Horchata Cream Ale 17Gallons
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American Light Lager
|
17 Gallons |
1.059 |
1.017 |
5.56 |
14.01 |
3.15 °L
|
7K |
1 |
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|
Boil
Size: 19 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: 1.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 65 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/30/2017 12:13 PM |
Notes: 9 Habenero peppers in vodka for 2 weeks. Added about 1/4 of the vodka in the keg. Would do less next time.
4 vanilla bean in vodka add to secondary for 7 days at least
add lactose in the last 10 minutes in the boil.
t
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Ferris Sesh IPA 10 BBL 1-12-18
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American Pale Ale
|
372 Gallons |
11.502 |
1.874 |
5.12 |
52.5 |
4.84 °L
|
7K |
0 |
|
|
Boil
Size: 389 Gallons |
Boil Time: 90 |
Boil Gravity: 11 |
Efficiency: 85 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/25/2015 4:58 PM |
Notes: |
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Ginger Cranberry Hard Cider
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Common Cider
|
6 Gallons |
1.078 |
1.018 |
7.88 |
0 |
3.67 °L
|
7K |
0 |
|
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Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.078 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/22/2015 5:08 AM |
Notes: -5 Gallons of Apple Juice, Tree-Top Brand
-2 cans of Apple Juice Concentrate, Tree-Top Brand
-~3/4 Gallon Cranberry Juice (12 cups water, 9 cups cranberries / ~2lbs honey, 6 tbs fresh ginger, dried orange peel simmered ~30mins)
-Yeast Nutrient
-Pectic Enzyme
-Danstar Nottingham Ale Yeast
Primary Ferment: ~2 weeks
Secondary Ferment:
Bottle Condition:
Original Gravity = 1.060 (aiming for ~7.88%abv)
Gravity after one week* = 1.022 (4.99% abv)
Gravity after two weeks** = 1.000 (7.88% abv)
Final Gravity = .998 (8.14% abv)
*Taste after one week: Still really sweet, w/ strong amounts of cranberry flavor -- maybe too much, and good, pink coloring. Very subtle ginger notes; mostly just an after-effect, and not really noticeable up-front. Still really cloudy. Fermenting really slowly, but is progressing. Clean overall taste, not much yeasty flavor. Apple flavor is sort of bland and just sweet; maybe needing more tannin from skins, and store bought juice isn't quite enough. Continued drying & aging should help clarify and sharpen the flavors. Aroma is pretty negligible.
**Taste after two weeks: The sweetness has nearly totally fermented out, w/ good alcoholic sharpness. Has a pretty strong ginger flavor; good pink coloring still (though pretty cloudy overall). Leaves the mouth feeling dry and puckered... Overall, rather dry and tart. Decent apple notes upfront, and then bitter after taste. The yeast is still present, and some aging should mellow that out. Still thinking that the overall apple tone is somewhat flat, and that additional apple tannins would help -- though I think the freshly juiced cranberries added the needed tannins, just not apple-y ones...
[Next time: 1) Just use pre-packaged cranberry juice... 2) Add in a few fresh squeezed / pressed apples for a more robust apple flavor, especially sharp flavored apples.]
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Chocolate Cherry Bock
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Traditional Bock
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4.5 Gallons |
1.068 |
1.018 |
6.52 |
35.21 |
15.97 °L
|
6.9K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.047 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.5 |
Primary
Temp: 50 ° F |
Priming Method: CO2 |
Priming Amount: 12lbs |
Creation
Date: 8/9/2013 1:11 AM |
Notes: Use decotcion |
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Kettle Sour Pale
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Mixed-Fermentation Sour Beer
|
12 Gallons |
1.052 |
1.007 |
5.9 |
25.6 |
5.78 °L
|
6.9K |
0 |
|
|
Boil
Size: 15 Gallons |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 85 |
Mash Thickness: 1.58 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/3/2016 12:33 PM |
Notes: Build up starter of lacto with Jarrow Ideal Bowel Support Probiotics. I used 10 capsules in a starter (3 pints water, 1.5 cups DME). I let it sour on a heat pad for a couple of days, chilled and decanted liquid, repitched lacto into another starter. Let it sour a few more days, save slurry for brew day.
Acidulated malt of 0.75 lb assumes starting with 8 gallons of mash RO water with a pH of 5.5. These quantities of water assumptions and grist are targeting a mash pH of 5.3.
After sparge is complete, drop wort pH to 4.5 using food grade lactic or citric acid. First experience: I had 14 after transferring back to MLT (sight glass showed 13, but an additional gallon in HERMS coil, pump, hoses, etc.) and pH was 5.3. I added 13 grams of citric acid, and this dropped the pH to 4.7.
Bring to boil and boil for 3 minutes. Add enough water in HLT to cover HERMS coil, and bring to temp to 90. Chill wort to temp of 90 while pumping wort back to the MLT. Minimize aeration. When HLT is holding 90, pitch the lacto into the wort. Recirculate wort through the HERMS coil, and check pH regularly. Once wort reaches 3.5 pH, transfer to BK. Boil and hop per schedule. Chill to 80 degrees, pitch WLP 644 from decanted starter without aerating. Hold temp at 75 during fermentation.
NOTE: Lacto plantarum works VERY quickly at 90 degrees. In my first experience, I started souring at 115 and progress was very slow... from 4.7 to 4.4-4.5 in 24 hours. I dropped the temp to 90, and 12 hours later, it was down to 3.7. I then raised the temp to 120 to slow the souring process while I was at work. 9 hours later, the pH was down to 3.5-3.6. I boiled at this point. |
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Coffee Brown Ale
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American Brown Ale
|
5.5 Gallons |
1.095 |
1.023 |
9.55 |
49.31 |
31.09 °L
|
6.9K |
0 |
|
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Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.075 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/10/2017 5:29 PM |
Notes: 2017 Homebrewers Jamboree Dark category Bronze medal Winner. |
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B8 Imperial Golden Ale
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British Golden Ale
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50 Litres |
1.064 |
1.015 |
6.45 |
22.83 |
3.89 °L
|
6.9K |
0 |
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Boil
Size: 58 Litres |
Boil Time: 75 |
Boil Gravity: 1.055 |
Efficiency: 84 |
Mash Thickness: 3.4 |
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: 6/2/2016 9:11 AM |
Notes: B8 #004
Meskevann 40 liter:
Kalsiumsulfat (CaSO4): 12 gram
Kalsiumkarbonat (CaCO3): 4 gram
Skyllevann 32 liter:
Kalsiumsulfat CaSO4: 4.5 gram |
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Chocolate Peanut Butter Stout
|
Sweet Stout
|
5.5 Gallons |
1.05 |
1.014 |
4.74 |
14.86 |
33.63 °L
|
6.9K |
0 |
|
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Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
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: 1/7/2013 5:02 AM |
Notes: |
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Moose Drool Clone
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American Brown Ale
|
5 Gallons |
1.056 |
1.015 |
5.27 |
16.83 |
21.4 °L
|
6.9K |
0 |
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Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.079 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/27/2015 11:34 PM |
Notes: |
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Watermelon Berliner Weisse Kettle Sour
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Berliner Weisse
|
21 Litres |
1.036 |
1.009 |
3.57 |
12.38 |
2.61 °L
|
6.9K |
0 |
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Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.026 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 45 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/3/2017 7:20 AM |
Notes: so heres my watermelon berliner weisse recipe.
its pretty simple.
mash in and out as usually
but after mash out drop kettle temperature to 45 degrees and with a Ph reader check your Ph (should be at 4.8-5.0) if its higher use some 88% Lactic acid (sparingly) to drop your Ph.
once your Ph reading is right
pitch your ROOM TEMPERATURE lactobacillus (5335) cover with cling film and leave it. (mine took about 16 Hours) check it every 4 or so hours and do a Ph reading. Youre looking for somewhere around the 3.3-3.5 mark.
once pH level is right bring to a boil for 15 minutes and continue onwards like a normal brew (add hops, chill, pitch us-05, ferment)
once primary fermentation is finished rack onto frozen watermelon reduction*
and let sit for 8-10 days.
*watermelon reduction:(best to do this at least 3 day before racking into secondary) cut, and juice all of the flesh of the watermelon, place all of the juiced liquid and even pits of pulp into a pot and simmer until reduced by half then keep temperature above 88 degrees for 15 minutes. then place in a sterilized container and freeze until needed. |
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Sierra Nevada Pale Ale Clone
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American IPA
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18.2 Litres |
1.061 |
1.015 |
5.96 |
54.07 |
10.44 °L
|
6.9K |
8 |
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Boil
Size: 25 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: DEXTROSE |
Priming Amount: 165g |
Creation
Date: 10/20/2013 5:25 PM |
Notes: |
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Westmalle Trappist Tripel Clone
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Belgian Tripel
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22.7 Litres |
1.075 |
1.018 |
7.45 |
39.31 |
5 °L
|
6.9K |
5 |
|
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Boil
Size: 30 Litres |
Boil Time: 90 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 2.9 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/10/2015 12:17 AM |
Notes: Recipe Specifications:
Batch Size: 6.00 gal
Boil Size: 6.87 gal
OG: 1.080
FG: 1.012
Color: 4.4 SRM
Estimated IBU: 36.2 IBU
Boil Time: 90 Minutes
Ingredients:
Amount Item Type % or IBU
14 lbs Castle Pilsner (2 Row) (2.0 SRM) Grain 87.5 %
2 lbs Candi Sugar, Clear (0.5 SRM) (Boil 90.0 min] Sugar 12.5 %
2.00 oz Saaz [3.40%] (60 min) Hops 14.7 IBU
0.50 oz Hallertauer Mittelfrueh [3.90%] (60 min] Hops 4.3 IBU
2.00 oz Saaz [3.40%] (30 min) Hops 14.1 IBU
0.50 oz Hallertauer Mittelfrueh [3.90%] (30 min] Hops 3.3 IBU
1.00 items Servomyces Yeast Nutrient (Boil 15.0 min] Misc
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 1000ml Starter
Step Mash Schedule:
NameDescription Step Temp Step Time
Acid Rest Add 21.00 qt of water at 97.8 F 95.0 F 15 min
Protein Rest Add 0.00 qt of water at 122.0 F 122.0 F 15 min
Gluten Rest Add 0.00 qt of water at 131.0 F 131.0 F 15 min
Beta Rest Add 0.00 qt of water at 144.0 F 144.0 F 30 min
Full Beta Rest Add 0.00 qt of water at 148.0 F 148.0 F 90 min
Mashout Add 0.00 qt of water at 170.0 F 170.0 F 15 min
Notes:
Fermention temp starts at 62f degrees and warms to 72f. Primary is about 7 days, followed by a 5 week cold conditioning period. I recommend bottle conditioning this beer, adding fresh yeast. |
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Popcorn Cream Ale
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Cream Ale
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5 Gallons |
1.043 |
1.011 |
4.23 |
30.35 |
3.17 °L
|
6.9K |
1 |
|
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Boil
Size: 5 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 78 |
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: 2/23/2011 8:29 PM |
Notes: Why spend $2 a pound for flaked corn when you can hot-air pop $.16 worth and achieve the same thing? A full pound of popcorn is an enormous volume, so pop it directly into your mash. It compacts and breaks down when it gets wet. |
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Cream Your Pants
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Cream Ale
|
5 Gallons |
1.046 |
1.012 |
4.45 |
16.54 |
2.44 °L
|
6.9K |
15 |
|
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Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.03 |
Efficiency: 80 |
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: 10/31/2015 6:00 PM |
Notes: 3rd place in the schooner homebrew competition in cream ale style.Table 4 light hybrid. |
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Coors Banquet Clone
|
American Light Lager
|
23 Litres |
1.047 |
1.008 |
5.05 |
10.52 |
4.71 °L
|
6.9K |
6 |
|
|
Boil
Size: 28 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 3 |
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: 11/16/2020 4:47 PM |
Notes: |
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JULIUS TREEHOUSE CLONE EXTRACT
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American IPA
|
5.5 Gallons |
1.058 |
1.011 |
6.2 |
34.86 |
5.99 °L
|
6.9K |
5 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
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: 3/15/2017 3:04 PM |
Notes: |
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Classic Hefeweizen (Braumeister 20L)
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Weizen/Weissbier
|
20 Litres |
1.044 |
1.011 |
4.34 |
19.34 |
3.57 °L
|
6.9K |
4 |
|
Author:
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robert.schenk@shinternet.ch
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Boil
Size: 28 Litres |
Boil Time: 75 |
Boil Gravity: 1.031 |
Efficiency: 60 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21.5 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2015 6:41 PM |
Notes: |
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Graham Cracker Porter
|
American Porter
|
5.5 Gallons |
1.054 |
1.014 |
5.24 |
20.48 |
32.52 °L
|
6.9K |
4 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 1/23/2016 3:07 AM |
Notes: |
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Sam Adams Summer Ale Clone
|
American Pale Ale
|
5 Gallons |
1.06 |
1.012 |
6.36 |
36.4 |
3.59 °L
|
6.9K |
12 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/28/2017 4:23 PM |
Notes: |
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Festivus Miracle! (Christmas Ale Clone)
|
Winter Seasonal Beer
|
10.75 Gallons |
1.079 |
1.016 |
8.26 |
30.6 |
12.44 °L
|
6.9K |
1 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.065 |
Efficiency: 70 |
Mash Thickness: 1.35 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/6/2017 9:34 PM |
Notes: - Put honey into brew kettle at 130-140 degrees
- Ginger went in at 60 minutes during the boil (in mesh bag)
- Cinnamon sticks went in at 60 minutes during the boil (in mesh bag)
- 2 liquid packages of Wyeast london ale 1028 per 5 gallon carboy
- Started fermentation temperature at 64 for day 1, increased to 65 on day 2, increased to 66 on day 4 (and it stayed here but closer to 67 than 66)
- Took gravity reading on day 7 and it was already 1.016 (implied 78% attenuation). Expected final gravity at avg. attenuation (75%) was supposed to be 1.018. So we started cold crashing the beer at 39 degrees on day 7.
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