|
Fruity Hoposition NEIPA
|
Specialty IPA: White IPA
|
20 Litres |
1.066 |
1.016 |
6.48 |
23.55 |
5.15 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2017 5:14 PM |
Notes: First dry hop 3 days after pitching yeast.
Second dry hop for 4 days after reaching terminal FG.
Mash at 68C for 60min.
No sparge, but squeeze bag.
Made Starter ~24h prior to brewing.
To be kegged. |
|
|
Unholy Stag Milk Stout
|
Sweet Stout
|
3 Gallons |
1.066 |
1.024 |
5.62 |
38.09 |
40 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 4.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
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: unk |
Creation
Date: 12/12/2012 5:15 PM |
| Notes: |
|
|
Farm House Of Franklinstien -
|
Saison
|
7 Gallons |
1.062 |
1.01 |
7.01 |
20.51 |
8.98 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 7.97 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/27/2015 3:44 PM |
| Notes: |
|
|
Hadouken! Hazy DIPA - Dai Kide
|
Double IPA
|
15 Litres |
1.083 |
1.021 |
8.2 |
28.96 |
7.06 °L
|
2.9K |
2 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 40 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 59.1 g |
Creation
Date: 7/1/2020 4:21 AM |
Notes: Mash low. Add lactic acid into the primary to counter the ph change by dry hopping.
Pitch yeast at 20C and keep it there for a 3 days, gradually bring up to 23C after that for 4 days. Verdant ferments quickly and after 10-11 days will likely be done.
(If possible do a day at 25C for a diacetyl rest - dry hops will add this due to tired yeast. ).
Crop yeast before final dry hop. Final dry hop drop down to 7c to keep the aroma. There may been a little increase in plato due to hop creep so keep it for 48h before moving to serving vessels. Then remove vegetal matter.
Ascorbic acid when added to mash and then at bottling/canning/kegging will hold off oxidisation. |
|
|
Rebel
|
American IPA
|
7.5 Gallons |
1.063 |
1.014 |
6.5 |
55.61 |
8.16 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2015 8:04 PM |
Notes: excellent mild ipa, this will be a regular in my house
note My usual process: wirlpool at 0 until temp reaches 170 then chill, cold crash after at least 10 days of fermentation, it goes 60 for 5 days 65 for 3 days then raising to room temp the last 2 days, then pull off into a keg to cold crash at 33 for 7 days while carbing and also using gelatin, at this point you can pull out into another keg for clear great tasting beer or if you have a cut dip tube just drink and throw out the first 2 glasses of sludge |
|
|
Blackberry Saison
|
Saison
|
5 Gallons |
1.062 |
1.013 |
6.43 |
30.32 |
4.05 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
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: 8/1/2016 8:36 AM |
| Notes: |
|
|
Brooklyn Lager Clone (Brooklyn Brewery)
|
Vienna Lager
|
11.5 Gallons |
1.055 |
1.015 |
5.27 |
29.8 |
9.1 °L
|
2.9K |
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: |
|
|
Maple Bourbon Porter
|
Robust Porter
|
11 Gallons |
1.062 |
1.011 |
6.75 |
33.88 |
27.41 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 2.4 vols |
Creation
Date: 12/1/2019 7:25 PM |
Notes: Maple syrup added at flameout to provide subtle maple notes in the finished product. For more direct maple taste, add to secondary as well, but beware of spontaneous fermentation.
Bourbon, oak chips, and maple syrup are added into a mason jar on brew day to soak for a week during primary fermentation. Pitch into secondary, then rack on top.
10-14 days secondary, then cold crash. Gelatin during cold crash. |
|
|
Helles Belles
|
Munich Helles
|
5 Gallons |
1.048 |
1.008 |
5.22 |
18.21 |
3.43 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2016 2:23 PM |
| Notes: |
|
|
Sierra Nevada Pale Ale Clone
|
American Pale Ale
|
19 Litres |
1.056 |
1.014 |
5.66 |
36.89 |
7.95 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 23.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 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: 1/19/2015 6:15 PM |
Notes: (5 US gallons/19 L, all-grain)
OG = 1.052 FG = 1.011
IBU = 37 SRM = 10 ABV = 5.3% |
|
|
Smooth Slug Assassin / Creme Brulee Oatmeal Stout
|
Russian Imperial Stout
|
5.25 Gallons |
1.112 |
1.039 |
9.55 |
40.96 |
40 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 6.5 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: 70 ° F |
Priming Method: Dark Brown Sugar |
Priming Amount: .5 Cup in 2 Cups water |
Creation
Date: 3/8/2013 8:04 PM |
Notes: Ferment in Primary for at least 14 days, until fermentation has finished. Transfer to secondary to settle for 10-14 days. Bottle condition for at least 21 days.
Initial Mash temp was too low so added an additional 1.5 gallon boiling water to raise it, ended up raising higher than expected. Also ended up with almost 14 gallons of wort, too much to boil down in my small brew pot, we only managed to boil about 9.5-10 gallons.
OG 1.084
FG 1.028
ABV 7.35% |
|
|
Obama White House Honey Ale
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.056 |
1.015 |
5.44 |
35.63 |
8.31 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2016 1:00 AM |
| Notes: |
|
|
Apple Crisp Ale
|
Fruit Beer
|
1 Gallons |
1.059 |
1.015 |
5.85 |
23.75 |
14.71 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 1.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Honey |
Priming Amount: 3 Tablespoons |
Creation
Date: 1/16/2017 11:31 PM |
Notes: Brooklyn Brewshop's recipe for Apple Crisp Ale (5.5% ABV) was inspired by their Peach Cobbler Ale. Creators Erica Shea and Stephen Valand explain, "We wanted something light, slightly tart, and refreshing, more cider than sweet apple juice." They say the beer will take on the flavors of the apples you use and recommend choosing apples that you like to eat.
INGREDIENTS:
60-MINUTE MASH AT 152°F
2-1/4 quarts water, plus 1 gallon for sparging
2 pounds American 2-row malt
0.1 pound Caramel 60 malt
0.05 pound Chocolate malt
0.05 pound Aromatic malt
*all grains should be milled
60-MINUTE BOIL
0.3 ounce Fuggle hops
1 cinnamon stick
0.1 ounce Hallertau hops
2 apples, peeled and diced
FERMENT
1/2 packet English ale yeast, such as Wyeast LondonIII or Nottingham
3 tablespoons honey, for bottling
Source: ,Amazon.com: Brooklyn Brew Shop's Beer Making Book: 52 Seas...
Step 1
MASH:
In a medium stockpot, heat the 2-1/4 quarts water over high heat to 160 F. Add all the malts and stir gently. The temperature should reduce to 150 F within 1 minute. Turn off the heat.
Steep the grains for 60 minutes between 144 F and 152 F.
Every 10 minutes, stir and take the temperature. If the grains get too cold, turn on the heat to high while stirring until the temperature rises to that range, then turn off the heat.
With 10 minutes left, in a second medium stockpot heat the 1 gallon water to 170 F. After the grains have steeped for 60 minutes, raise the heat of the grains-and-water mixture to high and stir until the temperature reaches 170 F.
Turn off the heat.
Step 2
SPARGE:
Place a fine-mesh strainer over a pot, and pour the grains into the strainer, reserving the liquid.
Pour the 1 gallon of 170 F water over the grains. Recirculate the collected liquid through the grains once.
Step 3
BOIL:
Return the pot with the liquid to the stove on high heat and bring to a boil. When it starts to foam, reduce the heat to a slow rolling boil and add the Fuggle hops and cinnamon stick.
Add the Hallertau hops after 59 minutes.
At the 60-minute mark, turn off the heat and add the apples. Steep for 20 minutes.
Prepare an ice bath by stopping the sink and filling it with 5 inches of water and ice.
Remove the apples with a sanitized slotted spoon and place the pot in the ice bath in the sink and cool to 70 F, about 20 minutes
Step 4
FERMENT:
Using a sanitized funnel and strainer, pour the liquid into a sanitized fermenter.
Add any water needed to fill the jug to the 1-gallon mark. Add the yeast, sanitize your hands, cover the mouth of the jug with one hand, and shake to distribute evenly. Attach a sanitized stopper and tubing to the fermenter and insert the other end of the tubing into a small bowl of sanitizing solution. The solution will begin to bubble as the yeast activates, pushing gas through the tube. Wait 2 to 3 days until the bubbling has slowed, then replace the tubing system with an airlock.
Wait 11 more days, then bottle, using the honey. |
|
|
Bob's Marzen Oktoberfest
|
Märzen
|
5.5 Gallons |
1.063 |
1.018 |
5.88 |
19.61 |
12.81 °L
|
2.9K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2017 6:26 AM |
Notes: Mashed with 5.5 gallons at 152 degrees for 60 minutes.
Sparged grains with 2 gallons of heated water to reach 7.5 gallons.
Pre-boil gravity was 10.51-1.052.
Increased boil time from 60 minutes to 90 minutes. Probably could have gotten away with around 75 minutes. My target fermenter volume should have been 5.5 gallons, but ended up being slightly less once the wort cooled.
Post-boil gravity was 1.066.
Cooled wort with immersion chiller down to 51 degrees in 24 minutes. Ambient temperature outside was roughly 41 degrees.
The color of the cooled wort is gorgeous.
The beer fermented for almost 7 days at a temperature ranging between 55-58 degrees. Days 2-6 were the most vigorous.
Sampled beer on day 7 and the gravity was 1.017!
Starting diacetyl rest on day 7 slowly taking beer up to 68 degrees. |
|
|
NEIPA With Lactose With GrainFather
|
Specialty IPA: New England IPA
|
6 Gallons |
1.08 |
1.023 |
7.48 |
57.42 |
5.48 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65.1 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/18/2018 5:39 AM |
Notes: Add Lactose and corn sugar with 5 minutes left in boil
First whirlpool addition starts at flameout as you cool to 170 degrees
Great NEIPA!
|
|
|
2014 - 10/24 - English ESB - Thanksgiving 2014
|
Extra Special/Strong Bitter (ESB)
|
11 Gallons |
1.061 |
1.02 |
5.31 |
48.43 |
12.69 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2014 12:41 AM |
Notes: Inspired from page 68 of "Beer Captured" recipe for Hens Tooth by Morland Plc. Abingdon, Oxfordshire, England
also reference
page 69 Hobgoblin Extra Strong from Wychwood Brewery
Yeast to use "Conan"
Half of this batch went to Keith. |
|
|
New Zealand India Pale Ale
|
American IPA
|
5.5 Gallons |
1.065 |
1.016 |
6.42 |
75.19 |
5.97 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
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: 7/16/2013 4:15 AM |
| Notes: Mash at 156. |
|
|
BB KIlkenny Draught
|
American Light Lager
|
23 Litres |
1.072 |
1.02 |
6.72 |
23.07 |
20.17 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 27.06 Litres |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2015 10:10 AM |
| Notes: |
|
|
Franziskaner Dunkel Weiss
|
Weissbier
|
6 Gallons |
1.046 |
1.011 |
4.53 |
10.89 |
13.04 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
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: 6/22/2021 5:02 PM |
| Notes: |
|
|
Philly Sour Base - 10gal
|
Berliner Weisse
|
10 Gallons |
1.042 |
1.004 |
4.97 |
0 |
3.31 °L
|
2.9K |
0 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: N/A |
Boil Gravity: 1.042 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2016 7:31 PM |
Notes: A no-boil sour base utilizing Lallemand Philly Sour.
Do not fear the no-boil. If you are concerned about infection, you can pasteurize the collected wort @ 180f for a few minutes.
This base is intended to ferment to terminal gravity + extra time for souring, then be kegged with flavorings or juice to 3.5vol
Strike: 6.25 @ 163.5f
Sparge 5 @ 180f
Split into 2 Corny Kegs @ 4.75 each |
|
|
|
|
