|
Cream Ale
|
Cream Ale
|
5 Gallons |
1.087 |
1.018 |
9.1 |
7.95 |
4.55 °L
|
2.9K |
5 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.174 |
Efficiency: 35 |
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: 12/21/2013 12:48 AM |
| Notes: |
|
|
Smoked Lambic - Ancientbrew
|
Straight (Unblended) Lambic
|
15 Litres |
1.05 |
1.005 |
6.01 |
9.46 |
4.39 °L
|
2.9K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 76 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2015 11:40 AM |
| Notes: |
|
|
Hop Forward IPA
|
American IPA
|
6 Gallons |
1.062 |
1.016 |
5.99 |
60.73 |
8.02 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 6.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/12/2017 12:06 AM |
| Notes: |
|
|
Wherry Clone
|
Best Bitter
|
23 Litres |
1.041 |
1.01 |
4.01 |
28.26 |
11.8 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
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: 2/2/2017 6:07 PM |
| Notes: |
|
|
APA 500L 6.0
|
American Pale Ale
|
500 Litres |
1.055 |
1.009 |
6.01 |
35.56 |
8.99 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 560 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2015 11:51 AM |
| Notes: |
|
|
Heve's Summer Ale
|
American Pale Ale
|
6 Gallons |
1.044 |
1.008 |
4.83 |
45.48 |
5.8 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 7.7 Gallons |
Boil Time: 75 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: Keg with 2.07 PSI |
Creation
Date: 1/4/2014 3:50 PM |
Notes: Mash temp. 155.7f
1.25 oz Amarillo flowers in the keg.
Fantastic summer session ale |
|
|
The Brew Formerly Known As St. Patrick's Galaxy IIPA
|
Imperial IPA
|
5.1 Gallons |
1.062 |
1.009 |
6.95 |
139.8 |
11.26 °L
|
2.9K |
2 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.018 |
Efficiency: 37 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: Force Carbonation |
Priming Amount: 10 PSI @ 38 F |
Creation
Date: 7/10/2014 2:29 PM |
Notes: The 75 min. Boil time takes into account the boiling during sparging.
2 L starter made with 400 mL of thin slurry. Target: 452 B. Starter: 578 B
Day 0:
Ferment in Keezer at 65 F for 3 days.
Day 3:
Increase temperature to 70 F.
Week 3:
Cold crash at 38 F for 1 week.
Week 5:
Transfer to sanitized carboy. Add Dry Hop addition and rest in cold room. (hopefully around 70 F)
Week 6:
Rack to keg and carbonate at 10 PSI under 38 F for 2 weeks in keezer to achieve 2.38 Volumes of CO2
Week 8:
Sample first brew! |
|
|
Northern German Altbier
|
North German Altbier
|
5.5 Gallons |
1.053 |
1.013 |
5.2 |
40.09 |
13.26 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/18/2015 9:10 PM |
Notes: steep grains @ 68 for 45 min
ferment ~ 66 degrees F,
lager for at least 1-2 weeks @7-10 C
SECOND BREW:
~1L mineralized H20, rest RO.
steep grains
Used WYeast 1007 (German Ale) - subbed for missing Kolsch yeast. 1300ml starter for 18 hours before pitching. |
|
|
Vanilla Oatmeal Stout
|
Oatmeal Stout
|
5 Gallons |
1.063 |
1.019 |
5.78 |
34.71 |
36.82 °L
|
2.9K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 9/22/2015 10:53 PM |
| Notes: |
|
|
Spencer Brewery Trappist Ale
|
Trappist Single
|
5 Gallons |
1.058 |
1.013 |
5.84 |
24.66 |
6.55 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.053 |
Efficiency: 48 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2016 4:08 PM |
Notes: Only about 1.25 quarts per pound of grain during the mash.
Only sparge with the wort once. Then sparge with about 1 gallon of water per pound of grain.
Belgian yeast (Wyeast 1214, 1388, 1762 or WLP 530, 550)
Used Wyeast 3787 Trappist High Gravity. |
|
|
Summer Citrus Ale
|
American Pale Ale
|
2.5 Gallons |
1.062 |
1.017 |
5.82 |
81.41 |
5.15 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 40 |
Boil Gravity: N/A |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2013 10:34 PM |
| Notes: |
|
|
BLACK HAWK DOWN UNDER 23L
|
American IPA
|
23 Litres |
16.309 |
3.072 |
7.49 |
81.1 |
6.16 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 73 Litres |
Boil Time: 60 |
Boil Gravity: 5.3 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 2.07 bar |
Creation
Date: 7/25/2019 8:50 PM |
| Notes: |
|
|
Hornindal Kveik Pale
|
American Pale Ale
|
6.3 Gallons |
1.058 |
1.012 |
6.14 |
45.76 |
6.57 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 7.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 84 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 80 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2019 2:49 PM |
| Notes: |
|
|
Negra Modelo
|
International Dark Lager
|
5.5 Gallons |
1.046 |
1.012 |
4.56 |
25.34 |
21.18 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/14/2018 6:40 PM |
Notes: Steep at 150F for 30 minutes.
Bring to boil.
Add DME, boiling hops.
Boil for 50 minutes.
Add flavoring hops, Irish moss.
Boil for 10 minutes.
Cool to <= 60F, pitch.
Ferment at 47-52 F.
Transfer after one week.
At FG, start lagering at 45F, decrease to 34F over 2 weeks.
Bring to 60F for 3 days before kegging.
Alternate yeast: Wyeast 2206 Bavarian Lager yeast (42-52F). |
|
|
$10 Scottish 60
|
Scottish Light
|
3 Gallons |
1.03 |
1.007 |
2.93 |
11.4 |
20.37 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
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: 1/18/2016 6:22 AM |
| Notes: |
|
|
Cedar Gruit
|
Holiday/Winter Special Spiced Beer
|
3 Gallons |
1.052 |
1.013 |
5.08 |
28.94 |
6.79 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2015 3:31 AM |
| Notes: |
|
|
Apricot Cream Tart
|
Cream Ale
|
4.5 Gallons |
1.054 |
1.016 |
5.04 |
32.18 |
6.48 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 7/9/2015 8:10 PM |
| Notes: Silver medal in Oregon Fall Classic in fruit beer category in 2015. |
|
|
2 Boilhemian Pilsner 2\15\12
|
Bohemian Pilsener
|
5.5 Gallons |
1.053 |
1.013 |
5.18 |
39.96 |
4.53 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 7 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: corn sugar |
Priming Amount: 3/4 cup |
Creation
Date: 3/5/2012 3:43 AM |
Notes: 60 min. boil, then chilled to 70 deg. OH SHIT!! Somethings not right. I forgot to add the whirlfloc, Back to the burner for a 2nd time. Boiling again, got another hot break, and skimmed it off. Whirlfloc in for 10 min. then chilled to 70 again. (Hence the name) 2001 Wyeast Pilsner Urquell lager yeast in a 1 ltr. starter pitched at 70 degrees,air lock bubbling good @ 3 hrs, then to 50 deg. for 21 days. Raised to 60deg. for 24hr. diacetyl rest. Then 14 days @33 degrees SG 1.060 - FG 1.016 ABV 5.7 Waiting on the finished product for taste test.
Beer was the best I have made yet. My buddy who has always been a store buying, American mega brewery beer fool, had to be run out of my fridge. He is now on the craft beer train.
Pulled another bottle or three out and partook while watching football yestiddy. This brew started great, and just keeps getting better and better. DAYUM!! I think I'm turning Germanese, I think I'm turning Germanese, I really think so. |
|
|
Black Geisha
|
American Brown Ale
|
2500 Litres |
1.057 |
1.013 |
5.74 |
34.89 |
15.24 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 2600 Litres |
Boil Time: 70 |
Boil Gravity: 1.054 |
Efficiency: 77 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/22/2015 8:08 PM |
| Notes: |
|
|
Zwickel Clone
|
Kellerbier: Pale Kellerbier
|
5.5 Gallons |
1.051 |
1.013 |
5.01 |
18.95 |
5.32 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 6/12/2017 3:00 AM |
Notes: ALCOHOL BY VOLUME: 5.2%
HOP BITTERNESS (IBU): 19
COLOR: Golden Yellow
OG: 12.0 Plato
HOPS: Hallertau Perle, Hallertau Mittelfrueh
MALTS: Pilsner, Caramel
Mashing: Single decoction mash. Mash in at 122 deg F, increase temperature and rest at 144 deg F. Pull the decoction mash and boil decoction for 30 min. Transfer decoction mash back to main mash, targeting 162 deg F of combined mash after decoction mash gets pumped back. Rest at 162 deg F.
Boil: Boil for 90 min.
Hops: Hallertauer Tradition Hallertauer Mittelfrueh. Target BU: 19
Hop Additions: Add 75% of total amount at the start of the boil. Add 25% of total amount at the end of the boil.
Yeast: Bavarian Lager Yeast
Fermentation Profile: Ferment cold (45 – 52 deg F target). Mature at 32 – 34 deg F for 3 – 4 weeks |
|
|
|
|