|
Odins Mjød
|
Dry Mead
|
22 Litres |
1.096 |
1.005 |
11.92 |
0 |
4.22 °L
|
2.7K |
3 |
|
|
|
| Boil
Size: 37 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2015 3:27 PM |
| Notes: |
|
|
Amber Alert U.S. Amber Ale
|
American Amber Ale
|
5.5 Gallons |
1.053 |
1.014 |
5.13 |
28.42 |
16.85 °L
|
2.7K |
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: N/A |
Priming Amount: N/A |
Creation
Date: 4/7/2012 4:53 PM |
| Notes: |
|
|
SuperBowl IPA
|
American IPA
|
3 Gallons |
1.067 |
1.016 |
6.59 |
100.85 |
5.85 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 2/5/2012 4:18 PM |
| Notes: First Brew in a bag/all grain brew converted from my extract recipe. Hop clone of Alpine Brewing Co. Duet. |
|
|
Biggie Juice ( PHBS V.2)
|
Specialty IPA: New England IPA
|
21 Litres |
1.059 |
1.016 |
5.66 |
26.4 |
4.81 °L
|
2.7K |
5 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 5/1/2020 1:10 AM |
Notes: Slight changes to hop bill updated to V 2 to meet target 25 IBU
Fermentation
Primary 19 Degrees - 4 days
Primary 21 Degrees - 7 days
Day 2 Add first set of dry hops at high krausen.
Day 7 Add second set of dry hops.
Day 10 Commence cold crash. |
|
|
Raspberry & Peach Fruit Beer
|
American Pale Ale
|
5 Gallons |
1.06 |
1.01 |
6.51 |
42.96 |
5.1 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/23/2020 3:54 AM |
Notes: Pitch at 64F, hold for 10 days
Fruit was purchased frozen, thawed, and blended. Added sodium metabisulfate and waited 12 hours.
Transferred beer to secondary with fruit puree and held at 60F for 5 days. Cold crashed for 2 additional days.
Strained beer into clean & sanitized bucket then into keg.
Motown MASH Hombrew Competition
Score: 31/50
2nd Place Fruit Beers |
|
|
17A - British Strong: Burton Ale
|
Burton Ale
|
24 Litres |
15.858 |
4.454 |
6.21 |
46.18 |
18.23 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 14.7 |
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: 10/18/2018 9:13 PM |
| Notes: |
|
|
NEIPA: Summer/Zythos/Simcoe
|
American IPA
|
6 Gallons |
1.06 |
1.016 |
5.78 |
68.05 |
4.11 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/4/2016 5:31 PM |
Notes: Water adjustments: 4.0mL acid, 3.5g gypsum, 7.0g CaCl2
Strike Water Needed 7.07 Gallons
Dunk Sparge Water Needed 1.0 Gallons
Strike Water Temp 164 Fahrenheit
Total Mash Volume 9.08 Gallons
PreBoil Wort 7.50 Gallons
PostBoil Wort 6.00 Gallons
Into Fermenter 6.00 Gallons
Water profile suggestions: 75-125 PPM calcium, 150-175 PPM sulfate, 100-125 PPM chloride, 5-15 PPM magnesium, <20 PPM sodium, and <50 PPM carbonate
My profile: (aim for 150 chloride, <100 sulfate) |
|
|
Ridin' The Pine Pineapple IPA 1.5
|
Double IPA
|
1.5 Gallons |
1.069 |
1.019 |
6.56 |
153.56 |
6.39 °L
|
2.7K |
1 |
|
|
Author:
|
|
Professor Zymie
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 72 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2017 1:04 AM |
Notes: BRY-97 is recommend for dry yeast
|
|
|
Yuengling Lager Clone
|
Light American Lager
|
5.5 Gallons |
1.048 |
1.008 |
5.26 |
22.45 |
10.1 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 7.54 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 55 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/7/2023 3:25 PM |
| Notes: |
|
|
Fantome Clone Recipe
|
Saison
|
5 Gallons |
1.06 |
1.014 |
6.01 |
18.44 |
5.38 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 10/25/2019 1:07 PM |
| Notes: |
|
|
Blonde Ale - Test 2018
|
Blonde Ale
|
1 Gallons |
12.857 |
2.767 |
5.4 |
27.96 |
6 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 1.75 Gallons |
Boil Time: 60 |
Boil Gravity: 7.5 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/14/2018 2:33 PM |
| Notes: |
|
|
Spiced Saison
|
Saison
|
5.5 Gallons |
1.024 |
1.007 |
2.21 |
30.32 |
3.44 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.018 |
Efficiency: 35 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2016 3:56 PM |
Notes: Mash grains at 153° F (67° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. Add pumpkin at beginning of mash or during boil and add spices to boil at 10 minutes from flameout.
Primary fermentation at 70° F (21° C).
Forced CO2 to carbonate.
Original Gravity: 1.08 |
|
|
Steve's Rye Amber Ale
|
American Amber Ale
|
6 Gallons |
1.05 |
1.011 |
5.12 |
32.97 |
13.31 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 65 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2015 12:59 AM |
Notes: A rye amber ale for Steve at Barismo.
Several new techniques are being attempted with this one, even though it's not really for us. First off, we milled the rye separately and are allowing it to kind of "pre-convert" for 15 minutes, then adding the rest of the grain. and striking in as normal with a traditional protein rest schedule. The second thing we're trying is a whirlpool hop stage at flame-out.
3/1/15: Brewed this today. Went off pretty well, no real major hangups despite introducing a couple new techniques. No idea if either is going to have an appreciable influence on the finished beer, but we'll have to see. Hit our OG spot-on and it seems like it's going to ferment perfectly well. More updates soon.
3/8/15: Thiefed sample for gravity reading and tasting. Nailed the FG - 1.012, attenuation only 1pt better than anticipated. Final abv should be 4.99%. Pre-conditioning tasting notes:
Subtle, quaffable. Solid stylepiece highlighting balance almost to a flaw; mild malt breadiness, just enough hops, could use a bit more. I think our cascade being lower AA than anticipated cost us a few ibus. Drinks like a commercial amber without the nasty adjunct taste of stale corn. Would crush this on a summer's day. Going to carb heavy to add mouthfeel and hopefully make the beer more interesting.
3-22-15: Bottled into 12oz bottles. Added .75 cups corn sugar to prime. Pipetted 2mL of yeast into each bottle. Yielded exactly 48 bottles, and one bomber which will be ours. |
|
|
Papa Doc IPA
|
American IPA
|
5.5 Gallons |
1.064 |
1.012 |
6.75 |
90 |
12.59 °L
|
2.7K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/21/2014 10:31 PM |
Notes: First place in Dexter's Pub/Lakefront brewery Madison Craft Beer Week Homebrew contest.
First place in American IPA
and Best overall American Style in the Wisconsin State Fair Homebrew Competition. |
|
|
Elf Hunter Barleywine
|
English Barleywine
|
5.5 Gallons |
1.095 |
1.022 |
9.56 |
65.55 |
17.39 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 7.9 Gallons |
Boil Time: 120 |
Boil Gravity: 1.066 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 6/6/2013 9:11 PM |
| Notes: |
|
|
Cherry S-Hour
|
Berliner Weisse
|
3 Gallons |
1.069 |
1.01 |
7.65 |
10 |
7 °L
|
2.7K |
6 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2018 12:14 PM |
| Notes: |
|
|
Lion Lager (200 Clones)
|
American Light Lager
|
23 Litres |
1.044 |
1.007 |
4.8 |
16.05 |
2.84 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 3.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/10/2018 2:35 PM |
Notes: 1.1) Mash water = 15.06 L (rounded = 15L)
1.2) Sparge Water = 17.87 L (rounded 18L)
1.3) Total Water = 32.93 L (rounded 33L)
2) Ferment at 13 degrees for fermentation for 7 days or until FG is reached (not 1 degree more than book, based on yeast instructions).
3) Post reaching FG, drop to 7 deg cel and begin lagering. Reduce temp by 1 deg every 3 days until it reaches 1 degree (approx 18 days)
4) Leave at 1 deg cel for another 12 days ( = cold crash)
5) After 30 days, raise temp to 15 deg, add finings and ensure fermentation is done
6) Note - using 2 packets of yeast of Fermentis/SAFALE 23
7) Crushed cornflakes finely to avoid stuck mash - need to try get rice hulls (two failed recipes already).
8) Reduced the hops additions due to the higher AAs of the NFP hop to achieve the right IBU. |
|
|
Macadamia Nut Chocolate Porter
|
American Porter
|
5.5 Gallons |
1.069 |
1.023 |
6 |
47.51 |
50 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/15/2018 4:20 AM |
Notes: 1 cup of Roasted and chopped Macadamia Nuts I brought back raw from Hawaii and roasted myself, steeped in Vodka, adding home made extract at kegging.
10oz of dutch baking cocao powder from Winco bulk at 15min |
|
|
IPAN-II
|
American IPA
|
8 Litres |
1.063 |
1.019 |
6 |
64.27 |
3.84 °L
|
2.7K |
3 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/14/2015 1:08 PM |
| Notes: |
|
|
BLACK FOREST 23L
|
Winter Seasonal Beer
|
23 Litres |
16.875 |
3.968 |
7.04 |
41.13 |
38.65 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 15.6 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/20/2021 10:54 PM |
| Notes: |
|
|
|
|