Tangerine Dream IPA
|
English IPA
|
80 Litres |
1.053 |
1.015 |
5.04 |
57.15 |
5.66 °L
|
1.8K |
0 |
|
Author:
|
|
Skyboy
|
|
Boil
Size: 72 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/7/2014 10:55 AM |
Notes: |
|
Todd's Evil Dead Red
|
Strong Scotch Ale
|
7.5 Gallons |
1.07 |
1.016 |
7.14 |
41.21 |
14.39 °L
|
1.8K |
2 |
|
|
Boil
Size: 9.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/11/2014 4:04 PM |
Notes: this turned out very well, you can use any yeast you want, the chico strain will work,like US05, I like high flocculating yeast and I ferment at 60 so was trying several brands out.
I whirl-pooled at 0 until the temp reached 170ish. I strongly recommend both the first wort and the whirlpool, I actually put the hops in the mash right when I started the recirculation, the first wort will give it a clean smooth bite for the bitterness so the beer is slightly more on the bitter side that the ibu's say, I give it a 65 IBU for taste and the whirlpool will meld the hops for the very good finish, it can seem a bit strong flavored at first but after conditioning this is a darn good beer, I Like it :), keep in mind that this is a higher alcohol beer :) |
|
Social Kitchen Brut IPA Clone
|
American IPA
|
21 Litres |
1.047 |
1.013 |
4.56 |
30.75 |
3.13 °L
|
1.8K |
3 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
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: 3/27/2019 4:32 AM |
Notes: Social kitchen Brut IPA recipe ( the original Brut IPA) as published by KIM STURDAVANT in Craft Beer and Brewing.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.054
FG: 0
IBUs: 25
ABV: 7% ABV
MALT/GRAIN BILL
8 lb Pilsner malt
1 lb flaked corn
1 lb flaked rice
HOPS AND ADDITIONS SCHEDULE
.17 oz Mosaic [12.25% AA] at 15 minutes
2.5 oz Mosaic [12.25% AA] at Whirlpool
7.5 oz Mosaic [12.25% AA] at Dry Hop
YEAST
Neutral Ale yeast
.65 ml Amyloglucosidase
DIRECTIONS AND BREWER'S NOTES
Social Kitchen and Brewery's brewmaster Kim Sturdavant says: "I would encourage folks to add the enzyme in the mash, shoot for a mash temp of 143 - 146 to not denature the enzyme. The equivalent of 20mls / 100#s of grain is enough. Add the enzyme 1/3 of the way into mashing to ensure the mash isn't too hot to denature the enzyme. Stir very well and let the mash have an hour-long rest to let the enzyme do its work."
"The other option would be to add the enzyme to the kettle while lautering, then hold off on heating the kettle until all wort is in and has 30 minutes of contact with the enzyme at around 145 degrees (lower would be fine, too)."
"I know a lot of homebrewers just throw grain on top of all their mash water, so this option makes more sense to them. I preferred not to mash this way, when I was a homebrewer... I think the conversion temp is more consistent adding grain and water at the same time, I also like being able to react to the consistency so I can end up the thickness I want." |
|
GlitterBomb Peach Milkshake IPA
|
American IPA
|
5.5 Gallons |
1.069 |
1.021 |
6.38 |
65.96 |
5.98 °L
|
1.8K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2018 8:46 PM |
Notes: |
|
Citra Wit
|
Witbier
|
5 Gallons |
1.055 |
1.014 |
5.3 |
10.49 |
3.74 °L
|
1.8K |
0 |
|
|
Boil
Size: 7 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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/12/2015 3:59 PM |
Notes: Protein rest for 10 minutes at 122°F (50°C).
Saccharification: 60 minutes at 153°F (67°C).
Boil for 60 minutes.
Ferment at 68°F (20°C) for 10 days or until the final gravity stabilizes. |
|
First Ale
|
American Pale Ale
|
21 Litres |
1.059 |
1.015 |
5.79 |
41.5 |
6.95 °L
|
1.8K |
2 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 3.1 |
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: 1/29/2016 12:01 PM |
Notes: |
|
Regruit
|
Wood-Aged Beer
|
120 Gallons |
1.052 |
1.009 |
5.61 |
0 |
9.97 °L
|
1.8K |
0 |
|
|
Boil
Size: 125 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 3/31/2016 6:36 PM |
Notes: tea for herbs. throw in the sack at flame out. smolder the woods as a first let. |
|
Proper Job
|
English IPA
|
46 Litres |
1.057 |
1.012 |
5.89 |
57.74 |
5.93 °L
|
1.8K |
1 |
|
|
Boil
Size: 58 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Table Sugar |
Priming Amount: 130 |
Creation
Date: 5/18/2016 7:20 PM |
Notes: |
|
Fall Ale
|
Northern English Brown
|
5.5 Gallons |
1.059 |
1.014 |
5.93 |
26.91 |
17.62 °L
|
1.8K |
2 |
|
|
Boil
Size: 8 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: CO2 |
Priming Amount: 10 lbs |
Creation
Date: 8/5/2012 1:25 PM |
Notes: Add 2 tsp Lactic Acid to reduce mash pH to 5.1
Add 6 qts to kettle
Decotcion resulted in too much caramel flavor. |
|
Dark Aurora
|
American IPA
|
5 Litres |
12.167 |
2.576 |
5.12 |
82.3 |
19.39 °L
|
1.8K |
1 |
|
|
Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 8.8 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/19/2017 1:36 PM |
Notes: |
|
Barkafjellet Russian Imperial Oatmeal Stout
|
Russian Imperial Stout
|
8.5 Litres |
1.136 |
1.026 |
14.43 |
98.06 |
48.07 °L
|
1.8K |
0 |
|
|
Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2016 10:38 PM |
Notes: |
|
Fuller London Pride Clone V2
|
Special/Best/Premium Bitter
|
6.25 Gallons |
1.049 |
1.015 |
4.44 |
32.02 |
11.46 °L
|
1.8K |
1 |
|
|
Boil
Size: 7.07 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 63 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: 3.12 psi |
Creation
Date: 11/1/2020 8:26 PM |
Notes: Shooting for 4.1% ABV (cask and keg)
max 4.7% ABV (bottle)
|
|
Saint Arnold Fancy Lawnmower
|
Weissbier
|
5.5 Gallons |
1.05 |
1.012 |
5.09 |
20.14 |
3.47 °L
|
1.8K |
0 |
|
|
Boil
Size: 7.82 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/27/2018 12:03 AM |
Notes: |
|
Imperial Coffee Stout
|
Russian Imperial Stout
|
2.25 Gallons |
1.09 |
1.03 |
7.86 |
24.03 |
50 °L
|
1.8K |
0 |
|
|
Boil
Size: 1 Gallons |
Boil Time: 30 |
Boil Gravity: 1.203 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/23/2017 1:32 AM |
Notes: Friday 9/22/2017
Steeped the two varieties of grains and the roasted barley (4.2oz of each) for 30 minutes
Flame out part way through - no thermometer so i turned the flame on and off so as not to scorch
Removed grain
Added
1oz Cascade 7.1 AA
1oz East Kent Golding 5.6 AA
Set timer for 30min
About 7.5min to go – added 1oz East Kent Golding 5.6 AA
In a side pot – transferred some wort and dissolved 1lb DME and 0.5 lb sugar.
At end of timer, flame off and transferred side pot to main pot, removed hops, began cold crash.
I added two packs of dry Safale US-05 right into the fermenter - no rehydration.
The wort (pre-yeast) tasted amazing. Pretty sweet but thats to be expected at this point in the process. Has a good strong coffee taste to it.
Tuesday 9/26/2017 - Didn't notice much of any fermentation happening so I took a gravity reading and to my surprise, it was down to a little over 1.030 from a start of 1.090! It still tasted pretty sweet and I feel like the coffee taste has diminished somewhat.
There seemed to be stuff collecting at the bottom - not sure if it was dead yeast or what but I decided to stir things up a bit - literally. Then I re-hydrated about half a packet of Safale US-05 and poured that into the fermenter. Let's see what happens.
|
|
12B1. Australian Sparkling Ale
|
Australian Sparkling Ale
|
5.5 Gallons |
1.043 |
1.005 |
4.92 |
30.23 |
5.21 °L
|
1.8K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2017 9:31 PM |
Notes: Overall Impression:
Smooth and balanced, all components merge together with similar intensities. Moderate flavors showcasing Australian ingredients. Large flavor dimension. Very drinkable, suited to a hot climate. Relies on yeast character.
Aroma:
Soft, clean aroma with a balanced mix of esters, hops, malt, and yeast – all moderate to low in intensity. The esters are frequently pears and apples, possibly with a very light touch of banana (optional). The hops are earthy, herbaceous, or might show the characteristic iron-like Pride of Ringwood nose. The malt can range from neutral grainy to moderately sweet to lightly bready; no caramel should be evident. Very fresh examples can have a lightly yeasty, sulfury nose.
Appearance:
Deep yellow to light amber in color, often medium gold. Tall, frothy, persistent white head with tiny bubbles. Noticeable effervescence due to high carbonation. Brilliant clarity if decanted, but typically poured with yeast to have a cloudy appearance. Not typically cloudy unless yeast roused during the pour.
Flavor:
Medium to low rounded, grainy to bready malt flavor, initially mild to malty-sweet but a medium to medium-high bitterness rises mid-palate to balance the malt. Caramel flavors typically absent. Highly attenuated, giving a dry finish with lingering bitterness, although the body gives an impression of fullness. Medium to medium-high hop flavor, somewhat earthy and possibly herbal, resinous, peppery, or iron-like but not floral, lasting into aftertaste. Medium-high to medium-low esters, often pears and apples. Banana is optional, but should never dominate. May be lightly minerally or sulfury, especially if yeast is present. Should not be bland.
Mouthfeel:
High to very high carbonation, giving mouth-filling bubbles and a crisp, spritzy carbonic bite. Medium to medium-full body, tending to the higher side if poured with yeast. Smooth but gassy. Stronger versions may have a light alcohol warmth, but lower alcohol versions will not. Very well-attenuated; should not have any residual sweetness.
Comments:
Coopers has been making their flagship Sparkling Ale since 1862, although the formulation has changed over the years. Presently the beer will have brilliant clarity if decanted, but publicans often pour most of the beer into a glass then swirl the bottle and dump in all the yeast. In some bars, the bottle is rolled along the bar! When served on draught, the brewery instructs publicans to invert the keg to rouse the yeast. A cloudy appearance for the style seems to be a modern consumer preference. Always naturally carbonated, even in the keg. A present-use ale, best enjoyed fresh.
History:
Brewing records show that most Australian beer brewed in the 19th century was draught XXX (Mild) and porter. Ale in bottle was originally developed to compete with imported bottled pale ales from British breweries, such as Bass and Wm Younger’ Monk. By the early 20th century, bottled pale ale went out of fashion and “lighter” lager beers were in vogue. Many Australian Sparkling and Pale Ales were labeled as ales, but were bottom-fermented lagers with very similar grists to the ales that they replaced. Coopers of Adelaide, South Australia is the only surviving brewer producing the Sparkling Ale style.
Characteristic Ingredients:
Lightly kilned Australian 2-row pale malt, lager varieties may be used. Small amounts of crystal malt for color adjustment only. Modern examples use no adjuncts, cane sugar for priming only. Historical examples using 45% 2 row, 30% higher protein malt (6 row) would use around 25% sugar to dilute the nitrogen content. Traditionally used Australian hops, Cluster, and Goldings until replaced from mid-1960s by Pride of Ringwood. Highly attenuative Burton-type yeast (Australian-type strain typical). Variable water profile, typically with low carbonate and moderate sulfate.
Style Comparison:
Superficially like English Pale Ales, although much more highly carbonated, with less caramel, less late hops, and showcasing the signature yeast strain and hop variety. More bitter than IBUs might suggest due to high attenuation, low final gravity, and somewhat coarse hops.
Vital Statistics:
OG: 1.038 – 1.050
FG: 1.004 – 1.006
ABV: 4.5 – 6.0%
IBUs: 20 – 35
SRM: 4 – 7
Commercial Examples:
Coopers Original Pale Ale, Coopers Sparkling Ale
Tags:
standard-strength, pale-color, top-fermented, pacific, traditional-style, pale-ale-family, bitter
|
|
Fyr Og Flamme Clone 25L
|
American IPA
|
25 Litres |
1.06 |
1.01 |
6.57 |
61.43 |
14.77 °L
|
1.8K |
0 |
|
|
Boil
Size: 37.2 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 72 |
Mash Thickness: 3.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: Keg |
Priming Amount: 13,9 psi |
Creation
Date: 3/11/2017 8:48 AM |
Notes: |
|
Genus English Mild
|
Dark Mild
|
5.25 Gallons |
1.042 |
1.012 |
4.02 |
12.03 |
11.34 °L
|
1.8K |
3 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.089 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/18/2017 10:28 PM |
Notes: |
|
Tacconelli's Coconut Creme Porter
|
No Profile Selected |
5 Gallons |
1.069 |
1.017 |
6.75 |
36.46 |
65.02 °L
|
1.8K |
0 |
|
Author:
|
|
Peter M. Tacconelli
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
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: 5/27/2011 7:21 PM |
Notes: Coconut Creme Porter? My wife found a bunch of different recipes and I put this one together. |
|
Liberty Ale Mosaic
|
American Pale Ale
|
23.5 Litres |
12.527 |
2.214 |
5.51 |
43.89 |
8.13 °L
|
1.8K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 10.4 |
Efficiency: 74 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2014 3:24 PM |
Notes: |
|
Honey Blond Ale
|
Blonde Ale
|
40 Litres |
1.05 |
1.012 |
5.02 |
23.99 |
6.59 °L
|
1.8K |
1 |
|
|
Boil
Size: 48 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 5/10/2013 11:19 PM |
Notes: Fazer uma rampa de 20min a 62, 20min a 66 e 20min a 72, e mashout de 10min a 78.
Adicionar o mel no "High-Krausen" durante a fermentação. 8 litros de mistura de água com 1kg de mel. OG estimada em 1050. |
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