|
Soos
|
Specialty IPA: New England IPA
|
5 Gallons |
1.072 |
1.019 |
6.85 |
63.29 |
5.44 °L
|
870 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2018 4:37 PM |
| Notes: |
|
|
2023 NEIPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.073 |
1.022 |
6.73 |
97.18 |
4.58 °L
|
870 |
0 |
|
|
|
| Boil
Size: 6.69 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 69 |
Mash Thickness: 1.54 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2023 7:03 PM |
| Notes: |
|
|
Skots Pineapple Tepache Seltzer
|
Experimental Beer
|
2.8 Gallons |
1.064 |
1.012 |
6.8 |
0 |
2.6 °L
|
870 |
1 |
|
|
|
| Boil
Size: 2.8 Gallons |
Boil Time: 10 |
Boil Gravity: 1.064 |
Efficiency: 100 |
Mash Thickness: 1.75 |
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: 6/15/2022 12:00 AM |
| Notes: Inspired by Cellador ales tepache Seltzer. |
|
|
Tree House Julius Clone - Zymurgy
|
Specialty IPA: New England IPA
|
20.8 Litres |
1.07 |
1.019 |
6.76 |
79.38 |
5.93 °L
|
870 |
0 |
|
|
|
| Boil
Size: 26.48 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 3.14 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 2/5/2022 3:03 AM |
| Notes: |
|
|
Pear Agave Cider
|
Other Specialty Cider or Perry
|
6 Gallons |
1.056 |
1.005 |
6.63 |
0 |
1.13 °L
|
870 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: N/A |
Boil Gravity: 1.056 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 9.22 psi |
Creation
Date: 12/5/2020 5:13 PM |
Notes: 5/11/24-Pear Cider Base to 4.9%, +3/4G H2O + 12oz. FAJC + 2#Agave Nectar, 3tsp Yeast Food, Vintner's Harvest C17 Yeast-2 packs. The sugar is the equivalent # of grams of FAJC. It's lower than expected. I may want to add more to boost ABV.
7/11/21-Made:12/6/20 6#-4# Pear to Apple, 5%, Kegged: 5/2/21 w/ 1qt Pear Juice primer, no sulfites, carbonated at room temp, dry, tart, cold-crashed and on tap. Like a traditional Perry, tart, dry, lightly pear-flavored and no apple hints.
**1st batch was hit with K-Meta and Sorbet to stun yeast and then back sweetened with 1 qt. Pear Juice and force-carbonated. This was good, the sweetness was not too much. |
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|
Wolf Pack NEIPA 23L
|
Specialty IPA: New England IPA
|
23 Litres |
1.078 |
1.019 |
7.68 |
60.79 |
5.65 °L
|
870 |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 7/29/2020 8:36 PM |
Notes: https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa
Version 3 updates
Using Wyeast 1318 instead of Whitelabs WLP067
Added 650 grams of acidulated malt to drop the PH to 5.2
Tweaked the water chemistry a little too - dropped the Baking Soda - 2:1 Calcium Chloride to Calcium Sulphate ratio
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.
Takes 20 to 25 days before ready |
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|
Pangaea Proxima Polar IPA
|
American IPA
|
5 Gallons |
1.066 |
1.015 |
6.71 |
60.19 |
6.11 °L
|
870 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 8.62 psi |
Creation
Date: 4/30/2020 1:50 PM |
Notes: Yeast Substitutions for Lallemand LalBrew Voss Kveik Ale Yeast:
Lallemand Nottingham - Ferment at 57°–70° F (14°–21° C)
BRY-97 West Coast Ale - Ferment at 59°–72° F (15°–22° C)
Hops Substitutions:
For Southern Cross: Sorachi Ace, Chinook
For Moutere: Ekuanot, Comet
For Taiheke: Motueka, Cashmere
For Wai-iti: Riwaka, Kohatu, Citra |
|
|
Red Imperial - Inspired By BrewDog
|
Specialty IPA: Red IPA
|
21 Litres |
1.071 |
1.014 |
7.49 |
50.42 |
16.18 °L
|
870 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 107.1 g |
Creation
Date: 3/14/2020 1:02 PM |
| Notes: |
|
|
ColoRADler (sour Shandy)
|
Berliner Weisse
|
6 Gallons |
1.066 |
1.015 |
6.77 |
20.14 |
5.31 °L
|
870 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 68 |
Mash Thickness: 1.5 |
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: 1/31/2019 5:06 PM |
| Notes: Age 3-4 months in keg at room/celler temps. |
|
|
Burton Ale
|
Burton Ale
|
2.75 Gallons |
1.072 |
1.022 |
6.64 |
40.17 |
14.41 °L
|
870 |
1 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
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: 8/16/2018 1:05 PM |
| Notes: |
|
|
Coffee Stout
|
American Stout
|
5.5 Gallons |
1.075 |
1.025 |
6.65 |
37.49 |
37.54 °L
|
870 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2015 6:36 PM |
| Notes: |
|
|
Summer Sculpin
|
American IPA
|
21 Litres |
1.076 |
1.019 |
7.55 |
73.35 |
10.11 °L
|
870 |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 88 |
Mash Thickness: 3 |
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: 6/16/2017 12:21 PM |
| Notes: 1Liter frozen Pineapple juice in whirlpool! |
|
|
2-Car DIPA
|
Double IPA
|
6 Gallons |
1.073 |
1.014 |
7.76 |
117.94 |
5.74 °L
|
870 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2017 5:16 AM |
Notes: 26 at 166* F for 153* mash
0.8 tsp yeast nutrient at flameout |
|
|
Midtbrygg Maibokk
|
Maibock/Helles Bock
|
25 Litres |
1.064 |
1.013 |
6.69 |
25.03 |
6.89 °L
|
870 |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2017 4:32 PM |
| Notes: |
|
|
IPA No. 19
|
American IPA
|
3 Gallons |
1.068 |
1.018 |
6.54 |
94.75 |
5.08 °L
|
870 |
0 |
|
|
|
| Boil
Size: 4.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 60 |
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: 3/28/2017 2:13 PM |
| Notes: |
|
|
Red IPA #1
|
Specialty IPA: Red IPA
|
50 Litres |
1.069 |
1.013 |
7.43 |
73.34 |
12.66 °L
|
870 |
0 |
|
|
|
| Boil
Size: 70 Litres |
Boil Time: 70 |
Boil Gravity: 1.049 |
Efficiency: 50 |
Mash Thickness: 3 |
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: 1/7/2017 8:03 PM |
| Notes: |
|
|
HBS
|
American IPA
|
3 Gallons |
1.077 |
1.021 |
7.39 |
75.58 |
8.78 °L
|
870 |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 68 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2016 4:25 PM |
| Notes: |
|
|
Teddy Hopper - 90
|
American IPA
|
6 Gallons |
1.063 |
1.011 |
6.77 |
142.91 |
5.84 °L
|
870 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/4/2016 5:54 PM |
| Notes: |
|
|
Pats English Strong Ale
|
British Strong Ale
|
5.5 Gallons |
1.079 |
1.023 |
7.38 |
51.83 |
16.17 °L
|
870 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2016 4:20 AM |
| Notes: |
|
|
Lemon Hop
|
American Amber Ale
|
20 Litres |
1.06 |
1.01 |
6.52 |
76.11 |
3.95 °L
|
870 |
0 |
|
|
|
| Boil
Size: 28 Litres |
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: 10/17/2015 3:19 AM |
| Notes: |
|
|
|
|