Panty Droppin' Mango IPA
|
American IPA
|
5.5 Gallons |
1.069 |
1.013 |
7.24 |
53.63 |
7.71 °L
|
1.5K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/30/2018 7:25 PM |
Notes: Add Citra at flame out. Let rest 10 minutes.
Add Mango Juice to Primary 3 days into fermentation. |
|
New Mexican Hot Chocolate Stout
|
Sweet Stout
|
2.5 Gallons |
1.066 |
1.025 |
5.38 |
28.12 |
48.86 °L
|
1.5K |
2 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/24/2014 9:31 PM |
Notes: FOR FIVE GALLON BATCH (2.5 gallon batch sizes in parentheses)
Boil
(2) 4 cinnamon sticks at 10 min
(4 Tbsp) roasted Hatch peppers at 10 min
(2) 4 oz cocoa powder at 0 min
Primary
1 vial of ClarityFerm
Secondary
(.5) vanilla bean
(2) 3 cinnamon sticks
(2 handfuls) 7 oz cacao nibs
(2 tbsp) 4 Hatch peppers
Making a New Mexican version of a killer beer style. How's it New Mexican? I'm using Hatch chiles instead of seranno peppers. Also, because I'm a gringa, am halving the pepper content--I can't take the heat.
Made gluten-free/gluten-removed for the Wife.
Tasting notes, pre-carb (1/10/2015):
- Started off with a lot of coffee taste (maybe too much roasted barley?)
- Not too sweet
- Barely taste any heat from peppers, but it's got a great peppery aroma (and a vanilla & chocolate aroma, too). Get a bit of lingering heat on the lips.
- Had no problem with "chalkiness" due to cocoa powder (something reported by the original recipe's creator)
From the original recipe: "My inspiration for this idea is a Mexican hot chocolate. Sweet chocolate and cinnamon taste with a hint of spiciness from the cayenne. I used bakers chocolate melted in a cup of water in this batch because the first one tasted a bit chalky when i used cocoa powder. i also used Zimbabwe Bird peppers not Seranno but they are close on the Scoville scale."
h/t to "brew pastor" on Brew Toad https://www.brewtoad.com/recipes/mexican-stout |
|
N7.7
|
Double IPA
|
2100 Litres |
1.079 |
1.02 |
7.77 |
54.09 |
12.41 °L
|
1.5K |
0 |
|
|
Boil
Size: 2300 Litres |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 75 |
Mash Thickness: 3 |
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: 6/2/2015 9:38 PM |
Notes: |
|
*Saisoon Buffoon F
|
Saison
|
25 Litres |
1.05 |
1.009 |
5.45 |
31.11 |
5.45 °L
|
1.5K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: dextrose |
Priming Amount: N/A |
Creation
Date: 2/19/2017 11:37 AM |
Notes: Use Pannella sugar instead of 'Turbinado'
Activated yeast 48hrs prior and fed with wort from DME at room temp (26'C)
BIAB method:
Mash In: strike water 71'C, after grist added, temp dropped to 64'C. Raised temp with element, constantly stirring till 67'C. Turned off element and wrapped kettle. Infused for 60min. temp read 66'C at 60min.
Heated 12L sparge water to 76'C, used this 12L to raise temp of mash for mash out instead. hit 70'C so had to turn on element and stir till hit 76'C. Held for 10min.
Raised mash and sparged with 15L of wort.
Total wort volume 28.5L
Pre Boil Gravity 1.043
Fermenter wort volume 25L, OG 1.050
Fed 500ml of fresh cooled wort to yeast and left for 2hrs. Pitched total of 1.5L of fresh yeast to brew at 28'C then moved to fridge at 20'C
Covered with alfoil instead of airlocked lid to prevent pressure stop on fermentation.
At 10 days lots of fizz and hydrometer reading 1.009, very high attenuation. Tasted amazing Will bottle on day 14.
Got infected with fruit fly! Noticed fruit flies after about 3/4 bottling , kept bottles already sealed. After 3weeeks conditioning they were perfect. Best brew yet. |
|
Ham Sam Barley Wine
|
American Barleywine
|
3.75 Gallons |
1.126 |
1.016 |
14.44 |
124.3 |
17.5 °L
|
1.5K |
1 |
|
|
Boil
Size: 5.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.066 |
Efficiency: 41 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/18/2015 6:17 PM |
Notes: |
|
All Malt Hanging Possum Lager
|
American Light Lager
|
21 Litres |
1.046 |
1.009 |
4.87 |
30.48 |
3.99 °L
|
1.5K |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 73 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/23/2016 5:14 PM |
Notes: .
Split batch and dry hop 3 x 5 litre demijohns with 14g Centiennial, 14g Simcoe or 14g Mosaic. |
|
Galaxy/citra Session Ipa
|
American Pale Ale
|
19 Litres |
1.044 |
1.008 |
4.64 |
57.64 |
9.53 °L
|
1.5K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2017 12:46 PM |
Notes: |
|
Meemo Dunkelweizen
|
Munich Dunkel
|
24 Litres |
1.053 |
1.008 |
5.86 |
21.54 |
17.95 °L
|
1.5K |
1 |
|
|
Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/20/2020 9:50 PM |
Notes: A dark German ale with forward sweet malt character supported by a medium addition of wheat and hopped with traditional German hops. Carefully fermented at lower temps with Hefeweizen Ale Yeast (WLP300) allowing the yeast to add a notes of banana. FG 1.009, ~IBU 21
Win Gisborne(NZ) Homebre competition 2020 for best in class - European Ale. |
|
Rainy Day Stout
|
Dry Stout
|
5.5 Gallons |
1.045 |
1.008 |
4.89 |
35.95 |
34.56 °L
|
1.5K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: N/A |
Efficiency: 58 |
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: 9/10/2012 12:01 AM |
Notes: from an all grain recipe in 2002, which had good comments from me on taste. halving the black patent malt. Also dropping the hops to 1.25 oz to put within dry stout specs. Also using my new favorite yeast strain, instead of Wyeast 1056. Also dropping mash temp down to 150. Will also try to reduce PH of mash water. We will want to see if we can improve on last time's efficiency, which was 58% for this recipe. shooting for a long sparge/lauter. |
|
Pale Fire
|
American IPA
|
20 Litres |
1.042 |
1.008 |
4.47 |
29.72 |
4.43 °L
|
1.5K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 66 |
Mash Thickness: 3 |
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: 2/3/2019 4:22 PM |
Notes: |
|
Rogue's Shakespeare Stout
|
American Stout
|
20 Litres |
1.059 |
1.011 |
6.41 |
142.41 |
47.85 °L
|
1.5K |
1 |
|
|
Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.72 bar |
Creation
Date: 8/21/2018 12:46 PM |
Notes: BF IBU's = 138
Recipe IBU's = 60
SMPH IBU's = 58
|
|
#109 German Pils Palmer
|
German Pils
|
27 Litres |
1.05 |
1.011 |
5.16 |
27.84 |
2.95 °L
|
1.5K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 88 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 9 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2018 1:36 PM |
Notes: Gravity 1.013, 04.04.18. Bottled.
comments after tasting: balanced malt/hop profile. Flaws:
- lacks touch of melanoidins (add Melany malt, 4%)
- lacks crispness (increase CaSO4 to 20g in my water or use RO water and build the salt structure). CaSO4 can also add extra sulphur to the nose which is needed
- there is CH3CHO, keep yeast healthy and rack off after five days
|
|
Sorachi Ace Clone
|
Saison
|
2.25 Gallons |
1.073 |
1.016 |
7.51 |
33.14 |
3.61 °L
|
1.5K |
0 |
|
|
Boil
Size: 2.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 71 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2017 4:48 AM |
Notes: Reduce FO hop addition (5 to 3.5oz), 3x volumes of CO2, need to do a bit more research on saison carbonation before bottling. |
|
Simple Tripel
|
Belgian Tripel
|
6 Gallons |
1.086 |
1.004 |
10.79 |
28.73 |
34.5 °L
|
1.5K |
5 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 74 |
Mash Thickness: 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: 8/15/2015 2:46 PM |
Notes: |
|
Tetley's 1945 Mild
|
Mild
|
5.5 Gallons |
1.033 |
1.01 |
3.06 |
22.96 |
12.44 °L
|
1.5K |
0 |
|
|
Boil
Size: 9.3 Gallons |
Boil Time: 180 |
Boil Gravity: 1.02 |
Efficiency: 73 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/26/2015 11:00 PM |
Notes: http://barclayperkins.blogspot.ca/2014/01/lets-brew-wednesday-1945-tetleys-mild.html
The original had a blend of 4 pale malts of about 30%, 18%, 12% and 8%.
- Will get very dry at such a low mash temp me thinks.
- 32 SRM from caramel!? (should i add?) |
|
Cream Ale
|
Cream Ale
|
21 Litres |
1.046 |
1.01 |
4.66 |
16.4 |
4.96 °L
|
1.5K |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 4.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2015 6:36 AM |
Notes: |
|
Australian Sparkling Ale
|
American Pale Ale
|
5 Gallons |
1.05 |
1.012 |
5.08 |
94.88 |
4.95 °L
|
1.5K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.014 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: priming sugar |
Priming Amount: 5 oz |
Creation
Date: 1/27/2015 2:20 AM |
Notes: |
|
Nosy's German-American Blonde Ale
|
Blonde Ale
|
6 Gallons |
1.05 |
1.01 |
5.26 |
25.38 |
4.25 °L
|
1.5K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 70 |
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: 11/20/2014 2:24 AM |
Notes: Will use the Root Shoot Pale Ale Malt. |
|
Red Adair (Adjusted)
|
Specialty Beer
|
9 Litres |
1.057 |
1.011 |
5.97 |
86.33 |
16.79 °L
|
1.5K |
0 |
|
|
Boil
Size: 13.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 66 |
Mash Thickness: N/A |
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: 1/16/2014 10:58 PM |
Notes: |
|
Red Ryeder Ale
|
American Amber Ale
|
5.5 Gallons |
1.06 |
1.014 |
6 |
91.84 |
13.68 °L
|
1.5K |
1 |
|
|
Boil
Size: 6.42 Gallons |
Boil Time: 75 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/24/2013 11:50 PM |
Notes: |
|
|
|