Pbr Piab (piss In A Bottle) Editon
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Light American Lager
|
5 Gallons |
1.041 |
1.008 |
4.3 |
11.45 |
2.93 °L
|
1.6K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 50 ° F |
Priming Method: dextros |
Priming Amount: 500 ml |
Creation
Date: 4/18/2016 12:15 AM |
Notes: this beer is taribable in every which way but i just wanted to make it for fun |
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Gluten Free Passionate Ale
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American Pale Ale
|
5.5 Gallons |
1.047 |
1.008 |
5.19 |
24.25 |
2.2 °L
|
1.6K |
1 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/4/2015 1:24 AM |
Notes: before mash - toasted 1/4 pound of the oats for 30min @ 350 degrees.
similar to cali blonde and rasp wheat i did:
mash - buckwheat, oats, white rice syrup solid. (afterthought - I should have added the white rice syrup solid after the boil).
added white sorghum syrup upon mash completion.
boil - add hops as desired, stir occasionally.
after boil - added the belgian candi sugar and passion fruit concentrate.
once the wort is cooled to 70 degrees, pitch yeast.
Good Luck! |
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Mint Julep Ale
|
Clone Beer
|
5.25 Gallons |
1.063 |
1.012 |
6.65 |
20.45 |
5.67 °L
|
1.6K |
0 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/24/2016 8:52 PM |
Notes: Made tea with fresh mint and honeysuckle. Added to secondary |
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Chocolate Honey Stout
|
American Stout
|
5 Gallons |
1.096 |
1.024 |
10.38 |
35.93 |
26.67 °L
|
1.6K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.074 |
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: 2/21/2016 7:29 AM |
Notes: |
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Pale Ale
|
Belgian Golden Strong Ale
|
10.5 Litres |
1.035 |
1.007 |
3.71 |
21.43 |
3.32 °L
|
1.6K |
0 |
|
|
Boil
Size: 4 Litres |
Boil Time: 20 |
Boil Gravity: 1.092 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2016 2:07 AM |
Notes: |
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White IPA
|
American IPA
|
5.25 Gallons |
1.046 |
1.011 |
4.56 |
67.74 |
3.87 °L
|
1.6K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.08 |
Efficiency: 25 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/3/2015 2:19 AM |
Notes: -In a 20 quart or larger stainless stockpot, bring 2 gallons of water to 160*F and turn off heat.
-Put the crushed grains in the grain bag. Soak the grains in the hot water and maintain approx. 155*F for 45 minutes
- After soaking the grains, dunk the grain bag in and out of the water then completely lift the grain bag out.
- Place a strainer over the stockpot and put the grain bag into the strainer. Pour 1.25 quarts of 170*F water evenly over the grain.
- Discard the grains, add 1 gallon of water and return the heat to boiling.
- Turn off the heat and move the stockpot to a cool burner. Add the Malt extract and stir constantly to dissolve the malt extract.
- Return heat to the mixture once dissolved, stirring occasionally.
- Once the boil is under control, adjust the heat to a good rolling boil.
- Set timer for 60 minutes, add 1 oz Apollo.
- For last 15 minutes, add 1/2 oz Cluster
- For last 10 minutes, add 1/2 oz Cluster, 1/2 oz Cracked Coriander, add 1/2 oz Bitter Orange Peel
- For last 5 minutes, add 1/2 oz Centennial, 1/2 oz Cascade.
- Remove from heat and add wort chiller to cool to 80*F as quickly as possible.
- Pour the cooled wort into sanitized primary fermenter and add cool water to make 5.25 gallons. Stir well.
- |
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Farmhouse Style Oat Braggot Heavy
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Braggot
|
5 Gallons |
1.103 |
1.009 |
12.43 |
21.19 |
7.61 °L
|
1.6K |
0 |
|
|
Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: Honey |
Priming Amount: N/A |
Creation
Date: 3/22/2018 10:34 PM |
Notes: Steep the spruce in either a separate kettle if possible. If you have a full lauter tun(I don't) you can filter mashed wort through the spruce at the bottom of the tun, my steep method is just to approximate this process whilst not having a real lauter process. Spruce and some other evergreen trees provide vitamin c(ascorbic acid) when steeped as a tea, this provides a slight sour flavor and helps keep the beer from going stale(oxidizing). When dry hopping also mash the juniper berries and dry "hop" those as well, either in the same bag or separate, depending on size of bag and fermenter. Add honey in two steps, half on the third day after fermentation begins, the rest after the 7th day. The end result should be floral, piney, and if you bottle condition I recommend using a strong flavored varietal honey as the priming sugar, as this flavor/aroma will show up when poured. Bottle as soon as possible once you have reached final gravity, I recommend an aging period of at least three months after bottling. |
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Fuggles Summer Wheat
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American Wheat or Rye Beer
|
2 Gallons |
1.043 |
1.012 |
4.1 |
20.49 |
4.55 °L
|
1.6K |
0 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2013 12:07 AM |
Notes: |
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Mick Stout
|
Dry Stout
|
6 Gallons |
1.047 |
1.01 |
4.87 |
40.29 |
34.88 °L
|
1.6K |
5 |
|
|
Boil
Size: 6 Gallons |
Boil Time: 70 |
Boil Gravity: 1.047 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 74 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/22/2014 2:28 AM |
Notes: Modifications (25 Feb 2017):
4.5 -> 6 gal boil
16 -> 12 oz C120 to reduce strong raisin flavor.
Blend 2 gal of distilled water.
8 Jun 2017 | Beer too thin with C120 reduction, at least early on. With a month or so of age in the bottle, this became quite good. No strong raisin flavor at all.
Bump up C120 to 14 oz.
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Johnny Fever 6g. 1.1
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Imperial IPA
|
5 Gallons |
1.055 |
1.008 |
6.21 |
133.43 |
6.93 °L
|
1.6K |
3 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.033 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/13/2014 11:46 AM |
Notes: 3 - 11.5g pks Safale US-05 |
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Baddest Brown In The Whole Damn Town
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American Brown Ale
|
5.2 Gallons |
1.06 |
1.015 |
6.15 |
37.1 |
27.07 °L
|
1.6K |
2 |
|
Author:
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BJA
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/19/2013 7:11 PM |
Notes: Hops boiled separately from the mash to improve extraction. Amber LME added after mash and boiled for 10 minutes until hot break.
After 1 week primary fermentation, transferred to secondary carboy. Leave in secondary X 4 weeks.
Bottle with Munton's CarbTabs and condition X 2 weeks.
Tasting notes: Excellent chocolate and coffee flavors on a smooth malt backbone. |
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Hop Dog
|
American IPA
|
22 Litres |
1.063 |
1.012 |
6.72 |
80.37 |
14.59 °L
|
1.6K |
5 |
|
|
Boil
Size: 13 Litres |
Boil Time: 60 |
Boil Gravity: 1.093 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: Dextrose |
Priming Amount: 160g added to full vol |
Creation
Date: 1/10/2015 8:56 PM |
Notes: Ended up being a delicious beer - good malty base which carries the fairly complex fruity hops well.
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Punkin' Ale V. 2
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Holiday/Winter Special Spiced Beer
|
5 Gallons |
1.065 |
1.018 |
6.11 |
17.13 |
11.06 °L
|
1.6K |
3 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 3.75 oz |
Creation
Date: 8/14/2012 5:25 AM |
Notes: |
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Pumpkin Oatmeal Stout
|
Oatmeal Stout
|
5 Gallons |
1.055 |
1.015 |
5.22 |
28.15 |
32.51 °L
|
1.6K |
0 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 70 |
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: 10/1/2014 5:49 PM |
Notes: Discard innards of a pumpkin and retain 2-3lbs of the walls of pumpkin. Cut into smaller piece, place on foil covered cookie sheet and bake at 350F for 1 hour. This will remove a lot of moisture from the pumpkin.
Peel or cut off skins, and cube the pumpkin. Place in muslin bag.
Add pumpkin to mash with all other grains.
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Blueberry Coffee Porter
|
Robust Porter
|
5.5 Gallons |
1.068 |
1.02 |
6.32 |
16.61 |
29.61 °L
|
1.6K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.107 |
Efficiency: 60 |
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: 11/7/2015 4:47 PM |
Notes: Blueberry in Secondary. Coffee at kegging. |
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Juicy NE IPA
|
Specialty IPA: New England IPA
|
5.25 Gallons |
1.069 |
1.019 |
6.6 |
26.98 |
6.21 °L
|
1.6K |
4 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.104 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 66 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 7/13/2016 4:49 PM |
Notes: 1st dry hop addition made on day 4 of fermentation into the primary. The second dry hop is with whole cone dried hops in a sack inside the keg. Used 2 gallons of reverse osmosis water and the balance filtered tap water. |
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Great Northern Clone
|
Light American Lager
|
23 Litres |
1.031 |
1.005 |
3.48 |
0 |
3.32 °L
|
1.6K |
0 |
|
|
Boil
Size: 6 Litres |
Boil Time: 30 |
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: N/A |
Priming Amount: N/A |
Creation
Date: 11/9/2021 11:10 AM |
Notes: |
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Dave's Citra Burst
|
American Amber Ale
|
5 Gallons |
1.056 |
1.013 |
5.56 |
38.76 |
14.64 °L
|
1.6K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/21/2015 12:59 PM |
Notes: Silver Medal
2015 Great Canadian Homebrew Competition
Category 10: American Ales |
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Mosaic Session IPA
|
American IPA
|
6 Gallons |
1.04 |
1.007 |
4.33 |
55.82 |
9.44 °L
|
1.6K |
0 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: dextrose |
Priming Amount: 1 cup |
Creation
Date: 1/7/2017 10:58 PM |
Notes: |
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Lionhearts Belgain Quad 3.0
|
Belgian Dark Strong Ale
|
5.2 Gallons |
1.108 |
1.028 |
10.53 |
11.03 |
37.67 °L
|
1.6K |
1 |
|
|
Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.161 |
Efficiency: 78 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 0.75 |
Primary
Temp: 73 ° F |
Priming Method: Force carb |
Priming Amount: 30 psi 2.5 days |
Creation
Date: 5/15/2013 2:53 PM |
Notes: Meris Otter LME. 11/12/13 I shared this at a local homebrew competition and was told by every judge and person that tried it, if I would have entered it into the competition I would have won hands down! I will be entering into the big beer competition in February. I'll post results then.
2/10/13
I entered my all grain version of this brew at the local home brew open category, peoples choice, 1st place finish! |
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