|
Sugar Cookie
|
Blonde Ale
|
13 Gallons |
1.056 |
1.017 |
5.03 |
4.68 |
6.18 °L
|
2K |
0 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 7/29/2020 3:03 PM |
| Notes: |
|
|
W00tstout
|
Imperial Stout
|
5.5 Gallons |
1.104 |
1.026 |
10.28 |
0 |
32.99 °L
|
2K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.077 |
Efficiency: 73 |
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: 1/9/2016 6:13 PM |
| Notes: |
|
|
Smoky Spicy Chocolate Cherry Stout (aka The Fucked Up Xmas Brew)
|
American Stout
|
5.5 Gallons |
1.067 |
1.018 |
6.44 |
47.55 |
36.37 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3.75 oz |
Creation
Date: 12/19/2013 4:27 PM |
Notes: Add cherry juice concentrate 4 days after initial fermentation begins.
Approx 14 days in Primary.
Secondary/Bulk age 2 months.
OG 1.082
MG 1.02 MABV 8.14%
FG 1.015. FABV 8.79%
|
|
|
Jalapeno Cream Ale
|
Spice, Herb, or Vegetable Beer
|
5 Gallons |
1.053 |
1.013 |
5.18 |
47.86 |
4.88 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7 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: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/25/2013 12:36 AM |
| Notes: http://www.homebrewtalk.com/f76/jalapeno-cream-ale-131294/ |
|
|
Guinness Draught
|
Irish Stout
|
12 Gallons |
1.05 |
1.009 |
5.44 |
35.28 |
31.24 °L
|
2K |
1 |
|
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 80 |
Mash Thickness: 1.6 |
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: 5/26/2019 4:36 PM |
| Notes: |
|
|
Dunkel Weisse
|
Dunkles Weissbier
|
5 Gallons |
1.062 |
1.015 |
6.19 |
21.86 |
13.45 °L
|
2K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 80 |
Mash Thickness: 1.5 |
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: 11/16/2018 7:27 PM |
| Notes: |
|
|
Coffee Ipa
|
English IPA
|
5.5 Gallons |
1.062 |
1.015 |
6.21 |
57.49 |
9.04 °L
|
2K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/6/2015 8:41 PM |
| Notes: |
|
|
Snow Clone
|
American Porter
|
6 Gallons |
1.072 |
1.025 |
6.23 |
22.55 |
47.57 °L
|
2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 12/26/2015 4:30 PM |
| Notes: Mash Maris Otter and Carafa I, add dark grains at vorlauf, steep 20 minutes, then lauter. |
|
|
Spitfire Ale
|
Best Bitter
|
19 Litres |
1.046 |
1.011 |
4.57 |
51.57 |
12.54 °L
|
2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2016 2:49 AM |
| Notes: https://www.homebrewersassociation.org/forum/index.php?topic=5850.0 |
|
|
Generic Extract APA
|
American Pale Ale
|
5 Gallons |
1.053 |
1.009 |
5.75 |
42.25 |
7.76 °L
|
2K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: Table sugar |
Priming Amount: 4.0 oz |
Creation
Date: 7/18/2017 3:07 AM |
| Notes: Add cold water to fermenter to bring OG down to 1.053 (should be about 5 gallons -- maybe a little less). Use swamp cooler to keep temp around 64-68 deg F. Dry hop in secondary for 4 days. Remove hops on about day 12 and cold crash in icewater tub for 2-3 days. Adjust bottling sugar to bottling temperature (ended up being 2.7 oz table sugar). |
|
|
Gluten Free
|
American Pale Ale
|
46 Litres |
1.052 |
1.012 |
5.19 |
71.64 |
4.13 °L
|
2K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 70 |
Boil Gravity: 1.084 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2017 10:30 PM |
| Notes: |
|
|
WBB Acreage
|
Strong Bitter
|
45 Litres |
1.051 |
1.012 |
5.13 |
42.65 |
11.27 °L
|
2K |
5 |
|
|
|
| Boil
Size: 56.84 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: co2 |
Priming Amount: 0.59 bar |
Creation
Date: 6/11/2021 2:28 PM |
Notes:
|
|
|
Brothers Bier
|
Trappist Single
|
1 Gallons |
1.047 |
1.009 |
4.92 |
31.68 |
3.34 °L
|
2K |
1 |
|
|
|
| Boil
Size: 2.14 Gallons |
Boil Time: 45 |
Boil Gravity: 1.022 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 50 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/18/2018 3:35 AM |
Notes: 1) In kettle #1, combine water (about 4 quarts) at 144 °F (62 °C) and the crushed grain to achieve a temperature of 113 °F (45 °C). Mix the grain and water thoroughly and allow it to rest at 113 °F for 10 minutes. This amount of water is just enough to wet all of the grain and flour. The mash needs to be stirred well to make sure that all the grain is wetted and that no clumps of flour are present. Total time for this step is about 20 minutes, including the temperature rest.
2) Next, add enough boiling water (212 °F [100 °C]) to the mash to bring the temperature to 136 °F (58 °C). Do this over the course of 5 minutes, making sure to mix thoroughly. It will take about 4 quarts of boiling water to raise the mash temperature to 136 °F, and you will end up with a very soupy mash with plenty of excess liquid. Allow the mash to rest for 5 minutes at this temperature. Remove about 1 quart of liquid from the mash, add it to kettle #2, and heat to 176 °F (80 °C). The liquid taken off should have the appearance of milk. Once heated it will clear up and large particles of hot break will form.
3) Add more boiling water to the mash over the course of 10 minutes to bring the temperature to 150 °F (65 °C), again with constant mixing. It will take about 5 quarts to achieve this temperature. Allow the mash to rest for 30 minutes at 150 °F (65 °C). At this point, the mash will be very soupy and the liquid much less milky in appearance.
4) Remove 4 quarts of liquid from kettle #1 and add it to kettle #2, which will put it up to 5 quarts. Continue to heat kettle #2 to maintain a temperature of 176 °F (80 °C). The liquid removed from kettle #1 will be very cloudy, but not quite as milky as the liquid previously removed in step 2.
5) Add more boiling water to kettle #1 to bring the temperature to 162 °F (72 °C) and allow it to remain at that temperature for 20 minutes. Again, it will take about 5 quarts of water to reach the rest temperature. The mash should be very thin and soupy with a great deal of small particulate matter in the liquid portion.
6) After the 20-minute rest, run off the liquid from kettle #1 and bring to a boil in a third kettle. Add enough of the liquid from kettle #2, at 176 °F (80 °C), back into the mash in kettle #1 to bring the mash to a temperature of about 167 °F (75 °C). Allow the mash to rest at that temperature for 20 minutes. If any liquid is left in kettle #2, it can be added to the previously collected runoff in kettle #3.
7) After 20 minutes, recirculate the wort in kettle #1 to clarify it, and begin sparging with 185 °F (85 °C) water. Sparge until the gravity of the runoff has dropped to less than 1.008 (2.06 °P). Boil the wort, now in kettle #3, until the volume is reduced to about 5 gallons.
8) As the wort begins to boil, hop with about 4 oz of aged hops. The combined water additions and sparging should add up to about 9 gallons of wort. Total boiling time to reduce this volume to 5 gallons will depend on your equipment and methods. At the beginning of the boil, the wort will be cloudy and full of large flocculent break material. As the boil proceeds, the wort should clarify as the proteins continue to coagulate and the starch solubilizes. After boiling, the wort can be cooled using your method of choice. This method of mashing does not seem to yield the large amount of break that a typical all-malt infusion mash would yield. As stated elsewhere, however, your results may vary depending on your equipment and technique.
|
|
|
Mexican Imperial Stout
|
Imperial Stout
|
310 Gallons |
28.311 |
5.132 |
13.25 |
44.39 |
50 °L
|
2K |
0 |
|
|
|
| Boil
Size: 341 Gallons |
Boil Time: 75 |
Boil Gravity: 26 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2017 8:23 PM |
Notes: Step 1:Main batch, and coffee stout
Brew 10 bbl to 28 Plato with this recipe.
Send 4 bbl to FV.
~28 P x 5 bbl wort / 14 P = 10 bbl total BK volume
-> 10 bbl total BK - 5 bbl wort = 5 bbl H2O for target of 14 P
If OG 14 P drops to FG 5 P => 4.88% ABV
Later in the day, after sending the high gravity batch to FV for Imperial Stout, I will boil and transfer another 5 bbl of water to this FV, in order to drop gravity and make a low gravity coffee stout.
Step 2: Imperial Stout
Leave 5 bbl in BK. Add H2O to refill 110 bbl.
28 P x 5 bbl / 10 bbl = 14 P
Adding 100 lbs Dextrose => 14P -> 17.5 with approximate ABV 8%.
Bring to boil and add a second 100 lbs Dextrose.
Send 10 bbl to FV and pitch yeast.
This will be Imperial Stout.
Step 3: Finishing the coffee stout
Clean BK.
Add 5.5 bbl H2O and bring to boil.
Add 30 lb bag of coffee from Logan House and step appropriate amount of time.
KO and send to the first FV, containing the first KO of 5bbl high gravity stout.
|
|
|
Ostravský Ležák S Medem
|
Czech Premium Pale Lager
|
20 Litres |
14.372 |
2.311 |
6.48 |
45.72 |
6.7 °L
|
2K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 12.6 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/6/2016 6:42 PM |
| Notes: |
|
|
Greg's Classic Stout
|
Dry Stout
|
4.75 Litres |
1.061 |
1.015 |
5.98 |
54.73 |
33.39 °L
|
2K |
1 |
|
|
|
| Boil
Size: 6.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 10 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/11/2015 3:27 PM |
Notes: "Greg's Classic Stout"
Surprisingly, a classic stout! If you like dark beer but shy away from the tanginess of Guiness, this brew is sure to peak your interest.
Don't use jet black roasted barley. Look for a deep dark brown colour roasted barley. Black or chocolate malt is no substitute when making a "classic" stout. Steep at 65-71C for 30 minutes then remove with a strainer.
Add gypsum for 60min boil (or don't add it).
Use English hops (such as Northern Brewer, Goldings, Fuggles)
Use Irish Ale type yeast (or English ale if you must). Aerate wort very well.
Enjoy within 3-4 weeks from brew day.
Consider swapping out some dark malt extract for additional head retention malt. |
|
|
Jeremy's Oatmeal Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.069 |
1.023 |
6.07 |
15.42 |
40 °L
|
2K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/8/2014 9:26 PM |
Notes: Description: Going for a nice, smooth, thick, kinda-chocolate'y oatmeal stout with a flavor of biscuit'y bread and oats.
---11-9-2014---
- With 1lb of rice hulls, the mash went very smoothly. In fact, next time I'm going to bump the 2lbs of oats to 3lbs to try and push that limit a bit.
- 1lb of victory is a shot in the dark. Not sure how this will play with the .5lb of roasted barley. 1lb feels like a lot, so if it's still overpowered by the roasted barley, maybe swap the roasted barley for crafa (something that will add color, but not a whole lot of toasted notes). Also, remember that the dark chocolate might do some lifting on the roasted side.
- If it's too thick and syrup'y, drop the C80 a bit.
- This batch, match temp was perfect. No issues. Sparge was done in ~45min. I did use a starter.
- OG: 1.076 w/ 6 gallon yield. Yikes. Recipe says 1.069 @ 5.5gal.
|
|
|
Golden Nugget IPA
|
American IPA
|
5.5 Gallons |
1.056 |
1.014 |
5.54 |
40.5 |
6.37 °L
|
2K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.102 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2014 10:18 PM |
| Notes: |
|
|
BrewDog - Jack Hammer
|
English IPA
|
20 Litres |
1.065 |
1.01 |
7.2 |
250 |
7.5 °L
|
2K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 79 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2012 12:00 AM |
Notes: First Brewed 06/2012
Hopped beyond the point at which IBUs are measurable, only the most hardened palate will get beyond Jack Hammer's intensely resinous pithy bitterness and to the grapefruit, orange zest and dry biscuity malt beyond. You could brew this with less hops, but really, why would you bother? Be aware that this is probably the hoppiest beer you will ever make. Make sure you use fresh hops, for a massive fresh grapefruit hit. Have everything else in your store cupboard, and buy your hops last, as close to brew day as possible!
https://www.brewdog.com/beers/diy-dog |
|
|
118 Bozark Elderflower Ale
|
American Pale Ale
|
6 Gallons |
1.059 |
1.013 |
6.04 |
82.09 |
6.31 °L
|
2K |
5 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: Keg with 11.19 PSI |
Creation
Date: 3/28/2014 1:01 PM |
Notes: OG 15.2 brix, FG 7.6 brix.
kegged with 1.5 oz Simcoe cones.
Very aromatic, nice balance. Perhaps a little tart ... less acidulated malt for rebrew? |
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|
|
|