|
Oink
|
Imperial IPA
|
5.5 Gallons |
1.116 |
1.027 |
11.65 |
140.99 |
18.7 °L
|
2.2K |
3 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
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: 8/13/2012 6:14 PM |
| Notes: Boil was continuously hopped for 90 minutes with 5oz of a willamette/EKG blend. |
|
|
Kettle Sour
|
Berliner Weisse
|
5.5 Gallons |
1.054 |
1.004 |
6.65 |
0 |
4.18 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 6.83 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 85 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2017 10:39 PM |
Notes: Boil for 5 minutes.
Chill to 100°F.
Pre-acidify wort with food-grade lactic acid to get 4.4-4.7 pH, (5mL).
Add 16 oz. of GoodBelly Juice Drink, Mango
Purge the top of Grainfather with CO2
Leave wort at 95°F for 18 hours or until 3.2-3.5 pH.
Boil for 60 minutes.
Chill to ale pitch temp
Pitch yeast
Let ferment for 7 days before taking gravity readings
|
|
|
Berliner Weisse
|
Berliner Weisse
|
25 Litres |
1.033 |
1.005 |
3.73 |
2.38 |
2.76 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: N/A |
Boil Gravity: 1.032 |
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: 9/1/2014 8:35 PM |
| Notes: |
|
|
Naughty Neighbor
|
American Pale Ale
|
6 Gallons |
1.053 |
1.011 |
5.57 |
48.16 |
7.45 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 1 cup |
Creation
Date: 3/19/2016 8:13 PM |
| Notes: Whirlpool replaced by addition of Hop Tea at bottling. |
|
|
Skull Splitter - Viking Ale
|
Strong Scotch Ale
|
5.5 Gallons |
1.087 |
1.025 |
8.13 |
32.75 |
23.3 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/31/2016 10:28 PM |
| Notes: |
|
|
India Rye Lager
|
Premium American Lager
|
5 Gallons |
1.062 |
1.015 |
6.16 |
65.02 |
4.5 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 0.86 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/17/2014 4:21 AM |
| Notes: |
|
|
Bakke Brygg JuleAle 2014 20 L
|
Old Ale
|
20 Litres |
1.074 |
1.018 |
7.27 |
44.34 |
29.94 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Sukkerlake |
Priming Amount: 5,5 g sukker/l |
Creation
Date: 9/24/2014 12:17 PM |
| Notes: Kjøl ned vørter til 17 grader før pitching av gjær. |
|
|
Ramsteiner Hof Pilsner (3 Gallon, All Grain)
|
German Pilsner (Pils)
|
3 Gallons |
1.05 |
1.012 |
5.02 |
26.61 |
3.18 °L
|
2.2K |
0 |
|
|
Author:
|
|
Brett
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 10/25/2014 5:58 PM |
Notes: 2L starter with 7.2 oz of DME.
Chill the wort down to 44º (7º C) and rack beer away from the bulk of the cold break material before oxygenating and pitching the yeast. Warm the fermentation chamber slowly over the first 36 hours to 48 hours to 50º F (10º C) and hold that temperature for the rest of fermentation. This results in a clean lager, with very little diacetyl.
Carbonate to 2.52 Volumes of CO2. |
|
|
American Red Ale
|
American Amber Ale
|
40 Litres |
1.058 |
1.014 |
5.75 |
77.82 |
19.25 °L
|
2.2K |
3 |
|
|
Author:
|
|
Mall
|
|
| Boil
Size: 47 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2015 12:24 AM |
| Notes: OG 1.059 |
|
|
Bent Trunk Octoberfest
|
Märzen
|
16 Gallons |
1.056 |
1.015 |
5.35 |
19.66 |
17.51 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 17.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 48 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/19/2015 10:18 PM |
Notes: Add hazelnut to tast before racking to keg, taste and scale for amount and proper flavor
|
|
|
Trial Braggot 1
|
Braggot
|
4 Gallons |
1.141 |
1.007 |
17.57 |
0 |
24.03 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 30 |
Boil Gravity: 1.5 |
Efficiency: 35 |
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: 5/27/2015 4:25 AM |
Notes: steeped grains in distilled water heated to 160 f for 45 min dissolved dme dark in same pot.
added 2 gal cold water to primary then 10 lbs honey.
strain off grains from work then rinse with half gallon water to extract more sugar.
added wort to must then let cool to 70f then pitched two packets dry mead yeast.
shake well
day one shake twice and degas
day two degas and shake twice during day |
|
|
Jacobsen IPA Yakima
|
American IPA
|
50 Litres |
1.06 |
1.01 |
6.52 |
46.27 |
5.01 °L
|
2.2K |
0 |
|
|
Author:
|
|
Anders Riseng
|
|
| Boil
Size: 60 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/17/2020 12:34 PM |
Notes: gypsum = CaSO4 - kalsiumsulphite
citric acid = Zest = rasp det ytterste laget på sitrusen uten å få med noe av det hvite. |
|
|
European Pilsner
|
Czech Amber Lager
|
5 Gallons |
1.044 |
1.008 |
4.78 |
12.85 |
3.54 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
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: 2/21/2016 5:16 PM |
Notes: Add dry yeast to top of the Wert. Place fermenter in a warm area (60-65°F).
Approx 1-3 days after adding the yeast and healthy fermentation is taking place, move your fermenter to your cool area (48-60°F). Basement floors during colder months or a refrigerator with temperature control.
Wait 7-10 days of fermentation, then allow to rise to room temperature for 24 hrs. Diacetyl rest. Transfer into a glass carboy for 3-12 weeks at lagering temperature (36-45°F). |
|
|
Red Trolley Ale
|
Specialty IPA: Red IPA
|
21 Litres |
1.061 |
1.016 |
5.86 |
86.77 |
17.29 °L
|
2.2K |
0 |
|
|
Author:
|
|
Mall
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 1/18/2015 10:52 PM |
| Notes: |
|
|
Julie's Hefeweizen
|
Weizen/Weissbier
|
5 Gallons |
1.049 |
1.013 |
4.8 |
11.9 |
3.67 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 65 |
Mash Thickness: 1.52 |
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: 6/21/2014 8:50 PM |
| Notes: |
|
|
Fresh-Hop Amber
|
American Amber Ale
|
10 Gallons |
1.059 |
1.014 |
5.88 |
33.11 |
13.82 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 12.7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
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: 9/5/2012 4:55 PM |
Notes: Yeast from slurry
All hop values are really 5x those listed - fresh hops!
*look for 1.046 pre-boil |
|
|
G01 Blood Eagle - Viking Ale
|
Sahti
|
49 Litres |
1.064 |
1.022 |
5.49 |
0 |
16.19 °L
|
2.2K |
0 |
|
|
Author:
|
|
JohnnyAH
|
|
| Boil
Size: 54 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 79 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 30 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/22/2017 8:21 PM |
Notes: Mash start 14.45
Underattenuated - cold crash on 20/08/2017 - cask with 1.0 vol c02 on 22/08/2017
Keg remainder into a corni and allow to ferment out or until confident all sugars have been fermented. |
|
|
Super Easy Lemon Wheat
|
Fruit Beer
|
5 Gallons |
1.049 |
1.012 |
4.82 |
21.86 |
3.99 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: corn sugar |
Priming Amount: 3/4 cup |
Creation
Date: 2/12/2013 2:36 AM |
| Notes: Secondary ferment with lemon for 3 to 4 weeks to mellow out the lemon flavor. Otherwise you got pine sol wheat beer. When it's ready it's sooooooooo good. Best flavored beer AFTER it ages |
|
|
Panhead Rat Rod All Grain
|
Specialty IPA: New England IPA
|
23 Litres |
1.067 |
1.014 |
6.95 |
47.46 |
5.47 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 30.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 80 |
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: 9/30/2019 11:35 PM |
Notes: https://www.panheadcustomales.com/beers/rat-rod
Hops used in this beer as reported in this article - https://toastmag.co.nz/beer/panhead-speeds
amarillo, mosaic, ekuanot and simcoe hops
There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.
https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast
Panhead Rat Rod Partial Extract Recipe
https://www.brewersfriend.com/homebrew/recipe/view/888006/panhead-rat-rod-hazy-ipa
Based on:
1 x WW APA LME can
3.4kgs of DME (6.5% ABV)
2 x White Labs London Fog Ale Yeast - https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast
4 Hops are in it according to this article - https://toastmag.co.nz/beer/panhead-speeds - amarillo, mosaic, ekuanot and simcoe hops
This is the tasting notes that Panhead refer to - https://www.panheadcustomales.com/beers/rat-rod
There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.
I have had a crack at the water chemistry based on a Hazy IPA Target profile that I found.
1 gram Calcium Chloride
No Whirlfoc as you want it hazy
But adding in the normal yeast nutrient
It is not supposed to be very bitter, so no boiled hops as the bitterness will come from the APA can – 30 IBU
So steeping for 15 minutes at 75C for all hops.
Just need to play around with quantities of each.
I have just started the recipe on 15 grams of each hop type = 25.38 IBU
So total IBU = 55.38
Dry Hop after 5 days with 35 grams of each hop
Process would be:
Prepare your water volume (25L) as normal with Campden Tablet and bring to strike temperature
Add the Water treatment additions and yeast nutrient with the Flaked Oats and Mash for 30 minutes
Get Whirlpool going
Add LME can and top up with 1.5L of hot water to fully extract all the contents of the can.
Add DME
add hops and steep for 15 minutes
Chill to 20C
Transfer to Fermentor
Pitch yeast |
|
|
Margarita Gose
|
American Light Lager
|
3 Gallons |
1.03 |
1.008 |
2.97 |
17.54 |
3.03 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.023 |
Efficiency: 55 |
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: 3/25/2016 6:18 PM |
| Notes: |
|
|
|
|