Lichtenhainer SourfaceDan
|
Lichtenhainer
|
30 Litres |
1.035 |
1.004 |
4.02 |
4.03 |
3.03 °L
|
1.5K |
1 |
|
|
Boil
Size: 32 Litres |
Boil Time: 10 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: 4.2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/25/2017 1:53 PM |
Notes: |
|
Wedding Pils
|
Bohemian Pilsener
|
15.75 Gallons |
1.051 |
1.013 |
4.97 |
47.31 |
3.63 °L
|
1.5K |
0 |
|
|
Boil
Size: 17.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2014 10:31 PM |
Notes: |
|
Imperial Rye IPa
|
Imperial IPA
|
10 Gallons |
1.105 |
1.022 |
10.97 |
68.83 |
12.54 °L
|
1.5K |
1 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2015 1:39 AM |
Notes: |
|
Tank 7 Clone
|
Saison
|
5.5 Gallons |
1.081 |
1.014 |
8.8 |
57.98 |
3.95 °L
|
1.5K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.053 |
Efficiency: 75 |
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: 3/3/2018 10:06 PM |
Notes: Source:
https://www.homebrewersassociation.org/homebrew-recipe/boulevard-brewing-co-tank-7/
OG: 1071 is prior to adding sugar
Mash 2-row, corn, and wheat at 146° F (63° C) for 50 minutes. Raise to 155° F (68° C) and hold for 15 minutes. Mash out at 168° F (75° C). Collect wort.
Boil for 70 minutes. Cool to 67° F (19° C) and pitch starter (Boulevard uses a proprietary house Belgian yeast; the suggested strains are purportedly closest in character). Ferment at 70° F (21° C) until high krausen.
One day later, boil 1 lb corn sugar (or 1.5 lb if kegging) with enough water to dissolve, then cool and add to primary. Ferment until terminal gravity of 1.009 is reached. Rack on to dry hops and hold 3 days. If bottling, prime with 1 cup (207 g) of corn sugar at packaging for approximately 3.3 volumes of CO2. If kegging, carbonate to 3.3 volumes.
White Labs WLP670 American Farmhouse Blend ale yeast or Wyeast 3724 Belgian Saison (2 L starter)
Strike grains with 4.93 gal of water at 157.6 °F.
Mash at 146 °F for 60 min.
Vorlauf and lauter 3.02 gal in your first runnings.
Add 4.48 gal of sparge water at 168 °F.
Vorlauf and lauter 4.48 gal in your second runnings.
Your combined runnings should be 7.5 gal. |
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Smoked Oatmeal Stout
|
Oatmeal Stout
|
5.5 Gallons |
1.059 |
1.018 |
5.35 |
39.01 |
39.12 °L
|
1.5K |
0 |
|
Author:
|
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Jameswoody
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/23/2015 10:09 PM |
Notes: |
|
белила
|
Witbier
|
15 Litres |
1.061 |
1.015 |
6.06 |
24.55 |
3.98 °L
|
1.5K |
1 |
|
|
Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 73 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2015 6:54 PM |
Notes: |
|
DDH NEIPA
|
Double IPA
|
5.25 Gallons |
1.093 |
1.024 |
9.02 |
96.08 |
6.84 °L
|
1.5K |
1 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.107 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/11/2018 6:09 PM |
Notes: Steeped grains/wheat in 1.25 gal at 170 degrees for 30 min; sparged w/ 1 gal 180 degrees.
Add late addition DME and lactose w/ 5 minutes remaining in boil. |
|
Nug Plucker V2
|
American Pale Ale
|
2.8 Gallons |
1.04 |
1.009 |
4.07 |
58.02 |
4.46 °L
|
1.5K |
0 |
|
|
Boil
Size: 4.2 Gallons |
Boil Time: 75 |
Boil Gravity: 1.024 |
Efficiency: 37 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 13.86 psi |
Creation
Date: 11/22/2017 8:36 AM |
Notes: 12 Days Total Ferm.
Cold crashed in keg for 40 hours before sippin' |
|
Chad's Warrior Double IPA
|
Imperial IPA
|
5 Gallons |
1.075 |
1.013 |
8.2 |
64.78 |
8.8 °L
|
1.5K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 3/9/2016 11:04 PM |
Notes: |
|
Left Hand Milk Stout Clone
|
Sweet Stout
|
5 Gallons |
1.061 |
1.017 |
5.71 |
22.59 |
42.95 °L
|
1.5K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 60 |
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: 1/24/2016 12:23 AM |
Notes: At end of mash time, heat mash to 170 for mashout. Hold for 10 mins. Sparge with 160F water to reach 7 gallons. |
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Yooper's Oatmeal Stout
|
Oatmeal Stout
|
11 Gallons |
1.054 |
1.019 |
4.6 |
31.76 |
34.49 °L
|
1.5K |
1 |
|
|
Boil
Size: 12.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 62 ° F |
Priming Method: co2 |
Priming Amount: 5.99 psi |
Creation
Date: 2/1/2020 7:10 PM |
Notes: Smooth, rich, velvety, not too roasty, not too dry! Coffee roast notes without a burnt flavor. GREAT beer.
Wyeast 1335 is an option, but the 1450 gives a luscious mouthfeel.
Finishes at 1.016-1.020, depending on yeast strain.
For dry yeast S04 would work, but keep it on the low temperature range, 62-65 if possible.
For Imperial, use A10.
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Asahi Clone
|
International Pale Lager
|
22 Litres |
1.045 |
1.007 |
5.06 |
12.69 |
3.26 °L
|
1.5K |
0 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
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: 4/29/2019 12:45 PM |
Notes: |
|
Brown Porter 2
|
English Porter
|
3.25 Gallons |
1.054 |
1.017 |
4.85 |
27.58 |
27.85 °L
|
1.5K |
0 |
|
|
Boil
Size: 3.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2017 7:15 PM |
Notes: Condition Malt with pinch of SMB in 1 oz water
Estimated Mash ph = 5.30
Aerate with pure O2 for 30 sec @ 1.0 lpg
Actual Mash pH = 5.37
Pre-boil Gravity = 1.046
Pre-boil Volume = 3.625 gal
Efficiency ~ 67%
Post Boil Gravity = 1.053
Post Boil Volume = 3.1 (Hot measure)
Final Gravity = 1.017
ABV = 4.7%
Post Boil Sludge =
Into Fermenter = 2.25 gal in 1, 0.65 gal in bucket
Grain Absorbtion = 0.875 gal ~ 0.125 gal/lb
Used k97 dry on small batch |
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German Pilsener
|
German Pils
|
5.5 Gallons |
1.045 |
1.007 |
5.07 |
20.78 |
2.89 °L
|
1.5K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2017 4:14 PM |
Notes: 1st Place & Gold Medal 43pts
2017 Iowa State Fair |
|
The Knights Watch Chocolate Porter
|
Robust Porter
|
24 Litres |
1.061 |
1.017 |
5.73 |
31.58 |
33.59 °L
|
1.5K |
1 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: keg |
Priming Amount: 19lt |
Creation
Date: 7/17/2014 1:07 AM |
Notes: |
|
Jay's Winter Spiced Amber
|
American Amber Ale
|
5 Gallons |
1.101 |
1.025 |
9.92 |
25.16 |
15.77 °L
|
1.5K |
1 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
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: 11/15/2015 7:37 PM |
Notes: |
|
Koli Baldr Ol
|
Specialty IPA: Black IPA
|
6 Gallons |
1.078 |
1.013 |
8.53 |
106.47 |
40.92 °L
|
1.5K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/6/2015 6:35 PM |
Notes: ferment 2 weeks, dry hop 5 days. Keg, co2 to 2.5 vol.
Very tasty.
Black IPA. No category here |
|
Pineapple Pale Ale
|
American Pale Ale
|
5 Gallons |
1.044 |
1.008 |
4.72 |
50.23 |
9.65 °L
|
1.5K |
0 |
|
Author:
|
|
redan499
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: Corn Sugar |
Priming Amount: 116 grams |
Creation
Date: 5/27/2015 6:30 PM |
Notes: 3lb Briess Golden Light DME, not just Light.
Steep grains for 20 min @ 155
Ferment @ 67 degrees for 14 days.
Add hops and juice directly to primary and let sit 7 more days before bottling. |
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Saorsa - Scotch Porter
|
Robust Porter
|
8.5 Litres |
1.063 |
1.014 |
6.42 |
41.55 |
34.69 °L
|
1.5K |
1 |
|
|
Boil
Size: 4 Litres |
Boil Time: 60 |
Boil Gravity: 1.133 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: Table Sugar |
Priming Amount: 40g |
Creation
Date: 3/13/2015 1:47 PM |
Notes: Earlier tastings were extremely oaky(bottling + 2 weeks), the oak has now mellowed a bit (Bottling + 55 days), but is still a little overpowering. I'll consider halving the amount of oak in next year's batch (1oz instead of 2 for 2 gal), as it is difficult to detect any of the peatier notes from the peated malt with all that oak. Otherwise, very tasty, friends were shocked that it was home-made. |
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VIIIRIS
|
Russian Imperial Stout
|
5 Gallons |
1.105 |
1.026 |
10.35 |
119.3 |
40 °L
|
1.5K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.088 |
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: 11/2/2014 10:10 PM |
Notes: This is a modification to an award winning recipe found at http://www.homebrewtalk.com/f68/russian-imperial-stout-2011-hbt-competition-category-winner-238807/
Directions say to primary for at least a month, then secondary for another 3, or 6 if you can wait that long.
The original directions suggest that it peaks around 8 months.
to add vanilla, slice 3 vanilla beans down the center and spread the bean apart. Soak in enough bourbon (Makers Mark) to cover for a week. Then add everything to the beer when racking. We added the beans in a hop bag for easy removal. remove beans in a few days depending on taste.
Why VIIIRIS? V for vanilla, III for 3 beans, RIS for Russian imperial stout.
The VIII is also my initials |
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