| MaiBock | Helles Bock | 21 Litres | 1.069 | 1.016 | 6.99 | 30.14 | 7.03 °L | 2.6K | 0 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 23.5 Litres | Boil Time: 90 | Boil Gravity: 1.062 | Efficiency: 60 | Mash Thickness: N/A | Sugar
                        Scale: Specific Gravity |  
                | Brew
                        Method: BIAB | Pitch Rate: 1.0 | Primary
                        Temp: 12 ° C | Priming Method: N/A | Priming Amount: N/A | Creation
                        Date: 1/31/2016 2:44 PM |  
                | Notes: |  | 
    | 4Gs Kölsch | Kölsch | 6 Gallons | 1.048 | 1.011 | 4.87 | 18.17 | 3.73 °L | 2.6K | 2 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 8 Gallons | Boil Time: 60 | Boil Gravity: 1.036 | Efficiency: 65 | Mash Thickness: 1.25 | 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: 10/22/2015 5:43 PM |  
                | Notes: |  | 
    | SchuBrew Cranberry Gose | Gose | 5.5 Gallons | 1.043 | 1.008 | 4.63 | 1.11 | 3.25 °L | 2.6K | 0 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 7.5 Gallons | Boil Time: 60 | Boil Gravity: 1.032 | Efficiency: 70 | Mash Thickness: N/A | Sugar
                        Scale: Specific Gravity |  
                | Brew
                        Method: BIAB | Pitch Rate: 0.35 | Primary
                        Temp: 68 ° F | Priming Method: N/A | Priming Amount: N/A | Creation
                        Date: 8/23/2017 7:17 PM |  
                | Notes: Mash like normal Do a quick boil for 15 minutes mainly to sanitize immersion chiller
 Hops are optional
 Cool down to 120 and transfer to fermenter - add lactic acid to pre acidify wort to a pH under 5.0
 Pitch Omega Lacto and hold temp at 100 until desired pH is reached 3.2 - 3.5
 Drop wort to 68 and pitch Belle Saison and ferment out
 Transfer to keg and blend Old Orchard Cranberry frozen concentrate
 |  | 
    | Spite Row, Sour Cherry Wheat | Witbier | 21 Litres | 1.049 | 1.012 | 4.86 | 13.11 | 2.92 °L | 2.6K | 0 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 28.5 Litres | Boil Time: 60 | Boil Gravity: 1.035 | Efficiency: 80 | 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: 7/12/2016 3:08 PM |  
                | Notes: |  | 
    | Hot Blonde | Witbier | 5 Gallons | 1.074 | 1.014 | 7.87 | 26.9 | 4.88 °L | 2.6K | 9 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 7.25 Gallons | Boil Time: 90 | Boil Gravity: 1.051 | Efficiency: 80 | 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: 7/3/2016 6:56 PM |  
                | Notes: Once kegged,  added 2 habenaro peppers. 0.5 Oz Irish Moss final 15 minutes.  I also add 1 tsp gelatin to the keg to clear.
 |  | 
    | Rare Vos Clone | Belgian Pale Ale | 5.25 Gallons | 1.069 | 1.017 | 6.78 | 18.74 | 9.75 °L | 2.6K | 2 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 3.5 Gallons | Boil Time: 60 | Boil Gravity: 1.103 | Efficiency: 35 | Mash Thickness: N/A | Sugar
                        Scale: Specific Gravity |  
                | Brew
                        Method: Extract | Pitch Rate: N/A | Primary
                        Temp: N/A | Priming Method: Extra-light DME | Priming Amount: 1.25 cups/2 cups water | Creation
                        Date: 9/15/2015 3:00 AM |  
                | Notes: |  | 
    | Irish Stout Gordon Strong | Dry Stout | 23 Litres | 1.048 | 1.013 | 4.52 | 33.25 | 50 °L | 2.6K | 1 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 27 Litres | Boil Time: 75 | Boil Gravity: 1.041 | Efficiency: 65 | Mash Thickness: 2 | 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: 11/4/2015 2:55 AM |  
                | Notes: |  | 
    | Eau De Cologne - SP Kölsch | Kölsch | 16 Litres | 1.079 | 1.025 | 7.09 | 36.87 | 5.99 °L | 2.6K | 1 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 22 Litres | Boil Time: 60 | Boil Gravity: 1.057 | Efficiency: 55.5 | Mash Thickness: 2 | Sugar
                        Scale: Specific Gravity |  
                | Brew
                        Method: All Grain | Pitch Rate: 0.35 | Primary
                        Temp: 25 ° C | Priming Method: N/A | Priming Amount: N/A | Creation
                        Date: 1/23/2014 2:34 PM |  
                | Notes: Ideal sempre mirar no valor menor pois, no geral, o mosto estará um pouco mais quente.
 
 
 
 Protein Rest (Repouso Proteico)........50-55 graus por 15 minutos
 
 Sacarificação Beta.....................60-65 graus por 70 minutos
 
 Mash-Out (Inativação das Enzimas).........78 graus por 10 minutos
 
 
 
 
 
 1) Aquecer a água da mostura até 55ºC, quando adicionar os maltes, ela cai para 50ºC.
 
 2) Começar a contar o tempo e desligar o fogão no 55 graus. Esperar até completar 15 minutos.
 
 3) Elevar até 62 graus e deixar nesta temperatura por 70 minutos.
 
 4) Enquanto espera, aquecer a água para a lavagem. Ela precisa estar em 79 graus.
 
 5) Após os 70 minutos, elevar a temperatura para 78 graus, para inativação das enzimas.
 
 
 
 ... Passos pós-fervura
 
 5) Prosseguindo ao término da fervura, iniciei o resfiamento do mosto com os chillers, baixando a temperatura de 100ºC, aproximadamente, para 22ºC, em 40 minutos
 
 6) Procedi em seguida à trasfega do mosto para os galões de fermentação, antes, porém, retirando cerca de 1,5 litros de trub.
 
 7) Entre o enchimento do primeiro e segundo galões, separei uma pequena parte do mosto para medição da Densidade Original (OG).
 
 8) À medida que caía da panela aos galões, iniciava a aeração do mosto.
 
 9) Resfriados e aerados, adicionei os fermentos aos galões, levando-os aos freezers para inicio da fermentação, ambos com temperatura controlada por meio de termostatos, o balde com o fermento Kölsch a 20ºC.
 
 |  | 
    | The Wall (Pacifico Clone) | International Pale Lager | 5.5 Gallons | 1.057 | 1.015 | 5.53 | 23.02 | 5.11 °L | 2.6K | 1 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 7 Gallons | Boil Time: 60 | Boil Gravity: 1.045 | Efficiency: 35 | Mash Thickness: N/A | Sugar
                        Scale: Specific Gravity |  
                | Brew
                        Method: Extract | Pitch Rate: N/A | Primary
                        Temp: 50 ° F | Priming Method: N/A | Priming Amount: N/A | Creation
                        Date: 7/18/2017 4:12 AM |  
                | Notes: |  | 
    | Belgian Saison - Dupont Clone | Saison | 5 Gallons | 1.061 | 1.011 | 6.59 | 20.92 | 6.74 °L | 2.6K | 1 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 6 Gallons | Boil Time: 60 | Boil Gravity: 1.051 | Efficiency: 65 | Mash Thickness: 1 | Sugar
                        Scale: Specific Gravity |  
                | Brew
                        Method: All Grain | Pitch Rate: 0.35 | Primary
                        Temp: 70 ° F | Priming Method: Kegging | Priming Amount: N/A | Creation
                        Date: 7/14/2016 9:25 PM |  
                | Notes: |  | 
    | Citra, Orange & Pepper Saison | Saison | 11.5 Litres | 1.056 | 1.013 | 5.52 | 32.07 | 4.58 °L | 2.6K | 2 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 4 Litres | Boil Time: 25 | Boil Gravity: 1.036 | Efficiency: 60 | Mash Thickness: N/A | Sugar
                        Scale: Specific Gravity |  
                | Brew
                        Method: Extract | Pitch Rate: 0.75 | Primary
                        Temp: 24 ° C | Priming Method: N/A | Priming Amount: N/A | Creation
                        Date: 1/3/2015 10:06 AM |  
                | Notes: Brewed 18 Jan 2015. Pitched at 31c and allowed to rise to 34c and then cool down to 26c.
 Bottled 2 Feb 2015.
 Too much orange.
 |  | 
    | Wynchwood's Hobgoblin Ale | Northern English Brown | 5 Gallons | 1.053 | 1.013 | 5.19 | 29.76 | 17.74 °L | 2.6K | 1 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 4 Gallons | Boil Time: 60 | Boil Gravity: N/A | Efficiency: 75 | Mash Thickness: N/A | Sugar
                        Scale: Specific Gravity |  
                | Brew
                        Method: Partial Mash | Pitch Rate: N/A | Primary
                        Temp: N/A | Priming Method: N/A | Priming Amount: N/A | Creation
                        Date: 2/14/2013 2:12 AM |  
                | Notes: Try a Hobgoblin.  You won't be disappointed. |  | 
    | # 25  Munich Dunkel- 9 Gal | Munich Dunkel | 9 Gallons | 1.053 | 1.014 | 5.12 | 23.9 | 16.6 °L | 2.6K | 0 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 12.2672 Gallons | Boil Time: 60 | Boil Gravity: N/A | Efficiency: 73 | 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: 3/21/2011 4:34 AM |  
                | Notes: the 1st decoction is stepped at 154 for 20 min and then rasised to boil for 30 min- 2nd decoction is raised to boil for 15 min-had to add aa additional decoction to get the mash at the main temp- fermenting 4.5 gal on s-23 and 4.5 gal on w-34/70; Diacetyl rest= 1/16-1/18 @ 68;  1/20 laggering @ 34* |  | 
    | Kjeller 5 Rykende Blondine 25l | Specialty Smoked Beer | 25 Litres | 1.053 | 1.009 | 5.77 | 24.47 | 4.96 °L | 2.6K | 0 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 29 Litres | Boil Time: 90 | Boil Gravity: 1.045 | Efficiency: 70 | Mash Thickness: N/A | Sugar
                        Scale: Specific Gravity |  
                | Brew
                        Method: BIAB | Pitch Rate: N/A | Primary
                        Temp: 17 ° C | Priming Method: N/A | Priming Amount: N/A | Creation
                        Date: 1/11/2016 4:47 PM |  
                | Notes: |  | 
    | German Pilsner-Ale | Specialty Beer | 5.5 Gallons | 1.06 | 1.015 | 5.89 | 40.38 | 5.4 °L | 2.6K | 0 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 3.5 Gallons | Boil Time: 60 | Boil Gravity: 1.094 | Efficiency: 75 | Mash Thickness: N/A | Sugar
                        Scale: Specific Gravity |  
                | Brew
                        Method: Partial Mash | Pitch Rate: 0.75 | Primary
                        Temp: 65 ° F | Priming Method: Corn Sugar | Priming Amount: N/A | Creation
                        Date: 2/13/2014 4:35 PM |  
                | Notes: Primary - 7 days @65 degrees Secondary - 14 days or more @65 degrees
 Clarify with Gelatin 3 days prior to bottling.
 
 This is a German Pilsner Ale, which is the next best thing to a lager without having to actually lager.
 
 May require 2 packets of dry yeast (if not using a starter).
 |  | 
    | G&G German Wheat | Weizen/Weissbier | 5 Gallons | 1.052 | 1.014 | 4.88 | 10.98 | 4.04 °L | 2.6K | 1 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 3 Gallons | Boil Time: 60 | Boil Gravity: N/A | Efficiency: 70 | Mash Thickness: N/A | Sugar
                        Scale: Specific Gravity |  
                | Brew
                        Method: Extract | Pitch Rate: N/A | Primary
                        Temp: N/A | Priming Method: Corn Sugar | Priming Amount: 5 Ounces | Creation
                        Date: 2/18/2012 10:08 PM |  
                | Notes: |  | 
    | LEFFE RUBY | Fruit Beer | 6 Gallons | 1.084 | 1.014 | 9.15 | 10.41 | 6.44 °L | 2.6K | 1 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 7.5 Gallons | Boil Time: 60 | Boil Gravity: 1.067 | 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: 8/30/2018 2:38 PM |  
                | Notes: |  | 
    | Half Dark Pivo | Czech Amber Lager | 6 Gallons | 1.055 | 1.013 | 5.53 | 30.72 | 11.91 °L | 2.6K | 8 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 7 Gallons | Boil Time: 60 | Boil Gravity: 1.051 | Efficiency: 65 | Mash Thickness: N/A | Sugar
                        Scale: Specific Gravity |  
                | Brew
                        Method: All Grain | Pitch Rate: 1.5 | Primary
                        Temp: 50 ° F | Priming Method: N/A | Priming Amount: N/A | Creation
                        Date: 11/18/2018 4:59 PM |  
                | Notes: Note our brewhouse Efficiency, Scale to fit! 
 Ferment:
 14-Days @ 50F
 7-Days @ 68F
 
 Lager:
 7-14 Days @ 45F
 
 Cold crash:
 2 Days @ 38F
 
 Keg:
 36Hr @ 38F/30PSI
 
 Bottle:
 Target 2.4 volumes CO2
 
 
 
 03/05/2019
 2019 Lancaster Iron Brewer VII
 ~2nd Place Lager Category
 ~BJCP Category 3C combined average score of 39.5
 ~Was recommended to increase malt character and mash lower for higher attenuation and add 5-10 IBU's of bittering hops
 
 https://reggiebeer.com/ReggieWeb.php?Web=1000418
 
 03/13/2019
 
 Changed Malt Bill-
 Removed Black Patent
 Added Melanoidin, Chocolate Rye, De-bittered Black
 
 Changed Hop Schedule-
 Decreased 60min Perle
 Added 60/30min Saaz
 
 05/26/19
 
 Changed Yeast to WLP802 CZECH BUDEJOVICE
 
 01/14/2020
 
 Changed hop schedule added Styrian Holdings
 
 
 03/08/2020
 
 2020 Lancaster Iron Brewer
 3b Czech Amber Lager, BJCP official score 42/50
 -1st Place Lagers
 -1st Place Best of Show
 -2020 Brewer's Choice Award
 
 ~Feedback: less roasty malt & a touch more ibu's
 
 https://reggiebeer.com/ReggieWeb.php?Web=1000526
 |  | 
    | My Puppers | American Light Lager | 5 Gallons | 1.045 | 1.013 | 4.18 | 17.77 | 3.55 °L | 2.6K | 5 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 3 Gallons | Boil Time: 60 | Boil Gravity: 1.075 | Efficiency: 35 | 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: 7/10/2019 10:34 PM |  
                | Notes: |  | 
    | Anchor Liberty Ale Clone | American Pale Ale | 5.25 Gallons | 1.059 | 1.012 | 6.17 | 34.56 | 3.94 °L | 2.6K | 0 |  | 
    | 
            
                |  |  
                | Boil
                        Size: 6 Gallons | Boil Time: 60 | Boil Gravity: 1.052 | 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: 5/2/2020 11:47 AM |  
                | Notes: Mash at 149 for 60 minutes. After 60 min. Raise temp to 168 for mash out. Sparge with 2.8 gallons of 170 degree water. Top up with water (if neeeded) to reach 6 gallons of 1.049 wort. Boil for 60 minutes adding hops as noted.
 
 NOTE: recipe calls for Cascade with AA of 8.2 - you may need to adjust your amounts to reach the desired AAU!
 4.1 AAU @ 60 min
 6.2 AAU @ 45 min
 simply .5 oz of hops at 0 min.... (up it to .75 if you are using hops with less than 8.2 AA)
 Just 1 oz of dry hop no matter the AA.
 
 Cool wort to 65ish and pitch yeast and ferment at 67 for 4 days. On day 4 add dry hops and let rest for another 3 days.
 Once final gravity is reached (approximately 7 days total) bottle or keg and carbonated.
 |  | 
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