|
Blueberry Imperial Stout
|
Imperial Stout
|
5 Gallons |
1.094 |
1.018 |
9.95 |
52.3 |
39.82 °L
|
880 |
0 |
|
|
|
| Boil
Size: 6.65 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 70 |
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: 8/17/2022 3:39 AM |
| Notes: |
|
|
BAS
|
Imperial Stout
|
21 Litres |
1.085 |
1.017 |
8.9 |
76.06 |
36.37 °L
|
880 |
0 |
|
|
Author:
|
|
Kingcur
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: 6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2022 7:51 PM |
| Notes: |
|
|
Ale Ale Cool J (Dbl IPA)
|
Imperial IPA
|
39 Gallons |
22.023 |
5.888 |
9.03 |
69.14 |
9.3 °L
|
880 |
30 |
|
|
|
| Boil
Size: 42 Gallons |
Boil Time: 75 |
Boil Gravity: 20.6 |
Efficiency: 83.5 |
Mash Thickness: 1.3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2022 10:11 PM |
| Notes: Hold at 62 degrees fermentation temp for 48 hrs... Then raise one degree per day for 7 days ramping up to 68 degrees. |
|
|
Stout Game STRONG
|
Imperial Stout
|
5.25 Gallons |
1.1 |
1.022 |
10.27 |
92.63 |
50 °L
|
880 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 61 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2016 5:12 PM |
| Notes: |
|
|
Cherry Quad
|
Belgian Dark Strong Ale
|
1.1 Gallons |
1.08 |
1.012 |
9 |
29.68 |
40.9 °L
|
880 |
0 |
|
|
|
| Boil
Size: 2.93 Gallons |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/20/2022 1:58 AM |
| Notes: |
|
|
Black Ipa
|
Specialty IPA: Black IPA
|
21 Litres |
1.5 |
1.113 |
50.86 |
0 |
50 °L
|
880 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.414 |
Efficiency: 75 |
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: 4/27/2017 2:19 PM |
| Notes: |
|
|
Horsey Fruit
|
Belgian Specialty Ale
|
3 Gallons |
1.074 |
1.005 |
9.08 |
89.24 |
4.33 °L
|
880 |
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: 4/6/2011 9:56 PM |
| Notes: |
|
|
Imperial Stout NB +belgium Candi Syrup
|
Russian Imperial Stout
|
5 Gallons |
1.094 |
1.022 |
9.42 |
61.99 |
50 °L
|
880 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.187 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2018 3:46 PM |
| Notes: |
|
|
Scottish Heavy
|
Scottish Heavy
|
21 Litres |
1.041 |
1.014 |
3.56 |
18.24 |
8.38 °L
|
879 |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 80 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2018 6:23 PM |
| Notes: Started with RO water. Balanced minerals in favour of chlorides to accentuate maltiness. Added Calcium Chloride to the boil to help with clarity and body. |
|
|
TAGPA
|
American Pale Ale
|
46 Litres |
1.034 |
1.008 |
3.36 |
43.93 |
4.18 °L
|
879 |
0 |
|
|
|
| Boil
Size: 52 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 2 |
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: 8/16/2021 1:03 AM |
| Notes: |
|
|
Timothy Taylor Landlord Clone
|
Best Bitter
|
22 Litres |
1.045 |
1.011 |
4.41 |
41.18 |
7.52 °L
|
879 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 68 |
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: 12/14/2018 9:41 PM |
| Notes: |
|
|
Splatterhaüs 60L
|
Specialty Fruit Beer
|
60 Litres |
1.047 |
1.014 |
4.24 |
10.1 |
3.16 °L
|
879 |
0 |
|
|
|
| Boil
Size: 65 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 2.9 |
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: 9/14/2018 3:03 AM |
| Notes: |
|
|
Big East Green APA Session
|
Spice, Herb, or Vegetable Beer
|
21 Litres |
1.041 |
1.009 |
4.24 |
82.46 |
5.75 °L
|
879 |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 35 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/10/2018 4:32 PM |
Notes: Orange candied peels, coriander (dried herbs and grounded) and candied ginger are hydrated and infused with mirabelle plum brandy one day long an then drained.
dry hopping Citra + Mandarina during 1st fermentation and renewed with same amount during 2nd fermentation.
|
|
|
Bitter
|
Ordinary Bitter
|
19.5 Litres |
1.043 |
1.01 |
4.31 |
29.7 |
8.18 °L
|
879 |
1 |
|
|
|
| Boil
Size: 23.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 67.5 |
Mash Thickness: 2.6 |
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: 8/5/2017 9:44 PM |
| Notes: |
|
|
Simple Irish
|
Irish Stout
|
5 Gallons |
1.043 |
1.012 |
4.03 |
40.16 |
30.4 °L
|
879 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/26/2016 3:11 PM |
| Notes: |
|
|
Choc Oatmeal Stout
|
Dry Stout
|
18 Litres |
1.044 |
1.012 |
4.21 |
31.98 |
24.4 °L
|
879 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: bottle |
Priming Amount: N/A |
Creation
Date: 8/6/2016 7:00 AM |
| Notes: |
|
|
Session Ale 1.0
|
American Pale Ale
|
25 Litres |
1.042 |
1.009 |
4.22 |
24.57 |
4.74 °L
|
879 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2016 9:55 AM |
Notes: Sunday 10th April 2016 - Brewday. Mashed in with 28L at 68oC. Mash temp 64.6oC.
15 mins. pH = 5.9 (added 2 mL more lactic acid). 64oC.
30 mins. pH = 5.5. Turned on induction plate.
60 ish mins. Temp at 75oC (mash out?). pH = 5.32.
Drained the bag. A real pain in the arse (again). Need to sort a better method. Poured off about 4.5L of wort at 86oC into a sanitised plastic bucket (for transfer to 5L glass demijohn to make a berliner with proviva and spontanale bottle dregs). Chilled to 50oC and then added 0.5L Mango Proviva juice. Temp 45oC. Wrapped in a sleeping bag and plastic wrapped the top.
40 min boil. Added chiller after 15 mins.
Cooled and pitched at 18oC. 4th generation Vermont Slurry from 28th March 2016 (250-300mL). Moved to basement at 18oC ambient (added blowoff).
Approx 22L at 1.042. pH = 5.3.
24h later pH of proviva soured wort = 4.39. Added sacch trois slurry to ferment.
Tuesday 26th April 2016 (Day 16) - Dry Hopped with 75g Jarrylo and 56g Denali. Approx 7 g/L in oxygen purged DH keg. FG = 1.012. 3.95% ABV. pH = 3.90!!
|
|
|
Polar Bear Blonde
|
Blonde Ale
|
11 Gallons |
1.044 |
1.01 |
4.47 |
29.83 |
4.36 °L
|
879 |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2016 6:24 PM |
| Notes: |
|
|
Kolsch
|
Kölsch
|
5.5 Gallons |
1.044 |
1.01 |
4.37 |
30.42 |
2.92 °L
|
879 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2015 1:11 PM |
| Notes: Single step, 1.5L starter @ 1.035. |
|
|
Berliner Weisse
|
Berliner Weisse
|
5.5 Gallons |
1.034 |
1.008 |
3.31 |
4.07 |
2.55 °L
|
879 |
0 |
|
|
Author:
|
|
ryeguy88
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/7/2015 9:16 AM |
| Notes: |
|
|
|
|