|
Simcoe/Amarillo New England IPA
|
American IPA
|
3.3 Gallons |
1.072 |
1.018 |
7.05 |
72.71 |
5.39 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 4.4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 60 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/13/2018 2:38 AM |
| Notes: |
|
|
21A - American IPA (#7)
|
American IPA
|
24 Litres |
1.065 |
1.013 |
6.8 |
41.47 |
5.41 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 1.06 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/7/2018 12:13 AM |
Notes: Big juicy IPA. Keep the base beer and play with the dry hops for different versions. This is about a 95% (with the citra/mosaic dry hop) clone of Station 26's Juicy Banger.
Versions 1-3: bounced between too bitter, too malty, and too boring...
Version 4: almost there, needs more bitterness
Version 5: dialed in bitterness, flavor, and dry-hops [apollo] (centennial) {citra/mosaic}
Version 6: tried Simcoe/Azacca/CTZ in the dry hop (too bitter!)
Version 7: repeat #5, bumped up DH to 12g/L
"I think this was dry-hopped too much."
-- No one |
|
|
Old Man Winter
|
Old Ale
|
5 Gallons |
1.08 |
1.02 |
7.83 |
63.95 |
25.3 °L
|
1.6K |
2 |
|
|
Author:
|
|
TipsyTroglodyte
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 68 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/26/2015 10:15 PM |
Notes: Use new Simpsons DRC (Double-Roasted Crystal) Malts for the 2 lb of crystal malts. Use 2 packets of the yeast to ensure proper attenuation.
I filled a 22oz cup with fresh-picked, dried spruce needles (new growth needles). During the boil, I filled a muslin grain bag with the full 22 ozs of needles and steeped like tea at the end of the boil. Several needles will slip out, but they float, so I scooped them up with a sanitized mesh hand strainer before transferring to carboy.
Ferment in primary for 3 weeks, then transfer to a secondary and add .75 ozs of Chinook for a dry hop addition. At this time, add 1 TBSP of cinnamon, 1 tsp of allspice, and 5 drops of vanilla extract into the secondary fermentor.
Let sit in secondary for 2 weeks, then cold crash (I just put mine outside overnight on a 30F night). Transfer to keg, pressurize, pour, and enjoy. |
|
|
Dunkel Aussy III
|
Dunkelweizen
|
11 Litres |
1.05 |
1.011 |
5.15 |
13.37 |
18.18 °L
|
1.6K |
3 |
|
|
|
| Boil
Size: 14.2 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 64 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2016 7:09 PM |
Notes: Pitch 12.5 °C and let it rise to 17 °C. Keep it there through the entire fermentation.
New link: http://forum.northernbrewer.com/t/german-hefeweizen-recipe/5796/8 |
|
|
Gluten Free Ipa
|
American IPA
|
4 Gallons |
1.044 |
1.008 |
4.69 |
33.09 |
20.87 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 5.58 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 75 |
Mash Thickness: 1.45 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: 30 |
Creation
Date: 6/24/2022 3:32 AM |
Notes: using malted purple corn in place of stated corn. And using malted mung beans in place of the millet.
can wait to add the gluco-amylase near the end of primary
fermentation if you desire it to be even more dry.
add mashing enzyme(s) to your mash: after 10 minutes has passed since mash began, ph range is 4.5-5.0PH
step mash
140f for 20 min
145 for 20 min
149 for 20 min
|
|
|
Berliner - Philly Sour
|
Berliner Weisse
|
6.5 Gallons |
1.03 |
1.004 |
3.38 |
8.17204 |
2.48 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 75 ° F |
Priming Method: sucrose |
Priming Amount: N/A |
Creation
Date: 1/13/2021 7:16 PM |
| Notes: |
|
|
West Berkshire Good Old Boy Clone Try 1
|
Best Bitter
|
5.5 Gallons |
1.042 |
1.013 |
3.71 |
26.11 |
11.18 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/16/2018 4:46 PM |
| Notes: |
|
|
Mexican Lager
|
International Pale Lager
|
5 Gallons |
1.05 |
1.01 |
5.19 |
21.47 |
3.61 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 70 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2017 2:38 PM |
| Notes: |
|
|
Nug Plucker V2
|
American Pale Ale
|
2.8 Gallons |
1.04 |
1.009 |
4.07 |
58.02 |
4.46 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 4.2 Gallons |
Boil Time: 75 |
Boil Gravity: 1.024 |
Efficiency: 37 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: 13.86 psi |
Creation
Date: 11/22/2017 8:36 AM |
Notes: 12 Days Total Ferm.
Cold crashed in keg for 40 hours before sippin' |
|
|
Mermaid Tears/Poseidon's Kiss
|
Gose
|
4.5 Gallons |
1.041 |
1.007 |
4.46 |
4.86 |
3.41 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 5.675 Gallons |
Boil Time: 75 |
Boil Gravity: 1.033 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 69 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/24/2017 3:08 PM |
| Notes: |
|
|
Pale Ale Recipe
|
American IPA
|
2 Gallons |
1.053 |
1.01 |
5.61 |
25.26 |
7.77 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.023 |
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: 11/7/2016 1:01 AM |
| Notes: |
|
|
CT-Wheat 001
|
Weizen/Weissbier
|
5.5 Gallons |
1.044 |
1.011 |
4.38 |
9.68 |
3.76 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 3 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: Corn Sugar |
Priming Amount: .75 cups |
Creation
Date: 5/17/2013 8:32 PM |
| Notes: |
|
|
DRY STOUT - ECLIPSE HOP GUINNESS
|
Dry Stout
|
20 Litres |
1.048 |
1.011 |
4.86 |
44.03 |
31.64 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Açúcar Mascavo |
Priming Amount: 6gr/litro |
Creation
Date: 8/9/2016 4:31 PM |
Notes: Aveia em Flocos - Rolled oats
Centeio Torrado - Cristal Rye
Galena, Magnum
Guinness - precisa resaltar o gosto de café.
10,00 gm - Sulfato de Calcio para 20L de aguá (Sulfato de Cálcio - Gypsum)
http://www.hominilupulo.com.br/cervejas-caseiras/como-fazer-uma-dry-stout/
Cerveja de corpo baixo e final seco.
==== Descrição do estilo =====
13A. Dry Stout
Stout Seca
Aroma: Aromas proeminentes de café, cevada tostada e malte torrado; pode haver leve aroma de chocolate, cacau e/ou cereais como notas secundárias. Ésteres de médio-baixo a nenhum. Nenhum diacetil. Aroma de lúpulo de baixo a nenhum.
Aparência: Coloração de preto a marrom profundo com reflexos de cor granada. Pode ser opaca (caso contrário deve ser translúcida). Colarinho de bege a marrom, espesso, cremoso, e persistente.
Sabor: Moderadamente tostado, sabor nítido dos cereais, com acidez moderada opcional e amargor de lúpulo de médio a alto. Final seco proveniente dos cereais tostados lembrando café. Pode apresentar um caráter de chocolate meio-amargo ou doce-amargo no paladar que persiste até o final. Fatores de equilíbrio podem incluir cremosidade, frutado de médio-baixo a nenhum e aroma de lúpulo variando de médio a nenhum. Nenhum diacetil.
Sensação de Boca: Corpo de médio-baixo a médio-alto com caráter cremoso. Carbonatação de baixa a moderada. Em vista do alto amargor de lúpulo e significativa proporção de cereais escuros presentes, essa cerveja é notavelmente macia. A percepção do corpo pode ser afetada pela densidade com as cervejas mais fracas apresentando corpo mais leve. Pode apresentar uma leve adstringência devido aos cereais torrados, embora aspereza seja indesejável.
Impressão Geral: Uma ale muito escura, torrada, amarga e cremosa
História: Este estilo evoluiu de tentativas de se aproveitar do sucesso das London Porters, mas originalmente exprimia um corpo mais cheio, cremoso e forte (“stout”). Quando uma cervejaria oferecia uma Porter ou uma Stout, a Stout era sempre a cerveja mais forte (originalmente chamada de “Stout Porter”). Versões modernas são produzidas com uma OG mais baixa e não são mais fortes que Porters.
Comentários: Esta é a versão em barril do que é conhecida como Irish Stout ou Irish Dry Stout. Versões engarrafadas são tipicamente produzidas a partir de OGs mais altas e podem ser chamadas de Foreign Extra Stout (se suficientemente fortes). Enquanto a maior parte das versões comerciais depende primariamente de cevada torrada como grão escuro, outras usam malte chocolate, malte black ou combinações dos três. O nível de amargor é um tanto variável, assim como o caráter torrado e a secura do final; permitindo interpretação dos cervejeiros.
Ingredientes: A secura provém do uso de cevada torrada não maltada em adição ao malte pale, amargor de lúpulo de moderado a alto e boa atenuação. Flocos de cevada não maltada também poderão ser usados para adicionar cremosidade. Uma porcentagem pequena (em torno de 3%) de cerveja azedada é adicionada para dar complexidade (geralmente só pela Guinness). A água normalmente apresenta teor de carbonatos moderado, embora teores mais altos não proporcionarão o clássico final seco.
Estatísticas: OG: 1,036 – 1,050
IBUs: 30 – 45 FG: 1,007 – 1,011
SRM: 25 – 40 ABV: 4 – 5%
Exemplos Comerciais: Guinness Draught Stout (também em lata), Murphy's Stout, Beamish Stout, O’Hara’s Celtic Stout, Russian River O.V.L. Stout, Three Floyd’s Black Sun Stout, Dorothy Goodbody’s Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout |
|
|
Lavendar Test
|
American Pale Ale
|
1 Gallons |
1.054 |
1.015 |
5.09 |
42.39 |
6.07 °L
|
1.6K |
1 |
|
|
Author:
|
|
|
|
| Boil
Size: 1.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/24/2016 11:06 PM |
| Notes: |
|
|
#49 Polish Pale Ale
|
American Pale Ale
|
40 Litres |
1.052 |
1.009 |
5.64 |
23.06 |
3.78 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/25/2015 7:31 PM |
Notes: 9g MgSO4
Yielded 39L of wort, d = 1.055. Eff = 78%.
Starter 24h, one packet of US-05 in 1L of water with 100g of sucrose. Should be around 6%.
after 10 days of fermentation d = 1.013.
The bath was split into two:
30L + 111g of Lublin dry hops
8L + 40g szyszka Octavia |
|
|
#29 Kolsch For Ty
|
Kölsch
|
5 Gallons |
1.048 |
1.012 |
4.75 |
22.95 |
4.26 °L
|
1.6K |
2 |
|
|
Author:
|
|
Fault
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: yeast nutrient |
Priming Amount: .5 tsp |
Creation
Date: 6/26/2015 11:06 PM |
| Notes: |
|
|
Pale Ale (Azacca)
|
American Pale Ale
|
5.5 Gallons |
1.056 |
1.013 |
5.58 |
39.09 |
5.09 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/5/2015 1:35 PM |
Notes: 3.8 DME added Pre-Boil
2.2 DME added half way through boil
Mash Vienna
**Testing out 40% efficiency for partial mash |
|
|
Sweet Brown Ale
|
Mild
|
5.25 Gallons |
1.059 |
1.016 |
5.55 |
13.31 |
15.8 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.077 |
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: 1/19/2015 7:44 PM |
| Notes: Smooth Nut Brown Ale (MW Kit) |
|
|
11 West Coast PA
|
American Pale Ale
|
24 Litres |
12.508 |
3.363 |
4.9 |
39.48 |
6.3 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 10.8 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2014 10:53 PM |
| Notes: Pale Ale Clear Choice |
|
|
Porter, Call Me A Taxi
|
Robust Porter
|
5 Gallons |
1.06 |
1.016 |
5.8 |
27.6 |
40 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 74 ° F |
Priming Method: Sugar |
Priming Amount: N/A |
Creation
Date: 1/8/2014 7:09 PM |
| Notes: |
|
|
|
|