|
Wes Chocolate Chipotle Imperial Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.077 |
1.012 |
8.58 |
63.43 |
40 °L
|
2.4K |
4 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2013 11:35 PM |
Notes: need 1 gallon of starter.
use 16 oz of dme 36 hours prior to pitching with 4.5 quarts of water. Boil water add DME boil for 15min. Cover and cool to 65°. Pitch yeast store in 2 1gal fermenters for at least 36hours stirring constantly at 65-69°. |
|
|
OH GOOD LORD IPA
|
American IPA
|
5.25 Gallons |
1.088 |
1.012 |
9.91 |
120.83 |
8.58 °L
|
2.4K |
1 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.061 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/29/2013 12:26 AM |
| Notes: |
|
|
Untitled Amber - Bread, Biscuit, Nutty
|
American Amber Ale
|
6 Gallons |
1.056 |
1.014 |
5.5 |
13.05 |
19.6 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 66 |
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: 6/8/2012 8:57 PM |
| Notes: |
|
|
Blonde On Blonde
|
Cream Ale
|
6 Gallons |
1.047 |
1.01 |
4.89 |
18.29 |
3.15 °L
|
2.3K |
6 |
|
|
|
| Boil
Size: 7.29 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 66.4 ° F |
Priming Method: dextrose |
Priming Amount: 9.7 oz |
Creation
Date: 7/5/2019 11:19 PM |
| Notes: |
|
|
Chocolate Vanilla Porter (Edited)
|
Robust Porter
|
5.5 Gallons |
1.059 |
1.017 |
5.58 |
35.01 |
34.35 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.04 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: corn sugar syrup |
Priming Amount: 4 oz |
Creation
Date: 3/6/2014 11:21 PM |
Notes: 1800 mil starter
dissolve cocoa powder with 5 oz sugar
in 1 qt hot water to make syrup.Add syrup
45 minutes into the boil.
Update 3/30/14
This beer finished at 1.026 due to the
unfermentables and high mash temp.
Too chocolatey, so I decreased cocoa from 6 oz to 3 oz. |
|
|
Hoppy Ending (CTZ, Simcoe & Citra)
|
American Pale Ale
|
21 Litres |
1.048 |
1.011 |
4.82 |
36.42 |
6.8 °L
|
2.3K |
0 |
|
|
Author:
|
|
TheBuddster
|
|
| Boil
Size: 21 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
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: 12/22/2014 3:35 AM |
| Notes: |
|
|
2015 - 3/8 - Tiny Bottom Pale Ale - BRÜLOSOPHY
|
American Pale Ale
|
5.5 Gallons |
1.048 |
1.009 |
5.06 |
43.13 |
7.67 °L
|
2.3K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 58 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/30/2015 4:25 AM |
Notes: http://brulosophy.com/recipes/tiny-bottom-pale-ale/
____________________________________________RMy review:
This beer is the shit. I am not sure if it is perle hops or the sweet love of the vienna or the victoy malt I love the most. It is so drinkable and very unique for a pale ale. I would make this 100 more times because it is that good. |
|
|
Sam Smith Old Brewery Bitter Clone
|
Strong Bitter
|
5.5 Gallons |
1.048 |
1.012 |
4.7 |
47.93 |
7.56 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: BrownSugar |
Priming Amount: 2 oz |
Creation
Date: 7/6/2020 10:04 PM |
Notes: Note to all - this is an attempt at a CASKED type ale. It might work as bottled beer, it might not. It is EXPERIMENTAL.
This is an English Strong Bitter (old style cask ale taste profile) a Golden Strong Bitter with a Cask Malt flavor. Originally made by Sam Smith Brewery, one of my favorite UK Breweries.
Mash in with all grains at 140 initially, raising the temperature while stirring to 151 to hold for 90 minutes. Batch sparge with an additional 12 quarts of water to collect 6 gallons of sweet wort.
Bring the wort to a boil and add the hops. (Yes, this is in the recipe, but I initially tried the calculator at 30 minutes and I had a more sedate 43 IBUs. Thought about splitting it at 45 minutes...but it does have raw brown sugar introduced 7 days before bottling or kegging - this should provide a kind of "casked" taste as the yeast should re-ferment. Yeah - this can be a disaster...wondering if I might make a tiny little batch and see what happens if I secondary it in a minikeg - no gas, pinch of yeast - like you would for a REAL cask. I think I would need a spunding valve to offgas the excess CO2.)
The recipe calls to add the molasses and sugar, dissolved in a little wort, added "during the boil". I wouldn't add it until 15 minutes prior to the end, so it has less of a chance to scorch and burn. At the same time, add the whirlfloc tablet and yeast nutrient.
The modifications so far.
Recipe was for 20 quarts - I needed 5.5 in the fermentor so I can guarantee 5 gallons in the keg. So I raised the fermentables to:
7 lbs of 2 row from 5 lbs
12 ozs of Torrified Barley from 8 oz
10 ozs of light crystal from 6 oz
Used Windsor instead of "Brewer's Yeast" - suited the final gravity
Messed around with the hop schedule - if you put them all in for 90 minutes, you get 60+ IBUs which is way out of character for a strong bitter - 50 IBUs is about tops. So I changed the Fuggles to 2 oz from 2.5 after I made the fuggles go in at 60 minutes and the Goldings at 30. That gets you to 48 IBUs. |
|
|
New Zealand Fusion Lager
|
Experimental Beer
|
25 Litres |
1.054 |
1.012 |
5.44 |
51.4 |
8.63 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 70 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 17 ° C |
Priming Method: Force |
Priming Amount: N/A |
Creation
Date: 10/8/2016 11:32 AM |
Notes: Co-brew with Hoppy Hopi Brewing Co. (http://hoppyhopi.beer/)
3x 25 litre batches with three different setups, all combined to a single fermenter.
Fermented with the WLP029 hybrid yeast with a relatively low temperature.
Yeast harvested from a previous Schwarzbier batch (4 days old).
Anova BG 45pts (mash ph 5.0)
Klarstein #1 54pts (mash ph 5.2)
Klarstein #2 51pts (mash ph 5.4)
|
|
|
Citrus Saison
|
Saison
|
19 Litres |
1.052 |
1.013 |
5.15 |
24.6 |
5.14 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 25.8 Litres |
Boil Time: 90 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/7/2015 12:13 AM |
| Notes: |
|
|
Double IPA
|
Imperial IPA
|
5.75 Gallons |
1.077 |
1.015 |
8.16 |
181.41 |
7.02 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/10/2015 3:15 PM |
Notes: Modified Pliney the Elder grain bill.
|
|
|
Nelson Pale Ale Ala Vestbrygg?
|
American Pale Ale
|
15 Litres |
1.051 |
1.009 |
5.57 |
31.68 |
7.79 °L
|
2.3K |
3 |
|
|
Author:
|
|
klone
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: sugar |
Priming Amount: 6g/l |
Creation
Date: 4/28/2015 1:23 PM |
| Notes: |
|
|
Honey Lemongrass Lemonthyme Rye Ginger
|
Irish Red Ale
|
6 Gallons |
1.063 |
1.019 |
5.78 |
12.62 |
10.14 °L
|
2.3K |
0 |
|
|
|
| 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: 6/13/2012 6:51 PM |
| Notes: |
|
|
Scrooge Winter Warmer English Old Ale
|
Old Ale
|
5 Gallons |
1.067 |
1.017 |
6.62 |
45.11 |
19.06 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: 1.2 |
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: 10/5/2014 3:58 PM |
| Notes: |
|
|
Mango Pineapple Express
|
English IPA
|
5.5 Gallons |
1.055 |
1.011 |
5.82 |
74.4 |
3.89 °L
|
2.3K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/7/2016 3:56 PM |
| Notes: |
|
|
Sour Cola Bottle
|
Experimental Beer
|
10 Litres |
1.033 |
1.006 |
3.53 |
0 |
31.18 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 68 |
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: 11/18/2018 10:17 PM |
Notes: 29.11.18
Pre-boil gravity 1.016? Dodgy reading?
Soured with lacto sour pitch for 36 hours @ ambient+ (started at 40°ish, varied considerably, and ended something like 25°)
1.12.18
Post-souring gravity 1.030
Fermenter SG 1.033
Pitched saison yeast. Kept at 22ish.
3.12.19
Rehydrated and pitched Belgian wit yeast. Moved to 18-20°.
21.12.18
Moved to cold store 7-10°
31.12.18
Primed with 55g table sugar, 45g lactose, 2tbsp vanilla extract, cinnamon. Bottled 8l. |
|
|
Barrister's Milk Chocolate Java Stout
|
Sweet Stout
|
5.5 Gallons |
1.09 |
1.028 |
8.13 |
24.15 |
40 °L
|
2.3K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.07 |
Efficiency: 73 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2012 7:29 PM |
| Notes: Will add 1/2 of coffee at secondary and 1/2 at kegging. |
|
|
Timbers Nitro IPA
|
American IPA
|
5.75 Gallons |
1.058 |
1.016 |
5.49 |
68.15 |
4.8 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
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: 4/18/2014 6:24 PM |
| Notes: "Rose City Til I Die" - Portland Timbers IPA on Nitro. |
|
|
Brewing Bad - Porter
|
English Porter
|
30 Litres |
1.065 |
1.018 |
6.19 |
30.34 |
37.92 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 85 |
Mash Thickness: 3 |
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: 2/22/2016 3:04 AM |
| Notes: Fuite du refroidisseur, ajout d'eau du câliss. 1.050 |
|
|
Polecat Porter
|
Russian Imperial Stout
|
5.25 Gallons |
1.087 |
1.021 |
8.64 |
65.44 |
40 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 90 |
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: 12/4/2012 4:20 AM |
| Notes: |
|
|
|
|