|
Finely Skilled Labour
|
Brown Porter
|
5 Gallons |
1.083 |
1.022 |
8.06 |
19.4 |
40 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn sugar |
Priming Amount: 5 oz |
Creation
Date: 10/20/2012 11:59 PM |
| Notes: |
|
|
1554 Clone
|
Dark American Lager
|
5 Gallons |
1.055 |
1.01 |
5.87 |
39.8 |
27.25 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2023 12:16 PM |
| Notes: |
|
|
Grapefruit Blonde Ale
|
Fruit Beer
|
5 Gallons |
1.054 |
1.013 |
5.44 |
55.79 |
5.93 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 65 |
Mash Thickness: 1.6 |
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: 1/30/2019 3:47 AM |
| Notes: |
|
|
Peanut Butter Porter
|
Spice, Herb, or Vegetable Beer
|
3.5 Gallons |
1.056 |
1.013 |
5.63 |
28.52 |
27.08 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/3/2017 10:17 PM |
Notes: 4.75 gal Distilled Water
PB2 Powder - 3.2 oz @ 10 min
PB & Co PB Powder - 3.2 oz @ 10 min
PB2 Powder - 1.2 oz @ 5 min
PB & Co PB Powder - 1.2 oz @ 5 min
PB2 Powder - 1.2 oz @ 0 min
PB & Co PB Powder - 1.4 oz @ 0 min
Maybe Some PB2 during fermentation. If so, then boil 6.5 oz and add.
Add minerals after initial boil
Gypsum = 1.0 grams
CaCl2 = 1.0 grams
Epsom Salt = 0.3 grams
Canning Salt = 0.5 grams
Acid = 0.50 mL
Est mash pH = 5.33 (5.38 with no acid)
Once boiled for 5, then chilled to strike temp
- 1.62 g of SMB (Using 90 mg/liter @ 18 liters)
- Wait 5 minutes for SMB to mop up O2
- 0.70 grams Brewtan in 10 mL slurry
- 0.83 grams Cinnamon Verum
Boil
- 0.85 grams Brewtan B in 10 mL slurry @ 16 Min
- 1.625 grams Irish Moss in slurry @ 15 Min
- 1.43 grams Wyeast Nutrient in slurry @ 10 Min
Condition Malt with pinch of SMB in 1 oz water
Post Mash Volume = 3.75 gal (no squeeze)
Post Mash Gravity = 1.054
Mash pH = 5.2
Post Boil Gravity =
Post Boil Volume = 3.5 gal
into ferm vol = 2.75 gal
Final Gravity = 1.060
post chill volume = 3.4 gal
NO SQUEEZE BIAB
MILD BOIL (Shoot for 0.4 gallon boiloff)
|
|
|
Guava Berliner Weisse - Kettle Sour
|
Berliner Weisse
|
5.5 Gallons |
1.037 |
1.006 |
4.02 |
5.83 |
3.12 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.025 |
Efficiency: 75 |
Mash Thickness: 1.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/4/2016 9:12 PM |
| Notes: |
|
|
Rye Pale Ale 5 Gallon
|
American Pale Ale
|
5 Gallons |
1.048 |
1.009 |
5.2 |
41.74 |
6.98 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: Bottling |
Priming Amount: N/A |
Creation
Date: 8/7/2015 5:22 PM |
| Notes: |
|
|
Odin's Wit / Witbier
|
Weizen/Weissbier
|
5.5 Gallons |
1.052 |
1.012 |
5.15 |
13.52 |
4.15 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: Dextrose |
Priming Amount: 5 oz |
Creation
Date: 3/29/2014 1:58 AM |
Notes: This beer was judged in the 2014 California State Fair home brew competition and was given a "decent" score (30/50). This was my first attempt at this style and I'm generally pleased with how it came out. Judges comments indicated that there were several things I could improve on next time which I plan to do when I re-brew this beer later this summer. Next time I will use unmalted wheat instead of malted, I will use seeds of paradise instead of coriander and orange, I will carbonate more, likely add a touch more hop bitterness (consider australian summer or sorachi ace), and I will be sure to pay more attention to fermentation temperature.
|
|
|
Black Jack/Black Belgian Beauty
|
Belgian Specialty Ale
|
5 Gallons |
1.094 |
1.02 |
9.8 |
29.62 |
44.48 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/5/2013 4:04 PM |
| Notes: |
|
|
Pilsen/Caliente - SMaSH
|
American Pale Ale
|
5 Gallons |
1.072 |
1.018 |
7.1 |
119.51 |
4.3 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2013 12:19 AM |
Notes: biab at Cameron, overshot mash temp 160, it dropped to 140 in half hour, heated back up to 160, at 50 min into mash heated to 170 for mashout and pulled grains. no chill in corney.
|
|
|
Belgian Fart
|
Belgian Dark Strong Ale
|
22 Litres |
1.07 |
1.02 |
6.66 |
35.3 |
30.93 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Sugar |
Priming Amount: 150 g |
Creation
Date: 9/17/2012 6:14 PM |
Notes: Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry
yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the
expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to
30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream
into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of
the wort is above 20C (68F). Progressively sprinkle the dry yeast into the wort ensuring the
yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes
and then mix the wort e.g. using aeration.
Fermentation temperature: Recommended fermentation temperature: 15C – 24C (59-75F) |
|
|
Pitchblende Black IPA
|
American IPA
|
5.5 Gallons |
1.078 |
1.019 |
7.81 |
44.65 |
40.54 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.143 |
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: 10/21/2014 8:58 PM |
| Notes: Dry hopped all the rest of the remaining hop halves. Ended up absolutely delicious. Just citric enough and hoppy to be interesting, not too heavy or malty...this is a great beer. |
|
|
Magic Hat #9 Clone
|
Specialty Beer
|
5 Gallons |
1.052 |
1.015 |
4.77 |
25.12 |
7.58 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/28/2015 3:22 AM |
| Notes: |
|
|
Raw Ale Saison
|
Saison
|
2.25 Gallons |
1.046 |
1.008 |
4.97 |
28.99 |
4.76 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: N/A |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2015 9:27 PM |
| Notes: |
|
|
Lemon Coriander Weiss
|
Weissbier
|
5 Gallons |
1.065 |
1.009 |
7.37 |
8.51 |
4.49 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.109 |
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: 2/27/2016 7:54 PM |
| Notes: After 5-7 days of fermentation, transfer into a glass carboy. At this time zest 1 medium size lemon and microwave the peelings for 30 seconds to kill any microbes. Do not boil the peels! Add ½ to all of the zest to the secondary fermenter depending on your desired taste. Leave in the carboy for 1-2 weeks. |
|
|
Elizabeth IV
|
Extra Special/Strong Bitter (ESB)
|
12 Litres |
1.059 |
1.017 |
5.46 |
54.82 |
16.79 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 12 Litres |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
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: 3/24/2013 1:03 PM |
Notes: ph5.2 adjuster and some irishmoss added.
Tasted after 6 weeks , very good caramel ale taste, not so much hop coming through, someting for Esb lovers to have in stock , serve at 8-14C
Be careful with water HP around 5.2 and qvick cooling, for me 20 min from 100 to 20C (212F to 68F )
After yeast pitching splash hard for 2 min. Bottle after ca 1 week.
|
|
|
Kjeller 5 Maibock 30 L
|
Helles Bock
|
30 Litres |
1.065 |
1.011 |
7.2 |
27.11 |
6.55 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 33 Litres |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2017 4:08 PM |
| Notes: |
|
|
Scotch Wee Heavy
|
Scottish Heavy
|
5 Gallons |
1.098 |
1.025 |
9.52 |
28.89 |
18.45 °L
|
1.8K |
8 |
|
|
|
| Boil
Size: 7.16 Gallons |
Boil Time: 75 |
Boil Gravity: 1.075 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: dextrose |
Priming Amount: 0.5 oz |
Creation
Date: 1/5/2018 6:49 PM |
Notes: 2023 - Silver medal
2026 90 min boil
148-152
OG 1.056
FG 1.010 6.05% ABV
40 12oz bottles
|
|
|
Mill Street Non-Organic
|
American Lager
|
5.5 Gallons |
1.04 |
1.006 |
4.45 |
11.02 |
3.8 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 50 |
Mash Thickness: 1.75 |
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: 2/17/2019 5:53 AM |
| Notes: |
|
|
Steady As She Gose
|
Gose
|
21 Litres |
1.041 |
1.005 |
4.72 |
11.55 |
3.57 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: co2 |
Priming Amount: 1.94 bar |
Creation
Date: 9/4/2020 9:31 PM |
| Notes: The optimal temperature range for WildBrew™ Philly Sour yeast when producing traditional styles is 20°C(68°F) to 25°C(77°F). |
|
|
Sabrotage Clone
|
American IPA
|
5.5 Gallons |
1.056 |
1.001 |
7.31 |
28.29 |
6.89 °L
|
1.8K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 70 |
Mash Thickness: 1.75 |
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: 8/24/2021 12:18 PM |
| Notes: |
|
|
|
|