Spectacular Cheetah
|
Vienna Lager
|
5.5 Gallons |
1.056 |
1.012 |
5.7 |
28.16 |
9.22 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 72 |
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: 3/17/2017 2:44 AM |
Notes: This requires a decoction mash. I pulled out a section of thick mash and boiled it a handful of time, causing the deepening and darkening of the wort.
It also smelled amazing. Highly recommended. |
|
Little Big Citra
|
American Pale Ale
|
5.5 Gallons |
1.039 |
1.007 |
4.27 |
27.76 |
5.38 °L
|
1.3K |
1 |
|
|
Boil
Size: 6.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 77 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/5/2020 2:15 PM |
Notes: |
|
Old Bohemian
|
Czech Premium Pale Lager
|
5.5 Gallons |
1.045 |
1.008 |
4.8 |
31.61 |
4.49 °L
|
1.3K |
7 |
|
|
Boil
Size: 6.83 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/6/2019 11:43 AM |
Notes: |
|
Where There's Fire 2019
|
Rauchbier
|
5.5 Gallons |
1.057 |
1.012 |
5.87 |
31.26 |
18.4 °L
|
1.3K |
2 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 2.3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/28/2019 10:26 PM |
Notes: |
|
Tropical Haze NEIPA
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.065 |
1.015 |
6.62 |
52.51 |
4.05 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: Force Carb |
Priming Amount: N/A |
Creation
Date: 12/6/2018 11:49 AM |
Notes: Mash at 150° F (66° C) until conversion is complete. Lauter and sparge to collect 7.5 gal. (28.5 L) of wort and boil 60 minutes. Do not add Whirlfloc or Irish moss. At flameout, wait until wort cools to 180° F (82° C) to avoid volatizing hop oils. Set timer for 40 minutes and add first hop stand addition. After 10 minutes and 20 minutes, respectively, add the second and third hop stand additions. After the total hop stand of 40 minutes, chill wort to 67° F (19° C), decant starter, pitch yeast, and aerate.
Over the course of the two-week fermentation, ramp the temperature up to 73° F (23° C) to ensure full attenuation. On approximately day five of fermentation, when attenuation has reached about 80 percent, add the first dry hop addition.
(Optionally, you could add a can of thawed pineapple or grapefruit juice concentrate at this point.) Five days later, remove the first dry hop addition, add the second addition, and dry hop for five more days. Carbonate to 2.5 volumes of CO2 (or add 3.75 oz./106 g corn sugar if bottling) and drink fresh. Prost! |
|
25A - Belgian Blond Ale
|
Belgian Blond Ale
|
24 Litres |
15.52 |
2.182 |
7.2 |
27.61 |
4.8 °L
|
1.3K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 14.4 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Plato |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/14/2018 9:29 PM |
Notes: Inspired by Duvel's Single Fermentation
--
- sub German pils for Belgian if that's what you have
- sub table sugar for clear candi sugar (that's what I usually do)
- fuggles can be subbed for styrian goldings
- 1388 takes a long time to clear even with gelatin so treat this like a lager and plan to enjoy 2 months from brew day. |
|
10 Gallon - Electric Irish Red Ale
|
Irish Red Ale
|
11 Gallons |
1.047 |
1.01 |
4.88 |
29.05 |
14.2 °L
|
1.3K |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
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: 2/16/2018 5:53 PM |
Notes: Water treated with brewing salts to: Ca=50, Mg=10, Na=16, Cl=71, S04=69
(Keeping the Cl:S04 ratio even for a balance between malt and bitterness, hitting the minimums on Ca and Mg).
For complete details on how to adjust your water, refer to our step by step Water Adjustments guide.
1.5 qt/lb mash thickness. Single infusion mash at 152F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in boil kettle.
Boil for 60 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days |
|
Half-wit
|
Witbier
|
85 Litres |
1.046 |
1.01 |
4.67 |
17.3 |
2.77 °L
|
1.3K |
0 |
|
|
Boil
Size: 100 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 82 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/22/2017 12:36 AM |
Notes: always get better eff with an overnight cold soak. Did add some Cinamon in with the Coriander, probably 10-12g's. Added Zest and SPice after shutting boil off and did a WP leaving it sit for an hour or so. |
|
Mighty Malty Hop Nose
|
British Strong Ale
|
25 Litres |
1.05 |
1.015 |
4.61 |
33.69 |
25.32 °L
|
1.3K |
3 |
|
|
Boil
Size: 31 Litres |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2013 3:05 PM |
Notes: Yeast chosen to accentuate hop bitterness
Dry hop for 3 days @ 21C |
|
Ferocious IPA (Surly Furious)
|
American IPA
|
5.5 Gallons |
1.061 |
1.014 |
6.13 |
79.9 |
7.51 °L
|
1.3K |
0 |
|
|
Boil
Size: 6.75 Gallons |
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: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2016 1:52 AM |
Notes: |
|
New Zealand IPA
|
American IPA
|
5.25 Gallons |
1.06 |
1.011 |
6.52 |
89.63 |
5.49 °L
|
1.3K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 72 |
Mash Thickness: 1.67 |
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: 9/4/2016 3:09 PM |
Notes: First dry hop at end of primary fermentation.
Dextrose added as a simple syrup after krausen falls. |
|
Tropicalifornia
|
American IPA
|
5.5 Gallons |
1.063 |
1.012 |
6.69 |
68.69 |
7.58 °L
|
1.3K |
0 |
|
|
Boil
Size: 7 Gallons |
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: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/14/2016 5:58 AM |
Notes: |
|
Orange Honey Wheat
|
American Wheat or Rye Beer
|
2.5 Gallons |
1.043 |
1.008 |
4.55 |
23.2 |
4.6 °L
|
1.3K |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
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: 11/5/2015 3:11 PM |
Notes: 1/2 oz orange zest at 10 minutes. |
|
White House Honey Porter
|
Robust Porter
|
5.25 Gallons |
1.063 |
1.016 |
6.09 |
19.55 |
25.15 °L
|
1.3K |
1 |
|
|
Boil
Size: 2.82 Gallons |
Boil Time: 60 |
Boil Gravity: 1.117 |
Efficiency: 72 |
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: 8/11/2014 10:29 PM |
Notes: Specialty Grains in 2.82 gallons of water for 30 minutes at 155 degrees F
Add 6lbs 9.6oz (105.6oz) of Liquid Malt
HOP ADDITIONS -1oz Perle 60 min -.5oz Hallertauer 30 min -.5oz Hallertauer 0 min
Add Buckwheat Honey (1lbs) when you turn off heat at the end of the boil
OG:1.063 FG:1.016 |
|
Four Grain HefeLager
|
American Wheat or Rye Beer
|
5.5 Gallons |
1.049 |
1.014 |
4.65 |
25.78 |
5.74 °L
|
1.3K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.75 |
Primary
Temp: 52 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/10/2013 6:00 PM |
Notes: |
|
Pale Ale - Operation Hop Juice CaCL 10 Gal
|
American Pale Ale
|
11 Gallons |
1.052 |
1.011 |
5.44 |
45.81 |
5.57 °L
|
1.3K |
1 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/23/2017 10:26 PM |
Notes: You want a high CaCl for this style. My water goes like this, and should be a safe bet if you havent tested your water (per 5 gallons):
3g CaCl
3g Gypsum
0.5 g Epsom Salts
If the pH is too high, this usually means adding acid malt (~1% of the grist for every intended .1 drop)
If the pH is too low I add chalk (which should ideally be dissolved in carbonated water first) or baking soda (which can be added directly to the mash).
https://www.reddit.com/r/Homebrewing/comments/4wbz2g/th_milkshake_inspired_beer_sort_of/
http://threegodsbrewing.com/2016/05/02/musings-on-ne-style-ipas/
http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html |
|
New-World ESB
|
Extra Special/Strong Bitter (ESB)
|
21 Litres |
1.043 |
1.013 |
3.96 |
76.45 |
6.89 °L
|
1.3K |
0 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.091 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/19/2016 5:06 PM |
Notes: First attempt at one of my favourite beers. The ESB from Hargreaves Hill is delicious, it's in the ESB style, i.e. balanced malt and hops, but with new world hop flavours. A traditional ESB would use Fuggles or East Kent Goldings hops. I'm aiming for balanced malt and hops bitterness, with floral aromas from Galaxy. I also had some cascade so I added a small amount of that. The HH ESB probably uses use Wyeast 1056. I'm using a traditional Nottingham Ale yeast.
Useful guide to ESBs: https://byo.com/mead/item/600-esb-style-profile |
|
Chocolate Oatmeal Stout
|
Oatmeal Stout
|
22 Litres |
1.05 |
1.013 |
4.91 |
30.08 |
50 °L
|
1.3K |
3 |
|
|
Boil
Size: 10 Litres |
Boil Time: 60 |
Boil Gravity: 1.111 |
Efficiency: 26 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/29/2018 8:31 AM |
Notes: |
|
Oozlefinch (mark 1)
|
California Common Beer
|
5.5 Gallons |
1.038 |
1.01 |
3.76 |
16.73 |
6.78 °L
|
1.3K |
0 |
|
Author:
|
|
IZ brewmaster
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
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: 4/2/2014 4:09 PM |
Notes: |
|
Hop Hammer
|
Imperial IPA
|
5 Gallons |
1.082 |
1.019 |
8.26 |
207.06 |
8.6 °L
|
1.3K |
1 |
|
|
Boil
Size: 5.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.075 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/2/2014 7:55 PM |
Notes: Based on Pliny the Elder, brewed by Vinnie Cilurzo of Russian River Brewing Co. |
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