|
Hibiscus Wit
|
Witbier
|
5.2 Gallons |
1.055 |
1.014 |
5.44 |
16.47 |
4.08 °L
|
2.2K |
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 |
|
|
Mr. Freeze Pale Ale
|
American Pale Ale
|
23 Litres |
1.052 |
1.014 |
5.06 |
51.26 |
6.05 °L
|
2.2K |
7 |
|
|
|
| Boil
Size: 29.9 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 85 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2018 3:30 AM |
Notes: I put this together myself, first one I think.
This is the hops from Bredenhof farms samples
|
|
|
Brudeparets Overaskelse
|
Belgian Pale Ale
|
25 Litres |
1.055 |
1.014 |
5.32 |
30.45 |
11.75 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2016 11:04 AM |
| Notes: |
|
|
West Coast IPA
|
American IPA
|
48 Gallons |
1.074 |
1.013 |
7.98 |
139.42 |
5.94 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 55 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/15/2016 7:32 PM |
| Notes: |
|
|
Denny's Vanilla Bourbon Porter
|
Robust Porter
|
6.1 Gallons |
1.079 |
1.015 |
8.47 |
40.51 |
42.11 °L
|
2.2K |
3 |
|
|
|
| Boil
Size: 6.97 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 70 |
Mash Thickness: 1.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 4.8 oz |
Creation
Date: 11/11/2021 2:08 PM |
Notes: vanilla for 7-14 days
236-414ml bourbon
First time put this on a large yeast cake of nottingham from the Bateman's XXXB bitter. It didn't really finish that well so co-pitching S05 and Nottingham for second rep.
Swapping in HBC472 for Magnum bittering and EKG flavouring at 10.
Ran out of HBC472, switching back to Magnum and EKG. |
|
|
Space Dust Clone
|
American IPA
|
5 Gallons |
1.064 |
1.02 |
5.82 |
70.19 |
8.3 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/12/2018 8:10 PM |
| Notes: |
|
|
Preprohibition Ale
|
American Lager
|
5 Gallons |
1.069 |
1.016 |
7.34 |
18.77 |
8.05 °L
|
2.2K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2015 3:56 AM |
| Notes: |
|
|
Friend-Zone'd White Guy (White IPA)
|
American IPA
|
5 Gallons |
1.065 |
1.015 |
6.44 |
73.65 |
4.28 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2014 3:34 PM |
| Notes: |
|
|
Blueberry Ale
|
Fruit Beer
|
5 Gallons |
1.052 |
1.014 |
5.01 |
15.86 |
6.96 °L
|
2.2K |
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 |
|
|
New England IPA Mango Edition
|
American IPA
|
50 Litres |
1.058 |
1.01 |
6.28 |
41.35 |
4.84 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 65.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 2.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2017 9:19 PM |
| Notes: |
|
|
Golding Oatmeal Stout
|
American Stout
|
10 Gallons |
1.062 |
1.016 |
6.11 |
36.62 |
36.92 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 72 |
Mash Thickness: 1.38 |
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: 10/29/2015 5:59 PM |
| Notes: |
|
|
PEACHES & MELON
|
Witbier
|
50 Litres |
1.054 |
1.012 |
5.49 |
18.12 |
4.56 °L
|
2.2K |
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. |
|
|
Owd James
|
Old Ale
|
5.5 Gallons |
1.082 |
1.02 |
8.15 |
43.4 |
22.51 °L
|
2.2K |
0 |
|
|
Author:
|
|
SamM
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
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: 10/27/2016 7:24 PM |
| Notes: |
|
|
Robust New England Cider
|
New England Cider
|
1 Gallons |
1.076 |
1.019 |
7.43 |
0 |
10.34 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
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: 2/26/2017 5:30 PM |
Notes: 1/2 Teaspoon Pectin Enzyme @ 0 minutes
1/2 Tablet Campden Tablet @ 0 minutes
1/2 Teaspoon Acid Blend @ 0 minutes
1 Gallon New England Apple Cider @ 0 minutes
Melt brown sugar and honey in 8 oz. of water. Add to 1 gallon of apple cider.
Aerate must. Add campden tablet, acid blend, and pectin enzyme. Wait 24 hours.
Pitch Cote des Blancs yeast. |
|
|
Motueka Pale Ale
|
American Pale Ale
|
5 Gallons |
1.059 |
1.013 |
6.06 |
75.06 |
6.19 °L
|
2.2K |
0 |
|
|
Author:
|
|
pointcity-homebrew
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/25/2016 5:19 PM |
| Notes: |
|
|
Pocahontas Pumpkin Ale (Braumeister)
|
Holiday/Winter Special Spiced Beer
|
26.5 Litres |
1.07 |
1.02 |
6.64 |
21.97 |
13.38 °L
|
2.2K |
0 |
|
|
Author:
|
|
Sean Sutherland
|
|
| Boil
Size: 31.3 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/23/2015 5:58 PM |
Notes: Perform a protein rest at 120°F (49°C) for 10 minutes and a saccharification rest at 154°F (68°C) for 60 minutes. Mash out at 168°F (76°C) for 10 minutes. Boil for 90 minutes. Ferment at 68°F (20°C) for two weeks. See the article text for brewing tips and more specifics.
Suggested pumpkin preparation: Prepare your pumpkin by putting it in a separate pot containing about one gallon of water, stirring it to make sure it is fully dissolved. Put the grain in the main mash vessel, mix, then add the pumpkin/mash water mixture.
After two weeks, raise the temperature of the saison to 78°F (26°C) for a few days.
Secondary fermentation for 2-3 weeks.
Add pumpkin pie spice during kegging process for Pocahontas Pumpkin ale. Do not add pumpkin pie spice to Saison D’Potiron. |
|
|
Deschutes Fresh Squeezed IPA
|
American IPA
|
5.5 Gallons |
1.067 |
1.014 |
6.89 |
48.69 |
11.87 °L
|
2.2K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 8.62 psi |
Creation
Date: 12/16/2018 3:19 PM |
Notes: To brew this Fresh Squeezed IPA clone, use 1 g/gallon gypsum to treat distilled or reverse osmosis water. Mash grains at 150°F (66°C) for one hour. Do a 90 minute boil. Steep flameout hops for 10 minutes before chilling.
Pitch cooled wort at 67°F (19°C) and allow temperature to rise naturally to 70°F (21°C). When fermentation is complete, dry hop in primary fermenter for five days.
Drink it as fresh as possible (~2-3 weeks after packaging) for maximum late hop character. |
|
|
Mango DDH HAZZY IPA
|
Specialty IPA: New England IPA
|
19 Litres |
1.066 |
1.013 |
6.95 |
52.82 |
3.94 °L
|
2.2K |
3 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 3/21/2020 10:42 PM |
| Notes: |
|
|
Jai Alai Clone [IPA]
|
American IPA
|
5.5 Gallons |
1.07 |
1.015 |
7.26 |
105.74 |
9.63 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/5/2020 7:54 PM |
| Notes: |
|
|
Zythos Pale Ale
|
American Pale Ale
|
11 Gallons |
1.056 |
1.016 |
5.25 |
58.51 |
7.59 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: Force Carb |
Priming Amount: 12psi |
Creation
Date: 6/17/2013 6:34 PM |
| Notes: |
|
|
|
|