Chocolate Stout
|
Oatmeal Stout
|
20 Gallons |
1.066 |
1.016 |
6.66 |
26.34 |
33.97 °L
|
2.3K |
3 |
|
|
Boil
Size: 22 Gallons |
Boil Time: 90 |
Boil Gravity: 1.06 |
Efficiency: 75 |
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: 11/11/2014 3:06 AM |
Notes: |
|
Redleg
|
Irish Red Ale
|
5 Gallons |
1.043 |
1.011 |
4.18 |
26.44 |
12.41 °L
|
2.3K |
1 |
|
|
Boil
Size: 5.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 68 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/14/2018 10:34 PM |
Notes: |
|
1
|
Wheatwine
|
5 Gallons |
1.102 |
1.024 |
10.24 |
54.67 |
12.91 °L
|
2.3K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.062 |
Efficiency: 60 |
Mash Thickness: 1.5 |
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: 11/16/2015 12:08 AM |
Notes: |
|
Cascarillo
|
Double IPA
|
16 Litres |
1.083 |
1.019 |
8.3 |
100.04 |
6.86 °L
|
2.3K |
1 |
|
Author:
|
|
|
|
Boil
Size: 19 Litres |
Boil Time: 68 |
Boil Gravity: 1.069 |
Efficiency: 76 |
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: 2/8/2016 7:40 AM |
Notes: The Aroma Hops even as dry hop from the beginning of fermentation
Brewed 31.03.2016
After two weeks pick up dry hop and add another 30gr Amarillo coldcrash and stand for a week before bottling |
|
MazsIPA Meets Gentle Bastard
|
American IPA
|
39 Litres |
1.055 |
1.008 |
6.21 |
53.22 |
7.51 °L
|
2.3K |
0 |
|
|
Boil
Size: 43 Litres |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 65 |
Mash Thickness: 3.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: sucrose |
Priming Amount: 217.8 g |
Creation
Date: 4/16/2019 1:12 PM |
Notes: Vízprofil a balanced-ről kicsit a szulfátos komlós-selymes irányba tolva.
Horizont - Gentle Bastard a cél. |
|
Patersbier
|
Trappist Single
|
8 Gallons |
1.049 |
1.008 |
5.45 |
34.75 |
3.1 °L
|
2.3K |
2 |
|
|
Boil
Size: 12.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.031 |
Efficiency: 75 |
Mash Thickness: 1.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.5 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/20/2015 3:28 AM |
Notes: |
|
Monkey Butt
|
American IPA
|
6.5 Gallons |
1.063 |
1.014 |
6.5 |
95.09 |
4.33 °L
|
2.3K |
1 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: 3oz for 21 days |
Creation
Date: 1/7/2013 3:21 PM |
Notes: Mash at 150F for 60min
Add 0 min boil hops and let stand for 60 minutes.
Drop the temp Pitch and Ferment at 70F for 14-17 days.
Cold Crash to 38F for 2 days before racking to secondary. Rack, bring back to 70F, then dry hop.
|
|
Chai Tea Brown Ale
|
Spice, Herb, or Vegetable Beer
|
5.5 Gallons |
1.058 |
1.021 |
4.92 |
17.37 |
21.25 °L
|
2.3K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.049 |
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: 9/1/2016 6:24 PM |
Notes: |
|
Surly Furious
|
American IPA
|
5 Gallons |
1.064 |
1.016 |
6.27 |
65.14 |
18.98 °L
|
2.3K |
1 |
|
|
Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.128 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/6/2016 7:52 PM |
Notes: 1. Yeast starter
2. Collect and heat 2.5 gallons of water.
3. Add 0.5 oz of Amarillo hops directly into the boil kettle.
4. For mail-order customers grains for extract kits come
crushed by default, but if you requested uncrushed
grains, crush them now. Pour crushed grain into
supplied mesh bag and tie the open end in a knot. Steep
for 20 minutes or until water reaches 170°F. Remove
bag and discard.
5. Bring to a boil and add the 6.3 lbs Gold malt syrup.
Remove the kettle from the burner and stir in the
Gold malt syrup.
6. Return wort to boil. The mixture is now called “wort”,
the brewer’s term for unfermented beer.
- Add 2 oz Warrior hops and boil for 60 minutes.
- Add 2 lbs Golden Light dme 15 minutes from then
end of the boil.
- Add 2 oz Amarillo hops at the end of boil.
7. Cool the wort. When the 60-minute boil is finished,
cool the wort to approximately 100° F as rapidly as
possible. Use a wort chiller, or put the kettle in an ice
bath in your sink.
8. Sanitize fermenting equipment and yeast pack. While
the wort cools, sanitize the fermenting equipment –
fermenter, lid or stopper, fermentation lock, funnel, etc –
along with the yeast pack and a pair of scissors.
9. Fill primary fermenter with 2 gallons of cold water,
then pour in the cooled wort. Leave any thick sludge in
the bottom of the kettle.
10. Add more cold water as needed to bring the
volume to 5 gallons.
11. Aerate the wort. Seal the fermenter and rock back
and forth to splash for a few minutes, or use an aeration
system and diffusion stone.
12. OPTIONAL: if you have our Mad Brewer Upgrade or
Gravity Testing kits, measure specific gravity of the wort
with a hydrometer and record.
13. Add yeast once the temperature of the wort is 78°F or
lower (not warm to the touch). Use the sanitized scissors
to cut off a corner of the yeast pack, and carefully pour
the yeast into the primary fermenter.
14. Seal the fermenter. Add approximately 1 tablespoon of
water to the sanitized fermentation lock. Insert the lock
into rubber stopper or lid, and seal the fermenter.
15. Move the fermenter to a warm, dark, quiet spot until
fermentation begins. |
|
Sam Adams Summer Ale Clone
|
American Pale Ale
|
5.5 Gallons |
1.058 |
1.014 |
5.81 |
20.76 |
5.32 °L
|
2.3K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.107 |
Efficiency: 35 |
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: 3/19/2016 8:08 PM |
Notes: |
|
Juicy Haze IPA
|
American IPA
|
5.5 Gallons |
1.07 |
1.017 |
7.36 |
68.32 |
9.94 °L
|
2.3K |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: forced |
Priming Amount: N/A |
Creation
Date: 6/24/2018 10:07 PM |
Notes: |
|
Ron's Coors Light
|
Light American Lager
|
5.5 Gallons |
1.019 |
1.005 |
1.93 |
37.48 |
2.42 °L
|
2.3K |
2 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.016 |
Efficiency: 35 |
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: 2/22/2018 1:01 AM |
Notes: Instructions for Brewer's Edge Mash and Boil
Add 4.5 gal water and set temp to 162 degrees
Once heated, add grain and set temperature to 150 degrees and mash for 1 hour
20 minutes before mash out, heat sparge water to 168 degrees
After 1 hour, lift grain from kettle and add sparge water to get 6.25 gallons
Turn temperature to 218 degrees and remove grain
Boil hops according to hop boil guidelines
|
|
Punk IPA Clone
|
American IPA
|
20 Litres |
1.055 |
1.009 |
5.98 |
48.54 |
5.21 °L
|
2.3K |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 75 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/22/2017 3:32 PM |
Notes: 1/2 Campden Tab in water
Strike Water: 15 L
Strike Water Temp: 72.2 c
Sparge Water: 19.1 L
Total Water: 34.1 L
Whirflock: 15 mins |
|
#40: Two Dogs Mexican Brown
|
American Brown Ale
|
2.4 Gallons |
1.037 |
1.01 |
3.52 |
23 |
12.9 °L
|
2.3K |
0 |
|
|
Boil
Size: 3.30002 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 75 |
Mash Thickness: N/A |
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: 3/12/2011 2:56 PM |
Notes: Yazoo Dos Perros clone |
|
Raspberry Wheat
|
Fruit Beer
|
22 Litres |
1.052 |
1.013 |
5.07 |
19.06 |
13.53 °L
|
2.3K |
0 |
|
|
Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 73 |
Mash Thickness: 3.4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/31/2017 10:16 PM |
Notes: Add (24 hr thawed) Raspberrys When SG reaches 1.020 leave @ 18/20 C for 14/21 days or till SG stops lowering aprox.....When 2 weeks...Cold crash Leaving Raspberrys in fermenter. Till Bottling/Keging.
|
|
Double IPA
|
Imperial IPA
|
5.75 Gallons |
1.077 |
1.015 |
8.16 |
181.41 |
7.02 °L
|
2.3K |
1 |
|
|
Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.057 |
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: 5/10/2015 3:15 PM |
Notes: Modified Pliney the Elder grain bill.
|
|
Double Tap
|
American Stout
|
5 Gallons |
1.073 |
1.02 |
6.99 |
22.04 |
40 °L
|
2.3K |
2 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.122 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/2/2014 5:51 AM |
Notes: coffee was cold brewed with 25 ounces of water, into the secondary. Nibs were soaked in about 6 ounces of good quality bourbon, into the secondary. |
|
SCHWARZBIER
|
Schwarzbier
|
50 Litres |
1.048 |
1.013 |
4.69 |
28.39 |
23.26 °L
|
2.3K |
1 |
|
|
Boil
Size: 31 Litres |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: 1.5 |
Primary
Temp: 10 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/28/2016 5:19 PM |
Notes: |
|
Chocolate Porter
|
American Porter
|
3.25 Gallons |
1.059 |
1.015 |
5.79 |
37.34 |
34.81 °L
|
2.3K |
2 |
|
|
Boil
Size: 4 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: 1.31 |
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: 12/24/2015 4:20 PM |
Notes: |
|
Crystal Rye IPA
|
Specialty Beer
|
23 Litres |
1.051 |
1.011 |
5.27 |
54.07 |
17.01 °L
|
2.3K |
1 |
|
|
Boil
Size: 34 Litres |
Boil Time: 60 |
Boil Gravity: 1.035 |
Efficiency: 70 |
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: 2/14/2015 8:31 PM |
Notes: |
|
|
|