|
Great Pumpkin
|
Autumn Seasonal Beer
|
5 Gallons |
1.088 |
1.021 |
8.87 |
26.3 |
27.14 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.117 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2016 2:04 PM |
| Notes: |
|
|
Grapey Wheat Wine
|
Wheatwine
|
10 Gallons |
1.096 |
1.019 |
10.1 |
56.24 |
9.23 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.082 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/22/2015 2:36 AM |
| Notes: |
|
|
Rocker Arm Red
|
American Amber Ale
|
6 Gallons |
1.058 |
1.014 |
5.83 |
17.79 |
15.66 °L
|
2.3K |
3 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/8/2014 6:29 PM |
Notes: - More toasty malt flavor would be nice. Consider adding Munich and Victory to the recipe
- 1st place, American Ale Category, 2014 Alameda County Fairgrounds Brew Off |
|
|
Old Bavarian Lager
|
Dortmunder Export
|
25 Litres |
1.052 |
1.016 |
4.89 |
13.49 |
4.2 °L
|
2.3K |
2 |
|
|
Author:
|
|
LaOnda70
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.119 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2014 3:05 PM |
| Notes: |
|
|
Steam Lager
|
American Lager
|
35 Litres |
1.046 |
1.007 |
5.06 |
13.5 |
8.7 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 40 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/30/2016 8:52 AM |
| Notes: |
|
|
PEACHES & MELON
|
Witbier
|
50 Litres |
1.054 |
1.012 |
5.49 |
18.12 |
4.56 °L
|
2.3K |
0 |
|
|
Author:
|
|
Anders Riseng
|
|
| Boil
Size: 68 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: sugar |
Priming Amount: 7 gr/l |
Creation
Date: 4/3/2015 10:07 AM |
| Notes: 2 rør gjær i 4 liter starter gir god yeast Count. |
|
|
CDQ Lab Session Spiced Ale
|
Spice, Herb, or Vegetable Beer
|
90 Litres |
1.047 |
1.007 |
5.25 |
28.13 |
6.07 °L
|
2.3K |
1 |
|
|
Author:
|
|
Cervejaria de Quintal
|
|
| Boil
Size: 100 Litres |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 8/28/2015 3:21 AM |
Notes: ********************** 1° FERMENTAÇÃO *****************
- 8 dias de fermentação entre 19°C/22°C + 2 dias em 24°C. Total 10 dias.
************************ MATURAÇÃO *******************
- Maturação 14 dias entre 2°C e 5°C,
************************ ENVASE *******************
- 6 gramas/litro. |
|
|
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. |
|
|
M.O ESB Bitter
|
Extra Special/Strong Bitter (ESB)
|
5.25 Gallons |
1.055 |
1.013 |
5.5 |
38.38 |
12.72 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 5.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 76 |
Mash Thickness: 1.32 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: corn surgar |
Priming Amount: 5 oz |
Creation
Date: 11/25/2017 8:53 PM |
Notes: use any bittering hop for boil. I used northern brewer
dry hop in primary once it reaches 70F or lower when you pitch yeast for 3 days
Heat 3.3 Gallons to 162, heat 3.5 gallons to 172 for sparge
Mix in grain. Draw 1 gallon from strike water and pour on top of grain to help mix in all grain - mash @152
at 30 min mark, extract 1 gallon and mix back into grain bed mash 30 minutes more
raise bed and drain. Collect 1 gallon and pour back on grain bed
ever 10 minutes pour 1 gallon of sparge water on grain bed
collect 5.5 to 5.75 gallon ( .25 extract keeps sluge at bottom of brewers edge and not in primary)
add hops and other additives as noted
boil 1 hour
after cool dry hop
move to secondary 4 days later
|
|
|
Lime Shandy
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.046 |
1.011 |
4.6 |
26.73 |
4.55 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2015 2:59 PM |
| Notes: |
|
|
Skumringen Dubbel Speidel 50L
|
Belgian Dubbel
|
50 Litres |
1.073 |
1.024 |
6.5 |
15.76 |
12.66 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2014 8:15 PM |
Notes: 12/8 Havnet med 49 liter i gjæringskaret og OG 1069.
Mesket med 58 liter, skylte med 8 liter. Neste gang meske med litt mindre vann og heller skylle litt mer.
Chinook og Amarillo
I vannet :
CaSO4 5,5 g
CaCl2 5,5 g
I mesken :
CaCO3 11 g
NaHCO3 5,5 g
|
|
|
Golden Ale
|
English IPA
|
11 Gallons |
1.06 |
1.014 |
6.04 |
152.28 |
8.4 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 12 Gallons |
Boil Time: 75 |
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: 8/21/2012 3:59 PM |
Notes: Mashed one hour at 147F, 1/2 hr at 155F
Added too much sparge water, diluted wort. Probably could have gotten a couple more gravity points out of it.
Primary 9 days, racked onto 3 oz. of Glacier.
{proposed}cold crash 6 days into dry hop for ~ 5 days.
The beer was down to the 1.014 at the 9 day mark,tasted great(IMHO),but VERY cloudy. I'm hoping the cold crash, along with some bio-fine, will do the trick. Will edit when the beer is finished. If it sucks, I'll remove this. |
|
|
MC Hammered
|
American Pale Ale
|
19 Litres |
1.058 |
1.011 |
6.1 |
50.95 |
7.59 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 45 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2015 9:52 PM |
| Notes: Boiled for longer maybe another 20 mins? as the Gravity was not coming up as much as I would have liked. In the end I added 1kg of spray malt. Bottled with 115g of sugar on 15th March 2016 |
|
|
Hibiscus Wit
|
Witbier
|
5.2 Gallons |
1.055 |
1.014 |
5.44 |
16.47 |
4.08 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 55 |
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: 3/30/2013 1:28 AM |
| Notes: added 2.3 oz of hibiscus powder before bottling |
|
|
Mosaic Fort Point Pale Ale
|
American Pale Ale
|
6 Gallons |
1.057 |
1.015 |
5.52 |
26.05 |
4.97 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 carbonation |
Priming Amount: 20 PSI 20 min rocking/10PSI serving |
Creation
Date: 5/20/2016 12:44 PM |
| Notes: |
|
|
Ahtanum IPA
|
American IPA
|
11 Gallons |
1.072 |
1.015 |
7.41 |
120.68 |
12.79 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 52 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2016 6:10 PM |
| Notes: |
|
|
Pliny Elder Clone - Sherlock Motified
|
Imperial IPA
|
5.5 Gallons |
1.074 |
1.017 |
7.41 |
261.75 |
6.99 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 6/4/2014 8:15 PM |
Notes: *Voted America's #1 Beer by the AHA* Drink Fresh as per Vinnie! IPA's will loose their aroma over time!
Mash in at 152 to get most fermentables and keeps the beer lighter bodied. More body mash in at 154 -160 F for 75 min.
Sparge at 170F remaining water to yield 8 gals wort.
Stir in Corn sugar and boil.
Chill to 65 and pitch 2 yeasts or a starter. Blow off tube is recommended. Could go very vigorously! Follow dry hop schedule.
Seehttps://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf for any questions.
Seems very hoppy to me based on ingredients.
Will try this month March 2014! |
|
|
Stiff Neck Amarillo IPA
|
American IPA
|
11 Gallons |
1.074 |
1.021 |
7.02 |
56.21 |
7.98 °L
|
2.3K |
2 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2013 4:56 PM |
| Notes: Mashing at 149-150 yields 81% efficiency. |
|
|
Blueberry Ale
|
Fruit Beer
|
5 Gallons |
1.052 |
1.014 |
5.01 |
15.86 |
6.96 °L
|
2.3K |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.105 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: Force carbonation |
Priming Amount: 22 psi |
Creation
Date: 6/5/2017 10:20 PM |
Notes: 1. Collect and heat 2.5L of water
2. Steep the grains (2-row barley + wheat) in a bag for 1 hour @ 150F / sparge with hot water
3. Bring to boil and add 3.3 lbs Briess Munich Malt syrup; add 1lb of DME light @ 45 minutes - boil for 60 minutes
4. Add the hops: 1 oz Hallertau @ 60min; 0.5oz of Hallertau @ 10min; 0.5 Willamette @ 0min.
5. When the 60-minute boil is finished, cool the wort to approximately 100° F as rapidly as possible. Use a wort chiller
6. While the wort cools, sanitize the fermenting equipment - fermenter, lid or stopper, fermentation lock, funnel, etc – along with the yeast pack and a pair of scissors.
7. Fill primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom of the kettle.
8. Add more cold water as needed to bring the volume to 5 gallons.
9. Aerate the wort with O2 for 30 seconds
10. Measure SG of the wort with a hydrometer and record.
11. Add yeast once the temperature of the wort is 78°F or lower (not warm to the touch). Work earlier to prepare an yeast starter (2 days before)
12. Insert an airlock into rubber stopper or lid, and seal the fermenter.
13. Move the fermenter to a warm, dark, quiet spot until
fermentation begins.
14. Fermentation time: 1–2 weeks primary, 2–4 weeks secondary
15. When kegging add 3oz of Blueberry flavor
16. Force carbonate with C)2 following the recommendations |
|
|
Genus Castor Muncher V3
|
Kölsch
|
30 Gallons |
1.05 |
1.011 |
5.06 |
24.46 |
4.11 °L
|
2.3K |
1 |
|
|
|
| Boil
Size: 34 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: 1.25 |
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: 4/27/2018 10:46 PM |
| Notes: |
|
|
|
|