|
BDSA
|
Belgian Dark Strong Ale
|
5 Gallons |
1.09 |
1.016 |
9.76 |
42.21 |
32.06 °L
|
852 |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
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: 9/11/2018 4:03 PM |
| Notes: |
|
|
Peach Maker
|
German Pilsner (Pils)
|
27 Litres |
15.607 |
4.381 |
6.11 |
15.1 |
5.31 °L
|
852 |
0 |
|
|
|
| Boil
Size: 31.83 Litres |
Boil Time: 45 |
Boil Gravity: 13.3 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2023 8:11 AM |
| Notes: |
|
|
Ginger Beer
|
Spice, Herb, or Vegetable Beer
|
18 Litres |
1.04 |
1.002 |
4.96 |
19.46 |
2.08 °L
|
852 |
2 |
|
|
|
| Boil
Size: 19.75 Litres |
Boil Time: 30 |
Boil Gravity: 1.038 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2023 2:39 AM |
Notes: First addition had 3kg honey 1kg sugar or something like that great mead type flavour and honey was there.
Second was sugar some candy sugar and Maltodexrine and 500g ginger and lemon myrtle all up.
--‐--------------------
3rd addition this will be fermented in a corny keg with floating pickup. So batch size will be 18lt reduced from 21lt.
I'll add lentils into a thermos flask and mash them sepperate for an hour at 86c with some Alpha Amylase enzymes for conversion and add this wort to the start of the boil.
This will be in place of maltodextrin and see if I get some head from it.
Instead of the candy sugar I'll add honey (winter honey)
The sugar will be as is standard cane sugar. |
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|
English Porter
|
English Porter
|
5.5 Gallons |
1.052 |
1.016 |
4.79 |
28.34 |
28.11 °L
|
852 |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2022 9:26 PM |
Notes: Brewed on 9/16/2022 with Connor Cox.
This beer will serve to build up the S-33 yeast for our future Imperial Stout.
Started with 8 gallons in the mash. Strike temp = 158 degrees F to make the mash temp = 152 degrees F for 60 minutes.
Finished mash with 7 gallons. Rinsed grain with 0.75 gallons.
SG = 7.75 gallons @ 9.6 Brix = 1.038 g/L
OG = 5.5 gallons @ 13.3 Brix = 1.053 g/L |
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|
15-Minute Late-Hopped Simcoe Amber Ale
|
American Amber Ale
|
1 Gallons |
1.047 |
1.009 |
5.04 |
38.75 |
13.68 °L
|
852 |
0 |
|
|
|
| Boil
Size: 1.24 Gallons |
Boil Time: 15 |
Boil Gravity: 1.041 |
Efficiency: 65 |
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: 2/2/2022 11:07 PM |
| Notes: |
|
|
Burnt City Kveik Minded Hazy IPA
|
American IPA
|
5.5 Gallons |
1.055 |
1.012 |
5.7 |
17.62 |
5.1 °L
|
852 |
1 |
|
|
Author:
|
|
jeffreymergler
|
|
| Boil
Size: 7.19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 95 ° F |
Priming Method: co2 |
Priming Amount: 6.76 psi |
Creation
Date: 4/4/2021 11:32 PM |
Notes: Mill the grains and mash at 156°F for 30 minutes. Sparge the grains with 170°F water and top up as necessary to obtain 6.5 gallons of wort—or more, depending on your evaporation rate.
Boil for 60 minutes and whirlpool. When the wort has cooled to 170°F, begin adding the whirlpool hops and add them intermittently in small amounts for 40 minutes.
After the boil, cool the wort to 95°F, aerate, and pitch yeast.
Add the first dry hops during active fermentation, when the gravity has dropped into the 1.028-1.038 range.
When fermentation is complete and gravity is stable, cool to 70F and add the post-fermentation dry hops. After 3 days cold crash, package and carbonate.
https://beerandbrewing.com/recipe-burnt-city-kveik-minded-hazy-ipa |
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|
27A - Piwo Grodziskie
|
Piwo Grodziskie
|
24 Litres |
7.573 |
1.467 |
3.2 |
34.91 |
2.81 °L
|
852 |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 7 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2021 10:51 PM |
| Notes: |
|
|
Bog Roll Blonde
|
Specialty Smoked Beer
|
5.5 Gallons |
1.047 |
1.008 |
5.08 |
30.29 |
3.57 °L
|
852 |
1 |
|
|
Author:
|
|
MisterTHistory
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/8/2020 5:22 PM |
| Notes: |
|
|
Chase Saison
|
Saison
|
6 Gallons |
1.059 |
1.01 |
6.35 |
29.29 |
3.63 °L
|
852 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/29/2019 11:10 PM |
Notes: Water
Mash 8 Gallons
Gypsum 3.2 grams
Calcium Chloride 2 grams
Epsom salt 3.2 grams
Lactic acid 2.4 ML
Mash temp 149
Heat water to 154F
Pour in grain (not sugar) , let mash for 60 minutes, stir every 10-15 minutes.
Pull grain bag out, let all liquid fall into kettle, squeeze bag if necessary
bring beer to boil.
Once boiling (hot break) boil for 60 minutes.
at 60 mins add .45 oz apollo hops
at 15 minutes left, turn burner off and add 1 lb of sugar. make sure the burner is off or it will scorch, once it is dissolved , put your chiller in to sterilize it and turn burner back on.
You can also add whirlfloc and yeast nutrient at this time
Boil for 15 more minutes.
Cut burner off at add saaz hops.
Turn chiller on and chill beer as far as it will go.
make sure everything is sanitized at this time.
Transfer into sanitized fermentation bucket and put in your fermenting fridge
Pitch 2 packs of belle saison yeast when beer is at ferm temp. 68 degrees.
Cover airlock with santiized aluminum foil. don't add water. after 4 days remove and add water to airlock for another week.
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|
|
Bodies V2
|
Strong Bitter
|
22.3 Litres |
1.053 |
1.012 |
5.39 |
37.46 |
10.32 °L
|
852 |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 30 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/27/2018 4:27 PM |
| Notes: Samples tasted good and clean when racking to keg. Did fuck up kegging worried about contamination and oxidation. Time Will tell |
|
|
Al's Stout
|
Dry Stout
|
22 Litres |
1.049 |
1.014 |
4.63 |
0 |
18.14 °L
|
852 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.098 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/1/2015 5:58 PM |
| Notes: |
|
|
En Zed Red
|
Specialty IPA: Red IPA
|
3.4 Gallons |
1.064 |
1.01 |
7.02 |
69.25 |
15.2 °L
|
852 |
0 |
|
|
|
| Boil
Size: 4.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 10/12/2017 9:26 PM |
Notes: Red IPA with all NZ hops. For the U.K. extra dark crystal, use DRC (double roasted crystal) if you can find it. Add sugar late in the boil (somewhere in between the 10 and 5 min hop additions).
Use 2 packs rehydrated US-05. Raise temp a couple degrees after high krausen dies down (3-4 days), then dry hop after about a week. |
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|
Summer Shandy
|
Czech Premium Pale Lager
|
5 Gallons |
1.088 |
1.023 |
8.52 |
46.47 |
6.32 °L
|
852 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/22/2017 1:24 AM |
| Notes: |
|
|
Kjeller 5 Torpedo Evolution IPA 25L
|
American IPA
|
25 Litres |
1.062 |
1.01 |
6.8 |
85.32 |
6.61 °L
|
852 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2017 10:04 AM |
Notes: Hersbrucker vs Mittelfruh = 2.8 vs 2.7 alfa. Legg til ett gram ekstra så er du der.
Denne IPA-en er ment som en IPA i tradisjonen til Sierra Nevada. Der vi bruker den rene, litt krydrede og nesten litt edle aromaen og smaken av Magnum sammen med den litt gressete og behagelige Hersbrucker for å gi denne IPA-en et spesielt, men godt bakteppe.
Den humlen som virkelig skinner i denne IPA-en er Citra. Denne gir intens fruktighet fra tropisk frukt som virkelig skinner sammen med bakgrunnshumlen i Torpedo Evolution.
Denne ølla inneholder ikke karamellmalt og er bitrere enn originalen, for å gi et tørrere preg og en mer In-Your-Face smaksopplevelse. En IPA vi kan anbefale til alle menn og kvinner med hår på brøstet.
Denne har ikke anna enn sjela til felles med øl, med navn som ligner, men gud hvor god den er. |
|
|
First Attempt
|
American IPA
|
5 Litres |
1.044 |
1.012 |
4.18 |
19.71 |
7.66 °L
|
852 |
0 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2016 12:00 PM |
| Notes: |
|
|
Polish Pale Ale
|
English IPA
|
20 Litres |
1.058 |
1.015 |
5.75 |
45.78 |
13.56 °L
|
852 |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/17/2016 1:55 PM |
| Notes: |
|
|
Liquid Pumpkin Pie
|
Holiday/Winter Special Spiced Beer
|
5.5 Gallons |
1.042 |
1.011 |
4.13 |
65.06 |
11.09 °L
|
852 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2015 7:21 AM |
Notes: (Night Before Brew day)Prepare Spices and place them in a fine mesh bag. Prepare Pumpkin: Spread puree into a large baking dish. Roast at 400 degrees F (204 C)for about an hour, stirring every 15 minutes, until fairly dry and caramelized but not burned. Put in a fine mesh bag.Cool cover and refrigerate until brew day. On brew day remove from refrigerator and bring to room temp before using.
Brew Day: Bring 6 gal(23L)water up to 158 degrees(70C)Place Pumpkin (still in mesh bag) and the CaraVienne, brown, and chocolate malts in another mesh bag, and steep in hot water for 30 minutes. Remove the mesh bags,(do not throw away) then turn off heat. Add the liquid Malt extract and stir thoroughly to dissolve extract completely, making sure not to burn it. Put the pumpkin mesh bag back in, turn the heat back on and bring to a boil. Once boiling , remove the pumpkin, allowing liquid to drip back into the kettle. Boil the wort for 60 minutes, adding the hops, sugar and molasses at the times indicated in the recipe. |
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|
Corsair
|
American Stout
|
5.5 Gallons |
1.071 |
1.018 |
7.03 |
13.7 |
44.12 °L
|
852 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.131 |
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: 9/30/2015 7:03 PM |
| Notes: |
|
|
Extract UKPA
|
Extra Special/Strong Bitter (ESB)
|
2.75 Gallons |
1.056 |
1.013 |
5.64 |
30.54 |
11.14 °L
|
852 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 15 |
Boil Gravity: 1.051 |
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: 9/3/2015 5:19 PM |
| Notes: |
|
|
Awesome Recipe
|
Düsseldorf Altbier
|
4 Gallons |
1.044 |
1.014 |
3.95 |
22.4 |
6.23 °L
|
852 |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.5 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2015 9:50 PM |
| Notes: |
|
|
|
|