|
Smoked Bacon Porter
|
Robust Porter
|
5.5 Gallons |
1.084 |
1.021 |
8.26 |
30.25 |
27.58 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 1/8/2013 3:28 AM |
| Notes: adding bacon bits to secondary |
|
|
Farmhouse IPA
|
Belgian Specialty Ale
|
11 Gallons |
1.06 |
1.005 |
7.26 |
35.88 |
4.06 °L
|
2.7K |
3 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2017 6:48 AM |
| Notes: |
|
|
Tangerine Ipa
|
American IPA
|
5.5 Gallons |
1.062 |
1.015 |
6.23 |
60.15 |
11.83 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7.5 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: 5/7/2016 7:10 PM |
| Notes: |
|
|
Smoke N Dagger
|
Rauchbier
|
5.5 Gallons |
1.066 |
1.011 |
7.16 |
29.74 |
29.13 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/4/2016 8:28 PM |
| Notes: |
|
|
Galaxy Stout
|
Sweet Stout
|
5.5 Gallons |
1.064 |
1.015 |
6.36 |
37.52 |
35.11 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
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: 5/14/2012 8:12 PM |
| Notes: A sweet stout with "a little extra". Candi syrup and Wyeast 3787 Trappist High Gravity adds complexity. |
|
|
Hopstand IPA (v7): Centennial Amarillo
|
American IPA
|
5.5 Gallons |
1.065 |
1.015 |
6.51 |
110.89 |
5.33 °L
|
2.7K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 6/28/2014 5:49 PM |
Notes: Going to try introducing 3 things: 1) first wort hopping, 2) waiting longer in primary before dry hopping 3) using a secondary vessel.
Recipe adjustments: More bittering. VERY late addition hops. Ease off on the Amarillo tiger.
I want to make a super clear but pungent IPA of the style we enjoy in San Diego. Simple malt bill, clean bittering, and all late addition hops of Centennial for flavor, and Amarillo for the nose.
Steps:
- Brew beer & ferment.
- Wait 2 more weeks
- Transfer to secondary & dry hop.
- Wait 3 days
- Dry hop again
- Wait 3 days
- Keg & add gelatin.
- Carb up the keg
==== 2/8/14 ====
- Well, here goes again. This time I did 13lb 2-row, 1lb Carapils, 1lb C10.
- Got some belgian 550 to mix it up and do a belgian ipa.
- Going to ferment at 66º then raise it to 68º after the first couple weeks.
- Going to wait 3 full weeks before transfering to secondary and dry hopping.
- Using all fresh hops from the store (not from my freezer) and not going to freeze them. Just putting them in the fridge.
- Also trying first wart hopping.
- Also bumped the boil from 60 to 90.
- OG: 1.065 (hydro reading. Dead on)
- Blunder: I did mix up my final hops. So I added 1oz Cent and 1oz Amarillo at the 5min mark, then 1 oz Amarillo at the 0 min mark. |
|
|
GF Grapefruit IPA (Ghostfish Clone)
|
American IPA
|
6.5 Gallons |
1.058 |
1.014 |
5.89 |
69.41 |
5.92 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 1 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/8/2017 3:16 PM |
Notes: Extract clone of Ghostfish's excellent Grapefruit IPA with a slightly higher OG.
Experimental Grapefruit hops can be sourced from Yakima Valley Hops. |
|
|
Deadguy Clone
|
Maibock/Helles Bock
|
5 Gallons |
1.072 |
1.018 |
7.11 |
24.45 |
11.49 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.103 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2015 3:53 PM |
Notes: Recipe Type: Extract
Yeast: Pacman
Yeast Starter: yes
Batch Size (Gallons): 5
Original Gravity: 1.066
Final Gravity: 1.018
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 10 at 60 degrees
Secondary Fermentation (# of Days & Temp): 14 at 60 degrees
Dead Guy Clone
1 pound Cara-Munich
1 pound Munich
1/2 pound crystal 40L
Steep grains in a bag at 155 degrees for 30 minutes. Sparge with 1/2 gallon 170 degree water. Allow grains to drip into pot, but don't squeeze. Discard grains. Bring to a boil and add:
4lbs Alexanders Pale LME
4LBS LDME
(I substituted all XLDME)
1 oz perle 60 mins
1/4 oz perle 30 minutes
1/4 oz perle 5 mins
1/4 oz saaz 5 mins.
1 tsp Irish Moss 15 minutes or Whirlfloc
I used pacman yeast. If pacman is not available, try 1056 (American Ale yeast).
o.g. was 1.066
f.g. was 1.018 |
|
|
Milk Stout
|
Sweet Stout
|
40.1 Litres |
15.511 |
5.373 |
5.79 |
23.87 |
42.46 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 48.1 Litres |
Boil Time: 60 |
Boil Gravity: 11.4 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/31/2015 7:24 AM |
| Notes: |
|
|
MaiBock
|
Helles Bock
|
21 Litres |
1.069 |
1.016 |
6.99 |
30.14 |
7.03 °L
|
2.7K |
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: |
|
|
Fullers ESB Clone
|
Strong Bitter
|
5.5 Gallons |
1.063 |
1.018 |
5.85 |
42.18 |
16.91 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 6.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: dme |
Priming Amount: 3.5 |
Creation
Date: 9/20/2022 12:28 AM |
Notes: Single infusion mash at 154 for 90 mins. Raise to 168 for mash out and hold for 10 mins.
Boil 60 mins. Cool to 66 after flameout and pitch yeast. Hold temp at 66-68 until gravity is 5 points from final (1024) and then let temp rise to 72 until finished.
Low level of carbonation.
Used Northern brewer @11.0 AA rather than Target for bitterness as shop didn’t have Target.
I tweaked the recipe to add 1 of challenger at 20 mins vs .5oz at 60 and 1 oz of north down at 10 vs. .5 oz at 15 as the AA on the hops I was using was a lot lower than standard and I wanted to get more aroma from them.
Gravity as start of boil was 1059. OG was 1063 after boil, so 72% efficiency. Pitched 250 ml of yeast from previous Pub beer that had finished fermenting. Cooked wort to 67 degrees from 71.
After 24 hours gravity dropped 25 points to 1038. After 48 hours it was 1023 and wort chilled to 63.
After 70 hours gravity 1021. Added 1 oz EKG and raised temp to 65.
Raised temp slowly to 69 by day 6 when gravity was 1018. Increased attenuation to 72% from 69 standard. Also added 2 tablespoons of yeast cake after 5 days when gravity was stuck at 1021. |
|
|
Biere De Mars
|
Bière de Garde
|
5.5 Gallons |
1.061 |
1.015 |
6.02 |
27.92 |
12.85 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 73 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 60 ° F |
Priming Method: Table Sugar |
Priming Amount: N/A |
Creation
Date: 2/12/2018 8:27 PM |
Notes: Strisselspalt would be a good hop substitute.
"Dry hop" with 2-3oz of wheat malt to inoculate wort with Lacto for proper taste profile.
Use clean finishing Yeast
Bring fermentation up to 66-67 degrees for about 3 weeks.
Bottle around 2 volumes CO2 to make sure there are no bottle bombs. Once carbonated, drink quickly. |
|
|
Nelson Dipa
|
American IPA
|
5 Gallons |
1.063 |
1.039 |
3.43 |
22.65 |
6.74 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 35 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/14/2017 7:58 PM |
| Notes: |
|
|
Bob's Cream Ale
|
Cream Ale
|
5 Gallons |
1.052 |
1.013 |
5.07 |
16.2 |
5.55 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 60 |
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: 7/1/2013 4:14 PM |
| Notes: |
|
|
House IPA
|
American IPA
|
5.5 Gallons |
1.051 |
1.014 |
4.82 |
65.15 |
11.06 °L
|
2.7K |
5 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: sugar |
Priming Amount: .75 cup |
Creation
Date: 3/16/2013 4:13 PM |
Notes: Requires "2" vials of yeast to obtain required cell count for proper fermentation.
Strike water for mash should be 168.5 degrees.
|
|
|
THE LIQUID FRUITCAKE
|
Winter Seasonal Beer
|
5.5 Gallons |
1.088 |
1.018 |
9.23 |
39.48 |
16.06 °L
|
2.7K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 240 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/4/2016 11:45 PM |
Notes: # The Boil
Combine 0,5lb raisins and 0,25lb dried figs with about a cup of the wort before boil. Blend with a food processor, then add with 10 minutes left to the boil (along with the last hops addition + all other late additions).
PPG of raisins/figs are estimates, based on % sugar by weight, multiplied by PPG of cane sugar (1.040).
# Bottling
Combine spices in a mesh bag and boil into a tea. Combine spice tea to taste with primed beer before bottling. |
|
|
Belgian IPA (Extract)
|
Specialty IPA: Belgian IPA
|
5.5 Gallons |
1.08 |
1.015 |
8.52 |
68.28 |
10.98 °L
|
2.7K |
2 |
|
|
Author:
|
|
BentElbowBrewing
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
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: 6/23/2016 9:49 PM |
| Notes: |
|
|
Citra, Orange & Pepper Saison
|
Saison
|
11.5 Litres |
1.056 |
1.013 |
5.52 |
32.07 |
4.58 °L
|
2.7K |
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. |
|
|
Cider? I Hardly Know Her
|
Common Cider
|
1 Gallons |
1.063 |
1.009 |
7.06 |
0 |
20.16 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
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: 12/4/2015 6:26 PM |
| Notes: Only use local unpasteurized cider |
|
|
Obsidian Stout Clone
|
American Stout
|
11 Gallons |
1.08 |
1.025 |
7.21 |
58.9 |
47.17 °L
|
2.7K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 6/15/2014 7:08 PM |
| Notes: |
|
|
|
|