|
Squash Sour
|
American Light Lager
|
5.5 Gallons |
1.047 |
1.012 |
4.63 |
17.17 |
29.35 °L
|
921 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 35 |
Mash Thickness: 1.5 |
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: 11/9/2016 2:58 AM |
| Notes: |
|
|
Lager
|
Czech Premium Pale Lager
|
23 Litres |
1.042 |
1.007 |
4.56 |
35.24 |
3.81 °L
|
921 |
2 |
|
|
|
| Boil
Size: 29.52 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 52 |
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: 1/7/2022 6:25 PM |
| Notes: |
|
|
Begjinners (Guinnes Clone)
|
Irish Stout
|
12.9 Litres |
1.046 |
1.012 |
4.47 |
44.39 |
36.45 °L
|
921 |
0 |
|
|
|
| Boil
Size: 17.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: sucrose |
Priming Amount: 69.1 g |
Creation
Date: 11/16/2021 2:19 PM |
Notes: https://web.archive.org/web/20130120122623/byo.com/stories/beer-styles/article/indices/11-beer-styles/1458-stout-hearted-in-ireland
Mashing
McGovern notes that unlike those in corn and rice, the starches in raw barley do not have to be gelatinized before mashing. So no cooking is required. The enzymatic action of pale malt is strong enough to convert the starch into the sugars required for fermentation. So you won’t find any cereal cookers at the Guinness plant.
Guinness’ new brew house is laid out in the traditional, top to bottom design. Though the grains are not milled on the top floor, they are sent there by conveyor for storage in the huge grist bins. To mash a batch of Guinness, you’ll need 22 tons of grist (48,501 lb.) of around 65 percent pale malt, 25 percent raw barley, and 10 percent roast. Add that to 50 tons of water (13,233 gallons) in the mash tun, where huge, automatic paddles and knives rotate through the mash to keep it loose and well-mixed.
The water comes from Ireland’s Wicklow mountains. It’s relatively soft, but with the right blend of minerals for a successful mash. It’s the same water that Arthur Guinness used to make stout back in the 18th century.
The mash rests at 57° C (135° F) for 75 minutes, then it is stepped up to 67° C (152.6° F) and held for 45 minutes, then mashed out at 78° C (172° F).
The mash is fully converted in just over two hours, but the whole process takes about three. After mash-out it is automatically transferred to the kieve (pronounced “keev”).
“Kieve is a term unique to Ireland,” McGovern says. “Most breweries call this vessel the lauter tun, where the mash is strained and rinsed over a false bottom to extract the sweet wort for fermentation.” The word is derived from the French word for copper, cuivre, pronounced “kweev.” McGovern says the Irish just like to be different.
For souring you can do multiple ways:
1) Naturally sour part of the beer
2) Add lactic acid at kegging time.
3) Replace some the base malt with acid malt.
I choose 2 as I can dose to my taste. |
|
|
ATF Vienna
|
No Profile Selected |
24 Litres |
1.046 |
1.011 |
4.49 |
28.36 |
8.86 °L
|
921 |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 11/27/2020 8:39 AM |
| Notes: |
|
|
German-Style Pilsner
|
German Pils
|
5.5 Gallons |
1.045 |
1.007 |
4.95 |
35.35 |
2.94 °L
|
921 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 6 oz |
Creation
Date: 4/3/2020 3:37 PM |
| Notes: Inspired by Russian River STS Pils, Oskar Blues Mamma’s Little Yella Pils, and Crooked Stave Von Pilsner. |
|
|
[FHS] Sherbet Sour
|
Witbier
|
5 Gallons |
1.046 |
1.014 |
4.16 |
10.42 |
5.07 °L
|
921 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2019 12:56 AM |
| Notes: mixed fruit - .25 to .5 lb per gallon pureed and added after initial fermentation slows. |
|
|
Blueberry Saison 2.5gal
|
Saison
|
2.5 Gallons |
1.046 |
1.008 |
4.92 |
21.59 |
3.32 °L
|
921 |
3 |
|
|
|
| Boil
Size: 3.9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 26.87 psi |
Creation
Date: 7/6/2018 1:47 AM |
Notes: Wash fresh blueberries and allow to dry. Freeze-dry in freezer by lining a baking tray with berries (single height), one load at a time. Once frozen collect in container and keep in freezer, repeat until all berries are freeze-dried.
After yeast activity has settled in fermentor (after about a week), remove berries from freezer and rinse with one-step sanitizer. Keep covered and add to fermentor. Give it another 2 weeks, watching out for blow-off from secondary fermentation. |
|
|
British Golden Ale
|
British Golden Ale
|
50 Litres |
1.047 |
1.012 |
4.67 |
44.63 |
3.33 °L
|
921 |
0 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 72 |
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: 6/4/2018 1:56 AM |
| Notes: |
|
|
Lemonade Stand Shandy
|
Fruit Beer
|
3.8 Litres |
1.039 |
1.009 |
3.96 |
39.54 |
3.59 °L
|
921 |
1 |
|
|
|
| Boil
Size: 4.75 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 22 |
Creation
Date: 10/30/2017 11:14 AM |
| Notes: |
|
|
Sweet Milk Stout
|
Irish Red Ale
|
5 Gallons |
1.057 |
1.019 |
4.91 |
19.32 |
42.49 °L
|
921 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 68 |
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: 2/4/2017 11:07 PM |
Notes: Process for BIAB:
-heat 6gal in brewing kettle to 160F with upside down colander on bottom.
-add grains in bag
-heat side pot with 0.5gal of water to 170F.
-after 1hr mash at 150F, take out bag, place different colander on top of brew pot (we fix it with hooks, so it is like a lid on the pot) and place the bag into that colander so it drains into the brew pot
-pour the 180F water over the bag to rinse, then squeeze bag to get your boil volume of 6.5gal
-at boil at hops, then 60min boil
-after 2 week OG was 1.018
-after 4 week OG was 1.018
= Yeast attenuation was only 65%
Priming for bottling using Gyle:
want 2.2 CO2 in 5 gallon:
save 1.4 quarts of unfermented wort (freeze)
add 4.75 gallon to fermenter (excluding what you took for gyle and what was left over in brewing pot)
|
|
|
The Catholic Boat
|
Extra Special/Strong Bitter (ESB)
|
50 Litres |
1.046 |
1.011 |
4.52 |
48.96 |
7.46 °L
|
921 |
1 |
|
|
|
| Boil
Size: 70 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
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: 5/27/2014 9:41 AM |
| Notes: |
|
|
Belgian Single
|
Belgian Pale Ale
|
23 Litres |
1.045 |
1.01 |
4.52 |
46.02 |
3.1 °L
|
921 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: 2.8 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/22/2016 6:06 PM |
| Notes: |
|
|
Nottingham
|
Standard/Ordinary Bitter
|
18 Litres |
1.042 |
1.011 |
4.05 |
22.67 |
12.01 °L
|
921 |
0 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 80 |
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: 4/29/2016 8:01 PM |
| Notes: |
|
|
Lala
|
Weissbier
|
40 Litres |
1.032 |
1.004 |
3.61 |
59.7 |
10.07 °L
|
921 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2016 3:21 PM |
| Notes: |
|
|
1738 Summer Ale
|
American Wheat Beer
|
22 Litres |
1.041 |
1.005 |
4.76 |
26.12 |
5.28 °L
|
921 |
0 |
|
|
Author:
|
|
LandisRF
|
|
| Boil
Size: 29.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/18/2016 11:24 PM |
| Notes: 2 packs dry yeast |
|
|
Angry Cardigan Brown Ale
|
American Brown Ale
|
5.5 Gallons |
1.048 |
1.013 |
4.57 |
32.64 |
21.31 °L
|
921 |
0 |
|
|
|
| Boil
Size: 7.39 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
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: 3/11/2016 5:52 PM |
| Notes: |
|
|
Standard Wheat
|
Weizen/Weissbier
|
8 Litres |
1.049 |
1.012 |
4.85 |
14.3 |
3.44 °L
|
921 |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/29/2015 8:47 PM |
Notes: 2 step starter x 300ml at 1.036.
|
|
|
Mild - Simcoe
|
Mild
|
10 Litres |
1.038 |
1.006 |
4.12 |
36.05 |
20.02 °L
|
921 |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2015 9:28 PM |
| Notes: |
|
|
Malty Love
|
California Common Beer
|
25 Litres |
1.036 |
1.007 |
3.79 |
18.01 |
10.39 °L
|
921 |
0 |
|
|
|
| Boil
Size: 75 Litres |
Boil Time: 60 |
Boil Gravity: 1.012 |
Efficiency: 73 |
Mash Thickness: 2.2 |
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: 6/15/2015 11:09 PM |
| Notes: |
|
|
Awesome Recipe
|
Vienna Lager
|
10 Litres |
1.045 |
1.011 |
4.42 |
28.98 |
10.32 °L
|
921 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 70 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2015 7:21 AM |
| Notes: |
|
|
|
|