|
Holé Molé
|
Imperial Stout
|
6 Gallons |
1.087 |
1.016 |
9.21 |
49.93 |
38.17 °L
|
1.6K |
4 |
|
|
Author:
|
|
MFer Brewery
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
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: 1/12/2016 8:38 PM |
| Notes: After 19 days I secondaried on 2 short cinnamon sticks, 3 chopped vanilla beans, 5 chopped habanero peppers and 4oz cocoa nibs. Let secondary for 8-9 days, checked flavor at day 5. |
|
|
Red Lager
|
International Amber Lager
|
21 Litres |
1.051 |
1.008 |
5.72 |
35.15 |
8.15 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 70 |
Boil Gravity: 1.045 |
Efficiency: 72 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/15/2022 12:02 PM |
| Notes: |
|
|
Otis Spunkmeyer Stout
|
Imperial Stout
|
5.75 Gallons |
1.081 |
1.018 |
8.23 |
47.38 |
48.89 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.069 |
Efficiency: 72 |
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: 4/8/2019 5:23 PM |
Notes: If you're not from USA, and the northeast at that, Otis Spunkmeyer used to be a brand of cookies found in various locations. The idea was your store would get the dough, and a little oven, and with little effort you could pump out the most amazing Chocolate Chip Cookies, all warm and gooey. This beer is a love letter to those days. Shooting for warm, biscuity, bready malt body, with notes of sweet chocolate, vanilla, and a bit of coffee/toffee/other "dessert" notes from the secret weapon, Black Treacle. Speaking of which, for the wort, DON'T actually use American or Black Strap molasses, but instead Lyle's Black Treacle, from Amazon. Crazy good stuff. Loads of flavors.
Let the primary fermentation run it's course (shoot for 14 days on the trub), and then let it sit for seven days on a slit open vanilla bean in a secondary vessel. At packaging (I'm using a corny keg), add 16 oz. of Ghirardelli chocolate syrup. Dark beers being mysterious, you'll get a bang for your buck aging and conditioning this, the longer the better. That said, that treacle works wonders, and after only one week (21 days in primary and secondary, and 7 to condition) you'll still have a surprisingly complex dark treat. Between that, the chocolate malt grain, and the lactose sugar to leave residual sweetness, you should get a nice chocolate effect to go with the malt. Hops should balance this malty, chocolatey treat for these last chilly days before summer and its sours, wheats, and IPAs... |
|
|
Doris
|
Open Category Mead
|
5 Gallons |
1.084 |
1 |
10.99 |
20.38 |
3.86 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/20/2016 5:35 PM |
| Notes: boil hops in 3 gallons of water for 15 minutes, add amarillo, turn off heat, add honey. Allow to cool. IBU should be around 32. Qa23 wine yeast, made 1.2 l starter for 240B cell pitch and used wyeast nutrient. kegged on 3/26/17 fg .995. |
|
|
Enigma Black IPA
|
American IPA
|
5.5 Gallons |
1.069 |
1.017 |
6.83 |
61.82 |
40 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/9/2014 6:28 PM |
| Notes: |
|
|
Tarte Au Citron
|
Saison
|
23 Litres |
1.049 |
1.007 |
5.57 |
24.4 |
5.62 °L
|
1.6K |
0 |
|
|
Author:
|
|
CJ
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 69 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: batch |
Priming Amount: N/A |
Creation
Date: 4/25/2014 10:35 AM |
| Notes: |
|
|
117 Bozark Copper Rye Ale
|
American Amber Ale
|
6 Gallons |
1.065 |
1.014 |
6.77 |
58.6 |
16.49 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: Keg with 10.89 PSI |
Creation
Date: 1/24/2014 5:12 PM |
Notes: Typically I brew this with 50/50 MO or Golden Promise & Munich, ran out of Munich this time! Used flaked rye instead of malted rye - probably will go back to malted rye, the sparge was glacial.
Amarillo + Columbus whole cones in keg. |
|
|
Dreaded ESB
|
Extra Special/Strong Bitter (ESB)
|
12 Gallons |
1.064 |
1.018 |
6.06 |
38 |
10.02 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.055 |
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: 11/26/2013 8:17 PM |
| Notes: |
|
|
MF Pale Ale
|
American Pale Ale
|
5 Gallons |
1.054 |
1.013 |
5.27 |
46.95 |
11.27 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2015 2:02 AM |
| Notes: Dry Hoped Pale Ale |
|
|
Brown Swiss Dewlap
|
American Brown Ale
|
5 Gallons |
1.059 |
1.015 |
5.76 |
33.84 |
25.29 °L
|
1.6K |
1 |
|
|
Author:
|
|
OMAN
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/1/2015 3:03 PM |
Notes: Brew day 9/13/15 1 lb Maris otter, 7 lb America 2 row OG 1.060 FG 1.018 ABV 5.5%
Eve-alicious Ale BSD
Brew day 3/25/16 OG 1.066
4/16/16 FG 1.017 ABV 6.4%
Eve's 1st birthday beer!
12/31/16 brew day, preboil gravity 1.048 @ 6.5gallons. First time using homegrown cascade hops! OG 1.050 i need to recalibrate water. I had 6 gallons:(
1/15/17 FG 1.016 4.5% ABV |
|
|
Stone Pale Ale V1
|
American Pale Ale
|
5 Gallons |
1.058 |
1.016 |
5.56 |
35.28 |
12.12 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/9/2015 2:09 PM |
Notes: Mashing
In a 10-galloln insulated cooler, combine the crushed malts with 3 gallons plus 12 cups of 172°F water. The water should cool slightly when mixed with the grain. Hold the mash at 156°F for 20 minutes.
Add 2 gallons plus 2 cups of 184°F water. The mixture should come up to 165°F.
Lautering & Sparging
Lauter the mash. Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 1 cup of 168°F water over the grains to start the sparge. Continue sparging.
The Boil
Set the brew kettle of wort on top of a propane burner and add water to bring the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Columbus hops in the kettle and set a timer for 90 minutes. Stir the wort frequently during the boil and be watchful to avoid boil-overs.
At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes before the end of the boil, put a hops bag containing the 0.77 ounce of Ahtanum hops in the kettle. When the boiling time is over, turn off the heat and put a hops bag containing the remaining Ahtanum hops in the kettle. Cover the kettle and immediately begin cooling the wort as quickly as possible.
Pitching Yeast & Fermentation
Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydrometer. The target starting gravity is 1.057 (14 Plato).
Transfer the wort to the primary fermentation bucket. Pitch the yeast (or prepare a yeast starter).
Allow the wort to ferment through primary and secondary fermentation at 72°F until it reaches a specific gravity of 1.014 (3.5 Plato).
|
|
|
Low ABV
|
Blonde Ale
|
12 Litres |
1.021 |
1.007 |
1.82 |
16.97 |
3.27 °L
|
1.6K |
0 |
|
|
Author:
|
|
riccardosantella@gmail.com
|
|
| Boil
Size: 14 Litres |
Boil Time: 60 |
Boil Gravity: 1.018 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/21/2015 3:01 PM |
| Notes: |
|
|
Honkers Ale Extra Special Bitter
|
Extra Special/Strong Bitter (ESB)
|
20.8 Litres |
1.052 |
1.015 |
4.8 |
30.26 |
19.18 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 71 |
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: 8/14/2015 7:40 PM |
| Notes: |
|
|
ETB-ESB
|
Extra Special/Strong Bitter (ESB)
|
5 Gallons |
1.051 |
1.014 |
4.85 |
42.92 |
10.57 °L
|
1.6K |
1 |
|
|
Author:
|
|
csu007
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 5/23/2012 4:34 AM |
| Notes: |
|
|
American Blonde (#14)
|
Blonde Ale
|
12 Gallons |
1.044 |
1.012 |
4.23 |
13.58 |
5.43 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 14 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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/14/2016 9:07 PM |
Notes: Style/Philosophy/Story: An American Blonde that is both an easy drinking summer beer that I can quickly get into bottles as well as true enough to a style to get it into some competition. Wanting to get more specific with my brewing and process to get comfortable enough to feel I can produce good enough beers to enter into competitions.
Yeast:
WYEAST 1318 (London III) - 800 ml starter, night before
US SAFALE s-04
|
|
|
Troll Passion IPA
|
American IPA
|
48 Litres |
1.057 |
1.011 |
6.04 |
44.63 |
5.64 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 55 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 5/13/2017 9:43 PM |
| Notes: |
|
|
Lervig Hoppy Joe
|
American Amber Ale
|
25 Litres |
1.046 |
1.011 |
4.53 |
26.5 |
13.05 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 9/30/2018 8:44 PM |
| Notes: |
|
|
A Mild Case
|
Dark Mild
|
6 Gallons |
1.045 |
1.015 |
3.94 |
16.48 |
20.65 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/20/2020 4:46 PM |
| Notes: |
|
|
Recovery Smoothie Sour
|
Fruit Lambic
|
5 Gallons |
1.071 |
1.026 |
5.89 |
8.62 |
4.32 °L
|
1.6K |
1 |
|
|
Author:
|
|
Dy
|
|
| Boil
Size: 6.02 Gallons |
Boil Time: 30 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 16.47 psi |
Creation
Date: 3/11/2021 6:27 PM |
Notes: TOTAL WATER NEEDED
7.58 Gallons
STRIKE WATER TEMP
159 Fahrenheit
TOTAL MASH VOLUME
8.64 Gallons
PREBOIL WORT
6.25 Gallons
POSTBOIL WORT
5.50 Gallons
INTO FERMENTER
5.25 Gallons
Apocalyptic Sour adjusted to a smoothie sour.
This recipe can be adjusted for just about any puree for different fruit flavors.
Heat water to strike temperature and add grains. Steep for 60 minutes @ 152.
After 60 minutes, remove the grain bag and let it drain or set it in a bucket with a strainer and add the resulting liquid to the kettle.
Raise temperature to 170 gradually and hold for 10 minutes or so.
Bring wort to a boil, add lactose and hops, and boil for 30 minutes.
Ferment as normal. After active fermenation is complete, add 10 pounds of desired fruit* to FV.
*If you're using fresh fruit, prepare fruit my smashing and pasteurizing @ 170F for 10 minutes. This step is unnecessary if you're using puree or frozen fruit*
Sample beer every few days to check fruit flavor. Keg once desired flavor has been reached.
Edits:
(20210511)
Adjusting acidulated malt to .5lb from .25lb
Added flaked oats 1lb
Increase Carapils to 1lb from .75lb |
|
|
Hallertau Blanc Pils
|
German Pils
|
10.5 Gallons |
1.053 |
1.008 |
5.82 |
41.26 |
3.55 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 11.64 Gallons |
Boil Time: 75 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/18/2021 5:42 PM |
| Notes: |
|
|
|
|