Genus Extract Porter Kit
|
English Porter
|
5.5 Gallons |
1.053 |
1.013 |
5.21 |
19.1 |
28.36 °L
|
2.1K |
5 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 0.35 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/19/2017 12:13 AM |
Notes: |
|
Battery Steele Flume?
|
American IPA
|
5.5 Gallons |
1.081 |
1.02 |
8 |
22.68 |
7.43 °L
|
2.1K |
1 |
|
|
Boil
Size: 7.75 Gallons |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 65 |
Mash Thickness: 1.25 |
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: 2/21/2018 7:54 PM |
Notes: Double Dry Hop a couple days apart.
slow drop in temp after a rise to 70 |
|
Pumpking
|
Holiday/Winter Special Spiced Beer
|
11 Gallons |
1.081 |
1.024 |
7.41 |
49.75 |
15.1 °L
|
2.1K |
4 |
|
|
Boil
Size: 13 Gallons |
Boil Time: 60 |
Boil Gravity: 1.068 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/16/2013 1:38 AM |
Notes: |
|
Corona Clone
|
American Light Lager
|
5.5 Gallons |
1.053 |
1.014 |
5.12 |
0 |
3.44 °L
|
2.1K |
1 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.097 |
Efficiency: 75 |
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: 12/22/2018 3:31 AM |
Notes: |
|
Kjeller 5 Belgisk Blonde 25l
|
Belgian Blond Ale
|
25 Litres |
1.056 |
1.006 |
6.66 |
29 |
4.7 °L
|
2.1K |
0 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 0.5 |
Primary
Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/16/2015 2:11 PM |
Notes: Cane Sugar = Farin |
|
Smashing Pumpkin Ale
|
Autumn Seasonal Beer
|
5.5 Gallons |
1.063 |
1.015 |
6.31 |
19.82 |
10.42 °L
|
2.1K |
1 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 90 |
Mash Thickness: 1.25 |
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: 9/29/2019 3:05 PM |
Notes: Roasted 1 14# pumpkin at 350 for 2 hours. Added pumpkin to the mash. |
|
Biscuits And Honey
|
Extra Special/Strong Bitter (ESB)
|
5.5 Gallons |
14.876 |
2.944 |
6.44 |
47.82 |
9.64 °L
|
2.1K |
11 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 11.1 |
Efficiency: 79 |
Mash Thickness: 1.5 |
Sugar
Scale: Plato |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/3/2015 2:48 PM |
Notes: |
|
Fruit Beer Base
|
Fruit Beer
|
2.5 Gallons |
1.054 |
1.011 |
5.73 |
15.7 |
6.24 °L
|
2.1K |
1 |
|
|
Boil
Size: 3.77 Gallons |
Boil Time: 90 |
Boil Gravity: 1.036 |
Efficiency: 70 |
Mash Thickness: 0.9 |
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: 6/10/2015 10:40 PM |
Notes: Initial Strike Water @ 137
Infusions @ boiling
Ending Mash Thickness at 2.0 qt/lb
Yeast harvested from previous batch.
Tried to get by with 4 oz rice hulls. Sparge stuck at very end. Definitely increase to 8 oz.
First fruit tried with this was 2 lbs frozen mixed berry blend (blackberry/blueberry/raspberry) from Costco plus 10 oz rhubarb from my yard. All brought to about 165 for 10 min to pasteurize. |
|
Mandarin Saison
|
Saison
|
39 Litres |
1.066 |
1.015 |
6.78 |
45.55 |
6.71 °L
|
2.1K |
0 |
|
|
Boil
Size: 45 Litres |
Boil Time: 90 |
Boil Gravity: 1.057 |
Efficiency: 80 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/4/2015 8:34 PM |
Notes: |
|
Fullers ESB BIAB
|
Extra Special/Strong Bitter (ESB)
|
21.5 Litres |
1.051 |
1.012 |
5.16 |
69.1 |
22.55 °L
|
2.1K |
2 |
|
Author:
|
|
|
|
Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: N/A |
Primary
Temp: 16 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2015 11:07 AM |
Notes: |
|
BBB Kolsch
|
Kölsch
|
5 Gallons |
1.043 |
1.011 |
4.27 |
40.87 |
3.02 °L
|
2.1K |
0 |
|
|
Boil
Size: 5 Gallons |
Boil Time: 55 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Corn Sugar |
Priming Amount: 5 oz |
Creation
Date: 4/24/2012 4:30 PM |
Notes: Brewed 1/17/13
Bottled 2/4/13
Subbed Wyeast Kolsch for Nottingham
Airlock activity approx 36 hrs after pitching
1/24/13 Racked into secondary
Starting Gravity: 1.042
Final gravity: 1.006 |
|
Belgisk Quadruppel (20 L)
|
Belgian Dark Strong Ale
|
20 Litres |
1.09 |
1.012 |
10.16 |
38 |
32.37 °L
|
2.1K |
0 |
|
|
Boil
Size: 23 Litres |
Boil Time: 90 |
Boil Gravity: 1.078 |
Efficiency: 75 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 1.25 |
Primary
Temp: 27 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/26/2016 8:55 PM |
Notes: Mesk/kok:
Ta av ca 3 liter klarnet vørter og kok dette ned til ca 0,5 liter mørk brun/rød sirup (rør ofte så det ikke svir seg), tilsett litt av vørteren som er til kok for å tynne ut sirupen. Tilsett alt i kok.
Gjæring:
Kjøl ned til 17° celsius
Tilsett oksygen 8-10PPM
tilsett gjær
Primær (7 dager fra 20° opp til 27° celsius)
Sekundær (3-10 dager fra at 27° til 16° celsius)
Lager (40 dager 10° celsius)
Alternativ gjær: WLP500 eller Danstar Abbey
Alternativ bitterhumle: Northern Brewer |
|
Whitley Wit
|
Witbier
|
8 Gallons |
1.052 |
1.012 |
5.13 |
17.3 |
3.46 °L
|
2.1K |
1 |
|
|
Boil
Size: 10.5 Gallons |
Boil Time: 85 |
Boil Gravity: 1.039 |
Efficiency: 82 |
Mash Thickness: 1.33 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 6/2/2017 2:26 AM |
Notes: |
|
Maggie's Irish Red Ale
|
Irish Red Ale
|
6 Gallons |
1.048 |
1.01 |
4.94 |
21.98 |
15.82 °L
|
2.1K |
5 |
|
|
Boil
Size: 7.56 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 66 ° F |
Priming Method: N/A |
Priming Amount: 5 gallons |
Creation
Date: 1/2/2016 4:23 AM |
Notes: 2.2.29
Changed to Munich
hops addition from 5 to 15
2.7.17
Changed .5oz hop addition to 5 mins from 10 mins
increased mash temp from original recipe
it was 152 will try 154. See if we can sweeten it
Upped ferm temp 66F.
Added another .25 oz of 60min hops
Original Recipe had 8oz of carapils but i never added so i removed from grist. may try sometime.
Pitching 2 US 05 |
|
BYO Murphy's-Style Dry Stout (orig)
|
Irish Stout
|
19 Litres |
1.04 |
1.01 |
3.99 |
35.6 |
35.4 °L
|
2.1K |
0 |
|
|
Boil
Size: 24.4 Litres |
Boil Time: 90 |
Boil Gravity: 1.029 |
Efficiency: 65 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/27/2017 1:12 PM |
Notes: Murphy's-Style Dry Stout
(5 gallons/19 L, all-grain)
OG = 1.040 (10 °P)
FG = 1.010 (2.5 °P)
IBU = 38 SRM = 33 ABV = 4%
Ingredients
6.0 lb. (2.72 kg) British pale ale malt
1.75 lb. (794 g) flaked barley
14.0 oz. (397 g) roasted barley (500 °L)
7.75AAU Kent Golding pellet hops (1.55 oz./44 g at 5% alpha acids) (60 min.)
White Labs WLP007 (Dry English), Wyeast 1098 (British Ale) or Danstar Nottingham yeast
Step by Step
I use Crisp Malting's British Pale Ale malt (made from Maris Otter) as my base grain, but other malts of a similar nature should work well. The roasted barley and flaked barley I use is from Great Western Malting Co. Feel free to substitute any high quality product of a similar flavor and color from a different supplier. My hops are in pellet form and come from Hopunion.
In this recipe the roasted barley is milled normally along with the other grains. Dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.4 L) and the gravity is 1.031 (7.8 °P).
The total wort boil time is 90 minutes. Add the bittering hops with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort rapidly to 69 °F (21 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.
Ferment at 69 °F (21 °C). Slowly raise the temperature during the final 1⁄3 of fermentation by 6 °F (3 °C) to reduce diacetyl levels in the beer. When finished, carbonate the beer to approximately 1 to 1.5 volumes and serve at 52 to 55 °F (11 to 13 °C). |
|
Nordøst New England IPA
|
American IPA
|
48 Litres |
1.063 |
1.015 |
6.56 |
171.68 |
4.93 °L
|
2.1K |
0 |
|
|
Boil
Size: 51.7 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: Mangrove Jacks Carbonation drops |
Priming Amount: 1 per 0.5l bottle |
Creation
Date: 2/5/2017 8:40 PM |
Notes: 3 packs of yeast in 3l starter.
Fermentation: 4 days on 19 degrees Celsius, 10 days on 22 degrees Celsius. |
|
Crustless Pumpkin Pie
|
Autumn Seasonal Beer
|
5.5 Gallons |
1.072 |
1.021 |
6.65 |
29.63 |
13.52 °L
|
2.1K |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 71 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 63 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/7/2016 10:18 PM |
Notes: |
|
Scottish Ale
|
Strong Scotch Ale
|
5.25 Gallons |
1.077 |
1.022 |
7.16 |
29.14 |
16.73 °L
|
2.1K |
5 |
|
|
Boil
Size: 3 Gallons |
Boil Time: 60 |
Boil Gravity: 1.135 |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Extract |
Pitch Rate: 1.25 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/6/2015 1:45 AM |
Notes: |
|
Dreaded American Cascade Rye Ale
|
American Wheat or Rye Beer
|
12 Gallons |
1.047 |
1.013 |
4.46 |
27.31 |
5.44 °L
|
2.1K |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
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: 11/25/2013 10:50 AM |
Notes: |
|
Bounty Hunter
|
Brown Porter
|
20 Litres |
1.06 |
1.012 |
6.3 |
11.49 |
24.93 °L
|
2.1K |
1 |
|
Author:
|
|
ian.cheeseright@sky.com
|
|
Boil
Size: 6 Litres |
Boil Time: 60 |
Boil Gravity: 1.2 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: Partial Mash |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: Carbonation Drops |
Priming Amount: 1 per 500ml |
Creation
Date: 7/17/2013 2:27 PM |
Notes: OG 1.060
FG 1.012
ABV 6.30% |
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