|
Zythos Pale
|
American Pale Ale
|
5 Gallons |
1.059 |
1.017 |
5.59 |
49.48 |
8.11 °L
|
2.2K |
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: 6/12/2012 9:36 PM |
Notes: Can sub Marris Otter for 2-Row.
Bittering hop can be columbus, magnum, or NB.
BREW NOTES:
Heated hot liquor to 164 - sparged 60 minutes. Added approx 2 cups boiling water to recover 2 degrees lost during infusion. Stirred every 20 minutes.
-Lose approx 1 degree per 10 minutes during infusion.
-Added extra 1/2 gal to boil to bring up level. Next time do a 1 gal recirculation followed by 1 gal sparge at higher temp.
-Write out step-by-step instructions for brewing.
aOG - 1.0578 (1.055 @ 82 degree)
aFG - 1.010
Ended with 4.5 gal. |
|
|
Old School IPA
|
American IPA
|
5.5 Gallons |
1.063 |
1.018 |
5.96 |
63.31 |
5.48 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2017 11:05 PM |
| Notes: |
|
|
Red X
|
Specialty IPA: Red IPA
|
5 Gallons |
1.076 |
1.017 |
7.67 |
146.09 |
16.62 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/20/2017 12:58 PM |
Notes: Brewed by Todd Dyson and Tyler at Tyler's house on 2/18/17. Second of two batches. Used new sparge arm and 15 gallon aluminum brew kettle. Red X is a new red tinted malt, no need to add other grains. This is a Patalaska clone by Stone. OG 1.076
Dry hopped at 4 days prior to bottling with 1.5 Cascade, 1 Amarillo
Final Gravity was right on: 1.017!!
Used Brewer's Friend priming sugar calculator because we cold crashed for 12 hours and bottled when the temp of the beer was 43 degrees. Calculator directed us to use 2.6 oz of sugar i two cups of water.
Batch yield 40 bottles |
|
|
Bullocky Pale Ale
|
American Pale Ale
|
5 Gallons |
1.052 |
1.01 |
5.48 |
46.63 |
8.22 °L
|
2.2K |
3 |
|
|
|
| Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2015 6:02 PM |
| Notes: Ferment at 66 degrees for 4-5 days until fermentation dies down then bump temp up to 69-70 degrees. |
|
|
Lemon Thyme Saison
|
Saison
|
5 Gallons |
1.046 |
1.008 |
5 |
25.39 |
6.84 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2015 6:42 PM |
| Notes: |
|
|
' #1 A Copper Head Road Ale
|
American Amber Ale
|
5.25 Gallons |
1.049 |
1.009 |
5.2 |
39.8 |
14.73 °L
|
2.2K |
3 |
|
|
Author:
|
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 45 |
Boil Gravity: 1.073 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: Corn Sugar |
Priming Amount: .5 lb |
Creation
Date: 5/7/2015 5:29 PM |
| Notes: |
|
|
Imperial IPA
|
Imperial IPA
|
5.5 Gallons |
1.071 |
1.016 |
7.27 |
80.05 |
8.16 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 3/1/2014 12:09 AM |
| Notes: |
|
|
Double Chocolate Stout
|
Sweet Stout
|
40 Litres |
1.059 |
1.02 |
5.17 |
31.2 |
36.56 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 47.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Cane sugar |
Priming Amount: 212 |
Creation
Date: 2/20/2014 11:22 AM |
| Notes: Rehydrate Irish Moss before adding to the boil. Soak in fresh water for 24 hours, then change water after 12 hours. |
|
|
Humulus Lager
|
Imperial IPA
|
6 Gallons |
1.074 |
1.017 |
7.37 |
66.93 |
5.51 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 70 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2013 6:25 AM |
| Notes: |
|
|
Red Farmhouse Ale
|
Saison
|
5.5 Gallons |
1.048 |
1.006 |
5.52 |
20.84 |
12.77 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2015 9:41 PM |
| Notes: Traditional Farmhouse with a red tint for show. |
|
|
Half Moon Stout
|
American Stout
|
5 Gallons |
1.057 |
1.02 |
4.98 |
37.36 |
40 °L
|
2.2K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/11/2013 10:24 PM |
| Notes: |
|
|
Nut Brown Ale
|
Dark Mild
|
5.5 Gallons |
1.056 |
1.015 |
5.45 |
9.5 |
19.2 °L
|
2.2K |
5 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/2/2016 9:49 PM |
| Notes: |
|
|
Basic Brew 1
|
Premium American Lager
|
5 Gallons |
1.064 |
1.018 |
6.03 |
22.93 |
6.74 °L
|
2.2K |
1 |
|
|
|
| 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: 2/17/2012 12:45 AM |
Notes: 1 week primary @ 65 degrees
2 week secondary @ 65 degrees |
|
|
Stout BakkerBrouw
|
Dry Stout
|
20 Litres |
1.074 |
1.018 |
7.38 |
18.96 |
36.69 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 72 |
Mash Thickness: 3.75 |
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: 1/23/2019 7:45 AM |
Notes: Put 25,5Liters of water in the kettle,
Bring temp. to 52C, add malts and let it heat to 52C for 15min
Bring temp. to 61C, and let rest for 40min.
Bring temp. to 72C, and let rest for 35 min.
Bring temp. to 78C, and let rest for 10 min.
Sparge the mash with 2,5Liters of water, you now will have around 21 Liters of wort.
Bring the wort to 100C.
When the wort is 100C set a timer for 60 minutes.
Directly add 20 grams of WIllamette Hops (pellets)
After 30 minutes add another 20 grams of Willamette Hops (pellets).
After 1 hour of cooking, cool down the wort to the temperature that your hydrometer is calibrated at ant take the SG, should probably be around 1070.
Use a siphon to put your wort in a fermenting keg/bucket. and add the yeast, put on the waterlock, and put it away at 18-27 C.
Let the wort ferment until your waterlock stopped working. When the waterlock stopped working you could either choose to siphon it over to your secondary, or take SG and another SG in a day to see if it stopped fermenting.
Now siphon your wort to the second keg/bucket. Let it rest for another week.
Now take a glass of the wort, add 140 grams of (corn)sugar and heat it up while stirring to dissolve the sugars into the wort. Put this wort into the bottling bucket and add the whole 20Liters of wort to it.
Bottle the beers, and put them in the same environment you had the wort while fermenting. After 10 days check out to see it it has calibrated enough, if not, let it stay for a few more days.
Cheers!
|
|
|
EB2 - Galaxy Pale Ale
|
American IPA
|
1 Gallons |
1.057 |
1.014 |
5.58 |
38.1 |
6.74 °L
|
2.2K |
4 |
|
|
|
| Boil
Size: 2.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 72 |
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: 2/15/2015 9:04 PM |
| Notes: |
|
|
Chain Breaker White IPA Clone
|
Specialty IPA: White IPA
|
11 Gallons |
1.055 |
1.014 |
5.37 |
35.92 |
3.48 °L
|
2.2K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
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 1:41 PM |
Notes: 5 gallons 3944 Belgian Wit - 1000 ml starter
5 gallons 3522 Belgian Ardennes - 1000ml starter |
|
|
ABNORMAL STOUT
|
Wood-Aged Beer
|
5.5 Gallons |
1.107 |
1.029 |
10.18 |
60.38 |
50 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.078 |
Efficiency: 64 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2017 7:03 PM |
Notes: 6 GALLONS STRIKE
3.85 SPARGE
|
|
|
Polotmava 10°
|
Czech Amber Lager
|
21 Litres |
10.276 |
1.891 |
4.44 |
32.39 |
11.64 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 7.6 |
Efficiency: 70 |
Mash Thickness: 7.5 |
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: 12/14/2017 8:10 PM |
| Notes: |
|
|
Kentucky Breakfast Stout
|
American Stout
|
5.5 Gallons |
1.039 |
1.008 |
4.12 |
74.77 |
47.35 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 35 |
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: 9/28/2016 6:48 PM |
Notes: OG 1.092
To brew this Kentucky Breakfast Stout clone, perform an infusion mash at 155°F (68°C) for 60 minutes. Boil for 90 minutes, adding hops, chocolate and coffee as specified. Ferment for two weeks at 65°F (18°C). Soak 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water and leave overnight, covered, in refrigerator. Strain out grounds and add cold-brewed coffee, bourbon and wood chips to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55–60°F (13–16°C) for 2 to 6 months. |
|
|
2019 Boat Beer Clone
|
No Profile Selected |
12 Gallons |
1.042 |
1.009 |
4.25 |
38.16 |
3.13 °L
|
2.2K |
0 |
|
|
|
| Boil
Size: 14.45 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/18/2019 10:54 PM |
| Notes: Split 12 gallon batch. Two yeasts- Omega Conan and Omega Kolsch 2. |
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|
|
|