy or bucket with an airlock. Aerate by shaking or oxygenate with an oxygenation stone.
11.
Pitch yeast and allow to ferment at 64°F to 66°F for 2 to 3 days, then allow fermentation temperature to free rise.
12.
Rack beer to second sanitized carboy or bucket and allow to condition, tasting periodically to check on flavor development.
13.
Bottle or keg at 2.5 to 3 volumes. (Keg if you like, but this will really shine when bottle conditioned.) |
|
|
|
|