Tin's Imperial Russian Stout 2
|
Russian Imperial Stout
|
5.5 Gallons |
1.092 |
1.027 |
8.52 |
66.81 |
38.71 °L
|
1.4K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.168 |
Efficiency: 52 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: dextrose |
Priming Amount: 1 cup |
Creation
Date: 3/30/2015 9:25 PM |
Notes: |
|
Mikkeller Juicy Kveik IPA
|
American IPA
|
19 Litres |
1.081 |
1.016 |
8.54 |
8.15 |
6.32 °L
|
1.4K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 32 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/1/2020 6:22 PM |
Notes: Mash for 60 minutes at 152°F (67°C). Vorlauf, sparge, and run off into the kettle. Top up as needed. Boil for 75 minutes, adding the yeast nutrient with 10 minutes left in the boil. After the boil, chill the wort to target 175°F (79°C) and add the whirlpool/hop-stand hops. Allow the hop stand to continue for 15 minutes. After the hop stand, chill the wort to 80°F (27°C) and aerate. Pitch the yeast and set the fermentation temperature to 90°F (32°C). Let the temperature free rise to 95°F (35°C) until terminal gravity is achieved. Once gravity is stable, chill to 70°F (21°C) and add the dry hops for 3–5 days. Then cold crash, package, and carbonate. |
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Coconut Blonde Ale
|
Blonde Ale
|
5.5 Gallons |
1.054 |
1.013 |
5.3 |
26.9 |
6 °L
|
1.4K |
1 |
|
|
Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2020 4:20 PM |
Notes: To reduce the oils brought in by the shredded coconut, I covered with paper towels and baked in the oven for about 20 minutes on each side @ 300F and patted down with a paper towel again before putting in the fermenter. Not worried about infection at that point due to the beer already being alcoholic and the paper towel + coconut having been baked at 300F.
Super sessionable, great summer beer. |
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NEIPA 2019 (low Alcohol And IBU)
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Specialty IPA: New England IPA
|
23.1 Litres |
1.039 |
1.01 |
3.82 |
28.49 |
3.04 °L
|
1.4K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 65 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/18/2019 1:04 AM |
Notes: No hops during high fermentation.
First dry hopping starts after 2-3 days (after hight fermentation)
After that :
- first batch of hops for 7 days
- second batch of hops last 3 days --> qui en fait est resté jusqu'au 17 avril et techniquement en contact jusqu'au 28 AVRIL.
Brassage 24 Mars !
En faite, j'ai respecté ci-dessus mais j'ai laissé en fermentation jusqu'au 17 AVRIL.
Ensuite enfutage le 28 AVRIL. Elle est restée au frigo du 17 Avril au 28 avril.
Production de 19,5L (1 KEG + 0,5L) |
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Blue Moon
|
Witbier
|
5 Gallons |
1.043 |
1.011 |
4.23 |
9.73 |
3.55 °L
|
1.4K |
2 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: keg |
Priming Amount: 10 PSI @ 35F |
Creation
Date: 8/27/2017 10:44 PM |
Notes: |
|
Summer Cider
|
Common Cider
|
6 Gallons |
1.048 |
1 |
6.3 |
0 |
1.97 °L
|
1.4K |
3 |
|
|
Boil
Size: 6 Gallons |
Boil Time: N/A |
Boil Gravity: 1.048 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 55 ° F |
Priming Method: co2 |
Priming Amount: 14.44 psi |
Creation
Date: 5/22/2016 9:21 PM |
Notes: This is a very simple cider with few additives to let the apple flavor shine through. With proper aging, it produces a dry, fruity cider.
- Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.7 pH.
- Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
- Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
- Wait 24 to 48 hours before adding pectic enzyme and pitching rehydrated yeast.
- Primary fermentation: 4-6 weeks @ 55°
- Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
- Secondary: 8 weeks or until clear @ 60°- 65° (cellar temps)
- Keg condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg
|
|
First Citrus Ipa
|
American IPA
|
5 Gallons |
1.082 |
1.016 |
8.69 |
45.05 |
9.82 °L
|
1.4K |
2 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.164 |
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: 3/5/2016 2:25 PM |
Notes: 2 packs of yeast
Irish moss
Actually did .5 oz of each at 15 min and the other half at flame out
First taste to much citrus |
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Pfirsich Und Aprikose Kolsch Bier
|
Kölsch
|
5.5 Gallons |
1.05 |
1.013 |
4.96 |
34.79 |
4.63 °L
|
1.4K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 30 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2014 12:09 PM |
Notes: |
|
Biere Du Mois Saison
|
Saison
|
21 Litres |
1.06 |
1.012 |
6.34 |
3.5 |
7.03 °L
|
1.4K |
0 |
|
Author:
|
|
LaOnda70
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.115 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2014 4:01 PM |
Notes: |
|
001. Leah's Adult Chocolate Milk
|
Sweet Stout
|
5 Gallons |
1.05 |
1.02 |
3.95 |
21.84 |
34.52 °L
|
1.4K |
1 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.1 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2014 12:31 AM |
Notes: Steeped grains for 20 minutes before boil.
Made a yeast starter.
Primary temp fluctuated between 17C and 21C. Maybe down to 16C - winter temps. Fermentation not visible until 48 hours.
Primary for 12 days, not sealed. Opened maybe 6 times total to check fermentation.
Transferred to secondary with racking cane. First time unsuccessful, so I had to refill siphon with sanitizer and do it again.
Bung was still wet when attempted to put on. Pressed it too hard and it entered carboy. Temporarily covered with unsanitized aluminum foil for 24 hours.
Boiled 300ml of water and added 1/2 cup corn sugar (dextrose). Worried about 1 gallon of headspace in secondary. Added dextrose and installed bung and airlock. Filled airlock with vodka.
Bottled on 02/19/2014.
Update: 07/22/2014. Forgot to take tasting notes :(. But I remember it being really good despite my conceived screw-ups. |
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Bittersweet Symphony
|
American Amber Ale
|
5.5 Gallons |
1.058 |
1.014 |
5.8 |
25.67 |
17.64 °L
|
1.4K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: 3.5 oz |
Creation
Date: 3/3/2013 5:32 AM |
Notes: Huge hop nose that initially completely blankets the beer and covers up the ginger completely. After two weeks the hops are dissipating, leaving a deliciously caramel beer with strong honey flavor and hints of ginger. |
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Irish Red Ale
|
Irish Red Ale
|
6 Gallons |
1.057 |
1.014 |
5.58 |
32.86 |
15.79 °L
|
1.4K |
0 |
|
|
Boil
Size: 6.5 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: 8/20/2011 3:40 AM |
Notes: The grain bill is Jamil's, the hops are changed a bit, mostly because I had 8oz of Simcoe in the freezer... I've made this before, it turns out very nice. be careful on your measurement of the chocolate malt, a little goes a long way, and a little more goes too far... |
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Kernel Double Citra IPA
|
Imperial IPA
|
6 Gallons |
1.082 |
1.023 |
7.7 |
30.09 |
5.55 °L
|
1.4K |
1 |
|
Author:
|
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Padowan Brewer
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.163 |
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: 1/16/2015 11:30 AM |
Notes: |
|
American Pale Ale
|
American Pale Ale
|
60 Litres |
1.054 |
1.013 |
5.41 |
34.55 |
8.66 °L
|
1.4K |
0 |
|
Author:
|
|
eskilgh
|
|
Boil
Size: 65.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
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: 2/15/2015 4:42 PM |
Notes: Carbonation from 2 to 2.5 volumes. |
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Hop Garbage
|
American IPA
|
5.5 Gallons |
1.063 |
1.015 |
6.33 |
41.71 |
9.34 °L
|
1.4K |
0 |
|
Author:
|
|
HelloBubba
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 4/24/2012 6:17 AM |
Notes: Basic ale to get rid of leftover hops. These hops are all really old and probably taste like cardboard and cheese. |
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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
|
1.4K |
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: |
|
Cascade Smash Pale Ale
|
American Pale Ale
|
1 Gallons |
1.058 |
1.014 |
5.83 |
56.31 |
3.89 °L
|
1.4K |
2 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
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: 12/27/2018 5:46 PM |
Notes: |
|
Warrior Poet Wee Heavy
|
Strong Scotch Ale
|
5.5 Gallons |
1.101 |
1.029 |
9.38 |
52.6 |
13.1 °L
|
1.4K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 120 |
Boil Gravity: 1.069 |
Efficiency: 73 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 64 ° F |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 8/14/2013 1:19 PM |
Notes: |
|
Spruce IPA
|
American IPA
|
5 Gallons |
1.059 |
1.014 |
5.9 |
83.36 |
4.86 °L
|
1.4K |
4 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
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: 10/24/2019 10:14 PM |
Notes: |
|
Rothchild's Bad Ass Amber_variation
|
American Amber Ale
|
5 Gallons |
1.054 |
1.016 |
4.98 |
26.9 |
16.01 °L
|
1.4K |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: keg and force carb |
Priming Amount: 2.5 vol |
Creation
Date: 5/20/2012 9:40 PM |
Notes: 5/20/12--first use of Brewers Friend
This version has a different hop list; the actual hops used fit the author's intended type but not amount (I used less). Also, this is a Partial mash instead of extract. Basically, I used half the DME and calculated the gravity points from the missing DME and made it up with an appropriately calculated amount of pale malt. The original recipe mashed a pound of pale malt. The gravity points from this step were also accounted for. I also included a pound of Munich in the mashing to make up for a lower amount of amber DME (which I understand contains Munich). In the end I'm not sure why my predicted/actual gravity came out so much higher. The original recipe used the following for fermentables (in addition to the crystal and molasses):
8lbs Amber LME
1lb briess two row pale
Author's measured extract OG was 1043. Mine measured as Brewer's Friend predicted: 1054.
FG: 1.010
Pitched yeast am of 5/21 at 72F
Transfered to keg June 10
6/14--good carb. nice amount of roasted flavor/aroma. Cinamon and molases are extremely subtle. |
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