|
Stone Arrogant Bastard
|
American Strong Ale
|
5.5 Gallons |
1.077 |
1.018 |
7.76 |
77.53 |
14.68 °L
|
2.7K |
3 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 79 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/25/2016 6:59 PM |
| Notes: |
|
|
Vanilla Ice Cream Pale
|
American Pale Ale
|
19 Litres |
1.067 |
1.02 |
6.19 |
21.52 |
4.93 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Cream Soda |
Priming Amount: 50g of sugar |
Creation
Date: 9/5/2018 3:00 PM |
Notes: Mash volume 18l
Sparge 11l @ 76 degrees
Lactose added 10mins before end of boil |
|
|
Jenewein's München Dunkel 5
|
Munich Dunkel
|
4 Gallons |
1.053 |
1.011 |
5.51 |
22.55 |
28.57 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 4.42 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 62.8 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2018 2:56 AM |
Notes: Pressure cooked wort 6 cups with 44 g Hallertau Hops, then added to main boil. Just before flame out added additional 44 g of Hallertau Hops (in nylon bag). Used immersion chiller, cooled to 70 deg. Aerated and left behind trub in boiler. Moved to 6.5 gallon Mini Brew Conical fermenter and allowed to settle and removed final trub via the 3/4 " bottom valve before pitching a very strong going yeast saved from last batch. Started fermenting within one day Started on 1-28-18 pH of 5.33 mash. Final Brix before pitching yeast O.G was 13.25 = 1.054 S.G. Used 3 gram of Calcium chloride in mash water, mostly distilled.
Beer filtered 2-1-18 through 5 micron. Beer pH on 2-10-18 is pH of 4.44. |
|
|
Hopus Pocus (Brewie)
|
American IPA
|
20 Litres |
1.069 |
1.014 |
7.27 |
46.72 |
7.35 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
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: 6/1/2017 12:39 AM |
Notes: This is a guess based on publicly available information and may not be correct. The "Hopus Pocus" Brewie Pad is available from www.brewie.org
40 minute boil before hopping |
|
|
Vanilla Pale Ale
|
American Pale Ale
|
10.5 Gallons |
1.066 |
1.017 |
6.44 |
52.11 |
9.88 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 75 |
Boil Gravity: 1.057 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 2/10/2017 7:06 PM |
| Notes: |
|
|
Bewiser - American Lager
|
American Lager
|
5.5 Gallons |
1.054 |
1.013 |
5.39 |
12.81 |
2.96 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2016 2:57 PM |
| Notes: |
|
|
Caveman's Coffin
|
American IPA
|
5 Gallons |
1.072 |
1.018 |
7.11 |
54.1 |
11.4 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.144 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2014 5:25 PM |
Notes: Batch is currently in the primary fermenter.
OG: 1.071
FG: 1.012
ABV: 7.74%
I would highly recommend adding a blow off tube to your airlock for this recipe. The yeast will really take off with the added corn sugar.
As with all my recipes, I welcome comments, suggestions, and questions. |
|
|
3 Amigos Rye
|
Roggenbier (German Rye Beer)
|
5 Gallons |
1.063 |
1.017 |
6.04 |
34.73 |
24.92 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 1/18/2014 8:33 AM |
| Notes: |
|
|
Wee Wish You A Merry Christmas
|
Strong Scotch Ale
|
7.5 Gallons |
1.086 |
1.024 |
8.18 |
29.17 |
21.88 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 10.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 72 |
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: 10/17/2012 10:17 PM |
Notes: Holiday ale with hints of ginger-snap cookies on the backbone of a Wee Heavy. Should be a hint, not a dessert beer.
Collect 9.8 Gallons |
|
|
Dark Funky Saison (Brett)
|
Brett Beer
|
21 Litres |
1.07 |
1.014 |
7.4 |
32.99 |
26.39 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 25.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/8/2016 5:18 PM |
| Notes: |
|
|
Hoppy Wheat Beer
|
American Wheat Beer
|
5.5 Gallons |
1.053 |
1.016 |
4.88 |
69.41 |
7.34 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7.66 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/1/2017 1:27 PM |
| Notes: |
|
|
4Gs (Wh)Amber
|
American Amber Ale
|
6 Gallons |
1.05 |
1.013 |
4.87 |
29.65 |
16.55 °L
|
2.7K |
12 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/2/2017 1:12 PM |
Notes: This is inspired by my local brewpub Homegrown's "Whamber Ale."
|
|
|
Citrus Orange Wit
|
Witbier
|
3.5 Gallons |
1.049 |
1.01 |
5.06 |
14.19 |
4.63 °L
|
2.7K |
3 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64.4 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/3/2018 12:17 PM |
Notes: Boil Time: 60 min
Mash in:- 68 Deg c / 154 Deg f
Mash out:- 75 Deg c / 167 Deg f
Alt Yeast: Omega Voss Kveik yeast |
|
|
Fruit Lassi Gose
|
Berliner Weisse
|
10 Litres |
1.061 |
1.015 |
6.08 |
31.11 |
4.24 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 120 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2015 2:06 PM |
Notes:
UK BARLEYWINE #2 NOTES
Water Modifications
CaSO4 - 10g
MgSO4 - 2g
Lactic acid - 4ml
Water requirements (no sparge)
- Water required = Target pre-boil vol. + (1.25* grain weight)
= 28 + (1.25 * 10.72)
= 28 + (13.4)
= 41.4L strike water
Strike water temp = 74-75 degC
Hops adjusted for No-chill:
- 60min addition in @ 40 min
- Flame Out in @ dry hop 5 days from end of fermentation (probably 3 weeks of primary at least).
Brew Day readings:
Pre-boil SG = 1.080
OG = 1.103 |
|
|
Texas Brown
|
Specialty IPA: Brown IPA
|
3.25 Gallons |
1.064 |
1.015 |
6.52 |
62.34 |
26.87 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.31 |
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: 12/24/2015 5:06 PM |
| Notes: |
|
|
Old Mosaic
|
Wheatwine
|
5.5 Gallons |
1.083 |
1.022 |
8.08 |
30.04 |
21.55 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 75 |
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: 1/7/2016 9:29 PM |
| Notes: |
|
|
Northern Cascade IPA
|
American IPA
|
2.8 Gallons |
1.08 |
1.022 |
7.57 |
69.7 |
12.82 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 65 |
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: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2012 8:05 PM |
| Notes: |
|
|
I Pine For PA
|
American Pale Ale
|
5.5 Gallons |
1.062 |
1.015 |
6.19 |
38.86 |
7.79 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/24/2015 3:39 AM |
| Notes: |
|
|
Jizz Bucket Spring Ale(Buzz Bullets)
|
American Pale Ale
|
5 Gallons |
1.06 |
1.011 |
6.34 |
51.34 |
7.49 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 66 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/25/2014 3:39 PM |
| Notes: |
|
|
NOGTFT! - Old Bruin
|
Flanders Brown Ale/Oud Bruin
|
1 Gallons |
1.064 |
1.017 |
6.17 |
34.85 |
18.68 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 10/10/2013 1:43 AM |
Notes: Yeast listed as Edme ale (no idea what that is) but was actually yeast / bacteria cultured from Jackie O's Chunga's Old Bruin...
Which didn't ferment. So added cultured dregs from an Orval bottle. |
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