|
Mack Mikrobryggeri Good Girls 25l
|
American Pale Ale
|
25 Litres |
1.042 |
1.007 |
4.53 |
30.5 |
4.86 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 90 |
Boil Gravity: 1.037 |
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: 4/15/2016 2:17 PM |
| Notes: |
|
|
Premium Lager
|
American Lager
|
50 Litres |
1.049 |
1.007 |
5.48 |
21.27 |
4.13 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 60.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: co2 |
Priming Amount: 0.69 bar |
Creation
Date: 3/21/2022 6:36 AM |
Notes: https://shop.theelectricbrewery.com/pages/blonde-ale-premium-lager
NOTES / PROCESS
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70. (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.). For more information on how to adjust your water, refer to our step by step Water Adjustment guide.
1.5 qt/lb mash thickness.
Electric Brewery Heating Element Assembly
BUY NOWSingle infusion mash at 149F for 120-180 mins. (A very long low temperature mash helps dry out the beer).
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 14.9 gallons.
Boil for 90 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout, start chilling immediately.
Cool the wort quickly to 68F if making the Blonde Ale or 50F if making the Premium Lager (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate or oxygenate the chilled wort to a level of 8-10 ppm dissolved oxygen if making the Blonde Ale or 14 ppm if making the Premium Lager. For more information refer to our Aerating / Oxygenating Wort guide.
Pitch yeast and ferment at 68F if making the Blonde Ale or 50F if making the Premium Lager (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Ferment until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished. In our case we simply turn off the fermenting fridges and allow the beer to naturally rise to room temperature. Assume fermentation is done if the gravity does not change over ~3 days.
Rack to a brite tank (we use 5 gallon glass carboys) that has been purged with CO2 to avoid oxygen pickup, add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and allow to clear for 2-3 days.
Package as you would normally. We rack to kegs that have first been purged with CO2 and then chill to near freezing while carbonating at the same time in a 6-keg conditioning fridge. After ~1-2 weeks at serving pressure the kegs will be carbonated and ready to serve. In a hurry? Feel free to raise the CO2 pressure temporarily to 30-40 PSI to carbonate fast over a 24 period, and then turn back down to serving pressure.
Carbonate this beer to around 2.5 volumes of CO2.
The Blonde Ale will improve greatly if conditioned just above freezing for 4 weeks before serving (6-8 weeks is recommended for the Premium Lager). Avoid keeping the beer unrefrigerated for extended periods. It will remain clean and crisp for months if kept near freezing. |
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|
Xmas Brown Gears V2 - 50L
|
Mild
|
50 Litres |
1.057 |
1.015 |
5.55 |
25.46 |
12.48 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 56 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: 2.7 |
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: 11/22/2020 4:45 AM |
Notes: Fermented seperately @ 2 x 25L
1 x 25L with Wyeast - Denny's Favourite 50 1450
1 x 25L with Mangrove Jack - Bohemian Lager (M84) |
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Chimay Grande Reserve
|
Belgian Dark Strong Ale
|
5.25 Gallons |
1.086 |
1.012 |
9.64 |
30.42 |
36.61 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 10/29/2019 11:52 PM |
Notes: Ferment in primary 7 days @ 70F
Secondary for 6 weeks @ celler temp
Natural carbonation in keg or bottles for at least 6 weeks |
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|
Eldoradoipa
|
American IPA
|
23 Litres |
1.062 |
1.014 |
6.23 |
43.85 |
5.63 °L
|
1.5K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.055 |
Efficiency: 62 |
Mash Thickness: 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: 8/6/2019 2:48 PM |
| Notes: |
|
|
Scuba Suit Clone
|
American IPA
|
10.5 Gallons |
1.055 |
1.01 |
5.97 |
53.23 |
4.7 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 13.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 72 |
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: 3/12/2019 2:30 PM |
Notes: Clone from Malty National in Regina SK. Switched out bittering hops to a less expensive high AA one.
Heated 14.5 gallons of Regina municipal water treated with a campden tablet to 163 before putting in our bag and grains. Stirred until we saw no doughballs, popped the lid on, wrapped a sleeping bag over the whole thing and came back after 60 minutes. Temp went from 155-148 over the 60 minutes, may need to work on sealing the lid better.
Originally planned to boil for 60 minutes but my controller wouldn't switch my element on and off or reduce output in manual mode so we shortened the boil to 30 minutes to make sure we didn't over do it.
Pre-boil grav was 1.042. Post was 1.050. Cooled to 73F.
Each fermenter had 5.5gal go in with ~1-1.5gal trub left, so we could have boiled slightly longer. Pitched dry packet of US-05 into each fermenter. Airlock showed activity just slightly over 24 hours later. Total time to brew was around 3.5 hours. |
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|
Pale Ale One Gallon
|
American Pale Ale
|
1 Gallons |
1.055 |
1.014 |
5.41 |
28.85 |
5.67 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 1 Gallons |
Boil Time: 60 |
Boil Gravity: 1.055 |
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: 10/9/2018 3:28 PM |
| Notes: |
|
|
512 Pecan Porter Clone
|
English Porter
|
5.5 Gallons |
16.64 |
4.217 |
6.78 |
38.01 |
46.86 °L
|
1.5K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 12.4 |
Efficiency: 65 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/10/2018 5:01 PM |
| Notes: Sub 005, other american ale yeast |
|
|
Hoegaarden
|
Witbier
|
18 Litres |
1.061 |
1.015 |
6.01 |
18.58 |
4.16 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 4 |
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: 4/19/2018 11:56 AM |
| Notes: Vetekross kokas till gröt |
|
|
Charlie Papazian Vagabond Black Ale
|
Spice, Herb, or Vegetable Beer
|
38 Gallons |
12.507 |
1.981 |
5.61 |
49.1 |
32.23 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 46 Gallons |
Boil Time: 90 |
Boil Gravity: 8.4 |
Efficiency: 76 |
Mash Thickness: 1.25 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/31/2018 10:10 PM |
Notes: Charlies original recipe called for Dark Liquid Malt Extract...
(Substitued Golden LME and Black Prinz malt and Midnight Wheat) |
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Two Brothers Sucker Punch Ale
|
American IPA
|
12 Gallons |
1.08 |
1.019 |
8.03 |
179.93 |
7.33 °L
|
1.5K |
0 |
|
|
Author:
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Two Brothers Brewing
|
|
| Boil
Size: 14.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.066 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/30/2013 2:53 AM |
| Notes: |
|
|
Just Gose Way
|
Gose
|
5.5 Gallons |
1.043 |
1.008 |
4.53 |
12.83 |
3.92 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/26/2015 2:17 AM |
Notes: Mash in with 12 qts @ 162 for 1 hour
Add Acid Malt and 2 qts @ boiling for 45 mins.
Sparge w/ 15 qts @ 155
Boil for 1 hour |
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|
Jól Öl
|
Belgian Tripel
|
5.5 Gallons |
1.09 |
1.02 |
9.14 |
14.89 |
4.59 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.165 |
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: 10/9/2015 5:49 AM |
Notes: Basic recipe taken from AHA website,
(http://www.homebrewersassociation.org/homebrew-recipe/tridevils-tripel-ts/).
Gerry Lynch's Tridevils Tripel T's
Mulling Spices:
The Spice Hunter: Mulling Spices, 4 oz tin.
Cinnamon chips, orange rind, whole allspice, whole cloves, cinnamon oil, orange oil. |
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2015 BU Challenge ESB
|
Extra Special/Strong Bitter (ESB)
|
5 Gallons |
1.055 |
1.013 |
5.53 |
45.45 |
7.08 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.25 |
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: 7/10/2015 8:35 PM |
| Notes: |
|
|
Alt Rick Altbier
|
Düsseldorf Altbier
|
22 Litres |
1.05 |
1.011 |
5.06 |
39.81 |
6.97 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/16/2015 10:33 AM |
Notes: Use a 2 step starter to get from 34B to 400B yeast cells to pitch
1L with 114g DME, 3L more with 342g DME
Ferment low at 16c
After Gravity 1.014 rack to 2nd fermenter and drop temp 1c per day for 12 more days. Add gelatine after a week in 2nd fermentor
Rack to keg and lager for 2 more weeks low carb pressure .85 atmos. Bottle with 24g dextrose for 4.5L
Could use all Munich malt but have added pilsner malt for a drier taste, the wheat malt for a creamier head. Boil for 30-50 mins before adding hops to get a little more colour than predicted
Didn't have any Spalt handy so used Hallertau Mf instead. The Northern brewer is to get IBU's up without too much hop material in boil
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|
Fire In The Hole!
|
Robust Porter
|
11 Gallons |
1.065 |
1.014 |
6.76 |
31.44 |
28.88 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 74 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/6/2015 10:53 PM |
| Notes: |
|
|
Røvv Jul
|
American Amber Ale
|
25 Litres |
1.064 |
1.012 |
6.8 |
72.7 |
13.93 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/23/2015 9:15 PM |
| Notes: |
|
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Red Ginger
|
Specialty Beer
|
5 Gallons |
1.074 |
1.02 |
7.06 |
81.41 |
20.38 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
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: 3/9/2015 2:23 PM |
| Notes: |
|
|
American IPA WCE2015
|
American IPA
|
5.75 Gallons |
1.064 |
1.012 |
6.77 |
74.42 |
6.96 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 68 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2015 5:06 AM |
| Notes: Brewed 1/24/15. Strike water was about 170 and it cooled to about 153F. I recirculated about 2 gallons and it dropped down to 150F. PH was 5.4 which is right about where it was predicted. In kettle efficiency was 80% which is a bit lower than I expected but probably will be fine. Decided to do a hop stand (0min addition and cooled it quickly) at 180F but it dropped to 170F over the 15min. My efficiency was a bit less than I expected which might have been due to a quicker sparge. I also used more sparge water so possibly that diluted it more. Not sure why it happened this time. Pitching temp leveled out at 68F. 1/25 morning time it was fermenting at sitting at about 64F. Evening time it had risen to 67F so I cooled it a bit. 1/26/15 morning time it had drifted up to 67F so I cooled it a bit. 1/27 was 64F in the morning and it had drifted to about 67F by evening. 1/28 in the evening I took it out of the bath and it was sitting at 68F when I removed it. 2/7 dry hopped and took a gravity reading. 2/12 biofined with 2Tbls. Kegged 2/15 which means I dry hopped for 8 days vs 7. 2/28 I decided to further dry hop the brew in the keg. Also wanted to kick the carbonation up a bit more. |
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Berliner Weisse With Mandarina Bavaria Hops
|
Berliner Weisse
|
3.5 Gallons |
1.036 |
1.008 |
3.61 |
7.58 |
2.9 °L
|
1.5K |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.025 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/3/2015 12:15 PM |
| Notes: Pitched Lactobacillus WLP677 and fermented at 75F for 7 days. Pitched a Starter of Wyeast American Ale Yeast on day 7 and dropped temp to 70F. |
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