|
Bessie's Teet Stout
|
Imperial Stout
|
5 Gallons |
1.099 |
1.034 |
8.57 |
22.33 |
42.86 °L
|
885 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: 4 oz. |
Creation
Date: 7/18/2018 1:14 AM |
Notes: 1st place 2019 Maui Brewer's Fest
1st place 2019 Kona Brewer's Fest
2nd place 2019 California State Homebrew Competition |
|
|
Alterior Motive DIPA
|
Imperial IPA
|
10 Gallons |
1.082 |
1.017 |
8.58 |
62.54 |
5.46 °L
|
885 |
0 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2021 11:49 PM |
| Notes: |
|
|
Chaqana Honey Saison
|
Saison
|
80 Litres |
1.073 |
1.006 |
8.91 |
17.17 |
10.01 °L
|
885 |
0 |
|
|
|
| Boil
Size: 85.87 Litres |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: sucrose |
Priming Amount: 520 |
Creation
Date: 11/6/2021 5:59 PM |
| Notes: |
|
|
Key Lime Mead
|
Dry Mead
|
6 Gallons |
27.85 |
6.027 |
12.5 |
0 |
4.9 °L
|
885 |
0 |
|
|
|
| Boil
Size: 7.38 Gallons |
Boil Time: N/A |
Boil Gravity: 27.9 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 85 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2021 7:58 PM |
Notes: MeadMakr
The MeadMakr BatchBuildr
Have you ever wondered exactly how much honey you need to make a batch of mead? Or how much nutrient you need and how to dose your must? The MeadMakr BatchBuildr is here to the rescue.
Simply use the sliders to select the batch volume you want to make, the target alcohol by volume for your mead, and your desired sweetness level. The BatchBuildr will provide your target original gravity (OG) and an estimate for the amount of honey you will need to make the batch.
The amount of honey may very depending on your honey's sugar content (the BatchBuildr assumes a 79.6% sugar content). For consistency between batches, ensure the target original gravity and vary the honey content slightly as needed to meet the OG.
MeadMakr BatchBuildr v1.3.0
Change Log
Units: US Customary Metric
Batch Volume
min: 1 gal
max: 20 gal
6 Gallons
Yeast ABV
min: 0%
max: 20%
ABV: 12%
Sweetness
min: 1.000 Dry
max: 1.050 Sweet
Dry FG = 1.01
Nitrogen Requirement
Medium
Nutrient Regime
Fermaid O (TOSNA 2.0)
Fermaid K / DAP (20%:80% YAN to US legal limit)
Fermaid O / Fermaid K / DAP (Travis Blount-Elliott's)
* Want to tailor your own SNA? Check out the advanced SNA calculator.
Batch Specs
Target OG: 1.1 Starting Brix: 23.7 YAN Provided: 213.3
Ingredients
Honey Needed: 17.1lbs
Dry Yeast Minimum Weight: 12g
# Dry Yeast Packet(s): 3 (15g yeast) Go-ferm: 18.75g
Fermaid O: 10.2g
Fermaid K: 11.4g
DAP: 9.9g
General Instructions
1. Clean and sanitize everything that will come into contact with your must.
2. Dissolve honey in small amount of water (leave room to add additional water to reach batch volume).
3. Add water to your batch volume minus volume for rehydration.
4. Aerate the must with a drill stirrer or shake/stir vigorously for 15 minutes.
5. Rehydrate, temper and pitch yeast per Go-Ferm rehydration instructions below.
6. Record speci c gravity and temperature for future reference.
7. Apply airlock. Ferment per your yeast temperature specs. Low 60 deg F is su cient for most wine yeasts.
8. Degas twice per day for rst week of fermentation.
9. Dose nutrients per nutrient protocol instructions below.
10. Rack when yeast is done fermenting, as evidenced by no drop in SG for two full weeks. Also rack within 3 weeks of sediment layer forming on the bottom of an aging vessel to avoid sur lie or autolysis avors.
11. When mead clears, bottle and enjoy. After 2-3 months, mead should be ready to drink.
Go-Ferm Rehydration Procedure
For 3 packet(s) yeast, dissolve 18.75g of Go-Ferm Protect in 375mL hot water (the hotter the better). The warmer the water, the easier it will be to dissolve the Go- Ferm.
When the water reaches 104 deg F (40 deg C), pour in your yeast. Give the slurry a quick swirl. After 15 minutes, begin tempering yeast by adding 188mL must to the yeast slurry every 5 minutes.When yeast slurry temperature is within 10 deg F of must temperature, pitch yeast into fermenter.
Fermaid K / Fermaid O / DAP Nutrient Protocol
The total amount of Fermaid O, Fermaid K, and DAP that will be added to your must are 10.2g, 11.4g, and 9.9g, respectively. The nutrients will be divided into 4 staggered nutrient additions. To avoid mead eruption accidents, degas must and
MeadMakr / ProudlypoweredbyWordPress
dissolve yeast nutrient doses in 1 cup must prior to adding to the fermenter.
At 24 and 48 hours after you pitch your yeast, add 5.1g Fermaid O to your must.
At 72 hours after you pitch your yeast, add 5.7g Fermaid K and 4.95g DAP to your must.
When the must reaches the 1/3 sugar break (1/3 of all available sugars are consumed, i.e. 1.120 starting gravity reaches 1.080 or 21 Brix reaches 14 Brix), but no later than 7 days after yeast pitch, add the last dose of 5.7g of Fermaid K and 4.95g of DAP.
If mead starts to show signs of yeast stress from low nutrients after last nutrient dose (evidenced by sulfur smells), add 5.1g Fermaid O as needed to supplement for a high nutrient requirement yeast.
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|
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NEIPA - Galaxy + Chinook
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.079 |
1.02 |
7.7 |
40.17 |
5.07 °L
|
885 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.067 |
Efficiency: 75 |
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: 9/9/2021 1:30 PM |
| Notes: |
|
|
Chris's Fuzzy Logic IPA
|
Hazy Red IPA |
10 Gallons |
1.078 |
1.015 |
8.23 |
48.22 |
11.39 °L
|
885 |
1 |
|
|
|
| Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
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: 1/10/2021 9:18 PM |
| Notes: |
|
|
Mexican Honey Clone
|
American Lager
|
11 Gallons |
1.085 |
1.024 |
8.1 |
12.03 |
5.4 °L
|
885 |
1 |
|
|
|
| Boil
Size: 12.54 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 54 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2020 5:40 PM |
| Notes: |
|
|
PEANUT/VANILLA STOUT
|
Russian Imperial Stout
|
20 Litres |
1.074 |
1.013 |
7.9 |
8.93 |
50 °L
|
885 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 25.77 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
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: 9/6/2020 9:25 AM |
| Notes: |
|
|
Sherlock's Sweet Stout
|
Sweet Stout
|
6 Gallons |
1.1 |
1.032 |
8.99 |
27.17 |
45.95 °L
|
885 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.074 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2020 7:11 PM |
| Notes: |
|
|
A-Big-Ale Belgian Style
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.099 |
1.025 |
9.75 |
0 |
16.01 °L
|
885 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.073 |
Efficiency: 65 |
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: 8/18/2015 8:40 PM |
| Notes: |
|
|
Belgian Chocolate Stout
|
Belgian Dark Strong Ale
|
1.25 Gallons |
1.106 |
1.022 |
10.96 |
38.64 |
50 °L
|
885 |
0 |
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 40 |
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: 6/24/2018 12:42 AM |
| Notes: |
|
|
Double IPA Style Belge
|
Specialty IPA: Belgian IPA
|
25 Litres |
1.07 |
1.013 |
7.47 |
79.71 |
10.23 °L
|
885 |
0 |
|
|
Author:
|
|
KevBeer
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 66 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2017 12:13 AM |
| Notes: 10.710 |
|
|
Dank Frappa - Dank Coffee Vanilla Bean IPA
|
Brett Beer
|
50 Litres |
1.08 |
1.009 |
9.39 |
51.5 |
3.9 °L
|
885 |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2017 12:28 PM |
| Notes: |
|
|
Running Dog Imperial Pale Ale
|
American Strong Ale
|
5.5 Gallons |
1.071 |
1.015 |
7.43 |
61.89 |
6.28 °L
|
885 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
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: 3/9/2017 12:36 PM |
Notes: Use turbinado or demerara sugar in boil.
Ferment at 65-70F and add dry hops in secondary or keg. Age for at least 6 months before consuming. |
|
|
Adventus
|
Saison
|
5 Gallons |
1.077 |
1.014 |
8.33 |
48.86 |
5.15 °L
|
885 |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2016 3:14 PM |
| Notes: Using 8 oz of Dried Heather Flowers and 8 oz of Dried Chamomile Flowers to make a half gallon of tea to put into the secondary. Tea will then be added to the secondary, cooled, and then I will transfer the beer on top of the tea and dry hop for 7-10 days. |
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|
Duvel Clone 15 Gal
|
Belgian Golden Strong Ale
|
16 Gallons |
1.069 |
1.004 |
8.55 |
44.83 |
5.05 °L
|
885 |
0 |
|
|
|
| Boil
Size: 19 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: Force Carb |
Priming Amount: 30 PSI |
Creation
Date: 2/18/2016 2:32 PM |
Notes: Duvel Clone
Infusion Mash at 145 degrees for 90 minutes can be subbed for step mash.
Acidulated malt can be subbed for lactic acid or any other acid to get the mash down to 5.4 PH.
Use a 3-4L starter for 10 gallons
Pitch starter @ 64F and allow temp to rise to 80F over 1 week
About 2-3 days after pitching, when the primary is just past high krausen and falling, boil 1/2 gallon of water and disolve cane sugar in it, cover and let cool to room temp and add sugar to achieve 93% attenuation
After fermentation, cold crash for 24-48 hours, rack to keg with gelatin for crystal clear beer and allow to cold condition for 10 weeks
Force carb @ 30 psi for 48 hours for high carbonation. |
|
|
MyPA
|
Imperial IPA
|
5.5 Gallons |
1.07 |
1.011 |
7.72 |
67.17 |
6.58 °L
|
885 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/6/2016 11:00 PM |
| Notes: |
|
|
Light Pale Ale
|
Blonde Ale
|
142 Litres |
1.018 |
1.003 |
1.9 |
15.36 |
2.34 °L
|
884 |
0 |
|
|
|
| Boil
Size: 148 Litres |
Boil Time: 60 |
Boil Gravity: 1.017 |
Efficiency: 77 |
Mash Thickness: 3.4 |
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: 10/12/2018 10:39 PM |
| Notes: |
|
|
Mild Brown Ale
|
Dark Mild
|
1.5 Gallons |
1.032 |
1.007 |
3.36 |
17.92 |
17.52 °L
|
884 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.019 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/14/2016 2:44 PM |
| Notes: |
|
|
Dads Beer
|
Scottish Light
|
20 Litres |
1.031 |
1.007 |
3.19 |
14.52 |
17.53 °L
|
884 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 6 Litres |
Boil Time: 15 |
Boil Gravity: 1.104 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2016 5:08 PM |
| Notes: |
|
|
|
|