Dan's Pale Ale
|
American IPA
|
1 Gallons |
1.064 |
1.012 |
6.75 |
66.6 |
11.26 °L
|
1.2K |
0 |
|
|
Boil
Size: 1.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
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: 7/28/2017 9:32 PM |
Notes: Heat 3.5 gals. of water to 170° F, pour grains into steeping bag and add to water for 15 minutes.
Remove grains and add malt extract and 1 oz. of Cascade hops.
When wort begins to boil, add another 1 oz. of Cascade hops.
Boil 55 minutes and add Willamette and East Kent Goldings hops.
Boil 5 more minutes.
Total boil is 60 minutes.
Cool wort and transfer to fermenter. Top off to 5 gals. Add yeast and ferment 10 to 14 days. Bottle or transfer to secondary when fermentation is complete. Prime with corn sugar. Drink and enjoy in moderation! |
|
Mexican Lager Ala Bohemia Version 2
|
International Pale Lager
|
17 Litres |
1.046 |
1.009 |
4.9 |
18.53 |
3.66 °L
|
1.2K |
1 |
|
|
Boil
Size: 22 Litres |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 87 |
Mash Thickness: 3.65 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 73.2 g |
Creation
Date: 10/31/2022 8:30 PM |
Notes: Einmaischen: 38°C für 30 min.
1 Rast: 52°C für 10 min.
Decoction: 2 liter für 15 min. @ 64°C & 20 min @ 100°C.
2 Rast: 62°C für 60 min.
3 Rast: 70°C für 20 min.
Abmaischen: 76° C
Boil for 90 min. Add hops according to schedule. Longer Boil due to DMS.
A lager fermentation consists of these 3 phases:
primary fermentation : main fermentation of the fermentable extract. The bulk of the CO2 and alkohol are created here. Chill the beer to at/below pitching temperature, 9–10°C.
Pitch the yeast and wait 24–48 hours for fermentation to begin. Maintain the temperature for two weeks.
maturation : the yeast is allowed to clean up some of its byproducts like diacetyl (butterscotch flavor) and acetaldehyde (green apple flavor). After active fermentation slows, raise the temperature over several days to 18°C. Allow the beer to sit there for two or three days to clean up the diacetyl.
cold stabilization (lagering) : the low temperature causes haze forming proteins and polyphenols come out of solution and drop out of suspension. There is also a mellowing of flavors and some formation of esters happening. The latter becomes only significant after more than 12 weeks. Lower the temperature to 1°C to 2°C by reducing temp. 1°C per day. |
|
Mad Elf Inspired 2022
|
Belgian Dark Strong Ale
|
10 Gallons |
1.108 |
1.027 |
10.58 |
27.9 |
14.48 °L
|
1.2K |
1 |
|
|
Boil
Size: 11.8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/20/2022 12:01 PM |
Notes: Should be 35 lbs of 2-row. Brewed on a very hot day - brain did not work great so measured wrong. 31 lbs is an estimate for sure.
Also mashed hotter than planned. Started around 160 and ended close to 150. |
|
Rakau Pale Ale (Single Hop)
|
American Pale Ale
|
21.5 Litres |
1.052 |
1.009 |
5.58 |
26.43 |
5.8 °L
|
1.2K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 40 |
Boil Gravity: 1.039 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/17/2019 12:08 AM |
Notes: 22/2/19 - Batch #1 (50% Eff.)
- Made to clean out spare hops ended up with a single hop beer.
- Used Quick Oats (500g) and IPA/DIPA Water profile.
- Very windy and wet brew day, low efficiency too.
3/3/19 - SG: 1014, dry hopped.
7/3/19 - SG: 1013, cold crashed.
13/3/19 - Kegged and carbed, looking very pale straw.
12/4/19 - Not an amazing beer, not terrible, just meh. Has mellowed a bit with age, earthy and fruit flavours. |
|
Placebo Effect IPA
|
Double IPA
|
5.5 Gallons |
1.079 |
1.02 |
7.7 |
56.95 |
5.55 °L
|
1.2K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 10/16/2018 11:53 PM |
Notes: "Breweries pay a lot of lip service to the mouthfeel-enhancing properties of oats, but after many months of debate among ourselves, we decided to write this recipe to find out whether they really contribute as much as they are given credit for. If you brew with oats because you’ve accepted this as common knowledge but have never actually experimented with it yourself, then I think this recipe will be especially edifying." —Alex Helms
All-Grain
Batch size: 5.5 gal (20.8 liters) (7 gal/26.5 l collected)
Brewhouse efficiency: 75%
OG: 1.075
FG: 1.012–1.016
IBUs: N/A
ABV: 7.5–8%
MALT/GRAIN BILL
8 lb (3.6 kg) 2-row malt
8 lb (3.6 kg) malted oats
0.5 lb (227 g) honey malt (optional)
HOPS SCHEDULE
1 oz (28 g) Amarillo at 15 minutes
1 oz (28 g) Mosaic at 5 minutes
2 oz Citra (57 g) at whirlpool
4 oz (113 g) Citra at dry hop
6 oz (170 g) Mosaic at dry hop
6 oz (170 g) Amarillo at dry hop
YEAST
For a very hazy beer, you can’t go wrong with Wyeast 1098 (British Ale) or Wyeast 1318 (London Ale III). For less haziness, greater attenuation, and a more neutral ester profile, Chico (Wyeast 1056 American Ale) is a safe bet. If you opt for either of the English strains, make sure to do a thorough diacetyl rest because even with the substantial amount of hops, you will notice the diacetyl if it’s there.
DIRECTIONS
Mash at 152°F (67°C). Boil for 60 minutes, following the hops schedule. Chill and pitch the yeast as usual.
BREWER’S NOTES
You’re going to need to tighten down your mill because malted oats are skinny and their husks are invincible. At the very least, you can probably get away with sending them through a few times. Be careful during your lauter because this will likely transfer a lot faster than you are used to.
Feel free to adjust the hops quantities based on your specific water profile. We prefer soft bitterness in our hoppy beers, so if you know that these additions will be overkill based on your experience with your own recipes, then by all means change or ignore the ones here. Or just load it up with gypsum, whatever suits your taste best! |
|
Westvleteren 12 Clone
|
Belgian Dark Strong Ale
|
25 Litres |
1.09 |
1.015 |
9.75 |
32.77 |
33.81 °L
|
1.2K |
4 |
|
|
Boil
Size: 31 Litres |
Boil Time: 110 |
Boil Gravity: 1.061 |
Efficiency: 80 |
Mash Thickness: 3 |
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: 10/16/2018 7:26 PM |
Notes: Second fermentation at 23˚ 14 days.
Cold crash 3-5 days at 0c.
12 August 2019. Stored the bottles for 9 months and the development is great. Ingredients come together. Dec. 2019, great development. Hop bitterness gradually integrates with the tasty maltiness. Starting to be mature. Looking forward to next year's tasting. |
|
Isaac’s Standard Lager
|
Premium American Lager
|
5 Gallons |
1.05 |
1.011 |
5.22 |
21.73 |
3.68 °L
|
1.2K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.5 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2018 5:10 PM |
Notes: Primary fermentation for four weeks at 48°F (9°C).
Secondary fermentation for one week at 52°F (11°C).
Tertiary fermentation for one week at 56°F (13°C). |
|
Centennial IPA
|
American IPA
|
48 Gallons |
1.056 |
1.009 |
6.08 |
58.99 |
6.37 °L
|
1.2K |
0 |
|
|
Boil
Size: 60 Gallons |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 1.25 |
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: 2/12/2018 8:29 PM |
Notes: |
|
Brown Ale Corazza Oliveira
|
British Brown Ale
|
33 Litres |
1.04 |
1.007 |
4.28 |
17.94 |
12.1 °L
|
1.2K |
0 |
|
|
Boil
Size: 27 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: 156 |
Creation
Date: 1/15/2018 3:25 PM |
Notes: |
|
Bakke Brygg Jul 2017 25L
|
British Strong Ale
|
27.5 Litres |
1.065 |
1.016 |
6.42 |
39.3 |
22.84 °L
|
1.2K |
1 |
|
|
Boil
Size: 32.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.055 |
Efficiency: 77 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/19/2017 1:03 PM |
Notes: Kjøl ned til 17 grader før pitching av gjær.
Gjæring på 18 grader i til stormgjæring er over (typisk 3-5 dager), deretter 20-21 grader i 9-11 dager. |
|
Elk Rider
|
Belgian Tripel
|
5 Gallons |
1.077 |
1.013 |
8.39 |
32.31 |
4.71 °L
|
1.2K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.059 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 75 ° F |
Priming Method: Force carbonation |
Priming Amount: N/A |
Creation
Date: 7/5/2014 7:59 PM |
Notes: Fermentation:
Start fermentation at 20C for 2 days. Raise temp to 25C. Primary 1 week, secondary 1 week. Made a robust starter with DME. This yeast is low flocculating in the starter, but a beast in the wort. There was a good inch of trub and a very thick krausen that acted like meringue. Definitely collected a generous sample for reuse. Force carbed at 20 psi over 2 weeks.
Tasting notes:
Tropical fruits on the nose and very mild spice in the middle of the tongue. Very warming, but no bite from the alcohol. The yeast imparts a sweet, bready flavour with a very mild toasty character. No hops or tannin astringency.
Recommendations:
Would make an excellent holiday ale with the addition of more spice, particularly clove, cinnamon and cardamom. Could up the bittering hops to suit your taste. Since the alcohol isn't on the tongue, watch out! |
|
Fuller's London Pride
|
Best Bitter
|
23 Litres |
1.042 |
1.01 |
4.23 |
35.29 |
8.56 °L
|
1.2K |
0 |
|
Author:
|
|
|
|
Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.034 |
Efficiency: 80 |
Mash Thickness: 2.5 |
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: 5/11/2017 8:40 PM |
Notes: |
|
Apricot Lambic
|
Lambic
|
11 Gallons |
1.073 |
1.021 |
6.87 |
11.65 |
6.05 °L
|
1.2K |
0 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 80 |
Mash Thickness: N/A |
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: 2/20/2017 4:50 PM |
Notes: True IBU is 5-7 target.
Use split Main and Cereal mashes.
1. Main Barley mash at 123F for 45 min.
2. Cereal mash + 1 lb crushed barley from main mash grain (note wheat is Raw crushed wheat) = 123F for 15 min (then save 1 Qt Turbid water for end of boil) Add more Mash water if needed to thin out , 155 for 15min, then near boiling to be added to main mash. Target = 155F for 45 min. Add Maltodextrin, Sugar, Turbid liquid and Yeast Neut at end of the boil. Primary Ferm in Carboy until slows then transfer to 10 gallon Rum Barrel. After ferm slows remove and bottle enough Lambic to replace volume of 5 lbs dried Apricots. Barrel for 1-2 years. Top off barrel with bottled lambic as needed. Note Brett will take down to 1.010 so ABV might be over 7% |
|
Specialty IPA BIPA !!!
|
Specialty IPA: Brown IPA
|
48 Litres |
1.066 |
1.012 |
7.07 |
65.45 |
18.55 °L
|
1.2K |
1 |
|
|
Boil
Size: 62 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 1/13/2017 8:47 PM |
Notes: La chocolate hacerla polvo para sacar el aroma y color, agregar al final del mash para controlar el color.
hacer 2 starters de 2 litros.
3 er puesto SC 3/2017 |
|
Lemon Zest And Black Pepper Saison
|
Saison
|
19 Litres |
1.052 |
1.009 |
5.6 |
20.55 |
4.68 °L
|
1.2K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 65 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 23 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2017 9:42 AM |
Notes: |
|
PTE
|
Imperial IPA
|
5 Gallons |
1.074 |
1.011 |
8.17 |
261.45 |
6.52 °L
|
1.2K |
0 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 90 |
Boil Gravity: 1.061 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/4/2016 5:46 PM |
Notes: |
|
Rye IPA (Muir Woods Competition)
|
Specialty IPA: Rye IPA
|
1 Gallons |
1.056 |
1.007 |
6.43 |
57.43 |
4.39 °L
|
1.2K |
0 |
|
|
Boil
Size: 1.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.032 |
Efficiency: 61 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/15/2016 12:05 AM |
Notes: |
|
SUB Niseøl (Juleøl)
|
Specialty Beer
|
24 Litres |
1.065 |
1.015 |
6.52 |
39.53 |
25.39 °L
|
1.2K |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/1/2015 6:32 AM |
Notes: |
|
SMASH Motueka Pale Ale
|
American Pale Ale
|
15 Litres |
1.05 |
1.008 |
5.52 |
27.32 |
3.53 °L
|
1.2K |
1 |
|
|
Boil
Size: 19.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/5/2015 9:52 PM |
Notes: |
|
Brother Joe's Bold Braggot
|
Braggot
|
3 Gallons |
1.078 |
1.015 |
8.23 |
42.81 |
6.31 °L
|
1.2K |
1 |
|
|
Boil
Size: 4.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 3oz |
Creation
Date: 4/17/2015 2:06 PM |
Notes: -Chop lemon grass stalks and crush with flat of knife before adding them to wort at flameout.
-Add all honey to cooling wort before pitching yeast. |
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