|
American IPA
|
American IPA
|
5.5 Gallons |
1.076 |
1.018 |
7.65 |
67.87 |
10.55 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 70 |
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: 3/26/2012 9:56 PM |
Notes: Collect at least 7 gallons of runnings.
Consider adding flameout hops as well.
Primary Fermentation 14 days.
Transfer to secondary with hops for 5 days.
Force Carbonate after those 5 days.
|
|
|
Nugget Nectar
|
American IPA
|
5.5 Gallons |
1.068 |
1.015 |
6.99 |
74.86 |
9.34 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 7.7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.06 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 10.23 psi |
Creation
Date: 8/29/2020 2:49 PM |
Notes: Step by Step
1) Mix the crushed grains with 5 gallons (19 L) of 168 °F (76 °C) water to stabilize at 152 °F (67 °C) for 60 minutes.
2) Sparge with 175 °F (79 °C) water.
3) Collect 6 gallons (23 L) of wort runoff to boil for 60 minutes.
4) Add the hops, Irish moss, and yeast nutrient as per the schedule. 5) Cool the wort to 75 °F (24 °C).
6) Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete.
7) Transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the dry hops.
8) Condition for one week and then bottle or keg. |
|
|
Porter, Porter, Where's Your Daughter ??
|
Robust Porter
|
6 Gallons |
1.074 |
1.02 |
7.06 |
45.93 |
37.26 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: 1.3 |
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: 9/24/2014 1:18 AM |
Notes: American ale version, ferment with one of the clean American-type strains, such as White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale), which are my favorites for this style. You will not have to worry about having an overly sweet beer with these yeasts either, as they usually attenuate well and at a range of temperatures. Other good choices along these lines are White Labs WLP051 (California V Ale Yeast) and Wyeast 1272 (American Ale II). If you want a more complex beer,
you can try British or Irish ale yeast, such as White Labs WLP004 (Irish Stout) or WLP002 (English Ale) and Wyeast 1968 (London ESB) or 1084 (Irish Ale Yeast).
|
|
|
Black Hole Stout
|
Russian Imperial Stout
|
5.5 Gallons |
1.096 |
1.023 |
9.6 |
50.27 |
50 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.081 |
Efficiency: 68 |
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: 10/17/2014 4:39 PM |
Notes: 1.6 liter starter
Beehive Brewoff - Table 17 - Black Hole Stout |
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|
Oktoberfest Ale
|
Oktoberfest/Märzen
|
10 Gallons |
1.058 |
1.013 |
5.83 |
29.77 |
13.71 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 11 Gallons |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2015 3:52 AM |
| Notes: |
|
|
Fast Cherry Sour
|
Flanders Brown Ale/Oud Bruin
|
5 Gallons |
1.058 |
1.006 |
6.81 |
13.42 |
12.1 °L
|
1.9K |
0 |
|
|
Author:
|
|
octopussy
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 78 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/22/2015 10:15 PM |
Notes: 2 lbs of sour dried cherries
kettle sour
yeast farmouse brett mix
|
|
|
Jenlain Clone - Biere De Garde Ambree
|
Bière de Garde
|
12 Gallons |
1.076 |
1.018 |
7.68 |
22.48 |
15.13 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 76 ° F |
Priming Method: co2 |
Priming Amount: 10.89 psi |
Creation
Date: 4/21/2021 8:13 PM |
Notes: I added cane sugar to fermentables based on Phil Markowski's Farmhouse Ales, page 80 - to derive and leaner drier finish to this beer.
|
|
|
Champagne IPA V1.1
|
American IPA
|
6 Gallons |
1.06 |
1.007 |
6.97 |
53.54 |
7.29 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 7.4 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 61 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/22/2018 10:26 AM |
| Notes: Add Amylase Enzyme to assist in converting starches, cold crash upon 1.007 Fg. |
|
|
Barkafjellet Russian Imperial Oatmeal Stout
|
Russian Imperial Stout
|
8.5 Litres |
1.136 |
1.026 |
14.43 |
98.06 |
48.07 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 7 Litres |
Boil Time: 60 |
Boil Gravity: 1.09 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/5/2016 10:38 PM |
| Notes: |
|
|
Nenna Dubbel W/ Raisins
|
Belgian Dubbel
|
18 Litres |
1.07 |
1.016 |
6.99 |
23.63 |
14.18 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 68 |
Mash Thickness: 3.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: Injection |
Priming Amount: 2ml (5.5g/L) priming sugar |
Creation
Date: 11/10/2016 4:31 PM |
Notes: Fermentation (Primary): 19-20c until attenuation
Fermentation (Secondary): +1c per day for 3 days
Maturation: +10 days at 13-14c
Cold Crash: +4days at 0.5c
Raisins at 30min boil end
Brown Sugar at 5 min boil end |
|
|
Apricot IPA
|
Spice, Herb, or Vegetable Beer
|
6.5 Gallons |
1.046 |
1.009 |
4.87 |
121.5 |
3.46 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 8.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 75 |
Mash Thickness: 1.5 |
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: 6/5/2016 12:45 PM |
| Notes: |
|
|
WTF Was He Thinking
|
American IPA
|
5.3 Gallons |
1.066 |
1.012 |
7.16 |
86.26 |
9.42 °L
|
1.9K |
0 |
|
|
Author:
|
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/14/2016 11:19 PM |
| Notes: |
|
|
Belgian Wheat 3 Gal
|
Witbier
|
3.1 Gallons |
1.047 |
1.011 |
4.68 |
14.15 |
3.65 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.029 |
Efficiency: 65 |
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: 12/11/2015 8:09 PM |
| Notes: |
|
|
Tasmanian IPA Clone
|
American IPA
|
1 Gallons |
1.073 |
1.018 |
7.14 |
64.38 |
4.55 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 60 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/10/2014 6:31 PM |
| Notes: |
|
|
003. Emma's XXV Blueberry Belgian Ale
|
Fruit Beer
|
5.5 Gallons |
1.048 |
1.012 |
4.82 |
33.08 |
7.45 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 2.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
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: 2/23/2014 7:58 PM |
Notes: Brew Day: March 11, 2014.
One boilover - my first!
OG was only 1.048, way below my estimate of min. 1.053...can't explain why. I was kind of drunk and pitched my yeast before extracting the sample for gravity measurement. Maybe that? Probably not? Did I remove too much yeast in my turkey baster? I'll find out if it doesn't ferment / ferment enough.
03/13: Vigorous fermentation!! The airlock I bought didn't have the bottom cut out so no CO2 wasn't escaping - it looked like it was about to blow. I considered a blow-off tube, but I had roughly 1.5 gallons of head-space and didn't think it was necessary. So I put a real airlock back in and the bubbling was very intense. Probably 2 bubbles a second!!
03/25: Bought 4.4 lbs of Canadian wild blueberries from Hartmans for $17. Pre-frozen. After much deliberation, I decided to heat them up for 15 mins at 170F. I let it cool to probably 35C and added it to secondary. I racked beer over top of it and inserted air lock. I probably lost about 0.2 lbs of berries during transfer (messy!). Im really excited to see how this turns out.
Expectations: Hopefully wheat extract pairs well with the blueberry, amber LME and crystal 40L will hopefully add some sweetness and colour, flowery and spicy notes from cascade hops, 3787 yeast will impart some complex fruity esters and phenolics as usually seen in Belgian dubbels or triples, finally 4.4 lbs of blueberries in secondary for two weeks should hopefully impart a subtle to moderate blueberry taste and colour.
Bottled on April 6, 2014. Forgot to take gravity reading - stupid me! I expect it will be 5.0% based on OG, but I can't be sure of the attenuation.
Final bottle on 07/20:
Last bottle is still overcarbed.
Appearance: Deep dark dirty purple. More brown than purple. Probably because of the crystal malt. Dont use next time. Long lasting head, very bubbly.
Aroma: Primarily fruity, slight blueberry.
Taste: Hard to get over the carbonation but notes of dark fruit. Very crisp as a result of the carb.
Mouthfeel: Very light body, very prickly.
Overall: Besides the overcarb, not a terribly bad beer. Ease up on the crystal next time. No amber next time either. Just wheat and 2-row. It makes it too complex, and not the good type. |
|
|
Commercial Dry Stout
|
Dry Stout
|
5.25 Gallons |
1.047 |
1.012 |
4.55 |
42.64 |
38.15 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 75 |
Boil Gravity: 1.038 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 64 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/10/2014 8:39 PM |
| Notes: |
|
|
Simple German Wheat
|
Weizen/Weissbier
|
21 Litres |
1.052 |
1.014 |
5.09 |
10.79 |
3.47 °L
|
1.9K |
2 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 75 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 2.5 |
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: 2/10/2014 6:15 PM |
| Notes: |
|
|
Don't Say No, Sai-son
|
Saison
|
23 Litres |
1.064 |
1.008 |
7.28 |
33.26 |
10.78 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 20 Litres |
Boil Time: 60 |
Boil Gravity: 1.073 |
Efficiency: 64 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 2.0 |
Primary
Temp: 30 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/4/2013 5:19 PM |
Notes: measure og after mash 1.074
sparged and added 5 L mineral water
og 1.062 @ 28 deg C = 1.064
after 19 days, 2.9 L of 1.062 (w/ the rock candy added and transf. to secondary |
|
|
HC IIPA
|
Imperial IPA
|
2.5 Gallons |
1.09 |
1.015 |
9.79 |
313.85 |
11.65 °L
|
1.9K |
0 |
|
|
|
| Boil
Size: 4.5 Gallons |
Boil Time: 90 |
Boil Gravity: N/A |
Efficiency: 70 |
Mash Thickness: N/A |
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: 6/13/2013 3:46 AM |
| Notes: |
|
|
Golden Ale
|
British Golden Ale
|
44 Litres |
1.04 |
1.011 |
3.81 |
24.39 |
5.77 °L
|
1.9K |
1 |
|
|
|
| Boil
Size: 50.98 Litres |
Boil Time: 60 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 3.65 |
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: 6/28/2013 9:18 AM |
| Notes: |
|
|
|
|
