Stout
|
Dry Stout
|
23 Litres |
1.063 |
1.018 |
5.92 |
34.44 |
39.11 °L
|
1.7K |
1 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 90 |
Mash Thickness: N/A |
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: 10/14/2014 7:33 PM |
Notes: |
|
New England IPA (RifayBrew) (v15)
|
American IPA
|
47 Litres |
13.898 |
3.721 |
5.49 |
47.24 |
6.66 °L
|
1.7K |
2 |
|
|
Boil
Size: 60 Litres |
Boil Time: 60 |
Boil Gravity: 11 |
Efficiency: 73 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/3/2017 1:31 PM |
Notes: Brew day - 03.01.2018
Dryhops - 13.01.2018 - FG refraktometer - 2,5, hydrometer 3 |
|
Spelt Saison
|
Saison
|
2.5 Gallons |
1.049 |
1.011 |
5.04 |
30.14 |
3.34 °L
|
1.7K |
0 |
|
|
Boil
Size: 3.63 Gallons |
Boil Time: 90 |
Boil Gravity: 1.034 |
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: 5/9/2017 5:27 AM |
Notes: |
|
Pale Ale (Horizon)
|
American Pale Ale
|
4.7 Gallons |
1.049 |
1.011 |
5.07 |
81.74 |
5.57 °L
|
1.7K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/4/2015 12:20 PM |
Notes: Brew Day:
Hit 1.048
Lag Phase took a long time due to lack of yeast starter, but is now fermenting quite well.
Finished @ 1.015, probably due to underpitching and extended lag phase. Tastes crisp and clean, hop profile very green and grapefruity. Nose is stunning; strong notes of papaya , orange and sugar-coated lemons. |
|
#43Trappist Single
|
Belgian Specialty Ale
|
27 Litres |
1.053 |
1.011 |
5.54 |
33.31 |
2.9 °L
|
1.7K |
1 |
|
|
Boil
Size: 32 Litres |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 8/25/2015 1:32 PM |
Notes: cane sugar to increase fruity nose
CaSO4 5g
tettnanger, spalt or perle
or a saazer
Pitch at 23, set to 21, rise to 25 after 4 days, hold at 25 until fermentation is complete
then 3-5weeks secondary at 8C or 2-3weeks at 15C.
bottle condition at 21C for three weeks or 5 weeks at 15C.
After 2 weeks of fermentation at 22C density = 1.010. ABV = 5.7%.
bring pH of a mash down to 5.3 using lactic acid
Trappist Single (Little Trippel) (1.044-1.054) 4.8-6%, SRM 3-5, IBU 25-45, FG 1.004- 1.010,
no wheat malt - I want crisp beer. instead - carapils
belgian blond ale more malty, less attenuated, fermented cooler - not so much esters. Trappist single - crisp, highly attenuated. think german pilsner with belgian yeast character. |
|
The Great Curve
|
Imperial IPA
|
6.5 Gallons |
1.09 |
1.027 |
8.24 |
133.83 |
5.72 °L
|
1.7K |
1 |
|
|
Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3 oz, 21 days |
Creation
Date: 11/7/2012 8:31 PM |
Notes: Mash at 150F. Kill the flame after the 90 min boil and add the Post Boil hops, swirl, cover and let sit for 60 min. After 60 min, drop the temp quickly, pitch and ferment at 70F for 17-21 days. Cold crash to 40F before racking to secondary. Rack to secondary, let the beer warm back to pitching temperature, and dry hop. I like to rack to a layer of CO2 covered hops (in this case, sack full of whole hops) in secondary. Add the corn sugar to a cup of water and boil for 5 minutes, chill and pitch when ready to bottle. Bottle at 70F
Hopefully this will be as funky as the song. |
|
Black IPA
|
Specialty IPA: Black IPA
|
27.5 Litres |
1.068 |
1.011 |
7.46 |
69.56 |
29.13 °L
|
1.7K |
0 |
|
|
Boil
Size: 33 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/4/2016 10:43 PM |
Notes:
Annet tilsatt:
Gjærnæring @ 1min
0,25 protaflock@10min
1 pk us05 tørr
tilsatt 2l med 1.035 sg avrenning etter kok og sukker/brunsukker for å øke OG. |
|
Lemon & Raspberry Smoothie Sour
|
Berliner Weisse
|
12 Litres |
1.062 |
1.021 |
5.36 |
4.04 |
4.42 °L
|
1.7K |
0 |
|
|
Boil
Size: 15 Litres |
Boil Time: 25 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2020 3:27 PM |
Notes: Day 5:
1,0 kg Lemon Puree
1 tbs lemon extract oil (Lor'ann)
0,5 kg raspberries
1 tbs raspberry extract oil (Lor'Ann)
2 vanilla pods
After mash:
10ml lactic acid after mash
100g unmilled Pale Malt in kettle over night at 35*C - after mash
After souring prosess:
Continue as usual with boil. |
|
Paulaner Hefe Weizen
|
Weizen/Weissbier
|
5.5 Gallons |
1.047 |
1.012 |
4.66 |
6.52 |
3.98 °L
|
1.7K |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.104 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2015 5:04 PM |
Notes: |
|
Zombie Dust Clone
|
English IPA
|
5.5 Gallons |
1.063 |
1.016 |
6.19 |
60.7 |
8.81 °L
|
1.7K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.33 |
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: 4/4/2017 5:59 PM |
Notes: |
|
Dan's Breakfast Stout
|
Foreign Extra Stout
|
6 Gallons |
1.072 |
1.013 |
7.78 |
34.67 |
47.96 °L
|
1.7K |
0 |
|
|
Boil
Size: 8.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 9/8/2015 1:40 AM |
Notes: After primary fermentation has completed add the Cacao Nibs to the secondary for at least 14 days.
Steep 6 oz of medium ground coffee (Kona, Sumatra or a strong blend) in 32 oz of cold BOILED water overnight in the fridge the night before bottling. Stain through a coffee filter and add the coffee (about 16 oz.) to the bottling bucket along with the primer sugar. |
|
Santa Paws
|
Scottish Heavy
|
22 Litres |
1.048 |
1.01 |
4.98 |
40.48 |
38.89 °L
|
1.7K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/13/2017 9:40 AM |
Notes: Yeast starter in 2L 24 hours
1.4L with 140G of Dry Malt Extract (DME) at 20C
WLP001 had sell-by date of 16/10/2016 - nothing happening after 24 hours.
R-pitched with safale Us 05 on Mon 13th March 2017 |
|
Passion Fruit-Mango Wildfire Wheat
|
Fruit Beer
|
3.5 Gallons |
1.048 |
1.011 |
4.83 |
18.05 |
3.79 °L
|
1.7K |
1 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2016 4:26 AM |
Notes: Mash for 60 minutes at 151 °F (66 °C). Ferment at 68 °F (20 °C) for two weeks, then cool and remove from yeast. Add puree of passionfruit and mango to the beer and age two weeks. Shake occasionally, then let it settle cold. Remove the beer from above the settled puree and carbonate to serve. |
|
Coffee Stout
|
American Stout
|
5.5 Gallons |
1.089 |
1.024 |
8.45 |
34.33 |
45.88 °L
|
1.7K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 70 |
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: 10/17/2015 3:23 PM |
Notes: |
|
Dark Cat On The Clock
|
Czech Dark Lager
|
27 Litres |
1.055 |
1.014 |
5.4 |
29.6 |
24.77 °L
|
1.7K |
0 |
|
|
Boil
Size: 35 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 7 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2016 5:26 PM |
Notes: |
|
Friendship Brew - KellerBier
|
Munich Helles
|
5.5 Gallons |
1.051 |
1.012 |
5.01 |
18.99 |
3.26 °L
|
1.7K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/22/2015 4:17 PM |
Notes: |
|
BierMunchers OctoberFAST Ale
|
Oktoberfest/Märzen
|
20 Litres |
1.055 |
1.014 |
5.53 |
21.48 |
9.28 °L
|
1.7K |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 14 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/4/2015 7:21 AM |
Notes:
CrookedTail's Partial Mash Adaptation
Fermentables
3lbs Light DME
2lbs Vienna
1.5lbs Munich 20L
1lb Caramunich II
Hops
1oz Tettnang @ 60min
.5oz Tettnang @ 45min
.5oz Tettnang @ 30min
Yeast
Nottingham
OG: 1.052
IBU: 21.5
SRM: 12
|
|
Hive Heater Winter Ale
|
Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.082 |
1.021 |
8.08 |
75.8 |
23.4 °L
|
1.7K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
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: 2/9/2011 1:45 AM |
Notes: |
|
Oatmeal Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.068 |
1.02 |
6.3 |
23.4 |
36.04 °L
|
1.7K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2014 7:21 PM |
Notes: |
|
Honey Steamer
|
Specialty Beer
|
5 Gallons |
1.065 |
1.016 |
6.37 |
20.56 |
7.24 °L
|
1.7K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 3/21/2014 8:03 PM |
Notes: Ferment in primary until fermentation slows, transfer to secondary and wait for fermentation to stop.
Add Gelatin (optional) 3 days prior to bottling and cold crash in fridge to clarify beer.
Bottle condition 21 days. Chill 3 days..enjoy.
Very smooth with a light sweetness and 6+% alcohol.
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