|
Smoothie
|
Wee Heavy
|
1000 Litres |
1.076 |
1.019 |
7.46 |
99.1 |
17.43 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 1000 Litres |
Boil Time: 90 |
Boil Gravity: 1.076 |
Efficiency: 75 |
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: 6/23/2015 10:03 PM |
| Notes: |
|
|
Mexican Hot Chocolate Stout
|
American Stout
|
5.5 Gallons |
1.068 |
1.018 |
6.66 |
47.38 |
39.55 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 63 ° F |
Priming Method: co2 |
Priming Amount: 12.76 psi |
Creation
Date: 2/16/2020 1:07 AM |
| Notes: Cut up the chile peppers and steep the chile pepper blend and cinnamon chips in a nylon bag in the hot wort for at least 13-15 minutes after the boil is complete. When the final gravity is reached, steep the “dry spices” in the fermented beer for 3–5 days. |
|
|
Rasberry Ginger Orange Blossom Mead
|
Metheglin
|
6 Gallons |
1.104 |
1.001 |
13.51 |
0 |
12.04 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 1 |
Boil Gravity: N/A |
Efficiency: 100 |
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: 5/30/2012 2:16 PM |
Notes: Honey is Orange Blossom. Added w/o boiling. Belgian water profile which has enough nutrients for the yeast. All ingredients except fruit/oak added during primary.
Add the oak at the end of primary fermentation.
|
|
|
Guava Cider
|
Fruit Cider
|
5.5 Gallons |
1.046 |
1.002 |
5.8 |
0 |
5.82 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: N/A |
Boil Gravity: 1.085 |
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: 2/1/2022 9:38 PM |
Notes: from https://brewtogether.com/2019/10/05/homebrewed-cider/:
-Add the 4 gallons of pasteurized apple cider or juice and 2 containers of the guava nectar to a sanitized carboy.
Pitch the yeast according to the instructions on the packet.
Ferment for approximately 21 days. Fermentation will be rapid for a few days and then slow for a couple of weeks. Ferment completely dry.
-Once fermentation has stopped and you have taken a gravity reading to make sure it’s done, you’re ready to keg the cider (if you don’t keg, jump down a few paragraphs to the bottling instructions).
-Rack from carboy into cleaned/sanitized keg.
-Add 1/4 tsp to 1/2 tsp of Potassium Metabisilfite to the keg. Purge the headspace from the keg with Co2 and cold crash.
-Wait 24 hours.
-After 24 hours, add 2.5 tsp of Potassium Sorbate. You need to wait the 24 hours so that you have some sulfite in the cider before you add the sorbates or you will end up with some off flavors. Purge the headspace in the keg a couple of times with Co2 and cold crash.
-Wait 3 days.
-After 3 days, backsweeten with 1-2 containers of thawed frozen apple juice concentrate (to taste) and 2 containers of the Goya Guava Nectar.
-Seal and purge the airspace in the keg, then put it under pressure to begin carbonation. I just carbonated it slowly at about 10-12 psi, which worked perfectly for it.
-It’s drinkable pretty much immediately, but if you can wait 3-4 weeks it will improve substantially in flavor. You may have sediment settle at the bottom of your keg. If you find the first pint is a slushy ugly pink mess, pull another pint or two before worrying too much – I had to pull about 20 oz before it got to the good stuff.
-Enjoy
|
|
|
Chocolate Wheat
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.055 |
1.013 |
5.47 |
21.13 |
23.18 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/19/2015 7:43 PM |
| Notes: |
|
|
#80 Black Tokyo Horizon Acc To Brewdog
|
Imperial Stout
|
30 Litres |
1.16 |
1.03 |
17.08 |
74.55 |
50 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 36 Litres |
Boil Time: 60 |
Boil Gravity: 1.133 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/20/2016 2:31 PM |
Notes: Target FG: 1.030, 17%, IBU = 75. There might be need for using champagne yeast.
Mikeller uses:
Water, malt, roasted barley, flaked oats, dark cassanade, honey, hops, coffee, vanilla and ale yeast.
consider using a fan to drive off as much vapors as possible
hops added at 1.088
so it might be 110 IBU.
After brewing: multiple concentrated wort additions after 2 days of fermentation, together with brown sugar (cassanade) and a few coffee beans. |
|
|
Standing Proud (Centennial) IPA
|
American IPA
|
5.5 Gallons |
1.064 |
1.015 |
6.39 |
55.03 |
6.59 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.101 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 12/3/2013 3:51 PM |
Notes: At boil, add 4.5 lbs LME..add remaining 4.5 lbs LME with 15 min. left in boil.
Ferment in primary two weeks.
Rack to secondary and follow dry hop schedule. Dry hop 14 days. Clarify with gelatin 3 days before bottling.
Condition 21 days.
Enjoy!
I've brewed this twice..and it's a killer IPA..BITTER AND TONS OF HOPS!! also suggest culturing the yeast from a 6 pack of Two Hearted Ale. Bell's yeast is a beast.
|
|
|
Bourbon Barrel Ale
|
Wood-Aged Beer
|
5 Gallons |
1.076 |
1.017 |
7.67 |
20.79 |
18.72 °L
|
2.8K |
4 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/31/2014 2:47 AM |
| Notes: |
|
|
Bakke Brygg Tsjekkisk Pilsner 50 L
|
Bohemian Pilsener
|
50 Litres |
1.049 |
1.014 |
4.64 |
39.32 |
3.8 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6,5 g sukker/L |
Creation
Date: 4/27/2015 12:08 PM |
Notes: Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag kan vi si at du kan bruke 40 l meskevann og 27 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
I dette ølet kan et mer avansert meskeskjema være verdt å prøve:
55 grader i 15 min (proteinsteg)
63 grader i 30 min (beta-amylasesteg)
72 grader i 30 min (alfa-amylasesteg)
77 grader i 5 min (utmesk)
ELLER:
Mesking på 68 grader i 60 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.
Kjøl ned til 9 grader før pitching av gjær.
Gjæring på 10 grader til 2/3 av FG er nådd (typisk etter 10-14 dager). Øk deretter gradvis (ca. 1 grad pr. dag) til 17 grader. Hold på 17 grader i 2-3 dager. Senk deretter til 10 grader eller lavere - gjerne til 2 grader om du har mulighet - ila. et par dager, og hold gjerne kaldt et par dager før tapping (totalt 20-28 dager).
Gjæralternativer: WLP802, Saflager 34/70 |
|
|
AA Metric
|
American IPA
|
20.8 Litres |
1.059 |
1.007 |
6.83 |
93.19 |
8.41 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 24.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2015 7:02 PM |
| Notes: |
|
|
Juice Bomb #1
|
Specialty IPA: New England IPA
|
5.75 Gallons |
1.067 |
1.018 |
6.44 |
70.55 |
4.23 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
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: 7/10/2018 8:21 PM |
| Notes: |
|
|
NEW
|
Belgian Dark Strong Ale
|
5.25 Gallons |
1.104 |
1.025 |
10.36 |
28.59 |
15.48 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 70 |
Boil Gravity: 1.075 |
Efficiency: 66.5 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/13/2015 8:41 PM |
Notes: Brewed October 27, 2016 - OG 1.104 - 5.25 gal.
November 18, 2016 - racked onto 3.75 lbs of Dole sweet cherries
November 30, 2016 - Kegged - FG 1.025 |
|
|
Hoegarden Grand Cru
|
Witbier
|
22.7 Litres |
1.079 |
1.018 |
7.99 |
28.18 |
5.68 °L
|
2.8K |
2 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2016 5:39 AM |
Notes: Cold condition in secondary at 45 degrees for 3-4 weeks. Or 6-8 at 55.
Ferment near 75 for esters. |
|
|
Belgium Duvet Amber Ale
|
Belgian Dubbel
|
21 Litres |
1.064 |
1.014 |
6.6 |
16.07 |
13.32 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: gyle |
Priming Amount: 1000ml |
Creation
Date: 2/3/2016 9:23 AM |
Notes: Belgium candy syrup added in last 15 mins of boil.
Gyle collected from the dregs at the end using a sieve. Usually there is about 1.5 liters left over after auto siphoning wort into carboy. Collect this and cold crash again to get only the wort. Freeze until bottling day.
Use blow off tube or separate into two 22 liter carboys. This Yeast is pretty ferocious. |
|
|
Big Sky Moose Drool Clone
|
American Brown Ale
|
5.25 Gallons |
1.053 |
1.013 |
5.22 |
25.22 |
19.88 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/11/2015 2:10 PM |
Notes: Moose Drool Clone
Four different malts are used. They also do four hop additions consisting of a combination of east kent goldings, liberty, and willamette.
ABV 5.1%
IBU 26
SRM 38
|
|
|
Bia Hoi
|
Alternative Grain Beer
|
4.5 Gallons |
1.031 |
1.005 |
3.38 |
11.16 |
2.09 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.015 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 5/14/2019 4:05 PM |
| Notes: |
|
|
Brooklyn Lager Clone (Brooklyn Brewery)
|
Vienna Lager
|
11.5 Gallons |
1.055 |
1.015 |
5.27 |
29.8 |
9.1 °L
|
2.8K |
1 |
|
|
|
| Boil
Size: 13.2 Gallons |
Boil Time: 75 |
Boil Gravity: 1.048 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 53 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/14/2020 9:13 PM |
| Notes: |
|
|
Zombie Dust
|
American IPA
|
6 Gallons |
1.067 |
1.019 |
6.32 |
85.19 |
10.01 °L
|
2.8K |
0 |
|
|
|
| Boil
Size: 7.5 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: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2013 7:01 PM |
| Notes: http://www.homebrewtalk.com/f69/three-floyds-zombie-dust-clone-303478/ |
|
|
Negra Modelo
|
International Dark Lager
|
5.5 Gallons |
1.046 |
1.012 |
4.56 |
25.34 |
21.18 °L
|
2.8K |
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). |
|
|
Red Cream Ale
|
Cream Ale
|
5.75 Gallons |
1.044 |
1.01 |
4.44 |
18.66 |
18.89 °L
|
2.8K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
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: 4/18/2016 9:44 PM |
| Notes: |
|
|
|
|