Smoked English Stong Ale
|
Old Ale
|
112 Gallons |
1.085 |
1.023 |
8.17 |
46.82 |
23.37 °L
|
1.3K |
3 |
|
|
Boil
Size: 124 Gallons |
Boil Time: 60 |
Boil Gravity: 1.07 |
Efficiency: 68 |
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: 9/16/2016 9:19 PM |
Notes: 23 lbs. of molasses = 2 gallons |
|
NB Tombstone Pale Ale
|
American Pale Ale
|
5 Gallons |
1.062 |
1.015 |
6.2 |
30.43 |
13.16 °L
|
1.3K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2020 1:22 AM |
Notes: |
|
Firestone Walker Wookey Jack (Black Rye IPA) Clone
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.072 |
1.023 |
6.4 |
84.37 |
32.89 °L
|
1.3K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 12 |
Creation
Date: 12/22/2019 6:56 PM |
Notes: Mash at 145F for 15 min.
Raise to 155F and hold for 30 min.
Raise to 168F to mash out.
Boil for 60 mins.
Add hops according to recipe.
Chill wort to 66F.
Aerate with oxygen then pitch yeast starter.
On Day 4 of fermentation, add first dry hop addition.
On Day 7 of fermentation, add second dry hop addition.
Once terminal gravity is reached (approx. 10 days), bottle or keg beer then carbonate. |
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Taras Boulba Clone (?)
|
Belgian Pale Ale
|
5.5 Gallons |
1.051 |
1.01 |
5.35 |
48.4 |
3.54 °L
|
1.3K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 4/1/2019 4:44 PM |
Notes: |
|
Zombie Dust Clone
|
American IPA
|
5.5 Gallons |
1.062 |
1.016 |
6.11 |
66.41 |
9.22 °L
|
1.3K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 4/13/2018 12:57 PM |
Notes: |
|
17D - English Barleywine - Otter Bomb
|
English Barleywine
|
24 Litres |
19.635 |
4.146 |
8.54 |
58.12 |
13.78 °L
|
1.3K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 30 |
Boil Gravity: 18.2 |
Efficiency: 60 |
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: 3/10/2018 7:56 AM |
Notes: |
|
Raspberry Berliner
|
Specialty Fruit Beer
|
500 Litres |
1.032 |
1.005 |
3.52 |
4.22 |
2.75 °L
|
1.3K |
4 |
|
Author:
|
|
HenryHimmel
|
|
Boil
Size: 525 Litres |
Boil Time: 60 |
Boil Gravity: 1.031 |
Efficiency: 68 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/12/2017 5:10 AM |
Notes: 60% Pilsner
40% Wheat
some hops maybe? I guess we'd legally have to have some
sacc yeast
lacto (delbrucki and plantarum)
OG 1.030
should finish at 1.004, but mine have been finishing at 1.010 or higher.
1.004 would be 3.4%. (I should throw some Brett in one day to see how low it goes)
In terms of actually making it, I kettle sour like this:
Prep
starter
- 4l water
- 360g Pilsner Malt Extract
- 80g sucrose
- 60g chalk
- Boil for 10 minutes
- 3 packs of Wyeast 5335
- 15 tablets of ethical nutrient IBS support tablets
This starter contains approximately xxxx bacteria cells and will be
left at xxDegC for xxdays to grow to xxxx bacteria cells for addition
1. Mash in for 60min.
2. Boil for 10min to sterilise.
3. Drop temp to 35-40c.
4. Use lactic acid to lower the pH to 4.5 then pitch the lacto.
General rule is 1ml will drop 20l by 0.01
When pitching starter, do not add chalk from the starter!
5. Hold for 48 hours or until the pH is at 3.4-3.6.
6. Boil for 60min
7. Drop temp to 20c and put it into the fermenter.
8. Add the sacc yeast and let it ferment out.
9. Rack onto raspberries and leave until they've turned white.
10. Bottle.
Here's some more info:
http://sourbeerblog.com/fast-souring-lactobacillus/
http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/
50% kegs, 50% bottles at 330
Bottle condition
|
|
The Sweet And Tart Gillian
|
Saison
|
21 Litres |
1.079 |
1.015 |
8.42 |
19.96 |
4.43 °L
|
1.3K |
1 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 75 |
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: 3/6/2017 9:58 AM |
Notes: Attempt at a Goose Island Gillian clone. |
|
Nenna DIPA
|
Double IPA
|
18 Litres |
1.073 |
1.014 |
7.68 |
99.15 |
11.44 °L
|
1.3K |
0 |
|
|
Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: Injection |
Priming Amount: 2ml (5.5g/L) priming sugar |
Creation
Date: 11/4/2016 11:26 PM |
Notes: |
|
L-IAG! Coffee Dubbel
|
Belgian Dubbel
|
1 Gallons |
1.069 |
1.013 |
7.41 |
23.02 |
17.9 °L
|
1.3K |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
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: 9/28/2013 7:39 PM |
Notes: Coffee cold extracted into 400 mL water and pitched during transfer into secondary. |
|
Baklava Double Brown
|
American Brown Ale
|
5.5 Gallons |
1.052 |
1.007 |
5.96 |
109.67 |
37.97 °L
|
1.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2016 11:00 PM |
Notes: |
|
BB#56/BB#58 Trappist Trippel
|
Belgian Tripel
|
25 Litres |
1.08 |
1.016 |
8.42 |
31.33 |
4.77 °L
|
1.3K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 18 ° C |
Priming Method: sugar |
Priming Amount: 7g/l |
Creation
Date: 10/28/2015 9:17 PM |
Notes: Pitch gjær på 19 grader C |
|
Chiller Exploded Stoutly
|
Wood-Aged Beer
|
6 Gallons |
1.07 |
1.021 |
6.47 |
58.46 |
36.29 °L
|
1.3K |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.052 |
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: 8/16/2015 4:40 PM |
Notes: |
|
Mosaic IPA III
|
American IPA
|
5 Gallons |
1.074 |
1.018 |
7.24 |
63.78 |
7.68 °L
|
1.3K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
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: 4/6/2013 9:37 PM |
Notes: Mash 6 gal with 1tsp CaCl2, 2tsp Epsom Salt
subbed Wyeast 1272 for 1056
subbed Briess Munich for CaraMunich
fermented a little higher than normal due to weather - ~75F
1272 attenuated very well (down to 1.012 from 1.076), but flocculation a bit low at transfer to keg |
|
Front Porch Ale
|
Imperial IPA
|
5.5 Gallons |
1.066 |
1.019 |
6.26 |
100.52 |
9.62 °L
|
1.3K |
0 |
|
Author:
|
|
mossz
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/10/2013 7:57 PM |
Notes: used 2 X the amount instead of 1.25 due to number of factors. Good activity after 2 days. Gravity not measured. Brewed for Goldman-Hersh |
|
Rye Cream Ale
|
Cream Ale
|
6 Gallons |
1.053 |
1.011 |
5.56 |
21.9 |
3.93 °L
|
1.3K |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 65 |
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: 12/28/2016 4:05 PM |
Notes: If no White Labs, use Wyeast 2112 California Lager |
|
Adrian's Graceful Ale
|
Belgian Pale Ale
|
5 Gallons |
1.052 |
1.014 |
5.04 |
22.41 |
10.77 °L
|
1.3K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/26/2015 5:52 AM |
Notes: This one's all about that Belgian Ardennes yeast, my love for subtle Saaz, and 2 pounds of delicious steeping grains. |
|
Defalco's Basic Brew Kölsch
|
Kölsch
|
5 Gallons |
1.043 |
1.011 |
4.23 |
23.65 |
5.19 °L
|
1.3K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2015 11:49 PM |
Notes: |
|
Frambœse
|
Witbier
|
5.5 Gallons |
1.057 |
1.013 |
5.79 |
18.96 |
4.1 °L
|
1.3K |
0 |
|
|
Boil
Size: 6.25 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/24/2014 12:39 PM |
Notes: Starter 1.4 l
Og 1.054
The fruits were crushed in blender with wort prior to being added to the boil. |
|
The Cure From Cork
|
Dry Stout
|
2.5 Gallons |
1.041 |
1.01 |
4 |
40.61 |
33.57 °L
|
1.3K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/17/2014 6:35 AM |
Notes: Murphy's dry stout clone. Original recipe specifies WLP007 Dry English Ale yeast. |
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