|
Coconut Shy PA
|
American IPA
|
21 Litres |
1.05 |
1.01 |
5.23 |
50.13 |
10.28 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 26.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 80 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/21/2019 7:23 PM |
| Notes: |
|
|
Amarillo Pale Ale
|
American Pale Ale
|
5 Gallons |
1.051 |
1.011 |
5.26 |
53.3 |
4.76 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 70 |
Mash Thickness: 1.5 |
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: 10/28/2013 3:48 AM |
Notes: Preboil Wort: 6.37gal
110 ml to 11g yeast re-hydration ratio |
|
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Black Pepper Porter
|
Robust Porter
|
11.5 Gallons |
1.061 |
1.015 |
6.01 |
48.11 |
42.19 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/1/2018 11:25 AM |
Notes: 0.5oz freshly ground pepper at end of boil
0.5oz freshly ground pepper in chilled wort |
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|
Pale Rider Ale
|
American Pale Ale
|
6 Gallons |
1.071 |
1.016 |
7.17 |
54 |
5.44 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 8 Gallons |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 60 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/4/2014 5:05 PM |
Notes: I will bottle about one gallon of this from the primary the rest will go to secondary in carboy.
Primary fermentation is for 10 days.
Brown sugar syrup is added on day three of primary fermentation.
Honey syrup is added on day one of secondary fermentation.
Secondary fermentation is for 2 weeks.
Cold crash carboy for 3 days.
Add gelatin and cold crash for another 3 days.
Rack to keg. |
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Sassenach English IPA
|
English IPA
|
1.5 Gallons |
1.06 |
1.017 |
5.65 |
48.9 |
10.4 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 90 |
Boil Gravity: 1.026 |
Efficiency: 70 |
Mash Thickness: N/A |
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: 5/2/2016 12:15 AM |
| Notes: Fermentation started on 9/11/16 |
|
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Evening Shade
|
Fruit Beer
|
5.5 Gallons |
1.125 |
1.027 |
12.82 |
28.09 |
6.93 °L
|
2.1K |
3 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.092 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 70 ° F |
Priming Method: corn sugar |
Priming Amount: 4.5 oz |
Creation
Date: 6/25/2014 7:25 AM |
Notes:
1x3ltr starter, gypsson,lime |
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|
Irish Red Ale
|
Irish Red Ale
|
6 Gallons |
1.058 |
1.015 |
5.55 |
17.26 |
17.44 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 9 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 67 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.25 |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/10/2014 9:37 PM |
| Notes: |
|
|
Stone Arrogant Bastard Clone
|
American Strong Ale
|
19 Litres |
1.072 |
1.012 |
7.89 |
106.41 |
20.68 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 24 Litres |
Boil Time: 75 |
Boil Gravity: 1.057 |
Efficiency: 65 |
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: 2/12/2016 6:56 PM |
| Notes: The malt selection is a little weird, but is based on what I have in stock. |
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Red Rose
|
Weizen/Weissbier
|
10 Gallons |
1.056 |
1.014 |
5.49 |
23.47 |
8.3 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 12.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 75 |
Mash Thickness: N/A |
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: 1/30/2015 11:28 PM |
| Notes: |
|
|
Pineapple Sour (by Philly Sour Yeast)
|
Berliner Weisse
|
27 Litres |
1.031 |
1.006 |
3.31 |
7.85 |
2.51 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 75 |
Boil Gravity: 1.029 |
Efficiency: 70 |
Mash Thickness: 4.55 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 22 ° C |
Priming Method: co2 |
Priming Amount: 1.82 bar |
Creation
Date: 4/13/2021 7:15 AM |
Notes: Mash in and Mashing @ 70'C 11:31 12:17 46 mins
(7.99 Plato, PH 5.15)
Raise 82'C 12:17 12:24 7 mins
recirrculate 12:24 12:36 12 mins
Fly Sparge: 85'C 12:36 12:57 21 Mins
(sparge total: 10.6 liters) off shoot because of low convesion
12:36 (3 litres)<br /> 12:42 (2.8 litres)<br /> 12:45 (2.8 litres)<br /> 12:49 (2 litres)<br /> ------ 12:57
pre Boil to 100'C 12:57 13:13 15mins
Boil 75mins 13:13 14:28 75mins
galaxy 4g (45mins) 13:44 <br />
delta floc (15mins) 14:13
galaxy 4g (5 mins) 14:22
wort chill 14:30 15:10 40mins
Cast out (7.89 plato) PH5.11 @26liter @ 29Celcius 15:15 15:25 10mins
1/7/2021 Brewday (day 1) :
pitched Lallamand Phylli sour 11.5g @18'C
3/7/2021 start ferment (Day 3):
change ferementation temp @ 24'C
13/2/2021dump trub (Day 13)
dump trub + split to 2 kegs
keg 1 15liter beer added in 1kg blueberry puree
keg 2 7 liter beer add in 1 liter del monte pineapple juice and 0.5kg pineapple purees
GPC : 1.92 ABV plato 3.86 PH3.32
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Felipe Westvleteren XII Clone
|
Belgian Dark Strong Ale
|
21 Litres |
1.086 |
1.018 |
9.61 |
28.37 |
35.26 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 90 |
Boil Gravity: 1.063 |
Efficiency: 65 |
Mash Thickness: 5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 17 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2016 1:31 AM |
| Notes: Inocular o fermento em 17°C e deixar subir naturalmente até 27°C (setar o tic17 para 27°C) |
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Våningshuset
|
Saison
|
44 Litres |
1.065 |
1.007 |
7.84 |
46.42 |
5.14 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 53.7 Litres |
Boil Time: 70 |
Boil Gravity: 1.053 |
Efficiency: 63 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 20 ° C |
Priming Method: Mangrove Jacks Carbonation Drops |
Priming Amount: 1 per 0.5l bottle |
Creation
Date: 9/2/2015 4:59 PM |
Notes: 2 vials of yeast in 2.5 ltr starter.
Cool slowly to 80C, hopstand/whirlpool for 10 minutes, then cool quickly to 18C.
Fermentation: start at 20C, after 4 days increase gradually up to 30C at 2 weeks. |
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St Patty's Blarney Beer
|
Irish Red Ale
|
10 Gallons |
1.051 |
1.014 |
4.81 |
21.16 |
14.87 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 13 Gallons |
Boil Time: 90 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: kegged |
Priming Amount: 12# |
Creation
Date: 1/30/2014 9:30 PM |
| Notes: |
|
|
Pliney The Elder (all Grain/Whole Hops
|
Imperial IPA
|
5.5 Gallons |
1.079 |
1.018 |
7.89 |
215.27 |
6.72 °L
|
2.1K |
0 |
|
|
Author:
|
|
JD
|
|
| Boil
Size: 8 Gallons |
Boil Time: 90 |
Boil Gravity: 1.054 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/20/2013 6:07 AM |
Notes: (This is the recipe that Vinnie himself gave in an interview found in zymurgy)
Directions
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 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 the beer.
Extract Substitution
Substitute 6.5 lb (3.0 kg) of light dry malt extract for two-row malt. Due to the large
hop bill for this recipe, a full wort boil is recommended. Steep grains in 1 gallon (3.8 L)
of water at 165° F (74° C) for 30 minutes, then remove and rinse grains with hot water.
Stir in dextrose and top up kettle to 8 gallons (30 L), 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
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 the beer |
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Biere De Garde
|
Bière de Garde
|
5.1 Gallons |
1.063 |
1.017 |
6.13 |
20.68 |
14.2 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/7/2013 2:50 AM |
| Notes: |
|
|
Pilsen
|
Premium American Lager
|
40 Litres |
1.055 |
1.011 |
5.79 |
20.17 |
5.66 °L
|
2.1K |
2 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 60 |
Boil Gravity: 1.046 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 12 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/13/2015 10:46 PM |
| Notes: |
|
|
Founders Porter Clone II
|
Robust Porter
|
5.5 Gallons |
1.061 |
1.015 |
6.02 |
46.87 |
34.88 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 7 Gallons |
Boil Time: 90 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/16/2015 3:49 PM |
| Notes: |
|
|
Northern India (UN)Pale Ale - NIUPA
|
Specialty Beer
|
5.5 Gallons |
1.067 |
1.017 |
6.53 |
43.46 |
20.24 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 3.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.106 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Partial Mash |
Pitch Rate: 0.5 |
Primary
Temp: 70 ° F |
Priming Method: Corn Sugar |
Priming Amount: N/A |
Creation
Date: 3/21/2014 8:31 PM |
Notes: This is a specialty brew because this brew requires a different step for an IPA that will give this beer a much deeper color. I selected "Belgian Biscuit" above because it is close to the Lovibond (23) and "toasted malt" is not in the drop down menu. You are actually going to roast your own English Pale 2-Row at 350 degrees F for 10-15 minutes, and that isn't in the drop down menu, but will give you 25 Lovibond. Let it cool, then roll a thick glass over the grains to crack the hulls. It can now be steeped.
Ferment for 7 days, transfer to secondary and leave until fermentation stops. Add Gelatin (optional) 3 days before bottling and cold crash in fridge to clear up the beer. Bottle, age 21 days, chill 3 days, enjoy!!
Unlike many India Pale Ales, which lack the strength of the original IPA recipes, this one measures up. Malty richness and assertive hop punch are guaranteed to please... |
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Amber IPA
|
American Amber Ale
|
23 Litres |
1.045 |
1.015 |
4 |
45.94 |
6.34 °L
|
2.1K |
0 |
|
|
|
| Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 9/10/2016 7:10 AM |
| Notes: |
|
|
Holiday Ale
|
Belgian Golden Strong Ale
|
5 Gallons |
1.052 |
1.012 |
5.19 |
64.52 |
4.12 °L
|
2.1K |
1 |
|
|
|
| Boil
Size: 6 Gallons |
Boil Time: 60 |
Boil Gravity: N/A |
Efficiency: 35 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: Extract |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: cane sugar |
Priming Amount: 4 oz |
Creation
Date: 11/12/2012 10:13 PM |
Notes: Use pure unsweetened cranberry juice (such as Knudsen or Lakewood), not the stuff you drink for breakfast. Add at flameout to retain the flavor.
I racked to the secondary after 10 days, then waited a week before bottling.
Looks and tastes true to the style, except it has just a hint of cranberry. Opened at a Christmas gathering and it was far more popular than any of the commercial beers offered! |
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