|
Knife And Fork Snickers
|
American Stout
|
1 Gallons |
1.071 |
1.019 |
6.72 |
40.67 |
41.03 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/24/2021 5:47 PM |
| Notes: |
|
|
Mad Tom Clone
|
American IPA
|
11 Gallons |
1.064 |
1.015 |
6.44 |
63.62 |
11.16 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 80 |
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: 1/6/2018 7:14 PM |
| Notes: |
|
|
Kozel Cerny Clone
|
Czech Dark Lager
|
22 Litres |
1.041 |
1.011 |
3.94 |
19.71 |
24.04 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/15/2017 12:02 PM |
| Notes: 10 C'de 12 gün fermente et. Günde 2 C artırarak 18 C'de 2 gün dinlendir. Ardından günde 3 C indirerek mümkün olan en düşük derecede 4-6 hafta lagering. |
|
|
Grandma's Blueberry IPA
|
American IPA
|
5 Gallons |
1.064 |
1.015 |
6.4 |
62.57 |
9.3 °L
|
1.7K |
3 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
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: 5/25/2017 4:02 PM |
| Notes: |
|
|
ThornBridge Kipling Clone
|
American Pale Ale
|
10 Litres |
1.045 |
1.008 |
4.85 |
50.43 |
5.32 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2017 4:12 PM |
| Notes: |
|
|
#101: Mint Chocolate Milk Stout
|
American Porter
|
1 Gallons |
1.08 |
1.019 |
7.97 |
65.55 |
50 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: sugar |
Priming Amount: N/A |
Creation
Date: 12/17/2016 6:22 PM |
| Notes: |
|
|
#34 Pilsner
|
Bohemian Pilsener
|
21 Litres |
1.052 |
1.013 |
5.04 |
40.89 |
3.9 °L
|
1.7K |
0 |
|
|
Author:
|
|
Moebbels
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 10.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2015 11:41 AM |
| Notes: |
|
|
Jungel Mus
|
American IPA
|
20 Litres |
1.078 |
1.018 |
7.89 |
74.97 |
5.14 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2016 1:39 PM |
Notes: 1/3 humle i ved 20 min. 1/3 ved 5 min og 1/3 ved 0 min. 6 gr precipitated chalk. 500 gr sukker.
OG: 56
FG: 8
Alkohol: 6,6% |
|
|
Simple Lager V1.1
|
American Lager
|
6 Gallons |
1.048 |
1.009 |
5.13 |
16.37 |
3.87 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.75 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2016 3:44 PM |
Notes: Temp ramping for fermentation: http://brulosophy.com/methods/lager-method/
Chill wort to pitching temp of 48°-53°F (9°-12°C), pitch adequately sized starter (decanted), set regulator to initial fermentation temp between 50°-55°F (10°-13°C), and leave the beer to ferment until it is at least 50% attenuated. Expect to leave at temp for 5-8 days.
Once 50% attenuation is reached, remove the probe from the side of the fermentor so it measures ambient temp in the chamber and start bumping the regulator up 5°F every 12 hours until it reaches 65°-68°F (18°-20°C). Allow the beer to remain at this temp until fermentation is complete and the yeast have cleaned-up after themselves, which can take anywhere from 4 to 10 days.
When FG is stable and no diacetyl or acetaldehyde is detected in the beer, begin ramping the temp down in 5°-8°F increments every 12 hours or so until it reaches 30°-32°F (-1°-0°C). Allow the beer to remain at this temp for 3-5 days to cold crash. |
|
|
Imperial Milk Stout
|
Wood-Aged Beer
|
21 Litres |
1.118 |
1.038 |
10.5 |
28.25 |
50 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 28.6 Litres |
Boil Time: 90 |
Boil Gravity: 1.079 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 17.8 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2022 7:48 PM |
Notes: Soak Oak cubes with Vanilla beans and Bourbon for at least 1 month.
Primary for 3-4 weeks
Secondary on oak 2-3 weeks
Transfer off oak and Bulk age 4-6 months |
|
|
Jack O' Lantern Ale 2
|
Spice, Herb, or Vegetable Beer
|
6 Gallons |
16.468 |
5.055 |
6.24 |
43.59 |
14.89 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 13.3 |
Efficiency: 61 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/22/2012 4:26 PM |
| Notes: Bake the pumpkin @375 degrees for 60 minutes. Stir in 1 tsp pumpkin pie spices and 1/2 pound of dark brown sugar to pumpkin before baking. Add to the mash tun prior to grain addition. |
|
|
Art Saison
|
Saison
|
5.5 Gallons |
1.047 |
1.011 |
4.82 |
35.59 |
3.17 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 30 |
Boil Gravity: 1.044 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: KEG! |
Priming Amount: N/A |
Creation
Date: 1/23/2017 7:51 PM |
Notes: tap water 7.5 gallons
5ml lactate
3 g ca cl
mash ph 5.4 calculated
tried to do overnight step mash, starting cold, then ramp up, but the GF stalled at 90F for a few hours and basically stayed there for 6 hours. there was scorching on the burner so i transferred to the other GF. Then ramped up (with grains in place) and mashed at 152 for 45 minutes, then mash out at 167 for 5 minutes.
at end of boil, whirlpooled for 3-4 minutes, let it sit for 20-30 to settle (I was still prepping my FV)
Chilled to 70. closed off the keg FV and left it till that night. Pitched probably around 65-70. No starter just the wyeast smack pack thing.
Day 0 (March 3 2017) home from work very active fermentation, gonna keep ramping the temp up to high 70 to get it to finish out.
Day 2 72F the very active ferm now modestly active.
Day 3 74F
Day 4 77F - still a nice slowconstant bubble
Day 7 79F - stopped bubbling, SG 1.012
Kegged with CBDS and carbed for Molly's show
bubblegum, cirtusy bitterness, some bite maybe pepper like.
|
|
|
KSFSK
|
Russian Imperial Stout
|
20 Litres |
1.076 |
1.019 |
7.46 |
63.14 |
50 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 8 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
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: 8/6/2015 4:14 PM |
| Notes: |
|
|
Sour Cherry Blonde Ale
|
Fruit Lambic
|
5.5 Gallons |
1.059 |
1.011 |
6.23 |
5.53 |
2.87 °L
|
1.7K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.108 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 7/19/2015 6:47 PM |
| Notes: |
|
|
Mosaic Single Malt Pale Ale
|
American Pale Ale
|
6 Gallons |
1.047 |
1.008 |
5.19 |
47.31 |
3.38 °L
|
1.7K |
0 |
|
|
Author:
|
|
Tradition Brewing
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/18/2015 2:47 AM |
Notes: Yeast is a pull from Hopworks Urban Brewery's Single Hop Simcoe IPA.
First dry hop is 1/2 oz each of Mosaic and Cascade. Second dry hop is 3 days later with 3/4 oz Mosaic and 1/2 oz Cascade. Leave for 3 more days and done.
Plenty of citrus and stone fruit aroma. Flavor is a bit one dimensional due to only GW Two Row single malt grain bill. But, clean and easy to drink. Good base to experience the hops. |
|
|
Stone & Wood Pacific Ale
|
California Common Beer
|
19 Litres |
1.052 |
1.009 |
5.7 |
46.11 |
5.03 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 29.3 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/1/2015 10:53 AM |
| Notes: |
|
|
Wookey Jack Clone
|
California Common Beer
|
5.2 Gallons |
1.073 |
1.014 |
7.72 |
83.94 |
37.34 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2015 3:17 AM |
Notes: 1. Steeping @155F in ~10L water, rinse with 4L of >170F water
- Rye for 45min
- others for 30min
2. Boil, full 5.5 gallon to start
- add LME
- add bittering hops 5mins after boil is re-achieved
- add chiller and spoon to wort with 15 mins left
3. Flameout
- chill down to ~180F
- Add "Whirlpool hops"
- attempt to hold temp for 30-45 mins, while ideally stirring a bit
4. Chill
- all the way down
5. Transfer to fermenter, check volume and top-off as needed. Take OG. Aerate.
6. Pitch yeast... no f-ing starter.
7. Dry hop, as indicated... or some amount of days TBD. |
|
|
Blue Truck
|
American Pale Ale
|
6 Gallons |
1.05 |
1.008 |
5.58 |
36.81 |
4.28 °L
|
1.7K |
1 |
|
|
|
| Boil
Size: 7.75 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 80 |
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: 7/18/2014 12:16 AM |
Notes: Handtruck pale ale
American-stlye pale ale uses centennial, citra, simcoe and mosaic hops to give a fresh citrus aroma, with hints of grapefruit and pine.
5.5% ABV |
|
|
D-T-Q XMAS
|
Holiday/Winter Special Spiced Beer
|
1 Gallons |
1.081 |
1.015 |
8.66 |
29.68 |
29.68 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 11/12/2013 2:03 AM |
Notes: Brown sugar as listed is home-made toffee per Radical Brewing page 166
Miscellaneous:
1/2 tsp molasses
1/2 tsb corriander
|
|
|
"BearShark" American Strong Ale
|
Specialty Beer
|
5.5 Gallons |
1.082 |
1.023 |
7.82 |
32.79 |
34.02 °L
|
1.7K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 63 |
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: 12/23/2012 8:26 PM |
Notes: This recipe originally started as an "odds and ends" beer (using up the various malts that I had left over from previous recipes).
I later decided to dub this an American strong ale because it uses malts from a wide variety of countries (Belgium, UK, America, Germany) much like America's own heritage! It also utilizes Falconer's Flight hop blend wich showcases the bright, citrusy character of hops native to the Pacific Northwest.
As for the "BearShark" moniker, well that's for me to know and you to try and figure out! |
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