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Ginger's Red Hot Love
|
Holiday/Winter Special Spiced Beer
|
5.5 Gallons |
1.071 |
1.018 |
7.39 |
28.27 |
26.17 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 67 |
Mash Thickness: 1.3 |
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: 11/1/2013 9:19 PM |
| Notes: |
|
|
Papaya Cow
|
Cream Ale
|
5.5 Gallons |
1.052 |
1.013 |
5.24 |
15.52 |
4.88 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.045 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2017 9:10 PM |
| Notes: |
|
|
Apple Pie Rye
|
American Brown Ale
|
5.5 Gallons |
1.079 |
1.024 |
7.33 |
35.35 |
22.49 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2016 9:40 PM |
| Notes: |
|
|
SchuBrew RIS III - #RISOFF2017
|
Imperial Stout
|
5 Gallons |
1.111 |
1.021 |
11.69 |
54.86 |
50 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 60 |
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: 11/4/2016 3:40 PM |
Notes: cold steep all the dark grain for 24 hours..finely crushed with 1 qt of water for every 1lb of grain. Add the extract at flameout.
3 packs of us-05 rehydrated
MoM 2016 RIS OFF Winner - Vanilla version
KCBM 2nd place Raiders of the Lost Pantry entry - Chocolate Coffee version |
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Chai Milk Stout Edited To Make Roasty
|
Sweet Stout
|
5.75 Gallons |
1.069 |
1.024 |
5.86 |
21.48 |
40 °L
|
1.8K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/1/2016 4:15 PM |
| Notes: |
|
|
Blonde Base Beer
|
Specialty Wood-Aged Beer
|
5.5 Gallons |
1.046 |
1.002 |
5.69 |
14.58 |
3.59 °L
|
1.8K |
0 |
|
|
Author:
|
|
Jameswoody
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2015 6:45 AM |
| Notes: |
|
|
Basil Saison
|
Saison
|
5 Gallons |
1.058 |
1.01 |
6.19 |
26.92 |
4.98 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 65 |
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: 8/2/2015 1:28 AM |
| Notes: |
|
|
BEERSMITH MILK STOUT
|
Sweet Stout
|
21 Litres |
1.056 |
1.014 |
5.47 |
0 |
44.05 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 78 |
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: 6/16/2015 3:53 PM |
| Notes: |
|
|
Smoked Scotch Ale
|
Strong Scotch Ale
|
5 Gallons |
1.079 |
1.02 |
7.73 |
32.06 |
15.31 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 5 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: 12/20/2011 12:26 AM |
| Notes: Scottish-style ale with a slightly compromised base recipe and a touch of peat smoke. |
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Garden Amber (Gluten Free)
|
American Amber Ale
|
4 Gallons |
1.059 |
1.017 |
5.57 |
26.07 |
13.38 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.118 |
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: 5/26/2014 4:09 PM |
Notes: "Crystal malt" is malted buckwheat.
It was prepared by wetting the buckwheat groats (purchased form a co-op health food store) grain in strainer for approximately 2 days, rinsing about every 8-12 hours, until the rootlets/sprouts are about slightly shorter than the length of the groat. This keeps the grains moist, and also rinses away any molds that may also be growing.
I air dried the groats on a cookie sheet for a day before oven drying at "warm" heat for 6-8 hours, then increasing heat to 250 for 2-4 hours to caramelize the sugars in the dried groats.
They taste mildly sweet, like grape-nuts cereal, and have the same texture. |
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2014 - 5/1 - American Wheat
|
American Wheat or Rye Beer
|
6.5 Gallons |
1.054 |
1.014 |
5.21 |
19.42 |
6.43 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 4/30/2014 6:28 PM |
| Notes: Tasting Notes: This beer was good - fermented at to high of temps but turned out good, smooth and clean. Would maybe brew again but I know that is a lie. |
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Porter
|
Baltic Porter
|
5.25 Gallons |
1.074 |
1.018 |
7.28 |
32.25 |
29.99 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/2/2014 11:49 PM |
| Notes: |
|
|
OUR GROUND ROOT BEER ALE
|
California Common Beer
|
2.13 Gallons |
1.054 |
1.015 |
5.15 |
6.18 |
10.75 °L
|
1.8K |
2 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 30 |
Boil Gravity: 1.116 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/7/2013 9:04 PM |
| Notes: |
|
|
Citra Honey Pale Ale
|
American Pale Ale
|
5.5 Gallons |
1.059 |
1.014 |
5.88 |
36.88 |
5.97 °L
|
1.8K |
2 |
|
|
Author:
|
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DanC
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: Keg-Set and Forget |
Priming Amount: 9-10 psig |
Creation
Date: 12/23/2013 10:38 AM |
Notes: Initial strike water temperature at 175F. Mash in for 60 minutes. Vorlauf until clear liquid. Drain into brew pot. Batch sparge with 190 F water to bring temperature close to 170. Mix grains and then vorlauf after 10 minutes. Drain into brewpot, add rinse water over grains to boil volume and continue as normal.
Add honey at 15 min.
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NZ Pilsner
|
Classic American Pilsner
|
22 Gallons |
1.051 |
1.012 |
5.19 |
38.72 |
3.42 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 28.9 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2017 12:34 AM |
| Notes: |
|
|
Tormenta Tropicana
|
American IPA
|
100 Litres |
1.047 |
1.008 |
5 |
82.59 |
5.43 °L
|
1.8K |
2 |
|
|
|
| Boil
Size: 107 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 3/2/2018 9:43 AM |
Notes: Dry hops added towards end of primary 2-3 points from expected FG.
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|
Pilsner 5
|
Czech Premium Pale Lager
|
19.5 Litres |
1.048 |
1.008 |
5.24 |
49.77 |
3.44 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 24.76 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 4.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 0.76 bar |
Creation
Date: 6/25/2021 7:56 PM |
| Notes: Delicious! Drunk almost in one session (party). |
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Radical Visions IPL
|
German Pils
|
17 Gallons |
1.044 |
1.009 |
4.59 |
46.35 |
3.28 °L
|
1.8K |
1 |
|
|
|
| Boil
Size: 18.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/27/2021 7:19 PM |
| Notes: |
|
|
Amstel Ultra
|
American Light Lager
|
20 Litres |
1.037 |
1.006 |
4.04 |
11.72 |
3 °L
|
1.8K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 12/18/2021 3:15 AM |
| Notes: |
|
|
Müncher Helles Ala Spaten V2
|
Munich Helles
|
14 Litres |
1.053 |
1.012 |
5.36 |
18.37 |
5.19 °L
|
1.8K |
2 |
|
|
|
| Boil
Size: 20.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 69 |
Mash Thickness: 3.65 |
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: 11/7/2022 10:56 AM |
Notes: Einmaischen: 62 °C
1st Rast: 59 °C für 20 min
Decoction: 1 liter für 15 min. @ 66°C & 10 min @ 100°C.
2nd Rast: 63 °C für 40 min
1 liter Decoction 10 min.
3rd Rast: 72 °C für 20min
4th Rast: 76 °C für 10 min
Abmaischen: 75 °C
A lager fermentation consists of these 3 phases:
primary fermentation : main fermentation of the fermentable extract. The bulk of the CO2 and alkohol are created here. Chill the beer to at/below pitching temperature, 9–10°C.
Pitch the yeast and wait 24–48 hours for fermentation to begin. Maintain the temperature for two weeks.
maturation : the yeast is allowed to clean up some of its byproducts like diacetyl (butterscotch flavor) and acetaldehyde (green apple flavor). After active fermentation slows, raise the temperature over several days to 18°C. Allow the beer to sit there for two or three days to clean up the diacetyl.
cold stabilization (lagering) : the low temperature causes haze forming proteins and polyphenols come out of solution and drop out of suspension. There is also a mellowing of flavors and some formation of esters happening. The latter becomes only significant after more than 12 weeks. Lower the temperature to 1°C to 2°C by reducing temp. 1°C per day. Lager for 6 weeks |
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