|
Dortmunder
|
International Pale Lager
|
112 Gallons |
11.934 |
1.824 |
5.38 |
28.44 |
3.25 °L
|
964 |
1 |
|
|
|
| Boil
Size: 124 Gallons |
Boil Time: 60 |
Boil Gravity: 10.8 |
Efficiency: 90 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2017 7:33 PM |
| Notes: |
|
|
El Dorado X Cascade Pale Ale
|
American Pale Ale
|
6 Gallons |
1.051 |
1.009 |
5.52 |
30.67 |
6.28 °L
|
964 |
0 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
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: 11/23/2022 9:52 PM |
| Notes: |
|
|
BrewDog Punk IPA V2
|
American IPA
|
50 Litres |
1.051 |
1.009 |
5.55 |
45.79 |
7.02 °L
|
964 |
1 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 74 |
Mash Thickness: 5.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 18.5 ° C |
Priming Method: co2 |
Priming Amount: 1.5 |
Creation
Date: 7/5/2022 6:14 AM |
Notes: Innmesk skal skje på 55 grader, rør malten godt inn - gå så rett opp på 66 grader for mesking i 80 min. (gir godt utbytte)
NB. Vet du effektiviteten på bryggeriet ditt - juster ned basemaltmengdene så det passer ditt utstyr, alternativt får du en litt sterkere PUNK (som heller ikke ble helt feil)
Deretter låser vi sukkerprofilen med en 15 minutters utmesk på 76 grader -før vi skyller inn for å nå pre-boil volum. (ca 18L)
Husk gjærnæring og Irish Moss på siste 15 min av kok.
Har du kjøleskap og kan foreta CC (kaldkrasj)? Gjør dette på 0 grader, eller så lavt du kommer i 2 døgn etter utgjæring (la stå i 14 dager, så estere, høye alkoholer osv er "ryddet" bort.
Gjær. Bruk 3 pakker Safale US-05. NB! Rehydrer gjæren før pitch.
Jo mer tid du legger i å gjøre dette riktig, jo bedre blir det ferdige ølet.
Tilsett godt med o2 (rist dunken skikkelig, eller bruk en malingsblander på drill eller lignende (ny sådan)) - La den gjære i 14 dager på 18.5C. Ingen behov for diacetyl rest på utgjæring over 15C.
Vil du ha en klar og fin øl - bruk Brewers Clarex (tilsettes samtidig med gjæren) |
|
|
Pseudo Pils _ Kveik - Lutra
|
German Pilsner (Pils)
|
5 Gallons |
1.05 |
1.01 |
5.24 |
39.17 |
4.32 °L
|
964 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 60 |
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: 4/22/2022 6:57 PM |
Notes: Final note: One of the nicest beers I have ever made. Four weeks after brewing and three weeks after bottling, it tastes fantastic. Next time, I will let it sit in the fermenter for two full weeks. I think it will be even better.
This beer is turning out much better than expected, and it is not even carbonated yet. Think it will be outstanding,
Pitched yeast at 90 degrees. Fermentation happened around 70 degrees.
I live in Texas where it is difficult to lager. This yeast does the job. Im sold.
SG: 1.054
FG: 1.025 |
|
|
Hobbit
|
Southern English Brown
|
5.5 Gallons |
1.061 |
1.02 |
5.31 |
39.24 |
29.87 °L
|
964 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/16/2021 3:34 PM |
| Notes: |
|
|
WEISSBIER
|
Weissbier
|
23 Litres |
1.052 |
1.013 |
5.22 |
14.12 |
3.03 °L
|
964 |
1 |
|
|
|
| Boil
Size: 30.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 2.45 bar |
Creation
Date: 7/15/2020 3:23 AM |
Notes: https://shop.theelectricbrewery.com/pages/weizen-weissbier
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70 (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide.
1.5 qt/lb mash thickness.
Start the mash at 113F and hold for 15 mins (ferulic acid rest which helps promote clove-like phenol flavours). This rest works best at a pH of 5.7-5.8 (relative to mash temperature) so if you add mash salts and acid you want to wait and do it after the ferulic acid rest.
Ramp up to 152F and hold for 90 mins (half way between beta/alpha rest).
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 14.9 gallons.
Boil for 90 minutes, adding hops per schedule. Lid on at flameout, start chilling immediately. Some brewers choose not to add kettle finings during the boil (such as Whirlfloc) as the beer is supposed to be cloudy, but the cloudiness of this beer comes from the yeast. We still want to remove proteins, hot break material, and so forth.
Cool the wort quickly to 62F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen. For complete details refer to our Aerating / Oxygenating Wort guide.
Pitch yeast and ferment at 62F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Ferment until approximately 5 points from final gravity and then raise the temperature to 72F until finished. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Assume fermentation is done if the gravity does not change over ~3 days.
We do not recommend using finings such as unflavoured gelatin as it helps keep as much yeast in suspension as possible.
Package as you would normally. We rack to kegs that have first been purged with CO2. We chill the kegs to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. In a hurry? This beer is best served fresh so feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure.
Carbonate this beer to higher than normal levels, around 2.5 to 3.5 volumes of CO2.
If you keg, you will find that over time the beer naturally clears as the protein haze and yeast settles. You may occasionally jostle or flip the keg to stir up the sediment to re-introduce the cloudy appearance. Some brewers will use a spare liquid out dip tube on the gas line such that the incoming gas hits the bottom of the keg and automatically stirs up the sediment every time a beer is poured. Others will use a tablespoon or two of flour at the end of the boil to set up a starchy permanent haze. The simplest solution is probably the most popular: Consume quicker |
|
|
APA SINGLE HOP CITRA
|
American Pale Ale
|
40 Litres |
1.049 |
1.008 |
5.4 |
42.31 |
12.23 °L
|
964 |
0 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 254.2 g |
Creation
Date: 7/8/2020 2:04 PM |
Notes: FERMENTAÇÃO PRIMÁRIA - 7 DIAS A 20 GRAUS - (no 5º dia faz dry hop)
MATURAÇÃO - 7 DIAS A 0 GRAUS ( COLD CRASH)
ÁGUA TOTAL 57,5 L:
ÁGUA PRIMÁRIA - 9.2 X 2,5= 23 L
ÁGUA SECUNDÁRIA - 23 X 1.5= 34.5 L
PRIMMING- 6 GRAMAS POR LITRO - 10 DIAS TEMP AMBIENTE |
|
|
Summer Pale Ale
|
American Pale Ale
|
5 Gallons |
1.054 |
1.01 |
5.72 |
63.28 |
7.68 °L
|
964 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
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: 7/7/2020 9:21 PM |
| Notes: |
|
|
605 APA
|
American Pale Ale
|
5.5 Gallons |
1.05 |
1.009 |
5.45 |
76.26 |
5.41 °L
|
964 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: sucrose |
Priming Amount: 4.6 oz |
Creation
Date: 12/17/2019 11:54 PM |
| Notes: APA using fresh homegrown Cascade hops. |
|
|
Pineapple Hops Pale Ale
|
American IPA
|
15 Litres |
1.064 |
1.021 |
5.64 |
25.65 |
5.29 °L
|
964 |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 66 |
Mash Thickness: 2.5 |
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: 1/9/2019 8:47 PM |
Notes: Target Mash Temp: 68 Degrees Celsius
Mash PH Target 5.5
Polaris Hops (mint, use in small amounts)
Belma Hops (orange, melon, strawberry, pineapple with a hint of grapefruit)
Vic Secret Hops ( Pineapple, pine, passionfruit.)
Denali (pineapple, pine and bright citrus notes)(end of boil leaf and bittering)
HBC472 (Coconut aroma hop)
Yeast: |
|
|
Awesome Recipe
|
California Common Beer
|
5.5 Gallons |
1.05 |
1.009 |
5.28 |
25.04 |
8.54 °L
|
964 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.091 |
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: 5/29/2015 10:04 PM |
| Notes: |
|
|
Celtic Porter #0
|
American Stout
|
19 Litres |
1.058 |
1.019 |
5.39 |
48.05 |
43.79 °L
|
964 |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 55 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/28/2017 6:52 PM |
Notes: Chocolate stout
Brewing day: 6/8-17
OG: 1.058 (plan was about 1.066!?)
Not much activity on airlock, supposedly the gum ring leaks. about 4-5 days too much.
FG: 1.023 (after 19 days prim. ferm.) -- acetic scent and flavour :(((
Alc: 4,78%
Priming sugar: 70g white sugar
Bottling day: 25/8-17
Bottled 20 bottles just for experience.
|
|
|
Workers Pale Ale
|
Strong Bitter
|
20 Litres |
1.061 |
1.018 |
5.66 |
66.09 |
11.15 °L
|
964 |
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: |
|
|
Octoberfest
|
Oktoberfest/Märzen
|
25 Litres |
1.05 |
1.01 |
5.29 |
20.24 |
5.21 °L
|
964 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 67 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 11 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2017 8:33 PM |
| Notes: |
|
|
Cerveza
|
International Amber Lager
|
16 Gallons |
1.062 |
1.019 |
5.68 |
23.97 |
10.35 °L
|
964 |
0 |
|
|
|
| Boil
Size: 17.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 80 |
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: 1/20/2017 8:47 PM |
| Notes: |
|
|
UBREW Store Saison
|
Saison
|
35 Litres |
1.054 |
1.013 |
5.4 |
4.58 |
3.77 °L
|
964 |
0 |
|
|
|
| Boil
Size: 42 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
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: 1/19/2017 5:00 PM |
| Notes: |
|
|
Awesome Recipe
|
American Pale Ale
|
18 Litres |
1.056 |
1.014 |
5.5 |
33.87 |
8.56 °L
|
964 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 10/27/2016 2:52 PM |
| Notes: |
|
|
Scurvy Grouse
|
Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.054 |
1.01 |
5.75 |
64.8 |
17.6 °L
|
964 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.108 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2016 6:50 PM |
| Notes: |
|
|
P5
|
Oktoberfest/Märzen
|
9 Litres |
1.052 |
1.011 |
5.33 |
33.54 |
7.58 °L
|
964 |
1 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 73 |
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: 9/19/2015 12:36 PM |
| Notes: |
|
|
Oatmeal Stout
|
Oatmeal Stout
|
5 Gallons |
1.06 |
1.018 |
5.5 |
36.54 |
29.09 °L
|
964 |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
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: 8/29/2015 10:09 PM |
| Notes: |
|
|
|
|