|
White IPA 2
|
Imperial IPA
|
5.75 Gallons |
1.082 |
1.016 |
8.63 |
87.69 |
4.52 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 83 |
Mash Thickness: N/A |
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: 5/11/2013 5:32 AM |
| Notes: Changed from pilsner malt to 2 row. Hit 153 with the strike (172/173) to I had to temp adjust with a quart of cold water and then a quart of hot water. I got to 150. I conditioned the malt this time and put the rollers at the default setting. I conditioned with 1.5% of the weight and it seemed to turn out really well. Looked very pretty so we will see how the sparge and efficiency goes. I hit 5.17 pH taking a reading from the spout at about 10min. Maybe I don't need the acidulated malt? Predicted pH was 5.4. Sparge only slowed down a little bit but I also had rice hulls so that might have helped vs conditioning the malt. HBC342 was about 9 months old so I decided to DH with 2 öz of Citra |
|
|
Kentucky Common
|
Kentucky Common
|
5 Gallons |
1.051 |
1.012 |
5.2 |
14.86 |
5.55 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 20 |
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: 8/8/2013 10:11 PM |
| Notes: |
|
|
Robust Porter-Partial Mash
|
Robust Porter
|
5 Gallons |
1.059 |
1.014 |
5.93 |
57.28 |
40 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2013 6:44 PM |
| Notes: |
|
|
Irish Stout Gordon Strong
|
Dry Stout
|
23 Litres |
1.048 |
1.013 |
4.52 |
33.25 |
50 °L
|
2.7K |
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: |
|
|
California Common
|
California Common
|
3.25 Gallons |
1.052 |
1.016 |
4.79 |
37.35 |
10.53 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 80 |
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 5:55 PM |
| Notes: |
|
|
Wynchwood's Hobgoblin Ale
|
Northern English Brown
|
5 Gallons |
1.053 |
1.013 |
5.19 |
29.76 |
17.74 °L
|
2.7K |
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. |
|
|
Hopped Amber
|
American Amber Ale
|
38 Litres |
1.055 |
1.014 |
5.42 |
27.22 |
15.23 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/27/2015 6:07 PM |
| Notes: |
|
|
Golden Ale
|
British Golden Ale
|
23 Litres |
1.051 |
1.013 |
4.91 |
40.95 |
4.18 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 37.85 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: co2 |
Priming Amount: 2.01 bar |
Creation
Date: 1/12/2021 10:15 PM |
Notes: https://beerandbrewing.com/loving-summer-blonde-ale-recipe/
https://www.youtube.com/watch?v=TGmYdl-qBxs
Mill the grains and mix with 3 gallons (11.2 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.3 gallons (16.2 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for one week, then allow temperature to free rise to 70°F (21°C). Upon completion of fermentation, add dry hops and wait 2–3 days. Crash the beer to 35°F (2°C), then bottle or keg and carbonate to approximately 2.5 volumes of CO2.
|
|
|
XBMT VIENNA LAGER
|
Vienna Lager
|
75 Litres |
1.052 |
1.013 |
5.13 |
23.19 |
10.91 °L
|
2.7K |
3 |
|
|
|
| Boil
Size: 75 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 82 |
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: 9/22/2016 1:20 PM |
Notes: If you could only drink one beer for the rest of your life, what would it be?
That’d suck. Given my penchant for lager, I’d go with something like Chuckanut’s Helles Lager. It is such a delicious, thirst quenching, and easy drinking beer. If it had to be something I brewed, probably my latest simplified Vienna Lager made with 97% Vienna Malt and 3% Pale Chocolate. Endlessly crushable.
200 g Hallertau Mittelfruh Pellet 2.8 Boil 60 min 17.84
150 g Hallertau Hersbrucker Pellet 3 Boil 10 min 5.2
Yeast SafLager™ W-34/70 |
|
|
Octoberfest
|
Märzen
|
5.5 Gallons |
1.06 |
1.014 |
5.98 |
21.89 |
12.91 °L
|
2.7K |
1 |
|
|
Author:
|
|
Greg F
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 79 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 54 ° F |
Priming Method: Force carbonated |
Priming Amount: 15 psi |
Creation
Date: 11/18/2015 7:26 PM |
Notes: Brewed 5/7/16 O.G.-1.054 Racked to secondary 5/21/16 F.G.-1.014
Kegged 6/4/16 |
|
|
APA Mini
|
American Amber Ale
|
2.5 Litres |
1.046 |
1.008 |
4.99 |
46.63 |
13.9 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 3.5 Litres |
Boil Time: 45 |
Boil Gravity: 1.033 |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2015 3:39 AM |
| Notes: |
|
|
Pale Ale
|
English IPA
|
6.5 Gallons |
1.047 |
1.01 |
4.88 |
62.22 |
8.75 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 63 |
Mash Thickness: 1.6 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2014 1:22 PM |
Notes:
|
|
|
Ruby Red
|
American Amber Ale
|
5.5 Gallons |
1.064 |
1.015 |
6.52 |
80.97 |
9.24 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2013 10:39 PM |
Notes: * yeast slurry with no starter from harvested yeast.
* brown sugar syrup added on day
three of primary fermentation.
honey added on day one of secondary fermentation.
* will be kegging this batch. |
|
|
Horse Shoe Stout
|
Irish Extra Stout
|
10 Gallons |
1.083 |
1.024 |
7.83 |
40.46 |
50 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 60 |
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: 12/8/2015 7:40 PM |
| Notes: |
|
|
Son Of A Peach Milkshake NEIPA
|
Specialty IPA: New England IPA
|
28 Litres |
1.062 |
1.02 |
5.54 |
74.73 |
3.85 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 33.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 90 |
Mash Thickness: 2.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2018 6:21 PM |
| Notes: John's ale yeast |
|
|
Bombastic Bigtastic IPA
|
American IPA
|
5.5 Gallons |
1.067 |
1.016 |
6.68 |
42.96 |
14.76 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/10/2012 5:52 PM |
| Notes: Clone of Heavy Seas Loose Cannon. |
|
|
Citra Iguana
|
Specialty IPA: New England IPA
|
12.5 Gallons |
1.064 |
1.016 |
6.22 |
21.43 |
4.53 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 14.49 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 80 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2015 8:45 PM |
Notes: Grain Bill oats- just use old fashioned Quaker oats
Mash Temp- Its better to mash on the higher side and try to get a "sweeter" or less ferment-able beer usually 154-158.
Mash pH of 5.0-5.4. Correct acidity with lactic acid 88%. Measure after mash in.
Water profile- Maintain a 1:1 chloride to sulfate ratio at a level of 150 ppm. These are the only two water variables that should be monitored.
Conical Fermentation, conditioning and packaging process
1. Ferment for 5-10 days before adding any dry hop. The first 24 hours of active fermentation are the most critical in terms of proper temperature control (66-68°F). Once fermentation starts to slow, let the fermenters free-rise to 70-72°F. This ensures fermentation fully completes and scrubs out any unwanted off-flavors.
2. At day 7-8 after yeast pitch, Soft crash fermenter down to 55-60°F to allow the yeast to settle into the cone of the conical. Using dump valve, slowly remove yeast over 2 day period.
3. Cap/seal fermenter at soft crash temp, add dry hop. Purge and pressurize to 7-10 PSI and let sit for 2-3 days.
4. Cold crash to 35°F, under pressure for 2 days. Remove dry hop from dump valve over 2 day period.
5. Packaging- Do not let beer interact with oxygen. This will result in oxidation and a ruined product. Perform a closed transfer to a keg that is scrubbed of oxygen/air. You can do this by filling a keg with starsan and push it out with CO2. This will leave you with a keg full of CO2. |
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|
Peanut Butter And Jelly Ale
|
Experimental Beer
|
5.5 Gallons |
1.061 |
1.014 |
6.15 |
12.36 |
10.14 °L
|
2.7K |
2 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.134 |
Efficiency: 25 |
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: 4/19/2018 2:23 AM |
| Notes: |
|
|
Saisoni 2025
|
Saison
|
23 Litres |
1.063 |
1.004 |
7.82 |
27.48 |
6.3 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 1.059 |
Efficiency: 78 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: sucrose |
Priming Amount: 52.4 g |
Creation
Date: 5/19/2018 9:28 PM |
| Notes: |
|
|
Scottish Heavy 70/-
|
Scottish Heavy 70/-
|
1 Gallons |
1.039 |
1.01 |
3.83 |
17.64 |
12.73 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 120 |
Boil Gravity: 1.019 |
Efficiency: 65 |
Mash Thickness: 1 |
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: 1/22/2015 5:51 PM |
Notes: 500l Roasted barley
White Labs WLP028 Edinburgh Ale, Wyeast 1728 Scottish Ale, or Fermentis Safale US-05
Use 7 grams of properly rehydrated dry yeast, 1.5 liquid yeast packages, or make an appropriate starter. Ferment at 65° F (18° C). When finished, carbonate the beer to approximately 1.5 to 2 volumes and serve at 48 to 52° F (9 to 11° C). Allowing the beer to cold condition around 40° F (4° C) for a few months will improve the beer. |
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