|
Bourbon Dubbel
|
Belgian Dubbel
|
1 Gallons |
1.059 |
1.013 |
6.04 |
10.98 |
14.39 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 1.3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: N/A |
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: 2/1/2017 5:13 AM |
Notes: Pre-Brew: Oak Chips
THE NIGHT BEFORE: In a container with lid add oak chips and 1/3 cup
bourbon. Cover and shake to incorportate. Keep covered and let sit at room
temperature overnight.
Pre-Brew: Sanitize
You might be surprised to learn that sanitization might actually be the most
important thing here. If things are not completely clean, your yeast will die.
You will not drink good beer, and the next few steps will only provide you with
a valuable learning experience instead of a decidedly more valuable drinking
experience.
• Dissolve half of your sanitzer packet with a gallon of water in a container.
Save the second half for when you bottle.
• Soak everything you are going to use, rinse with water, and let air dry on
some paper towels. If it isn’t totally dry when you are ready to start don’t
worry.
• Keep the extra sanitizer in a container for now. Chances are you’ll want to
re-sanitize something later.
• NOTE: Follow the instructions on your sanitizer. Sanitizers are
different. C-Brite should be rinsed off. StarSan does not need to be.
Brooklyn Brew Shop’s Sanitizer is also no rinse. One packet makes two
gallons. Use half for brewing and half for bottling.
The Mash
• Heat 2.25 quarts (2.1 liters) of water to 160°F (71°C).
• Add grain (This is called “mashing in.” Take note of jargon. Or don’t).
• Mix gently with spoon or spatula until mash has consistency of oatmeal.
Add water if too dry or hot. Temperature will drop to ~150°F (66°C).
• Cook for 60 minutes at 144-152°F (63-68°C). Stir every 10 minutes, and use
your thermometer to take temperature readings from multiple locations.
• You likely don’t need to apply heat constantly. Get it up to temperature,
then turn the heat off. Monitor, stir, and adjust accordingly to keep in range.
• After 60 minutes, heat to 170°F (77°C) while stirring constantly (“Mashing
Out”).
The Sparge
• Heat additional 4 quarts (3.8 liters) of water to 170°F (77°C).
• Set up your “lauter tun” (a strainer over a pot).
• Carefully add the hot grain mash to the strainer, collecting the liquid that
passes through.
• This liquid is called “wort” (pronounced “wert”). It will be your beer.
• Slowly and evenly pour 170°F (77°C) water over the mash to extract the
grain’s sugars.
• You want to collect 5 quarts (4.75 liters) of wort. You will lose about 20%
to evaporation later on, so you want to start with a bit more than you’ll end
with.
• Re-circulate wort through grain once.
The Boil
• In a pot, heat wort until it boils.
• Keep boiling until you’ve hit the “hot break” (Wort will foam - you may
need to reduce heat slightly so it doesn’t boil over.)
• Stir occasionally. All you want is a light boil – too hot and you lose
fermentable sugars and volume.
• The boil will last 60 minutes. Start your timer and add in the rest of the
ingredients at these times:
- Add 1/3 Golding Hops 30 minutes into boil.
- Add 1/3 Golding Hops 55 minutes into boil.
- Add remaining Golding Hops 59 minutes into boil.
- At 60 minutes turn off heat. Dissolve Candi Sugar. Add Bourbon
Soaked Oak Chips.
• Twenty percent of the wort will have evaporated in this step leaving you
with 1 gallon (3.8 liters) of wort. If your boil was a bit high, the surface area
of your pot extra large, or you brewed on a really hot day, you may have
less than the full amount. Don’t worry – you just reduced your beer a bit
too much, but you can add more water in the next step.
Fermentation
• Place brew pot in an ice bath until it cools to 70°F (21°C).
• Once cooled, place strainer over funnel and pour your beer into the
glass fermenter. Yeast needs oxygen. The strainer helps aerate your wort
and clarify your beer (as well as catch any sediment from going into the
fermenter). Add tap water to bring wort up to 1 Gallon mark if level is low.
• “Pitch” yeast. (Toss the whole packet in.)
• Shake aggressively. You’re basically waking up the yeast and getting more
air into the wort.
• Attach sanitized screw-top stopper to bottle. Slide rubber tubing no more
than 1” (2.5 cm) into the stopper and place the other end in small bowl
of sanitizer solution. You’ve just made a “blow-off tube”. It allows CO2 to
escape.
• Let sit for two or three days or until vigorous bubbling subsides. This is
when fermentation is highest. You may notice bubbles and foam at the
top of the beer. After bubbling calms down, clean tubing and ready your
airlock.
• Sanitize, then re-assemble airlock, filling up to line with sanitizer.
• Insert airlock into hole in stopper.
• Keep in a dark place at room temperature for two weeks without disturbing
other than to show off to friends. (If beer is still bubbling, leave sitting until
it stops.)
• In the meantime, drink beer with self-closing swing tops, or ask for empties
at a bar that has some. If you have a bottle capper and caps, you can save
two six packs of non-twistoff beers instead.
. Plan Your Next Brew.
Vist Brooklyn Brew Shop at
the Brooklyn Flea or online at
brooklynbrewshop.com
New brews are added regularly.
For a complete list of retailers that
carry our products check out:
brooklynbrewshop.com/locator
Two Weeks Later: Bottling
• Thoroughly rinse bottles with water, removing any sediment.
• Mix remaining sanitizer with water.
• Fill each bottle with a little sanitizer and shake. Empty after two minutes,
rinse with cold water and dry upside down.
• Dissolve 3 tablespoons maple syrup with 1/2 cup water. Pour into a
sanitized pot. You will be siphoning your beer into the same pot in the next
steps.
- Carbonation comes from adding sugar when bottling, so if you filled
your jug with less than the full gallon in the last step, use less maple
syrup when bottling. Using the full amount can result in your beer
being over-carbonated.
• Siphoning (It all happens pretty fast. You may want to practice on a pot of
water a few times.) To see it in action first, watch the How to Bottle video at
brooklynbrewshop.com/instructions.
A. Attach open tubing clamp to tubing.
B. Fill tubing with sanitizer.
C. Attach sanitized tubing to the short curved end of your sanitized
racking cane. Attach the black tip to the other end - it will help
prevent sediment from getting sucked up. It will probably be a snug
fit, but you can get it on there.
D. Pinch tubing clamp closed.
E. Remove screw-cap stopper and place racking cane into jug, just
above the sediment at the bottom (“trub”).
F. Lower end of tubing not connected to racking cane into sink.
Suction will force beer up and through the racking cane and tubing.
Open tubing clamp, let sanitizer flow into sink until beer just starts
to flow out of the tubing, then clamp shut. Open clamp on tubing,
allowing beer to flow into pot with sugar solution. Tilt jug when beer
level is getting low, but be careful in not sucking up the trub.
• Siphon beer from pot into bottles, pinching tube clamp to stop flow after
each bottle.
• Close bottles.
• Store in a dark place for 2 weeks
Two Weeks Later: Enjoying
• Put beers in the fridge the night before you drink them.
• Drink. Share with friends if you’re the sharing type. |
|
|
Nattdykk - HoP Porter
|
Robust Porter
|
24 Litres |
1.065 |
1.018 |
6.11 |
37.26 |
37.39 °L
|
2.1K |
0 |
|
|
Author:
|
|
Ekangersmuget
|
|
| Boil
Size: 28 Litres |
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: 3/22/2012 7:57 PM |
| Notes: |
|
|
Wit Is What It Is
|
Witbier
|
5.5 Gallons |
1.049 |
1.011 |
4.94 |
18.6 |
3.45 °L
|
2.1K |
5 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: 8.2 |
Creation
Date: 6/28/2016 12:56 PM |
Notes: Honeybell peel dry roasted 250 2 hours
Active within 6 hrs.
Day 6 starts to really crank up...blowout through 6.5 carboy. Fit with blowoff hose. Continues to blowoff for 2 days. Lowered temp to 62.
Step raised to 72 at day 14-16.
Reduced to 62, racked over at SG 1.009 on day 20.
Bottled FG 1.008 at day 27
Gold Medal New Water Brew 2016
|
|
|
A Honey Bee On Nelson Thyme
|
Saison
|
4.5 Litres |
1.059 |
1.007 |
6.89 |
34.42 |
4.91 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7.88 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
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: 6/27/2021 5:32 AM |
Notes: Let's paint a word picture for you. Start with a sky the shade of blue that only an early summer afternoon can deliver. The sun is shining its love down, warming you like a gentle hug from your favorite person. Brief interludes of shade are cast down by happy little clouds passing lazily by. Far below there's a little stream meandering through a mountain meadow. In its own way, it sings along with the birds who call this place home. Look a little closer. Notice the little honeybee, joyously floating on the breeze? Not a care in the world...just bouncing from flower to flower in the endless patches of wild thyme that give the sparkling water just a hint of purple. Now, imagine how this little bee feels as it savors sweet nectar freshly drawn from the alpine blooms. Yeah, that's the kind of warm fuzzy perfection harnessed in this brew. So, crack a open a bottle and start floating on a happy little journey of your own.
|
|
|
I Am Infinity
|
American IPA
|
17 Gallons |
1.063 |
1.012 |
6.6 |
83.55 |
4.15 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 18.73 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: 7.22 psi |
Creation
Date: 11/24/2020 1:11 PM |
| Notes: |
|
|
Hazy Orange IPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.066 |
1.019 |
6.54 |
53.88 |
6.74 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 64 |
Mash Thickness: 1.25 |
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: 10/12/2016 4:26 PM |
| Notes: |
|
|
Northern Light
|
Blonde Ale
|
25 Litres |
1.051 |
1.012 |
5.09 |
24.82 |
5.44 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 31 Litres |
Boil Time: 90 |
Boil Gravity: 1.041 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/13/2016 1:13 PM |
| Notes: A very light and crisp beer, close to a lager in style, but fermented as an ale. |
|
|
Carapils Pale Ale
|
Standard/Ordinary Bitter
|
50 Litres |
1.043 |
1.011 |
4.21 |
29.83 |
7.97 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/31/2015 5:15 AM |
| Notes: |
|
|
ENGLISH INDIA PALE ALE
|
English IPA
|
50 Litres |
1.073 |
1.018 |
7.18 |
42.05 |
8.34 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 75 |
Boil Gravity: 1.076 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/20/2015 10:20 PM |
Notes: Procedimiento
Maceración a 65 por 60 min. Mash Out 76 C 20 min. Lavado de grano a 76 C por 15 min.
Fermentación por 7 días a 18 C. Segunda Fermentación y Dry Hopping por 14 días a 18 C Madurar por 1 semana a 2 C |
|
|
Bastard Kat (BAXTER)
|
American IPA
|
5.5 Gallons |
1.061 |
1.009 |
6.91 |
67.48 |
7.11 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 3/19/2014 12:14 AM |
| Notes: |
|
|
Faux Pilsner
|
German Pilsner (Pils)
|
5 Gallons |
1.049 |
1.01 |
5.03 |
34.11 |
4.59 °L
|
2.1K |
6 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 35 |
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: 2/5/2016 7:17 PM |
| Notes: |
|
|
SBC Cucumber Kolsch
|
Kölsch
|
18 Gallons |
1.047 |
1.011 |
4.67 |
43.39 |
3.23 °L
|
2.1K |
0 |
|
|
Author:
|
|
Chris-P
|
|
| Boil
Size: 19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72.5 |
Mash Thickness: 1.8 |
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: 7/22/2016 12:04 PM |
| Notes: |
|
|
Bestmalz RedX IPA SMASH (Grain & Grape Demo)
|
American IPA
|
22 Litres |
1.056 |
1.013 |
5.69 |
51.05 |
13.59 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2016 5:30 AM |
| Notes: |
|
|
Shanks Easy India Pale Ale
|
American Pale Ale
|
25 Litres |
1.061 |
1.015 |
6.04 |
127.85 |
11.62 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 1/24/2017 5:56 PM |
| Notes: |
|
|
Kolsch I2
|
Kölsch
|
15 Litres |
1.054 |
1.014 |
5.18 |
29.76 |
3.25 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 16 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/22/2015 1:49 AM |
| Notes: |
|
|
Grinnin' Reaper
|
Weizen/Weissbier
|
6 Gallons |
1.05 |
1.012 |
4.9 |
15.23 |
3.01 °L
|
2.1K |
5 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/13/2014 3:36 AM |
| Notes: |
|
|
Riggwelter Yorkshire Square
|
Extra Special/Strong Bitter (ESB)
|
19.5 Litres |
1.056 |
1.016 |
5.21 |
39.22 |
19.17 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/18/2015 8:22 PM |
Notes: Wyeast 1098 or 1099
Syrup is actually Lyle's golden.
Riggwelter Yorkshire Square Ale
Black Sheep Brewery, Masham, North Yorkshire, England |
|
|
AG The Innkeeper
|
Special/Best/Premium Bitter
|
6 Gallons |
1.046 |
1.014 |
4.24 |
35.39 |
7.31 °L
|
2.1K |
2 |
|
|
Author:
|
|
SnowRaven
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2015 3:50 PM |
| Notes: |
|
|
Berry Saison
|
Saison
|
21 Litres |
1.042 |
1.001 |
5.33 |
31.84 |
4.96 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 26 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/26/2017 9:34 PM |
Notes: Looking to add frozen mixed berries after primary fermentation has eased. Will add them to thermomix and pasteurise on 70c for half hour cool and add directly to fermentor. Should add some reddish berry colour to beer.
Mixed berries = strawberries, blueberries raspberrys and blackberry currents.
Not enough berries added to Change colour. Will omit caramel malt next time. Good head retention with this beer.
Scored poorly 20s in hombrew comp with this one. It needs some major tweeking if not revisit drawing board. |
|
|
New Balance Lite Lager Mk V
|
Premium American Lager
|
5.75 Gallons |
1.045 |
1.01 |
4.56 |
20.47 |
3.2 °L
|
2.1K |
4 |
|
|
|
| Boil
Size: 7.45 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 61 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 12 |
Creation
Date: 12/29/2020 10:13 PM |
Notes: ---------------2.2.22------------------------
Mk V. Switching back to 3470 yeast and switching grains to Pilsner instead of the WBM Pale.
---------------12.20.21------------------------
Mk IV. Trying Bootleg's lager yeast and only Hattertau for fun.
---------------11.17.21------------------------
Mk III. 1oz of Mt. Hood for Bittering, 1oz of Hallertau due to stock at Brew Shop. 34/70 yeast
---------------10.25.21------------------------
Mk III. Switched Pilsen to Pale Malts
---------------10.4..21------------------------
Mk III. Updated the hop additions from .5oz Mt Hood @ 60 and .5oz Mt. Hood @ 10 to 1oz of Hallertau @ 60 and another 1oz at 10. Also adjusted the yeast to be 3470.
---------------8.30.21------------------------
Mk II. Not unhappy with the results but definitely way lighter in taste than expected. Looking to crank up the IBUs to 30-40 next time.
---------------7.11.21------------------------
Mk II. Updated recipe to be similar to what I used in the Colonel Mustard. Pilsen, Flaked Rice, and Mt. Hood.
---------------------------------------------------
Mk 1. Just realized Hallertau and Hallertau Blanc are two separate strains. Wanted just Hallertau, but used Blanc instead. |
|
|
|
|
