Norwegian Framboise
|
Fruit Lambic
|
32 Litres |
1.045 |
1.005 |
5.29 |
2.78 |
4.91 °L
|
1.3K |
0 |
|
|
Boil
Size: 41 Litres |
Boil Time: 90 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/21/2018 11:11 AM |
Notes: WLP644 3gen Starter aim for 400B cells
WLP648 2gen Vial of 5 ml slurry
WLP653 1gen New vial
Dregs
3 x Mariage Parfait
4 x Oude Kriek Boon
1 x 50/50 lambic
A blend of Brett Brux at fruting.
Primary in a full 30L bucket (28L wort) for 3 months, i top the rest of in a 5L carboy.
Secondary add 3kg of fruit in a 30L Glas carboy and rack it full.
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|
Rog N' Rye
|
Roggenbier
|
6.25 Gallons |
1.051 |
1.004 |
6.15 |
21.89 |
11.57 °L
|
1.3K |
1 |
|
|
Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 83 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2015 7:35 PM |
Notes: |
|
Mocha Milkshake IPA
|
Specialty IPA: White IPA
|
6 Gallons |
1.072 |
1.023 |
6.44 |
83.29 |
5.37 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
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: 10/2/2017 6:21 PM |
Notes: |
|
Imperial Pilsner
|
American Strong Ale
|
12 Gallons |
1.084 |
1.018 |
9.34 |
68.15 |
3.94 °L
|
1.3K |
1 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 90 |
Boil Gravity: 1.072 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/22/2017 7:30 PM |
Notes: |
|
Vienna SMASH Lager
|
Vienna Lager
|
5.5 Gallons |
1.047 |
1.01 |
4.86 |
20.85 |
5.82 °L
|
1.3K |
2 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.037 |
Efficiency: 74 |
Mash Thickness: 1.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2016 7:36 PM |
Notes: 3 packets of 34/70.
ferment at 60F.
|
|
Belgian Blonde
|
Belgian Blond Ale
|
11.4 Litres |
1.059 |
1.012 |
6.24 |
26.19 |
4.18 °L
|
1.3K |
2 |
|
|
Boil
Size: 14.8 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 78 |
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: 7/3/2022 1:08 AM |
Notes: |
|
Doppelbock
|
Doppelbock
|
19 Litres |
1.079 |
1.014 |
8.63 |
20.45 |
15.56 °L
|
1.3K |
1 |
|
|
Boil
Size: 25 Litres |
Boil Time: 120 |
Boil Gravity: 1.07 |
Efficiency: 80 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/27/2020 11:50 AM |
Notes: |
|
Andy142 Vienna Cream Ale
|
Cream Ale
|
20 Gallons |
1.069 |
1.016 |
6.88 |
12.93 |
8.01 °L
|
1.3K |
1 |
|
|
Boil
Size: 22 Gallons |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 72 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/31/2019 10:59 AM |
Notes: |
|
Belma SMaSH DIPA
|
Double IPA
|
3.33 Gallons |
1.064 |
1.011 |
6.97 |
70.48 |
3.86 °L
|
1.3K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2018 4:23 PM |
Notes: |
|
Magnum Blonde Ale
|
Blonde Ale
|
18 Litres |
1.045 |
1.008 |
4.93 |
21.39 |
3.44 °L
|
1.3K |
0 |
|
|
Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.034 |
Efficiency: 60 |
Mash Thickness: 3 |
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: 7/7/2017 11:12 PM |
Notes: |
|
Belgian Brown Version 2
|
Belgian Dark Strong Ale
|
18 Litres |
1.1 |
1.019 |
10.64 |
31.85 |
50 °L
|
1.3K |
2 |
|
|
Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.078 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/23/2017 10:15 AM |
Notes: pitcha med 1 pkt wyeast 3787.
Skakas vilt för ordentlig syresättning, gärna upp till 5 min.
Primärjäsning 3 dagar 20 grader+ 7 dagar 27 grader
Sekundärjäsning 3 dagar 27 grader+7 dagar ca 16 grader.
Efter flaskning lagring minst 1 månad ca 10 grader i mörk rum. |
|
Jim Is Angry And Bitter!
|
Standard/Ordinary Bitter
|
6 Gallons |
1.043 |
1.012 |
4.14 |
27.22 |
9.6 °L
|
1.3K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 77 |
Mash Thickness: 1.25 |
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: 8/13/2013 4:02 AM |
Notes: |
|
Cream Ale
|
Cream Ale
|
5.25 Gallons |
1.052 |
1.008 |
5.69 |
7.69 |
3.19 °L
|
1.3K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/27/2016 2:06 PM |
Notes: |
|
India Pale Ale - Zombie Dust2 - 5gal
|
Imperial IPA
|
6 Gallons |
1.066 |
1.015 |
6.6 |
77.23 |
7.7 °L
|
1.3K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.061 |
Efficiency: 80 |
Mash Thickness: 1.25 |
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: 7/15/2016 7:16 PM |
Notes: 4th Place (HM) in Category 14B: American IPA
Battle of the Bubbles IV |
|
Espresso Milk Stout
|
Sweet Stout
|
10 Gallons |
1.062 |
1.023 |
5.17 |
17.58 |
31.7 °L
|
1.3K |
2 |
|
|
Boil
Size: 11.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 72 |
Mash Thickness: 3.1 |
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: 6/1/2016 7:19 PM |
Notes: Since Lactose is unfermentable this is sweat and smooth. Add 12 ounces of espresso either after fermentation or before if you like to force carbonate. Has a nice creamy, coffee, stout flavor. |
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Duane's Pomegranate Porter
|
Robust Porter
|
5 Gallons |
1.065 |
1.017 |
6.25 |
45 |
32.61 °L
|
1.3K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: Keg |
Priming Amount: 9.2 PSI @ 36F |
Creation
Date: 10/5/2015 1:44 PM |
Notes: |
|
Honey Badger Oatmeal Porter - Bourbon Barrel
|
Oatmeal Stout
|
5.5 Gallons |
1.056 |
1.017 |
5.12 |
21 |
30.47 °L
|
1.3K |
0 |
|
|
Boil
Size: 6.8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 78 |
Mash Thickness: 1.38 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: Keg |
Priming Amount: CO2 10psix5 |
Creation
Date: 5/12/2015 6:38 PM |
Notes: Honey Badger doesn't like yellow fizzy beer!
This version uses Colorado Malting Co malts and Instant Oatmeal instead of Flaked Oats. It is "aged" with oak cubes & bourbon.
Grainfather
Start soaking 2 oz Medium Toast Oak cubes in 12 oz Bourbon on brew day in tightly sealed glass jar. You'll add it to secondary in about two weeks, then let it "age" for at least four weeks.
Ferment low at 65-66*F
Use pure Vanilla extract in secondary.
Put oak & bourbon into secondary after 1 week. |
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Lactating Lady Oatmeal Stout
|
Oatmeal Stout
|
10 Gallons |
1.055 |
1.015 |
5.15 |
38.76 |
40 °L
|
1.3K |
0 |
|
|
Boil
Size: 12 Gallons |
Boil Time: 90 |
Boil Gravity: 1.045 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/5/2014 2:45 PM |
Notes: Just brewed this today (7/6/14) at the request of my wife who just had a baby and can now enjoy a beer or two a bit more freely. We hit all the gravity, temperature, volume, etc targets that I wanted. The wort smelled and tasted great, seems like it is going to turn out really good. I will update in a few weeks once I get a taste.
The brew turned out good. It was judged as 32 points out of 50 in a local home brew contest. I think a mediocre fermentation was the culprit. I will brew this again, especially since I have now improved my fermentations by dialing in my fermentation chamber and adding an oxygenation system to my brew gear.
Based on contest comments I will: improve fermentation, beware of oxidizing the grain, mash, or wort, increase the % of oats, and edit the dark grains to achieve more roastiness. |
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Patty Crow Pale Ale
|
American Pale Ale
|
5.3 Gallons |
1.06 |
1.015 |
5.78 |
39.58 |
9.52 °L
|
1.3K |
1 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.126 |
Efficiency: 30 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/30/2014 12:57 PM |
Notes: |
|
Fallen World 2.0
|
American Pale Ale
|
6.5 Gallons |
1.056 |
1.011 |
5.91 |
31.22 |
5.77 °L
|
1.3K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 70 ° F |
Priming Method: Corn sugar |
Priming Amount: N/A |
Creation
Date: 5/15/2014 2:36 PM |
Notes: My attempt at a Small IPA. . .w00t.
Mash at 150F for 60 min. Add First Wort Hops when entire boil volume approaches 170F. 90 minute boil. 0 Minute boil hops get added at flameout. 0 min Aroma hops get added at 175F during the chilling. Pitch and ferment 68F-72F (basically room temp). Primary for a total of 14 days so that everything clears up nicely, cold crash for 2 days at or below 40F, then rack to secondary and bring back to ferm temps. Add first dry hop, 2 days later add second dry hop and filter and bottle at the end of day 4. Bottle and condition for 21 days at 70F. |
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