Da Yoopers House Pale Ale
|
American Pale Ale
|
11 Gallons |
1.055 |
1.013 |
5.5 |
50.04 |
9.58 °L
|
1.5K |
1 |
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2016 1:43 PM |
Notes: |
|
Swan Draught
|
International Pale Lager
|
22 Litres |
1.039 |
1.005 |
4.43 |
20.52 |
3.3 °L
|
1.5K |
1 |
|
|
Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/11/2021 10:12 AM |
Notes: |
|
Slab Brewing Naked City IPA
|
American IPA
|
50 Litres |
1.056 |
1.01 |
6.04 |
25.28 |
7.07 °L
|
1.5K |
1 |
|
|
Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 4/1/2020 6:50 AM |
Notes: SLAB BREWING’S NAKED CITY IPA
Naked City IPA from Slab Brewing, is a stripped back and easy to drink IPA. It’s lower in alcohol than most IPAs and contains a "shit ton" of late addition hops. They use mosaic and motueka hops to generate the hoppy flavour and tropical pineapple aromas.
No shirt, no shoes, no pants, no problem.
Learn more about how this beer is brewed in episode #32 of the New Zealand Brewer Podcast.
Style: Session IPA
Batch size: 23 Litres
OG: 1.052
FG: 1.011
Efficiency: 70%
IBU: 42 IBU
ABV: 5.4%
Boil: 60 minutes
Ingredients:
4kg Pale Ale (Gladfield)
700g Wheat Malt (Gladfield)
600g Munich Malt (Gladfield)
250g Light Cystal (Gladfield)
9g NZ Chinook @ 60 minutes (12.3% AA)
60g Mosaic @Whirlpool at 85 C for 40 minutes (0% AA)
100g Mosaic @ Dryhop
60g Motueka @ Dryhop
40g Citra @ Dryhop
Irish Moss
Yeast Nutrient
Water treatment:
9.9g Gypsum
1.6g Calcium Chloride
1.1g Epsom Salt
Mash Temperature and Time:
67 °C for 60 minutes.
Yeast: US-05
Fermentation and Conditioning:
Start at 19 °C
Notes:
Dryhop at 80% attenuation to avoid hop creep. |
|
Idaho 7 IPA
|
American IPA
|
3 Gallons |
1.066 |
1.014 |
6.81 |
67.09 |
6.59 °L
|
1.5K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2018 4:20 PM |
Notes: |
|
Trillium Congress Street Clone
|
Specialty IPA: New England IPA
|
6 Gallons |
1.073 |
1.018 |
7.16 |
74.87 |
5.89 °L
|
1.5K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 68 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/26/2018 7:51 PM |
Notes: Mash:
Gypsum - 2.9g
Chloride - 3.8 g
Lactic - 2.5 ml
Campden - 1/4
Sparge:
Gypsum - 2.9g
Chloride - 3.8 g
Lactic - 1.6 ml
Campden - 1/4 |
|
Old Chub Scotch Ale (Oscar Blues Clone)
|
Scottish Heavy
|
5.5 Gallons |
1.075 |
1.018 |
7.5 |
0 |
26.26 °L
|
1.5K |
0 |
|
|
Boil
Size: 7.75 Gallons |
Boil Time: 75 |
Boil Gravity: 1.053 |
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: N/A |
Creation
Date: 2/5/2018 4:16 AM |
Notes: Hops=6 HBU |
|
Hoppy Street
|
American Pale Ale
|
10.3 Litres |
1.054 |
1.008 |
6.05 |
30.23 |
5.83 °L
|
1.5K |
0 |
|
|
Boil
Size: 15.89 Litres |
Boil Time: 35 |
Boil Gravity: 1.043 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 0.69 bar |
Creation
Date: 8/24/2017 8:58 AM |
Notes: 물 10L
|
|
Double Dry Hopped Red (225)
|
Specialty IPA: Red IPA
|
23 Litres |
1.061 |
1.016 |
5.89 |
69.05 |
17.74 °L
|
1.5K |
0 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/23/2017 1:44 PM |
Notes: Dry Hop Directions:
1st Dry Hop at Day 3 of Fermentation
2nd Dry Hop in Secondary for 3 days. |
|
Pater Porter
|
Pre-Prohibition Porter
|
5 Gallons |
1.075 |
1.023 |
6.73 |
60.7 |
31.59 °L
|
1.5K |
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: 6/23/2016 3:47 AM |
Notes: |
|
BIAB - HobGoblin
|
British Brown Ale
|
10 Litres |
1.052 |
1.013 |
5.09 |
29.99 |
17.01 °L
|
1.5K |
3 |
|
|
Boil
Size: 15 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2016 11:47 AM |
Notes: |
|
Windsor
|
Southern English Brown
|
3 Gallons |
1.06 |
1.014 |
6.12 |
20.3 |
21.93 °L
|
1.5K |
1 |
|
|
Boil
Size: 3.5 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: Corn Sugar |
Priming Amount: 2.16 oz |
Creation
Date: 4/2/2012 3:15 PM |
Notes: Windsor is to reflect the English Monarchy by being an English Malted beer with German/Belgium hop bittering and aroma.
A work in progress. |
|
Jarrylo Saison
|
Saison
|
5.5 Gallons |
1.062 |
1.012 |
6.56 |
126.16 |
7.85 °L
|
1.5K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/26/2015 6:08 PM |
Notes: |
|
Peachy Keen (Extract)
|
American Pale Ale
|
5 Gallons |
1.056 |
1.014 |
5.5 |
25.57 |
5.06 °L
|
1.5K |
1 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.14 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/7/2015 9:45 PM |
Notes: |
|
1. Red Barn Clone (50%)
|
Saison
|
25 Litres |
1.065 |
1.018 |
6.09 |
27.12 |
6.07 °L
|
1.5K |
0 |
|
|
Boil
Size: 38 Litres |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 28 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/19/2015 12:41 PM |
Notes: |
|
Hive Heater Winter Ale 2011
|
Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.082 |
1.02 |
8.04 |
77.14 |
21.93 °L
|
1.5K |
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: 11/13/2011 12:30 AM |
Notes: Brewed on 11/12/11:
- Total volume 5.2 gal
- Pitched at 71 degrees
Racked on 11/19/11:
- Gravity @ 1.028 |
|
Milk Stout
|
Sweet Stout
|
5 Gallons |
1.056 |
1.013 |
5.5 |
21.8 |
28.2 °L
|
1.5K |
0 |
|
|
Boil
Size: 2.42675 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: 3/8/2011 11:03 PM |
Notes: |
|
Dark Belgian Ale
|
Belgian Dark Strong Ale
|
5 Gallons |
1.079 |
1.018 |
8.05 |
8.44 |
40 °L
|
1.5K |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.198 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/28/2014 9:00 PM |
Notes: |
|
The Ed Hayes (Pumpkin Ale)
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.073 |
1.018 |
7.19 |
37.42 |
16.83 °L
|
1.5K |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 5/26/2014 11:37 AM |
Notes: 1. Empty the contents of canned pumpkin into a grain bag. Steep the grains and pumpkin together in 4 gals of water for 55 min at 155 deg.
2. Batch Sparge with remaining gals of water at 160 - 170 deg.
3. Ensure you have 7 gallons, add the brown sugar and bring to a boil.
4. Add 2 oz of Willamette Hops and boil for 55 min
5. Add 1 oz of mount hood hops and boil for 10 min
6. Add the spices into a grain bag and boil for 2 min
7.Pitch yeast when wort temp is 70-80 deg.
|
|
Northwestern Brown
|
American Brown Ale
|
5.5 Gallons |
1.055 |
1.01 |
5.91 |
39.2 |
20.09 °L
|
1.5K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: CO2 |
Priming Amount: 2.3 volumes |
Creation
Date: 8/22/2013 3:24 PM |
Notes: |
|
Blueberry Blond
|
Blonde Ale
|
5 Gallons |
1.043 |
1.01 |
4.32 |
55.21 |
2.48 °L
|
1.5K |
2 |
|
Author:
|
|
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.028 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/15/2015 12:36 PM |
Notes: |
|
|
|