|
Archie Michael - Milk Stout
|
Sweet Stout
|
21 Litres |
1.054 |
1.018 |
4.74 |
32.7 |
35.76 °L
|
5.8K |
5 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 5.694 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/24/2014 12:38 PM |
| Notes: Brewed using the 20L Braumeister. A beer for my son, using my Grandads recipe as the base from who my son is named :-) |
|
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Base NEIPA - Citra, Galaxy, And Mosaic
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.062 |
1.019 |
5.66 |
48.22 |
5.86 °L
|
5.8K |
1 |
|
|
|
| Boil
Size: 7.35 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 79 |
Mash Thickness: 1.26 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: co2 |
Priming Amount: 9.15 psi |
Creation
Date: 12/13/2019 12:46 AM |
| Notes: Brewed on October 19, 2019. |
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Red Wheat Beer
|
American Wheat Beer
|
0.75 Gallons |
1.058 |
1.014 |
5.67 |
28.09 |
16.46 °L
|
5.8K |
1 |
|
|
|
| Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.029 |
Efficiency: 60 |
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: 2/13/2016 8:55 PM |
| Notes: Belues pale ale |
|
|
Hazy NEIPA
|
Specialty IPA: New England IPA
|
7 Gallons |
1.078 |
1.022 |
7.31 |
116.8 |
4.86 °L
|
5.8K |
2 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 12/22/2017 11:20 PM |
| Notes: |
|
|
Apple Cider
|
Common Cider
|
5 Gallons |
1.091 |
1.023 |
9.79 |
0 |
7.08 °L
|
5.8K |
13 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: N/A |
Boil Gravity: 1.091 |
Efficiency: 100 |
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: 3/31/2015 2:38 PM |
| Notes: |
|
|
Citra Pond Pale Ale- 1 Gallon
|
American Pale Ale
|
1 Gallons |
1.051 |
1.017 |
4.43 |
68.26 |
10.66 °L
|
5.8K |
2 |
|
|
|
| Boil
Size: 2.3 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: bottle |
Priming Amount: 2.4 volumes |
Creation
Date: 4/19/2013 2:17 PM |
Notes:
|
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Kolsch (Extract Beer Kit)
|
Kölsch
|
5.25 Gallons |
1.054 |
1.014 |
5.21 |
24.2 |
18.98 °L
|
5.8K |
2 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 40 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 1.5 |
Primary
Temp: 49 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/5/2014 8:39 PM |
| Notes: |
|
|
Raspberry Raid Hard Seltzer
|
No Profile Selected |
5.25 Gallons |
1.038 |
1 |
5.01 |
0 |
0.87 °L
|
5.8K |
2 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.022 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/5/2019 2:11 PM |
Notes: Raspberry Hard Seltzer Kit from Austin Homeybrew Supply
Trying to replace Chitosan (shellfish) with Gelatin.
Steps
1. Boil 2 Gallons of water
2. Add Corn Sugar
3. Add Minerals
4. Bring to Boil again
5. Add Booster
6. Once dissolved, cool to 90 and transfer to fermenter
7. Once fermentation is complete, add Gelatin? for 3 days
8. Transfer to Keg and add flavoring
9. Carb to as high as regulator will go (30 PSI?) |
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Bakke Brygg SommerAle 25 L
|
Blonde Ale
|
25 Litres |
1.045 |
1.009 |
4.72 |
26.9 |
3.42 °L
|
5.8K |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 17 ° C |
Priming Method: Sukkerlake |
Priming Amount: 6,5 g/l |
Creation
Date: 7/3/2015 9:43 AM |
Notes: Mesking på 66 grader i 60 min, utmesk på 77 grader i 5 min.
Gjæring på 17 grader i 4 dager, 20 grader i 10 dager. |
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Ygritte's Snowy Porter- V2
|
American Porter
|
5 Gallons |
1.055 |
1.011 |
5.69 |
34.34 |
34.61 °L
|
5.8K |
4 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/27/2017 8:15 PM |
| Notes: |
|
|
Bohemian Pilsner
|
German Pils
|
21 Litres |
1.047 |
1.008 |
5.09 |
32.54 |
3.18 °L
|
5.8K |
2 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 90 |
Boil Gravity: 1.038 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2017 1:05 AM |
| Notes: |
|
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The Innkeeper
|
Special/Best/Premium Bitter
|
5 Gallons |
1.043 |
1.01 |
4.31 |
28.18 |
7.62 °L
|
5.8K |
5 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 100 |
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: 1/24/2012 6:24 PM |
| Notes: |
|
|
Berry Tart Milkshake
|
Specialty IPA: New England IPA
|
5.5 Gallons |
1.069 |
1.02 |
6.35 |
52.41 |
4.53 °L
|
5.8K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 12/12/2018 12:02 AM |
| Notes: |
|
|
English Strong Ale
|
British Strong Ale
|
5.25 Gallons |
1.074 |
1.016 |
7.53 |
63.82 |
12.05 °L
|
5.8K |
1 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 12/31/2015 1:23 AM |
| Notes: |
|
|
Belgian Quad
|
Belgian Dark Strong Ale
|
5.5 Gallons |
1.105 |
1.019 |
11.22 |
34.6 |
28.82 °L
|
5.8K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.077 |
Efficiency: 76 |
Mash Thickness: 1.25 |
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: 1/24/2017 2:52 AM |
| Notes: |
|
|
Verdant – Even Sharks Need Water - Original NEIPA
|
Specialty IPA: New England IPA
|
24.98 Litres |
1.054 |
1.01 |
5.78 |
19.5 |
4.03 °L
|
5.8K |
2 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 80 |
Mash Thickness: 3.5 |
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: 1/16/2022 7:31 PM |
Notes: Notes
METHOD
Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy India Pale Ale
Batch Size: 19L
Original Gravity: 1.065
Final Gravity: 1.015
ABV %: 6.5%
IBU: 7.3
THE MASH
Temperature °C: 67c
Length (mins): 45mins
Out temp °C:
Out time (mins):
THE BOIL
Boil time (mins): 60
Additions and timing:
3g Magnum (12% AA) @ First Wort Hops
Yeast-Vit @ 15minutes (not included)
80 degree 30 min whirlpool/hopstand = 30g Galaxy & 60g Citra
Secondary additions and timing:
Post ferment dry hop = 120g Galaxy T90’s & 180g Citra T90’s (16gpl dry hop)
Dry hop rouse and crash to zero. Keep hop contact time to less than 72 hours if possible.
Yeast: Lallemand Verdant IPA (not included)
Fermentation temperature/steps: pitch at 18 and let rise to 19 and hold. Free rise to 22 for D rest once gravity is at
about 1.030. The dry yeast version rages! Expect a massive krausen and potentially higher than anticipated
attenuation on generation 1.
With sharks we push Chloride up to around 230ppm, we leave Sulphate at base mains level (10ppm), we elevate
Sodium to around 50ppm. The Sodium Chloride is added to the boil and the Calcium Chloride to the mash. By doing
this we create a very soft mouthfeel but without elevating Calcium levels above 100ppm.
Other tips for success with a NEIPA would be to monitor you PH’s. Mash should be 5.2-5.3 at 20 degrees C. Pre-boil
5-5.1, post boil 4.9-5.05, sparge 5.5-6, post ferment 4.3, post dry hop 4.5-4.8 |
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Oaty McOatface Oat Wine
|
English Barleywine
|
2.35 Gallons |
1.1 |
1.023 |
10.15 |
68.79 |
8.43 °L
|
5.8K |
0 |
|
|
|
| Boil
Size: 3.7 Gallons |
Boil Time: 120 |
Boil Gravity: 1.064 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 64 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 10/12/2018 10:50 PM |
Notes: Would be category 31, alternative fermentables beer - subcategory 31A, alternative grain beer... but listing it here as a English Barleywine to get the numbers in a similar ballpark (English Barleywine, or even Wheatwine - with oats instead of wheat, would be base style).
Bake half or all of flaked oats in oven if want to add a toasted oat flavor (just keep an eye on them - can burn easily).
I BIAB, so I’m not worried about a stuck sparge, but I’d add rice hulls if you are, with this much oats. The Beta-Glucanase rest helps reduce this as well.
Can use hops of your choice, but I’m aiming for British varieties... First Gold, Target, or Fuggles would also work.
Lots of options for yeast - want good attenuation and some fruity esters, so Kölsch or an attenuative English Ale yeast such as WLP007, Wyeast 1028 London Ale, 1098 British Ale, 1318 London Ale III, 1335 British Ale II, 1450 Denny’s Favorite 50, 1728 Scottish Ale, or other dry yeast equivalent. Grists with high percentages of oats have been shown to produce more diacetyl than barley, so slowly raise (2°/day) fermentation temp after 3-4 days active fermentation, to around 68-70 for a diacetyl rest.
Age on oak if desired. Cold crash and gelatin fine before packaging. |
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White House Home Brew Honey Ale (original Guess)
|
Blonde Ale
|
5.5 Gallons |
1.051 |
1.013 |
5.05 |
10.35 |
5.77 °L
|
5.8K |
0 |
|
|
Author:
|
|
LarryBrewer
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: 3oz |
Priming Amount: Dextose |
Creation
Date: 8/25/2012 12:54 AM |
Notes: This is a complete guess as to what the recipe might be for Obama's White House Honey Ale that is getting so much press lately.
DO NOT BREW THIS VERSION!!!!
Now that the White House released the recipe, this one has been renamed to (original guess). The real recipe is here, named White House Honey Ale (Official Recipe). |
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Harpoon IPA Clone
|
American IPA
|
5 Gallons |
1.059 |
1.015 |
5.78 |
45.14 |
11.38 °L
|
5.8K |
4 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.084 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2015 11:41 PM |
Notes: toast 2-row pale malt at 300 F for 35 minutes, shaking every few minutes
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Ginger Beer #3 - Citra
|
Spice, Herb, or Vegetable Beer
|
23 Litres |
1.045 |
1.013 |
4.14 |
18.41 |
5.61 °L
|
5.8K |
2 |
|
|
Author:
|
|
Aastedet
|
|
| Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 55 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/11/2013 11:19 AM |
| Notes: Put Ginger-root in at 10min to sterilize - leaving ginger in during primary fermentation. Rack to secondary after 7 days without ginger-root. Leave in secondary 7 days with additional 200g ginger (grated). Tertiary 3 days to clear before bottling. |
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