|
Rye Pale Ale
|
American Pale Ale
|
5.25 Gallons |
1.051 |
1.01 |
5.37 |
115.44 |
7.93 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 12/17/2016 7:50 PM |
Notes: OK, the ibu's are defiantly beyond the pale, but it's less than the My Rye PA recipe and way less the the Hop Diggity Rye PA recipe.
The LME is Williams Brewing # M14 America Rye blend. This blend includes Pale malt, Rye malt and Crystal malt.
With 15 minutes left in the boil I turned off the burner a n d stopped the timer. I added the DME and Whirlfloc tablet and stirred until dissolved. I added the wort chiller to the kettle, turned on the burner, brought it back to a boil and restarted the timer. |
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|
Westmalle Triple Clone
|
Pyment (Grape Melomel)
|
5 Gallons |
1.086 |
1.019 |
8.81 |
45.88 |
4.19 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2016 6:36 PM |
| Notes: |
|
|
Coriander/Lime IPA
|
American IPA
|
15 Litres |
1.053 |
1.009 |
5.83 |
55.56 |
7.76 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 19 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/11/2017 8:01 AM |
| Notes: |
|
|
Saison Ale
|
Saison
|
150 Litres |
1.062 |
1.017 |
5.83 |
33.02 |
6.09 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 150 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2013 11:13 PM |
| Notes: |
|
|
Ed Wort's Haus Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.049 |
1.009 |
5.27 |
39.46 |
4.49 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2015 12:50 PM |
| Notes: |
|
|
Long Live The King - Imperial IPA
|
Imperial IPA
|
5 Gallons |
1.074 |
1.019 |
7.28 |
95.38 |
10.77 °L
|
2.9K |
5 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/13/2014 10:01 PM |
| Notes: |
|
|
Tropical IPA
|
American IPA
|
6.1 Gallons |
1.066 |
1.011 |
7.24 |
62.66 |
3.85 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2015 8:00 PM |
| Notes: |
|
|
Strawberry Rhubarb
|
American Wheat or Rye Beer
|
5 Gallons |
1.053 |
1.013 |
5.18 |
7.28 |
6.16 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
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: 5/18/2015 1:28 PM |
Notes: 1. Boil 1/2 cup water, cool, then start yeast
2. Place the cracked grains in the muslin bag(s) and place in a pot with 2 gallons of cold water. Add gypsum. Bring the water temperature up to 150 degrees F. Steep the grains for 30 minutes remove and discard the grains.
3. Add the extracts into the pot and stir to thoroughly mix the extract into the water.
4. Bring the liquid to a boil.
5. At the 30 minute mark, add the boiling hops slowly to the pot.
6. At the 45 minute mark, add the Irish moss to the pot.
7. At the 60 minute mark, remove the brew pot from the stove. Cool the wort using an ice bath or a wort chiller.
8. Transfer the chilled wort to a sanitized fermenter. Add enough cold water to bring the total volume up to 4 gallons.
9. Add yeast nutrient, enzyme and dextrin
10. When the temperature of the wort drops to below 85 degrees, add the yeast.
11. Place the airlock onto the fermenter.
12. After primary fermentation has completed, transfer the beer to the secondary fermenter, add isinglass (optional)
13. After secondary fermentation has completed, dissolve corn sugar in minimum amount needed of water, bring to a boil.
14. Transfer beer from secondary fermenter to bottling bucket. Add cooled priming sugar solution.
15. Transfer beer to sanitized bottles & cap. Allow 7-10 days for carbonization to complete.
Primary for 5 days?
Secondary 3 days?
Either freeze fruit and add at the end of the boil or puree it, freeze it, and add to secondary. (Secondary will give more fresh fruit/juice flavor where end of boiling will be more subtle).
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|
Tailgate Peanut Butter Milk Stout Clone
|
Sweet Stout
|
5.5 Gallons |
1.06 |
1.02 |
5.36 |
32.09 |
30.31 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2019 3:58 PM |
Notes: Add lactose @ 15 minutes remaining in the boil
Add .5 fl oz Lorann PB Flavoring at kegging
Modified from another user's recipe here: https://www.brewersfriend.com/homebrew/recipe/view/501067/tailgate-peanut-butter-milk-stout
Found on a homebrew forum that Tailgate uses pale rather than MO, added some more chocolate to adjust color to compensate, and adjusted from metric to Murica units.
Asked LHBS to double crush grains for better BIAB efficiency |
|
|
2015.6 - Russian River Supplication
|
Fruit Lambic
|
6 Gallons |
1.06 |
1.015 |
5.91 |
22.79 |
12.67 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 8.25 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/24/2015 7:11 PM |
Notes: Portion acid mash after boil reached, add sour starter, 2.1 gallons. (or not)
WLP 530 and bugs in primary (yeast cake)
Cold crash before secondary, near 32
Cherries, 16 oz. Pinot noir, and bugged/pinot oak(1 stick each) in secondary. In 2 weeks add Brett lambic/ped shoe mix.
Shoreline fruit and trader joes are oil free tart sour cherry source
Should end up around abv 7%
Result 1.065 gravity
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|
|
Ay Chihuahua Mole Stout
|
Sweet Stout
|
5 Gallons |
1.053 |
1.013 |
5.31 |
19.51 |
46.97 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2015 11:54 PM |
| Notes: |
|
|
West Coast Bitter
|
American Pale Ale
|
40 Litres |
1.045 |
1.013 |
4.24 |
45.5 |
7.43 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2013 2:54 PM |
Notes: Brewed Sunday 18th January 2015.
Recipe based on Kelsey McNairs Session IPA with a slightly tweaked grain bill and different hops.
http://www.homebrewtalk.com/f14/stone-ballast-point-kelsey-mcnair-collaboration-201080/
https://www.homebrewersassociation.org/forum/index.php?topic=11610.0
Mashed in with 20L water at strike temp of 78oC. Mash temp of 69oC (target 70oC). Mash pH looks about right from pH strips (perhaps a little more towards 5.2 than 5.5).
Top up with 3L of water at end of the mash to recover 15L of wort
Batch sparge with 2 x 15L water to recover a total volume of 45L for the boil.
Calcium Sulphate (as gypsum): 4g to malt grist and 5g to the boil
Calcium Chloride added to the strike water as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 3.5 x 2.26 = 7.91 mL.
Lactic Acid (88%) added to strike water (5.6 mL) and to sparge water (3.3 mL).
Rehydrated 2 packets US-05 in 2 x 110 mL cooled boiled water at 37oC.
1. Sprinkle yeast onto surface of water in a glass bottle, cover with foil and let stand for 15 mins.
2. Stir yeast with sanitised spoon and let stand for 5 mins.
3. Stir again to form a cream and let stand for 5 mins.
4. Bring down to wort temperature by adding small increments of cooled boiled water.
5. Pitch into beer within 30 mins.
Beer 1 (no clarity ferm / carrier fermentor) 21L at 1.047 (after dilution) yeast pitched at 23oC
Beer 2 yeast (+ clarity ferm / no carrier) pitched at 18oC
Beers fermented in our cellar storage at 15-15.5oC.
Collected 2 samples to run an FFT at ambient in our kitchen (21-25oC).
24/01/15 - FFT results. Beer 1 = 1.014. Beer 2 = 1.013. Did a diacetyl test on each sample and definitely diacetyl after heating the samples and then cooling (repeated 5 days later and much less diacetyl).
25/01/15 (Sun, Day 8) Moved into the boiler room at 21oC for "d-rest" before dry hopping.
28/01/15 (Wed, Day 11) - Dry hops added 34g of each varietal in each beer (so 102g DH in ~20L beer [~5 g/L]). Decided against adding Columbus as planned as the hops just did not smell as good as the others (perhaps a little oxidised as the other packets were all opened fresh for the brewday but the columbus was opened a few brewdays ago). Samples taken for gravity readings. Beer 1 = 1.014. Beer 2 = 1.013. Ran a diacetyl test and a small amount detected.
02/02/15 (Mon, Day 16) - Taken to the attic to crash chill (5 days on DH). Attic temp (1oC).
05/02/15 (Thurs, Day 19) - Kegged both beers in corny kegs that had been CO2 purged by transferring a full keg of Starsan from one keg to another under pressure.
Hydro samples tasted fantastic. Very clear and great hop aroma and low / moderate bitterness. Beer was at 3oC after crash chilling so took a while to warm up.
Kegs hooked up to CO2 and purged again before adding 2 bar (30 psi) pressure.
FG = 1.013 for both beers, so 4.5% ABV. |
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|
Without Shoes -T. Snider Brew V3
|
American IPA
|
3 Gallons |
1.069 |
1.017 |
6.78 |
53.56 |
9.16 °L
|
2.9K |
6 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/29/2013 8:22 PM |
| Notes: Normally go with citra at 5 mins, but subbing simcoe for version on 11.17.13 |
|
|
Honey Nut Brown Ale
|
American Brown Ale
|
6.7 Gallons |
1.053 |
1.014 |
5.02 |
36.31 |
25.24 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2016 12:51 AM |
| Notes: |
|
|
German Pils
|
German Pilsner (Pils)
|
5.25 Gallons |
1.054 |
1.013 |
5.45 |
31.2 |
3.2 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
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: 12/2/2012 11:55 PM |
| Notes: |
|
|
Caramel Cream Ale
|
American Pale Ale
|
5 Gallons |
1.047 |
1.012 |
4.59 |
32.53 |
9.71 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: milk sugar |
Priming Amount: 4oz |
Creation
Date: 3/31/2012 5:44 PM |
Notes: 8oz of lactose altogether -- duped in recipe for accurate final ABV.
4oz in Primary, 4 oz for priming. If we decide to force carb, this latter lactose may be better suited being added with the vanilla beans.
Vanilla beans to be added 2 degrees Plato before final gravity, or at final gravity if necessary. Remove before bottling/kegging.
YEAST: 68 optimal, raise to 75 during last half of fermentation is possible. |
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|
5 Gallon Blonde
|
Blonde Ale
|
4.5 Gallons |
1.05 |
1.012 |
4.88 |
27.24 |
4.29 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
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: 2/4/2017 3:28 PM |
| Notes: |
|
|
Summer Wheat
|
American Wheat Beer
|
1 Gallons |
1.052 |
1.009 |
5.64 |
30.22 |
5.13 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 1.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 2/10/2017 12:16 AM |
| Notes: |
|
|
Santa IPA, Prancer, Dancer, Vixen, Donna, Blitzen, Dasher, Commet, "Hopped" Meet Columbus Ghost
|
American IPA
|
11.5 Gallons |
1.059 |
1.016 |
5.54 |
169.55 |
4.68 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
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: 11/13/2012 12:39 AM |
Notes: Work stoppped draining, had to stir to get going again, I let the water level drop below the grain level and this created air pockets that stopped the drain of the wort
Wort had string of what looked like "string"
Flavoured with 5 Jalapeno, one with seeds two days |
|
|
Centennial And Cascade Pale
|
American Pale Ale
|
5.75 Gallons |
1.052 |
1.013 |
5.14 |
47.72 |
3.68 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.95 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2018 5:36 PM |
| Notes: |
|
|
|
|