|
Marc's Magic Stout
|
Dry Stout
|
5.5 Gallons |
1.066 |
1.017 |
6.51 |
0 |
41.33 °L
|
480 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/30/2020 10:29 PM |
| Notes: |
|
|
Letterkenney Irish Gluten Free Red
|
Irish Red Ale
|
6 Gallons |
1.049 |
1.009 |
5.14 |
82.1 |
10.96 °L
|
480 |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/21/2022 5:43 PM |
| Notes: |
|
|
Belgian Light Abbey Ale
|
Belgian Pale Ale
|
5.5 Gallons |
1.049 |
1.008 |
5.4 |
46.87 |
3.16 °L
|
480 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 70 |
Boil Gravity: 1.054 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/23/2021 5:12 PM |
| Notes: |
|
|
Wee Hoppy
|
American Amber Ale
|
5.5 Gallons |
1.065 |
1.017 |
6.27 |
35.79 |
12.04 °L
|
480 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.119 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 3/25/2021 10:50 PM |
Notes: OG 1.073
FG 1.012 |
|
|
T'ej (Extreme Brewing)
|
Dry Mead
|
5.5 Gallons |
1.073 |
1.004 |
9.16 |
0 |
4.69 °L
|
480 |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2020 5:53 PM |
| Notes: |
|
|
Awesome Recipe
|
American IPA
|
5.5 Gallons |
1.064 |
1.016 |
6.33 |
34.44 |
7.94 °L
|
480 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.141 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/5/2020 9:05 AM |
| Notes: |
|
|
Krampus Nacht Winter Warmer
|
No Profile Selected |
5.5 Gallons |
1.069 |
1.015 |
7.09 |
42.12 |
18.78 °L
|
480 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.076 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/21/2020 6:25 PM |
| Notes: |
|
|
Spencers Pale Ale
|
California Common Beer
|
5 Gallons |
1.07 |
1.017 |
7.04 |
20.08 |
6.14 °L
|
480 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 90 |
Boil Gravity: 1.117 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2015 1:57 PM |
| Notes: GABF pro-am silver medal with extract (5 lbs of dme, 4.6 2 row). Makes me want to try ctz with simcoe. |
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Chris's Belgian Wit
|
Witbier
|
5.5 Gallons |
1.069 |
1.017 |
6.87 |
12.13 |
4.34 °L
|
480 |
0 |
|
|
|
| Boil
Size: 4 Gallons |
Boil Time: 70 |
Boil Gravity: 1.095 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/1/2019 7:13 PM |
| Notes: |
|
|
Gordon's Imperial Stout
|
American Light Lager
|
5 Gallons |
1.101 |
1.025 |
9.95 |
59.45 |
50 °L
|
480 |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.144 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/26/2019 11:00 PM |
| Notes: |
|
|
Spruced Up IPA
|
American IPA
|
5 Gallons |
1.066 |
1.013 |
6.97 |
58.36 |
9.55 °L
|
480 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 75 |
Boil Gravity: 1.11 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/9/2017 7:15 PM |
| Notes: |
|
|
Cape Cannon Pale Ale
|
American Pale Ale
|
21 Litres |
1.047 |
1.008 |
5.16 |
31.29 |
5.53 °L
|
479 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dme |
Priming Amount: 165 g |
Creation
Date: 1/6/2020 1:53 PM |
Notes: 1. Measure a minimum of 11.5 litres of water to the kettle and heat the water.
2. Once the temperature of the water has reached 65 C, place your nylon bag with the crushed specialty grains into the kettle. You will steep the grains for 25 minutes keeping the water between 65C-73C. Do not let the water get above 76C as this will extract astringent tannins from the grains. Following the 25 min steep, remove the bag, compost the grains, and wash the bag for future use.
3. Bring the mixture to a boil. Once boiling, remove the kettle from the heat, and add the malt extract. Stir it in with your long handled spoon to prevent it from burning on the bottom of the kettle. Bring the mixture to a boil again.
4. Once boiling, add the hops as per the times and weights in the recipe.
5. During the boil, it is a good time to sterilize all of the fermentation equipment. The bucket, lid, air-lock, rubber stopper etc., must be sterilized properly.
6. Once the 60 minutes is up, remove the wort from the heat and cool it to at least 27C as quickly as possible. This can be accomplished by using a special wort chiller (immersion chiller, counter-flow chiller or cold plate) or by simply placing the boil kettle (lid on) in an ice bath in the sink, bathtub or other container large enough.
7. Once the wort is chilled, pour it in the fermentation bucket aggressively allowing for aeration (but being careful not to splash it on the floor!). Next, if necessary, add cold water to top up to 20 litres of water.
8. At this time you may take a sample of wort and using the hydrometer measure the original gravity (OG). This will help you determine the alcohol content after fermentation has ended.
9. Now is the time to add the yeast. If using yeast from a pouch use sterile scissors to cut it open and add it to the wort. Ensure you have followed the instructions for the yeast. Now stir the wort vigorously using the long handled spoon to aerate the wort. This will ensure there is enough oxygen for the yeast. Fermentation will occur the best for this yeast between 18-23°C.
10. Fermentation will begin within 48 hours. After 4-7 days the krausen will break up. At this point leave the fermenting wort in the primary container for the remainder of the fermentation period. Allow the wort to ferment for 2 weeks minimum.
11. Following fermentation, it is time to bottle or keg. Be sure to sterilize all of the equipment needed before beginning (bottles and caps or a keg, bottling wand, racking cane, tubing, long handled spoon, bottling bucket).
12. In order to carbonate your beer in the bottle you need to prime the batch. Measure two cups of water into a small pot and add 165 g of the remaining DME sugar. Boil for 5 minutes to sterilize. Add the boiled syrup to your bottling bucket, and transfer (rack) the beer into this bucket. Gently mix the beer to ensure the syrup is evenly distributed throughout the beer. You DO NOT want to aerate the beer.
13. Now take a second gravity reading, this will be your final gravity (FG) and can be used with your OG to calculate alcohol percentage.
14. Transfer the beer from the bottling bucket into your bottles. Allow 2-3 weeks for carbonation / conditioning.
15. Once conditioned you can store the beer in cool or cold storage. When your patience has reached its limits, open a cold beer, pour into a clean glass and leave the layer of sediment in the bottom of the bottle. Sit back and enjoy!
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Black Lemon IPA
|
Specialty IPA: New England IPA
|
5.33 Gallons |
1.067 |
1.018 |
6.41 |
49.37 |
4.68 °L
|
479 |
0 |
|
|
|
| Boil
Size: 6.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 55 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/29/2019 7:46 PM |
| Notes: |
|
|
Experimental Belgian Blonde Ale #2
|
Belgian Blond Ale
|
4 Gallons |
1.059 |
1.011 |
6.35 |
14.21 |
3.75 °L
|
479 |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 73 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/21/2019 8:16 PM |
| Notes: |
|
|
In The Garden
|
International Pale Lager
|
23 Litres |
1.059 |
1.018 |
5.38 |
17.77 |
4.61 °L
|
479 |
0 |
|
|
|
| Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/24/2020 4:55 PM |
| Notes: |
|
|
Legend Of Lutra - Partial Mash
|
International Pale Lager
|
5 Gallons |
1.056 |
1.011 |
5.92 |
19.16 |
4.87 °L
|
479 |
0 |
|
|
|
| Boil
Size: 5.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/16/2020 12:10 PM |
| Notes: |
|
|
Stone Bitter Chocolate Oatmeal Stout Clone Copy
|
Oatmeal Stout
|
5.5 Gallons |
1.088 |
1.024 |
8.43 |
61.29 |
37.01 °L
|
479 |
0 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 35 |
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: 11/3/2018 10:41 PM |
| Notes: |
|
|
Brut IPA
|
Spice, Herb, or Vegetable Beer
|
50 Litres |
1.051 |
1.012 |
5.15 |
13.12 |
6.01 °L
|
479 |
0 |
|
|
|
| Boil
Size: 50 Litres |
Boil Time: 70 |
Boil Gravity: 1.051 |
Efficiency: 85 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2018 8:55 PM |
| Notes: |
|
|
Cherrywood Smoked Ale V1
|
Classic Style Smoked Beer
|
5 Gallons |
1.055 |
1.014 |
5.41 |
35.93 |
25.86 °L
|
479 |
0 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.11 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: dextrose |
Priming Amount: 5 |
Creation
Date: 10/9/2021 3:57 PM |
Notes: Brew Day 8/21/2021
OG 1.042 - seems lighter than expected
Bottled 9/6/2021
FG 1.013
Very light, if any, smoke flavor coming through. Reduced from prior batch by 1# (was 3# but with black patent).
Characteristics of a dark lager, mild hoppiness works well. |
|
|
IPA Décembre 17.
|
American IPA
|
20 Litres |
1.052 |
1.01 |
5.51 |
52.27 |
7.28 °L
|
479 |
0 |
|
|
|
| Boil
Size: 11 Litres |
Boil Time: 60 |
Boil Gravity: 1.095 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: Dextrose |
Priming Amount: 95 |
Creation
Date: 11/29/2017 12:35 AM |
Notes:
5 g de plâtre et 2 g de sel de mer ajouté au mout plus 12-15 gouttes de Mgcl
Eau bouiilie (10 litres) utilisés la balance est de l'eau de Source Eska et Labrador.
La levure Nottingham a été réhydratée dans 100 ml d'eau de source plus 1 c à thé de maltodextrose plus 2 gouttes de MgCl.
3 Décembre: Il y a maintenant 3 JOURS que la bière fermente en formant un dôme sur la pellicule plastique bleue du sac de recyclage. -La levure Nottigham semble donc très performante.
J'ai goûté à la bière de 24 h en 24 h et je vois une échelle de goût qui part du fruité-sucré abricot-pamplemousse-pin (au premier jour) à un ( nez) plus discret d'abricot et un goût amère-plaisant de noyau de pêche et de pelure de pamplemousse blanc! -Une bière qui s'annonce bien! -Très bien!
Le 7 décembre soit 6 jours après l'ajout de la levure, la bière fermentait encore en faisant bomber le sac bleu étanche sur le dessus du fermenteur. La levure Nothingham est très performante!
-Dès le 5 ou 6 décembre, la bière goûtée est excellente: nez et gout d'abricot-pêche très présent et taux élevé d'alcool perceptible.
TRANSFERT EN TOURIE: 7 décembre. La sédimentation (floculation) est importante puisqu'il y avait environ 1 pouce d'épaisseur de levure morte et de houblon au fond du fermenteur. J'estime avoir perdu au moins 2 litre de bière à cause de cela! J'ai environ 18 litres d'excellente bière en tourie. La bière est déjà quasi sèche au goût (le sucre ayant presque tout digéré).
8 décembre: ajout d'un cm de longueur de de poivre de «Sélim» préalablement déchiré d'une cosse de 2 cm.
10 décembre: ajout de 50 ml de teinture-mère de Chinook à la tourie.
13 décembre: ajout d'une extraction (à partir de ma précédente bière) de houblon Simcoe (15 g) dans 300 approx de de bière Moût en tourie (le Simcoe a bouillis 10 min dans le liquide)
14 décembre:EMBOUTEILLAGE: 15 litres de bonne bière ayant perdu son caractère fruité pour devenir plus «boisé-terreux» -85 g de dextrose ajouté à la bière pour la refermentation en bouteilles. La persistance en bouche de la bière est impressionnante!!
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