Dry Hop Sour Pale Ale
|
Mixed-Fermentation Sour Beer
|
5 Gallons |
1.059 |
1.014 |
6 |
74.69 |
4.19 °L
|
1.4K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 90 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/16/2013 9:23 PM |
Notes: |
|
Something Inbetween V3
|
American Pale Ale
|
22 Litres |
1.057 |
1.01 |
6.2 |
39.28 |
5.78 °L
|
1.4K |
1 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 78.74 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 120 |
Creation
Date: 11/10/2020 7:57 AM |
Notes: |
|
Milk Stout
|
Sweet Stout
|
23 Litres |
1.05 |
1.01 |
5.32 |
29.09 |
36.43 °L
|
1.4K |
1 |
|
|
Boil
Size: 32.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.039 |
Efficiency: 70 |
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: 5/1/2020 6:06 PM |
Notes: |
|
Comet & Rye
|
Specialty IPA: Rye IPA
|
8.5 Gallons |
1.06 |
1.015 |
5.89 |
53.86 |
4.98 °L
|
1.4K |
0 |
|
|
Boil
Size: 10 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 11/24/2018 11:48 PM |
Notes: Blue Ribbon Winner at the KLCC Brewfest in Eugene, Oregon out of 25 IPA entries. Extremely well-balanced Rye IPA. Citrusy notes of grapefruit & tangerine mixed with rye spiciness. Very tasty! |
|
Fresh Nugget IPA
|
American IPA
|
5 Gallons |
1.061 |
1.015 |
6.01 |
135.44 |
5.24 °L
|
1.4K |
0 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 8/24/2018 10:14 PM |
Notes: First attempt at fresh Hop IPA |
|
Efes Deneme
|
American Pale Ale
|
27 Litres |
1.045 |
1.009 |
4.84 |
28.93 |
7.74 °L
|
1.4K |
1 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 60 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 12 ° C |
Priming Method: sucrose |
Priming Amount: 179.1 g |
Creation
Date: 3/21/2018 7:12 PM |
Notes: |
|
Pale Ale Citra V2 5L
|
American Pale Ale
|
5 Litres |
1.05 |
1.011 |
5.02 |
49.93 |
6.72 °L
|
1.4K |
1 |
|
Author:
|
|
Jane Barnes
|
|
Boil
Size: 14.1 Litres |
Boil Time: 60 |
Boil Gravity: 1.018 |
Efficiency: 70 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2018 6:57 AM |
Notes: |
|
Tank 7 Clone
|
American Light Lager
|
5 Gallons |
1.077 |
1.012 |
8.62 |
34.99 |
4.12 °L
|
1.4K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.129 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 78 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/30/2017 12:06 AM |
Notes: |
|
Kolsch
|
Kölsch
|
21 Litres |
1.052 |
1.012 |
5.31 |
23.56 |
3.44 °L
|
1.4K |
1 |
|
|
Boil
Size: 33 Litres |
Boil Time: 90 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2017 8:44 AM |
Notes: 90minute mash due to low temps for maximum conversion of pilsener malt.
90 minute boil to reduce DMS due to pilsener malt. |
|
Russian Imperial Stout - Coop Brew K&S
|
Russian Imperial Stout
|
5.5 Gallons |
1.101 |
1.023 |
11.36 |
75.02 |
39.5 °L
|
1.4K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.08 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 2.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/27/2016 4:49 PM |
Notes: Double Infusion, Full Body
Step Time Name Description Step Temp
30 min Protein Rest Add 12.08 qt of water at 135.0 F 122.0 F
30 min Saccrification Add 12.08 qt of water at 203.4 F 158.0 F
10 min Mash Out Add 10.35 qt of water at 194.4 F 168.0 F |
|
Simple Sour
|
Gose
|
6 Gallons |
1.056 |
1.011 |
5.83 |
10.94 |
7.65 °L
|
1.4K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 30 |
Boil Gravity: 1.051 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2016 10:42 PM |
Notes: Day 1:
1) Heat up ~5 gallons of hot water.
1a) Do the Melanoid Malt / Oats / Pale 2-row as a side batch at its own temperature in a bag. Aim for ~155-160 degrees for an hour.
2) Add extracts and bring to boil. (add Melanoid Mix malt here) -- No need to boil for long, just enough to get the malt sterilized.
3) Cool to ~90 degrees and transfer gently to the fermenter (the less oxygen the better at this point).
4) Pitch the Lacto Plantarum Yeast starter.
5) Keep ~90 degrees for 48 hours to lower the ph. (Should drop ph to ~3.4-3.2.)
Day 3:
5) Drain portion of wort (~half) into kettle.
6) Add hops. Boil for 30 minutes.
7) 10mins: Add coriander.
8) 10mins: Add salt.
9) 10mins: Add Irish Moss.
10) 10mins: Add yeast nutrient.
11) Chill to ~80 degrees.
12) Mix back into the fermenter (vigorously, to oxygenate the wort and encourage yeast).
13) Pitch yeast & bacteria culture.*
14) Cool to ~70 and start primary fermentation. Ferment for 6-7 days.
[Day 3 Check-in: Hit the original gravity spot on at 1.056. Taste is slightly sour -- just a bit of mouth puckering happening. But also terribly sweet, so hard to say. The hint of salt seems about right and the overall flavor is about what I was aiming for. Basic fairly malty beer, but with some savory complexity from the coriander and salt. Drying this up will help a lot.]
Day 10:
15) Rack into 2ndary. Leave for ~2-4 weeks, letting the Pedio and Brett get working. If fermentation is still going, let age even longer.
16) optional -- third rack onto some oak chips. Then, age for for a month.
[Day 15 check-in: Racked beer into 2ndary. Let it sit in primary a bit longer than planned, but was fermenting really slowly, so I think that's fine. The gravity is down to 1.020, so coming along nicely, but not done fermenting yet. Goal is 1.011. The taste is much better than previously. Dryer, but with a nice amount of sourness. Maybe not as much as I had hoped for, but it still might sour a tad more as it ages. The flavor is good, much like the Destihl "Here Gose Nothing" that I'm shooting for, just a little less puckeringly sour -- but still really impressive for doing it myself. Good malty flavor, and seems almost dry enough to go but still just a tad sweet. So far, a good clean taste with no off flavors. Saltiness comes through in the mouthfeel, too. Overall, really happy with where it's going. Plan for bottling: Leave to age for 2-3 weeks, then bottle ~4 gallons of it, and rack 1 gallon onto some oak chips and maybe a bit more sugar to revive and age it for longer.]
Day 24-31:
17) Bottle and condition. Age for at least two weeks.
*Yeast Culture: Needs: Lacto, Pedio, Brett, and Sach. The addition of hops will slow down the Lacto, so no need to kill all of it... Prep this a day ahead of time by mixing a sour blend of yeast with DME extract. Get it frothing a bit and going healthy.
|
|
Dark Alt
|
Altbier
|
5 Gallons |
1.056 |
1.014 |
5.5 |
109.81 |
25.33 °L
|
1.4K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 56 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/3/2015 4:38 PM |
Notes: Using a new yeast strain made Imperial Yeast company |
|
Oatmeal Stout
|
Oatmeal Stout
|
5 Gallons |
1.054 |
1.017 |
4.8 |
34.57 |
31.92 °L
|
1.4K |
2 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: Force carb |
Priming Amount: 10 PSI @ 41 |
Creation
Date: 2/28/2015 5:11 PM |
Notes: |
|
Pinza Valaca
|
Witbier
|
19 Litres |
1.05 |
1.013 |
4.82 |
15.1 |
3.94 °L
|
1.4K |
1 |
|
|
Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.086 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.5 |
Primary
Temp: N/A |
Priming Method: Bottling sugar |
Priming Amount: 140 |
Creation
Date: 10/23/2014 9:09 AM |
Notes: Transferir el mosto y la fruta al fermentador primario y aerear durante 1 minuto.
Añadir la levadura y aerear otro minuto.
Fermientación primaria llevará más tiempo del habnitual (15-20 días). Cuando los kiwis suban a la parte superior del cubo y estén casi blancos significará que se ha extraído todo el azucar y sabor.
Temperatura de fermentación 17-24.
Dejar acondicionar otros 10 días. |
|
GetOffMyLawn
|
Cream Ale
|
19 Litres |
1.049 |
1.005 |
5.79 |
16.89 |
2.81 °L
|
1.4K |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/25/2016 2:49 PM |
Notes: |
|
Irish Red Ale
|
Irish Red Ale
|
5 Gallons |
1.044 |
1.01 |
4.54 |
31.54 |
12.11 °L
|
1.4K |
1 |
|
Author:
|
|
dalex299
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/1/2016 7:08 PM |
Notes: the Malt Extract is - Gold Malt Extract Syrup - Maillard Malts
As seen here:
http://www.midwestsupplies.com/gold-malt-extract-syrup-maillard-malts.html
Quick Instructions:
1) Steep crushed grains for 10-30 minutes at 155°F
2) Add Malt Extract while Pot if off the burner
3) Bring to boil - ADD 1.0 oz Cascade bittering hops (60 Minutes)
4) Add 1 oz Fuggle flavor hops for last 2 minutes.
5) Col and add Yeast
6) Ferment and package (2 Stage fermentation is Recommended) |
|
Belgian Quad
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.088 |
1.016 |
9.46 |
24.65 |
13.82 °L
|
1.4K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.161 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/3/2016 3:32 PM |
Notes: |
|
NOCCIOLA-ALE
|
American Amber Ale
|
5.5 Gallons |
1.076 |
1.027 |
6.5 |
10.07 |
21.34 °L
|
1.4K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.14 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: 5. |
Priming Amount: OZ. |
Creation
Date: 10/17/2014 12:45 PM |
Notes: INGREDIENTS ANADIDOS: AVELLANAS TOSTADAS,
PASTILLA DE WIRHFLOC, LACTOSA, |
|
How Wheat It Is
|
Weizen/Weissbier
|
5.5 Gallons |
1.061 |
1.016 |
5.9 |
16.43 |
4.06 °L
|
1.4K |
0 |
|
Author:
|
|
chickenpickintim
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2013 12:23 AM |
Notes: OG was 1.060
FG is 1.015
After 5 days of bottle conditioning I stuck one in the fridge overnight. It already has plenty of carbonation with a nice thick 2 finger foamy head. Banana's and cloves are obvious on the nose and mouth. It still is pretty "green" tasting so I think another week of conditioning will help that.Very close to Hoegaarden in taste. This is my first liquid yeast try.
I'll definitely drop the extra 11 oz. of DME next time. I don't want the ABV that high. |
|
Nomadic Brewing- Coffee Stout
|
American Stout
|
5 Gallons |
1.062 |
1.015 |
6.08 |
53.8 |
34.34 °L
|
1.4K |
1 |
|
|
Boil
Size: 5 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: N/A |
Priming Amount: N/A |
Creation
Date: 2/5/2013 6:12 PM |
Notes: Steep half pound of coffee in 24 ounces of water 24 hours prior to transfer to secondary.
**Have not brewed yet. |
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