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Townsends Ginger Beer
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Alternative Sugar Beer
|
1 Gallons |
1.031 |
1 |
4.05 |
0 |
13.57 °L
|
6.8K |
1 |
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|
| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
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: 5/16/2019 5:33 PM |
Notes: Add molasses and turbinado sugar to water.
Add powdered/chopped ginger.
Squeeze juice from one lemon into the mash (remove seeds). Add zest of lemon, if desired.
Heat to boiling, and boil for 10 minutes.
Strain ginger out and let cool until "blood warm" or body temperature (feels not hot or cold when touching).
Pitch the yeast.
Ferment for 12-16 hours, then bottle. Put in fridge and drink while fresh. Alternatively, ferment for a few days then bottle with a raisin or two, or a dash of turbinado or table sugar, for carbonation.
Thank you to Townsends on YouTube for this awesome ginger beer recipe! As he describes, it's based on a 1737 William Alice recipe for "Philadelphia Molasses Beer" as well as an 1811 recipe from the New Family Receipt Book. |
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Elderflower Saison
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Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.058 |
1.012 |
6.01 |
25.94 |
12.36 °L
|
6.8K |
0 |
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| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 72 |
Mash Thickness: 1.45 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2017 8:56 PM |
Notes:
Brew Day - 2/26/2017
Pitched yeast at 65F and held for 5 days before slowly increasing to 72F.
Add Dry Hops/Flower - 3/19/2017
Bottle Day - 3/26/2017
Bottles Submitted - 4/18/2017
BJCP Private Judging - 4/29/2017
Winner of the Empyrean Brewery Spring 2017 Beer Quest competition for a flower beer! |
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2015 Belgian Pale
|
Belgian Pale Ale
|
6.5 Gallons |
1.055 |
1.012 |
5.63 |
28.72 |
8.12 °L
|
6.8K |
0 |
|
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| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2015 6:43 PM |
| Notes: |
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Citra Mosaic NEIPA
|
American IPA
|
21 Litres |
1.061 |
1.017 |
5.82 |
88.86 |
5.86 °L
|
6.7K |
4 |
|
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| 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: 19 ° C |
Priming Method: Keg |
Priming Amount: N/A |
Creation
Date: 1/16/2018 2:15 PM |
Notes: Use Low-Colour Maris Otter Malt
The last 2 dry hop additions are keg additions. |
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Black Ipa
|
American IPA
|
5.5 Gallons |
1.006 |
1.002 |
0.62 |
145.71 |
40 °L
|
6.7K |
8 |
|
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| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 6/18/2012 3:23 AM |
| Notes: |
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Imperial Rum/Coconut Stout
|
Russian Imperial Stout
|
6.5 Gallons |
1.099 |
1.029 |
9.22 |
59.99 |
50 °L
|
6.7K |
0 |
|
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Author:
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Jon B
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|
| Boil
Size: 7 Gallons |
Boil Time: 5 |
Boil Gravity: 1.092 |
Efficiency: 60 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2015 4:34 AM |
| Notes: |
|
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Horchata Cream Ale 17Gallons
|
American Light Lager
|
17 Gallons |
1.059 |
1.017 |
5.56 |
14.01 |
3.15 °L
|
6.7K |
1 |
|
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| Boil
Size: 19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/30/2017 12:13 PM |
Notes: 9 Habenero peppers in vodka for 2 weeks. Added about 1/4 of the vodka in the keg. Would do less next time.
4 vanilla bean in vodka add to secondary for 7 days at least
add lactose in the last 10 minutes in the boil.
t
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Julie's Blonde Ale (Vanilla-Coffee Blonde)
|
Blonde Ale
|
5.75 Gallons |
1.049 |
1.015 |
4.48 |
22.85 |
5.19 °L
|
6.7K |
1 |
|
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|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2016 3:48 AM |
Notes: Mash in with with 3.6 gallons and add mineral adjustments to mash water (3 g calcium chloride and 1.5 epsom salts). Mash at 154 for 60 minutes. Batch sparge with 5.25 gallons (4.3 grams calcium chloride and 2.1 grams epsom salts) at 185 for 30 minutes. Collect around 7.25 Gallons in Kettle and boil for 60 minutes. Add hops accordingly. Add whirlfloc and wyeast yeast nurtient at 10 minutes left. Chill to 70 with chiller, put in kegerator and chill to 64-66. Oxygenate and pitch yeast and place in water bath to hold temp around 66-68. Wait about 10-14 days (but as little as 7 is OK).
Add 2 split vanilla beans and 3.8 oz organic coffee beans for 36 hours directly to fermentor.
Rack to keg and carbonate to 2.8 volumes. |
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Proper Bock
|
Traditional Bock
|
5 Gallons |
1.074 |
1.019 |
7.3 |
24.52 |
9.43 °L
|
6.7K |
1 |
|
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|
| Boil
Size: 5.8 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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/11/2013 11:44 PM |
| Notes: lagered on 3/14/2013. Keep at 37 for 8 weeks. |
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Irish Death Extract Clone
|
Specialty Beer
|
5.25 Gallons |
1.084 |
1.025 |
7.78 |
44.49 |
36.52 °L
|
6.7K |
15 |
|
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| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.127 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2014 8:46 PM |
| Notes: |
|
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Omnipollo
|
Imperial IPA
|
20 Litres |
1.077 |
1.018 |
7.83 |
64.92 |
5.14 °L
|
6.7K |
8 |
|
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|
| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 70 |
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: 8/19/2015 2:16 PM |
| Notes: |
|
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Jake's Smithwicks Clone
|
Irish Red Ale
|
5.5 Gallons |
1.06 |
1.017 |
5.68 |
19.27 |
23.77 °L
|
6.7K |
4 |
|
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|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2016 2:39 PM |
Notes: Smithwicks is an ale with a carbonation level of 2.4 volumes.
Requires CO2 @ 12 PSIG @ 38F or @ 25 PSIG @ 66F.
AROMA
Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.
APPEARANCE
Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.
FLAVOR
Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.
MOUTH FEEL
Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.
IMPRESSION
An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.
INGREDIENTS
May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.
EXAMPLES
Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway's Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O'Hara's Irish Red Ale, Smithwick's Irish Ale, Beamish Red Ale, Caffrey's Irish Ale, Goose Island Kilgubbin Red Ale, Murphy's Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale
VITAL
OG:1.044-1.060 FG:1.010-1.014 IBU:17-28 SRM:9.0-18.0 ABV:4.0-6.0% |
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Ginger Cranberry Hard Cider
|
Common Cider
|
6 Gallons |
1.078 |
1.018 |
7.88 |
0 |
3.67 °L
|
6.7K |
0 |
|
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|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/22/2015 5:08 AM |
Notes: -5 Gallons of Apple Juice, Tree-Top Brand
-2 cans of Apple Juice Concentrate, Tree-Top Brand
-~3/4 Gallon Cranberry Juice (12 cups water, 9 cups cranberries / ~2lbs honey, 6 tbs fresh ginger, dried orange peel simmered ~30mins)
-Yeast Nutrient
-Pectic Enzyme
-Danstar Nottingham Ale Yeast
Primary Ferment: ~2 weeks
Secondary Ferment:
Bottle Condition:
Original Gravity = 1.060 (aiming for ~7.88%abv)
Gravity after one week* = 1.022 (4.99% abv)
Gravity after two weeks** = 1.000 (7.88% abv)
Final Gravity = .998 (8.14% abv)
*Taste after one week: Still really sweet, w/ strong amounts of cranberry flavor -- maybe too much, and good, pink coloring. Very subtle ginger notes; mostly just an after-effect, and not really noticeable up-front. Still really cloudy. Fermenting really slowly, but is progressing. Clean overall taste, not much yeasty flavor. Apple flavor is sort of bland and just sweet; maybe needing more tannin from skins, and store bought juice isn't quite enough. Continued drying & aging should help clarify and sharpen the flavors. Aroma is pretty negligible.
**Taste after two weeks: The sweetness has nearly totally fermented out, w/ good alcoholic sharpness. Has a pretty strong ginger flavor; good pink coloring still (though pretty cloudy overall). Leaves the mouth feeling dry and puckered... Overall, rather dry and tart. Decent apple notes upfront, and then bitter after taste. The yeast is still present, and some aging should mellow that out. Still thinking that the overall apple tone is somewhat flat, and that additional apple tannins would help -- though I think the freshly juiced cranberries added the needed tannins, just not apple-y ones...
[Next time: 1) Just use pre-packaged cranberry juice... 2) Add in a few fresh squeezed / pressed apples for a more robust apple flavor, especially sharp flavored apples.]
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Labatt Blue (BYO Clone)
|
Classic American Pilsner
|
18.92 Litres |
1.052 |
1.014 |
4.94 |
22.48 |
5.38 °L
|
6.7K |
0 |
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| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 72 |
Mash Thickness: 2.6 |
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: 3/13/2019 5:15 AM |
| Notes: |
|
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Westvleteren 12 Clone
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.092 |
1.012 |
10.5 |
47.28 |
31.34 °L
|
6.7K |
1 |
|
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|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 82 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/11/2015 6:19 PM |
| Notes: 1st place in the Belgian/dark beer category in the Arvada on Tap competition. |
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Vitus Clone
|
Weizenbock
|
19.5 Litres |
1.064 |
1.017 |
6.23 |
15.44 |
8.55 °L
|
6.7K |
1 |
|
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| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 43.5 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/7/2015 6:58 PM |
Notes: Lúpulos - Citra / Galaxy / Magnum
Maltes - 0,5 kg German Munich Light (6 ºL) / 1 kg German Pilsner / 3,3 kg Malte de Trigo
Weizenbock Helles
Densidade Original: 1.078 (ou um pouco menos)
Densidade Final: 1.020 (ou menos)
IBU: 17-19
Álcool provável: 7,6% Volume
Água
3g de Epsom (MgSO4)
4g de Cloreto de Cálcio (CaCl2)
3g de Chalk (CaCO3)
2g de Bicarbonato de Sódio (NaHCO3)
1. Ir acrescentando o malte quando a água ficar a 50 graus
2. Quando acabar de acrescentar o malte, colocar a temperatura em 55-58 (cima-baixo) e repousar por 20 minutos
3. Elevar para 65-68 (cima-baixo) graus e deixar 75 minutos
4. Aumentar a temperatura a 72ºC e manter durante 15 minutos
5. Aumentar a temperatura a 78ºC e manter durante 15 minutos
Fermentação: 1 dia fora. Depois, 19º C (durante 2 dias) e final a 20º C ou mais. Ir aumentando. A temperatura medida pelo termômetro pode ser 1 a menos do que isso.
O off flavor de banana se consegue mediante umas das 3 variaveis:
pouco fermento
alta temperatura de fermentação (> 25C)
pouco oxigenio
Ontem, 15/12/2011, no período da manhã, baixei a temperatura para 12º C, a noite para 7º C e hoje de manhã para 1º C.
Fiz a purga do fermento hoje a noite (16/12) e vou manter a 1º C até domingo.
Maturar bem pouco para não perder o aroma
Carbonatação de 7g/L |
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Raspberry Sour
|
Fruit Lambic
|
5.5 Gallons |
1.042 |
1.004 |
5.03 |
6.19 |
3.29 °L
|
6.7K |
7 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.01 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2015 3:21 PM |
| Notes: |
|
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Popcorn Cream Ale
|
Cream Ale
|
5 Gallons |
1.043 |
1.011 |
4.23 |
30.35 |
3.17 °L
|
6.7K |
1 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 78 |
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: 2/23/2011 8:29 PM |
| Notes: Why spend $2 a pound for flaked corn when you can hot-air pop $.16 worth and achieve the same thing? A full pound of popcorn is an enormous volume, so pop it directly into your mash. It compacts and breaks down when it gets wet. |
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Milk Stout - Espresso Coffee
|
Sweet Stout
|
11.5 Gallons |
1.06 |
1.015 |
5.86 |
35.65 |
40 °L
|
6.7K |
2 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 7/20/2012 2:18 AM |
Notes:
Strike with 10 gallons at 170 to hit 157. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 12 gallons at 165-170. Use a low attenuating yeast.
Pitch yeast at 60. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 64. Raise to 65 degrees after a few days to clear diacytle.
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Delirium Tremens Clone
|
Belgian Golden Strong Ale
|
32 Litres |
1.081 |
1.014 |
8.78 |
33.92 |
4.99 °L
|
6.7K |
0 |
|
|
|
| Boil
Size: 36 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 72 |
Mash Thickness: 1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 22 ° C |
Priming Method: Sukker |
Priming Amount: 7 |
Creation
Date: 1/27/2016 11:10 AM |
Notes: Mash:
Neste gang stabilisere temp på rundt 58 grader før du slenger opp i kornet. Beerbrew tok opp for mye av temperaturen. Kanskje rundt 13 liter? Kan ikke ha så mye mindre tror jeg.
2 step: måtte bruke rundt 10 L denne gangen. Vær litt forsiktig neste gang hvis du bruker mindre på første step. Måtte ha i litt mer varmt vann etter hvert for å opprettholde temperatur.
Endte opp på ca. 28 L til slutt. 19 L vørter hvis jeg tapper tomt. Mangler 17 L vanning bare :\
3 step: Siden jeg allerede var på 28 L, så valgte jeg å tappe ut 7,5-8 L vørter og koke det opp i stedet for å tilsette mer vann. Vær forsiktig, så ikke temp blir for høy. Tilsett 80% av vørter, rør om og sjekk temp. For høy? Kjøl ned vørter. Edit: Ble for lav i stedet. måtte bruke beerbrew og tappe ut 3 liter vørter til, og varme det opp til 75 grader.
4 step: ingen mash out, fordi altfor mye volum allerede. Vanner rett ut med 78 grader vann.
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