|
Hazy Hoppy 'Rona Relief
|
American IPA
|
5 Gallons |
1.058 |
1.01 |
6.24 |
63.28 |
8.45 °L
|
2K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 65 |
Mash Thickness: 1 |
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: 6/24/2020 7:11 PM |
| Notes: |
|
|
Super Easy German Hefeweizen
|
Weizen/Weissbier
|
5 Gallons |
1.059 |
1.016 |
5.63 |
14.56 |
3.86 °L
|
2K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 5/6/2014 5:54 PM |
| Notes: |
|
|
AMERICAN STOUT
|
American Stout
|
5.25 Gallons |
1.056 |
1.011 |
5.94 |
40.55 |
34.52 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
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: 2/27/2015 9:09 PM |
| Notes: |
|
|
Yuzu Saison
|
Saison
|
44 Litres |
1.054 |
1.008 |
6.01 |
18.04 |
3.88 °L
|
2K |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2018 6:23 AM |
| Notes: |
|
|
Ozarks Festbier
|
Festbier
|
18 Gallons |
1.05 |
1.007 |
5.57 |
32.94 |
5.36 °L
|
2K |
1 |
|
|
|
| Boil
Size: 22 Gallons |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 80 |
Mash Thickness: 1.7 |
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: 1/21/2018 9:16 PM |
| Notes: |
|
|
Ghost Of Christmas Future - Ghost Pepper Cerveza
|
Spice, Herb, or Vegetable Beer
|
1 Gallons |
1.071 |
1.011 |
7.84 |
51.33 |
10.04 °L
|
2K |
1 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.071 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.5 |
Primary
Temp: 68 ° F |
Priming Method: Carbing pellets |
Priming Amount: N/A |
Creation
Date: 5/21/2017 3:36 PM |
Notes: Medium amber color
Vegetal, spicy, capsaicin aroma
Rich, tropical fruit flavors coupled with heat from the ghost pepper
Powerful heat, but still drinkable - "warmer"
Finish is crisp, heat lingers
Blacksburg Brew Do 2016 - 1st place in Specialty Category |
|
|
Hazy Breezy
|
American Wheat or Rye Beer
|
20 Litres |
1.033 |
1.009 |
3.09 |
56.3 |
2.91 °L
|
2K |
1 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 26 ° C |
Priming Method: sucrose |
Priming Amount: 447.6 g |
Creation
Date: 7/19/2016 7:45 PM |
| Notes: |
|
|
Caffreys
|
Irish Red Ale
|
5.5 Gallons |
1.052 |
1.012 |
5.16 |
16.45 |
10.68 °L
|
2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/9/2021 4:26 PM |
| Notes: |
|
|
Dave’s Killer Cider
|
Apple Wine
|
10 Gallons |
1.071 |
1.005 |
8.71 |
0 |
10.02 °L
|
2K |
1 |
|
|
|
| Boil
Size: 10 Gallons |
Boil Time: 1 |
Boil Gravity: 1.071 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/9/2019 3:11 AM |
Notes: Heated about 1/3 gallon juice with brown sugar and honey to dissolve. No campden tablet, as we do not want to add sulfites.
Somewhat based on https://www.brewersfriend.com/homebrew/recipe/view/74272/hard-cider
And
https://www.homebrewtalk.com/forum/threads/apple-blackberry-cider.449656/#post-5773948 |
|
|
Nervous IPA - Braumeister 20l
|
American IPA
|
21 Litres |
1.063 |
1.014 |
6.45 |
57.12 |
5.74 °L
|
2K |
2 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19.4 ° C |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 12/14/2015 2:57 AM |
Notes: BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚
Dry Hop "5 days" at 20 c˚
Centennial
Simcoe
|
|
|
Monster Mitten Triple
|
Belgian Tripel
|
5.5 Gallons |
1.092 |
1.021 |
9.37 |
31.13 |
5.04 °L
|
2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/22/2015 7:31 AM |
Notes: Mash @ 4.5gal 166/170 depending on setup
Rest @ 151F for 70min
Mash out or Fly sparge with roughly 4.5gal @ 175F for an 45min-1hr
Collect 7.5gal of wort
Boil for 60min or until target 1.090ish is reached.
1600ml final volume Starter. 12hr (minimum) before brew day. Refrigerate over night. Pull out at start of brew day and decant to 400ml. Allow starter to warm up during the brew day. Should be at 68-70F at Pitch time. Rock bucket or Carboy for 5min to air rate.
|
|
|
Rogue Shakespeare Stout
|
American Stout
|
6 Gallons |
1.058 |
1.014 |
5.68 |
63.08 |
40 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2015 6:20 AM |
| Notes: |
|
|
Witbier
|
Witbier
|
6 Gallons |
1.052 |
1.013 |
5 |
14.96 |
4 °L
|
2K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 70 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2011 11:46 AM |
| Notes: |
|
|
Amarillo Pale Ale
|
American Pale Ale
|
5 Gallons |
1.051 |
1.011 |
5.26 |
53.3 |
4.76 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/28/2013 3:48 AM |
Notes: Preboil Wort: 6.37gal
110 ml to 11g yeast re-hydration ratio |
|
|
Wheaty Rye IPA
|
American IPA
|
5.75 Gallons |
1.069 |
1.014 |
7.19 |
70.25 |
9.43 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.25 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: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 7/20/2012 3:22 PM |
| Notes: Haven't brewed it yet, just a concept/idea... Planning on using whole hop cones. American dank hops. Might use some HBC 342 also... Look for a whole leaf maybe that is better for bittering and cleaner. Different dry hopping? Update water report with grains... |
|
|
German Helles
|
German Helles Exportbier
|
20 Litres |
1.053 |
1.013 |
5.21 |
13.44 |
3.48 °L
|
2K |
1 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
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: 2/23/2016 6:39 PM |
| Notes: |
|
|
Hoppin Blonde 3
|
Blonde Ale
|
5.75 Gallons |
1.051 |
1.012 |
5.05 |
27.7 |
4.51 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 71 |
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: 4/22/2012 5:28 PM |
| Notes: Infusion mashed at 152 and/or 154. The electric said 152 at the top. Figured since it is a colder day that it would drop down a bit. Efficiency was 4% lower than expected. I am figuring the yeast might make up for it and attenuate a little more than 75%. |
|
|
1084 You Kilkenny, You Bastards
|
Irish Red Ale
|
6 Gallons |
1.053 |
1.013 |
5.27 |
22.19 |
16.78 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/2/2018 1:26 AM |
| Notes: also Nottingham yeast could be used |
|
|
Dos Equis Clone
|
American Light Lager
|
5 Gallons |
1.047 |
1.014 |
4.38 |
26.77 |
2.22 °L
|
2K |
1 |
|
|
|
| Boil
Size: 6.55 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/22/2019 5:32 PM |
Notes: + A 24-48 hour diacetyl rest at 65-68ºF after primary fermentation is
recommended.
+ After the diacetyl rest, rack to secondary and lager at 34-40ºF for 6-12 weeks.
+ Add the rice syrup solids at the end of the boil. |
|
|
Meemo Dunkelweizen
|
Munich Dunkel
|
24 Litres |
1.053 |
1.008 |
5.86 |
21.54 |
17.95 °L
|
2K |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/20/2020 9:50 PM |
Notes: A dark German ale with forward sweet malt character supported by a medium addition of wheat and hopped with traditional German hops. Carefully fermented at lower temps with Hefeweizen Ale Yeast (WLP300) allowing the yeast to add a notes of banana. FG 1.009, ~IBU 21
Win Gisborne(NZ) Homebre competition 2020 for best in class - European Ale. |
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