|
Workers Pale Ale
|
Strong Bitter
|
20 Litres |
1.061 |
1.018 |
5.66 |
66.09 |
11.15 °L
|
909 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/1/2017 10:40 AM |
| Notes: |
|
|
Medisin
|
Double IPA
|
25 Litres |
1.075 |
1.016 |
7.66 |
0 |
9.54 °L
|
909 |
1 |
|
|
|
| Boil
Size: 4 Litres |
Boil Time: 5 |
Boil Gravity: 1.467 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 32 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/5/2021 7:44 PM |
| Notes: A quick brew. Stir fermentables with 3 liters of boiling water. |
|
|
"Best" Bitter
|
Best Bitter
|
32 Litres |
1.043 |
1.009 |
4.48 |
33.68 |
12.42 °L
|
909 |
1 |
|
|
|
| Boil
Size: 39 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 76 |
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: 11/17/2021 1:40 PM |
| Notes: 8/10. Pretty good, but recipe just made up of leftovers. |
|
|
Munich Dunkel!
|
Munich Dunkel
|
2.75 Gallons |
1.048 |
1.011 |
4.81 |
26.98 |
15.02 °L
|
909 |
0 |
|
|
|
| Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 19.79 psi |
Creation
Date: 10/30/2020 12:58 AM |
| Notes: |
|
|
Tamara's Shorter Baltic Porter - V2
|
Baltic Porter
|
23.02 Litres |
1.069 |
1.013 |
7.3 |
30.59 |
20.67 °L
|
909 |
0 |
|
|
|
| Boil
Size: 27.82 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
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: 5/4/2020 11:48 AM |
Notes: I've brewed this a few times now and am always happy with the results
Makes a great 'cheating' baltic porter with ale yeast, so no need to use lager yeast and temps
Needs to be matured for a few months. I normally leave it form 3 months and you can really notice the difference
Also takes extra flavors well. A bottling time I sometimes add 50ml of a good vanilla essence |
|
|
British Golden Ale
|
British Golden Ale
|
21 Litres |
1.042 |
1.01 |
4.16 |
33.97 |
4.78 °L
|
909 |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 13.3 g |
Creation
Date: 4/8/2020 6:30 AM |
| Notes: |
|
|
Amber Red
|
No Profile Selected |
20.8 Litres |
1.056 |
1.014 |
5.53 |
29.28 |
14.49 °L
|
909 |
0 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 7 g |
Creation
Date: 3/12/2020 9:42 PM |
| Notes: |
|
|
Young's Double Chocolate Stout Clone
|
Sweet Stout
|
5 Gallons |
1.051 |
1.017 |
4.57 |
30.85 |
26.89 °L
|
909 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 3.7 oz |
Creation
Date: 2/25/2020 3:40 PM |
| Notes: |
|
|
1859 Barclays Perkins EI - Export India Porter
|
Robust Porter
|
6 Gallons |
1.068 |
1.022 |
6.1 |
72.6 |
26.02 °L
|
909 |
0 |
|
|
|
| Boil
Size: 8.2 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/18/2018 2:48 AM |
Notes: I reduced the IBUs quite a lot.
I reversed the quantities of amber and brown malt from Ron Pattinson's original recipe.
Substituted mild ale malt for Sussex pale malt.
Used continuous re-circulation throughout entire mash.
Mash Gravity: 1040 at 30 min, 1047 at 60 min. Reduced mash temp to 148 at 60 min, and mashed for a further 30 min. Final mash gravity: 1049 using refractometer. Hydrometer 1040 at 107 F = 1048 temp corrected. Hit the post boil gravity right on the noise at 1068. Mash eff 85%. I miss read recipe supposed to have been 1065, oh well what can I do add water? Know way!
Primary fermentation slowed considerable after 4 days. OG using corrected refractometer reading was 1024. FG is estimated at 1020, so will leave one or too more days and move to corny keg for secondary fermentation for as long as it takes. I expect that this should be at 1016 in a year or so:)
Did not tast overly bitter could have perhaps kept to original recipe IBUs of around 160. Will add 1 oz of finishing hops to corny keg in bag. Corrected water profile so would not be too malty 0.9 ratio. |
|
|
NEIPA: Session NEIPA
|
American IPA
|
12 Gallons |
1.048 |
1.013 |
4.64 |
25.46 |
3.5 °L
|
909 |
0 |
|
|
|
| Boil
Size: 12.75 Gallons |
Boil Time: 30 |
Boil Gravity: 1.045 |
Efficiency: 78 |
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: 2/9/2018 8:44 PM |
Notes: Water adjustments: 4mL acid, 5.5g gypsum, 12.0g CaCl
TOTAL WATER NEEDED 13.75 Gallons
STRIKE WATER TEMP 162 Fahrenheit
TOTAL MASH VOLUME 15.3 Gallons
PREBOIL WORT 12.75 Gallons
POSTBOIL WORT 12.00 Gallons
INTO FERMENTER 12.00 Gallons
Water profile suggestions: 75-125 PPM calcium, 150-175 PPM sulfate, 100-125 PPM chloride, 5-15 PPM magnesium, <20 PPM sodium, and <50 PPM carbonate
My profile: (aim for 150 chloride, <100 sulfate) |
|
|
St. Pauli IPA
|
Imperial IPA
|
23 Litres |
1.072 |
1.018 |
7.06 |
79.21 |
8.69 °L
|
909 |
0 |
|
|
|
| Boil
Size: 28.3 Litres |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2015 1:12 PM |
| Notes: |
|
|
American Kolsch
|
Blonde Ale
|
6.5 Gallons |
1.052 |
1.011 |
5.31 |
29.68 |
3.49 °L
|
909 |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 78 |
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: 2/27/2017 8:43 PM |
| Notes: |
|
|
Suds And Duds
|
American Pale Ale
|
3 Gallons |
1.047 |
1.011 |
4.75 |
20.29 |
3.5 °L
|
909 |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2017 4:13 AM |
| Notes: 1 Whirlfloc Tablet + 1 tsp Wyeast Yeast Nutrient at 15 mins |
|
|
Sorachi Cent Ale
|
American Pale Ale
|
1.5 Gallons |
1.034 |
1.006 |
3.67 |
46.43 |
3.17 °L
|
909 |
1 |
|
|
|
| Boil
Size: 1.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2017 12:15 AM |
| Notes: |
|
|
F0S Lagunitas IPA ▲ 07.15.16
|
American IPA
|
5.5 Gallons |
1.071 |
1.023 |
6.28 |
81.28 |
13.9 °L
|
909 |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/18/2016 9:34 PM |
Notes: ♦ BREW DATES: Last Update: 07.15.16 Steve 5GL
Date: Brew Day • 07-15-2016
Gravity End of Boil (OG) • 1.071
Gravity (FG) • 1.008 @ 8.5 ABV
Date: Pitch Yeast Day 07- 16-2016
Date: Dry Hop 07/31/2016 17:00
Date: Keg Day • _____________________
Drafted Who’s House • _______________
♦ SESSION NOTES: This one always comes out really good.
I did boil for 60 minutes
.5oz Horizon
.5oz Summit
.8oz Willamette should had been 30 minutes
♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if fermentation tank nozzle is pointed upwards
♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales
♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:
♥ DRINKABILITY: What did you like about it. Sample Date:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
|
|
Session Ale
|
American IPA
|
57 Litres |
1.059 |
1.014 |
5.93 |
31.99 |
8.36 °L
|
909 |
0 |
|
|
|
| Boil
Size: 61 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 19 ° C |
Priming Method: Bulk |
Priming Amount: N/A |
Creation
Date: 6/5/2016 9:40 AM |
| Notes: |
|
|
SeisdeMayo Pils
|
Dortmunder Export
|
15 Gallons |
1.055 |
1.014 |
5.38 |
36.23 |
3.73 °L
|
909 |
1 |
|
|
|
| Boil
Size: 19 Gallons |
Boil Time: 45 |
Boil Gravity: 1.043 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/6/2016 1:22 PM |
| Notes: |
|
|
Oat Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.059 |
1.018 |
5.33 |
29.65 |
27.41 °L
|
909 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2016 6:12 PM |
| Notes: |
|
|
Wet Finger 8 (Brewdog Punk Clone)
|
British Strong Ale
|
12 Litres |
1.046 |
1.012 |
4.55 |
86.71 |
5.7 °L
|
909 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2016 2:48 PM |
Notes: Rack to secondary after 8 days. Dry hop in secondary for 10 days
Bottle condition for 4-5 weeks. |
|
|
Grapefruit IPA
|
American IPA
|
23 Litres |
1.082 |
1.014 |
8.94 |
67.89 |
9.58 °L
|
909 |
0 |
|
|
Author:
|
|
Kapiti Brewer
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/31/2015 1:42 AM |
| Notes: |
|
|
|
|