|
Imperial Porter
|
Baltic Porter
|
21 Litres |
24.001 |
6.391 |
9.95 |
70.2 |
45.76 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 17.2 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/13/2016 4:28 PM |
| Notes: |
|
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Traversare
|
Berliner Weisse
|
5.5 Gallons |
1.043 |
1.008 |
4.66 |
0 |
4.62 °L
|
1.6K |
1 |
|
|
Author:
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|
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| Boil
Size: 6.5 Gallons |
Boil Time: 15 |
Boil Gravity: 1.037 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/9/2016 4:26 AM |
Notes: This recipe won the ZZ Hops team competition brew. It was sour worted in a PET carboy for 2-3 days with L. Plantarum before the yeast was added.
The 1st place winner was a variant where I let the beer sit in secondary on lemon zest for 2 weeks and then added a dry hop addition of 1oz per gallon of citra pellets.
The 2nd place winner was a variant where I let the beer it on grapefruit zest for 4 weeks and added a tincture of vodka/grapefruit zest and grapefruit juice a week before bottling. |
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Honey Hibiscus
|
Spice, Herb, or Vegetable Beer
|
32 Gallons |
1.05 |
1.009 |
5.35 |
23 |
3.57 °L
|
1.6K |
47 |
|
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| Boil
Size: 34.01 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 69 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/15/2020 11:47 PM |
| Notes: Based on Brasserie Dieu du Ciel Rosee d'Hibiscus |
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Stout (Gluten Free)
|
Dry Stout
|
6 Gallons |
1.04 |
1.007 |
4.32 |
34.95 |
36.48 °L
|
1.6K |
1 |
|
|
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| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.024 |
Efficiency: 50 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/20/2018 4:22 AM |
| Notes: |
|
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Cannabis Saison
|
Saison
|
5 Gallons |
1.072 |
1.015 |
7.51 |
57.82 |
4.67 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 72 |
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: 9/16/2018 8:24 PM |
Notes: og 1.072
brewed 9/16/18
45g of cannabis added 9/19/18
racked off cannabis into secondary 9/27/18 sg
bottled 10/3/18
~1.010
this came out good. maybe more cannabis |
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Black IPA
|
Specialty IPA: Black IPA
|
5.5 Gallons |
1.059 |
1.015 |
5.85 |
51.78 |
33.26 °L
|
1.6K |
0 |
|
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|
| Boil
Size: 6.75 Gallons |
Boil Time: 30 |
Boil Gravity: 1.053 |
Efficiency: 75 |
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: 4/6/2017 8:40 PM |
| Notes: Last brewed on 12/12/2020 |
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Flora Powa Braggot
|
Braggot
|
5 Litres |
1.063 |
1.014 |
6.41 |
13.99 |
3.31 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 5 Litres |
Boil Time: 15 |
Boil Gravity: 1.063 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 26 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/14/2016 5:00 PM |
| Notes: |
|
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Black Dynamite
|
Specialty IPA: Black IPA
|
5 Gallons |
1.065 |
1.019 |
6.1 |
65.63 |
30.45 °L
|
1.6K |
0 |
|
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|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 5/18/2016 4:02 PM |
| Notes: |
|
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Pivobrana APA
|
American Pale Ale
|
2000 Litres |
13.858 |
2.459 |
6.12 |
38.05 |
5.45 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 2200 Litres |
Boil Time: 70 |
Boil Gravity: 12.7 |
Efficiency: 70 |
Mash Thickness: 3.1 |
Sugar
Scale: Plato |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/21/2016 1:02 PM |
| Notes: |
|
|
1056 Pliny The Elder Clone
|
Double IPA
|
12 Gallons |
1.072 |
1.012 |
7.99 |
217.03 |
6.45 °L
|
1.6K |
2 |
|
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| Boil
Size: 13.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.064 |
Efficiency: 80 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/14/2016 7:57 PM |
Notes: Adjusted Grain bill 26 NOV 2020 to compensate for my high efficiency
Directions:
Note: This recipe is for a 6.5 gallon batch, with 5 gallons intended to remain after hop loss. To make this Pliny the Elder clone, protein rest 122 for 30 minutes, mash grains at 151-152°F (66-67°C) for an hour or until starch conversion is complete. Mash out at 170°F (77°C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose and bring to a boil. Add hops as indicated in the recipe. After a 90 minute boil, chill wort to 67°F (19°C) and transfer to a fermenter. Pitch two packages of yeast or a yeast starter and aerate well. Ferment at 67°F (19°C) until fermentation activity subsides, then rack to secondary. Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. Age five more days then bottle or keg. |
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Bitter American Clone
|
American Pale Ale
|
5.5 Gallons |
1.055 |
1.013 |
5.44 |
37.46 |
6.95 °L
|
1.6K |
0 |
|
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| Boil
Size: 6.2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 1/7/2013 9:12 PM |
| Notes: ***** |
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#19 TrIPAl
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Specialty IPA: Belgian IPA
|
5.25 Gallons |
1.078 |
1.019 |
7.73 |
111.67 |
9.27 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.136 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/13/2015 6:27 PM |
Notes: Did the steeping of grains by 1 qt to 1lb if grains. Added grain and brought just to a boil and then covered and let sit. Brought 1 gal filtered water to near boil and added DME (6lbs at first, then 3more after getting closer to boil again). Took around 25 minutes of steeping before water was boiling. Poured 1 gal of water plus 1 qt that was saturating the grains and poured through grains 2x. Brought back to a boil and started the clock with the first hop addition (60min). Calypso 1oz to start. Citra 2oz at 45 and 30. Another shot of Calypso at 15. Added the sugar and irish moss at 10. Last hop add of German Hull Melon at 2 minutes.
To get the wort down, I tried to put in the sink with cold water (initial some ice). Once the water was warm, I refilled with cold. Did this for 15 min or so. Then to wort chiller and added 3 gal of almost frozen spring water.
Chilled to 67 and pitched yeast. OG was around 1.076. Lower than I wanted since I added .5gal too much water (than I intended)
Started 8:45 ended 11:45, all in.
Difficulty starting to ferment (3rd day). Moved to warmer room and shook it up and then it took off. Had to create a blow off system since it was foaming so much.
1 week transferred to secondary, no issue. FG was down to 1.010! Not sure how but the yeast apparently were hungry. THis puts the ABV closer to 8.5 and drops the IBU probably below 100.
Another week plus (11/30/15) bottled. Tasted as expected - Belgian round malty flavors, yeasty (very cloudy as well), but with a bit of bitterness all around. Not quite the 100 range bitterness, but that's probably due to the high malt flavors and the high ABV fire. Could be a good balance.
Used 5.5g of corn sugar for a slightly higher carbonation rate. Hoping for more of the seltzer-ish fine effervescence.
Should probably wait until after the new year to test and early Feb for release..... |
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Honey Badger Oatmeal Porter - Bourbon Barrel
|
Oatmeal Stout
|
5.5 Gallons |
1.056 |
1.017 |
5.12 |
21 |
30.47 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6.8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.043 |
Efficiency: 78 |
Mash Thickness: 1.38 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 65 ° F |
Priming Method: Keg |
Priming Amount: CO2 10psix5 |
Creation
Date: 5/12/2015 6:38 PM |
Notes: Honey Badger doesn't like yellow fizzy beer!
This version uses Colorado Malting Co malts and Instant Oatmeal instead of Flaked Oats. It is "aged" with oak cubes & bourbon.
Grainfather
Start soaking 2 oz Medium Toast Oak cubes in 12 oz Bourbon on brew day in tightly sealed glass jar. You'll add it to secondary in about two weeks, then let it "age" for at least four weeks.
Ferment low at 65-66*F
Use pure Vanilla extract in secondary.
Put oak & bourbon into secondary after 1 week. |
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Oktober Fest Ale !!!
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Oktoberfest/Märzen
|
52 Litres |
1.052 |
1.01 |
5.62 |
22.52 |
8.18 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 62 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 15 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/12/2015 1:39 PM |
| Notes: 4 sobres, fermentar a 18° |
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BIG Amber
|
American Amber Ale
|
5.5 Gallons |
1.055 |
1.011 |
5.78 |
25.38 |
11.66 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 55 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/20/2015 4:01 PM |
| Notes: |
|
|
Sierra Nevada Pale Ale Clone
|
American Pale Ale
|
49 Litres |
1.051 |
1.013 |
5.05 |
47.58 |
7.37 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 60 Litres |
Boil Time: 70 |
Boil Gravity: 1.042 |
Efficiency: 80 |
Mash Thickness: 3.2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: Sugar |
Priming Amount: 294g |
Creation
Date: 1/18/2015 5:06 PM |
| Notes: |
|
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Samurai
|
Witbier
|
21 Litres |
1.052 |
1.014 |
4.88 |
15.75 |
3.91 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 26 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/24/2014 8:05 AM |
| Notes: |
|
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Beer Geek Christmas
|
Oatmeal Stout
|
19.5 Litres |
1.083 |
1.017 |
8.66 |
70.95 |
40 °L
|
1.6K |
1 |
|
|
|
| Boil
Size: 22 Litres |
Boil Time: 90 |
Boil Gravity: 1.074 |
Efficiency: 60 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 0.75 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/17/2014 8:23 PM |
| Notes: Took 3 liters of mash into seperate pot, heated to boiling. Added all of the crystal, choco wheat, roasted barley and half of the cara munich when seperating the mash. Added boiled mash back to the main mash after 30 minutes. |
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Hymen Bustin' Hefeweizen
|
Weizen/Weissbier
|
11 Gallons |
1.053 |
1.012 |
5.33 |
13.23 |
4.12 °L
|
1.6K |
2 |
|
|
|
| Boil
Size: 13.82 Gallons |
Boil Time: 90 |
Boil Gravity: 1.042 |
Efficiency: 68 |
Mash Thickness: 1.66 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 62 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/13/2014 3:50 PM |
Notes: FERMENTATION
Pitch yeast @ 62 hold for 3 days
65 hold for 4 days
68 hold for 2 days to clean up yeast
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Episode 006 - Sir Jimmy's IPA
|
English IPA
|
5 Gallons |
1.074 |
1.021 |
7.47 |
48.34 |
13.46 °L
|
1.6K |
0 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 68 ° F |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 3/19/2014 6:46 AM |
| Notes: |
|
|
|
|