|
Jack Hammer
|
English IPA
|
20 Litres |
1.071 |
1.017 |
7.15 |
133.69 |
6.93 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 75 |
Mash Thickness: 3.5 |
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: 5/10/2016 5:54 PM |
| Notes: |
|
|
Kveik Irish Red
|
Irish Red Ale
|
5.5 Gallons |
1.05 |
1.009 |
5.37 |
13.05 |
13.9 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 77 |
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: 2/20/2022 5:41 PM |
| Notes: |
|
|
Tequila Lime Gose
|
American Wheat Beer
|
5.5 Gallons |
1.05 |
1.008 |
5.59 |
16.59 |
4.09 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2021 9:23 PM |
Notes: Created for a customer based on this post by Morrey on Homebrew Talk: Along with my buddy fellow HBT member Key West Brewing, we exchanged ideas about the best way to create a Margarita Gose without overdoing things, but to create a taste profile that gets your attention.
I started the 5G batch with a basic 50/50 wheat to 2 row base and kettle soured with L Plantarum down to 3.24 ph. I kept the Saaz hop bill low (8 IBU) during the boil following souring. I was generous with a full ounce of pink sea salt and an ounce of coriander knowing I wanted a salty flavor profile with this beer.
The 1.040 beer finished nicely at 1.008 with US-05. First time I made a sour with dry yeast and it worked as well as any liquid like WLP001 or WLP029 I had used prior. I'll stick with US-05 from now on.
During fermentation, I zested 4 small limes taking the green skin with a vegetable peeler leaving the white pith behind. I soaked these lime peels in 3/4 cup of good anjeo tequila to make a tincture. The limes marinated in this tincture for two weeks while beer was in primary.
When racked to keg, I strained the zest and pitched the tincture while siphoning beer to keg. My initial taste was very "limey" but I was lacking tequila depth for my tastes. I next took a cup of the same tequila in a mason jar and added two medium toasted oak cubes. My goal here was to emulate a beer that was aged in a tequila barrel. The tequila picked up a really nice oaky aroma while aging one additional week.
In the meantime while this oak tincture was infusing, I was carbing the keg and sampling. The lime calmed down perfectly and needed no additional adjustments. I then pitched the oak infused tequila tincture and let it rest several more days.
I hate to sound self-serving, but this has got to be one of the best beers I have ever made! The salt balances the lime and the oak is very subtle but adds in with the hint of tequila making this a perfect margarita style. Glad this is a relatively low ABV beer since I can't seem to stay away from it!
Just wanted to share........:mug: |
|
|
Irish Red Ale
|
Irish Red Ale
|
6 Gallons |
1.058 |
1.015 |
5.55 |
17.26 |
17.44 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/10/2014 9:37 PM |
| Notes: |
|
|
Coriander, Ginger Extract WIT
|
Witbier
|
5.5 Gallons |
1.053 |
1.013 |
5.31 |
18.6 |
5.14 °L
|
2.1K |
0 |
|
|
Author:
|
|
mboman
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/13/2015 1:40 AM |
Notes: Step by Step
In this extract recipe, the oats are not going to provide any sugars for fermentation so the amount of malt extract is greater than the other recipes. Place the oats loosely in a grain bag. Since the oats will swell, avoid packing them too tightly in the bag. Use more bags if needed. Steep the bag in 2 gallons (~8 L) of 170 °F (77 °C) water for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Since this is only oats, squeeze the bags to extract the liquid. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22 L) and a gravity of 1.043 (10.6 °P). Stir thoroughly to help dissolve the extract and bring to a boil.
Once the wort is boiling, add the bittering hops. The total wort boil time is one hour after adding the bittering hops. Chill the wort rapidly to 68 °F (20 °C), pitch the yeast and aerate thoroughly. Follow the fermentation and packaging instructions for the all-grain version.
Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation.
Instructions provided from: https://byo.com/stories/item/1647-witbier-style-profile
|
|
|
Imperial Vanilla Stout
|
Russian Imperial Stout
|
5 Gallons |
1.088 |
1.022 |
8.7 |
12.69 |
41.63 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.147 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/30/2016 8:21 PM |
| Notes: |
|
|
Schubrew Cream Ale III
|
Cream Ale
|
9 Gallons |
1.054 |
1.012 |
5.51 |
18.72 |
3.02 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2015 2:09 PM |
| Notes: |
|
|
Oak Barrel Ale
|
Wood-Aged Beer
|
12 Litres |
1.061 |
1.015 |
6.05 |
20.66 |
22.45 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: 2.5 |
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: 1/11/2016 3:58 PM |
Notes: 9.25 L mäskivesi 80 C, uuni 70
0 71
15 71
30 70.5
45 69
60 68.5, uuni 75
75 68
90 67
Huuhteluvettä 12.5 L 85 C
OG 1.064
FG 1.020 |
|
|
Chocolate Porter
|
American Porter
|
5 Gallons |
1.056 |
1.014 |
5.52 |
32.46 |
31.28 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
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: 11/22/2015 8:50 PM |
| Notes: |
|
|
Hoppy Kolsch
|
American Pale Ale
|
5.5 Gallons |
1.064 |
1.014 |
6.55 |
23.71 |
5.19 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2017 9:23 PM |
| Notes: |
|
|
Fuggles
|
British Golden Ale
|
33 Litres |
1.038 |
1.005 |
4.33 |
32.25 |
7.04 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 35 Litres |
Boil Time: 70 |
Boil Gravity: 1.036 |
Efficiency: 58 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2016 9:47 AM |
Notes: OG 1.038 Efficiency adjusted to 58%
|
|
|
Sake Saison
|
Saison
|
5 Gallons |
1.049 |
1.01 |
5.13 |
19.73 |
3.23 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 6.1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 65 |
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: 8/12/2016 1:14 AM |
| Notes: |
|
|
Yooper's Dead Guy Ale
|
American Amber Ale
|
5 Gallons |
1.067 |
1.018 |
6.4 |
37.05 |
12.82 °L
|
2.1K |
5 |
|
|
|
| Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: CO2 |
Priming Amount: N/A |
Creation
Date: 5/20/2016 8:53 PM |
| Notes: |
|
|
Belgian Golden Strong Ale
|
Belgian Golden Strong Ale
|
5.5 Gallons |
1.079 |
1.019 |
7.88 |
22.63 |
4.03 °L
|
2.1K |
3 |
|
|
|
| Boil
Size: 7.3 Gallons |
Boil Time: 90 |
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: 10/25/2012 6:19 PM |
| Notes: Pitch at 62. Raise to 72. Ferment until FG reached, transfer to secondary. Secondary ferment for 2 weeks, rack to keg, carbonate, sit at 32 for at least 2 days |
|
|
фермер/ Farmer Saison
|
Saison
|
5.5 Gallons |
1.052 |
1.013 |
5.12 |
25.18 |
7.28 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 6.78 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2015 9:47 PM |
| Notes: |
|
|
Sierra Nevada Celebration Ale
|
American IPA
|
15 Litres |
1.066 |
1.013 |
6.96 |
61.98 |
8.14 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 70 |
Mash Thickness: 2.1 |
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: 3/15/2015 6:35 PM |
Notes: Wyeast 1056: American Ale Yeast or Safale US-05
.75 cups corn sugar (if bottling)
|
|
|
Så Wit
|
Witbier
|
25 Litres |
1.051 |
1.012 |
5.22 |
14.83 |
4.84 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 2.5 |
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: 3/26/2014 9:50 AM |
| Notes: |
|
|
Pale Rider Ale
|
American Pale Ale
|
6 Gallons |
1.071 |
1.016 |
7.17 |
54 |
5.44 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2014 5:05 PM |
Notes: I will bottle about one gallon of this from the primary the rest will go to secondary in carboy.
Primary fermentation is for 10 days.
Brown sugar syrup is added on day three of primary fermentation.
Honey syrup is added on day one of secondary fermentation.
Secondary fermentation is for 2 weeks.
Cold crash carboy for 3 days.
Add gelatin and cold crash for another 3 days.
Rack to keg. |
|
|
Noddys Left Nut Brown Ale
|
American Brown Ale
|
27 Litres |
1.053 |
1.013 |
5.26 |
37.05 |
18.83 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.051 |
Efficiency: 70 |
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: 9/30/2013 8:15 PM |
Notes: Dont forget to add Irish moss for last 10min boil. Cool quickly with Wort chiller to 20deg c add to fermenter and pitch yeast.
Ferment at 21deg c for 7 days then transfer to secoundry for 7 days or until Fg reached. Then add issinglass and cold crash for 7 days at 2deg c. Prime to your own liking using calculator and leave bottle around 21deg c for 2 weeks. Chill for 2-3days then drink. Bloody Beautiful laddie boy |
|
|
Export 80/- Ale
|
Scottish Light
|
21 Litres |
1.041 |
1.01 |
4.1 |
16.9 |
6.46 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 11/14/2015 7:08 PM |
| Notes: The color is darker than shown. |
|
|
|
|